Siamese Chicken In Coconut Cream

I've made this recipe from my old Thai cookbook, The Love Of Thai Cooking, many times and I haven't gotten tired of it. It is just that yummy! I purchased the hardbound cookbook in late 1988; it was originally published in 1978 and currently out of circulation.

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Taco Seasoning and Dip

I used to buy occasionally the 7 layer taco dip from the stores but the flavor of untoasted cumin seeds always made me gag so I stopped buying. After several years of not eating anything Tex Mex [except chili], I suddenly had the munchies for taco dip. First I had to make taco seasoning then cooked a small bag of beans for the refried beans layer; recipe for both are below. It's a tedious process but well worth it. The toasted cumin seeds make the difference in the flavor of any dish you use it in.

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Flourless Sugar-Free Chocolate Cupcakes

I have been using xylitol sugar substitute for DIY toothpaste and mouthwash but have never used it for cooking mainly because I don't want to ingest anything made in China and also I don't eat a lot of food with high sugar content.

I came across this sugar substitute when I test baked several years ago for Peter Reinhart's low carbs, gluten free, and sugar free book but never used it for cooking nor for my drinks.  I recently got a large bag USA-produced xylitol made from birch bark. The reviews are mixed, with a few users complaining of upset stomach. It's time to test for myself if it has an unpleasant flavor and if it will give me stomach cramps.

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Calamansi Preserve

My calamansi tree has been generous this year and to my delight yielded lots of fruits all throughout the winter season indoors. Just like any citrus fruits I use all parts of this tiny citrus fruit. I never throw out the rinds and seeds.

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