I love this recipe so much because it's easy to make and oh-so healthy!
Watch the video below if want to follow along while you are making it.
4 Tablespoons of Chia Seeds
Fascinated with healthy living, healthy cooking, organic farming, humanely raised animals, fine dining, organic wines, and the impact of our consumption on the planet.
I love this recipe so much because it's easy to make and oh-so healthy!
Watch the video below if want to follow along while you are making it.
Dragon year is starting on Feb 10 and should bring lots of good luck and success in all your endeavors.
Be gentle on yourself to fulfill all your New Year resolutions in the first month. Take it nice and easy. Persistence is key to reaching any goal.
This includes making special meals for your family.
This little brunch idea started out with leftover sushi rice and turned out quite festive in the end.
The Christmas dishes help of course to make it picture perfect.
Using an iron skillet (because it gives the food the best flavor) I sauteed some asparagus in chicken broth and then tossed them in pesto sauce from the previous night.
I warmed a previously boiled potato in the iron skillet on the side as well.
I plated these on warmed plates.
Then I fried an egg for myself and two for the hubby.
Adding some raspberries really gave this plate extra cheer!
I was drinking chai tea, but coffee or a cocktail would have also paired well.
Wishing you much wellness, creativity, and happy meal-making in 2024!
~love
Tarabud
Nothing makes a household happier than a Gingerbread Cake with walnuts!
Well... maybe Santa Clause coming down the chimeney. In all seriousnes for a moment,
I find this is one of the most heartwarming desserts during the holidays.
Also, with the oven on for baking, your home will be nice and warm!
This is a gluten-free version, but you can make this recipe with regular flour and it will turn out just as good.
Also, nuts are optional, but they do add more texture to each bite.
Ingredients :
Mixing the walnuts in before the boiling water |
Cruising through the Texas Hill Country on Father’s Day with my in-laws, we discovered a gem of a winery! Organic winemaking is not all that common yet in Texas but at La Cruz De Comal Winery in New Braunfels, Texas, proprietor Lewis Dickson is pioneering the making of wine, the old-world Italian way. Lewis’ organically produced wines and tasting room are nothing short of fantastic.
His unique and upscaled rustic tasting room was built from materials on his estate. He was inspired by French wineries, and the atmosphere inside the air-conditioned building is nothing less than transportive. According to Lewis, who greets you at the door with a plethora of information on winemaking, he had been fascinated with making wine since a very young age and was most enamored with the traditional ways of making wine in small batches with no additives, and aging the wine in oak barrels. His wines are made in small batches without sulfites or extra processing which is something Lewis is very proud of. The organic wine he is making because of his wine principles is showing some delicious results for us wine drinkers. The red wines we tasted were clean, crisp, peppery, and one blended batch was exceptional. One of his wines shone the brightest and is the reason why I am featuring it on my blog.
The 2017 Naranja Fabulosa wine, is more akin to an Italian Amaro. Lewis made this “wine” with 100% Estate Blanc Du Bois grapes, fortified with high-end Brandy and infused 6 months with estate-grown herbs and citrus peels. The wine served chilled, has a large citrus and earthy aroma. Upon tasting, you are tantalized by the bouquet of fresh herbs, ginger, lavender, and orange leaving you with a gentle long finish. Simply divine.
The Naranja Fabulosa wine could be an excellent vermouth replacement for cocktails, but I recommend it mostly as a dinner aperitif, served chilled. The complexity of this wine (secret vermouth) will not disappoint!
Salute!
Amore!
Soldi!
All in that order!
~Tarabud
Perhaps a few of you know of my love for Italy. The country is so rich with history, culture, incredible architecture, that romantic language, and of course the food! Having found out about my 12% Italian ancestry, I'm even more proud to speak of my amore for the dolci vita!
I recently learned that this Italian orange cake is often eaten in Sicily for breakfast. Isn't that decadent?! Here is my version of this cake without gluten. You can replace gluten-free flours with two cups of regular baking flour. Also, I mention the grapeseed oil in this recipe, but you can certainly use butter and it will turn out just as great. I think the main secret for this cake is plenty of orange zest. If you think you have done enough, do more! I went very gentle on the sugar, but if you want an extra sweet cake, add a full cup of sugar.
Ingredients
2 cups of gluten-free flour
1/2 cup of tapioca flour
1/4 cup of pinenuts
3/4 cups of brown sugar
3 eggs
1/4 cup of cream (or milk)
1/4 cup of fresh-squeezed orange juice
1 Tablespoon of orange zest (or More!)
1/4 teaspoon of baking powder
1/2 teaspoon of cinnamon
1/2 teaspoon of salt
1 Tablespoon of powdered sugar for dusting the cake.
Preheat oven to 355 degrees Fahrenheit. Butter your pan.
I used a bunt cake pan, but a round cake pan will also do the trick.
In a large bowl beat the eggs and sugar together. Next, add the oil or butter. Then, slowly add the cream, orange juice, orange zest, pinenuts, baking soda, salt, cinnamon, and flour(s).
Pour batter into baking pan. Bake for 50 minutes. Once cooled for 10-15 minutes dust with powdered sugar. My hubby and I enjoyed it warm out of the oven because we couldn't wait to try it. So delicious!
We stored it in the refrigerator in a covered container. The next day we warmed slices in the toaster oven and ate them with butter and orange marmalade with our coffee. Thank goodness for the Sicilians!
Buon appetito! ~Tarabud
Sweet tamale time is upon us! We are so fortunate to have access to the best science and vaccinations in the world. Now is the best time to celebrate with dear family and friends we have not seen in over a year! There is no better way to celebrate together than making these pineapple tamale treats. They are surprisingly easy to make. I made these tamales in a small batch of six to show you how you don't need to spend hours making them. Double the recipe to make 12.
Ingredients for Corn (Masa) Dough
1 cup of masa harina flour (stone-ground corn flour)
3/4 cup of chicken broth
A pinch of cumin, turmeric, oregano
1/2 teaspoon of salt
1/2 teaspoon of baking powder
2 tablespoons of sugar
5 tablespoons of melted butter
Ingredients for Pineapple Filling
1 cup of chopped pineapple
1/4 cup of sugar
1 teaspoon of cinnamon
1/2 teaspoon of cloves
Additional Ingredients
6 corn husks (soaked in warm water for an hour or more)
6 - 15 inch strings
~Tarabud