Category Archives: recipe
It’s been about a thousand years since I posted a recipe, but this one’s worth knowing about if you like tapioca. If you don’t like tapioca, on the other hand, you might hate this stuff.
Prep Time: ~5 minutes
Cook* Time: 1 – 8 hours
Who’ll Like It: Tapioca fans ❤
Who’ll Hate It: Tapioca haters XP
Best Uses: Dessert, Breakfast
Hardest Part: Remembering to buy the d**n Chia Seeds
Pairs Well With: Disorganized mornings; late-night cravings
*And by “cook,” I mean “stick it in the fridge and mostly ignore it”
The Actual Recipe
I’ve adapted this from a variety of similar recipes with similar goals. One of the best things about it is that it’s adaptable. Lactose intolerant? Use almond milk. Allergic to almonds? Try coconut milk. Hate coconut? Use rice milk. Don’t like artificial sweeteners? No worries; you can use sugar or agave or honey or maple syrup or…
Here’s What You’ll Need (for each serving)
- 1.5 tablespoons of chia seed (I’m using black chia seed because that’s what I’ve got, but white is fine, too)
- .5 tablespoon unsweetened coconut shreds (or powder)
- .5 cup unsweetened vanilla almond milk
- 1-2 tsp sucralose
- ~.25 tsp coconut extract
- ~.25 tsp vanilla extract
Here’s What You Do
- Put everything except the chia into a small container with a lid (I’ve repurposed a glass jar that came with shredded cheese in it)
- Stir briefly
- Add the chia
- Whisk all the things briefly with a small whisk (a fork will work fine, too)
- Stick the lid on and stick that bad boy (or girl, or gender-nonbinary personage) in the fridge
- Chill for a minimum of 1 hour, but preferably more like overnight, then come back, stir, and stuff it into your maw
For even distribution of the chia seeds, I’ve been coming back 30 minutes into the chill time to re-whisk everything, but that step is optional.
Most of the recipes I’ve found for this use 1 cup of whatever milk-like product and 3 or 4 tablespoons of chia seeds, but when I made my first batch, I found that makes rather an enormous portion. I halved all the volumes to arrive at what seems, for me, like a more reasonable end product.
That said, you can definitely shove an entire 1-cup-of-milk portion of this into your face if you try hard enough.
- I’ve read that highly acidic ingredients can prevent the chia seeds from “gelling” adequately, so if you’re going to toss in orange juice, lemon curd, etc, you might want to do it right before you serve this up.
- If you eat this stuff after one hour, chances are good that it’ll still be a little loosey-goosey and a little crunchy. Don’t worry, though, you won’t die. Or, at any rate, I didn’t.
I entered the ingredients above into LoseIt’s recipe calculator, and here’s what it threw back:
I suspect that this would be really, really good with lemon curd … which, of course, I don’t happen to have on hand. Even better with berries (which I do have) and lemon curd.
As always, I’ll try to get some pix up here soon.
‘Til then, please enjoy this picture of me looking disconcertingly like a young George “Dubya” Bush on the trapeze:
And also this one of “splits down,” just because:
Just sticking this here in case it might be useful to anyone else. I’m going to try this recipe:
…use some of the waffles for dinner or dessert tonight (haven’t decided yet if I’m making savory waffles or sweet ones), then freeze the rest. I’ll keep you posted.
Update: These are great! I made a sweet version seasoned with Pumpkin Pie Spice (I wanted just cinnamon, but apparently I’m out of just cinnamon?), and they’re lovely. Also, I would definitely count them as ADHD-friendly, though the way I printed the recipe made life challenging for me. I forgot the baking powder initially, then added it after I made the first waffle and realized my error. I’ve done this before, with other waffles, soooo…
I think, though, that I’d really like to try making them in a regular waffle iron rather than the Belgian waffle iron that I have—which is what I usually think about waffle recipes, actually, so they resemble regular waffles in that way, as in effectively all ways.
Also going to try making these whilst I’m mucking about in the kitchen:
Both look pretty ADHD-friendly (at least, once you remember to buy the ingredients that maybe you don’t have if you’re not normally a low-carb person), so I’m eager to see how they go.
I won’t know until I’ve made them, but I’m hoping I can potentially adjust the waffle batter so I can use the Foreman grill to make a sort of foccaccia-style thing with it (between the Foreman grill and the waffle iron, you can make SO MANY THINGS, guys). Likewise, I want to try making cinnamon doughballs based on the garlic recipe. I’ll report back about those, too.
In other news, for some reason or another, our water has been shut off. We’re current on the water bill (I checked, and then paid the next bill since I was logged in anyway), and usually the water company sticks a note on the door when they have to shut us off for maintenance. I’m stumped.
I suppose I could call them, but I’m going to give it a couple of hours first.
I am definitely on the mend (the meh-nd?), but not yet well enough for class. I’ve got an inquiry in to my doc’s office to see if they want me to come back in.
I stayed in this morning, slept late, and had really weird dreams that probably resulted from the fact that I was sleeping with my face shoved into a pillow that was, in turn, hanging off the bed and wedged into the Pile-O-Books that lives on my nightstand. I can’t remember what the dreams were about, but I remember thinking they were weird.
Anyway. I read in the bath for an hour and change, trying to get the fresh cement in my head to loosen up. It did, to an extent, for a while.
Then I went off to Dance Team, where the girls were pretty awesome. AS and I restructured the rehearsal program and divided the girls up into discrete small groups, and that made a big difference.
I let my group choose a song to work on with no suggestions from me. They chose Adel’s “Rolling In The Deep” (yeay!) and I banged out the first few phrases and got them started. They did a fantastic job staying on task and picking up the opening choreography, including at least one fairly challenging move, so I’ve added some harder stuff to the section they’ll learn learn on Wednesday.
On Wednesday, I’ll review the technical aspects of the today’s phrases, review today’s phrases, break the new steps down to get them thinking about technique, then teach them the new phrases. I’m looking forward to seeing what they’ll do as a group.
Tomorrow, I’m going to have to see if I can find a pharmacy that actually has my decongestant. I’m now out of my previous supply, and the pharmacy I normally use hasn’t been able to fill my prescription, which they’ve had for a week as of tomorrow
I am audible enough now that I should be able to call their other locations and check around. I’m hoping one of them will have it, as my insurance only covers two pharmacy chains. I can go somewhere else and pay out of pocket if I have to, though. This isn’t an expensive medication.
In other news, I made Brussels sprouts for for the first time ever tonight. They were good! …Which was nice, because the cooking time recommended on the package was too long,and i was afraid they’d be incredible when I took them out of the oven.
Anyway, here’s my recipe:
- 14 Brussels sprouts (or however many you need; scale other ingredients accordingly!)
- 1 – 2 tbsp (15 – 30.ml) olive oil or melted butter
- 1 – 2 rashers bacon, cooked and cooled
- coarse salt to taste
Here’s how you make them:
- Preheat your own to 450 – 500 degrees Fahrenheit
- Remove loose outer leaves and cut sprouts in lengthwise halves
- Chop or crumble bacon
- Toss sprouts in oil/butter to coat
- Place sprouts cut-side down on a cookie sheet
- Sprinkle bacon and salt over sprouts
- Roast for 15 – 25 minutes*, until cut sides are golden brown
- Remove from oven, flip sprouts cut-side up, cool for a minute or two, and serve.
*The sprouts came in a bag that suggested 30 minutes at 350 — too long at too low a temp, IMO. I did 15 at 500 and 15 at 350; next time, I’ll just do 20 at 500. Sprouts roast beautifully at a high temperature, with a lovely Maillard reaction where they touch the pan. That’s why I put the flat, cut side down, by the way — more surface area for browning!
I was preparing dinner to coincide with Denis’ arrival from a late evening at work, and the sprouts were ready a bit early. I ate almost all of my share before he got home. Thought about eating his, but I’m a nice boy. At least I’m eating again!
I think I’m going to make these again tomorrow, so I’ll try to add pictures.
I think I may may have posted my bread recipe at some point in the past, but I’ve updated it a little bit, so here’s the update!
I have a kitchen scale now, so later on I’ll add metric mass values so those of you cooking in Europe can give it a whirl without having to guess. It works fine by the fairly-inexact American volumetric method, though!
You will need:
- 3 cups all-purpose or bread flour, plus extra for dusting
- 4.5 teaspoons highly active dry yeast (I recommend SAF red; also, that’s 1.5 tablespoon, by the way; or if you’re using packets, 2 packets)
- 1.5 cups hottish (not boiling) water (or 1 cup hottish water and .5 cup milk)
- 2 tablespoons butter or olive oil (margarine or veg oil will work, too!)
- 1-2 tablespoons sugar, brown sugar, honey, or malt syrup (your choice)*
- 1.5 teaspoons salt *
Ingredients marked * are optional. I like the flavor of bread better with salt (and need tons of salt because my body is crazy), but you can leave it out. The sugar/honey/syrup changes the flavor of the finished bread only a little, but it can help get your yeast going if it’s sluggish. Honey or malt syrup add a little moisture, but not enough to require adjustments (edit: usually).
I think you can also bake bread entirely without fats, but I haven’t tried it, so I’m not sure how it would turn out.
To make the bread:
- Combine water, yeast, and sugar. Stir to blend them, then set aside.
- Combine flour, butter/oil, and salt in a large bowl.
- When the yeast mix gets foamy, pour it into the dry mix (if you’re using butter, the hot water will help it melt).
- If you’re using milk, pour it in, too.
- Stir with a stirring spoon to everything is fairly well blended (don’t worry — it doesn’t have to be anything like perfect!).
- If you have time, give the ingredients about 5 or 10 minutes to rest. This lets the flour take up the liquids. It also lets you find some awesome podcasts to listen to while you knead (might I recommend the History Chicks?).
- Squish everything together a little with your hands, dust your work surface with flour, and dump your dough right onto it.
- If you’re like me, set a timer so you don’t find yourself thinking, “OMG, I have been kneading this dough foreeeeeeeevaaaarrrrrr.” 6 to 8 minutes should do the trick.
- Ready … set … knead! Remember, no grouchy TV chefs are here, and even if they are, it’s your kitchen — so knead that dough in whatever way works for you!
- Ball up the dough, cover it with a damp cloth, and let it rise for 30 minutes (if you’re in a hurry) to 1 hour (if you’re not). Longer than 1 hour is fine, too. If it’s going to sit all day or overnight, though, maybe stick the dough in the fridge so it doesn’t go completely crazy.
- When you’re ready to bake, preheat dat oven — I like a darker, crisper crust, so I set it for 450 to 500 degrees Fahrenheit.
- Punch down your puffed-up, self-important doughball friend, then shape your baguettes or batards or loaf or rolls or boules or what have you. I often do one baguette and either four submarine rolls or eight dinner rolls.
- If you have time, let your dough rise again (like the Mary-Ellen Carter!) for 15 – 30 minutes. this step is optional, but gets you a pooftier end product.
- Bake for 15 (for dinner rolls) to 30 minutes on or in whatever kind of pizza stone, cookie sheet, loaf pan, and/or baguette pan you’ve got on hand. You can probably even use muffin tins (though I haven’t tried that).
- Cool (preferably on a rack) for as long as you can stand it.
- The most important part! Enjoy your bread while collecting accolades from your friends and loved ones who will be like, “OMG, this person is amazing!” (Unless they can’t have gluten. I should learn a good gluten-free recipe, because Celiac is no joke.)
That’s it! I’ll try to add pictures, and someday, I swear, I really will do a video post about this.
Edit: Oh, yeah. You can also also combine steps 1 through 4 and just mix everything together right away, as long as you have good yeast. I like to proof mine because it makes me feel like a mad scientist, but it isn’t really entirely necessary.
When I make pizza dough (exact same recipe!), I usually omit the second rise.