Chocolate Chia Pudding

I have long used chia seeds in oatmeal and baking.  Recently I found recipes for chia pudding.  Delicious!  Here is one recipe I have tried so far.  Chia seeds are a nutritional powerhouse.

2 tablespoons cocoa powder

2 tablespoons brown sugar

1/4 cup chia seeds

1 cup milk

2 teaspoons honey or to taste

Mix the cocoa and brown sugar.  Stir to remove all lumps.  Fold in chia seeds.  Pour in milk (use a little less than a cup for a thicker pudding).  Stir for about a minute.  Let mixture sit for a few minutes and stir again.  Repeat the stirring/sit process for 20 minutes.  Cover with plastic wrap and refrigerate at least 4 hours, but better overnight.  Drizzle with honey to serve.  You can also add toppings, such as nuts, blueberries, or strawberries.

Sweet and Sour Green Beans

This one comes from my Southern Plate cookbook, by Christy Jordan, a collection of excellent Southern comfort food recipes.  Wonderful to read and even more enjoyable to try the many recipes.

6 or 7 slices of bacon

1/2 onion, chopped

32 oz. can french-style green beans

2 tablespoons vinegar

2 tablespoons sugar

salt and pepper

Cut the bacon into one inch pieces.  Place the bacon and onion in a skillet and cook over medium heat until browned, stirring often.  Remove to a plate.  Add the green beans to the bacon grease and continue cooking over medium heat until they are cooked to the desired tenderness.  Add the vinegar and sugar and stir to dissolve the sugar.

Return the bacon and onions to the pan and simmer for 5 minutes, stirring often.  Season with salt and pepper to taste.  Serve warm.

Beef Pot Pie with Cornmeal-Cheese Crust

1 lb. stew meat, cut into 1/4 inch pieces

1 tablespoon cooking oil

1 large green bell pepper, chopped

1 medium onion, chopped

1 (14 1/2 oz.) can diced tomatoes, undrained

1 (8 3/4 oz.) can whole kernel corn, drained

2/3 cup water

1/4 cup tomato paste

1 tablespoon chili powder

1 teaspoon sugar

1/4 teaspoon salt

1 recipe Cornmeal-Cheese Crust (see below)

In a large sauce pan, brown the beef in hot oil.  Remove beef with a slotted spoon.  Cook pepper and onion in drippings until tender.  Add beef, undiluated tomatoes, corn, water, tomato paste, chili powder, sugar and salt.  Bring to a boil, reduce heat.  Cover, simmer about 1 hour, stirring occasionally.

Meanwhile, prepare Cornmeal-Cheese Crust.  On a lightly floured surface, roll dough for crust into a 12 x 8 rectangle.  Spoon beef mixture into a 2 quart rectangular baking dish.  Carefully top with crust.  Cut slits in top of crust for steam to escape.  Bake, uncovered in a 425 oven about 20 minutes or until crust is a golden brown.

Cornmeal-Cheese Crust:  In a medium bowl, combine 1 cup flour, 1/2 cup yellow cornmeal, and 1/2 teaspoon salt.  Using a pastry blender, cut in 1/2 cup butter and 1/4 cup finely shredded cheddar until mixture resembles coarse crumbs.  Sprinkle with 1/4 cup cold water, 1 tablespoon at a time, tossing gently until all is moistened.  Form into a ball.