Feed Your Soul

Ice Cream for Breakfast Day

Pujols Kitchen - Saturday, February 06, 2016


                Eating ice cream for breakfast is a kid’s dream, similar to eating dessert first. Ice Cream for Breakfast Day is a day to celebrate the little things in life. For a healthy alternative, try this Chocolate Raspberry Frozen Yogurt Parfait.

Ingredients

·         1 pint (2 cups) vanilla low-fat or vanilla frozen yogurt

·         2 cups fresh raspberries

·         1 1/2 cups Chocolate Cheerios™ cereal

 

Directions

1.       Layer half of the frozen yogurt, half of the raspberries and half of the cereal in 4 parfait or drinking glasses. Repeat layers. 

2.       Serve immediately.

Share the Love on Crepe Day

Pujols Kitchen - Tuesday, February 02, 2016


Happy Crêpe Day! Crêpes are a type of very thin pancake, usually made from wheat or buckwheat flour.  The word is French in origin and derived from the Latin word “crispa,” meaning "curled". Crêpes are often associated with Brittany, a region in the northwest of France, but their consumption is widespread in France, Belgium, Quebec and many parts of Europe, North Africa and the Southern Cone of South America. Served with a variety of fillings, crêpes are a delicious treat for breakfast, lunch or dinner.

This basic crêpe recipe can be made in minutes.

Ingredients

·         1 cup all-purpose flour

·         2 eggs

·         1/2 cup milk

·         1/2 cup water

·         1/4 tsp salt

·         2 TBSP butter, melted

Directions

1.       In a large mixing bowl, whisk together the flour and the eggs. Gradually stir in milk and water. Add salt and butter and beat until smooth.

2.       Lightly oil griddle or frying pan and place over medium high heat. Pour or scoop ¼ cup batter onto pan and tilt pan with circular motion so the batter coats the pan’s surface evenly.

3.       Cook crêpe for about 2 minutes or until the bottom is light brown. Loosen with spatula, turn and cook the other side. Serve hot.

For crêpe filling, use strawberries, bananas or your favorite fruit and top with whipped cream and powdered sugar. Share the love with crêpes today.

Chocolate Rainbow Cake for Chocolate Cake Day

Pujols Kitchen - Wednesday, January 27, 2016


     Happy Chocolate Cake Day. Today chocoholics around the world can celebrate and indulge in their favorite food—chocolate! To help you celebrate, here’s a fun twist on chocolate cake that’s easy to make, Chocolate Rainbow Cake.

Ingredients

·         Chocolate Cake Mix

·         White Cake Mix

·         Food Coloring – Blue, Red, Green Yellow

·         Tube of Icing – Blue, Yellow, and Red

·         Tube of Chocolate Icing

·         Sprinkles

Directions

1.       In a large bowl, mix Chocolate Cake Mix according to directions on box

2.       In another large bowl, mix White Cake Mix according to directions on box

3.       Divide the white cake mix into four separate bowls, stir in 1 color of food coloring to each bowl to desired tone.

4.       In a greased bundt cake pan, pour ½ of the chocolate cake mix. Next, spoon in the first colored cake mix, layering the next three on top. Then, pour the remaining chocolate cake mix. Bake according to box directions.

5.       When cake is done baking, allow to cool completely. Remove cake from cake pan, then squeeze tubes of chocolate, red, yellow and blue icing over top of cake, then add sprinkles.

Coconut Mango Cream Pie for Pie Day

Pujols Kitchen - Saturday, January 23, 2016


Happy Pie Day! Who doesn’t love pie? Sweet, savory, and filled with gravy or sauce, pies come in all shapes, sizes and flavors. Celebrate Pie Day with this Coconut Mango Cream Pie Recipe for a taste of the Caribbean in the dead of winter.

 

Ingredients

·         14-ounce can coconut cream

·         2 cups chopped mango

·         3 tablespoons agave

·         1 teaspoon vanilla

·         7-ounce tube Maria Cookies

·         ¾ cup almonds

·         ¼ cup coconut oil

Directions

1.    Combine coconut cream, mango, agave and vanilla in a blender and blend on high until smooth and creamy. Pass puree through sieve and set aside.

2.    Next, toss Maria cookies, almonds and coconut oil into blender (no need to clean it out). Pulse until a dough forms, then press dough firmly into a 9-inch pie plate and top with mango cream.

3.    Transfer pie to freezer and chill for a minimum of 2 hours. Before serving, allow pie to sit for a few minutes at room temperature.

Caldero Popcorn for Popcorn Day

Pujols Kitchen - Tuesday, January 19, 2016


You don’t need a microwave to pop popcorn for your family’s next movie night. Break out your Pujols Kitchen Caldero instead. All you need is Canola or vegetable oil, sea salt and popcorn.

Directions:

1.    Add 3-4 tablespoons of oil (enough to cover the bottom of the caldero) and 1 cup of popcorn to a cold pan.

2.    You’ll want to be sure all the popcorn kernels are covered with oil, sitting in a shallow puddle of it.

3.    The kernels should be spread out and not piled on top of each other.

4.    Turn the burner to medium heat and shake the caldero back and forth to distribute the heat evenly across the kernels. Do this until the first kernel pops.

5.    Be sure to have your lid ready because once the first kernel pops, the others aren’t far behind. Cover your caldero with the lid, sliding the pot back and forth over the heat until all the kernels are popped.

6.    Add sea salt (and melted butter – optional) to popcorn and serve.

Jalapeno-Mango Salsa for International Hot and Spicy Food Day

Pujols Kitchen - Saturday, January 16, 2016


     It’s International Hot and Spicy Food Day, a day for heat-seekers, chili heads and extreme eaters to take their passion to extremes. If you like a touch of heat in your cooking, today is a day for cooking your favorite hot and spicy dishes. We’re not here to say which chili pepper tops the official Scoville heat scale but there’s no denying the fun experienced when discovering different cuisines.

In honor of International Hot and Spicy Food Day, here’s a Jalapeno-Mango Salsa recipe that’s easy and sure to tingle the taste buds.

Ingredients

  • 2 cups diced pineapple
  • 2 cups diced mango
  • 3/4 cup minced red onion
  • 1 jalapeno, minced
  • 1/2 cup minced cilantro leaves
  • 2 tablespoons tequila
  • Pinch salt and freshly ground black pepper
  • 1 bag tortilla chips, for serving

Combine all ingredients in a medium bowl. Serve with your favorite tortilla chips.

National Peach Melba Day

Pujols Kitchen - Tuesday, January 12, 2016


Today is National Peach Melba Day. Peach Melba is a dessert made from peaches, vanilla ice cream and raspberry sauce and was invented by French chef Auguste Escoffier in 1892 or 1893 when he was employed at the Savoy Hotel, London. Escoffier created the dessert to honor the Australian soprano, Nellie Melba.

To celebrate National Peach Melba Day, serve up this simple Peach Melba recipe.

Ingredients

·         1/4 cup peach schnapps or peach juice

·         4 large peaches, halved, pitted

·         1 (12 oz.) jar seedless raspberry jam

·         1 (12 oz.) package frozen raspberries, thawed

·         1/2 cup slivered almonds, toasted in a 300-degree oven for 6 to 8 minutes

·         1 quart premium vanilla ice cream

Directions

1.    Place fresh peaches, cut side down, in a microwave-safe pan or pie plate large enough to hold peach halves in a single layer. Pour in schnapps and microwave on high for 3 minutes. Flip peaches over and microwave about 2 minutes longer, or until peaches are tender when poked with a sharp knife. Allow peaches to cool, then peel and refrigerate for 3 minutes.

2.    Put raspberry jam in a microwave-safe measuring cup and microwave on high 1 to 2 minutes until partially melted. In a food processor, puree jam and raspberries. Set a fine-mesh strainer over a bowl and strain sauce to remove seeds, pressing with a rubber spatula. Discard seeds and refrigerate raspberry mixture.

3.    Scoop 1/2 cup ice cream into eight shallow bowls, a peach half, 2 Tbs. sauce and 1 TBSP almonds. Serve.

Chicken Tagine Recipe to Celebrate Apricot Day

Pujols Kitchen - Saturday, January 09, 2016


Happy Apricot Day! Originally from China, Apricots have been grown by humans for 4,000 years and are rich in beta carotene, vitamin C, vitamin A and fiber. Today 95% of the world’s apricots are grown in California.

While most of us are familiar with apricots in flans and pastries, and as dried fruit, they’re also delicious in dishes like chicken tagine. Here is a chicken tagine recipe to help you celebrate Apricot Day.

Ingredients

  • 1 1/2 tablespoons canola oil
  • 8 (5-ounce) bone-in chicken thighs, skinned
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 cups chopped onion
  • 1/4 cup finely chopped fresh garlic
  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground red pepper
  • 1 cup unsalted chicken stock (such as Swanson)
  • 1 1/2 teaspoons honey
  • 1 (3-inch) cinnamon stick
  • 2/3 cup chopped dried apricots
  • 2 (15-ounce) cans organic chickpeas, rinsed and drained
  • 1/4 cup cilantro leaves
  • Lemon wedges

Preparation

1. Heat large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle 1/2 teaspoon salt and black pepper over meaty side of chicken, then add chicken to pan, meaty side down and cook 5 minutes or until well browned. Remove from pan (do not brown other side).

2. Sauté onion and garlic in pan 4 minutes, then add cumin and next 5 ingredients (through red pepper). Cook 1 minute, stirring constantly. Add remaining 3/4 tsp. salt, stock, honey, and cinnamon, scraping pan to loosen browned bits; bring to a simmer.

3. Pour mixture into 6-quart electric slow cooker. Stir in apricots and chickpeas. Place chicken, browned side up, on top of apricots and chickpeas. Cover and cook on LOW for 7 hours. Discard cinnamon stick. Sprinkle with cilantro and serve with lemon wedges.

Rosca de Reyes Bread for Three Kings Day

Pujols Kitchen - Wednesday, January 06, 2016


Widely celebrated in Spain, Latin America and the Caribbean, and by many U.S. Latinos, Three Kings Day is a venerated tradition. The holiday celebrates the traditional Christian feast day of Epiphany, when the Three Wise Men brought gifts to the baby Jesus in recognition of his divine nature, according to the Biblical nativity story.

For many Hispanics, el Dia de los Tres Reyes Magos is more symbolic of Christmas, with children waking up January 6th to presents and sometimes candy left by the three Wise Men Gaspar, Melchor and Baltasar.

Celebrate Three Kings Day with this Rosca de Reyes recipe. Finding baby Jesus in your slice of cake is an honor - celebrate by throwing a party on February 2 with tamales and atole for all your guests.

 

Ingredients

For the Decorative Paste & Toppings:

·         1.6 cup flour

·         1 cup margarine

·         ½ cup icing sugar

·         ½ cup granulated sugar

·         2 cups candied fruit strips

 

For the Cake:

·         3 TBSP margarine

·         1 cup granulated sugar

·         4 eggs

·         ½ cup whole milk

·         ½ tsp salt

·         2.5 cups flour

·         1.7 TBSP yeast (activated in warm milk)

·         1 cup lard

·         ¼ stick unsalted butter

·         2 small ceramic baby Jesus figures

 

Directions

For decorative icing:

1.    Combine all ingredients except dried fruit (reserve for decoration to use later).

2.    Mix for 5 minutes or until you get a paste the consistency of butter.

 

For make cake:

1.    Preheat oven to 350ºF.

2.    Combine and mix butter, margarine and sugar for 3 minutes.

3.    Add eggs, milk and salt and mix for another minute.

4.    Add flour and yeast you’ve activated in warm milk. Mix for 2 minutes.

5.    Add the lard and mix 8 minutes or until mixture doesn’t stick to bowl.

6.    Cover mixing bowl with a towel and allow dough to rest for an hour or until it doubles in size.

7.    Place bowl in refrigerator and let the risen dough rest for another 30 minutes.

8.    Roll and shape dough by hand into the donut-like rosca de reyes shape on an unfloured board.

9.    Then place dough on baking tray greased with unsalted butter.

10. Let the shaped dough rest uncovered in a warm place for another 30 minutes.

11. Add decorating paste to the top of the shaped dough.

12. Insert one ceramic baby Jesus figurine into the bottom of each cake, hidden from sight.

13. Place decorated rosca de reyes in oven and bake for 30 minutes.

14. Let cake cool, then add dried and candied fruit to the top.

15. Serve.

Happy Whipped Cream Day

Pujols Kitchen - Tuesday, January 05, 2016


Not that we have anything against Cool Whip, but this Whipped Cream Day consider making your own. Nothing beats the homemade taste of whipped cream made from heavy cream, vanilla and powdered sugar.

To make your own Whipped Cream this Whipped Cream Day, whip 2/3 cup heavy cream in a bowl with an electric mixer on medium speed until soft peaks form, 2 to 4 minutes. Then add a ½ TSP of vanilla and 1 TBSP confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes.


 

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