Pumpkin Spice Latte

Pumpkin Spice Latte (Vegan, Gluten Free)

1. Make coffee (a pot, a cup, in whatever fashion and however you prefer making your coffee.   The stronger the better)

2. Make Pumpkin Milk

1 c milk (I used almond milk but use any kind you want from half and half to rice milk)

1/4 heaping cup pumpkin puree (more if you really love pumpkin)

2 tsp pumpkin pie spice blend, or to taste

1 tsp cinnamon, or to taste

1 tsp vanilla extract

sweetener of choice, to taste (I suggest 2 tbsp agave or 2 tbsp brown sugar or a pinch of stevia to taste; or try honey, maple syrup, etc. to taste)

Optional: pinch of ground nutmeg, ginger, garam masala, cardamom, or other warming spices to taste

Directions: Combine all ingredients in a small bowl and whisk well by hand or blend all ingredients using a Vita or blender

Optional: Warm the finished pumpkin milk mixture in the microwave or on the stovetop (I do a quick nuke of about 1 minute)

3. Pour 1 c of brewed coffee into a mug and pour half the pumpkin milk mixture over the top of the coffee and enjoy.  (Optional: Finish by garnishing with real whipped cream/whipped topping such as CoolWhip or TruWhip; and a sprinkle of pumpkin pie spice/cinnamon on top)

The other half of the pumpkin milk mixture is for the refill you know you will want.  If you truly don’t want a refill, refrigerate it for up to a few days and use for your next latte, in a smoothie, or drink it as is.  As long as you’re dirtying dishes, I always make a little extra for refills or for later.

Notes:

The spices will not “blend” or entirely dissolve.  This is to be expected and normal.  If this bothers you, this may not the recipe for you and you may want to experiment with other recipes or techniques.

All spices and seasonings are to taste; in this case, mine.  If you want to reduce the spices (or increase them), obviously adjust everything according to your own taste preferences.  Some people may find the amounts I used a bit strong, but I like robust flavors.

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Crispy Chicken Tortilla Rollups (Weekend Gourmet)

Crispy Chicken Tortilla Rollups & Spicy Avocado Crema
a Weekend Gourmet Original

Step 1: Preheat oven to 400. Make the chicken filling by combining the following ingredients in a bowl: 12 ounces shredded cooked chicken, 1/2 cup jack cheese, 1/2 cup cheddar cheese, 1/2 cup corn kernels, 1-2 sliced green onions, 2 grated or minced garlic cloves, 1/3 cup salsa, 1 tsp. cumin, the juice of half a lime, 1 tsp. salt, a finely diced seeded serrano pepper, and 1 container Chobani 0% Greek yogurt.
Step 2: Heat 1/3 cup canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes. Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of 8-10 flour tortillas — feel free to sprinkle with a bit more cheese on top if you like it extra cheesy! Roll up and place seam-side-down on a baking sheet lined with parchment or a silpat.
Step 3: Brush the tortilla rollups with the garlic oil and sprinkle with salt, dried cilantro, and chipotle chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides are able to brown and crisp. I sprinkled the tops with green cilantro and red chili powder since that’s the colors of Mexico’s flag.
Step 4: While the rollups bake, make the avocado crema. Add one large ripe avocado to a bowl and mash until creamy. Add one small container of Chobani 0% plain yogurt, the juice of half a lime, 1/2 tsp. salt, and 1/2 tsp. chipotle chile powder. Stir well to thoroughly combine and scoop into a pretty serving bowl.

These babies baked up golden crisp in the oven, with a nice flavor boost from the garlic-infused oil, salt, and spices sprinkled on top. The filling is slightly creamy from the yogurt and cheese…with a bit of heat from the salsa and serrano pepper. I really enjoyed the added texture from the corn and green onion too.

The avocado dipping sauce is cooling and creamy…and velvety smooth. The chili powder and lime juice give it just enough tang and heat to keep things interesting. Let’s put it this way: Michael isn’t a huge avocado lover…and he specifically commented on how good the dipping sauce tasted! I also served these with salsa on the side for dipping.

This is a slightly-less-guilty finger food…suitable for a party, or even a simple dinner. By shredding the meat from a roasted deli chicken, these rollups can be assembled and into the oven in about 20 minutes. In the spirit of full disclosure, I initially made a few actual taquitos using corn tortillas. They were tasty enough, but I wasn’t as happy with their texture after baking. If you decide to go the traditional route and use corn tortillas, I suggest frying them in oil rather than baking.

Flour Tortillas (Rick Bayless)

Flour Tortillas
by May-19-2010
Rick Bayless Recipe
Ingredients
  • 2-3/4 cups all purpose flour, plus a little extra for rolling the tortillas
  • 5 tablespoons vegetable shortening
  • 3/4 teaspoon salt
  • 3/4 cup   very warm tap water
Instructions
Combine flour and shortening in a large mixing bowl.  Work the shortening in with your fingers until completely incorporated.
Dissolve the salt in the water and pour about 2/3 cup of it over the dry ingredients.  Immediately work it in with a fork. The dough will be in large clumps.  If all the dry ingredients haven’t been dampened, add the rest of the liquid.
Scoop the dough onto your work surface and knead until smooth.
Divide the dough into 12 portions and roll each into a ball.  Set them on a plate, cover with plastic wrap and let rest at least 30 minutes.
Heat an ungreased griddle over medium to medium-high heat.
On a lightly floured surface, roll out a portion of the dough into a 7-inch circle.  Flatten a ball of dough, flour it, then roll forward and back across it, rotating a sixth of a turn and roll forward and back again.  Continue until it is a 7 inch circle.  Flour tortilla as needed while rolling.
Lay the tortilla on the hot griddle.  After 30-45 seconds, when brown splotches show underneath, flip it over. cook another 30 -45 seconds more, until other side is browned.  Do not overcook or the tortilla will become crisp.
Remove and wrap in a cloth napkin.
Repeat procedure with remaining tortillas and stack them on top of each other.Note, cook time is PER tortilla and is approximate.  Go by the way it looks more than you go by time.

7-UP Biscuits

Not one I’ve tried yet, but seems like it would work…

2 c Bisquick mix
1/2 c sour cream
1/2 c 7up
1/4 c melted butter
Preheat oven to 450º

Cut sour cream into your Bisquick mix, then add 7up – it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.
Melt butter and pour it into a 9″ square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.
Bake 12-15 minutes or until golden brown.

Rosemary Olive Oil Bread

INGREDIENTS
1 cup warm water (100-110 F)
1 Tbsp. sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.

(Adapted from Laura A. and All Recipes)