Culinary Adventures with Camilla

Today the Sunday Funday group is writing about and sharing Día de los Muertos recipes. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group.   This week, I am hosting and asked the bloggers to share Día de los Muertos recipes. Here's the #SundayFunday recipes line-up... Atola- East Indian by Sneha's Recipe Caldo Tlalpeño by Food Lust People Love Dia de Los Muertos Sugar Skull Cake by Amy’s Cooking Adventures Enfrijoladas de Pollo by A Day in the Life on the Farm Fiambre Rojo for Día de los Muertos by Culinary Adventures with Camilla Pan de Muerto (Mexican Day of the Dead Bread) by Karen's Kitchen Stories Pan Seared Tilapia with Shrimp by Palatable Pastime Taco Casserole by Making Miracles Vegetarian Tortilla Soup by Mayuri's Jikoni Día de los Muertos . Day of the dead. But, no, this is not a m...

This year I'm participating in a Christmas cookies event and a most of the event sponsors sent out product to try. Two of the sponsors were completely new to me and I loved what I received...so much so that I've already ordered three times on my own from one of them, Sprinkle Pop .  When I saw their  Día de los Muertos sprinkle mix , I couldn't resist. I ordered that and some sugar skulls for a batch of Halloween cookies. Last night I baked cookies late into the evening and wrapped them up for the robotics team, Jake's office, and a few lucky friends.  And a quick note about the frosting: I know they look colorfully toxic, but these were made with vegetable and fruit-based food dyes. I'll write more about them later as they, too, are a #ChristmasCookies sponsor. But I will share that I love that the colors are made from fruits, vegetables, and spices. No Red No. 40 here!   Ingredients  makes approximately 60 cookies Almond Cook...

It just so happens that two of our friends both hosted taco parties for Halloween. So, I signed up to bring the same thing to both parties: homemade salsas. Inspired by some Peruvian pastes I had found*, I whipped up the following as my offering at both potlucks. While I read variations of these recipes as I researched, the final salsas are my own creation (read "not totally traditional"). I am sharing these in order of spiciness, least to most. These are all best made the day before you plan to serve them as the flavor has time to develop. Salsa Criolla  makes 1 to 2 pints Ingredients 4 organic red onions 2 red jalapeno peppers 1 C fresh mint leaves 1/2 C freshly squeezed lime juice, from 3 to 4 limes 1 C apple cider vinegar 2 t freshly ground sea salt 2 t organic granulated sugar 1/2 t freshly ground pepper Procedure Peel onions and slice the onions as thinly as you can. I used a mandolin slicer, but with some well-honed knife s...

Día de los Muertos . Day of the dead. But, no, this is not a morbid holiday where zombies rule. This is about remembering. I am grateful that my boys were able to know three of their great-grandparents...and still have Jake's grandmother. But Zanne, Curt, and Matt, you are gone too soon, my friends! So, this weekend we made Calavera de Azúcar as a way to remember those we have lost. I picked up a simple skull mold earlier this week. Easy! Ingredients  Makes 1-2 sugar skulls, depending on your mold size. You can easily double or triple this, as needed 1 C organic granulated sugar 2 t meringue powder 1-1/2 t water Procedure  In a large mixing bowl, mix the sugar, meringue powder and water together until it all resembles wet sand. Pick up a handful of the mixture and squeeze it together. If it holds its shape, it's ready. If it falls apart, add a little bit more water. Fill your skull mold with the wet sugar, pressing down firmly to compact it. S...