Canje Recipe Reboots

Our "Eat In" version of Canje's Ceviche (for 4). This was just as good and produced a LOT more of it.

INGREDIENTS

• H‑E‑B Fish Market Shrimp Ceviche, 1
• H‑E‑B Dry Roasted & Salted Peanuts, 1/8-1/4 cup
• Fresh Extra Large Navel Orange, 1
• Fresh Orange Bell Peppers, 1
• Fresh Yellow Bell Peppers, 1 
• Fresh Lime, 1
• Salt to taste 

INSTRUCTIONS

1. Transfer H-E-B Ceviche to a mixing bowl. 
2. Add juice from 1/2 large orange and 1 whole lime (filter out seeds.)
3. Cut 1/4 orange pepper & 1/4 yellow pepper into thin strips & add to bowl along with 1/8 cup of peanuts.
4. Toss, transfer to serving bowl, and scatter with more peanuts as desired. Serve with Taro Chips, if you can find them. We could not so used Milton's Multi-Grain Crackers & Sweet Potato Chips.

Our "Eat In" version of Canje's Pink Pineapple (for 2). Good (and pretty) but not as good.

INGREDIENTS

• Pineapple & Strawberries, 1 ½ c-HEB 
• Aji Amarillo Sauce, 2 TBS-HEB
• Half & Half, 1/3 c-HEB
• Balsamic Vinegar, to taste
• Fresh Basil, 10-12 small leaves

INSTRUCTIONS

1. Wash and cut fruit to desired sizes.
2. Mix 1/3 c Half & Half w/ 2 TBS Aji Amarillo sauce, taste, and adjust by adding more half & half OR Aji Amarillo sauce depending on desired spice level.
3. Pour sauce in bowl, arrange fruit on the side, and scatter with basil leaves.

Our "Eat In" version of Canje's Sweet Potato. We all thought this was "just as good." Makes 2 servings so adjust accordingly.

INGREDIENTS

• H‑E‑B Fresh Sweet Potatoes, 3
• H‑E‑B Organics Unsweetened Coconut Flakes, 1/4 pkg
• Fresh Garlic, 2 cloves 
• Fresh Habanero Pepper, 1
• H‑E‑B Texas Roots Fresh Yellow Onion, small, ½
• Fresh Pomegranate, 1 
• Green Valley Organics Black Beans, 1
• H‑E‑B Select Ingredients Regular Sour Cream, 2oz
• H-E-B Select Ingredients Regular Cream Cheese, softened, 2oz
• Fresh Basil or Fresh Parsley leaves to garnish

INSTRUCTIONS

1. Spread coconut flakes evenly across toaster-safe pan & toast at 350 approx. 2 m until light brown. Be careful, it's easy to let these burn.
2. Reserve 1 TBS black bean liquid & then rinse & drain black beans.
3. Mix sour cream & cream cheese.
4. Mince garlic, habanero pepper, & onion.
5. Combine: toasted coconut, black bean liquid, sour cream mixture, & minced veggies.
6. Cook sweet potatoes according to pkg instructions (they come in packs of 6, so just keep the other 3 for later.)
7. While sweet potatoes cook, halve pomegranate & remove the seeds from 1 side.
8. Halve cooked sweet potatoes & place 3 halves on each of 2 plates in a kidney shape as pictured. Heat an additional 30 seconds in microwave if desired.
9. Spread coconut mixture across the potato flesh, sprinkle with black beans & pomegranate seeds, & garnish with parsley or basil as desired. Serve!

Our "Eat In" version of Canje's Tilefish. I thought it was "as good" and my husband thought just as good.

INGREDIENTS

• Frozen Snapper Portions, Wild Caught, 12oz = $10.40 (use both)
• Central Market Organic Dried Parsley, 0.53oz ($3.72) = $0.50 (just a wild guess)
• Adams Jamaican Jerk, 5.26oz ($3.41) = $0.50 (another guess)
• Humble House Ancho & Morita Smokey Tamarind Sauce, 9.5oz (($5.18/9.5) * 1) = $0.55
• Falfurrias Sweet Cream Salted Butter, 16oz (($5.16/16) * 2) = $0.65 (and made in Texas!)
• Three Finger Jack Rum Barrel Aged Red Blend, 750ml (($15.59/750) * 30) = $0.62
• Fresh Extra Large Navel Orange, 1 count = $0.95
• Fresh Extra Large Lemon, 1 count = $0.62
• Fresh Ataulfo Mango - Large, 1 count = $1.56
• Fresh Aqua-dome Basil ($2.79/4) = $0.70

INSTRUCTIONS

Coming soon :-)