This chili is a twist on a classic comfort food dish that most everyone loves. The sweet potato puree in this version really gives the chili a different and welcome new flavor. When I made this I thought it would probably taste pretty good, but I had no idea that it would get such outstanding reviews from my children and … [Read more...]
Quinoa & Black Bean Pilaf
Quinoa is not technically a grain, but the seed of a plant. You can use quinoa where ever you would normally use rice or couscous. Quinoa naturally has a coating of saponin, a bitter taste, which deters insects and birds. Rinsing the quinoa well with warm water is important to remove the saponin. Serve this quinoa recipe as … [Read more...]
Mexican Adobo Seasoning *
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You can tailor the spiciness of this Adobo seasoning blend by the type of chili powder (ground chili's) that you use. Ancho chili's are fairly mild, while Chipotle's tend to be much spicier. I like to use a combination of the two for an in-between heat (spicy-ness). Use this blend as a rub/marinade for steaks, ribs, or … [Read more...]
Stevia: The Sweet Leaf. And How To Use It.
Stevia is an herb/shrub native to subtropical and tropical South America and Central America. The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves (about 300 times sweeter than sugar). As a sweetener and sugar substitute, stevia's taste has … [Read more...]
Coconut Flour German Chocolate Muffins
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These chocolate muffins are made with coconut flour, which is very nutritious. Coconut flour is made from the meat of the coconut, so it has a slightly sweet taste already......meaning you can use less sugar in your recipes. The muffins are light and fluffy in texture and loaded with chocolaty flavor.......and with the … [Read more...]
