This post was originally published in 2009. One of my main goals on this blog is to prove to anyone who doesn’t believe me that cooking healthy foods from scratch is neither difficult nor time-consuming. Too many people think that cooking is either a great mystery they could never solve, or so time-consuming they would always be stuck in the kitchen. Instead, they rely on boxes (or bags or jars, or packages, you get the idea) that are quick and easy, but expensive and chock-full of unnecessary and unhealthy ingredients.
There’s a better way!
You don’t have to be a gourmet and spend hours over your creations in order to serve healthy delicious meals to your family. So throw away the box and make something from scratch for a change. If I can do it, you can do it!
For example, chocolate pudding. For a long time, I never even ate pudding because I didn’t want to use the mix found in a box, but I thought that home-made pudding was too time-consuming and difficult. Then my diet was forcibly changed because of my son’s allergies: there were so many foods I couldn’t eat, that I began to think outside the box (literally!) for foods that I could eat. I thought I had kissed chocolate good-bye for a while, until I found an allergen-free recipe for chocolate pudding. And I realized that it was so quick and easy, I could make it any time I needed a chocolate fix.
Once I discovered that, I branched out and made all kinds of pudding: butterscotch, vanilla, coconut, etc. I used them to make trifles and parfaits for desserts to serve to guests. And the best part was, it was every bit as easy as using a box!
But not as QUICK, you say. Almost as quick, I say. It took me approximately 10 minutes, start to finish. Anybody can find 10 minutes in their day to fix themselves a chocolate treat!
I thought home-made pudding was hard, but it’s actually quite EASY. What makes it difficult is using an egg, because the egg(s) has to be tempered, or gradually heated so that it doesn’t cook before it’s thoroughly mixed in. That problem is easily avoided by not using an egg! You’ll find most pudding recipes require an egg, but as I discovered, vegans and food-allergic folks know that pudding without an egg is every bit as good. An egg adds richness to pudding. So if you want your pudding a little richer, go ahead and fuss with the egg. But if you just want some pudding, forget the egg. You won’t miss it!
It’s CHEAPer than buying the box. I bet you don’t believe me because those boxes are pretty cheap. Aside from the milk (which is not included in the box anyway), the ingredients in this chocolate pudding cost less than $0.40, even if you don’t buy them on sale.
It may not be HEALTHY, but it’s certainly healthier than what’s in that box. Have you ever looked at the ingredients? Sugar, modified food starch, cocoa, disodium phosphate, natural & artificial flavors, tetrasodium pyrophosphate, monoglyceride, diglycerides, Red 40, Yellow 5, Blue 1, Artificial Colors, citric acid, BHA. Yum. I don’t even know why they need all those food colorings, because, as Matthew McConaughey says in “The Wedding Planner”, “Chocolate’s already brown.”
Have I convinced you yet?
Already Brown Chocolate Pudding
1/3 cup raw sugar
2 TBSP cornstarch
2 TBSP cocoa powder
1/8 tsp salt
2 cups milk
1 oz baking chocolate
1 tsp vanilla
In a saucepan, whisk together the dry ingredients:
Stir constantly over medium heat until boiling. Continue to stir for another minute or so, until it begins to thicken. This is actually the trickiest part. If you take it off the heat too soon, it won’t gel at all, and you’ll be left with a sort of semi-solid milkshake instead. And if you leave it on the heat for too long, it will be a little too solid, and you’ll need to eat it with a fork! What you want is something in the middle. Just keep in mind that as it cools, it will continue to solidify.
Once it’s reached the right consistency, remove from the heat and add the 100% chocolate bar and vanilla. At this point, you can get creative and try adding different things. For example, chocolate chips instead of the chocolate bar. Or different flavorings instead of vanilla. I have also used a mixture of coffee and milk to make a mocha pudding. Mmmm, that was yummy.
Pour the pudding into serving dishes and place in refrigerator to cool. If you plan on serving to guests, you may want to consider placing some plastic wrap tightly on the surface of the pudding while it cools to prevent a skin from forming. I don’t bother when it’s just for myself, or if I’m going to stir it up and use it in something else. Garnish as desired:
Sharing at Try a New Recipe Tuesday