1/2 cup unsweeted cocoa powder
1/2 cup boiling water
2 cups whole almonds (measure before grinding)
3/4 cup packed light brown sugar
3 large eggs, at room temperature
1/3 cup unsalted butter or buttery spread (such as Earth Balance), melted - OR canola oil
1 Tbs pure vanilla extract
1/2 tsp salt
2 tbs powdered sugar, for dusting
1. place a rack in the middle of the oven. Preheat the oven to 350 degrees. Generously grease; then line the bottom of an 8 inch springform pan with the parchment paper or wax paper. Grease again, then set aside.
2. dissolve the cocoa in the boiling water; set aside. Meanwhile, grind the nuts in a food processor to a fine meal.
3. Add the brown sugar, eggs, butter, vanilla extract, cocoa mixture, and salt to the food processor and process 30-40 seconds. Scrape down sides of bowl and process another 30 seconds or until mixture is thoroughly blended. Spread the batter evenly in the pan.
4. Bake 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. The cake rises as it bakes, then may fall slightly as it cools. Cool the cake in the pan 10 minutes on a wire rack. Gently run a sharp knife around the edge of the pan to loose the cake. Release pan sides; discard paper liner. Dust with powdered sugar before serving.
Note: Hershey's Special Dark Cocoa, available in grocery stores, works especially well in this recipe. Dissolving cocoa in hot water before baking enhances its flavor. This is a very dark cake-perfect for special occasions because it looks so rich and decadent.
Cilantro Lime Rice
Make 1 cup of white rice in 2 cups of water. Add olive oil and lime juice to liquids. Salt to taste. Chop cilantro. Add to rice either before or after cooking. May add fresh pineapple, too. Yummy!
Blackened Fish Tacos
2-4 Tilapia filets
1 tsp each of cumin, chili powder, oregano
Freshly ground salt and pepper to taste
Dredge fish in the seasoning. Saute in olive oil until cooked through approximately 4 minutes per side. Then chop.
Grill tortillas (corn or flour) in butter topped with mexican cheese until cheese is melted and tortilla is browned.
Top with tilapia, shredded cabbage, mexican cheese, sliced avocado, and Brianna's Chipolte cheddar dressing and drizzle fish with lime juice.
Serve with Cilantro Lime Rice.
1 tsp each of cumin, chili powder, oregano
Freshly ground salt and pepper to taste
Dredge fish in the seasoning. Saute in olive oil until cooked through approximately 4 minutes per side. Then chop.
Grill tortillas (corn or flour) in butter topped with mexican cheese until cheese is melted and tortilla is browned.
Top with tilapia, shredded cabbage, mexican cheese, sliced avocado, and Brianna's Chipolte cheddar dressing and drizzle fish with lime juice.
Serve with Cilantro Lime Rice.
Borracho Beans
1 lb dry pinto beans
soak overnight in a large pot covered with water
Next day:
drain water and refill to cover beans
Add:
1 tbs salt
5-6 minced garlice cloves
Bring to boil and reduce heat to simmer for 2-4 hours until beans are tender. Checking on water to make sure they don't dry out. I usually add water during the cook time. These need to be very brothy.
Fry:
4 strips bacon, remove and crumble
In bacon greas, saute:
1/2 large onion, chopped
1/2 cup fresh cilantro, chopped
Removed and strain from grease and add to beans.
Add: 1 chopped tomato, jalapenos to taste. Serve & enjoy!
soak overnight in a large pot covered with water
Next day:
drain water and refill to cover beans
Add:
1 tbs salt
5-6 minced garlice cloves
Bring to boil and reduce heat to simmer for 2-4 hours until beans are tender. Checking on water to make sure they don't dry out. I usually add water during the cook time. These need to be very brothy.
Fry:
4 strips bacon, remove and crumble
In bacon greas, saute:
1/2 large onion, chopped
1/2 cup fresh cilantro, chopped
Removed and strain from grease and add to beans.
Add: 1 chopped tomato, jalapenos to taste. Serve & enjoy!
Jicama Salad
1 large jicama, julienned
1/4 cup cilantro, stems removed and chopped
1 valencia orange, sliced and segmented
1/2 c valencia orange juice
1 lime, zested and juiced
2 Tbs olive oil
2 tbs minced red onion
salt to taste
Mix all ingredients together and chill until ready to serve.
1/4 cup cilantro, stems removed and chopped
1 valencia orange, sliced and segmented
1/2 c valencia orange juice
1 lime, zested and juiced
2 Tbs olive oil
2 tbs minced red onion
salt to taste
Mix all ingredients together and chill until ready to serve.
Pico De Gallo
8-10 Roma tomatoes (seeded)
1/2 red onion (or to taste)
1 jalapeno pepper (or more to taste)
2 medium cloves garlic, chopped
juice of one lime
1 tbs olive oil
4 tbs chopped fresh cilantro
1 tsp coarse salt
1/2 tsp fresh ground black pepper
Seed & dice tomatoes. Chop onion, jalapeno and garlice to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well.
Cover and refirgerate for at elast 3 hours. Best if served the next day.
Serve with tortilla chips, burritos, tacos or any Mexican dish. Delicious. As with any dish, you may add or delete ingredients to suit your personal taste.
1/2 red onion (or to taste)
1 jalapeno pepper (or more to taste)
2 medium cloves garlic, chopped
juice of one lime
1 tbs olive oil
4 tbs chopped fresh cilantro
1 tsp coarse salt
1/2 tsp fresh ground black pepper
Seed & dice tomatoes. Chop onion, jalapeno and garlice to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well.
Cover and refirgerate for at elast 3 hours. Best if served the next day.
Serve with tortilla chips, burritos, tacos or any Mexican dish. Delicious. As with any dish, you may add or delete ingredients to suit your personal taste.
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