This one’s for you Donna

Like most things that you make yourself, homemade yogurt is just better.

It’s cheaper, it doesn’t come in a giant plastic container and most importantly, it TASTES better.
Making yogurt isn’t difficult and once you’ve gone through the process once you’ll realize how easy it is. You don’t need one of those “yogurt makers” just a double boiler and some patience.

Items to gather:

-double boiler with a cover (if you don’t have one – two pots that will fit inside each other will work too)
-milk (not ultra-pasteurized)
-a small amount of good quality, plain, organic yogurt with active cultures (you’ll use this as a starter for the first batch)
-a metal spoon
-thermometer – I use a brewing thermometer that I can hang off the side of the pot but a candy thermometer will work too.  (a meat thermometer will not read high or low enough temperatures the range will need to be at least 100-185 degrees)

optional: a heating pad

1. Add water to the bottom of the double boiler and place the inside of the double boiler upside down on top of it.
2. Allow the water to come to a boil. Quickly dip a teaspoon and the bottom of the thermometer into the boiling water to quickly sterilize it.
3.Turn the inside of the double boiler right side up and dump in your desired amount of milk. (yogurt, unlike cheese, will yield the same amount of yogurt as the amount of milk that you started with)
4. Allow the milk to come to 185 degrees.
5. While the milk is heating, fill your sink halfway with cold water. (I also add some ice cubes to the water)
6. When the milk has reached 185 degrees, (you will see that it is starting to foam) place the pot of milk in the cold water bath.
7. Stirring the milk occasionally, allow it to cool to 110 degrees.
8. When the milk has reached 110 degrees add about a tablespoon of the starter yogurt.*
9. Stir well, place the cover on the pot and place on a heating pad. Cover the pot with a towel. (If you don’t have a heating pad, preheat the oven to 200 degrees while you’re making the yogurt, shut the over off and place the pot in the oven)
10. Allow this to sit, undisturbed for approximately 8 hours
11. When you open the cover after this time has passed you’ll see what looks like a green tinged liquid on the top. This is normal. And perfect. It’s actually called Whey (you know…Miss Muffet) The “curd” underneath will be semi solid.
12. Stir the curd and the whey together completely. Pour into a new container and refrigerate overnight. Your yogurt will be ready in the morning.

This yogurt will keep for about 10 days in the fridge. Reserve a small amount of it for the next batch.

*A tablespoon is just a suggestion. In a pinch I’ve scraped the tiniest bit of leftover yogurt from a previous batch to add to the new batch and it works just as well.

Delicious. Delicious. Delicious.

Butternut Squash and Mushroom Lasagna

1/4 cup unsalted butter
2 1/2 cups chopped onions
1/2 lb. crimini mushrooms, sliced (about 3 cups)
2 lbs. butternut squash, peeled, seee and cut into 1/4 inch thick slices (about 5 1/2 cups)
14 ounces vegetable broth
4 T chopped fresh thyme, divided
4 T sliced fresh sage, divided
20 ounce container cottage cheese
20 ounce continer ricotta cheese
grated mozzarella cheese, divided
grated parmesan cheese, divided
4 large eggs
1-9 ounce container no boild lasagna noodles
Olive oil

1. Melt butter in a large skillet over med-high heat. Add onion and saute until soft.
2. Increase heat to high, add mushrooms an cook until tender. Stirring constantly ~ 3 minutes.
3. Season with salt and pepper and set aside.
4. Add squash, broth, 3 T thyme and 3 T sage to the same skillet. Cover and simmer over medium heat until squash is very soft but still holds it’s shape. (about 5 minutes) Season with salt and pepper.
5. Mix ricoota, cottage cheese, some parmesan cheese, 1 T thyme and 1 T sage in a large bowl. Season to taste with salt and pepper and mix in eggs.
6. Brush 9×13 baking dish with olive oil. Spread 1 cup of ricotta mixture over bottom of pan.
7. Arrange 3 noodles on top and layer squash mixture, mozzarella and ricotta mixture.
8. Sprinkle the top with the remaining parmesan cheese.
9. Cover with oiled foil.
10. Preheat oven to 350° F. Bake, covered, 35 minutes. Uncover and bake another 25 minutes until heated through. Let stand 10 minutes before serving.

Steaming the butternut squash for a couple of minutes before peeling it will make it infinitely easier to peel. If you’d like, this dish can be assembled a day ahead of time and refrigerated.

Sour Cream and Roasted Red Pepper Dip

15 ounce roasted red peppers
1 cup fat free sour cream
1/2 cup fresh basil
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
2 tsp. cilantro

Puree roasted red peppers, sour cream and basil leaves until smooth. Season to taste with salt and pepper. Garnish with cilantro.

 - makes 10 1/4 cup servings

One of my favorite holidays is Thanksgiving with friends (did you know that was a holiday?)  This is a favorite recipe from many Thanksgivings ago, one filled with friends…and carbombs. (recipe not included)

Crockpot Macaroni and Cheese

8 ounce box of uncooked macaroni (any shape)
1 egg, beaten
2 1/2 cans evaporated milk
2 T. butter
16 ounces shredded cheese

Combine all ingredients in a crockpot. Cover and cook on low for 4 hours.
Don’t stir this while it’s cooking.

That’s it. Really.

Delicious!

Quinoa and Black Bean Salad

1-1/2 cups quinoa
1-1/2 cups canned black beans, rinsed and drained
1-1/2 Tbsp. red wine vinegar
1-1/2 cups cooked corn (fresh, canned or frozen)
1 red bell pepper, seeded and chopped
4 scallions, chopped
1 fresh jalapeno pepper, diced finely
1 tsp. garlic, minced fine
1/4 tsp. cayenne pepper
1/4 cup fresh coriander leaves, chopped fine
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil

1. Rinse quinoa in a fine sieve under cold running water until water runs clear.
2. Put quinoa in a pot with 2-1/4 cups water.
3. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.
4. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
6. Add beans, corn, bell pepper, scallions, garlic, cayenne, jalapeno and coriander to the quinoa. Toss well.
7. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper.

Cover and refrigerate. Bring to room temperature before serving.

 

It’s a beautiful, wonderful, fantastic time of year! Here in the midwest the air is crisp the light is clear and all the trees are flashing with brilliant reds, oranges and yellows. I LOVE this time of year. As far as food goes…it’s a great time of year for warm soups and fresh baked bread. Enjoy!

Butternut Curry Squash Soup

2 T. vegetable oil
2 T peeled minced ginger root (or 2 tsp. powdered ginger)
1 T jarred Thai red curry paste (or 2 tsp. curry powder)
4 cups butternut (or red curry) squash
1 (13.5 ounce) can unsweetened coconut milk
1 c. chopped red onion
2 tsp minced garlic
1 tsp. cinnamon
4 cups water or stock
cayenne pepper (to taste)
Chopped cilantro leaves (for garnish)

1. Cut squash and remove seeds, lightly oil and put on baking sheet; roast* at 400 degrees about an hour until soft.  Cool and peel.
2. Heat the oil in a large soup pot over medium heat. Add the onion & cook, stirring often, until the onion is translucent; add a pinch of salt while it’s cooking.
3. In the meantime, puree the squash in batches inb a food processor with the water or stock.
4. Add the ginger, cinnamon, & garlic to the pan of onions; cook stirring, for one minute. Add the red curry paste or powder and mix well, then add the pureed butternut squash & the remaining liquid, another good pinch or three of salt.
5. Add the coconut milk & stir/whisk well. Increase the heat to medium high & bring to a boil, the reduce the heat to medium-low, cover & cook for at least 10 minutes.
6. Taste for salt, pepper & seasonings, adding more of anything needed.**
7. If you’d like it smoother: working in batches, transfer the soup to a blender & return it to the pot. Or use an immersion blender & puree in the pot.
8. Heat through and garnish with chopped cilantro leaves if desired.

*You could cook the squash in water instead, but roasting it increases the sweetness
**the amount of spices here is just a starting point, you need to taste & adjust to your liking

It’s been a little slow as far as posting goes here at A Pinch of This lately. However, I haven’t forgotten you all.   Here’s a great, quick recipe for delicious guacamole. Measurements are all approximate.

Fresh Guacamole

1 1/2 avocado
handful fresh cilantro
1/4-1/2 cup diced red onion
1/2 cup diced tomato
1 diced jalapeno
garlic
salt & pepper
juice of 1/2 a lime

Mash all ingredients together in a bowl with a fork.

A very simple summer pasta salad. Make ahead of time and let marinate in the fridge for a couple hours before serving.

Spinach and Whole Wheat Pasta Salad

1 tsp ground basil or chopped fresh basil
1 tsp crushed red pepper flakes
1 tsp fresh ground black pepper
1 tsp salt
3 garlic cloves, crushed
2 T balsamic vinegar
2 T olive oil
1/4 cup chopped red onion
1/4 cup chopped walnuts
2 ounces crumbled Bleu or Gorgonzola cheese (Feta also works well here)
2 cups spinach, coarsely chopped
chopped red bell pepper
1 box whole wheat pasta

Cook pasta according to package directions.
Add red pepper, walnuts, red onion and spinach to drained pasta.
Combine basil, red pepper flakes, pepper, salt, garlic, vinegar and olive oil in a small bowl and whisk together.
Pour over pasta mixture. Cover and refrigerate.

 

There was concern from a friend of mine recently that all the recipes on here were of the vegetarian nature. I am not a vegetarian, but during the summer months I find that a lot of my meals become naturally vegetarian. I find that this dish suits itself a little better to a cool fall/winter evening as it does require cranking up the oven; but it is one of my favorite dishes (adapted from all places…a Costco cookbook!) and I certainly don’t want to leave it out of here right now just because it’s beautiful out.  This one’s for you L.

Artichoke and Roasted Red Pepper Stuffed Chicken Breasts

4 chicken breast halves
1/2 cup canned artichoke hearts, drained and chopped
1/3 cup roasted red peppers, chopped*
1 tsp kosher salt
1/2 tsp fresh ground black pepper
1/4 tsp cayenne pepper
2 T chopped fresh Italian parsley and more for garnish if desired
fresh garlic cloves (to taste preference)
Olive oil

1. Preheat oven to 400F
2. Combine artichoke hearts, roasted red peppers, salt, pepper, cayenne pepper and 2T parsley in a small bowl.
3. Cut a lengthwise pocket into each chicken breast
4. Stuff chicken breasts with the filling and sprinkle generously with salt and pepper
5. Coat the surface of a large ovenproof** saute pan with olive oil and heat on medium-high.
6. Place chicken breasts in the pan and cook for 3-4 minutes. Turn gently and cook other side for 3-4 minutes.
7. Transfer the pan to the oven and bake for 15-20 minutes.
8. Transfer chicken and pan juices to plates and garnish with chopped parsley.

*if you’re buying the canned variety, take a look at what they’re packed in, some are packed in oil and some are in water – I strongly prefer the water packed ones)
**If your pan isn’t oven proof, just be sure to cover any plastic handles with tinfoil before placing in the oven.

 This recipe is also delicious with a little bit of chopped or shredded cheese added to the artichoke and pepper mixture! Be sure not to overcook the chicken in the oven, if you do the cheese will just melt into the pan.

Even though this is a staple around my house I’ve avoided posting this recipe because, well….I don’t really know the measurements for it. It’s a lot of just taste.  However, two requests for it in the span of 4 days probably warrants a good college try.

Tangy Honey Mustard Dressing

olive oil
rice vinegar
Honey Mustard – I use Briargate Honey Mustard that I buy at Aldi’s – you can use whatever you have….but make sure that it’s Honey Mustard (not Honey Mustard Dressing)
black pepper
sugar or Splenda (if desired)

Measure the ingredients into the measuring cup in this order:

1/4 cup olive oil (or just pour it in up to the number 2)
1/4 + 1/8 cup rice vinegar (up to the number 5)
Add Honey Mustard until you have 8 ounces of dressing.
Add 1 tsp. black pepper and sweeten to taste

Mix well.