Rainbow Pepper Tapenade

I have had some peppers in the freezer that I am unable use as they are right now (thank you digestive disease).  I decided to blast them in my Ninja blender. I figured tapenade would go pretty good with baked potatoes or scrambled eggs... or all together!

In the pot:

2 lbs frozen tri-colored peppers
2 cloves minced garlic

1/4 water

In the blender with cooked peppers:

6 oz can of tomato paste
1/4 cup almond milk base, I use Joi
Salt
Pepper
Granulated garlic
Turmeric
Mustard powder
Chilli powder

Put garlic and peppers in a pot with bit of water.  Cook them until soft.  With a slotted spoon, drain and press contents of the pot by the spoonful into your blender until all peppers are added to blender and water is left behind in the pot.

Add the tomato paste, almond base, and spices (you can honestly use any spices you like) to the peppers in the blender and puree that on high.  You may need to scrape the sides of the blender to get the tomato paste and almond base back into the mix.  Blend again on high.

Transfer to jars and allow to cool completely.  I am putting some jars into the freezer!  

PAN Spoon Bread Upgraded!

I decided to make this more of a savory dish.  I added a small jar of pimentos, black pepper, and oregano. I add these to the egg mixture and made the recipe the same way as the plain version.  I have started using more milk and less water for more flavor.  I also baked this in my gold mini deep dish pizza pans for some extra color on the sides.

3 teaspoons coconut oil, or butter, or margarine

1 cup water
2 cups milk, I use almond
1 cup pre-cooked corn meal
2 teaspoons baking powder
Dash of salt
3 eggs

Pimentos

Black pepper

Oregano

Preheat oven to 375.

Put 3 teaspoons of coconut oil in a casserole dish. My casserole dish is 11x7. A larger dish would make a more shallow spoon bread and cook faster.  Place the casserole dish with the coconut oil in it into the oven.

Combine the pre-cooked corn meal, baking powder, and salt in a medium bowl and set aside.

Beat your eggs in a small bowl, add pimentos, pepper, and oregano and set aside.

In a saucepan, heat your milk and water over medium heat until tiny bubbles start to form, not boiling.  

Remove from heat and add the corn meal mixture, whisking to combine.  Once combined, you are going to temper the eggs. This was my first time tempering eggs!  Spoon some of the hot corn meal mixture into the eggs and whisk together.  Do this several times before adding all the eggs to the pan of corn meal mixture.  Whisk together until totally combined.  Carefully remove your casserole dish from the oven which now contain melted coconut oil.  Pour the spoon bread batter into the casserole.  

Remember to use your oven mitts to put that back into the oven for about 30-35 minutes depending on the size of your casserole.  You will know it is done when it is golden brown along the edges.  You can thank adding the batter to a hot pan for that deliciousness!

P.A.N. (pre-cooked corn meal) Spoon Bread

I am still learning all of the wonders of pre-cooked corn meal.  I knew I wanted to try a type of corn pudding and found spoon bread is exactly what I was looking for! 

3 teaspoons coconut oil, or butter, or margarine
1 cup water
2 cups milk, I use almond
1 cup pre-cooked corn meal
2 teaspoons baking powder
Dash of salt
3 eggs

Preheat oven to 375.

Put 3 teaspoons of coconut oil in a casserole dish. My casserole dish is 11x7. A larger dish would make a more shallow spoon bread and cook faster.  Place the casserole dish with the coconut oil in it into the oven.

Combine the pre-cooked corn meal, baking powder, and salt in a medium bowl and set aside.

Beat your eggs in a small bowl and set aside.

In a saucepan, heat your milk and water over medium heat until tiny bubbles start to form, not boiling.  

Remove from heat and add the corn meal mixture, whisking to combine.  Once combined, you are going to temper the eggs. This was my first time tempering eggs!  Spoon some of the hot corn meal mixture into the eggs and whisk together.  Do this several times before adding all the eggs to the pan of corn meal mixture.  Whisk together until totally combined.  Carefully remove your casserole dish from the oven which now contain melted coconut oil.  Pour the spoon bread batter into the casserole.  

Remember to use your oven mitts to put that back into the oven for about 30-35 minutes depending on the size of your casserole.  You will know it is done when it is golden brown along the edges.  You can thank adding the batter to a hot pan for that deliciousness!

Serve warm with either savory things like beans or greens, or sweet with butter and honey or maple syrup.

I am not sure why is smells like Italian cookies in here but I'm not mad at it!

Pretty Ube Custard

This is a repost of the original but today I added 3 tsp of ube powder and some vanilla syrup.  The ube doesn't really alter the taste at all but it sure does alter a mood!  I friggin love purple. I am also off the soy milk and now making and drinking almond milk using Joi's almond milk base and my Ninja blender.

I have been making this for a few weeks now and each time I need to look it up on Reddit, convert the sous vide temperature to Fahrenheit, and it is getting annoying!  So, here it is!

Here is the link to the original recipe Idiot Proof Sous Vide Custard

I make mine with soy milk though. This makes 3 jars just over 1 cup full.   It really doesn't make a lot so I make a recipe and a half and fit 5 mason jars in my pan.   I have recently started eating bananas again and this is vair yummy with bananas and a bit of maple syrup!

Set up your water and sous vide to 178 degrees Fahrenheit

4 eggs
1/2 cup sugar

1 tsp Torani Vanilla Syrup

Dash of salt
2 cups almond milk (or whatever milk you want to use)

For pretty purple custard add 3 tsp of ube powder.

Blend the eggs, sugar, vanilla syrup, ube powder, and salt for at least one minute.  I have used my immersion blender for this recipe and it is so easy.  I have also just used a whisk and it is fine too.  Add the milk beverage of your choice and mis well.

Pour into mason jars, about 1 cup in each jar.  Screw the lids on the jars.

Place into the heated water when it is ready.  Check for doneness after an hour.  Mine seem to take more like an hour and 20 minutes.

Remove the lids while the custards cool or it may become difficult to remove the lids later.

Simple.  Easy.  Idiot proof indeed!