homemade tapioca pudding

Most people know that my favorite place to be is in the kitchen and to show you how much I enjoy “playing” there, I thought I would share what I cooked all this month. On the days I didn’t cook, we usually had leftovers as I prefer to eat at home than go to a restaurant. I hope my joy of cooking and baking will spark a similar passion in others to cook more at home.  And now, here’s what I cooked this month…

Oct. 31 – Tortillas, salad, baked ziti, tapioca pudding with chocolate swirl. (photo below)

Oct. 30 – Asian salad, vegetable chicken soup

Oct. 29 – Granola, Greek salad, salmon patties, Greek spinach rice, dark chocolate almond clusters

Oct. 28 – No knead whole wheat bread, chicken noodle soup, my butter mix

Oct. 27 – Tuna salad, chicken stock, two bean turkey chili (photo below), whole wheat blondies

Oct. 26 – Granola bars, sesame seed breadsticks

Oct. 25 – Deviled eggs, tortillas, vegetable soup, pork fried rice

Oct. 24 – Pork loin with roasted vegetables

Oct. 22 – Multi grain no knead bread, Caesar salad, fast rice & beans, tapioca pudding

Oct. 21 – Eggs & hash browns, no knead raisin walnut bread

Oct. 20 – Granola, salad, pesto pasta with chicken

Oct. 19 – Egg salad, marinated beets, stuffed grape leaves (photo below)

Oct. 18 – Tortillas, chicken noodle soup, chocolate loaf cake

Oct. 16 – Beet & cabbage borscht, salad, skinless chicken drumsticks

Oct. 14 – Chocolate loaf cake (photo below), vegetable-bean soup

Oct. 13 – Wound healing soup, faster whole wheat no knead bread, biscotti (for a gift)

Oct. 12 – Granola bars, deviled eggs

Oct. 11 – Chicken and mushrooms with steamed broccollini

Oct. 10 – Granola, vegetable-bean soup

Oct. 9 – Chewy chocolate clusters, tuna salad

Oct. 8 – Deviled eggs, caesar salad, leftover turkey chili

Oct. 6 – Multi grain no knead bread (photo below) It’s one I make the most.

Oct. 5 – Whole wheat french toast, chicken soup, spicy cabbage salad, turkey chili, double chocolate biscotti

Oct. 4 – Hard boiled eggs, granola bars (photo below), tomato salad, cabbage soup, tortillas, leftover baked ziti

Oct. 3 – Simple whole wheat bread (photo below), whole wheat french toast, croutons, salad, leftover chicken pot pie, crispy oatmeal chocolate chip cookies

Oct. 2 – No knead bread, salad, baked ziti, chocolate loaf cake

Oct. 1 – Sesame seed breadsticks, salad, chicken pot pie, dark chocolate fudge brownies.

Light and fluffy tapioca pudding was my favorite dessert growing up. I still make it today and it’s so easy to make.  Classic old fashioned tapioca pudding is plain, flavored only with vanilla but I have also made a butterscotch version as well as chocolate and coconut. But plain old vanilla childhood tapioca is still the best. Thank goodness they still sell Minute Tapioca in the red box.

It’s easy to forget but you should shake the box before measuring. I actually keep my tapioca in a jar so I just stir it before measuring. Tapioca is naturally fat free and sodium free. I make my pudding with low fat 1% milk and it’s a very light dessert. I hope this takes you back to your childhood too. Click here for the recipe. – Jenny Jones