Easy and Nutritious Quinoa Pudding

This quinoa pudding is a nice twist on traditional rice pudding.

Quinoa (pronunced keen-wah) originated in the Andean region of Peru, Bolivia, Ecuador and Colombia, where it was domesticated 3,000 to 4,000 years ago for human consumption, though archaeological evidence shows a non-domesticated association with pastoral herding some 5,200 to 7,000 years ago.

Locally referred to as chisaya mama or mother of all grains, it kept the Incan armies strong and robust.

It was the Inca emperor who would traditionally sow the first seeds of the season using golden implements.

Quinoa is considered one of the best sources of protein and amino acids by the Food and Agriculture Organization of the United Nations.

Just recently, when I made rice pudding for my family, I started looking into more options to make a pudding without using the traditional rice. 
I often make semolina pudding and tapioca pudding, but I wondered if using the superfood quinoa would work as well.
After experimenting  a couple of times, I think I got it just right.

Here is the easy recipe for this thick and creamy pudding.

Enjoy this nutritious gluten-free dessert, 
which also makes a healthy and tasty alternative to oatmeal 
for breakfast (hot or cold).

Also a wonderful recipe for the little ones! 



INGREDIENTS:
(Yields 4 to 6 servings)

∙ 1 cup of quinoa 

∙ 4 1/2 cups of whole milk

∙ 4 tablespoons of sugar

∙ 1 1/2 teaspoons of vanilla extract

∙ 1/4 teaspoon of salt

DIRECTIONS:

∙ Place the quinoa in a mesh strainer and rinse thoroughly with cold water. Allow to drain. 

This step is very important. 

A thorough rinse will remove the natural bitter coating of the quinoa.

∙ Combine the milk, sugar, vanilla and salt in a medium saucepan and bring to a boil over medium heat. Reduce heat to a low simmer and cover, but leaving a small opening to allow the steam to escape. simmer for 25 minutes, stirring every 5 minutes.

∙ Remove the lid and continue simmering for another 5 minutes. Remove from heat.

∙ Pour into the bowls and allow to cool for a few minutes before serving (if served hot). 

∙ Top with fresh berries and/or sprinkle with cinnamon if desired.

If eaten cold, the pudding may be kept in the refrigerator for up to three days

Enjoy!

Thanks for stopping by,

Alexandra

Quick and Easy Chocolate or Vanilla Pudding

Warm or cold,

 la crème au chocolat (chocolate pudding), was a part of my childhood routine.

Growing up in France, my mum used to make us (my sisters and I) this delicious and comforting treat.

Real crème au chocolat should be rich, decadent and bursting with chocolate flavor.

It should have a smooth and creamy texture and a strong taste of cocoa.

Wonderful as a dessert (what better way to end a meal!), 

or for the goûter (afternooon snack).
Our son loves it!

(See the previous post where I talk about 

the chidren's goûter in France, HERE).

When I made crème au chocolat  yesterday, I decided that this recipe should absolutely be shared with you.

It is surprisingly easy to make 

and takes only 15 minutes to whip up from start to finish!

The pudding is thickened with the combination of cornstarch and egg yolks, which gives it a custard-like quality.

You may use cocoa powder, good chocolate or 

a combination of both.

My mum actually melts the chocolate in the milk, 

but I find that using cocoa powder instead, is a little quicker.

You should use whole milk to give the pudding 

a rich and creamy flavor. 

Of course, if you only have 2% milk in the house, 

it would still be okay. But I would not use a milk lower in fat, 

or the pudding would lose a bit of its magic.

This chocolate pudding may be simple, but simplicity is often just what you need.

Rediscover 

homemade pudding's comforting simplicity.

This recipe also makes a downright delicious vanilla pudding 
if you just leave out the cocoa powder.

INGREDIENTS:

• 4 tablespoons of sugar
• 1/4 cup of cornstarch
• 1/4 teaspoon of salt
• 1/3 cup of unsweetened cocoa powder (if making chocolate pudding)
• 2 1/2 cups of whole milk
• 4 large egg yolks
• 2 tablespoons of unsalted butter
• 1 teaspoon of vanilla extract

DIRECTIONS:

• In a medium saucepan, off heat, whisk together sugar, cornstarch and salt. If you are making chocolate pudding, add cocoa powder.

• Very gradually, whisk in the milk (just a few tablespoons at a time), making sure to dissolve the cornstarch thoroughly.

• Whisk in the egg yolks.

• Whisking constantly, cook over medium heat.

• When the first large bubble forms and sputters, reduce the heat to low. Still whisking, cook for 1 minute.

After whisking for 1 minute.

• Remove saucepan from the heat. Then stir butter and vanilla extract into the hot pudding. Yummy!

• Divide among 4 serving dishes.

• Chill the crème au chocolat for at least 3 hours (if eaten cold) and up to 3 days.

Voilà!

Notes:

If there are any small lumps, you may optionally run the pudding through a fine mesh strainer to remove them.

•••

If you dislike pudding skin, you may want to put plastic wrap on top of the pudding 

and smooth it gently against the surface, before refrigerating.

At home, we do not mind the skin,

I actually like it!

Enjoy!

Thanks for stopping by,

Alexandra

My Avocado Pie

I hope you all had a great 4th of July weekend.

My husband André, our baby James and I 

were traveling over that weekend 
and we actually spent 

the 4th of July packing and getting ready to leave 
for our road trip, the next day.

So it was a very busy day for us, yet full of excitement, 

since we had been longing for our Summer vacation.

When the night fell, we still enjoyed, from our deck, 

the festive sights and sounds of fireworks that lit up the sky, all around our neighborhood. 

Then off to bed for a good night sleep.

Each year, we drive to Taos, NM 

to our family vacation home. 

Our family has had the house for 25 years 

and we all love being there so much. 

It is a very special place.

New Mexico, the Land of Enchantment...

It takes us 2 days to drive there. 

We usually stop over for the night either in Winslow, AZ

  "Well, I'm a standin' on the corner 

in Winslow, Arizona..."

Remember the Eagles song, Take it easy?

There is a hotel there that we are very fond of,

or we also like to stay in the cutest little motel in Williams, AZ on Route 66.

This time, we decided to take a very different way and 

check out Monument Valley.

It was absolutely gorgeous! 

A first time, for all of us.

That's us!

We got to Taos Monday night. 

So happy to be back!

We have already gone twice to

our favorite restaurant, here.

A place where you can enjoy very tasty New Mexican dishes.

A place where my husband and I 

had Avocado Pie for the first time 

and fell in love with that scrumptious dessert.

A couple of days ago, 
I decided that I was going to make my own avocado pie
and so I looked on the Internet to get a few ideas.
I would like to share with you my own recipe, 
which worked wonderfully.

By the way, it is also heavenly as a frozen dessert,
perfect for a hot summer day or night.

If you either like

Avocados,
Lime,
Creamy desserts,
Frozen desserts,
Cheesecakes,
Sweetness,
A little tartness,

Or all of the above,

this recipe is for you!


INGREDIENTS

For the Crust

20 Graham crackers

1 stick (8 Tbsp) of melted unsalted butter

1/4 cup of granulated sugar

For the Filling

3 medium avocados

1 package (8 oz) of cream cheese, room temperature

1 can (14 oz) of sweetened condensed milk

1/4 cup of fresh lime juice

1/4 cup of fresh lemon juice

Pinch of salt

DIRECTIONS

To Make the Crust

• Preheat oven to 375 degrees F.
• In a small saucepan, melt the butter.
• In your blender, combine crackers (in pieces), sugar and melted butter.
• Pulse until the mixture resembles coarse meal (like brown sugar).
• Press the mixture into the bottom and up the sides of an 8-inch buttered springform pan. Try to make the crust evenly all around.

• Chill the crust for 30 minutes to an hour before you bake it, this will help prevent crumbling when serving. 
• Bake approximately 8 to 10 minutes, until the edges are slightly brown. Do not over brown it.
• Remove crust from oven and let it cool down on a wire rack, then chill in the refrigerator before filling.

To Make the Filling

• Halve and pit the avocados. Scoop out the flesh and chop.
• Transfer to a large bowl, add the cream cheese and beat with a mixer on medium speed until smooth.
• Add the condensed milk, lime and lemon juices and the pinch of salt. Beat until fluffy.
• Pour the filling into the crust.

• Press gently a sheet of plastic wrap directly on the surface and chill at least 4 hours.

• Remove the springform ring. 

• Unstick the pie delicately from the base of the pan and transfer to a large plate or cake platter.
• Slice the pie and serve immediately (the top will start to brown as the pie sits).

I am keeping my pie in the freezer so that it does not brown.

When I am ready to serve the pie, I take it out of the freezer, slice it, plate it 

and then let it thaw a bit before serving 

(or serve it frozen).

Yummy!

Voilà!

My husband had 3 words to say:

"To Die For!"

Have a great Sunday!

Thanks for stopping by,

Alexandra