Combine green kale, red kale, pecans, apple cider vinegar, honey, chipotle pepper powder, paprika, and liquid amino acid together in a bowl. Massage the kale mixture together using your hands until leaves are evenly coated and starting to soften, about 3 minutes; fold in avocado.
For Timbales:.
Preheat oven to
Tear the leaves off the kale into bite-size pieces. Slice
Blanch the kale in boiling water for 4 mins, working in batches
il over medium heat. Add red pepper flakes and salt. Be
For the shrimp: Heat the olive
o coat well. Refrigerate, covered, for 6 to 8 hours, turning
nto the oven and cook for 13 to 15 minutes.
In a medium skillet, cook the ginger root in oil, stirring, over medium heat for 1 minute.
Add the kale and raise the heat to medium high.
Add the soy sauce and water, and stir-fry until the kale is wilted but still slightly crunchy, about 3 minutes.
Sprinkle with sesame seeds.
Serve warm or cold.
You may substitute spinach or bok choy for the kale.
Enjoy!
For Tacos:
Preheat grill.
artar sit in the milk for at least 5 minutes to
he pan.
Saute the red pepper in 1 tablespoon of
Heat shortening in a stainless steel saucepan over medium heat. Stir in flour to a paste consistency.
Cook until golden brown. Add red chili powder and cook for an additional minute.
Add cold water gradually and stir constantly so that lumps do not form.
Add seasonings.
Simmer over low heat for 15 minutes.
Use in any recipe calling for red chile sauce.
Makes about 1 quart.
aking sheet. Bake for 15-20 minutes.
For red pepper sauce, combine
For Sea Scallops.
Heat butter
Mix ingredients for red layer in blender until smooth.
Divide between 3 glasses.
Rinse blender.
Mix ingredients for white layer in blender until smooth.
Pour over red layer, dividing equally between 3 glasses.
Rinse blender.
Mix ingredients for blue layer in blender.
Top off glasses with mixture, dividing amounts equally.
Serve.
Cream Crisco and sugar; add eggs.
Sift dry ingredients 3 times.
Add
dry
ingredients to creamed mixture alternately with buttermilk.
Add
vanilla
and food coloring.
Beat well. Fold in soda
dissolved
in
vinegar.
Bake
in 3 greased and floured 9-inch
pans
at
350\u00b0 for 30 minutes.
Cool and frost with White Frosting for Red Velvet Cake.
f two bowls (one for red and one for green), pour 1/3
Cream shortening, sugar and eggs.
Make a paste of food coloring and cocoa; add to creamed mixture.
Add buttermilk and salt, alternating with flour.
Add vanilla.
Dissolve soda in hot water; mix with vinegar holding over bowl as it will foam. Quickly add mixture to batter.
Pour into three 9-inch pans.
Bake at 350\u00b0 for 30 minutes.
Cool for 10 minutes and frost with a frosting for Red Velvet Cake.
Arrange the components on a large wooden cutting board.
Keep the honey near the gorgonzola (it's a great pairing).
Enjoy with your favorite red wines!