Vanilla-Honey Tapioca Pudding

When people hear that I grew up as an only child, they often ask I if you liked it. They as if I know any different – or have any perspective on what it's like compared to having siblings. I want to answer--I want to have an answer- but I do not. Instead, it was just me, and as an introvert, that never bothered me much. I certainly never had to compete for the last pudding cup, which my mom would often keep in the fridge (always tapioca). 

Tapioca pudding is ridiculously easy to make. No joke, it's as easy as soak, simmer, set. Serve it with fresh berries in summer, or even a touch of homemade cranberry sauce in winter. Vanilla-Honey Tapioca Pudding!

Vanilla-Honey Tapioca Pudding

Primal, Gluten-Free, Grain-Free,    |   Caitlin Sherwood    

Tapioca is naturally grain-free, made form tapioca root. Use small tapioca pearls to make this pudding.

Serves: 4   |    Total Active Time: 30 minutes

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Ingredients:

• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• ⅛ teaspoon salt (or 1/4 teaspoon kosher salt)
• 1/2 cup small pearl tapioca
• 1/2 cup honey (or 1/2 cup sugar, depending on preferences -- honey will lend a honey taste to the pudding)
• 2 eggs
• 1 teaspoon vanilla

Directions:

1. Put the milk, cream, and tapioca pearls in a medium sized sauce pan. Allow to sit for 30 minutes for quick cooking -- or overnight (covered, in the fridge) for normal tapioca, to hydrate.
2. Place sauce pan on stove over medium-low heat. Add honey, and stir. Warm slowly until the milk is almost to a simmer, stirring frequently to avoiding tapioca sticking to the bottom, and cook until tapioca is fully hydrated (this will vary depending on type of tapioca -- quick cooking tapioca will only need 5 minutes, while regular could take up to 45).
3. Meanwhile, whisk the eggs in a medium sized mixing bowl. Set aside. When tapioca is hydrated, use a ladel to scoop a ladel of warm milk mixture into the egg, whisking quickly to temper eggs. Then, pour eggs into sauce pan, again stiring quickly to avoid curdling. Cook for 3-5 minutes more, until mixture thickens. Pudding should coat the back of your spoon. Remove from heat, and stir in vanilla. Pour into airtight container and cool in fridge 2 hours or until ready to server.
4. Divide the pudding among glasses and top with fresh berries, nuts, or marmelade.

Strawberry, Feta, Argula & Walnut Salad

In my childhood home, the east side of the yard was a dedicated strawberry patch. Or at least it started that way—before the suckers started popping up everywhere in the yard. Occasionally, you'd find a strawberry growing amongst the peonies, or thriving in a crack between two pavers. That’s what strawberries do—find a home, take root, take over. It’s why I haven’t yet planted strawberries in our current home, but suddenly, with spring in the air, I’m regretting that.

This salad is perfect for early spring days. In Colorado, you can always still count on a few more winter storms throughout spring, but for a few days, fresh salads, smoothies, and even grilled sausages have a moment to shine before a soggy pile of snow drops in.

Strawberry, Feta, Argula & Walnut Salad

Published April 28, 2016 by Caitlin Sherwood

Serves: 2   |    Active Time: 10 minutes

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Ingredients:

For the Salad:

4-5 cups baby arugula

1/4 cup feta crumbles

5-10 strawberries, tops removed and quartered

1/4 cup toasted walnut pieces

Freshly ground black pepper

For the Vinaigrette:

1/4 cup extra virgin olive oil

3 tablespoons white balsamic vinegar (I like this brand -affiliate link!)

1 teaspoon dijon

1 tablespoon minced shallot

Pinch of salt

Directions:

1. In a ball jar (affiliate link!), combine all ingredients for vinaigrette. Close jar and shake to emulsify. Set aside.
2. Place arugula in a salad bowl. Top with feta, sliced strawberries, and toasted walnuts.
3. Drizzle vinaigrette over salad, and top with freshly cracked pepper to taste. Toss and serve immediately.

Citrus & Honey Braised Rhubarb (Paleo)

It has been a cold and grey spring, delivered with a dosed of rain and sleet and snow. This weather makes time for all sorts of time consuming activities. Board games. Turning the oven on for extended period of time. Brushing up on your old sketching habit. Curling up on the couch and watching the entire first season of Outlander. 

The grey chill has made me hungry for sun and time outside, even though I admit that sometimes it's nice to have an excuse to curl up on the couch and stay in. 

On sunny days, I lap up the heat and the rays almost as eagerly as I lapped up this rhubarb compote. This compote though, doesn't care how many clouds there are in the sky: its flavors are bright and light. It's blooming with flavor in a way that's akin to the flowers blooming outside.

This, my friends, is the spring dessert. Spoon it over vanilla ice cream while it's still warm. Pile it over yogurt the next morning. Top it with toasted almonds and eat it straight. Swirl it into tapioca pudding (recipe coming soon!). You really can't go wrong.  

Citrus & Honey Braised Rhubarb

Paleo, Gluten-Free, Grain-Free,    |   Caitlin Sherwood    

Orange juice brightens the flavor of the rhubarb in this dish. Honey is used to bring sweetness, which is needed to counteract how tart rhubarb juice is naturally.

Serves: 4   |    Total Time: 25 minutes

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Ingredients:

• 1/2 pound rhubarb (about 3 large stalks)
• Juice of 1 orange
• 1/4 teaspoon vanilla
• 1/2 teaspoon fresh ginger, grated on a microplane
• 1/8 teaspoon salt
• 1/4 cup honey

Directions:

1. Preheat oven to 400°F.
2. Chop the rhubarb into 1 to 2 inch pieces.
3. In a glass baking dish, toss the rhubarb in the honey, orange juice, salt, vanilla, and ginger until everything is well coated and combined. Then spread into an even layer.
4. Place in preheated oven and bake 18-20 minutes, until rhubarb is quite softened. Remove from oven, and allow to cool 5-10 minutes before serving. Serve in small bowls, or with vanilla ice cream, yogurt, or pudding.