Martha Stewart Living Magazine
1/2 cup unsweetened cocoa powder
1 tablespoon unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup sugar
4 large egg yolks
1/2 cup heavy cream
1/2 teaspoon pure vanilla extract
4 ounces semisweet chocolate, finely chopped
whipped cream, for garnish
chocolate shavings, for garnish
1. In a medium bowl, sift together cocoa, cornstarch, and salt. Stir in sugar.
2. Add egg yolks to a bowl, and pour in 1/2 cup milk and the heavy cream over medium heat until mixture just comes to a boil. Slowly whisk milk mixture into cocoa mixture.
3. Rinse out saucepan but do not dry (to help prevent scorching). Return custard mixture to saucepan, and place over medium-low heat. Stir in vanilla.
4. While stirring constantly with a wooden spoon, cook until custard has thickened slightly and is the consistency of mayonnaise, about 10 minutes (do not let it boil). Don't worry if lumps form.
5. Pour custard through a fine sieve into a clean bowl, discarding any solids.
6. Add chopped chocolate in two batches, stirring until thoroughly melted and combined after each addition.
7. Divide pudding among 6 serving dishes, cover with plastic wrap, and chill at least 4 hours or up to overnight before serving.
8. Garnish with whipped cream and chocolate shavings, if desired.
I've made a few attempts at pudding from scratch but this was one of the best! The rich chocolate creamy flavor is worth the work. This also makes great pudding pops; make as instructed and put in popsicle molds.
This classic recipe is such an oldie that I can't find it on Martha's website anymore. I know it's simple but it's so delicious and a perfect way to use up the cherry tomatoes in the garden.
Tiny Tomato Salad
Martha Stewart, circa 2006
2 pints heirloom cherry tomatoes
1 cup basil leaves
extra virgin olive oil
4 ounces feta cheese, crumbled
1 tablespoon fresh oregano leaves
ground pepper, freshly ground
1. Cut 3/4 of the tomatoes in half, and place in a bowl. Set whole tomatoes aside for garnish.
2. Arrange basil leaves on each of four plates. Top each with 1/4 of the cut tomatoes. Drizzle with olive oil and balsamic vinegar. Garnish with reserved whole tomatoes, the feta cheese, and oregano. Season to taste with salt and pepper. Serve.
Here's a salad I like to have for lunch as it's healthy and filling. I've also taken this one to potlucks with a good response. This is a good one for those new to quinoa as the classic tomato, cilantro and black bean combo is a winner!
1. Bring quinoa and water to a boil in a saucepan. Reduce heat, cover and simmer until tender and water has been absorbed, 10-15 minutes. Set aside to cool.
2. Whisk together in a bowl the olive oil, lime juice, cumin, and red pepper flakes.
3. Combine quinoa, tomatoes, black beans and green onions together in a large bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro. Season with salt and pepper if desired. Serve immediately or chill in refrigerator.
Being from Wisconsin I do love cheddar and I do love beer... so this dip from the Penzey's catalog is in my rotation of party foods. It's so simple and good. For the non beer lovers a lighter choice like PBR works to add a slight bitterness. But for those like me that prefer something a bit more bitter an IPA or darker ale is a nice contrast with the creamy cheese and garlic.
Sunflower Zucchini Bread
1/2 cup canola oil
1 cup sugar
2 cups grated zucchini, squeezed dry
1/4 cup soy milk
1 teaspoon pure vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup sunflower seeds
1. Preheat the oven to 350 degrees. Lightly oil a 9" loaf pan and set aside.
2. In a large bowl, combine the oil, sugar, zucchini, soy milk and vanilla.
3. In a separate bowl, combine the flour, baking powder, cinnamon and salt. Stir the wet mixture into the dry mixture until well blended. Quickly fold in the sunflower seeds, mixing well.
4. Transfer the batter to the prepared pan. Bake until the center springs back when lightly pressed and a toothpick inserted in the center comes out clean, 50-55 minutes. During the last 10 minutes of baking time, cover the loaf loosely with foil to prevent the top from getting too dark. Cool on a wire rack for 30 minutes.
Why would I be making a pumpkin dish in this summer heat? Well, because our refrigerator's compressor died and I have lots of processed garden grown pumpkin in the freezer that defrosted and I can't let go to waste! This recipe from a bookmark a decade ago from the Heart Association recommends I eat more sugar than I'd typically eat for breakfast along with dairy milk. This works with any other sweetener or dairy free milk which is more my taste. The pumpkin and spices along with the slow cooked oats are what makes this good... the dairy and refined sugar isn't really need but for fussier guests I follow as directed!
2 cups uncooked steel cut oats
1/2 cup light brown sugar, firmly packed
1 1/2 tablespoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup canned pumpkin
6 cups water
1 cup low fat half and half
1 cup raisins
1 teaspoon vanilla extract
2 tablespoons light brown sugar, firmly packed
2 teaspoons light brown sugar, firmly packed
1/4 cup walnuts, chopped
1 tablespoon walnuts, chopped
1 teaspoon walnuts, chopped
1. Lightly spray a 3.5-4 quart slow cooker with cooking spray.
2. In a large bowl, stir together the oats, 1/2 cup brown sugar, cinnamon and nutmeg. Stir in the pumpkin. Gradually stir in the water and half and half. Stir in the raisins and vanilla.
3. Ladle the mixture into the slow cooker. Cook, covered, on low for 7.5-8.5 hours. Serve topped with the remaining brown sugar and walnuts.
Notes: Refrigerate any leftover oatmeal for up to 3 days. Put the desired amount in a microwaveable bowl, cover it and reheat it in the microwave at 100% power (high) adding a bit of fat free milk as necessary for the desired consistency. (The chilled oatmeal will have thickened).
Top of my places I miss in Milwaukee is Outpost Foods coop. I loved grabbing lunch there and a sweet treat. Luckily, they published some of these recipes in their magazine.... (still haven't seen Little Oatie recipe though!) and this Sheba Bar is a great one!
Outpost Food's Secret Recipe, Milwaukee, WI
Makes 40 bars
1 cup Sucanat
2 3/4 cups brown rice syrup, divided
1/2 pound earth balance buttery sticks (2 sticks)
1 1/4 cups smooth peanut butter, divided
1 tablespoon egg replacer (or sub 1/2 cup applesauce)
1/8 cup water
1 cup quick rolled oats
1 teaspoon baking soda
1/2 teaspoon sea salt
11 ounces brown rice crisp cereal
3 1/3 cups semi sweet vegan chocolate chips
1/8 cup canola oil
1. Preheat oven to 375. Combine Sucanat, 2 cups brown rice syrup, buttery sticks and 3/4 cup peanut butter in a microwave safe bowl and melt. Stir until smooth.
2. In a large bowl, combine egg replacer and water and whisk to combine. Add oats, baking soda, salt, brown rice cereal. Pour in peanut butter mixture from step one, stirring carefully, in order not to crush the cereal.
3. Spread mixture into full sheet tray coated with cooking spray. Bake for 15 to 20 minutes. Bars puff up while cooking and may drip over tray, so watch carefully or place another sheet tray on the bottom rack to catch. Remove and allow bars to cool.
4. While bars are cooling, melt chocolate chips and oil in microwave, stir until smooth, then spread over cooled bars.
5. Melt remaining 1/2 cup peanut butter and 3/4 cup brown rice syrup in microwave. Drizzle over cooled bars and with a paring knife, pull through the mixture to swirl. Cool in refrigerator until ready to serve.
I'll admit I'm not a huge soup fan but I love finding a veggie soup that is filling with added protein. This one does it with the addition of red lentils. It comes from the Penzey's catalog.
Red, Red Soup
1 onion, chopped
1 tablespoon olive oil
2 celery sticks, chopped
2 carrots, sliced
1 head garlic, chopped
1 potato, peeled and diced
1 cup red lentils
4 cups vegetable stock
2 bay leaf
1/2 teaspoon cumin
cayenne pepper, to taste
salt, to taste
fresh parsley, for garnish
1. Heat a large stockpot over medium heat. Add the onions; wait till you can smell them, then add the oil. Cook for about 5 minutes, or until soft. Stir in the celery, carrots, half the garlic and the potato. Cook for a few minutes until the begin to get soft. Add the lentils and stock to the pan and bring to a boil. Reduce heat, cover and simmer for about 30 minutes or until the potato and lentils are tender.
2. While waiting, cut the lemons in half, but don't juice them. Add the bay leaves, the rest of the garlic and 2 lemon halves, and cook for 10 more minutes. Use tongs to squeeze the juice from the cooked lemon halves, and then remove. Squeeze the juice from the remaining fresh lemons and stir into the soup.
3. Grab your immersion blender and go to town, or use your blender to get the soup smoothie smooth. Stir in the cumin, cayenne and salt to taste. Garnish with parsley and an extra dash of cayenne.
Tomato soups are one of our favorites. We've got a few in our rotation and this one is one of my favorites with the sweetness of carrots and the touch of garlic and of course chili peppers! Right now my garden has a plenty chili peppers so it's the perfect use. It's just as good with dried chilis. I've used any milk I have on hand and it's all been good. It's that combination of roasting the tomatoes and those chilis that make this so good! I found this years ago in I don't know which magazine and it still holds up..
Spicy Tomato Soup
Serve this soup with garlic bread and vegetables for a simple, healthy dinner.
14 ounces can diced tomatoes in juice
3 tablespoons olive oil
3 cloves garlic, minced
1 small fresh or dried red chili pepper, seeds removed for less heat
1 carrot, peeled and thinly sliced
1 1/2 cups plain soy milk
1 tablespoon fresh lemon juice
coarse salt and ground pepper to taste
parsley leaves for garnish
1. Heat broider with rack in middle position of oven. Strain tomatoes, reserving juices. Spread tomatoes on a rimmed baking sheet, drizzle with olive oil and broil until lightly browned about 8 minutes.
2. In a food processor, combine browned tomatoes, garlic, chili pepper, carrot, soy milk, reserved tomato juice, and lemon juice, puree until smooth.
3. Transfer to a medium saucepan; bring to a boil over medium heat. Reduce to a simmer; cook 5 minutes. Season with salt and pepper. Garnish with parsley leaves before serving.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".