Pots De Creme

There's nothing like a friend with some dietary restrictions to inspire a twist on a classic. This recipe could have low dairy (depending on the chocolate you use) or no dairy. It still has a creamy velvety texture as the Pots de Creme recipes made with cream and whole milk. I like to serve them in these little glass jars, reused from some delicious yet expensive yogurt. (I now can justify the cost of the yogurt in defense of now having super cute serving dishes?)

Bonus: Gluten free! 



Ingredients:
9 oz semi sweet chocolate (I use Guittard brand super-chips)
2 oz dark chocolate (I use 60% cacao bittersweet chocolate baking bar, like Ghiradelli)
6 egg yolks
5T coconut crystals
1/4t salt
2.5 cups coconut milk (about 1 13.5 oz can)

2t vanilla
2t instant espresso crystals

1. Set up a double boiler to melt the chocolate. Keep heat on a gentle simmer level to melt both chocolates. You can leave this to melt on its own while moving on to step 2.

2. Make the custard:
In a stand mixer, beat the eggs with the whisk attachment for a minute or two till their color turns to a lighter buttery yellow.Add the coconut sugar and salt and mix till fluffy then slowly add the coconut milk. 

Pour the mixture into a heavy bottom cooking pan and on low heat edging on medium, slowly warm the mixture till it steams and barely, if at all, begins to simmer. Stir the whole time and do this slowly so the eggs don't scramble on you. Add the vanilla and espresso crystals. By this point, your chocolate is fully melted.

Turn the heat on the egg/coconut mixture to extra low and add the melted chocolate. Mix in completely.

Pour the mixture into tea cups, little jars like those pictured, or some other small vessel. Serving size is only about 1/4-1/2c, as this is very rich. 

Let cool down to room temperature before moving them to the fridge (about 1 hour on the counter). Move to fridge and serve after chilled with some berries.

Here are nutrition facts based on entering the recipe into myfitnesspal:

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 374
% Daily Value *
Total Fat 29 g	45 %
Saturated Fat 21 g	103 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 138 mg	46 %
Sodium 96 mg	4 %
Potassium 172 mg	5 %
Total Carbohydrate 31 g	10 %
Dietary Fiber 7 g	29 %
Sugars 25 g
Protein 6 g	12 %
Vitamin A	4 %
Vitamin C	1 %
Calcium	3 %
Iron	16 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Cauliflower Mash

This is not a sub for mashed potatoes because this peppery velvety mash is way better.

Ingredients:
1 head cauliflower, chunked into large cubes (about 2-3")
1 russet potato scrubbed and chunked into about 2" cubes
3/4t white pepper (white. NOT black pepper)
1/2-1t salt (to taste); plus 1/8c salt for cooking water
1/8 c olive oil
1T lemon juice
1/8c-1/4c cooking liquid

Directions:
1. Fill a large pot (about 6-8qt capacity) with water plus 1/8c salt, leaving room for volume when you add the cauliflower and potato.  Bring to a boil. Add the cut cauliflower and potato and cook till the potato chunks are fork-tender (about 10-15 minutes). Drain, but save some of the cooking liquid.

2. Put cauliflower and potato plus a few tablespoons of the reserved cooking water in a large capacity food processor and begin processing. Slowly add the olive oil, lemon juice, salt, and white pepper. If too thick, add a bit more of the cooking water (see below picture for consistency illustration).

Makes about 8 1-cup servings.

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 92
% Daily Value *
Total Fat 7 g	11 %
Saturated Fat 1 g	5 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 22 mg	1 %
Potassium 295 mg	8 %
Total Carbohydrate 5 g	2 %
Dietary Fiber 2 g	8 %
Sugars 2 g
Protein 2 g	4 %
Vitamin A	0 %
Vitamin C	61 %
Calcium	2 %
Iron	3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Quinoa Pizza Crust

I've tried the recipes that have water as the liquid to make the crust. The result is a crust that is a bit rubbery (not chewy in the "real" pizza crust way crust can be chewy) and tastes like water! This recipe is more calories because of the use of olive oil, but it makes a very tasty crusty crunchy crust. I don't like this leftover, the crunch goes away. It's definitely something to make and eat when hot out of the oven.

Even though you have to soak the quinoa for about 8 hours, this is super easy!

8 hours prior to needing the crust:
3/4c quinoa in a bowl. Cover with water (no measuring necessary; just use a bowl big enough to have 2 inches of water above the quinoa line then another inch or two above the water line. I usually use a small mixing bowl or 4-cup capacity liquid measuring cup (like a Pyrex style liquid cup measure).


When ready to make:
preheat oven to 425 degrees

Ingredients
8-hour soaked quinoa (that began as 3/4c of dried)
1/4c olive oil
3/4 t salt
1-1/2t baking powder
spray oil

Drain the quinoa (some water is going to be "stuck" and that's just fine).
Dump the quinoa in a food processor and begin to process.
While processing, slowly add the oil. Pause to scrape sides. Resume processing and add the salt and baking powder. The mixture will be pasty.

Coat the cold pan with spray oil (I use a caste iron 10" skillet)
Dump the mixture in the pan and spread evenly (I use a silicon spatula. It is very sticky and as you spread, you'll get holes. Just fill them in with a chunk of mixture).

Place in upper rack in oven for 12 minutes. Flip, return to upper rack for another 12 minutes.

Top with your favorite pizza toppings. Return to oven about 8-10 minutes (or till cheese is bubbly; if that's the kind you're making).

Makes 1 8-10" pizza