Beets for Hummus

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Couldn’t believe that healthy can be this delicious. Some people put tahini but mine has none and for my preference I like it that way but still a win-win accomplishment, this is plant-based food again not animal based artery clogging foods. So lets gather up our ingredients and start preparing it right away but you need a Vitamix, or a blender and I couldn’t find my Vitamix juicer and used my ever dependable, old food processor.

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INGREDIENTS;

1 can chick peas (washed/drained)

1 packet cooked beets (can get it from Costco or Trader Joe’s

1 Tbsp. Sesame oil ( you can add 2-3 if you want it oily)

1 tsp. lemon or lime juice

1/8 tsp. Himalayan pink salt

2 huge cloves garlic (crushed via garlic crusher)

generous pinch of cayenne pepper

PROCEDURE:

1. Finely chop the beets and reserve the red juice in the packet and  mix with all the ingredients in a food processor except the sesame oil, once satisfied with the taste and the color, taste and gradually add the sesame oil while the processor is running. Serve in a clear, white mason jar with pita bread. Eat during supper time with freshly brewed, low caffeine-level Tazo Flavored organic bramblewine.

Remember the old wise saying, ‘For breakfast, eat like a king, for lunch, eat like a cashed-poor student and eat like a pauper during supper.

As usual, hubby didn’t like it while I am almost licking it from its container (Sorry for the choice of words). My 2 sons will definitely like it too.

As usual, trying to eat healthy, plant-based foods.

Masarap!

-Peaches-

 

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Pizzazz on My Own Pizza!

 

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I previously posted Impromtu Pizza but did not walk you through a lot of things. Everybody loves pizza that originated from Naples, Campania, Italy. The beauty of creating your own pizza toppings is just amazing, you can make it vegetarian or with Salami or chicken for meat lovers. As you can see, I already have in my house the most important Molinaro’s Stoned Baked Organic Pizza crust with tomato sauce packets only I didn’t get around to baking them until now.

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Each bag consists of 4 round stoned baked soft pizza crusts so we are using only 2 crusts. Ingredients are those I found in my cupboard and my refrigerator. You just need to be creative to try but this will be superb if I have a can of pineapple slices and green bell peppers for color but I will just use whatever I have for the sake of this posting. My youngest son loves this anyway!

 

INGREDIENTS:

Molinario’s Stoned Baked Organic Pizza Crust with tomato sauce (got mine from Costco)

Shiitake mushrooms or any kind (sliced)

few pieces of black olives (drained/cut in thin round circles)

colored sweet peppers (sliced)

one red onion ( sliced in rounds)

few pieces of Salame ( cut in halves)

Kirkland Mexican style shredded cheese blend

aged Italian Fennel and Pepper Salame, few pieces ( chopped)

few pieces of roasted peppers in a jar (drained and cut into small pieces)

2 wide pieces of aluminium foil (will be used as a improvised pizza pan)

 

PROCEDURE:

1. Brush the pizza with olive oil with a cookie brush then use only 1 packet of tomato sauce to cover the 2 oiled pizza covered crusts with a long handled spoon on the second picture.

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temporary2. Sprinkle cheese all over then add all the ingredients, making sure that the ingredients cover all of the cheese covered spaces.

4. Gather up the foil and fold in half on all sides then gather the corner and make an improvised round pan. Place pizza directly on the middle rack and bake at pre-heated oven at 450ºF only for 7 minutes. If you make it longer, the thin crust will be hard and edges might burn. Rest for 2 minutes before cutting.

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So here it is, Enjoy! This is how to add pizzazz on your own pizza!

-Peaches, Masarap!

Empanaditas

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Mini empanadas, “empanaditas,” are a really popular street food throughout the world, and the shapes and fillings vary from country to country. An empanada is a stuffed bread or pastry, and its name is derived from the Spanish/Portuguese verb “empanar,” meaning to wrap or to coat. Many countries with Spanish influence like the Philippines have adopted these empanadas. I’ll introduce all of you to the method I used; I used a biscuit cutter so they are smaller and can be considered empanaditas, but if you use the back of the drinking glass to cut them, they’ll be bigger and can be classified as empanadas. So let’s proceed…

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INGREDIENTS:

FILLING:

1 lb. Organic ground beef (thawed, rinsed and drained on a colander, sorry not seen in the picture, already in the frying pan)

1 onion (finely chopped))

3 cloves garlic (crushed in a garlic crusher and chopped)

1  potato (finely diced)

1/2 cup finely diced carrots

1 cup raisins

1/2 cup green peas (frozen and thawed)

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 Tbsp. soy sauce

2 Tbsp. tomato paste

1 egg

1 cup broth

 

DOUGH:

3 cups all purpose flour

1/2 tsp. baking powder

1/2 tsp. Himalayan pink salt

1/3 cup brown or white sugar

1 and 1/2 stick butter ( cut in small cubes)

1 large egg

1//3 cup iced cold water

A rolling pin

biscuit cutter

 

PROCEDURE:

1. Heat a deep frying pan and put in the ground beef, stir until the fat and liquid get extracted, once brown and no longer pink, add the onions and stir, add in the garlic and stir for 2 minutes till the onions are translucent. Add a cup of broth, stir and cover, boil and simmer on low until the beef are tender for 10 minutes. Check if tender according to your preference.

2. Add carrots, potatoes, raisins and green peas, stir well. Add the salt, pepper, soy sauce and potato paste, mix very well and cover and put on low simmer for another 10 minutes. Don’t burn and if too dry you may add more broth.

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3. Check and taste if the vegetables are tender to your liking, turn off the stove, uncover and let it cool, set aside.

4. Mix very well in a huge mixing bowl the following: 3 cups flour, 1/2 tsp. baking powder, 1/2 tsp. salt and 1/3 cup sugar.

5. Add the squared butter and mix with your hands until it resembles coarse crumbs. Beat a large egg and mix in a small bowl, add  1/3 cup of iced cold water and mix well then add to the huge mixing bowl. Mix well and punch in the middle and throw flour on the kitchen table or marble square and turn the dough and shape into a ball and wrap with a plastic wrap and place in the refrigerator for 30 minutes. Throw more flour on the table and place the dough and cut into half, roll the half with a rolling pin as thin as possible and cut with the biscuit cutter like this….

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6. Gather the cut dough and gently roll again with a rolling pin like this…

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7. With your right hand, pick up the rolled piece of dough into your left hand and put a teaspoon of the filling with your right hand then overlap the half and pinch the sides together until you created a half moon shape with fillings secured inside. Lay the raw empanaditas on a plate and push the end of a fork (prongs up) into the sides all around it, just like in the picture below….

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8. If you cannot finish everything, put the left-over filling in the refrigerator and gather the  left-over scrap dough, rolled with the remaining half dough, rolled with a rolling pin and add together and shape into a ball again and cover with plastic and refrigerate also. You can resume making more the following day.

9. Beat a large egg in a small bowl and brush it on top of the raw empanaditas already laying on a wax paper-lined pan and bake at pre-heated oven at 375ºF for 15-18 minutes.

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The fork really did a great job of crimping the sides, right? As always, they are flavorful and you can add whatever fillings you want.

-Peaches, Masarap!

Sweet and Spicy Nuts

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Got this recipe many years ago from a magazine and it’s been one of my holiday gifts to give to family and friends, and once they start nibbling they said that they couldn’t stop most especially paired with iced cold beer or their favorite wine while watching their favorite Neflix program like Anthony Bourdain: Parts Unknown or Kameni’s Girl Eats  World, or maybe free movie viewing from Amazon prime.

The personalized gold seal “From the Kitchen of Peaches” and the personalized holiday ribbons are from williams-sonoma.com. You should order ahead of time so it’ll be ready for your use this holiday season.

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INGREDIENTS:

2 tbsp. vegetable oil

4 tsp. dark-brown sugar

1 tsp. Chipotle or ancho chili powder (the recipe asks for 3 tsp. originally but we can tolerate only 1 tsp. of ground Chipotle Chile Pepper

1/2 tsp. ground cumin

1/2 tsp. garlic powder

1 and 1/2 tsp. salt

2 cups walnut halves

2 cups whole unblanched almonds

 

PROCEDURE:

1. Heat oven to 350 degrees F. Coat a 15 by 10 inch jelly roll pan with non-stick cooking spray.

2. Heat oil in small saucepan over medium-low heat. Stir in sugar, chili powder, cumin, garlic powder and salt, cook for 1 minute only (don’t overcook the oil mixture to avoid turning them to hard solids, nuts won’t brown – even browning is key here!)

3. Place walnuts and almonds in a bowl. Pour the seasoned oil over nuts, toss to mix. Place on prepared pan.

4. Bake at 350 degrees F for 10 minutes. Stir and bake for 5-8 more minutes or until crisped.

5. Remove and let cool completely before putting in a clear transparent jar and tie with personalized ribbon just like in the picture above.

VARIATION: You can also add churritos, Thai/lime and chili nuts, pistachio nuts or Filipino cornic (corn snack) for a more festive combination.

Some smoky, spicy, and sweet nuts from Peaches’ treasured and collected recipes of long ago, Masarap!!!

Roast Beets with Veggie Balls on Flatbread

 

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Ikea, here you are again and again! And vegetarians! You haven’t been forgotten…what with the holidays coming after Halloween. I don’t have any naan, but I’ve got flatbreads from Trader Joe’s. Hang on and we will bake the bloody beets for 1 hour first. They’re scrumptious!!!

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Ingredients are few in number, but the process is a bit tedious. This can be mitigated if you multitask your oven by baking the veggie balls and the beets together! At 350 degrees F put them both together then take the veggie balls after 20 minutes and let the beets (pre-washed and brushed, covered with sea salt, wrapped with aluminum foil), stay in the oven for full one hour. Great!

 

INGREDIENTS:

10 pieces Gronsaksbullar Vegetable Balls (veggie balls)

2-4 beets, washed and brushed

coarse sea salt

1 tbsp. sherry vinegar (an alternative is red wine vinegar)

Some flatbreads or naan

1 tbsp. olive oil, extra virgin

3 oz Greek yoghurt or sour cream for serving

2 tbsp. chives or scallions or cilantro, finely chopped

 

PROCEDURE:

1. Preheat oven to 350 degrees F.

2. Put the beets in the oven, cover with sea salt and wrap with aluminum foil. Bake for an hour until tender all the way through.

3. Put the veggie balls in the oven also, bake for 20-25 minutes only. Take out the veggie balls and leave the beets for another 40 minutes.

4. Peel the beets once they cool down, chop them into small pieces.

5. Dress with sherry vinegar and olive oil.

6. Put some of the beet relish, a baked veggie ball or one or two spoons of yoghurt (I piped the yoghurt out of a cake decorating bag with a medium sized ring). Sprinkle finely chopped chives, scallions, or cilantro leaves.

7. Tightly roll the flatbread like a wrap, then wrap the bottom with wax paper. It might get very messy when you bite them without the wax paper, but it tastes so good! I promise you.

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Another Sarap snack from Peaches, enjoy!!!