Slow Cooker White Bean and Kielbasa Stew
Ingredients
1 pound dried great northern beans (or other white bean)
14 ounces kielbasa, cut in half lengthwise and each half cut into 1/2-inch slices
4 cups chicken stock or broth
1 (14.5-ounce) can diced tomatoes with juices
1 large onion, diced
1 cloves garlic, chopped (or 1 tablespoon jarred chopped garlic))
1 teaspoon dried rosemary
1/2 teaspoon kosher salt
5 ounces baby spinach (about 6 cups)
(amount here) (ingredient name here)
Directions
In a 4- to 6-quart slow cooker, add beans, kielbasa, chicken stock, diced tomatoes, onion, garlic and turn on cooker.
Cook until the beans are tender (low: about 7 or 8 hours; high: 5 or 6 hours). Cooking times can vary based on how hot your particular slow cooker gets.
Right before serving, add the spinach, stir it in, and allow it to wilt for a few minutes.
Tuesday, November 22, 2011
Pumpkin Rosemary Hummus
Pumpkin Rosemary Hummus
Ingredients
1 15-ounce can of chickpeas (or dried ones that have soaked overnight)
1/2 cup pumpkin puree
1 clove garlic, coarsely chopped
1/2 teaspoon cumin
1 tablespoon fresh rosemary, chopped
4 tablespoon olive oil
1 tablespoon tahini
Juice of half a lemon
Salt and pepper to taste
Prep time: 10 minutes
"Cook" time: 2 minutes
Directions
Prepare all ingredients and add to food processor. Pulse until mixture reaches your desired smoothness. You may wish to add more olive oil if you prefer a creamier hummus (less if you like yours thick). Serve with crackers, pita chips, veggies or whatever you like.
Note
The original author of this recipe did not call for tahini, so you may be fine without it. In its place, increase the amount of olive oil (to 5 tablespoons or more).
Ingredients
1 15-ounce can of chickpeas (or dried ones that have soaked overnight)
1/2 cup pumpkin puree
1 clove garlic, coarsely chopped
1/2 teaspoon cumin
1 tablespoon fresh rosemary, chopped
4 tablespoon olive oil
1 tablespoon tahini
Juice of half a lemon
Salt and pepper to taste
Prep time: 10 minutes
"Cook" time: 2 minutes
Directions
Prepare all ingredients and add to food processor. Pulse until mixture reaches your desired smoothness. You may wish to add more olive oil if you prefer a creamier hummus (less if you like yours thick). Serve with crackers, pita chips, veggies or whatever you like.
Note
The original author of this recipe did not call for tahini, so you may be fine without it. In its place, increase the amount of olive oil (to 5 tablespoons or more).
Apple Cider Brined Turkey Breast
I made a version of this several years ago when I cooked Thanksgiving dinner for my dad and his side of the family, but I'll be damned if I can find the recipe now. I did a quick Google search and found a very similar recipe. If you've never brined your bird, you don't know what you're missing. I'm a big fan of brining and have brined various poultry, pork, etc. Anyway, I digress . . .
Apple Cider Brined Turkey Breast
Yield: Serves 4-6.
Prep Time: 30 minutesTotal Time: 2 hours + overnight brine
Ingredients:
Note: If you want to do a whole turkey, just double this recipe.
1 whole turkey breast (5-6 pounds)
Absolutely required:
1 quart apple cider
1/2 cup kosher salt
1/2 cup soy sauce
1/4 cup brown sugar
Not mandatory, but does up the flavor quotient:
1 tablespoon black peppercorns
1 tablespoon Szechuan peppercorns
4 whole star anise pods
3 garlic cloves
3 scallions, sliced
3 inches fresh ginger, sliced thick
3 dried shiitake mushrooms
1 cinnamon stick
A few sprigs of cilantro
10 cups cold water
For cooking:
1 green apples
1 lemon
Helpful Equipment:
Digital Probe Thermometer
Preparing the Brine
I’m not going to get into the science of why brining is good, but basically it results in a cooked turkey that’s much more moist than its unbrined brother due to the way that salt reacts with the proteins in the meat. Just trust me. It’s good and worth the time.
I’ll admit, there are a lot of ingredients in this brine. They all serve a purpose, but if you can’t find them all, don’t feel like you can’t make this brine. At the end of the day, I’d say 80% of the flavor comes from the apple cider. As long as you have that, you can make this happen.
Of course, if possible, any of these spices will just up the flavor complexity of the brine. Use as many of them as you can, but don’t freak out if you’re missing one.
Bring the cider, brown sugar, soy sauce, and salt to a simmer in a medium or large pot. Then add in all your spices and herbs. The only prep I did to my spices was chop my garlic cloves and scallions in half and slice my ginger into coins. Then just toss everything in the pot.
Let this simmer for about 5 minutes, then kill the heat and let it slowly cool to room temperature. This will give plenty of time for the flavors to infuse into the brine.
Once the brine is room temperature, add the cold water and you’re ready to brine.
Brining the Bird
If you’re doing a full bird, make sure you have a large bucket or pot that can fit your entire bird.
Whatever device you use, cover it well and place it in a refrigerated place overnight. Depending on the temperature, sometimes I’ll just stash my turkey cooler setup outside somewhere or in a cool garage for the night. Just make sure your temperature outside is around or under 40 degrees and make sure rodents can’t get to it.
Cooking the Bird
When it’s time to cook, take your bird out of the brine and discard your brine. There’s no reason to keep it. It’s done all it can do to help us out.
Then rinse off your turkey really well with cold water. The brine is very salty and you don’t want it coating the bird. There’s plenty of flavor soaked into the bird. Trust me.
So rinse off the bird and then pat it dry with some paper towels.
At this point I’d recommend adding some lemons and apple slices to the cavity of the bird. This will just give it a bit more flavor and moisture as it cooks.
Basically, you start the turkey in a super-hot, 475 degree oven for 30 minutes. Then pull the turkey out and insert your probe thermometer if you have one. Turn the oven down to 350 degrees and continue to cook it until it reaches 165 degrees internally (thickest part of the breast in my case here, or thickest part of the thigh if you’re cooking a full bird).
NOTE: If you’re using a probe thermometer you can’t have it in for this part of the cooking. It could melt.
Resting and Slicing
Once your bird hits its temperature, pull it out, cover it in foil and let it rest for at least 30 minutes. This is maybe the most important part of the whole process. If you slice right into it, all the juices will run out and you’ll have a much dryer bird.
Apple Cider Brined Turkey Breast
Yield: Serves 4-6.
Prep Time: 30 minutesTotal Time: 2 hours + overnight brine
Ingredients:
Note: If you want to do a whole turkey, just double this recipe.
1 whole turkey breast (5-6 pounds)
Absolutely required:
1 quart apple cider
1/2 cup kosher salt
1/2 cup soy sauce
1/4 cup brown sugar
Not mandatory, but does up the flavor quotient:
1 tablespoon black peppercorns
1 tablespoon Szechuan peppercorns
4 whole star anise pods
3 garlic cloves
3 scallions, sliced
3 inches fresh ginger, sliced thick
3 dried shiitake mushrooms
1 cinnamon stick
A few sprigs of cilantro
10 cups cold water
For cooking:
1 green apples
1 lemon
Helpful Equipment:
Digital Probe Thermometer
Preparing the Brine
I’m not going to get into the science of why brining is good, but basically it results in a cooked turkey that’s much more moist than its unbrined brother due to the way that salt reacts with the proteins in the meat. Just trust me. It’s good and worth the time.
I’ll admit, there are a lot of ingredients in this brine. They all serve a purpose, but if you can’t find them all, don’t feel like you can’t make this brine. At the end of the day, I’d say 80% of the flavor comes from the apple cider. As long as you have that, you can make this happen.
Of course, if possible, any of these spices will just up the flavor complexity of the brine. Use as many of them as you can, but don’t freak out if you’re missing one.
Bring the cider, brown sugar, soy sauce, and salt to a simmer in a medium or large pot. Then add in all your spices and herbs. The only prep I did to my spices was chop my garlic cloves and scallions in half and slice my ginger into coins. Then just toss everything in the pot.
Let this simmer for about 5 minutes, then kill the heat and let it slowly cool to room temperature. This will give plenty of time for the flavors to infuse into the brine.
Once the brine is room temperature, add the cold water and you’re ready to brine.
Brining the Bird
If you’re doing a full bird, make sure you have a large bucket or pot that can fit your entire bird.
Whatever device you use, cover it well and place it in a refrigerated place overnight. Depending on the temperature, sometimes I’ll just stash my turkey cooler setup outside somewhere or in a cool garage for the night. Just make sure your temperature outside is around or under 40 degrees and make sure rodents can’t get to it.
Cooking the Bird
When it’s time to cook, take your bird out of the brine and discard your brine. There’s no reason to keep it. It’s done all it can do to help us out.
Then rinse off your turkey really well with cold water. The brine is very salty and you don’t want it coating the bird. There’s plenty of flavor soaked into the bird. Trust me.
So rinse off the bird and then pat it dry with some paper towels.
At this point I’d recommend adding some lemons and apple slices to the cavity of the bird. This will just give it a bit more flavor and moisture as it cooks.
Basically, you start the turkey in a super-hot, 475 degree oven for 30 minutes. Then pull the turkey out and insert your probe thermometer if you have one. Turn the oven down to 350 degrees and continue to cook it until it reaches 165 degrees internally (thickest part of the breast in my case here, or thickest part of the thigh if you’re cooking a full bird).
NOTE: If you’re using a probe thermometer you can’t have it in for this part of the cooking. It could melt.
Resting and Slicing
Once your bird hits its temperature, pull it out, cover it in foil and let it rest for at least 30 minutes. This is maybe the most important part of the whole process. If you slice right into it, all the juices will run out and you’ll have a much dryer bird.
Saturday, November 12, 2011
Zesty Citrus Cookies
This recipe calls for lemon, but there's no reason why it can't easily be changed into lime or orange cookies.
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cup granulated sugar
2 eggs
1/4 cup lemon juice
1 teaspoon freshly grated lemon zest
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
2 1/2 cups all-purpose flour
Powdered sugar for dusting
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In the bowl of a standing mixer on medium speed, cream the butter and sugar together until well blended. Scrape down the sides of the bowl. With the mixer on low speed, add eggs, one at a time, until blended. Add lemon juice and zest, mixing until blended.
Add salt, baking powder and flour and mix until blended.
Drop by rounded scoopfuls onto prepared baking sheets and bake until edges are firm with no color, 12 to 15 minutes.
Let cool on baking sheets for 5 minutes, then transfer to cooling racks and let cool completely. Dust with powdered sugar.
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cup granulated sugar
2 eggs
1/4 cup lemon juice
1 teaspoon freshly grated lemon zest
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
2 1/2 cups all-purpose flour
Powdered sugar for dusting
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In the bowl of a standing mixer on medium speed, cream the butter and sugar together until well blended. Scrape down the sides of the bowl. With the mixer on low speed, add eggs, one at a time, until blended. Add lemon juice and zest, mixing until blended.
Add salt, baking powder and flour and mix until blended.
Drop by rounded scoopfuls onto prepared baking sheets and bake until edges are firm with no color, 12 to 15 minutes.
Let cool on baking sheets for 5 minutes, then transfer to cooling racks and let cool completely. Dust with powdered sugar.
Orecchiette With Peas, Prosciutto, And Crème Fraîche
INGREDIENTS
serves 4
1 1/2 teaspoons kosher salt, plus more for salting the pasta water
8 ounces orecchiette pasta
3 tablespoons olive oil
6 cloves garlic, minced or grated
1 cup frozen petite peas, or fresh if in season
1 cup crème fraîche
6 slices prosciutto (3 ounces total), torn in half
12 small basil leaves, or 6 large ones roughly torn
PROCEDURES
1. Bring a large pot of salty water to boil. Add the pasta and cook until al dente, stirring occassionally to prevent sticking.
2. In the meantime, heat the oil in a large skillet over medium-high heat and add the garlic. Cook for a couple minutes until fragrant but not browned, then reduce the heat to medium and add the peas, cooking for a few seconds, then add the crème fraîche and kosher salt. Bring to a simmer, stirring constantly, until warmed through.
3. Reserving 1/3 cup of the pasta water, drain the pasta and add it while still wet to the skillet. Toss well with the sauce and add the pasta water to create a loose sauce. Turn the heat to high and cook for 2 minutes as the sauce melds with the pasta.
4. Transfer to bowls and top with any sauce left in the skillet. Lay the prosciutto and basil leaves on top. Serve immediately.
serves 4
1 1/2 teaspoons kosher salt, plus more for salting the pasta water
8 ounces orecchiette pasta
3 tablespoons olive oil
6 cloves garlic, minced or grated
1 cup frozen petite peas, or fresh if in season
1 cup crème fraîche
6 slices prosciutto (3 ounces total), torn in half
12 small basil leaves, or 6 large ones roughly torn
PROCEDURES
1. Bring a large pot of salty water to boil. Add the pasta and cook until al dente, stirring occassionally to prevent sticking.
2. In the meantime, heat the oil in a large skillet over medium-high heat and add the garlic. Cook for a couple minutes until fragrant but not browned, then reduce the heat to medium and add the peas, cooking for a few seconds, then add the crème fraîche and kosher salt. Bring to a simmer, stirring constantly, until warmed through.
3. Reserving 1/3 cup of the pasta water, drain the pasta and add it while still wet to the skillet. Toss well with the sauce and add the pasta water to create a loose sauce. Turn the heat to high and cook for 2 minutes as the sauce melds with the pasta.
4. Transfer to bowls and top with any sauce left in the skillet. Lay the prosciutto and basil leaves on top. Serve immediately.
Homemade Crème Fraîche
How to Make It
To make a batch at home, all you do: add a small amount (1 to 2 tablespoons) of buttermilk or yogurt to a few cups of heavy cream, and let the mixture sit out in a clear jar or plastic container in a warm place for 12 to 24 hours. (I've read you should leave it uncovered, but—worried about bugs, dust and the like—I left the lid ajar for a few minutes, then sealed it, and was successful.) Within the day, the cream will have transformed to a thicker, tangier and more spoonable version of itself. Then just store it in the fridge, where it will continue to mature.
Even though some recipes recommend kickstarting the process by heating the cream mixture to take off the refrigerator chill, I found that using cold cream actually worked better. It made for a thicker, creamier result. Plus, after 12 to 24 hours at room temperature, the short amount of time you save by preheating the mixture is not that significant anyway over the long run.
Just as every brand of store-bought crème fraîche tastes different, yours will vary slightly depending on the flavor of your milk or yogurt, the butterfat content you can find, and how long you let it become sour. If you like a looser, runnier consistency, check your crème after 12 hours. I've left some batches as long as 36, especially when using yogurt, which I find produces a thinner version. Just keep in mind that the mixture will continue to thicken once you place it in the fridge.
Notes on Shopping
When choosing ingredients, try to find pasteurized* (as opposed to ultra-pasteurized) heavy cream, yogurt and buttermilk. I used a locally produced cream and a full-fat plain yogurt from Ronnybrook. I could only find 1 percent buttermilk in the markets near me (which I was worried would be too diluted), but it worked swimmingly.
* Look out for wording on packaging! I've read that ultra-pasteurized cream takes longer to sour, but I haven't actually tried it myself. Have any of you?
Your crème will keep for around 7 to 10 days, plenty of time for you to dream up some fun ways to use it! Besides spooning some over fresh fruit, pancakes, cobblers or pies, you can use it in savory ways, too. Stir a little into pan sauces, soups or mashed potatoes—it tolerates heat better than milk or cream, and adds a richness and nutty flavor—or mix with lemon and herbs to serve with fish fillets. My favorite use to date: stirring it in to scrambled eggs before cooking. Simply out of this world.
There'll be plenty of buttermilk left over, too (which is partly why making your own pays off).
To make a batch at home, all you do: add a small amount (1 to 2 tablespoons) of buttermilk or yogurt to a few cups of heavy cream, and let the mixture sit out in a clear jar or plastic container in a warm place for 12 to 24 hours. (I've read you should leave it uncovered, but—worried about bugs, dust and the like—I left the lid ajar for a few minutes, then sealed it, and was successful.) Within the day, the cream will have transformed to a thicker, tangier and more spoonable version of itself. Then just store it in the fridge, where it will continue to mature.
Even though some recipes recommend kickstarting the process by heating the cream mixture to take off the refrigerator chill, I found that using cold cream actually worked better. It made for a thicker, creamier result. Plus, after 12 to 24 hours at room temperature, the short amount of time you save by preheating the mixture is not that significant anyway over the long run.
Just as every brand of store-bought crème fraîche tastes different, yours will vary slightly depending on the flavor of your milk or yogurt, the butterfat content you can find, and how long you let it become sour. If you like a looser, runnier consistency, check your crème after 12 hours. I've left some batches as long as 36, especially when using yogurt, which I find produces a thinner version. Just keep in mind that the mixture will continue to thicken once you place it in the fridge.
Notes on Shopping
When choosing ingredients, try to find pasteurized* (as opposed to ultra-pasteurized) heavy cream, yogurt and buttermilk. I used a locally produced cream and a full-fat plain yogurt from Ronnybrook. I could only find 1 percent buttermilk in the markets near me (which I was worried would be too diluted), but it worked swimmingly.
* Look out for wording on packaging! I've read that ultra-pasteurized cream takes longer to sour, but I haven't actually tried it myself. Have any of you?
Your crème will keep for around 7 to 10 days, plenty of time for you to dream up some fun ways to use it! Besides spooning some over fresh fruit, pancakes, cobblers or pies, you can use it in savory ways, too. Stir a little into pan sauces, soups or mashed potatoes—it tolerates heat better than milk or cream, and adds a richness and nutty flavor—or mix with lemon and herbs to serve with fish fillets. My favorite use to date: stirring it in to scrambled eggs before cooking. Simply out of this world.
There'll be plenty of buttermilk left over, too (which is partly why making your own pays off).
Homemade Sour Cream
1 cup heavy cream
1/4 cup sour cream or buttermilk (or even white vinegar will work)
Instructions
In a screw-top jar or mason jar with lid, combine the heavy cream and sour cream (or buttermilk). Shake the ingredients up a bit to thoroughly mix and let stand, covered, at room temperature for about 24 hours or until it becomes very thick. You can store your sour cream in the refrigerator in the original jar you mixed it in (or use some other resealable container) for up to one week. Make sure that your sour cream is well chilled before using.
If you want to make a lighter sour cream, substitute whole milk for 1/2 cup of the heavy cream.
1/4 cup sour cream or buttermilk (or even white vinegar will work)
Instructions
In a screw-top jar or mason jar with lid, combine the heavy cream and sour cream (or buttermilk). Shake the ingredients up a bit to thoroughly mix and let stand, covered, at room temperature for about 24 hours or until it becomes very thick. You can store your sour cream in the refrigerator in the original jar you mixed it in (or use some other resealable container) for up to one week. Make sure that your sour cream is well chilled before using.
If you want to make a lighter sour cream, substitute whole milk for 1/2 cup of the heavy cream.
Chinese-style Chicken and Broccoli
Broccoli Chicken
Ingredients:
3/4 - 1 pound boneless, skinless chicken breasts
To Velvet Chicken:
1 large egg white
1 tablespoon cornstarch
1/4 teaspoon salt
Sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon water
To Cook Broccoli:
1 pound broccoli
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon granulated sugar, or to taste
Other:
2 garlic cloves
1 teaspoon cornstarch mixed with 1 tablespoon water
2 cups plus 4 tablespoons vegetable or peanut oil, for frying
Preparation:
1. Cut the chicken into 3/4 to 1-inch cubes. In a bowl, mix together the egg white, cornstarch and salt. Add the egg white mixture to the chicken cubes, tossing or using your fingers to coat the chicken in the mixture. Marinate the velveted chicken in a sealed container in the refrigerator for 30 minutes.
2. While the chicken is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside. Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
3. Preheat a wok. Heat 2 cups oil in the wok until it reaches 275 degrees Fahrenheit. (Test the heat by placing a piece of chicken in the wok - it should float). Add the chicken cubes, and let cook until they just turn white (about 30 seconds), using a wooden spoon or chopsticks to gently separate them. Quickly remove the chicken cubes from the wok as soon as they turn white, and drain in a colander or on paper towels.
4. Drain the oil out of the wok or preheat a second wok on medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the crushed garlic and stir fry for 10 seconds.
5. Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
6. Clean out the wok and heat 2 more tablespoons oil. Add the broccoli and the velveted chicken, stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.
Ingredients:
3/4 - 1 pound boneless, skinless chicken breasts
To Velvet Chicken:
1 large egg white
1 tablespoon cornstarch
1/4 teaspoon salt
Sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon water
To Cook Broccoli:
1 pound broccoli
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon granulated sugar, or to taste
Other:
2 garlic cloves
1 teaspoon cornstarch mixed with 1 tablespoon water
2 cups plus 4 tablespoons vegetable or peanut oil, for frying
Preparation:
1. Cut the chicken into 3/4 to 1-inch cubes. In a bowl, mix together the egg white, cornstarch and salt. Add the egg white mixture to the chicken cubes, tossing or using your fingers to coat the chicken in the mixture. Marinate the velveted chicken in a sealed container in the refrigerator for 30 minutes.
2. While the chicken is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside. Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
3. Preheat a wok. Heat 2 cups oil in the wok until it reaches 275 degrees Fahrenheit. (Test the heat by placing a piece of chicken in the wok - it should float). Add the chicken cubes, and let cook until they just turn white (about 30 seconds), using a wooden spoon or chopsticks to gently separate them. Quickly remove the chicken cubes from the wok as soon as they turn white, and drain in a colander or on paper towels.
4. Drain the oil out of the wok or preheat a second wok on medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the crushed garlic and stir fry for 10 seconds.
5. Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
6. Clean out the wok and heat 2 more tablespoons oil. Add the broccoli and the velveted chicken, stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.
Thursday, November 10, 2011
Homemade Cream Cheese
Homemade Cream Cheese
1 quart homemade or store-bought plain yogurt (whole milk or low-fat, depending on your preference)
Instructions
Place a clean kitchen towel or clean muslin in a colander. Place the colander in a bowl that is large enough to hold it. Add the yogurt to the lined colander and wrap the towel over the top to cover (or use a plate). Leave this to drain for about 5 hours in the refrigerator. If you want a thicker consistency, leave it longer, making sure to empty what is draining so it doesn't reach the bottom of the colander and get reabsorbed. Store your finished cream cheese in a resealable container in the fridge. Better yet, use one of your old packaged cream cheese containers to do the job!
Your cream cheese will last as long as your yogurt would, so if you used purchased yogurt (rather than making it yourself), check the expiration date and use that as your guide. (I highly recommend trying to make the yogurt yourself since this will cut down on additional waste especially if you can get your milk in returnable glass bottles.) If you want to get fancy, you can add flavorings to your cream cheese. Try adding homemade strawberry jam for strawberry-flavored cream cheese. If you spent time dehydrating onions, then adding those (or fresh green onions) and chives from your garden will make a tasty chive-and-onion cream cheese spread.
1 quart homemade or store-bought plain yogurt (whole milk or low-fat, depending on your preference)
Instructions
Place a clean kitchen towel or clean muslin in a colander. Place the colander in a bowl that is large enough to hold it. Add the yogurt to the lined colander and wrap the towel over the top to cover (or use a plate). Leave this to drain for about 5 hours in the refrigerator. If you want a thicker consistency, leave it longer, making sure to empty what is draining so it doesn't reach the bottom of the colander and get reabsorbed. Store your finished cream cheese in a resealable container in the fridge. Better yet, use one of your old packaged cream cheese containers to do the job!
Your cream cheese will last as long as your yogurt would, so if you used purchased yogurt (rather than making it yourself), check the expiration date and use that as your guide. (I highly recommend trying to make the yogurt yourself since this will cut down on additional waste especially if you can get your milk in returnable glass bottles.) If you want to get fancy, you can add flavorings to your cream cheese. Try adding homemade strawberry jam for strawberry-flavored cream cheese. If you spent time dehydrating onions, then adding those (or fresh green onions) and chives from your garden will make a tasty chive-and-onion cream cheese spread.
Sunday, November 6, 2011
Beef Stroganoff, Slow Cooker
INGREDIENTS
2 pound cubed beef stew meat or chuck roast
2 (10.75 ounce) can condensed golden mushroom soup
3/4 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water (more if needed)
1/4 cup low sodium beef stock (more if needed)
1/3 cup sour cream
2 ounces cream cheese (reduced fat works well)
1/2 pack French onion soup mix
Salt and pepper, to taste
3 cloves garlic, minced
8oz. mushrooms, sliced
Pat of butter
DIRECTIONS
1. In slow cooker, combine meat, mushroom soup, chopped onions, minced garlic, Worcestershire, dry soup mix, pepper, stock and water.
2. Cook on low setting for 5-6 hours.
3. During cooking time, sauté the mushrooms in butter about 4 mins.
4. Put sautéed mushrooms in slow cooker last 30 minutes of cooking time
5. Check sauce if it needs salt or extra pepper.
6. Best served over buttered egg noodles.
2 pound cubed beef stew meat or chuck roast
2 (10.75 ounce) can condensed golden mushroom soup
3/4 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water (more if needed)
1/4 cup low sodium beef stock (more if needed)
1/3 cup sour cream
2 ounces cream cheese (reduced fat works well)
1/2 pack French onion soup mix
Salt and pepper, to taste
3 cloves garlic, minced
8oz. mushrooms, sliced
Pat of butter
DIRECTIONS
1. In slow cooker, combine meat, mushroom soup, chopped onions, minced garlic, Worcestershire, dry soup mix, pepper, stock and water.
2. Cook on low setting for 5-6 hours.
3. During cooking time, sauté the mushrooms in butter about 4 mins.
4. Put sautéed mushrooms in slow cooker last 30 minutes of cooking time
5. Check sauce if it needs salt or extra pepper.
6. Best served over buttered egg noodles.
Wednesday, November 2, 2011
Simple and delicious Roasted Chicken
Ingredients
1 onion, sliced
1 3 1/2- to 4-pound chicken, giblets removed
1 tablespoon olive or vegetable oil
Kosher salt and black pepper
Directions
Heat oven to 450° F. Place the onion in a large roasting roasting pan. Pat the chicken dry with paper towels. Tuck the wings under the chicken and place it on top of the onion. Rub the chicken with 1 tablespoon of the oil and sprinkle with 1/2 teaspoon each salt and pepper.
Roast, tossing the potatoes once, until the thigh registers 165°F, 50 to 60 minutes. Let the chicken rest at least 15 minutes before carving.
1 onion, sliced
1 3 1/2- to 4-pound chicken, giblets removed
1 tablespoon olive or vegetable oil
Kosher salt and black pepper
Directions
Heat oven to 450° F. Place the onion in a large roasting roasting pan. Pat the chicken dry with paper towels. Tuck the wings under the chicken and place it on top of the onion. Rub the chicken with 1 tablespoon of the oil and sprinkle with 1/2 teaspoon each salt and pepper.
Roast, tossing the potatoes once, until the thigh registers 165°F, 50 to 60 minutes. Let the chicken rest at least 15 minutes before carving.
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