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.

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

Baked Oatmeal

For Estelle! Thanks for reading!!

Last summer I took the kids (no hubby) to family camp with a friend of mine. Between the 2 of us, we had a 6 year old, a 3 year old, a 2 year old, an 8 mo. old, and a 6 mo. old. Yes, we were crazy. BUT we had a great time, so much so that we're doing the exact same thing this year.

The food at this place was AMAZING, and mealtimes were such a great time of relaxing for us moms, as we didn't need to cook a darn thing. One morning we were served baked oatmeal, which my friend had raved about (she had been the year before). Unfortunately for me, it was full of wheat, sugar and milk; more like a cake. When I came home, I made it my mission to find a baked oatmeal that I could serve to my family. Ta-da! Here it is:

3 c. rolled oats (I use quick, but I think any would work)

1/2 c. unrefined raw cane sugar, or sugar of your choice

2 t. ground cinnamon

2 t. baking powder

1 t. salt

1 c. almond milk, or milk of your choice

2 eggs

1/2 c. butter

2 t. vanilla

1 c. dried cranberries, fresh blueberries, or any fruit of your liking

1/2 c. chopped pecans, walnuts, or sliced almonds (optional)

Combine dry ingredients. In separate bowl, mix wet ingredients and add to dry. Stir in fruit and nuts. Spread in greased 9x13" pan. Bake 350 for 30 minutes. This is great for breakfast or as a fast snack on the run. Serve it on it's own, or with a bit of milk and a drizzle of maple syrup. Yum!

The Perfect Boiled Eggs

The perfect boiled egg often eludes people, but it is really quite easy once you know the trick. I still remember making hard-boiled eggs for egg salad, and while I was peeling them, my friends son said, "Aren't the yolks supposed to be grey?" No, indeed they are not! When an egg is cooked to perfection, the yolk remains a creamy yellow. So, here's how you do it:

Put your eggs (shells on) in a pot. Fill pot with cold water, just until all the eggs are covered. Bring the water to a boil over med-high heat. Once it has come to a full rolling boil, turn off the heat, but leave the pot on the burner/element. Set your timer: 5 minutes for soft boiled
10 minutes for hard boiled.

Run them under cold water if you are using them for egg salad. Otherwise, drain the hot water, take out your eggs, and cut them in half with a quick whack, using a sharp knife. Scoop out the eggs with a spoon, and enjoy! I like mine with a dab of butter, salt and pepper.

Twisted Mexican Layered Dip

I know all of us have eaten the famous tex-mex dip at every SuperBowl party. We've purchased it at the store as a quick add-on to our spread when company's on the way. We've patiently explained to our children that the retried beans are NOT what they look like, and assure them that the resulting recipe WILL be worth eating. I don't know about you though, but I find most tex-mex dips to be - snore - so boring.

A few years ago, a girlfriend served me a version of this dip that had my taste buds jumping for joy! Finally, some taste! So, here it is for you:

1/2 can refried pinto or black beans
Taco seasoning to taste
2/3 c. Plain yogurt or sour cream substitute
2/3 c. Miracle Whip (NOT Mayonaisse)
Salsa

Optional:
Guacamole
Chives, sliced
Tomatoes, chopped
Cilantro, chopped
Black olives
Cheese or cheese alternative

Mix beans with taco seasoning. Spread in bottom of serving dish. Combine Miracle Whip and yogurt. Spread on top of bean mixture. Top with a layer of salsa, and garnish with any or all of the other ingredients. Serve with corn chips or veggies (I like mine with Doritos). Sit back and enjoy the compliments!