Paleogram
  • Blog
  • About
    • About
    • What is Paleo?
  • Tips & Hints
  • Contact

The Proof is in the Pudding

5/25/2016

2 Comments

 
We were one of the last holdouts on our block, but my mother wanted to watch Queen Elizabeth's coronation, so in 1953, when I was 6, we succumbed to the 20th century and bought our first TV...and I succumbed to the seductive power of advertising.

The first product I lusted after was Premier Rice Pudding, which came in a can. I whined and cajoled until my parents gave in. Needless to say, it was vile ( I didn't know it contained raisins, ugh!) and turned me off to pretty much anything in a can, except tuna, for a very long time. Family legend has it that my great-grandmother, who lived to be 106, never ate canned food, but she put sugar in everything she cooked, so go figure.

I was also seduced by Winky Dink's Magic Screen. Winky Dink and You  was a 1950's kids' program that sold a green plastic sheet that adhered to your tv screen by friction, and a box of crayons with which to draw on said screen. You could help Wink on his adventures by drawing bridges so he could get over raging rivers, trails connecting him to buried treasure, etc. My parents finally got me a Magic Screen set after I drew all over the television.

Right now, I kind of want to boycott TV or maybe take my crayons and write epithets all over the screen during news broadcasts. I can't bear listening to what some of the candidates are trying to sell us, and the idea that this will continue for almost 6 more months (and only get uglier, I'm afraid) until Election Day.....

So, I really need some comfort food right about now, and pudding is perfect. I remember one election result, years ago, that upset me so much that I made and consumed tapioca pudding, right out of the pot, for months. It was all I could stomach.

So if you are having a queasy election cycle, or even if you're not, here are some comforting pudding recipes for you.


Butterscotch pudding
Makes 4 large or 6 small servings

The original, non-Paleo recipe comes from a favorite cookbook called Short and Sweet by Melanie Barnard. It is full of easy dessert recipes, many of which can be adapted with Paleo ingredients. This luscious pudding is one of them.
Picture
​Ingredients

2/3 cup coconut sugar
2 TBS arrowroot powder
2 cups canned organic coconut milk
2 large egg yolks, beaten
1 1/2 TBS ghee (clarified butter)
2 tsp vanilla extract

1. Whisk coconut sugar and arrowroot in a saucepan.
2. Slowly whisk in the coconut milk until smooth.
3. Cook over medium heat, stirring constantly, until mixture boils, about 5-7 minutes.
4. Remove from heat and whisk about a half cup of the hot mixture into the egg yolks and then return the yolk mixture to the pan.
5. Cook, stirring, for about one minute, until it is smooth and starting to thicken.
6. Remove from heat and add ghee and vanilla. Do not stir. Let stand for two minutes, than gently whisk until just blended.
7. Divide into ramekins. Either serve warm or chill for several hours.

Text excerpted from SHORT AND SWEET © 1999 by Melanie Barnard. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


Double Chocolate Pudding
Makes 4 large or 6 small servings

​This one also originally came from Short and Sweet. And, although I have fond memories of the My-T-Fine Instant Pudding of my childhood, this one is SO much finer (and mightier).
Picture
Ingredients

2/3 cup coconut sugar
1/3 cup raw cacao powder
3 TBS arrowroot powder
1/4 tsp salt
2 cups full fat coconut milk
3 oz. Paleo-friendly bittersweet chocolate, chopped
1 1/2 tsp vanilla extract
Coconut cream from top of can of coconut milk for garnish, optional

1. In a medium saucepan, whisk together the coconut sugar, cacao, arrowroot and salt.
2. Whisk in one cup of coconut milk until smooth, and then whisk in second cup.
3. Set pan over medium heat and cook, whisking constantly, until mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for another minute.
4. Remove pan from heat and add chopped chocolate and vanilla extract. Let stand for 5 minutes until chocolate is melted and then stir gently until pudding is smooth.
5. Pour pudding into dessert bowls. Let cool for about 20 minutes to serve warm, or refrigerate for at least 30 minutes. Garnish with unsweetened coconut cream, if desired.

Text excerpted from SHORT AND SWEET © 1999 by Melanie Barnard. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
​

Spiced Pumpkin Custard
Makes 6 servings

Think Thanksgiving: This is pumpkin pie without the crust and it smells so yummy while it's baking. In fact, if my family lets me get away with it, I might just skip the crust and serve this for our next Thanksgiving feast.
Picture
Ingredients

1 cup coconut cream (from top of canned organic coconut milk) plus 1/4 cup coconut water from the same can
2/3 cup canned organic pumpkin
2 eggs
1/2 cup coconut sugar
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground nutmeg
Pinch of sea salt
Coconut cream from top of can of coconut milk for garnish, optional

1. Preheat oven to 350 degrees.
2. In a small saucepan, stir together coconut cream and coconut water and bring to a simmer.
3. In a mixing bowl, whisk together the pumpkin, eggs, coconut sugar, spices and salt.
4. Slowly whisk the the hot coconut cream into the egg mixture.
5. Divide the custard into heat-proof ramekins. Place ramekins in a baking pan half filled with hot water (so water comes halfway up the sides of the ramekins). Bake custards until they are nearly set in the center, about 25 to 30 minutes.
6. Remove ramekins from the water bath. Let cool for a few minutes to serve warm or refrigerate for up to 8 hours. Garnish with unsweetened coconut cream, if desired.

​Text excerpted from SHORT AND SWEET © 1999 by Melanie Barnard. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Chia "Tapioca" Pudding
Makes 4 servings

​So, creamy tapioca pudding is probably my number one comfort ( read nursery) food. And, since tapioca is not a grain or legume and is gluten-free, it is grudgingly acceptable to Paleo experts. "Grudgingly" because this starch is low on nutrients and high on nothing but carbs. On the other hand, chia seeds have protein and healthy fatty acids. So, substituting chia for tapioca in this classic recipe makes sense, and while it tastes yummy, I'm probably not likely to binge on it. It's also healthy enough to have for breakfast.

But, if we have catastrophic election results in November, that will be me inhaling pots of REAL tapioca pudding (well, real Paleo tapioca pudding, using coconut milk and coconut sugar), carbs or no carbs.

It's a whole lot less complicated than moving to Canada.
Picture
Ingredients

1 can organic full-fat coconut milk
1/4 cup white chia seeds
5 TBS coconut sugar
Pinch of sea salt
1 egg, beaten
1/2 tsp vanilla
Unsweetened coconut cream (from top of can of coconut milk) for garnish, optional

1. Mix coconut milk, chia seeds, coconut sugar and salt in a saucepan. Bring to a boil over medium heat. Reduce heat and cook for 5 minutes, stirring occasionally.
2. Whisk 1/2 cup of the milk mixture into the beaten egg, one or two tablespoons at a time.
3. Add egg mixture back into saucepan and cook over low heat  for one or two minutes until mixture is thick.
4. Pour into ramekins and let sit until cool. Garnish with a dollop of unsweetened coconut cream if desired.
2 Comments

Traveling While Paleo, or How to Survive Paris When There is a Patisserie AND a Boulangerie on Every Block (and sometimes two or three!)

5/4/2016

1 Comment

 
A year ago this month, we were on our way to Europe, my first international trip since "going Paleo." And, I have to confess, I was feeling a little anxious about food, since I had eliminated so many categories of edibles from my diet.

But I had decided to "pick my poison." I knew that a French chef's head would pop off if I requested a meal with no grains, no dairy, no soy, so corn, no garlic, no alcohol, no sugar,no potatoes, no tomatoes, no peppers, and no eggplant, so I decided to draw my line in the sand with no gluten (sans gluten, in French) and no garlic. And, of course, I did not order wine.

In her book, "The Gluten-Free Bible," Jax Peters Lowell provides international gluten-free dining cards in 17 different languages ( including Swahili and Thai). The cards state that the bearer will become ill if they eat any foods with wheat, rye, oats, etc. I felt comfortable enough speaking French that I didn't need the card, but I did make a copy of the one in Dutch (fortunately, nearly everyone in Amsterdam speaks English).
Picture
Which leads me to Piece of Advice Number 1:
​Do your homework. I cannot emphasize this enough. I spent weeks looking up menus on the Internet and sending emails to restaurants in both our destination cities (Amsterdam and Paris) and it was so worth it! Most of my correspondents were happy to accommodate me. It also helped to improve my written French and added new words to my vocabulary. For me, half the joy of traveling is in the planning, so the research was not onerous at all.
Picture
Piece of Advice Number 2:
Don't deprive yourself. This may be a once-in-a-lifetime trip, so sample the native cuisine judiciously as long as it's not something that will send you to the hospital if you eat it. Indulge yourself a little. If dairy doesn't push you over the deep end, pop a Lactaid (but bring some with you because it's hard to find abroad) and sample (not gorge on) the magnificent Goudas in the Netherlands or the creamy Columiers in France.

And maybe pick one thing that you absolutely cannot resist. For me, France's iconic baguettes and croissants were out of the question, but not so the jewel-like macarons in the windows of every patisserie in Paris. Thankfully, these lovely indulgences are made with ground almonds (Paleo!), without a smidgen of grains. They are sweetened with sugar ( not Paleo, but I'm o.k. with small doses once in awhile)and flavored with fruits, chocolate, or spices. Sorry, no macaron recipe here, because they are incredibly labor-intensive (trust me, I know: on a pre-Paleo trip in 2012, Henry and I took a macaroon-baking class. It was great fun, but not something I need to do again). If you are so inclined, however, there is at least one Paleo macaron recipe on the web.

​

Picture
https://www.pexels.com/photo/food-dessert-sweet-macaroons-6747/
Piece of Advice Number 3:
​Realize that every place you visit is so much more than the sum of its cuisine. There are so many gifts for the senses, that I promise that you will not mourn the untasted pains au chocolate, brioches, or Brie ( well, at least not for long). After several pre-trip emails back and forth to one of Amsterdam's most highly rated Rijstaffels (Indonesian restaurants which are a remnant of the time when Indonesia was a Dutch colony), it became clear that there was nothing on the menu that did not contain rice and/or soy sauce (which makes me really, really ill), I knew I would have to skip that particular culinary adventure. But truly, the walks along Amsterdam's canals, the Rembrandts in the Rijksmuseum and the spectacular displays of tulips in Kuekenhof gardens more than made up for it. It's hard to feel deprived with so much beauty surrounding you.


Piece of Advice 
Number 4:
Rent an apartment, rather than stay in a hotel. This gives you the greatest flexibility around meals. We did this in both our destinations, and found ourselves in a lovely little place overlooking a quiet canal in Amsterdam and an elegant (but not pricy) flat in the heart of Montmartre. We took advantage of farmers' markets, delis, wonderful little greengrocers and fabulous rotisserie chicken stands (especially in Paris) and put together our own delicious Paleo meals.

Roast Chicken with Braised Carrots and Radishes
Serves 4

We bought a wonderful herby roast chicken from my favorite purveyor, Les Rôtisseries du Roy, around the corner from our apartment in Montmartre. It was pricy, 23 euros, but it was "bio" (organic) and so luscious that a few days later we bought another one. With fresh greens and tiny haricots verts , followed by fresh strawberries (all purchased from the greengrocers across the street, which had more than freshness and locale going for it: I shopped there every day because the proprietor responded to my attempts to speak passable French in, well, French!), it made a perfect Parisian meal.
​
Picture
Ingredients

1 organic roasting chicken, 4-5 pounds
1/2 lemon
3 sprigs fresh rosemary
1 TBS dried herbes de Provence

1 bunch baby carrots, peeled
1 bunch radishes, leaves and stems removed, cut in half lengthwise
2 TBS ghee or duck fat
1/2 cup water

1. Preheat oven to 350 degrees.
2. Squeeze juice from lemon half over chicken and then place in cavity, along with rosemary sprigs.
3. Sprinkle with herbes de Provence and put chicken on a rack in a roasting pan
4. Roast for 1/2 hour,  baste with pan juices, then turn over
5. While chicken is roasting, melt ghee or duck fat  in heavy pan and sauté carrots and radishes for about 5 minutes until lightly browned. Add water and cover pan. Braise for  5 minutes, then remove cover. Cook another few minutes until most of the water has evaporated and  vegetables are tender.
5. Roast chicken for another 1/2 hour, basting from time to time, then turn chicken breast side up again. Cook for another 20 minutes or so until leg joint moves easily and juices run clear (not pink) when you pierce the thigh.

Dutch Baby with Cinnamon Apples
Serves 3-4

In the Netherlands, they serve small pancakes called pannenkoeken. Needless to say, I didn't sample them. While this recipe is not from the Netherlands ( its origins may be Pennsylvania Dutch) it is something I used to make with my kids when they were little. It makes a great brunch dish, with bacon and soft-scrambled eggs on the side.
​
Picture
Ingredients
For apples:
2 large sweet,tart apples, like Pink Lady, cored and cut in chunks. Do not peel.
2 TBS ghee
1 TBS coconut sugar
1/2 tsp ground cinnamon

For pancake:
1/4 cup ghee
3 eggs, beaten
3/4 cup canned organic coconut milk
3/4 cup almond flour

Coconut sugar for sprinkling, optional

2-3 quart capacity oven-proof frying pan or wok (3 inches deep, at most)

1. Melt ghee in large pan; add coconut sugar and cinnamon and stir.
2. Add apple chunks to pan, stir until they are coated, and cook over low heat, stirring occasionally  until apples are tender, about 7 minutes. Set aside.
3. Preheat oven to 425 degrees.
4.Put ghee in pan and place pan in pre-heated oven.
5. Put eggs and coconut milk in the food processor, blend, then gradually add coconut flour.
6. Remove pan from oven and pour in batter. Return pan to oven immediately and bake until pancake browns and puffs up, about 20 minutes.
7. Serve immediately, topped with cinnamon apples and sprinkled with additional coconut sugar if desired (Dutch Baby will deflate a bit after you remove it from the oven. Not to worry, it's still delicious).


1 Comment

    Picture

      Deborah Shepherd

    New recipes and Paleo adaptations of family favorites I've been cooking for years that I hope will work for all of us, whether Boomers or beyond.

    Picture

    .

    All
    Breakfast
    Comfort Foods
    Dessert
    Dinner
    Lunch
    Travel

    Archives

    June 2017
    May 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    May 2015

    RSS Feed

Home      About     Contact

Copyright 2015 Deborah Shepherd
Website design by Liz Mortati