Quinoa (not Rice) Pudding

Thought I'd take a quick minute to jot down this yummy recipe. With all the talk of Arsenic in our rice, I must admit, I am making quinoa more than ever (and I made it a lot before!). I adapted this recipe from Martha Stewart's wholeliving.com recipe.

1 1/2 c. quinoa
3 c. plain or vanilla almond milk, unsweetened

Cook covered on medium high, until liquid is gone (about 10 min.). Turn burner off, but leave pot on the burner.

Combine:
2 eggs
1 c. plain or vanilla almond milk, unsweetened
1/2 t. cardemom
1/4 t. cinnamon
1/2 c. raisins, or other dried fruit (chopped apricots, cranberries, etc.)
1/8 c. honey
1/4 c. unrefined cane sugar

Turn heat back on medium, and pour in egg mixture. Stir quickly to avoid eggs curdling, and continue cooking for a five minutes more. You can add more milk if you like your pudding a bit runnier. Cool slightly and serve with a dollop of whip cream if you can have it.

Tomato, Basil and Bocconcini Salad with Balsamic Glaze

First of all, let me apologize for my extended absence. We just found out that we are expecting our 4th baby (!!) and I have been struggling with morning all-day sickness, so food has been off my radar for the last week or so. However, today I had an unexpected burst of energy (and appetite) and decided to make one of my favorite salads. Here it is for you!!

Blasamic Glaze:

1 c. balsamic vinegar
2 T. whole unrefined cane sugar, or brown sugar
1 T. soy sauce

Combine ingredients in saucepan and bring to a boil. Reduce heat to low and simmer until thick and syrupy - about 20 minutes. (Do not overcook! This will turn to candy!) Remove from heat, and let cool. Store in the fridge.

Salad:

1 454 g container bocconcini cheese (regular size), sliced
3 roma tomatoes, sliced
2 stems of basil, rolled and sliced
Salt and Pepper

Layer your salad, tomatoes and cheese. Sprinkle with basil, salt and pepper. Drizzle with balsamic glaze, or your favorite balsamic vinagrette.

Dark Chocolate Walnut Cake (from Heaven)

Have I mentioned before my love affair with Red Wine? Indeed, it is true. Because of my intolerance to sugar, I DO have to be careful with the smooth red liquid, as I am a pretty cheap drunk after only 1/2 a glass. But I will sip that 1/2 glass with relish.

On one such occasion, I noticed on the back of my bottle of Cocobon ($6.99 at Trader Joe's) that it paired well with Chocolate Walnut cake. Well, the bottle of wine talks, and Ami listens!! I found this cake recipe on another blog called The Nesting Project, and she got it from Bon Appetit 1995.

I adapted it to fit our diets here, and iced it with my favorite fudge icing. I was AMAZED. AMAZED I TELL YOU! This cake melts.in.you.mouth. The only problem you have to sort out is: how much you are going to eat yourself (you did make it afterall), and how much you are going to share. Be warned, I'm a dress-size bigger now.

LET THEM EAT CAKE!!

CAKE:

3 oz. unsweetened chocolate, chopped

1 c. less a Tbsp.Kamut flour

1.2 t. baking soda

1/2 c. (1 stick) unsalted butter, room temperature

3/4 c. whole unrefined cane sugar (Panela is great), or brown sugar

2 large eggs

1 t. vanilla extract

1/4 c. yogurt

1/4 c. plain almond milk

3/4 c. chopped walnuts

Pre-heat oven to 350. Butter a 13x9 inch glass pan (or two 8" round pans) and line with parchment paper. Stir chocolate in top of double boiler set over simmering water until melted. Set aside to cool.

Sift flour and baking soda into small bowl. Using electric mixer beat butter in large bowl until creamy. Add sugar and beat until fluffy. Beat in eggs one at a time. Beat in vanilla, then melted chocolate. Add dry ingredients alternately with yogurt and water, beating just until blended after each addition. Stir in walnuts.

Bake 20 minutes or until toothpick comes out with a few moist crumbs attatched. Cool cake in pan on a rack.

FUDGE FROSTING (Betty Crocker):

1/2 c. whole unrefined cane sugar

1/4 c. baking cocoa

1/4 c. plain almond milk

2 Tbsp. butter

1 Tbsp. brown rice syrup or corn syrup

Dash of salt

1/2 c. organic powdered sugar

1/2 t. vanilla

Mix sugar and cocoa in saucepan. Stir in milk, butter, rice syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; cool for 30 minutes.

Beat in powdered sugar and vanilla until smooth. Frosts a 13x9 inch cake.

Frank's Red Hot Chicken Wrap with Blue Cheese

I love pub food. It is just the best. Our local pub has yummy food for a good price and beer that they brew on-site, so it is really a win-win situation. This recipe is inspired by their Red Hot Chicken Wrap.

3-4 chicken breast halves, cut into strips
1 c. Panko bread crumbs, or crushed cornflakes
salt and pepper
1/2 t. paprika, or seasoning of your choice
2 eggs, beaten

6 wraps
1 large tomato, diced
2 c. shredded lettuce, or salad mix
Blue cheese dressing
Frank's Red Hot Sauce

Stir Panko and seasoning together in a bowl. Beat 2 eggs in a separate bowl.  Dip chicken strips in egg, then in Panko until well covered. Fry over medium heat (with lid) until cooked through on each side. Meanwhile, spread Blue Cheese Dressing (our fave is Renee's) down middle of wrap. Top with lettuce and tomato. Remove chicken strips and place on top. Give a few dashes of Frank's Red Hot. Close the wrap, and enjoy!!

** If you're not a fan of blue cheese, substitute shredded cheese of your choice.

Yiaourti me Meli (Yogurt with Honey)

A few years back (OK, more than a few) my cousin and I had the wonderful privilege of travelling together. We were single, foot-loose, and fancy-free (and loving every minute of it)! We tried to conserve our $$ by making our own breakfast and lunch, which were quite meagre. But for dinner we splurged and went out. 

On one of our evenings out, we made our way into a Greek restaurant (which is funny, as we were in Germany at the time). The young male owners were also the young male waiters, and neither spoke English. Now, travelling with food sensitivities is difficult. Travelling with food sensitivities in a country where no one understands you is downright impossible.

Through hand signals and a lot of pointing at the menu, I managed to order something. Although I don't remember what dinner was, I never forgot dessert! For one thing, I could actually eat it. For another, it was delicious. And thirdly, it was served to us with much Grecian flourish, and numerous requests to accompany those young male waiters to the DISCO (the only word we understood from them).

A super fun memory, and a dessert that I'm excited to pass on to you. It is easy, but so good!

Serve it after your greek inspired meal, or sneak it as a guilt-free snack. Yes, a dessert thats actually good for you. Who knew that existed?

In individual bowls, put:

3/4 c. plain greek yogurt (balkian)

Drizzle with:

1-2 Tbsp. good quality honey

Top with:

1 Tbsp. walnut pieces

Creamy Artichoke Chicken Casserole

If you like chicken and you like artichokes, and if you like SIMPLE, this one is a real winner. My recipe does call for Parmasan cheese, but there are some great substitutes out there if you want to keep it cheese-free.

4 chicken breast halves, sliced crossways against the grain

1 c. mayo

1 c. plain yogurt

2 14 oz. cans of artichokes, quartered

1/2 c. parmasan cheese

2 cloves garlic, minced

1/2 t. pepper

Panko or breadcrumbs

Slice your chicken breasts. Place in bottom of casserole dish. In a bowl, mix remaining ingredients (except Panko). Pour over chicken. Sprinkle top with Panko/breadcrumbs. Bake for 30-40 minutes in 375 oven. If you like, briefly put under the broiler to brown the top. Serve on its own, or over rice or noodles.

Changes on Food at Our House

Well, I've made some decisions! Food at Our House will be undergoing some small changes. I have decided to move the meal plans to their own section. There are 17 weeks of meal plans, which I will add to as I can, but which you can still cycle through if you need ideas.

I am going to continue posting the food I love. I will be more relaxed about this for right now, but you can still look forward to one or two new recipes a week during the summer, and more in September.

Thanks so much for reading my little blog. I am excited to see regular readers from not only Canada and the US, but also Russia, Australia, and the UK among others! I hope you will stick with me as I sort things out on my end. I really appeciate your feedback, your comments, and that you take time out of your day to check in. As always, here's to eating good food, and being healthy!