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Archive for February, 2010

Why We Crave Chocolate Part 2

28 Feb


The Conundrum

 

Cravings usually begin in the brain. Whether real or imaginary, self or chemically induced, they are a fact of life. That’s our story anyway and we’re sticking to it. Chocolate does contain substances that mimic the effects of endorphins. Those are the “feel good” substances that we get from sexual contact and also exercise.

 

Since the cocoa bean is the source of the antioxidants and other beneficial compounds, it would stand to reason that eating a purer chocolate would fuel cravings right? Actually the opposite is true. Eating darker chocolate has been shown to reduce cravings. While it is chocolate, darker chocolate is less sweet than the candy bar variety we usually eat. It takes less to fill us up and keep us satisfied.

 

With milk chocolate, there are other ingredients added. You have sugar, milk, added fats and other little odds and ends. It can be theorized that we are addicted to the sugar and fat instead of the chocolate itself. It’s just a coincidence that when combined with chocolate, these other things have a wonderful taste that we can’t seem to get enough of.

 

The chocolate that people eat to satisfy their cravings is indeed milk chocolate or other varieties that have a low percentage of cocoa solids in them. That could also be another reason why our beautiful craving leaves us wider around the middle. But, that’s another story.

 

So, why do we crave chocolate? Experts say it has nothing to do with chocolate itself physiologically. We see chocolate advertised for most major holidays in some form or fashion so our brains say different.

 
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Why We Crave Chocolate Part 1

26 Feb


Have you ever heard someone say that they just have to have chocolate at certain times? Maybe they are stressed or wanting something sweet. The first food they reach for is made of chocolate. There is a reason and a good one (besides loving it intensely).

 

In recent years, chocolate has been studied as more than just a satisfying dessert fare. Researchers have found that chocolate also has health benefits. Eating dark chocolate can help reduce cholesterol and high blood pressure.

 

You don’t need much. About an ounce of chocolate a day will help you receive these benefits without packing on the pounds. And, this is best accomplished with dark chocolate. It contains the highest percentage of cocoa. This is where the benefits derive – the cocoa bean.

 

The cocoa bean contains antioxidants. The specific one is a flavonoid called flavonol. As we know, antioxidants do wonders for the body. They combat the signs of aging on the inside so we look and live better on the outside.

 
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Creamy Vanilla Filled Chocolate Cookies

24 Feb


What You Need:

 

3/4 C of flour

1/4 C + 3 T of unsweetened cocoa powder

1/2 t of baking soda

1 t of salt, divided

3/4 C + 2 T of sugar

1/4 C + 5 T of butter, divided

1 large egg, beaten

3 T of solid shortening

1 1/2 t of milk

1 1/2 t of vanilla extract

1 1/2 C of confectioners’ sugar

 

How to Make It:

 

Preset the oven temperature to 350 degrees and place the rack into the center of the oven.

Spray a cookie sheet with a non stick cooking spray.

Whisk together the flour, cocoa powder, baking soda and 1/2 t salt in a large mixing bowl.

Place he sugar, 1/4 C + 2 T of the butter and the egg in a separate bowl.

Beat on low with an electric mixer for 20 seconds.

Adjust the speed to medium and beat the mixture 20 more seconds or until light and fluffy.

Beat the flour mixture into the egg mixture for 20 seconds or just until the dough is blended.

Using a teaspoon to remove the dough, roll 36 equal shaped balls and place them on the prepared cookie sheet.

Use a glass with the bottom coated with a little sugar to flatten out the cookies.

Bake 14 minutes or until firm.

Remove the cookie sheet and place on a wire rack until the cookies have cooled completely.

Place the remaining 3 T of butter into a bowl.

Add the shortening, milk, vanilla and remaining salt.

Mix with a fork until a smooth paste forms.

Add the confectioners’ sugar and mix until the filling is smooth about 5 minutes.

Spread the cream onto 18 of the cookies.

Top the cream cookies with the other 18 cookies.

 

Makes 18 cookies

 

These cookies are just as good as the store bought versions. They are probably better because you made them yourself. If you want a flavored cream such as mint or lemon substitute your favorite flavored extract for the vanilla when making the cream.

 
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Dreamy Chocolate Meringue Pie

22 Feb


What You Need:

 

1 partially baked pie crust

1/2 C + 1 1/2 T of sugar, divided

1 T + 2 t of flour

1 T of unsweetened cocoa powder

1/4 t of salt, divided

1/2 C of whole milk

1 large egg yolk

1 oz. semisweet chocolate, chopped fine

1 T of unsalted butter, cut into pieces

1/4 t + 1/8 t vanilla extract, divided

1 large egg white, at room temperature

1/8 t of cream of tartar

 

How to Make It:

 

Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.

Whisk together 1/2 of sugar, the flour, cocoa powder and 1/8 t of salt in saucepan.

Add the milk and egg yolk and whisk until blended in.

Place the pan over medium heat and whisking constantly cook for 5 minutes or until the mixture becomes thick and bubbly.

Remove the pan from the heat and whisk in the chocolate and butter.

Place the pan back on the heat and whisk constantly until melted and smooth.

Remove the pan from the heat again and whisk in 1/4 t of the vanilla.

Quickly put together the meringue as the pie filling needs to be hot when the meringue is spread over the top.

Put the egg white into a mixing bowl and beat on medium speed until foamy.

Add the cream of tartar, remaining vanilla and remaining 1/8 t of salt.

Beat on high speed until soft peaks form.

Gradually beat in the sugar until stiff peaks from

Spread the pie filling into the crust.

Mound the meringue onto the filling, spreading to seal around the edges and form peaks in the meringue.

Bake 16 minutes or until the meringue is a golden brown.

Cool the pie on a wire rack that is placed away from any air drafts.

 

Makes 8 servings

 

Meringue will “weep” or will form runny syrup if not placed on hot pie filling. Work quickly to create the meringue. Spread it quickly over the hot filling and affix it securely to the pan to seal it over the filling. Always cool meringue in a draft free area to also keep it from weeping.

 
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How Chocolate is Made Part 2

20 Feb


How it all begins

 

Cacao trees produce large fruit pods on the trunk of the tree. The pods are harvested with machetes. When you crack them open, you’ll find about fifty or more seeds within a sweet pulp. The pulp and the cocoa beans are removed and placed in buckets for fermentation.

 

Depending on the type of cacao tree and the manufacturer, the process can take a week or longer. Fermentation gives the beans some semblance of the chocolate taste we like. Once the fermentation process is complete, the cocoa beans are spread out so that they can dry naturally in the sun.

 

It is the dried beans that are shipped to chocolate manufacturers all over the world. Once there, the beans are roasted, much like coffee beans. Roasting intensifies the final taste of the chocolate.

 

When the beans are ready, the shells are then removed. What you are left with is the essence of the bean – cocoa butter and other chocolate solids. A machine grounds the shelled beans into a paste that is referred to as chocolate liquor even though it is not a liquid or contains alcohol. From here, it is a magical process, if you will, that varies from manufacturer to manufacturer.

 

Even though some of the ingredients are trade secrets, the process is quite similar. The chocolate paste goes through a machine that removes the cocoa butter. This leaves you with a powdery cocoa. Substances like cocoa butter (re-added), sugar, milk, oil and the like are added to reconstitute the powder into chocolate.

 

The last step in chocolate making is conching. The chocolate is mixed in a large machine until it is the consistency the manufacturer likes. After, the chocolate is poured into molds, allowed to cool, wrapped up and then packaged for shipment.

 
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How Chocolate is Made Part 1

18 Feb


The chocolate that we enjoy today starts out looking like nothing remotely appetizing. It all begins south of the equator in large pods that grow on the cacao tree. Ready for a field trip? Let’s go.

From the halls of Montezuma

 

Ancient Mesoamerican civilizations used to give the cacao tree an important place in society. The Mayans and the Aztecs used to use cocoa beans as currency. Crushed cocoa beans were used to make a bitter liquid called xocoatl. Only royalty and the best military warriors could gain access to the drink.

 

It wasn’t until European settlers came to South America and Africa that the cocoa bean made its way to the modern world. Even though that has a few hundred years ago, the process of prepping the cocoa bean for chocolate manufacturing remains pretty much the same.

 


Who knew that chocolate didn’t just grow that way on the vine? Oh well, at least the manufacturers take the time to turn Montezuma’s elixir into our sweet obsession.  

 
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Honey Ginger Pork Dinner

17 Feb


What You Need:

 

1 1/2 lb. pork tenderloin

1/2 t salt

1/4 t of pepper

1/2 C of honey

6 T of Dijon mustard

1 t ground ginger

1 t ground cinnamon

1/2 t ground cloves

10 small new potatoes

4 carrots, sliced into coins

3 C of frozen cut green beans

 

How to Make It:

 

Set the oven temperature to 450 degrees and allow the oven to preheat.

Spray a cast iron Dutch oven well with a non stick cooking spray.

Place the meat into the pan.

Season the meat with the salt and pepper.

Place the honey into a small mixing bowl.

Whisk in the mustard, ginger, cinnamon and cloves until well blended.

Pour the mixture over the top of the meat.

Place the potatoes into the pan.

Add the carrots and green beans.

Cover the pan and bake 45 minutes or until the pork is completely cooked through.

 

Makes 4 servings

 

This kid friendly dinner is low in fat and filled full of nutrients.  You can substitute, chicken breasts, turkey breast or even salmon into this recipe if you prefer.

 

Preparation Time:  approximately 5 minutes

Baking Time:  approximately 45 minutes

Total Time:  approximately 50 minutes

 

Nutritional Information:  (approximate values per serving)

Calories 507; Fat 6g; Carbohydrates 79g; Cholesterol 105 mg; Sodium 475 mg; Protein 41g;

Fiber 7g

 

 
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Sun Dried Tomato and Cheese Pasta

15 Feb


What You Need:

 

1/2 C of pine nuts

4 C of tubular pasta

1 1/3 C of water

1 t of olive oil

1/2 red onion, sliced

8 oz. soft goat cheese

1/2 C oil packed sun dried tomatoes, chopped

1/2 t of red pepper flakes

1 t basil

6 T of balsamic vinegar

10 mushrooms, sliced

10 kale leaves, stemmed and chop roughly

 

How to Make It:

 

Allow the oven to preheat to 450 degrees and spray the inside and lid of a cast iron Dutch oven with a non stick cooking spray.

Spread the pine nuts in an even layer on a cookie sheet.

While the oven is preheating place the pine nuts in the oven and toast for 3 minutes or until golden, stirring a couple of time for even toasting.

Remove the pine nuts and set aside to cool slightly.

Dump the pasta into the bottom of the prepared Dutch oven.

Pour the water over the pasta and stir to make an even layer.

Scatter the onion slices over the pasta then add the cheese.

Spread the tomatoes over the top and sprinkle evenly with the red pepper flakes and basil.

Pour the vinegar into the pan.

Add in the mushrooms and pine nuts.

Fill the pan with as much of the kale as you can fit in and still have a tight fitting lid.

Bake 45 minutes or until the pasta is tender.

 

Makes 4 servings

 

This is a tasty pasta side dish that can be added to any meal.  Want to make it the main course? Add strips of prosciutto or salami to the pan before adding the tomatoes. 

 

Preparation Time:  approximately 10 minutes

Baking Time:  approximately 45 minutes

Total Time:  approximately 55 minutes

 

Nutritional Information: (approximate values per serving)

Calories 476; Fat 19g; Carbohydrates 61g; Cholesterol 10 mg; Sodium 299 mg; Protein 18g; Fiber 5g

 

 
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Curried Indian Vegetables and Rice

13 Feb


What You Need:

 

4 garlic cloves, chopped

1 small onion, halved and sliced

2 jalapeno pepper, stemmed, seeded and chopped

2 C of instant brown rice

2 C + 2 T of vegetable broth

1 t ground cumin

1 t ground turmeric

3 carrots, sliced into coins

2 parsnips, sliced into coins

1 zucchini, halved and cut into 1/2 in. slices

3 C of frozen peas

 

How to Make It:

 

Set the oven control to 450 degrees allowing the oven to preheat.

Coat the inside and the lid of a cast iron Dutch oven with cooking spray.

Scatter the garlic, onions and jalapeno into the bottom of the pan.

Spread the rice evenly over the top.

Pour the broth into a bowl.

Add the cumin and turmeric and whisk until blended in well.

Pour 3/4 of the mixture over the top of the rice.

Stir to coat the rice well with the liquid then spread the rice out evenly.

In order layer the carrots, parsnips, zucchini and then the peas.

Pour the remaining broth into the pan.

Cover and bake 45 minutes or until the vegetables are tender.

 

Makes 4 servings

 

White rice may be used in place of the brown rice if you prefer.  You can also mix up your vegetables.  Add corn, potatoes or even squash to make this dish something different every time you make it.

 

Preparation Time:  approximately 25 minutes

Baking Time:  approximately 45 minutes

Total Time:  approximately 1 hour 10 minutes

 

Nutritional Information:  (approximate values per serving)

Calories 567; Fat 1g; Carbohydrates 105g; Cholesterol 0 mg; Sodium 314 mg; Protein 21g;

Fiber 20g

 

 
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Tropical Island Seasoned Shrimp

11 Feb


What You Need:

 

1/2 of an onion, sliced thin

6 garlic cloves, crushed

1 t of ginger

1 sweet potato, halved lengthwise and sliced into 1/4 in. pieces

1 1/2 lbs. shrimp

3 bananas cut into 1/4 in. slices

1 bell pepper, cored, seeded and cut into thin strips

1/2 T of water

1 T of sugar

1 t red pepper flakes

4 T of white vinegar

1/2 t salt

1/4 t pepper

1 (10 oz.) pkg. frozen spinach

1 (14 oz.) can diced tomatoes, drained well

 

How to Make It:

 

Set the oven temperature to 450 degrees and allow the oven to preheat.

Coat the inside of a cast iron Dutch oven with a non stick cooking spray.

Scatter the onions and garlic into the bottom of the pot.

Sprinkle evenly with the ginger.

Place the sweet potato slices over the onions and garlic.

Layer the shrimp over the potatoes.

Arrange the bananas over the shrimp and slide the bell pepper strips between the banana slices.

Place the water into a measuring cup.

Add the sugar, red pepper flakes and vinegar.

Whisk until the sugar has completely dissolved.

Stir in the salt and pepper.

Pour have of the seasoned water over the ingredients in the Dutch oven.

Layer the spinach into the pan and top the spinach with the tomatoes.

Pour the remaining seasoned water over the top.

Cover and bake 25 minutes or until the vegetables are tender.

 

Makes 4 servings

 

The bananas are what give this dish its tropical taste.  Be sure to remove any brown spots from the bananas before slicing them.  For a little spice add a chopped Serrano pepper in with the onions and garlic.  Because sweet potatoes differ so much in size only use enough to make a single layer over the onions and garlic.

 

Preparation Time:  approximately 15 minutes

Baking Time:  approximately 25 minutes

Total Time:  approximately 40 minutes

 

Nutritional Information: (approximate values per serving)

Calories 281; Fat 2g; Carbohydrates 57g; Cholesterol 43 mg; Sodium 317 mg; Protein 11g;

Fiber 8g

 

 
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