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Crispy Basmati Rice with lentils and White Sonora Berries Recipe

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This dish is an inspiration of the classic Persian Style Rice Dish (Tahdig) and a nod to Chef Stephen’s Jones Forking Amazing Hopping John’s dish. Chef Jone’s dish was so Forking amazing I wanted to try to make it but I didn’t find the ingredients in my local store so I didn’t make it yet and made this instead. I got it delicious! and you can see the rice came out crispy and crusty like it should!

Ingredients for about 12 servings

2 cups basmati rice

1/2 pinch saffron

1/8 teaspoon turmeric

1 1/2 teaspoon Zatarain’s crab boil seasoning

1 orange – just the zest

1 carrot – shredded

1 celery stalk – fine chopped

1 green bell pepper minced.

1 medium sized sweet onion – minced

3 garlic cloves – grated

1 Tablespoon canola oil

3 tablespoons canola oil

3 tablespoons water

1/2 teaspoon vegetable base

I orange – just the zest

1/2 cup white sonaron berries

1 cup lentils

2 large or three small bay leaves

1/2 cup white sonaran berries

Some greens are suggested

Salt and pepper to taste

Directions

Rinse rice very well till water turns clear and marinate the rice in water with about 1 Tablespoon of sea salt for two hours and set to the side.

Prepare vegetables, lentils and sonaran berries while rice is marinating.

The Sonaran Berries go in two cups of of boiling water that get reduced to a simmer for about an hour or until cooked.

Lentils go in a pot with two cups boiling water with two or three bay leaves. bring to boil and then reduce to simmer. About 30 minutes. When done remove and discard the bay leaves.

The vegetables that you just prepared get sautéed till cooked (about 10 minutes) 3 Tablespoons canola oil, 1 1/2 teaspoons Zataraines’s crab boil seasoning, 1/2 pinch saffron , 1/8 teaspoon turmeric , zest of one orange, Garlic, celery, green bell, onion, carrot and when cooked set to the side.

The vegetables, lentils and sonaran berries get combined.

The rice gets boiled for seven minutes.

Then you combine 3 tablespoons water with three tablespoons canola oil with 1/2 teaspoon vegetable base and this gets boiled in a non-stick pot.

Add rice on high and let it go 10 minutes.

Cover loose with foil and reduce heat to around medium low for about 45 minutes.

Mix crusty rice with lentil, vegetable sonara mixture.

Add some greens.

Serve.

Crispy Basmati Rice with Lentils and Sonora white Berries

Very tasty…Enjoy!

The Forking Truth

Forking Amazing One Pot Chicken and Potatoes Recipe

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Forking Amazing One Pot Chicken and Potatoes

Lately I’m on a roll with these one pot chicken recipes. These recipes are very easy to prepare and come with the best flavors and very moist tender extra flavor chicken. First you brown up your chicken….It doesn’t matter if you brown in a pan or broil and then you use the drippings to cook and flavor your vegetables. Everything goes back in your oven proof pot or a pan. Cover tight with foil and in a little time you will have an amazing meal. Chicken is super tender and developed with flavors. Even the potatoes pick up all the flavors and turn real buttery. I must note with these one pan/pot recipes the skin on the chicken will never come out crisp enough to eat. The other thing that I need to mention is that you MUST cook with a thermometer……You must cook the chicken till it reaches at least 165 degrees F to be safe to eat. I prefer my dark meat chicken cooked more so I prefer my chicken to be cooked to 180-200 degrees F. The chicken will still be very moist and flavorful. I like when it falls off the bone and all the unpleasant stuff melts out.

Ingredients for around 6 servings

4 lbs chicken quarters (3 large chicken quarters)

kosher salt to taste (to season chicken)

fresh ground pepper to taste (to season chicken)

granulated garlic to taste (to season chicken)

1 large sweet onion – chopped

2 Anaheim chile peppers – chopped

2 red serrano peppers – chopped (don’t use green Serranos they will be too spicy here) If you are substituting I’d recommend a small red bell and a red jalapeño or a couple red Fresnos)

2 celery stalks – chopped

2 carrots – cut up in slices that are about 1/2 inch thick

13 cloves garlic – chopped

1 Tablespoon soup base (instead of salt and it gives more flavor) use vegetable or chicken soup base

1 teaspoon ground black pepper

3 bay leaves

2 lbs yellow or red potatoes – depending on size you will need to cut in half or quarter if very large. You want them the size of small potatoes.

1/2 oz fresh rosemary

1/2 oz fresh parsley

1 teaspoon dried thyme

1 cup water

Directions

Set oven to 350 degrees F.

Season the chicken well with salt, pepper and granulated garlic. Either brown chicken in pan all over or broil in the oven on both sides to brown. (either way takes about 10 minutes a side)

Pour the drippings in a sauce pot on medium high heat and add the onion, celery, carrots, fresh garlic, soup base, black pepper, bay leaves, potatoes, Anaheim and red pepper. Stir occasionally till onions, celery and carrots seem almost soft. Add a cup of water and bring it to a boil and as soon as it boils shut off the heat.

Pot contents go into your large baking vessel (oven safe pot or 1/2 pan). Add the herbs (rosemary, parsley, thyme). On top of the herbs add the chicken and cover very tight with foil.

All ovens and pans do differ. Today it took close to two hours for everything to be done. You must use a thermometer and I would check the pan at 90 minutes. Potatoes need to be fork tender and the chicken needs to be at least 165 degrees F. (safe is considered to be 165 degrees F but I like dark meat cooked a little more…..so if I was cooking I’d take the chicken to 180 – 200 degrees F) You take the chicken to what you enjoy best.

Everyone will love this.

Forking Amazing and easy One Pot Chicken and Potatoes

Forking YUM!

The Forking Truth

Battered Onion Rings and Squash Blossoms with Potato Kimchi Filling Recipe

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I saw these squash blossoms and I had to buy them. I knew that I wasn’t going to stuff them with cheese like everyone else does so I came up with a delicious tasty kimchi potato filling. when I got out the squash blossoms I saw that they were tiny and would be hard to stuff……but I stuffed them anyway. Then I looked around and thought that I can use the same tasty filling to stuff onions so I did. I played around with the batter…..I kind of like it better thinner on the blossoms and thicker for the stuffed onions…..I don’t want to confuse anyone but will give you the thin batter recipe here (very thin batter was 1/2 c flour, 1/2 c. corn starch, 1/4 t salt, 1/4 t pepper, 1 egg and 1 cup very cold seltzer but this is very thin but very crisp…only good for the blossoms) Down below is the thick batter recipe…I think if your picking one..then it’s the one to do. Also don’t worry about buying squash blossoms………Only use them if you have them because they are expensive and the onion rings add a nice taste and are tastier.

Ingredients for around 20 servings

12 squash blossoms (you have to remove the yellow thing in the back of the flower…see in picture below)

1 medium or small sweet onion – peeled – cut across around 4 times to make thick onion rings

1 lb potatoes – peeled – cut in quarters – boiled till soft and mashed

3/4 cup kimchi

1 Tablespoon gochujang

1 Tablespoon rice wine vinegar

3/4 cup flour

1/2 cup corn starch

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 egg – lightly beaten

1 teaspoon baking powder

1 cup seltzer (very cold)

canola oil to fry

Directions

Get your oil on 350 degrees F.

If you didn’t prepare the potatoes do that now. Peel and quarter the potatoes. Cover well with water and bring to a medium boil till the potatoes are fork tender. (usually around 15 minutes…could be more or less depending on size and boil) (((I didn’t worry about boiling with salt because the ingredients we are adding have lots of salt in them)))

While the potatoes are cooking remove the yellow things from the inside of the flowers by splitting the flower down the middle and removing the yellow thing. Put them to the side.

By now the potatoes are done so add kimchi, vinegar and gochujang to mashed potatoes and put to the side. When cool enough to handle stuff the flowers first till you run out of flowers. Only purchase LARGE flowers because these tiny ones are very hard to stuff.

Use the rest of the filling to stuff onion rings. (one I double stuffed)

When your oil is hot you can make the batter. In a small bowl add the flour, corn starch, salt, pepper, egg, baking powder and seltzer. Mix well. USE A TONG and dip stuffed flower or onion in the batter and shake off the excess. Fry until golden and repeat till you are done.

Battered Onion Rings and Squash Blossoms stuffed with Kimchi Potato filling

These are very tasty and really different! These have a lot of flavor and I don’t really think you need a sauce……..but if you want…….a little sriracha mayo, a mild mustard or a sweetened soy ginger sauce might be tasty here!

Enjoy!

The Forking Truth

Low Sugar Low Fat Mandarinquat topped Date Cake

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Low Fat Low Sugar Mandarinquat Date Cake

It’s pretty easy to bake a delicious cake with sugar and butter. I wanted to challenge myself today so I came up with a cake that is almost fat free and also is sugar free NATURALLY!!!!!!! A few months back I made a delicious banana snack cake without adding butter. I wondered if I could make a date cake without adding sugar or butter and I sort of did! I really didn’t know how great this cake was until I made it a 2nd time unembellished. A little while back I published this recipe just for the cake plain because many people don’t want a fancy cake and mess with making a marmalade ………..You can always purchase a jar of all-fruit jam without sugar to spread on the cake……I think any sort of orange flavor and a little chocolate goes very well with this cake (you can drizzle it a little melted chocolate or stick chocolate shavings to the side). Mandarinquats (a mandarin and kumquat cross) were used as a marmalade topping. The Mandarinquats are full of flavor, are perfect for marmalade and goes extremely well with dates. I wasn’t too sure about the cake being great with sugar or butter until I made the cake a second time……but I thought by dressing the cake with Mandarinquat Marmalade the cake would be delicious and it is…..I also embellished the cake with some leftover home made ricotta cannoli fillings that I used like frosting that I had in my freezer that aren’t too sweet but delicious…..A cake doesn’t have to have too much sugar or fat in it to taste good! I note that the marmalade recipe makes about double of what you need. It’s also better to make the marmalade the day before if you want the marmalade cool for your cake.

Ingredients for about 8 servings

1 cup water – (for marmalade)

1/2 lb mandarinquats – ends sliced off cut in slices – seeds removed (you may substitute other small citrus but the flavor and tartness may differ some) – (for marmalade)

small pinch ground star anise – (for marmalade)

one cinnamon stick – (for marmalade)

3/4 cup sugar – (for marmalade)

1/2 Meyer lemon – (for marmalade)

1 lb dates – pits removed – chopped – soaked in hot water 1/2 hour and drained – (for cake)

4 eggs beaten – (for cake)

3/4 cup flour – (for cake)

1 teaspoon cinnamon – (for cake)

1/2 teaspoon baking powder – (for cake)

1/2 teaspoon baking soda – (for cake)

1/4 teaspoon vanila extract – (for cake)

small pinch sea salt – (for cake)

non stick spray to spray pan for cake

Directions

Set oven to 350 degrees F and spray 8 inch cake pan with non stick spray and set the pan to the side.

In a sauce pan on medium high heat add the citrus, star anise, cinnamon stick, sugar and bring to boil stirring pretty much……this takes a long time to cook…maybe 25 minutes (sorry I forgot to time)….you know its done just when you start to thing this will never get done……..The mixture starts to darken and thickens suddenly before your eyes and it’s done…Take off of heat when done and pour into a container to cool it some.

The soaked and drained dates get blended with the eggs……You blend them till it looks like cinnamon chocolate chip batter then you transfer to a mixing bowl. Add flour, baking powder, baking soda, vanilla, cinnamon and salt. Mix well.

Pour into 8 inch non stick sprayed cake pan.

Bake until done. (in my oven this took 20 minutes)

Remove from oven when done.

If you are adding a cannoli or cream cheese boarder then you have to wait till the cake is cool to add it………and fill in with marmalade

Or you can add the marmalade right away and serve.

  • Low Fat Low Sugar Mandarinquat Date Cake

My husband was bummed that I made a dessert because he is not very found of sweets but even he said that this cake was very good and it is!

  • The Forking Truth

Forking AMAZING EZ Eye Roast Recipe

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I make an eye roast once or twice a year when they are on sale for $1.99 a pound. The secret here is that your pieces of eye roast must be trimmed and be in pieces that weigh 3-4 pounds. You make a paste and rub it all over. Throw them in a 500 degree F oven for JUST 15 minutes. Shut the oven off and leave the roast in there for two hours. Pull them out and leave the roast rest for one half hour and that’s all there is! This rub today just might be the very best one ever! ………Ultra delicious and flavorful!……..Out of the eye roast that was slightly over 8 lbs……after trimming and cooking ……I got 18 – 3oz servings plus 9 – 2oz servings. Leftovers freeze well.

Ingredients for about 25 servings

1 8 lb eye roast

1/3 cup canola oil

1 Tablespoon Worcestershire sauce

1/4 cup kosher salt

2 Tablespoons ground black pepper

2 Tablespoons granulated garlic

2 Tablespoons smoked paprika

pinch ground cloves

Directions

Set oven to 500 degrees F

Trim up the eye roast

Get off all the fat and silver skin.

Cut eye roast in half (you want two 3-4 lb pieces. Place roasts in pan.

In a small mixing bowl combine all the ingredients and mix well.

Rub all the meat surfaces well with the spice paste.

this goes in the preheated 500 degree oven for only 15 minutes.*******BUT DON”T OPEN THE DOOR!******** After the 15 minutes DON’T OPEN THE FORKING OVEN and just shut it off. Leave the eye roast in the off oven for 2 hours….. Then you pull out and let rest for 30 minutes to let it rest before you serve.

Forking AMAZING EZ Eye Roast

Enjoy! (P.S. from the drippings from the pan you can bring it to a boil with around 4 or more medium sized sweet onions (sliced very thin) with a little water or a big splash of wine then reduce to simmer and cook about two hours…..It turns into a freaking incredible beefy onion gravy)

The Forking Truth

Cheesy Reduced Fat Spaghetti Squash Casserole Recipe

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Casseroles can be very heavy and are usually made with large amounts of fatty cheese or cheeses to hold them together. I tried to lighten this casserole by using a secret ingredient of fat free cottage cheese to hold the squash together with only three whole eggs. I think that fat free cottage cheese taste more milky and closer to natural than fat free ricotta. I did use a conservative amount of blended pizza cheese made with part skim for the top to make the casserole tastier with some tomato sauce. You might notice that I didn’t add salt because I thought my fat free cottage cheese was salty enough but yours may differ. You can do a taste test of the squash mixture before you put it in the pan by removing a spoonful and baking it in the oven on some foil for about 6 minutes. It’s important to drain the squash well. It also should be mentioned that the casserole isn’t heavy enough to hold all the moisture from the squash so it will collect water that you will have to drain. This does taste good!

Ingredients for around 16 portions

2 large spaghetti squash – roasted, seeds removed and squash scraped out of shell, drained ( mine came to around 8 cups)

2 lbs fat free cottage cheese

3 eggs

2 teaspoons dried basil

1/2 teaspoon dried oregano

1/2 teaspoon fresh ground black pepper

1/8 teaspoon ground white pepper

few grates fresh nutmeg

8 oz Italian cheese blend – preferably fresh grated (I used about 2/3 part skim mozzarella, provolone and sharp provolone)

2 cups tomato sauce – preferably any recipe that you enjoy (or you can use basic winter tomato sauce recipe from www.TheForkingTruth.com or whatever you want)

neutral non stick spray

Directions

Set oven to 350 degrees F and spray a very large pan (I used a half pan) with non stick spray and set to the side. Also spray some aluminum foil for the top so the cheese doesn’t stick to the foil.

Once the spaghetti squash is drained put it in a very large mixing bowl and set it to the side.

Blend the cottage cheese till smooth. Blend in the eggs. Mix in the basil, oregano, peppers and nutmeg.

Add the cottage cheese mixture to the spaghetti squash and mix well. Now is the time to do the taste test for salt if you want to. When you are happy with the squash mixture pour it into the sprayed large pan and make the mixture smooth and even.

Spread out the grated cheese evenly over the top. Now spread out the tomato sauce over the top. Apply the foil with sprayed side towards the food.

This stays in the oven till cooked threw. In my oven this took 75 minutes. Yours may differ.

Serve with some grated Italian Cheese so nobody misses all the fat that isn’t there.

The Forking Truth

Forking EZ One Pot Chicken Mushrooms and Rice Recipe

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My favorite thing to cook lately are these EZ one pot chicken recipes. They are easy and delicious. You start by seasoning the chicken, then you brown up the chicken, use the drippings to infuse flavor to the vegetables. Add the chicken back to the pot (or pan) and finish in the oven all together this comes out FORKING SCRUMPTIOUS!…..Chicken quarters are also very cheap depending on where you shop….You should never pay more than .99cents a pound for chicken quarters. But I really like this way of cooking because the chicken always comes out moist and flavorful and delicious. With these dishes we don’t have to mess with sides of vegetables or other sides because everything is in the pot (or pan). The only bad issue is that the skin will never come out crisp enough to eat. The other thing that I should note is that oven timing will differ…….You will have to check the dish with a thermometer. You must get the rice cooked and the chicken must get to at least 165 degrees F. (but I prefer my dark meat chicken cooked more and I get it up to at least 180 – 200 degrees F. Unfortunately these are the most difficult dishes to photo. I waited till the dish was cold and the rice set up……really the rice comes out more soupy. This will be Forking Delicious and you and yours will love it.

Ingredients for about 6 servings

4 lbs chicken quarters (about 3 large quarters (seasoned with salt, pepper and granulated garlic)

kosher salt to taste – to season chicken on both sides

fresh ground black pepper to taste – to season on both sides

granulated garlic to taste – about twice the amount of the salt you used on both sides

1 large sweet onion chopped

2 stalks celery – chopped

2 carrots – peeled and chopped

4 oz mushrooms – sliced

1 red bell or a few red Fresnos -chopped

1 green bell or a green pepper with a little zip – chopped

13 garlic cloves – chopped well

1 Tablespoon soup base (instead of salt for less sodium and more flavor) use reduced sodium chicken or vegetable

1 teaspoon ground black pepper

1/2 oz fresh poultry herbs sage, thyme, rosemary (Smart and Final was selling them mixed together for $1.00 for 1 1/2 ounces) (leave them whole so you can pull them out when dish is ready to serve)

optional fennel fronds (I happened to have some leftover in my refrigerator so I threw them in)

2 cups water

1 cup arborio rice or regular long grain rice is fine here too!

Directions

Start by browning the seasoned chicken on both sides either in a fry pan or broil in the oven about 10 minutes on both sides. ( either way skin isn’t crisp enough and more chicken fits under broiler than in fry pan)

Next use the drippings for the sauce pot (put chicken to the side).

Set oven to 350 degrees F.

Get the sauce pot (if you have a very large oven proof pot use it here) on medium high heat and add the onion, garlic, celery, carrots, soup base, black pepper, bell peppers and mushrooms. Stir occasionally and cook till onions are soft. Then add water and bring to boil add rice mix and shut off heat.

If this is a large oven proof pot leave it…if not carefully transfer to a large pan (I used a half pan) Top with the fresh herbs. Top herbs with the browned chicken quarters and cover tightly with foil.

Leave in oven till rice is soft and chicken reaches an internal temperature of at least 165 degrees F. (I like my dark chicken more done and I leave till at least 180 – 200 F) Ovens do differ….pans make the timing differ and the size of your leg quarter will differ……….and they differ even more if you have another pan in the oven… (be careful not to get yourself burnt from steam when you check your pan). Mine took around 105 minutes today.

It came out delicious!

Forking EZ One Pot Chicken Mushrooms and Rice

This was cold when I photoed and the rice really comes out more soupy…..BUT this does come out Forking Delicious!

The Forking Truth

Cha Ca La Vong Inspired Cauliflower Recipe

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Cha Ca La Vong is the National Dish of Hanoi. It’s a popular turmeric and dill seasoned fish dish in Vietnam. Although Cha Ca La Vong is popular in Vietnam it’s hard to find and seldom offered in Metro Phoenix Vietnamese Restaurants. I didn’t think my husband would eat this dish in fish so I tried to make it in cauliflower since it’s a vegetable that transforms into anything. Ummmmm it’s very aromatic…your house will smell amazing if you make this dish. Hanoi fish is usually served with rice noodles but I think this cauliflower would also be great with any kind of plain rice. The last time I ate this dish I was taught how to eat it by the Vietnamese restaurant owner……….You use leaves and gather up the fish with rice noodles and minty herbs and dip your little bundle in fish sauce and add peanuts…..It was delicious…..and such a great dish. I know most people don’t know about it. I had this as a side dish a few nights and the rest I tossed with noodles and pulled chicken and it was also delicious that way. It came out so delicious my husband said he would eat it in a fish version.

Ingredients for around 6 servings

1 very large cauliflower or two small – break down into florets ….(if your cauliflower isn’t big enough this will turn out slightly over seasoned) (I used two very small cauliflowers a white and a green)

1/2 medium sweet onion – rough chopped

1 red bell pepper – rough chopped

2 teaspoons turmeric

3 garlic cloves – ground to paste

1 shallot – ground to paste

1 teaspoon sugar

1/4 teaspoon sea salt

1 Tablespoon fish sauce (I used Red Boat..other brands are much stronger)

2 Tablespoons grated ginger

4 Tablesppons extra virgin olive oil

1 Tablespoon lemon juice

2 Thai Chili Peppers – fine chopped (came out a bit spicy maybe you only want one?)

1/4 cup fresh dill – chopped

1/4 cup scallions – sliced thin

1/2 cup roasted peanuts

2 Tablespoons Thai Basil – torn

2 Tablespoons cilantro (leaves and tender stems ) – torn

1 radish – sliced paper thin

Directions

Set oven to 375 degrees f.

Add to a large mixing bowl the cauliflower, onions and bell pepper and set to the side.

In a small mixing bowl add the turmeric, garlic, shallot, sugar, salt, fish sauce, ginger, olive oil, lemon juice and Thai Chili. Mix well and then add to the large bowl of vegetables and mix well.

Once the vegetables are well coated pour them onto baking sheet(s) in a single layer with a little space around the vegetables. They go in the preheated 375 degree F oven until cooked and a little brown. (it took 30 minutes in my oven…but ovens do differ and my vegetables could be cut smaller or bigger than yours so it might differ)

About 5 minutes before done add the peanuts.

When done and ready to serve add the dill, scallions, Thai basil, cilantro and radish.

Suggested to serve with rice noodles or rice and grilled meat or no meat.

Cha Ca La Vong Inspired Cauliflower
Cha Ca La Vong Inspired Cauliflower

This dish is really delicious !

The Forking Truth

Bean Corn and roasted Peppers Tamale Lasagna Recipe

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This is another spin off recipe that was sort of inspired by watching multi award wining Master Chef Rick Bayless on TV. He mixed masa flour with water and rolled it out added a Santa Hoya leaf (that I can’t find) and spread the top with a layer of refried beans. He then rolled the mixture into rectangular logs and sliced them into interesting food. Today I made sort of a bean and corn and pepper tamale lasagna. I served it with chunks of avocado and a fat free cilantro/scallion sour cream. It’s delicious and I think everyone would love it! It’s easy to make if you are ok roasting and cleaning up lots of peppers.

Ingredients for around 12 servings

2 cups masa flour (no substitutions or it will not come out or taste right)

1 1/2 cups water (maybe up to one more tablespoon if dough is too tight)

2 lbs anaheim peppers – roasted, seeds and stem removed and peeled (don’t substitute or you won’t have all the flavor you should have)

4 bell peppers – preferably mixed – roasted, seeds and stem removed and peeled

1 16 oz can refried beans (might not need whole can but will use at least 3/4s of can)

1/2 cup salsa (maybe a little more)

1 cup corn kernels (not raw corn – preferably fresh cooked)

5 oz cojita cheese – crumbled

1/4 cup scallions – sliced thin

1/4 cup fresh cilantro – leaves and tender stems torn

non stick spray or a little neutral oil

Directions

Set the oven to 375 F degrees.

Spray large baking dish or 1/2 pan with non stick spray or oil it and set it to the side.

Make the tamale dough by mixing the masa with the water. Knead dough till it’s all mixed together and smooth and set to the side.

Now gather up all the roasted peppers. You need to line the pan with pepper and hang off edges of the pan like you are making a lasagna.

Then you roll out 1/2 of the masa dough. It doesn’t roll very easily. You need to pound it out with your hands, them pound it out will a rolling pin and roll it over plastic wrap so you can lift it up onto the peppers.

Lift up and place on peppers. (don’t worry if dough cracks)

Spread with beans.

On top of beans add around a quarter cup of salsa.

Lay down a second sheet of masa dough and use the remaining 1/4 cup of salsa.

Add the corn.

Add the cheese.

Add the scallions and the cilantro.

Lay the peppers over the lasagna and press gently.

Cover pan with foil and put in pre-heated 375 F degree oven for 50 minutes. Then remove pan from the oven.

Turn up oven to 425 degrees F

Remove the foil cover and place in the oven for about ten minutes to brown up some.

Chill to set up like the way you make lasagna and slice up into about 12 portions.

Bean Corn Roasted Peppers Tamale Lasagna

It’s pretty and it taste delicious! The Anaheim peppers give off a really good flavor for this dish. I served it with some avocado and a fat free sour cream sauce (one cup ff sour cream, one oz scallions, 1/2 oz cilantro, 1/2 teaspoon black pepper and a 1/4 teaspoon salt)

The Forking Truth

Fat Free Cold Fruit Salsa Soup Recipe

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This is delicious and light and easy to prepare. It’s perfect for the warmer days we have here in Phoenix. All the supermarkets have practically been giving aways watermelons so chances are this won’t cost much to make either. This cold fruit soup is made mostly from watermelon but also has an apple, an orange, spices and a few other ingredients. It’s very light and refreshing and fat free too!

Ingredients for around 6 servings

1 individual small personal sized watermelon – rind removed and cut into small cubes (like eraser sized – remove seeds if you come across any)

1 orange – peel with knife so you remove most of the segment skin – slice thin and cut into cubes – remove seeds if you see any

1 apple – cut into slices – remove core – cut into cubes

1/2 medium sweet onion – cut in small cubes

1 pickled jalapeño (preferably recipe on The Forking Truth or your purchase from a farmers market) – fine chopped

1/4 cup sugar

1/2 teaspoon sea salt

1 garlic clove – ground to paste or grated

1 lime – the fresh juice and zest

1/4 cup apple cider vinegar

1/4 teaspoon ground cumin

1/4 teaspoon mild chili powder

1/8 teaspoon ground black pepper

1/4 cup fresh cilantro – mostly just leaves a few tender stems – chopped

small pinch cinnamon (make sure you do a small pinch or it will be too much)

optional but recommended 3 chitepin peppers crushed with fingers (this pepper is hard to find and is usually expensive. You might be able to find them at a Mexican grocery store or online. But these tiny peppers will make this dish more delicious and three won’t add too much heat for most people.

Directions

All of the above ingredients go in a large bowl. Mix and I suggest to blend about 1/2 with a stick mixer lightly for a better texture. Taste and adjust seasonings if needed. Chill and serve.

Fat Free Cold Fruit Salsa

It’s delicious and not too spicy! I think most people would enjoy this!

The Forking Truth