St. Patrick's Day Chia Seed Pudding

I feel like I'm always a day late and a dollar short when it comes to food fads. What's in today, is out tomorrow. There has been a cupcake craze, the bacon craze, kale and green smoothies everywhere and the list goes on and on. Chia seeds have been around for quite a while, but I'm a novice when it comes to this ingredient.

I've known of chia seeds since I was little and chia pets made regular appearances in commercials. I did own a couple of them over the years and let me tell you, they never worked for me like they did on TV (#majorfail). So yes, I knew about chia, but it never crossed my mind to eat them. 

For the last year or so, I've seen more and more recipes including these little seeds pop up all over the internet and they began to peak my interest. I started to do some research on them and to my surprise they are a super food. Who knew that these little buggers are chock full of Omega 3, can balance your blood sugar, keep you full longer, add age-defying anti oxidants as well as many other health benefits.  Color me impressed!

So I figured I'll "ease" into it by starting with a fairly basic recipe for Chia Seed Pudding. There are a lot of recipes for this, but the gist is pretty much the same. Almond milk, yogurt, some kind of natural sweetener and of course chia seeds. Mix it up and let it sit overnight. The seeds do their magic thing after a few hours and you have this amazing concoction that is incredibly tasty on top of being healthy.

With St. Patrick's Day only a couple of weeks away I decided to add a little whimsy by matching my fruit topping to the colors of the Irish Flag. Kiwis, bananas and mandarin oranges along with a few toasted almonds for added crunch completed the pudding. The verdict: So freaking good! I think I have a new breakfast favorite and I can't wait to make this again. What a great way to wake up your family on St. Patrick's Day with this healthy breakfast.

St. Patrick's Day Chia Seed Pudding
~makes 4 servings~
(Print this Recipe)

Ingredients:
1 cup unsweetened almond milk
1 cup plain (2 percent) Greek Yogurt 
2 Tbsp. pure maple syrup
1 tsp. vanilla extract
1/8 tsp. Kosher salt
1/4 cup chia seeds
3 small kiwis, peeled and chopped
1 large banana, peeled and cut into slices
1 (11 oz.) can mandarin oranges (no sugar added), drained
1/4 cup sliced almonds, toasted
2 tsp. pure maple syrup

Directions:
In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla extract and the 1/8 teaspoon of salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.

The next morning, in a small bowl, toss the toasted almonds with 2  teaspoons maple syrup. Set aside. Spoon the pudding into 4 glasses or bowls. Top with kiwis, bananas, and mandarin oranges.  Mound the almonds on top and serve.

Slightly adapted from: Giada De Laurentiis

Strawberry Oatmeal Breakfast Smoothie

Breakfast time is serious business at our home. My kids are unhappy if there isn't a good variety to choose from. They are quite satisfied if I have a couple of cereals to chose from or my breakfast burritos are in the freezer. I also tend to make muffins and freeze those for easy grab and go breakfasts, but with the temperatures outside being already hot in the morning, breakfast isn't as appealing as usually.

Since I believe that a well balanced breakfast is important to start the day right, I'm trying to come up with different choices for those already steamy mornings. This is where the Strawberry Oatmeal Smoothie comes in handy. This smoothie is very easy to make, super filling, and perfect even if you are on the go.

The ingredients in this smoothie harmonize well together, but it also lends itself to a variety of different ingredients. Look at it like a blank canvas and just pick and choose whatever sounds good to you and your family. For example: soy milk, replace it with regular milk or almond milk. Don't care for bananas? Use a different fruit. Don't have strawberries? Go with raspberries or blackberries. Instead of honey, use brown sugar, white sugar, maple syrup or agave nectar. The possibilities are endless.

This smoothie has been a staple for breakfast and even a few lunches for a couple of weeks now, and so far the kids have not grown tired of it and all it's endless combinations. The recipe makes 1 very large or two smaller smoothies but can easily be doubled. 

I hope you'll give this smoothie a try and enjoy it for your next breakfast as much as we do.

Strawberry Oatmeal Breakfast Smoothie

 ~makes 2~
(Print this Recipe)

Ingredients:

1/2 cup rolled oats

1 cup Vanilla soy milk (I use the light kind)

1/2 cup plain yogurt

1 banana, broken into chunks

14 frozen strawberries

1/2 cup frozen blueberries

1/2 teaspoon vanilla extract

1/2 to 1 tablespoon honey

Directions:

In a blender add rolled oats. Process until almost powder like. Add soy milk, yogurt, banana, strawberries and blueberries, vanilla and honey. Blend until smooth. Pour into glasses and serve.

A Susi's Kochen und Backen Original Recipe

Almost Crab Salad

Many years ago I found a recipe for shrimp pasta salad in one of my cooking magazines. It looked and sounded good for a lighter summer meal. So I went looking through my freezer for shrimp which I could have sworn I had some on hand. Of course there were none, the only "seafood" I could find was imitation crab meat that I had bought in case I ever came across a recipe that would use it.

I figured I might as well try to use it in this salad and needless to say, it's been years. I've never made the original with shrimp since we've been in love with this salad ever since the first time I made it. Many times this is my go-to salad on a busy day since I can make it early in the morning and just let it hang out in the fridge till dinner time. I serve this often as a main dish with just a crusty loaf of bread and fruit (like watermelon) on the side.

The salad has a wonderful flavor combination brought on by the sweetness of the peas and the imitation crab. It also has a little bit of crunch from the green onions and a wonderful tart, creamy dressing that is enhanced with lemon juice and dill.

This salad is a great salad for those hot, busy days, I hope you give it a try!

Almost Crab Salad

(Print this Recipe)

Ingredients:

1 pound small pasta shells, cooked and drained

1 pound imitation crab meat

1 1/2 cups (12 ounces) frozen peas

3/4 cup green onions, finely sliced

1/4 cup fresh parsley, minced

2 tablespoons fresh chives, minced

3/4 cup (6 ounces) plain yogurt*

1/2 cup sour cream*

1 cup mayonnaise*

1/4 cup fresh lemon juice

1/4 cup fresh dill, minced

Salt and Pepper to taste

* Low-fat yogurt, sour cream and mayo can be used with equally good results

Directions:

In a large bowl, combine the pasta, imitation crab, peas, onions, parsley, and chives.

In a small bowl, combine the yogurt, sour cream, mayonnaise, lemon juice, and dill. Season with salt and pepper to taste.

Pour over pasta mixture and toss gently. Cover and refrigerate at least 2 hours before serving.

Tandoori Chicken

I have never cared for the spice ginger much. I don't know what it is about it, but a lot of times I feel like it overpowers the food itself. On the other hand, I love Asian food and many recipes do call for ginger in either dry or fresh form. Often, I would just reduce the ginger so I wouldn't be able to taste it on my first bite.

I guess things are changing around here and I'm a "ginger-convert". A few weeks ago my baking friend Grapefruit suggested Gingered Carrot Cookies for our bi-weekly Baking with Dorie Challenge and I loved them so much I have baked them several times since.

So when the newest Food Network Magazine arrived and I saw the Tandoori Chicken in their "Weeknight Cooking" column I wasn't turned off right away, in fact, I was intrigued. After further examination of the recipe and seeing that it called for a big 2-inch chunk of fresh ginger I was getting doubtful, but decided it was as good of a time as ever to get over my ginger phobia.

The recipe is easily put together, the meat only marinates a total of about 20 minutes. My husband decided to throw the chicken thighs on the grill which gave them a nice bit of char and added another dimension of flavor to the chicken. I served this chicken with the yogurt sauce (which helps tone down some of the heat) called for in the recipe, rice and a simple side salad.

The verdict? I was in love with this chicken as was the rest of the family. We all couldn't get enough of this meal. The ginger taste was there, but along with all the other spices and ingredients it didn't overpower anything, just enhance. This dish is going in my permanent recipe files and will be made many more times. I hope you'll give this one a try as well!

Tandoori Chicken

(Print this Recipe)

Ingredients: 
8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Juice of 1 Lemon
Kosher Salt
1/2 cup plus 2 tablespoons plain yogurt (I used Greek style)
1 tablespoon vegetable oil
1/2 small red onion, roughly chopped
3 cloves garlic, smashed
1 2-inch piece fresh ginger, peeled and roughly chopped
4 teaspoons tomato paste
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 3/4 teaspoons hot paprika
2 tablespoons chopped fresh cilantro
Cooked rice, for serving (optional)

Directions: 
Preheat the broiler.* Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.

Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin,
1 1/2 teaspoons  paprika, and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.

Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.


Note: If you have the opportunity to grill the chicken thighs on a charcoal or even a gas grill, I would suggest going that route as it adds so much flavor.

Adapted from: Food Network Magazine