chia tea

Chia Tea Cooler

it’s been quiet around this parts
behind the scenes though
it’s anything but.
nuria is in her final weeks with us,
and with that comes
happy hours
dinners —
all around busyness.
on top of that
dw and i have been slowly,
but steadily,
doing home projects.
things that could be shared
but likely won’t be
because
who the hell wants to hear
about my thought process when picking
paint colors
or curtains?

in the meantime,
the weather continues to confuzzle.
it looks like it’ll go from mild winter
to mild summer,
with lots of rain and grey in between.
i could cry,
but that would just add to
the dreariness.
inspired by the few
pockets of sunshine we have had
i make this tea
to sip on while at my desk,
or sitting on the couch.
it keeps me keeping.

Chia Tea Cooler

chia tea cooler
makes 4-5 servings

this isn’t so much a recipe, but what i throw together based on what is available in the pantry

4 TBL of tea of choice (i’ve used hibiscus or in this case, a cucumber-melon green tea) or 2 bags of flavored tea of choice
4-5 cups of hot water
maple syrup, amount to taste (or honey, agave or simple syrup)
juice of one lemon
4 TBL chia seeds

brew the tea: what i do is boil the water in a pot (because even though i’m a grown up, i don’t have a kettle) and add in the loose tea or dunk the tea bags in. turn off heat, and allow to steep for 5-6 minutes. remove bags or strain the loose tea out. cool to room temp.

doctor up the tea to taste, with the maple syrup and lemon juice.

with whisk in hand, add the chia seed, one tablespoon at a time, stirring all the while. this is an important step, or else the seeds will clump and it’s gross and you’ve failed.

portion out into bottles or glasses. allow to chill in fridge.

the chia seeds will bloom and add a nice texture to the drink.

BAM!

swirl gif

3 years ago: portuguese chicken curry with chorizo and olives
2 years ago: spiced coconut pecan ice cream – dairy free
1 year ago: grass jelly with chia seeds

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Pear-Apple Yogurt Crumb Cake (GF + DF)

Pear-Apple Yogurt Crumb Cake (GF + DF)

the mornings come lighter now,
this is not a lament,
it’s more of a fervent relief.
with the mild temps,
hovering anywhere from 35 to 60F,
there’s been an voracious hunger at first rise.
putting aside the cereal + kefir bowls
and not yet ready for the fruit smoothies,
this crumb cake appeases the stomach rumbles
while not leaving a heavy feeling in the pit.

Pear-Apple Yogurt Crumb Cake (GF + DF)

pear-apple yogurt crumb cake (gf + df)
makes one 8″ round cake

loosely adapted from dolly and oatmeal

*note: a springfoam pan would be best but if you don’t have one, a simple cake pan is fine. i don’t have one and as long as you are careful with flipping the cake onto a plate and then flipping it again so that it’s crumb-side up, you’re good to go.

crumb topping
1/2 cup almond flour
1/2 tsp cinnamon
pinch of salt
2 TBL coconut oil, melted
1 TBL grade B maple syrup
1/4 cup slivered almonds

cake
1 cup sweet rice flour
1/2 cup almond flour flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 teaspoon fine sea salt
2 large eggs
1/4 cup coconut oil, melted
2/3 cup coconut sugar
1 tsp vanilla extract
1/2 cup unsweetened non-dairy yogurt, i usually use the so delicious brand
1 1/2 cups mixed peeled and cut apples and pears, with lemon juice mixed in to keep from browning

preheat the oven to 350°F

grease an 8″ pan & line the bottom with parchment paper

to make the crumb topping whisk together the almond meal, cinnamon & salt, pour in the coconut oil and maple syrup and mix until crumbly. throw in the almonds and mix to combine. set aside.

to make the cake, mix the dry ingredients, except for the sugar, in a large bowl. in a large mixing bowl, beat the eggs and oil, add in the sugar and vanilla until mixed through. switching back & forth between the dry ingredients mixture and yogurt, add to the bowl until well incorporated. fold in half the apples & pears. pour batter into the prepared pan. with the remaining apples & pears sprinkle with sweet rice flour, which will absorb the excess fruit juice and keep fruits buoyed in the cake during baking. sprinkle floured fruits over top the cake. next, sprinkle the crumb topping over top the cake.

bake cake for 60 – 70 minutes, until a cake test inserted into the cake comes out clean. be diligent with checking for doneness around the hour mark.

remove from oven and place on a rack.

if using a springfoam pan, allow to cool completely and then remove sides of pan.

if using a regular pan, allow to cool sufficiently that you can handle the pan. place a plate over top of the pan, invert onto pan. invert again onto serving plate. try not to lose the crumb topping.

will keep for a week, well covered, in fridge.

BAM!

Pear-Apple Yogurt Crumb Cake (GF + DF)

3 years ago: i started morestomach 3 years ago this month!
2 years ago: we were on our honeymoon in thailand!
1 year ago: i didn’t do shit last year

NY Style Cheesecake

NY Style Cheesecake

because a birthday should always be celebrated
happy birthday, ridiculous nuria,
who always manages to make me
laugh
swear
blush
you are exactly the annoying
kid sister i always imagined
other people having
but never thought i’d hafta experience.

NY Style Cheesecake

new york style cheesecake
adapted from america’s test kitchen family baking cookbook

crust:
8 graham crackers, crumbled
6 TBL butter, melted and cooled
3 TBL sugar

filling:
2 1/2 lbs cream cheese, softened
1 1/2 cups sugar
pinch of salt
1/3 cup kefir yogurt (or plain yogurt, or sour cream)
2 tsp fresh lemon juice
2 tsp vanilla extract
2 large egg yolks
6 large eggs

preheat oven to 325°

in a food processor, blitz the crackers until they’re fine crumbles. pour in the melted butter and sugar and pulse until incorporated. dump the mixture into a 9″ springfoam pan. press the crumbs into an even layer. bake crust about 10-15 minutes, i aimed for the middle and took it out at 12:30, because i’m obnoxious. remove from oven, allow to cool, about 30 minutes.

increase oven heat to 500°.

put a pot or a kettle of water to boil. (optional)

meanwhile, make the filling. in a mixer beat the cream cheese until smooth, constantly scraping down the side of the bowl and beaters.

mix in the yogurt (or sour cream), lemon juice and vanilla. add in the yolks and the eggs, 2 at a time until well incorporated.

very carefully pour the mix into the pan.

in the oven, at the bottom level, pour the hot water into the pan. (optional step)

bake the cheesecake for 10 minutes.

without opening the oven door, lower the heat to 200° and continue to bake for 1 1/2 hours.

don’t open the oven door, turn off the oven and ignore the cheesecake until cooled, about 2-3 hours.

when you’re feeling brave, take out the cheesecake and carefully run a knife around the edge.

chill in fridge, ideally overnight.

serve as is or if you’re felling fancy, drizzle a bit of chocolate ganache.

BAM!

NY Style Cheesecake

previous nuria bday concoctions:
vegan pb cups
the angry birds project
suisse mocha cheesecake
coffee cheesecake

2 years ago: ultimate white cake
1 year ago: overnight steel cut oats

summer salsa

salsa fixingssalsa fixings

we haven’t turned on the oven or stove much this summer
save for the quick pasta salad fixes
or soft boiled eggs
or slow roasting tomatoes
we’re also training –
me for the half (WHO AM I?)
he for the full (HE’S CRAY)
all i want to do most nights is throw things in a pile
douse in olive oil + balsamic vinegar
and top on toast or crackers.
so that’s what we do.

this salsa is a deviation from that,
using lime juice instead
and tortilla chips are the vehicle to bring
summer’s deliciousness to your mouth.

Summer Salsa

summer salsa

*note: depending on the liquid seasoning that you use, this can be either a salsa or bruschetta topping. in parenthesis i’ll add in what alternative ingredients you can use to make it a rustic, summery toast topper.

1 large just ripe peach, pitted and diced
1 half red onion, diced
2 jalapeno, seeded and diced
2 ears of corn, sliced as close from the cob as possible
2 large tomatoes
juice of two limes (drizzle of olive oil + balsamic vinegar)
bunch of cilantro, rough chopped, leaves + stems (bunch of torn basil leaves)
salt + pepper, to taste

this is not rocket science, slice and dice to your hearts content. depending on how sweet your peaches or how tart you like your salsa, season to your taste.
mix in a bowl.

allow to mix and mingle for a few hours, ideally overnight.
serve with tortilla chips.

BAM!

Summer Salsa

1 year ago: peach ginger scones – vegan
2 years ago: vietnamese pickled carrots + daikon

other dips or toppers:
mango pomegranate guacamole
za’atar socca + middle eastern smashed avocado
roasted bone marrow

thai popsicles

thai pops - blueberry

it’s august,
it’s hot
i’m still obsessed with my
popsicle mold
i’ve made three flavors,
this one being dw’s favorite
and because anything the man loves
i want to recreate for him,
so i’m journaling it here.
for next blueberry season.
hoping your summer’s been loverly.

thai pops - blueberry

thai pops
makes 10

*note: if you can’t get your hands on Kaffir lime leaves, use organic lime rind, using as little of the bitter white pith as possible. it’s not exactly the same but it’ll still give you that bright citrus-y hint.

3 cups blueberries
10 Kaffir lime leaves
2 lemongrass sticks, gently bruised
1 can of full fat coconut milk
generous knob of ginger, peeled
sweetener of choice, like agave, sugar, honey, maple syrup, completely optional

you’ll be using two saucepans:

in first saucepan, gently simmer the blueberries with lemongrass and Kaffir lime leaves. it’ll thicken and bubble, let it hang out and infuse. if you think about it, using a fork squish the berries. simmer for about 15 minutes and allow to cool. i left it rough textured, but if you want it smooth, discard the lemongrass and Kaffir lime leaves and zip in vitamix or blender.

in 2nd saucepan, gently simmer coconut milk with ginger. if you want, you can sweeten with whatever sweetener of choice. the goal is to infuse the milk with just the hint of ginger, should take about 20-30 minutes on low. allow to cool. discard ginger knob.

pour into pop molds, alternating between flavors. there is no science to it, and it should be enough for all molds but as you can see, it’s entirely up to you how strong you want the flavors to be and how full you want the molds to be.

freeze at least 3 hours. to unmold, run under warm water and gently pull out.

BAM!

thai pops - blueberry

1 year ago: blueberry pie smoothie – vegan
2 years ago: vietnamese vermicelli noodle bowl

other blueberry recipes:
blueberry breakfast cookies – vegan
blueberry clafoutis – dairy free
blueberry jam danishes – vegan
blueberry pie smoothie – vegan
blueberry swirl macaroons – gluten free, dairy free
blueberry swirl muffins – dairy free