Holidays are full of food-filled memories. The association of flavors and smells with specific events can make it difficult to practice supportive behaviors during this time of year.
I have found it helpful to isolate the flavors and smells to try to figure out what I really miss and if it is really food, trying to find a way to enjoy these things in a new way. The holiday spice blend in many baked treats was one flavor profile I just couldn’t shake, and thus this pudding was born.
HMR Chocolate Spice Cake Pudding
- HMR 70 Chocolate Shake
- 1/8 tsp Penzeys Cake Spice
- 2 oz water
Whisk all ingredients together. Enjoy! I have tried it with slightly warm tap water which made it even more comforting, but it also tasted great chilled in the freezer.
It’s super cold and windy out and I KNOW I am going to want comfort food after running errands today. So I threw together a standby favorite that I will nosh on for most of the evening (for only 420 calories for the WHOLE stewpot!).
The secret is the spices. Amping up a broth-based soup with flavor makes it go a long way. And really you can throw any veggie-entree combo together with the right selection of spices to make your own cold-weather goodness.
My Creole favorite:
4 cups of chicken broth (two cans)
1 16oz bag (1 lb) frozen okra (I like the whole pods)
1 HMR Chicken Creole entree
Granulated garlic (I use about a tablespoon)
Zatarain’s Creole Seasoning (I use about a half a tablespoon)
Louisiana Hot Sauce (I pour it in but I really like spice if you can’t tell?)
Throw it all in a pot and cook it low and slow until you just can’t stand how good it smells. For me that’s between twenty minutes and two hours.
Are you a broth soup fan? What’s your favorite HMR entree to make into a soup? Share your ideas because I could always use some more easy combinations!