Delicious Fig Jam

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Hey Friends!

I’ve been wanting to make fig jam for weeks now and had not gotten around to it! I finally got my dad to help and we made quite a bit of it! Yay!!

My friend Paulina suggested I use this recipe so I did and I even tweaked it to make a sugar-free version! Both turned out tasty and delicious. Or how I like to say “ Nutritious and Delicious”

I ended up canning them all so they would be preserved and ready for us to eat whenever! Yummy!

Recipe with sugar 

INGREDIENTS:

2 pounds of fresh figs ( approximately 40 small figs or 20 really big figs) cut in quarters and remove stems 

1 cup granulated sugar

Juice of 1 lemon. ( or about 2 Tbs) 

1 tsp vanilla

1/4 cup of water 


Place all ingredients minus the water in a saucepan and cook over medium heat until sugar is dissolved and figs start to open up. Mash them a bit if they're not softening. 

Once sugar is dissolved add water and simmer for 20 minutes on low heat. 

Spoon into jars ( should fill 4, 8oz jars) and seal tightly. Will store for up to 2 months refrigerator or you can preserve by canning in a hot bath for 10 minutes. This way they will be preserved for a year! 


Recipe without sugar 

iNGREDIENTS:

2 pounds of fresh figs ( approximately 40 small figs or 20 really big figs) cut in quarters and remove stems 

1/4 cup maple syrup

Juice of 1 lemon. ( or about 2 Tbs) 

1 tsp vanilla

1/4 cup of apple juice


DIRECTIONS:

Place all ingredients minus the water in a saucepan and cook over medium heat for 5 minutes until figs are start to open up. Mash them a bit if they're not softening. 

Add apple juice and simmer on low heat for 20 min.

Spoon into jars ( should fill 4, 8oz jars) and seal tightly. Will store for up to 2 months refrigerator or you can preserve by canning in a hot bath for 10 minutes. This way they will be preserved for a year!


*The color and brightenss of this jam will be less vibrant than the sugar version but still delicious. 




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Cuban style Garbanzos

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Growing up eating homemade garbanzos by my mom and grandma was always a favorite! Now I think they are Jared’s absolute favorite!! My mom nor grandma ever measure so it was hard to nail down an actual recipe for these! But I think we did it! Hopefully you love these as much as I do!


Cuban Style Garbanzo Beans 



INGREDIENTS: 

2 15oz Cans of Garbanzo beans( drained)  or 1/2 pound of dry beans already cooked.

1 red Onion ( chopped) 

1 Green Bell Pepper (chopped) 

6-8 cloves of garlic (almost a whole head of garlic) smashed 

1/2 Tbs oregano 

1/2 Tbs cumin 

1/2 tsp ground annatto

1/2 tsp ground coriander 

1/2 tsp Spanish paprika ( f you want a smokey flavor use smoked paprika) 

2 bay leaves 

1 15oz can of salted tomato sauce

1/2 15oz can of salted crushed tomatoes (water drained) 

1 5oz jar of pimento sliced green olives (water drained) 

Salt to taste 


Note: My mom also uses the following below. I don’t normally cook with these because of their preservatives but they definitely add some flavor! I’m sharing the full recipe with you so up to you whether you use them or not. If you use these items omit the annatto and coriander from the recipe and add these instead. 


1 Tbs of Badia seasoning

1 packet of Sazon Goya with culantro and achiote

Both found in the Spanish section of the grocery store


DIRECTIONS: 

1.) Heat a medium pot with some olive oil on medium heat until hot. 

2.) Add onion and cook till translucent 

3.) Add bell pepper and cook for 2-3 minutes 

I4.) n the same skillet move peppers and onions to the side. Add garlic and sauté by itself for 2-3 minutes then combine with the rest. 

5.) Add all of the seasonings and tomato sauce, crushed tomatos, and olives, mix well. Bring to a boil, then add garbanzos. 

6.) With a wire masher ( used for mashed potatoes) mash garbanzos a bit to thicken the mixture so that it’s not runny. 

7.) Bring to a boil again for 5 minutes, then reduce heat to low and cover. Let simmer for 20 minutes mixing frequently. 

Enjoy!! 


NOTE: My mom says if these don’t taste good don’t blame her:) Adjust seasonings and spices to taste she says. 



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Pesto Crumble Topping

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Hey Friends! This is an easy and quick pesto recipe. It’s a bit more of a crumble the a sauce. I skip the oil and most of the times don’t even add garlic. I have found that pecans and walnuts make just as tasty of a pesto as pine nuts and they are way less expensive. Give this a try and I hope you love it as much as I do!

Ingredients:

2 Cups of fresh basil leaves 

1/2 Cup of Pecans

1 Tbs Nutritional Yeast 

1 tsp salt 

( optional: 2 cloves of fresh garlic) I add garlic when i make it for pasta, otherwise I skip it and just love the strong basil flavor. )

Directions 

Wash basil and remove stems 

Place in food processor with pecans 

Pulse until blended then add nutritional yeast and salt. 


Use as topping in salads, pasta’s, soups, etc. 


Happy Cooking!

xo, Annette

4th of July Star Cookies

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4th of July Star Cookies 

The holiday is fast approaching! This is a fun easy cookie to make that is delicious and can almost be labeled as healthy too!! Try it out and let me know what you think!


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Ingredients for Cookie

WET

1 cup coconut oil (room temperature)

1/2 cup of juice from 1 can of garbanzo beans ( called aquafaba) 

1.5 tsp vanilla ( clear) 

Pinch of salt


DRY

1 Cup of sugar 

2 tsp baking powder 

3.5 cups of  flour 

Ingredients for Frosting & toppings

1 container of Tofutti cream cheese

1 Cup powdered sugar ( more if you’d like it sweeter) 

2 tsp vanilla extract 

Blueberries 

Sliced strawberries 


Directions: 

 Cookie

  1. Cream sugar and oil together with hand mixer until smooth, then add garbanzo liquid and vanilla. Mix together. 

  2. In a separate bowl mix dry ingredients together. 

  3. Slowly pour dry ingredients into wet and mix until dough is blended and can be rolled into a ball. 

  4. Dust surface with flower and roll out  ( If too wet add a bit more flour, and if needed chill in fridge for 5 minutes. Coconut oil can get slippery if too warm) 

  5. Roll out and dust with flower before cutting cookie. 

  6. Use desired cookie cutter shape. 

  7. Preheat oven to 350. 

  8. Place cookies on cookie sheet  and bake exactly 10 minutes. Do not cook longer. Cookies will not brown and will be slightly soft still when removed from oven. They will harden when cooled. Place on rack to dry.

Frosting

1.  Mix “cream cheese” , sugar, and vanilla in mixer. Use knife to spread frosting onto cooled cookies.  Add sliced strawberries and blueberries! SERVE!! 

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I hope you enjoy these as much as I do! Let me know if you make them. It’s a great recipe to vary as well! You can add lemon zest and juice to make a delicious lemon shortbread cookie! Almond extract and things like cinnamon and such make it all sorts of yummy too so try it out and let me know!

xoxo, Annette