The following is a guest post from Angela Litzinger:
I am very fortunate to have a mini-flock of chickens in my urban backyard. Chickens are inquisitive, friendly birds who give us an opportunity to teach our kids respect for animals and where their food comes from. Even after months of egg gathering (and coop cleaning!) the romance of chicken keeping hasn’t faded for me. It is renewed every morning when I gather their still warm eggs.
With a backyard flock eggs are always available for a quick meal or baking experiment. I’ve been having a lot of fun with egg whites lately. Fresh egg whites fluff up like you would not beleive, making meringues and sponge cakes that loft to almost magical heights. The problem with the experimenrs, however, is that I’m left with extra yolks – lots and lots of extra yolks. While yolks can be added to scrambled eggs and omelettes, or used in fried rice, pot de creme is what I usually want to make.
Pot de creme is the French name for lightly set, baked custard. Traditional proportions to make them are one whole egg to every five egg yolks with 2 1/2 to 3 cups of liquid. Sound difficult? Not at all! It only sounds difficult to make with its fancy name. Pots de creme only require a bowl, saucepan, wisk, and strainer. Add something to bake the tasty treat in and a bit of hot water, and you’re all set. I promise that this is one of the easiest and most delicious gluten free desserts, fancy enough for a party, yet easy enough to make during the week.
What’s a good way to turn that frown upside down?
How about filling your kitchen with delicious aroma and then spooning some warm sweetness into your mouth?
One of my favorite comfort foods is rice pudding. It is a flexible base for gluten-free or allergy-friendly treats. You can change up the flavors to suit the season and your desire. You can go sugary sweet for a decadent dessert or strictly fruit sweetened for a dish healthy enough for a special breakfast.
With less than ten ingredients, you can make this amazingly light and delicious, nutritious, and beautiful pudding! Creamy and sweet pudding without dairy or refined sugar? Yep. Avocados and raw honey to the rescue.
I am a huge fan of avocados. One day I dream of having an avocado tree in my backyard that I can pick from daily. I buy at least 4 or 5 avocados a week (more when they’re on sale) to use in everything from guacamole to salads to smoothies to refreshing pudding cups like these.
In the middle of January, when we’re all beginning to fatigue from the hearty comfort foods of the season, this Avocado, Lemon, & Pistachio Pudding truly hits the spot. And if, in a rare case, you’re not in the mood for a full bowl of pudding, try using this as a dollop for fruit bowls. Its light citrus flavor pairs perfectly with mangoes, bananas, apples, pears, and more.
Play with this pudding to make it your own.
- Swap orange or lime juice and zest for the lemon.
- Use almond or pistachio extract instead of the vanilla.
- Top the pudding with another nut or seed instead of the pistachios. I love it with raw cacao nibs sprinkled on top!
I thought summer was supposed to be slow.
Sipping lemonade, reading books, trips to the beach.
It hasn’t been that way in my home this summer.
Somehow we got the kids involved in too many sports and we’re taking another run at our large garden.
And trying to purge the clutter a bit.
I could go on.
Needless to say, I’ve needed simple meals and no-bake snacks and desserts. Who wants the oven on in 95+ degree heat? And for a whole food family, that can be tough.
But it is still important to me to make things taste good–and to sometimes make “something special” so that the “fill my tummy” love language of the men in my home gets spoken.
And let’s face it–I like good food too.
So today I’m sharing some of my standby easy things to make so that dinners and snacks can be easy but still “scrumptuous.”
Click through to read the rest of Adrienne’s Simple Summer tips.