Spiced Chickpeas

Snap Crackle Pop…..Spice Chickpeas! Yes, if you haven’t realized, we aren’t talking about the good old Rice Crispies but rather the little pearls of protein. Chickpeas are very healthy, if you didn’t catch on to that already, and are also very flavorful but mainly recognized as being the main component in hummus. Puree no more! It’s time to twist the way you see chickpeas. Continue reading

Yuca Fries 

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Cinco de Mayo is on Tuesday! How are you going to celebrate? Well, how ever you are celebrating, do you know what you’re celebrating? Cinco de Mayo is a Mexican holiday that celebrates their victory over France in 1862. Even as a holiday that is celebrated across the US, my dad still doesn’t give in when it comes to celebrating because he claims we shouldn’t be celebrating since France lost and my mom (his wife) is french. But in my eyes, a holiday is an excuse to celebrate so I choose to celebrate with this recipe of yuca fries.

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When I was in Costa Rica, I enjoyed plenty of yuca fries and even learned how to make them. But if you didn’t get the hint from the name, they are normally deep fried and this isn’t the best for your health. So I, in a very small way, made this dish healthier.

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I have learned from past experiences that when you try to make food healthy, it usually doesn’t taste the same and sometimes, it may turn into a big disaster. In my house, my dad is the one who can be hard to impress: he can tell if you make a dish differently to make it taste healthier and 99.9% of the time, he will say that it tastes strange. But this time, I was able to trick him. My dad thought that they were leftovers that I had at a restaurant, little did he know I had just made them before he came home.

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This recipe is very easy and can be personalized for anyone’s liking. You can add spices, herbs or any kind of seasoning that you desire. I split the batch of yuca fries into two so that I could make two different flavors. I topped half of them with cayenne pepper and the other half with oregano. But feel free to mix and match!

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Yuca Fries

Ingredients:

  • about 1/4-1/2 cup avocado oil
  • 4 yucas, peeled, washed and quartered into 2-3inch long match sticks
  • seasonings of your choice
    • cayenne, oregano, etc.

Directions:

In a large pot of boiling water, boil the yuca until they become more translucent, 20 minutes but may depend due to thickness and size of slices.

In a skillet, heat the avocado oil. You will want enough oil to cover the bottom of the pan and rise above by 1/4inch.

Arrange the yuca fries in a single layer. Let them fry for 3-5 minutes over medium-high heat, until the bottom becomes brown. Turn them over and let them cook for another 2-3 minutes, until they are lightly brown all around.

Remove from heat and let sit on a paper towel lined plate. Repeat the 2nd and 3rd step with extra yuca that wasn’t cooked.

Toss the yucas on the lined plate with the seasoning of your choice. Serve warm along side any dip of your liking.


Bon Appétit,

-Stephanie

GF Raisin Scones

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As some of you know, Saveur magazine is hosting their annual food blog awards. By clicking here, you can nominate International Palate for Best New Voice and anything else you think it deserves(Blog URL: international palate.wordpress.com) . Now, this would not the final vote but you can nominate the blog to become a contender for the award. Then, if it gets a nomination, you can vote for the blog to win an award…How cool is that?!?!?!?!

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But now on to the recipe. Who inspires you to cook? Your family, your friends, celebrities, books? For me, my close group of friends inspire my cooking…(Friends:if you’re reading this, don’t let it get to your head). When they want a recipe, I post it. When they like a dish, I post it. When they eat something delightful, I replicate it and I post it. So why scones? One made scones and one asked for a recipe. Hence, I present to you Gluten Free Raisin Scones.

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My mom originally got this recipe years ago in one of the local newspapers. Since it’s Lent, I’ve given up gluten. But I still wanted to make scones. So instead of anxiously waiting for Lent to end,  I adapted her recipe to one that contains no trace of gluten. As you will see below, I used about 2 cups of flour(s) overall.If you choose to make them glutenous, just use 2 cups of all purpose flour, as in their original recipe.

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Scones are perfect for breakfast, snack and afternoon tea. They can be made sweet or savory but I always have an affinity to sweet raisin scones. You can add chocolate chips instead or just keep them plain. If you choose to go the savory route, you don’t need to add any sugar or raisins. Even though these don’t have gluten, I find them to be better than glutenous scones because they have an earthy undertone to them due to the buckwheat. Now it’s time for you to determine whether you like them with or without gluten.  So on to the recipe you go!

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GF Raisin Scones

Ingredients:

  • 1/2 cup rice milk
  • 1 tsp apple cider vinegar
  • 1 egg
  • 1/2 cup buckwheat flour
  • 1/2 cup +3 tblsps almond flour
  • 1 cup GF oat flour, or make your own by grinding gluten free oats in a coffee grinder or blender
  • 1 tsp baking soda
  • 3 tblsps coconut sugar, can be replaced with raw sugar or white sugar
  • 1 tsp salt
  • 6 tblsps butter, chilled and cubed
  • 1/2-1 cup raisins

Directions:

Preheat the oven to 400F.

In a small bowl, mix the rice milk with the apple cider vinegar. Let sit for 3 minutes.

Whisk in the egg to the rice milk.

In a large bowl, combine the flours, baking soda, sugar and salt.

Using a pastry blender or your hands, add the butter to the flour mixture and combine until it forms pebbles. Slowly add in your rice milk mixture. Fold in your raisins.

On an oiled baking sheet or baking sheet lined with parchment paper or a silpat, scoop the dough, leaving about an inch between. You should be able to make 12-18 scones.

Place in the oven and bake for  15-20 minutes, until golden around the edges. Let cool before serving.


Bon Appétit,

-Stephanie