Chocolate and Strawberry?

What is better than chocolate and strawberry? Ummm....in my mind NOTHING! While getting real strawberries is a monumental task here in Uganda I have created a yummy and easy way to have both flavors in one bite!

This treat is a great crowd please-er I made it for an orientation and it was gone in just a few short minutes. Easy and yummy nothing can be better!

How To:
-Make 1 box of strawberry cake mix (follow instructions on the box and set to the side)
-Make one batch of homemade browine batter (yes home made because it is the best)
-Grease one 9x8 pan (I use coconut oil)
-Pour the cake mix into pan
-Pour brownie mix on top of the cake mix
-Bake in oven on 180C for 15-20 minutes (tooth pick should come out clean when done)
-ENJOY every bite!

Heaven in a CUP!

As shown in the photo....I cannot put it down! This is truly heaven in a cup!

As some of you know (from Facebook) I have not been able to sleep for the past three nights. Finally at 2 or 3am I can lay down but still not fall asleep. So to combat this horrid issue I have overhauled my diet, in hopes my body find find balance again.

Breakfast and dinner are in liquid form....SMOOTHIES! YUMMY! Out here there are tons of fresh fruits and I am taking advantage of that. This morning was a banana, papaya, and pinapple smoothie. Tonight..well that is what I wanted to share with you. It was not planed and was not a per-made recipe. Just took a few things that sounded good together and blended them. Well, what do you know?! It is a hit! Heaven in a cup. 

How to make your know heaven in a cup...

3 small bananas (ours are small out here so maybe just 2 if they are America sized)

1/3 to 1/2 cup of peanut butter (organic is best...what else can I get out here?!)

1 to 2 Tbl of coconut oil (crazy I know but trust me!)

1Tbl Wheatgerm

1Tbl Moringa powder (full of iron and vitamins, instead you can add other supplements if you want)

Soy Milk.....enough to make it not thick

Blend it all together in a blender, pour into a glass...the bigger the better and ENJOY!

 

What to do with squash?!

Backed Butternut Squash with Apples=YUMMY Dinner

It is so odd to think I am enjoying butternut squash in summer, I guess that is what happens when you live on the equator. Butternut squash is something that is very easy to find here in the markets. After making the dishes I knew with the lovely orange squash I slowly got tired of them. Really, how many times can you have butternut squash soup for lunch and or dinner?! So, needles to say it has been a few months from the last time this healthy and cheap food made it's way into my kitchen. The market I shop at had many lovely butternut squashes...just sitting there and the price was really good! (1,500 USH about $.58 per squash) Two came home with me and had been sitting on the counter for over a week..."what to do with them?" is what I thought every time I looked at them. Thank heavens for BING! At the top of the search list was this yummy and Africa friendly recipe (only one ingrate I could not get) So I can say it was a very yummy and healthy dinner tonight!

2 tablespoons butter or margarine(Ugandans would use Blue Band but I use Coconut oil, thanks for sending it mum!)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 1/2 lb butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 5 cups)

2 to 3 large Granny Smith apples, cored, cut into 1/2-inch cubes (4 cups) (apples are apples out here so mine were most likely NOT granny smith)

1/4 cup real maple or maple-flavored syrup

1 tablespoon balsamic vinegar

1/4 cup chopped pecans, toasted (this is the one thing I could not get...nuts are hard to find out here!) 

 

Bake at 375F or 176C (if you live in Africa) covered with foil until squash is tender....YUP that is it!

A Dish I Love Here in Uganda!

So I have fallen in love with a new dish! It is not a Ugandan dish but one that is easy to cook out here. You see I am learning how important EASY meals are. I have to make everything from scratch. No more just pop it in the microwave or go get some take-out. Now it is think about what you want to eat, see what it takes to make it, see if you can get the ingredients, and how on earth you are going to cook it.

This is one dish I found I can make and have for lunches in the office, yes even here in Africa I need to pack a lunch. It is easy and fast....two thing you rarely same in the same sentence here in Africa.

Curry Veg Couscous

1 to 2 servings of couscous (all depends on how much you are making)
1/2 of a cucumber
1 carrot
Curry Powder
Coriander Powder
Salt and Pepper




Cook the couscous and let cool. While it is cooling you can peel and dice you cucumber. Peel you carrot as well. You can cut it into small bite size pieces or (I prefer) to peel it right into the dish. Add curry, coriander, salt, and pepper to taste. You can make the dish and divide it into small portable containers.

Works great for a fast lunch or dinner. Also for you all in the states it would fabulous for a pot-luck you forgot about. Nothing like a fast, easy, healthy dish!Hope you all enjoy!

Mouth Watering Tagine

Here is the yummy mouth watering recipe of Tagine. It is a traditional African dish. Hope you enjoy it.

Needed:
1 Teaspoon ground cinnamon
1 Teaspoon ground ginger
1/2 Teaspoon turmeric
1/2 Teaspoon black pepper
1 1/4 Teaspoon salt
3 Tablespoons plus 1/4 cup of olive oil
1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded (beasts work well too)
1 Tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4inch thick
4 garlic cloves, finely chopped
5 sprigs fresh cilantro
5 sprigs fresh flat-leaf parsley
1 1/2 cups water
2 Tablespoons mild honey
1 (3-inch) cinnamon sticks
1/2 cup dried Turkish apricots, separated into halves
1/3 cup whole blanched almonds

Needed Tools:
a 10 to 12-inch tangine or heavy skillet
kitchen string

Stir together ground cinnamon, ginger, turmeric, pepper, 1teaspoon salt, and 2sablespoons oil in large bowl. Add chicken and turn to coat well.

Heat butter and 1tablespoon oil in base of skillet, uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin side down, turning over once, 8 to 12 minutes. Transfer to plate. Brown the remaining chicken in the same manner, adding any spice mix left in bowl.

Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.

While chicken cooks, bring honey, remaining cup of water, cinnamon stick(s), and apricots to a boil in a 1 to 2 quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.

While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with slotted spoon to paper towel to drain.

Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top. ENJOY!

Sweet Jerk Chicken Wraps

Hunger and wanting something healthy I tried a new idea I had. The idea included chicken, a yellow pepper, coconut oil, soy-sauce, and spices. The end result is WOW! It was easy, tasty, and thrifty. If you are never needing a fast yummy dish give it a try!

Sweet Jerk Chicken Wraps
1 chicken breast
3 to 4 tlbs of melted coconut oil
1/2 tsp muster powered
1 tlbs brown sugar
2 tlbs soy sauce
1 Yellow Pepper
Lettuce for wraps

-Thaw and cut the chicken into small chunks
-Melt coconut oil and add all other spices
-Marinade chicken in the coconut oil mixture in a bag for a few hours
-Heat frying pan and cook chicken (the oil in the mix is enough no extra for the pan needed)
-While cooking add Jamaican Jerk to chicken (enough to cover a all chicken lightly)
-Cut pepper into strips and add to the chicken

Use whatever lettuce you like best: roman, ice burg, butter

Add chicken and peppers on lettuce and ENJOY!

Something to make your mornings SWEET

This past Sunday I was thinking of ways to make a tasty, healthy, and money savvy way to make breakfasts for my week mornings. Instead of running out to the store and spending money, even when I could I knew I shouldn’t. I just looked around to see what I had in my kitchen that could be brekfesty (yes, I made up a word). There were 4 almost too brown bananas and on further inspection I found some semi-sweet chocolate chips and some coconut oil. From what I had I could wipe up some banana chocolate chip bread and or muffins. So once the house cooled off a little of the summer day, I have no AC, I stated to make my breakfast treat.

I fallowed my normal recipe for banana bread but used whole wheat flour and coconut oil instead of butter. It is much healthier then butter and adds a great taste; the bread moist and has a hint of the tropics.
Ingredients
• 2 cups all-purpose flour or whole wheat
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter or coconut oil
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
The recipe made one loaf and 5 muffins. The muffins will be great for mornings when I am running late and the loaf is good for the nights when I want something sweet and almost ready to cave in to the candy fix. So if you are in bind of having tasty, fast, and healthy breakfasts then try making your mornings sweet with some banana chocolate chip bread!

How to save money, tickle your taste buds, and help your skin glow

Avocado is a great! They taste good and are good for us and I am sure you all have had an avocado that is just way to ripe and not sure what to do with it. Well I can offer two ideas……

One: Avocado Cream Cheese Spread
To make a fast and tasty spread for toast or sandwiches all you need is a really ripe avocado, some garlic, cream cheese, and salt and pepper to taste. Peal and pit the avocado and place in a food processor or blender. Next about 1/3 cup of cream cheese (whipped or regular, it is all up to you). Mix avocado and cream cheese together for a minute then add garlic salt and pepper to taste. End my mixing everything together for a few seconds to help the flavors thoroughly mix. Place spread in to an air tight container and store in the refrigerator. The yummy and healthy spread will last about a week. This spread is great on toasted sourdough bread with a few slices of tomato. Also you can use this as a dip for most veggies.

Two: Avocado Honey Face Mask
Peal and pit one really ripe avocado. Mash in a small blow and add about 3 to 4 tablespoons of honey. After washing and drying face place the mask on and let dry. The honey is a great way to kill bacteria and the avocado helps skins complexion and hydrate skin naturally. For most skin types it is ok to use the mask up to 3 times a week. Keep mask in air tight container and in the refrigerator. Should stay good for about 3 days. You will see the avocado start to turn brown and that is when it is time to make a new batch.

So next time you have an avocado that has lost its appeal because it is to ripe….don’t just toss it! Try one of these recipes. It will save you money, tickle your taste buds, and help your skin glow!