Hot Chocolate

Time: 5 minutes

This makes 8 ounces as written. Multiply for additional servings.

Ingredients

8 oz milk (dairy or nut milk)
1 Tbsp unsweetened cocoa powder
1 Tbsp sugar or equivalent in another sweetener
dash vanilla extract

Heat the milk in a saucepan. Whisk in the cocoa powder, sugar, and vanilla. Heat through and serve.

For a large quantity
24 oz milk
3 Tbsp cocoa powder
3 Tbsp sugar
1 1/2 tsp vanilla extract

Strawberry Cheesecake Popsicles

Here is how I adapted this Cooking Light recipe.

Time: 10 minutes to prepare; 4 hours to freeze
Servings: 6

Ingredients

5 oz evaporated milk

1/4 c Sucanat (unrefined cane sugar) or coconut sugar

3 oz cream cheese

1/4 c plain yogurt

1 tsp vanilla extract

2 Tbsp honey

1 tsp lemon juice

10 oz strawberries, tops removed

Combine milk and sugar in a small saucepan over medium heat. When the milk is warm, stir until sugar dissolves. Do not let the milk boil. Remove from heat and allow to cool to room temperature.

In a medium bowl, blend the cream cheese, yogurt, and vanilla until smooth. Slowly pour the milk mixture into the cream cheese mixture, stirring to combine.

In a blender or food processor, puree the honey, lemon juice, and strawberries.

Pour half of the cream cheese mixture into 6 popsicle molds or into ice cube trays. Top with the strawberry mixture. Top with remaining cream cheese mixture. Drag a knife through each to swirl the cream cheese and strawberries a little. 

Freeze for at least 4 hours, until solid. 

Your Favorite Pasta Sauce

Time: 10‐15 minutes

Servings: Plenty for about a pound of pasta

Ingredients

2 Tbsp butter or olive oil

1 onion, cut into quarters

1 bell pepper, chopped (optional)

4 oz mushrooms, chopped (optional)

1⁄2 eggplant, peeled and chopped (optional)

3 cloves garlic, peeled and halved

1 (28‐oz) can diced tomatoes

1 tsp dried basil

1 tsp dried oregano

1⁄2 tsp dried thyme

Salt and pepper to taste

Heat the butter in a large skillet or stockpot over medium heat. Add the onion and any additional vegetables you’ll be using. Cook, stirring occasionally, until the onion is starting to soften, 3‐5 minutes. Add the garlic. Cook until fragrant, about a minute. Add the tomatoes and seasonings with a 3‐finger pinch of salt (about a half teaspoon). Bring to a boil, reduce heat, and simmer until tomatoes begin breaking up. Use a potato masher to smash the tomatoes a bit for a chunky sauce. For a smooth sauce, use an immersion blender. Taste. Add additional seasonings as needed. 

If the sauce is too acidic, add a small pinch of baking soda. This neutralizes the acid in the tomatoes for a sweeter sauce without needing sugar. 

If the sauce tastes flat, add an additional 1⁄2 tsp each of basil, oregano, and thyme. If the sauce still tastes flat with the additional herbs, add more salt, about a half teaspoon (or 3‐finger pinch) at a time. If you still aren't quite pleased, add 1⁄4 tsp each of garlic powder and onion powder.

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