Discovering Hidden Inspiration

We're quickly approaching the new year which is a great time for reflecting on the past year and looking forward to the next one. For me, this has become a time for getting organized in the kitchen and redefining kitchen/cooking goals based on how I eat, cook, and live.

My first goal is to reduce the amount of waste coming out of my kitchen. No one likes to admit they let things go bad or throw food out, but we all do it. I have a tendency to hold onto things even when they're not fresh anymore because I don't want to admit my failure. It's like eating the terribly rubber chicken you overcooked for dinner, or recipe you completely messed up, telling yourself it isn't that bad; we do it not only to not waste food (an admirable standard), but so we don't have to admit defeat and come up with a new plan. Figure out when to cut your loses and move on. I was holding onto old yogurt, juice, etc. because I wanted to maintain the illusion that I would still be able to use it. Toss and move on.

Related to the first, my second goal is to become better at menu planning with multiple meals using similar ingredients, buying no more than what I need, and knowing what else I can make with an ingredient when I end up with extras. For example, use vegetables in stir-fries, fried rice, steamed for salad, roasted, or freeze as a last resort.

My last goal is to stop being so lazy! That means taking time to prep vegetables for the week, taking time to find new and interesting recipes, and taking the time to have fun and experiment in the kitchen.

As with any new venture, the first few days of inspiration likely will not be enough to carry you through each passing week, month, or year. It's about the choices we'll make each day that will dictate success. For me, it started admitting failure and cleaning out the fridge of all the old stuff I was holding onto, next will be inventorying the pantry so I can use up old things and rediscover hidden inspiration.

Pin It

Homemade Jam Cocktail!

If you're like me, you probably have at least one jar of jam received as a gift, or perhaps from this summer's canning adventures. I don't go through jam nearly as much as I expect to each summer, so I'm always excited to find new ways to use up jam.

I don't drink cocktails often, but I spotted this jam cocktail in my reader and couldn't resist sharing! One teaspoon jam per 4 ounces of sparkling wine sound so simple but good. Make it non-alcoholic by using soda water and adding extra sweetener as needed.

Happy jam cocktail-ing!

Pin It

Pumpkin Pie Custard

I've been slacking and not keeping up with this blog. Pure laziness on my part, especially since I've got a small backlog of recipes to get up.

I made pumpkin custards for Thanksgiving dessert; basically crustless pumpkin pie. The filling is, after all, the part that we all scrape out from the crust. So not only is this an easier way to get more of the good stuff we all love, it's a lot easier to whip up not having to worry about a crust. These specifically were a bit hit, not only due to the lack of crust, but the allspice adds an unique flavor to the mix. I'll probably make this again in years to come!

It is crucial you bake these in a water bath in order for them to look nice! I baked one separately as a test; the custard will crack and pull apart from the sides without the water. Tastes just as great, but is definitely not as nice a presentation for your friends and family.

Pumpkin Pie Custard

Ingredients

• 2 eggs
• 3/4 C heavy cream
• 3/4 C milk
• 1/2 C sugar
• 1/3 C brown sugar, packed
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp allspice
• 1/2 tsp salt

Method

1. Preheat oven to 375 degrees. Spray 6-8 ramekins with oil. Place ramekins in a large oven safe roasting pan with deep sides; this is for a water bath.
2. In a large bowl, whisk the eggs until foamy. Add in remaining ingredients and blend until smooth.
3. Fill each ramekin about 3/4 to the top. Fill the pan with hot water, then place in the oven. Bake for 40-45 minutes, or until the custard is just set. It will jiggle slightly, but this is fine. Let cool completely before serving.

These custards are so quick to make, you might find yourself making multiple batches this season. Enjoy!

Pin It

Ruhlman's Twenty Chapter 9: Batter (Flour, Part Two)

Who doesn't love batter? Seriously...cookies, cakes, waffles? Yeah...I make these types of things a lot and I'm sure you do too.

Ruhlman describes a batter as pourable dough; think cakes, muffins, and fried fish batters. My personal favorite application is probably a brownie since I love chocolate!

Lessons Learned:

• In light cakes, such as sponge cakes, the egg is what lends the airy texture. The eggs are beaten and trap air bubbles which will then leaven the cake as it bakes.
• Sugar obviously adds sweetness to the batter, but also some structure to the final product as well.
• Butter adds flavor and also prevents gluten formation as we learned previously.

Related Recipes:

• Sourdough Muffins
• Kabocha Squash Muffins
• Pumpkin Yogurt Corn Muffins
• Blueberry Multigrain Muffins
• Banana Cake
• Chocolate, Coconut, and Rum Cupcakes
• Fifteen Chocolate Brownies

Pin It

Ruhlman's Twenty Chapter 8: Dough (Flour, Part One)

This lesson covers cookie dough, bread dough, and pastry dough which, when stripped down to basics, are all pretty similar, containing flour, water, and salt at the core.

Lessons Learned:

• A measured cup of flour can differ in weight by up to 50%! This makes it extra important to weigh each cup of flour with a kitchen scale.
• Working with dough encourages the strands of gluten (protein) to connect and elongate, creating a smooth dough and chewy product. Fat (such as butter) keeps these proteins separate, resulting in a crumbly, tender product.
• Ruhlman's basic proportions for a simple bread dough is 5 parts flour to 3 parts water, plus 0.5% weight of flour in yeast and 2% weight of flour in salt. Bread should be kneaded until smooth, elastic, and can be stretched until translucent in color. Be very careful not to over rise the dough which will result in poor texture.
• For pie dough, keep the fat as cold as possible when cutting it into the flour; these pockets of fat create flakiness within the dough. Use only enough water to bring the dough together and do not overwork the dough.

Related Recipes:

• Monster Cookies
• Semolina Citrus Turbinados
• Bacon Cookies
• Chapati Bread
• Whole Wheat Pita Bread
• Stollen
• Bagels

Pin It

Ruhlman's Twenty Chapter 7: Butter

Butter! Who doesn't love it. Butter has so many different applications: in doughs, batters, sauces, or just as a condiment or topping for other items.

Lessons Learned:

• Butter is about 80% milk fat; the rest is water which is what makes it spreadable at room temperature.
• Using butter in cooking to baste foods both flavors the food and cooks the food from the top down (in contrast to the pan which cooks from the bottom up).
• Compound butter is a great way to use butter as a garnish for your food, especially for meat and fish. Soften butter, then mix in aromatics such as shallot or fresh herbs, then roll in waxed or parchment paper or put into a container, then and refrigerate to re-solidify.

Pin It

Ruhlman's Twenty Chapter 6: Egg

In this chapter, Ruhlman discusses what I have considered to be a very simple ingredient, the egg, at length. This chapter was quite eye opening for me, not only in the lessons (how best to cook an egg), but in advanced application (custard).

I'm quite surprised that he didn't discuss the quality of eggs. I've noticed a significant difference in yolk color and flavor between inexpensive eggs and organic and/or local eggs. Using higher quality eggs will certainly make a difference in your cooking.

Lessons Learned:

• Eggs are best cooked with gentle heat and gradual temperature changes. Eggs cooked at high temperatures and quickly will be tough. Keep this in mind when scrambling eggs--try cooking them over a double boiler for creamy, silky eggs.
• Basic vanilla custard proportions: 4 large eggs, 2 cups milk and/or cream, sugar, and vanilla to taste.
• Pourable custards begin with egg yolks cooked over heat (direct or double boiler) until thickened to desired consistency.

Pin It

Food Science - Green Carrots in Carrot Cake!

It's a little concerning, to say the least, to discover green bits in carrot cake you made just the day before. I was afraid my carrot cake cupcakes from yesterday somehow went bad in 36 hours; Google to the rescue!

According to this article, carrots are sensitive to pH and change color after coming in contact with baking soda. You can prevent it from happening by mixing in your soda thoroughly, or cutting back the amount.

Pin It

Thanksgiving Snacks and Desserts!

Happy Thanksgiving! I love this time of year because it gives me a chance to try new dessert recipes. Today is no exception.

I wanted to quickly share the desserts and snacks I made this year, most of which made an appearance at my family get together. Some recipes are my own (some yet to appear on this blog), some are adapted, and some are taken straight from other people. All, except the cinnamon cream cheese frosting, are gluten-free!

I have arranged these from most savory to sweetest.

Cranberry Apple Chutney

Vanilla Roasted Walnuts Roasted with Bacon Fat

Sparkling Cranberries

Seckel Pear Jam with Brown Sugar and Cardamom

Sweet Potato Blondies

Pumpkin Pie Custard

Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting

Dark Chocolate Fudge with Toasted Coconut, Dried Cranberries, and Cacao Nibs

Recipes for the Sweet Potato Blondies, Cinnamon Cream Cheese Frosting, and Dark Chocolate Fudge coming soon!

Pin It

Cranberry Apple Chutney

Thanksgiving is upon us already this year. I'm pretty sure we all just woke up one day and poof! Here we are.

I've had this recipe tucked away in my binder for at least a year and stumbled upon it when I was clearing out. Just in time for cranberries to hit the stores! I'm actively making an effort to try new recipes, especially ones I've bookmarked or otherwise tucked away. I'm excited to try this on sandwiches and wraps throughout the season.

This chutney doesn't scream fall or Thanksgiving. It's a mix of sweet, tangy, sour, and spicy all in one small package. It will be great to have small jars of this tucked away in the freezer to smear on sandwiches, wraps, or serve alongside Indian dishes over the next few months. The recipe yields about 2 quarts, which means it's great to bring along to give out at your Thanksgiving feast!

Cranberry Apple Chutney

Adapted from Grand Central Bakery's Cranberry Apple Chutney, via Oregon Live

Ingredients

• 2 tsp olive oil
• 1 large red onion, diced
• 2 tsp garlic, minced
• 1 tsp fresh grated ginger
• 2 C fresh cranberries
• 5 C diced, peeled, and cored apples
• 1 1/2 C packed brown sugar
• 1 1/3 C apple cider vinegar
• 2 tsp mustard seeds
• 1 1/2 tsp ground allspice
• 1/2 tsp cayenne
• 1/4 tsp salt
• 1/2 C golden raisins
• 1/2 C dried currants

Method

1. In a large saucepan, warm the olive oil over medium heat. Add the red onion and saute until softened. Add the garlic and ginger, and continue to cook for a few minutes.
2. Add the remaining ingredients, then increase heat to medium-high to boil. Reduce the heat to low to simmer, stirring occasionally, until the cranberries and apples have cooked down, about 40 minutes.
3. Taste and adjust seasonings as needed. Ladle the chutney into container(s) to store. Allow to let cool completely to room temperature before refrigerating or freezing.

Pin It

The Perfect Fall Salad - For Breakfast!

I briefly mentioned my vision of a breakfast salad last week, chock full of various flavors and textures, including bacon fat roasted walnuts and a fresh pear dressing. Little did I know when I was dreaming this up that it would quickly become a favorite for breakfast! I served this up for brunch one weekend morning and even got the man stamp of approval! It not only has a nice variety of colors in the fruits and vegetables, but the mix of soft, juicy, crunchy, and meaty textures keep you coming back for more.

The ingredients in this salad are very versatile and are easily mixed and matched for other salad creations. Feel free to sub in whatever's fresh, in season, and/or on sale that week to suit your preferences. The salad is just as lovely without the bacon as well for those who are vegetarian or vegan. My favorite part? The ingredients are simple to prep and prepare ahead of time which means I can throw this together in a minute.

Fall Breakfast Salad

Ingredients

• 2 C salad greens of choice
• 2 strips crispy bacon, chopped
• 1/4 C pomegranate seeds
• 1/4 Hachiya persimmon, diced
• 2 tbsp Bacon Fat Roasted Vanilla Cinnamon Walnuts
• 1 tbspPear Vanilla Salad Dressing, or to taste

Method

1. Layer salad greens with bacon, pomegranate seeds, persimmon, and walnuts. Drizzle with salad dressing.

Yield: 1 serving

I've been calling this my "breakfast salad" since its inception, but the portions can easily be reduced or increased to suit any meal.

Pin It

Pear Vanilla Salad Dressing

The second foundational element of my breakfast salad is a great salad dressing. I wanted something sweet and fruity and not so savory for the breakfast table. Salad greens are already savory enough! I settled on using pears, being perfectly in season these days.

It's a simple dressing that I made in my VitaMix just to make sure the fruit was broken down completely. A food processor would work just as well. I hesitate to call this a vinaigrette because it's a rather thick and creamy dressing, yet has no creamy ingredients. Feel free to play with the liquids to pear ratio if you'd like something a bit more runny, but I quite like that this dressing sticks to the greens!

Pear Vanilla Salad Dressing

Ingredients

• 1/2 pear
• 2 tbsp lemon juice or champagne vinegar
• 1/4 C olive oil
• 1 tsp maple syrup, agave, or honey
• 1/4 tsp salt
• Seeds of 1/2 a vanilla bean, optional

Method

1. Place all ingredients in VitaMix or food processor.
2. Blend until the mixture is completely smooth.

Pin It

Diwali Sweets - Cardamom Rosewater Laddu

I had the chance to try a bunch of new Indian sweets today to celebrate Diwali. So many delicious sweets! I especially loved the cardamom in many of them.

I've had this recipe, made it several times, and really enjoy it. It's got a heavy Indian influence with flavors of cardamom, coconut, and rosewater which can be a very exciting combination if you are not accustomed to the flavors. Originally referred to as a "raw gulab jamun", this is much more like a laddu/ladoo in spices, texture, and sweetness than anything else. I recommend using a VitaMix dry blade to make the flour, otherwise you'll need to purchase the oat and coconut flour and sub in. I also really like the flavor of cardamom and don't mind larger chunks of the seed in with the balls; feel free to use ground cardamom if you want it a little more uniform.

Cardamom Rosewater Laddu

Adapted from Ani Phyo's Raw Gulab Jamun

Ingredients

• 1/2 C oat flour, from 1/2 C ground oat groats
• 3/4 C coconut flour, from 1 C ground coconut flakes
• 1/2 tsp cardamom seeds, or ground cardamom
• 1/2 C almond meal
• 1/2 C agave nectar
• 1 tbsp melted virgin coconut oil
• 1/4 tsp vanilla
• 2 tbsp rosewater

Method

1. Grind the oat and coconut flours using a VitaMix dry blade.
2. Transfer flours to a food processor, or wet blade VitaMix container. Add the remaining ingredients and slowly pulse mixture until combined. This will form a sticky dough.
3. Remove dough from food processor / blender to a bowl. With clean hands, take about 2 tbsp of dough at a time and roll into a ball. Continue until all dough is used.

Pin It

Vanilla Cinnamon Walnuts Roasted with Bacon Fat

I had a rare moment this weekend when I shot of inspiration hit me like a lightning bolt. I knew I wanted to make a breakfast salad and I knew mostly what I wanted to put on top of it. This is the first post of a few dedicated to this salad.

I took inspiration from Elena's Pantry and her Vanilla Roasted Walnuts, a recipe which I adore. But it needed something extra to set it apart, make it worthy of breakfast, you know? So the natural move is to incorporate bacon fat because bacon makes everything better. Even these nuts.

Vanilla Cinnamon Walnuts Roasted with Bacon Fat

Ingredients

• 1/2 C raw walnuts
• 1 tbsp bacon fat
• 1/4 tsp cinnamon
• Seeds of half a vanilla bean
• 1 tbsp agave nectar

Method

1. Place a cast iron skillet over medium-low heat. Add the bacon fat to the pan. When melted, add the walnuts to the pan, stirring a bit to distribute.
2. When the nuts begin to get some color, add the cinnamon and vanilla bean seeds, stirring to fully incorporate. Continue to roast, stirring occasionally, but making sure not to let the nuts burn.
3. Finally, add the agave to the pan and stir vigorously. Remove nuts from pan and allow to cool.

After the nuts cool, you can really taste the bacon fat on these! Certainly not vegan, but oh so delicious. They'd be great on their own, served with drinks, and of course, on a salad. These would make a great gift for the bacon connoisseur in your life, too. You can thank me later.

Pin It

Ruhlman's Twenty Chapter 5: Acid

I'm not typically one to reach for acids when cooking; in rare cases, I will use lemon juice or rice vinegar, though I am quite addicted to dijon mustard on sandwiches...

Given that it's one of the five taste sensations, perhaps it's time I pay more attention to this element in my cooking?

Lessons Learned:

• Acids come in the following forms: vinegar, citrus juice, pickles (fruits or vegetables), sour fruits, wine, mustard, sour vegetables, and cultured dairy products.
• Acid is used in cheese making, forming the curds from the milk.

Related Recipes:

• Fresh Tomato Soup with Vodka
• Strawberry Black Pepper Dessert Sauce

My favorite "lesson" in all this is the possibility of using vinegar in desserts--cider vinegar tart sounds intriguing and delicious!! This is definitely going on my list to make

Pin It

Vegan Cashew Sour Cream

I used to hate sour cream, but in recent years started to love it. The thing I don't love about it, though, is having to buy so much in a container! Most times I just want a small dollop to put on chili or quesadillas, you know? I will admit, cashew sour cream doesn't have quite the same flavor on its own, it does have a similar mouthfeel when accompanying other items.

I got this recipe quickly when I was in the kitchen one day from the Whole Foods app, but scaled it down for my own needs.

Vegan Cashew Sour Cream

Adapted from Whole Foods Market

Ingredients

• 1/2 C raw cashews
• Boiling water
• 1 tsp apple cider vinegar
• 1/2 tsp lemon juice
• Pinch salt

Method

1. Place the cashews into a bowl or glass measuring cup and pour enough boiling water over the top to cover by about an inch. Let sit for 10-15 minutes, then drain.
2. In a high speed blender, blend the drained cashews, vinegar, lemon juice, and salt until creamy and smooth, about 1 minute. Serve.

This recipe makes about half a cup, which was enough for several bowls of chili!

Pin It

Cinnamon Pumpkin Steamer

People seem to be going a bit crazy this fall, hitting the pumpkin pretty hard. I'm not going to lie, I love the idea of pumpkin-ified recipes this time of year too. This recipe was inspired by a recipe I've had tucked away for a couple years from The Kitchn, but I keep coming back to it not only because it makes for a delicious, hot drink for chilly mornings, but it's a great use for the leftover spoonfuls of pumpkin from the can.

I use my at home method for foamy milk for this recipe which works nicely. Alternatively, you can heat on the stovetop, which will not yield the same foam, or with a steaming wand.

Cinnamon Pumpkin Steamer

Adapted from The Kitchn

Ingredients

• 1 C milk (non-dairy for vegetarian/vegan)
• 2 tbsp pumpkin puree
• 1 tbsp sugar, or to taste
• 1 tbsp vanilla
• 1/2 tsp cinnamon

Method

1. Combine all ingredients in a blender, blending until well combined and foamy.
2. Pour into a microwave safe measuring cup and microwave for 60-90 seconds, or until desired temperature. Serve hot.

Serves 1

Pin It

Ruhlman's Twenty Chapter 4: Onion

Lessons learned:

• Onions are about 95% water!
• Once heated, onion types are indistinguishable so there's no need to buy more expensive varieties for this purpose. For eating raw, choose the onion type that appeals most to you for the context.
• The harshness from onions comes from the sulfur in the soil; more sulfur = harsher onion, less sulfur = sweeter onions.

• Sweating technique:

  Onions are cooked at a low temperature, gently, with some kind of fat. The onion releases water and becomes sweeter as it cooks.

• Caramelizing technique:

  This is the browning of the onions after the water has been cooked out. Thinly slice an onion; heat a heavy pan with butter or oil over low heat, then add onions and stir occasionally. Onions will first sweat, then the water will evaporate and the onions will brown.
• A couple tricks to speed the (slow and slightly tedious) process--cover the pot at the beginning of the cooking process to heat the onions more quickly -or- cover the onions with water and some butter, then boil, which will break down the onions more quickly.

Pin It

Make Simple Steamy Foamed Milk at Home

There's nothing quite like enjoying a fresh latte or cappuccino with its rich, foamy milk. And making it at home seems almost impossible; gadgets like the frothing wands are great, but yet another single function thing you may not want cluttering your kitchen.

I inadvertently stumbled upon a new method for getting frothy, steamy milk at home while making myself a warm fall drink. Try it for yourself, all you need is a blender and a microwave (the stove would probably work just as well).

Steamy Foamed Milk

Ingredients

• Milk
• Sweetener or flavorings, optional

Method

1. Add milk and sweetener/flavoring, if using, in a blender and blend at high speed for 15-30 seconds.
2. Pour mixture into a large microwave safe measuring cup or bowl. Milk will foam and build 3-4 plus times in volume, so choose a large enough vessel.
3. Heat milk to desired temperature, about 1-2 minutes.
4. Alternatively, heat the milk in a large saucepan over medium to medium high heat until desired temperature is reached.
5. Serve immediately as is or with coffee/espresso.

Pin It

Basil Blondies

I have a coworker who lives on a farm and brings a mini farmer's market to the office every couple weeks. It's a great way to get some produce and try new things! A while back, she brought in several varieties of basil, lemon and cinnamon being some of them. Instantly my mind started spinning with ideas of how to incorporate these unique flavors into sweet treats. This is how the basil blondie came to life.

I used lemon basil which, if you've never encountered it, has a very strong lemon perfume especially after rubbing the leaves together. The flavor though is distinctly basil, however. Interestingly enough, these blondies taste like lemon and basil which is unique yet irresistible, however, I leave the recipe open ended for you to use whatever basil you have on hand and/or add lemon zest to get the lemon flavor. I also added optional white chocolate chips to this recipe, as I think it would be a great addition for some extra texture.

Basil Blondies

Adapted from Smitten Kitchen

Ingredients

• 1 stick butter, melted
• 1 C sugar
• 1 egg
• 1 1/2 tsp vanilla
• 1/2 tsp salt
• 1 C AP flour
• 1/4 C basil, finely chopped
• 1 tsp lemon zest, optional
• 1/2 C white chocolate chips, optional

Method

1. Preheat the oven to 350 degrees. Meanwhile, spray a 9"x9" glass pan with oil.
2. In a large bowl, mix the melted butter and sugar. Add in the egg, vanilla, and salt, stirring until combined.
3. Add the flour, then fold in the basil and white chocolate, if using.
4. Pour the batter into the pan, then bake for 20-25 minutes, until the edges are lightly browned and the center is set.
5. Cool on a wire rack and cut when cool.

Pin It

Cinnamon Roasted Fruit

I wanted something special to put on my oatmeal this morning and remembered a post I saw the other day for roasted apples. So when I remembered I had some nectarines and plums in the fridge, I knew just what I'd make.

This would obviously be lovely with apples or pears as well now as we get into fall. Feel free to try new spices to suit your taste, I think cardamom would be great too.

Cinnamon Roasted Stone Fruit

Ingredients

• 2 medium sized fruits (stone fruits, apples, pears, etc.)
• 1 tbsp coconut oil, melted
• Palm sugar, or other granulated sweetener, to taste
• 1 tsp. cinnamon, or to taste

Method

1. Preheat the oven to 425 degrees. Meanwhile, slice your fruit in relatively thin slices. Combine in a bowl with melted coconut oil, sugar, and cinnamon, to taste depending on the sweetness of the fruit.
2. Pour onto a rimmed baking sheet and bake for about 15-20 minutes, turning and/or stirring as needed. The fruit should begin to soften and brown a bit.

This would be great on oatmeal, ice cream, or even on a nut butter sandwich!

Pin It

Chicken Entree Salad with Potatoes and Lemon Vinaigrette

I've been enjoying dinner salads a lot these past few weeks. I love how simple they are to put together and how flavorful they can be with the right ingredients. This salad came together by chance: I was curious to have potatoes on salad after trying them at work (and reading about them here) so in they went, then I had extra tomatoes, leftover salad dressing from earlier in the week, and cheese in the fridge! Subsequently, I ate this for at least one more dinner...don't tell anyone my secret.
The juicy chicken paired well with the slight tartness from the vinaigrette and meatiness from the potatoes, keeping me coming back bite after bite. I think this salad would be lovely with green beans or chopped asparagus when tomatoes aren't in season.

Chicken Entree Salad with Potatoes and Lemon Vinaigrette

Ingredients

• 2 C salad greens
• 2 chicken thighs or 1 chicken breast, cooked and sliced
• 3-4 baby yukon potatoes, cooked whole and quartered
• 1 tomato, diced
• 1-2 tbsp lemon vinaigrette, or to taste
• Grated Parmesan or Romano cheese, optional

Method

1. Plate your salad greens with baby yukons and cut tomatoes, then layer the sliced chicken on top.
2. Drizzle the vinaigrette over the salad, then grate cheese over, if desired.

The beauty of this recipe is ingredients for this salad can be made ahead of time and refrigerated, or made fresh right beforehand. As such, this salad is just as good served with warm chicken and potatoes as it is cold.

Pin It

Perfectly Baked Chicken

I'm a big fan of baked chicken, cooking it at least twice a week it seems. I like chicken breasts and thighs and find these to be quite versatile, serving it plain, on a salad, or on top of rice in a rice bowl style meal. Cooking it at such frequency means I know exactly how long to cook it for to get perfect results.

My local grocery store offers free dry rubs for any meat you purchase, so I like to get various seasonings applied in store; the added benefit of this is if the rub is salted, the chicken will remain extra moist. When I get plain chicken breasts, sometimes I like to pre-season with salt and pepper and other times I wait until right before cooking, it just depends on how organized I am the night before.

Baked chicken on it's own is not very pretty to look at in, so no photo this time.

Perfectly Baked Chicken

Ingredients

• Chicken breast(s) or thigh(s)
• Salt and pepper
• Dry seasonings, optional

Method

1. Preheat the oven to 350 degrees. Meanwhile, place the chicken in a glass baking dish, making sure not to overcrowd the pan.
2. Generously season the chicken to your liking, optionally adding dry seasonings as you like (curry powder, dried herbs, etc).
3. For chicken breasts: bake chicken for 30-35 minutes, checking at the 30 minute mark. The chicken should be moderately firm to the touch and cooked through on the inside with clear juices when cut.
4. For chicken thighs: bake chicken for 45-50 minutes. The chicken will be slightly firm to the touch and cooked through with clear juices when cut.

Play around with the cooking times if you're not getting the exact results you desire. Once you find the sweet spot for cooking times, I think you'll find this method easy enough for no fuss weeknight dinner!

Pin It

Ruhlman's Twenty Chapter 3: Water

This chapter covers a basic, fundamental ingredient in our kitchens: water. I know I use water without even thinking twice about it! Boiling, steaming, DRINKING...

Lessons Learned:

Ruhlman covers water as a tool is used in the following ways:

1. Direct Cooking (boiling, steaming, poaching)

• Food should be boiled in plenty of water. More water means more energy, resulting in faster cooking and better food. If the water stops boiling when food is added, put the lid on the pot until it returns to a boil once again.
• Boiling is good for green vegetables and pasta. Steaming is good for vegetables and some breads (think Chinese steamed buns). Poaching is good for delicate foods like fish, eggs, root veggies, beans, etc.

2. Indirect Cooking (water bath)

• Water baths allow for gentle cooking and is used in egg dishes, custards, and cheesecakes.

3. Cooling and Freezing

• Ice water baths allow for quick cooling of boiled vegetables, maintaining their bright, vivid colors. Prepare your ice bath with equal parts water and ice.

4. Brining

• Salt changes the cell structure of food and allows it to take in more water, resulting in juicier meats.

5. Extracting Flavor

• Prime examples of water's flavor extraction are stocks and soups, coffee and tea.

Related Recipes:

• Japanese Style Cheesecake [Water Bath]
• Ricotta Ice Cream [Freezing]
• Blueberry Sorbet [Freezing]
• Jeni's Vanilla Bean Ice Cream [Freezing]

Pin It

Ruhlman's Twenty Chapter 2: Salt

Ruhlman discusses the importance of proper seasonsing, specifically salting, of your food. I think salting to taste is something a lot of home cooks take for granted, I know I do at least. It's easy to fall into the trap of following recipes too closely; half a teaspoon of salt here, a quarter teaspoon there. I've known this forever it seems, learning first from various Food Network chefs, but somehow reading and thinking about it makes me see it in a new light.

Lessons learned:

1. Take the time to season as you cook, adding each step of the way as appropriate. Start of onions with salt, adding for each new addition in the pan (mushrooms, tomatoes, etc. for pasta sauce, for example) for a greater depth of flavor.
2. Try adding salt to raw fruits and veggies for snacking or appetizers. Sliced tomatoes (10 minutes prior to serving) and watermelon were two examples cited. Pineapple chunks and sliced cucumbers are some additional things I've tried.
3. Proper seasoning of pasta water requires approximately 2 tablespoons of salt per gallon of water.
4. Salt doesn't dissolve in oil or fat! Dissolve salt in a little bit of water before adding to dressings or vinagrettes for an even distribution of flavor.

Related Recipes:

• Sweet and Salty Nut Butter Toast
• Spring Veggies with Truffle Salt

Pin It

Ruhlman's Twenty Chapter 1: Thinking

I'll be the first to admit: I fail this step all the time. I start cooking a recipe, thinking I know what I'm doing and then POW! I've forgotten to add a critical ingredient or don't have all the things I need to complete the recipe.

Lessons learned:

1. Read the recipe through from start to finish and think about the motions of each step, what the dish should look like at each step (ingredient color/ visual doneness, sauce thickening and reduction, etc.)
2. Set up your mis en place before starting to cook. Cut up any ingredients, gather spices, get out your pans and cooking utensils and ensure everything is orderly and in place before beginning. Anything less will end up cluttering not only your space, but also your mind, and make you less efficient.

Pin It

Cooking School Series Intro

As an ordinary home cook, I've always been interested in learning the science and classic techniques involved in cooking but there don't seem to be a lot of resources out there where I can get distilled information. I've decided to embark on a culinary learning adventure, reading up on cooking techniques, tips, and tricks and invite you to learn alongside me. I expect most of my learning to come from cookbooks and books on the subjects of cooking and food, though cooking resources online will likely prove just as helpful at times. I do wonder how many sources there are for learning as a home cook, but I guess I'll find out!

I'm starting this series and calling it "Learning to Cook". You can find these posts under the category cooking-school or the new Learning to Cook Series page from the sidebar Navigation.

Preliminary Goals:

• Learn fundamental cooking and kitchen techniques
• Learn some of the science of baking
• Apply learned techniques in my own recipes

I'm not entirely sure where this will take me. It may be short lived and die off quickly, or it might become the only thing I blog about. I want a place to capture what I learn to serve as a helpful reference for myself to document this information. I'm hoping it will provide some inspiration for myself in the kitchen; there's always another cooking technique or flavor profile to learn, why not learn about it and apply it now?

Pin It

Sweet Basil Ice Cream

I love working in an office where people bring in fresh produce from their gardens to share, I get to try things I wouldn't normally buy! This week I got a couple varieties of basil (cinnamon, lemon) and some mint (chocolate) which I decided to incorporate into ice cream! Jeni's Splendid Ice Creams book to the rescue!

I've found Jeni's ice creams to be the best homemade recipes I've had, sweet and creamy and oh so scoopable. I've seriously stopped turning elsewhere and will instead try to adapt other recipes to her general ice cream base. I made a couple tweaks to her Sweet Basil & Honeyed Pine Nut Ice Cream from the book, even making it with chocolate mint instead of basil here. With that said, I think any variety of basil would be lovely to change up the flavor and mint would be equally fantastic.

Sweet Basil Ice Cream

Adapted from Jeni's Splendid Ice Creams

Ingredients

• 2 1/4 C milk, 2 tbsp reserved
• 3 tbsp cornstarch
• 1 1/2 oz. cream cheese, softened
• 1/4 tsp salt
• 1 C cream
• 2 tbsp light corn syrup
• 1/2 C sugar
• 1/2 C basil or mint leaves, torn

Method

1. In a small bowl, combine 2 tbsp milk with the cornstarch. In a large bowl, combine the cream cheese and salt.
2. Combine the rest of the milk, cream, corn syrup, and sugar in a large saucepan over medium-high heat. Bring to a full boil and boil for 4 minutes. Remove from heat and add the cornstarch mixture, stirring well.
3. Return to heat, resume boil, and boil for 1 minute, stirring carefully. The mixture will bubble up during this time.
4. Pour the hot mixture over the cream cheese, whisking to incorporate the cream cheese. Add the basil or mint. Pour the mixture into a zip bag and submerge in ice water until cooled completely, about 30 minutes, or cool and refrigerate overnight.
5. Strain out the basil/mint and pour into an ice cream maker, following the manufacturer's instructions.

This ice cream is light and not overly sweet. The flavor of the herb comes through subtly and goes well with the sweet cream flavor, making a great summer dessert.

Pin It

Easiest Lemon Vinaigrette

I recently found this recipe in a book I'm reading and honestly I couldn't stop thinking about it! It's really very simple to make requiring only a five ingredients which you probably have on hand already.

This was great on salad, but I know it would also be good tossed into some vegetables and pasta for a pasta salad.

Easiest Lemon Vinaigrette

Adapted from Ruhlman's Twenty

Ingredients

• 4 oz. olive oil
• 1 clove garlic
• 2 tbsp fresh lemon juice
• 1/2 tsp salt
• Fresh pepper, to taste
• Zest of 1 lemon, optional

Method

1. Combine all ingredients in a blender until smooth.
2. Serve immediately or store in a small glass jar, shaking vigorously before serving.

Makes 1/2 cup

Pin It

Failed Chard

Don't you hate it when you try a new recipe that looks and/or sounds fantastic, or you try an ingredient outside your standard box, and it ends up a disaster??

I've always had a hard time with chard. It's a gorgeous ingredient and lures me in more than I care to admit, sitting pretty at the farmer's market or produce department with its beautiful reds, oranges, yellows, and greens. I can't help but buy it! And every time I'm mystified as to how best cook it. Normally it ends up in a sauté pan with oil and basic seasonings. This time I cooked it with bell pepper which nearly ruined dinner with the bitterness.

Why do I rant? Because something so beautiful shouldn't turn out so terribly. Because I need serious recipe help when it comes to chard. Because I want to remember this the next time I walk past the chard and feel like I can't resist. Next time? Better find a real recipe.

Pin It

New Recipe Index Page!

It's been in the back of my mind for a while, but I finally compiled a Recipe Index page! This will make it much easier to find and explore recipes I've posted.

It was quite fun to go back through the older stuff--I even uncovered some forgotten recipes! It also showed me how much this blog has changed, mostly the photography but I feel my writing style has evolved a bit as well.

Enjoy!

Pin It

Baked Cilantro Chicken

I really love baking chicken breasts because it is extremely easy and yields rather consistent results. While I often get chicken breasts with a dry rub applied at the meat counter at the store, sometimes it's nice to break out and try something new!

I can't quite remember how I found this recipe originally, perhaps Pinterest, but I love the fish sauce in it! The salty flavor pairs well with the cilantro, and while it sounds weird to mix fish sauce with with chicken, I don't think you taste the fish at all. Try it out for yourself, I think you might be surprised.

Baked Cilantro Chicken

Adapted from Artsie-Foodie.com

Ingredients

• 2 chicken breasts
• 1 clove garlic
• 1/2 cup cilantro
• 2 tbsp fish sauce
• 1 tbsp cooking oil

Method

1. Preheat oven to 350 degrees.
2. Combine all ingredients in a blender or food processor until well blended.
3. Put chicken breasts into an oven safe dish, then pour the marinade over. Let marinate for 10-15 minutes.
4. Preheat oven to 350 degrees while you wait. After chicken has marinated, bake for 25-35 minutes, until chicken is just cooked through.

Pin It

Tropical Papaya Boat

I first had this at a roadside fruit stand while on vacation. I was simply going to buy some papayas when the man working the stand offered samples. By "sample", he meant half a papaya with some extra goodies! Quite the salesman because it got me to spend a couple extra dollars on more ingredients.

This is quite simple to make and I'm hoping to snag the tropical fruits at an Asian grocer. Fingers crossed!!

Tropical Papaya Boat

Ingredients

• 1 papaya, halved
• 2 passionfruits, halved
• 1/2 lemon

Method

1. Remove the seeds from each papaya half. Scoop the seeds from one whole passionfruit into each papaya cavity.
2. Squeeze a little lemon over the passionfruit seeds and stir. Make adjustments to the amount of lemon juice, to taste. You want it to be a little tart; this will complement the sweet papaya flesh.
3. Serve the papaya with a spoon, scooping a little flesh and seeds into each bite.

Pin It

Basic Fruit Crumble

I needed to quickly find a recipe to use up over-ripe peaches. Crumbles and buckles are a traditional summer fruit dessert of which are hit or miss for me. Don't get me wrong, I think they're great, it's just that I don't always want to eat sweetened fruit with an oat topping. I love the idea of this recipe because the fruit isn't overly sweetened AND I'm pretty sure it would feel at home on the table for breakfast/brunch or for dessert. It's basically just fruit and nuts so you can't go wrong!

Basic Fruit Crumble

Adapted from Paleo Peach Crumble

Ingredients

For the fruit:

• 4+ C chopped fruit and berries (enough to fill the pan)
• 1/2 tsp cinnamon
• 1/4 tsp arrowroot powder (or substitute cornstarch or tapioca starch)
• 1 tbsp agave (to taste)

For the crumble topping:

• 3 tbsp coconut oil
• 3/8 C golden raisins
• 3/8 C pecans
• 3/8 C almonds
• 1/2 - 1 tbsp agave (to taste)
• 1/2 tsp cinnamon
• 1/8 tsp salt

Method

1. Preheat oven to 350 degrees and grease a 9x9 inch glass pan.
2. Put the fruit in the pan, mixing the different types together for an even distribution, if applicable. Toss the fruit with the agave and cinnamon.
3. In a food processor, combine all the crumble ingredients and process until blended well.
4. Drop the crumble topping in small chunks over the fruit. Bake for about 30 minutes until the topping is lightly browned.

Pin It

Raw Zucchini Salad

I'm not generally a big fan of zucchini, I quickly get tired of the taste so it's relegated to baked goods (zucchini brownies, anyone??). It's still early yet this season and I was intrigued by a recipe I saw recently.

This salad is light, refreshing, and good enough that I think I'll make it at least once this summer season! I didn't have shallot on hand, nor did I use slivered almonds or fresh herbs, but it was still good none the less. I think the addition of fresh thyme would be fantastic with the lemon flavor of the salad, maybe next time?

Raw Zucchini Salad

Ingredients

• 2 zucchinis, julienned
• 1 tbsp minced shallot
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Olive oil, about 1-2 tbsp
• Fresh black pepper, to taste
• 1/4 C toasted slivered almonds, optional
• 1/4 fresh herbs (thyme would be lovely), optional

Method

1. Place zucchini in a bowl and sprinkle with 1 tsp salt. Toss an additional teaspoon of salt and let stand for about 15 minutes, or until softened and limp.
2. Meanwhile, in a small bowl, mix the shallot, garlic, and lemon juice to make a dressing.
3. Drain the zucchini, then taste for salt, rinsing if too strong. Toss the zucchini with just enough olive oil to coat, then add the dressing.
4. Season with pepper and taste for lemon juice and salt. Garnish with nuts and herbs.

This salad could easily be made ahead of time for guests or a picnic. Store the salted and rinsed zucchini in the fridge, then toss with the olive oil and dressing prior to serving.

Pin It

Low Sugar Tayberry Jam

I first discovered tayberries at the farmer's market last weekend, buying a couple cartons on a whim. How bad can summer berries be, after all? And with that one simple purchase, I have a new favorite berry!! The flavor is sweet, almost jam-like in a way, and tastes like a cross between blackberries and raspberries to me. They seem kinda rare, at some very local grocery stores and u-pick farms, and I definitely recommend grabbing a couple pints if you ever come across them.

This is the first time I've used Pomona's Universal Pectin but I must say I am quite impressed! One little box costs around $4, but allows you to make several regular sized batches of jam. The pectin also sets quickly without the need for lots of sugar, resulting in jam that more closely resembles the original fruit.

Low Sugar Tayberry Jam

Ingredients

• 3 C mashed tayberries
• 1/2 C sugar
• 1 tbsp lemon juice
• 1 tbsp calcium water (included with Pomona's)
• 1 1/2 tsp Pomona's Universal Pectin

Method

1. In a large saucepan over medium high to high heat, combine the mashed berries, sugar, lemon juice, and calcium water. Bring mixture to a boil.
2. Add the pectin and stir until dissolved, about 2 minutes. Bring to a boil again.
3. Fill sterilized canning jars with fruit mixture, leaving enough headspace for processing (about 1/4"). Seal with lids and bands; process for 10 minutes.

Makes about 4 half pints.

This jam would be fantastic with oatmeal, toast, biscuits, ice cream, or a baked tart!

Pin It

How to Pit a Cherry (Without a Fancy Tool!)

I love when I find great tips in unexpected places. I came across this one on Lifehacker to pit a cherry using a wooden chopstick and a bottle.

Basically you take a cherry, hold it upside down over the top of the bottle and then poke the cherry pit and stem out with a chopstick. The bottle catches all the pits and stems and you’re left with a whole cherry!

I had never considered getting a cherry picker until my friend Tammy showed me her really cool one that uses a canning jar; a much better tool to pit several pounds for cherry preserves than a handheld model.

I bought some cherries at the neighborhood farmer's market today and tried the technique out.

How to Pit a Cherry (Without a Fancy Tool!)

Ingredients / Tools:

• Empty, clean glass bottle
• Clean wooden chopstick--no splinters!
• Cherries, stems removed

Method:

1. Take a cherry and up it on top the bottle, stem side down.
2. Poke the cherry with the thick end of the chopstick to push the pit out.

The cherries splatter some juice making a bit of a mess, but it works! Not as efficient as a dedicated machine, but just as effective.

Pin It

Kid Friendly Special Diet Recipes

Cooking for special diets can be a challenge, but with enough resources (time, money, patience) it can be an exciting adventure! New ingredients to play around with, new recipes to hunt down and try. The internet is a great place to find resources for special diets, like vegan, gluten-free, paleo, primal, raw, etc.

I stumbled upon Elena's Pantry some time ago. All her recipes look delicious, but it wasn't until I had the opportunity to whip up some goodies with my mom for a friend did I ever get around to trying her recipes. The problem I have with a lot of gluten-free recipes is all the special flours you have to buy to replicate AP flour! Elena uses a lot of almond meal and flour which is much more accessible and even has some protein.

Here are some of the kid friendly paleo, gluten-free, and sugar-free goodies we've made!

No Potato Salad

A surprise favorite of the gluten-free/paleo adventure is this no potato salad, which replaces the potato of the summer favorite salad with cauliflower.

Vanilla Roasted Walnuts

So simple and good! The kitchen fills with the scent of sweet vanilla as they cook. I can tell you these are quite addicting! And they're vegan :)

Carrot Cake Cupcakes

The texture of almond flour cupcakes isn't completely like their traditional counterpart, but I don't mind. They might be slightly spongier, but just as good topped with cream cheese frosting!

Vegan Herb Crackers

You'd never guess these were vegan, nor will you even miss animal or gluten products. Mix things up with your own blend of dried herbs.

I'd love to experiment further with these and other paleo, gluten-free, and sugar free recipes. What should I make next?

Pin It

Summer Berry Shake

There's nothing like fresh summer berries, whether plucked from the vine by hand or purchased at a farmer's market. Raspberries have always been one of my favorite berries and I can never get enough of them. I picked some up at the farmer's market over the weekend and man are they good!

This recipe is based on one I discovered a couple years ago, the origins of which I cannot remember. I always used frozen strawberries to make it, but adapted it to use fresh (non-frozen) fruit and of course, raspberries. Feel free to use whatever berries you like and/or have on hand. If using frozen, replace the ice with an equal part of water. It makes an excellent light snack or dessert.

Summer Berry Shake

Ingredients

• 1/2 lb berries (strawberries, blackberries, raspberries, etc)
• 3-4 pitted dates
• Pinch salt
• 1 C water
• 1 C ice
• 1/4 vanilla bean or 1/4 tsp vanilla, optional

Method

1. Combine all ingredients in a blender. Blend at highest speed until smooth.
2. Taste and adjust for sweetness (dates) and consistency (water/ice).

Makes 2 servings.

Pin It

Sweet and Salty Nut Butter Toast

I was in the mood for something sweet and salty for a pre-workout snack. Peanut butter toast is always hard to resist, but I think I've come up with something a little better: sweet and salty toast with nut butter and honey with a touch of coarse salt!

This isn't so much a recipe, but more a general idea/tip if you're ever in the mood to try something new. The salt adds a little flair to what would be a rather ordinary snack.

Sweet and Salty Nut Butter Toast

Ingredients

• Sliced whole grain bread
• Nut butter (peanut, almond, sun, etc.)
• Honey, jam, or other sweet spread
• Coarse salt

Method

1. Toast the bread to desired doneness.
2. Spread the nut butter over the toast, then add the honey/jam.
3. Sprinkle a generous pinch of coarse sea salt evenly over the toast.

I see endless possibilities here with different nut butters, jams, jellies, marmalades, and different varieties of salt!

Pin It

Spring Veggies with Truffle Salt

I love all the great produce that comes out this time of year. It's a breath of fresh air after cooking through the winter months.

It's a little late in the season for it, but I got some pencil thin asparagus over the weekend and was eager to put them to good use. I threw together a simple chicken and veggie bowl served over rice, keeping the seasonings light and simple to let the ingredients really shine. Lightly browned sweet onion and mushrooms compliment the asparagus not only in color, but also in flavor. I finished with a generous sprinkling of truffle salt to add a little something extra.

I've noticed some non-specialty stores are starting to carry "exotic" salts these days, and while the price tag may seem steep per pound, don't be afraid to try out a new salt or two! I bought a very small container of truffle salt earlier in the year for less than $3 and it's still going strong. If you haven't tried it, it adds a very rich depth of flavor and a little goes a long way, which makes it a great value.

Spring Veggies with Truffle Salt

Ingredients

• 1/4 sweet onion, thinly sliced
• 6 brown mushrooms, sliced
• 1/2 lb asparagus, woody stems trimmed, and cut into 3" lengths
• Oil for sautéing
• Truffle salt

Method

1. Heat the oil in large saute pan over medium.
2. Add the onions and cook, stirring occasionally, until lightly browned, then add the onions and continue cooking until browned.
3. Finish with the asparagus, removing the pan from the heat as soon as the asparagus turns a bright green color.
4. To serve, generously sprinkle the veggies with the truffle salt.

These veggies would be great served alongside pork, chicken, or salmon with brown or multigrain rice. Be sure to keep any additional seasonings or flavors light to accentuate the veggies and truffle salt!

Pin It

Strawberry Black Pepper Dessert Sauce

I saw mention of a strawberry black pepper jam in ice cream last week which lead me to make it into a dessert sauce, perfect for spooning over vanilla ice cream. I originally had the idea of swirling it into the ice cream before freezing, but honestly I think I like the idea of a separate sauce better. Much more versatile for spooning over ice cream, yogurt, cakes, etc.

Strawberry Black Pepper Dessert Sauce

Strawberry Black Pepper Dessert Sauce

Ingredients

• 1/2 C strawberry jam
• 1/4 - 1/2 tsp fresh cracked black pepper
• 1/4 C water
• Optional, splash of balsamic vinegar

Method

1. Bring all ingredients to a boil over medium heat.
2. If sauce is too thin at this point, reduce heat and simmer until desired consistency is reached.
3. Serve warm.

Makes 1/2 cup.

Pin It

Jeni's Splendid Vanilla Bean Ice Cream

Is it just me or does "artisan" ice cream seem to be one of the next big things? It's nearly summer, so it only makes sense that people are starting out their old machines to try a new recipe or taking a trip to a local scoop shop.

I'm on the bandwagon now too...after hearing such great things about Jeni's Splendid Ice Creams at Home cookbook and scoop shops in Ohio, I had to check it out. I got the cookbook from the library, gathered the ingredients, and set out to make a simple vanilla bean ice cream, a true litmus test for any ice cream recipe.

Let me make something very clear: it doesn't matter if you're on a diet or a diehard Breyer's fan or whatever the excuse may be. You must try this ice cream! It is hands down, the best ice cream I've ever had. It's super creamy and rich, full of flavor (the cream, the vanilla, the sweetness), and simply heaven in scoop form!

Jeni's Ugandan Vanilla Bean Ice Cream

Find a scoop shop or where to buy in your area: Jeni's Splendid Ice Creams

Buy the book: Jeni's Splendid Ice Creams at Home

Try some recipes (click through): How to Make Ice Cream Like an Artisan

Pin It

Green Tea (Matcha) Latte

I've been indulging in green tea lattes for at least the past month or so, both at home and at coffee shops. It's funny because I used to hate the stuff but I've grown to love it as my tastes have changed over the years.

Green tea, or "matcha", is available at some specialty grocery stores in bulk or in small tea canisters in the regular tea aisle. Of course it's also readily available at Asian grocery stores and online. I've purchased in bulk and in the prepackaged containers and I must say, I think the containers are a better value! When I bought it at my grocery store, it was about $80/lb which is insane! Pricing can vary greatly depending on the quality of the tea in canisters, from food grade to tea ceremony grade. For everyday drinking in tea lattes, I recommend getting a lower grade (cheaper) tea and work up from there if you're feeling splurgy.

Matcha and Prepared Matcha Latte

Green Tea Latte

Ingredients

• 6oz milk (dairy or plain non-dairy)
• 1 tsp matcha
• 1 tsp honey/agave, or to taste

Method

1. Heat the milk in a small saucepan over medium heat. Optionally heat in the microwave. Do not allow to boil.
2. In a small bowl, whisk the matcha and a small amount of milk into a slurry, working out any matcha lumps. Pour this slurry into the main milk mixture and whisk until blended.
3. Add the sweetener and serve.

**Can also be prepared with an espresso steamer wand. Combine all ingredients in the milk pitcher and steam until hot.

Makes 1 serving.

Pin It

Vietnamese Coconut Tapioca "Soup" Pudding

I never seem to remember how much I love tapioca puddings. I think it's the texture that makes it so appealing for me personally. A local Vietnamese sandwich shop frequently has a delicious coconut tapioca pudding with bananas, only it's not firm like the tapioca puddings I'm used to; it's much more loose/watery. I finally got around to making my own tonight!

Coconut Tapioca "Soup" Pudding

Coconut Tapioca "Soup" Pudding (Che Chuoi)

Adapted from myRecipes and Food Network

Ingredients

• 1 1/2 C water
• 1 14oz can coconut milk
• 6 tbsp sugar
• 1/4 tsp salt
• 1/2 C small tapioca pearls
• 2 large bananas

Method

1. In a medium sized saucepan, combine the water and coconut milk and bring to a boil over medium heat. Add in sugar, salt, and tapioca pearls, stirring to prevent the tapioca from clumping.
2. Turn heat down to low and simmer gently for 30 minutes, stirring occasionally to break up tapioca pearls.
3. Halve each banana and cut into small 1/4" pieces. Add banana to the pan. Remove from heat, cover, and let sit for 15 minutes.

Serve tapioca warm or chill in fridge and serve cold.

I cut down on the sugar, but I think next time I will try with even less sugar, using perhaps 1/4 cup in total. I think this would also be divine served hot with a float of coconut cream over the top.
Update: As this chills, it gets pretty thick and is no longer "soup" like. So if you'd like a more loose pudding when cool, use half the amount of tapioca.

Pin It