Chocolate Fudge Pie

Whoever it was that said "diamonds are a girl's best friend" had a thing or two to learn.  Personally, my husband is my best friend, but if he isn't around for some reason, I won't be running towards diamonds; I'll be running towards chocolate!  That's right, good old always-there-when-you-need-it chocolate.
In my entire life, I think I have met one female who did not like chocolate, and to this day I think she is crazy.  I'll grant you that my waistline would be smaller if I didn't like chocolate, but I would miss out on so much culinary chocolaty goodness, so I don't think it would be worth it.  I'll just spend some extra quality time with the treadmill instead. :-P
But, what if I told you that you could have rich, creamy chocolate pie AND not feel guilty about eating a nice big slice of it?  Well, I recently came across a blog called Chocolate Covered Katie.  She specializes in making "healthy" desserts.  Now, I'll be honest, the first recipe I tried from her blog was a not a big hit.  It was edible, but it wasn't something I would make again.  Yesterday though, I saw this pie recipe and had to try it immediately.  It's a very rich, very chocolaty, very creamy pie with only about 150 calories per (large) slice (fewer if you cut smaller slices of pie - and really it is so rich, you could be perfectly satisfied with a half a slice!)
So, I whipped this up yesterday morning, enjoyed a slice with my husband yesterday evening and plan to enjoy more of the leftovers with him this evening after work.  Yum!

The secret of the pie is tofu.  I have seen many recipes that use tofu in desserts before and have never been brave enough to try on on my own before, but this was a real winner.  Just make sure you get the right kind of tofu.  You want the silken kind which is not the kind that is sold in the refrigerated section.  You want the kind in a box that doesn't need to be refrigerated until opened.  I used the Mori-Nu Lite Firm Silken tofu with excellent results for this pie!

Alright, get yourself some silken tofu and let's make this pie!  Now! :)

Ultimate Chocolate Fudge Pie
-1 12.3 oz pkg silken tofu

-1 tsp unsweetened cocoa powder

-1 tsp pure vanilla extract

-2 Tbsp milk (use soy/almond/rice/etc. if you want to make this pareve)

-Scant 1/8 tsp salt

-8-10 oz chocolate chips (I used the full 10 oz because I am a chocoholic!)

-3 Tbsp sugar substitute (I used Splenda, but Katie recommends Agave)
-Optional: flavorings, extracts, or liqueurs (I didn't add anything, but there are so many things that compliment chocolate, you could have a lot of fun playing with the flavorings!) 

Melt the chocolate.  Add all other ingredients to the melted chocolate and blend really well with an immersion blender, or put everything into a food processor and blend until very well processed and very smooth.  Pour the batter into a pie crust (or forget the crust and just pour into a pie tin) and refrigerate for several hours.  

I suggest serving the pie with fruit - just about any fruit goes well with chocolate so have fun with it!

We have a lot of graham crackers in this house so I made a simple graham cracker crust.  I didn't want to add a lot of calories to the pie because of the crust so I didn't want to use the standard crust of mixing graham cracker crumbs with butter.  I googled "low fat graham cracker crust" and found a recipe that used yogurt instead of butter - brilliant!  So I took the basic idea of that recipe and mixed 1 1/2 C of chocolate graham cracker crumbs with about 4 Tbsp of low fat vanilla yogurt, pressed it into a pie plate and baked at 350 for 5 minutes.  That's it.

(The recipe also called for added sugar and cocoa powder, but I didn't think the sugar was needed and I was already using chocolate grahams, though plain would have been good too.  I didn't miss the omitted ingredients.)

ENJOY!!

Creamy Pumpkin Lasagna

I recently bought a can of pumpkin. (Yes, I bought the canned kind instead of pureeing my own - an advantage of living in America - a can of pumpkin is no longer crazy expensive!)  Anyway, I only used a little bit of it for a recipe and had most of the can remaining just sitting in the fridge.  Now Pesach is coming soon and I also had a box of whole wheat lasagna noodles sitting in the pantry.  One of my favorite treats to order at a restaurant is pumpkin ravioli with a cream sauce.  One of the disadvantages to no longer living in Jerusalem is that I can no longer go to a restaurant and order such a thing. But, since I had pumpkin and lasagna noodles, I figured I might be able to make a close second to ravioli by combing these two things so I googled "pumpkin lasagna" and happily discovered that is was not a crazy idea after all!  I read a bunch of recipes and saw that they all said basically the same thing for main ingredients - pumpkin, lasagna, ricotta, and nutmeg.  I'm not going to link back to anyone specific on this one because I really just took the basic ingredients everyone suggested, added a couple ideas of my own and hoped for the best.  I was pleased with the results and am happily eating leftovers. :)

Here we go:
-1 large can pumpkin puree or make your own - you want about 2 lbs of puree.  Added some water to the pumpkin to stretch it a little farther and it still tasted great - just don't thin it too much!
-1/4 tsp nutmeg

-1 tsp vanilla

-Parsley flakes

-2 C Ricotta cheese (I used skim.)
-1 egg

-1/2 C butter or margarin

-2-4 tbsp cream cheese

-2 C heavy cream

-3 C shredded cheese, divided (I used mozarella)

salt, pepper, & granulated garlic to taste

-1 box of lasagna noodles prepared according to package direction (or make your own if you have the time :) )

-1 onion, thinly sliced

-Ground sage

-Nutritional yeast

Start by mixing the nutmeg and vanilla into your pumpkin.  Sprinkle some dried parsley in and stir (I just poured, I didn't measure, but I would say to use about 2 tsp or so), and set aside.  Then mix the egg into the ricotta, season to taste with salt & pepper, and set aside.  (If I were in Israel, I would skip the egg and just use g'veena levana.)

Next we need to make an alfredo sauce.  I use a recipe I found a while ago by looking on Google for Olive Garden recipes.  I can't find the same link I once had, but several people have the same recipe posted for it:

Start by melting your butter or margarine in a saucepan.  When it's melted, add the cream cheese.  (This last time I didn't realize that I had no cream cheese, but I had bought Philadelphia Garlic and Herb cooking cream which turned out to be a cream cheese consistency so I just used 2 Tbsp of that.)  Once the cream cheese is melted add the heavy cream and stir.  (I used the rest of the cooking cream plus enough half & half to equal 2 C - again, it's what I had on hand).  Simmer for 15-20 minutes and then remove from heat.  Stir in 2/3 C shredded cheese (if you have parmesan, that is what you are "supposed" to use, but as I said I used mozarella and it was just fine.  When we were living in Israel, I always just used the cheapest Kosher block cheese I could find.)  Season to taste with salt, pepper, and lots of granulated garlic.

Pour half of the alfredo sauce into the bottom of a 9x13" pan and spread around to cover the bottom.  Cover the sauce with a layer of lasagna noodles.  Cover the noodles with a layer of ricotta and some onion slices.  Then add more noodles, cover with a layer of pumpkin, more noodles, and repeat with ricotta and pumpkin until you have used everything up adding in onions whenever you feel like it.  On top of the final layer of noodles pour the rest of the alfredo sauce.  Sprinkle 1-2 Tbsp of the nutritional yeast on top and over that sprinkle the remaining shredded cheese.  Add a small sprinkling of ground sage on top of the cheese.  

Bake in a 350 degree oven for about 30 minutes until cheese is browned.  Remove from oven and allow to cool for 15 minutes before slicing.  Season to taste with parmesan cheese, freshly ground black pepper and a sprinkling of salt before serving.  Enjoy!!

Rainbow Challah

Purim is coming - do you have your shalach manos ready?  We have been throwing ideas around for a while and even though we only have one day left (yikes) we still haven't really figured out what we are doing and I have only baked about half the things I originally thought I was going to.  Oh well.  Anyway, last year we were much more organized!  We knew exactly what we were going to do months in advance and I had everything ready - it was great!  We did a Parshas Noach theme so we made rainbow challah, frosted elephant sugar cookies, and some store bought animal crackers to fill the plate.

Oh, and we dressed our daughter as an elephant as well, just to keep the theme going, and let me tell you - she made a darn cute elephant!

The recipe I want to share with you now is called  "Rainbow Challah".  The first time I made this I had a friend over for shabbos and when my husband sliced the bread open she actually screamed with joy, no kidding.  This challah is not only tasty, pretty, and unique, it is also a conversation piece.  Now, I don't want to mislead you - this is not a "bake it on Friday morning" type of bread.  It takes a lot more time than at least my usual challah, so with this one I bake it whenever I happen to have free time (ya, right) and then I freeze it.  I assure you though, this challah is worth trying at least once.

Pad Thai with Tofu

Pad Thai.  What can I say about this dish?  It is simple and has a lot of flavor.  And it's flexible.  This recipe uses tofu, but you could leave the tofu out altogether if you want (though I don't recommend that) or substitute chicken, or maybe even beef.  I'm not so positive that beef would work well - years of being vegetarian has affected my ability to imagine if that would taste right, just a little bit.
You can also make this dish as spicy or as bland as you want, though to be fair, even if you leave out all the spice the dish still has plenty of flavor.  The most recent time I made this, I made a poor judgement call with the hot sauce I used (red Tobasco as opposed to the Frank's hot sauce I usually use) and the Pad Thai came out to be "five alarm Pad Thai" instead of "Pad Thai with a kick".  It was still good, but I couldn't eat as much as I normally would have - probably a good thing for my waist line anyway. :-p

Fried Rice and Oven Baked Egg Rolls

Chinese food...YUM!  I try to reserve saying "love" for things like my husband and daughter, you know, things that really matter.  I try to be conscious about my word choices and not use terms like "love" too often for inanimate things. But I love Chinese food!  When I was little my dad used to take us out to eat a fair amount.  My favorite place was a little Chinese restaurant called "Roses" and I always ordered fried rice.  Since I started to keep kosher I have really missed good Chinese food.  Until recently we lived in Jerusalem where there are no shortage of kosher restaurants; the problem is that we never managed to find any Asian place (other than a sushi place) that wasn't fleishig.  This shouldn't necessarily be a problem, but as it turns out, these places use the same oil for everything which means that you can order a "vegetarian" egg roll, but it was fried in the same oil as chicken which means it isn't vegetarian at all!  Anyway, I have made it my mission to be able to make some of my favorite Chinese dishes both 100% kosher and vegetarian (though you can easily fleish these up if you want to).

Spicy Orange Tofu

I find a lot of people are afraid to use tofu.  People shy away from it because they think it has no flavor or they don't like the texture or something.  I'll be honest, I can understand where these ideas come from.  I have not yet been able to bring myself to try things like tofu shakes.  I've seen pictures and they look yummy, but something about drinking tofu just doesn't sit right with me.  Maybe someday I'll get brave and try it, but until then I have some other delicious tofu recipes to share with you.
Tofu itself does not have a lot of flavor, but that is what's so great about it - it will take on the flavor of whatever you put it with.
This recipe is one of my favorites and has even been a big hit with my husband who is not so into tofu.  If you are tired of the same old recipes, give this one a shot!

Rosemary Steak with Pear Sauce

Ok, let's just jump right in here and start out with meat.  I can't tell you from personal experience that this tastes good because I have never had it, but my husband was speechless when I served this to him.  This was the first fleishig thing I ever made for him.

About Me, Sarah (the Frummie Foodie)

Hi.  So, this is me.

I'm Sarah.

Profession: full time Mommy.

Hobbies: finding delicious looking/sounding recipes and making them, which at times takes some creativity since some of said recipes are very very treif to begin with.  Oh ya, that's another thing about me - I'm an ultra-orthodox Jew which means I keep strictly kosher.  I was not raised orthodox though which means I remember things from my treif days like burritos from Chipotle  and Olive Garden bread sticks.  I have therefore made it my mission to reinvent some of my favorites.  I think I have a pretty good handle on Chipotle - the secret is in the green tobasco. ☺

Another thing you should know about me is that I am a strict vegetarian. (Ok, if you ask my husband I am a strict pescitarian, but who's counting?)  I have been a vegetarian since 2002.  Yes, I've had meat before.  No, I don't miss it or crave it.  After two years of marriage, though, my wonderful husband realized that he did miss and crave meat. So to show him how much I love him, I finally broke down and made him meat for the first time about 6 months ago.  Now I make him chicken and occasionally red meat for most Shabbos meals.

This has actually turned out to be a good diet for me since then I just eat salad.  So, he's happy cause he gets meat and I'm happy cause the scale shows me a nicer number on Sunday morning than in the past. ☺

I hope you enjoy these recipes as much as I have!

Note that in most cases the recipes are not mine. though in many cases I have adapted the recipes so that they will be kosher.  I will always let you know where I got the original recipe from and provide a link if possible.