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Summer simmer: The Crock Pot

Summer simmer: The Crock Pot

Hello, Dear Readers:

Well, I’m back for a bit. The copywriting training went well, and I’ve been quite busy working on my marketing materials–and getting a little brain freeze occasionally. No, Blue Bell ice cream is completely unavailable, and I don’t want any other kind. Soon the “great ice cream listeria hysteria” will be over and Blue Bell will be in stores again. No, it’s been the writing and constructing of things I’ve needed for a long time. I have a better understanding of it, but it’s a bit slow going. There will be an email to the coach/instructor soon, if for no other reason than clarification of a few things.

One idea borrowed from my copywriting website is a page for my writing samples. I realized one night that I could start a recipe section on this website, and I have. At the top of the page, you’ll see a link to recipes, (you can click on the link too)  where my favorites old and new will be available as PDF files. I even created a logo that I think I’m going to use on the recipes and maybe elsewhere on the site. I’m not a designer, so that’s a “C priority” right now. But there are currently four recipes there, one from this post, and more will be added as I can.

While the rest of the country says “spring,” the 80-degree days are here, so we’re pretty much back into running our air conditioners 24/7 except for the recent spate of cool fronts that have come through. I’ve been wearing shorts for some time now, and even with the breezes we get, it’s still warm. Neighbor K’s adorable Daft Pug isn’t interested in the long walks anymore, but he’s good about. . .well, going outside for a sunshine break.

The HeatCageKitchen garden is roaring along–I’m getting tomatoes! I now have only three Meyer lemons growing, after one dropped off during the rainstorm this morning. . Mint, pesto, onions, parsley, cilantro–they’re all getting bigger, and so is the Anaheim chili pepper plant. Oh, and I’ve re-done the ‘re-grow your lettuce” experiment; it’s working this time, but I should plant one or two more lettuce cuttings. More on the garden soon.

Neighbor J upstairs has gotten into the habit of giving me the Sunday paper when he’s done with it, mostly for the coupons. He keeps the sports section, so naturally, I’m not complaining. He’s also the neighbor who has generously given me some venison and some raw honey on occasion. I need to bake him some muffins or a cake soon, as well as a couple that live in a different building. They generously planted some free landscape things in front of our little enclave; someone else dug up the free plants. Neighbor K and I keep saying we’d get around to it, but this sudden gift happened on Good Friday.

Remember: gifts do not always come wrapped up at Christmas. Ask anyone who’s received something handmade from me, like The E Man and friend of the blog KJ, both in New Orleans, who each received a package of handmade items recently; KJ didn’t know it was coming.

Speaking of The E Man, I recently helped him find Trader Joe’s in Baton Rouge. He happened to call me a couple of weeks ago and mentioned that he was in Baton Rouge, and I said, “Are you going to Trader Joe’s?” No, but he wanted to, so I employed a strategy I’ve used before: faith, hope, and Google Maps. He took a casual ride up Perkins road, saw lots of newly constructed housing and was amazed. It only took about 15 minutes or so, and he had to take another call. When I called back he was in the store and found the coffee samples. I may have created a monster.

Now, speaking of warmer weather, if you’re one of those people who has a taste for iced coffee, take heart. Nick Usborne at Coffee Detective has you covered. Nick just posted a tutorial on making iced coffee at home–and it couldn’t be simpler! I’ve been making it one cup at a time, and when I put almond milk in it, well, the milk curdles. No more. I first started drinking iced coffee when it was just hot in the Boeing building, and I poured my fresh coffee in a glass of ice and have loved it ever since. Check out Nick’s tutorial and start making your own. I did, using some decaf Community coffee last night.

wpid-20150504_183635.jpg

I just used the big French Press. Twice. Made it a little stronger than I should have; but since this was the first time, I’ll be able to do better next time.

If you have the room, and I don’t, you can also make coffee as you normally would and make coffee ice cubes so your drink isn’t diluted. Maybe in the country house.

Anyway, into the pitcher it goes for whenever I want some.

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If you go to a coffee shop, you will pay good money for iced coffee. Since Starbucks uses some kind of sugar-heavy mix, when I ask for a decaf iced coffee, they make it fresh for me. I don’t do that often, honest.

Sweet, cold, delicious iced coffee. Nothing like it, and made at home.

Sweet, cold, delicious iced coffee. Nothing like it, and made at home.

 

And I’ll have it for a few days. Thanks, Nick!

Now, I’ve written before about the wonders of the Crock Pot. Do you have one? Do you use it? Seriously, do you? Well, you should. If you don’t, go get one. But before you do, let me tell you what you can find. Well, let me tell you how I found out about all this.

I first started using one when I lived with the GER. When we weren’t getting along and I was planning to move, I stopped at Big Lots one day after a Buddhist meeting (I didn’t want to go home, basically) and found that they had white Crock Pots for $19.99 each. (This was 2004.) I bought a big round 6-quart and a smaller, oval 4-quart. I used both of them regularly, but slacked off a bit in recent years (I’ve been busy.)

One of the biggest draws is that the 110v Crock Pot doesn’t heat up the entire kitchen like your 220v stove will. Put food in it in the morning, and it’s ready to eat when you get home, no extra cooking, baking, or anything. So. . .with summer on its way, dust yours off, read the instruction manual and get started.

Continuing The Karma of Spare Parts, (oh, you have no idea) I haven’t used either of my Crock Pots in a while because a) the 6-quart needed a new knob to replace the melted and cracked one that didn’t work well, and the 4-quart oval needed a new lid after the old one lost the handle. I just got sick of waiting. Finally. . .I got on Crock Pot’s website and ordered them, darnit!

They arrived Easter Saturday, and I was SO happy. . .I had a piece of pork ribs I was going to drown in BBQ sauce, and I was going to make a breakfast, too, all on Easter Sunday. I figured the ribs would fit in the 4-quart one. Nope–change gears. Pulling the 6-quart out of the cabinet and transferring the meat, I moved the 4 quart to the other side of the kitchen. The plug caught in my apron somehow, I felt the pull when I moved, and before I could stop it, the next thing I heard was. . . .CRASH.

The 4-quart oval stoneware piece was in pieces, although the brand new lid and heating unit were fine. Oh, this was a big problem. I had to go out anyway, and one place I did go was Wal-Mart to, ah, “rent” another Crock Pot until I could get a new stoneware insert for the 4-quart. (Returned it a week later.) Meantime, I had a schedule and I had to get on with it. The day was saved, and the next day, I was cruising through a cookbook and found a chocolate custard recipe to make.

The next day I called Crock Pot and asked if they might have any white ones, but no, all they have now is black. That’s OK. I also needed to make sure I had the right one, and I did. The new stoneware arrived a few days later, and all was back to normal, more or less.

The Crock Pot started out as a bean cooker back in the 1970’s, and I’ve actually used it for garbanzo beans recently; that’s the subject of an upcoming post. But it didn’t take long for people to figure out that inexpensive cuts of meat cook up really nice and tender in it. Whole meals can be made in them, if you like (and if you have a small family.)

I clicked around Crock Pot’s official site, and I found a number of interesting things, including recipes, travel gear for Crock Pots, and something I wish I had when I was working–a Crock Pot for lunch! It’s small enough to tote around and carries just enough for lunch. You just plug it in at your desk and your lunch is nice and hot whenever you get to it. No waiting for a microwave that may not be sanitary, or leaving your lunch in the community fridge where someone might mistake it for theirs (or worse, mess with it.)  Awesome, and I wish I’d known about these a long time ago.

Now, the technology side comes out when I see the WeMo web-enabled Crock Pot. If you’ve never heard the term “The Internet of Things,” well, it means stuff that we use every day that is (or will be) *Internet-connected. While the smartphone is an obvious example, this is a definite contender. You download a free app for your smartphone, and you can turn the temp up or down, or turn the thing off by way of your phone. Great idea for people on the go, but it begs one question:

Do you really want your dinner hooked up to your WiFi?

Look, I’m kind of tech-savvy, especially after being in IT for 8 years. I’m so glad I have an iPhone (even if it is a 4.) The iPhone does, shall we say, butter many parsnips, and it’s a great help in a lot of ways. But connect your Crock Pot? Is that really necessary? One of the benefits of slow cooking is that if you’re a little late, it won’t burn. This, of course, is your choice, but even as a writer who does marketing, I just think it’s techie for the sake of being techie.

Up to you, of course.

There is also a blog, a spot for replacement parts, customer support (US based) and a page where you can order food just for your Crock Pot all ready to drop in. Call me whatever you like, but is it that difficult to cut up some stuff and throw it in? I’ve seen them once or twice in stores, but you can order them online. Up to you.

My first, and favorite book for slow cooking is The Everyday Low Carb Slow Cooker Cookbook, which I bought when it was new. (The GER wasn’t sure what to make of that, but that’s OK–I still confuse him to this day.)  Another one I have but only recently rediscovered is Dana Carpender’s 200 Low Carb Slow Cooker Recipes from 2005. That’s where the next recipe comes from. (I also have her book 15-Minute Low Carb Recipes, which I also need to go back and look at sometime.)

If you’ve never used a slow cooker before, or you need a refresher, let me tell you the basic rules:

  1. You put the food in
  2. You put the lid on
  3. You plug it in
  4. Turn it on
  5. Leave it alone

Got it? One other thing–make sure that when you put the lid on, it is covered and there are no “escape holes” for heat to leak out. You could come home to dry, tough food you weren’t expecting. I’ve done it, that’s why I say that.

When you go to clean the stoneware, make sure it’s cooled, or you use hot water to wash/soak it with–or you’ll be getting on the Crock Pot website and ordering a replacement.

Last night I went on Pinterest and typed in “Crock Pot Hacks.” I actually started another board to save them. One tip that I found was to line the crock with foil makes it easier to clean and helps everything cook evenly. However, I found a list of tips here that you might find interesting. One pin involved wrapping potatoes–sweet or russet–in foil and baking them in the slow cooker, but dry. Another one involved some wire and stuff, turning it into a sous-vide machine. I’m not posting it here because I do NOT want any of my readers getting shocked because it looked easy to do. (I’m thinking about you, GER, ’cause I know you’ll try it.)  But if you’re interested in finding new recipes, or other stuff you can do with a Crock Pot, check out Pinterest for more. Just start searching–you never know what you’ll find, and it’s not like Facebook at all.

Last night on Facebook I saw a short video titled “Shredding chicken like a boss!” It was a video of someone with a hand mixer shredding chicken that was obviously cooked in the Crock Pot–it was still hot. (Looked like chicken breasts, in a big Crock Pot.) The cook used the hand mixer on low speed, and the chicken was shredded in no time! It may be on YouTube as well.

Now–dessert time. How about some chocolate custard made in the Crock Pot? (That’s one of the recipes on the new page.)  It takes just a few ingredients and couldn’t be simpler.

First, heat up some almond milk and chocolate:

Almond milk and chocolate heated in a double-boiler

Almond milk and chocolate heated in a double-boiler

When it looks like that, whisk in your sweetener (I used 3/4 cup of SomerSweet, but the recipe calls for 2/3 cup Splenda, which you know I won’t use.)

The original recipe called for some kind of low-carb milk called Carb Countdown. I’ve never seen it, but the same amount of almond milk worked just fine. I don’t know if coconut, rice or other alternative milks will work, but if you want to try it, go for it. I just can’t guarantee anything.

Next, grease or spray a 6-cup glass casserole dish, and pour the cream in:

IMG_1950[1]

I used a bit of olive oil, that’s why you see the globules on top. No big deal.

Then add the chocolate mixture, then the eggs individually:

One of six eggs, beaten one at a time.

One of six eggs, beaten one at a time.

Carefully put the casserole dish into the slow cooker, pour water around it, up to 1″ of the top rim. DO NOT get water into the custard, please.

Now cook it!

Now cook it!

Cover the slow cooker and cook it on low for 4 hours.

What you get later looks like this, but it’s not ready to eat yet.

Too hot to eat!

Too hot to eat!

You take the lid off and let it cool. When it’s not burning hot anymore, carefully remove it from the crock, cover it, and when it’s cool enough to refrigerate, well, do so. Once it’s nice and cool, this is what you slice and serve:

IMG_1958[1]

NOW it’s ready to eat.

It’s rich, fudgy and substantial. Made in advance, it’s a nice option for a dinner party, or for a single woman to enjoy all week by herself. Hey–it’s my kitchen, I’ll enjoy a sugar-free, low-carb chocolate thing anytime I want.

Incidentally, the second time I made this, I topped a slice with some bought-on-sale raspberries and a light dusting of SomerSweet. Yum.

So, it didn't come out of the dish just right. I'm not FoodBabe, either.

So, it didn’t come out of the dish just right. I’m not FoodBabe, either.

 

A printable PDF copy of this recipe is available on the new recipe page, so you can try it today if you like.

With summer pretty much here in the south, and coming everywhere else, a Crock Pot is going to be a good thing to have around. There are so many models available in various price ranges that it’s a good investment for cooks everywhere.

There are hundreds of books on slow cooking; I just listed two that I have. But with all the cooking websites available, it’s easy to find and keep recipes you like and either stash them in your DropBox, save them to your hard drive or print them and save them in a notebook. I found two e-books last night on Pinterest–one Paleo and one gluten-free that I’ll be reviewing soon.

College students in dorms also might want to think about Crock Pots, too–and learn to use it before they go to school in the fall. Might that be a good gift idea for a graduating senior? Just a thought.

And really–now that the long, cold winter is done, you want to get outside again, right? Let dinner cook itself. It’s easy to do, and couldn’t be simpler. Follow simple directions and you’ll have some tasty food waiting for you on your schedule. (You almost can’t burn it–that should make the “I can’t cook” crowd happy!)

Have you got a favorite thing you use the Crock Pot for? Post it in the comments (nice, please), so we can all try it! (If I do, I’ll post a review later.)

Whatever you cook in it, get that slow cooker out and start using it again. After a few times, you’ll be glad you did.

Enjoy!

 

 

 

 

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Report: The Fresh Market

Report: The Fresh Market

Good evening, Dear Readers:

Well, I’ve had a little good blogging news this week–I have a number of new followers on WordPress! Welcome to my humble little blog, which I do little to promote at the moment, and consists of opinions, observations, recipes, and a whole lot of what I think of as wisdom. You, however, may call it something else–but please, keep it clean. This is a family blog. Swearing is reserved for driving around Houston, particularly during our long, hot summers.

So today our Fresh Market opened up, and finally, we get a little more gourmet in the Houston area known as Clear Lake. We’re near the NASA facility, and up until recently, was a thriving space community. The space program is, for the most part, winding down, and the population is doing the same thing. While space program people are mostly moving away to jobs in other parts of the city, for some reason there is some serious building going on. Fresh Market is part of that. Although we have Kroger, Randall’s and some very nice HEB stores, we have a hard time finding some gourmet items in this part of Houston–despite our diverse population.

And now, we have Fresh Market. Woo hoo! I hope they stick around.

There are a couple more of these stores in Houston, namely the one in the Post Oak area that I have forgotten to stop into when I have been in town. It’s not exactly near the Montrose Trader Joe’s, but I could have gone once or twice. Now that ours is open, I’m glad I stopped in. I went at 8:00 pm, because I figured all the free samples would be gone and I wouldn’t be tempted. I was right. I am trying to avoid sugar all week, in fact, completely. I had some coffee and a small cup of orange juice (which I normally only drink on airplanes.)

Let me iterate that I didn’t spend a lot of money this evening. I have gone to Half Price Books this week three times to sell some books, so I had some cash on me. It wasn’t a fortune, but then again, I didn’t spend too much, either–even though I could have easily spent $100 more. (Ask Neighbor K, she knows!)  When I start working again, I might buzz over and drop $100. But I’m not in need of that much of anything right now.

First up: you can get a cup of coffee for $1, all day, any day. (This is great, since the GER won’t go into Starbucks, and he can stop there if he wants some good coffee, not the rotgut from his local petrol station.) I had a sample of their decaf Kona, which was wonderful, but before that, a sample cup of hazelnut–which, unfortunately, was not decaf. Oops! Good thing I didn’t drink a whole 8 ounce cup. So it’s a nice place to stop for a coffee if you’re not near Starbucks or don’t want to go in with the crowd. Fresh Market also sells their own brand of bulk coffee for $11.99 a pound, every day. The hazelnut was wonderful, and so was the Kona. They also have almond amaretto, which I think I saw in decaf. I’ve got plenty of coffee for now, and I hardly drink it, mostly I drink tea these days. But a half pound of decaf hazelnut might be on my first big trip over there.

Oh, but this is one I’m not sure I’d be trying even if I was on the regular:

And look--it's on sale!

And look–it’s on sale!

My favorite flavored coffee is, not surprisingly, chocolate raspberry. Non-flavored, Kenya AA and Sumatra coffees. Caramel Pear? Oh, I don’t know about that. But hey, what I think smells like Raid is going to smell like heaven to the lady standing next to me.

Speaking of tea–you’ve probably seen PG Tips tea in your local grocery store, but have you ever seen PG Tips in decaf in your grocery store? Me either, until now.

PG Tips in Decaf

Um, no, I don’t belong to the Cuppa Club.

Fresh Market has 40-bag boxes of PG Tips Decaf tea in their regular tea section, along with most other teas you can find most places. YES!! I’ve been ordering it for 3 years now from Amazon.com. It’s so good. I grew up with Lipton tea, and after a British lady introduced me to it, I bought a box from HEB. Delicious tea, #1 in Britain, but the regular has so much caffeine. The decaf has all the flavor and none of the caffeine, thank heavens. And now I can get it in Clear Lake.

Another thing I got is another box of Maldon Salt, the flaky stuff from the UK that’s also enjoyed by many chefs and foodies. The box I bought three or four years ago is nearly empty, but if you go to Williams Sonoma to buy it, it’s expensive. Right now on their website, it’s $10.95 a box, but I think it’s like $12 or $13 in the store. In Fresh Market, it’s $3.99. Of course I bought some! I’ll use more of it too.

Saltandfrozenveg

Ordinary frozen veg, but good enough for today. And nice wooden floors, too.

Limes are 2 for $1 there, but they’re high everywhere; I’ll try HEB or Food Town soon. I did get a couple of super-sized lemons and two nice grapefruit, as well as a small container of their store-brand half and half for coffee and tea. Their milk products are not treated with rBGH, but not all organic; HEB does the same thing. There is a fair amount of USDA certified organic product, but there are also containers of Cool Whip in the freezer next to the organic frozen fruit.

I know, they have to appeal to a wide range of folks, but anybody who puts Cool Whip on organic fruit of any kind just needs to head over to Wal-Mart and stay there. (That was my snarky opinion coming out.)

Oh, and speaking of dairy, they also have their own store brand of refrigerated almond milk! I’ll try that another day.

You know I was looking for this, and sure enough, they do gluten-free.

A good selection of gluten-free products, not only here, but in the freezer case as well.

A good selection of gluten-free products, not only here, but in the freezer case as well.

They’ve even got their own house brand of gluten-free products, and as you can see, they’re marked as such so it’s easy to find, and there are many products located in different parts of the store. However, as Dr. William Davis warns in Wheat Belly, much of it is made from corn flour, rice flour, tapioca flour, and other ingredients that have a high carb content and can give you an insulin spike. So, that’s something to take into consideration; you must read the labels.

If you like chutney and fancier versions of peanut butter and jelly, you’re in luck, they’ve got lots of it:

Whatever your heart desires here.

Whatever your heart desires here.

And then inspiration struck (or maybe it was the coffee.) There’s a recipe called Rapid Ragu in Nigella Express that I put off making until recently because I couldn’t find something called onion confit. I did find it a few months ago, in Central Market, but at $10 a jar, this imported French stuff that doesn’t last in the fridge too long isn’t practical to keep around (and it’s more on Amazon!)  However, while I didn’t buy it this time, I wonder if this will do the trick, and I can get it at Fresh Market for a lot less:

A possible replacement for hard-to-find Onion Confit?

A possible replacement for hard-to-find Onion Confit?

I’ll get it when I start working and I can drop the occasional $100 at the grocery store again. Not today–the recipe also calls for ground lamb, which is, shall we say, more than ground beef. I can wait for it, as well as another gluten-free cupcake from Frost Bake Shoppe.

And for the “I don’t have time to cook” crowd, a little shortcut:

Wash the jars and get rid of the labels and no one will ever know. . . .

Wash the jars and get rid of the labels and no one will ever know. . . .

In addition to many familiar products, they also have a fair amount of stuff you might not see in your regular grocery store, unless your regular grocery store is Korean:

I have never had a Korean mother-in-law.

I have never had a Korean mother-in-law.

Again, as wide of a range as you can get. I think I’ve had it once, and like sushi, was quite enough. I’m not slamming anyone’s cuisine–but I’ll pass on this kind of thing, OK? I grew up in New Orleans, lived in California in the 80’s and acquired a taste for Mexican food, and have been in Texas for 15 years, love the barbeque. Kimchi just isn’t for me, that’s all, and I’m just reporting.

Don’t judge me, I only took a picture and didn’t purchase any:

I have no idea what they will do, and I don't wanna flunk a drug test!!

I have no idea what they will do, and I don’t wanna flunk a drug test.

Another section nearby this one has olive oils left and right. But I just know everyone is waiting on pins and needles to find this.

Just in case you really, really, need to know about this stuff.

Just in case you really, really, need to know about this stuff.

No, I didn’t buy any of this, either. Heck, I didn’t even pick it up to see if it was imported from Italy, France, Greece or Croatia. Maybe if I invite a sophisticated gentleman for dinner.

The GER couldn’t care less if it was this stuff or Wesson. He’s nice like that.

Now, folks who know me know about my grocery bag collection–I’ve got several from East Coast chain Publix, HEB, Central Market, import store Phoenicia, Safeway, Trader Joe’s,and a bunch of other places in between. Fresh Market has some insulated tote bags like the one I got from Trader Joe’s a while back, but not as big. I passed on theirs as well as these, but I almost gave in.

Aren't these cute?

Aren’t these cute?

This is, obviously, for buying bulk goods so you don’t need the plastic bags. Again, I passed on them, but there will be a day where I get a few. Not only are they reusable for shopping, there’s probably a few things I can use them for at home..

Even Jezebel the step-kitty got a little something:

OK, she didn't mess with the salt.

OK, she didn’t get any of the salt.

I’ve never bought Newman’s Own cat food, in fact, I didn’t know they had it, and I’ve never t ever seen it. That one, as you can see on the far left of the picture, is USDA certified organic. The one on the right isn’t, not that I saw, but since it was rabbit, I bought it as a treat for Jezebel. I put out half a can, and she went after it. I’ll give her the other half tomorrow, and save the Newman’s Own for another day. Both, as you can see, are also grain free, which I try to buy much as I can. I’ve also given her some cat food from Trader Joe’s that she likes, but this stuff is grain free. (Normally, it’s Fancy Feast; the vet’s office feeds that to their boarded cats.)

Wish I could have given some of this to Catmandu, but he did get Blue Buffalo duck a few times. On the other hand, as fussy as he was, he might not have eaten the rabbit. Jezebel appreciates the good food, but she’s now enjoyed samples of my cooking as well to the point where I can’t make a cup of tea without her demanding to be given some. She nearly climbed in my lap the other day when I was eating some chicken. My bad.

Now, this is an interesting site at the checkout lane:

What a good idea for impulse buys!

What a good idea for at-the-checkout items!

Although Fresh Market has a collection of natural toiletries like Trader Joe’s and Whole Foods does, this is a great idea on the way out. Well priced and convenient, I like this the best out of all the stores I’ve been in. I have plenty of lip balm and hand sanitizer at the moment, so I didn’t get any. But when I run low, I know where to go, because I try to keep hand cream and hand sanitizer in all my bags, including my purse, just in case. And the lip balm is less than Burt’s Bees–good, since summer isn’t waiting for anyone (except way up north, where some of my friends report a wind chill factor this week.)

Oh, I forgot to to mention the deli, bakery, meat department and the dining area at the front of the store! DUH–and I didn’t take any pictures of those, either. Sorry about that–I should have at least glanced at their takeout. (I did see sushi.) You can get some lunch or coffee and have it at a table and chairs, much like Central Market in Houston. It’s a smaller area than Central Market’s but quite nice.

The only bad thing I can say about Fresh Market is they don’t carry those Mynts that I love from Trader Joe’s, but I think I can live with that. I’m stocked up for a while, and I’m sure I’ll be at Trader Joe’s again one day. Plus, I can order them from Amazon if I really need some.

Verdict: a pretty good gourmet place to shop!

Their store is about the size of Trader Joe’s, not real big like Central Market or Publix. While they have a fair amount of store-brand product, they also carry a fair amount of national brands, too, along with some imported things. I can see myself spending some money in there and saving money on petrol in the future, or at least in for some takeout or a forgotten item one day.

If you’re lucky enough to get one of these in your neighborhood, go during their grand opening if you want to sample all kinds of stuff. If not, do what I did and wait until 8:00 pm (they close at 9:00 pm.)

Note: even The Woodlands doesn’t have one of these, although they have Trader Joe’s. But even the New Orleans area has four of them, one on St. Charles Avenue; traffic must be a bear.

Ours is next to the Lifeway Christian Store across from Baybrook mall, just behind Zoe’s Kitchen–another new addition to our area, which I should write a review for soon. I’ve enjoyed food from Zoe’s a few times, although not in a while. Neighbor K likes them too; she visited the one in San Antonio when they opened a couple of years ago. Heck, if you’ve got a Zoe’s in your neighborhood, you’re lucky on that one as well.

Happy Dining!!

 

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COLD!! (Hot chocolate made with almond milk)

Good heavens, it’s been two weeks since I blogged!! My apologies. I’ve been busy, and had obstacles I never thought I’d have. On the up side, I know how to get Microsoft to fix your computer for free, when it’s their fault. You just need a LOT of time on your hands, and more patience than I usually have. (Thank heavens I have the “unlimited airtime” plan on my cell phone.)

Have you started your diet yet? Yeah, me too. No, I’m not on an actual “diet,” just trying to stick with the low-carb thing, not eat late at night, and a little fruit here and there. And a salad when I can swing it. Hey–Jack In The Box and Chick fil A both make great salads. I just don’t partake of their packaged dressing, and sometimes just take the salad home and make some fresh. MUCH better than the soybean oil/sugar stuff.

So, while I’ve been thinking about my next post, I’ve come across two news articles that are actually ON the topic, but I need to do some research elsewhere on it. Seriously. Soon.

Now, let’s talk about what’s on everyone’s mind in the northern hemisphere–it’s cold!! I know this because a) I need more than a t-shirt when I go outside, b) my hands get cold, and c) everybody’s talking about it on Facebook. Like a redhead I know in Los Angeles who CANNOT believe it’s that cold in LA. Poor thing. She has to put on an extra bathing suit to keep warm.

So for the redhead, and anyone else reading this blog, I am putting up a recipe for hot chocolate that was given to me by the nutritionist in my doctor’s office (http://www.woodlandswellness.com.) It’s intended for folks on the yeast-free diet who can’t have milk products, but that doesn’t stop me. I’ve been drinking it for more than 3 years, and I mean EVERY DAY. On days like this, when it *might* get to 50 degrees, twice.

I’ve done the yeast-free diet a few times, and the first time I thought I was gonna starve, since fruit and dairy products are verboten the first month. No cheese? No cream? No butter? AAAHH!!!

One day while on a date in Central Market (we were getting some food after a visit to a museum) one of the deli guys told me about almond milk. I’m allergic to soy, and rice is, well, not yeast-free. Almond milk fit the bill, they recommend it, and I never went back to buying milk or cream (until I started buying goat’s milk for Catmandu, but that didn’t last too long.) You can get it in the fridge case, but it’s also sold in shelf-stable boxes–no need for refrigeration until you open it. I buy it for the long haul most of the time–and I don’t run out like I did with regular milk. I was good on coffee and tea after that.

If you ever stop by for a coffee, be aware that I do not have cow’s milk around, except once in a great while when I’m in the mood for cappuccino. I haven’t tried frothing the almond milk yet. Maybe that’ll be next week.

Hmmm. . .maybe my next post will wait until I talk about almond milk a little more. Great stuff, healthy, allergy free, and perfect for coffee and tea. And hot chocolate.

So I was astonished when they told me about this recipe, and I have not yet stopped making and drinking it. Not even when it’s 100F outside. When I was working, it took the chill off during the summer when the AC is turned to “light freeze/frostbite.”

Oh, look–it’s now 52 degrees, feels like 50. Get out the suntan lotion. . . .

So here goes: into a microwave safe-container (I use the 2-c Pyrex measuring cup) add 1.5 cups unsweetened chocolate almond milk, 1 tablespoon unsweetened cocoa powder, 1 drop mint extract (I started using a clean medicine dropper, it works) and sweeten to taste.

Heat between 3 and 4 minutes, depending on your microwave.

Amy’s trick is to heat up the actual CUP with boiling water that you will be using to drink it from. I have a couple of latte mugs that work perfectly. Keeps it warmer longer, of course.

Oh, and if you put too much mint in it, it tastes like toothpaste. I have gone as far as to make a second batch without the mint, mix it with the first, and put half in the fridge of it  it to dilute the mint extract that went in. Seriously, get a clean medicine dropper for this kind of thing. Works like a charm.

I sweeten mine with 4 packets of Sweet N’ Low, but you can use stevia, erythrytol, or whatever natural sweetener you like. I have not tried agave syrup in it, so you’re on your own there.

DO NOT use Equal/Nutrasweet/Aspartame, for two reasons: a) it’s toxic, and b) it doesn’t stand up to heat at all. Do not use Splenda for the same reason–it’s chlorinated sugar, and a toxin. If you do, you’re on your own.

This actually makes two servings, but if you think I’m sharing MINE, you’re wrong. Make your own. GRRRRRrrrrrr. . . .

Once you try this, you’ll see why I won’t share. It really is good, and is a much better alternative to the powdered stuff. Sure, I’ve had it, but not in a long time. And until I was given this recipe, I figured I’d never have it again except at the holidays. I haven’t tried to change this recipe, because I’m thoroughly enamored with it.

Try it soon, and you will be too. Stay warm, everyone.

Happy Dining!

 
4 Comments

Posted by on January 16, 2013 in Considered opinions, Fast & Easy, Ingredients

 

Tags: , , , ,

 
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