Fresh Zucchini Cornbread

By Faith Chatham - Jan. 6, 2019

1 pkg yellow corn bread mix
1 egg, beaten
1/2 cup milk (Almond milk works fine)
1 zucchini squash sliced fine and diced
1/2 onion, diced
1/4 tsp of finely chopped fresh thyme
1/2 tsp of chopped cilantro


Mix together and bake in oiled pan  for 20 minutes at 350 degrees or until brown
Serves 6.

Optional a small can of drained yellow corn and/or a half-cup of cheese can be blended in before baking.

My Chocolate Fix

By Faith Chatham - May 16, 2017

This year, I've NEEDED Chocolate more than every before in my life.
I cannot keep anything chocolate here on hand. It gets consumed rapidly.

Last year I stumbled some packets of chocolate drink which were  "add milk" chocolate drinks. I found them very handy, then was unable to find them in stock in my local grocery stores. I discovered that they were nice when added to hot tea. I missed adding a third of  a packet to a cup of tea and to have a hearty drink. 

Now I've found another way to make a really good dark chocolate hot drink without milk.

Per Cup:
1 teaspoon of dark Hersheys powdered cocoa
1 cup of mild hot tea (spice or herbal is great)
Sweeten to taste

Brew the tea and add the dark cocoa and stir. Sweeten to taste.

Pot
1 to 2 tablespoons Hershey's drk chocolate cocoa
Pot of Hot Tea, brewed
Sweeten to taste

The beauty is that a box of Dark Chocolate usually lasts longer than brownies, chocolate cake or ice cream around my house. I have sensitivity to milk and can use it in moderation. By turning my tea into a rich hot chocolate drink, I get the comfort of hot chocolate without the calories of the addition of milk or other side effects.  Ofcourse, there is also the absence of the protein and calcium from the milk also. There are pros and cons to substituting tea for milk, but for some of us, it is a smart move.

At the very least, it gives us another chocolate option for that needed "fix" when everything else chocolate which was in the pantry or freezer is gone!

Quick and Easy Way to prepare Steamed Vegetables and Potato Soup at the Same Time

By Faith Chatham   March 26, 2017

Use a stove top double boiler steamer with lid

Wash 1/4 head of cabbage

Peel and slice i3 large sweet white onions into wedges

Wash and quarter 5 large red potatoes with skins

Wash 5 or 6 large fresh brussels sprouts

Wash and separate about a cup of broccoli into flowerettes

Put all vegetables into the top of the steamer

salt vegetables and splash with olive oil

Fill bottom of double broiler with water.

Cover and steam over heat until vegetables are tender.

Serve steamed vegetables

Turn the Vegetable Stock in the bottom of the broiler into Potato Soup

Before serving the steamed vegetables,

transfer 1/2 of the potatoes and 1/3 of the onions to the stock which is in the bottom of the double broiler.

Salt and pepper stock to taste.

Mash up the potatoes into smaller chunks with a fork

.

Add in Mashed Potato flakes to thicken until broth and vegetable mixture reaches potato soup consistency

.

I also like to add in a small amount of the broccoli for color

The soup can be served immediately or cooled and refrigerated to serve later. If refrigerated, when heated if soup is too thick, add water.