Cinnamon Raisin Chia Seed Pudding

Adapted from Minimalist Baker.

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I made the original chocolate version later, but forgot to take pics.  I’ll give you both recipes.

Reviews

“I don’t like it…I’m sorry”
– Leandro

Cinnamon Raisin

1 1/4 cups soy milk
1/3 cup chia seeds
1 1/2 tbsp honey (my soy milk was sweetened…you might need more sweetener than I did)
1/2 tsp vanilla
1 tsp cinnamon
1 1/2 tbsp raisins

Blend everything together and let it run for a few minutes until it’s all smooth.  Pour it into cute little jars and let it sit in the fridge for a few hours to set.  (Just like real pudding.)

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This is what an empty blender looks like

Chocolate (no pics, but it pretty much looks like chocolate pudding)

1 1/2 cups soy milk
1/3 cup chia seeds
2 tbsp brown sugar (my soy milk was sweetened…you might need more sweetener than I did)
1 tsp vanilla
pinch of salt
1/4 cup cocoa powder

Procedure is the same as above.

More cinnamon raisin money shots:

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Cinnamon Raisin Chia Seed Pudding

Liquid Salad (CRAP)

What to do when you have a toothache:

Go to the dentist.

What not to do when you have a toothache:

Put salad ingredients in the food processor and liquefy them, because you’ve been eating nothing but soft fruits and polenta since yesterday and you really really just want to eat at least something that contains vegetables today.

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This was not tasty like V8, and it was still not fit for consumption in my condition because chunks of crunchy carrot and leathery tomato skins were still floating in there unprocessed.  Homemade vegetable juice sans juicer was a fail all around.

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Maybe call it “salad gazpacho” instead?
Liquid Salad (CRAP)

Banana Ice Cream with No Cream (CRAP)

I’ve done this many times, but it turns out a lot better when you have peanut butter.

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Two bananas + four strawberries.

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+ Yogurt + honey + brown sugar + vanilla + salt.  Let it run to combine and it’ll form a really ultra thick fruit smoothie.

Then add three heaping tablespoons of cocoa and pulse again.

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Passport + nail polish made it into this splendid shot

The healthy-but-lame alternative to ice cream.  I promise that it’s actually very tasty when you do it with peanut butter instead of yogurt.

Banana Ice Cream with No Cream (CRAP)

I Baked Real Whole-Wheat Bread

Real bread, with yeast!  Not beer bread (though that one is not bad…but it doesn’t really count as bread.)

Recipe here.  I didn’t add millet, because wtf is millet, but that was the only thing I changed.

Step 1: bring the yeast to life in warm water until they’re “foamy.”

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This didn’t look “foamy” at all, but I proceeded anyway.

Step 2: add the flours + salt and place in an oiled bowl to double in size.  (1 hour on the counter.)

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Step 3: knead a bit.

kneaded dough
What organ does this look the most like?

Step 4: leave to rise one more hour.

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My dough is shy and chose to hide in the oven

Step 5: squish the sides in a bit, because you left it to rise way longer than an hour and it’s absurdly broad and flat.  Score the top.

risen dough
What protozoic organism does this look the most like?

Step 6: bake 30 minutes at “just below medium-high.”

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The fruits of my loafbor

And then you may eat.

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What I learned from baking real bread

There is a reason that the instructions are always to “cool on a wire rack.”  I let it cool on the baking sheet, and the bottom of my loaf is now mushy and has these light-colored wet bumps that look like blisters or some kind of infection.  Will not be showing the underside to anyone.

The wire cooling rack is your friend.

I Baked Real Whole-Wheat Bread

The Semolina Adventure

About six months ago, I came across this recipe.

Creamy Semolina with Roasted Mushrooms (click here for link)

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I knew semolina was a wheat flour used to make pasta, but beyond that, I knew nothing else about it.  So I decided that if I were ever to encounter semolina in a grocery store, I would give it a try.

Well!  At Carrefour today, I finally came across a bag of this mystical creamy treat.  How thrilling.  I decided I couldn’t wait on mushrooms and chicken to make the rest of Food & Wine’s dish, so I scaled the cooking instructions down to a single serving just so that I could try it.

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Here it is, strategically smooshed between the chipa mix and bread flour

I threw in some cheese, and served it with some sliced avocado and cherry tomatoes on the side.  (No picture of that.)

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I ❤ trying new starches!!!

The dish tasted oddly…familiar.  The texture and color were really familiar too.  It almost reminded me of something I used to eat as a kid.

Could this be…

No.

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NOOOOOOOOOOOOOOOOOOOOO.

I must learn the truth.  Wikipedia?  Please tell me what’s in “farina?

Well.  That settles it.  I made farina.

Whoops.  At least I now have something new to eat for breakfast.

The Semolina Adventure