Who doesn’t love pudding?  I see no one raised their hand…which brings me to the ultimate comfort food and life’s simple pleasures.  This recipe came about from my favorite of all food sites: 101Cookbooks.  Heidi Swanson not only creates the most wonderful combinations of seasonal, wholesome flavors;  she is also a master photographer.  Whenever my husband asks me to credit my source, for hers I simply say: “it’s another Heidi.”

The ‘capper’ for this pudding was the coconut cream from The WHOLE Gang.  This is by far the B.E.S.T. non-dairy whipped cream I have ever tasted, and with the coconut flavor…well, let’s just say ‘nirvana’ has a new meaning.

Chocolate Coconut Pudding – Serves 4 (not in my house;-)

Because I don’t do caffeine well, I used carob chips and powder. The results were just as rich and creamy. You can play with different extract flavors, too – such as orange or almond. (I  added orange zest when almost cool.)  I also used the Ras el Hanout which is a Moroccan spice blend that includes chili pepper. With that, you could try a dark chocolate with chili, or even a splash of chipotles for an extra kick.  I’ve also used curry and it’s equally as good and definitely worth the addition.

1 14-ounce can of organic coconut milk, divided
3 TB Sucanat or brown sugar
scant 1/4 teaspoon salt
1/4 cup arrowroot powder, sifted
1 teaspoon ras el hanout spice blend or curry powder, (optional)
3 TB cocoa or carob powder, sifted
1 3.5-ounce bar semi-sweet chocolate, chopped
2 tsp. vanilla extract
1 TB freshly grated orange zest
1/4 cup coconut flakes, toasted in a dry skillet

Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat.

While that is heating, in a separate bowl whisk together the remaining coconut milk, arrowroot powder, spice blend (or curry powder), and cocoa powder. It should look like a chocolate frosting.

When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting. Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.

Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth. Add orange zest. Place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding. Serve with whipped cream dusted with the coconut flakes.

Coconut Whipped Topping

2 cans of coconut milk, full fat
1 cup organic powdered sugar
1 TB vanilla extract

Directions:

Place your cans of coconut milk in the refrigerator for a minimum of 24 hours.  The longer the better.  So when you bring them home from the grocery store just tuck two into the ice box for when you need emergency whipped cream.

Also, place your bowl and whip into the freezer for at least 3 hours to chill.  I use my Kitchen Aid mixer with the balloon whip.

Once you take your bowl and whip out of the freezer and set up the mixer do not waste time.  You need to keep the equipment cold.  Open the cans at the bottom with a bottle opener to drain off the coconut water.  Save this for your smoothies!  Now open the top of the can all the way and scoop out the thick cream.

Start your mixer on low and move up 1 or 2 notches for speed until you get to moderate.  As it starts to whip and increase in volume, gradually add in the powdered sugar and vanilla.  Once it’s mixed and looks fluffy like whipped cream, it is!

Kale chips will make a convert of any green vegetable skeptic, and that includes kids.  There are a multitude of flavors you can make, all of which are incredibly easy.  The only catch is to make sure you keep your eye on the baking time, as their fragile nature tends to burn quickly.

Talk about a healthy snack! Kale is loaded with calcium (94mg. per 1C), making it great for healthy bones; preventing arthritis and osteoporosis. Its an excellent source of vitamins A and C (one cup =70% of RDA, great for immune system,) iron, magnesium and potassium.

And…nutritional yeast is a salty, almost ‘cheesy’ inactive yeast  in the form of flakes.  It is very high in vitamin B12, which makes it popular with vegetarians.  It helps control blood sugar, protects against liver cancer, and reduces triglycerides – which benefits healthy cholesterol.  You can find it at most health food stores, including Whole Foods.

Kale Chips

Make sure to thoroughly dry the leaves before seasoning.  I use a salad spinner.

1 bunch kale, de-stemmed and cut into 3-4″ pieces
2 tablespoons nutritional yeast
1/2 tablespoon apple cider vinegar
1/2 tablespoon organic tamari (wheat-free soy sauce)
1 tablespoon sesame oil

Photo

Mix the oil, apple cider vinegar, and tamari together until creamy. Add kale to the bowl and coat evenly. It may seem like you don’t have enough coating, but you don’t want the leaves to be soggy.

Place on a parchment lined baking sheet and cook at 350 degrees for about twenty minutes. Check on them halfway and move around to evenly bake, preventing the outer leaves from burning.

Do you have a favorite kale chip recipe?  Do share!

**And now, the envelope please…

This is part of our “Gluten Free OSCARS Progressive Dinner Party.”  We bring you recipes each day this week to inspire entertaining ideas during the big show!  Here’s the schedule:

Monday February 22 –  Shirley from gluten free easily sharing Veronica’s Pumpkin Soup

Tuesday February 23 – SEA from Book of Yum with appetizers inspired from the movie Avatar

Wednesday February 24 – Karen from Cook4Seasons and Diane from The WH.O.L.E. Gang using inspiration from Julie and Julia

Thursday February 25 -  A salmon spread by Alison from Sure Foods Living

Friday February 26 – And more appetizers with Ellen from I Am Gluten Free

>>Get ready for your OSCAR party by printing a ballot to share with your guests or for just your family!

This  post is part of Pennywise Platter Thursday and Friday Foodie Fix.

There is something so satisfying about a dish that combines sweet and savory.  It may be because I can’t make up my mind which is more desirable.  In this case I don’t have to choose – succulent prunes are married with tender chicken to make one of my favorite entrees, Chicken Marbella.

I first found this recipe in the “Silver Palate Cookbook,” which to this day has many go-to dishes for entertaining.  Then it was reintroduced in my chef class with an easier version that doesn’t require an overnight marinade.  The prunes are balanced nicely with salty capers and olives; and the vinegar provides a wonderful acidity.  I serve the chicken over polenta or whole wheat couscous alongside my winter standby, steamed broccoli.

Chicken Marbella – Serves 8-10

Ingredients
1 whole free-range chicken, cut into pieces
3 Tbs olive oil
1/2 cup dry sherry
1 cup red wine vinegar
salt and pepper, to taste
1 ½ TB unrefined organic sugar, Sucanat
1/4 cup fresh oregano, chopped
10 cloves garlic, pressed
1/3 cup capers, and some juice
1/2 cup green olives, sliced
1 ¼ cups dried organic pitted prunes
1/4 cup parsley, chopped

1 In a shallow dish combine: olive oil, sherry, red wine vinegar, salt, and sugar. Stir to dissolve salt and sugar. Stir in ¼ cup of the chopped oregano, garlic, capers and some of their juice, and olives. Taste and adjust if necessary. Cut each prune into three pieces and add to the dish with marinade. Add the chicken pieces and marinate for at least 30 minutes, turning once or twice.
2 Place the chicken and the marinade in a wide, heavy skillet and bring to a boil. Reduce heat to low and braise, covered, for 20 – 30 minutes, gently turning pieces halfway through.
3 When meat is tender and juices run clear, gently remove the chicken and place on a platter, tented with foil to keep warm.
4 Turn heat to high and reduce braising liquid until thickened. Pour sauce over the chicken, top with chopped parsley and serve.

>>Don’t forget to click on the title above to leave your comment

I  received pears in my CSA box yesterday which was a bit of a surprise, as I tend to focus on them more in the fall.  But I’m always game to put produce to new uses, and I love the combination of pears and almonds.  This recipe was adapted from a friend who was in my chef program.  Its flour-less and therefore gluten free.  The result was light and decadent (if that makes sense) – and just in time for Valentine’s Day…

Almonds are amazing!  They’re a great source of vitamin E, with just 1/4 cup providing 60 percent of the recommended daily allowance. They also have good amounts of magnesium, potassium, zinc, iron, fiber and considered a healthy fat. In Traditional Chinese Medicine, almonds are considered anti-inflammatory, anti-spasmodic, emollient and are also used as a tonic. They are also known as brain and bone food, probably due to their high calcium content. They help with alkalizing the blood and relieve chi stagnation in the liver.  Eating a handful as a snack is optimal and good for curbing hunger pangs.

Pear Almond Torte

3 cups blanched almonds
1 cup maple syrup
6 whole  eggs
2 tsp almond extract
¼ tsp salt
4 whole pears
2 TB lemon juice, freshly squeezed
1 pinch sea salt
½ tsp cinnamon
¼ tsp nutmeg

CAKE
Grind almonds in the food processor until fine like flour.  Add the maple syrup, eggs, almond extract and salt, process for a few minutes.  Be careful not to over process.  Pour into a parchment lined 8-inch spring form pan.  Place on a cookie sheet.  Bake at 375 F for 20-25 minutes, (or until the cake no longer jiggles).  Let cool.

CARAMELIZED PEARS
Peal, core and slice pears. Add pears, lemon juice and salt to skillet.  Cook the pears on medium until soft.  Add water if needed while you cook the pears.  When they are caramelized, add them to the top of the cake in circular fashion.  Sprinkle the top with the cinnamon and nutmeg.

>>If chocolate is your fancy for Valentines’ Day – here are some other favorite dessert recipes:

Chocolate Beet Cake (with its lovely red hue)

Chocolate Zucchini Cake (make a pink frosting)

In my CSA box this week was a beautiful bunch of broccoli.  Add that to the beautiful bunch I got at the farmers’ market, and another soup was in the making.  I love blender soups – you steam the veggies, saute some onions, measure the stock, pull out the Vitamix and voila!  Dinner is served…and lunch the next day.

Broccoli is one of the best foods you could eat.  It has more vitamin C than orange juice by volume – one cup provides 204% of our daily value!  It is high in vitamin A, folate and fiber.  Broccoli is also known to help with ulcers, skin damage, cataracts and the immune system.  But one of the most impressive benefits to broccoli is the high levels of vitamin K.  Vitamin K helps the body absorb the beneficial mineral calcium. Recent studies have suggested that vitamin K can help prevent or treat osteoporosis and the loss of bone density. If you have a family history of osteoporosis, it is important to make sure you maintain healthy levels of vitamin K.  Recent studies suggested that vitamin K also has preventive and treatment benefits for cancer – specifically prostate and ovarian; and it prevents the hardening of the arteries, which aids in fighting heart disease.

Broccoli Soup – Makes 6 cups

I use miso as my ‘buttery salt’ in soups.  It is another ‘booster food’ which aids digestion.  See more details below.

1 bunch organic broccoli
2 leeks, cleaned and sliced
2 TB butter
3 cups vegetable stock
2 TB organic miso*
1 TB lemon juice
Fresh ground pepper

Directions
Rinse broccoli and cut into florets.  Steam until soft, approximately 15 minutes.
In separate skillet, saute leeks in butter until slightly browned, about 15 minutes.
Put broccoli and leeks into blender.  Add remaining ingredients and mix on high until smooth.  Adjust seasoning to taste.
Reheat and serve with green salad and fresh whole grain bread.

*Miso: Although miso is usually made from soybeans, it can also be produced from rice, barley or wheat by adding a yeast mold (known as “koji”) and other ingredients that are allowed to ferment.  Once this process is complete, the fermented ingredients are ground into a paste similar in texture to nut butter. Miso’s minerals support immune function, energy production, bones and blood vessels.  It is also high in vitamin B12, which is low in most vegetarian diets.

This post is part of Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free and Pennywise Platter from the Nourishing Gourmet.

I know you’re all planning your menus for the big game on Sunday…OK, not ALL of you.  Nonetheless, this time of year begs for soups, stews and beans!  The beauty of cold, wet weather is that it gives us ‘permission’ to stay inside and create dishes which require low and slow methods.  Beans fall into that category, with their pre-soak and longer cook time, enabling the flavors to permeate from the stove to the table.

So where does the Super Bowl fit into this?  Well, I was thinking that a nice bowl of chili would be a great halftime dish…so I started perusing my trusty “Heirloom Beans” bible book.  And that’s when I came across my favorite bean recipe (of all time?) – Borlotti Beans with Tomatoes over Polenta.

According to the book, the Rancho Gordo borlotti beans are a beautiful dense, velvety bean with a gorgeous pot liquor (KS: is this legal?) Borlotti are in the Cranberry Bean family and they’re believed to have originated in Colombia and then bred in Italy to their exacting standards.

I like these beans for their ‘mushroom’ characteristics and put them in many stew-type dishes. San Marzano are Italian tomatoes that are heartier and more dense than other types.  The tomato sauce is ideal prepared in advance, making it perfect for a party…or an evening dinner for two.

Borlotti Beans in Tomato Sauce over Polenta – Serves 4-6

Tomato Sauce
3 TB unsalted butter
1/2 medium yellow onion, chopped
1 medium fennel bulb, trimmed and chopped
3 garlic cloves. minced
4 tsp. fresh chopped oregano (2 tsp. if dried)
1/4 tsp. red pepper flakes
1 small carrot
One 28-oz. can whole San Marzano tomatoes
Salt and pepper

Polenta
4 cups water
1 tsp salt
1 cup polenta
2 TB unsalted butter
1/2 cup Parmesan
1/2 cup feta

2 cups cooked* borlotti beans
1/3 cup chopped flat leaf parsley

In a medium pot, heat butter over medium heat.  Add onion, fennel, garlic, 2 tsp. oregano, red pepper and a pinch of salt.  Saute until vegetables are soft and fragrant, approx. 10 minutes.  Add carrot and saute 2-3 minutes more.  Add tomatoes with their juice, stirring to break up with spoon.  Add another pinch of salt. Reduce heat to low and simmer until tomatoes are reduced, at least 1-2 hours.  Add remaining oregano and more salt and pepper to taste. Serve on top of polenta.  (Can be made up to two days in advance.)

About 25 minutes before serving, bring water to boil in medium-heavy bottomed saucepan,  Add salt and whisking continuously, pour polenta into water in thin stream.  Reduce heat to low and cook, stirring constantly until mixture softens and grains soften.  Polenta should pull away from sides of pan, approx. 20 minutes.  Stir in butter and 1/2 cup Parmesan; season with fresh pepper.

Add beans to tomato sauce and warm them together over medium-low heat, stirring occasionally.  Stir in parsley about 5 minutes before serving.

Spoon polenta into warmed shallow bowls and make a well in the center of each serving.  Spoon tomato sauce into the well.  Garnish with feta or Parmesan.

This recipe may have a few more ingredients than my usual posts, but again – it’s low, and slow, and oh-so good.

*Here’s a great video on how to cook the beans.

This post is part of Fight Back Friday by Food Renegade and Friday Food Fix by The WHOLE Gang.

Chia seeds are the new flax. Of course we’ve been ahead of that curve for awhile, but it was fun to see the many applications for them at the Fancy Food Show in SF last week.  Not only a fabulous source of Omega 3s and fiber, another big advantage that chia has over flaxseeds is that they’re shelf stable.  So when you’re rushing out the door in the morning and need a quick fix for breakfast, here is an easy recipe to jump start your day.

Chia Oat Bran – Serves 2

You can substitute rolled oats or a variety of other grains.  And any protein powder works, based on your preference.  I prefer Vital Scoop, a blend of many nutrients – including greens – with a hint of sweetness.  I then served it with almond milk, which I like with my hot cereals.

2 cups water
Pinch sea salt
1 cup oat bran
1 TB chia seeds, plus extra for garnish
1 scoop protein powder
1 apple, grated
Almond or other nut milk, optional

Bring water with salt to boil and add oat bran.  Reduce heat and cook for 10 minutes, stirring frequently.

Remove from heat and add chia seeds.  Allow for them to gel slightly and stir in protein powder. Top with extra seeds and grated apple.  Add milk if desired.

This post is part of Kitchen Kop’s Real Food Wednesday and Pennywise Platter at the Nourishing Gourmet.

We are gearing up for a series of storms on the west coast this week…so to me, that begs for soup.  Soup is the best way to get mega-doses of vegetables all in one serving, with so many variables on combinations.  And as part of our monthly Gluten Free Progressive Dinner Party, I thought it was fitting to offer this recipe as the first course.  Let the flood gates open (so to speak…) as we savor soups in the season of the storm…

I have been getting quite a bit of potatoes and leeks in  my veggie box for the past two weeks.  Potatoes not only offer high amounts of vitamin C, they are also a great source for vitamin B6.  Vitamin B6 is good for our brain (helps with depression and sleep), our heart (reduces blood pressure), and rivals broccoli in phytonutrients, especially when eaten with the skin.  Make sure to buy organic potatoes, as conventional ones are on the “Dirty Dozen” list – super high in pesticides.

“Creamy” Potato Leek Soup – Makes about 8 cups

Potatoes are also great for providing a creamy texture to soups without adding dairy. If you are vegetarian, omit bacon and use olive oil for sauteing onions.

4 slices bacon
4 small to medium leeks, cleaned and sliced thin
1 large shallot. minced
2 organic Russet potatoes, peeled and cut into 2″ pieces
3-4 cups chicken or veggie stock
1/2 cup white wine
Sea salt and black pepper
1/4 cup chopped chives

Directions

Cook bacon in medium skillet until crispy.  Remove from pan and set aside on paper towel.
Add leeks and shallots to skillet and saute 5 minutes, or until tender and slight brown.
Add potatoes, 3 cups stock and wine.  Cook for 45 minutes.
Cool slightly, and puree in batches in blender or food processor until creamy.  Add extra stock if needed.  Season with salt and pepper to taste.
Garnish with bacon bits and chives.

>>And now for more additions to our delicious “Light Winter Warmers” Progressive Dinner menu this week:

Monday January 18th Karen from Cook4Seasons made Creamy Potato Leek Soup and Roasted Cauliflower Soup with Gluten Free Croutons by Alison from Sure Foods Living.

Tuesday January 19th - Winter Fire Roasted Tomato Soup w/ Prosciutto Topping from Diane- The W.H.O.L.E. Gang.

Wednesday January 20th -Mexican Seafood Soup from  Diane- The W.H.O.L.E. Gang and SeaMaiden from Book of Yum with a Vegan Un-Chicken Roasted Vegetable Soup.

Thursday January 21st – Amy from Simply Sugar and Gluten Free served Black Bean Chili with Butternut Squash & Swiss Chard and Shirley from gluten free easily shared Wassail.

Friday January 22nd -Ali from The Whole Life Nutrition Kitchen.

This post is also part of The Nourishing Gourmet’s Pennywise Platter Thursday.

I’m getting crafty with my recipe titles again.  Experimenting in the kitchen can do that to a person, especially when it comes to dessert.  Over New Year’s we picked up the last of a pumpkin crop in Bolinas and I promptly added them to my collection on the front porch.  Even if that decor is SO autumn…these pumpkins are still offering sweet, fleshy flavor when roasted.  So I combined a few recipes to make a combo souffle and flan, introducing pumpkin ’soufflan.’

Pumpkin Maple Soufflan – Serves 6

You already know much better fresh pumpkin is, but in a pinch, you can use one 15-oz. can.  These can be served hot or at room temp, which makes them great for entertaining.  And they’re gluten-free.

2 cups roasted pumpkin puree
3 large egg yolks
2 large eggs
1/3 cup pure maple syrup
1 TB vanilla
1 TB arrowroot (or cornstarch)
Cinnamon
Organic Greek yogurt
Toasted pecans, chopped

Blend all in food processor until very smooth.
Lightly oil six 6-oz. ramekins and pour in batter.  Place cups in large roasting pan and fill half way with water.
Bake at 350 for 30 minutes.
To serve, garnish with dollop of yogurt and top with cinnamon and pecans.

Last night my cooking class featured easy, low-calorie foods.  Two of them have appeared before – cauliflower couscous and raw kale slaw.  The addition was halibut ‘en papillote,’ or the fancy (French) way of saying ‘fish in a pocket.’  It is the easiest preparation ~ no fuss, no mess.  And the ‘wow’ factor for those at the dinner table is the ultimate endorsement.

Halibut is a cold water fish high in Omega 3s – good for the heart, skin and brain.  Currently Alaksan halibut is out of season, but its California counterpart is in its prime.  California halibut is slightly more delicate than Alaskan, but it is equally as flavorful. I prefer its texture – flaky, yet not so meaty it requires a knife.

Halibut en Papillote – Serves 4
Any white fish would work here, shrimp or scallops, too. The beans I used were Runner Cannelini – large white beans from Rancho Gordo – pre-soaked and cooked. You could opt for the smaller Navy Bean, too. In addition to the nutrients from the fish, beans provide additional protein and fiber; and the fennel is a wonderful digestive aid.  I wanted to provide a little acid and color, and while fresh tomatoes are out of season, I mixed in some roasted diced tom’s from Muir Glen.

Ingredients
1 pound halibut, rinsed and patted dry
1/3 cup diced tomatoes
1 cup cooked white beans
1 small fennel bulb, halved, cored, and thinly sliced
1/2 cup fresh flat-leaf parsley, chopped
2 TB extra-virgin olive oil
1/2 tsp sea salt
1/2 tsp black pepper
6 lemon slices

Directions
1. Heat oven to 400° F. Gently toss the tomatoes, beans, fennel, parsley, oil, salt, and pepper in a large bowl.
2. Cut halibut into 4 pieces
3. Tear off four 15-inch squares of parchment paper and arrange on baking sheet. Spoon some of the bean mixture along the center of the parchment.

Place the fish on top of the bean mixture and add lemon slices.

Fold the edges over several times to seal like a ‘turnover.’
4. Bake for 12 minutes. Transfer each packet to a plate. Serve with a knife to slit the package open, and be careful of the steam that will escape. Voila!

One of the class participants didn’t care for halibut before, but when she exclaimed !she’d make this! I knew we had a winner.  Serve with cauliflower ‘couscous’ and kale salad.