salad with figs, jamon serrano and bleu cheese dressing

I made this delicious salad the other day when I was stuck with no food in the house (the day I made the pumpkin spice smoothie in the post below) and it was really really good. The neighbor has a fig tree that hangs in my yard and I cut a couple off (with permission of course), chopped up some black olives and washed some lettuce and mixed it all together with a bleu cheese dressing. My boyfriend was apprehensive at first to try it ("fruit? in salad??") but I added some jamon serrano to his salad as an incentive and he ate it right up. I even got a compliment out of him on how good the "fruit" was in salad.

Pumpkin Spice Smoothie

Yesterday I was stuck in my house all day with hardly any food ( i havent been shopping in 2 weeks!) and I was really craving something sweet. I rummaged through my fridge and in the freezer i found some frozen bananas (i freeze them to use them in banana bread or smoothies). i had somemilk i needed to use up, so i thought "ok, I'll just make a banana smoothie" but then my eye caught something in the verrrry back of my freezer. A tupperware of pumpkin puree! I talked about pumpkin puree in my pumpkin bread post (here) and i had been saving the leftover puree from the bread to make a pumpkin pie. However, over the last week or so, I have seen so many pumpkin recipes i want to try, and walmart (the only place i can buy pumpkins here in Mexico) is all out and the produce manager told me they probably wouldnt be stocking anymore. I was faced with a difficult decision...save the puree for a pie, or try delicious-looking pumpkin bar recipe... In the end, the pie won. I've been craving pumpkin pie for over a year now, and so into the freezer it was for my pumpkin puree.

But yesterday, when I saw that puree sitting in the back of the freezer, I decided that taking just a tablespoon or two wouldnt matter.
Pumpkin Smoothie

• 1.5 c milk
• 1/2 small banana cut in thin rounds (you could leave this out if you wanted to)
  
• about 2-3 tbsp pumpkin puree (I just threw mine in frozen)
• 1tbsp sugar (more or less to taste)
• pinch or 2 of cinnamon, nutmeg and any other spices you like in your pumpkin pie

Blend all ingredients together and enjoy.

Homemade pumpkin puree

I won't lie. Making pumpkin puree from a real pumpkin is a lot of work. First you have to scoop out all the guts. You have to do a really good job of this, because who wants stringy stuff in their delicious pumpkin treats?? (set the seeds aside to roast later.)After its cleaned, you have to cut the pumpkin in large chunks (since mine was small as I only bought half a pumpkin from the store, I just cut it in half again.) Then, you have to roast it for about an hour. When it cools, you have to scoop out all the flesh and puree it ( I used a blender because I don't have a food processor.) When all that is taken care of, if you used a small pumpkin like me, you're left with about 6 cups of pumpkin puree, which means of course, that you have to make pumpkin bread.

For my pumpkin bread, I used this as a base recipe, but tweaked it a little. Also I halved the recipe, to make just 1 loaf )

for 1 loaf:

• about 1 1/2 c pumpkin puree
  
• 2 eggs
• 1/4 cup vegetable oil
• 1/4 cup buttermilk (or milk mixed with vinegar ...3 parts milk to 1 part vinegar)
  
• 1/3 cup water
• 1 1/2 cups white sugar
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground ginger

Preheat oven to 350 degrees F (175 degrees C). Grease loaf pan

1. In a large bowl, mix together pumpkin puree, eggs, oil, milk, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
2. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

a gift from Italy....

This gorgeous hunk of pecorino was given to us by out Italian neighbors who just returned from their latest trip back home to visit their grandson. As I type this Im eating a huge chunk and its amazing! Pecorino has always been my favorite cheese, and Im already thinking of all the ways I can use this. Any suggestions on what to pair it with are welcome ;)

chile manzano

Let me introduce you all to the chile manzano. This little guy may be tiny, but he packs a lot of heat. With a rating of about 30,000 on the Scoville heat scale, the manzano chile makes even my boyfriend (lover of all things spicy) break a sweat. He claims it doesnt, but last night when he ate it in a stirfry I made, I saw him wipe his brow when he thought I wasnt looking.

An interesting fact about the chile manzano: it has black seeds. At first, I thought my boyfriend's aunt had given me rotting chiles, but after some research online, I was assured that they are supposed to be black.

French toast sandwiches..a good late night snack

For the past couple of weeks, I have really been craving French toast...but I didnt have any maple syrup to put on top. I kept forgetting and forgetting to get it everytime I went to the store. Then finally last night I jsut couldnt take it anymore and made my boyfriend take me to the store just to get it so i could make my French toast.
He complained a bit about having to go out at 9:30 pm ust to get some maple syrup, but when all was said and done, he didnt regret taking me, and he raved about his banana-cream cheese stuffed French toast "sandwich."

This was really easy. You just make basic French toast in a skillet and then spread the filling between to slices. For the filling I mixed some cream cheese, sugar, vanilla and sliced bananas. Top with maple syrup and powdered sugar.

The best biscuits and gravy I've ever had!

Ok so my gravy I'm sure wasn't the greatest ever, but to me, after about a year of not having biscuits and gravy, it tasted pretty damn amazing.


Here in Mexico we dont have anything like bisquik. I had never found refrigerated biscuits either....until last Monday. Last Monday I actually had time to leisurely browse through all the aisles of the new Walmart here, and in the refrigerated section, hidden behind tubs of margerine, I found a lone tube of buttermilk biscuits. I freaked! The poor people in Walmart probably thought I was crazy, but I was so happy. I told my bf that I had to buy them, even though they were kind of pricey (I mean $4 for a tube of biscuits??? come on...). But I had to have them.


I know what you're thinking. Refrigerated biscuits?? Why when you could just make your own? I know, I know. I dont buy many pre-packaged things for a couple reasons. Homemade just tastes better, and also in Mexico there arent nearly as many pre-packed foods as in America. Well, none that I want to make, anyway.

However, when it comes to biscuits, I'm lazy. I dont know why, but I just dont like to make them. I'd prefer to buy tubes.


Anyways, I love biscuits and gravy, so I knew I would have to use the biscuits for that. Besides, my boyfriend had never had it, and I really wanted him to try it.



I made a quick bacon gravy with some turkey bacon that I needed to use up. The biscuits and gravy tasted wonderful! Exactly what I had been craving, and my boyfriend loved it as well.

And im awful at posting recipes on here because I never really measure anything, but I'll try to give correct measurements.

• 6 slices of bacon
• 2-3 tbsp butter
• 2-3 tbsp flour
• 1 c milk ( mixed it with half a cube of chicken buillon)
  
• salt and pepper to taste

1. cook bacon until crispy. drain on paper towels.
2. melt 2 or 3 tbsp butter in the same skillet you used for bacon.
3. whisk in 2 or 3 tbsp flour (depends on how thick you want your gravy. Remember you can always add extra milk if its too thick).
4. When flour and butter have cooked about 1 minutes, add milk and salt and pepper.
5. Crumble a few slices of the bacon into the mixture.
   
6. Simmer till it reaches desired thickness.