tag:blogger.com,1999:blog-26781668598375299132024-03-13T15:49:17.953-04:00tropical produce cheerleaderExploring ways to include the exotic tastes of the tropics in our eating.Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-2678166859837529913.post-76755085472990695252012-09-25T09:43:00.001-04:002012-09-25T09:43:25.131-04:00Your Brain on Sugar<a href="http://www.marieclaire.com/health-fitness/sugar-effects?click=main_sr" target="_blank">Excerpt from a Marie Clare article by Joanne Chen published 6/19</a><br />
<br />
Is sugar worse for you than, say, cocaine? According to a 2012 article in the journal Nature, it's a toxic substance that should be regulated like tobacco and alcohol.<br />
<br />
Researchers point to studies that show that too much sugar (both in the form of natural sucrose and high-fructose corn syrup) not only makes us fat, it also wreaks havoc on our liver, mucks up our metabolism, impairs brain function, and may leave us susceptible to heart disease, diabetes, even cancer.<br />
<br />
80 percent of our food choices contain sugar. When tasting sugar, the brain lights up in the same regions as it would
in an alcoholic with a bottle of gin. Dopamine—the so-called reward
chemical—spikes and reinforces the desire to have more. (Sugar also
fuels the calming hormone serotonin.)<br />
<br />
Here, the most common sugar-induced issues. Click on the article to read more and get a handle on how to beat them to prevent long-term damage—and feel your best right now.<br /><br />
STRESS EATING <br /><br />
INEXPLICABLE WEIGHT GAIN <br /><br />
BRAIN FOG <br /><br />
AGING SKIN <br /><br />
A SLUGGISH WORKOUT <br /><br />Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-57778319486515600122012-09-19T10:47:00.003-04:002012-09-19T10:47:29.940-04:00A pleasant meal setting may make you eat less<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; text-align: left;"><a href="http://www.miamiherald.com/2012/09/18/3008482/a-pleasant-meal-setting-may-make.html" rel="nofollow" target="_blank">Excerpts from a Miami Herald article published 9/18/12 written by Sheah Rarback</a></span> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="mailto:" style="color: #58595b; margin: 0px 0px 3px; padding: 0px; text-decoration: none;"></a></span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">In the past Brian Wansink Cornell University researcher has done research to find the following:</span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">Bigger portions lead to greater consumption</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Visual cues stimulate food intake</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Drinking fine wine with food increases satisfaction with the entire meal.</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">The focus of his latest research was the impact of white tablecloths and mood lighting on diners at fast-food restaurants, and the results were surprising.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Diners in a higher-end environment take more time to eat, as expected, but, surprisingly, ate less. They left more food on their plates, consuming an average of 133 fewer calories. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These were not the expected results. Usually, a slower meal translates to more calories. Interviews with the diners indicated that as they slowly ate, the food tended to lose its appeal and they stopped eating. </span></div>
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<span class="endnote_contrib" style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Sheah Rarback is a registered dietitian on the faculty of the University of Miami Leonard M. Miller School of Medicine.</span></span></div>
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<br style="margin: 0px; padding: 0px;" />Read more here: http://www.miamiherald.com/2012/09/18/3008482/a-pleasant-meal-setting-may-make.html#storylink=cpy</div>
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Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-63046819639851313482012-09-19T10:40:00.001-04:002012-09-19T10:40:23.169-04:00Eat your fruits & veggies<span style="background-color: white; color: #1a2732; font-family: arial, helvetica, sans-serif; font-size: 12px; text-align: left;"><a href="http://www.miamiherald.com/2012/09/18/3008472/eat-your-fruits-veggies.html" rel="nofollow" target="_blank">Excerpts from an 9/18/12 LA Times article written by Mary Macvean published in the Miami Herald. </a></span><span style="background-color: white; color: #1a2732; font-family: arial, helvetica, sans-serif; font-size: 12px; text-align: left;"></span><br />
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Adding more produce to your diet helps post-menopausal women lose weight in the long run, study finds</h2>
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Some new research tried to figure out what might help post-menopausal women achieve long-term weight loss. And it turns out that adding produce to their diet didn’t show up as especially helpful in the short term, but in the long term it mattered.</div>
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Some behaviors are hard to maintain forever, and adding produce might be easier than avoiding all fried foods for the long haul.</div>
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Bethany Barone Gibbs, the lead investigator, said “Eating fruits and vegetables may not make as big a difference in your caloric intake. But that small change can build up and give you a better long-term result, because it’s not as hard to do as giving up French fries forever.”</div>
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The study, published last week in the Journal of the Academy of Nutrition and Dietetics, looked at overweight post-menopausal women.</div>
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Barone Gibbs, an assistant professor at the University of Pittsburgh department of health and physical activity, said several factors work against long-term weight loss.</div>
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“Not only does motivation decrease after you start losing weight, there are physiological changes, including a decreased resting metabolic rate. Appetite-related hormones increase. Researchers studying the brain are now finding that you have enhanced rewards and increased motivation to eat when you’ve lost weight,” she says.</div>
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“If the goal is to decrease the burden of obesity, the focus must be on long-term strategies because changes in eating behaviors only associated with short-term weight loss are likely ineffective and/or not sustainable,”researchers wrote.</div>
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<br style="margin: 0px; padding: 0px;" />Read more here: http://www.miamiherald.com/2012/09/18/3008472/eat-your-fruits-veggies.html#storylink=cpy</div>
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Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-11727293043141064842012-02-21T13:47:00.001-05:002012-02-21T14:11:07.145-05:00Uniq Fruit - things to know<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-hlF9j4oE3n0/T0PmXQ7cFiI/AAAAAAAACbQ/VG6SsaKCOTQ/s1600/uniq-tree.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-hlF9j4oE3n0/T0PmXQ7cFiI/AAAAAAAACbQ/VG6SsaKCOTQ/s1600/uniq-tree.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Uniq Fruit on the tree in Jamaica</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Buying a Uniq Fruit is easy. The loose, bumpy and somewhat mottled coloring skin is thick which has got to help keep the inside juicy with a great citrusy taste. The fruit is picked ready to eat, so no need to leave it out on the counter like other tropicals. Left out on the counter, it will stay ready-to-eat for up to 12 days. In the refrigerator, quite a bit longer. I've kept Uniq Fruit up to a month in my veggie drawer in the frig.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This fruit is great as an ingredient in salads. If you use it like a grapefruit, you may find yourself no longer buying grapefruit. Uniq Fruit's hint of tangerine makes it the favorite.</span><br />
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<!--StartFragment--><span style="font-family: Arial, Helvetica, sans-serif;">Considered an excellent source of vitamin C and fiber, Uniq Fruit contains fewer than 40 calories, about the same as grapefruit.</span> <!--EndFragment-->Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-28071212483758792172011-08-02T10:10:00.001-04:002011-08-02T10:11:44.999-04:00Gluten-Free Caribbean Red Papaya-Coconut-Pecan Bread<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Easy to make, this bread isn’t too sweet to serve beside the meal but is sweet enough to bring in as dessert. It has a crumbly texture, like a light banana bread.</span><br />
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</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup canola oil</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kvwxg6fbB7Q/TjgFjNiJQnI/AAAAAAAACZA/1nIPfeec3UM/s1600/papayabreadsq.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kvwxg6fbB7Q/TjgFjNiJQnI/AAAAAAAACZA/1nIPfeec3UM/s1600/papayabreadsq.jpg" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2/3 cup brown sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 3/4 cups all-purpose gluten-free flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tsp baking powder</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp xanthan gum</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp ginger</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp cinnamon</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups Caribbean Red papaya, puréed or mashed (approximately 1/2 a papaya)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup shredded coconut</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup pecans, chopped</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>- </b></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350°.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Grease 9" x 5" loaf pan or 3 mini loaf pans.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- With an electric mixer, cream together oil, sugar, eggs and vanilla in a large bowl.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Add next 6 ingredients, then add the papaya.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Beat until smooth. Stir in coconut and pecans.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Pour into loaf pan(s).</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Bake 1 hour if using full-size loaf pan or 45 minutes if using mini pans.*</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Serves:</b> 9-12</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Prep time:</b> 30 minutes (excluding baking and cooling time)</span><o:p></o:p></div>Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-85180965724590554692011-08-02T10:07:00.000-04:002011-08-02T10:07:17.552-04:00Gluten-Free Papaya Mini Cakes<!--[if gte mso 9]><xml> <o:DocumentProperties> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Pages>1</o:Pages> <o:Words>193</o:Words> <o:Characters>1104</o:Characters> <o:Company>Brooks Tropicals LLC</o:Company> <o:Lines>9</o:Lines> <o:Paragraphs>2</o:Paragraphs> <o:CharactersWithSpaces>1295</o:CharactersWithSpaces> <o:Version>14.0</o:Version> </o:DocumentProperties> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--> <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>JA</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> <w:DontFlipMirrorIndents/> <w:OverrideTableStyleHps/> <w:UseFELayout/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This recipe originates from France, where these mini-cakes are called financiers because the rectangular tins they are baked in make them resemble bars of gold. These mini-cakes are baked round with papaya providing the look of gold.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup unsalted butter</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zDPJjd-Qj1c/TjgEbSb_mGI/AAAAAAAACY8/mJC0Rs9bWT4/s1600/financierssq.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-zDPJjd-Qj1c/TjgEbSb_mGI/AAAAAAAACY8/mJC0Rs9bWT4/s1600/financierssq.jpg" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 egg whites, at room temperature</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup almond meal</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup corn flour</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup shredded coconut</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup confectioners’ (powdered) sugar</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">36 small pieces Caribbean Red papaya, about 1 cup</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>- </b></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 325°. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Line muffin pans with cupcake liners or coat with nonstick spray.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Melt the butter over low heat and then cool. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- In a large bowl, whisk the egg whites until foamy. Stop short of making soft peaks. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- In a food processor, combine the almond meal, corn flour, shredded coconut and sugar.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Pulse until texture is fine.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Fold the almond mixture into the egg whites. Drizzle the melted butter over the entire mixture and stir. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Spoon the batter into the muffin tins and put into the oven. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- After 20 minutes, top each with 3 pieces of papaya. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Bake until golden, about 30 minutes. Cool on a wire rack.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Serve at room temperature. Can be stored in an airtight container for 3 to 4 days.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Makes:</b></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> 12 muffin-sized cakes</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Prep time:</b> 30 minutes (excluding baking and cooling time)</span></div><div class="MsoNormal"><br />
</div><!--EndFragment-->Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-42710997059957976562011-08-02T09:59:00.002-04:002011-08-02T10:24:45.463-04:00Gluten-Free Caribbean Red Papaya Muffins<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">With the texture and look of carrot cake, these muffins deliver a sweet taste without a lot of sugar. Everyone serves blueberry and corn muffins, so why not Caribbean Red papaya muffins?</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="http://2.bp.blogspot.com/-DRUJGLvlHHs/TjgIoXCG30I/AAAAAAAACZE/kT-0pIURO2U/s1600/muffinssq.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-DRUJGLvlHHs/TjgIoXCG30I/AAAAAAAACZE/kT-0pIURO2U/s1600/muffinssq.jpg" /></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup quinoa flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sorghum flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup tapioca flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp baking soda</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp xanthan gum</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp cinnamon</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 egg</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup melted butter</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 3/4 cups Caribbean Red papaya, mashed or puréed</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>- </b></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350˚. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Line muffin pans with cupcake liners.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Combine the first 6 ingredients in a large bowl.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- In a small bowl scramble egg then add butter, vanilla and sugar. Mix with an electric mixer on medium until smooth.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Gradually add the wet ingredients to the dry ingredients.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Add the papaya and mix completely.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Bake full-size muffins for 20 minutes and mini muffins for 10 minutes.</span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Makes:</b></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> 1 dozen full-size muffins, 2 1/2 dozen mini muffins</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Prep time:</b> 30 minutes (excluding baking time)</span></div><div class="MsoNormal"><o:p></o:p></div>Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-30612077248418604052011-08-02T09:33:00.001-04:002011-08-02T09:36:39.448-04:00Gluten-Free Caribbean Red Cookies<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">These cookies join the ranks of gingersnaps – not too sweet but still hard to resist. Don’t let the number of different flours put you off. I’ve baked it several times with fewer flours (just using more of the other flours to equal the total amount).</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-S5AHk3VnXX8/Tjf8n_FvegI/AAAAAAAACY0/x_s6m6eJRik/s1600/cookiessq.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-S5AHk3VnXX8/Tjf8n_FvegI/AAAAAAAACY0/x_s6m6eJRik/s1600/cookiessq.jpg" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups Caribbean Red papaya, mashed into a purée</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup light olive oil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tsp vanilla</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbsp almond milk</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup gluten-free rolled oats</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 1/3 cups gluten-free flour OR 1 cup <a href="http://www.amazon.com/Authentic-Foods-Sorghum-Flour/dp/B00022EWFK?ie=UTF8&tag=recipfromaglu-20&link_code=btl&camp=213689&creative=392969"><span style="color: windowtext; text-decoration: none;">sorghum flour</span></a>, 1/3 cup <a href="http://www.amazon.com/Bobs-Red-Cornmeal-24-Ounce-Packages/dp/B002EDNH2O?ie=UTF8&tag=recipfromaglu-20&link_code=btl&camp=213689&creative=392969"><span style="color: windowtext; text-decoration: none;">gluten-free cornmeal</span></a>, 1/3 cup buckwheat flour and 1/3 cup </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="color: windowtext; text-decoration: none;"><a href="http://www.amazon.com/Cream-Hill-Estates-Laras-Whole/dp/B001EQ53BK?ie=UTF8&tag=recipfromaglu-20&link_code=btl&camp=213689&creative=392969">gluten-free oat flour</a></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup cornstarch</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp honey</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp fine sea salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp baking soda</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp baking powder</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp xanthan gum</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups light brown sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp nutmeg</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp cinnamon</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup chopped pecans</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Combine the first four ingredients. Set aside.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- In a separate bowl, whisk the rolled oats and all the flours together.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Combine all remaining ingredients except the eggs and pecans.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Add the eggs and beat until smooth. Add pecans.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Chill the dough in the fridge for 2 hours.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Preheat oven to 350˚.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Form 1" balls from the dough and place on a parchment-lined baking sheet.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Bake for 20 to 25 minutes.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Let cool for 5 minutes. Using a spatula, loosen cookies and move to a wire rack to cool.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Makes:</b> 24 cookies<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Prep time:</b> 45 minutes (excluding baking and cooling time)</span><o:p></o:p></div>Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-15098268859360867852011-08-01T17:05:00.010-04:002011-08-02T09:30:35.752-04:00Gluten-Free Papaya Spice Cake<div class="MsoNormal"><div class="MsoNormal"><div class="" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-WpMuJUwcfj4/TjcVCUakdUI/AAAAAAAACYw/uLNLEcgy6Ek/s1600/spicetop.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="319" src="http://1.bp.blogspot.com/-WpMuJUwcfj4/TjcVCUakdUI/AAAAAAAACYw/uLNLEcgy6Ek/s320/spicetop.jpg" width="320" /></a></div><a href="http://1.bp.blogspot.com/-WpMuJUwcfj4/TjcVCUakdUI/AAAAAAAACYw/uLNLEcgy6Ek/s1600/spicetop.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><span class="Apple-style-span" style="color: black; font-family: Arial, Helvetica, sans-serif;"><br />
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<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="MsoNormal" style="display: inline !important;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spice cake has a downright cozy taste. If there’s fruit in a spice cake, odds are good that it’s apple, and it makes you think of sitting in front of a fireplace. The fireplace becomes a beach when the fruit in spice cake is Caribbean Red papaya. Although Caribbean Reds provide a different taste sensation, this fruit can also be the catalyst for relaxing thoughts.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups almonds</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup brown rice flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp baking soda</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp baking powder</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp nutmeg</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp allspice</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp cinnamon</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp sea salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup light olive oil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbsp honey</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups Caribbean Red papaya, cut up and mashed into purée</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tsp vanilla</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>- </b></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350˚. Line a 9" x 13" baking pan with greased parchment paper.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Using a food processor, pulse the almonds into a fine meal. Pour into a large mixing bowl.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- To the almond meal add the rice flour, baking soda, baking powder, spices and sea salt.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- In a medium-sized mixing bowl, beat the eggs. Add the remaining wet ingredients. Beat well.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Add the wet ingredients to the larger bowl’s dry ingredients. Whisk until combined.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Pour the batter into the prepared baking pan and bake for 33 to 35 minutes, until done.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Cool the cake before frosting.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Lime-Nutmeg Icing</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The sweetness of Caribbean Reds in the cake creates a sharp contrast with the lime icing. It’s a sweet-tart treat.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/4 cups confectioners’ (powdered) sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup unsalted butter</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbsp lime juice</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tsp vanilla</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 dashes nutmeg</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>- </b></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Combine ingredients in a medium bowl. Beat until smooth and glossy.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Frost the cooled cake.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Chill for 30 minutes in the freezer before slicing.</span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Serves:</b> 15</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Prep time:</b> 30 minutes (excluding baking and cooling time)</span></div></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div></div></div>Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-38464351775225190422011-08-01T16:54:00.001-04:002011-08-02T10:25:04.632-04:00Gluten free, naturally sweetened Caribbean Red papaya recipes<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bLrzLhDis2Q/TjcSU9AIcAI/AAAAAAAACYs/S5zT8AU1ZLw/s1600/gfblog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-bLrzLhDis2Q/TjcSU9AIcAI/AAAAAAAACYs/S5zT8AU1ZLw/s1600/gfblog.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://tpcheerleader.blogspot.com/2011/08/gluten-free-papaya-spice-cake.html">Caribbean Red spice cake</a></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://tpcheerleader.blogspot.com/2011/08/gluten-free-caribbean-red-cookies.html">Caribbean Red cookies</a></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://tpcheerleader.blogspot.com/2011/08/gluten-free-papaya-mini-cakes.html">Caribbean Red mini cakes</a></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://tpcheerleader.blogspot.com/2011/08/gluten-free-caribbean-red-papaya_02.html">Caribbean Red papaya-coconut pecan bread</a></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://tpcheerleader.blogspot.com/2011/08/gluten-free-caribbean-red-papaya.html">Caribbean Red papaya muffins</a></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><a href="http://3.bp.blogspot.com/-bLrzLhDis2Q/TjcSU9AIcAI/AAAAAAAACYs/S5zT8AU1ZLw/s1600/gfblog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a></div>Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-56376041951292216202011-07-20T16:24:00.000-04:002011-07-20T16:24:53.727-04:00Relish, not just about pickles<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CZ23QQIXrH4/Tic5VJqxTVI/AAAAAAAACXs/cX8cgfI99UI/s1600/blogpagerelish.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-CZ23QQIXrH4/Tic5VJqxTVI/AAAAAAAACXs/cX8cgfI99UI/s1600/blogpagerelish.jpg" /></a></div>Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-81168270827765710802011-07-07T15:10:00.002-04:002011-07-07T15:18:38.738-04:00Sweet Heat - what makes it hot<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xUgST2Hus0Y/ThX5MBjvmMI/AAAAAAAACXI/KsY05ZMF1iY/s1600/chilis1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xUgST2Hus0Y/ThX5MBjvmMI/AAAAAAAACXI/KsY05ZMF1iY/s1600/chilis1.jpg" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Adding the heat to the Caribbean Red papayas was an assortment of peppers and chilies.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The sriracha used in the Curried Chicken and Papaya Salad is potent with only 1/2 teaspoon giving the pronounced jolt of heat. It's a Thai hot sauce made of a paste of chili peppers, vinegar and garlic. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In Thailand, sriracha is popular as a dipping sauce for seafood, topping for sushi rolls and glaze for chicken wings. It may not be at your local grocer's. Besides an Asian market, you'll find this at Whole Foods.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bird's eye chili (or bird chili) is a dried pepper used as a spice to deliver fiery zing in Filipino, Thai, Indonesian and Vietnamese cuisine. It measures around 50,000-1000,000 Scoville units which is in the lower range of the hotter habanero chili. It got its name because birds like to eat it. This chili is popular in marinades and sauces for meats, poultry and seafoods. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It may not be at your local grocer's. Besides an Asian market, you'll find this at Whole Foods.</span><span class="Apple-style-span" style="font-family: sans-serif; line-height: 18px;"> </span><br />
<span class="Apple-style-span" style="font-family: sans-serif; line-height: 18px;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;"></span><span class="Apple-style-span" style="font-family: sans-serif; line-height: 18px;">For the heat in the Frozen Papaya Coconut-Rum Cocktail and the Chilled Papaya-Watermellon soup, I used habanero peppers. In Central American, pureed or in a salsa, this pepper accompanies most dishes served at meals.</span><br />
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<span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;"></span><span class="Apple-style-span" style="font-family: sans-serif; line-height: 18px;">For my friends who are the milder sort, I used hot cherry peppers for chili in the Frozen Papaya Coconut-Rum cocktail. These peppers have one of the lowest Scoville scale rating of any chili pepper. These peppers are juicy and a bit sweet. Rumor has it, these peppers are the secret ingredient in authentic Philly Cheese Steak sandwiches where they are sliced, grilled or sauteed with thinly sliced meat. </span>Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-5417490873123718542011-06-29T11:10:00.003-04:002011-07-07T15:14:41.579-04:00Summer Caribbean Red Spring Rolls<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I’m new to the rice wrapper; I was somewhat intimidated, but no more. It’s a great way to ‘wrap’ things, particularly delicious things up.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> <span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal"><a href="http://2.bp.blogspot.com/-uqT7xaoYf7k/Tgo5dVTZpJI/AAAAAAAACVA/tphVrMENoJ4/s1600/springrollsside-e.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://2.bp.blogspot.com/-uqT7xaoYf7k/Tgo5dVTZpJI/AAAAAAAACVA/tphVrMENoJ4/s200/springrollsside-e.jpg" width="200" /></a><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup Caribbean Red papaya (approximately 50% color with the fruit giving to a gentle squeeze.)<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup cucumber<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ cup baby carrots<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp basil or mint<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp fish sauce</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp ginger<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbs rice vinegar<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ tsp bird's eye chili or other dried pepper<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 long strands of chive (optional)<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 rice wrappers <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><a href="http://1.bp.blogspot.com/-yxrDfQy_07g/Tgo5bs4ntRI/AAAAAAAACU8/2x8eDNUz55c/s1600/springrollstopview-e.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-yxrDfQy_07g/Tgo5bs4ntRI/AAAAAAAACU8/2x8eDNUz55c/s200/springrollstopview-e.jpg" width="133" /></a><br />
<div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">·</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Thinly chop papaya, cucumber and carrots. You’ll want to chop pieces so none is larger than ½” on any dimension.<o:p></o:p></span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">·</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Finely chop fresh basil or fresh mint and combine with the produce in a large bowl. <o:p></o:p></span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">·</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, combine fish sauce, grated ginger, rice vinegar and finely diced dried bird chili pepper. <o:p></o:p></span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">·</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Moisten rice wrappers until pliable. Add filling, drizzle with sauce and roll up. Tie with strands of chive. <o:p></o:p></span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">·</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Refrigerate at least 2 hours or until ready to serve.<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></b></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serves 4<o:p></o:p></span></b></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Prep time: 30 minutes</span><o:p></o:p></b><br />
<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">F<a href="http://tpcheerleader.blogspot.com/2011/07/sweet-heat-what-makes-it-hot.html">or information about chilies and peppers used in Sweet Heat recipes</a></span></b></div>Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-89580459405761498262011-06-29T11:08:00.005-04:002011-07-07T15:15:54.469-04:00Curried Chicken & Caribbean Red Papaya Salad<a href="http://2.bp.blogspot.com/-SX-LxNJ-73k/Tgo5jGzrJUI/AAAAAAAACVI/htMazT2ZbV0/s1600/chksaladside-e.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-SX-LxNJ-73k/Tgo5jGzrJUI/AAAAAAAACVI/htMazT2ZbV0/s200/chksaladside-e.jpg" width="200" /></a><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After years of lifelessly boring deli chicken salad, it’s time to take this salad on a different direction. The change agent being sriracha, a Thai hot sauce typically seasoned with garlic, vinegar, sugar and spices. No one will ever again say chicken salad is boring.</span><br />
<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbs mayonnaise<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbs plain greek yogurt<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp lime juice<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ tsp curry powder<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">salt and pepper to taste<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ tsp Sriracha<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup shredded or cubed cooked chicken<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup Caribbean Red papaya (approximately 50% color with the fruit giving to a gentle squeeze.)<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups your choice lettuce<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">·</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix together mayonaise, plain greek yogurt, lime juice, curry powder, salt, pepper and Sriracha.<o:p></o:p></span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">·</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Combine this dressing with leftover shredded or cubed cooked chicken and semi-ripe papaya chunks. Serve on a bed of greens. </span><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></i></div><div class="MsoNormal"><a href="http://1.bp.blogspot.com/-XoC58aVUe-o/Tgo5iUvAhUI/AAAAAAAACVE/58hepKwJwqg/s1600/chksaladtop.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-XoC58aVUe-o/Tgo5iUvAhUI/AAAAAAAACVE/58hepKwJwqg/s200/chksaladtop.jpg" width="200" /></a></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serves 4<o:p></o:p></span></b></div><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Prep time: 15 minutes</span></b><br />
<b><span style="font-size: 12pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span></b><i style="mso-bidi-font-style: normal;"><span style="font-family: 'Times New Roman'; font-size: 12pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-style: normal;"><b><br />
</b></span></span><a href="http://tpcheerleader.blogspot.com/2011/07/sweet-heat-what-makes-it-hot.html">For information about chilies and peppers used in Sweet Heat recipes</a> </span></i>Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-46042999344533866722011-06-29T11:06:00.001-04:002011-07-07T15:16:54.982-04:00Chilled Caribbean Red Papaya-Watermelon Soup<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Combining my two favorite summer fruits is a no-brainer; it’s the addition of habanero pepper that defines the genius behind ‘sweet-heat’. Whatever the stove’s heat could’ve added to the taste is instead sublimely provided by the habanero pepper’s flavor acting as a catalyst in the midst of summer’s fruit.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> <o:p></o:p></span></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup Caribbean Red papaya, diced<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup watermelon, diced<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ cup coconut water<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbs lime juice<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">dash of salt<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ tsp cilantro<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ tsp finely diced habanero pepper (optional – for sweet-heat!)<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_B9-C7xdVds/Tgo5mxEvnsI/AAAAAAAACVM/gWVAUCvjsHQ/s1600/watermelonsouptop.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-_B9-C7xdVds/Tgo5mxEvnsI/AAAAAAAACVM/gWVAUCvjsHQ/s200/watermelonsouptop.jpg" width="200" /></a></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">·</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a blender or food processor, combine papaya, watermelon, coconut water, lime juice, salt and cilantro. <o:p></o:p></span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">·</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For a sweet-heat addition, process in finely diced fresh habanero pepper. <o:p></o:p></span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">·</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chill until ready to serve. Garnish with cilantro.<o:p></o:p></span></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serves: 2<o:p></o:p></span></b></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Prep time: 15 minutes</span><o:p></o:p></b><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://tpcheerleader.blogspot.com/2011/07/sweet-heat-what-makes-it-hot.html">For information about chilies and peppers used in Sweet Heat recipes</a></span></b></div>Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-77509877303529204262011-06-29T11:04:00.002-04:002011-07-07T15:13:39.865-04:00Frozen Caribbean Red Papaya Coconut-Rum Cocktail<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Adding Caribbean Red papaya to your choice of coconut milk* or rum makes the summer’s heat is not that bad. But adding a hot chili pepper to take the edge off the sweltering temperature is mind-boggling. After the first sip, it all makes sense. Now that’s sweet heat!</span><br />
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</div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ cup Caribbean Red papaya, chopped<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbs pineapple juice<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 oz. coconut milk or spiced rum<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ cup ice<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ tsp finely mined dried hot chili pepper<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">dash nutmeg<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="http://1.bp.blogspot.com/-63LTl8USrgg/Tgo5qzRO-gI/AAAAAAAACVU/MPA081uxa1s/s1600/cocktailside.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-63LTl8USrgg/Tgo5qzRO-gI/AAAAAAAACVU/MPA081uxa1s/s200/cocktailside.jpg" width="200" /></a><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">·</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a blender, process ripe papaya, thinned with a little pineapple juice, spiked with coconut or spiced rum and ice. <o:p></o:p></span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">·</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To make it a sweet-heat cocktail, add just a small amount of finely minced, dried hot chili pepper, like a bird chili or something similar. <o:p></o:p></span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">·</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garnish with freshly grated nutmeg. <o:p></o:p></span></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
Serves: 1<o:p></o:p></span></b></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Prep time: 10 minutes</span><o:p></o:p></b></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></b></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">*<span class="Apple-style-span" style="font-weight: normal;">This also makes a terrific tropical Shirley Temple.</span></span></b><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-weight: normal;"><a href="http://tpcheerleader.blogspot.com/2011/07/sweet-heat-what-makes-it-hot.html">For information about chili peppers used in Sweet Heat with Caribbean Red papayas</a></span></span></b></div>Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-51125617882547403182011-06-28T16:34:00.004-04:002011-07-07T15:12:29.554-04:00Sweet Heat with Caribbean Red Papayas<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HtA0DyFynh8/TgpCofWaKPI/AAAAAAAACWA/TVJGdH37qkM/s1600/sweetheatblogpage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-HtA0DyFynh8/TgpCofWaKPI/AAAAAAAACWA/TVJGdH37qkM/s1600/sweetheatblogpage.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Recipes for </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://tpcheerleader.blogspot.com/2011/06/frozen-caribbean-red-papaya-coconut-rum.html">Papaya Coconut-Rum Cocktail</a></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://tpcheerleader.blogspot.com/2011/06/curried-chicken-caribbean-red-papaya.html">Curried Chicken and Papaya Salad</a></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://tpcheerleader.blogspot.com/2011/06/summer-caribbean-red-rolls.html">Summer Spring Rolls</a></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://tpcheerleader.blogspot.com/2011/06/chilled-caribbean-red-papaya-watermelon.html">Chilled Papaya-Watermelon Soup</a></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://tpcheerleader.blogspot.com/2011/07/sweet-heat-what-makes-it-hot.html">Information about the chilies and peppers used in recipes</a></span></div>Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-76302048150912240452010-03-29T08:51:00.001-04:002010-03-29T08:56:51.039-04:00Plantains<span style="font-family:arial;">It's easy to get off on the wrong foot with plantains, or platanos. They're often sold in grocery stores next to their cousins - bananas - as they bear the close resemblance you'd expect from relatives. But even though they look like bananas, they don't act like them, and they'll let you down if you fail to understand their unique character.</span><br /><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">For starters, they must be eaten cooked. Never raw. They're prized in Latino cultures not as quick fruit snacks, but for their versatility, their starchy, potato-like qualities, and their longevity on the kitchen counter. As plantains slowly ripen, they go through major personality changes. When hard and green, they're traditionally sliced and fried for tostones, or chips. As plantains turn yellow-brown, they can be cut into strips or chunks and pan- fried, or added to soups and stews. And when black and smelling faintly like banana, they become semi-sweet (but never as sweet as bananas) and can be baked whole or in halves like potatoes, boiled and mashed with garlic or sauce, or grilled. </span><br /><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Once they turn black, cook plantains within a few days. When you're in a hurry, cut the ends from yellow-brown or black plantains, cut into 2-inch chunks, put in a microwaveable dish, and add water to a depth of about ½ inch. Cover and cook for 5 to 6 minutes, or until creamy and evenly softened. Then peel, mash, and season as you wish. Plantains are tricky to peel before they're dead ripe and black. When they're green or yellow, rinse and slice off the tips, cut into about four sections, slit the tough peel lengthwise, and remove the peel in strips, pulling up and across rather than straight along the length. </span><br /><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">The skins can be amazingly stubborn, so attack with a knife and cut them away if need be. Or, add unpeeled chunks of yellow-brown or black plantains to water, soup, or stew, simmer for at least 20 minutes, lift out the chunks, peel, and return them to the pot. How do you prepare plantains? </span><br /><a name="LETTER.BLOCK7"><span style="font-family:arial;">Kale and Plantain Soup</span></a><br /><span style="font-family:arial;">Serves 4-6</span><br /><span style="font-family:arial;">This hearty soup comes together quickly, making it a good choice for a weeknight supper. Substitute spinach or Swiss chard if you wish, and add beans for an extra protein boost. </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Ingredients</span><br /><span style="font-family:arial;">1 pound kale</span><br /><span style="font-family:arial;">2 large yellow-brown plantains</span><br /><span style="font-family:arial;">2 tablespoons extra-virgin olive oil</span><br /><span style="font-family:arial;">3 jalapeno chilies, seeded and diced</span><br /><span style="font-family:arial;">3 garlic cloves, diced</span><br /><span style="font-family:arial;">2 tablespoons peeled, diced ginger</span><br /><span style="font-family:arial;">1 teaspoon sea salt</span><br /><span style="font-family:arial;">2 quarts chicken stock</span><br /><span style="font-family:arial;">4 scallions, thinly sliced</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Preparations</span><br /><span style="font-family:arial;">Strip the kale stems from the leaves and cut the leaves into ¼-inch strips. </span><br /><span style="font-family:arial;">Remove the tips from the plantains, cut them into 2-inch chunks, slit the peel lengthwise and remove it in strips. Then cut the chunks in half lengthwise and cut into slices.</span><br /><span style="font-family:arial;">Heat the oil in a soup pot over medium heat. </span><br /><span style="font-family:arial;">Add the chilies, garlic, and ginger and cook, stirring frequently, for about 2 minutes, or until fragrant. </span><br /><span style="font-family:arial;">Add the kale and salt, cover, and cook, stirring several times, until the kale wilts, about 10 minutes. </span><br /><span style="font-family:arial;">Add the plantains and broth, bring just to a boil, reduce the heat to medium, and cook for about 20 minutes, or until the plantains are tender. </span><br /><span style="font-family:arial;">Serve hot, garnished with scallions. </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Recipe courtesy of the Latino Nutrition Coalition</span><a name="LETTER.BLOCK8"><br /><span style="font-family:arial;"></span></a><br /><span style="font-family:arial;">Grilled Plantains with Molasses-Citrus Glaze</span><br /><span style="font-family:arial;">Serves 4-6</span><br /><span style="font-family:arial;">Use plantains that are black, and almost rotten looking, to experience the peak of their sweetness. Serve with chicken, seafood, or pork, or as a dessert. </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Ingredients</span><br /><span style="font-family:arial;">4 tablespoons molasses</span><br /><span style="font-family:arial;">Juice of 3 oranges</span><br /><span style="font-family:arial;">4 tablespoons lime juice (from about 2 limes)</span><br /><span style="font-family:arial;">2 tablespoons dark rum</span><br /><span style="font-family:arial;">6 very ripe plantains (about 2 pounds) </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Preparation</span><br /><span style="font-family:arial;">Make the glaze: Combine the molasses, orange and lime juice, and rum in a small bowl. Do not peel the plantains. Slice them in half lengthwise. (The skin will serve as protection and allow the interior to cook through before the exterior scorches.) </span><br /><span style="font-family:arial;">Over a medium fire, place the plantains face down on the grill and cook for 2 minutes, or until the surface is well browned. Turn and cook them face up for another minute. Remove the plantains from the grill and either paint or spoon the sauce over them. Serve immediately. </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Recipe from The Thrill of the Grill by Chris Schlesinger and John Willoughby (William Morrow and Company). </span>Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-10059752870269343032010-02-22T13:54:00.004-05:002010-02-22T14:16:55.898-05:00Healthy Starfruit deviled eggs<a href="http://4.bp.blogspot.com/_zTeOb5xFwWc/S4LXF9MYuqI/AAAAAAAAB8w/LKGeOBCHFug/s1600-h/starfruitdeggsside.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 252px; FLOAT: left; HEIGHT: 165px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441147797142813346" border="0" alt="" src="http://4.bp.blogspot.com/_zTeOb5xFwWc/S4LXF9MYuqI/AAAAAAAAB8w/LKGeOBCHFug/s320/starfruitdeggsside.jpg" /></a><span style="font-family:arial;">It's time to get the deviled egg plate out of the back of the cabinet, eggs are off the 'bad' list* with a little help from starfruit which makes great deviled eggs without any additional fat.<br />Rather than making 24 deviled eggs (1 dozen cut in half) out of the same recipe, I had some fun and mixed it up. I used starfruit in each but changed the herbs featured in each. So the recipes are for one egg each and are approximate. As you can tell by the photo, dill, oregano and mint were used.<br /><br /><strong>Ingredients per hard boiled egg<br /></strong>1/4 teaspoon greek yogurt (with a pinch of sugar to taste)<br />1/4 teaspoon starfruit, chopped finely (drain if you like deviled eggs chunky)<br /><br /><strong>for Starfruit oregano deviled eggs</strong> <a href="http://3.bp.blogspot.com/_zTeOb5xFwWc/S4LXOA36ybI/AAAAAAAAB84/hl_7UB2xuc8/s1600-h/starfruitdeggstop.png"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 276px; FLOAT: right; HEIGHT: 128px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441147935569660338" border="0" alt="" src="http://3.bp.blogspot.com/_zTeOb5xFwWc/S4LXOA36ybI/AAAAAAAAB84/hl_7UB2xuc8/s320/starfruitdeggstop.png" /></a><br />add a pinch of fresh oregano<br />1/4 teaspoon dijon mustard<br /><br /><strong>for Starfruit mint deviled eggs</strong><br />add a squirt of Worchester sauce<br />add a pinch of fresh chopped mint<br /><br /><strong>for Starfruit dill deviled eggs</strong><br />add a pinch of fresh dill<br />add a squirt of lime juice</span><br /><p><span style="font-family:arial;"><strong>Directions<br /></strong>For all the eggs you are 'deviling', add the yogurt and starfruit.<br />Mix other ingredients as you desire.</span></p><p><span style="font-family:arial;">*unless you have heart disease or high LDL (“bad”) cholesterol, doctors say you can safely eat one whole egg per day. Check with your doctor to see if eggs are still on your 'bad' list</span></p>Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-33987939460044282652010-02-22T13:50:00.003-05:002010-02-22T13:54:11.244-05:00Starfruit Thai salad<a href="http://1.bp.blogspot.com/_zTeOb5xFwWc/S4LScD3chGI/AAAAAAAAB8g/a4j-ZVa4m9Q/s1600-h/starfruitthaisaladside.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441142679333012578" border="0" alt="" src="http://1.bp.blogspot.com/_zTeOb5xFwWc/S4LScD3chGI/AAAAAAAAB8g/a4j-ZVa4m9Q/s320/starfruitthaisaladside.jpg" /></a><span style="font-family:arial;">Unique and tantalizing Thai salad is easy to make. The starfruit, cucumber, spring onions and sensuous dressing make it a luxurious treat for dinner or potluck. Adding chicken brings the salad into entrée status.<br /><br /><strong>Ingredients </strong><br /><strong>Salad </strong><br />1 cup chopped chicken breasts<br />1 cucumber, peeled and sliced<br />1/4 cup fresh cilantro, lightly chopped<br />1/4 cup fresh basil, lightly chopped<br />3 spring onions, chopped<br />1 starfruit, sliced into stars<br /><br /><strong>Dressing <a href="http://1.bp.blogspot.com/_zTeOb5xFwWc/S4LSUmEyO3I/AAAAAAAAB8Y/HNfWuj4cjKw/s1600-h/starfruitthaisaladtop.png"><strong><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 288px; FLOAT: right; HEIGHT: 316px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441142551076813682" border="0" alt="" src="http://1.bp.blogspot.com/_zTeOb5xFwWc/S4LSUmEyO3I/AAAAAAAAB8Y/HNfWuj4cjKw/s320/starfruitthaisaladtop.png" /></strong></a><br /></strong>2 tablespoons sesame oil<br />2 tablespoons fresh lime<br />1 teaspoon sugar<br />1 clove garlic, minced<br /><br /><strong>Directions<br /></strong>Combine salad ingredients in a large bowl and dressing ingredients in a small bowl. Just before serving, toss dressing and salad together.<br />Serves 4 as a salad or 2 for dinner</span>Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-46025329373709231302010-02-22T13:43:00.003-05:002010-02-22T13:50:05.245-05:00Starfruit Apple Crisp<div><a href="http://2.bp.blogspot.com/_zTeOb5xFwWc/S4LQ9zciq4I/AAAAAAAAB8A/oCIJy1Mad0w/s1600-h/starfruitapplecrispside.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 286px; FLOAT: left; HEIGHT: 180px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441141060017499010" border="0" alt="" src="http://2.bp.blogspot.com/_zTeOb5xFwWc/S4LQ9zciq4I/AAAAAAAAB8A/oCIJy1Mad0w/s320/starfruitapplecrispside.jpg" /></a><span style="font-family:arial;">A lot of crisp recipes make the crunchy topping the star of the dish, in this recipe starfruit and apples deliciously demand top billing. Baked fruit as a frequent dessert is always a nutritional winner when sugary toppings play a supporting role.<br /><br /><strong><br />Ingredients</strong><br />1 starfruit<br />4 apples (your choice) cored and sliced into chunks<br />3 tablespoons lime juice<br />2 tablespoons brown sugar<br />1 teaspoon ground cinnamon<br />¼ teaspoon culinary lavender (optional)<br />1 cup graham cracker crust<br />3 tablespoons melted butter<br /><br /><strong><a href="http://3.bp.blogspot.com/_zTeOb5xFwWc/S4LRmPrSdAI/AAAAAAAAB8I/kgm5n2Yfm8o/s1600-h/starfruitapplecrisp.png"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 270px; FLOAT: left; HEIGHT: 169px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441141754790310914" border="0" alt="" src="http://3.bp.blogspot.com/_zTeOb5xFwWc/S4LRmPrSdAI/AAAAAAAAB8I/kgm5n2Yfm8o/s320/starfruitapplecrisp.png" /></a>Directions</strong><br />Preheat oven to 350 degrees<br />Spray an 8x8 baking dish with non-stick cooking spray<br />Slice the starfruit into thin stars<br />In a large bowl, combine starfruit slices, apple chunks, lime juice, brown sugar, cinnamon and lavender.<br />In a medium bowl, combine graham cracker crust and butter with a fork until crumbly.<br />Add graham cracker mixture to fruit mixture, tossing to coat fruit evenly.<br />Bake for 45 minutes<br />Serve warm<br />6 servings</span></div>Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-22008649181373131272010-02-16T10:27:00.003-05:002010-02-16T11:18:38.482-05:00Papaya Salsa Oriental<span style="font-family:arial;"><a href="http://3.bp.blogspot.com/_zTeOb5xFwWc/S3q5nsjoIVI/AAAAAAAAB7w/49A5co8tsNw/s1600-h/papayasalsaorientalts.jpg"><span style="font-family:arial;"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 250px; FLOAT: right; HEIGHT: 250px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5438863591629922642" border="0" alt="" src="http://3.bp.blogspot.com/_zTeOb5xFwWc/S3q5nsjoIVI/AAAAAAAAB7w/49A5co8tsNw/s320/papayasalsaorientalts.jpg" /></span></a>East meets South of the Border with this salsa. Kumquats are considered good luck by the Chinese. So add a little luck to an appetizer.</span><span style="font-family:arial;"><span style="font-family:arial;"><br /></span><br />Ingredients<br />1 cup Caribbean Red papaya diced into tiny cubes<br />2 tablespoons chopped ginger<br />1/4 cup shallots chopped fine<br />1/2 cup kumquats chopped into tiny cubes with skins on*<br />1/4 cup fresh mint chopped<br />2 tablespoons lime juice<br /><br />Directions<br />Combine all ingredients. Cover and refrigerate until chilled about 30 minutes.<br />Makes 3 cups<br />*you can substitute mandarin oranges<br /></span><div><a href="http://3.bp.blogspot.com/_zTeOb5xFwWc/S3q5iVLVw7I/AAAAAAAAB7o/upOn_QAXiBM/s1600-h/papabrocslawts.jpg"></a><br /><span style="font-family:arial;"><a href="http://www.brookstropicals.com/Nutrition/">Nutritional tips on tropical fruits and vegetables<br /></a></span><br /><div><span style="font-family:arial;"></span></div></div>Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-273214844434401322010-02-16T10:10:00.003-05:002010-02-16T11:18:56.522-05:00Papaya broccoli slaw<a href="http://1.bp.blogspot.com/_zTeOb5xFwWc/S3q1gnsK4kI/AAAAAAAAB7g/WFMvk8M4Cg8/s1600-h/papabrocslawts.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 250px; FLOAT: right; HEIGHT: 250px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5438859072017982018" border="0" alt="" src="http://1.bp.blogspot.com/_zTeOb5xFwWc/S3q1gnsK4kI/AAAAAAAAB7g/WFMvk8M4Cg8/s320/papabrocslawts.jpg" /></a><span style="font-family:arial;">Who says 'slaw' has to be bland. Ditch the regular coleslaw and potato salad and make a jazzy veggie side dish that's quicker to make than it takes to stand at the deli getting the coleslaw weighed.<br /><br />Ingredients:<br />2 cups </span><a style="COLOR: #339933" href="http://www.brookstropicals.com/CR_Papaya/cr_papaya.shtml" target="_blank"><span style="font-family:arial;">Caribbean Red papaya</span></a><span style="font-family:arial;"> sliced in Julienne strips</span><br /><span style="font-family:arial;">1 package broccoli slaw (found next to the bagged salads)</span><br /><span style="font-family:arial;">1 teaspoon hot sauce (try the brand from New Orleans for some jazz)</span><br /><span style="font-family:arial;">2 tablespoons white vinegar<br /></span><br /><span style="font-family:arial;">Directions:<br />Combine all ingredients. Refrigerate. Just before serving, toss to evenly coat.<br /></span><br /><span style="font-family:arial;">Serves six.<br /><br /><a href="http://www.brookstropicals.com/Nutrition/">Nutritional tips on tropical fruits and vegetables</a></span>Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-69334282195565826022010-02-16T09:58:00.004-05:002010-02-16T16:11:33.811-05:00Papaya-walnut crisp<p><a href="http://4.bp.blogspot.com/_zTeOb5xFwWc/S3qyrnflBlI/AAAAAAAAB7Y/TEPQZsgBgzc/s1600-h/papayawalnutcripts.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 250px; FLOAT: right; HEIGHT: 250px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5438855962408846930" border="0" alt="" src="http://4.bp.blogspot.com/_zTeOb5xFwWc/S3qyrnflBlI/AAAAAAAAB7Y/TEPQZsgBgzc/s320/papayawalnutcripts.jpg" /></a><span style="font-family:arial;">We don't think of baking with papaya, but why not. This recipe is adapted from a recipe using canned apricots, Just what you need in the dead of winter to brighten your day, fruit that's been sitting in its own juice and preservatives. Nothing but fresh, if you're going to take the time and loving effort to bake. Caribbean Red papayas' lucious reddish pink color and tropical taste will make your day.<br /><br />Ingredients<br />Cooking spray<br />1/2 cup quick-cooking oatmeal<br />1/3 cup packed brown sugar<br />1/4 cup granola<br />1/4 cup all-purpose flour<br />1/4 cup finely chopped walnuts<br />1 tablespoon butter<br />2 tablespoons fat-free milk<br />1 tablespoon sugar<br />1 teaspoon ground ginger<br />1 Caribbean Red papaya chopped into 1/2" chunks<br />1 teaspoon almond extract<br /><br />Directions<br />Spray 9x11 baking dish with nonstick spray<br />Combine oats, brown sugar, flour, granola and walnuts in a medium bowl. With a fork, cut in butter and gradually add the milk. Continue cutting with fork until mixture looks line coarse crumbs.<br />Mix sugar and giner in a medium bow. Add Caribbean Red papaya chunks and almond extract. Toss to coat.<br />Transfer papaya mixture to baking dish. Sprinkle with oat topping. Lightly spray top with nonstick spray.<br />Cook at 275 degrees for 45 minutes or until topping is crisp and begins to brown.<br />Top with your favorite ice cream or whipped topping. Top that with some tiny slices of uncooked papaya and taste the difference. There's not much.<br /><br />Serves 6<br />Can be cooked in a slow cooker for 4 hours on low.<br />Serve warm<br /><br /><a href="http://www.brookstropicals.com/Nutrition/">Nutritional tips on tropical fruits and vegetables</a><br /></p></span>Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0tag:blogger.com,1999:blog-2678166859837529913.post-71613894530469576262010-02-16T09:48:00.003-05:002010-02-16T11:19:31.613-05:00Berry, Berry Papaya Salad<a href="http://4.bp.blogspot.com/_zTeOb5xFwWc/S3qwxF67AkI/AAAAAAAAB7Q/rAyigy8N7dQ/s1600-h/papveryberryts.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 250px; FLOAT: right; HEIGHT: 250px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5438853857452687938" border="0" alt="" src="http://4.bp.blogspot.com/_zTeOb5xFwWc/S3qwxF67AkI/AAAAAAAAB7Q/rAyigy8N7dQ/s320/papveryberryts.jpg" /></a><span style="font-family:arial;">It's a stiking contrast, the deep blue of berries and the luring pinkish red of Caribbean Red papaya. Easy to make with a honey lime dressing that almost makes this a dessert.</span><br /><span style="font-family:arial;"><br />Ingredients<br />3 tablespoons lime juice<br />2 teaspoons honey<br />2 tablespoons ginger finely chopped<br />1 Caribbean Red papaya diced into 1/2" cubes<br />1/2 cup blueberries<br />1/2 cup blackberries<br />1 tablespoon mint leaves chopped<br /><br />Directions<br />Combine the lime juice, honey and ginger in a small bow. Just before serving, combine all ingredients by tossing lightly.<br />Serves six<br /><br /><a href="http://www.brookstropicals.com/Nutrition/">Nutritional tips on tropical fruits and vegetables</a></span>Mary Ohttp://www.blogger.com/profile/08941470736718498313noreply@blogger.com0