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Carob Oatmeal with Cranberries

When you’re trying to lead a gluten-free lifestyle, even if it’s once in a while, I need to get creative…

I love cold cereal in the morning, but most of my favorite options include some sort of wheat component. And after a few days, plain old oatmeal can get a tad boring. I know…

Bring some spark to your mornings with carob and cranberries. It’s just as easy as making regular oatmeal, just a few extra ingredients and VOILA!

Carob Oatmeal with Cranberries

CAROB OATMEAL WITH CRANBERRIES

1 ½ cups almond milk

4 tbs quick cooking oatmeal

½ tbs carob powder

¼ tsp salt

2 heaping tbs brown sugar

½ tsp vanilla powder

1/3 cup dried cranberries

In a medium sauce pan over medium heat add the almond milk and season it with the sugar, vanilla powder, carob powder and salt. Mix together to combine well. Immediately after, add the oatmeal. Mix well again and partially cover allowing an opening for you to see the milk and how it’s coming to temperature.
When the milk starts to boil, in about 2-3 minutes, stir everything to combine and allow all the boiling to subside a bit. Lower the temperature of the stove to low and continue to cook partially covered.
After about 5-6 minutes of cooking, you’ll see the oatmeal starts to thicken a bit, but not quite done yet. I cover completely. Count to 10 and turn off the stove. Turn it off and walk away. Don’t look, don’t peek… just walk away.
After about 15 minutes of letting the oatmeal stand, it’s done. I usually let it stand for about 30 minutes to allow it to be a tad cooler.
Add the cranberries right before you’ll eat it to add a special chew and sweetness.

Tags: caffeine-free, carob, cranberries, dairy-free, dried cranberry, food, gluten-free, oatmeal, sweet, vegetarian

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Categories breakfast, Xmas

Coquito Ice Cream

25 Dec

I have been meaning to make an ice cream using my Coquito recipe for years… but recently I asked my mom for her ice cream maker and I have become a frozen dessert maniac.

I educated myself on making ice creams… proportions, flavors, textures. And the best ice creams always included some sort of egg component. And as you know, eggs are no-no’s in KarmaFree Cooking. I was willing to give this project a few tries, but making Coquito takes a few steps and I didn’t want to be wasteful.

I struck gold when I took my ice cream making inquiries to a Facebook group we have – the Serious Eats Water Cooler. There a few friends introduced me to Max Falkowitz, an ice cream guru who’s also part of the editorial team at Serious Eats. Between his recommendations and my friend Jerzee Tomato’s input, I came up with a brilliant combination of texture and smoothness.

Create a custard… without using eggs and mix in the Coquito. Genius!!! The Coquito has fat from the coconut milk, evaporated and condensed milks so all you need to do is add some more to the custard.

I hope you enjoy it as much as we do! My mom was in awe when she tried it… as has been each and every person who has tasted it after that. This was a home run!

COQUITO ICE CREAM

2 cups of my Coquito Recipe

1 ¼ cups half and half

2 tsp cornstarch

½ cup brown sugar

First we need to create the components… you can make a batch of Coquito first and then make the cornstarch custard.

In a medium saucepan over medium heat, add 1 cup of half and half and sugar. Add the cornstarch to the remaining ¼ cup half and half. Whisk well to create a slurry and while whisking, add to the saucepan with the rest of the ingredients.
Whisk or stir constantly using a wooden spoon to avoid any lumps while the mixture thickens. It’ll take about 5-6 minutes. The custard is done when it coats the back of a wooden spoon and when you run a finger thru it, the sides of custard will not get back together.
It may look a tad loose, but it’ll thicken in the fridge while it cools.
Transfer the custard to a heatproof bowl or even a glass measuring cup and chill in the fridge at least 2-3 hours. I place a plastic film over the custard to avoid it creating a film on top. You can do this even a few days in advance if you want. Just like making the Coquito in advance.
When you’re ready to assemble the ice cream, in a pitcher bring together 2 cups of Coquito and the cornstarch custard, which should measure just a tad more than 1 cup. Mix well to combine and add to your ice cream maker. Churn 25-30 minutes according to your ice cream machine’s instructions.
Transfer to a container to freeze in the freezer for about 2 hours before serving. It’s delicious right off the ice cream maker… but it’s at its best after a few hours in the freezer.
When you’re about to serve it… leave it a few minutes at room temperature before scooping.

The end result is a smooth, spicy and creamy ice cream that feels as rich as any premium ice cream around.

Merry Xmas, Happy Holidays and may 2014 be filled with lots of blessings.

Tags: brown sugar, cinnamon, coconut, coconut cream, coconut milk, cornstarch, custard, food, ginger, half and half, holidays, nutmeg, Puerto Rico, sweet, vegetarian

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Categories desserts, treats, Xmas

Is Durian a fruit or a vegetable?

8 Jul

Have you ever heard of durian? It’s also known as jackfruit in some places…

Everywhere I have looked, they refer to durian as a fruit. A very stinky fruit at that… a fruit so stinky it has been sometimes banned from being carried in public transportation. Apparently is that stinky…

In the Food Network it is always presented as a challenge, because when you get past that stinky impression, apparently durian is a very sweet and delicious fruit used in many desserts. Cooks just need to get over the initial impression to be able to fully enjoy durian in all its glory.

However in India, I was presented durian as a vegetable… huh?

They told me that durian, when unripe is considered in India as a vegetable and cooked in curries and sauces to be eaten as a vegetable. When fully ripe, apparently is when the distinctive odor develops, then it turns sweet and is considered a fruit.

This is an example of the ways we were offered durian during our latest Indian trip… I kinda liked it. I tried it at the last portion of the trip when I was already tired of eating foods so heavily seasoned with cumin. So it’s not fair to the durian that it was made with so much of what I don’t enjoy. But I am willing to give it another try.

Have you ever eaten durian? In a sweet or savory preparation?? Please share…

Tags: durian, food, fruit, india, savory, stinky, sweet, vegetable, vegetarian

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Categories MY EDITORIAL, Travel

Sugar-Coated Fennel Seeds

5 Jul

I do enjoy something sweet after dinner… not necessarily dessert, but something sweet to freshen my breath and possibly, help me with digestion.

I am used to a little minty something after a restaurant dinner… but in India, you get served sugar-coated fennel seeds.

In paper, if I read fennel seeds coated in sugar I would probably say, PASS!! But without knowing what they were, I popped a few of these sugary treats in my mouth and they’re delicious!!

I have learned they are great to help you digest your dinner and they help simmer down the effects of spicy foods.

So if you have an Indian market nearby, seek out these delicious treats – sugar-coated fennel seeds.

Tags: after dinner, digestif, fennel, fennel seeds, food, india, Indian food, indian treat, sugar coated, sweet, vegetarian

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Categories home remedies, MY EDITORIAL, Travel

Warming up and cooling off on the streets of India…

19 Apr

After visiting India the last time in April, we swore never again to visit when the weather has started to warm up. This time around we visited India from end of February to mid-March and it was super fun weather-wise because we had a whole range of temperatures in the different cities we visited.

In Allahabad, just like in a desert, it was chilly in the mornings and evenings and warm during the day… chilly enough to wear fleece!!! But in the south of India, the weather was warm and tropical, just like being in Puerto Rico. We even got to take paddle boarding lessons from some new Hawaiian friends , Tim and Kenny, in our hotel pool!!!

With all these weather changes, sometimes we had to warm up ourselves from the inside out… and sometimes we had to cool ourselves down the best way we know how…

To warm up… what better way than chai masala!!! I’ve already shared mu love for chai masala. Ever since I tasted it for the first time in Varanasi, I’ve been a true fan. I was fascinated with how in every stop, every city, and every back alley we visited someone was making chai masala for people to buy. And according to Tim and Kenny, who became somewhat of connoisseurs in chai masala tasting, the best chai’s come from the streets!!!! And in my experience… also the best chai masala’s are served in clay cups – the ones you use once and break after drinking your serving… I wish I had more pictures of all the times we had chai on this trip.

To cool off… we drank lots of coconut water right from the coconut itself!! Just like we do in Puerto Rico!! Some coconuts were sweeter than others, but it is way better to drink coconut water than any other packaged juice. It’s like nature’s Gatorade. We drank these coconuts while in Rameshwaram, almost at the tipy-tip of India, right in front of Sri Lanka. The perfect treat after visiting temples…

Down in Pondicherry, the heat felt like the middle of summer in the Caribbean!!! Sweat was rolling down our backs… if you know what I mean. The best way to cool off the “Indian way” is enjoying a cool, delicious kulfi. I had the chance to taste kulfi once while in Varanasi, but I did not know the name then. Kulfi is a milk-based frozen dessert usually flavored with saffron, cardamom and pistachios. They sell them in ice cream stands and it’s the perfect treat when you need something cold and creamy. My friend Fabiola was fascinated with kulfi… I think we have another convert here!!!!