Category Archives: Special Occasion Recipes

Safe Homemade Eggnog

eggnog_homemade-1024x685Homemade eggnog is always a special treat, but many people worry that eating the raw eggs is not safe. Studies prove that E-coli and Salmonella from raw eggs comes from dirt and bacteria from the outside of the eggshell, not the inside of the egg.  So if you take extra precautions and wash your eggs before you crack them open, you should be fine. However, if that just doesn’t put your mind at ease, we have posted a “pasteurized eggnog” recipe below this one. Feliz Navidad!

6 eggs (Wash before cracking open.)

3/4 cup sugar or 1/2 cup honey

1 cup heavy cream or half and half to cut calories.

1 tsp vanilla or rum extract

2 cups almond or soy milk  – will help reduce calories greatly if used in place of cow’s milk  and tastes just as good.

sprinkle nutmeg and 1/4 tsp.

Separate eggs putting yolks in a blender and whites in a small bowl. Blend egg yolks on high until very thick and lemon-colored. Add 1/2 of the sweetener and continue beating until it’s dissolved. Add milk and cream or half and half.  Add vanilla or rum and 1/4 tsp nutmeg and blend until foamy.

Beat egg whites until stiff, very slowly beat in remaining sweetener and fold into blender mixture. Blend just for a couple seconds to mix but don’t flatten the egg whites too much. You want it foamy. Sprinkle with nutmeg just before serving. Keep refrigerated.

Pasteurized Eggnog:

Heat milk on stove until scalding (simmering but not boiling). Beat eggs and add half to milk. Mix well. Then add remaining eggs. (You have to add them this way to prevent the eggs from forming chunks because they cook in the mix if added all at once) Heat egg and milk mixture  until just before boiling, (steaming but not boiling) reduce heat and let simmer for 20 minutes to kill any bacteria. Add sweetener. Cool and add cream or half and half. Add vanilla or rum and nutmeg. Beat until frothy. Keep refrigerated.

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Super Bowl Guacamole with Homemade Chips.

Guacamole: Makes about 3 cups.

Guacamole4 ripe avocados
2 tsp. lime juice
1/4 C. organic sour cream or unsweetened yogurt (optional)
1 organic tomato, diced
3-4 sprigs of fresh cilantro or chives
1 clove garlic
Sprinkle ground chipotle pepper to taste. Will get hotter as it sits.
1/2 tsp sea salt.

In a small bowl, peel, pit and mash avocados with a fork. Squirt the juice from 1-2 lime slices (depending on your taste) on the avocados, add salt, chipotle pepper and yogurt and mix well. Dice tomato and add to guacamole.

Serve with tortilla chips or make your own chips by microwaving a flour tortilla for about 50 seconds on each side until crispy but not too brown. Break into pieces for homemade chips.

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Super Bowl Best-Ever Salsa

This homemade salsa is not just flavorful, it’s full of vitamins.

salsa3-4 ripe tomatoes
14 oz tomato sauce
3-4 sprigs cilantro, basil or parsley 1/4 tsp chipotle
2 cloves garlic
3-4 green onions
1/2 tsp cumin
1/2 tsp fresh oregano
1/2 tsp salt

Mix all above ingredients in a blender, making sure to put liquid foods in first, and just pulse until slightly chopped and well mixed together.

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Super Bowl Tex-Mex Chili

Tex-Mex ChiliOur favorite way to eat chili! There’s some debate over whether true chili has noodles or not. However, this recipe
uses a wonderful substitute for noodles. Makes 6-8 servings:

1 pound ground beef
1 small onion
1 cup kidney beans (if using dried beans, soak them overnight in water with 1 tsp salt and pre-cook them until they are soft.)
16 ounces of tomato sauce
2-3 fresh tomatoes
1 Tbsp Worcestershire sauce
2 tsp chili powder
1 tsp cumin
Salt and pepper to taste Flour tortillas

Topping: fresh green onions, cilantro, cheese and tomatoes.

Brown beef until cooked through. Drain off any grease. Add the rest of the ingredients except the tortillas and topping ingredients.

Simmer on low for 30 minutes or until chili thickens to a sauce.

Serve in individual bowls with the fresh toppings and dip a flour tortilla in the chile. If desired, use a small teaspoon to scoop up some chili and place it on the edge of a tortilla and take a bite.

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Edible Flower Recipes

Some flowers are not just pretty to look at, they can be eaten as well, and some of them are not half bad. Below are some of the best edible flower recipes using various flowers. You can interchange any of the blossoms in these recipes, however, not all the other parts , such as leaves, shoots or roots are interchangeable or usable though. See each individual recipe for what parts can be used. Blossoms should be used and eaten within just an hour of picking or they will wilt.


stuffed_nasturtiumStuffed Nasturtium Blossoms:

Nasturtium leaves can be eaten raw in salads. They have a flavorful bite much like radishes. The blossoms are very attractive especially those of the variety called peaches and cream or any of the variegated varieties.

Mix soft goat cheese or cream cheese with herbs like rosemary, thyme, dill or garlic and drop about a 1/2 tsp of the mixture onto a fully-opened nasturtium flower. For an extra surprise, candy the flowers first, with the recipe below.


candied_flowersCandied Flowers
:

Any edible flower can be used for this recipe. Edible flowers include not just the nasturtium above but violets, daylilies and squash blossoms. The smaller flowers work beautifully for garnishes such as the violets used as this cupcake topping.

Of course, they look best when used with a white or light colored frosting.

Clean and dry your flowers or petals. Use a brush to paint a thin layer of egg white onto each side of the flower petals or blossoms. Gently place them into a shallow bowl of superfine sugar and sprinkle sugar over them to coat. Remove from the bowl, and place them on a piece of waxed paper. Sprinkle some more of the sugar over them. Allow them to dry until stiff, about 8 hours. Store at room temperature in an airtight container until using.


daylily_saladDaylily Salad:

Most parts of the common daylily, Hemerocallis fulva, are edible. WARNING: NOT ALL LILIES ARE EDIBLE. Such as the Easter lily which is poisonous if consumed by people or pets. See our Garden Circkles article for how to use all the parts of this plant.

Clean and wash the blossoms, do not use the green part at the bottom of the blossoms as they tend to be bitter. Pull the petals off and toss them on top of salad greens for a very colorful, unique salad to impress your friends with. Best eaten with a light dressing like grapeseed or olive oil and vinegar. Heavy creamy dressing tend to just bury the taste and beautiful color, which you don’t want to hide.


deep-fried_flowersDeep-fried Flower Blossoms:

Use very fresh blossoms that have just been picked so they hold their shape when being battered and fried. The flower buds, or partially opened flowers work best for this recipe.

Also, a slightly sweet batter brings out their flavor better. Then dip them in a honey-mustard sauce or powdered sugar.

Batter:

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