Arroz con leche, creamy and wholesome! This rice pudding has flavors more typical to Spain using fresh whole milk, cinnamon, and lemon peel. For an extra creamy texture, cream and eggs. For this version, I also used soaked brown jasmine rice. Delicious and Nutritious.Arroz Con Leche - Rice PuddingIngredients:1 cup brown rice like jasmine or basmati (white rice will do just fine)1/2 gallon (fresh) whole milk1/2 cup raw honey 2 cinnamon sticks1/2 cup cream3 eggslemon rind ... continue reading...
Poison Alert: High Fructose Corn Syrup
The first step my family took to a nourishing lifestyle was eliminating all high fructose corn syrup from our diet. This was a task! I could not believe how many products in my pantry and refrigerator contained this poison.JellyYogurtBreadCrackersHot DogsTortilla'sCanned Soups BBQ Sauce, Ketchup, Salad Dressing and MOST other condimentsThese were just products that were in my own refrigerator, however, the product list that contains high fructose corn syrup goes far beyond this.It's ... continue reading...
Posole – Mexican Pork and Hominy Stew
Posole is one of my favorite Winter stews. Pork and hominy slow cooked in a broth of ancho and guajillo chili's. Deep and rich, Que Viva Mexico! This is not a family recipe but one that I found about five years ago from an unknown source and have adapted and changed. I often think of my Abuela Mita and Grandpa when I start to cook traditional Mexican recipes and the kitchen starts to smell of dried chili's reconstituting in boiling water. Or at the Mexican grocer ... continue reading...
Happy New Year: Top 10 Posts of 2009
I can't believe this year and decade is just about over. As I have been sitting here thinking about past decades I really start to wonder, what will the years between 2000 - 2009 be called? We had the 80's, the 90's and now... ? The zero's, lol! I can't help but wonder who will coin the right phrase for this past decade. Also, as I think about the 80's and the 90's and what they represent I wonder what the zero's (lol) will be known for. I asked on facebook ... continue reading...
Nixtamal – Preparing Corn for Tortillas, Tamales, and Posole
I've been wanting to share this post now for a good 4 or 5 months. Not having a dry/wet food mill has prevented me from making my own corn masa for tortillas or tamales. However, I'll be sharing a post on posole shortly and knew I could prepare my own corn in a lime solution and make my own hominy. Nixtamal is a traditional way of making your own corn masa or hominy by first boiling field corn (not popcorn) in a lime solution and allowing it to soak for a period of time ... continue reading...
