Thursday, December 29, 2016

Ugandan Rolex

One of the things you can find on every street vendor in Kampala is a Rolex. But not the kind you are thinking of. A Ugandan Rolex is an egg burrito inside a chapati. In fact, if you just drive down most any street in Kampala you will likely have rolexes brought to your car. The first time I had one of these was this hilarious story of trying one of the "not previously American approved restaurants" which turned out so fun and no one got sick. Ironically we all got sick from one of the Amer Approved restaurants lol. The owner was so excited to have Americans visit and did this whole welcoming thing - it was one of our favorite stories where we met the sweetest people. Anyhow - since most of his menu (not that there was a menu) was fish and meat, he offered to go buy us girls some rolex. Anyhow... I like to make it on occasion for my boy. Here you go!

  • 1 eggs
  • 1 thin chapati (or tortilla if you dont have any)
  • salt and pepper
  • handful of shredded cabbage
  • sliced tomato
  • cooking oil

  1. Mix egg and salt and pepper
  2. Pour egg mix into pan and fry it up on both sides
  3. Place egg round into chapati and throw back in pan
  4. Remove from pan and place a row of tomato and cabbage down the center
  5. Sprinkle more salt and pepper and other desired spices down the row
  6. Fold over one side and roll up the rest
  7. Enjoy!

Ugandan Chapati

Chapati is something that we learned about a little too late when we were in Uganda. One of our last nights, friends came over with it and were like "what you haven't tried it yet?". We actually had tried it when we ate Rolex - just didn't know it alone. It is somewhere between a flatbread, naan, or tortilla bread. It is not the easiest thing to cook right - but worth it when you do.

  • 2 cups all purpose flour
  • 1 tsp salt
  • warm water
  • cooking oil
  • finely chopped purple onions
  • finely chopped garlic

  1. Mix flour, onion, and salt in a bowl
  2. Mix water in slowly until you get a thick dough
  3. Knead slowly adding in flour as need be
  4. Cover bowl of dough with a cloth and let it sit for a t least a half hour
  5. Preheat skillet and coat with oil
  6. Divide dough into small balls
  7. Flatten balls into rounds
  8. Dust chapati rounds with flour
  9. Fry on each side until both sides have brown marks
  10. Enjoy!

Tuesday, August 9, 2016

Blueberry and Goat Cheese Empanadas

I wanted to make something different for the boys to enjoy tonight. Josiah likes most things with strawberries, but I am about sick of strawberry everything, so I went with a blueberry option. And in honor of Millie and Billy we went with a goat cheese empanada for the win.

This was super easy to make and absolutely delicious to taste.

  • 2 cups blueberries
  • goat cheese
  • 1 T flour
  • 1 T brown sugar
  • 1 t vanilla extract
  • empanada dough (freezer section in grocer)
  • egg
  • table sugar

  1. defrost empanada shells
  2. preheat oven to 400
  3. pour blueberries in a bowl and add flour, brown sugar, and vanilla extract and mix it up
  4. lay out empanada shells and use water to keep them sticky
  5. place a spoon of goat cheese and a spoon or two of blueberry mixture in shell
  6. fold shell over
  7. use a wet fork to press edges tight
  8. poke holes in top
  9. use egg mixed with water to wash the top of the shell
  10. sprinkle table sugar over nadas
  11. bake for 15-20 mins or until browned shell
  12. enjoy!

Tuesday, February 23, 2016

Right From The Teat of An Almond :: Almond Milk

So, with the sale of my favorite juice company that made amazing almond milk, I was on a quest to find either a company selling something similar or to make it myself. Well, since I am fond of the occasional (hehe) diy... I found a recipe I liked but didn't love, and tweaked it til I loved it and it came as close as possible to my memory of cali's yummmmmmmy almond milk. So here we go...

  • 1 cup of almonds
  • 2 dates
  • 3.75 cups of filtered water
  • 1.5 teaspoons of pure vanilla

  1. Soak the almonds in water for 12-48 hours. This step was actually confusing to me as silly as it sounds so let me spell it out. I had lots of questions - in the fridge or out covered or not covered... etc...

    Take a cup of almonds, pour it in a bowl or mason jar, cover with clean water about an inch or two above almond line, drop in some clean salt here if you like, do not cover, do not put in fridge, cover with a dry cloth if you are worried about bugs or things getting in... Let it sit. The longer it sits the better.
  2. Drain the almonds and rinse them. Place in blender.
  3. Add remaining ingredients to blender, and blend until it is frothy and homogeneous. Should be a few minutes.
  4. Pour mixture through cheesecloth or nutbag or fine mesh filter into mason jar or clean container. Squeeze the last bits of yummy milk out of the almond meat to get as much as possible.
  5. Refrigerate for up to 5 days if it lasts that long lol. No almond teat is safe in this house.

BONUS :: Take the leftover drained meat (almond meal) and either bake it in the oven to use as a snack like granola, or store it in the fridge to use as almond flour (I like to mix it as a portion of the flour when I make homemade bread). Or if you don't have a use you can throw it out - you crazy waster!


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