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Comida Latina, Condiments and Salsas, Dairy Free, Recipes, Salads, Side Dishes

Beet and Persimmon Salad with Candied Peanuts and Smoked Paprika-Orange Dressing

January 10, 2018
A colorful winter beet and persimmon salad bursting with all the flavors of the season; citrus in the dressing, smoky paprika, and spicy maple candied peanuts for texture and crunch. Vegan and gluten-free!

Salads are clearly a January staple but that certainly doesn’t mean they need to be boring, they don’t even have to include lettuce as far as I’m concerned. In fact, a winter salad should be just as hearty as any other dish you crave this time of year.

This particular (non lettucey combination) is a take off of Pati Jinich’s Ensalada de Navidad or Christmas Salad. Pati uses jicama, thick slices of orange, and beets and I love that combination but I’m also particularly fond of persimmons and just don’t think they get the love they deserve, not to mention, beets and persimmons are an irresistible match.

A colorful winter beet and persimmon salad bursting with all the flavors of the season; citrus in the dressing, smoky paprika, and spicy maple candied peanuts for texture and crunch. Vegan and gluten-free!

The orange component appears in a smoky-sweet dressing made from fresh squeezed orange juice, smoked paprika, scallions, and garlic. This dressing should not be reserved simply for this salad but is amazing over warm grains, pan-seared steak, and of course lettuce, if that’s your jam.

Now the pièce de résistance that totally makes this salad are the spicy, maple-coated peanuts that sound lavish but are really nothing more than a go around in the oven. I have a soft spot for Runamok Smoked Maple Syrup which is absolutely divine on these peanuts and goes beautifully with the smoky flavors of the dressing. That being said, I’ve also made them with regular ‘ol Grade A maple syrup and they are still delicious!

A colorful winter beet and persimmon salad bursting with all the flavors of the season; citrus in the dressing, smoky paprika, and spicy maple candied peanuts for texture and crunch. Vegan and gluten-free!

Beet and Persimmon Salad with Candied Peanuts and Smoked Paprika-Orange Dressing
 
Prep time
Cook time
Total time
 
A colorful winter beet and persimmon salad bursting with all the flavors of the season; citrus in the dressing, smoky paprika, and spicy maple candied peanuts for texture and crunch. Vegan and gluten-free!
Author:
Serves: 6-8
Ingredients
For the salad:
  • 2 pounds beets
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 pound Fuyu persimmons
  • 1 cup baby arugula
For the candied peanuts:
  • ⅔ cup raw peanuts
  • ⅓ cup smoked maple syrup or pure maple syrup
  • ¼ teaspoon ground arbol chile powder
  • ½ teaspoon salt
For the dressing:
  • 1 clove garlic, chopped
  • 3 scallions, trimmed and chopped
  • 2 oranges
  • 3 tablespoons sherry vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
Instructions
For the salad:
  1. Heat oven to 375°F. Scrub beets and dry them. Place in a baking dish, rub with olive oil, and season with salt and pepper. Cover with foil and roast until a knife easily goes through, about 30 minutes. Remove, let cool, then peel and slice into ½-inch thick slices.
  2. Meanwhile make the peanuts. Line a baking sheet with parchment paper and toss peanuts, syrup, chile powder, and salt together on the baking sheet until well combined. Bake peanuts in the oven with the beets 15-20 minutes, stirring a few times. Let cool then break into pieces.
  3. To make the dressing combine garlic, scallions, the zest of 1 orange and the juice of both oranges, with remaining dressing ingredients in a blender. Blend until smooth. Taste and add more salt or vinegar if needed.
  4. To serve, slice the persimmons into ½-inch thick slices then arrange the beet and persimmon slices on a platter. Spoon dressing over the top, sprinkle with nuts and arugula and serve.

Photos by David Mendoza III

A Vegetarian Winter Menu

Beet and Persimmon Salad with Candied Peanuts and Smoked Paprika-Orange Dressing

Roasted Squash and Kale Quesadillas

Blood Orange Tart with Vanilla Mascarpone

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One More Thing

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Dairy Free, Recipes, Side Dishes

Butternut Squash, Kale, and Walnut Stuffing

November 20, 2017
Thanksgiving isn't complete without the stuffing. This Butternut Squash, Kale, and Walnut Stuffing combines all of fall into a delicious vegan version.

Thanksgiving’s when we go all-out right?!

I was thinking about it this morning while putting the finishing touches on my menu. I mean when else do we think 6, 7, 8 side dishes are acceptable? Christmas Dinner doesn’t even see such a spread. I mean it’s nice but by the 25th we usually put a kibosh on the fourth side dish.

Thanksgiving isn't complete without the stuffing. This Butternut Squash, Kale, and Walnut Stuffing combines all of fall into a delicious vegan version.

No matter, this year we’ll be having olive oil-garlic mashed potatoes, maple and sage sweet potato gratin, fluffy warm biscuits, cranberry sauce, gravy, green salad with pomegranates, and green beans almondine. We will of course be having stuffing too!! I mean Thanksgiving just isn’t Thanksgiving without the stuffing.

Thanksgiving isn't complete without the stuffing. This Butternut Squash, Kale, and Walnut Stuffing combines all of fall into a delicious vegan version.

I first made this rustic stuffing two years ago at a Thanksgiving that started off fancy AF and ended up chaotic AF when Louisa tripped Hiro, he slammed his forehead into the corner of the wall, and ended up in the emergency room. They were playing “Make You Trip”. Louisa won.

This stuffing though, was also a winner that evening. So earthy and full of autumn, with roasted squash, sage, and toasted walnuts. I think I put chorizo in that first version but I kind of like it better without. It’s nice to have a vegan side that is so robust and absolutely killer with cranberry sauce.

Thanksgiving isn't complete without the stuffing. This Butternut Squash, Kale, and Walnut Stuffing combines all of fall into a delicious vegan version.

Oh, and don’t do like I did and leave the crust on the bread. It is MUCH better with the crusts removed. Have a wonderful Thanksgiving everyone!!

Butternut Squash, Kale, and Walnut Stuffing
 
Prep time
Cook time
Total time
 
Thanksgiving isn't complete without the stuffing. This Butternut Squash, Kale, and Walnut Stuffing combines all of fall into a delicious vegan version.
Author:
Serves: 8-10 servings
Ingredients
  • 1 loaf multigrain artisan bread (about 1 pound), crust removed and cut into 1-inch cubes
  • 1 small butternut squash, about 2 pounds, peeled, seeded, and chopped
  • ⅔ cup olive oil, divided
  • 1 large yellow onion, chopped
  • 1 (10 bag) chopped kale, tough stems removed
  • 2 cloves garlic, chopped
  • 2 teaspoons dried sage
  • 4 cups vegetable or chicken broth
  • 1 cup walnuts, toasted
Instructions
  1. Heat oven to 450°F. Bake bread in a single layer until dry, about 5-7 minutes. Transfer to a large bowl.
  2. Place squash on same baking sheet, drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Roast until just tender, about 20 minutes. Squash will continue to cook in the stuffing so its better for it to be a little underdone.
  3. Reduce oven heat to 350°F.
  4. Heat 3 tablespoons of the oil in a pan. Add onion and season with salt and pepper. Cook until tender, about 5 minutes. Add kale, garlic, and sage and cook until kale is wilted, about 10 minutes.
  5. Transfer mixture to bowl with bread. Add squash, broth, walnuts, and remaining oil. Season generously with salt and pepper. Stir to combine, taste and add more salt as needed.
  6. Grease a 9-x-13-inch baking dish. Transfer stuffing to pan, cover with foil, and bake 30 minutes. Remove foil and bake 30 minutes more or until crisp and browned on top.

 


A Thanksgiving Menu

Bay-Brined Roasted Turkey

Whiskey Cream Gravy

Jicama Slaw with Ginger Molasses Vinaigrette

Butternut Squash, Kale, and Walnut Stuffing

Fluffy Biscuits

Cranberry-Walnut Jell-O Salad

Roasted Carrots with Chipotle Honey Butter

Pumpkin Pie with Pepita-Gingersnap Crust

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One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

 

Comida Latina, Condiments and Salsas, Dairy Free, Mains, Recipes, Side Dishes

Grilled Pumpkin Steaks with Black Beans and Jalapeño Pesto

November 15, 2017
Grilled pumpkin steaks are an excellent way to eat up that delicious Halloween Jack-O-Lantern with creamy black beans and spicy jalapeño pesto sauce!

I can tell it is starting to get cooler out when I start wearing a blanket like an elongated tube top around the house. I guess the shorter daylight hours just doesn’t give the sun enough time during the day to warm things up in here. It’s still not cold enough to turn the heat on, (I believe it was after Thanksgiving when that happened last year if I remember correctly), but still a slight chill in need of a blanket.

Grilled pumpkin steaks are an excellent way to eat up that delicious Halloween Jack-O-Lantern with creamy black beans and spicy jalapeño pesto sauce!

I was in touch with some friends back in North Dakota over the weekend and they filled me in on their recent snowfall. Comparatively I have nothing to complain about, just an observation that subtle seasonal changes do occur, even here in Southern California.

Grilled pumpkin steaks are an excellent way to eat up that delicious Halloween Jack-O-Lantern with creamy black beans and spicy jalapeño pesto sauce!

Aside from snowy, long distance texts, this past weekend was filled with eating up our Halloween Jack-O-Lantern before it got too old and moldy to do something with. It goes without saying that I’m my spirit-decade is the Great Depression and I can’t bear to throw anything remotely edible and I remembered this idea from when I was the Pastry Chef at Firefly Restaurant in San Francisco. These grilled pumpkin steaks were a staple on their fall menu and I always thought it was such a genius idea.

Grilled pumpkin steaks are an excellent way to eat up that delicious Halloween Jack-O-Lantern with creamy black beans and spicy jalapeño pesto sauce!

They are good with any type of winter squash— kabocha, butternut, sugar pie pumpkin—but in my opinion if you are going to eat a big, honkin’ Jack-O-Lantern, there’s no other way. You see, normally, those bigger pumpkins are super stringy and watery and really not that good to eat, but throwing them straight on the grill, uses that extra water to their advantage. As it cooks over the hot, direct heat the water bubbles up inside the flesh of the pumpkin, evaporating from the surface as it cooks and intensifying its flavor, while making it tender at the same time.

Grilled pumpkin steaks are an excellent way to eat up that delicious Halloween Jack-O-Lantern with creamy black beans and spicy jalapeño pesto sauce!

Dealing with a big pumpkin is a tad bit cumbersome, but we’ve all carved one at some point and this is much easier than that. You need a sharp, heavy knife and just slice it open. Scoop out the seeds and use a Y peeler to peel off as much skin as you can. I find it’s easier to cut the pumpkin into 4-inch “steaks” first, then peel. Don’t worry if every bit of skin doesn’t come off. Pumpkin skin is actually pretty thin and edible.

Grilled pumpkin steaks are an excellent way to eat up that delicious Halloween Jack-O-Lantern with creamy black beans and spicy jalapeño pesto sauce!

Then on the grill it goes. Thirty minutes is all it takes for a delicious vegan main or the pumpkin with the pesto sauce would make a lovely Thanksgiving side dish. Give it a try!

Grilled Pumpkin Steaks with Black Beans and Jalapeño Pesto
 
Prep time
Cook time
Total time
 
Grilled pumpkin steaks are an excellent way to eat up that delicious Halloween Jack-O-Lantern with creamy black beans and spicy jalapeño pesto sauce!
Author:
Serves: 6 servings
Ingredients
For the pesto:
  • 3 jalapeños
  • ¾ cup packed mint leaves, plus more for garnish
  • ½ cup packed cilantro leaves
  • ¼ cup raw pumpkin seeds
  • 1 clove garlic
  • ½ teaspoon kosher salt
  • 6 tablespoons olive oil
  • juice from 1 lemon
For the pumpkin steaks:
  • 4 pounds pumpkin, peeled, seeded, and cut into 4-inch pieces
  • 1 tablespoon olive oil
  • ½ cup toasted pumpkin seeds, for garnish
  • salt and pepper
For the black beans:
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 1 jalapeno, seeded and chopped
  • 2 cloves garlic, minced
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ¼ teaspoon ground arbol chile
  • 2 (14.5 ounce) cans black beans
Instructions
For the pesto:
  1. Heat a dry skillet over high heat. Add jalapeños and char, turning occasionally, until blackened on all sides, about 10 minutes. Let cool, then remove stem, seeds, and charred skin. Chop and transfer to a food processor fitted with the blade attachment.
  2. Add mint, cilantro, pumpkin seeds, garlic, salt, and blend. With the processor running add olive oil and lemon juice. Stop blade a few times to scrape down the sides. Blend until very smooth, about 1-2 minutes. Taste and add more salt if needed. If pesto is very thick add a tablespoon or two of hot water to thin out. You want to be able to spoon it over the pumpkin.
For the pumpkin:
  1. Heat a gas or charcoal grill to medium-high. Remove as much peel as you can from the pumpkin with a Y-style vegetable peeler. It's okay if not all of it comes off, pumpkin skin is actually pretty thin and edible. Rub with olive oil and season with salt and pepper.
  2. Grill about 30 minutes or until pumpkin is easily pierced with a fork and is charred on the outside. Turn pumpkin about every 10 minutes or so.
  3. Meanwhile, cook the beans. Heat oil in a small saucepan over medium heat. Add onions and jalapeño. Season with salt and let cook until tender, about 5 minutes, stirring occasionally.
  4. Add garlic, cumin, coriander, and ground arbol chile, and cook a minute more. Add black beans, juices and all and bring to a boil.
  5. Reduce heat to a simmer and let cook until slightly thickened, about 10 minutes. Mash with a potato masher until about ½ of the beans are broken up. Taste and add more salt if needed.
To Serve: Spoon black beans on plates and top with a pumpkin steak. Drizzle pesto over the top and sprinkle with more toasted pumpkin seeds and mint. Dig in!
Notes
To toast your own pumpkin seeds, heat a generous teaspoon of oil in a hot frying pan. Add raw pumpkin seeds and toss in the oil. Cook until starting to pop and golden, stirring often. Season with salt and remove from heat.

 


Menu

La Bruja Cocktails (aka Tamarind Margaritas)

Pumpkin Steaks with Black Beans and Jalapeño Pesto

Grilled Achiote-Lime Chicken

Mexican Chocolate Pudding with Raspberries and Whipped Cream

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One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

 

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Comida Latina, Dairy Free, Mains, Recipes, Side Dishes

Coconut Quinoa with Roasted Squash and Pumpkin Seeds

October 12, 2017
This coconut quinoa makes an excellent holiday side or vegan main dish with fluffy quinoa, big flakes of coconut, toasted pumpkin seeds, and roasted squash.

Here’s how you go big with quinoa: coconut, lots of fresh herbs, and roasted winter squash!

I’ll be the first to admit, quinoa doesn’t make me as jubilant as most carbs. It’s soapy nature doesn’t help. But I keep at it, because for one, it’s like megahealthy on the health charts and two, I think I’ve found the tastiest way to cook it yet.

I prefer the white quinoa to the other darker varieties. It cooks up light and fluffy and doesn’t squeak as much between your teeth. I simply boil the quinoa like you would pasta, then drain off any excess water. Toss the warm quinoa with coconut oil and here comes the best part: large slices of fragrant coconut. I find mine at Trader Joe’s but also Bob’s Red Mill sells bags of delicious big unsweetened flakes too and when I was living in North Dakota with not a Trader Joe’s in sight, those are the ones I would use.

This platter of goodness could be a healthy alternative for all the big holiday dinners coming up—working equally well as a side or a vegan main dish. But it also has #meatlessmonday written all over it.


Coconut Quinoa with Roasted Squash and Pumpkin Seeds
 
Prep time
Cook time
Total time
 
This coconut quinoa makes an excellent holiday side or vegan main dish with fluffy quinoa, big flakes of coconut, toasted pumpkin seeds, and roasted squash.
Author:
Serves: 6 servings
Ingredients
  • 1 small kabocha squash (about 2 pounds), peeled and seeded
  • 1 tablespoon olive oil or coconut oil
  • ½ teaspoon salt, plus more for seasoning
  • 2 cups quinoa, rinsed
  • 2 tablespoons extra-virgin coconut oil
  • 1 cup unsweetened coconut chips
  • ½ cup chopped mixed herbs, such as basil, cilantro, mint, or parsley
  • ½ cup roasted, salted pumpkin seeds
  • ½ cup pomegranate seeds
  • 1 large, ripe avocado, peeled, pitted, and sliced
Instructions
  1. Heat oven to 450°F and arrange a rack in the top of the oven.
  2. Carefully cut squash into 1-inch wedges with a sharp knife and place on a parchment-lined baking sheet (you can also cover it with a Silpat or nothing at all, this just makes clean up easier).
  3. Drizzle squash with the tablespoon of olive oil or coconut oil and season generously with salt. Toss to coat then place in the top of the oven to roast until knife tender, about 15-20 minutes. If you'd like a little extra char on the squash you can put them under the broiler for a minute or two once they are cooked through. Set aside.
  4. Meanwhile, place quinoa in a large saucepan and cover with water by 1-inch. Bring to a boil over medium-high heat and cook until tender, about 10 minutes. Drain and return to pan. Add coconut oil, ½ teaspoon salt, coconut chips, and herbs and stir to combine.
  5. Transfer to a large serving dish, top with squash, pumpkin seeds, pomegranate, and avocado and serve.
Notes
If you can't find roasted, salted pumpkin seeds you can make your own by heating 1 teaspoon of oil (coconut, olive, vegetable) over medium heat in a medium frying pan. Add ½ cup raw pumpkin seeds and cook, stirring frequently until toasted and starting to pop. Season with a pinch of salt and remove from the pan.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

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Condiments and Salsas, Dairy Free, Recipes, Salads, Side Dishes

Red Lentil Picnic Salad with Sweet Cider Dressing

June 27, 2017
This Red Lentil Picnic Salad is a no-cook salad that won't wilt and is hearty enough to eat on it's own but also an excellent side for picnics or barbecues.

Summer is the time for picnics and barbecues. It is not the time for standing over a hot stove, sweat beading on your brow. This is where the magic of ultra-tender split red lentils come in. Did you know you don’t even have to cook them?!!

I got this idea when I was experimenting with lentils back in April. It was my first attempts at sprouting lentils that lead to the discovery that the red ones didn’t really need to be cooked at all! When I tried to sprout them they instantly became soft and mushy, just a good soaking in water was all it took to turn them from hard seeds to beans so soft you could smash them between your fingers.

Then I thought what if I soaked them briefly, in boiling water. I bet they would be the perfect consistency for a nice crunchy salad, with just enough give to add great texture while still maintaining all their peppery flavor. Not to mention, eating them virtually raw like this keeps their nutrient level high, making them a powerhouse of a meal without the calories or fat of meat or other foods with similar amounts of protein.

Thus this picnic salad was born. I love make-ahead salads to bring to barbecues or picnics that don’t require any last-minute fussiness. Because all the components of this salad are hardy enough to handle a long marinade in the sweet ginger and cider vinegar dressing you don’t need to worry about them wilting or getting water logged by the time you get to where you’re going. That being said, the baby arugula will wilt a bit on especially long road trips so if this is a bother to you, you can always add it right before serving.


Red Lentil Picnic Salad with Sweet Cider Dressing
 
Prep time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • ½ cup red lentils
  • ¼ cup minced scallions or spring onions
  • 1 tablespoons minced ginger
  • 1½ teaspoons kosher salt
  • 1½ teaspoons granulated sugar
  • 3 tablespoons cider vinegar
  • 3 tablespoons olive oil
  • 1 small head broccoli, cut into small pieces
  • ¼ small head red cabbage, thinly shredded
  • 2 cups baby arugula
  • 2 large radishes, thinly sliced
  • 3 tablespoons dried cherries
  • 3 tablespoons sunflower seeds
Instructions
  1. Pour lentils into a fine mesh sieve and rinse under cold water. Transfer to a heat proof bowl and cover with boiling water. Let sit while you prepare the rest of the salad, or at least 30-40 minutes until they are tender but still maintain a slight bite.
  2. Combine scallions, ginger, salt, sugar, and vinegar in a small bowl. Slowly add the olive oil, whisking continuously until incorporated.
  3. Combine broccoli, cabbage, arugula, radishes, cherries, and sunflower seeds in a large bowl. Drain lentils and add to the vegetables. Pour dressing over the top and toss to combine. Taste and add more salt if needed.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

This is a sponsored conversation written by me on behalf of Lentils.org. The opinions and text are all mine. Thank you for supporting the brands that make this blog possible! Follow the hashtag #LetsLentil for great recipes all summer long!

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Apps, Breakfast, Comida Latina, Dairy Free, Recipes, Side Dishes, Snacks, Sweets

The Ultimate Summer Fruit Board

June 12, 2017
One thing Mexico and Italy have in common is their love of fresh fruit. This ultimate summer fruit board combines the two different styles in one board!

This evening precisely at 6pm we will board a plane to Italy where we will stay for the next five weeks, then it is off to London for another week before returning home.

I am so incredibly excited and honestly never thought this day would come. Armando and I spent three months in Italy 15 years ago and I truly thought that I would never be back. There are just so many places on Earth to see I didn’t think (as much as I absolutely fell in love with the country) that I would have the luxury to visit the same place twice. Now, here we are, packing—albeit a much bigger—suitcase, with some of our clothes we bought there last time, and not only returning to Italy but bringing our children with us too.

I will try to post here while I’m gone but I’ll be honest with you, I’m actually looking forward to having a break. I hope to spend most of the time replenishing my creative juices and stocking up on inspiration. I will be posting our journey on Instagram in stories and pictures so make sure to check us out there.

Before I take off however, I wanted to leave you with an idea I’m pretty sure you’ll use all summer long. It is not really a recipe but simply an easy idea that will make every party you throw or attend from Father’s Day to Labor Day. We took this ultimate summer fruit board to our friend’s last night where they were celebrating their son’s 4th birthday and it was loved by everyone from the smallest munchkin to the most sophisticated adult (who was not me, BTW).

This fruit board also ties in to our upcoming trip because if there is one thing Italians and Mexicans have in common it is their love of fresh fruit. I’ve separated the board to highlight the different ways fruit is enjoyed in both places and strangely enough they go very well together; a little sweet, a little spicy, something creamy, something salty. I guess there’s a reason I have such an admiration for both cultures, they are very much in lock step with each other in so many ways.

HOW TO PUT TOGETHER THE ULTIMATE SUMMER FRUIT BOARD

The most important detail of putting together a delectable fruit board is to choose the ripest, most beautiful fruit you can find. Ideally the Farmer’s Market is the place to shop, but wherever you go, make sure the fruit is fragrant and at it’s peak.

Anything goes as far as which fruits to select. Here’s what I chose:

  • black grapes, mango, kiwi, blueberries, raspberries, papaya, oranges, cherries, red grapes, cantaloupe, watermelon, green grapes, nectarines

For the Italian side of the board I added:

For the Mexican side of the board I added:

Have a wonderful summer my loves!!

Oh, and if you have any recommendations for things to see, do, eat, enjoy in Italy I’d love to hear them. Anyone want to meet up?

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

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Breads, Comida Latina, Dairy Free, Recipes, Side Dishes

Fluffy Apple Chili Biscuits {Dairy Free}

November 24, 2016
Apple Chili Biscuits Recipe {Dairy Free}

¡Happy Thanksgiving Mis Amigos!

I hope you are having a wonderful day doing whatever makes this day special for you. I am continually amazed and grateful to have you all in my life as readers and makers of my recipes. I feel especially honored that you take the time to leave me comments and share your personal stories. It is incredible to me that I can have this platform to do what I love and that you actually love it too. I am a grateful woman indeed. Thank you. Now let’s make some apple chili biscuits!

Chili Apple Biscuits Recipe {Dairy Free}

As for us, we are currently lazing around in our pjs, watching the Macy’s Thanksgiving Day parade, and getting ready to head to the beach for our first ever Thanksgiving Day beach walk. It is quite a change from last year’s North Dakota Thanksgiving but you won’t find me complaining. Before we head out I wanted to leave you with this easy biscuit recipe, just in case you needed one more thing to make today (wink, wink).

Apple Chili Biscuits Recipe {Dairy Free}

Apple Chili biscuits bake up nice and fluffy with the slight spice of chili and sweet grated apple.

We are going to have them with cider-glazed Cornish game hens and the rest of the fixings for dinner tonight but I think they would be pretty dang delicious with sausage gravy for breakfast.

Apple Chili Biscuits Recipe {Dairy Free}

How to make dairy-free biscuits

A few quick details about making these biscuits; I use extra-virgin coconut oil instead of butter to make them dairy-free. Freeze the coconut oil until it is hard and then use the large holes of a box grater to grate the oil into small pieces. This technique also works with butter if you didn’t want to make them dairy free.

Secondly, when you cut the biscuits out with the round cutter, make sure you don’t twist the cutter, this seals the dough together making it hard for them to rise. Just push the cutter straight down then bring it back up.

And lastly, I use self-rising flour for biscuits but if you don’t have any you can use the same amount of all-purpose flour plus 2 teaspoons baking powder and 1 teaspoon salt.

Apple Chili Biscuits Recipe {Dairy Free}

Have a wonderful Thanksgiving and long lazy weekend! xoxo, Kate

Apple Chili Biscuits Recipe {Dairy Free}

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: 14 (3-inch) biscuits

Fluffy, dairy-free biscuits speckled with chili and fresh grated apple. They go great with turkey for Thanksgiving or with gravy for breakfast.

Ingredients

  • 2 1/2 cups self-rising flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon chili powder
  • 1/2 cup cold extra-virgin coconut oil
  • 1 cup grated fresh apple (about 1 medium apple)
  • 3/4 cup cold soy milk

Instructions

  1. Heat oven to 450°F.
  2. Combine flour, sugar, and chili powder in a medium bowl. Grate cold coconut oil on the large holes of a box grater into the flour mixture. Add grated apple and toss the two into the flour mixture to coat.
  3. Pour milk over mixture and stir into the flour. Gather dough together and place on a lightly dusted counter.
  4. Knead dough into a ball then flatten into a disk. Roll out into a 1/2-inch thick circle. Cut into biscuits using whatever size cutter you'd like (I used a 3-inch cutter). When you cut the biscuits, push the cutter down without twisting, this will let them rise higher in the oven.
  5. Place biscuits in a cast iron skillet or on a lined baking sheet. You don't need to space them apart. Re-roll remaining dough and repeat until all dough is used.
  6. Bake for 12-15 minutes or until the bottoms are browned and the biscuits are cooked through.
http://www.holajalapeno.com/2016/11/apple-chili-biscuits.html

Comida Latina, Dairy Free, Recipes, Side Dishes

Blistered Sweet Potatoes with Serranos and Lime

November 15, 2016
Blistered Sweet Potatoes Recipe

I romanticize Thanksgiving.

In my mind Thanksgiving is a crisp fall day where family gathers around, happy to be with one another, and share in a glorious day of cooking and eating together. I feel like I had such Thanksgivings as a child but when I think back on it, I was probably too young to notice any tension between adults and only ate my favorite things, shunning the oyster stuffing and other offerings I thought looked or smelled weird.

Blistered Sweet Potatoes Recipe

In reality this day is usually not everything we hoped it would be; too much family, or not enough. Guest’s palates don’t reflect your own and favorite dishes are missed or worse than that, the meal is a flop and nothing is good at all. Or even worse than that, everything is completely perfect but you are too tired from refining every last detail that you could care less about the meal and would much rather drink a glass of bourbon…I mean wine and go to bed.

Blistered Sweet Potatoes Recipe

Jenny Rosenstrach writes about it beautifully in her newest book How to Celebrate Everything. She gives it a name in fact: Empty Celebration Syndrome, which perfectly describes the feeling (especially at Thanksgiving) that something is, I don’t know…..missing.

This year, even though it will be just the four of us, I will try to make the dinner seem special and hopefully, unlike every other family dinner we have at 6pm on a Thursday night. I will make pumpkin pie even if Louisa and I are the only ones who will eat it. I think I will make little Cornish game hens instead of a big turkey, although it really doesn’t matter— Hiro devours the drumstick of any poultry—and I will make these spicy candied sweet potatoes for Armando (although maybe just half a recipe, these make a ton).

Blistered Sweet Potatoes Recipe

Tips for success

If you want to add this recipe to your Thanksgiving menu (which I highly encourage) here’s a few tips: The sweet potatoes can be slow roasted the day before and kept covered in the refrigerator. The lime syrup can also be made a day in advance and kept in the fridge overnight. When you are ready to eat, drizzle the syrup over the sweet potatoes and roast until caramelized and blistered in a few spots. Sprinkle with chives and salt and serve.

Blistered Sweet Potatoes with Serranos and Lime Recipe

Prep Time: 15 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 1 hour, 40 minutes

Yield: 8-10 Servings

A candied sweet potato dish that defies all cliches; slow-roasted sweet potatoes drizzled with a spicy lime syrup and blistered in a hot oven until brown and caramelized. Dairy and gluten free!

The sweet potatoes can be roasted up to a day in advance and the lime syrup can be made the day before as well. Drizzle syrup over potatoes and roast just before serving.

Ingredients

  • 3 pounds sweet potatoes
  • 2 thinly sliced serrano chiles
  • 1/4 cup coconut oil
  • Zest and juice of 1 lime
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon kosher salt
  • 2 tablespoons minced chives
  • sea salt flakes for sprinkling, optional

Instructions

  1. Heat oven to 300°F. Scrub sweet potatoes and poke all over with a fork. Place in a roasting pan large enough to hold all the potatoes with a few inches in-between (I used a 12 x 16-inch roasting pan).
  2. Cover with foil and bake until potatoes are easily pierced with a knife, but not mushy, about 60-70 minutes. Unwrap and let cool slightly. Raise oven temp to 450°F and arrange a rack to the top of the oven.
  3. Meanwhile, combine serranos, coconut oil, lime zest and juice, sugar, and salt in a small saucepan. Cook over medium heat until the oil is melted and the sugar is dissolved, about 5 minutes.
  4. Smash potatoes with the palm of your hand. Pour syrup over the top and roast in the top of the oven until blistered and browned, about 20-25 minutes. If you'd still like them a bit more brown you can stick them under the broiler for a few minutes more.
  5. Sprinkle with chives and sea salt and serve.
http://www.holajalapeno.com/2016/11/serrano-lime-sweet-potatoes.html

Comida Latina, Dairy Free, Recipes, Salads, Side Dishes

Rainbow Jicama Salad with Poppy Seed Dressing

October 18, 2016
Rainbow Jicama Salad with Poppy Seed Dressing Recipe

This jicama salad is a colorful combination of jicama, sugar snap peas, radishes, and red cabbage tossed with a creamy (but dairy free) poppy seed dressing.

This jicama salad is the seventh and final recipe to wrap up our Dia de los Muertos super-fiesta and thus our menu is complete. Now you have all the recipes and are ready to throw the ultimate Day of the Dead party in a couple of weeks.

Rainbow Jicama Salad with Poppy Seed Dressing Recipe

I love the entire menu because there is something for everyone; vegan pozole, spicy chicken enchiladas, even a knock-your-socks-off chocolate pie but I dare say, I might have saved the best for last.

Rainbow Jicama Salad with Poppy Seed Dressing Recipe

Why You’ll Want to Make This Jicama Salad

This salad is so bright and cheerful and full of crunch it is borderline addictive. And (aside from all the chopping) pretty simple to throw together. The dressing you will find yourself making again and again and putting on just about every single salad you make. It feels indulgent and creamy but is really only four ingredients and dairy-free!

Rainbow Jicama Salad with Poppy Seed Dressing Recipe

How To Cut Matchsticks

Back to the chopping: let me assure you, you can chop these vegetables anyway you please. They do not need to be in uniform matchsticks but they sure look pretty that way and if you have little eaters matchsticks are pretty fun to eat with your fingers too. To cut vegetables into matchsticks (aka julienne), peel and cut off the top and bottom of the veggie. Cut the veg into thin (1/4-inch) thick slices, then layer the slices on top of each other and cut into 1/4-inch thick strips. This video shows what I’m talking about.

Rainbow Jicama Salad with Poppy Seed Dressing Recipe

For more fun Day of the Dead ideas and the full menu check out this post!

A special thanks to Melissa’s Produce for all the beautiful vegetables and to Beard and Bonnet for the beautiful photos!! 

Rainbow Jicama Salad with Poppy Seed Dressing Recipe

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 6-8 Servings

A colorful and crunchy combination of jicama, sugar snap peas, radishes, and red cabbage tossed with a creamy (but dairy free) poppy seed dressing.

Ingredients

    For the Dressing:
  • 1/2 cup mayonnaise
  • 2 tablespoons granulated sugar
  • 2 tablespoons fresh-squeezed lime juice
  • 1/2 teaspoon poppy seeds
  • For the Salad:
  • 1 medium jicama, peeled and cut into matchsticks
  • 1 cup sugar snap peas, sliced
  • 4-5 radishes, cut into matchsticks
  • 2 large carrots, cut into matchsticks
  • 2 cups thinly sliced red cabbage

Instructions

    To make the dressing:
  1. Combine all ingredients in a resealable jar. Cover tightly and shake until smooth. Dressing can be refrigerated for up to a week.
  2. To make the salad:
  3. Toss all the ingredients together. Drizzle dressing over the top and toss until well coated. Season with salt and pepper and toss again. Serve immediately.
  4. All the vegetables can be cut up to a day in advance. Keep them separated however, otherwise the red cabbage will color anything it touches. Dress the salad right before serving.
http://www.holajalapeno.com/2016/10/rainbow-jicama-salad-with-poppy-seed-dressing.html

Comida Latina, Dairy Free, Mains, Popular, Recipes, Side Dishes

Slow Cooker Borracho Beans

May 11, 2016
Slow Cooker Borracho Beans Recipe

In this swinging pendulum of spring weather it’s kinda nice to have a pot of beans every once in a while. We don’t eat beans as often as I’d like. My kids detest them (a personal flaw I try to overlook) so more often than not, Armando and I will just open up a can and doctor it with some sautéed onion and garlic and cumin.

Slow Cooker Borracho Beans Recipe

Every now and again I like to commit to a big pot which we can then have for lunches, breakfasts, and snacks all week. I tend to get very hungry around 10 am and a bowlful of beans just hits the spot. Especially if it’s rainy or surprisingly cold or (dare I say it), snowing in the middle of May.

Frijoles Borrachos, or Drunken Beans, fall in that multitudinous category of Mexican bean soups and stews made with the humble but very satisfying pinto bean. They are similar to Frijoles Charros or Cowboy Beans but some of the cooking liquid is replaced with beer, giving them a almost sweet, yeasty flavor. Bacon is also crucial, although some people use chorizo or both.

Slow Cooker Borracho Beans Recipe

They are excellent just like this, spooned into bowls with some of the broth and sprinkled with a handful of fresh herbs but they can also be turned into the best refried beans on the planet. Heat some oil in a frying pan (or lard or bacon grease) and add a ladleful of beans with a little of the broth. Bring to a boil then start mashing away with a potato masher or the back of a wooden spoon until they are creamy.

An old-wives tale or not, I do not salt my beans before they are fully cooked. One day, when I have endless time on my hands, I might try this two-part salting method which claims to cook beans quicker (??) but in the meantime if I am anything it’s stubborn and I’ve thrown away too many pots of hard beans to mess around. After the beans are tender add a tablespoon of kosher salt and then taste. You might need to add 1 or even 2 more but remember the beans will get saltier once reheated so err on the side of caution.

Slow Cooker Borracho Beans Recipe

Slow Cooker Borracho Beans Recipe
 
Prep time
Cook time
Total time
 
Meaty pinto beans cooked with beer, bacon, chiles, and spices all in the slow cooker.
Author:
Serves: 8 servings
Ingredients
  • 1 pound dry pinto beans
  • 1 (12-ounce) bottle beer
  • 6 cups water
  • 8 ounces bacon
  • 2 small onions, chopped
  • 2 jalapeños, stemmed and chopped (seeded, for a less spicy version)
  • 4 cloves garlic, chopped
  • 2 teaspoon ground cumin
  • 1 teaspoon ground chile powder
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • ½ cup chopped cilantro
  • 2 scallions, thinly sliced
Instructions
  1. Rinse beans and pick through, removing any rocks. Place beans in the slow cooker. Add beer and water, cover and turn slow cooker on to high if you'd like them done in 4 hours or low if you'd like them done in 8.
  2. Meanwhile, cook bacon over medium heat in a large frying pan until browned and crisp. Transfer to a paper towel-lined plate to cool.
  3. In the frying pan with the bacon grease, add onions and cook over medium heat until they are soft, about 8 minutes. Add jalapeños and cook another 5 minutes. Add garlic, cumin, chile powder, coriander, oregano, and bay leaves and cook, stirring for a minute more.
  4. Transfer onion mixture to slow cooker. Chop bacon and add to slow cooker. Cover and continue cooking until beans are tender, about 4 hours on high or 8 hours on low.
  5. Add about 1 tablespoon of salt, taste and add more to your liking. Sprinkle with cilantro and scallions and serve.

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