Best(& easiest) chocolate pudding ever

First, the news. Personal news. My family is moving cross-country to upstate New York. Very exciting. Very crazy. It also means time to cook -- whether from scratch or not -- is getting less, and less, and less, and less. I am still doing it though, but I am not sure how often I am going to post here. I already have a backlog of recipes, but my moving-related to-do list is also growing by the mile every second. My insanity-cum-stress level is shooting through the roofs and I am stopping every other second to pick up my eyeballs from the floor and popping them back into their sockets.

Whatever it is, I will come back here. If I am true to my word about posting recipes we have liked here, and if my bad habit of having to try yet another new recipe never dies, I could be posting until the cows come home. You just wait.

Does it look like the butterfly wants chocolate pudding too?

Second, more news, and exciting too: easy to make dessert that your kid(s) will love to help, can easily help, and they don't even have to wait to eat it (if you choose to eat it warm). This is totally delicious to me, and every time I think of this chocolate pudding recipe I rub my hands with glee for all its goodness. This recipe came from the no longer existing Organic Style magazine, and they called it "The Best Chocolate Pudding Ever" and I whole-heartedly agree with all my chocolate mustache. They also say if you want it less intense and more kid-friendly, to reduce the chocolate from 4 ounces to three instead. Well, that I respectfully disagree. I make it with four ounces of chocolate (maybe even a tiny bit more, to compensate for all that brown stuff that gets left behind on hard-to-reach places like the whisk and the pot) and have never received complaints. But of course, it is up to you to decide how much chocolate will be too intense for you and your family. Proceed with responsibility.

Best-ever Chocolate Pudding

The Best Chocolate Pudding Ever

Recipe from Organic Style magazine (Feb 2005)

Serves 4

• 2 cups whole milk
• 1/4 cup packed dark-brown sugar
• 3 Tbsp sugar
• 3 Tbsp unsweetened cocoa
•  3 Tbsp cornstarch
• 1/4 tsp salt
• 4 ounces fine-quality semisweet chocolate, finely chopped
• 1 tsp vanilla extract
• 1 cup lightly sweetened whipped cream (optional, but highly recommended)

1. Combine 1/2 cup milk with sugars, cocoa, cornstarch, and salt in a 1-pint jar. Screw lid on tightly and shake vigorously until blended (a few lumps are OK, and this is something kids will love to help with).
2. Heat remaining 1 1/2 cups milk in a medium heavy saucepan over medium heat. When small bubbles appear on side of pan (kids love the assignment of watching out for bubbles!), pour cocoa mixture into saucepan and whisk to combine. Cook, whisking, until pudding thickens, 2 to 3 minutes. Remove from heat and whisk in chopped chocolate and  vanilla extract.
3. Spoon pudding into 4 heatproof cups. Serve hot, warm or chilled with whipped cream, if desired. (I just pour into a large glass bowl, cover and chill. And portion out accordingly into small bowls.)

Got chocolate pudding?

 

Delicious Gluten-free Banana Bread

Delightful gluten-free banana bread

 Banana Bread. Yum. Whoever invented banana bread deserves a medal, I am sure you agree. I love bananas. I eat them straight, or with peanut butter, or chocolate spread, or in a bread. It's an easy solution when one is low on sugar and is plenty good for you.

Don't be afraid to let your bananas develop those brown spots before you use them in baking! That is when their flavor is ripe and high. And making a double batch? -- always a very smart idea.

This loaf rises respectably high for a gluten-free quick bread.

This recipe comes from Elizabeth Barbone's Easy Gluten-Free Baking. It is simple and straight-forward, and very good. Some gluten-free banana bread tends to be sticky and dense, but not this one. Great flavor, wonderful texture, delectable crumb. No wonder Barbone calls this the "Blue Ribbon Banana Bread" (she adapted it from her mother's recipe, which won several blue ribbons in bake-off contests.) The only thing I did to this recipe was to add a handful of chocolate chips. And by a handful, I mean about 1/2 to 3/4 a cup, as desired. If I am using chocolate chips, I normally reduce the sugar by about 1/4 cup. It's your choice!

Blue Ribbon Banana Bread

Recipe from Easy Gluten-Free Baking

Wet ingredients:

• 1 cup sugar
• 1 1/3 cups very ripe mashed bananas
• 1/2 cup (1 stick) butter, softened
• 2 large eggs

Dry ingredients:

• 1 2/3 cups white rice flour
• 1/3 cup cornstarch
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp xanthan gum

• 1/2 - 3/4 cup chocolate chips (if desired)

1. Preheat oven to 350F. Grease and rice flour a 9 by 5 inch loaf pan. in a small bowl, mix together sugar and mashed bananas. Allow to sit for 15 minutes.
2. In a separate small bowl, whisk together dry ingredients.
3. In a large bowl, cream butter until light and fluffy. Add eggs, one at a time, mixing well between additions. Add half of the dry ingredients. Blend until smooth on medium-low speed. Add banana-sugar mixture. Stir until well incorporated. Add remaining dry ingredients. Blend batter until smooth.
4. Pour batter into prepared loaf pan. Bake for 50-60 minutes, until tester inserted in center of cake comes out clean.
5. Place pan on wire rack to cool for 5 minutes (I tend to let it cool longer when the weather is warm). Remove loaf from pan and place on rack to cool completely.

 

Take time for yourself, and enjoy!

Oriental Style Salmon (aka Salmon-in-a-hurry)

Salmon is good for you, but it is even better if you do not need to toil in order to enjoy it. I love dishes that can be made up in a hurry, and even more if I can just stick it in the oven, turn on the rice cooker and have some minutes to spare until the timer on the oven goes off.

This salmon dish is welcomed with smiles in my household, and I do not mind serving it since it is relatively painless and easy, plus each mouthful is moist and flavorful. I took this recipe from Sally Fallon's Nourishing Traditions and made a few small tweaks. While it is suggested that you serve this with buckwheat, brown rice pasta or brown rice, I think it will also make an awesome salmon salad, even eaten cold on a summer's day. I also sometimes break it up and add it to my scrambled eggs for breakfast.

Oriental-style Salmon

Oriental style Salmon (aka Salmon-in-a-hurry)

Recipe adapted from Nourishing Traditions

Serves 6

• 2 pounds wild salmon filet
• 4 Tbsp sesame seeds (crush them a little in a mortar if you have time, it helps release the aroma much better)
• 1.5 Tbsp rice vinegar
• 3 Tbsp soy sauce
• 1 Tbsp fish sauce (optional, but recommended)
• 2 Tbsp toasted sesame oil
• 1 Tbsp grated ginger (I've been lazy before and simply chopped roughly!)
• 1 bunch finely chopped green onions (optional, but recommended)
• 3 cloves garlic, minced
• grated zest from one lemon

1. Pre-heat oven to 350F. Oil or butter a glass baking dish large enough to hold the salmon.
2. Place salmon filets skin side down in the dish. Combine all other ingredients and pour over the salmon. Use back of spoon to spread out the ingredients evenly over the salmon. 
3. Cover the dish with aluminum foil, and bake for 15 minutes. Remove foil and bake for another 3-5 minutes, until salmon is just cooked through. (I usually already turn off the oven after removing the foil.)
4. Slice salmon into servings, transfer to individual plates and spoon the sauce over each slice. Sprinkle with more thinly sliced green onions if you wish. Enjoy!