Posted in Recipes

Sweet Chili Sauce

A sweet and spicy staple, mostly used for dipping. Try using it as a marinade or a salad dressing! I recently enjoyed it as a way to perk up some leftover curry!

Sweet Chili Sauce: Makes 1 – 1 1/2 cups

  • 5 fresno chilies, seeded
  • 8-10 garlic cloves, peeled and smashed
  • 1 tbsp cornstarch + 1 tbsp water or vinegar
  • 1/2 cup vinegar (white vinegar is traditional, but I sometimes like to use unseasoned rice vinegar or apple cider vinegar)
  • 1 bay leaf
  • 3/4 – 1 cup sugar
  • salt & pepper to taste

Place your seeded peppers, garlic cloves, bay leaf, vinegar, and sugar to a small saucepan, and place over a medium low heat.

Gently simmer for 10-15 minutes, or until your peppers and garlic are tender, but not mush.

Remove your bay leaf, add your sauce and cornstarch to a blender or a food processor and blend until the vegetables are minced. Adjust seasonings to taste and enjoy!

No blender? No problem! Simply mince all of your peppers and garlic before simmering for 10-15 minutes, and whisk in your cornstarch slurry at the end.

This one is real quick, but it’s so good for adding a pop of flavor to lots of different dishes!

Posted in Recipes

Limber de Coco + A Bonus!

Limber de Coco, a Puerto Rican frozen treat that my uncle used to make me to cool off in the heat! A cross between a popsicle and ice cream, frozen (usually) in a plastic cup! Sweet, coco-nutty, and perfect for sunshine-y days like today. I made our version vegan, since we’re dairy free!

Limber de Coco: Makes 4 Cups

  • 1 (12-oz) can evaporated milk
  • 1 (5.3 oz) can coconut cream (I used Wegman’s brand)
  • 1 (14 oz) can sweetened condensed milk (or see bonus recipe, and use a single batch)
  • 1 can water OR almond milk – use the empty sweetened condensed milk can to help get every last drop!
  • 1/2 tsp cinnamon
  • 2 tsp vanilla

Simply blend all of your ingredients together until smooth, and then pour into plastic cups or containers. Freeze for 8 hours, or overnight! I like scraping at the frozen flakes with a fork to get a similar texture to shaved ice! Best enjoyed in the sunshine.

BONUS: Vegan Sweetened Condensed Milk: Makes 9-10 ounces

  • 1 (13.5 oz) can of coconut milk
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 3 tbsp plant butter

In a small saucepan over medium low heat, simmer together all of the ingredients until reduced by at least half, (which took my stove around 20 minutes).

To test if it’s ready, it should bubble vigorously when stirred, or try testing it with a cold spoon. Place a spoon in the fridge or freezer while you’re making the condensed milk (15-30 minutes). Dip the spoon into the sweetened condensed milk and run your finger across the back of it, it should be sticky and not run together.

Store up to 2 weeks in the fridge! You can use this for baking or as a caramel dipping sauce.

Beware: apple slices dipped in this are way addicting. Enjoy!

Posted in Recipes

Adventurer’s Snack-Sacks! (A Fan Recipe)

Have you ever read Rutabaga: The Adventure Chef by Eric Colossal? WE LOVE Rutabaga and his awesome adventures, and we also love the food he makes! I’ve been working on turning the fictional foods into real-life recipes, and this one was a winner! A delicious meat-filled hand pie, perfect for the on-the-go explorer!

Also, a quick thank you for your patience. Last week I was sick so I took Friday off from recipe creating. Luckily I’m feeling much better, so I’m back at it!

From Rutabaga: “You’ll need salt, butter, yellow spice, and flour for the dough. Beef, onions, peppers, and spices for the filling.”

Sounds delicious!

Adventurer’s Snack-Sack: Makes 6-8

For the Dough: (This recipe calls for a stand mixer, but you can prepare it as you would any other pie dough.)

  • 3 cups all purpose flour
  • 1 1/4 tsp salt
  • 1 cup butter flavored Crisco (or your favorite shortening)
  • 3 eggs (or egg replacement – I used a plant based egg, 2 of these eggs will be used for brushing)
  • 1/4 – 1/2 cup ice water (as needed)
  • 1 small carrot, cut into spears
  1. Mix together your flour and salt.
  2. With your mixer running, add the crisco in small lumps.
  3. Add in 1 egg, and then add water as needed until the dough is soft and pulls off of the sides of your bowl.
  4. Wrap and allow to rest for at least an hour. (You can also do this the night before and refrigerate overnight.)

For the filling:

  • 1 pound of ground beef (you could use any kind of ground meat or ground plant protein, but we wanted to stick with Rutabaga’s recipe)
  • 1/2 cup yellow onion, small diced
  • 1/2 cup bell pepper, small diced
  • 3 cloves of garlic minced
  • 1/2 cup chicken stock or water (as needed)
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp curry powder
  • 1 tsp adobo (if you’re using the kind with salt, omit the 1 tsp salt)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  1. In a skillet over medium heat, brown the beef until almost all the pink is gone.
  2. Add in your onions, pepper, and spices.
  3. Continue cooking until the veggies are soft, and the beef is no longer pink.
  4. Use your water or chicken stock as needed to deglaze the pan – all those bits at the bottom are flavor!
  5. Once everything is nice and cooked down, allow it to cool to a handleable temperature. Onto the stuffing!

Now wrapping these can be a bit tricky, but once you get the hang of it, it’s less daunting. Remember – they don’t have to be perfect. Fed is best!

Preheat your oven to 350F.

  1. Divide your dough into 2 pieces for easy handling. Remember to flour your surface and rolling pin!
  2. Roll out to about 1/4″ thin, getting it as even as possible.
  3. Cut out your dough into squares, I used a bench scraper to cut out my squares, so they were about 5 1/2 or 6 inches on each side.

4. Place your dough with one corner pointing up, and place about 2 oz (1/4 cup or a few heaping tablespoons) of filling directly in the center.

5. Fold the bottom corner to the middle, and use your remaining egg to brush the sides.

6. Fold in each side, being sure to push on the edges gently to stick with the egg wash. It’ll start to look like a little envelope! Egg wash the top portion of the folded sides.

7. Fold down the top “flap”, and if desired, crimp very gently with a fork.

8. Lay a carrot spear across the center, and egg wash just above and below the carrot spear.

9. Using whatever pie dough scraps you may have left over from cutting the squares, shape a small rectangle and place it over the carrot spear, pushing the strip of dough into the egg washed spots.

10. Repeat these steps with your remaining dough squares, or until you run out of filling.

11. Place your snack-sacks on a lightly oiled sheet tray, and brush them with any remaining egg you may have.

12. Bake for 1 hour, or until crispy on the outside and hot through the middle. Remember to rotate your pan halfway through cooking time to promote even baking!

These were a hit, delicious and flaky and full of flavor! However, we suspect they would be even more delicious dipped in your favorite gravy or garlic butter sauce! Happy adventuring!