Ginger Coconut Soup

4 cups water
2 Turkey thighs, bone-in
1 can coconut milk
2 medium carrots, peeled & diced
1 leek or 2 stalks celery, chopped
2 teaspoons fresh minced ginger
1 clove garlic, minced
2 or 3 green onions, sliced thin
1/2 teaspoon salt
1 hot pepper (variety to taste, I have used fresh cayanne & thai peppers in different batches)

Goat Cheese Quiche
Goat Cheese Quiche

5 eggs
2 teaspoons milk
1 oz. sun-dried tomato & basil goat cheese
1 standard pie crust (not deep dish)
1 handfull fresh baby spinach
2 tablespoons slivered sun-dried tomatoes
5-6 baby portabellas
1/4 teaspoon salt

Thoroughly fork prick and blind bake pie crust for 10 min. @ 400 deg..
Place a layer of washed, dried, & de-stemmed fresh baby spinach leaves on bottom of pie crust, reserve a few to top dress quiche. 
Fork beat eggs, milk, & salt. Slowly pour egg mixture over spinach leaves.
Slice baby portabellas and break cheese into pea size lumps, sprinkle both over quiche. Add sun-dried tomato slivers. With clean hands, press down gently on floating ingredients to coat with egg mixture. Lay reserved spinach on top of egg mixture for desired pattern.
Bake quiche at 350-400 deg. until toothpick inserted into the center comes out clean and dry, approx. 30 min..

Spiced Tea

Spiced Tea
This is my G'ma's recipe:
1 ½ Cups Sugar 
2 Cups water
20 Whole Cloves                                                                       
2 Stick Cinnamon

Steep for 20 min. and add:                                     
2 Tablespoons Instant Tea

Combine with     
2 Cans (6oz.) Frozen Pineapple-Orange Juice 
2 Cans (6oz.) Frozen Lemonade  

Add enough water to make 1 gallon 
Serve very hot.                        

Enchilada Sauce

Enchilada Sauce

4 cups Tomato or Vegetable Juice
2 teaspoons Valentina Extra Hot Sauce
2 teaspoons chopped garlic
1/4 teaspoon cumin
1 teaspoon cocoa powder
1 pinch red pepper flakes

Thoroughly blend and reduce ingredients slowly on stove top until desired consistency.