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Lupe's Kitchen Corner: Homemade Milpero Tomatillo Salsa Verde

3/31/2015

 
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Homemade Milpero Tomatillo Salsa Verde
I love tomatillo salsa and every once in awhile I come across Milperos which are not as common as the larger variety. The Milperos go from green to purple in color. The flavor of this fruit tends to be sweeter and more flavorful than its larger counterpart.

Ingredients:


2 pounds of Milpero Tomatillos

2 jalapenos
1 medium sized yellow onion
4 cloves of garlic
a few sprigs of cilantro
salt to taste



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Directions:

Clean the husks off the tomatillos. Wash them well, they tend to be a bit sticky. Boil water and then add the tomatillos. Cook for 5-10min til the tomatillos go from being a bright green to a pale yellowish green color. Drain the water. Clean and de-seed the jalapenos. Add the tomatillos and the rest of the ingredients to the blender. Pulse til done.



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The Monkey In The Middle? Not my Circus!

3/31/2015

 
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Lucky? Nope. I'm blessed. 

3/30/2015

 
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Synchronicity or Coincidence?

3/29/2015

 
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Yellow Roses are symbolic of friendship, joy and good health.

Two days ago this bush had NO flowers at all. Yesterday my girlfriend called me upset because she had gone to 4 different stores looking for a special mat. She was sitting in her car in the parking lot praying for an answer. I had just finished making brownies and sent her a text. She decided to call me and proceeds to tell me how she's been hunting this item down to no avail. It turns out I had an unused one in my closet. I never used it so I offered it to her. She couldn't believe how quickly her prayer was answered. As she comes over to my house, she pulls up to the front of my house and sees this rose bush in full bloom. She starts crying cuz she had also been looking for yellow roses to put at her deceased mother's altar but hadn't found any at the places she'd been. Yellow roses were her mother's favorite. As I was telling my friend in Japan about what had happened, I showed him a rose from the bush and says that's his deceased brother's favorite rose color. He then tells me I should cut 3 roses off the bush. The funny thing is, I already had. 

Synchronicity or coincidence? The universe is rarely so lazy. 



Chicken or the Egg?

3/29/2015

 
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Beautiful. 

3/29/2015

 
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Lupe's Kitchen Corner:  Gluten Free Peanut Butter Chocolate Brownies

3/28/2015

 
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Gluten Free Baking
Peanut Butter Chocolate Brownies

Ingredients:


½ cup unsweetened baking cacao powder
½ cup coconut milk
½ cup coconut oil
1 flax egg  
(1 tablespoon of Ground Flax + 3 tablespoons of Water) 
1 cup almond meal
2 tbsp raw agave nectar
1 tsp ground cinnamon
1/2-1 cup of fresh ground Peanut Butter to use as frosting  


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Directions:

Preheat your oven to 350 F.

Make your flax egg by combining 1 tablespoon of Ground Flax with 3 tablespoons of water. Let it sit for about 5 min.

Put all the ingredients together in a bowl and mix really well.

Line a brownie pan with aluminum and grease it up with some coconut oil. Fill it up with the chocolate mix.

Bake for 20 min. Take it out and let it cool.

The peanut butter should be soft and at room temperature in order to frost the brownies. Once frosted, put the finished product  in the refrigerator so that the peanut butter will stiffen up. Once it cools and solidifies, cut it into square portions.



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Stuck In The Middle With YOU!

3/28/2015

 
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Smiles Are Priceless! 

3/25/2015

 
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Lupe's Kitchen Corner:  Sweet & Savory Platanos Machos

3/25/2015

 
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Sweet And Savory
Platanos Machos


Ingredients:


2 plantains - semi ripe
1 medium sized red onion
1/2 tbsp Mexican oregano
1/2 tsp cumin
2 cups of pinto beans
2 cups of Chopped Tomatoes
1 tsp of coconut oil
1/2 tbsp of crushed garlic
salt and pepper to taste
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Directions:

Cut up the plantains and onions to bite sized pieces.

Heat up the coconut oil in a frying pan, add the onions and garlic and saute for a couple of minutes.

Add the plantains and stir it all up for a few minutes.

Add the tomatoes, pinto beans and spices.

Cook it all up for a few minutes. This dish cooks very very quickly.
​Add salt and pepper to taste.





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Perfectly imperfect!

3/25/2015

 
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Well Said!  ;-)

3/22/2015

 
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Kitty Hangover!

3/22/2015

 
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Lupe's Kitchen Corner - Coco Banana Nut Raisin Oatmeal Cookies

3/21/2015

 
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Vegan & Gluten Free Baking
Coco Banana Nut Raisin Oatmeal Cookies


This recipe makes about 20 medium sized cookies

Ingredients

3 large overripe bananas
1.5 cups of Gluten Free Rolled Oats
1/4 cup shredded coconut
1/2 teaspoon cinnamon
a pinch of sea salt
1/4 cup chopped pecans
1/4 cup raisins
1 tablespoon of Maple Syrup
coconut oil to grease two cookie sheets





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Directions

Preheat oven to 350 degrees F.

Mash bananas. Mix well with oats, coconut, cinnamon, salt, pecans, raisins and maple syrup.

Drop a tablespoon of cookie mixture on a greased baking sheet. You’ll need two cookie sheets.
Bake for 35 minutes.

Flip the cookies. Bake an additional 10 minutes.

Let them cool.



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"What Yoga Really Is... Spending An Entire Hour Trying Hard As Hell Not To Fart."

3/21/2015

 
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So TRUE!

3/21/2015

 
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This is Butters! The little dog with a BIG strong heart.

3/20/2015

 
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My friends tell me that I am a Dragon Slayer!

3/20/2015

 
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Being Selfless.

3/19/2015

 
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My lazy dog Toby. He's cutest when he's asleep.

3/19/2015

 
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Lupe's Kitchen Corner - Vegan Chipotle Black Bean Posole

3/17/2015

 
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Vegan Chipotle
Black Bean Posole


Ingredients:

1 medium sized onion
2 cloves of garlic
24 Petite Mini-Carrots
5 stalks of Celery
1 cup of Corn
5 big leafs of Mustard Greens
5 big leafs of Kale
1 large Pasilla Pepper
2 cups of black beans
2 cups of hominy/posole
1 tbsp of Mexican Oregano
8 cups of Veggie Broth
1 can of chipotle peppers in adobo sauce - 7oz

Cilantro - A handful



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Directions:

Chop up all the vegetables into bite sized pieces. I prefer taking the stalks off the mustard greens and kale but it doesn't matter if you leave them in.

Take a big soup pot and dump the onion, carrots, celery, pasilla pepper and veggie broth in. Cook on medium heat for about 10-15min simmering til your carrots are soft but still firm. Add the remaining ingredients which include the hominy/posole, black beans, mustard greens, kale, corn, cilantro and oregano. Take the can of chipotle peppers in adobo sauce, chop up the peppers and then add all the peppers and all the sauce into the soup. Add fewer peppers if you don't like it spicy. Let it simmer for 5-10min til everything is cooked.

For garnish, I took half an avocado and cut it up into small pieces. I placed avocado and fresh cilantro on top of the soup. I had it with brown rice. This is good to serve with any rice, tortillas or tostadas you might have on hand. 





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Our thoughts create our reality.

3/16/2015

 
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Happiness is a choice. 

3/16/2015

 
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Breathe. Pause. Breathe. Repeat. EZ.

3/15/2015

 
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Guess what time it is? 

3/15/2015

 
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