Roasted candy Pecans

Roasted candy Pecans.....5 servings <Snacks>

Ingredients:
5 cups of pecan
1 tea spoons of chili flakes <Hot>
1 cup honey <Organic-Preferably!>
1 pinch of salt
1 tea spoon apple cider/ red wine vinegar
1 tea spoon lemon or orange juice, fresh
1/2 cup icing sugar

Method:
In a big bowl add all the ingredients, except the icing sugar. Mix it very well. Now bake them in the oven for about 5 minutes @ 325 Degrees F. Leave them outside for  a good 30 minutes or till they are cold. Now in a separate bowl, toss the baked pecan with the icing sugar and serve fresh!

It's good for any salad topping or just as a snacks!

Root vegetable & cranberry salad

Root vegetable & cranberry salad.....5 Servings:

Ingredients:
 5 cups spring mix salad
2 cups carrots, julienne cut, deep fried
1 cup red beets, julienne cut, deep fried
1 cup red turnips, julienne cut, deep fried
1 cup potatoes, julienne cut, deep fried
1 cup sweet potatoes, julienne cut, deep fried
1 cup capers, deep fried
1 cup cooking onions, julienne cut, deep fried
2 tea spoons lemon juice, fresh
1/2 tea spoon Poblano or Ancho pepper paste
1/2 cup of Mayonnaise
2 tea spoons of olive oil
2 tea spoons of red wine or apple cider vinegar
1 tea spoon honey
1/2 tea spoon garlic powder
* salt-pepper 
2 cups dried cranberries

Method: 
 In a bowl mix all the green colour coded ingredients. Using a wire whisk mix it very well. This the salad dressing.
Now, in a separate big bowl, add the other red colour coded ingredients. Using a tongue gently toss them with the lemon juice. Put 5 cups of spring mix in 5 different serving plate. On the top put the assorted vegetable mix. Serve it chilled. Drizzle some dressing on the to or you can serve the dressing on the side. Garnish it with the cranberries. Very tasty and lots of original flavour and full of vibrant colours!

Aloe Vera Salad

Aloe Vera Salad.......5 Servings:

Ingredients:
5 cups spring mix salad
1 cup julienne cut carrots
1 cup sweet potatoes, julienne cut, deep fried, salted
1 cup red peppers, julienne cut
1 cup yellow peppers, julienne cut
1 cup pecan, lightly roasted & icing sugar dusted
1 cup sun dried tomato dressing
1/2 cup Parmesan cheese, shredded
2 cups aloe Vera, 2 inches cut
2 tea spoons olive oil
1 tea spoon lemon-pepper spice

Method:
First, in a medium bowl add the aloe Vera, olive oil & lemon pepper spice. Lightly mix it. Bake it in the oven for 5-7 minutes @ 325 Degrees F. Now, distribute the spring mix salad in 5 serving plates. Top it up with the carrots, sweet potatoes, red peppers, yellow peppers & pecans. Add some baked Aloe Vera on top. Sprinkle some Parmesan cheese on it. Serve it chilled with the sun dried tomato dressing either you can simply drizzle it on top or on the side. It's an excellent healthy and colourful unique salad!

-Cheers-

fusion Spanish Omelette---Tortillas de Patatas

Fusion Spanish Omelet---Tortillas de Patatas............5-6 servings

Ingredients:
2 cups potatoes, peeled, thin sliced
3 eggs, whole, beaten
1.5 cups cooking onions, wedged
1/2 cup leeks, very thin sliced
1/2 tea spoon fresh oregano, chopped
1 tea spoon fresh ginger, chopped
2 tea spoons Parmesan cheese, shredded
2 tea spoons red/bell peppers, chopped
1 Lt. olive or sun flower oil
* salt-pepper

Method:
First cook the potatoes and onions together in the oil on a low to medium heat for about 10 minutes or till they are cooking but not well cooked.  Let it strain for about 3-5 minutes. In a big bowl beat the eggs and then add the rest of the ingredients and mix them well. Lightly coat the frying pan with some oil. Add the egg-potato mixture and continue to cook it on a low heat for about 5-6 minutes. Now, flip the omelet to cook the other side. If you are not comfortable to flip it then simply put a big serving plate on top of the frying pan and flip it. It should have a nice and golden colour.

Cut it in 5-6 pieces. Serve hot with your choice of condiments (Ketchup, mayonnaise or etc.)

Ginger-Blue Crab

Ginger Blue Crab ..... 5 servings:

Ingredients:
500 gm blue crabs <fresh or frozen, peeled>
1/3rd cup of fresh ginger, chopped
2 cups cooing onions, wedges
1/2 cup red peppers, thin wedges
1 tea spoon garlic, chopped
1/4th cup fresh coriander / cilantro leaves, chopped
1 tea spoon ketch up
2 tea spoons butter
2 tea spoons cooking oil
1/2 tea spoon cumin, ground/powder
1/3rd cup pine nuts
* salt-pepper

Method:
Saute the onion, garlic, ginger, peppers with cumin, oil, butter & oil. Add the crabs, mix it well. Add the rest of ingredients except the salt-pepper. And continue cooking for 3-4 more minutes. Season with salt-pepper. Serve with your choice of starch <Rice, potatoes, bread and/or etc.> Very tasty!

Cactus pickles:

Cactus pickles.....5 servings:

Ingredients:
2 cups nopales <Fresh cactus paddles, thorns removed, paddles peeled, cubed>
1/2 cup jalapeños, sliced
1 cup water
1 tea spoon kosher salt or Himalayan salt
1 cup apple cider vinegar
1/3 rd cup sugar
1/2 tea spoon smoked paprika
1/3rd tea spoon cumin, powder
1/2 cup garlic, peeled

Method:
In a big glass jar preserve all the ingredients for at least 1 month. Serve chilled with your choice of meat or even with any vegetarian dish!

Coconut-Mango-Tapioca Pudding

Coconut-Mango-Tapioca Pudding.......5 serving:

Ingredients:
200 gm tapioca
600 ml water
100 ml coconut milk
50 gm shredded coconut
150 gm sugar
1 cup mango puree
1-2 bay leaves
1/4 tea spoon cardamon <ground>
* salt

Method:
In a pot start cooking the tapioca with water and bay leaves. When it's all cooked, add the rest of the ingredients. Season with salt. Chill it in the fridge. Serve chilled!