February, 2002    Vol. 1   No.2

 

Chocolate Decadence Pudding
By Heather McDougall

This is a delicious sweet treat to make for your special someone this Valentine’s Day.

½ cup unsweetened cocoa powder (Wonderslim)
¾ cup sugar
3 tablespoons cornstarch
3 cups soymilk
1 ½ teaspoon vanilla

With a whisk, combine cocoa, sugar, cornstarch, and milk in a medium saucepan. Bring to a boil over medium-low heat, stirring constantly until thickened. Remove from heat and add vanilla. Pour into a bowl, cover with plastic wrap, and chill for 4 hours.
 


Kitchen Sink Soup
By Heather McDougall

I like this soup so much because if I don’t have one ingredient, I know there’s an easy substitute in my fridge. If you don’t have chard, use spinach. No sweet potatoes? Try squash. Feel free to mix and match to your liking.

4 cups vegetable broth
1 onion, chopped
1 russet potato, peeled and cubed
1 sweet potato, peeled and cubed
1 carrot, sliced
1-15 ounce can white beans, rinsed and drained
1 cup frozen corn kernels
1 chopped tomato
1 cup chopped chard
salt and pepper to taste

Add broth to medium saucepan and heat on low. Add the onion, potatoes, and carrot and bring to a boil over medium heat. Simmer until the vegetables are tender but not mushy, about 15 minutes. Add beans and corn and cook for another 10 minutes. With a bean masher or a hand held blender push through the soup to create a thicker consistency, about 10 mashes or blends. Add the tomato and chard and cook for about 5 minutes more.

Hint – Fresh corn kernels may also be used. Simply slice them off the cob and add to soup.


Honey Mustard Dressing
Contributed by Lois Andre of Canton, Michigan

Lois is a good friend of Betty and John McDougall.  She shared this wonderful dressing with us the last time we were in Michigan.  Put some in a small jar and take it with you to restaurants that do not offer healthy salad dressings. 

½ cup wine vinegar (use flavored vinegar if desired)
3 tablespoons dijon-style mustard
3 tablespoons honey
1/3 cup water
several twists of freshly ground pepper

Place all ingredients in a jar with a tight fitting lid and shake well until blended, or use a blender and process until well mixed.  Keeps well in refrigerator.  

 

Heather McDougall with a degree in English and a love for cooking, especially with her mother, will be a frequent contributor to the newsletter. We invite you to contribute your thoughts and recipes
to the McDougall Newsletter also. Write heather@drmcdougall.com.

 

 

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