Coffee is one of my weaknesses. I love coffee warm (or hot) best! Coffee shops offer cold drinks which are very nice and I enjoy them every once in a while, but I still prefer my traditional cup of hot coffee.
This picture shows me (look at the metal part of the machine) taking a picture while the coffee machine finished a delicious cup of cappuccino for me. It was delicious!
I come from a family of coffee drinkers and my Dad’s routine included waking up at 4am and preparing his own coffee brewed on the stove. All in my family started having coffee as soon as jobs started. My husband and I love coffee as well, and we make it a point to buy good coffee to brew at home. Colombian coffee has been our favorite always. This cup of cappuccino was made with Colombian coffee by the way. Every time we travel we look for coffee and we like to try new flavors and strength levels, and we always end up with Colombian coffee being our favorite.
I don’t have a coffee cake recipe or any recipe of my own to share. I am not a fan of tiramisu as for me coffee is best as a hot drink. Therefore I will share my favorite things to put in coffee and other tips.
Add a drop of an aperitif, your favorite one, to coffee, instead of sugar.
Instead of adding cold packets of cream to black coffee, I add low-fat milk and then heat up the coffee for 30 seconds in my microwave.
Brown sugar is my favorite to add to sweeten my black coffee.
I am not a fan of spiced coffee, but I do like a very little bit of nutmeg or all spice on it.
In the end, in all honesty, my best thing to do is to have a delicious cup of coffee with a friend! 🙂
Cold weather makes me want to eat freshly baked goodies. It is Spring but we are still getting cold nights in the 30s degrees or lower. I wanted an easy recipe that would be loved by all in my family. So I started with pancakes and turned them into cupcakes. 🙂
My very Easy Recipe:
Prepare the pancake mix per box instructions.Add 1 TSP pancake syrup, 1 egg, 1 tsp baking powder, 1/2 cup flour and 1 tsp vanilla.Pour into pancake pans. Bake for 25 min at 350 degrees Farenheit. Serve with pancake syrup and butter.
This recipe came out of a hat! I was trying to come up with a coconut recipe with chicken, but one that would be simple and of my own. Here it is, I hope you like it. My family did! 🙂
Ingredients: Chicken legs or thighs (2 per person), salt, pepper, 1 can of coconut milk, 1/4 white onion, cooking oil.
Start by using either chicken legs or thighs. They will naturally add much more flavor to this dish.
Season chicken with salt and pepper (approximately 1/2 TBSP of salt and 1 tsp of pepper.)
Add some oil to a hot pan at medium heat.
Add the chicken and let it brown on all sides.
Add white onions (1/4 of an onion) cut in rings or julienne.
Add 1 can of coconut milk. You can find these in the Asian aisle or International aisle at your local supermarket.
Add 1/2 TBSP of brown sugar to the sauce in the pan.
Make sure the liquids cover the chicken half way through. If you need more liquid add water and 1 tsp of salt.
Put a lid on the mix and lower the heat to low. Let it continue to cook for 30 minutes and check that the liquid does not evaporate. You may need to add water and salt to make sure you end with a sauce.
Suggestions: When ready, serve with white rice or potatoes, and a green salad.
We were driving around the scenic route in Colorado to watch the change of colors in the Rocky Mountains Aspens. On the way back we stopped for dinner in Boulder. We found Sforno, a very typical Trattoria Romana. It offers excellent food in a beautiful setting.
We ordered pizzas and an Alfredo style pasta. Both had the traditional, authentic Roman flavors and we loved every bite!
I asked for their dessert menu and they recommended this Tiramisu which is honestly the best one I have ever had. It had the perfect soft consistency and balance in terms of sweet and bitterness flavors.
Quinoa has been recently been given a boost in popularity due to its many benefits! What I like the most is that it is extremely low in carbohydrate and it fills me up much more than pasta, rice or bread, without the calories! 🙂 It is very low in cholesterol and sodium and it has magnesium and phosphorus. It’s a great source of manganese, all great nutrients so important for me and my family.
In terms of flavor I must say I had to try several recipes to start to enjoy and learn how to prepare it well. My husband and kids followed my footsteps and now I have to prepare double portions since they all want some.
Here is my favorite recipe. It is perfect as comfort food and great for any time of the year. That said, I can also see this recipe making a great cold weather crock pot or potluck meal.
Prepare lentils per package directions. Prepare 2 cups of lentils. When seasoning, only add salt, pepper to taste and one basil leave. It’s best if you prepare the lentils from scratch. I recommend that you avoid the temptation to use canned lentils. The flavors will be better if you do not use canned lentils.
Prepare quinoa per package directions. Prepare 1 cup of quinoa. When seasoning the quinoa, add:
1 tsp Salt, 1 tsp cumin, 1 tsp paprika, 1 tsp black pepper, 1 tsp cayenne pepper, 1 tsp red pepper flakes and 1/2 tsp nutmeg. If you don’t enjoy spicy foods then change the red pepper flakes part to 1/4 tsp.
Mix the two preparations in one saucer or pot when both of them are ready. Let them cook for at least 10 minutes together. Add peas and carrots to the mix and allow the mixture to continue to cook for another 10 minutes, mixing well.
Optional: Sprinkle dry parsley on top of each serving.
Serve and enjoy!
Some pics to illustrate the process.. and to explain why I love this dish so much. 🙂
Quinoa in the Bag
Fully cooked Lentils
Fully Cooked Lentils and Quinoa Cooking with Peas and Carrots.