Brown Sugar Vanilla Pudding

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Brown Sugar Vanilla Pudding

While my babes and I gobbled up some Sunday afternoon pudding, I started off on a mini-rant of curiosity about why more people don't make their own pudding from scratch. I understand the reasoning of convenience behind a lot of processed food items, but I'm sorry - instant pudding and pudding cups are not included. 

Pudding is SO EASY to make from scratch, friends! 

It takes less than 20 minutes, and involves little more than a bit of measuring and some stirring. You got this, believe me! 

Brown Sugar Vanilla Pudding 

adapted from Mark Bittman's Vanilla Pudding 

2 1/2 cups whole milk 

2/3 cups lightly packed brown sugar 

pinch salt 

1 vanilla bean, scraped or 1 tsp vanilla extract 

3 Tbsp cornstarch 

2 Tbsp unsalted butter, but into cubes 

  • Combine 2 cups of the milk, sugar, salt, and scraped vanilla bean in a medium saucepan. Heat the mixture over medium heat until the milk starts to steam. 
  • While the pudding is heating, stir cornstarch into the remaining 1/2 cup milk until no clumps remain. 
  • Once the pudding is steaming, add the cornstarch mixture and stir to combine. 
  • Continue cooking the pudding, stirring constantly, until it has thickened. About 10 minutes. 
  • Place pudding in a tightly sealing container, and store in the refrigerator until ready to serve. If you don't like a skin on your pudding, place some plastic wrap directly on the surface to prevent the skin from forming. 
  • Pudding will keep for about a week in the fridge, but it will seep a little liquid after a few days. Just stir it back together before serving! 

 

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March Favorites

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March Favorites

Did ya'll know that March is almost over? March! It's officially spring, time has sprung forward, and Portland is singing with flowers, birds, and days that are a little less gray! There's even been hints of blue skies, and days warm enough to forget about socks. Yes, please! 

Spring is a season that always seems to sneak up on me. I always know that it's arriving of course, but I forget how much joy spring brings to my days. Those first feelings of warmth on a sunny day and the world coming back to life have the ability to completely reenergize my soul. And here in Portland, spring comes early and in an absolutely amazing way! 

Over the weekend, we went out to Smith Rock State Park for a little sleeping under the stars, full days of hiking, and a little trip to Bend. It's a magical slice of the world, and I'd definitely recommend visiting if you're ever remotely near-by! Getting back into our tent, and spending warm dry days on the trail were a great way to get us excited about another summer of outdoor adventures in the west! 

Portland being a rather tree-filled city means that spring brings not only flowers, but incredibly blossoming trees. This shot is from a Sunday work-bee at our neighborhood public orchard managed by the Portland Fruit Tree Project. Since we don't have a garden of our own here in the city, we love getting involved with this awesome organization and spending some time in their orchards! 

 I hope these links bring some joy to your spring days, and smiles when you sit down to a meal with your family or friends! 

Recipes 

Overnight Yeasted Waffles (from The Kitchn) :  Yeasted waffles are a totally magical way to have a stress-free breakfast, because you do much of the work the night before. Come morning, just cook your waffles and you're ready to go! We made this classic version for a weekend breakfast, and I recommend you do too. 

Salted Peanut Butter Cookies (from Smitten Kitchen) : I haven't made this recipe yet, but it's been on my radar for quite some time, and I'm a big believer in Deb over at the Smitten Kitchen, so I'm sure this one won't disappoint! 

Thai Yellow Curry (from Veg Recipes of India) :  Thai food is a regular occurence in this house, as my babes absolutely loves making curry paste from scratch. Years ago, I made curry on a regular basis but always relied on store bought curry paste. One meal of homemade, and I was a HUGE convert. Green and Massaman curries are our regulars, but I wanted to try a yellow curry this week, and it was a total success. You'll likely have to get to the store to find the ingredients for the paste but once you have the paste, what goes in the actual dish is up to you!  

Reading 

Adrift in Wallacea on Indonesia's Worst Boat : My sweet friend Jesse Lewis wrote this piece about this adventures traveling through the spice islands where Alfred Russell Wallace discovered the process of evolution at the same time as Charles Darwin. 

A Better Tomato, A Better Tomorrow : The folks breeding plants and controlling the seed stock that is available for sale throughout the world have a much bigger impact on the food we eat than you might imagine. For a long time, most of these folks were breeding plants for traits of better logistics. This is the story of breeding for flavor, and the great things that can come from better flavor in our ingredients! 

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Homemade Naan

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Homemade Naan

I've been a huge lover of naan since the first time I had it at an Indian restaurant, so many years ago. As my first foray into Indian flatbreads, naan has always held a special place in my world.  While traveling in India, I was first introduced to the amazing variety of other flatbreads made throughout the country - parathas, chapati, roti, dosas. My first roadside paratha in the mountains of northern India on my way to Rewalsar may just be my most nostalgic memory of food in India (amongst an endless array of memorable moments). But at home, I always come to this simple naan recipe when I'm making Indian food. Maybe someday soon, I'll learn to make some more types of Indian flatbread, and share them with you as well. 

Last week, I shared my go-to recipe for making Chana Masala at home, something we tend to do on a surprisingly regular basis. It comes together in about 30 minutes, and always satisfies a craving for Indian flavors. If you're looking for something to serve alongside your naan, check it out! 

This gorgeous little wooden rolling pin was a gift from my sweet Aunt Therese, and is my go-to for rolling little things like flatbread. But you definitely don't need a dedicated roller to make this recipe! Any rolling pin will work, as will a flat sided bottle like many wine bottles. You'd be surprised what magic a bottle can create! 

Whether you're craving to re-create your favorite Indian restaurant meal at home, or exploring new flavors for the first time -- this naan recipe is a simple way to serve a classic at home! 

Homemade Naan 

1 Tbsp active yeast 

1 cup warm water

1/4 cup sugar 

3 Tbsp plain yogurt (or milk!) 

1 egg 

2 tsp salt 

1/2 tsp baking soda 

4 cups all purpose flour (or half and half all purpose and whole wheat) 

optional: minced garlic & melted butter 

  • In a large bowl, dissolve yeast in warm water with a pinch of sugar. Let sit for about 10 minutes, until the yeast starts to foam a bit. 
  • Add sugar (minus that pinch!), yogurt, and egg then whisk until combined. 
  • Add baking soda, salt, and flour and stir with a wooden spoon until the dough comes together. If your dough is really sticky, you can add some additional flour (up to about 3/4 cup). 
  • Turn dough out onto a lightly floured counter and knead for about 8 minutes. 
  • Place dough in a lightly oiled bowl and cover with a damp towel. Let rise in a warm place for about an hour, or until the dough has doubled in size. 
  • Give the dough a good punch, and knead in the garlic if you're planning to use it. 
  • Pinch off a small handful of dough (about the size of a golfball, or a little larger) and roll into a ball. Place in a lightly oiled 9x13 pan, or on a baking sheet. Repeat until you've made balls with all the dough. 
  • Cover the pan with that damp towel or plastic wrap, and let rise for another 30 minutes.  
  • As the last step before you plan to eat, roll each ball into a thin circle and cook in a dry pan over medium high heat for 2-3 minutes on each side, until the bubbles are golden brown. 
  • If you'd like to butter your naan, brush each side with a little melted butter butter after cooking. 
  • I like to keep the warm naan wrapped in a towel while cooking the rest, which keeps them warm. 

 

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