I think I must share a similar palate and a similar sensibility with the author - I want to make every single recipe in the book AND I love her down-to-earth approach to eating. I'm not actively looking to adopt a particular eating philosophy (beyond being very much pro-home-cooking), but "thrifty, sustainable, and seasonal" (the book's sub-title) definitely matches up with where I'm at right now, food-wise.
Take the pudding, for example. Pennington writes that she loves the flavor of "rich cinnamon-scented rice pudding" but that white rice really doesn't work for her - "not nutrient-dense enough." I couldn't agree more. This recipe isn't health-food, exactly (it is dessert, after all), but I don't feel guilty eating it, either. Also: yum! I made a few additions, and I'll likely continue to tweak it. This is definitely a recipe I'll be making again, and soon.
Vanilla Quinoa Pudding
adapted from The Urban PantryCombine all ingredients in a large sauce pan and bring to a low boil over medium-high heat. Lower heat and simmer, covered, for 30 minutes (stir occasionally to prevent scorching). Remove from heat and allow to rest, lid on, for another 30 minutes. Serve warm.
- 1 C quinoa, washed and rinsed VERY well
- 3 C milk (I used a combination of skim and half-and-half, since I needed to use up the half-and-half, and we don't have whole milk in the house - she calls for whole milk)
- 1 vanilla bean, split, beans scraped into pot (I saved the bean and put it in a jar of sugar for vanilla sugar...)
- 1/8 tsp orange flower water
- pinch kosher salt
- 1/4 C raisins
- 1/2 C sugar
- 1 cinnamon stick
makes 4-6 servings
update 5/17/10: it also makes a delicious breakfast the next day!
