Mexican Black Bean, Avocado & Corn Salsa

Chow down on this delicious salsa, which is almost a meal in itself!

My daughter brought this to my Mother's Day dinner this year and it was a big hit. She doesn't really measure everything when she cooks (I wonder who she got that from), but I had her write down what she estimated was in her salsa.

The next day, I went about recreating it (because we ate it all - and it was a double batch!), writing down the exact amounts of everything as I went. It turned great, although I liked my daughter's even better - because hers was made with love. Both of my eldest daughters cooked for me on mother's Day and it was wonderful!


Here is my daughter's salsa recipe, with the exact measurements I worked out. This recipe doubles perfectly, if you want a bigger batch.

Feel free to play with the seasonings to suit your tastes.

Note: Her version did not have the onion salt, fresh tomato, lime zest or fresh minced jalapeno. Nor did it have fresh ground black pepper (she was out of it). She used garlic salt instead of garlic and salt.




Black Bean, Avocado & Corn Salsa Recipe:

1 can black beans, drained and rinsed
1 can corn, drained (or 1 1/2 cup frozen sweet corn, thawed)
1 can Rotel (Mexican-style tomatoes with green chilies)
Zest of 1 lime, optional
1 lime, juiced
1 avocado, cubed
1 tomato, diced, optional
1/4th bunch cilantro, minced
2 large scallions, minced
2 t. minced jalapeno, to taste, optional
1/2 T. mild flavored olive oil
1/2 t. sea salt or BioSalt, to taste
1/2 t. onion salt
1/4 t. garlic powder (or 1 small clove garlic, smashed)
1/8 t. chili powder
1/8 t. ground cumin
1/8 t. ground coriander
Fresh ground black pepper, to taste


Method:

Dice the avocado and place in a medium sized bowl.
Pour the lime juice over top and lightly toss.
Add the Rotel, oil and seasonings to taste.
Add all of the other ingredients and gently mix together.
Taste for seasoning and adjust as desired.
Let the flavors blend an hour or so before serving with gluten-free corn chips.

Enjoy,

 Leila.

The BEST Tasting D.I.Y. Low-Carb Milk (3 Variations)

I thought you may enjoy a tasty yet inexpensive "Milk" to enjoy with your new low-carb breakfasts.

I have been posting some nice low-carb breakfast options, but they all go well with milk! We need a low-carbohydrate milk too, right?

You could always use unsweetened almond, coconut, or soy milk, but I thought I'd give you a really affordable option for all you dairy lovers out there (me). You most likely have milk for the rest of the family, so it will be easy to make this recipe for yourself.

I have included other low-carb milk variations, but the first one tastes the best. Try them all and see what you think. I know I love to have lots of options, so I try hard to provide you with a variety of options too.



The Best Tasting Low-Carb Milk Recipe:

1 c. organic whole milk (12 grams total carbs)
3 to 4 c. purified cold water
2 to 4 T. heavy cream (from about .80 to 1.60 total carbs)
1/8 t. sea salt or BioSalt, to taste
1/4 t. stevia glycerite, to taste
1/2 t. real vanilla extract, to taste (optional)


Method:

Measure everything into a glass mason jar.
Tighten the lid and shake together well.
Chill in the refrigerator.



To make 1 serving (3.2 grams carbs):

1/4 c.organic whole milk (3 grams carbs)
3/4 to 1 c. purified cold water
1/2 to 1 T. heavy cream (from about .20 to .40 total carbs)
1 pinch sea salt or BioSalt
1 to 2 drops stevia glycerite, to taste
1/8 t. real vanilla extract, to taste (optional)

Notes & Variations:

This Low-Carb Milk has a combined total of about 12.8 grams of carbohydrates for the full amount made (with only 2 T heavy cream added).

If you want more of a skim milk taste, mix it with the 4 c. water.

If you want more of a whole milk taste, mix it with only 3 c. water.

If you want a richer milk, increase the cream up to 8 T.

If you want to make chocolate milk, add a paste made of cocoa powder and sweeten to taste

If you want to use powdered milk instead of fresh whole milk: 

Omit whole milk and add 1/4 c. plus 1 T. plus 1 t. instant dry milk powder (dried whole milk is preferred to dried skim milk). Increase the heavy cream to anywhere from 4 to 8 T., according to your tastes. This version does not taste as good as when using fresh whole milk. (The carb count is the same for the powdered milk and the fresh milk.)


If you want a higher protein content Low-Carb Milk (1 serving): 

Mix together these dry ingredients:
1 T. buttermilk powder (a low carb variety)
1 T. whey protein isolate *
1/4 t. Table-Top Sugar Replacement Blend
1 pinch sea salt or BioSalt
Slowly add:
1 c. purified water
2 T. heavy cream
Mix well until everything is dissolved, then add: 
A splash of real vanilla extract, if desired
Chill well. Shake well before using.
(0.5 g carbs and 11 g protein per serving.)

* Source: Now brand or get from the Protein Factory (online).


Now you can enjoy some low-carb milk with your High Fiber Hot Cereal, low-carb pancakes or low-carb buttermilk pancakes!


Enjoy,

Leila.

Ginger Almond Dark Chocolate Bark

Exotic, spicy, chewy bits of crystallized ginger take this delicious almond bark to the next level!

A beautiful friend of mine who's hair I cut & color-weave, brought me a taste of some chocolate bark that she made. It had crystallized ginger in it, and I think it had almonds in it too, I can't remember, I just know I loved the ginger! I wanted more...

I have been playing with chocolate in my kitchen again (a regular occurrence). The weather has been cool and rainy here, so I can't work on my garden or plant flowers right now. Obviously, creating with chocolate was the next best thing to do with my time. Chocolate is a great distraction any time, right?

I love the chewy bits of ginger in this bark. They create a nice contrast with the crunchy roasted salted almonds. I added extra dried ginger powder for an added dimension of ginger flavor. The ginger flavor also deepens with time, as the ginger's essential oils are infused into the dark chocolate.

Added bonus: Ginger is great for your digestion. Almonds add protein and fiber, while the dark chocolate is high in good-for-you antioxidants. All good reasons to make and eat this luxurious chocolate!

This recipe is very easy to do, taking hardly any time at all to make. So when that craving hits, you can have gourmet chocolate in no time!

I like the grown-up flavor of this recipe. The dark chocolate flavor stands out beautifully here. I hope you enjoy it too.



Ginger Almond Dark Chocolate Bark Recipe:

500 grams high quality French dark chocolate (or Lakanto Sugar-Free Dark Chocolate!)
50 to 100 grams (1/4 c. to 1/2 c.) chopped crystallized ginger, to taste
300 grams (2 cups) roasted salted whole almonds
6 grams (1 T.) powdered dried ginger root


Method:

Chop the dark chocolate if it is not already in small wafers, and place in a microwave-safe bowl.

Gently melt the chocolate in 45 second intervals in the microwave, stirring in between.

Line a rimmed baking sheet with a silicone mat or parchment paper and chill in the refrigerator a few minutes.

Stir the chopped crystallized ginger into the melted chocolate and mix well.

Add the powdered ginger and stir in well.

Add the whole roasted salted almonds and stir in well.

Scrape the chocolate mixture out onto the prepared baking sheet and spread out evenly.

Chill in the refrigerator until completely set, up to 30 minutes.

Break up the bark into serving sized pieces and store airtight.


Photos of the process:

Chop the crystallized ginger.

Seed the melted chocolate by adding a bit of unmelted chocolate pieces.

Stir the chocolate pieces thoroughly into the melted chocolate to cool it down.

Keep stirring until the added chocolate is completely melted.

Add the chopped ginger, ground ginger, and then the almonds and blend well.

Pour onto a prepared baking sheet and spread out evenly.

Chill until completely set up.

Break up into pieces.

Enjoy!

Leila.

Easy Wasabi Potato Salad - A Real Restaurant Recipe - Improved!

I like collecting real restaurant recipes. This is a recipe for an unusual potato salad that I acquired along the way from the Asia Dog Restaurant. 

My Wasabi Potato Salad

We love the heat of wasabi. It is like horseradish in that the heat dissipates quickly through the nose, verses burning your mouth and throat for a prolonged length of time, like chilies. In fact most of the wasabi found in the United States is actually horseradish that has been colored green! Sad but true.

I have given you the original recipe that feeds 20. I am also giving you my revised scaled down version, for when you just want to make a little. I'd try the smaller version first, to test out how you like wasabi in your potato salad. You can even make more wasabi to put in this salad if you want to. I know I want to...

If you decide you want to make wasabi salad to feed 20, just multiply my revised recipe by 4.

Now, to be totally honest, I don't care for the original recipe from the Asia dog restaurant. Sorry Asia Dog. I think it is way too vinegary and boring. I do like the concept of wasabi potato salad however.

In our family, recipes are always evolving. You are probably starting to notice this if you have been following our blog. For example, more pancake recipes are coming. The pancakes just keep evolving, we can't help it. Who are we to stop their progress?

There are some comfort foods my mom used to make when I was little that I do not like to mess with though. Isn't it interesting how memories can be so closely associated with food?

Anyway, I posted the original potato salad recipe that serves 20, below for your own information.

But first, I am posting my version of Wasabi Potato Salad. I will probably mess with the recipe some more later, but I do like my version a lot as it is now. The vinegar is mellowed out and balanced, but the salad definitely has some kick!

Notice that I switched to white wine vinegar. I think rice vinegar would be terrific here too. I added fresh scallions (green onions), and added a bit of xylitol (which is sugar-free) for balance.

If you end up tweaking this recipe and love what you end up with, write in and tell us all about it.


Leila's Version of Wasabi Potato Salad:

Yield: Serves 6

28 ounces whole new red potatoes, unpeeled, scrubbed
6 stalks celery, halved lengthwise and sliced
4 large scallions, minced
1/2 c. to 2/3 c. white wine vinegar
2/3 c. Best Foods mayonnaise
2 T. xylitol or Lakanto White Sugar Substitute (or sugar)
1 T. wasabi paste (1 T. wasabi powder plus 1 T. water)
1 to 1 1/2 t. sea salt or BioSalt, to taste
40 grinds freshly ground black pepper


Method:

Put the potatoes in a large pot, cover with cold water and bring to a boil over medium-high heat.

Cook until a knife inserted into the center of the potatoes meets little resistance, but they still hold their shape. Do not overcook.

Carefully drain the potatoes, let them cool to room temperature, and chill for at least 2 hours or preferably overnight.

Prepare the wasabi paste by mixing 1 T. wasabi powder into 1 T. water and set aside.

Halve the potatoes lengthwise and then slice into pieces (thickness up to you).

Stir together the mayonnaise and wasabi paste in a medium bowl. Slowly add the vinegar, blending smooth as you go. Add the xylitol, salt, and pepper, to taste.

Place the potatoes, celery, and scallions into the bowl with the dressing and mix well. Chill until serving time.

At serving time, check for salt and adjust if needed.



Origional Asia Dog Restaurant Wasabi Potato Salad Recipe:

Yield: 20 servings (bulk recipe).

5 lbs whole russet potatoes, unpeeled, scrubbed
1 bunch celery, halved lengthwise and sliced
2 c. white vinegar
1 1/2 c. mayonnaise
3 T. wasabi paste
kosher salt
freshly ground pepper


Method:

Put the potatoes in a large pot, cover with cold water and bring to a bol over medium-high heat.

Cook until a knife inserted into the center of the potatoes meets little resistance, but they still hold their shape. Do not overcook.

Carefully drain the potatoes, let them cool to room temperature, and chill for at least 2 hours or preferably overnight.

Halve the potatoes lengthwise and then slice into pieces (thickness up to you).

Stir together the potatoes and celery in a large mixing bowl, and then stir in the vinegar, mayonnaise and wasabi.

Season with salt and pepper. Mix well and chill.


Photos of the process:

Look at the ingredient list here...

Enjoy,

Leila.

French Chocolate Anise Bark Recipe (Copy-Cat Recipe) Gluten-Free

This unique recipe is a copy of a chocolate bark made in a Paris restaurant called L'ARPÈGE. 

Make this lovely chocolate, then close your eyes, take a bite and imagine you are in Paris as you savor this delicious treat. If you want to imagine that you are in Paris anyway... I do know that this chocolate will take you somewhere... To chocolate bliss land.

This delicious chocolate is exotic with many flavor and texture dimensions. We love it. It is also extremely easy to make. You can make a half batch the first time if you are not sure what you think of anise flavoring, which is licorice-like. Trust me though, this is g-o-o-d.

To make this chocolate even better, I recommend my mother's healthy sugar-free dark chocolate formula manufactured by Lakanto. It will be sold at Whole Foods. Call your local Whole Foods store and ask them to order it in , if they don't have it in stock yet. You will love her chocolate!



Chocolate Anise Bark Recipe:

Serves: 12

12 oz high quality bittersweet or dark chocolate, finely chopped (Lakanto Dark Chocolate is our fav.)
2 t. (4 grams) anise seeds, freshly ground to a fine texture in a krups seed mill
2/3 c. (12 grams) dried (pitted) sour cherries
2/3 c. (16 grams) dried apricots, coarsely chopped
2/3 c. (12 grams) roasted salted cashews,coarsely chopped
1 drop star anise essential oil, optional



Method:

Line a cookie sheet with a silicone mat or parchment paper. Chill the cookie sheet a few minutes.

Melt the chopped chocolate in a microwave safe bowl in 45 second intervals until melted and smooth, stirring in between.

While the chocolate is melting, prepare the fruit and nuts and mix together in a bowl.

Stir the finely powdered anise seed into the melted chocolate.

Optionally add 1 drop of star anise essential oil and stir into the chocolate very well, if you want a stronger anise flavor.

Stir half of the fruit and nut mix into the melted chocolate.

Spread the chocolate mixture onto the lined and chilled cookie sheet with a spatula into a rectangle shape.

Quickly sprinkle the chocolate with the rest of the fruit and nut mixture and gently press in so that it's slightly embedded in the chocolate.

Chill the chocolate until it is completely set up, up to 30 minutes.

Break into 12 pieces and store air-tight.


Note: Lakanto's Dark chocolate is sugar-free and delicious and it is formulated by my mom!


Photos of the process:

Enjoy!

Leila.