Sunday, April 6, 2014

Mango and Ricotta Guacamole.

get it.

look for ripe avocados. soft, but not too soft, or with super mushy indentations. these little nuggs go bad quickly, and they're not cheap, so best to buy right. there's nothing worse that slicing open an avocado in prep for some amazing recipe, only to find brown stinky mush inside. so get them ripe and use them quick.

the players; ripe mango, juice from 1/2 of a small lime, cherry tomatoes (i vaguely remember reading that cherry tomatoes have a better nutritional profile than their bigger counterparts, don't hole hold me to it, look it up;) and fresh ricotta. i used the recipe from this book, (this one looks simple too) organic valley farms also makes a great one.

a whole lot of fresh cilantro...

... which i had to then promptly share with george jones.

then just mix mix mix.

i know avocado doesn't need any help being rich and creamy, but adding ricotta just makes it beyond decadent and flavorful. i've tried this with pineapple, and a combo of mango and pineapple, but i find mango adds a perfect amount of sweetness. sofa king good. you can find and actually print the recipe here!!!

Monday, March 31, 2014

kitchen revelry, almond and banana cookies.

i've made these almond meal cookies from ali larter's cookbook, kitchen revelry, a handful of times and continue to REALLY ENJOY them. i eat them hot and topped with ice cream, or chilled right out of the fridge. i'm happy to find that banana- sweetened cookies never disappoint. (i suppose they could, but that's not been my experience!)

//note// her recipe states a 3 dozen yield. when i make them, i get ONE dozen; significantly less. these particular ones should be titled super, giant-jumbo almond and banana cookies! 

Thursday, March 6, 2014

cherry pie.

the above cherry pie = the reason for this journal of sweets, cheery pie. the ingredients were simple; the crust was measurements of almond flour, coconut oil and salt, the filling had sweet, fresh cherries, almond extract and a mix of maple syrup and honey (i think). the thing is, i don't quite remember. i made this pie as a last minute dessert, using only ingredients i had in my kitchen and never documented how i did it. i'm sure if i tried i could recreate it, or find a recipe in a cookbook or online that would yield similar results, but it might not be exact, and this exact this pie was goood. anyway, i'd like to be more deliberate with my cooking (mostly sweets) and that starts with documenting the good stuff (and maybe the bad). for recipes i borrow, this will be easy, and i will share those too, but for my own almond flour alchemy, this will be a challenge, but i'll do my best.