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This recipe is definitely a keeper, so packed full of flavor and surprisingly easy to put together. I used fresh corn, poblano peppers, and multi-colored quinoa but you can always substitute canned corn, regular quinoa, and bell peppers if things are hard to find.  I always like to gather and prep all of the ingredients prior to beginning cooking   The stuffing in this recipe is all vegetarian, although you can add ground beef if you want to be a meaty dish.  Once cooked everything can be loaded into the cleaned, halved peppers and topped with cheese.
 Quinoa-Stuffed Poblano PeppersIngredients: 1 Ear of corn 1 Onion (or shallot), diced 1/2 cup Baby spinach, washed 2 Poblano peppers, halved and de-veined 1 Bunch of cilantro 2 tbsp Panko bread crumbs 1/2 cup Red and white quinoa 1 can (796ml) Diced tomatoes 4 tbsp Oaxaca cheese 1 tbsp Vegetable spice blend Olive oil Salt & pepper Method:
This recipe is from Good Food
2 Comments
I've tried to make scones before multiple times but I think that the recipes kept failing because of the high altitude here. I can't remember where I got this recipe from unfortunately so I can't give it the proper credit it deserves but these come out light and buttery and they also freeze really well.  The recipe required the use of a food processor to cut the butter into the dry ingredients until you get a grainy sand-like texture.   The next step is to incorporate the eggs and the trick is not to overwork the dough when rolling it out and cutting it into discs.  Brushing the tops of the scones with egg wash gives them a beautiful golden color.  Simple British SconesIngredients:
2 cups all-purpose flour 3 tsp baking powder 1/2 tsp salt 1/4 cup sugar 6 tbsp unsalted butter, at room temperature 2/3 cup whole milk 2 large eggs Method:
Mornings seem to always be a mad rush at my house, regardless of how much I prep and plan the night before. For that reason, I really like to have things on hand that I can whip up or grab as I race out the door and into traffic. This is a recipe for a large quantity of quiches- I made about 50 but the amounts can easily be adjusted if you wanted to make less. For every two eggs I use half a cup of milk. The other ingredients don't have to be in exact quantities either, you can really use any veggies that you have in the refrigerator. The amount of salt and spice can also be adjusted easily according to taste.  It's important to have everything prepped and in place before starting. Measure out the milk, grate the cheese, and cut up all the meat and veg.  The next step is to beat the eggs with the milk and add the seasonings.  Split the veggies/meat/and cheese into three different bowls according to what I'd like in each quiche. Distribute the egg mixture evenly into the three bowls with the veggies and mix well.  Pour into the pre-made tart shells and bake in a preheated oven until the centers are set (approx 25-30 minutes).  Once cooled, these tarts freeze really well and can be reheated in a toaster oven straight out of the freezer.
Quiche Three WaysIngredients:
8 Eggs 2 cups milk 1 tsp salt 1 tsp freshly ground black pepper 1 tsp of hot sauce (optional) Cheese and Meat Quiches a few slices of deli meat, roughly chopped 1/2 cup of shredded cheese, any kind Veggie Quiches 1/2 each of a yellow and red bell pepper, finely chopped 1/2 red onion, finely chopped handful of spinach, finely chopped Asparagus Quiches 6-8 springs of asparagus, woody ends discarded and the rest finely sliced 1/2 red onion, finely chopped 1/2 cup grated cheese, any kind Method:
These pinwheels are super easy to make if you have puff pastry and olive tapenade on hand. I know that I've mentioned this before, but puff pastry is super versatile and itès such a simple way to throw together dozens of varieties of appetizers and sweets. For this recipe you can either make the tapenade at home, or as a shortcut you can always use store-bought tapenade as well. The amount of tapenade in the recipe below leaves plenty leftover to be used elsewhere.  Defrost, roll out, and then cut the puff pastry using a pizza cutter or a knife. I cut my sheets into squares then cut in diagonally towards the center of each square from the corners, leaving a bit of uncut space in the very center.  Fill each square's centre with a tablespoon full of the olive tapenade.  Fold in every other corner to give the pastries a pinwheel shape.  Olive Tapenade PinwheelsDefrost the puff pastry according to package directions.
for the tapenade: Ingredients: 1/3 cup olive oil 1 (8oz) can black olives, drained 1 (8oz) can green olives, drained 2 tbsp capers 4 cloves garlic, crushed 1 lemon, zested and juiced Method:
for the pinwheels: Ingredients: 1 packet of puff pastry, defrosted Olive Tapenade Method:
Lemon tarts are super simple to make if you have some lemon curd kicking around at home, you can use store bought curd or make some yourself. I have a recipe for some delicious curd here. This is more of a how-to rather than a recipe itself. You basically need to fill some pre-made tart shells with lemon curd and bake them. These tarts can be made ahead and frozen if you want to have some on hand for later. When you want to use them just pull them out of the freezer an hour in advance. The curd never freezes solid so it really doesn't take long for the tarts to defrost.   Lemon TartsIngredients:
frozen tart shells lemon curd (recipe here) Method:
I had posted a chocolate chip banana bread recipe way back in 2015, super tasty but a little bit on the less moist side as far as banana breads go. That recipe may well work at a lower altitude but this updated recipe is for a super moist banana bread (even at high altitude). I know there're a few different preferences when it comes to banana bread. Some like their bread with walnuts or chocolate chips and others like their's simply as is. How you prefer your bread is entirely up to you, this recipe works with any kinds of nut's or no nuts at all without having to alter any of the other ingredients in the recipe. If you like a particular type of nut sub walnuts for your favorite, if you don't want any nuts at all take them out altogether.  Mix the wet ingredients  Sift together the dry ingredients and make the banana mixture.    Ingredients: 1 cup all-purpose flour 2/3 cup whole wheat flour 3/4 tsp baking soda 1/2 tsp ground cinnamon 1/4 tsp salt 3/4 cup granulated sugar 2 eggs 1/2 cup vegetable oil 3-4 very ripe bananas, peeled & mashed 3 tbsp whole fat Greek yogurt 1 tspvanilla extract 2/3 cup toasted walnuts (optional) Method:
This recipe is from Mountain Mama Cooks
Berries, lemon, and mint all scream summer to me. This cake is super easy to whip up and you don't have to be stuck in a hot kitchen for very long because decorating it is really quick. You can either go ahead and use a store bought cake mix if you're short on time and just add the juice from half a lemon and some finely chopped mint to the batter. You can also go ahead and make some white cake from scratch using my white cake recipe and then assemble the cake just before serving it.   Lemon Mint Cake with Whipped Cream and BerriesIngredients:
1 white cake recipe, or one box of cake mix baked in 2 cake pans as per package directions 2 tbsp freshly squeezed lemon juice 1 tbsp of finely chopped mint 1 cup whipping cream 1 tsp vanilla 2 tbsp sugar fresh berries washed and sliced as per preference Method:
note: assemble the cake just before serving it Lemon is one of my favorite flavors and these tarts are super simple if you use pre-made tart shells that you can find in the freezer section of the grocery store. The tart shells are super versatile and can be filled with just about anything sweet or savory. I filled this bunch of shells with lemon curd and topped them off with some frozen berries before popping them into the oven.  Lemon Berry Tartlets Ingredients:
12 frozen tart shells 1/2 cup of lemon curd (store bought or use the recipe here) 1 cup of frozen berries Method:
This is a classic recipe that comes from a really old recipe book that my aunt gave my mom way back when she first got married. When I first started baking, around the age of 11 or 12 this book was my only resource. I love all the recipes in this book because they use simple ingredients and create the most delicious results. You can frost this cake however you like, this was my first time trying out these little rosettes. I'm not sure if you can see it clearly in the photograph but I tried to get an ombre effect.  When the cakes cook they pouf up forming domes which need to be sliced off.  Level the cakes before adding the frosting.  The first layer of frosting is the crumb coat. This keeps all the crumbs intact so that they don't show through the decorative layer.  Next I added the little rosettes working from the bottom of the cake upwards.  Carrot CakeIngredients:
2 1/2 cups all purpose flour 2 tsp baking soda 2 tsp cinnamon 1 tsp salt 1 cup vegetable oil 2 cups sugar 4 eggs 1 tsp vanilla 3 cups finely grated carrots 1 cup chopped nuts (optional) 1 Cream cheese frosting Recipe Method:
I love cream cheese frosting, I love cheese and the addition of it gives the frosting a rich and slightly salty flavor which really helps make frosting less sweet than it usually is.     Cream Cheese FrostingIngredients:
1 package cream cheese (8 oz), at room temperature 1 stick butter (8 tbsp), at room temperature 6 cups confectioners sugar 1 tsp vanilla extract Method:
This recipe makes enough frosting to fill, crumb coat, and decorate a two layer 8 inch cake or to frost two dozen cupcakes. To color the frosting I use gel color. |
FoodI love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen. Search this site:
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Everything that I post is for your personal use only. If you want to use anything that I post in any capacity please contact me. Contents of this website are Copyright © Ammara Cokar 2014-2019. All rights reserved.
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