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Dragon Fruit Coconut Pudding

Posted on March 27, 2025 by nina in the kitchen
Dragon Fruit Coconut Pudding
Dragon Fruit
Dragon Fruit Interior

Dragon Fruit is also called pitaya and it grows on vines in tropical climates. It has a beautiful pink color on the exterior skin. The interior is soft and bright white in color with black tiny seeds throughout. It can be scooped out easily. Its flavor is mild and is also full of antioxidants

In Hawaii, many times I had this kind of pudding made with almond or coconut milk. It also had chia seeds and or dragon fruit. It was served as a light breakfast, dessert or snack. You can use either almond or coconut milk. I added dragon fruit and chia seeds. You could do either or both. Enjoy!

Ingredients

1 package unflavored gelatin

1/2 cup water

1 dragon fruit

1 can coconut milk or 12 oz almond milk

2 tablespoons chia seeds

2-3 tablespoons pure maple syrup

Directions

  1. In a medium size saucepan add 1/2 cup water. Sprinkle gelatin over surface. Let sit 5 -10 minutes until softened.
  2. Cut open a dragonfruit and scoop out insides. Place in a small bowl. Mash with a potato masher. Add to gelatin
  3. Add coconut milk, chia seeds and maple syrup to dragon fruit mixture and whisk together
  4. Heat mixture over low heat. Whisk and stir just until it reaches a low simmer. Remove from heat.
  5. Pour into individual serving bowls or jars with covers. I save my Bonne Maman jam jars for storage containers. Refrigerate several hours or until set and cold.
  6. Serve cold. You can top with fresh colorful berries like raspberries or blueberries if you like. Makes about 4 servings.
Basic ingredients

Mashed Dragon Fruit

Simmer Ingredients

Pour into individual serving containers

Bonne Maman Jam Jars
Enjoy this light breakfast or snack!

Voila!

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Chaffle: Cheese and Waffle

Posted on April 18, 2020 by nina in the kitchen

This super easy fun waffle recipe is from HummingbirdHigh.com

She has amazing recipes!

The cheese and egg waffle called Chaffle!
Mozzarella cheese and egg are all you need
Grate the mozzarella
Add eggs
Combine egg and mozzarella
Pour Batter into hot Belgium style waffle maker
Close the lid and wait till the light turns green
Crispy Chaffle!

Ingredients

  • This recipe makes 2 Chaffles
  • 1 cup grated mozzarella cheese (4-8 ounces)
  • 2 eggs

Directions

  1. Place grated mozzarella in a small bowl. The original recipe from HummingbirdHigh.com uses 4 ounces cheese and 1 egg. I found less cheese works great too
  2. Add eggs and mix with a spoon
  3. Pour batter onto hot Belgium waffle iron. Mine is a nonstick surface. You may need to coat it with a tiny bit of oil first
  4. I set mine on my usual low setting for waffles and waiting till the light turned green. They were perfect!
Voila! My beautiful delicious Chaffle!
Thank you Michelle from HummingbirdHigh.com

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Eggs in Purgatory with Capers

Posted on June 16, 2017 by nina in the kitchen

Just in time for a grand and easy to make Fathers Day Breakfast!

Bring out your grandmothers cast iron!


Eggs in Purgatory is a spicy briney tomato sauce and a perfect complement to some mellow eggs. I discovered this recipe online from Karen Palmer at Food52.com

This dish is an Italian style Shakshuka which is a Middle Eastern food made with a salsa type tomato sauce. Eggs in Purgatory has chili flakes added to your taste for heat and capers to give a briney almost fishy flavor. It’s like adding anchovies to tomato sauce which wouldn’t be a bad addition to this sauce either! 

Italian Puttanesca is a tomato sauce with added capers and anchovies for a briney flavor. Italian Arrabbiata is a spicy tomato sauce with added chili flakes. Eggs in Purgatory is a blend of both of these flavorful tomato sauces.

Add some toast with rhubarb jam to complete breakfast or brunch that combines the salty with the sweet. I like to sprinkle flaked sea salt over my rhubarb jam toast to add to the salty component. 

2 tablespoons olive oil

A pinch or more hot pepper chili flakes

1/2 cup chopped onion or shallot

Kosher salt

Black pepper

3 cloves garlic, minced with 1/2 teaspoon salt

1-28 oz can crushed tomatoes

1 tablespoon capers and 1 tablespoon of the caper brine

1-2 anchovies, rinsed and patted dry and then minced, OPTIONAL

4 eggs

Shaved or grated Parmesan or Romano cheese 

  • Preheat the oven to 375 degrees F
  • Heat an 8-10 inch cast iron pan over medium heat
  • Add the olive oil
  • Sauté the chili flakes and stir quickly with a spoon or spatula until fragrant, less than a minute.
  • Add the onion and sauté until translucent, turning down the heat as needed to prevent browning.
  • Add the garlic and sauté only a 1/2 minute while stirring. Do not brown or burn!
  • Add the tomato sauce, capers and brine. If you want to add the anchovies, do it now.
  • Simmer uncovered until thickened, simmering slowly. About 20-30 minutes. 
  • Season with salt and pepper.
  • With a large spoon place 4 indentations in the sauce. Place an egg in each cradle
  • Bake 9-10 minutes or less until the whites just turn white and still jiggle when shaken. 
  • Serve with grated or shaved Romano or Parmesan  cheese
  • You can sprinkle with chopped parsley or cilantro if you like 
  • Toast up some crusty bread of your liking
  • Voila!

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Buttermilk Or Sour Cream Waffles

Posted on May 29, 2017 by nina in the kitchen


These recipes are from the Joy of Cooking cookbook. They both are prepared the same way.  Only a few of the ingredients are different. 

My favorite way to eat Waffles is with butter and homemade maple syrup. But they’re also yummy with fruit jam, fruit syrup, or fresh fruit. I usually make the Buttermilk Waffles. We always keep buttermilk in our frig. It’s yummy to drink too! 

Buttermilk reminds me of a drink we had in Istanbul called ayran. It was made with yogurt, water and salt. Served cold it’s refreshing! You can find it anywhere in Turkey and other Arab countries. The basic recipe is whisking together 2 cups Greek yogurt, 2 cups water and 1 teaspoon salt. Yum!

Buttermilk Waffles

  • In a medium bowl whisk together:

1 3/4 cups flour

1/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1 tablespoon sugar

1/2 teaspoon salt

  • In a medium bowl beat together until thick and lemon colored with a hand mixer:

2 egg yolks

  • Add and beat in:

2 cups buttermilk

6 tablespoons butter, melted

  • Combine the 2 mixtures with a few quick strokes
  • In a small bowl beat until stiff:

2 egg whites

  • Fold egg whites into batter
  • Drop by large spoonfuls onto hot waffle iron 
  • Use about  1/2 cup batter per waffle 


Sour Cream Waffles

  • In a medium bowl whisk together:

3/4 cup flour

1 1/4 teaspoons baking powder

1/8 teaspoon salt

1 teaspoon sugar

1 teaspoon baking soda

  • In a medium bowl beat until thick and lemony:

3 egg yolks

  • Add and combine:

 2 cups sour cream

  • Combine the 2 mixtures together with a few quick strokes
  • In a small bowl beat until stiff:

3 egg whites

  • Fold egg whites into batter. With a large spoon add about 1/2 cup batter to a hot waffle iron to make 1 waffle

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