Free recipe & food news every week

Search & Social

« Market Report: plenty of produce despite temps in 100s | Main | Pressure Cooking Beans: It’s Easy »

Week 2, Day 1: yogurt, pudding, and beans

This week, you'll take the skills you learned last week and make nearly all of your food from scratch. (If you want to make your own pasta and use all fresh tomatoes too, go for it!)

Today, people following the Classic Challenge will use the Core Cooking Plan with Pudding. You'll be cooking for about 90 minutes, but get a break for pudding in the middle! Notice how the same pudding can be ready for a dinner party, a casual dinner, or to freeze and pack in a lunch box, depending on the container you use.

Folks taking using the Plant-Strong Option have it easy: no need to make yogurt or pudding. If you want to get ahead of the game, you can make sauce for Collards in Spicy Lime-Peanut Sauce that you'l be having tomorrow or make Chocolate Coldocado if your avocados are very ripe.

chocolate pudding goes from fancy to casual with different containers

  1. Mix dough for pizza and let it rise for at least an hour, using the same Whisk technique used for Good Whisk Bread last week.
  2. Classic: Make Yogurt, saving the pot for step 4 when finished.
  3. Mix dough for Good Whisk Bread.
  4. Classic: Make Chocolate Pudding in the same pot used for Yogurt. It's like making the Vanilla Pudding you made last week, but even easier because it doesn't need an egg for flavor. Weighing the ingredients will give you speed, accuracy, and less to wash up.

    weigh pudding ingredients on a scale for quick accurate cooking

  5. Clean and soak a pound of pinto beans and two pounds of chickpeas, putting the pinto beans in the slow cooker if you have one.
  6. Wash the dishes and then enjoy some warm pudding! Freeze the rest to eat on Day 7.

Plant-Strong Menu:

day meal menu
1 breakfast toasted Good Whisk Bread, peanut butter, tea
lunch Bean Salad with Fresh Corn, Peppers, and Tomatoes with black beans; cantaloupe
snack carrot sticks
dinner rotini with Southern Summer Pesto, Grilled Summer Squash Two Ways, watermelon, Ginger-Glazed Carrot Cake

Reader Comments (4)

I've been really enjoying this challenge, and so has my family! Especially my 14 year old daughter who has been encouraging us to 'eat healthier'. :) I'm a little unsure how to organize myself to do the monthly core cooking plan, and I'm a bit nervous. But, I'm going to give it a try for August. This challenge has really helped. Thank you!

Jul 22, 2011 | Registered Commentercyndi

Cyndi, thanks so much! I'm thrilled to hear that you and your family are enjoying the challenge. Don't be nervous about the core cooking plan. Just think of it as a big dance in the kitchen. If you have any questions or discover any tips, just post here. You're not alone!

Jul 23, 2011 | Registered CommenterLinda Watson

Linda, I think I must be the only person you've ever met who couldn't cook dried beans successfully! Everyone I consult tells me there's nothing to it: "just soak or not--add salt or not--lots of water and simmer on stovetop or slow cooker--no timing necessary--just cook until tender. You wouldn't believe how many pots of beans I've thrown away. I finally took to using half a pound of beans at a time--good thing they are cheap. I realized I couldn't take the challenge until I could conquer the beans! So with renewed determination I borrowed my daughters crockpot and tried once again. SUCCESS!!! I've cooked black beans, red beans and today will try pintos.Now with bread baking, yogurt and beans--I think I'm ready and looking forward to the challenge.

Jul 24, 2011 | Registered Commenterkiren

Kiren, BIG CONGRATULATIONS!!! You're post literally brought tears to my eyes. You can see why the slow cooker is my favorite way of cooking beans. I've got a pot of pintos going on the screened porch right now! Even when I've made a "mistake" and added tomatoes to beans before they were tender, cooking them overnight in the slow cooker caused them to soften into a delicious stew.

What I've really loved myself about doing this whole Cook for Good experiment is how my cooking confidence grew. So many foods seemed difficult or impossible to make. But I tried making pie crust and found out it was easy. So I tried crackers and found out they were easy too! From bread to pizza, and so forth.

Sounds like you will do great with the Challenge! Let us know how you're doing!

Jul 24, 2011 | Registered CommenterLinda Watson
Member Account Required
To keep discussion civil and avoid spam, only members can post comments. But membership is free and easy! Join today!