No, the world didn't end, but I had to get that revelation and reassurance from the Mayans themselves. When asked, they just smiled. Everywhere we went while vacationing on the Riviera Maya this past week, we saw no signs of doomsday preparation. So, the only thing left to do was enjoy ourselves and that's exactly what we did.
We stayed at The Royal in Playa del Carmen, an adult all-inclusive property about 45 minutes south of Cancun. Our accommodations, room choice, beach, food and location were top notch. Most early mornings we began the day with a walk down the beach and a swim/snorkel in the turquoise waters of the Caribbean, followed by a breakfast plate brimming with fresh fruit, melons, figs, pineapple, papaya and, of course, coffee.
Most days we lounged on the beach allowing our favorite beach "butlers", Celia and Andrea, to bring us water, mojitos, margaritas....you get the picture. Mid-day we wandered over to the beach restaurants for a spectacular lunch served by the MOST gracious and happy employees in the world!
As the days crept by, (actually they flew by) we had visions of liquidating our possessions and re-locating to this land of the Mayans. Sometimes it's so very tempting! Perhaps, someday!
Here's a few pictures for this overview. More to come on food and excursions. Feliz Navidad!
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| Royal water |
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| Ahh...mojito time! |
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| Lunch appetizers |
When hubby and I travel I try to make healthy snacks to go along for the ride, especially when it involves air travel. Chances are usually 100% that you'll have a "glitch", missed connection, delays, etc, etc. For the trip down to Riviera Maya this past week, I started my Christmas baking with these chocolate ginger biscotti, knowing they wouldn't last but a few days. Yes, they were that good! My only regret was that I didn't make more...could have sold a few to the other passengers as they forked over $8.00 for a salty, tasteless airline snack pack!
More about our trip, later... Right now you should run to your kitchen and give these a try.
Chocolate Ginger Biscotti
1/2 cup chopped pecans
1 cup sugar
2 tsp baking powder
2 cups plus 2 Tbsp flour
2 large eggs, for the batter
1 egg for brushing the tops, lightly beaten
2 Tbsp vanilla
1/2 cup crystallized ginger, cut up
1/2 cup mini or regular size chocolate chips
2 Tbsp water (depending on the dough consistency)
Preheat oven to 350 degrees.
In a large mixing bowl stir the pecans, sugar, baking powder, 2 cups flour and the chocolate.
In a smaller bowl, stir the 2 eggs and vanilla until blended. Add to the flour mixture, then add the ginger and stir. Wet your hands and start to "work" with the dough. It will be very sticky. If it is too dry add some of the additional water until you can form a ball. If they are too sticky, add some additional flour. Cut in half.
On a floured surface, shape each half into a "log" shape about 12 inches long, 3 inches wide and 3/4 inch high. Place the loaves onto a parchment covered cookie sheet. Brush with the 1 beaten egg.
Bake for 40 minutes, turning the pan half way through the cooking time. They should be golden brown. Remove and cool for about 20 minutes. Lift the loaves onto a cutting board and using a serrated knife, cut into 3/4 inch slices.
Traditional biscotti get their crunch by baking twice. I don't like them hard unless they're for dunking. If you choose to bake twice, reduce the oven temperature to 200 degrees and bake for an additional 20 minutes. Cool and hide store. The chocolate and spicy ginger is a great combination. Love them!
I never used to be a soup aficionado. But, I've discovered soup is probably one of the easiest meals to prepare. If you can throw things in a pot, you can make a delicious soup.
This soup can be prepared by roasting the squash first or not. In this recipe I didn't, but opted to flavor it with a bit of chipotle, herb de Provence and nutmeg. Those ingredients don't seem to mesh, however, it turned out great! Smokey and spicy at the same time and perfect for that snowy weather evening.
Ingredients:
1 Tbsp oil
1 cup yellow onion, chopped
1 garlic clove, chopped
5 cups butternut squash, peeled and cubed
1 tsp herb de Provence
4 cups chicken broth
1 cup water
1 tsp chipotle sauce ( buy in a small can and freeze, chipping off what you need to use)
1/2 tsp freshly grated nutmeg
In a 5-6 qt soup pot add the oil and onions. Cook on medium heat until softened. Add the rest of the ingredients and bring to a boil, then reduce the heat to a simmer. Cook for approximately 30-35 minutes. Puree in batches in a blender and return to the pan. Salt and pepper, if needed and reheat to a serving temperature. Yummy! And wasn't that easy?
How does a self professed lover of all things Italian reduce the pre Holiday girth and still enjoy life? Well, after losing 5 lbs in the last month while eating a full Thanksgiving meal, sushi, Italian margherita pizza, wine, pasta, bread pudding, bagels with fruit spread and frozen yogurt, this girl has done it. Actually, I've done it before with amazing results. It's simple but not easy, but once you resign to the fact you won't be indulging for a short period of time on butter, cheese, meat, you'll do just fine.
I can live for long stretches of time without meat, however, being devoid of pasta is torture to me! I'll find a way to sneak it back in, only this time preparing it a healthier way. My creativity thrives in the kitchen on this "eating plan". Whenever I want more substance (not meat) in a meal, I gravitate to eggplant and hearty mushrooms, finding these a great substitute!
Roasted Eggplant & Whole Grain Pasta
Ingredients:
1 Tbsp oil
1/4 of a large yellow onion, roughly chopped
2 cloves garlic, chopped
1 tsp red chili flakes
1 roasted eggplant, cubed
1 can (14.5 oz) whole peeled tomatoes, chopped
1/4 cup red wine
1/2 small can tomato paste
1/4 cup water
salt and pepper
1 cup or a bit more of rotini pasta (dry)
Start by roasting a whole eggplant. In a 400 degree oven, place the eggplant on a cookie sheet and roast for about 35-40 minutes. Cool and peel and cut into cubes.
In a large skillet, cook the onions in the oil until soft on medium/low heat. Add the garlic and chili flakes while stirring. Then add the eggplant, and tomatoes (I pulsed my tomatoes in a blender first). Add the wine, tomato paste and water and bring to a boil, then reduce the heat to simmer. Add salt and pepper, if needed, and continue to simmer for about 30 minutes.
Meanwhile, cook the pasta in boiling water, and drain it reserving about 2 ladles of pasta water (just in case). Depending on the thickness of the sauce you may want to add some pasta water to "loosen" it. Add the pasta to the sauce and blend well.
The whole grain pasta added to the flavor giving it a nuttiness! This is even better cold. Serves about 4.
