Home Made Dark Chocolate Low Fat Pudding

If you're like me, anything "chocolate" is a favorite.  Except maybe the hot pepper chocolate bars, those are kind of, well, scary.  They don't taste very good either.  I love pudding, but I don't like instant pudding.  The pudding that you have to cook on the stove is very delicious, but a little time consuming.  It's also not the healthiest alternative to deserts.
I was watching a medical show and the topic was how to get rid of belly fat.  A hot topic these days.  One thing that was stated as a belly fat fighter, was dark chocolate.  The darker the better.  Sounds too good to be true, so I thought I better act quick before that tip is recanted.

My Grandmothers Homemade Jello Salad recipe is a favorite one on this blog.  Every week, people from all over the world, visit the "Grandma's Jello Salad" blog page.  In the recipe Grandma shares how to make a homemade fruit pudding.  It's delicious.  I was talking to her the other day and told her I was going to try to modify it to make chocolate pudding.  She said to go ahead and let her know how it turned out.  Well, it turned out amazingly well!  It's a versatile recipe, by adding butterscotch chips, vanilla flavoring or use fruit juice instead of milk, this pudding can be made to suit any tastes!

Home Made Dark Chocolate Low Fat Pudding:

1 egg, beaten

1 cup 2% milk

3 tablespoons flour

2 teaspoons sugar

1 pinch kosher salt

1/2 cup dark chocolate chips (I used dark chocolate Hershey kisses)

In a small bowl add the flour and 1 tablespoon of the milk, mix into a paste, add a little more milk from the 1 cup if needed.  This will keep the flour from clumping.

Add the milk and egg to a small saucepan over medium heat, and heat through

Add the flour paste and continue to whisk

Add the pinch salt

The pudding will thicken quickly, so don't take your eyes from it

Once the pudding starts to thicken lower the heat and add the chocolate chips

Mix well until the chocolate has melted

Taste to see if you need the sugar, add more or less to your tastes

I only added the sugar because dark chocolate can be a bit bitter for young tastes and I wanted my son to enjoy the pudding too, so I added 2 teaspoons raw sugar to it.  

No need to chill until set, it will already be thick, and warm pudding is always tastier than cold.  Cold chocolate pudding is delicious too, but I prefer warm.  

This would be a wonderful pie filling as well.  Add some fruit and you've got a fantastic, easy, fancy desert.  

Easy Pancakes from Scratch with Molasses and Blueberries

Easy Pancakes from Scratch with Molasses and Blueberries

I love pancakes, but I don't like using a mix.  The boxed pancake mixes are so full of sodium, preservatives, calories and lots of other additives.  I've been using a recipe I found several years ago, to make homemade pancakes.  The recipe is so easy, and delicious.  I've modified it a bit to suit our tastes.  My son loves these pancakes, he wants peanut butter on his instead of syrup.  Peanut butter is good for him since it's full of protein, so I don't mind putting it on his pancakes in place of syrup.  Where we have trouble, are the days, he wants to add syrup to his peanut butter pancake.  Um, no.  That's too close to a candy bar for me to allow as a breakfast meal.  It's either, syrup or peanut butter, not both.  We use pure maple syrup, or molasses instead of those processed syrups full of artificial colors and flavors.

Our favorite pancakes are blueberry pancakes.  Fresh blueberries are so expensive and not always available during the winter.  I have found an easy, as well as, less expensive alternative.  Frozen blueberries.  The only ingredient in the frozen blueberries are.....blueberries.  I buy a big bag of frozen blueberries, which lasts me for months.  After I mix the batter, I add the frozen blueberries to it and then put on the griddle.  They thaw and heat through while the pancake cooks.  I've had too many experiences with super hot, or "molten" blueberries, when fresh ones were used.  Too hot, not nice in a morning breakfast meal.  Frozen ones work very well, try it, you'll see! 

Easy Pancakes from Scratch:

1 Egg, beaten

2 tablespoons Canola Oil

1 tablespoon molasses

1 tsp vanilla extract

1 cup self rising flour

3/4 cup 2% milk 

1/2 cup frozen blueberries

In a large mixing bowl, whisk the egg

Then add the 2 tablespoons oil

(To keep the molasses from sticking to the measuring spoon, put the oil in first, then measure the molasses in the same spoon.  The oil keeps the molasses from sticking to the spoon.)  

Add the molasses, (I usually add a little bit more than 1 tablespoon because I like the flavor so much.)

Whisk together, then add the flour

Add the milk (feel free to add more or less depending on how thick you like your pancake batter)

Mix well, then add the frozen blueberries

Pour onto a griddle heated to 350 degrees

When bubbles start to form on top an the edges have drawn up a little, flip the pancakes.  

As a treat, add some dark chocolate chips to the batter with the blueberries, it's really good!

Any kind of frozen berries works, I've used mixed berries, raspberries, and strawberries.  

Rice Krispie Treats for Spring using Coconut Oil:

Coconut Oil Rice Cereal Treats for Spring:

I have been using Coconut oil for a lot of things these days.  It has been shown to help Alzheimer's patients by slowing, even reversing some of their symptoms.  It is being touted as a miracle food.  In the South Pacific & Caribbean, the coconut tree is called the "Tree of Life", this link will also provide you with a large list of the benefits of the Coconut.  On the t.v. show, "The Doctors", it is named as something that will help rid women of unwanted belly fat, along with Dark Chocolate, Olives, Avocados and Almonds.

Since discovering this information, I have been finding many ways to use coconut oil.   When I fry an egg, I put a pat of olive oil butter, and some coconut oil.  On my sandwiches, I smear on coconut oil before the olive oil mayo.  I put some in my oatmeal, veggies, spaghetti anything that requires a little bit of butter or that the coconut oil will melt in. My husband and I were discussing the Coconut Oil praise, and he made a comment that he would just lose his mind since he's not been using the Coconut oil.  I laughed and said, "That's what you think!".  Yes, I put it in his food and our sons food as well!  They have no idea, and it's good for them.   As with anything, too much is not good, so always use in moderation. Too much coconut oil can have a laxative affect, so be aware of that.

In fact, my husbands Aunt Deby is the caretaker for her mother, who has Alzheimer's.  She has been using the coconut oil with Grandma, and has told me of several improvements she has noticed.  She also told me that the stress factor in their house has diminished since the use of coconut oil started.  Grandma can now follow simple instructions, she can dress herself without confusion, she understands which garments she is asked to put on.  At a pancake house, Deby said that Grandma could not get the paper holder off the silverware without destroying the napkin.  Last time they went, Grandma had no problem removing the paper from around the napkin covered silverware.  Not only that, she had the napkin laid out, in its proper place.  Isn't that  wonderful?!  Am I going to use Coconut Oil? You bet 'cha!

I use the refined Coconut oil because there is no coconut taste.  My guys do not like coconut flavor.  I like it, but think that the use of the Coconut Oil that tastes like coconut will be diminished.  I don't want Coconut eggs.  Make sure you get the NON-Hydrogenated oil.  I have found the Organic Coconut Oil and a brand called LouAna (shown in the Alzheimer's video referenced above) at my local grocery.  My Mom didn't realize it could be found in the local grocery, and spent a lot of money at a Natural Food Store.  I found mine in the baking goods aisle, with the shortening and Olive Oil.

My husband loves Rice Krispie treats, but doesn't like the batches I've made, until now.  He and my son finished the entire lot in no time flat.  When I told him I used Coconut Oil, he couldn't believe it.  This recipe is a keeper!

Rice Krispie Treats for Spring using Coconut Oil: 

Follow the recipe on the Rice Krispie box, shown below, but substitute the butter for coconut oil 

Grease the 13 x9 x 3 pan with a little coconut oil

3 Tablespoons Coconut oil
4 cups miniature marshmallows
6 cups Rice Krispie's Cereal

Blue food coloring
Green and Yellow M&M's
Decorative Gel
Flower shaped candies

Melt Coconut oil in a large saucepan
Add the marshmallows and stir until melted and combined
Drop in a couple drops of blue food coloring
Add Puffy rice cereal and combine
Pour into prepared pan and press lightly

Use green M&M's as the grass, yellow for the sun
Decorate with candy flowers and decorative gel for a spring time treat

Purple Choco' Berry Popsicle or Smoothie, Healthy, low fat!

 Purple Choco' Berry Popsicle or Smoothie, Healthy, low fat!

My son and his best friend were enjoying a very warm day outside.  It was time for lunch.  The battle was on! Trying to get these two to stop playing, long enough to eat, is nearly impossible.  What works best? Bribery.  Yes.  Bribery.

While they were eating their lunch, I started the Popsicle-making process.  They were watching as I put their favorite things in the blender.  I didn't bother telling them that I was using all non-fat dairy products, as well as, no sugar added frozen fruits.  I used honey to sweeten, which added to the bribe. I don't know a lot of kids who don't love honey. I really like buying the frozen berries because the only ingredients are, the berries. No extra sugar, or preservatives.  I don't have to worry about spoilage, very low cost as well.  I use them for many things.  Very versatile, as well as delicious.

Did it work? Beautifully, as you can see.  They thought they were getting a treat by getting a Popsicle.  I knew they were getting lots of good vitamins and minerals to go along with their healthy lunch.


I have a two-Popsicle freezer mold, so I used the remainder of the mixture to make myself an 8oz smoothie.  I put a scoop of my favorite protein powder in it, added ice and more non-fat, organic milk, then enjoyed my own special treat!

Purple Choco' Berry Popsicle or Smoothie, Healthy, low fat

1/2 cup of Low Fat, organic Chocolate milk
1/2 cup of 2% organic white milk
1 cup of low fat cottage cheese
1/2 cup of frozen mixed berries
1 tablespoon honey (more or less to taste)

Place ingredients into a blender and puree until smooth.  Pour into Popsicle molds or add extra milk, water, or (as I did) ice cubes to turn into a smoothie.

You may also want to add some more liquid if you see your mixture is too thick to puree well.  It will freeze anyway, just don't go overboard, so the flavors won't suffer.

If you don't like cottage cheese, yogurt would be a good substitution.  However, I find yogurt to contain such a large amount of sugar that I don't use it frequently, outside of enjoying one serving in a given day.  One teaspoon of sugar is about 4.2 grams.  The drinkable yogurt we have has 14grams of sugar in a 3.1fl oz bottle, that is roughly equivalent to, 3 teaspoons of sugar. There are benefits to yogurt, but as with anything, too much of a good thing is not good.  Let me also point out, that the cottage cheese is not identifiable in the finished product.  The flavors are so beautifully compatible, it doesn't make a huge difference.

Mimi's Chicken Corn Chowder

Mimi's Chicken Corn Chowder

My Mother-in-law, Sharon, is an excellent cook.  She makes so many easy and delicious recipes.  Recently, I had to have a little dental surgery, which required stitches.  I couldn't eat anything hard, chewy, crunchy, or with seeds.  A couple of nights before the surgery, I bought a roasted chicken from the grocery store.  We only used half of it to make my chicken pot pie, so Sharon said she would use the rest to make the Chicken Corn Chowder.  However, when she looked in the refrigerator for the chicken, it was all gone.  Someone, who will remain nameless, but bares a striking resemblance to my husband, had eaten the rest of the chicken.  Instead of throwing the bones into the trash, he, whomever it was,  put them back into the refrigerator.  Sound familiar to anyone out there?  Anyway, the ever resourceful Mimi, er, Sharon made me her Chicken Corn Chowder anyway.  She just cooked up some chicken breasts and cut them into small, bite sized pieces.  Absolutely, out-of-this-world, delicious.

Mimi's Chicken Corn Chowder:


Chicken
1 can Chicken Stock
1 can of Rotel
1 can of corn, drained
3 tablespoons butter
1 medium Finely chopped onion
2 stalks Finely chopped celery
1 1/2 Tablespoons flour
1 cup Milk
Salt & Pepper to taste.


Saute the onions and celery in the butter
Add the flour, stir until lightly browned
Slowly Add chicken stock, stirring constantly to make sure the flour doesn't clump
Then add the milk, chicken, corn and Rotel
Salt and pepper to taste
Heat thoroughly, stirring often to make sure nothing sticks to the bottom of the pot
If the chowder is not thick enough, you can add a bit more flour to thicken it up.

Serve with Tortillas crunched up on top, or those tortilla strips sprinkled on top.  I, of course, could not eat the tortillas at that time, but was assured they were yummy in the chowder.

Poor Man's Shrimp Cocktail

Poor Man's Shrimp Cocktail

If you've been following my posts, or read my intro, you will have noticed that I have food allergies.  Of those food allergies, Shrimp is one of them.  I was very pleasantly surprised when an old friend (not that HE is old, the friendship is, but not old like bad, old like a well worn shoe.....oh man, you know what I mean!), sent me a recipe, a friend of his sent him from Florida, called "Poor Man's Shrimp Cocktail."  My first thought was, aw how sweet a recipe for an allergen, delete.  Then I remembered that he follows my blog! He knows my food allergy.  He's a Fireman, he has a blog "Working on the East Side", he wouldn't give me a recipe for something that could potentially kill me, or at the least, itch me to near death.  Of course, this was exactly right.  I immediately went out and bought the ingredients.  Thanks Herbie!!!!

Before I developed the shrimp allergy, it was one of my favorite treats.  I can not tell you how excited I was to get the recipe started.   I felt like I was being pretty daring, making this shrimp cocktail....., well, there's no shrimp, but it does have it in the name, so that counts, OK maybe not, anyway.   Let me tell you, this is good and good for you.  I asked him if I could blog this recipe and he said, yes.  So here you go.  It's too good not to share, even though it has taken me a month to share it.  Yeah, so I've been lazy. Sorry.

Poor Man's Shrimp Cocktail:


Ingredients:

1 cup dry crab boil seasoning (such as Zatarain's or Old Bay)
1/4 cup kosher salt
2 yellow onions, quartered
6 garlic cloves
3 lemons, halved crosswise
2 1-pound heads of cauliflower, cored, trimmed into 2" florets
Cocktail Sauce

Preparation:

Combine Crab boil, salt, onions, garlic, and 6 quarts of water in a large pot
Squeeze juice from lemons into pot and add lemon halves.
Set pot over high heat and bring liquid to a boil.
Cook for 10 minutes to let flavors meld
Using a slotted spoon, remove onions, garlic and lemons from broth, discard
Return liquid to a roiling boil
Add cauliflower, turn off heat
Cover pot tightly and let stand until cauliflower is crisp-tender, 5-10 minutes
Drain
Spread out cauliflower on a rimmed baking sheet and let cool completely
Arrange room temperature or chilled cauliflower on a platter with cocktail sauce for dipping

Do Ahead: Cauliflower can be made 1 day ahead. Cover and refrigerate


Ingredient Info:  Crab boil seasoning is available in most supermarkets in the seafood or spice section, and at specialty food stores.

Sambosay Goshti Pastry with Chickpeas and Ground Beef

Shortly after I met my husband, he introduced me to Panjshir, in Falls Church Virginia.  It's fairly close to Washington, DC.  I was a little skeptical because I'd never had it, and I was afraid it would be very spicy.  It wasn't, it was so delicious.  Not too spicy, just right. We always get the appetizer, Sambosay Goshti.  Followed by Kebab-E-Murgh for me, that's an order of chicken kebab served with saffron rice and fresh Afghan bread. My husband gets the Combined Kebab, with lamb, steak and chicken, saffron rice, and bread.  We get the Muntoo for our little boy.  It's a dumpling stuffed with ground beef and topped with seasoned yogurt and meat sauce.  Our meal is then  finished off with a cup, or two, of Cardamon tea and an order of honey drizzled Baklava.  Can't be beat, it is so comforting.  I wondered if I could replicate the recipe, my husband assured me I could.  With that bit of confidence afforded me, I decided to give it a try.  I didn't want to deep fry them, I wanted to make a baked version. Success, it's very good!

Sambosay Goshti Pastry with Chickpeas and Ground Beef

1 lb of ground beef

1 large onion

1 cup of chickpeas (dry or canned)

1 table spoon coriander seed

1 table spoon fresh parsley

salt

pepper

2 tablespoons vegetable oil

2 cans of large crescent rolls

Prepare the dried chickpeas as per instructions on bag

Heat oven to 350

In a large skillet with a lid

Place hamburger meat (don't break up, take off meat tray and place whole in the skillet)

Fill skillet about 1/2 way up the meat and put the lid on, let boil until the outside is brown, cut in half and allow to boil until the middle is brown

Pour the water out (the oil will go with it, so there's no need to strain or use a paper towel)

Retain some of the water, about 3 tablespoons,

Leave the ground beef in the skillet and break into small pieces

add oil and saute the onions

While the onions cook and the meat browns completely:

Place the chickpeas, coriander seeds and parsley into a food processor, process until it is like a paste.

You may have to add water to make it into a paste

Once the onions are clear, add the chickpea paste and mix well.

Open the crescent rolls and press until very thin, but not broken.  

 Then add a large spoonful of the Chickpea mixture and fold the crescent rolls around to form a pocket

 Place on a baking sheet and bake until golden brown.  Serve with saffron rice and saffron chicken.  Very good.  Very healthy.