Food Gifts and Homemade Gifts

These are some of my favorite things to give as gifts that are homemade.

Coconut oil salves: (adapted from campwander.blogspot.com)



The Basic Ingredients


One recipe will fill five 4 oz glass jam jars.


1 Cup Organic Virgin Coconut Oil

1 Cup Olive Oil

4 T. Beeswax Pastilles




Slowly melt the coconut, olive oil and beeswax in a mason jar, in a warm bath, stirring with a knife every few minutes until melted. While waiting for the melt, line up {five} 4 oz jam jars with your EOs nearby.



Decide which blends you want to create and add the essential oils to each jar before filling.



Now you're ready to fill each jar with the melted coconut and olive oil stopping a half inch from the rim. Let cool until the salve hardens. Top with a paper towel while cooling. Secure lid tightly after the salve hardens.



Beauty Blend

Frankincense, Lavender and Cypress

Add 12 drops each to one 4 oz jar.



Allergy Blend

Lemon, Lavender and Peppermint,



Add 30 drops to one 4 oz jar.





Aches & Pain Blend


Add 30 drops deep blue, 10 drops Frankincense, 10 drops White Fir.



General Healing Salve:



10 drops lavender, 8 drops lemon, 6 drops melaleuca



Lip Balm:



2 part coconut oil to 1 part beeswax and put in a few drops of vitamin E oil if desired. Just melt and pour. Then add a drop of essential oil if you want.







Hot Chocolate:



Salted Caramel Hot Chocolate:

1 package Werthers candy, unwrapped and blended into a powder

1 1/2 cups good quality Dutch cocoa powder

1 tablespoons fleur de sel or good sea salt

1 cup instant dry milk powder

3/4 cup packed light brown sugar

10 ounces chocolate chips

Mix first 5 ingredients together in a large bowl. Put the chocolate chips down the chute of a food processor while running to make them into a powder almost. Add to the bowl, mix and then put in bags or jars. Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk.

Peppermint Hot Chocolate:

1 package hard peppermint candies, unwrapped and blended into a powder

1 1/2 cups good quality Dutch cocoa powder

1 cup instant dry milk powder

3/4 cup packed light brown sugar

10 ounces chocolate chips

Mix first 5 ingredients together in a large bowl. Put the chocolate chips down the chute of a food processor while running to make them into a powder almost. Add to the bowl, mix and then put in bags or jars. Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk.

Pumpkin Spice Hot Chocolate:

2 T pumpkin pie spice

1 1/2 cups good quality Dutch cocoa powder

1 cup instant dry milk powder

3/4 cup packed light brown sugar

10 ounces chocolate chips

Mix first 5 ingredients together in a large bowl. Put the chocolate chips down the chute of a food processor while running to make them into a powder almost. Add to the bowl, mix and then put in bags or jars. Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk.



Coconut Granola
Summer Minert

5 cups of oats, Almonds crushed up in chunks, A third a cup maple syrup, Third cup brown sugar 4 teaspoons vanilla, Half a teaspoon salt, A third a cup to a half a cup of coconut oil . Bake 325 Line sheet with parchment paper press granola into pan and bake for 20 minutes turn sheet bake another 10 minutes

(Summers additional notes) I also like to add milled flax seed about 1/4c and unsweetened coconut...but you can add whatever dry ingredients you would like. Make sure to really press down in pan and once it's finished allow to cool in pan. That will give you bigger chunks if you like that



(Kerstin’s note) I like to add an egg white to help it all hold together.





Kerstin’s Salsa

1 can diced tomatoes

1 can rotel

1 small can pickled jalapenos

1 small handful of cilantro

1/8 t cumin

½ t salt

½ - 1 t garlic powder



Blend and pour into a 1 quart mason jar



Crackers with a KICK

(from April Clerc)

4 sleeves of saltine crackers

1 ¼ c vegetable oil

1 package ranch seasoning

1-2 T red chile flakes



Put the packages of crackers in a large container with a lid. Mix the other ingredients. Pour them over the crackers and turn the container over for a day or so until the crackers are all covered and the oil is mostly soaked in.



Another alternative:



2 bags of crackers, 1 pkg ranch powder, 1/4 cup red pepper ( depends really on how hot you like it) 1/3 cup olive oil. I mix everything minus crackers and let it sit for a awhile to really soak in all the flavors. Pour over crackers and turn every few minutes to coat everything.



3rd alternative: You can also use half mini-saltines and half cheese it crackers.















Garlic Pretzels

2 Bags (16 oz) mini twist pretzels

1 16 oz.bottle of Orville Redenbacher popcorn oil

1 pkg. of dry original Ranch dressing mix

1 Tbsp. dill weed

1 Tbsp of Garlic powder

Mix oil, dry ranch dressing, dill weed and garlic powder together and pour over pretzels. Mix well and mix again

three times an hour for 4 hours. When they stop being shiny from the oil they will be ready. It is close to the

4 hour mark that they become dull looking. Store in Zip lock bags or an airtight container.



Popcorn Seasonings:

Cheese:

½ c cheese powder, ¼ c butter powder, 1 t turmeric, 1 t dry mustard, ½ t paprika, ½ t onion powder, ½ t garlic powder, ¼ t cayenne, 2 t season salt. Put ¼ c seasoning on popcorn.

Herb seasoning:

Ingredients:

4 tablespoons celery salt
4 tablespoons dried parsley flakes
6 teaspoons garlic powder
6 teaspoons salt
6 teaspoons ground savory (you can try subbing thyme, but it will be a tad stronger)
2 teaspoons dried marjoram
2 teaspoons dried thyme
1 teaspoon pepper
1 teaspoon turmeric
1 teaspoon ground sage

Directions:

Thoroughly mix all ingredients in a small bowl. Transfer to a glass or plastic container with a tight fitting lid. Stir or shake well before sprinkling atop freshly popped popcorn.


Read more: http://magazine.foxnews.com/food-wellness/5-seasoning-recipes-make-your-popcorn-pop#ixzz2fIa3Qo1u



Mexican Chocolate:

1 T cocoa, 2t powdered sugar, 1/8 t cinnamon, 1/8 t salt



Marshmallows

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract

Confectioners sugar, Cornstarch (optional)

Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.
Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture.
Store in an airtight container.

Dark chocolate blender waffles

Dark chocolate blender waffles

3 c buttermilk

2 c rolled oats

1 c uncooked brown rice

1 T vanilla

4 T honey

4 eggs

1 T baking powder

1 t baking soda 

1 t salt

1/4 c raw cocoa powder

1 T peanut butter powder (optional)

1 c dark chocolate chips (optional)

Put the milk, oats and rice into a high powered blender and blend on high until thoroughly blender. Add the vanilla, honey, eggs, baking powder, baking soda, salt and cocoa. Blend until combined. Use your waffle maker as directed. I like to add a few dark chocolate chips on top of the batter before I shut the lid on the waffle iron. 

Tamale and Ceviche class notes from Cancun

Tamales (Gerardo & Daniela)

Col
Sauté onion & garlic in Manteca
Add tomatoes julienned

Mix annato seed paste with water
Until thin

Mix annato mixture into tomato mixture

Mix some of the pork broth into the tomato mixture

Mix masa with water until thin & mix into tomato mixture until thickened.

Pork
Cook with onions, garlic, bell peppers, epazote



Mix annato & water into the prepared masa.

Soften banana leaves over gas flame

For the masa mix it with Manteca, pork broth, salt

Wrap & steam for one hour.

Top with ranchero salsa & crema

Ceviche
Grouper
Lime juice
White onion
Cilantro
Green tomato
Green pepper
Cucumber
Avocado
Serano

2nd Cancun trip recipes

Tortilla soup

Put a couple of Tablespoons of vegetable oil in a pot on medium high.
Add 1 sliced white onion and saute.
Add a couple of cloves of smashed garlic.
Add 4 Roma tomatoes cut into quarters.
Add 6 epazote leaves.
Add 2 dried guajillo peppers that have been deseeded.
Add a good handful of tortilla chips.
Add chicken broth to cover.
Simmer until completely soft.
Blend in a blender.
Put through a fine mesh strainer.
Add more broth for consistency of soup.
Add salt to taste.

Garnish:
Dried guajillo peppers sliced thin and fried
Tortilla strips
Avocado sliced
Diced Panela cheese
Crema


Lentil soup

Heat 2 T vegetable oil in a pot on medium high heat.
Sauté one sliced white onion.
Add 2 sliced of bacon and 1 big slice of prosciutto. Cook until browned.
Add 1 Roma tomatoes sliced into quarters.
Add 2 c brown lentils.
Add chicken broth to cover and simmer until lentils are cooked. Add more broth or water if needed.
Blend when everything is cooked.
Strain in fine mesh strainer.
Add broth for texture.

Garnish:
Crema
Diced cooked bacon
Sliced and fried plantain and sweet potato (optional)


Ranchero sauce

In a pot put sliced tomato, diced white onion and a few springs of cilantro. Simmer until very very soft (about an hour) Add salt. Blend. Add water for texture.


Arrachera Mexicana

Flank steak cut lengthwise almost all the way through so it makes the steak long enough to roll marinated in chimichuri sauce and seared on both sides.
Chimichuri: white & red onion, parsley, lime juice, oregano, salt, pepper, white vinegar (updated: 1/2 medium red onion chopped, 1/2 medium white onion chopped, 1.5 oz fresh parsley (about 2 good handfuls), 1 T dried Mexican oregano, 1 t salt, 1 t pepper, 1/4 c white vinegar, 1/4 c lime juice, 1/2 c olive oil. All ingredients blended together.)

Poblano corn side dish
Heat oil in a skillet. Add sliced white onion.
Add crushed garlic.
Add poblano peppers roasted and sliced.
Add corn.
Add cream cheese and cream.

Mashed potato side dish
Mash potatoes
Add cream cheese, cream and Parmesan.


Shrimp dish at Latin
Shrimp is marinated in above chimichuri sauce with guajillo peppers added to the blend.

Clarified butter to dip it in:
Clarified butter, add rosemary, thyme, salt and garlic

Nopalitos salad:
Sliced nopalitos, lime, tomato, red onion & salt

Tuna tartar from Roma
Diced fresh tuna
Diced red onion
Capers chopped
Lime vinegarette: lime, Dijon mustard, salt, pepper, white vinegar, olive oil

Tuna tartar from Blue
Diced fresh tuna
Red onion
Vinegarette blended: capers, olive oil, regular mustard, salt, pepper, lime juice

1st Cancun trip recipes

Green Shrimp Ceviche (Aguachile)
Ingredients
½ kg shrimp for cocktail
250 grs. Green tomato
50 grs. White Onion
1 garlic clove
50 grs. Cilantro
1 liter Lime Juice
20 ml garlic olive oil
Salt (as needed)
A pinch of black pepper


Process

Sit shrimp with lime juice, garlic olive oil and salt for 30 to 45 minutes, until cured (Make sure to cover all of the shrimp with the lime juice to make it even) (Mix every 20 minutes).
Blend green tomatoes, white onion, garlic clove, cilantro, 250 ml lime juice, a pinch of salt and black pepper
Marinade the cured shrimp with the green sauce and season to taste.

Salsa Tamulada (Chil’s Red salsa)
Ingredients
400 grs. Fresh Red Tomato
150 grs. White onion
2 cloves of garlic
30 grs. Fresh cilantro
Salt (as needed)
Process

Roast tomatoes, White onion, garlic in a skillet or in the oven
Blend with fresh cilantro
Season to taste

Salsa Ranchera
Ingredients
400 grs. Fresh tomatoes (cut in 4 pieces)
200 grs. White onion (Cut in squares)
5 cloves of garlic (Chop)
2 liters of water
20 ml oil
Salt

Process
Preheat a pot, then, add oil and sauté tomatoes, onion, garlic
Stir and add water to cover tomatoes
Boil until tomatoes are cooked
Blend and season to taste


Salsa Verde (Green tomato Salsa)
Ingredients
400 grs. Green tomatoes
200 grs. White onion
5 cloves of garlic
2 liters of water
Salt

Process
Preheat a pot, then, add oil and sauté tomatoes, onion, garlic
Stir and add water to cover tomatoes
Boil until tomatoes are cooked
Blend and season to taste

Salsa Habanera
Ingredients
300 grs. Habanero peppers
200 grs. White onion
5 cloves of garlic
Salt
Process
Roast habanero peppers, white onion and garlic with oil and salt in the oven
Cool down and blend
Season to taste

Cilantro Aioli
Ingredients
5 cloves of garlic
Salt to taste
500 ml olive oil
200 grs. Fresh cilantro

Poach the fresh cilantro in boiling water, simmer for 20 seconds and then dip into cold water with ice cubes and ice
In a blender, add garlic cloves, a pinch of salt, 250 ml of olive oil, poached cilantro and a cube of ice
Blend
Add the rest of the olive oil as the blender is processing.
Stop when thicken
Taste and add more salt if needed


Saffron Risotto
Ingredients
100 ml Olive Oil
200 grs. Finely chopped white onion
50 grs. Finely chopped Italian garlic
1 Kg. Arborio rice
300 ml. White wine
4 grs. Saffron
Chicken Stock (500 ml – 750 ml.)
200 grs. Green Asparagus
200 ml. Basil Pesto
60 grs. Butter
40 grs. Shredded parmegiano reggiano

Process
Preheat a sauté pan
Blend chicken stock and 3 grs of saffron
Sauté the onion and garlic with olive oil until softened and translucent
4. Add 1 gr of saffron threads, cook for 1 – 2 minutes. Add a pinch of salt.
*Note: Do not let the onion or garlic brown too much, we just want it translucent*
6. Incorporate Arborio rice and stir until seared
7. Add white wine and keep stirring during the process
8. When wine has reduced, add saffron stock a ladleful at a time, stirring and letting the rice absorb each one at a time until its al dente.
9. Remove from heat, add green Asparragus and stir until tender. Add butter cubes and parmesan cheese.
10. Season with salt to taste
11. Peel green asparagus and sauté the skin with pesto
12. Serve risotto and top it with the green asparagus’s skins.


Insalata Capresse

Ingredients
Fresh mozzarella Cheese
120 grs. Fresh tomato, peeled, without seeds (Petit brunoise cut)
50 grs. Fresh basil leaves (chiffonade)
50 ml. Pesto
Rosemary
Black Olives Pesto
Cherry tomato (Cut in halves, season with salt and pesto, mix. Bake in oven for 2 hours at 110°C)
Grilled Zucchinni


Process

Season zucchini with salt, olive oil and black pepper. Grill.
Cut fresh mozzarella
Cut the tomato in petit brunoise and mix with the basil leaves
Marinade with black olives pesto and season to taste with salt and mixed crushed peppers (black, pink and cilantro seeds)
Form towers with a cutter, setting the fresh mozzarella cheese in the bottom, topping it with the tomato mix
Drizzle pesto on top and decorate with a rosemary leave and dehydrated cherry tomatoes.

Herbed Salad Dressing

Simple dressing of things I always have on hand. It's so good and goes with almost any kind of salad mixture. 

Herb Salad Dressing

1 c olive oil

1 c red wine vinegar 

1 T Dijon mustard

2 t dried oregano

2 t dried basil

2 t garlic powder

2 t onion powder

1 t salt

1 t pepper