Recipes | Pamela Toman

Chocolate Chia Seed Pudding

Nutritious and delicious -- a good source of calcium, iron, fiber, and not a bad source of protein (24 g from 8 T. of chia seeds, plus potentially more from the milk). Vegan.

Must be made the day before so it has time to set up. Topping with fruit is lovely.

Ingredients	Step
20 g (¼ c.) cocoa powder 90 g (3-5 T.) maple syrup ½ t. cinnamon ½ t. vanilla pinch sea salt	Stir together in a 4-cup bowl that has storage lid, until the mixture is fully smooth and no dry cocoa powder remains.
½ c. chia seeds 1½ c. oat (or other) milk	Stir thoroughly into chocolate mixture, incorporating milk a bit at a time. Cover with lid and put into fridge for 30-45 minutes.
	After 30-45 minutes, stir again (this reduces the chance of lumps), then return to fridge to set up overnight.

Source: Minimalist Baker

Pasta Salad

Jess brought this delicious pasta salad to us early in the summer. It reminds me of one that Luke would make, whose recipe I seem to have lost. The fresh basil and feta make the salad.

Ingredients	Step
¼ c. red wine vinegar ½ c. olive oil juice of 1 lemon 1 t. honey salt pepper	Blitz into an emulsified dressing.
6 c. broth 1 lb. orzo	Bring broth to boil. Add orzo, reduce heat, cover partially, cook until al dente, then drain. Move to large bowl and toss frequently to cool.
2 c. grape tomatoes, halved 7 oz. feta, cubed 1 c. basil, chopped 1 c. green onion, chopped	Mix in, then add vinaigrette. Let stand a few hours before serving.
½ c. slivered almonds, toasted	Add at time of serving. Serve at room temperature.

Source: based on Giada De Laurentiis in Bon Appétit (April 2006)

Cornbread

A sweet and moist cornbread (that is, a cornbread that we actually eat more than 1 slice of).

The original recipe calls for ½ c. white sugar, but we found that version was too sweet to stand up to butter and a drizzle of honey, so I cut it in half.

Jalapenos and cheddar are welcome additions!

Ingredients	Step
	Preheat oven to 350 degrees.
¾ c. yellow cornmeal 1 c. flour ¼ c. sugar 2 t. baking powder ½ t. salt	Whisk dry ingredients together in a bowl.
1 c. milk ¼ c. oil 4 T (½ stick) butter, melted 2 T. honey 1 egg 1 egg yolk	Whisk wet ingredients together until incorporated.
	Pour wet ingredients into dry, then stir until just incorporated. Let sit 5-10 minutes to hydrate. While waiting, butter an 8x8 pan.
	Pour batter into the prepared pan. Bake 17-30 minutes, until starting to turn golden and a toothpick inserted into the center comes out clean. Don't overbake.
	Cool 10 minutes, then slice. Serve with butter and honey.

Source: Melissa Stadler at Modern Honey

Blackeyed Peas and Collards

This is my one-and-only collards recipe. A great way to ring in the new year in Southern style, or to use up CSA collards. Pairs nicely with cornbread.

Ingredients	Step
1 onion, diced oil	Saute in Instant Pot.
3 cloves garlic, minced	Add garlic toward end of sauteeing.
1⅓ c. dry blackeyed peas (rinsed) 4 c. vegetable broth	Stir in.
2 t. smoked paprika 2 dried bay leaves (1 if fresh) ½ t. black pepper 1 T soy sauce 1 dash liquid smoke (3 is too many) 1 T. apple cider vinegar / red wine vinegar 2 T. tomato paste 1 T. brown sugar (optional)	Incorporate some or all of these spices.
1-2 bunches collards, trimmed and chopped into bite-sized pieces	Lay on top of beans-and-broth mixture (don't stir — we want the beans submerged and the collards on top).
	Pressure cook on high for 16 minutes, then natural release for 10 minutes. Remove bay leaves, stir, taste, and season with salt and other seasonings.

Draws on: Kristen Chidsey and Minimalist Baker

Kolacky

A classic.

Ingredients	Step
	Preheat oven to 400 degrees.
½ lb. butter, softened 8 oz cream cheese, softened 1 T. sugar 1 T. milk	Cream together.
1 egg yolk	Add. Mix in.
2 c. cake flour ½ t. baking powder	Whisk together, then add to wet ingredients.
	Chill 2 hours or overnight.
2 cans Solo pie filling (e.g., prune, apricot)	Take a baseball sized ball of batter. Roll it out using cake flour. Cut it into squares, then place the squares onto ungreased cookie sheets. Dab on filling, then fold up the two side corners of each cookie. Bake 10-12 minutes.
powdered sugar	When cool (or after freezing then thawing cookies), sprinkle with powdered sugar.

Source: Cathy Sorensen

Pamela Toman

Chocolate Chia Seed Pudding

Pasta Salad

Cornbread

Blackeyed Peas and Collards

Kolacky

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