RECIPE: Frida’s Guacamole with Chipotle Peppers

RECIPE: Frida's Guacamole with Chipotle Peppers #recipe #fridakahlo

If I could have dinner with anyone in history, it would be Frida Kahlo and I would want her to cook! A few years ago I treated myself to a copy of the book, Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo by Guadalupe Rivera (Diego Rivera‘s daughter) and Marie-Pierre Colle (a Mexican-French journalist). The book is organized by month and includes 12 of Frida’s dinner menus along with stories about Frida and Diego’s life together. This book is bursting with wonderful photos of Frida and the delicious food she loved to make. I’ve poured over the recipes in this book for years, but have been too afraid to try anything, worrying about tracking down the right ingredients.

RECIPE: Frida's Guacamole with Chipotle Peppers #recipe #fridakahlo

Finally, I spotted a simple recipe for guacamole and new I had to try it! I tried to follow Frida’s recipe exactly with the exception of adding lime juice. I had never thought of using chipotle peppers instead of jalapeño in my guacamole, but the result was delicious!

The Recipe

Start by placing 4 chipotle chiles in a small bowl and pouring hot water over the top. Let stand for 10 minutes.

RECIPE: Frida's Guacamole with Chipotle Peppers #recipe #fridakahlo

Next slice the avocados in half and remove the pits. I mashed two avocados and left the other two in cubes. Chop up the onion, tomato and cilantro. Drain water from chiles and chop. Place all ingredients in a bowl and stir until combined. Season with salt (to taste).

RECIPE: Frida's Guacamole with Chipotle Peppers #recipe #fridakahlo

Notes: I also added a squeeze of 1/2 a lime and about 1 tablespoon of the adobe sauce from the chiles.

RECIPE: Frida's Guacamole with Chipotle Peppers #recipe #fridakahlo

Guacamole with Chipotle Peppers
 
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Adapted from the book, Frida's Fiestas by Guadalupe Rivera.
Author:
Cuisine: Mexican
Serves: 8 servings
Ingredients
  • 4 ripe but firm avocados, peeled
  • ½ medium onion, chopped
  • 1 large tomato, peeled, seeded and chopped
  • ¼ cup chopped cilantro
  • 4 chipotle chiles in marinade, chopped
  • Salt to taste
Instructions
  1. Soak the chiles in hot water for 10 minutes, combine all the ingredients and mix well.
  2. Note: I also added a squeeze of ½ a lime and about 1 tablespoon of the adobe sauce from the chiles.

RECIPE: Frida's Guacamole with Chipotle Peppers #recipe #fridakahlo
RECIPE: Frida's Guacamole with Chipotle Peppers #recipe #fridakahlo

I hope you’ll be inspired to try this recipe tomorrow for Cinco de Mayo!

May DIY Challenge: Flowers

May DIY Challenge: Flowers! #craft #diycraftchallenge #spring
Sources left to right: Fabric Covered Flower Pots by Ashley Ann, Pom Pom Bouquet by Camille Styles, Pressed Flowers by Sweet Paul, Paper Ranunculi by Brit+Co, Seed Starts in Cupcake Tins by Tuinieren, Spring Paper Flower Garland by Lia Griffith, Edible Flower Cookies by Pretty Prudent, Felt Roses by Pretty Petals, Book Paper Flowers by 100 Layer Cake, Spring Flower Bowls by Martha Stewart, Spring Kitten Flower Cookies by Lookie Boo, Pretty Lace Flower Pots by A Beautiful Mess.

May DIY Challenge: Flowers

This month we are officially celebrating the spring season with Flowers! Flowers are such a beautiful, versatile subject so we are excited to see what YOU make this month. Whether you are planting seeds in your garden, baking flower cookies for a party or making a flower inspired art or craft project, we invite you to share it with us!

HOW TO ENTER

Click here for details on how to enter your project to the DIY Challenge! Don’t forget to share your projects with everyone on Instagram using #diycraftchallenge.

The challenge officially begins today, May 1, 2015 and ends on May 29th, 2015. We will post our favorite projects + announce the award winners on May 31st. Have fun and happy crafting!

Need more inspiration?

Take a look out our Pinterest board for more flower inspired project ideas.

DIY: Easter Inspiration

Easter is just a few days away we’re soaking up some inspiration in preparation for Sunday. I usually keep things pretty simple on Easter. Fresh flowers, dyed eggs, brunch and an easter treat are my favorite ways to celebrate. This year I’m hoping to make something new and even start a new easter tradition. How will you celebrate?

DIY: Easter Inspiration #recipes #craft

1. Bunny Topiary Wreath by The House That Lars Built
2. Egg Shell Candles by PunchBowl
3. Flower Napkins by Source Unknown
4. Bird Nest Votives by NaturKinder
5. Pussy Willow Wreath by Better Homes & Gardens
6. Easter Place Cards by Casa e Trend
7. Sugar Cookie Easter Egg Nests by Lovely Little Kitchen
8. Hot Cross Buns by Delia Online
9. Easter Egg Planter by Angenuity

RECIPE: Rainbow Bars for St. Patrick’s Day

RECIPE: Rainbow Bars for St. Patrick's Day #dessert #treat

I love anything involving rainbows and couldn’t resist trying out this recipe for Rainbow (Fruit Loop) Treats this St. Patrick’s Day. Just like Rice Krispie Treats, these are super easy to make and are the perfect treat to hand out to coworkers or classmates.

RECIPE: Rainbow Bars for St. Patrick's Day #dessert #treat

Rainbow Bars for St. Patrick's Day
 
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Author:
Cuisine: Dessert
Ingredients
  • 12 cups Fruit Loops cereal
  • 16 oz mini marshmallows
  • 6 tablespoons margarine
Instructions
  1. Line a 9 x 13 pan with parchment paper and spray with non-stick cooking spray. In a saucepan, melt the margarine over medium heat. Then add in the marshmallows a little at a time. Stir constantly until the marshmallows have melted completely. Remove from heat.
  2. Pour Fruit Loops cereal into a large bowl and pour the marshmallow mix over the top. Using a buttered spatula (to prevent sticking), stir cereal until it is evenly coated with marshmallow. Then press it into the prepared pan (I used my hands for this- just make sure to butter whatever you use so that you don’t get caught in a sticky mess!) Chill until set then cut into bars.

RECIPE: Rainbow Bars for St. Patrick's Day #dessert #treat

RECIPE: Rainbow Bars for St. Patrick's Day #dessert #treat

Custom labels and cellophane bags courtesy of Evermine.

RECIPE: Crunchy Tuna Cat Treats

RECIPE: Crunchy Tuna Cat Treats #catlover

I will admit I’m a bit of a crazy cat lady. There’s just something about those moody, independent fur-balls that I can’t seem to get enough of. That’s why I decided to whip up some homemade cat treats for my favorite felines, Simba (the fat orange tabby) and Dinah (the tiny brown tabby).

RECIPE: Crunchy Tuna Cat Treats #catlover

After the treats cooled from the oven, Simba graciously volunteered to pose for the camera while doing the all-important taste-test. Dinah is much more camera shy, so you’ll just have to settle for Simba’s two paws up review!

First things first, you’ll want to make oat flour. You can do this by simply grinding old-fashioned oats in a clean coffee grinder until transformed into a light powder.

Preheat oven to 350 degrees. Line a baking sheet with parchment and set aside.

RECIPE: Crunchy Tuna Cat Treats #catlover

Combine all ingredients in a food processer with the blade attachment. Blend until mixture is smooth.

RECIPE: Crunchy Tuna Cat Treats #catlover

Roll into small ½ teaspoon balls and place onto the parchment. Press a finger each ball to flatten slightly.

Bake for 10-12 minutes until they are slightly browned. Cool completely before surprising your kitty with a treat made just for them!

RECIPE: Crunchy Tuna Cat Treats #catlover

5.0 from 1 reviews
Crunchy Tuna Cat Treats
 
Prep time
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Author:
Serves: Approx. 3 Dozen
Ingredients
  • 1 (5 oz) can tuna in water, drained
  • ½ cup oat flour*
  • ½ cup whole wheat flour
  • 1 egg
  • 1 tablespoon olive oil
  • 1 heaping tablespoon catnip
Instructions
  1. *To make your own oat flour, simply grind old-fashioned oats in a clean coffee grinder until transformed into a light powder.
  2. Preheat oven to 350 degrees. Line a baking sheet with parchment and set aside.
  3. Combine all ingredients in a food processer with the blade attachment. Blend until mixture is smooth.
  4. Roll into small ½ teaspoon balls and place onto the parchment. Press a finger each ball to flatten slightly.
  5. Bake for 10-12 minutes until they are slightly browned. Cool completely before surprising your kitty with a treat made just for them!

RECIPE: Crunchy Tuna Cat Treats #catlover

RECIPE: Guinness Chocolate Syrup

Guinness Chocolate Syrup #stpatricksday #dessert

I ‘pinned’ this recipe a long time ago and with St. Patrick’s Day coming up, I had the perfect opportunity to give it a try. One of my favorite treats is having a bowl of vanilla ice cream covered in chocolate syrup. Simply delicious! I made up a double batch of this syrup and brought it to a dinner party (along with some ice cream of course) to serve with dessert. Everyone loved it!

Guinness Chocolate Syrup #recipe #stpatricksday #dessert

Guinness Chocolate Syrup
 
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Author:
Recipe type: Dessert
Serves: 2 cups
Ingredients
  • 1 cup Guinness beer
  • 2 cups sugar
  • 1 cup cocoa
  • 1 teaspoon vanilla
  • Pinch of salt
Instructions
  1. Combine all ingredients in a medium size pot. Place pot onto the stove and whisk until smooth. Continue whisking and bring the syrup just to a boil. Lower heat and simmer for 5 minutes. Let cool before bottling. Refrigerate until ready to serve. Makes 2 cups.

Note: Do not leave your kitchen while you are bringing the chocolate to a boil! Watch it like a hawk and turn down the heat as soon as it starts to bubble. It can boil over in an instant, so keep an eye on it or else you’ll end up with a chocolaty stove to clean (I learned this the hard way).

Guinness Chocolate Syrup #recipe #stpatricksday #dessert

Labels and tags courtesy of Evermine

Three Healthy Drink Recipes

RECIPE: 3 Healthy Drinks #lemon #turmeric #acv #ginger
This year it seems like I’ve caught a minor cold (lasting about 3 days) every other week! After the second one runny nose kicked in, I knew it was high time to bring out my cold fighting, immune boosting, and homemade concoctions. It’s so easy to ignore feeling tired and rundown, or push through daily aches and pains. My struggle with chronic pain has taught me to pay attention when my body is trying to tell me something and give it the help it needs to heal itself.

I have three drink recipes that I always turn to when my body is in need of some TLC. Each drink contains ingredients that have natural healing benefits and can be drunk hot or cold.

For Alkalinity & Digestion

RECIPE: 3 Healthy Drinks #lemon #turmeric #acv #ginger
Hot water with lemon and cayenne is my go-to drink and something I have almost every morning when I wake up. Drinking lemon water helps to promote an alkaline state in your body and can kick-start your digestion and help your body rid itself of acids.

Benefits of Lemon & Cayenne

– Both lemon and cayenne have anti-fungal, immune boosting, and detoxification properties
– Lemon is a rich source of vitamin C, helps with digestion, destroys bacteria, balances pH levels and cleanses the system
– Cayenne pepper increases metabolism, stimulates the circulatory system, aids digestion, helps regulate blood sugar, suppresses appetite

Lemon Water with Cayenne
 
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Author:
Ingredients
  • 1-2 lemon wedges
  • water
  • pinch of cayenne
Instructions
  1. Squeeze lemon into a mug of hot water. Add a pinch of cayenne and enjoy.

For Heart Burn & Detox

RECIPE: 3 Healthy Drinks #lemon #turmeric #acv #ginger
I drink apple cider vinegar whenever my body is feeling run-down. I only use Bragg’s raw apple cider vinegar as it is organic and contains many natural healing properties.

Benefits of Apple Cider Vinegar

– controls hunger and cravings
– helps with detox
– a natural remedy for heart burn
– it’s antibacterial and anti-inflammatory
– helps regulate digestion
– promotes healthy hair and skin
– balances hormones
– helps regulate blood sugar
– eases menstrual cramps

Sweetened Raw Apple Cider Vinegar Elixir
 
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Author:
Ingredients
  • 1 cup water
  • ½ cup unfiltered apple juice
  • 2 tablespoons raw unfiltered apple cider vinegar
  • pinch of cinnamon
  • honey or maple syrup (optional)
Instructions
  1. Combine ingredients in a large glass or mug. This concoction can be enjoyed hot or over ice.

For Pain & Nausea

RECIPE: 3 Healthy Drinks #lemon #turmeric #acv #ginger
I drink turmeric and ginger to help ease overall-pain in my body. Turmeric and ginger are also particularly helpful in aiding digestion and chasing away nausea (which is a common symptom I experience along with pain).

Benefits of Turmeric & Ginger

– Turmeric and ginger are both cancer-fighting, reduces inflammation, aids in digestion
– Turmeric reduces symptoms of indigestion like gas and bloating, relieves arthritis, reduces cholesterol, purifies the blood and helps with skin problems.
– Ginger eases motion sickness, helps reduce pain, has a warming effect and stimulates circulation.

Creamy Turmeric Ginger Latte
 
Author:
Ingredients
  • 1 cup water
  • 1 cup unsweetened soy milk (feel free to use almond, coconut, rice, etc)
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • 1 teaspoon grated ginger
  • pinch of dried rosemary
  • pinch of cayenne
  • dash of vanilla
  • maple syrup (optional)
Instructions
  1. Whisk together ingredients in a medium pot. Place over medium heat and bring to a boil, then immediately turn down the heat and allow it to simmer for 5 minutes. Strain the mixture into a large mug. Sweeten with maple syrup.

 

I hope you’ll try out one of these tasty and healthy concoctions the next time your body needs some love and attention!

RECIPE: Pickled Cauliflower

RECIPE: Pickled Cauliflower
Homemade pickles are one of my favorite snacks. I’ve been caught more than once standing in the kitchen with the refrigerator open eating Lindsay’s dilly beans straight out of the jar! Lucky for me, Portland is bursting with hip restaurants serving up every variety of pickled delicacies. My love for pickles has recently made its way to my own kitchen. So far I’ve tried my hand at pickled onions, pickled blackberries and even kimchi. My newest pickling experience involves cauliflower. I can’t wait to add it to the epic charcuterie board my boyfriend James and I love putting together as a special treat.

To make your own pickled cauliflower, first cut up the cauliflower, carrots and bell peppers then pack them into wide-mouth canning jars. Set aside.

RECIPE: Pickled Cauliflower

In a medium saucepan, add a coriander, mustard and cumin seeds and toast, until seeds are fragrant and slightly browned (about 2 minutes). Next add in the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes and 1 cup of water to the toasted spices.

RECIPE: Pickled Cauliflower

Bring to a boil and then pour the hot liquid over the vegetables (add a little more water and vinegar if you need a little more liquid to fill the jars completely). Let cool to room temperature, then cover and refrigerate for at least 2 days before tasting. Will last up to two weeks in the refrigerator.

RECIPE: Pickled Cauliflower

Pickled Cauliflower
 
Author:
Ingredients
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 2 cups cider vinegar
  • 5 medium garlic cloves, peeled and lightly smashed
  • Three ¼ -inch thick slices peeled fresh ginger
  • One half small yellow sweet onion, peeled and thinly sliced
  • ½ cup granulated white sugar
  • 2 tablespoons Kosher salt
  • 1 teaspoon black peppercorns
  • ½ teaspoon ground turmeric
  • ¼ teaspoon red pepper flakes
  • One small head cauliflower, cut into 1½ to 2-inch florets
  • 4 medium carrots, peeled and sliced into lengthwise 4-inch pieces
  • 1 small red bell pepper, cored & seeded & cut into strips
Instructions
  1. Pack the cauliflower, carrots, and bell pepper into jars. Set aside. In a medium saucepan, add a coriander, mustard and cumin seeds and toast, until seeds are fragrant and slightly browned (about 2 minutes). Next add in the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes and 1 cup of water to the toasted spices. Bring to a boil and then pour the hot liquid over the vegetables (add a little more water and vinegar if you need a little more liquid to fill the jars completely). Let cool to room temperature, then cover and refrigerate for at least 2 days before tasting. Will last up to two weeks in the refrigerator.
  2. For canning instructions click here.

RECIPE: Pickled Cauliflower

RECIPE: Preserved Lemons

RECIPE: Preserved Lemons
Up until recently, I knew nothing about preserved lemons beyond seeing it listed as an ingredient in recipes and swiftly substituting for fresh lemons instead. But, as my culinary adventures continued, I became more and more curious about them. What did they taste like? How were they actually used?

Preserved lemons are primarily used in Moroccan cuisine. They were initially made to preserve lemons so that they could be enjoyed year-round. Now we are lucky enough to find our grocery stores stocked with fresh lemons all year long, so the necessity to preserve them has changed. But still, the unique flavor that preserved lemons add to a variety of dishes can’t be replicated any other way.

RECIPE: Preserved Lemons

The Flavor
The flavor of a preserved lemon is salty, with a mellow, yet intensely lemon flavor. The peel, which is most commonly used in cooking, is soft to the touch with a satiny texture to taste.

How to use Preserved Lemons
To use your preserved lemons, simply remove one from the jar and rinse it thoroughly in water to remove any excess salt and seeds. Make sure to try a small bite so that you can get familiar with the overall flavor. I can’t wait to try making some of these dishes:

I also found this post by Eating From The Ground Up. Alana has some great suggestions on ways to used preserved lemons like in Caesar salad, pasta, and hummus!

RECIPE: Preserved Lemons

Preserved Lemons
 
Author:
Ingredients
  • 10-12 meyer lemons
  • Sea salt
Instructions
  1. The first step is to carefully scrub each lemon under running water. Then cut the stems and ends off each lemon.
  2. Cut the lemons into quarters, making your cuts from the top down to near the bottom, without cutting completely into pieces (more like scoring). You want to be able to open them up like a star.
  3. Pack the insides of the scored lemons with sea salt. Don’t worry about adding too much salt, as that is what will ‘preserve’ the lemons.
  4. Next pack your salt-filled lemons into clean, wide-mouth glass jars. Put each lemon, cut side down into the jar. Really squish them in there to release their juices. Once the jar is full, top off with more lemon juice if necessary to cover the fruit completely.
  5. Let sit at room temperature for three days, giving it a good shake each day. After that you can transfer your jar(s) to the refrigerator and let sit for at least another three weeks.

RECIPE: Preserved Lemons

RECIPE: Homemade Harissa

RECIPE: Homemade Harissa #spicy #condiment
Harissa is a spicy red pepper sauce used in North African cuisine. I first stumbled upon it while researching Preserved Lemons (another common ingredient in North African dishes- stay tuned for that recipe!). Harrisa is a spicy, paste-like blend of hot peppers, garlic and spices- making for a delicious condiment that can be used in an assortment of dishes. Simply add to any dish for some extra flavor and heat. So far I’ve tried it in pasta sauce, on pizza and mixed into scrambled eggs. I plan on adding to everything I can think of!

Homemade Harissa #sauce #spicy #northafrican

*For instructions on how to roast a bell pepper, click here.

Homemade Harissa #recipe #spicy

This recipe yields approx. 1 ½ cups of sauce. I doubled this to make a total of 3 cups, packaged in 8 oz. jars. Any combination of dried peppers will work for this recipe, so feel free to adjust to what you can find at your local grocery store. You’ll need a total of 5 dried peppers (in addition to the fresh bell peppers).

Homemade Harissa #recipe #sauce #spicy

Place dried chiles in a heatproof bowl and cover in boiling water. Place a ceramic plate over the top and set aside for 20-30 minutes, until chiles are softened.

Homemade Harissa #recipe #spicy

Slice off the tops of the softened chiles and remove the seeds from inside. Place all ingredients into a food processor. Purée until smooth, then slowly pour in the olive oil to thicken the sauce.

Homemade Harissa #recipe #spicy #sauce

Will last 2-3 weeks in the refrigerator.

Homemade Harissa
 
Prep time
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Author:
Recipe type: Condiment
Cuisine: North African
Serves: 1½ cups
Ingredients
  • 2 red bell peppers, *roasted
  • 2 dried ancho chiles
  • 1 dried chile de arbol
  • 2 chipotle chiles in adobo
  • 1 dried japones chiles
  • 2 cloves of garlic, peeled
  • Lemon zest
  • Juice of ½ lemon
  • Salt, to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1-2 tablespoons olive oil
Instructions
  1. Place dried chiles in a heatproof bowl and cover in boiling water. Place a ceramic plate over the top and set aside for 20-30 minutes, until chiles are softened.
  2. Slice off the tops of the softened chiles and remove the seeds from inside. Place all ingredients into a food processor. Purée until smooth, then slowly pour in the olive oil to thicken the sauce.
  3. Will last 2-3 weeks in the refrigerator.

harissa-8

Harissa recipes to try: