Because sometimes, you've just got to give in to the craving...and because there really is nothing better than a homemade chocolate fudge sauce - especially when it's served over a bowl of your favourite vanilla bean ice cream.

 

You can't be good all the time. I can't, anyway. I do try, obviously (don't we all?), but let's be honest, that Skinny Bitch voice inside us all can be grating at times. And when that happens, sometimes it really is okay to say screw it, I'm having dessert.

This chocolate sauce is perfect for those moments - it's childish oodgy-goodginess is delightfully comforting, but its sophisticated velvety gloss reminds you that this is still a sauce for grown-ups.

What You Need

1. 1 cup semi-sweet chocolate chunks or chocolate chips (I love Ghiradelli Semi-Sweet Chocolate Chips)
2. 1/2 cup golden local honey
3. 1/4 cup half & half (you can also use double cream or heavy whipping cream, just remember it will up the cream factor - and the calories)
4. 1 tsp Pure Orange Extract

Optional: Substitute half of the half & half or cream for a single shot of dark espresso. You can also add a small amount of fresh orange zest.

What You Do

• Assemble your ingredients, then fill a medium-sized saucepan with water and place it on the stove on medium-high heat.
  
• Take a smaller saucepan and place it gently into the water in the medium saucepan so that you create a double boiler. (You must do this to avoid burning the chocolate).
  
• Place all ingredients in the smaller saucepan and stir constantly until it melts into a loose, glossy sauce. (If you prefer a looser, runnier sauce, add more half and half).
  
• Remove from heat, drizzle, pour or flood it over a bowl full of vanilla bean ice cream, and serve immediately (it goes perfectly with a strong black espresso).
  

Leftover sauce can be covered and refrigerated for up to 24 hours. To reheat, simply place back into a double-boiler. Remember, however, that the sauce can only be reheated one time.

Yes, it's another riff on rice...yesterday it was oranges, almonds and brown rice; today it's raisins, almonds, balsamic vinaigrette and brown rice - clearly there's a theme in Modern Girls Kitchen this week! But you know what they say...when you've got it, eat it.

So, finding myself with extra rice from yesterday's orange and almond brown rice salad, I decided to take the sweet-sour-savory theme one step further by employing my favourite fall-back vinaigrette, a generous handful of raisins and sliced almonds and a bowl of cooled whole grain Wehani brown rice blended with a little white basmati rice (just because it needed using up).

I have to say the results of today's experimental kitchen were better than yesterday's - the flavors clarified, the contrasts brighter, the overall effect a definite make-again. This is the kind of thing I can imagine taking to work for a refreshing summer lunch, or serving alongside honey-grilled chicken at an outdoor barbecue...with spring making its first appearance, possibilities abound.

 

What You Need

• 2-3 cups whole grain brown rice (I love Lundberg's Wehani brown rice for its nutty flavor and meaty texture)
• 1/4-1/2 cup sliced almonds
  
• 1/4-1/2 cup raisins
• 1/8 cup chopped scallions (optional)
• 8 tbsps olive oil
  
• 2-4 tbsps balsamic vinegar to taste
  
• 2 tsps mustard powder

What You Do

1. Cook the rice (preferably in a rice steamer) and let it cool for 2-3 hours.
2. While rice is cooling, combine olive oil, balsamic vinegar and mustard powder in a lidded bottle or jar and shake vigorously to blend. Start by adding 2 tablespoons of balsamic vinegar, then increase quantity to taste - depending on the type and quality of the vinegar you're using, you may need to use more or less.
   
3. Place cooled rice in mixing bowl and pour over the vinaigrette.
   
4. Stir in almonds, raisins and scallions (if using).
   
5. Serve as an entree or as a side dish for pork or poultry.
   

 

 

Here's an excerpt from a recent New York Times article, "Smart Eating at Work - Part 3" Part of Marci Alboher's Shifting Careers column, this guest post from Marissa Lippert of Nourish nutrition and lifestyle counselling offers ten great ideas for smart snacks to keep at the office...although if your office is anything like my office (which is apparently inhabited by an invisible group of starving vultures), that means you'll need to label them clearly as your property!

(From NYT Business "Shifting Careers" 4.8.08)

Top 10 all-around picks, in no specific order, to stash at your desk or in your office fridge:

    1. Raw, unsalted nuts (almonds, pistachios, cashews, walnuts, pecans)

    2. Kashi TLC granola bars, Gnu Flavor & Fiber bars, Lara bars (or check out youbars.com and create your own)

    3. Low-Fat Laughing Cow Cheese, Coach Farm Goat Cheese or organic part-skim string cheese

    4. Fage 0% Greek Yogurt or Stoneyfield Farms Low-Fat Organic Yogurt

    5. Wasa, Finn Crisp, Kavli or Dr. Kracker wholegrain crackers

    6. Organic peanut, almond or cashew butter (any organic/natural
        brand will do, or get the freshly ground stuff at your local Whole Foods Market or health food store or through       
        FreshDirect.com)

    7. McCann’s Irish Steel Cut Oatmeal or Arrowhead Mills Organic
          Original Instant Oatmeal

    8. Kashi GoLean or Heart to Heart Cereal; Uncle Sam’s Cereal; Bear
        Naked Granola (watch portions!)

    9. Sweet Riot Chocolate Covered Cacao Nibs (for the occasional
        afternoon chocolate craving)

    10. Good Health Half-Naked Popcorn or Glenny’s Soy Crisps (1.3oz – small bag)

 Click here to read the whole article.