Pozole Rojo

Pozole or posole is a corn and meat soup that is hearty and fully seasoned with spices and herbs that is topped with radishes, shredded cabbage, and cilantro or chopped green onions. Pozole has three varieties, blanco (white), rojo (made from dried and mild chili and spices) and verde (made from tomatillos, herbs and spices).

Traditionally, pozole is made from pig’s head and requires so much labor to make. It is prepared and consumed on special occasions like weddings, birthdays, baptism and holidays.  But since, beef stew meat is rather easier to find in this part of the world, let’s use that instead. I am sharing with you the red version of pozole. Meat is simmered low and slow in beef broth and spices until fork tender. Then, salsa roja and hominy are added and bring back to simmer so that all the big and bold flavors can marry to the meat.

Did you know that the word pozole came from Náhuatl word tlapozonalli which means boiled or fluffy, referring to the corn, or the Cahíta word posoli which means cooked corn. Since corn or maize were sacred for the Aztecs, this dish is usually served in special occasions and pretty much in ritual ceremony with a gruesome history. Aztecs used human flesh in the dish as part of their ritual communion. But when the Spanish conquistadores brought and introduced pork and resembled that “human flesh” flavor they started using it and there were no ritual involved. Well, anyway. That was very interesting. Let’s stick to pork or beef, shall we and let’s get started here. Any minute.

By the way. I used my salsa roja recipe from my previous post here. https://pixiepretzelelektra20420.wordpress.com/2021/03/05/how-to-make-salsa-roja-a-k-a-enchilada-sauce-from-scratch/

This recipe makes a small batch maybe good for 4 people. Also, serves 2 plus good for leftovers the next day.

Here are the ingredients:

1-1 1/2 lb. beef stew meat, cut into 12” pieces

3 cups beef broth

1 medium red onion, peeled and quartered

5 cloves garlic, minced

1 bay leaf

1” ginger root, sliced in round about ¼”-1/2” thick

1 tsp. salt

1 can white hominy, drained

1 cup salsa roja from previous post, or your favorite canned enchilada sauce, or homemade

2 tsp. ground cumin

1 tsp. ground coriander

1 tsp. smoked paprika

1 tsp. salt

1 tsp. granular swerve, or sweetener of choice

1 tbsp. masa harina*

¼ cup whole milk Greek yogurt, or sour cream, or Mexican crema

For serving, shredded green cabbage, sliced radishes, chopped cilantro, green onions, sliced raw red onions, serrano or jalapeno peppers, tortilla

Instructions:

1. In a 3 qt. saucepan, place beef and cover with cold water. Place pan on a high heat and bring to a boil. Notice the scum on the boiling water. Drain beef, discarding the boiling water. Rinse beef and saucepan. Return meat in the saucepan and cover with beef broth. Add the onions, garlic, bay leaf, sliced ginger and salt. Cover and bring to a boil. Turn the heat to medium low. Simmer for about 2 hours or until meat is fork tender.
2. Remove and discard bay leaf and ginger root. Add drained hominy, salsa roja, cumin, coriander, smoked paprika, salt and sugar. Stir to combine. Cover and simmer for about 30 minutes.
3. In a bowl, add 1 tbsp. masa harina and Greek yogurt. Stir to combine. Add mixture in the stew. Turn the heat to medium high. Stir and cook until thickened.
4. Serve with shredded cabbage, radishes, tortilla, chopped green onion or cilantro.

Recipe notes:

If masa harina is not available, substitute 2 tbsp. all-purpose flour.

I served this stew with homemade sourdough tortilla but store-bought tortilla will work too.

How to make Salsa Roja a.k.a Enchilada Sauce from scratch

Salsa Roja

It is quite remarkable and fulfilling when you learn how to make your favorites sauces from scratch, like this. Homemade red sauce, salsa roja or also known as enchilada sauce tastes way much better than your store-bought ones.

This sauce has lots of potential. Add crema or cream cheese in the sauce and pour it over shredded chicken or leftover rotisserie chicken to make a chicken enchilada. Pour it over shredded beef or pork and wrap it in a tortilla to make an easy peasy dinner for the family. I sometimes use this over my eggs with avocado and tomatoes on sourdough toast. Phenomenal.

Shredded Venison (boiled until tender in beef broth, cinnamon, cloves, onions, garlic, bay leaves and peppercorns).

I learned over the years (since I am only a home cook not educationally trained) that when toasting spices on a skillet (without oil), they release or draws out the oil. Making the flavor more pronounced – intensified. Just don’t let those babies burn, if that happens-it is ok don’t panic, toss them out and start over. You want to smell something nutty- fragrant spices. When you do smell that, remove from the pan, immediately. Same thing with dried peppers. I toast them along with the spices. I know. Extra step but don’t skip it.

My son identifying our ingredients. (He loves cooking with me).

When everything are blitz in your blender and smooth I also suggest to reduce the sauce in the pan. It is optional don’t worry. But I highly recommend this part, because this is when the magic happens. Reduced sauce = intensified sauce = intensified flavor = more flavorful = more delicious sauce.

By the way, I have also learned that salsa, a feminine noun which ends with an “a” has to agree with the adjective. Using roja is more proper to use than rojo.

Ingredients:

2 pasilla peppers

2 chili cascavel

1 Ancho chili pepper

4 large roma tomatoes, halved

4 garlic cloves, peeled

½ large red onion, peeled and quartered

1 tsp. marjoram

1 tsp. Mexican oregano

1 cinnamon stick

1 tsp. whole cloves

2 tsp. cumin seeds, or 3 tsp. ground

2 tsp. whole coriander or 2 tsp. ground

1 tsp. kosher salt

1 tsp. granular swerve, or sweetener of choice

Instructions:

1. Toast spices. Place a heavy bottom skillet over medium high heat. Place spices on the skillet and turn the heat down to medium low. Toast spices until nutty-fragrant but not burnt. Remove spices, set aside. Turn the heat to high and add peppers. Toast for about 10-15 seconds per side. Remove from pan and let it cool. Remove seeds and stem. Set aside with the spices.
2. On the same pan, add onions and tomatoes without putting oil. Turn the heat to high and char both sides. Add garlic and toast until fragrant.
3. In a large sauce pan, add charred onions, tomatoes and garlic. Add toasted peppers, spices, salt and herbs. Add water just enough to cover everything. Bring to a boil over high heat. Turn the heat down to medium and simmer for about 15 minutes until peppers are softened.
4. Transfer in a blender, including the water. Blend until smooth. Strain mixture for a smoother consistency.
5. Place a pan over medium high heat. Add oil just enough to cover the bottom of the pan. Add sauce. Simmer for about 10 minutes to intensify the flavor. Season with salt and add sugar to balance out the flavors.  
6. Store in a clean jar. Refrigerate and use for up to 5 days. Place in the freezer for longer storage.

Recipe notes:

If sauce is getting too thick add more or stock, 1 tablespoon at a time until desired consistency is reached.

If sauce it too thin or runny, reduce in the pan longer until thickens.

Serve the sauce with shredded chicken, beef or pork with tortilla.

I also use the sauce to make Pozole Rojo.

No-flour, Nutrient Dense Carrot Cake Waffles

A healthier take on carrot cake waffles, light, moist and delicious and packed with nutrients and vitamins that your body needs.

In our household, we don’t get pre-packaged or pre-mixed stuff like pancakes or what not.  My thinking is that, if I have flour, eggs, milk, butter or any type of fat, I can make anything from scratch. And of course, we can always make healthier choices when we make them at home.

I like using oat flour, if I am making any pancakes or waffles. It is hearty and could sustain us during the morning.

I also added wheat germ here. It gives us more energy because it has B vitamins that converts carbohydrates and fat to energize our body. It has a great source of protein that our muscle needs, essential vitamins like folate, thiamine and b6, high amount of antioxidant (vit. E), high in fiber and regulates blood cholesterol level.

Aside from that I added nutritional yeast, which is also a great source of fiber. It contains 9 essential amino acids that is essential to repair and restore muscles.

Flax meal is also a great addition since it has essential omega-6 and omega-3 fatty acids that our body needs plus it is also a great source of fiber.

All together makes a great combination to make waffles and pancakes that you and your family will love to eat.

Wet ingredients:

4 oz. carrots, boiled and mashed

1 small carrot, grated

1 extra large egg, at room temperature

½ cup whole milk

2 tbsp. neutral oil

1 ½ tsp. vanilla extract

1 tbsp. sourdough starter, optional

1. Peel carrots. Chop in half if needed to fit in a small sauce pan. Cover with cold water and bring to boil. Turn the heat down, cover and cook until fork tender. Drain carrots and mash until smooth. Let cool.
2. In a medium bowl, add the rest of ingredients. Whisk until well combined. Add cooled mashed carrots. Whisk to combine.

Dry ingredients:

4 tbsp. granular swerve

1 tbsp. wheat germ

1 tbsp. flax meal

1 tbsp. nutritional yeast flakes

½ cup old fashion oats, ground

½ tsp. baking powder

2 tsp. cinnamon powder

½ tsp. nutmeg

¼ tsp. ground cloves

¼ tsp. ground allspice

¼ tsp. ground ginger

½ tsp. kosher salt

Nuts, like pecans and walnuts

Dried fruit, like raisins or cranberries

1. Preheat waffle griddle.
2. Place ½ cup old fashion oats in a blender. Blitz until finely ground.
3. In a medium bowl, add all dry ingredients plus the oat flour. Whisk until well combined.
4. Add wet ingredients to dry ingredients. Using a rubber spatula, mix the ingredients together until well incorporated. Add grated carrots and other mix-ins you prefer. Nuts like pecans and walnuts go well with this. Add dried fruit like raisins. I added butterscotch chips because that’s what my little one likes.
5. Spray waffle griddle with non-stick spray. Pour at least ½ cup of the batter on the waffle maker and close. Cook until there are no steam coming out about 4 minutes. Remove cooked waffle and continue with the remaining batter.
6. Serve with a dollop of whipped cream and more grated carrots on top. Sprinkle ground cinnamon before serving.

Homemade whipped cream

1 cup cold heavy cream

4 oz. cream cheese, softened

2 tbsp. powdered swerve

1 tsp. vanilla extract

1. Place heavy cream in a bowl, if using a stand mixer, use whisk attachment. I used a handheld mixer.
2. Start on slow to prevent cream from splattering, whisk cream until soft peaks. Add softened cream cheese, powdered swerve and vanilla extract. Whisk until stiff peaks or when your lift the beaters, cream stays and not runny.
3. Place in an airtight container, refrigerated and use up to 3 days.

DIY Sugar-Free Hot Chocolate Powder Mix

With just three key ingredients, a whisk and maybe a sifter, you can make your own chocolate mix for your loved ones without any additives and it is also sugar-free. Yey!

My son loves his chocolate milk every morning or shall I say anytime of the day. Who doesn’t like chocolate especially when you are a child, right? Those pre-made mix are loaded with ingredients that I don’t know and sugar that would lead to a sugar crash. I thought, why not make my own, good quality ingredients and it is sugar-free.  

Makes about 4 cups chocolate powder mix

Ingredients:

1 c. – 1 ½ c. powdered swerve, depending on how sweet you prefer your mix

1 cup Dutch-processed cocoa powder, I used Ghirardelli

2 cups non-fat dry milk powder

3 tsp. cornstarch

¼ tsp. Salt

To make Mexican hot chocolate mix

1 tbsp. ground cinnamon

1 tsp. ancho chile powder

Instructions:

1. Sift ingredients in a large mixing bowl. Whisk until well combined.
2. Transfer in an airtight container and store for about 3 months.
3. If making Mexican hot chocolate mix, add cinnamon and chile powder in the sifter too. Whisk to combine.

To serve:

Scoop 6 tbsp. of the hot chocolate mix in a mug. Add a little bit of cold milk or water to stir and dissolve the powder. Then add about ½ cup to ¾ cup milk. Either nuke it in the microwave to warm it up or put it in the small pot to heat up on the stove.

Optional mix-ins:

Add marshmallows (kids love them, right?)

Crushed peppermint candy

Chocolate chips, espresso chips

Whipped cream or Irish cream (for adults)

Roasted Garlic Cream Cheese Spread

Who doesn’t like garlic, right? I love it! My pantry is not complete without garlic. It is one of my staple every week that I never forget to grab from the store. Garlic is a very important aromatic along with ginger. It just makes any simple dish taste amazing like roasted garlic green beans or Brussel sprouts. Mashed potatoes is soooo much better with garlic as well. And the list goes on and on.

How about roasted garlic? Yep. Caramelized, golden brown, soft and sweet roasted garlic has lots of potential too. I make this almost every week because it goes quick. I make use of this to make roasted garlic butter to smother my sourdough bread and roasted vegetables. And then I use to make roasted garlic cream cheese which goes well with, what do you think? Bagels. Sourdough bagels are even better, for me, for us. Let’s make this spread and get busy spreading this on your favorite bread.

Ingredients:

1 8 oz. cream cheese, softened

2 heads garlic, large to medium

¼ tsp. pink Himalayan sea salt

Olive oil

Instructions:

1. Preheat oven to 350°F. Slice the top part of the garlic head. Remove and discard few outer layer skins of the garlic. Drizzle olive oil on the exposed garlic. Wrap garlic in an aluminum foil and place it on a sheet pan. Bake for about 45 minutes.
2. Garlic is ready when the cloves are starting to separate from the skin and when it has turned golden brown. Remove from the oven. Let it cool.
3. In a medium bowl, place softened cream cheese and salt. Now squeeze off the soft and caramelized garlic from the skin. Using a fork, mash the garlic in the cream cheese until ingredients are well incorporated.
4. Drizzle a little bit more of olive oil if needed.
5. Serve and enjoy on your favorite bread.

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Who doesn’t like garlic, right? I love it! My pantry is not complete without garlic. It is one of my staple every week that I never forget to grab from the store. Garlic is a very important aromatic along with ginger. It just makes any simple dish taste amazing like roasted garlic green beans or Brussel sprouts. Mashed potatoes is soooo much better with garlic as well. And the list goes on and on.

How about roasted garlic? Yep. Caramelized, golden brown, soft and sweet roasted garlic has lots of potential too. I make this almost every week because it goes quick. I make use of this to make roasted garlic butter to smother my sourdough bread and roasted vegetables. And then I use to make roasted garlic cream cheese which goes well with, what do you think? Bagels. Sourdough bagels are even better, for me, for us. Let’s make this spread and get busy spreading this on your favorite bread.

Ingredients:

1 8 oz. cream cheese, softened

2 heads garlic, large to medium

¼ tsp. pink Himalayan sea salt

Olive oil

Instructions:

1. Preheat oven to 350°F. Slice the top part of the garlic head. Remove and discard few outer layer skins of the garlic. Drizzle olive oil on the exposed garlic. Wrap garlic in an aluminum foil and place it on a sheet pan. Bake for about 45 minutes.
2. Garlic is ready when the cloves are starting to separate from the skin and when it has turned golden brown. Remove from the oven. Let it cool.
3. In a medium bowl, place softened cream cheese and salt. Now squeeze off the soft and caramelized garlic from the skin. Using a fork, mash the garlic in the cream cheese until ingredients are well incorporated.
4. Drizzle a little bit more of olive oil if needed.
5. Serve and enjoy on your favorite bread.

Sourdough Bagels

Sourdough Everything Bagel

Chewy, light and tangy bagels that you can make at home. You can’t resist to grab one right after they come out of the oven. The smell of freshly baked breads at home is divine especially when you slice one open and slather it with roasted garlic cream cheese.

Ingredients:

Makes 12 bagels

124 g. sourdough starter, fed and vigorous

482 g. all-purpose flour, I used King Arthur’s

283 g. warm water or 1 ¼ c water

1 tbsp. white granulated sugar

1 ½ tsp active dry yeast

11 g. or 1 ¾ salt

8 g. or 1 tbsp. non-diastatic malt powder* optional

10 g. vital wheat gluten* optional

For the water bath:

Water to fill a 2” deep pan

1 tbsp. or 7 g. non-diastatic malt powder or 1 tbsp. brown sugar

Everything bagel topping:

1 tbsp. poppy seeds

1 tbsp. sesame seeds, white and black

1 tbsp. dried minced garlic

1 tbsp. dried onion flakes

2 tsp. kosher salt

Instructions:

1. Place warm water, about 105°F in a large mixing bowl. Add sugar. Stir to dissolve. Sprinkle yeast and let it sit until it becomes foamy on top.
2. Add the rest of ingredients in the water including sourdough starter. Mix and knead -using a stand mixer or bread machine (I knead by hand all the time) – until dough becomes stiff and smooth. Place it in a warm spot in your kitchen (or house) then let it rise for about an hour or longer until it doubled in size or dough becomes puffy.
3. Deflate dough and let it rise for another 30 minutes.
4. Meanwhile, prepare toppings. Place all ingredient on a plate. Mix until well combined and set aside.
5. Fill a pan (2” deep pan about 10” wide) with water including the malt powder or sugar. Bring it to simmer.
6. Preheat oven to 410°F. Prepare a sheet pan lined with parchment paper, lightly greased.
7. Divide dough to 12 portions. Or using a scale weigh the dough and divide it by 12 so that each bagel weighs the same. Using your index finger, poke a hole in the middle of the dough. Stretch the hole until it reached about 2” in diameter and place them on the sheet pan. Repeat with the rest of the dough.
8. Boil the bagels. Increase the heat to medium high to bring the water to a gentle simmer. Place 2-3 bagels in the pan, avoiding to overcrowd. Boil bagels for about 2 minutes per side. Skim the bagels and return them on the prepared baking sheet. Continue with the remaining bagels.
9. Bake for about 20 minutes. Remove from the oven. Spray with water and sprinkle or dip each of them on the plate of everything topping. Place them back in the oven and continue baking for another 10-25 minutes or until golden brown. Remove from the oven and let them cool a bit before serving.
10. Serve and enjoy with roasted garlic cream cheese.

I used King Arthur’s flour because of its protein content and quality. Their all-purpose flour contains 11.7% that is strong enough to use for making breads.

Non-diastatic malt powder is used in yeast-based breads to give that nice golden brown color, adds sweetness and flavor. Substitute this using brown sugar if not available.

Vital wheat gluten is pure gluten with very little starch. It is made from wheat flour that has been hydrated with water to activate gluten then processed. After all that, it is dehydrated and ground back until it turns into powder again. Add this to any yeast-based breads to add more protein, structure and chewiness. Also, bread bakers add this to any low-protein flour like whole wheat to add more elasticity to the dough.

Banh Mi Humba

Recently, I made a mash-up southern Fil-Mex dish called Carnitas Humba. Instead of using pork belly commonly used for humba, I substitute it with beef roast. I’d like it leaner and less fatty. Don’t worry the meat is still very juicy and still has lots of moisture from the orange and pineapple juice braise I made.

Anyway. There was a lot of leftover. What would I do with the rest of them? Solution. Simple. Sandwich.

The dish is already sweet and savory, so I think a little bit of acid will help balance out the flavor. Let us bring some sour pucker and fresh element to the dish. A quick pickled carrots, sweet pepper and onion will do. Hence, Banh Mi Humba came into my senses.

What is banh mi, anyway?

It is a Vietnamese word for bread. Usually, a short baguette that is light and airy inside with a crisp exterior.

I just made a couple of freshly baked baguette so let’s get started making this interesting sandwich.

Ingredients:

Baguette

¼ c to ½ c carnitas humba, shredded and crisped on a skillet

Chimichurri sauce

For the quick pickle

½ medium onion, thinly sliced

1 medium carrot

1 small yellow bell pepper

1 garlic clove, grated

½ tsp. white ground pepper

½ tsp. salt

2 tsp. agave syrup

¼ cup rice wine vinegar

1 tbsp. mirin

Instructions:

1. Make the quick pickle. In a medium bowl, place vinegar, syrup, salt and pepper. Whisk until well combined. Add vegetables, toss or mix until well incorporated. Set aside. This can be made ahead of time and can be refrigerated for longer use.
2. Place a heavy bottom skillet or cast iron skillet over medium high heat. While waiting for the skillet to heat up, slice bread in the middle, lengthwise. Spread butter on both sides. You can either toast the bread on the skillet or leave it as is.
3. When pan is hot, add a drizzle of oil then add shredded meat, undisturbed. Add a little drizzle of the broth or stock. This will help to crisp up the meat. After a couple of minutes when liquid has evaporated, turn and sear the other side. Remove from the pan and transfer directly on the baguette.
4. Add some pickled onions, carrots and bell pepper. Drizzle some chimichurri sauce on top. More cilantro to garnish.
5. Serve and enjoy!

Filipino Adobo Spatchcocked Chickenc

Roasted Filipino Adobo Spatchcocked Chicken

Another roast chicken recipe to try on your Sunday family dinner. Tender and juicy chicken that is rubbed inside and out with soy-garlic paste. Ready in 35 minutes with nice crispy golden brown skin. Either make the adobo sauce to drizzle on the meat for serving or make that fresh chimichurri sauce to brighten up the dish.

Filipinos usually, or most of the time serve this with mountains of rice on the side. Well, for me, I’d much rather serve this with a fresh garden salad or roasted green beans. I want the chicken to be the star of the night and be able to devour the meat.

Ingredients:

1 3-4 lbs. chicken, giblets removed, pat dry

Rub/paste

1/4 cup unsalted butter

1 tbsp. dark soy sauce

1 tbsp. oyster sauce

2 ground bay leaves

1 head of garlic, peeled

1 tbsp. apple cider vinegar

1 tbsp. black peppercorns

Salt and pepper

Fried garlic, chopped green onion, cilantro for garnish

Adobo Sauce

1/4 cup apple cider vinegar

1/4 cup dark soy sauce

1 tbsp. oyster sauce

1 tsp. granular swerve or any sweetener of choice

7 garlic cloves, grated

Chimichurri Sauce

1 bunch cilantro, tender stems and leaves

1 bunch parsley

1 tbsp. oregano, I used Mexican oregano

3 stalks green onions

3 garlic cloves

1 tbsp. red wine vinegar

1 tbsp. lemon juice

1 tsp. red chili flakes

1 tsp. salt

½ tsp. granular swerve or sweetener of choice

Few grinds of black pepper

½ cup light olive oil

Instructions:

1. Day 1 – Spatchcock and dry-rub/paste the chicken.
   
   *I highly recommend to do mise en place before handling any poultry to avoid spread of germs.
2. Make the dry rub/paste. Place garlic, bay leaves, peppercorns, butter, soy sauce, oyster sauce, and vinegar in a blender. Blitz until there are no more visible chunks of garlic and bay leaves. Set aside.
3. Prepare a rimmed baking sheet lined with aluminum foil. Place a wire rack and set aside. Prepare the chicken. Remove giblets and neck, save or discard. Pat the chicken dry using a paper towel. On a rimmed baking sheet, place the chicken, breast side down, thigh part facing you. Using kitchen shears, start by cutting the left backbone from the thigh part along and repeat on the right side. Save the backbone for making homemade chicken broth. Flip the chicken, breast side up. Using the palm of your hand, hardly press the breast to flatten it.
4. Separate the skin from the meat. Using your fingers, run it in between the skin and meat from the breast along through the thighs. I usually take a fork to pierce holes on the meat so that the rub can be absorbed by the meat resulting to a more flavorful piece of poultry. Trust me it helps.
5. Season the meat. Massage dry rub/paste into the meat, from the breast and thighs even on the legs if you can be able to separate the meat from the skin. Transfer chicken in the fridge, uncovered overnight to let the skin dry and to ensure that the skin will crisp up when roasting.

• Day 2
• Take the chicken out from the refrigerator. Let it come to room temperature before roasting.
• Preheat oven to 400°F. Pat the chicken dry once again with a paper towel. Rub the chicken skin with a tablespoon of the reserved rub/paste. Place chicken in the oven and roast for about 30 minutes. Check the chicken after 30 minutes. Baste the chicken skin with any liquid or melted butter/paste from the bottom of the pan. Return to the oven and continue cooking for another 10 minutes or until chicken reaches 155°F.
• Let it stand for about 10 minutes so that any juices will be redistributed back to the meat.
• Carve and serve with adobo sauce and chimichurri sauce.

To make the adobo sauce

1. Place all ingredients in a small sauce pan, bring to a boil. Reduce heat to medium and simmer until thick. If there are any pan juices, add it to the sauce and continue simmering until reduced and thick.

To make the chimichurri sauce.

1. Place all ingredients in a food processor or blender. Pulse until mixture is well blended. 
2. Don’t forget to stop and scrape the sides.
3. Transfer to a clean jar and store in the refrigerator.

Irish Colcannon

This mashed potato dish is made more than just potatoes. This is a perfect side dish if you get bored with just mashed potato. Insert kale and spinach for more nutritional value. Bacon is not traditionally added in the dish but what can I say? Bacon makes everything taste good, right? And before I forget, there is more cauliflower in my recipe than floury potatoes. Which means less carbs. You’re welcome.

What is colcannon?

Colcannon is an Irish dish that came from Gaelic cál and caineann which means cabbage (or kale) and leeks. It also means white-headed cabbage.

Ingredients:

2 cups cauliflower, chopped

1 medium russet potato, peeled, rinsed and cut into chunks

1 cup kale, tightly packed, chopped

1 cup spinach, tightly packed,

2 thick slices bacon, chopped in strips

3 large garlic clove, smashed

½ medium onion, chopped

1 tbsp. butter

¼ cup heavy cream

¼ tsp. nutmeg

Salt and pepper

Splash of white wine vinegar* optional

Parmesan cheese, optional

Instructions:

1. In a 3 qt. heavy bottom sauce pan, place potato chunks and 2 smashed garlic cloves. Cover with cold water. Add 2 tsp. kosher salt. Place it over medium high heat and bring water to boil. Turn the heat to medium and cook potatoes until al dente for about 5 minutes. Add chopped cauliflower. Cook for another 5 minutes until fork tender.
2. Drain potatoes and cauliflower. Return back to the sauce pan.
3. Using a potato masher, mash the taters, cauliflower, smashed garlic and butter. Gradually pouring heavy cream while mashing. Set aside.
4. Meanwhile, place a skillet over medium high heat. Once pan is heated, add bacon. Cook until golden brown. Transfer to a plate lined with paper towel, set aside. Remove a couple of tablespoon of bacon fat from the pan.
5. Add onions on the pan. Add a pinch of salt and pepper. Sauté for about a minute or until fragrant. Add chopped kale and spinach. Toss to combine and cook until greens are wilted.
6. Now, transfer the mixture to the mashed potatoes and cauliflower. Add nutmeg and few freshly cracked black pepper. Mix until well combined. Don’t forget to add those bacon before you serve.
7. Add a little splash of white wine vinegar to cut the fattiness of the dish. Taste and season with salt and pepper if needed.
8. Serve with freshly grated parmesan cheese. Enjoy!

Chopped Blueberry Salad with Pepitas

Brighten up your day with this light and easy blueberry salad with pepitas.

These are the ingredients I used, but it is customizable to what you have on hand.

½ cup -1 cup Romaine lettuce, chopped

A Handful of spinach, torn

¼ cup arugula

1-2 tbsp. purple cabbage, shredded

1 tbsp. pepitas

2-3 radishes, thinly sliced

1 bacon, cooked and chopped

1 hardboiled egg

Handful of fresh blueberries

Handful of cherry tomatoes

Blueberry Balsamic Vinaigrette

Cooked quinoa or brown rice* optional

Instructions:

1. Prepare greens by chopping them in bite size pieces. No need to chop blueberries. Top your salad with my blueberry balsamic vinaigrette.

Feel free to use your choice of protein and carbs to make this salad a complete meal.