Chocolate pudding (gluten free vegan)

This is my sister's recipe. It is beyond delicious! Sometimes I freeze it and eat it like ice cream. 

Coconut Pudding

Ingredients:
1/4 cup cornstarch
3/4 cup coconut sugar (I'm sure you could use normal sugar)
1 cup water
2 cups Thai coconut milk (it's in a can in the Asian section at the store)
2 ounces* good quality unsweetened chocolate, coarsely chopped
1 teaspoon pure vanilla extract

Directions:

Combine the cornstarch and sugar in a medium bowl. Whisk in the water, continuing to whisk until smooth. Set aside. Place the coconut milk in a small saucepan over medium heat and bring to a simmer. Stir in the cornstarch mixture. Cook, stirring constantly, until the mixture comes back to a simmer and thickens. Reduce the heat to low and stir in the chocolate. Stir until the chocolate is melted and remove from the heat. Stir in the vanilla.

Strain pudding through a fine-mesh strainer into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes. Cover pudding with plastic wrap. If you do not want pudding skin make sure the plastic is completely touching the surface of the pudding. To make pudding skin, simply pull plastic wrap over the top of the serving dish before refrigerating. Refrigerate for at least 30 minutes and up to 3 days. (I skipped this entire paragraph and ate the pudding warm - it was delicious!)

*If you want dark chocolate pudding, use 4 oz of chocolate

Makes 7, 1/2 cup portions

http://clevercook.blogspot.com/2011/03/coconut-milk-milk-chocolate-pudding.html

Romantic Chicken with Artichokes

Again, not the best picture!

This recipe can be found here. I usually serve it with mashed potatoes, but I think it would also be great with pasta or rice pilaf. (I made gravy from a packet for Marc and the kids to put on their mashed potatoes, while I just used the juices from the dish to cover mine.)

4 chicken breasts
salt and pepper
1 T. olive oil
1 T. butter
1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid 
reserved
1 cup sliced mushrooms
1 cup white wine ( I just use chicken broth)
1 T. capers

Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
Stir in capers. Remove from heat and serve immediately.

Thai Peanut Chicken

Not the best picture, but this dish is delicious. It's the hubby's favorite.

Sauce:

• 1/4 cup honey
• 1/4 cup smooth peanut butter
• 1 tablespoon crunchy peanut butter (optional) - I didn't use this.
• 3 tablespoons gluten-free soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sesame oil
• 2 teaspoons minced fresh garlic
• 1 tablespoon minced fresh ginger root ( I just sprinkle ground ginger, maybe 1/4  - 1/2 tsp)
• 1 teaspoon crushed red pepper flakes - this gave it a really good kick, I'd recommend 1/4 tsp if you want it mild.
• 
  
• Stir together the honey, peanut butters, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl. It tastes better if you make it the night before.

You can serve it over rice or pad thai noodles. I just cook my chicken in a skillet and then add the sauce and heat till warm.