Friday, April 25, 2008

Chocolate Malt Ice Cream

Chocolate malts no longer cost a nickel but they sure do taste good.

Food memories emerge early. My mother’s girlhood favorite if rare treat was a chocolate malt at The Bay, a big downtown department store in Winnipeg. She vowed, “When I have money, I’ll buy a chocolate malt every day” – this, in the 1940s, when a malt cost a whole nickel.

Later, Mom led chocolate malt pilgrimages with daughters in hand. Winter or summer, every trip to Winnipeg, we’d trek to the basement of The Bay for chocolate malts.

My budding inner foodie coveted the hot dogs twirling brown inside the counter rotisserie. But when Mom was buying, malts it would be. Thick. Creamy. Rich. Dark with chocolate, deep with malt. Slow to melt. At first, we’d need spoons, then suck through straws, our cheeks concave.

Such a treat! Mom passed on the penchant to me. Now I share it with you – or close enough, no trip to the Manitoba prairie required. Treat yourself often, if not every day.

CHUBBY CHAMELEON ICE CREAM In 2004, I shared my go-to ‘light’ ice cream recipe. It’s called ‘Chameleon Ice Cream’ because the base recipe so easily converts into anyone’s own 31 flavors. Today my go-to ‘rich’ ice cream base calls for 3 cups of half & half, 4 - 6 yolks and a half cup sugar. Just add fruit, nuts, fresh basil or whatever sounds good – and if you like, call it ‘Chubby’ Chameleon Ice Cream.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Share a favorite recipe from your childhood via e-mail.


Old-time fountain flavor at home
Hands-on time: 20 minutes
Time to table: 24 hours
Makes 3 cups
  • 3 cups half & half (or half cream & half whole milk)
  • 1/2 cup sugar
  • 4 egg yolks
  • 2/3 cup malted milk powder
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon vanilla extract

In a medium saucepan, gently warm half & half and sugar, stirring often at first, then frequently, til small bubbles form along the edge.

Meanwhile, in a separate bowl, whisk yolks til smooth, then whisk in malted milk powder and cocoa powder until fully incorporated. A quarter cup at a time, add hot milk mixture to egg mixture, whisking well after each addition. Return mixture to pan and cook over medium heat, stirring nearly constantly, until it begins to thicken. (Experienced custard makers may stir less often though at risk of scorching the mixture if time gets away.) Remove from heat and stir in vanilla. Transfer to a refrigerator container, let cool, cover and refrigerate for 8 – 24 hours.

Process the cold mixture in a commercial ice cream processor until thick. Serve immediately or hold in the freezer for an hour.

For chocolate malts, mix chocolate malt ice cream with milk in a blender.

NUTRITION ESTIMATE Per Half Cup: 261Cal; 10g protein; 7g Tot Fat; 3g Sat Fat; 39g Carb; 1g Fiber; 289mg Sodium; 173mg Cholesterol; Weight Watchers 5 points


Six years ago, a friend -- the famous Phyliss whose Fresh Tomato Sauce so many love -- visited from Texas. She wanted to bring home-grown Meyer lemons for lemon sorbet. "You have an ice cream maker, don't you?" Well. No. I didn't. "Oh, Alanna. You really will love having an ice cream maker. And they're not that expensive, $40 or $50."

So I bought an ice cream maker -- the Cuisinart ice cream maker but there are other ice cream makers too -- that very day. And she's right. I really do love having an ice cream maker! It's so easy to make ice cream from just a handful of ingredients, no preservatives, no fillers and none of the high prices that grocery stores exact for ice cream these days. I especially love making simple ice creams and ones with unusual flavors.

There are ice cream recipes here on Kitchen Parade. But for even more ideas, check out one of last year's hottest cookbooks, Perfect Scoop by David Lebovitz.

Summer is nearly here, Mother's Day too. If your family loves-loves-loves ice cream, an ice cream maker or the ice cream cookbook is worth considering as a family gift.

Get Your Fix - Easy Chocolate Dessert Recipes

(click a photo for a recipe)
Vanilla Brownies Light 'n' Easy Chocolate Pudding Strawberry Chocolate Banana Crumble

Recent Favorites from A Veggie Venture

~ Eggplant Steaks made from the pantry ~

~ German Salad Dressing, oil-free! ~

~ Take the Challenge Never Buy Salad Dressing Again ~

If you like Kitchen Parade's recipes, you will also like A Veggie Venture, my food blog packed with vegetable recipes for every course.

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Thursday, April 3, 2008

Moroccan Chicken Recipe
with Eggplant, Tomato & a Pile of Spices!

Is it time to restock your spice pantry? This easy one-dish chicken recipe is a real hit. The chicken is moist and flavorful, the sauce perfumed with Moroccan-style spices.

Moroccan Chicken, one-pot chicken and eggplant stew perfumed with Moroccan spices ~ Weight Watchers PointsPlus 8 ~

Are your spices a model of management or a muddle of a mess?

My personal spice system (is orderly confusion a system?) dates back to my first apartment with its supermarket skillets and single cupboard.

And it’s worked great until recently. But those neat little Tone’s red and green containers simply aren’t big enough any more.

Spices give your taste buds a vigorous workout. Doubling, even tripling, the spices make a food taste, well, bigger – and importantly, bigger but not fatter.

MOROCCAN CHICKEN is redolent with the depth of paprika and the bite of ginger, the musk of fennel and the heft of cumin, all lifted up by the bright contrast of lemon. It’s simply pungent with flavor.

Try increasing the spices – and dropping the fat – with favorite recipes. They may surprise you!

ALANNA's TIPS Before making this dish, take a deep whiff of each spice. Does it smell dusty? It’s time for a replacement. As written, MOROCCAN CHICKEN reheats and freezes beautifully. But you might also cook ahead and freeze just the sauce, adding the meat and eggplant for a fast supper another night. There's plenty of tomato and eggplant sauce for two pounds of chicken. Substitute chicken breasts if that’s what’s on hand. But do look for skinless, boneless chicken thighs. The meat is often less expensive and always more flavorful. Common wisdom coaches us to avoid dark meat but in Weight Watchers terms, four ounces of breast and thigh both tally in at three points. Try a thigh! I'm always pleased when I remake an early recipe from Kitchen Parade and am instantly reminded why it belongs in my recipe collection. This is definitely one! The eggplant and tomato sauce is just so good, it's "spicy" but not "spicy-hot" – just full of flavor. Tis a winner!
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!


Hands-on time: 25 minutes prep, then occasional attention until ready
Time to table: 60 minutes
Serves 4
  • 1 pound fresh eggplant, cubed
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 6 cloves garlic, minced
  • 1 tablespoon sweet paprika or pimentón, the smoky Spanish paprika
  • 2 teaspoons whole fennel seed
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 28 ounces canned diced tomatoes
  • 1 cup chicken stock or Homemade Vegetable Bouillon
  • 3 tablespoons lemon juice (from about 1-1/2 lemons)
  • 1 pound chicken thighs, bone-in or bone-out, skin removed and fat trimmed
  • Chopped cilantro

ROAST EGGPLANT Set oven at 400F/200C. Toss eggplant in 1 tablespoon olive oil until evenly coated. Arrange in single layer on baking sheet and bake 25-30 minutes (no need to wait for oven to fully heat) or until light brown.

MAKE SAUCE Heat a Dutch oven on medium high, heat the second tablespoon olive oil until shimmery. Add onion and garlic and stir to coat with fat; sauté until golden. Add spices, stir until fragrant, about 1 minute. Add tomatoes, broth and lemon juice and bring to a boil.

COOK Reduce heat, add chicken thighs, cover and simmer 15 minutes. Turn thighs over, cover, simmer another 10 minutes. Add eggplant, simmer 10 minutes uncovered.

To serve, top with cilantro and serve with Oven-Baked Rice or something else that will soak up the fragrant juices.

OVEN OPTION If you have a tagine like this one, make the chicken in that. My idea would be to mix the tomato mixture and the roasted eggplant, nestle the chicken thighs in, then cook at 350F/175C for 45 minutes.

MAKE-AHEAD Like many stews, this is very good when eaten straight off the stove but a day of refrigeration helps meld the flavors and slightly thicken the sauce. Plan for leftovers!

NUTRITION INFORMATION Per Serving (1 thigh, 1-1/2 cups sauce): 306 Calories; 12g Tot Fat; 94mg Cholesterol; 719mg Sodium; 26g Carb; 8g Fiber; 26g Protein. WEIGHT WATCHERS POINTS Old Points 6 & PointsPlus 8 This recipe has been "Alanna-sized".
Adapted from Bon Appetit, February 2004

Perfumed with Moroccan-Style Spices

Moroccan Chicken, one-pot chicken and eggplant stew perfumed with Moroccan spices (pictured) ~ Weight Watchers PointsPlus 8 ~

Yes, that's a lot of spices! But I don't recommend cutting back the quantity. Commenters on the inspiring recipe called the recipe "bland" when the spices were cut back.

More Chicken Comfort Food

(hover for a description, click a photo for a recipe)
Cashew Chicken Curry Chicken Cacciatore Sweet 'n' Hot Chicken
Champion Chicken Chicken with Shallots Rainbow Chicken
~ more chicken recipes ~

More Inspiration for Moroccan Recipes

(hover for a description, click a photo for a recipe)
Moroccan Onions Lamb with Sweet Tomato Jam Citrus Slices with Orange Flower Water, Spices & Chocolate Shavings
~ more Moroccan recipes ~

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