Chocolate Chia Pudding

Since December I've been turning to the same list of characters:  fish pie, shepherd's pie, soups, stews, casseroles and all other forms of warming, comfort foods.  To brighten things up, I rely heavily on citrus, namely navel orange segments and those luscious satsumas.  A vinegary kale salad from time to time also helps distract from the winter doldrums.

Chocolate is playing a starring role for me this winter.  Sometimes chocolate chips are snuck in greedy handfuls.  Then came a decadent treat in the form of Valentine's chocolates from Jaques Torres.  And finally, I tried my hand at a chia pudding, stirring in some rich bakers cocoa and topping it with raw cacao nibs.  Little treats come in many forms.

Chocolate Chia Pudding
Inspired by this recipe from Simple Bites

This is where healthy 'super food' meets indulgence.  I also made a breakfast version of this, substituting the chocolate for some cinnamon and nutmeg.  It's effortless to make- just combine the ingredients in a jar and shake it up, then chill for 4 hours, or overnight.  My version uses whole milk, because that's what we drink.  But this will work with any milk, including non-dairy nut milks or soy/rice milk.

⅓ cup chia seeds (I used black chia seeds)
1 ½ cups whole milk (or whatever type of milk you drink)
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 tablespoons baking cocoa
Cacao nibs, optional

Combine all the ingredients in a pint jar.  Cover it with a lid and shake vigorously.  Chill for about an hour, then shake the jar again.  Let it chill for at least four hours or overnight.  Sprinkle with cacao nibs or shaved chocolate, or eat it as is.

Pumpkin Waffles

Mornings we rise early, in the dark.  Famished, thirsty. Full of anticipation for another day to begin. Dogs bark, trucks roar, the street sweeper whirrs, the garbage trucks open and close their huge crushing jaws.  We are not alone in the city that never sleeps.  Certain things are predictable and even wonderful. The city wheels go round this way.

I try to remind myself to embrace these painfully early hours as part of the natural rhythm of our life right now.  Change what we can, accept what we can't change.  Eating good things, especially with a good dose of pure maple syrup, helps.  Wholesome, freshly pureed pumpkin makes me feel I've gone the extra mile for all of us. A little care for the caregiver.

Pumpkin Waffles

Makes 4 to 6 waffles, depending on size.

1 1/2 cups all purpose flour (sometimes I use white-whole-wheat flour)

2 teaspoons baking powder

1 teaspoon cinnamon

2 eggs

3/4 cup milk

1/4 cup melted butter or olive oil (if you use olive oil, add 1 tablespoon sugar to the mix)

1 cup pumpkin puree (homemade or canned is fine...)

In a medium bowl, combine flour, baking powder, cinnamon and stir with a whisk.  Beat the eggs and add them to the dry ingredients along with the milk and butter or oil.  Stir in the pumpkin and combine well.  Heat up your waffle iron and go to it!  Serve with real maple syrup.

Pumpkin Cauliflower Macaroni and Cheese

I don't think the word lazy has ever been used to describe me.  Sometimes I take shortcuts like buying canned pumpkin.  Although I prefer the old fashioned route (which also happens to be healthier).   I was actually pleased when Whole Foods ran out of solid pack pumpkin last weekend.  It gave me the impetus I needed to make my own.  

So Monday morning before 8 am, I had peeled, seeded, cut into chunks, steamed and pureed in the food processor a whole sugar pumpkin.  Because another thing about me: I am always up early, as in hours before the sun- early (thank you, children).  It was nice to make good use of the time.

The resulting pumpkin has gone into fluffy pumpkin waffles and hearty muffins this week.  It also made a tasty appearance in this mac and cheese, which Roman, Ethan and I gobbled up at 9:30 am, because when you've been up since 5, lunchtime can come very early.  For our hungry tummies, it was a welcome treat to refuel until second lunch.

Creamy Pumpkin Cauliflower Macaroni and Cheese

I used the absorption method for the pasta (it's like making risotto)-- adding water and stirring until the macaroni is cooked.  The pasta releases its starch and makes for a creamier dish.

1 Tablespoon olive oil

2 shallots or 1/2 an onion, diced

2 cloves of garlic, diced

1 head of cauliflower, remove stalk and finely chop

1/2 bag of elbow macaroni (8 ounces)

2 cups of water (estimated)

1 1/2 cups pumpkin puree (you could also use butternut or acorn squash, steamed and pureed)

1 cup shredded whole milk mozzarella cheese

1/4 cup freshly grated parmesan

1/4 tsp salt

Sauté the shallots and garlic in a tablespoon of olive oil.

Add the cauliflower and cook for several minutes over medium heat.  

Add the raw macaroni.  Add 1 cup of water and stir, bringing to a boil and adding more water little by little, as needed until the pasta is tender. When the pasta is done (cauliflower should be tender by this time), stir in the pumpkin puree and remove from heat.  Pour this into a baking dish and stir in the mozzarella cheese and salt.  You can make the dish ahead to this point and keep it refrigerated until before dinner.  When ready to bake, top with parmesan and bake at 375 for about 20 minutes or until it begins to brown slightly. 

Thai Cabbage Salad and why I love bowls...

I love bowls.  Particularly hand thrown pottery. It has a soft, sturdy, personal feel.  

Bowls are the obvious and reliable vessel for soup, porridge, stew, curry.  But they can also feel smart and out of the ordinary for a large square of lasagna, or a piece of chocolate cake- with or without ice cream.   

To me, eating a salad on a plate feels frustrating and unwieldy.  There's bound to be some cabbage or a stray scallion on the floor if you attempt it.  But put that same heap of salad in a good sized bowl and the leaves will never topple overboard.  The sides of the bowl help you maneuver every last bit. The food feels cherished when eaten from a bowl.  As well  it should.

Thai Cabbage Salad

from Marlena Spieler's Hot and Spicy Cookbook 1985

I recommend serving immediately once the salad is dressed to avoid a soggy salad.  If you want to prepare the vegetables in advance simply wait to add the dressing.  Spicy, crunchy, fresh and summery. 

Serves 4 to 6

1/3 cup vegetable oil (I used peanut)

1/3 cup distilled white vinegar

3 tablespoons sugar

3 tablespoons soy sauce

1 cup chopped cilantro

1 to 2 tablespoons red salsa or 1 teaspoon chile-garlic paste

4 cloves garlic, chopped

2 serrano chiles, thinly sliced

1 head green cabbage, shredded or very thinly sliced

1/2 cucumber, peeled and diced

1/2 carrot, shredded

1 cup dry-roasted peanuts, coarsely chopped

5 green onions, chopped

1/2 red bell pepper for garnish

1. Combine oil, vinegar, sugar, soy sauce, cilantro salsa, garlic and chiles.

2. Pour the mixture over the cabbage, cucumber, and carrot. 

3. Toss with chopped peanuts, green onions and garnish with red bell peppers.  

A Simple No Bake Fruit Tart

We returned from a morning outing at the park and made this together, Roman and I, while baby Ethan crawled backwards and performed yoga poses.  He's figuring out motion.  I've been at a loss for words lately but I'm not ready to let And Baby Cakes Three die. So I'm offering this tart which is OK to eat for breakfast, but also wears the dessert hat nicely. It seems like summer on the East Coast will be another hot one, so please make and enjoy. There's no room for feelings of guilt.

Simple No Bake Fruit Tart
Inspired by a Nigella Lawson recipe
A truly versatile tart.  Instead of yogurt you could use lemon curd or chocolate pudding, and whatever fruit strikes your fancy.

10 graham crackers
6 Tbsp unsalted butter, melted
2 yogurts (I suggest whole milk yogurt. I love Liberté brand which is made with milk and cream. I used one vanilla and one coconut but you can use whatever you like.)
Mixed seasonal fruit

Pulse the crackers in a food processor. Add the melted butter and continue to pulse. Use your hands to press the crushed crackers into a 1" tart pan with removable bottom. Place the crust in the freezer for at least an hour but preferably two. Fill with yogurt and top with fruit. 

Small things

 

People always say, it's the small things in life that count.  Eventually small things become big and fill your life entirely.  When they do, it's wonderful.

Baby Ethan joined us on Sept 15th at 6:41 pm, and for the past four weeks we've been marveling in the wonder of a new life.

There's been plenty of real life too.  Tears, jealousy, clashes, growing pains I'm sure every growing family faces.  We're just going with it.

Roman and I still have time alone (together) while Ethan sleeps. This week, our time yielded two delicious treats. The first was somewhere between a cookie and a muffin, and the second was intangible: the chance reconnect as mother and first-born, just like old times.

Sweet Potato Muffins
Makes 12 large or 24 mini
Use any kind of sweet potato or yam you like.  Pumpkin would be a nice substitute.  Coconut palm sugar comes from Indonesia, made from the nectar of coconut palm trees and can be used in place of white or brown sugar.  I chose to add a small amount of regular sugar to this recipe as well, but you could use only coconut palm sugar.

1 1/2 cups all-purpose flour
1/2 cup coconut palm sugar
1/3 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1 teaspoon baking powder
1 cup cooked sweet potato
2 eggs
2 heaping tablespoons coconut oil
1/4 cup milk

Mix the dry ingredients in a large bowl with a whisk to combine well.  Peel, cut and steam one sweet potato, then mash it well and let it cool slightly.  Depending on what size potato you may have leftovers, you will need about one cup packed.  Beat two eggs and add them to the dry mixture.  Add the coconut oil, milk and mashed sweet potato.  Bake in muffin tins, at 350 degrees for 12-15 minutes.  Large muffins may take longer, so check for doneness.

Braised Red Cabbage

A few years ago, doing something nice for myself meant getting a manicure, buying a new accessory, or treating myself to flowers.  Somewhere between then and now, to the dismay of my fashionista friends, I became a simpler person.  Content with a brisk walk and some people-watching.  Happy to listen to music that uplifts me and toss a ball with Roman.  And lately I am more concerned with what goes in my body than external flourishes.  I've discovered there are other ways to treat myself.  

This morning I thought about what to cook this week and I made a list of vegetables that we rarely eat anymore.  

-cabbage

-green beans

-brussels sprouts

-eggplant

I was surprised that the winter months had left me short on inspiration.  So I devised a plan for the week with the idea of varying our diet.  When I brought home this red cabbage, it felt like the equivalent of buying myself a bouquet of blooms.  Red cabbage is unbelievably healthy.  But forget about phytonutrients and antioxidants.  Just rest assured that this cruciferous vegetable does a body good. 

When Roman saw the big purple globe he wanted to eat it immediatley, never mind that it was raw.  Perhaps it was the allure of eating a purple vegetable.  I can't say he loved it, but maybe he will next time.  And until then, we're redefining the definition of treat in this household.

Braised Red Cabbage with Apple and Onion

Adapted from Jane Brody's Good Food Book

Red cabbage turns blue when cooked unless you add vinegar.  Serve alongside sausage, pork chops or fish, or to keep it meat-free, try it mixed in with whole-wheat pasta.  For extra pop, add some toasted cumin or caraway seeds.  This can be eaten hot or cold.

1 tablespoon butter

1/2 red onion, chopped 

1 1/4 lbs red cabbage (one small head), cored and thinly sliced

1 Golden Delicious apple, peeled, quartered, cored and thinly sliced

1/2 teaspoon salt

cracked black pepper

1 tablespoon dark brown sugar

1 cup water

1 tablespoon red wine vinegar

Melt the butter in a large skilled and add the onion.  Sauté for one minute.

Add the cabbage and apple and cook, stirring occasionally for 5 minutes.

Combine the salt, pepper, brown sugar, water and vinegar.  Add this to the cabbage mixture.  

Cover the pot and cook over low heat for 30 minutes. 

Zucchini Carrot Apple Muffins

Moving back from Italy with a toddler, we were awe-struck by the snack culture of kids in the United States.  Even "healthy" grocery stores are filled with shelves of portable organic kid-friendly snacks in flashy containers.  Bite size rabbit crackers, pureed vegetables kids can eat on-the-go, juice boxes complete with Sesame Street characters.  In Italy, none of this was available so I had been making Roman small pancakes with pureed fruits and vegetables for a healthy snack on the way to the park. (We got a lot of strange looks.)  This summer, Roman tried some of the packaged stuff.  Some of it's OK in a pinch, but in truth it's all heavily processed, complete with cane sugar and other filler ingredients lurking inside the fancy marketing.  So it was back to the kitchen for me. 

This is not a case of hiding vegetables - Roman knows they're there because he helped me make them.  Plus he likes to practice the word "zucchini".  I came up with this recipe last week on a mission when it felt like Roman could use some extra vitamins.  I added ground flax seed, almond meal, coarse bran, and none of that stopped these muffins from having a nice cake-like quality.

I've said before that I am kind of a health nut.  Not the kind that subscribes to a certain diet or fad.  I've just always felt passionate about feeding myself and my family a healthy diet.  It feels like an insurance policy.  So a quick muffin recipe that all three of us love is like a gift.  Then suddenly he's refueled and off with the tambourine and a song.  Another gift.

Zucchini Carrot Apple Muffin

Makes 12
Delicious on their own or with a smear of sun butter (sunflower seeds) or peanut butter.  

1 zucchini

1 carrot

1 apple

1 cup (145 g) white flour

3/4 cup (95 g) whole wheat flour

1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1/4 cup (27 g) ground almonds or ground hazelnut (Bob's Red Mill)

1/4 cup (10 g) coarse bran or wheat germ

2 tablespoons (2 soup spoons) ground flax seed

1/2 cup (70 g) brown sugar 

1/4 cup (59 ml) canola oil (you could use olive oil)

2 eggs

3/4 cup (177 ml) milk (you could substitute almond or soy milk)

1 teaspoon vanilla

In a small bowl, grate the zucchini, carrot and peeled apple.  In a large bowl, combine the flours, baking powder, baking soda, salt, ground almonds, coarse bran, flax and brown sugar.  Combine your liquids, then add them to the flour mixture, stirring to combine.  Fold in the grated fruits and vegetables.  Spoon the batter into 12 muffin tins and bake for 30 - 35 minutes at 350 F (180 C) degrees.  

African-Inspired Peanut Soup

Above the African desert in a four seater plane, the world feels so different. Expansive, vast, a gentle place, where winds work hard to carve and shape the earth at their whim.

After 30 minutes of flight, the vista changed so dramatically. It was unnerving but also calming to witness.  What was going through my mind?  I remember.

Where am I from? Where am I going? 

How did we get here?

How does this exist? 

I'm as small as a grain of sand way down there. 

The water will wash it all away. 

My thoughts like to wander as much as my body.  Lately, I've been soaring over Namibia again, away from the quotidian workings of my mind: What's for lunch, what's for dinner, what fun toddler activities will I orchestrate today? 

But no, really, what is for dinner?  I can't daydream all day.  Back down to earth I come.  I remember the flavors of Namibia and recall a peanut soup.

If you can make it to Africa in this lifetime, I whole-heartedly recommend a fly-in safari in Namibia.  In the  event that such a trip is not possible in the next few decades, make this soup. It will tide you over, without all the existential searching. 

African Inspired Peanut Soup

4 servings

The beauty of this soup is threefold.  First, you have a surprising twist on a chicken soup (the peanut). Then you have extremely bright vegetables.  By steaming them briefly you will not overcook them. Lastly, the garnishes add bursts of tangy flavor.  And the chicken is so incredibly tender you can't help but love this dish.  Interestingly, neither the jalapeño nor the serrano peppers made this soup spicy, which was my intention.  I removed the seeds, because seeds would not be nice in a soup, and of course therein lies the spice.

1 1/2 pounds chicken breast

1/2 cup of flour (to make this gluten free, use 1/4 cup corn starch)

2 Tablespoons curry powder

1 teaspoon salt

freshly ground pepper

1/4 cup olive oil

3 cloves of garlic, minced

1 serrano or 2 jalapeño peppers, seeded and minced

5 cups chicken broth

1/4 cup natural peanut butter (fine to use either chunky or smooth)

1 stalk of broccoli
1 red pepper

Garnish: 

4 green onions, chopped

Handful of cilantro, chopped

1 lime cut into wedges

Cut the chicken breast into bite size chunks, about 2 inches each.  Mix the flour (or cornstarch) with the curry powder, salt and pepper in a shallow bowl.  Working in 2 or 3 batches, dredge the chicken pieces in the flour/curry mixture.  Heat the olive oil in a soup pot over medium heat.  Again working in batches, sauté the chicken (do not crowd it in the pot) for 2 minutes each side.  Remove and continue this until all the chicken has been sautéed.  Be careful not overcook it- really, just 2 minutes per side. Remove all the chicken from the pot and set aside for later.

In the same pot, over medium to low heat, cook the garlic and serrano pepper for about 1 minute.  Add the peanut butter and stir to melt, then add the broth.  Cover the pot and cook for 15 minutes.  

Meanwhile, as broth simmers, cut the broccoli into florets and the red pepper into chunks or strips.  Steam the vegetables until just tender, making sure they retain their vibrant color.  

Add the chicken pieces to the broth, again over a low simmer and cook for an additional 15 minutes.  (Set your timer, this will ensure extremely  tender chicken.)

The soup is ready to be served.  Just ladle the chicken and peanut broth into shallow bowl, top with broccoli and red pepper, and garnish with scallion, cilantro and lime wedges.