Friday, August 12, 2011
Just a few simple ingredients and such flavor ... this will become your favorite too!
1 cup Pussac Punay Beans, cooked and cooled
1 avocado. cubed
3 vine ripe tomatoes
1/2 cup red onion
1/4 cup Spanish olive oil
1 Tbs garlic, crushed
1 lime, juice
1/4 tsp Matiz smoked sea salt
1/8 tsp Aji Panca, dried
In a bowl mix the Pussac Punay Beans, avocado, tomatoes, red onion, olive oil, garlic, lime juice and dried Aji Panca. Mix well and chill in a tightly sealed container in the refrigerator for 1 hour to meld the flavors before serving. It is even better the next day!
Tip - the lime juice will enhance the flavors of the ingredients and will help to keep the avocado fresh and green.
Thursday, August 11, 2011
luckily we win most of the time because I am making them!
I know why I love these waffles so much, the Sweet Potato flour flavor is just perfectly complimented with the cinnamon, clove and ginger. When the butter and maple syrup sneak into the nooks made from the waffle iron, you get all of the flavors in an amazing bite! Mmm ... add the bacon, some fresh grated ginger on top and ... score!
The sweet potato flour is so good for you, so it must be OK to have the butter and bacon if you so desire! Just sayin' ...
2 parts - the mix then the recipes ... just slight differences on the recipes with the eggs and oil
I use Carol Fenster's Flour Blend to start off with - make a container of this and label it so that you have it on hand at all times!
1 1/2 cups Sorghum Flour
1 1/2 cups Potato Starch or Corn Starch (I use Potato Starch)
1 cup of Tapioca Flour
Sweet Potato Waffles and Pancakes Mix (SPWPM)
Make this mix up in a large container so it will be ready anytime you have that special craving for your favorite waffles or pancakes. I adjusted the recipe to include the Sweet Potato flour.
1 cup Zocalo Sweet Potato Flour
2 cups corn starch
2 cups of Carol's Fenster's Flour Blend
1/2 cup light brown sugar
6 tsp baking powder
1 1/2 tsp sea salt
2 tsp baking soda
1 tsp xanthan gum
1 Tbl cinnamon
1 tsp clove
1 tsp ground ginger
Mix well and store the SPWPM in a dark space for up to 2 months. Be sure to put a label on the container so you know what it is, trust me on this one! Always mix well before using. I actually shake my container making sure the lid is on tight!