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Archive for September, 2007

Mmmmm…..pudding

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Admittedly, if I fell into a bowl of chocolate pudding and drowned, I would die a very happy woman. I just love the stuff. Let me tell you though, if I am ever around a bowl of chocolate pudding that is large enough for an adult to fall into and drown, that in itself would be amazing. I would hope to get pictures before my death.

When I came across this new recipe for chocolate pudding, I was immediately intrigued because the main ingredient is silken firm tofu. Yep. Tofu. I know, I know….I scratched my head a bit too, it’s OK. But then I decided ‘What the heck!’ and made it. I’m always willing to learn something new.

People, I may never go back to my full fat, super ultra rich and thick chocolate pudding recipe that I love to death. Never.

Wait. Did I really say that??

Yes. I did. This stuff will blow your mind. You can send me packing if I am wrong, but the texture is so smooth and creamy, the taste so amazingly rich; my god, you would think it was made with the finest cream on earth. It will cure your most agonizing chocolate craving in one tempting lick of your finger; it will pursue and make a hasty retreat to any rotten day you’ve had and likely will make you wish to dance across your kitchen in the sheer spectacular-ness of it. Should you desire to eat it with fresh strawberries, I guarantee sweet dreams, for sure. Make sure no one is lurking nearby with a hidden camera or they may catch your brazen dive, face first, into it’s dark delicious-ness and some day use it against you.

Do you LOVE chocolate?? I mean, totally, incredibly, crave-it-til-you-can’t-see-straight absolutely LURRRRRRVE chocolate?? Then go…..NOW….and buy what you need and do yourself a huge favor. Make. This. Recipe.

Oh yeah. If you have kids, and they love chocolate too, send them to the neighbors first, or perhaps to a sleepover. For a weekend. You will not want to share. But if you do, have them taste it first before you tell them it has tofu in it if they aren’t so used to that sort of thing, because, really….they won’t know. Or care. Better yet, if you really wish to eat it all yourself and no neighbors or sleepovers are imminent, tell them it has tofu FIRST, and watch them recoil in horror. Then smile and say, with an all-knowing sigh

“You have no idea what you’re missing!”

Griffin did eat it, even after I told him it had tofu in it. He took another bite, looked at the pudding, then at me and said “What’s tofu again?? Is it chocolate?”

(recipe after the jump)

(more…)

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Summer Garden Tortellini

From Gourmet magazine, August 2007
1# cheese filled tortellini
1 clove garlic, minced
3 oz thinly sliced prosciutto
2 ½ c. corn kernels
1 red pepper, cored and diced**
2-3 large tomatoes, peeled and diced
2-4 T. cooked wheat berries** (optional, I thought they would add to the healthy oomph)
½ c. shredded spinach**
¼ c. chopped basil
Salt and pepper

Cook tortellini according to package directions. Drain and reserve about ½ c. pasta cooking water. Saute pepper over medium heat in 2 T. of butter until soft, add prosciutto, garlic and corn and cook 4-5 minutes, stirring occasionally. Combine with tomatoes in large bowl and add cooked, drained tortellini, wheatberries, spinach and basil. Stir gently to combine, adding some pasta water if needed. Add in shredded parmesan cheese, salt and pepper to taste.

Recipe Notes: The items with the two stars (**) are items I added to the recipe myself. I know very few people who keep cooked wheatberries on hand; they are not an essential to this recipe so don’t worry about them. The spinach was a really tasty addition, and the pepper is a favorite of mine- hardly any vegetable dish gets made in my house without a pretty colored pepper.

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Whole Grain Waffles (or Pancakes)

1 c. flour
1 c. oat flour
2 T. ground flaxseed
1/3 c. rye flour
4 T. cornmeal
4 t. baking powder
1 T. sugar
½ t. salt
2 eggs
2 c. fat free milk
2 T. canola oil
1 t. vanilla extract

Combine dry ingredients. Mix wet ingredients together and stir into dry until just combined. Bake on heated griddle, topping with chopped mango and almonds before turning over.

Notes: For oat flour, plain oatmeal can be ground in a spice or coffee grinder to the consistency of flour. As for the rye flour, I have subbed in buckwheat and whole wheat and gotten results that are just as delicious. I have used plain or vanilla yogurt in place of half the milk too with excellent results. Don’t skip the sugar.

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Smoked Salmon Corn Chowder
from ‘The 12 Best Foods Cookbook’ by Dana Jacobi

4 small red potatoes, scrubbed and diced
1 T. canola oil
1 small red onion (or two shallots) peeled and minced
2 cloves fresh garlic, minced
1 green (or red) pepper, cored and diced
1 14-oz can creamed corn
1/2 c. frozen corn kernels (i used corn cut from two fresh cobs)
1 c. fat free lo-sodium chicken broth (i used way more, like almost a quart)
2 t. fresh thyme leaves, minced; or 1/2 t. dried thyme
Pinch cayenne pepper
4 oz smoked salmon, flaked
Salt and pepper

Place potato in medium saucepan and bring to boil; simmer until just fork tender. Drain, and set potato aside. In stockpot, heat oil, then saute onion until tender. Add garlic and cook 30 seconds or until fragrant, then add pepper and cook until crisp tender (or to taste- you may like it softer). Add in creamed corn, corn kernels, thyme, broth and cayenne and bring to a boil. Add in potato and cook for 5 minutes. Turn off heat, stir in salmon, season with S&P and serve.

Roasted Red Pepper Butter

1 c. room temp butter
7-oz jar roasted red pepper, drained and finely minced
2 t. milk
1 T. fresh chives, minced
1 T. fresh parsley, minced
1/4. c. fresh grated parmesan or asiago cheese
Salt and Pepper

Combine all ingredients in a small bowl and beat with a hand mixer until smooth and fluffy. Can be shaped into a log and chilled, or stored in a plastic container.

Hint: with the peppers, the finer you mince, the prettier and more spreadable the butter will be. I used a knife on mine but next time will use a food processor or chopper to get them even finer.

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