Mammy's Latest Apple Crisp

This is the real thing, folks. Make sure you use good baking apples (I used Golden Delicious). The key is to not melt the butter for the topping.

Makes one 9x13 inch pan.
Normal Servings: 12
Heininge Servings: Hopefully 6, maybe 4

Preheat the oven to 350 degrees.

FILLING:
9 baking apples
Juice from one lemon
2 TBS flour
1/2 cup sugar
1 tsp. ground cinnamon

TOPPING:
1 cup white sugar
1 cup brown sugar
1 cup white flour
1 tsp. cinnamon
1 tsp. salt
1 cup butter (2 sticks) chilled and cut into little cubes
1 cup rolled oats
1 cup chopped pecans (or walnuts; I prefer pecans)

FILLING: Peel and core the apples and dice them into 1/2 inch pieces. Or into slices, whatever you prefer. Toss them in a bowl with the sugar, flour and cinnamon and then put them in a baking pan.

TOPPING: Mix the dry ingredients and then cut the little cubes of butter into the mix. It should be crumbly. Mix in the oats and the nuts, and while you put it on top of the filling, squeeze it in your hand so it's clumped together. Scatter the topping all over the apples.

Bake for about 45 minutes or until golden brown and bubbling. Serve warm with ice cream or whipped cream.

Chipotle Black Beans

I made this up by surveying the contents of my pantry, since I didn't have any perishables in the house besides onions and garlic. I like using dried beans but you could probably substitute three cans of black beans and cook on the stove for about 30 minutes.





2 cups black turtle beans
6 cups water

Soak beans in water in crockpot overnight.

1 medium onion, finely diced
2 cloves garlic, chopped
1 tsp oregano
1 bay leaf

Add to beans in crockpot and cook on high for 6 hours.

1 - 15 oz. can whole kernel corn, rinsed
1 chipotle pepper in adobe sauce (you find these in 8 oz. cans in the Mexican food section of grocery stores)
1 - 8 oz. can diced green chiles
1 - 15 oz. can diced tomatoes, drained and rinsed
1 tsp soy sauce
2 tsp chicken or vegetable bouillon

Add to crockpot and cook on low for 1 hour. Serve with Easy Mexican Rice (or quinoa).

Sausage and Cabbage Sauté

I loved last night's cabbage so much I couldn't stop thinking about cabbage all day at work and all the things I could do with it. So I ran out and bought another head of cabbage and some turkey kielbasa and created this delicious, healthy, comfort food. Perfect for a cold winter's night and very filling despite being low-calorie.




-1 medium head of green cabbage, shredded
-1 tbsp olive oil
-1 medium onion, cut in half and sliced
-1 red bell pepper, julienned
-8 oz. smoked sausage or kielbasa
-A few dashes Worcestershire (yes, that's how you spell it) sauce
-1/2 tbsp creole/cajun seasoning (you can adjust to taste, start with 1 tsp if you're not sure you'll like it)
Heat very large skillet on medium heat, add olive oil when hot and immediately add cabbage and onions. Salt to taste while cooking, this helps the cabbage wilt and give off it's liquid. Sauté for about 5 minutes. Add bell pepper and cook another 5 minutes. Add sausage and seasonings and cook for about 2 minutes until sausage is heated thoroughly.

Spiced Braised Beef with Sweet Potatoes

I don't think this is truly braised, because I believe when you braise something you brown it quickly on the stove and then add liquid and simmer. This you just dump into the crockpot and turn it on for 6 hours. But the result is similar, and the beef is so tender it just falls apart. I got this recipe from RealSimple magazine.



1.5 lbs beef chuck steak, cut into chunks
2 sweet potatoes (l lb), cut into 1/2 inch thick half moons
1 28-oz. can whole peeled tomatoes
1 large red onion, cut into wedges
1/2 dried apricots
2 tsp gr. cumin
2 tsp gr. ginger
1/2 tsp gr. cinnamon (I would double)
1/2 tsp cayenne (if you like it spicy, double)
3/4 tsp salt
1/2 cup water
1 15 oz. can chickpeas, rinsed
3 handfuls spinach
1/4 cups roasted almonds, chopped



In a 4-6 quart slow cooker, combine the beef, potatoes, tomatoes w/juices, onion, apricots, cumin, ginger, cinnamon, cayenne, salt, and water.

Cook, covered, until the meat is tender, on high for 4-5 hours, or on low for 7-8 hours. (I did 6 on high, with no issues)

Add chickpeas to the slow cooker, and cook until heated through, 2-3 minutes. Stir in spinach and let soften just a little. Garnish with almonds.

Serve with couscous, or grain of your choice.

4-6 servings.

Black-eyed Pea Gumbo

Eating black-eyed peas on New Year's day is a tradition that brings good luck and prosperity and dates back as far as 500 AD. Now the tradition is more commonly observed in the southern states. I jazzed up this recipe from allrecipes.com: http://allrecipes.com/Recipe/Black-Eyed-Pea-Gumbo/Detail.aspx



1 tbsp olive oil
1 onion, diced
1 bell pepper, diced
3 stalks celery, chopped
8 oz. sausage or ham, diced
1 jalapeno, finely chopped
1 (4 oz.) can diced green chilies
2 cans diced tomatoes, with juice
1 tbsp creole seasoning
1 cup dried black-eyed peas, prepared or 2 cans black-eyed peas, drained and rinsed
2 cups chicken broth
1 cup brown rice, rinsed

(To prepare dried black-eyed peas, soak 1 cup in 4 cups water in saucepan overnight. Heat to boiling and simmer about 1 hour. Remove from heat, drain, and set aside.)

Heat oil in large pot on medium heat, add onion, celery, and bell pepper and saute until tender. Add sausage, jalapeno, green chilies and saute another 3 minutes. Add diced tomatoes, black-eyed peas, chicken broth, rice, and creole seasoning. Bring to a boil, reduce to low and simmer 1 hour. Resist the urge to stir this constantly as the rice takes a long time to cook and needs to settle. Stir every 15 minutes or so just so the rice doesn't stick to the bottom, adding more water as needed.

Makes 8 servings.

Cabbage Thai

My love affair with cabbage continues...I've always wanted to make pad thai but the rice noodles are so high in calories and have almost no nutrients. This was suprisingly good. Of course, it doesn't taste quite like pad thai(surprise, surprise). The cabbage looks so much like noodles that every time I take a bite I anticipate the flavor of noodles (which is kind of a let-down, but these are the choices we make). Of course, if you want to use noodles in the place of cabbage you can too. Just remember to soak them for 5-10 before adding to the pot. Here's the original recipe I modified: http://www.thaitable.com/Thai/recipes/Pad_Thai.htm





1 Tbsp vegetable oil
1 small head green cabbage, shredded finely
1/2 tsp salt

Heat the oil on medium heat in a large wok. Add cabbage and salt, and saute for 5-10 minutes, until cabbage is somewhat wilted. Set aside.

1/2 Tbsp vegetable oil
3 oz. Tofu, cut into 1-inch matchsticks
1 shallot, minced
2 cloves garlic, minced

Heat oil in wok on high heat and saute tofu, shallot, and garlic until they start to brown. Add cabbage and fold in tofu.

1 Tbsp tamarind concentrate
1 Tbsp sugar
2 tsp fish sauce
2 tsp chili garlic sauce

Mix the above ingredients and add to cabbage. Stir well and saute about 2 minutes.

1 egg

Push all the cabbage to the side of the wok to make room. Crack the egg into the wok and scramble until nearly set. Fold into cabbage.

1 block tofu (10-12 oz.)
Chop tofu into cubes and add to wok, cook another 2 minutes or until liquid has evaporated. Remove from heat and garnish with any of the following:

2 Tbsp ground peanuts
4 chives, diced
1/3 cup bean sprouts

Chicken and Eggplant Stir-fry

Sauce:

2 Tbsp soy sauce
1 Tbsp red wine vinegar
1 tsp cornstarch
1 Tbsp fish sauce
1 Tbsp sugar
1 tsp chili-garlic sauce

2 chicken breasts, sliced in 2 inch pieces
1 eggplant, quartered and sliced
1 onion, quartered and sliced
2 Tbsp vegetable oil
Water or stock

Mix all the ingredients for the sauce together and set aside.

In a large wok on medium heat, saute chicken breasts in 1 Tbsp oil for about 2 minutes, or just until white on the outside. Remove from wok and set aside, we will add this to the wok later.

Add 1 Tbsp oil to wok, add onions and eggplant stirring quickly so eggplant doesn't absorb all the oil. Saute for about 5 minutes until eggplant browns nicely. Keep a cup of water close by and add a spoonful as needed to keep the wok from getting too dry and help your eggplant soften.

Add chicken and sauce to wok, turn heat to high, and stir frequently. Do this for about 2-3 minutes or until chicken has cooked and sauce has evaporated somewhat. Depending on how you like it, I like it on the dryer side but if you're serving with rice you might want more sauce.


Note: You can use other vegetables besides eggplant but you may have to reduce or cook longer. I thought the sauce was mild so add more chili-garlic sauce if you want it spicier.

Mushroom Lentil Barley Soup

Miso just gives everything a wonderful flavor. I made this up one day when I was craving mushroom barley soup, but wanted something more substantial.

Serves 6

1 tbsp olive oil
1 large red onion, diced
3 cloves garlic, chopped
1 tbsp miso paste
1 tsp thyme

2/3 cup lentils, rinsed

2/3 cup pearl barley
2 cups sliced crimini mushrooms (or whatever mushroom you prefer)

6 cups water
½ tbsp chicken bouillon
¼ cup cooking wine (optional)

Sauté onion in oil over medium heat about 5 minutes. Add chopped garlic and stir for about 30 seconds or until fragrant. Add miso paste and stir until well-blended. Add lentils, barley, chopped mushrooms, thyme and water. Bring to a boil, reduce heat to low and simmer about 1 hr.

Spicy Sausage Lentil Stew

Red curry paste compliments the meaty flavor of lentils and sausage quite well. No, it doesn't taste like curry. It's just enough to give it some kick. If you don't have red curry paste I'd recommend a tsp or two of smoked paprika (which would be great with chorizo, if you can find real spanish chorizo) or a Tbsp of tapatio. Add a potato, and maybe a carrot if you're so inclined.

Makes four servings

1-2 tbsp oil
1 med. onion, chopped crudely
1 large bell pepper, chopped crudely
8 oz smoked sausage
1 heaping Tbsp red curry paste or Tapatio
4 cups chicken broth
2 cloves garlic, minced

Rinse and soak lentils in warm water while preparing other ingredients. Sauté onion and bell pepper in olive oil in a soup pot over medium heat for 3 minutes. Chop up sausage and add to pot along with red curry paste and sauté an additional 2 minutes. Drain lentils that are soaking and add to pot with 4 cups chicken broth. Bring to a boil, add minced garlic, and reduce heat to medium low. Cover and simmer 45 min-1 hour.

Bulgar Pilaf

Finally, something to do with bulgar besides tabbouleh! The spices go very well with the sweetness of apricots. I slightly adapted this from one I saw on epicurious.com.




½ med. onion, diced
1 tbsp olive oil
¼ tsp allspice
1/8 tsp cinnamon
1/8 tsp cayenne pepper
1 large pinch of cloves
1 cup bulgur
1.5 cups water or chicken broth
¼ cup chopped apricots
¼ cup sliced almonds

Saute onion in oil for about 5 minutes over medium heat until onion is golden. Add spices and cook 1 minutes. Add bulgar and cook 1 minute. Add water and apricots and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork and stir in almonds (toasted makes all the difference).

Pumpkin Butter

I made pumpkin pancakes this morning, and decided to make this with the leftover pumpkin. The flavor is mild so increase or decrease spices to your liking, along with the sugar depending on how sweet you like your spreads. Add to pancake batter, or spread on top of pancakes or toast. Also good in oatmeal or hot cereal.

1 - 15 oz can pureed pumpkin
1/4 cup water or apple juice
1 tsp lemon juice
2 Tbsp Brown Sugar (increase to taste)
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp gr. cloves
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp bourbon vanilla

Heat all ingredients in saucepan over medium heat, bring to a boil. Reduce heat to low, stirring frequently for 15-30 minutes. Canning is not recommended by the FDA, so don't make more than you can eat in 1-2 weeks.

Korean Barbecue Marinade

It's about time we got this recipe up here. 

1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup sugar
2 Tbsp minced garlic
2 Tbsp sesame seeds

Mix ingredients together, marinate meat for several hours.  Enough for 3 lbs boneless skinless chicken thighs, maybe more.  Learn how to grill, I don't know what to tell you.  It's very forgiving.

Mam's Korean Spinach Salad

2 - 8 oz packages of spinach
1/2 cup water
2 tsp soy sauce
1 Tbsp sesame oil
1/2 tsp crushed garlic
1 Tbsp sesame seeds

Bring water to boil in a large pot on high, add spinach and reduce heat to medium high. Cook for 3 minutes or until wilted.  Remove from heat and cool.  Once cool, squeeze out excess water.

Add soy sauce, sesame oil, crushed garlic, and sesame seeds.  Let sit for a while to let flavors sink in, but who are we kidding? You're a Heininge, you're probably doing this at the last minute. Serve at room temperature or chilled, or hot because you couldn't wait.

Crunchy Indian Cucumber Salad

Cayenne pepper in a little mound, waiting for you to pour on the tadke.   Once you stir it in, it looks so pretty and colorful.   NOTE:  This salad sounds spicy but it's not. 

If you are serving Indian food and need a salad to compliment the meal, why not try this non-yogurt dish?  I've been a huge fan of Indian food since we lived in India, but I somehow burned out on traditional raita made with yogurt.  I didn't care to eat it nor did I want to make it.  A few years ago, this recipe appeared in our local paper:   "Crunchy Cucumber Salad with Crushed Peanuts".  The original posting says it's from "5 Spices, 50 Dishes' by Ruta Kahate.  

• 2 English cucumbers, chopped into 1/4 inch dice, about 3 cups (sometimes I just use one cucumber)
• 1 medium green serrano chile, seeded & minced (I usually use jalapeño)
• 1/2 cup peanuts (toasted, unsalted are best, but sometimes I use salted & add less salt later) 
• 2 Tablespoons lemon juice (don't skimp on this--add more if you need to)
• 1 teaspoon salt
• 3/4 teaspoon sugar
• 1/8 teaspoon cayenne pepper (I use 1/4 tsp.)

TADKE:

• 1 tablespoon vegetable oil
• 1/4 teaspoon mustard seeds (I use 1/2 tsp.)

Mix the cucumbers and the chile in a bowl.  Using a coffee grinder or food processor, pulse the peanuts until they are reduced to a coarse powder. (I usually just chop them up with a knife.) Add the peanuts to the cucumbers along with the lemon juice, salt and sugar and mix well.  Place the cayenne in a little pile on top of the salad but don't stir it yet. 

TADKE: Heat 1 tablespoon of vegetable oil in a frying pan.  When it begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen (or paper plate).  As soon as the seeds stop sputtering, pour the oil over the cayenne. (I like to watch it sizzle.)  Stir and serve at room temperature or cold. 

 

Miang Khum

An explosion of flavor in your mouth! 

This is one of my favorite appetizers to serve especially before an Asian dinner. There are many variations and differing recipes for Miang Khum, but this is how I do it. You will find that it is uniquely different and quite addicting.    

I also like serving this because it's a chance to show off this gorgeous Japanese lacquerware box my mom gave me.  You don't have to have one of these though; at a Thai restaurant we used to frequent, they just handed you a large plate with all the little piles on it for you to have at it. 

INGREDIENTS

--Spinach:  One large bunch

--Peanuts:  1/2 cup

--Chilies:  1-2

--Shallots: 1

--Ginger:  small piece

--Lime: 2-3

--Dried salty shrimp: less than a bag

--Toasted coconut: a handful

--Sweet chili sauce

PREP: 

1.  Spinach:  It's best to buy spinach in a bunch, not in one of the salad packs, because you will need large leaves.  Carefully wash and pat dry each leaf.  (This is pretty much the most time-consuming part of this recipe.) 

2.  Peanuts:  I usually get unsalted dry-roasted peanuts and serve them as is.  You could use salted if you wish. 

3.  Chilies:  I usually use  jalapeños chopped into bits. Traditionally, I think Thai red chilies are used.   

4.  Shallots:  Cut into bits.  I have used red onion also.

5.  Ginger:  Peel and cut into little bits

6.  Lime:  You'll need little bits which include the rind. 

7.  Dried salty shrimp:  Buy this at the Asian market.  I often toast it in the oven or in a pan to make sure it's crispy. 

8.  Toasted coconut:  I usually use big chunks of unsweetened coconut but I'll confess I have used the sugary flaked coconut you get in the baking section of the grocery store. It tastes fine.  Whatever you use, toast it in the oven or in a pan on the stove beforehand. 

9.  Sweet chili sauce:  Traditionally, a plum sauce is to be used and I've made this before.  It's great.  However, since I'm usually in a hurry, I use Sweet Chili Sauce and it tastes divine with the different flavors.  

That's basically it!  Just put it in little bowls or arrange it on a plate however you like.  

HOW TO EAT IT: 

Take a spinach leaf in your hand, put a dab of each item in the middle, then add some chili sauce.  Roll it up and pop it in your mouth all at once to enjoy! 

Frozen Margarita Pie

Another spectacular Grandma Lavon creation! Here is a classic Heininge recipe that I did not find in the archives. Anybody who has tried this can tell you it is total perfection, especially after a great Mexican meal in the summer time. It's also an incredibly easy recipe, practically fool-proof. No need to bake, and you can make it the night before for extra ease.

Ingredients
1 cup - Butter
2 & 1/2 cups - Crushed Pretzels (about a 10 oz. package).
2 tablespoons - Sugar
3 quarts - Vanilla Ice Cream
6 oz. - Frozen limeade concentrate, or to taste. I used 12 ounces and it was great!
4 oz. - Tequila (the best you can afford)
1 oz. - Cointreau Liqueur (or Grand Marnier.  As a last resort, Triple Sec.)
2 whole limes - grated and juiced
Extra limes for garnishing/decorating
Whipped Cream (optional)

Directions
1. Melt butter on medium heat on stovetop.
2. Using a food processor, crush pretzels. I prefer a chunkier pretzel crust, but careful not to make it too chunky or it won't mix well with the butter.
3. Once butter is completely melted, stir in pretzels and sugar. Mix until combined.
4. Press pretzel mixture onto the sides and bottom of the pans.
5. In a large bowl or Kitchen-Aid mixer, combine ice cream, limeade, tequila, Cointreau, grated lime peel and juice with a whip attachment. Mix until fully combined.
6. Pile the filling into each pie pan equally. Cover with plastic wrap, and freeze until firm.
7. Serve with fresh cut limes and whipped cream.

Here is my version I made. We ate it last night after having Carnitas.

Enjoy!

Lemon & Lavender Scones & An Introduction From Rachel

Let me just start out by saying that all of your posts in this blog have helped me develop my passion for food and cooking. I've been referring to this blog during the last couple years, and I consider it one of my major text books. I wasn't afraid to try any of them, because I knew all the recipes would come out amazing! Joseph, I have made your "Make Your Indian Co-Workers Jealous Lentils" & "Non-dairy Quinotto" countless times. Anna, I couldn't have impressed my friends out on the trail without your "Russian Teacakes" & "Channa Masala" recipe. Those are just a few examples. If I haven't attempted to create all of your recipes, please know I have studied them and have taken note of your awesomeness. Good job, fellow Heininges, and thank you.

Anyway, Mom recently added me as an author for the blog, and I am honored. I see this is the first post since 2012, and I hope this post can end our blog's long hiatus.

I decided to dedicate my first post to my Lemon & Lavender Scones. If you have yet to try one of these, I suggest you get a hold of some lavender buds and get in the kitchen. I don't mean to brag, but they are very delightful and pretty easy to make. I adapted this from a couple recipes I've found on Pinterest. They are a basic lavender flavored quick bread, but what really makes these stand out is the tangy and sweet lemon glaze that is spread over them. These are great to have for breakfast with a fresh cup of coffee.

Makes 8 medium sized scones (can be doubled for 16.)
Total Prep Time: 30-40 minutes.
Oven Temp: 400 degrees.

Kitchen-Aid mixer not recommended. 

Ingredients

1/3 cup - sugar
2 heaping teaspoons - lavender buds
2 cups - all-purpose flour
1 teaspoon - baking powder
1/4 teaspoon - baking soda
1/2 teaspoon - salt
1/2 cup - frozen unsalted butter
1/2 cup - Plain Greek yogurt
1 egg

1 cup - powdered sugar

3 tablespoons - melted unsalted butter

1 teaspoon - vanilla

2 tablespoons - fresh squeezed lemon juice

Directions

1. Preheat oven, and line a baking sheet with parchment paper.

2. Combine sugar and lavender with your fingers until the buds have opened and split, created a sort of lavender flavored sugar. Add in flour, baking powder, baking soda, and salt. Mix until dry ingredients are combined.

3. Using the large holes of a cheese grater, grate entire stick of butter into flour mixture. Once the grating is complete, stir the butter into the flour until it resembles course meal. This shouldn't take very long at all, because grating the butter makes it easier to to get the consistency you need. 

4. In a small separate bowl, mix the greek yogurt and the egg together until fully combined. Add it to the flour & butter mixture and stir until the dough feels moist and starts to clump together, but do not overmix. Using your hands, begin shaping the dough into one ball, folding in the sides and remaining flour mix. 

5. Once your ball has formed, place it on a lightly floured surface. Flatten your dough with a roller, making about a 7-8" circle, about 3/4-1" thick. Using a knife or pizza cutter, slice your dough into 8 triangles, like a pizza. Place them on your ungreased parchment paper about 2 inches apart, and let them bake for 15 minutes. Once they are done, let them cool for about 10 minutes. 

6. To make your glaze, combine powdered sugar, melted butter, vanilla, and lemon juice in a small bowl. Spread over baked scones, and let them sit until the glaze has settled and hardened. 

7. Scones can be garnished with remaining lavender buds for a lovely presentation. 

Enjoy! 

xo

Rachel

Better for you Granola

If you've ever attempted to make your own granola before you know it's typically filled with fat and sugar and loaded with calories. This recipe drastically cuts the amount of oil and sugar by relying on egg whites to bind it together. I adapted this recipe from Cooking Light magazine by quadrupling it, adding a little oil (just to give it some more crunch and staying power), and lowered the amount of sugar. The result is just as tasty and more nutritious.




-4 cups rolled oats
-1 cup chopped nuts of your choice (I used sliced almonds)
-2 Tbsp of canola oil
-3 egg whites
-1 tsp vanilla
-1/4 cup brown sugar
-1 tsp cinnamon
-1/2 tsp salt
-2 Tbsp to 1/4 cup of honey (depending on how sweet you like it)*

1. Preheat oven to 300 degrees.
2. Mix oats and nuts together in a large bowl.
3. Add oil to oats and nuts and stir well to coat evenly
4. Beat egg whites and vanilla together in a separate bowl until foamy.
5. Add egg white mixture to oat mixture and fold to coat oats evenly.
6. Mix brown sugar, cinnamon, and salt together in a bowl.
7. Fold brown sugar mixture into oat mixture.
8. Fold honey into oat mixture.
9. Spread granola onto a baking sheet (try to keep it clumped together but thinly spread enough to toast it evenly).
10. Bake for 25 min, stirring gently once after 15 min.
11. Let cool in pan before transferring to an airtight container.

*You need both brown sugar and honey for this recipe because they each serve a different purpose. Brown sugar helps to make the oats crunchy and crispy and honey helps to bind the mixture together to give you clusters. You can substitute maple syrup or agave nectar for the honey, but I don't recommend substituting for the sugar.

Rainy-day pudding

I'm trapped inside with the dags and sick of eating eggs for breakfast so I made a 7-minute pudding recipe I found on allrecipes. It tastes infinitely better than that boxed stuff, just watch what type of vanilla you use. I made one batch with an old bottle of vanilla extract and it was way too strong and alcoholic tasting. If you're using imitation vanilla you may have to increase the amount to your taste. For a lower calorie pudding I've used fat-free milk, margarine, and splenda with good results.

-2 cups milk
-2 tbsp cornstarch
-2 egg yolks
-1 tsp vanilla
-1/4 cup sugar
-1-2 tbsp butter

In a microwave-safe bowl, mix milk into cornstarch a little at a time to dissolve thoroughly. In a separate bowl, beat egg yolks until smooth and add to milk/cornstarch mixture.

Microwave on high (if you're like me and don't have a high option on your microwave or don't know how to do that, microwave for 2 minutes at a time, whisking in between until pudding thickens) for five minutes, whisk well, then microwave for another 2 minutes and whisk again. Of course if you don't know what your microwave will do, you can always just put this whole mixture in a sauce pan and stir it on medium heat until it thickens. Take it off as soon as it boils however.

After you have your thick pudding base, add vanilla, sugar or sweetener, and butter until it's all well blended. I like pudding hot (mostly because I can't wait for it to chill), but you can chill it in the fridge for a couple hours if you want it cold.

Enjoy!

Anna's favorite Raita

This is a nice cool and mild tasting Raita, though it could probably work easily for other cuisines by substituting dill or mint for the cilantro. Less garlic is better than more.

-2 cups plain yogurt, whole milk or non-fat as you please
-2 cucumbers, peeled and grated
-1 tsp salt
-2-3 garlic cloves, mashed
-3 tbsp chopped cilantro
-pepper to taste

Mix the grated cucumbers with salt and let sit in a colander over a bowl or plate to drain excess liquid. After 15-20 min, squeeze out cucumbers as much as possible and in a bowl combine with yogurt, garlic, cilantro, and pepper.