Mario's Pitas

Hi Vanilla Lovers!

Mario decided he wanted to make pita bread for dinner but he had a problem..., he did not not how! so, I guided him through the ingredients and technique. Since I eye-bowl everything, I'll try my best to approximate the amounts used. :-)

1 lb all purpose flour
1/4 tsp salt
1 cup warm milk (+ if needed)
1 1/2 tbs butter
1 tsp active-dry yiest

Mix all of the ingredients and knead for about 3 minutes until dough is firm. Cover the dough with non stick oil, then with plastic and let it rest for 1 hour. The dough should double up. Cut the dough in small pieces (like rolls) and roll them up. Cover them again with plastic wrap and let them rest for about 30 minutes. Spray the baking sheet and stretch the rolls with a flour-dusted rolling pin until 1/4" thick. Place the pitas in the baking sheet and cover it with plastic to avoid drying out. Let pitas rest for about 10 minutes. Preheat the oven to a broiler. Once the oven is ready, cook the pitas for 2 1/2 minutes. Watch them puff and enjoy them while still warm! YUM!

Visit our Facebook page to see pictures of the steps... http://www.facebook.com/#!/pages/Arizona-Vanilla-Company/245295161266

Callah Bread (Sugar Free)

Callah Bread (Sugar Free)

Ingredients

7 cups bread flour (+ more for dusting)
5 Tbs Stevia
4 yolks, slightly beaten
2 eggs, slightly beaten
5 ½ tbs butter, melted
1 ¼ cups water
1/3 cup unsweetened apple sauce
1 tbs salt
2 ¾ tsp yeast


In a large bowl combine the eggs, egg yolks, water, applesauce, and melted butter.

In a separate bowl combine flour, stevia, and salt. Add to the wet ingredients and add the yeast for last. Hand knead for about 1 minute until the ingredients are incorporated. The dough will be sticky.

Dust a flat surface and transfer the dough. Gently add flour as needed when you knead until the dough is firm. (About 2-3 minutes).

Lightly spray the large bowl, put the dough in it, cover it, and let it rest for about 1 hour bulk fermentation. Push down the air and refrigerate overnight. Push down the air once or twice.

When ready to bake, preheat the oven at 380F. Lightly dust a flat surface and divide the dough into 3 equal parts. Roll them lengthwise to form 3 thick strings. Entwine them to braid the bread and transfer it to a greased baking sheet. Let it rest for about 1 hour.

Bake for 40 minutes and remove from heat. Transfer the bread to a cooling rack. Enjoy it with your favorite sugar-free jam.

Caramel Brownies

Caramel Brownies (Gluten Free- Sugar Free)

Ingredients

2 cups almond flour
1 cup walnuts (more for topping)
1 tsp Xantham gum
1 cup Stevia
½ cup cocoa powder
1/8 tsp Kosher salt
1 tsp baking soda (this reacts to the heat and chocolate)
3 eggs, slightly beaten
1 tbs Pure Mexican Vanilla Extract
1 cup milk chocolate chips
Sugar-Free Caramel topping
1 tsp water

Preheat the oven at 325 F.

In a large bowl, mix the first 7 ingredients.

In a smaller bowl mix the eggs and vanilla extract. Add them to the dry ingredients and mix.

Melt the chocolate in the microwave, 30 seconds at a time and pour them in the batter. Mix well until thoroughly incorporated.

Prepare a 9 x 13 baking dish with non stick oil. Pour batter into it. Add the walnuts on top, and bake for about 30 minutes. Remove from the oven and let them cool at room temperature.

Before serving, mix 2 tbs sugar-free caramel topping with 1 tsp water and make the caramel sauce. Cut the brownies and drizzle the sauce on top.

Enjoy!

Borsht (Russian Beet Stew)

Borsht is a delicious beet stew, yet very time consuming if we start by roasting the beets. I've created this recipe for busy people to enjoy the benefits of a different, nutritious comfort food at this time of the year.

Borsht (Russian Beet Stew)

Ingredients

2 tbs butter
2 cans beets
1 lb brisket
2 cans beef broth
1 tsp red wine vinegar
2 tsp Ideal (sugar substitute)
2 small garlic cloves, chopped
¼ red onion, chopped
1 celery stalk, chopped
¼ green cabbage, chopped
½ bag frozen potatoes
Salt and pepper to taste

Garnish
Fresh parsley
Sour cream

The night before, season the brisket with salt and pepper; add the beef broth and cook it overnight in the crock pot.

When ready to cook, sauté the garlic, onion, and celery stalk with the butter. Add the broth from the meat, red wine vinegar, and sugar. Let it cook for about 20 minutes. Add cabbage and potatoes and cook for another 20 minutes. Shred the meat and add it to the pot. Adjust seasoning and serve warm. Garnish with fresh chopped parsley and sour cream.

Enjoy!

Spiced Roasted Turkey

Spiced Roasted Turkey

Ingredients

1 19 lb thawed out turkey
½ cup Ideal (Sugar-free substitute)
1 cup kosher salt (for table salt, use ¾ cup)
9 14 oz cans chicken broth or 1 gallon of water
1 ½ tbs black peppercorns, crushed
2 tsp allspice berries, crushed
2 1” chunks fresh ginger, crushed
1 Madagascar vanilla bean cut in 1” pieces
Ice water to cover the turkey
Fresh rosemary for garnish
Cherry tomatoes

Aromatics

2 apples (1 granny smith/1 red apple) sliced, peel on
2 cinnamon sticks
2 cups water
6 fresh rosemary sprigs
1 tsp fennel seeds
2 whole cloves
1 Madagascar vanilla bean
Vegetable oil to coat
Cheese cloth

A day before cooking, combine salt, Ideal, chicken broth, peppercorns, allspice, fresh ginger, and vanilla bean and bring to a boil in a large pot. Let it cool to room temperature and pour it into a 5-gallon bucket. Remove innards from the turkey and submerge it in the brine. Cover it with ice water and keep it in the refrigerator over night.

Next day, 3 ½ hours before serving, pre-heat the oven to 500 F. (Pre-heating will take about 20 minutes).

Prepare the aromatics and wrap them in the cheesecloth.

Remove the turkey from the brine and rinse it in and out. Discard the brine. Place the turkey in the roasting rack inside the turkey pot and pat dry. (Preferably, use paper towels). Place the aromatics in the innards cavity and tight the legs. Smear the bird generously with the vegetable oil, tuck the wings underneath it, and pour the water in the roasting pan.

Put the turkey in the oven and roast for about 45 minutes. Switch the bird around for even browning. Reduce the heat to 350 F and cook for about 2 hours or until the thermometer indicates 165 F when inserted in the thickest part of the thigh. Baste the turkey every 30-45 minutes.
Once it is done; remove from the oven, cover it and let it rest for about 10-15 minutes before carving.

Garnish with fresh rosemary and cherry tomatoes if desired.

Gingerbread Halloween Cupcakes with Chocolate-Peanutbutter Ganash

Gingerbread Halloween Cupcakes with Chocolate-Peanut Butter Ganash

½ cup butter or butter substitute (room temperature)
½ cup agave syrup
1 large egg
½ cup molasses
1 tbs Mexican vanilla extract
1 ½ cups all purpose flour
A pinch of salt
¼ tsp baking soda
1 ¼ tsp baking powder
½ tsp ground ginger
1 tsp ground cinnamon
½ cup milk (more if needed)

Chocolate-Peanut Butter Ganash

1/3 cup semi sweet chips
1/3 cup heavy cream
3 tbs peanut butter
¼ tsp Mexican vanilla extract

Put all the ingredients in a bowl and put it in the microwave for 30 seconds. Stir, and put it back for another 30 seconds. Whisk the ingredients until a luscious, creamy ganash is formed (about 10 seconds).

Preheat the oven at 350 F.

Cream butter with agave syrup. Add egg, molasses, and vanilla. Mix thoroughly until all ingredients combined. Add half of dry ingredients and half of milk. Do not over mix, and do it again with the second half of dry ingredients and milk.

Spray cupcake paper and spoon in the batter. Bake for about 20 -25 minutes, check for doneness by inserting a toothpick in the middle; if it comes out dry, the cupcakes are done.

Remove from the oven and let them cool at room temperature. Dip them in the ganash and top them off with Halloween decorations.

Crazy Corn

I needed to come up with a simple recipe to teach Danny how to grill. It was then when I remembered the good times I had in Guatemala City eating Crazy Corn. Vendors in the Central Park grill the corn in the cob and then add anything you want: Lemon, mayo, mustard, chilli, ketchup and top it off with cheese. They are AMAZING! To make mine low-fat, I substituted the mayo for sour cream.

Crazy Corn

4 Corn in the cob
Olive oil to drizzle
1 tbs sour cream
1 tsp mustard
1 tsp ketchup
½ cup Parmesan or Romano cheese

Preheat the grill at medium temperature.

Mix the sour cream, mustard, and ketchup in a small bowl and set aside.

Peel the corn and save some of the husk for serving.

Drizzle the corn with olive oil and grill for about 10-15 minutes on low to medium heat, rotating them to avoid burning.

Remove from the grill and brush the sour cream paste.

Sprinkle generously with cheese.

Enjoy!

Watermelon Salad

The combination of onions and cheese is not appealing to me when it comes to watermelon salads. I’ve made my own salad using jicama root to make it lighter; raisins and watermelon for sweetness, mint for freshness, and Hawaiian vanilla for its subtle but sweet touch. Enjoy!

Watermelon Salad

1 small seedless watermelon
1 jicama root
1/3 cup raisins
1/3 cup pistachios
12 fresh mint leaves finely chopped
½ Hawaiian vanilla bean
2 tbs apple cider vinegar
4 Tbs olive oil
A pinch of salt

In a small-size bowl combine the vinegar, salt, chopped mint, and vanilla. Add the olive oil little by little while mixing with the whip to emulsify your dressing. Set aside.

Peel and dice the jicama root and the watermelon. Add the vinaigrette and toss. Add raisins and pistachios to garnish.

Salpicon - 5 Dishes with One Recipe

This is my mother's recipe. It is not only light, but low fat and healthy.

Salpicon – 5 dishes with one recipe

1 14 oz can beef
2 diced tomatoes
1/8 diced onion
¼ green bell pepper
½ bunch parsley, chopped
1/3 cup lemon juice
Ground cumin, salt, and pepper to taste

Drain the beef and shred it. Warm it up in a medium pan and season with cumin, salt, and pepper.

In a medium size bowl, mix the tomatoes, onion, and bell pepper. Add the meat, lemon, juice, and parsley. Mix together and re-season if necessary. Cover and chill until serving time.

Variations:

1. Serve over rice.
2. Serve as appetizers with crackers.
3. For a lighter appetizer, serve it on top of sliced cucumbers.
4. Eat as lettuce wraps.
5. Use it as taco fillings.

Grilled Zucchini with Pesto Butter

Grilled Zucchini with Pesto Butter

2 zucchinis
2 yellow squash
1 tbs store-bought pesto
1 tbs melted butter
Salt and pepper to taste
Olive oil

Wash and slice the zucchinis and squash lengthwise.

Season with salt and pepper and drizzle them with a little bit of olive oil. Mix the melted butter with pesto and set aside.

Grill for about 5-7 minutes or until tender. Remove from the grill and brush them with pesto butter.

Can’t get any simpler than that! Enjoy! ;-)

Variations:

1. Add chilli flakes to the butter for an extra kick.
2. Sprinkle parmesan before serving.

Orange Quinoa with Dried Cherries and Pistachios

Orange Quinoa with Dried Cherries and Pistachios

1 cup quinoa
1 cup orange juice
1/3 cup vanilla honey
1/3 cup dried cherries
1/3 cup pistachios
Fresh mint leaves for garnish

Bring to a soft boil the orange juice and honey. Add the quinoa. Let it boil, reduce heat to simmer and cover it. Quinoa takes almost the same time to cook as white rice, about twenty minutes. Cook it until the orange juice is reduced. Remove from the heat and chill over night or for at least 4 hours.

Variations:

1. As a side dish, serve the quinoa with the dried cherries and pistachios on top. Garnish with mint leaves.
2. As breakfast, mix the dried cherries and pistachios with the quinoa and add cold milk.

Enjoy!

Banana-Buttermilk Muffins

I used banana extract in this recipe to enhace the banana flavor. If using too much banana, the end product will be heavier; however, these are very light and not too rich muffins. They are just perfect! ;-)

Banana-Buttermilk Muffins

1 cup all purpose flour
¾ cup whole-wheat flour
A pinch of salt
¾ cup brown sugar
1 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 cup buttermilk
1 mashed banana
1 tsp banana extract
2 tbs vegetable oil
1 large egg
1 tsp Madagascar vanilla extract
½ cup walnuts

Preheat the oven to 375F. Spray 12 muffin cups with non stick oil.

In a large bowl, stir together the dry ingredients.

In another bowl, whisk together the buttermilk, vanilla extract, mashed banana, banana extract, oil, and egg. Pour the wet ingredients over the dry ingredients and mix just until incorporated. Do not overmix. With an ice cream scoop, pour the batter into the muffin cups and sprinkle the tops with the walnuts.

Bake the muffins for about 20 minutes until they are lightly browned. Test for doneness with a toothpick. Remove from the oven and let them cool for about 10 minutes before serving.

Enjoy!

Chicken Satay with Spicy Peanut Sauce

Chicken Satay with Spicy Peanut Sauce

For Chicken:
1 garlic clove
2 tbs ginger root, grated
2 tbs brown sugar
3 tbs sesame oil
2 tbs soy sauce
½ lb boneless, skinless chicken tenderloins
Cilantro leaves for garnish
Bamboo skewers
Water (for soaking skewers)

Soak bamboo skewers in cold water at least 30 minutes before grilling.

Place the garlic, ginger, brown sugar, sesame oil, and soy sauce in a blender and blend until smooth.

Place chicken in a bowl. Pour the marine mixture over and stir to coat well. Cover and chill.


Spicy Peanut Sauce

4 tbs water (add more if needed)
1 garlic clove, finely chopped
½ cup peanut butter
4 tbs coconut milk
1 tbs + 1 tsp honey
1 tbs + 1 tsp lemon juice
1 tbs + 1 tsp soy sauce
Hot pepper sauce to taste

Bring the water to a boil and add the chopped garlic. Simmer for 1 minute.

Add the peanut butter and coconut milk. Cook over medium heat for 2-3 minutes until smooth and thick. Stir in the honey, lemon juice, soy sauce, and hot pepper sauce.
Remove from the heat and cool.

Thread the marinated chicken onto the soaked skewers.
Grill the chicken for about 2 minutes on each side, brushing with the leftover marinade.

Serve with the dipping sauce and garnish with fresh cilantro leaves.

Homemade Mexican Horchata

Homemade Mexican Horchata (Rice Drink)

2 cups white rice
2 cinnamon sticks
6 cups water
5 cups milk
½ tsp Mexican vanilla extract
Sugar or sweetener to taste

Blend the rice and cinnamon sticks with 2 cups of water. Pour them in a jar and add the remaining water. Let it chill overnight or at least 4 hours.

Stir the mixture and pass it through a colander. Add the milk, vanilla, and sweetener. Stir and serve it with ice cubes.

Enjoy!

A Very Cheesy Pizza

A Very Cheesy Pizza

I got a request for recipes using Freeze-Dried foods so I made this pizza using FD ground beef but you can use sausage as well. If you use sausage, add fennel seeds.

Ingredients

1 frozen pizza crust (I eyeball my own with whole-wheat flour)
Cornmeal
2 cups shredded Mozzarella cheese
2 cups Freeze-Dried ground beef
2 cups warm water
1 tbs butter
1 bottle 4 cheese Alfredo sauce
A pinch of nutmeg
½ bottle sun-dried tomato pesto
2 cups 3 cheese blend
Salt and pepper to taste
Fresh basil leaves for garnish

Preheat the oven at 500 F.

Hydrate the ground beef in the warm water for about 5-10 minutes.

Meanwhile, melt butter in a medium sauce pan. Add the Alfredo sauce, nutmeg, sun-dried tomato pesto and season with salt and pepper. Add the ground beef and let it simmer very slowly.

Cover a pizza pan with cornmeal to avoid sticking. Spread the pizza and sprinkle the mozzarella cheese. Add the meat sauce and top it with the 3-cheese blend.

Bake it for about 20 minutes or until golden brown.

Remove from the oven and garnish it with finely chopped basil.

Enjoy!

Crab and Mango Summer Rolls

Crab and Mango Summer Rolls

For Rolls:

5 rice sheets
Warm water
3, 6 oz cans crab meat, drained
¼ chopped onion
2 stalks chopped green onion
2 basil leaves
1 chopped garlic clove
1 tbs mayo
1 tbs sour cream
A pinch of nutmeg
A pinch of chilli flakes
1/8 tsp fennel seeds
Salt and pepper to taste

Mix all of the ingredients except for the rice sheets and water. Cover the crab mixture and put it in the refrigerator.

Soak the rice sheets in warm water for about 25 seconds. Remove from water and put the crab stuffing inside. Fold up once; fold the edges in and roll up (just like a burrito!).

For Mango Salsa

1 large ripe mango, diced
½ red bell pepper, finely chopped
½ Tahitian vanilla bean seeds
4 cilantro sprigs chopped
1 tbs apple cider vinegar
3 tbs salad oil
Salt and pepper to taste

Mix all of the ingredients together and set aside. Use it for garnish.

For Mango Sauce

1 large ripe mango
¼ tsp fresh ginger
A pinch of cayenne
2 tsp agave syrup
½ cup half-half
Salt and White pepper to taste

Cut the mango in small pieces.
Peel and chop the ginger.
Mix all of the ingredients in the blender and strain for a fine sauce.
Use it to garnish.

Clafoutis Aux Myrtille (Blueberries Clafouti Custard)

Clafoutis aux Myrtilles (Blueberry Clafouti Custard)

As we went through a “cold front” ( 87 F) here in AZ last week, I decided to make this Blueberry Clafouti. Clafouti is a custard in which pieces of fruit are set, sometimes in a pastry shell, I’ve used pie dough in this recipe. Normally, this dessert is made with cherries or blueberries. It is served warm.

Pie Dough

10 oz pastry flour
6 oz cold shortening
1 tsp salt
1 tbs agave syrup
3 oz cold water
1 lb beans in a baking bag for blind baking

Preheat the oven at 350F.

Mix salt with the flour and agave into water.

Mix in the shortening in the flour. Add the water and mix gently only until incorporated. Chill for about 20 minutes. Sprinkle flour lightly on a surface and on the rolling pin. Roll the dough out and put it in a pre-oiled tart pan. Arrange to fit and pass the rolling pin on top of the pan to remove excess dough.

Put the beans on the pie dough and bake for about 30 minutes until light brown.

Remove from heat.

Add the blueberries to the bottom of the tart and carefully pour the pastry cream on top. Garnish with remaining blue berries and bake for about 25 more minutes or until golden brown.

Pastry Cream

16 oz milk
1/8 tsp Madgascar vanilla extract
1/3 cup agave syrup
1 egg
2 egg yolks
3 tbs corn starch
¼ tsp orange zest
3 tbs cold butter
Ice water

Mix the milk, vanilla, and agave syrup and bring to a boil.
In a bowl, mix the eggs, orange zest, and starch. Pour a little of the milk into the eggs and stir to prevent curdling. Add the egg mixture into the milk and stir until it thickens.
Transfer the pan to ice water and incorporate the butter a little at a time.

Enjoy!

Banana-Vanilla Rum

One of our fans sent us this recipe... Thanks Brian for sharing!

Hi Patty! I love your site…

Just thought I’d share my Banana/Vanilla Rum Recipe with you…

This makes a great rum to serve over ice, as a shot or to use in recipes (like rum cake! Yummmm!)


BANANA/VANILLA RUM



INGREDIENTS:

1 1.75L bottle good dark rum (I use Mt. Gay)

1 extra (empty) 1.75L bottle

5 cups water

1 cup white sugar

2 Mexican Vanilla beans, split and cut in half

2 ripe bananas, halved and split, the long way, in quarters (so they will fit in the bottles)



DIRECTIONS:

Heat, sugar & split/halved vanilla beans in the water, stirring constantly, just until all the sugar is dissolved.

I heat it til it just reaches a light simmer.

Allow mixture to cool.

Split the rum equally between the two 1.75L bottles.

Split the Vanilla/Sugar mixture equally and add to the bottles.

(make sure you add the vanilla beans and any seeds to the rum bottles!)

Add one of the prepared bananas to each bottle.



And now the hard part… wait two weeks (at least), turning each bottle once a day (gently)!

Gluten Free Chives and Sour Cream Bread

The keys to gluten-free breads are eggs and xantham gum to act as binders. Proportions are also important. This recipe will give you a crusty bread outside but soft inside. Use high-quality parmesan for better flavor.

Gluten-Free Chives and Sour Cream Bread

1 cup white rice flour
1 cup brown rice flour
1 cup corn starch
1 tbs xantham gum
1 tsp salt
2 tbs unsalted butter (room temp)
¼ cup dry milk
2 ½ tsps yeast
1 ½ cups parmesan (separated to 1 and ½)
1 tbs dried chives or 3 tbs fresh chives, chopped
1 cup sour cream
¾ water (warm, not hot)
2 large eggs
1 tbs agave syrup

Mix all of the dry ingredients.
Cut in the butter and incorporate until it has a cornmeal consistency.
Mix all of the wet ingredients and mix. If the dough is dry, add 1 tablespoon of water at a time until it achieves the right consistency. (Mixing by hand will help you feel the dough better.)
Sprinkle a little of the rice flour in a flat surface and knead the dough for about 2 minutes until it forms a ball. Since it does not have gluten, there is no need to spend your morning kneading! Make a large loaf or two small ones and transfer them to the baking sheet previously prepared with non stick oil.

Score the bread twice on top, cover it with a plastic wrap sprayed with non stick oil too, and let the dough rest for about 1 hour until double in size. Sprinkle the rest of the parmesan cheese on top before you put it in the oven.

Preheat the oven at 375 F for at least 30 minutes before you bake the bread. Bake the bread for 25 minutes, remove from the heat, and let it cool in racks.

As much as we like to eat our bread when it is hot, it is best to enjoy it when it has cooled as all the flavors have settled.

Enjoy!

Homemade Almond Flour

Yes, I've seen recipes where you have to grind the almonds frozen to avoid making a paste! As much as I appreciate those sharing ideas on how to make almond flour, I still prefer this method because the process is not only simple but the baking draws out some of the moisture of the almonds and it enhaces their nutty flavor.

Homemade Almond Flour

Ingredients
12 oz slivered almonds

Preheat the oven at 200 F.

Spray a baking sheet with non stick oil and spread the almonds thoroughly.

Bake for 30 minutes, stirring at 15 minutes. This process is more to dry the almonds before grinding them.

Let them cool at room temperature and put them in the food processor until coarse.

Keep them in an air tight container, preferably in the refrigerator.

See? This recipe is almost effortless!