Breakfast Chia Pudding

[gramarye1971]

A nondairy make-ahead overnight breakfast pudding, swiped from one of Giada De Laurentiis's recent cookbooks.

2 cups unsweetened almond milk
1/2 cup + 2 Tbsp whole chia seeds
1 tsp vanilla extract
1 tsp ground cinnamon
2 Tbsp maple syrup
Pinch kosher salt
Toppings as desired -- fruit (raspberries, blackberries), sliced almonds

In medium bowl, whisk together almond milk, chia seeds, vanilla, cinnamon, maple syrup, and salt. (For ease of preparation and serving, the amount given here can be split evenly between two Mason jars -- 1 cup of almond milk in each jar, 1/4 cup + 1 Tbsp chia seeds, and so on.) Let sit for 5 minutes, then whisk again to combine. Cover and refrigerate overnight. Before eating, stir and top with toppings.

Entire recipe is 4 to 6 servings. If split between two Mason jars, each jar is about 2 to 3 servings.


(One note: The "pudding" produced by chia seeds is very gelatinous, akin to tapioca. If you have never had chia pudding before, I recommend making half a recipe first to ensure that you like the taste and texture.)

Greens and Beans Soup (Zuppa di Scarola e Fagioli)

[gramarye1971]

Another recipe nicked from a Giada De Laurentiis cookbook, though I've tweaked it slightly based on my usual greens-and-beans recipe.

2 Tbsp olive oil
1 onion, chopped fine
1 celery stalk, chopped rough
1 carrot, chopped rough
2 garlic cloves, peeled and smashed
1 1/2 tsp kosher salt
Red pepper flakes and ground pepper to taste
2 1/2 cups cannellini beans (with liquid, if canned)
4 cups chicken broth (substitute vegetable broth if desired)
1 pound of chopped escarole (1 bag, washed and pre-chopped)

Heat a large pot or Dutch over over medium-high heat, add oil and chopped onion, celery, carrot, and garlic. Season with salt and sauté for about 4 minutes, until vegetables start to soften. Add red pepper flakes and ground pepper, then cannellini beans, and stir to combine.

Add broth and heat the liquid until it reaches a simmer, then reduce heat to medium and cook for 5 minutes until beans are warmed through. Stir in escarole until wilted; cook for 5 minutes until tender. Makes about 4 servings.


This goes well with crusty Italian bread and a respectable sprinkle of parmesan. Unless you enjoy eating huge chunks of garlic, I recommend removing the smashed garlic cloves from the broth before serving.

Hungarian Mushroom Soup

[yuuago]

I've been wanting to make this Hungarian Mushroom Soup for ages. It requires a lot of fresh mushrooms, so it was a matter of waiting for a really good sale. ;)

( Ingredients and instructions )

I really liked this one. Would recommend. Definitely can see myself making it again.