Chia Seed Pudding: revisited (NO SUGAR needed!)

My oldest was home for a very short visit (sans baby and husband).  Wanted to visit her pals for few days and she also cleaned out A LOT of her "stuff".  I hope was as cathartic for her as it was for me. ; D

I needed some GF options for breakfast and my go-to is chia seed pudding with berries.  It never disappoints!  I decided to heat up the coconut milk to a simmer before whisking in the chia seeds.  It allowed the seeds to bloom quickly, and I realized I loved it warm! Slightly thick, chia pudding - serious comfort food!  But weather here is very hot (90+ degrees) now, so the puddings went into the refrigerator to cool down. 

At serving time I kept them on ice for the girls, so everything was nice a cool for them.  

See my original post in the featured link.  In the original I added agave but if you want it sweetened, I suggest using maple syrup or honey instead - much cleaner flavor in my opinion.  Enjoy!

Chia Seed Pudding REVISITED (NO SUGAR)

12oz to 14 oz of unsweetened coconut milk
5 Tablespoons of chia seeds
fresh organic berries to use as topping

Pour coconut milk into a saucepan and heat on medium low to bare simmer - just a few minutes.  Take off the heat and whisk in the chia seeds and allow to bloom for a few minutes.  Check after a couple minutes and you will notice the pudding has thickened to a nice milkshake-consistency.   Pour mixture into a large quart-size measuring cup for easy pouring into small jars or ramekins.  Eat immediately if you want a warm comfort food (topped with berries or nuts).  Otherwise refrigerate for 30 minutes to cool and thicken even more.

One of my go-to snacks! Toasted pecans that I keep in the freezer - nothing like it!

Tortilla Soup!

This recipe for Tortilla Soup is fast, easy, and delicious!  I saw it on the PBS show Milk Street -it is authentic from Mexico.  I had homemade chicken broth in my freezer so used it but I suspect water or veggie broth will be just as delicious.  You may notice my chicken broth is reddish in color.   I sometimes add tomato paste to my broth (at the beginning of cooking) - it adds a lot of flavor.  Be mindful to use a corn chip that has few ingredients.  I like the Maiz brand because it is made from corn, salt, and avocado oil- that's it!

Tortilla Soup (adapted from a Milk Street recipe)

2 tablespoon of extra virgin olive oil (Spanish preferred) or use lard or bacon fat

1 large yellow onion sliced

2 jalapeño seeded and sliced

6 cloves garlic, peeled and smashed whole

1 teaspoon cumin seeds

1 large bunch of cilantro- Chop leaves and stems separately

2 pounds cherry or grape tomatoes

1 teaspoon sugar

2 cups corn tortilla chips (I like the Maiz brand because only corn, salt, and avocado oil)

6 cups chicken stock or veggie stock or water

Toppings:  corn chips, avocado, cotija cheese, cilantro, and sour cream.

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Heat a medium to large enameled cast iron pot or other heavy Dutch oven over medium heat.  Add the oil to pan and add onion slices.  Cook for about 5 minutes until starting to soften and turn light golden brown.   Add jalapeño, garlic cloves, cumin seen, and cilantro stems to the pot.  Stir and cook for another minute.  Add the tomatoes, sugar, corn chips, and chicken stock (or water or veggie broth) and bring to a boil.  Turn down to low, cover pot and simmer for 10 minutes.  Remove pot from stove after 10 minutes and allow to cool for about 5 minutes before blending to smooth texture (will need to do in a couple batches since still hot).  Return blended soup to pan to reheat and taste.  Add about half the chopped cilantro leaves and tastes. Add salt and freshly ground pepper to taste if needed (the chips have salt so you may not need additional salt).  To serve put a handful of chips in a bowl, pour a couple ladles of soup over, top with avocado, sour cream, cilantro, and cotija cheese. 

West African Greens (a version of Sukuma Wiki)

 

My youngest is home for a couple months before she starts graduate school.  I am so proud of her!

She loves to cook as much as I do and she has a natural ability for creating delicious and healthy vegan meals.  When I see a recipe and realize it is vegan it always makes me think of her.  "Maybe she will like this - I will try it!"  This recipe just happens to be vegan and it is delicious!  I love the combination of cumin, coriander, and tumeric - with the greens and other veggies it is so delicate but very flavorful.

We served it over basmati rice. 

Sukuma Wiki or West African Greens  (adapted from in Bibi's Kitchen)

2 tablespoon of extra virgin olive oil

1 large yellow onion, finely diced

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ground tumeric

2 large tomatoes, coarsly chopped OR pint of grape tomatoes sliced in half

1 large carrot sliced

1 pound of dark leafy greens (kale, collards, chard, etc.) tough stems discarded and leaves coarsly chopped 

kosher salt

½ cup of water

the juice of one lemon

large bunch of cilantro - chopped

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Heat a medium to large enambled cast iron pot or other heavy dutch oven over medium heat.  Add the oil and allow to warm then add onion, carrots, cumin, coriander and tumeric.  Cook, stirring occasionally until the onion softens, about 5 minutes.  Add the tomatoes, greens, a large pinch of salt and the water.  Allow greens to cook down for a couple minutes (you may need to add in two batches depending on the size of your pot) then cover and simmer for 10-15 minutes.  Turn off the heat and stir in the lemon juice and the cilantro.  Add more salt to taste if needed.  ENJOY!