milk | Pamela Toman

Cheesy Grits and Black Beans

Grits and beans, maybe with greens and fried eggs -- a base recipe that is in regular rotation.

Oat milk works just fine.

Ingredients	Step
2 c. broth 2 c. milk	Bring to a boil.
⅛ onion, ideally red onion citrus or apple cider/sherry vinegar salt	Thinly slice onion, then let sit in acid with a bit of salt to make a quick pickle. (Alternatively, crack open a small can of pickled Mexican veg.)
1 c. grits or polenta	Stream in to the 4 cups of boiling liquid while whisking. Cook over low, stirring frequently, until completely tender, likely 20-40 minutes. Don't rush this.
¾ c. broth 3 c. black beans (2 cans) Mexican oregano cumin smoked paprika sweet paprika garlic powder onion powder chili powder	Cook over low heat, stirring occasionally, until warm. Adjust seasonings until tasty.
garlic butter chopped greens (kale, collards) salt pepper	Saute garlic in butter, then add greens, salt, and pepper. Stir over high until greens begin to wilt (1-2 minutes), then reduce heat to 3-5 minutes until tender and water has evaporated.
eggs	Fry.
½ c. cheese (cheddar, parmesan, Manchego, nutritional yeast, etc.) 2 T. butter	Vigorously stir into grits, until creamy and vaguely fluffy.
avocado quick pickled onion scallions cilantro salsa hot sauce lime	Add atop bowls of grits, beans, and greens.

Source: Sarah Copeland (NYT)

Cinnamon Rolls

A cinnamon roll recipe that makes 2 to 3 cinnamon rolls is perfect for not eating the entire pan. This size recipe can also be baked outdoors in a toaster oven during the summer heat.

I find frosting on cinnamon rolls far too sweet and not at all rewarding, so I skip it.

Cinnamon rolls were my obsession in fall 2024, and this recipe was my favorite of the many options I tried.

Ingredients	Step
	Line a cookie sheet with parchment.
120 g flour 1 T. sugar 1 t. yeast ½ t. salt ⅓ c. milk, warm 2 T. unsalted butter, room temperature ½ t. vanilla	Mix together and then knead. Shape dough into a ball, place in a bowl, cover, and let it rise until puffy but not necessarily doubled in bulk (likely 45-60 minutes).
3 T. brown sugar 2 t. flour ½ t. cinnamon pinch of salt	Use a fork to combine.
	Transfer the dough to a lightly floured surface. Press into a 4x10" rectangle.
1-2 T. milk	Brush surface generously with milk. Sprinkle filling on top, covering all but a ½" strip on a short side. Press the filling gently to adhere it.
	Roll the cinnamon rolls toward the clean end without filling. For the prettiest rolls, cut off just the rough ends first and bake them separately, then split the remaining roll into as many pieces as you like using floss. Transfer each roll to the parchment-lined baking sheet. Tuck the end of the spiral underneath so it can't unravel, and press down to make the roll squatter.
	Cover the pan and let the rolls rise for 45-60 minutes, until they are puffy and don't bounce back immediately when pressed.
	Preheat oven to 375 degrees.
	Bake until an internal temperature of 190 degrees (likely 15-18 minutes).
maple syrup (optional)	Serve warm, possibly painted with maple syrup. (The maple syrup will dry out the rolls, so don't paint them until/unless you're ready to eat.)

Source: Molly Marzalek-Kelly (King Arthur)

Oat Milk Chocolate Pudding

Delicious. Yields 4 half-cup servings.

High quality chocolate chips a la Guittard will work in this recipe. Cheap chocolate chips won't melt appropriately; you'll want to finely chop a bar.

Ingredients	Step
65 g (⅓ c.) sugar 30 g (⅓ c.) cocoa 2 T. cornstarch ⅛ t. salt	In a saucepan, stir together.
2 c. milk	Slowly stir in, stirring until smooth and combined.
	Heat mixture over medium-low head, stirring constantly, until the pudding thickens. It will bubble and coat the back of the spoon (about 5-10 minutes).
3-4 oz. (85-115 g) chocolate, finely chopped	Add and stir vigorously, until the pudding is very thick and smooth (about 30 seconds).
1 t. vanilla	Remove from heat. Stir in vanilla.
	Pour into ramekins. Cover each ramekin to avoid forming a skin (possibly with plastic wrap).

Source: Ali Slagle (NYT Cooking)

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

French Toast

A basic but solid French toast recipe. The original recipe had a picture boasting heart-shaped food!

Ingredients	Step
2 eggs 1 T. sugar ½ t. cinnamon dash nutmeg ¼ t. vanilla	Whisk together.
⅛ c. milk	Whisk in well, then pour into a shallow dish.
5 slices bread	Let soak until the bread feels like a wet sponge (time will depend on level of staleness), one or two slices at a time. Flip and repeat.
egg mixture	Fry in buttered skillet on low/medium-low, flipping when needed.

Source: FoodNetwork

Pamela Toman

Tag: milk

Cheesy Grits and Black Beans

Cinnamon Rolls

Oat Milk Chocolate Pudding

Chocolate Chia Seed Pudding

French Toast

Categories

Ingredients

Recipes

Season