We All Scream for Spice Cream!

I bought an ice cream maker from a friend who was moving out of town, and man am I glad I did. I decided to skip the standard chocolate and vanilla flavors and go right for something special. The plan was for an Almond Joy ice cream (coconut ice cream with chocolate covered almonds and toasted coconut--yum) but I misread my thermometer and the custard curdled. (Make sure you look at Fahrenheit, not Celsius!) That batch ended up being dumped down the toilet. After some trouble shooting, I decided to go for something sweet, spicy and rich. I found a few different recipes that I pulled from to make exactly what I was looking for. It came out amazing--smooth, creamy, almost like a gelato. This recipe was definitely a keeper.

Mexican Chocolate Ice Cream with Chocolate Covered Almonds

modified from David Lebovitz chocolate ice cream recipe

Makes about 1 quart

2 cups heavy cream

3 tablespoons unsweetened Dutch-process cocoa powder

5 ounces bittersweet or semisweet chocolate

1 cup whole milk

¾ cup granulated sugar

Pinch of salt

5 large egg yolks

1 teaspoon vanilla extract

1 tablespoon cinnamon

1/4 tsp cayenne

1 cup roasted almonds

4 oz dark/bittersweet chocolate, chopped

1 teaspoon almond extract

1. Melt chopped chocolate over double boiler. Add roasted almonds; move around until all the nuts are coated in chocolate. Pull them out with a fork, place them on piece of wax paper on top of a plate or tray. Put in fridge to harden chocolate.

2. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

3. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

4. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla, almond extract, cinnamon, cayenne. Stir until cool over an ice bath.

5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

6. During last 5 minutes of the freezing process, pull out nuts and chop them into small pieces. Add them into the ice cream. You may have to fold them in with a spoon when its done mixing.

7. Put into another container with air tight lid. Freeze for about 2 hours.

Green sauce and Yams

Grilled Yams with Spicy Cilantro Sauce

by Jenn

For yams/sweet potatoes:

6 sweet potatoes/yams, skins left on, cut into wedges

olive/grapeseed oil

1. Heat grill on medium. Meanwhile, get a pot of salted water boiling. Add your yam wedges for about 6 minutes. This will help it cook through on the grill. Strain, let sit aside for a minute so the water steams off and they are relatively dry.

2. Put on a cookie tray and brush with the oil on all sides.

For dressing:

1 lime, juice and zest

3/4 tsp chili powder

1 tsp ground cumin

1 tsp brown sugar

pinch salt and pepper

few splashes of olive oil

1 bunch cilantro, finely chopped

1. Put juice and zest of 1 lime in a pyrex glass. Add chili through pepper. Whisk in olive oil. Add chopped cilantro.

Drizzle dressing on yam wedges before serving.

Eggy-Nest Syndrome

Eggs in A Nest

from Barbara Kingsolver's Book Animal, Vegetable, Miracle

serves 2

1 cups uncooked brown rice

Olive oil – a few tbsp

1/2 medium onion, chopped, and

2 cloves garlic

2 thin carrots, chopped

4 cup dried tomatoes, chopped

1 really large bunch of chard, coarsely chopped

smoked paprika

red pepper flakes

salt and pepper

4 eggs

1. Cook rice with 2 cups water in a covered pot while other ingredients are being prepared.

2. Sauté onions and garlic in olive oil in a wide skillet until lightly golden.

3. Add and sauté for a few more minutes, adding just enough water to rehydrate the tomatoes.

4. Add chopped chard, mix with other vegetables and cover pan for a few minutes. Spice it up with red pepper flakes, a dash of smoked paprika, salt and pepper.

5. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.

6. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Sprinkle some salt and pepper on the eggs. Remove from heat and serve over rice.

It's time to get baked....if you're oatmeal

Baked Oatmeal

Serves 6 to 8

Ingredients

3 tablespoons unsalted butter, melted and cooled slightly, plus more for coating baking dish
2 cups old-fashioned rolled oats
1/2 cup walnuts or almonds, toasted and chopped
1/3 cup fine-grain natural cane sugar
1 teaspoon aluminum-free baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine-grain sea salt
2 cups milk
1 large egg
2 teaspoons pure vanilla extract
2 ripe bananas, cut into 1/2-inch slices
1 1/2 cups huckleberries, blueberries, or mixed berries
Maple syrup, for drizzling

Directions:

1. Preheat oven to 375 degrees. Butter an 8-inch square baking dish.
2. Combine the oats, half the nuts, sugar, baking powder, cinnamon, and salt in a bowl.
3. In another bowl, whisk the milk, egg, half the butter, and the vanilla.
4. Arrange bananas in a single layer on the bottom of the coated baking dish. Sprinkle with two-thirds of the berries, then cover with the oat mixture.
5. Slowly drizzle milk mixture over the oats. Gently tap dish on a work surface to distribute liquid.
6. Scatter remaining berries and nuts across the top.
7. Bake for 35 to 40 minutes, until the top is nicely golden and the oat mixture has set.

Let cool slightly. Drizzle with remaining melted butter and maple syrup.

We make a big batch at the beginning of the week and cut off pieces throughout the week for breakfast. Just heat it up in the micro and drizzle on your maple syrup.

Slow Cook up some Indian

Curried Vegetable and Chickpea Stew

1 teaspoon olive oil
1 large onion, diced
2 all-purpose potatoes, peeled and diced
1 Tablespoon salt
1 Tablespoon curry powder
2 teaspoons brown sugar
1 Tablespoon ginger, peeled and grated
3 garlic cloves, minced
1 jalapeno chili (or other hot chili), seeded and minced
2 cups vegetable broth
2 (16-ounce) cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 medium head of cauliflower, cut into bite-sized florets
1 (28-ounce) can diced tomatoes with their juices
1/4 teaspoon black pepper
10-ounces baby spinach
1 cup coconut milk

1. Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.

2. Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape the bottom of the pan to deglaze. Pour this onion-potato mixture into the bowl of your slow cooker.

3. To the slow-cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, the pepper, and the final teaspoon of salt. Stir to combine. The liquid should come half-way up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.

4. Stir in the spinach and coconut milk. Cover with lid for 1 minute to allow the spinach to wilt. Taste and adjust salt and other seasonings as needed.

Serve over rice.

Slow Cooked Moroccan Lamb Stew

Slow Cooked Moroccan Lamb Stew

from epicurious

• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 1/2 teaspoons salt
• 1 teaspoon fennel seeds
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
• 4 tablespoons olive oil, divided

• 1 large onion, finely chopped
• 1 tablespoon tomato paste
• 2 cups low-salt chicken broth
• 1 15 1/2-ounce can garbanzo beans (chickpeas), drained
• 1 cup dried apricots (about 5 ounces)
• 2 large plum tomatoes, chopped
• 2 cinnamon sticks
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons (packed) grated lemon peel

• 2 tablespoons chopped fresh cilantro

1. Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to slow cooker.

2 Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add a little broth and scrap up brown bits, add to slow cooker.

3. Add garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel to slow cooker. Cook on low for 7-8 hours. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)

Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve over rice.

Black Fried Rice with Ginger Tofu

Fried Black Rice and Ginger Tofu and Spinach

from Whole Living

• 3/4 cup black rice
• 1 1/2 cups water
• 1 bunch spinach, large stems removed and rinsed
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 3 tablespoons finely chopped fresh ginger
• 3 scallions, thinly sliced, white and green parts separated
• 1 pound extra-firm tofu, cut into six 1/2-inch-thick rectangles
• 1 tablespoon Sriracha sauce
• Lime wedges, for serving

Directions

1. Bring rice and water to a boil in a small saucepan. Reduce to a simmer, cover, and cook until rice is tender and liquid is absorbed, about 45 minutes. Let stand 5 minutes. Fluff with a fork and set aside

2. Steam spinach, covered, in 1 tablespoon oil over medium-high heat for 2 minutes; set aside. Saute garlic, ginger, and scallion whites in remaining oil until fragrant, about 1 minute. Add tofu and Sriracha and cook until tofu is golden, about 6 minutes per side. Remove and set aside

3. Add rice to skillet and cook over medium-high heat until crisp, about 2 minutes. Serve with spinach and tofu. Garnish with scallion greens and serve with lime.

Team Coco...nut Granola

• Double Coconut Granola
• 
  
• 8 cups oats
• 1 cup unsweetened flaked coconut
• 3/4 cup chopped almonds/walnuts
• 1/2 cup coconut milk
• 1/4 cup virgin coconut oil
• 1/4 cup vegetable oil
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup dried cranberries

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the oats, oat bran, coconut and almonds. Divide between two large baking sheets, and spread into an even layer.
2. Bake for 7 or 8 minutes in the preheated oven, until lightly toasted. Allow to cool for a few minutes, then return to the large bowl.
3. While the oats are toasting, combine the coconut milk, coconut oil, vegetable oil, malt syrup and honey in a saucepan. Cook over medium heat, stirring until it comes to a boil. Boil for 2 minutes. Remove from heat, and stir in the vanilla. Pour the syrup over the granola in the bowl, and stir until the dry ingredients are fully coated. Divide between the two baking sheets, and spread evenly.
4. Bake for 8 minutes in the preheated oven, or until fragrant and toasted. Cool in the pans, then mix in the dried cranberries. Store in an airtight container at room temperature.

Bean There, Done Patty

This is one of our go-to recipes when we want something hearty yet vegetarian. Great with pineapple rice seen from a previous post. They are kind of fussy, so we usually make a double batch so we can have leftovers for the next day (they keep well).

Cuban Black Bean Patties

from Cooking Light March 2007

2 cups rinsed, drained canned black beans (1 15 oz can)

1 garlic clove, minced

1/4 tsp ground cumin

1/4 tsp salt

1 large egg white

1/2 cup shredded Monterey Jack cheese with peppers

1/4 cup cornmeal

1/4 cup chopped red onion

1. Place 1 1/2 cups beans, garlic, cumin, salt in bowl. Partially mash with fork. Place 1/2 cup of remaining beans and egg white in food processor; process 30 seconds or until well combined.

2.Add bean puree to beans in the bowl, then add cheese and onion. Stir until combined.

3. Divide bean mixture into 4 equal patties. You may need wet hands to do this.

4. Put cornmeal in a bowl and dredge both sides of the patties in the cornmeal.

5. I usually chill my patties for 20 minutes or so because it helps them stick together while you are cooking them.

6. Once they have been chilling. heat heavy pan over medium high heat. Add some olive oil to pain and cooking patties about 3 minutes on each side.

7. Serve with plantains and pineapple rice for a delicious Cuban meal!

Put Up Your Cukes!

Delicious and refreshing, you will not be able to get enough of this yummy drink. Perfect for a hot summer day when you need to cool off in front of the AC. Make sure to make a double batch.

Cucumber Limeade

from Everyday Foods

I cucumber, seeds removed and coarsely chopped (plus another for garnish)

1 1/2 cup water

1/4 cup sugar

juice of 1 lime

1/4 tsp coarse salt

1 cup ice cubes

Put ingredients in blender and blend until smooth. Serve over ice, garnish with cucumber spears.