I admit it. I love trashy food - tuna noodle casserole, meatloaf, Cheetos. My recent favorite snack, inspired by a dearth of other snacky foods in my kitchen cabinet, is a slice of cheddar cheese on a Ritz. Not an Irish cheddar made with Guinness beer, or a sharp English cheddar, or even anything artisanally and lovingly hand-crafted from our side of the pond. Just a hunk of orange grocery store cheese. And a reduced fat Ritz.
I dare you to try it and tell me it's no good.
On another trashy food note, in a fit of dessert desperation last night, I whipped up a batch of tapioca pudding. Luckily, I had my wits about me and figured out a way to make it into chocolate tapioca pudding! (Okay, I read the back of the box. Still, after three glasses of wine, that was quite an intellectual accomplishment.) Mr. Food Musings and I enjoyed the warm, creamy, slippery, chocolatey pudding all the way from the tips of our tongues to the bottoms of our bellies.
Chocolate Tapioca Pudding
Yield: 6 servings
I took the recipe from the back of the Minute Tapioca box, then made a few modifications. I'm convinced my version has more chocolate oopmh than theirs. You be the judge.
1/2 cup sugar
3 TBSP Minute Tapioca
3 cups milk (use whatever you have - skim, 2%, whole or soy. Out of necessity, I used a mix of skim and soy.)
1 egg, well beaten
1/2 cup chocolate: 2 parts bittersweet chocolate (at least 70% chocolate) to 1 part semi-sweet chocolate
1 tsp. vanilla
1. Mix sugar, tapioca, milk and egg in medium saucepan. Let stand 5 minutes. (I was impatient so my mixture sat for about 30 seconds before I said to myself, "Screw this step.").
2. Add chocolate to mixture. Cook on medium heat, stirring constantly, until mixture comes to full boil. Remove from heat and stir in vanilla.
3. Cool 20 minutes; stir. Serve warm or chilled.