1 c milk
1 c diced chicken
2 T chicken fat, or oil
1/2 c chicken stock
1 c sliced carrots
2 c corn (frozen, fresh or canned)
1/2 c sliced celery
1/2 c diced onions
4 c water
2 T flour or corn starch, 2 T cold water
1 tsp salt
1/2 tsp black pepper
1 tsp majoram
In a large saucepan, add oil. Over medium heat, add carrots, celery, onions and sautee for about 5 mins, until onions are translucent. Add diced chicken and corn, stir thoroughly. Add chicken stock and seasonings. Bring to a boil and simmer for approximately 25 minutes, stirring regularly. Add milk and simmer 10 mins more.
In a small bowl, place flour or cornstarch. Add cold water and mix until blended and all lumps are gone.
Add contents of bowl to saucepan, stirring as it is added. Simmer about 3-5 mins more, until broth is thickened to desired consistency.
Yields 4, recipe can be doubled. A good use for left over chicken, off the bird. Will do well with white breast, thigh, leg and wing meat.
Sunday, October 2, 2011
Vegetarian Chili Recipe
1 15 oz can kidney beans (light or dark)
1 15 oz can pinto beans
1 15 oz can black beans
1 medium onion chopped
1 small green pepper chopped
1 medium carrot sliced
3 cloves garlic minced
1 chili pepper, diced
2 cups corn kernels (fresh, frozen or canned)
1 can tomato paste
1 15 oz can diced tomatoes, or diced tomatoes and chiles
1 T cooking oil
2 tsp chili powder
2 tsp cumin
1 tsp coriander
1 tsp salt
1/2 tsp black pepper
2 bay leaves
In a slow cooker, place the garlic, cooking oil and onions. Cook on high for 1 minute. Add sliced carrots and green peppers. Continue cooking and stirring for 2-3 mins. Add beans, tomatoes, tomato paste and corn. Blend thoroughly with a wooden spoon. Let cook for approximately 30 mins. Add spices, cook for an additional 10 minutes. Makes 6-8 servings.
1 15 oz can pinto beans
1 15 oz can black beans
1 medium onion chopped
1 small green pepper chopped
1 medium carrot sliced
3 cloves garlic minced
1 chili pepper, diced
2 cups corn kernels (fresh, frozen or canned)
1 can tomato paste
1 15 oz can diced tomatoes, or diced tomatoes and chiles
1 T cooking oil
2 tsp chili powder
2 tsp cumin
1 tsp coriander
1 tsp salt
1/2 tsp black pepper
2 bay leaves
In a slow cooker, place the garlic, cooking oil and onions. Cook on high for 1 minute. Add sliced carrots and green peppers. Continue cooking and stirring for 2-3 mins. Add beans, tomatoes, tomato paste and corn. Blend thoroughly with a wooden spoon. Let cook for approximately 30 mins. Add spices, cook for an additional 10 minutes. Makes 6-8 servings.
Basic Chicken Stock
Remains of one whole chicken, picked clean
2 large carrots
2 stalks of celery
2 medium onions
2 medium potatoes
6-8 cups of water
Salt & pepper to taste
Parsley for flavor, fresh or dried
In a large Dutch oven, place your chicken carcass. (Make sure to remove as much meat from the bones as possible for other uses). Fill the Dutch oven with water, leaving approximately 1-2 inches from the top for bubbling. Add carrots, celery, onions, potatoes, salt & pepper and simmer for approximately 1 hour. During cooking, use a large spoon to skim off the broth to keep it clear. Towards the end of cooking, add parsley. When done, pour through a colander to collect bones and used vegetables. Pour once more through a strainer to get any smaller bits out. Makes 6-8 cups of stock.
2 large carrots
2 stalks of celery
2 medium onions
2 medium potatoes
6-8 cups of water
Salt & pepper to taste
Parsley for flavor, fresh or dried
In a large Dutch oven, place your chicken carcass. (Make sure to remove as much meat from the bones as possible for other uses). Fill the Dutch oven with water, leaving approximately 1-2 inches from the top for bubbling. Add carrots, celery, onions, potatoes, salt & pepper and simmer for approximately 1 hour. During cooking, use a large spoon to skim off the broth to keep it clear. Towards the end of cooking, add parsley. When done, pour through a colander to collect bones and used vegetables. Pour once more through a strainer to get any smaller bits out. Makes 6-8 cups of stock.
Homemade Chewy Granola Bars
Homemade Chewy Granola Bars are a breakfast and lunch staple. In a pinch, they can serve a healthy, on the go snack to adults and kids alike. Here is my tried-and-true recipe for Homemade Chewy Granola Bars:
For the binder:
3/4 c honey, corn syrup or brown rice syrup
1/2 c organic demarara or plain sugar
1/2 c almond or peanut butter
1 T molasses
1/2 t vanilla or almond extract
For the mix:
1 c easy or quick oats
1 c rice cereal, or oat o's
1/2 c dried cranberries, raising or apricots (diced small)
1/2 c sunflower or pumpkin seeds
1/2 c chopped nuts, such as almonds, walnuts or pecans
1/4 c wheat germ
To prep, take a 9 x 9 glass or metal pan and grease generously. Set aside.
In a small saucepan, add syrup, molasses, sugar, extract and nut butter. Cook on low-to- medium until it blends together smoothly. Stir regularly. Keep warm on stove. In a large mixing bowl, add the mix ingredients, stirring well. Remove the warmed binding ingredients from the stove and slowly pour into the mixing bowl. Using a wooden spoon, stir in the binder until well blended. Pour the mix into the greased pan, and using a greased glass, your hands or a rolling pin, press the mix into the pan firmly until even and smooth. Let rest on counter top 1 hour to firm before cutting into bars. Yield will vary due to bar size, but a 9 x 9 usually gets me 10-12 bars. This recipe can be easily doubled. To pack, place in reusable container, wrap in wax paper or parchment, or aluminum foil.
For the binder:
3/4 c honey, corn syrup or brown rice syrup
1/2 c organic demarara or plain sugar
1/2 c almond or peanut butter
1 T molasses
1/2 t vanilla or almond extract
For the mix:
1 c easy or quick oats
1 c rice cereal, or oat o's
1/2 c dried cranberries, raising or apricots (diced small)
1/2 c sunflower or pumpkin seeds
1/2 c chopped nuts, such as almonds, walnuts or pecans
1/4 c wheat germ
To prep, take a 9 x 9 glass or metal pan and grease generously. Set aside.
In a small saucepan, add syrup, molasses, sugar, extract and nut butter. Cook on low-to- medium until it blends together smoothly. Stir regularly. Keep warm on stove. In a large mixing bowl, add the mix ingredients, stirring well. Remove the warmed binding ingredients from the stove and slowly pour into the mixing bowl. Using a wooden spoon, stir in the binder until well blended. Pour the mix into the greased pan, and using a greased glass, your hands or a rolling pin, press the mix into the pan firmly until even and smooth. Let rest on counter top 1 hour to firm before cutting into bars. Yield will vary due to bar size, but a 9 x 9 usually gets me 10-12 bars. This recipe can be easily doubled. To pack, place in reusable container, wrap in wax paper or parchment, or aluminum foil.
Thursday, July 14, 2011
Basic Hummus Recipe
Hummus is one of those things people think is more complicated than it really is. There is only one issue, usually, which is making sure you blend it enough to be smooth & creamy. Part of resolving this issue is to be generous with the olive oil, too, but not too generous. The right amount of olive oil will give it a smooth, rich texture.
The other thing is that hummus recipes are imminently customizable. You can add chopped red pepper, tobasco, oregano, cooked eggplant or artichoke, pine nuts and other items to make 'gourmet hummus' at a fraction of the store price.
Basic Hummus Recipe:
Place drained garbanzos into your food processor or blender. Add some of the lemon juice, some of the garlic and a bit of salt. Turn on the food processor or blender and slowly drizzle small amounts of the olive oil into the mix and watch the consistency of the hummus develop. The longer you blend and drizzle, the thicker, smoother and richer it will be. Stop after a couple of minutes to taste the hummus. Adjust quantities of garlic, salt and lemon to your own tastes and palate (I like a lot of garlic and lemon, easy on the salt, yours might be different).
When adding mix-ins like chopped red pepper or cooked eggplant, or pine nuts, make sure to partially blend them before adding to give flavor to the hummus base. Then, fold in your mix-ins toward the end once processing is done.
This will make as much hummus as you would like. It will store, in a covered glass container, in the refrigerator for 7 days.
The other thing is that hummus recipes are imminently customizable. You can add chopped red pepper, tobasco, oregano, cooked eggplant or artichoke, pine nuts and other items to make 'gourmet hummus' at a fraction of the store price.
Basic Hummus Recipe:
- 1-2 cans organic garbanzo beans, drained OR 1/2 bag dried garbanzo beans soaked and cooked
- Olive oil to taste (good quality is important here. I like Filipo Berio olive oil for price and consistency in daily use)
- Lemon juice (freshly squeezed is best, but bottled is okay, too)
- Garlic cloves, peeled & minced (jarred minced is okay, too. Avoid garlic salt)
- Sea Salt
- Blender or food processor
- Rubber spatula and storage containers (I prefer glass)
Place drained garbanzos into your food processor or blender. Add some of the lemon juice, some of the garlic and a bit of salt. Turn on the food processor or blender and slowly drizzle small amounts of the olive oil into the mix and watch the consistency of the hummus develop. The longer you blend and drizzle, the thicker, smoother and richer it will be. Stop after a couple of minutes to taste the hummus. Adjust quantities of garlic, salt and lemon to your own tastes and palate (I like a lot of garlic and lemon, easy on the salt, yours might be different).
When adding mix-ins like chopped red pepper or cooked eggplant, or pine nuts, make sure to partially blend them before adding to give flavor to the hummus base. Then, fold in your mix-ins toward the end once processing is done.
This will make as much hummus as you would like. It will store, in a covered glass container, in the refrigerator for 7 days.
Tuesday, June 21, 2011
How To Make Yogurt At Home
So, I learned to make my own organic yogurt at home using this site, and making yogurt is an easy, natural process. To make yogurt at home you’ll need:
- Organic milk
- A small amount of organic starter yogurt with live cultures, plain (it must be live cultures) approx. 2-3T
- A food thermometer
- A cooking pot large enough to hold the amount of milk you’ve put aside
- A heating pad
- A clean dishtowel or two
- A clean spoon for stirring, preferably metal.
- Several small containers, such as a jar or bowl (glass or metal preferred)
- A larger container, such as a crockpot sleeve, terracotta pot or canner.
Put the milk over medium heat, and start to warm. Do not scald the milk! Bring it up gradually to the temperature of 185ºF. Do not overcook. Holding the temperature at 185º for 30 minutes will result in thicker yogurt, more like Greek yogurt which is the kind I enjoy. You can cook it for less, for a more runny style if that's your thing. (You can also add dried milk powder if you like to thicken, though I don’t much like the taste of dried milk powder myself and have had mixed results). Lower the heat on the stove, or turn it off, and cool the milk back down to 110ºF. Milk warmer than that will not propagate the live cultures. Once cooled down, stir in your 2-3T of yogurt with live culture.
Pour the yogurt into the small sterilized container(s). (I tend to use recycled glass jars with metal lids, and I sterilize them in boiling water after they’ve been cleaned). Place the heating pan at the bottom of your crockpot insert or whatever you’re using, and place one dishtowel on top of the pad, put your larger container on a cutting board or other heat-proof protector. Carefully put your jars inside, keeping the movement to a minimum. Place the other dishtowel around or on top to cover the small containers and keep them dark. If you have a lid to your container, you can use that, too. Turn the heating pad on a low-to-medium setting. Then, leave it for seven hours. I usually make yogurt in the evening and leave it overnight so my Greek yogurt ready to eat in the morning.
How To Make Cheese: Organic Farmer's Cheese
Farmers cheese is a simple, soft cheese that can be made at home in an evening. It's not a complicated recipe and homemade cheese is fresher and healthier than that made with preservatives.. One of the things people ask me is how to make farmers cheese like the kind I make. Below is my recipe for how to make home cheese:
1 gal organic whole milk
1 pinch salt
Juice of an organic lemon OR organic white vinegar (approx 2 T)
Food thermometer
Cheesecloth
Stock Pot for cooking
Bowl for straining
Collander for straining
Put the milk in the stock pot with the salt. Bring to a boil over medium heat, being careful not to overcook the milk and scorching it on the bottom of the pot, or it will taste burnt.
When it just begins to boil, go ahead and turn off the burner (or gas). It should have reached a temperature of 160F to kill all the possible bad bacteria. Use your thermometer to check. Then, stir in the lemon juice or vinegar to curdle the milk. It make take 5-15 minutes for the process to completely break down the whey and curds in all of the milk.
Line a collander with cheesecloth and place over the large bowl. Pour the contents of the pot through the collander/cheesecloth and let the liquid go into the bowl. The liquid contains whey which is good for you. It can be used in recipes or drunk straight up. What is left in the cheesecloth is the curd, which will form the cheese with pressure. Use the cloth to strain all the last bits of whey out of the curd and to form the cheese into a soft ball shape. You can twist or compress the cloth to achieve the desired result. Either wrap in wax paper or store in a glass container in the refrigerator. After being refrigerated, it will be firmer and easier to slice. I leave mine in over night. It will be good for approximately 7 days. It can be frozen, if desired.
If you would like, you can add spices and herbs to the cheese like garlic, pepper, herbs or even chopped nuts, if that's your thing.
Copyright 2011, GuiltedLily Productions Inc, all rights reserved.
1 gal organic whole milk
1 pinch salt
Juice of an organic lemon OR organic white vinegar (approx 2 T)
Food thermometer
Cheesecloth
Stock Pot for cooking
Bowl for straining
Collander for straining
Put the milk in the stock pot with the salt. Bring to a boil over medium heat, being careful not to overcook the milk and scorching it on the bottom of the pot, or it will taste burnt.
When it just begins to boil, go ahead and turn off the burner (or gas). It should have reached a temperature of 160F to kill all the possible bad bacteria. Use your thermometer to check. Then, stir in the lemon juice or vinegar to curdle the milk. It make take 5-15 minutes for the process to completely break down the whey and curds in all of the milk.
Line a collander with cheesecloth and place over the large bowl. Pour the contents of the pot through the collander/cheesecloth and let the liquid go into the bowl. The liquid contains whey which is good for you. It can be used in recipes or drunk straight up. What is left in the cheesecloth is the curd, which will form the cheese with pressure. Use the cloth to strain all the last bits of whey out of the curd and to form the cheese into a soft ball shape. You can twist or compress the cloth to achieve the desired result. Either wrap in wax paper or store in a glass container in the refrigerator. After being refrigerated, it will be firmer and easier to slice. I leave mine in over night. It will be good for approximately 7 days. It can be frozen, if desired.
If you would like, you can add spices and herbs to the cheese like garlic, pepper, herbs or even chopped nuts, if that's your thing.
Copyright 2011, GuiltedLily Productions Inc, all rights reserved.
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