A Touch of Salsa in Little Italy

When you live in San Francisco where almost every other building is a restaurant you never want to eat at the same place; there is so much to explore and too many different food styles to try. So when my sister and I went to a restaurant both Friday and Saturday night you know there is something special. Amidst the pasta and pizza of North Beach, tucked away is an amazing Mexican restaurant.  Don Pistos serves Mexican street food that tastes authentic and delicious without the expensive price tag. The ambiance is cozy (nice for a date night) and the service is just as great as the food. Check out my favorite, the tostadas, it’s like a taste of heaven with a kick to it, and don’t forget the pitcher of Sangria. Not only is it great for dinner but they also have Sunday Brunch, which sounds amazing. Not too many restaurants can claim diners coming in back to back evenings, but Don Pistos is definitely one to take on this title. So check it out and you will be happy you did!!

http://www.donpistos.com/


Erin reporting from 18 Rabbits.

Easy Eco Oatmeal

Pour all into a pan

Bring to a boil then simmer for 3-5 minutes

Stir until desired consistency

Serve in a bowl with fresh berries or dried fruit

Alison (the founder) reporting from 18 Rabbits

Cranberry Stuffed Turkey Breasts

We just found this recipe and think it is a good one to share for thanksgiving!

Ingredients

• 1 (12 ounce) package herb-seasoned bread stuffing mix
• 2 skinless boneless turkey breasts
• 1 cup chopped pecans
• 2 (8 ounce) packages dried, sweetened cranberries
• 2 tablespoons olive oil
• 6 lettuce leaves
• 1/2 cup pecan halves

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
2. With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
3. Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
4. Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
5. Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

www.allrecipes.com

Blackjack’s Bar recipe... a good starter for Thanksgiving!

3 1/2 cups 18 Rabbits Veritas Granola
4 T unsalted butter, melted
8 oz. Scharffen Berger Bittersweet Chocolate
1 cup coconut, medium shredded unsweetened
1/2 cup roasted hazelnuts or walnuts, roughly chopped
1 T cacao nibs (optional)
10 oz. sweetened condensed milk
Add granola to a food processor and blend to a coarse meal. Put in bowl with melted butter and clump together with hands. Turn out into 9X9 pan and press down. Chop chocolate with serrated knife and distribute evenly over crust. Sprinkle nuts and then coconut. Pour sweetened condensed milk on the top.

Bake 325°F for 12-15 minutes until coconut is toasted and golden. Remove to wire rack to cool. Cut into squares.

Makes 25 wheat free bars