Flourless Almond Butter Cookies

Taken from the Toronto Star.  Used for my own reference: http://www.thestar.com/life/food_wine/2016/01/13/flourless-almond-butter-cookies-that-are-a-cinch-to-make.html

 

Flourless Almond Butter Cookies

Sucanat is a popular brand of whole, unrefined cane sugar.
1 cup (250 mL) crunchy almond butter
1 cup (250 mL) Sucanat or coconut sugar

1 tsp (5 mL) pure vanilla extract1 large egg, lightly beaten

1/2 tsp (2 mL) fine sea salt

Coarse sea salt, for sprinkling

In medium bowl, mix almond butter, sugar, vanilla, egg and fine sea salt.

Spoon 1 tbsp (15 mL) of mixture about 1 inch (2.5 cm) apart on ungreased or parchment-lined baking sheets. Flatten mounds with tines of wet fork, making cross-hatch pattern on cookies. Sprinkle coarse salt on top.

Bake in batches in preheated 350F (180C) oven until golden around edges, about 8 to 10 minutes.

Cool on baking sheets 10 minutes. Transfer to wire racks to cool completely. Store in airtight container up to 5 days or freeze up to 1 month.

Makes about 20.

Pizza Quesadillas

Flour tortillas

Mozzarella cheese

Pizza sauce

Pepperoni slices

Assorted vegetables, chopped

Butter

Parmesan cheese

 

Preparation

  1. Spoon a small amount of sauce in the middle of the torilla. Spread the sauce with the spoon from about 2 cm from the outside of the tortilla.
  2. Spread cheese over the sauce, top with pepperoni and vegetables, and top with more mozzarella and then the parmesan.
  3. Top with another tortilla.
  4. Melt a small amount of butter in a skillet, place tortillas into the pan.
  5. Allow the cheese to melt and the tortilla to brown on that side, flip over once and brown on the other side.
  6. Slice into quarters and serve.
  7. You can use salas as a dip

Jamaican Rice and Beans

NOTE: this is not my receipe – I’m using the one located from Simplyreceipes.com

2 Tbsp vegetable oil
1/2 yellow onion, chopped
4 garlic cloves, chopped
2 cups long-grain rice
1 teaspoon salt
1 teaspoon grated fresh ginger
1 cup water
1 cup chicken stock (or vegetable stock for vegetarian option)
2 cups coconut milk
1 15-ounce can kidney beans, rinsed and drained
2 teaspoons dried thyme
1 whole Scotch bonnet chile (can substitute a whole habanero)
Lime (optional)
Read more: http://www.simplyrecipes.com/recipes/jamaican_rice_and_peas/#ixzz3njbkMiSm

Method
1 Heat the oil in a medium pot over medium-high heat. Add the onions and sauté for 4-5 minutes, until they begin to brown on the edges.
2 Add the garlic and rice, stir well and cook for another 2-3 minutes, stirring often.
3 Add the grated ginger, salt, water, stock and coconut milk and stir well. Add the kidney beans and sprinkle the thyme over everything. Add the whole Scotch bonnet chile (or habanero); it will season the rice much like a bay leaf would. Bring to a simmer, then turn the heat to low and cover.
4 The rice should be done in about 15-20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes. Once done, remove from heat and cover for 10 minutes. To serve, fluff with a fork. Sprinkle with a little lime juice if you want. Discard the habanero
Read more: http://www.simplyrecipes.com/recipes/jamaican_rice_and_peas/#ixzz3njbqFJep