FOOD

Breakfast Lunch Dinner Sides Dessert Preserving Meat Chicken Beef Seafood Potatos Soup Pasta Rice Beans Mexican Healthy International Drinks

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Bean Bread

Revised Bread Machine Recipe

* 1 cup warm water

* 1/2 cup mashed pinto beans

* 2 tbsp oil

* 1 tsp salt

* 1 tbsp sugar/honey

* 2 cups flour

* 1/2 cup of that mix

* 2 tsp yeast

Use:

* Whole Grain cycle

* 1.5 lb

* Medium crust

⸻

A few important things:

1. This mix will absorb MORE water

Because of:

* flax

* nopal fiber

* amaranth

So watch the dough during kneading.

If it looks:

* stiff/dry/cracking → add water 1 tbsp at a time

* soupy → add flour 1 tbsp at a time

You want:

soft tacky dough ball

not soup, not cement.

⸻

2. Flax can make bread heavier

That’s normal.

Your loaf may:

* rise less

* be denser

* feel more moist/filling

That’s actually fine for your goals.

⸻

3. Metabolically this is WAY better than plain white bread

Because now you have:

* soluble fiber

* insoluble fiber

* fats from flax

* resistant starch from beans

* protein from amaranth

This is honestly becoming a pretty nutritionally respectable broke loaf lol.

⸻

4. BONUS:

If you refrigerate slices after baking and toast later?

Even better for blood sugar response because resistant starch increases after cooling.

Y’all are basically accidentally doing functional nutrition now hahaha.

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High-Fiber Protein Sticky Rice Pudding

(optimized as much as possible for Gaily’s metabolic syndrome with your ingredients)

Ingredients

Main

* ½ cup brown glutinous rice

* 3½ cups water to start

(plus extra later as needed)

Fiber & texture

* 3 tbsp chia seeds

* ⅓ cup nopal avena linaza amaranth mix

* 1–2 tbsp sesame seeds

Protein/flavor

* 1 scoop vanilla whey protein

* 1 tsp cinnamon

* pinch salt

Optional:

* 1 tsp canola oil for richness

⸻

BEFORE COOKING (important)

If you can soak the rice:

Best:

* soak 4–8 hours

Minimum:

* even 1 hour helps

How:

* cover rice with plenty of water

* leave at room temp

* drain before cooking

This:

* shortens cook time

* improves texture

* helps it become creamy/sticky instead of chewy-hard

⸻

STEP-BY-STEP

Step 1 — Start the rice

Add to pot:

* drained rice

* 3½ cups water

* pinch salt

Bring to a boil over medium-high heat.

Once boiling:

* reduce to LOW

* cover partially

⸻

Step 2 — Simmer

If soaked:

Cook about:

* 35–45 minutes

If NOT soaked:

Cook:

* 50–70 minutes

⸻

What you’re looking for

NOT:

* fluffy rice

YES:

* swollen grains

* soft center

* thick starchy water

* porridge consistency

Stir every:

* 10 minutes

Because sticky rice LOVES to glue itself to the pot lol.

⸻

IMPORTANT WATER NOTE

This dish thickens dramatically later from:

* chia

* flax

* oats

So if the pot starts looking dry before the rice softens:

add:

* ¼–½ cup water at a time

You want it slightly looser than final texture at this stage.

⸻

Step 3 — Add fiber ingredients

Once rice is soft:

Add:

* 3 tbsp chia

* ⅓ cup avena/nopal mix

* cinnamon

* optional teaspoon canola oil

Stir VERY well.

Simmer low:

* 5–8 more minutes

⸻

What happens here

The chia/flax/oats will suddenly absorb a ton of water.

The texture should become:

* creamy

* thick

* pudding-like

If it becomes too thick:

add water slowly.

Target texture:

like thick oatmeal/arroz con leche.

⸻

Step 4 — Toast sesame seeds

While pudding thickens:

Put sesame in dry pan:

* medium-low heat

* 2–4 minutes

Stir constantly.

They go from:

“nothing happening”

to

“OH GOD THEY’RE BURNING”

very fast lol.

Stop when:

* fragrant

* lightly golden

⸻

Step 5 — Add whey properly

THIS PART MATTERS.

Turn heat OFF first.

Do NOT dump dry whey directly into hot pudding.

Instead:

In a cup:

Mix:

* 1 scoop whey

* ~¼–⅓ cup cool water

until smooth.

Then slowly stir into the warm pudding.

⸻

Why?

Boiling whey can:

* clump

* turn grainy

* separate weirdly

Warm is okay.

Boiling is not ideal.

⸻

Final texture

You should end up with:

* creamy pudding

* chewy rice bits

* vanilla-cinnamon flavor

* nutty sesame

* surprisingly filling texture

⸻

Serving suggestion for metabolic syndrome

Better approach:

* smaller bowl

* slow eating

* lots of water alongside it

This recipe is intentionally designed so:

fiber + protein + fat help slow the rice absorption.

⸻

STORAGE (important!)

This actually may become MORE blood-sugar-friendly overnight.

Cooling cooked starch:

* increases resistant starch somewhat

Store:

* fridge overnight

Next day:

* reheat gently with splash of water

It’ll thicken a LOT in the fridge because chia keeps absorbing liquid.

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Easy Slow Cooker Sausage and Rice

Easy Slow Cooker Sausage and Rice

Finally, after years of trying complicated weeknight dinners, I discovered this slow cooker sausage and rice recipe that’s become my family’s favorite. I love how it practically cooks itself while I’m busy with work or chasing after the kids – it’s the ultimate set-it-and-forget-it meal that never fails to satisfy even my pickiest eater.

Ingredients

– 1 lb smoked sausage

– 1 cup long-grain white rice

– 1 cup chicken broth

– 1 cup water

– 1 yellow onion

– 1 green bell pepper

– 2 cloves garlic

– 1 tbsp olive oil

– 1 tsp paprika

– 1/2 tsp black pepper

– 1/2 tsp salt

Instructions

1. Slice 1 lb smoked sausage into 1/2-inch rounds. 2. Dice 1 yellow onion and 1 green bell pepper into 1/2-inch pieces. 3. Mince 2 cloves garlic. 4. Heat 1 tbsp olive oil in a skillet over medium-high heat for 2 minutes until shimmering. 5. Brown sausage rounds for 3-4 minutes per side until lightly caramelized. 6. Add diced onion and bell pepper to the skillet, cooking for 5 minutes until softened. 7. Stir in minced garlic and cook for 1 minute until fragrant. 8. Transfer sausage and vegetable mixture to a 6-quart slow cooker. 9. Add 1 cup long-grain white rice to the slow cooker. 10. Pour in 1 cup chicken broth and 1 cup water. 11. Sprinkle 1 tsp paprika, 1/2 tsp black pepper, and 1/2 tsp salt over the mixture. 12. Stir all ingredients until well combined. 13. Cover and cook on LOW heat for 4 hours. 14. After 4 hours, check that rice has absorbed all liquid and is tender. 15. Fluff the mixture with a fork before serving. Really, the magic happens when the rice absorbs all those savory juices from the sausage and vegetables, creating a perfectly moist texture that’s neither mushy nor dry. The smoked sausage gives it that wonderful smoky depth while the bell peppers add just the right amount of sweetness – we love serving it straight from the slow cooker with a simple green salad for the easiest complete meal

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Slow Cooker Sausage and Lentil Soup

Slow Cooker Sausage and Lentil Soup

Zesty autumn evenings call for cozy meals that practically cook themselves, and this slow cooker creation has become my go-to when I want something hearty waiting for me after a long day—it’s the kind of recipe that makes my kitchen smell like a warm hug.

Ingredients

– 1 lb Italian sausage

– 1 cup brown lentils

– 1 medium yellow onion, diced

– 2 medium carrots, diced

– 2 celery stalks, diced

– 3 cloves garlic, minced

– 6 cups chicken broth

– 1 (14.5 oz) can diced tomatoes

– 1 tsp dried oregano

– 1/2 tsp black pepper

– 2 tbsp olive oil

– 1/4 cup fresh parsley, chopped

Instructions

1. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering.

2. Add 1 lb Italian sausage, breaking it into small chunks with a wooden spoon, and cook for 6–8 minutes until browned.

3. Transfer the browned sausage to a 6-quart slow cooker using a slotted spoon.

4. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the same skillet and sauté for 5 minutes until softened.

5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.

6. Scrape the vegetable mixture into the slow cooker with the sausage.

7. Pour in 6 cups chicken broth, 1 can diced tomatoes (with juices), 1 cup brown lentils, 1 tsp dried oregano, and 1/2 tsp black pepper.

8. Stir all ingredients until well combined.

9. Cover and cook on Low for 7–8 hours or on High for 4–5 hours until lentils are tender.

10. Stir in 1/4 cup chopped fresh parsley just before serving. This soup thickens beautifully as it sits, with the lentils lending an earthy depth to the savory sausage and tender vegetables. Try topping it with a sprinkle of Parmesan or serving it alongside crusty bread for dipping—it’s comfort in a bowl that tastes even better the next day.

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Easy Queso Fresco Recipe

Queso fresco is a delicious, milky, fresh cheese that is a breeze to make. It doesn't melt, so it's a great cheese for grilling in cubes or

Ingredients

1 gallon whole milk, not ultra-pasteurized

2/3 cup fresh juice from about 5 lemons, or 2/3 cup white vinegar

Kosher or table salt

Line colander with four layers of cheesecloth, a sackcloth towel, or 2 layers of food-safe paper towels and set over large bowl. Heat milk in a large pot over medium-low heat, stirring frequently, until it registers 165 to 180°F (74 to 82°C) on an instant-read thermometer. Add the lemon juice or vinegar 1 tablespoon at a time, stirring gently after each addition. Stop adding the acid when the curds separate from the whey: you will see white clumps of curd suspended in a pale translucent whey. Let sit uncovered for at least 5 minutes and up to 20 while the separation finishes.

Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached, about 20 minutes if using for pressed cheese (see step 3), or an hour for fresh curds. Gently stir in salt to taste.

For pressed cheese, gather curds into a ball in the middle of the cloth and press them into a hockey-puck shape. Tie the cloth closed around the cheese. Place the bound cheese back in the colander and place a heavy can or pan on top. Let sit until cheese has reached desired texture, about an hour and a half.

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Ingredients

Basic Basil Pesto:

½ cup toasted pine nuts

2 tablespoons fresh lemon juice

1 small garlic clove

¼ teaspoon sea salt

freshly ground black pepper

2 cups basil leaves

¼ cup extra-virgin olive oil, plus more for a smoother pesto

¼ cup freshly grated Parmesan cheese, optional

Instructions

In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.

Add the basil and pulse until combined.

With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

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TikTok - Make Your Day

Lemon Lavender Cookies

21½ cups / 270 g / 9.5 oz all-purpose flour, spoon and leveled

2 tbsp/10 g / 0.6 oz cornstarch

1/2 teaspoon baking powder

2 sticks / 225 g / 8 oz salted butter, at cool room temperature

3/4 cup / 150 g / 5.3 oz granulated sugar

2 tbsp lemon zest (from about 3 medium lemons)

2 tbsp dried culinary lavender buds

1 large egg, at a cool room temperature

Glaze

1 1/2 cups/180 g / 6.3 oz powdered sugar, sifted

2 to 3 tbsp fresh lemon juice

1/2 tsp lavender extract (optional)

3 to 4 drops of purple food coloring

lavender buds, to garnish, if desired lemon zest, to garnish, if desired

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https://www.thekitchn.com/recipe-2-ingredient-watermelon-blender-sherbet-247123

Ingredients

6 cups (1-inch) seedless watermelon cubes (2 pounds; from 1/2 mini seedless watermelon)

1 cup sweetened condensed milk

1/4 teaspoon kosher salt

Instructions

Arrange the watermelon cubes in a single layer on a parchment paper-lined baking sheet. Freeze until solid, about 4 hours.

Combine the frozen watermelon, sweetened condensed milk, and salt in a food processor fitted with the blade attachment. Process until smooth, 3 to 5 minutes. Transfer the soft sherbet to an airtight container and freeze until solid, about 2 hours.

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Sourdough Pizza Crust

Homemade sourdough pizza crust that's crispy, chewy and full of flavor. Plus an easy trick to get that perfect char on top and bottom!

INGREDIENTS

Sourdough pizza crust

scant ½ cup (100 g) sourdough starter discard

2 teaspoons (10 g) fine sea salt

2 tablespoons (30 g) olive oil

⅓ cup + 1 tablespoon (50 g) whole wheat flour

3 ¾ cups (450 g) all-purpose flour

1 ⅓ cups + 2 tablespoons (350 g) water (see notes)

Pizza toppings

pizza sauce

homemade pesto

your choice of toppings

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INSTRUCTIONS

The night before

Add the pizza crust ingredients to a large mixing bowl and use your hands to mix until they are fully incorporated. Cover the bowl and allow the dough to ferment at room temperature overnight.

The next morning

Perform a set of stretch and folds. Wet your hand with water to prevent the dough from sticking. While the dough is still in the bowl, gently pull one side of the dough up and over itself. Turn the bowl and repeat this on all sides of the dough until you turned the bowl full circle.

Cover the bowl and place in the fridge, up to 36 hours until ready to bake. (The dough can be used at this point to make your pizza, the cold ferment is optional.)

That night

Remove the dough and let rest on the counter for 30 minutes to come to room temperature.

Divide the dough into 4 equal pieces and on a generously floured work surface, shape each portion into ball shape. Cover the mounds with a tea towel let rest 30 minutes.

Turn on your oven's broiler and heat a cast iron skillet over medium to medium-high heat. While the skillet is preheating, use your hands to press a ball of dough into an 8" circle on a floured surface. Use more flour as needed to prevent sticking. (If you find the dough difficult to shape into a pizza crust, let it to rest on the counter for 15 minutes in order for the gluten to relax.)

When the skillet is hot, lay the circle of dough onto the skillet. Immediately place the sauce and toppings on the crust and cook for 5-6 minutes or until the bottom of the crust is starting to char.

Once the bottom has turned brown and charred, transfer the cast iron skillet to the broiler to finish baking the top of the pizza 2-4 minutes. Remove, slice and serve hot.

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Sourdough Cinnamon Rolls

Learn how to make overnight Sourdough Cinnamon Rolls with minimal effort. No need for a stand mixer or a second rise, they bake up fluffy an

INGREDIENTS

8 tablespoons (113 g) butter (cold)

2 ½ cups (300 g) all-purpose flour (see notes)

⅓ cup (100 g) sourdough starter discard

1 cup (240 g) buttermilk (see notes)

1 tablespoon + 1 teaspoon (25 g) honey (or granulated sugar)

¾ teaspoon (4 g) fine sea salt

1 teaspoon baking powder (hold back in initial mix)

½ teaspoon baking soda (hold back in initial mix)

Cinnamon-Sugar Filling

¾ cup (150 g) light brown sugar

2 teaspoons ground cinnamon

4 tablespoons (56 g) butter (melted)

Cinnamon Roll Glaze

1 tablespoon (14 g) butter (melted)

1 cup (120 g) powdered sugar

1 teaspoon (5 g) vanilla extract

2 tablespoons (30 g) milk

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INSTRUCTIONS

The night before

Mix the dough: Use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and use a bench scraper or pastry cutter to cut the butter into the flour. Add the sourdough starter discard, buttermilk, honey and salt. Mix with a spatula until the ingredients are well incorporated. Cover the bowl and let rest on the counter for 10-12 hours. (DO NOT add the baking soda or baking powder. This will be added right before rolling out the dough)

The next morning

Make cinnamon sugar filling and glaze: Mix the brown sugar and cinnamon in a small bowl, set aside. In a separate bowl, mix the glaze ingredients and set aside. Preheat oven to 375°F (190°C) and butter a 12" cast iron skillet.

Add leavening agents: Mix the baking powder and baking soda in a small bowl with a fork until there are no visible lumps. Sprinkle the mixture on top of the dough and mix it in with your hands.

Roll out the dough: Generously flour your work surface and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 12" x 24" rectangle.

Cut out rolls: Use a pastry brush to coat the top of the rectangle of dough with melted butter. Sprinkle the cinnamon-sugar mixture evenly over the surface, leaving a one-half-inch bare strip along the outer edges. Starting on the longest side, roll the dough into a log shape. Use the bench scraper to cut the dough log into 12 pieces (approximately 1.5 inches). Arrange the rolls in the cast iron skillet, leaving space in between each piece to expand.

Bake: Bake the cinnamon rolls for 35-40 minutes or until the tops are golden brown. Mix the glaze ingredients in a small bowl while the cinnamon rolls are baking. Remove the rolls from the oven and glaze while hot.

How to Bake from Frozen

Shape the rolls and place them in a round disposable tin lined with parchment paper. Cover with plastic wrap and then tightly with foil before freezing for up to 3 months. When you're ready to bake, preheat the oven to 350°F (176°C). Uncover the rolls and bake them for 40-45 minutes, or until the tops are golden brown. There is no need to thaw first.

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Our Favorite Homemade Flour Tortilla Recipe

Our favorite flour tortilla recipe based on the method from Mexico: The Cookbook. A wet dough and long kneading time make them soft and chew

Ingredients

4 cups all purpose flour measured with the scoop and scrape method

2 teaspoons kosher salt

2 teaspoons baking powder

2/3 cup vegetable shortening, lard, or room temperature butter

1 3/4 cup hot water (hot from the tap is fine)

Instructions

Mix dry ingredients. Measure the flour using the scoop and scrape method and add it to the bowl of a stand mixer fitted with the paddle attachment. Add the baking powder and salt and mix on low for a minute to combine.

Add shortening. Add vegetable shortening (or whatever fat you are using) and water and mix on low until the dough comes together. It will be very sticky. Increase the speed to medium and knead for 5 minutes or until a smooth, springy dough forms.

Let rest. Grease a large bowl place the dough inside and turn to coat in the oil. Cover with plastic wrap and let rest 20 minutes.

Divide the dough. Pinch off a small piece of dough (a digital scale is really handy for this). The size of the piece will depend on how large your comal or skillet you will be cooking the tortillas on is. Mine comal is 10-inches so I make about 1 1/2 ounce-sized balls (a little bigger than a golf ball) which give me 8-inch tortillas. Roll into smooth balls and place on a parchment-lined baking sheet. Cover with a clean kitchen cloth. Let balls rest another 20 minutes.

Heat the pan. Place a comal or other nonstick skillet over medium heat and let warm at least 3 minutes before you cook any tortillas on it.

Roll the tortillas. Place a ball of dough on a lightly floured counter and flour a rolling pin. Roll each ball into a very thin circle. You should be able to see your hand through it. The thinner the better.

Cook. As you roll place each tortilla on the hot, dry skillet and cook undisturbed until toasted and bubbles cover the surface, about 1 minute. Flip and cook another minute on the other side. Keep warm in a clean towel and repeat with remaining dough.

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Delicious Homemade Pistachio Cream Recipe - Crema Al Pistacchio

This recipe for the pistachio cream might not be very traditional, or even original to the right recipe, but it is one our family has been m

100g sugar

100g shelled pistachios

100g white chocolate

100g milk

80g butter

Place the sugar in the jug of your Thermomix and grind it for 20 seconds at speed 7.

Add the pistachios and grind again for 20 seconds, this time at speed 8. Repeat this process a second time if necessary.

Add the white chocolate and grind for 20 seconds at speed 8 again.

Now add the milk and butter and mix for 10 minutes/50C at speed 3.

Once ready, pour it in a jar and place it in the fridge until cold

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Pistachio Cream Chocolate Chip Cookies

These pistachio cream chocolate chip cookies are THE cookie for pistachio lovers. With brown butter, a pistachio cream filling & pistachios!

Ingredients 

▢8 tbsp. pistachio cream + extra for topping

▢113 g unsalted butter (½ c.)

▢100 g light brown sugar (½ c.)

▢50 g granulated sugar (¼ c.)

▢1 egg room temperature

▢½ tsp. vanilla

▢160 g all purpose flour (1 ⅓ c.)

▢½ tsp. baking powder

▢½ tsp. baking soda

▢½ tsp. salt

▢100 g chocolate (½ c. + 1 tbsp.)

▢45 g pistachios crushed (⅓ c.)

Instructions 

Prior to starting the cookies, you're going to want to freeze 1 tbsp. balls of the pistachio cream so that it's *much* easier to work with later on. I used a 1 tbsp. cookie scoop and scooped 8 balls of pistachio cream onto a parchment lined sheet.

In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.

Transfer the brown butter to a medium sized mixing bowl and set it in the freezer for 5 minutes to chill. You should be left with at least 90g of brown butter, if you have a little less, just add in some water until you reach 90g.

Once the butter has cooled down a bit, whisk in both sugars.

Whisk in the egg and vanilla until well combined.

Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.

Add in the chocolate and crushed pistachios and fold the mixture together just until no flour streaks remain.

Scoop out heaping 3 tbsp. scoops of the cookie dough. Use your palm to flatten the cookie dough ball down, then place a frozen ball of pistachio cream in the center of the flattened cookie.

Fold the overhanging cookie dough on top of the pistachio cream, making sure it is completely trapped inside each cookie

Cover the cookie dough balls and place them into the fridge for 30 minutes.* Preheat the oven to 350°F / 175°C.

Evenly space out the cookie dough balls on a parchment lined cookie sheet. If desired, melt some extra pistachio cream and use a spoon to top each cookie dough ball off with some of the extra cream.

Bake for 12-14 minutes, or until the edges of the cookies start to turn golden brown.

Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.

Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. Serve and enjoy!

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How To Make Mole Poblano

Mole Poblano, Mexico’s most famous sauce and the pride of Puebla's cuisine, is layered, complex, and mysteriously rich. This recipe takes yo

Ingredients

9 dried pasilla chiles

8 dried ancho chiles

4 dried chipotle chiles

1/2 cup, plus 3 tablespoons avocado oil, divided

1/2 cup (about 3 ounces) raisins

1/2 cup (about 4 ounces) prunes

1 large white onion, quartered

8 unpeeled cloves of garlic

2 inch piece canela (Ceylon cinnamon sticks)

10 black peppercorns

1/2 teaspoon anise seeds

10 ounces tomatoes (about 3 large), cored

1/4 cup sliced almonds

1/4 cup shelled pistachios

1/2 cup white sesame seeds, divided

1 small stale corn tortilla

1 teaspoon dried Mexican oregano

2 teaspoons kosher salt

1/2 teaspoon ground coriander

1 1/2 ounces Mexican dark chocolate

Instructions

Remove the stems and seeds from the dried chiles then rinse under running water to remove any dust or extra seeds.

Bring a large saucepan of water to a boil. Heat 1/4 cup of the avocado oil in a large frying pan over medium heat. Once shimmering add the chiles and fry. You may need to do this in batches depending on the size of your pan. Fry the chiles in the oil, turning frequently until their color deepens and they become fragrant.

Transfer the chiles to the boiling water. Add the raisins and the prunes and remove from heat. Soak the chiles until they have softened, at least 30 minutes.

Heat a large comal or dry frying pan over high heat. Place onion wedges and unpeeled garlic cloves on the hot comal and cook until they are charred and skin is blackened on all sides, about 15 minutes. Transfer to a bowl and peel the garlic cloves once cool.

Reduce heat under the comal to low. Add canela, peppercorns, and anise seed and toast until they are fragrant, about 30 seconds to a minute. Remove to a spice grinder or clean coffee grinder. Let cool and then grind into a fine powder.

Raise the heat under the comal back to high. Add tomatoes and let cook until charred on all sides, about 10 minutes. Remove to a separate bowl.

Heat 1 tablespoon of the avocado oil in a small frying pan over medium heat. Add the almonds and pistachios and fry stirring frequently until golden and toasted, about 2 minutes. Remove to a bowl.

Add another tablespoon of oil to the skillet add sesame seeds. Toast for 1 minute, stirring constantly. Remove to a separate bowl and wipe the skillet clean with a paper towel.

Heat one more tablespoon of oil in skillet and add the tortilla. Fry until crisp then remove to a plate. Let cool then break into a few large pieces.

Remove chiles and dried fruit with tongs and place into a blender. I did this in 3 batches because my blender is small, you may be able to do yours in one batch if you have a larger blender like a Vitamix. Save the soaking liquid from the chiles and add 1/4 cup to the blender. Blend until very smooth then strain into a large bowl with a fine mesh sieve. You don't have to strain it, but you will get a much silkier, more luxurious sauce if you do. Really push and scrape the mixture through the sieve to get all the puree out, leaving only the chile skins and seeds behind

Add the onions, garlic, ground spices, nuts, 1/3 cup of the sesame seeds, tortilla, coriander, salt, and oregano to the blender. Add 1/2 cup of the chile soaking liquid and blend on high until smooth. Strain into a separate large bowl like you did with the chiles.

Puree the tomatoes in the blender, strain into a separate bowl and set aside.

Heat 1/4 cup avocado oil in a large pot or Dutch oven over medium heat. Once shimmering add the chile puree—be careful it will spurt and sputter—stir constantly. Continue frying the puree in the oil until it has changed color and looks toasted, about 4-5 minutes.

Add the nut puree and stir that into the chile puree, cooking it in the oil. Now stir in the tomatoes and add the chocolate. Stir constantly, simmering the sauce until the chocolate has melted and the sauce is smooth. Lower the heat if it begins to boil too rapidly.

If the sauce is thick add more of the chile soaking liquid, 1/4 cup at a time, until it reaches a silky consistency. It should be thick enough to coat the back of a spoon and not gloppy. Taste and add more salt if needed.

Serve over cooked turkey or chicken or use to fill tamales or make enmoladas. Garnish with remaining sesame seeds.

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https://www.thekitchn.com/biko-recipe-23147831

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Laura’s Cornmeal-Sourdough Pancakes

My mom invented this pancake recipe when I was home because we wanted to make some sourdough pancakes but didn't have a recipe. The recipe

Ingredients

2 Eggs

1 Tablespoon Sugar

½ teaspoons Baking Soda

2 Tablespoons Vegetable Or Canola Oil

½ cups Well-fed Sourdough Starter

½ cups Plain Yogurt

½ cups All-purpose Flour

½ cups Cornmeal

Generous Pinch Salt

Milk, To Thin, As Needed

Preparation

Whisk the eggs, sugar, baking soda, oil, sourdough starter, and yogurt in a bowl until well mixed. Whisk in the flour, cornmeal, and salt, until just combined. Whisk in milk as needed to get your desired consistency.

Scoop 1/4 cup-fulls of batter into a hot oiled skillet and cook until bubbles form and break on the surface. Flip, and continue cooking the other side.

The pancakes are excellent with homemade pineapple syrup (1 cup pineapple juice, 3/4 cup granulated sugar, and 1/4 tsp coarse salt, simmered until thick) or traditional maple syrup.