Honey Vanilla Chia Seed Pudding

I don’t know how people can wake up 30 minutes before work starts and still get there on time. My summer mornings involve coffee, a shower, makeup, emptying and filling the dishwasher, watering the garden, walking the dog, and cleaning up whatever mess is on the counter so I’m not thinking about it at work all day. And this is just me — I really don’t know how people with children do it.

Lately, though, something has been making my life a little easier: chia pudding. I first discovered this recipe when I was Paleo, because chia seeds soaked in coconut milk form this tapioca-like substance that is about as close as you can get to yogurt on a strict Paleo diet. However, when you’re going through three or four $3 cans of coconut milk every week just for breakfast, the cost soon becomes prohibitive.

Luckily, I’m not Paleo anymore.

Advertisements

Kil’t Kale

I don’t want to suggest that the only way to eat kale is when it’s smothered in bacon grease and bourbon. But I think it probably is the best way.

This is a recipe originally available from Garden and Gun (online here), passed on to me by a coworker who, like me, was sick of kale salad after kale salad. Again, not that there is really anything wrong with kale salad, but every once in a while, you want something a little more tender, more meaty, something easier to convince your loved ones to eat.

The foundation of the dish is something called “bacon jam,” a concoction of bourbon, bacon, bacon grease, vinegar, and a little bit of sugar. Once you’ve got that mixture, you toss in your chopped kale and wait for it to wilt. It practically melts into the bacon jam, leaving you with an amazing sweet/sour/bitter combination. Remember how I said that all flavor is a combination of fat, salt and acid? This is a perfect example of a good balance among the three.

Brown Soda Bread

Ireland is not a country known for its food, which is remarkably unfair. I was reading a novel a few weeks ago in which a man casually mentioned that his father was Italian and his mother was Irish — and thank God his father did the cooking.

(It was not a great book, overall. But I digress.)

Maybe it’s because it’s perceived as boring. People think Ireland and they think potatoes, corned beef, cabbage, and Bailey’s. Or they think England, which to many Americans means bland food with names like “Spotted Dick” and “mushy peas.”

The reality is a little more complex. Ireland, at least contemporary Ireland, has amazing salmon, lamb, and mollusks. I didn’t eat corned beef once while I was there. And when you’re in an Irish port city, it’s easy to see European influence (Spanish, French, a little Italian) on the cuisine as well.

But my favorite thing was the soda bread, a quintessentially Irish staple.

Lemon-Blueberry Frozen Yogurt

I was going to post something about bread baking today. Then, I realized that if it’s 90 degrees here, it’s probably in the hundreds where most of you are, and none of you want to turn on your ovens.

I don’t blame you. We’re having the kind of weather that makes me anxious about the future, the kind of weather that makes me feel sorry for the dog and her thick double coat, the kind where we have to shut all the windows and close all of the blinds during the day and fling them open at night, desperate for a breeze.

Sure, you can make ice cream. But my favorite recipes involve making a custard on the stove, and who wants to stand over a stove stirring things in this weather? Precisely no one.

Flourless Chocolate Cake

I had this photo on my phone of a flourless chocolate cake that was haunting me. I knew I’d made it sometime last spring, shortly after the huge annual fundraiser at my last job. But I could not find the recipe for the life of me.

The picture wasn’t even good — the color was off, and it was blurry because I had just gotten my phone and was still figuring out how to work the camera. The cake itself looked great, though, rich and dark and maybe just a little gooey. The only problem was that I had no idea where I had gotten the recipe.

Greek Summer Salad

Vegetables can be a struggle for me. I know, I run a healthy food blog — coming up with creative ways to use veggies and seasonal produce should be second nature to me, right?

Wrong. The vegetables we actually eat in my house are pretty repetitive. Brussels sprouts, sometimes with bacon. Kale. A salad. Sometimes chard, if my garden is going gangbusters. Zucchini on the grill, if my husband feels like taking that on. Asparagus.

I got sick of salads the other day and needed to find something new. A quick flip through my Gourmet cookbook was disappointing. Really? No vegetables section? But a more detailed look revealed that a lot of the “Salad” recipes were not just lettuce at all, but a variety of vegetables thrown in a bowl with dressing, which was exactly what I was looking for. 

Bison Bacon Burgers

Bear with me. I promise, you want to make these, you just might not know it yet. Bison is maybe a little unusual for people who are not living in rural areas where people regularly shoot and kill and eat everything from snow geese to antelope.

That’s not to say that there are actually wandering bison where I am, but when you live in a place where people regularly throw game dinners and eat moose, elk, venison and doves, you get to be more open-minded. The standard beef, pork and chicken triumvirate is demolished.