Author: wellfedemily

Creamy garlic and white bean soup.

~ wellfedemily ~ 6 Comments

Dinner for two.

Nick and I have been talking lately about whether we might the “too much garlic” people. Is that a thing? When people leave here after a dinner party, do they talk in the elevator on the way down about my heavy hand and effluvious kitchen? Do they sniff their breath from behind cupped palms and cringe? Anytime I make a recipe from a cookbook, I double the amount of garlic the recipe calls for, at least. Sometimes I smell it on my skin and in my hair, and always on my breath.

Raw garlic.

There are people for whom there is such a thing as too much garlic, and those are the people I will never understand. I once absentmindedly cut a slice of bread using a knife I had used earlier in the evening to smash some cloves of garlic, and I put peanut butter on the bread, and when I noticed it tasted like garlicky peanut butter toast, I still ate it. Also I should wash things right after I use them, but whatever.

My parents get garlic from a friend of theirs who grows fat cloves of organic garlic in his backyard, and though I’m pretty sure they aren’t supposed to give it to me (this garlic is not meant for just anyone, I’ve heard), sometimes they do. The garlic is pungent and aggressive, and it is so fresh that even dried, the cloves do not pull easily from the bulb. The skins are thick and ruddy, more like parchment than the whisper-thin white skins on imported supermarket garlic. This is good shit, and I get it all year round. For free.

Beans and garlic.

You can buy local garlic at your Farmer’s Market, and sometimes places like Whole Foods have some good options as well. The white, delicate bulbs you get from the supermarket are usually imported all the way from China, so there’s no way to know how fresh they are. They are subdued, but they will do in a pinch. Less-garlicky garlic is far, far better than no garlic at all.

Simmering.

If on occasion you want to feature garlic beyond being heavy handed with your marinara sauce or whathaveyou, consider putting it in soup. An easy weeknight garlic soup will fill your kitchen with slow-simmered aromas and your mouth with a healthful, soothing richness. White beans add body to this dish, and herbs bundled together and removed at the end lend complexity without leaving visual evidence of having been there. This is peasant food, simple and straightforward and wholesome. To save time you can roast the garlic the night before, and your apartment will smell like a bistro some late night in Paris and there is nothing wrong with that.

Dinner.

Serve with grilled cheese sandwiches. In case that wasn’t obvious.

Creamy garlic soup

(Serves four.)

  • 4 tbsp. olive oil
  • 1/4 lb. garlic, cloves separated and peeled
  • 1 large onion, diced
  • 1 540mL/19 oz. can white beans, such as navy, white kidney, or great northern beans
  • 4 cups vegetable or chicken stock
  • 1 sprig fresh sage
  • 1 sprig fresh parsley
  • 1 bay leaf
  • Salt and pepper
  • 1/3 cup heavy cream (optional)

Preheat your oven to 350°F.

In a small baking dish with two tablespoons of olive oil, roast whole garlic cloves for 30 to 40 minutes, or until brown and sweet-smelling.

Meanwhile, in a heavy-bottomed pan over medium-high heat, sauté onion with remaining oil until golden and lightly caramelized. Add beans, roasted garlic, and chicken or vegetable stock, and stir to combine. Bundle sage, parsley and bay leaf using kitchen twine, and pop into the pot. Simmer together for 15 to 20 minutes.

Remove bundled herbs and discard. Puree soup using a blender or immersion blender. Taste, adding salt and pepper and adjusting seasonings as needed. Serve immediately, or simmer for an additional five to 1o minutes, or until desired consistency is achieved. Remove from heat and finish with cream, if desired.

Scraped clean.

Overnight pancakes.

~ wellfedemily ~ 7 Comments

MESS.

For the past two weeks, this household has been in the sick of things, each of us weighed down by an assortment of pains and ailments, from migraines and colds to flus and sinus infections. I wish I could say that I have taken charge of our healing by simmering wholesome and restorative meals rich in love and nutrients. That would have been nice of me.

Last Wednesday the sick was so bad I skipped lunch and napped under my desk for an hour. The next day I took a sick day, and by the weekend I was sure I was going to die. I begged Nick to smother me, and when he wouldn’t I chastised him for not taking advantage of the out I had offered him. I tried to smother myself but the cat thought we were playing a game and ruined it.

By Monday this past week I was certain I had cracked some teeth coughing, so I made a dental appointment. The good news is the teeth are fine; the bad news is my sinuses are pretty angry and infected. The worst news is that my wisdom teeth are pretty much one with my skull now but they have to be removed so it sounds like it’s bone-saw time. That’s the worst time!

2013 has not been off to a good start. And now that I have managed to attain a functional balance of NyQuil, antibiotics and codeine, the baby has finally succumbed and is fevered with a face full of ick.

It’s times like these when I can’t fathom coming down off my prescription and cough syrup high to go to the grocery store. We are out of eggs. And we had a late night. So somewhere between rescuing the little guy from a coughing fit and the two of us passing out in the dark, I whisked together some flour, water, yeast, honey and salt for pancake batter. If all three of us woke up in the morning, we would have pancakes. It would be a kind of reward.

Nighttime batter

 

Morning batter

This recipe makes 6 pancakes, and will serve between two and three people, depending on how hungry you are, or how much bacon your version of Nick decided to make. I like these topped with berries, or with chestnut cream. Because they are more like fried bread than flapjacks, you could take savoury liberties with them – try them with sour cream and apple sauce, or with cottage cheese and thinly sliced scallions, if that pleases you.

As a note – the berries on these were a mix of a pound of frozen strawberries, a tablespoon of cornstarch, a tablespoon of honey, and half a teaspoon of vanilla, simmered until the berries softened and released their juices and the whole thing thickened pleasingly.

Pretty pancakes.

Lazy pancakes

  • 1/2 tsp. dry yeast
  • 1/2 tsp. salt
  • 2 tsp. honey
  • 1 cup all-purpose flour
  • 1 cup water
  • 3 tbsp. vegetable or canola oil
  • 1 tbsp. butter

Whisk ingredients together in a bowl. Cover the bowl with plastic wrap, and stick it in the fridge overnight.

30 minutes to an hour before you’re ready to cook, take the bowl out of the fridge and let it rest at room temperature. Heat the oil and butter in a large pan over medium-high heat.

Gently spoon your pancakes into the pan, taking care not to stir the batter. Cook until edges appear crispy and bubbles form through each cake, about two minutes. Flip, and cook an additional two minutes, or until golden and puffed.

Serve hot, with a compote of berries, or maple syrup, or sour cream and apple sauce.

Fluffy!

Sweet potato tortilla Española

~ wellfedemily ~ 2 Comments

Eggs

Thank you for all your breakfast advice! I have put it all into a Word document and bullet-listed it, and the document will serve as an extremely wordy shopping list. We’ve been eating a lot of leftovers, and Nick is very excited about the idea of breakfast cheese. He is less excited about leftovers, but he could get up early and make us both something to eat if he really has a problem with it.

He has yet to volunteer.

I’m even putting my Crock Pot to work. It’s still making breakfast slop, but at least the slop is different – I like this list of porridge recipes at SweetVeg (Hi! Thanks for the tip!), especially the overnight barley one (which also works for a blend of barley and farro with dates and cardamom).

Your advice has been super helpful. I have, literally, been eating it up.

I have been gradually learning to cope with morning food, but since starting this new job where my hours are much more flexible we have been eating wholesome homemade dinners a lot more often. Sure, I am up way too early and at the office at an ungodly hour, but I am home by 5:00! It is just enough time to start a load of laundry and savour a brief, perfect moment of silence alone with a magazine and no one wailing on the floor about the injustice of being told “no,” and then to start dinner.

Sweet potatoes in eggs

Tonight, dinner was a lot like a breakfast I might make if I had any zest for life in the grim hours before 8:00 a.m. I actually stole this recipe from my friend Paul who learned it when he lived in Spain, like the well-travelled bon vivant he most dapperly is. Well, I adapted it – his recipe uses regular potatoes, and no thyme. I always have sweet potatoes, and usually a hardy herb or two on hand, so it evolved to suit my fridge’s contents; feel free to use regular waxy potatoes and no herbs if you prefer. The best part about it is that we have just enough for breakfast! If I am very lucky, Nick will get up first* and reheat it for me so I can sleep a little bit longer.

Dinner.

*Dare to dream, no matter how impossible your dream may seem.

Sweet potato tortilla Española

(Serves 2 to 4; portions for 4 will be small.)

  • 4 tbsp. olive oil, divided
  • 1/2 onion, diced
  • 1 lb. sweet potatoes, sliced thinly (1/4 inch)
  • 1 sprig of fresh thyme
  • 4 tbsp. cup water
  • 4 eggs, beaten
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper

In a 9-inch pan over medium-high heat sauté the onion in two tablespoons of olive oil until translucent. Add potatoes, tossing to coat in oil and onion mixture, then add water and cover with a lid. Reduce heat to medium-low, and cook for 20 minutes, shaking the pan occasionally to prevent sticking (and scorching).

Remove the sweet potatoes and onion from the pan and cool for 10 minutes or until there’s no more steam, and heat the broiler. Fish out the thyme sprig and discard it. Wipe out the pan.

Whisk together eggs, some salt and pepper, and heat another tablespoon of oil in the pan, tipping to coat the whole bottom. Mix the sweet potatoes into the eggs, pour the whole thing into the heated pan. Run a spatula along the sides every so often, and when the sides are golden, after five or six minutes, then shove it under the broiler until the centre sets and the top is golden. Another three minutes, maybe five, but leave the oven light on and check frequently.

Turn out onto a plate, and slice into six pieces. Serve with salad and pickles or olives.

A slice of tortilla with coleslaw and pickles.

 

 

A request and a winner.

~ wellfedemily ~ 21 Comments

At the risk of alienating breakfast mush enthusiasts … I’m kind of over oatmeal. I need a break on the whole slop for breakfast routine.

To be honest, I don’t want to do much about breakfast, because I am someone who can live quite happily from 6:30 am until almost noon on a single fat-free latte. My stomach doesn’t even notice this neglect until it’s time for lunch, and then it is an angry beast who demands carbs and cheese and I reward it handsomely for its patience. Unfortunately, Stomach and Metabolism aren’t on speaking terms so while Stomach is fine on a little bit of tea and frothy milk, Metabolism is like “Oh, really? Don’t you know about six small meals a day to maintain a healthy weight? HERE’S AN EXTRA FORTY POUNDS, SMUGGY.” So, breakfast. Jump-starting the day, and all of that.

I tried smoothies – both with yogurt and vegan-styles – but those are worse than eating nothing. It’s like that little bit of fruit and yogurt and flaxseed reminds my metabolism that I am awake and doing stuff in a way that a latte does not, and my stomach gets pretty angry about it. I have found myself eating broken, linty teething cookies from the dregs of my purse in fits of famished panic. I’ve swallowed gum. In trying to do something healthy, what I’ve done is turned myself into the kind of person who angrily eats beef jerky from a vending machine at 9:30 in the morning.

Bacon, eggs and toast are good, but they’re hard to eat when you’re trying to evenly apply mascara with one hand while fighting off a cat and a baby while the two of them battle over who gets to be the one to unroll all the toilet paper directly into the toilet. Cold cereal leaves me starving immediately after I eat it. I hate bananas so much. But I need options.

I’ve put my question out into the ether (the Googles) and it’s too much. I can’t read 80,000 blog posts and forum discussions about 80,000 slightly different recipes for green smoothies – it’s overwhelming, and I distract easily. Also my kale has wilted in the crisper. So, why not try a smaller sample group?

What do you eat for breakfast on your weekday mornings, and does it keep you from starving? Can you recommend a smoothie recipe, a breakfast sandwich, or some other magical, convenient (homemade) weekday-morning-friendly thing that will leave me full  until lunch(ish)? I suppose it could even be oatmeal, but maybe something new and different to do with it.

I should also announce the winner to that little photo giveaway we talked about last week. I was supposed to do it at 5:00 and then I set my oven on fire, as you do, and as a result lost track of time.

Winner!

The winner is Aim Harder, who wants to prove to her new little person that it’s not so scary out there in front of the camera. Congrats, Aim, and all the best! Shoot me an email at emily.wight@gmail.com and I’ll put you in touch with Bethany so you can schedule your session.

Crafty macaroni and cheese

~ wellfedemily ~ 5 Comments

Crafty macaroni and cheese.

Sometimes you just want to eat the food you grew up with, the kind of stuff that hearkens back to a time when cheese was powdered and that was okay. Remember when Parmesan cheese came in its own plastic shaker and was shelf-stable? I think it was made of nylon.

I have always loved macaroni and cheese, and for most of my life macaroni and cheese was something that came in a box. It never would have occurred to me to make it from scratch until a few years ago. When I moved out of my parents’ house and into my first “apartment” (translation: dank basement suite with limited natural light and a permanent damp smell), I was broke all the time and would maximize my calorie intake in the days before payday by cooking up a box of macaroni and cheese (remember when it cost less than a dollar?) and eating the whole thing super fast, then laying face-down on the couch, uncomfortable, to digest for the rest of the evening as though I were a snake that had just swallowed an antelope.

It was an attractive time.

It felt horrible, but it was oddly comforting. When I was a kid, even though we always had Costco cases of macaroni and cheese in the cupboard, it was a total treat, especially if you got it for dinner which almost never happened. I loved macaroni. And in my formative years, macaroni and cheese was always, ALWAYS orange.

Orange sauce.

When you make macaroni and cheese from scratch, it is mostly not orange, even when you use orange cheese. And while grown-up, from-scratch homemade white mac-and-cheese is extremely delicious, it is more like comfort food to me when it’s orange. But macaroni out of a box is the opposite of comfort food these days; when I eat it now, I feel … gross. But you know what’s orange? Carrots are! Also they are healthy, so you can pretend that’s why you’re using them.

Veggies.

This is a very simple dish, and I make it quite saucy so that I can add stuff if I feel like it – adding a 28 oz. can of hominy (drained and rinsed!) makes this kind of amazing – or so that I can plan ahead and have leftovers that reheat well. Add whatever you want – even chopped up hot dogs, if that’s what you like. I won’t judge. (How could I?)

Big pot of cheesy noodles.

Macaroni and cheese

(Serves four to six.)

  • 2 carrots
  • 1/2 onion
  • 3-4 cloves garlic
  • 1 bay leaf
  • 2 1/2 cups uncooked macaroni
  • 3 tbsp. butter
  • 3 tbsp. all-purpose flour
  • 2 tsp. yellow mustard
  • 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. ground black pepper
  • 2 1/2 cups shredded aged white cheddar cheese
  • 1/2 cup heavy cream (optional)
  • Salt

Over high heat, bring carrots, onion and garlic to a boil in about two cups of water with a bay leaf and 1/2 teaspoon of salt. Reduce heat to medium, and simmer until carrots are soft, 15 to 2o minutes. Remove bay leaf, pour contents of pot into a blender, and blend. Set aside.

Cook macaroni in salted boiling water according to package instructions.

Meanwhile, melt butter over medium-high heat. Add flour and whisk to combine. Add mustard, whisking again, then add the carrot mixture. Add Worcestershire sauce, paprika and pepper and simmer – whisking occasionally – until thickened, four to six minutes. Add cheese, stirring to melt. Add cream, if you feel like it – not mandatory, but it gives the sauce a richer, silkier taste. Add any additions – such as hominy, cooked sausage, roasted veggies, or whatever. Taste, adjusting seasonings as needed.

Add cooked macaroni, stir well to coat, and serve.

Also, if you live anywhere between West Van and Langley, enter this week’s giveaway! Not a ton of entrants, so your odds are good.

A sick day, a giveaway

~ wellfedemily ~ 17 Comments

Despite all of us having gotten our flu shots this year, the flu hit all three of us pretty hard this weekend, and we are only just now starting to recover. Well, Nick and I are starting to recover – the baby became energetic and noisy again just as we started to fall ill. It was the worst of times.

I had intended to share a recipe, but to be honest all we ate this weekend was take-out pho. Today we might leave the apartment and get some matzo ball soup, but at this point the tremendous effort required to put on something other than fleece footie pajamas is so daunting. I’m currently simmering a chicken and some veggies for broth, so that may be all that sustains us until I declare us ALL BETTER! and decide to move on.

Side note: If you’re ever not feeling very well, the best thing in the world is chicken soup made from a stock with a whole chicken as its base; simmer – don’t boil – the chicken with carrots and parsnips and celery and onion, plus whole cloves of garlic cut in half, a lemon halved, and a handful of dill pickles, and a couple of bay leaves, a sprig of thyme, and parsley bundled and tied in cheesecloth. Fill your stock pot with water to about ten quarts, and let it go for four hours. I learned that from Ina Garten, who is the person I’d most like to be when I grow up. I’m strongly considering painting WWID (What Would Ina Do?) in glitter across my hood fan lest I ever forget.

Baby and friend

Anyway. I had meant to give you a recipe, but today is not the day. Today is the day for a giveaway though; I’ve been sitting on this one for awhile. If you’re in Vancouver or the surrounding area, I’d like to give you a professional photo shoot from Images by Bethany, a really, really talented local photographer who I met through VancouverMom.ca and who is also friends with my friend Jenna. She made me look like a normal person, which is no small feat – most of the time when I get my picture taken I do this weird thing I bare my fangs in an attempt to smile and tilt my head down, tripling the number of chins I have while also accentuating my grey under-eye bags.

Baby and Squishy Lion

I’m pretty lucky to have this sparkling personality to fall back on.

Baby and friend ... making out.

Right. Anyway, Bethany is amazing, and she has graciously offered to give one lucky local family a one-hour professional photo-shoot at Bethany’s studio in Gastown or at the location of your choice, followed by a viewing session and an 8×10 print of your favourite photo from the day. Your photos will be available for viewing online for three months; you can purchase additional photos if you love a whole bunch of them, but no purchase will be necessary. The thing I liked most about our session is that it was totally relaxed – it was very casual, and since everyone was comfortable the photos look natural. Better than natural, even – we look like better versions of ourselves … which is surprising because our shoot was at 8:00 am on a Saturday and we have a hard enough time looking normal at peak hours.

Me looking like a normal person, kind of, plus baby.

And don’t let the word “family” deter you here – I think family can be any combination of the people you like; whether that’s you and your little ones and that person you married or live with, or you and your parents, or you and your special someone, or you and your furry four-legged companion. If you roll solo, that’s okay too. Can you imagine blowing up an enormous photo of you and your cat looking regal and windswept – maybe on a cliff over the ocean – to hang in your dining room? I totally want to do that.

To enter, leave a comment below or on the photo on my Facebook page telling me who you’d like to be photographed with, or how you cope with having a camera pointed in your direction. The contest will run until January 14; when I get home from work that day, I’ll put all the names in Nick’s grimy old hat and pick a winner. I’ll pass your name and contact info along to Bethany, and she’ll contact you to set up your session, anytime between January and April. This contest is open to Metro Vancouver residents.

None of us looks weird here. AMAZING. You have no idea.

Slow-cooker ham and white bean stew

~ wellfedemily ~ 8 Comments

Stew.

Patience is a virtue, but it isn’t one of mine. And so I am pacing, expectant, as a friend of mine is days, maybe even hours away from having a baby I feel like she’s been gestating for years. I keep wishing things would hurry along, because while I know people with babies, very few of those people live nearby. And when you have babies, you need other people around you to have them. People with babies need other people with babies because what we really need is a support group with wine.

The longer you have babies, the more you need wine. Mine is an accidental hurricane, a destructive force of nature seemingly bent on exploring and subsequently breaking all my things. That this is going to happen to someone I know is very comforting.

And so my friend is almost there, and because one only needs so many onesies, I had said I would make her freezer meals in lieu of a shower gift. So I have been plodding along, making a container of something here, and a pot of something there. Tonight I added one more to the freezer, a pot of ham and white bean stew, a creamy, savoury combination of leftovers and slow-cookery.

I left the stew in the Crock Pot to cook for ten hours today, and when I came home this place smelled like salty meat and garlic and herbs; using just a few bits and pieces, there was enough hearty stew for at least eight people, I’m sure of it. It’s not beautiful, but it’s delicious, and plenty soothing for someone with a newborn and the imminent danger of having all her favourite stuff smashed by a happy little Hulk.

Crock pot full of stew.

Ham and white bean stew

(Serves 6 to 8.)

  • 1 lb. small white beans, such as Great Northern or navy beans
  • 1 lb. cubed ham
  • 1 onion, diced
  • 4 stalks celery, chopped into 1-inch pieces
  • 4 cloves garlic, minced
  • 1/2 cup pearl barley
  • 6 cups stock (ideally homemade ham stock, but store-bought chicken stock will work too)
  • 1 tbsp. grainy mustard
  • 1 tsp. dried rosemary
  • 2 bay leaves
  • 1/2 tsp. ground black pepper
  • 1 cup grated Parmesan cheese
  • 1/2 cup chopped parsley
  • Juice of half a lemon, if needed
  • Salt to taste

The night before you plan to eat, cover one pound of white beans with an inch of water.

In the morning, drain and rinse your beans. Put them into a slow cooker, along with ham, onion, celery, pearl barley, stock, mustard, rosemary, and bay leaves. Stir, cover, set slow cooker to low, and cook for 10 hours.

Go to work, or about your day, or back to bed.

When you get home, stir in pepper, Parmesan, and parsley. Taste, and add lemon juice and salt as needed. Serve with bread. Feel virtuous.

Stew and toast.

Into the pantry: Lentil Sloppy Joes

~ wellfedemily ~ 4 Comments

Vegetarian sloppy joes

Nick and I grew soggier in 2012, rounder and softer than ever before and at the end of it, we felt so tired. I can’t recall a vegetable in December that I didn’t eat coated in sauce, and every time I had a feeling I covered it in cheese and chased it with a handful of chocolate. So while we finished 2012 in a food coma, we’re starting 2o13 a little lighter.

I made a critical error in weighing myself the morning after an epic New Year’s Eve feast. (Never do that.) The sum of every bad choice I made this year is much higher than I’d anticipated, but that’s okay – it sets the bar for success this year lower. I have been fretting over what I am going to do with my life – 30 is fast approaching and good lord, what have I done? – but the weight-loss excuse buys time. “I had to lose 20 pounds!” I’ll say, and then maybe no one will notice that I still haven’t lived up to that potential people used to threaten me with.

If you are wondering what to do with your life, I suggest starting with a simple, hearty meal. Sloppy Joes remind (reminds?) me of meals on weeknights in a time when bad choices weren’t measured by weight, that I would always eat without fussing, and that would more often than not finish with a bowl of Neapolitan ice cream from a bucket (heavy on the strawberry for me, please) and maybe a drizzle of chocolate sauce. This grown-up version eschews meat and ketchup, but is no less satisfying … perhaps more so, because it’s delicious but not to the point of discomfort. 2013. We can do this.

Spices.

Lentil Sloppy Joes

  • 1 cup green, brown or French lentils
  • 1 bay leaf
  • 4 tbsp. olive oil
  • 2 stalks celery, finely chopped
  • 2 carrots, finely chopped
  • 1 small onion
  • 4 cloves garlic, minced
  • 1/2 lb. mushrooms, finely minced (or whizzed until almost puréed in a food processor or blender)
  • 1 tsp. smoked paprika
  • 1 tsp. chili powder, such as ancho chili powder
  • 1/2 tsp. mustard powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried thyme
  • 1 x 5.5 oz. can tomato paste
  • 1 cup water
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. honey
  • Salt to taste

Simmer lentils and bay leaf in 2 cups of lightly salted water until tender, 20 to 30 minutes. Drain and rinse, then set aside. Discard bay leaf.

Meanwhile, cook celery, carrot, and onion in olive oil in a heavy-bottomed pot over high heat until glistening, cover, reduce heat to medium, and cook for 10 minutes. Remove lid, add garlic, and cook until the mixture is caramelized and reduced by two thirds, an additional 15 to 20 minutes. The longer you cook this, the sweeter it will get.

Mirepoix.

Caramelized.

Add mushrooms, and cook until moisture has mostly dissipated and the bottom of the pan is dry. Add spices, thyme and tomato paste, stir until combined, then add lentils. Add the cup of water and the apple cider vinegar and honey. Stir to combine, and cook until the mix begins to bubble. Serve over lightly toasted sourdough or buns.

Lentil sloppy joes.

Eggnog chocolate pudding.

~ wellfedemily ~ 9 Comments

Three days before Christmas, can you believe it? Where did the fall go? Are you ready for these next few days? I think I lost a few months somewhere, and I really should be packing in some last-minute holiday shopping, but instead I’m sitting in my new living room, listening to the rain against my window and the dishwasher – no sweeter music than the sound of your first dishwasher cleaning dishes you’d otherwise be scrubbing on Saturday – and the cat and baby batting ornaments off the tree. We are festive, sort of.

Whisking.

Pudding

The baby is more festive than the rest of us, and he has taken to holiday eating with vigor and enthusiasm. No truffle, cookie or eggnog escapes his sticky grasp, and I’ve stepped in crumbs and smears and tacky patches of floor all over the apartment – his theory seems to be that if he can’t see you, then you can’t know what snack he’s stolen. With his reach he’s just shy of three feet tall, but he can get at anything, and has not figured out yet that his silence works against him – he’s only quiet when he’s up to no good. That goes for all of us, but I am not big on self-discipline.

He loves eggnog, and since introducing him to it we have found it challenging to get him to drink anything else. But he is starting to understand the concept of dessert, and that if he endures his bowl of broccoli and carrots, there might be something sweet in it for him. And so, on occasion we throw him a bowl of something sugary and then there is no happier person in the world. Last night, after a day of squishy stomach and bouts of whining, I made him a bowl of eggnog pudding, warm and creamy and exactly what a little boy needs after a big bowl of mushy green despair. I gave him a taste as he crawled by while I was making it, and he scaled the cupboards and tried desperately to climb up my leg for more.

A taste.

 

MOAR PLS.

This recipe is the easiest thing in the world, but it is very rough – the eggnog I buy is very sweet, so I have never had to add sugar. Sweeten to your taste with maple syrup, if you have it, or a bit of brown sugar if you prefer. If your baby can hold his liquor, a tablespoon of rum or bourbon is very nice.

Yes do want.

Chocolate eggnog pudding

  • 2 cups eggnog (not light or reduced fat)
  • 4 tbsp. cornstarch
  • 3 tbsp. cocoa
  • 1 tbsp. spiced dark rum (optional)
  • 1/2 tsp. vanilla extract
  • Pinch salt
  • 1 tbsp. butter

In a heavy-bottomed pot over medium heat, whisk together half a cup of the eggnog and cornstarch until a slurry forms and no lumps remain, then add the cocoa, whisking again, before adding the remaining eggnog, rum, and vanilla. Maintain medium heat, and whisk continuously until the mixture thickens until just bubbling – don’t bring to a rolling boil (or you’ll end up with a gross scrambly egg pudding which ew). Once mixture has thickened – it should coat the back of a spoon – remove from heat, season with salt, and whisk in butter. Pour into four ramekins, cover with plastic, and cool until set, 1 to 2 hours.

Happy Holidays! Merry Christmas! I hope your next few days are warm and delicious.

Eggnog chocolate pudding

Errbody loves pudding.

Guest post: Taslim Jaffer’s Extreme Chocolate Cake

~ wellfedemily ~ Leave a comment

It’s just about time for the holidays – Hanukkah starts this weekend! – and while we’ve moved in and are just about finished with living out of boxes and garbage bags, we’re not fully settled yet. With moving and work and not having done anything festive yet, I’m just not feeling the seasonal buzz  … so to remedy this, and to add a little sweetness to this now-neglected part of the web, I’ve invited another local blogger to share a treat she makes for her family during the Christmas season – her name is Taslim, and she blogs about inspiration and creativity at Let ME Out!! Releasing Your Creative Self. We met at an event for Vancouver mom bloggers this past spring, and I was impressed by her enthusiasm. I don’t think she even owns crankypants! I guess I wouldn’t either if there was more cake in my life.

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The Cake That Makes Me Look Like the Goddess of Baking

Another Christmas potluck – possibly the fourth of the season, thus far. While digging through my wardrobe, trying to find the most elastic waist on a pair of pants, a skirt, a dress (anything really, at this point) I thank my lucky stars that finding a recipe to please a crowd is infinitely easier than this. One year, I will find a dress that’s as rich as the ganache on my Extreme Chocolate Cake. One year, I will find a skirt that slips on as easily as this cake slips out of a bundt pan.

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But this year, the ooohs and aaaahs as I enter a party will all be for the gorgeous hunk of chocolate I carry in my hands. And rightly so. I slaved over it for hours and needed to call in a cleaning crew to help with the aftermath…

NOT!

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Here’s my easy-peasy, make-em-think-you’re-a-goddess recipe.

Extreme Chocolate Cake

Ingredients:

  • 1 box of dark chocolate cake mix (515g) – I usually use Devil’s Food
  • 1 package of instant chocolate pudding (4 serving size)
  • 4 large eggs
  • ½ cup cooking oil
  • ½ cup warm water
  • 1 cup sour cream
  • 1 ½ cup chocolate chips (I don’t usually add these. Seriously, not needed, though you may beg to differ!)

For the ganache (glaze):

  • ½ cup whipping cream
  • 4 squares of bittersweet chocolate (1 oz or 28 g each)

Preheat oven to 350°F. Grease a 12-cup bundt pan.

Beat together all the ingredients except the chocolate chips in a large bowl on low for 2 minutes, scraping down sides twice or three times. Beat on medium for about 2 minutes until smooth.

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Stir in the chocolate chips. Turn into prepared pan. Spread evenly.

Bake for 60 to 70 minutes or until toothpick comes out clean (although if you use the chocolate chips, you will end up with chocolate on the toothpick). Let stand in pan on cooling rack for 20 minutes before turning over on to a plate to cool completely.

To make the ganache, heat whipping cream in a small, heavy-bottomed saucepan over medium heat until it just comes to a boil. Remove from heat.

Add chocolate. Stir slowly until the chocolate has melted completely. Let sit – after a few minutes it will be a little thicker, but still pourable.

Slowly pour over the top of the cake, allowing some to run partially down sides. Let set before cutting. Serves 16 very happy people, or 1 lucky husband and 2 ecstatic kids. (Maybe I had a couple slices, too!)

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About the author

Taslim Jaffer

Taslim Jaffer is the voice behind the inspirational blog Let ME Out!! Releasing Your Creative Self and author of the Let ME Out!! workbook series. She also shares her motivational stories in the Heartmind Wisdom Collection anthologies.  Recently, Taslim combined her two loves of art and social change in her new line of inspirational, pay-it-forward type cards called Make-A-Wave cards.  She is happiest at home in her wool socks and sweats with her husband and two beautiful children where she writes and raises funds for the literary arts. You can also find her on stage sharing life-gained wisdom and joy. Connect with Taslim on Facebook and Twitter.