{the recipe redux - sponsored recipe contest} peanut butter-coconut pancake sauce

[Disclosure: Vita Coco compensated me as co-owner of The Recipe ReDux to manage this recipe contest. I am therefore not eligible to win prizes associated with the contest. Opinions expressed are my own.]

***

Do you remember the old Martha Stewart Living shows? (Think pre-incarceration). You know... the ones where she's completely unrelatable, there's all this super soothing music between scene transitions and watching it made you feel like you were a complete domestic dud? 

I do. And I loved it.

I found Martha so much more enjoyable in those days. I never liked the post-incarceration studio audience show. Seriously... Martha's appeal was that she always seemed completely unrelatable and untouchable. Having to watch her interact with a live studio audience just ruined it for me.

Anyway, there was a recipe that Martha did all those years ago for a salad dressing where you boiled down apple juice (or maybe cranberry... I don't recall) to make the dressing. It was simple, clever and relatively healthy. That techinique of boiling down and concentrating liquid for a sauce stuck in my mind for years.

And it was exactly what I thought about when we launched the Vita Coco Recipe ReDux Recipe Contest.

Coconut water on it's own is refreshing, nutrient rich beverage and is fairly low in calories. It's packed with potassium and is quickly becoming a mainstay healthy beverage for millions of Americans. In fact, coconut water is the fastest growing beverage in the U.S. and Vita Coco is the market letter.    

But our challenge was to move beyond the beverage glass and see how coconut water could deliver a delicious dish to the table. 

My Peanut Butter-Coconut Pancake Sauce gives pancakes a nutrient & protein boost. It would also be delicious over ice cream or as a fruit dip. You could omit the sugar, stir in a little Sirarcha and make it an ideal dipper for cubes of tofu, veggies or chicken satay. It's quick, easy and versatile.

And as Martha would say, "It's a good thing."

(Need a recipe for pancakes to serve with this sauce? Check out my advice for How to Make Perfect Pancakes.)

Peanut Butter-Coconut Pancake Sauce

by Regan @ The Professional Palate

6045350

Ingredients (4 servings)

• 1 (500ml) carton Vita Coco Coconut Water
• 3 tablespoons peanut butter
• 1/4 cup sugar

Instructions

Pour contents of carton into a medium size saucepan. Bring to a boil and cook until reduced to 1/2 cup (about 10 - 15 minutes). Remove from heat and whisk in peanut butter and sugar.

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{the recipe redux - recipe contest} lactose free bread pudding

If you find it hard to believe that there are less than 50 days left 'til Christmas, you're not alone. It's snuck up on me, too. But if I had any doubt it's true, I have two tattered shop-at-home toy catalogs floating around my house that a certain six year old has adopted as his new favorite reading material.

(Santa, watch out. I know somebody who's building quite a long list for ya.) 

Next week marks my family's unofficial start of The Celebration Season... a "festivus" of sorts (please tell me you get that reference?) - Thanksgiving, holiday parties, shopping, cookie swaps, Christmas followed closely by two family birthdays and the New Year. And it's all this celebrating that prompted The Southeast Dairy Association to issue today's Recipe ReDux Recipe Challenge - let's give folks who eat lactose free something to celebrate.

Wait - dairy & lactose free... aren't those two mutually exclusive?

No, they're not. And here's why: 

Many people have the misperception that all dairy foods contain lactose. I've worked in, with & for the dairy industry for years and have learned that there are a number of dairy foods that are naturally lactose free. The quickest one that comes to mind is aged cheese. I've detailed here multiple times my working relationship with Cabot Creamery and working with them I've learned that the aging process of cheese eliminates lactose (the natural milk sugar found in milk).

But beyond cheese, there are other dairy foods that are also lactose free. Similar to how time and the aging process break down lactose in cheese, many milk brands use a simple lactase enzyme to break down the lactose in fluid milk, offering dairy lovers a lactose free option right in the dairy case.

So what's the catch with lactose free milk? Not much, really. It's just like regular milk - same nutrients, same cookability, but with a *little* bit sweeter taste (breaking lactose down into its two basic sugar molecules tastes slightly sweeter on the tongue.)

If you're not lactose intolerant, this may not sound like much to celebrate. But I've known enough dairy lovers who had to forgo the foods they loved to know re-discovering holiday favorites is a gift of its own. That's why I chose to makeover one of my own personal holiday favorites - bread pudding (made all the more festive with a boozie dose of bourbon.) All that milky egg custard is what makes bread pudding so yummy, but it's also what makes prompts lactose intolerant folks to push the plate away. Not anymore - pull up a spoon, fork or glass this holiday season and celebrate festively, lactose free.          

{lactose free} bourbon bread pudding

by Regan @ The Professional Palate

6036574

Ingredients (6 servings)

• 2 1/2 cups 2% reduced-fat lactose free milk
• 1/4 cup bourbon
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• 1/2 cup raisins
• 1 (1-pound) loaf French bread, cut into 1-inch cubes
• Cooking spray
• 1/2 cup brown sugar
• 1/2 cup water
• 1 tablespoon cornstarch
• 1 tablespoon bourbon
• 1 tablespoon 2% reduced-fat lactose free milk
• Splash of vanilla
• Pinch of sea salt

Instructions

Combine milk, bourbon, sugar, cinnamon, vanilla and eggs in a large bowl; stir well. Add bread cubes, tossing gently. Spoon mixture into an 8- x 8-inch baking dish coated with cooking spray. Cover and refrigerate at least 4 hours.

Preheat oven to 350°. Bake, covered, for 45 minutes. Uncover and bake an additional 15 minutes or until pudding is set.

Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly. Dissolve cornstarch in milk and stir into water. Cook 1 minute or until sauce thickens. Remove from heat and stir in bourbon, vanilla and salt.

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Disclosure: The Southeast Dairy Association compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. I am therefore not eligible to win prizes associated with the contest. Opinions expressed are my own.

{the recipe redux - recipe contest} quick & easy eggnog

I like eggs. A lot. I like them scrambled, in a quiche, in a frittata, boiled and especially in egg salad (I'm old school that way). 

But there is one way I don't like my eggs:

In a beverage... especially when that beverage is eggnog. 

The holidays are coming and with all the merriment that will ensue, I'm certain at some point I'll be confronted with the question... "Eggnog?" 

And I will of course politely answer, "No thank you." 

I won't drink it or prepare it. Why? Because I don't "do" raw eggs. And I don't care to spend the time nurturing raw eggs over a hot stove to prepare a tempered version of eggnog. I hear there are some pretty tasty eggnog variations that find their way to the refrigerator case of your local market... but I have this notion that they're likely filled with lots of thickeners, sweeteners and a host of other "fun" ingredients that a happy holiday doesn't make (perhaps I'm wrong? If so, tell me.)

So why would I post an eggnog recipe here on the blog if I'm not an eggnog aficionado? 

Because I'm not an eggnog aficionado.

And that fact gives me license to throw caution to the wind...and break eggnog out of its traditional shell (yes, pun intended). 

When The Soyfoods Council approached The Recipe ReDux about hosting a "How to... Tofu" Recipe Contest in honor of Breast Cancer Awareness Month, I immediately started thinking about all kinds of pudding, pies and creamy confections I could make with tofu.

Call it the dessert lover in me, but I've always thought tofu was terribly under utilized in the dessert category. Because of its smooth, creamy consistency and neutral flavor profile, tofu truly is like a blank canvas. So many "healthy" desserts suffer from a competition between the "healthy" stuff & the sweet taste... but tofu offers no battle.

Need more convincing? Using tofu as the cream-base for a dessert also boosts the heart healthy protein, making it more nutrient-rich. And to put the bow on the package - this recipe couldn't be simpler to make. It truly is a matter of "place in the processor, blend and serve." It doesn't get any easier. And you can customize the thickness & bourbon-kick to your liking. Eggnog is one of the few places I think bourbon shines :)

Give it a try & let me know what you think. And be sure to check out the other Recipe ReDux creations below for more great ideas on How to ... Tofu.  

Quick & Easy {no cook, no egg} Eggnog

by Regan @ The Professional Palate

6034724

Ingredients (4 servings (2 cups, 1/2 cup pe)

• 1 (16-ounce) package refrigerated silken tofu packed in water, drained (I used Nasoya)
• 4 to 6 tablespoons bourbon (depending on how strong you like your eggnog)
• 4 to 6 tablespoons vanilla syrup (I used Starbucks)
• 2 to 4 tablespoons water (depending on how thick/thin you like your eggnog
• Freshly grated nutmeg

Instructions

Combine all ingredients in a food processor or blender; process until smooth. Pour into cups and sprinkle with additional nutmeg.

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Disclosure: The Soyfoods Council compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. I am therefore not eligible to win prizes associated with the contest. Opinions expressed are my own. I am in no way affliated with the brands mentioned in this post.

{the recipe redux - recipe contest} sundried tomato & basil potato salad

My mom makes the best potato salad. It's truly one of those dishes that regardless of its indulgent calorie profile, I would never tamper with. Some dishes are meant to be enjoyed in their original form. This, however, is not her potato salad, but it's equally delish in its own right.

When the US Potato Board approached ReDux about hosting a healthy potato salad challenge, I knew this would be one of my favorite recipe contests we'd hosted yet. Potato salad is a beloved summer side dish, but admittedly has some room for improvement. Not to say that the traditional mayo-based version has to be forever banished from your backyard bbq table, but why not change it up for not only nutrition, but taste's sake as well?

From a nutrition standpoint, I'm of the mindset that potatoes are really a no brainer. I've never been a bag fan of the "no white food" mantra potatoes have somehow gotten lumped into. A medium-size potato has just over 100 calories, more potassium than a banana and is rich in vitamin C. How anyone can argue that's not a nutritious option leaves me at a loss.

But it's probably potatoes' natural ability to allow for culinary experimentation that I treasure most (My Dad has always said that with just a little salt and pepper, every meal tastes better with a potato on the plate. I'm certain the feeling is genetic; a throwback to our Scots-Irish heritage.) A potato's mild taste and texture opens up an endless possibilities for flavor creations, almost like a blank canvas.

So I decided to paint my canvas with a combination I never tire of ... sundried tomatoes, basil & pesto. But even I was amazed at how wonderful this turned out! I made it before leaving on a long trip and was seriously contemplating a cooler full as a carry on :) [I kid, I kid... but it was amazingly tasty.]

I've found the key to a good chunky potato salad (if you are so inclined... my husband likes a more homogenous, small cube mixture) is to place the quarters in cold water, then bring to a boil. Just watch them carefully. Depending on the age of your potatoes, the variety & how much natural moisture they contain, you may need to take them out and drain them sooner/later.

And if sundried tomatoes aren't your favorite flavor combo, the good news is there is a gallery full of tasty choices filling up the end of this post. Be sure to check them out & let me know what you think!

Question-What do you consider a "classic" potato salad? Do you like mustard & boiled eggs in yours? (That's my husband's favorite!)

Sundried Tomato & Basil Potato Salad

by Regan @ The Professional Palate

6027535

Ingredients (6 to 8 servings)

• 28 ounces red new potatoes (I used "Enchanted Rose"), quartered
• 1/2 cup drained julianne-sliced sundried tomatoes in oil
• 1 tablespoon pesto
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon Chardonnay or Champagne vinegar
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup loosely packed basil leaves, coarsely chopped
• 1 ounce feta cheese, crumbled

Instructions

Place potatoes in a large boiler and cover with water. Bring to a boil over medium-high heat. Cook until just tender (about 10 minutes). Drain well and let cool at least 10 minutes.

Toss cooled potatoes with remaining ingredients.

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Disclosure: Fleishman-Hillard Public Relations on behalf of the US Potato Board compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. I am therefore not eligible to win prizes associated with the contest. Opinions expressed are my own.

{the recipe redux - recipe contest} gluten-free dill "encrusted" trout + a giveaway

When I reconnected with Gretchen from Kumquat years ago following a fortuitous discovery on Facebook that we'd both made it to Texas through recent moves, I never imagined all that I would learn from her. She's taught me more about food photography and styling than any one person should have to. I am forever and eternally grateful. And she continues to teach me with every new post, what an amazingly talented recipe developer she is - especially in gluten-free cooking. 

Gretchen and I first started our friendship as (what I now know to be "very") young professionals. She worked in the test kitchen for Oxmoor House & Coastal Living Magazine, while I was in editorial for Weight Watchers & Cooking Light Magazines. I knew her back then to be a super cool RD (we aren't all, you know ;-) with an amazing sense of taste and a wonderful eye for styling & design. (Check out her blog. You'll see not much has changed.)

On that first "meet up" lunch in Fort Worth when our little guys were actually "very" little guys (and I only had one of them), I did quickly learn one thing had changed. Gretchen was living gluten-free.

I've told Gretchen this before, and I'm not afraid to say it here. When she told me that, I was a little on the confused side. I'm dating myself when I say this, but "when I was in graduate school" I vividly remember being in class learning about therapeutic diets and discussing celiac disease as a very rare "intestinal" disorder. I knew that being diagnosed meant a life 100% free from gluten (no room for "cheat days" that I *wrongfully* hear referred to now) and that the digestive symptoms associated with celiac were devastating for anyone living with the disease. I couldn't imagine that this "rare" sensitivity to gluten was something this vibrant young woman sitting in front of me could be struggling with. 

But she was... and so are at least 1 out of every 133 people in the US. 

Just because am an RD, I don't proclaim to know everything there is about celiac disease or gluten sensitivity. Unfortunately, I suspect very few people really do. It's an auto-immune disease for which there are many complex theories about why it develops and who it affects. But I do know this from being friends with Gretchen and meeting so many other inspirational women affected by gluten-sensitivity issues through ReDux and Healthy Aperture (hello The Spicy RD & Inspired RD), that being able to adapt recipes to fit a gluten-free lifestyle is an absolute must, and sometimes not an easy task.

So when Frito Lay approached ReDux about sponsoring a recipe contest to develop recipes using their line of naturally gluten-free snack foods, I was inclined to say "yes."

And then I paused.

As my co-founder mentioned in this post, "a dietitian touting chips?"... well, it just doesn't fit.

Or does it? 

For me it really depends on which chips you're talking about, and what you're doing with them. Regular Lay’s Potato Chips and Tostitos Corn Chips in the unflavored varieties are made with only 3 ingredients, either whole corn or whole potatoes, plus oil and salt. I'm not saying every chip on the market fits this mold, and I'm certainly not telling anyone to build their diet around snack chips. But finding nothing more than whole corn or potatoes, oil and salt on a nutrition label is frankly a nice thing to see compared to the laundry list of "stuff" in many of the other popular "healthy" chips on the market. 

...which brings us to this recipe

Dill "Encrusted" Trout 

I came up with the idea at a recent fish fry in my neighborhood (Yes. I live in the south, near a river and we have fish frys. It's what we do.) Every once in a while I'll eat something and think about the fact that people like my friend Gretchen can't eat this same food because it's battered in flour (Thinking these thoughts is an occupational side effect of being an RD, I guess).

Rather than concocting a flour coating made from speciality flours, I decided to do a simple baked, crunchy coating using tortilla chips (I tried out the Simply Natural line of corn tortilla chips from Frito Lay. For families who prefer an organic corn chip, these certainly won't disappoint.) The good news is that whether you're living gluten-free or not, this is a quick and easy dinner option suitable for any family. 

What about you? I'm curious to know - especially from the RDs in the audience - what were your perceptions of gluten-sensitivity when you were a new RD and how, if any, that has changed in recent years?

I'd also encourage you to follow along in the coming week as more entries are added to this recipe contest and most importantly, educate yourself on celiac disease by visiting the National Foundation for Celiac Awareness and the Celiac Disease Foundation.

***

Giveaway!

Frito Lay is offering (1) one lucky reader the chance to win this Gluten-Free Gift Pack in conjunction with this contest. What you can win:

-(1) one chip and dip bowl

-(1) one bag each of Lay’s Classic potato chips and Tostitos Scoops! tortilla chips

-(1) one copy of Nicole Hunn's book, Gluten-Free on a Shoestring

How to enter

• Leave a comment on this post and tell me if you realized the products mentioned in this post were both gluten-free AND made from 3 simple ingredients?
• For additional entries (and PLEASE leave a seperate, additional comment each time you do one of the following to be entered additional times) do the following: (each comment = individual entry)

• Subscribe through RSS or feedburner sign up box over on the sidebar labeled "subscribe by email"
• Follow me on Twitter (@ReganJonesRD)
• Follow me on Instagram (@ReganJonesRD)
• Tweet about the giveaway with a link back to this post
• “Like” The Professional Palate on Facebook and/or share the giveaway news with your Facebook fans and friends with a link back to the post
• “Like” The Recipe ReDux Facebook and/or share the giveaway news with your Facebook fans and friends with a link back to the post
• Follow at least (1) one of my boards on Pinterest

The giveaway ends at midnight EDT, Thursday, May 31st. I will use random.org to choose one lucky winner. Good luck! 

Dill "Encrusted" Trout

by Regan @ The Professional Palate

Keywords: bake entree gluten-free fish seafood

6025390

Ingredients (serves 3)

• 3 trout fillets
• 1 tablespoon olive oil
• 2 tablespoons hummus
• 1 tablespoon chopped fresh dill
• 1 teaspoon freshly squeezed lemon juice
• 1 1/2 ounces Tostitos or Simply Natural corn tortilla chips, finely crushed (about 9 whole chips or 1/2 cup crushed)
• Lemon wedges

Instructions

Preheat oven to 425°.

Place trout, skin side down, in a baking dish lightly coated with olive oil. Combine hummus, dill and lemon juice; spread over top of fish.

Top with chips, pressing lightly to adhere to fish. Bake at 450° for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.

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Disclosure: Frito-Lay compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We are therefore not eligible to win prizes associated with the contest. Opinions expressed are our own.