Chocolate Syrup - Dirt cheap and no evil ingredients!!

High frusctose corn syrup.  It's evil and it's in store bought chocolate syrup - oh the horror!

For more info on why HFCS poison and how it's making us all fat (or why we have to fight harder to keep from gaining weight) please visit a previous post here.

BUT no worries!!  You can make it at home and it tastes BETTER than even the most popular store bought chocolate syrup (you know the one)...and it's dirt cheap as well as easy to make, too.

Homemade Chocolate Syrup

• ½ cup cocoa powder
• 1 cup water
• 2 cups sugar
• ⅛ teaspoon salt
• ¼ teaspoon vanilla

Mix the cocoa powder and the water in a 5 quart saucepan (or larger). 

Heat and stir to dissolve the cocoa. 

Add the sugar, and stir to dissolve. 

Bring to a boil watching carefully or it will boil over and make a huge mess!

Boil for 3 minutes over medium heat.  Be careful not to let it get too hot and boil over! 

Add the salt and the vanilla. 

Let cool. 

Pour into a clean glass jar, and store in the refrigerator.  If you fill the jar or bottle while the syrup is very hot and place the lid on immediately, it will form a decent seal.

 Keeps for several months, but I seriously doubt it will around for that long. 

Makes about two cups.

The result is very rich, so I only use a teaspoons for an 80z glass of chocolate milk.

I poured the chocolate syrup into a cleaned jelly jar.  Super cute!!

Pan Roasted Broccoli

 

Broccoli for the broccoli haters.

This does not have the strong broccoli taste you may be used to - a bonus at my house.  I love broccoli!  My husband does not, unless it is drowning in cheese sauce so that it does not taste of broccoli - it just tastes like cheese.

Well step aside green beans, carrots, corn, and all other sweet and mild tasting vegetables, this is the moment for a new broccoli!

Pan Roasted Broccoli

1 tablespoon oil

3 cups fresh chopped broccoli florets (the heads of the broccoli)

3/4 cup broccoli stems (or more, according to taste)
6 tablespoons chicken stock or chicken broth (stock has a richer flavor)
1/2 teaspoon salt
1/8 teaspoon black pepper

1lbs.  Broccoli separated into small florets and sliced stems 

Directions:

1. Stir stock or broth, salt, and pepper together in small bowl, til salt dissolves.
2. In a large skillet, heat oil over medium high then add the broccoli stems in an even layer.
3. Don't stir for about two minutes until they get light browned.
4. Add the florets and toss to combine and don't stir for another two minutes, until they just begin to brown.
5. Add broth/stock and spice mixture and cover pan with lid, cooking for two minutes.
6. Uncover and cook until desired tenderness.