This is a Spice of Life Organics spin off of a classic pastry cream. However I always crave more flavor. The Cardamom and Nutmeg add that memorable pizzazz. This makes enough to fill 1 dozen small cream puffs or 6 huge ones that weigh more than a .... well you fill in the blank. At any rate you get 1 cup of Pastry Cream.
My mom had a nifty yogurt maker with little bitty cups. Now we eat pints of yogurt and I cook East Indian food with it as well as use it in baked goods. Those little cups weren't my choice. This way makes a good amount of yogurt simply. Of course add your own fruit or sweetener. Best part you know what went into your yogurt with no fillers! Read More About Making Yogurt at Home!
I had been kicking around this mix for a while. Rich dark chilies and delightful roasted cocoa make this somewhere between dinner and dessert! This Chicken Molé recipe puts it all together. Serve with rice, corn tortillas and Guacamolé with all the veggie & cheese trimmings!
This delicious soup was introduced to us in Thailand. Super nutricious and tasty. My choice for a rainy day lunch. Don't worry, it isn't authentic, but very tasty.
This comes from my favorite vegetarian cookbook, The Moosewood Cookbook from Molly Katzen. The recipe can easily accommodate whatever your herb choice is. Also, you can buy organic "juicing carrots by 5 lbs. bunches at half the prices per lbs. of non organic. You'll want to make this soup often.
This is a remake of a long time favorite recipe my Mom found when I was a child. Back then we used Lipton soup mix and frozen orange juice. Today is a much healthier and still very tasty version.
One cold weekend when trying to decide dinner, I came up with this recipe. Something about that hit of Texas Trouble made this a real comfort food that warmed the belly. Served here with nibbles of serrano and corn tortillas with cheese.
OOH Mommy was originally made to go on Asian noodles. However, some curious cooks started using it in their rice. I never want to go back to plain rice again!
The simple tostada has been served in my family for generations. This happens to be the 2015 version. I don't think it has changed that much. Just good eats, built to suit.
We keep a bag of petite scallops in the freezer to have this one on a whim. It is a grown up version of 4 cheese spaghetti. Here it is served with "Garlic Scrubbed Toast" and steamed Brussels Sprouts.