Toasted Coconut Rice Pudding with Bananas

For Christmas Eve dinner everyone chose my homemade macaroni and cheese with garlic bread for dinner, but I decided to surprise them with a traditional dessert that the whole family loves, but with a tropical twist!  I found this recipe in "Alive" magazine and it is a definite keeper!!

TOASTED COCONUT RICE PUDDING WITH BANANAS

Ingredients:

3/4 cup unsweetened coconut chips (I bought some in the organic section of the grocery store and they were made by "Hippy Snacks")

4 cups unsweetened plain coconut milk beverage (can be found in the refrigerator section at the grocery store - mine is made by "Silk")

1/2 cup arborio rice

1/4 cup short-grain brown rice

2 tbsp maple syrup

1 tsp vanilla extract

1/4 tsp sea salt

1/8 tsp ground allspice

2 bananas sliced, or any tropical fruit of your choosing (mango, pineapple, etc)

• In a large pot or large high-sided skillet, stirring constantly, bring 3 cups coconut milk, arborio rice, and brown rice to a boil.  Reduce to medium and cook uncovered, stirring often, for 20 minutes.  Reduce to medium-low and cook for 20 minutes longer. 
• Stir in remaining cup of coconut milk, 1/2 cup coconut chips, maple syrup, vanilla, salt and allspice.  Continue to cook uncovered over medium-low heat, stirring often, for 10 to 20 minutes or until mixture is thickened and rice is tender.
• Chill pudding for at least 6 hours.
• Serve garnished with banana slices and remaining coconut.
• ENJOY!

*If you cannot find coconut chips, unsweetened shredded coconut that has been toasted, is a good substitute.

*If you do not like coconut, substitute the coconut milk with almond milk, and replace the coconut chips with slivered blanched almonds.

Pumpkin Waffles with Apple Cider Syrup

My friend Anne sent me this recipe and brought all the ingredients over to my house...what could I do but oblige her after all that hard work?!  These waffles not only smell incredible but taste absolutely amazing!  A delicious taste of autumn!!!

PUMPKIN WAFFLES WITH APPLE CIDER SYRUP

Ingredients:

2 1/2 cups of all-purpose flour (I used gluten free all-purpose)

4 tsp baking powder

2 tsp ground cinnamon

1 tsp ground allspice

1 tsp ground ginger

1/2 tsp salt

1/4 cup packed brown sugar

1 cup canned pumpkin

2 cups milk (I used unsweetened original almond milk)

4 eggs, separated

1/4 cup butter, melted

Syrup:

1/2 cup white sugar

1 tbsp cornstarch

1 tsp ground cinnamon

1 cup apple cider

1 tbsp lemon juice

2 tbsp butter

• Preheat a waffle iron according to manufacturer's directions.
• Combine the flour, baking powder, cinnamon, allspice, ginger, salt and brown sugar in a mixing bowl.  
• In a separate bowl, stir together the pumpkin, milk and egg yolks.  Whip the egg whites in a clean, dry bowl until soft peaks form.
• Stir the flour mixture and 1/4 cup of melted into the the pumpkin mixture till combined.  Using a rubber spatula, fold the egg whites into the batter.
• Cook waffles according to manufacturer's instructions
• TO MAKE THE SYRUP:  stir together the sugar, cornstarch, and cinnamon in a saucepan.  Stir in the apple cider and lemon juice.  Cook over medium heat until mixture begins to boil.  Reduce heat and simmer until the syrup thickens.  Remove from heat and stir in the 2 tbsp of butter until melted.
• Serve the warm syrup over top of the waffles with a small pat of butter.  ENJOY!

Spiced Spatchcock Chicken

We are part of the poultry share with "Cooper's CSA Farm & Maze" and nothing beats the fantastic flavour and texture of free-range, pasture-raised, hormone & antibiotic free chicken!!

In case you aren't familiar with "spatchcocking" it is simply a method of flattening out a whole chicken so that it can be grilled evenly!

SPICED SPATCHCOCK CHICKEN

Ingredients

2 tbsp EVOO

1 1/2 tsp turmeric

1 tsp black pepper

3/4 tsp ground allspice

1/2 tsp each ground cinnamon & salt

1/4 tsp cayenne pepper

3lb (1.5 kg) whole chicken

Lime wedges

• In a large bowl, combine oil, turmeric, pepper, allspice, cinnamon, salt and cayenne pepper. Set aside.
• Using kitchen shears, cut chicken down each side of the backbone; remove the backbone. Turn chicken breast side up; press firmly on breastbone to flatten. Add to bowl and rub all over with the spice mixture.
• Heat barbecue grill and place large piece of heavy duty foil over the grill (or if you have a drip pan under the grill, just oil the grill itself). Place chicken bone side down on the grill and close lid, turn once two-thirds of the way through cooking time of 45 minutes, until juices run clear when thigh is pierced (or when thermometer reads 165C).
• Transfer to a cutting board and let stand for 10 minutes before carving.
• Serve with lime wedges and ENJOY!!