Homemade Yogurt
Everyday Food Storage
5 2/3 cups instant dry milk powder (or 3 cups non-instant dry milk powder)
2 quarts water
1/2 cup plain yogurt containing live cultures
Mix your powdered milk in a blender (may have to make multiple batches).
Pour milk in a 4 - 5 quart slower cooker, cover and cook on low for 2 1/2 hours.
After 2 1/2 hours, unplug the slower cooker and let it sit for 3 hours.
After 3 hours, remove 1 cup of milk and stir in the 1/2 cup of yogurt. Add the yogurt mixture to the remaining milk and stir. (Milk temperature should be between 112 and 117 degrees F.) Put the lid back on the slow cooker and wrap in a bath towel and let sit (unplugged) for 8 hours.
After 9 hours, unwrap and uncover the slow cooker. Scoop (DO NOT STIR) the yogurt into clean containers and refrigerate. Chill before serving.
Friday, March 25, 2011
Tuesday, March 15, 2011
Hummus
Hummus
D'Adamo
1 cup canned white beans or black beans
2 - 4 cloves garlic, chopped
2 Tbsp lemon juice
3 Tbsp olive oil
1 tsp sea salt
2 Tbsp fresh parsley (chopped)
Put all ingredients, except the parsley, in food processor and blend all ingredients together.
Add parsley at the end and chill for one hour before serving.
Can be used as dip, spread, or coating marinade for meat and chicken before baking or BBQ. Can also be used in omelets or salad dressings.
D'Adamo
1 cup canned white beans or black beans
2 - 4 cloves garlic, chopped
2 Tbsp lemon juice
3 Tbsp olive oil
1 tsp sea salt
2 Tbsp fresh parsley (chopped)
Put all ingredients, except the parsley, in food processor and blend all ingredients together.
Add parsley at the end and chill for one hour before serving.
Can be used as dip, spread, or coating marinade for meat and chicken before baking or BBQ. Can also be used in omelets or salad dressings.
Sour Cream Enchiladas
Sour Cream Enchiladas
Centsational Girl
4 chicken breasts, fully cooked & shredded
1 (16 oz) can green enchilada sauce
2 oz green chilies
14 oz sour cream
4 cups shredded cheese, Jack or Mexican blend
2 dozen white corn tortillas
Mix all ingredients except corn tortillas together, reserving 1 1/2 cup cheese, 2 oz green chile sauce, and 3 oz sour cream for topping. Heat corn tortillas 4 or 5 at a time on microwave on high for 30 seconds, then spoon 3 Tbsp of the mixture into the heated tortillas. (Heating them helps avoid cracking when you roll them up.)
Spray a large glass dish with cooking spray, then align enchiladas in a row inside. Blend remaining sour cream and green chile sauce together and spoon over enchiladas. Top with remaining shredded cheese.
Cover with aluminum foil and bake in oven for 30 minutes at 350 degrees.
Garnish with fresh cilantro and extra green sauce if you like spice.
Centsational Girl
4 chicken breasts, fully cooked & shredded
1 (16 oz) can green enchilada sauce
2 oz green chilies
14 oz sour cream
4 cups shredded cheese, Jack or Mexican blend
2 dozen white corn tortillas
Mix all ingredients except corn tortillas together, reserving 1 1/2 cup cheese, 2 oz green chile sauce, and 3 oz sour cream for topping. Heat corn tortillas 4 or 5 at a time on microwave on high for 30 seconds, then spoon 3 Tbsp of the mixture into the heated tortillas. (Heating them helps avoid cracking when you roll them up.)
Spray a large glass dish with cooking spray, then align enchiladas in a row inside. Blend remaining sour cream and green chile sauce together and spoon over enchiladas. Top with remaining shredded cheese.
Cover with aluminum foil and bake in oven for 30 minutes at 350 degrees.
Garnish with fresh cilantro and extra green sauce if you like spice.
Brown Rice Pancakes
Brown Rice Pancakes
366 Delicious Ways to Cook Rice, Beans, and Grains pg 359
1 1/2 cups flour
1/4 cup whole-wheat flour
1/4 cup stone-ground yellow cornmeal
1 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup cooked brown rice
2 large eggs, separated
3 Tbsp melted butter
1 cup milk
2 large egg whites
Maple syrup and/or fruit, for serving
366 Delicious Ways to Cook Rice, Beans, and Grains pg 359
1 1/2 cups flour
1/4 cup whole-wheat flour
1/4 cup stone-ground yellow cornmeal
1 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup cooked brown rice
2 large eggs, separated
3 Tbsp melted butter
1 cup milk
2 large egg whites
Maple syrup and/or fruit, for serving
Black Bean Soup
Black Bean Soup
Our Best Bites cookbook pg 94
1 Tbsp olive oil
3/4 cup diced carrots (about 2 medium carrots)
3/4 cup diced celery (about 1 rib)
1 cup diced onion (about 1 small-medium onion)
4 large cloves garlic, roughly chopped
2 (15 oz) cans black beans, rinsed and drained
1 (3.5 oz) can diced green chilies
2 (15 oz) cans low-sodium beef broth
1 tsp kosher salt
1/8 tsp black pepper
1/2 tsp chili powder
1/4 cumin
1/2 tsp dry oregano leaves
1 bay leaf
1 lime, juiced, plus other limes, for garnish
Optional toppings: sour cream, tortilla chips, shredded cheese, chopped cilantro, etc.
Our Best Bites cookbook pg 94
1 Tbsp olive oil
3/4 cup diced carrots (about 2 medium carrots)
3/4 cup diced celery (about 1 rib)
1 cup diced onion (about 1 small-medium onion)
4 large cloves garlic, roughly chopped
2 (15 oz) cans black beans, rinsed and drained
1 (3.5 oz) can diced green chilies
2 (15 oz) cans low-sodium beef broth
1 tsp kosher salt
1/8 tsp black pepper
1/2 tsp chili powder
1/4 cumin
1/2 tsp dry oregano leaves
1 bay leaf
1 lime, juiced, plus other limes, for garnish
Optional toppings: sour cream, tortilla chips, shredded cheese, chopped cilantro, etc.
Stuffed Pizza Rolls
Stuffed Pizza Rolls
Our Best Bites cookbook pg 164
1 recipe Breadstick Dough
1 1/2 cups shredded mozzarella cheese
Pizza toppings of your choice
1 Tbsp olive oil or melted butter
1/2 tsp garlic powder
1 tsp dried Italian seasoning
2 Tbsp grated Parmesan cheese
Pizza Sauce
Our Best Bites cookbook pg 164
1 recipe Breadstick Dough
1 1/2 cups shredded mozzarella cheese
Pizza toppings of your choice
1 Tbsp olive oil or melted butter
1/2 tsp garlic powder
1 tsp dried Italian seasoning
2 Tbsp grated Parmesan cheese
Pizza Sauce
Breadstick Dough
Breadstick Dough
Our Best Bites cookbook pg 30
1 1/2 cups warm water
1 Tbsp sugar
1 Tbsp dry
1/2 tsp salt
3 - 4 1/2 cups flour, divided
Our Best Bites cookbook pg 30
1 1/2 cups warm water
1 Tbsp sugar
1 Tbsp dry
1/2 tsp salt
3 - 4 1/2 cups flour, divided
Pizza Sauce
Pizza Sauce
Our Best Bites cookbook pg 155
1 (6 oz) can tomato paste
6 oz water
3 Tbsp Garlic Bread Seasoning
1 Tbsp sugar or honey
3/4 tsp onion powder
1/4 tsp red pepper flakes, optional
Our Best Bites cookbook pg 155
1 (6 oz) can tomato paste
6 oz water
3 Tbsp Garlic Bread Seasoning
1 Tbsp sugar or honey
3/4 tsp onion powder
1/4 tsp red pepper flakes, optional
Garlic Bread Seasoning
Garlic Bread Seasoning
Our Best Bites cookbook pg 53
1/2 cup powdered Parmesan cheese
2 tsp kosher salt
2 Tbsp garlic powder
2 tsp oregano
2 tsp basil
2 tsp marjoram
2 tsp parsley
Our Best Bites cookbook pg 53
1/2 cup powdered Parmesan cheese
2 tsp kosher salt
2 Tbsp garlic powder
2 tsp oregano
2 tsp basil
2 tsp marjoram
2 tsp parsley
Beef Stroganoff
Beef Stroganoff
Our Best Bites cookbook pg 120
1 lb top sirloin or tenderloin steak
1/2 tsp kosher salt
1/4 tsp black pepper
3 Tbsp butter, divided
8 oz sliced mushrooms (like creminis)
3/4 cup diced onion (about 1 small onion)
4 cloves garlic, minced
3/4 cup warm water
1 tsp beef bouillon granules, beef base, or one bouillon cube
2 Tbsp flour
2 tsp Worcestershire sauce
1/2 cup sour cream
Our Best Bites cookbook pg 120
1 lb top sirloin or tenderloin steak
1/2 tsp kosher salt
1/4 tsp black pepper
3 Tbsp butter, divided
8 oz sliced mushrooms (like creminis)
3/4 cup diced onion (about 1 small onion)
4 cloves garlic, minced
3/4 cup warm water
1 tsp beef bouillon granules, beef base, or one bouillon cube
2 Tbsp flour
2 tsp Worcestershire sauce
1/2 cup sour cream
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