David Westerfield

Theology. Culture. Technology.

Category: Recipes

Quinoa, Beef and Sausage Stuffed Bell Peppers

Based upon a recipe from: https://www.bettycrocker.com/recipes/stuffed-peppers/63e29e18-903e-467c-aec5-fba4ce3a138f

This was too good not to post. Courtney is an amazing cook.

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Cabo Sangria

http://www.flickriver.com/photos/dsnet/tags/limeade/

This is a recipe I’ve modified from my original based on a trip to Cabo a few summers ago and I’m finally putting it to print. We learned from a waiter at Pueblo Bonito Rose how they made their Sangria so awesome. Turns out, this is even better than my original¬†Sangria recipe.

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David’s Cranberry Relish

  • 12 oz cranberries
  • Fresh squeezed orange juice from … a large orange
  • Orange Zest
  • Lemon Zest
  • 1 can crushed pineapple
  • 3/4 cup sugar, maybe brown sugar if you desire
  • 1 cup of pecans, crushed beforehand
  • Splash of rum and whiskey (if you don’t have Grand Marnier or Brandy, which are preferable)

Pulse in food processor until chopped up into small pieces, but not too fine.

  • Sprinkle of cinnamon to taste
  • Springle of ground cloves to taste

Stir it all up together and put in the refrigerator overnight or for a few hours (overnight is better)

Westerfield’s Sweet Sangria

  • 1 Bottle Llano Sweet Red Table Wine (or comparable)
  • 1/2 Cup Vodka, or more to taste
  • 1 Bottle Pellegrino Sparking Water
  • 1 Large Orange (2 small)
  • 2 Limes
  • 1 Large Lemon (2 small)
  • 1 Green Apple
  • 3/4 Cup Sugar, ¬†add more to taste after putting everything together before chilling.
  • A large, preferablly glass pitcher for presentation (you eat and drink with your eyes first :] ).

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Spiced Indian Chai

I don’t normally blog recipes, but I couldn’t pass this up for future reference. I love Indian chai tea. So I looked up a recipe and tried it out tonight. It was awesome. Thought I’d share. It is definitely worth it. (My insertions)

2 1/4 cups water
1 stick cinnamon
4 cardamom pods
4 cloves
1 cup milk
3 teaspoons sugar (I used brown sugar and would add more actually)
2 teaspoons strong tea

Method:

Add spices, water and bring to a boil. Simmer on low for 5 (I did 10 minutes to make it stronger) minutes. Add the milk and sugar to the pan and bring to a boil again (be careful, it boiled over when I did this). Add tea and bring to a boil again. Strain it into a warmed teapot or directly into teacups and serve with Indian savory snacks or cilantro chutney sandwiches.

Serves 2

Found on: http://www.indianfoodsco.com/Recipes/hotbev_images/ChaiRecipes.htm

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