Hot Chocolate

On occasion Dacia Grace will ask me to add her favorite recipes to this blog.  This happens to be one of them.  She loves to cook and has quite the palate.  Here is one of her favorites that she picked up from the Activity TV DVD series.  (Love this series.  There are many other topics other than cooking in this series.)

Hot Chocolate

1/2 c sugar
1/4 c unsweetened cocoa
Dash of salt
1/3 c hot water
4 c Mimicreme or other dairy free milk
3/4 tsp vanilla
Whipped cream or marshmallows

In small sauce pan whisk sugar, unsweetened cocoa and salt to remove lumps.  Add water to make a paste.  Over medium high heat, whisk to a smooth paste.  Bring to a boil.  Boil for 2 minutes.  Reduce to medium low.  Add milk gradually, stirring constantly.  DO NOT let it come to a boil.  Skim off skin film that forms on top.  Add vanilla.  Whisk rapidly to create foam.  Pour into cups.  Add whipped cream or marshmallows and enjoy.

NOTES: 

Can also make with regular milk for those that do not have to be dairy free.

Can also use a small amount of mint extract for a minty flavor.

Smoked Salmon Pasta

I have not made this in a long time primarily because we have not had any smoked salmon.  But if you received some as a gift for Christmas and have no idea what to do with it, well here is your recipe.

Smoked Salmon Pasta
(If Mimicreme is used, this will be dairy free)

ONLY serves between 3 to 4

8 oz gf spaghetti, capellini or linguine, cooked per directions
1/4 c pine nuts
2 T olive oil
1/3 c shallots, chopped (can substitute white or yellow onions)
2 cloves garlic, minced
1/3 c dry white wine (can substitute pasta cooking water with 1 T lemon juice)
1/4 c cream (we use Mimicreme)
1 T lemon juice
2 T lemon zest (divided)
2 T fresh parsley or dill, chopped
4 oz smoked salmon, cut into bite size pieces
fresh ground pepper to taste

Directions:
- Cook pasta per package directions for al dente.  If not using white wine, reserve 1/3 c pasta water for sauce.
- Heat large skillet on medium heat for 30 seconds.  Add pine nuts in single layer.  Stir occasionally until fragrant and lightly brown.  Remove from heat and set aside.
- Add olive oil.  Heat for 30 seconds.  Add garlic and shallots.  Cook for 2 minutes but do not allow garlic to burn.  Add white wine, lemon juice and 1 T of lemon zest.  Increase heat to a boil, reduce liquid by half.  Add cream and boil for an additional minute.
- Add cooked pasta, salmon, toasted pine nuts, parsley and lemon zest.  Season to taste and serve.

Notes:
(1) As previously stated, if Mimicreme is used, this will be a dairy free pasta.  You can also make this dairy free by omitting the cream altogether.  I have done both and it is delicious either way.
(2)  We have made this with shrimp or precooked chicken pieces as well.
(3)  Precooked broccoli or peas can also be added at the end.
(4)  If you would like to add mushrooms, do so before sauteing the garlic and shallots so that the garlic does not burn.
(5) Pine nuts are actually a seed; however, some experience cross-reactivity after consuming pine nuts.  Exercise caution.