Scalding Water + Human Flesh = Big Problem

I don't wash dishes without rubber gloves. I've tried every variety, even the expensive ones that are highlighted in trendy women's magazines. But let me tell you, the most indestructible ones are found at your local restaurant supply store. They seem to run large, so buy a size smaller than you normally would. No, they don't come with a polka dot design, but they do cost under $3 for a pair AND they last blessed forever!

When you want chocolate pudding, with a side of cake

There is enough pudding left over after frosting the cake to enjoy a sumptuous bowl-ful. Don't forget the whipped cream! (Oh, and this is a dark cake - definitely serve with vanilla ice cream.)

Chocolate Blackout Cake (adapted from CooksCountry.com)
Serves 10 to 12

Pudding
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon table salt
2 cups half-and-half
1 cup whole milk
6 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract

Cake
8 tablespoons unsalted butter
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Table salt
3/4 cup Dutch-processed cocoa powder
1 cup strong black coffee or coffeee substitute
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract


1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium-high heat. Add chocolate and bring mixture to a boil, stirring constantly with a whisk and scraping the bottom and sides of the pan. The pudding will gradually darken and thicken. Reduce the heat to medium and cook, stirring gently but constantly with a wooden spoon, until the pudding coats the spoon very thickly, 1 ½ to 2 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.

2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.

3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.

4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.

5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)

Note: Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake.

Refreshing Summer Salad

I adapted this from some women's or health magazine. Wish I could properly credit this, but it is excellent. It's just as good without the chicken.

Greek Salad with Grilled Chicken
Makes 4 servings

3 T extra-virgin olive oil
2 T fresh lemon juice (about half a lemon)
1 t honey
¾ t kosher salt, divided
¼ t ground black pepper, divided
olive oil cooking spray
12 ounces skinless, boneless chicken breast, cut in strips
1 ½ pounds plum/roma tomatoes, halved, seeded, and quartered (6-8 tomatoes)
½ large cucumber, halved lengthwise and thinly sliced
½ small red onion, thinly sliced
3 ounces feta cheese, crumbled
1/3 cup pitted kalamata olives, halved
3 T fresh mint, chopped
3 hearts of romaine

1.Whisk together olive oil, lemon juice, and honey. Add ½ teaspoons salt and 1/8 teaspoon pepper; set aside.
2.Heat a grill pan to high. Lightly coat chicken with olive oil spray, and season with remaining salt and pepper; cook over high heat 2 minutes per side or until just cooked through. Remove from heat and let stand 5 minutes.
3.In a serving bowl, toss tomatoes, cucumber, onion, feta, olives, and mint with vinaigrette.
4.Divide romaine between 4 plates, top with veggies and chicken.

Bring the Indian Buffet Home with You

Or at least recreate a dessert that is better than many rice puddings you will find on the buffet line. And if you happen to be staging a house for resale, put this on the stove because it smells delish!

Creamy Cardamom Rice Pudding (adapted from Vegetarian Times)
Makes 4 small servings

5 cups whole milk
1/3 cup basmati or jasmine rice
¼ t salt
½ cup light brown sugar
1/3 cup golden raisins
1/3 cup chopped almonds
2 t vanilla extract
1 t ground cinnamon
½ t ground cardamom
Several drops rose water, optional

1. Bring milk, rice, salt, and 1 teaspoon vanilla to a boil in a saucepan. Reduce heat to medium-low and simmer 15 to 20 minutes, or until rice is tender, stirring frequently.
2. Stir in brown sugar, raisins, almonds, vanilla, cinnamon, and cardamom. Cook 10 minutes, until thickened, stirring frequently.
3. Remove from heat, and divide among six dishes. Serve warm or cold. Sprinkle with rose water, if desired.

Kyocera Double Edged Mandoline Slicer

You know when recipes say to thinly slice an ingredient? I hate that. I'm pretty great at slicing, but cutting consistently thin slices makes me crazy. That's when I pull out my handy dandy super kitchen toy. I bought it over five years ago and its edge has remained sharp and it has proved a salvation at getting those paper thin slices. And it's affordable - less than $20 on Amazon.com. The brand has a few different types of slicers. Granted, I could make the investment commitment towards a fancy mandoline with lots of blades, but I prefer something that fits flat into a drawer and that isn't complicated to clean.

Postpartum Comfort Food

I brought this dish to a friend last week who had had a baby - a dish originally brought to me during the days after my own childbirth experience. It's delicious, loaded with lycopene and protein.

Meatball Sandwiches
Serves 6: 340 calories per serving, 7.6 G fat, 23 G protein
6 submarine rolls
1 lb. ground round (aka ground beef, 90% lean or higher; I prefer 93%)
2 8-oz cans tomato sauce
¼ C breadcrumbs/oatmeal
¼ C minced onion
¼ tsp salt
1 clove garlic, minced
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2 tsp olive oil
1 ½ C julienne-sliced green pepper
1 C slivered onion
2 T tomato paste
½ tsp dried basil
Munster cheese, sliced
1. Combine ground round, ¼ C tomato sauce, and next 4 ingredients, shape into meatballs (golf ball size or smaller); bake 15 minutes at 350 degrees on a greased cookie sheet.
2. Saute green pepper and onion in oil for 5 minutes, add remaining ingredients (including remaining tomato sauce) and simmer 5 minutes. Add meatballs to coat, and then serve on the rolls with your favorite sliced cheese!

Note: I recommend doubling the recipe and having company over. You can even cook the recipe as is the night before, stick the skillet in the refrigerator and warm it up the next day. Yum!

It's 90 degrees in Texas

I don't know what it is about summer that compels me to roast veggies at high heat, just long enough to make the kitchen unbearable. Gotta kick the habit. Anyway, my cauliflower never turns out right. Trick was (surprise!) adding more olive oil. I thought it was rather swimming in it, but the results are worth the fat!
Have a great weekend!

Oven-Roasted Cauliflower Florets
Makes 2 healthy servings or 4 small servings

One 2 ½ pound cauliflower, cut into 2-inch florets
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper
4 lemon wedges, for serving

1. Preheat the oven to 400 degrees. On a large rimmed baking sheet, drizzle the cauliflower with olive oil.
2. Season with salt and pepper and toss well. Roast for about 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown.
3. Transfer to plates, garnish with the lemon wedges and serve hot or at room temperature.

Note: If using a 2 pound cauliflower, ¼ cup of oil works well.