1/4 c red quinoa (rinsed)
4 Tbspn Chai Seeds
2 Tbspn brown flax seeds
in just under 1 c water
(Your seeds will start to sprout)
Soak 8 – 12 hours at room temperature:
Puree the above seeds and water in a blender or food processor till smooth and all the seeds
have disappeared, then blend or mix in remaining ingredients below.
1/4 c melted butter (or coconut oil)
2 Tbsp honey (or agave nectar)
2 tsp (Mexican) vanilla
1 c sucanat (or brown sugar)
1 1/4 c cocoa
1/4 tsp sea salt
1/8 tsp baking soda
3 -5 Tablespoons of Mayan Spice Blend
3 tsp cinnamon
1/2 tsp anise (optional)
1/2 tsp allspice
1/4 tsp cloves
1/8 tsp cayenne pepper
Grease a med/sm square pan and bake at 350 for about 30 minutes.
Cool to room temperature before cutting.
Store covered in the fridge.
For Mayan Spice Blend go to blog, https://sabrinaslatinkitchen.wordpress.com/2014/10/21/mayan-spice-blend/
2 lbs large potatoes (peeled and cut into quarters)
1 lb picadillo (seasoned ground beef)
Vegetable oil for frying
1 cup dry bread crumbs
1 tsp salt
Add salt to a pot of cold water, and boil the potatoes until they are soft. Drain the potatoes, and then mash them, then set aside to allow them to cool. Separate the egg yolks from the whites in two bowls. Mix the egg yolks into the mashed potato mixture, whisk the egg whites for a minute. Take a 1/4 of a cup of the mashed potatoes, and form it into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with a tablespoon of picadillo, and then reseal it. Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until it is coated. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least four hours before frying.To fry, pour enough oil into a skillet or frying pan to cover half of the balls, the oil should be at least 350°. Place several balls into the frying pan and cook on each side until golden brown, usually 2-3 minutes, taking care not to overcook. Drain the stuffed potatoes on paper towels, do not stack them. The other cooking method is to deep fry the papas rellenas at 375° until golden brown, they cook best deep-fried when they are frozen.
To Make the Picadillo:
1 lb ground meat
1 large onion, chopped
2-3 garlic cloves, chopped
1 small can tomato sauce
1/4 cup dry white wine
Pimiento stuffed olives
Salt and pepper to taste
In a large skillet, brown the ground meat, onions and garlic. If meat is not too lean, pour out whatever fat you render.turn heat down to medium low. Add the tomato sauce and wine. While it simmers, chop up the pimiento stuffed olives and add to meat mixture, it is ok to add a little bit of the brine, if you wish. Adjust the seasonings per taste.
Enjoy my latest invention Chocolate combined with Cointreau, orange zest and Cardamom makes this is an elegant and quirky dessert.The exotic cardamom lends an air of sophistication and gives it a delicate pungency. Top with pistachios, pine nuts or almonds to give a nice texture. A very easy dish to make under 20 minutes.
1 Bag of Chocolate Chips- ( I like Semi-Sweet Ghirardelli)
1 Can of Condensed Milk
2 Tablespoons Cardamom pods
2 Table Spoons to 1/4 Cup of Cointreau or Rum ( optional according to taste buds)
1 Tablespoon Orange Zest
1/4 Cup of Orange Juice
1/4 Cup Crushed Pistachios or Almonds
1.Crush delicately Cardamom in a Mocajete or Mortar and Pestle
2.Melt 1 Bag of Semi- Sweet Chocolate Chips in Double Boiler. Do it slowly. Set aside.
2.Add 1 Cup of Condensed Milk mix until smooth and creamy
3.Set aside and Let cool.
4.When the chocolate mixture is room temperature,Put in Fridge in large 8 x 10 baking dish for 1 hour minimum.
5. After 1 hour or when Chocolate Mixture has thickened take out of fridge and put Chocolate Mixture in Beautiful Dessert Crystal Glasses or any Fancy Cups
6. Sprinkle with Pistachios.
Voila you have an elegant dessert that’s easy to make and will impress your friends!