Just like fruits should realize they are so sweet and good for us… WE should also appreciate more our bodies instead of critizicing ourselves all the time.
Let’s be appreciative we have:
We all have very sweet bodies… and our bodies will greatly benefit from eating more fresh seasonal fruits everyday. They are nature’s candy and the original fast food. Learn to appreciate the good they can do for you.
Have you ever cooked with grapes?? I have never done if before seeing this recipe…
This recipe is adapted from Johanne Kileen, owner of Al Forno in Providence Rhode Island. I saw this on Ina Garten’s TV show Barefoot Contessa. I have never been to Al Forno, or to Rhode Island for that matter, but I have always been a fan of Johanne’s recipes. She’s also the inspiration for the Baked Pasta and 4 cheeses recipe here.
I had never cooked grapes before, but given my appreciation for Johanne’s cooking I was willing to try this blindly. I adapted this recipe to make it vegetarian and also to make it for just one person. But it is very easily made for 2 or more by simply multiplying the ingredients to the amount of people eating.
ROASTED VEGETARIAN SAUSAGES AND GRAPES
1 vegetarian sausage – I use Field Roast Smoked Apple Sage Vegan Sausages 1 tbs butter 2 cups of seedless grapes – I have used green and/or red grapes for this recipe 2 tbs pineapple juice 1 tbs balsamic vinegar
The original recipe calls for crusty bread too as an alternative to serve alongside this dish. I have always eaten it with mashed potatoes and it is sublime!!!
Dulce de Lechoza, Dulce de Papaya or Candied Papaya Syrup, however you prefer to call it, is a very typical Puerto Rican dessert.
When I used to belong to Mili’s cooking team at the Yoga Center, I needed to come up with different desserts for our menus all the times, because if not, Mili would resort to her trusted papaya dessert each and every time.
It got to a point that I kinda shunned dulce de papaya because I was so fed up with it… but now that Mili doesn’t make it so often, I miss it. I asked her for the recipe… because I wanted to learn how to make it.
I want to thank Jesiel, my long-time friend and author of Sweet Journey of Inspiration, for so graciously lending me the use of her photo of her dulce de papaya. Jesiel is a former advertising professional and currently is a pastry chef working as a food stylist in Paris, France. We met working together, and even though our professional paths have somewhat diverted, we always stay in touch and connected in more ways than you’ll ever think.
Jesiel’s recipe and Mili’s recipe were very similar indeed. The biggest difference is that Mili’s recipe she stopped using baking soda because we were informed it is not that good for you to cook with it. I will get more info on the WHY for you guys soon… promise.
In the meantime, enjoy the flavors of Puerto Rico…
Photo courtesy of Sweet Journey of Inspiration
CANDIED PAPAYA IN SYRUP
1 large green papaya, but that’s showing signs that it’ll start ripening soon 2 cinnamon sticks ½ tbs whole cloves 2 cups brown sugar 1 tbs vanilla powder Water
This candied papaya in syrup is best eaten cold and with a nice slice of cheddar cheese or queso del país.
KarmaFree Cooking 