This is SO easy. I started it with some Greek Yogurt I had.
I wanted to do this for a while because I am sick of throwing away all those little half eaten yogurt cups. This way I can control the serving size and use a lot less packaging. Also, I just wanted to try it!
Here’s all you need to get it started:
YOU NEED:
2 quarts milk (I used whole milk but you can try 1 or 2% if that’s all you have)
1 fine mesh strainer
1 candy thermometer (oops mine isn’t in the picture – we had it from deep frying a turkey a while ago)
cheesecloth/coffee filters or thick paper towels (I had the coffee filters)
2 teaspoons of plain yogurt (this will be your starter)
This is so easy! I recommend starting this an hour or two before you go to bed. Then the yogurt can incubate while you sleep…
1. Heat 2 quarts of milk (on medium-high heat) in a pot to 180 degrees F. Stir occasionally.
2. When temperature reaches 180, remove from heat and let cool down to between 110 and 120 degrees. Stir occasionally as it’s cooling. When it’s between those two temps, add the 2 teaspoons of yogurt whisking to combine.
3. Turn oven on for about a minute – just to take the chill out.
4. Pour milk into large bowl, cover with a heavy plate or lid and place in oven. Leave for 8-12 hours.
5. When you take it out, strain it into the mesh colander lined with cheesecloth, coffee filters or THICK paper towels. Do this over a shallow pan or bowl with a lip as the whey will drain out of your yogurt. Place this draining contraption in your refrigerator for a few hours, or until it seems to have stopped dripping. Honestly, I didn’t have room in my fridge so I just strained it on the counter for an hour (I think!) and then I poured the yogurt into a large plastic container, whisked it to combine & stored it in the fridge.
OPTIONS: add a couple of teaspoons of vanilla extract and/or honey or just toss fresh fruit on top. I love it with honey!
Making your own yogurt is soooo yummy! You can use it to replace sour cream or to cut the heat on spicy dishes. Think of all the plastic yogurt containers you save AND all the chemicals & added sugar you and your kids are not getting.
Make your own yogurt with NO special equipment! Great for toppings on spicy meals, baked potatoes, in smoothies, baking & just as a snack.
Ingredients
2 quarts milk (1%, 2% or whole)
a fine mesh strainer
cheesecloth, coffee filters OR thick paper towels
candy thermometer (or any kitchen therm. that can measure liquids to 180 degrees safely)
Instructions
Heat milk to 180 degrees F over medium heat.
Take milk off heat and allow to cool.
When milk cools to between 110 and 120 degrees, whisk in 2 teaspoons of plain yogurt.
Turn oven on for about a minute just to take the chill out.
Pour milk into oven safe bowl with lid (I used a ceramic plate as a lid) and allow to “incubate” for 8-12 hours.
Line mesh strainer with the cheesecloth/coffee filters or paper towels and rest over a shallow pan. Pour yogurt into strainer and allow to drain for a few hours or until it’s done draining. The liquid that ends up in the pan is your “whey” which you can use or discard.
Pour strained yogurt into a lidded container for the refrigerator.
Notes
Yogurt will be good in refrigerator for about a week.
Add a couple of teaspoons of vanilla extract if you plan to serve it with fruit etc.
Add honey to taste or fresh fruit. YUM!
This morning Maddie was eating this dish (yes, for breakfast) and I remarked, “When I was a kid we didn’t eat pesto.”
She asked me what we ate instead.
“Oh, we ate Spaghettios, Fluff-N-Nutter sandwiches on Wonder Bread, Steak-ums, American Goulash (homemade Hamburger Helper), Campbell’s Tomato soup with grilled cheese sandwiches (on Wonder bread with Kraft singles and margarine). I could go on.
All that sodium, those chemicals & preservatives and look how great WE turned out!
If I’d known how easy this stuff was to make I’d have made it years ago. Try it – it’s very easy and beautiful and you’ll love the results. (Note to Libby: you can get all the ingredients at Trader Joe’s.)
All you need is:
INGREDIENTS:
30 large leaves or 60 small leaves fresh basil
generous pinch of salt
2 cloves of garlic, peeled
3 TBSP pine nuts, toasted
4 TBSP olive oil
4 TBSP parmesan reggiano, grated
1. Add basil, salt & garlic to blender and blend into a thick paste. You might find you need to add 2 TBSP of the olive oil to get it going.
I used coarse sea salt but I prefer using fine sea salt as the coarse didn’t chop up well in my blender and I got a few bites of it when I ate. If you have a powerful blender or food processor you’ll have no problem!
2. Add pine nuts and remaining 2 TBSP olive oil & blend some more. Add cheese and blend till you have a creamy pesto sauce.
Serve on pasta, as a pizza topping, smeared on crusty bread, or tossed in a salad!
Shock of shocks – both my kids love this! Even G loves it. Holy cow.
Add last 2 TBSP olive oil & cheese and blend until smooth & creamy.
Toss with pasta, salads or smear over crusty bread. YUM!
Notes
This recipe yields 1 cup of pesto.
NOTE: If you don’t use it all at once, store covered in fridge with a light coating of olive oil to keep it from turning brown. If it DOES turn brown, you can still eat it!! It’s just not as appealing visually…
Pesto can be frozen. Simply omit the cheese and freeze. You can add the cheese later when it’s defrosted.
Freezing methods: freeze (without the cheese) in tightly wrapped ice cube trays OR as dollops on a cookie sheet. If you use the cookie sheet method, be sure to wrap the dollops as soon as they’re frozen, really well in plastic and then in a Zip-Loc freezer bag. When you defrost you can add the cheese.
If you drop two scoops of French vanilla ice cream, drizzled with hot fudge and fresh whipped cream atop a bed of mixed baby greens, does that make it a salad? OF COURSE it does!! Same with this ravioli “salad.” Nobody’s going to waste away during this salad month…
This recipe, although it has fresh pesto, is simpler than the Orzo Salad of the last posting. And the crazy vibrant green of the cilantro makes it extra gorgeous!!!
**WARNING: Cilantro haters – do NOT read on!!! This recipe is not for you! However, check back this weekend for something cilantro-free…**
I couldn’t help it – I got a MASSIVE bush of cilantro at the Farmer’s Market for $1.00
INGREDIENTS:
1/3 c toasted pine nuts
1 c lightly packed cilantro leaves & stems
1/3 c Parmesan cheese
3 cloves garlic, peeled
2 TBSP lemon juice
2/3 c olive oil
sea salt
16 oz fresh or frozen ravioli
1/2 c oil-cured black olives, pitted and torn or chopped
OPTIONAL: thyme or chive flowers, to garnish
This was about 1/4th of the amount of cilantro I got!
1. Bring a large pot of water to boil. Toast pine nuts: Pre-heat oven to 400. Spread pine nuts evenly on a cookie sheet and bake for a few minutes.
Ugh!@!! Someone PLEASE clean out my toaster oven?
3 minutes would have been perfect. I did 4 and they got a little dark but still tasty.
2. Make cilantro pesto while water is heating. In a food processor or blender (I only have a blender) add cilantro, parmesan, salt, garlic, lemon juice and a generous splash of olive oil.
Blend until you have a gorgeous electric green sauce. Wow! Taste and add salt, lemon juice or olive oil to your taste.
How does SO much cilantro become so little sauce? Magic!
3. Salt boiling water & add ravioli. Boil until they float and are cooked through. (Follow package directions on this.) Drain immediately and, while still hot, add a large spoonful of pesto. Toss gently and let the pesto soak into the pasta.
Add most of the remaining pesto and olives and toss gently.
4. Gently pour onto a platter and drizzle remaining pesto, sprinkle remaining olives, pine nuts and (optional) flowers atop.
(I opted OUT of the flowers as I did not have them but they would be a pretty addition – especially if this were served at a special event.)
Maddie professed to loving this.
However, Maddie lied. (That was the only bite she took.)
A Word about my Adaptations:
I respect the original recipe and its ingredients very much but, sometimes I don’t have all the ingredients and I still want to make the dish. For this reason, I adapt the ingredients to make them less particular and hopefully more accessible. My adaptations involve using ingredients I have. For example, I didn’t have any pepitos (not only did I not have them but I’d never heard of them!) and wasn’t about to make a trip with 2 kids to Whole Foods or the CO-OP to find them. Also, if you have olive oil but not extra-virgin olive oil, that doesn’t mean you can’t make this dish. That said, I find that using the best ingredients I can get (and afford) makes a difference in the dish.
Do you think I used the word “dish” enough?
This is what I call a First World problem. Most of the people reading this blog (you two know who you are! HAHAHAAH!!!) have more than enough to eat. If we can be aware of where we are getting our food from to be more environmental/humane, than great. Otherwise, I don’t want to get caught up in “I can’t use regular olive oil, it has to be extra virgin.” to the point you drive yourself nuts.
Author: Christina Cox (slightly adapted from “Super Natural Every Day”)
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4-6
An visually stunning warm salad perfect for special occasions (showers, luncheons…) Can be served room temp or warm. But be careful not to serve to the cilantro-averse.
Ingredients
⅓ c toasted pine nuts
1 c lightly packed cilantro leaves & stems
⅓ c Parmesan cheese
3 cloves garlic, peeled
2 TBSP lemon juice
⅔ c olive oil
sea salt
16 oz fresh or frozen ravioli
½ c oil-cured black olives, pitted and torn or chopped
OPTIONAL: thyme or chive flowers, to garnish
Instructions
Bring a large pot of water to boil. Toast pine nuts: Pre-heat oven to 400. Spread pine nuts evenly on a cookie sheet and bake for a few minutes.
Make cilantro pesto while water is heating. In a food processor or blender (I only have a blender) add cilantro, parmesan, salt, garlic, lemon juice and a generous splash of olive oil.
Blend until you have a gorgeous electric green sauce. Wow! Taste and add salt, lemon juice or olive oil to your taste.
Salt boiling water & add ravioli. Boil until they float and are cooked through. (Follow package directions on this.) Drain immediately and, while still hot, add a large spoonful of pesto. Toss gently and let the pesto soak into the pasta. Add most of the remaining pesto and olives and toss gently.
Gently pour onto a platter and drizzle remaining pesto, sprinkle remaining olives, pine nuts and (optional) flowers atop.
FINALLY!!! A recipe the kids like. M even professes to liking avocados again after this one.
INGREDIENTS:
1-1/2 c orzo (whole wheat if you can find it)
5 c raw broccoli cut intros small florets & stems
2 cloves garlic, peeled
2/3 c pine nuts, toasted
1/3 c parmesan cheese
juice of 1 lemon
1/4 c olive oil
1/4 c creme fraiche
grated zest of 1 lemon
1 small ripe avocado, peeled, pitted & sliced (do this at the last minute!)
1. Bring a large pot of water to boil for the orzo. Salt generously, add the orzo, and cook according to the package instructions. Drain, rinse with cold water, and drain well again.
2. Cook the broccoli. While we’re on the subject – you can use the flowers and the stems in this recipe. Just be sure to peel the skin off the thick stems and then you can slice small coin shaped pieces. They are really tasty and that way as little as possible goes to waste.
Bring 3/4 c water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for about 1 minute. Quickly drain in a strainer and run under cold water to stop cooking. Drain & set aside.
3. Make the pesto. (Yum!) Combine 2 cups of the cooked broccoli, the garlic, most of the pine nuts, the Parmesan, 1/4 tsp salt, and 2 TBSP lemon juice in a food processor. (I used my blender.) Drizzle in olive oil and creme fraiche and pulse until smooth. (I added those before I tried blending anything since I knew it wouldn’t work without some liquid.)
4. Just before serving, toss the orzo and remaining cooked broccoli with about 2/3rds of the broccoli pesto and the lemon zest. (I totally forgot the zest but will do it next time!) Thin with a little warm water of you like, then taste and adjust the salt, lemon juice and/or pesto. Mine needed more pesto.
Two ways to serve:
For a group – fold in avocados, turn out in a bowl or platter and top with remaining pine nuts & lemon slices for drizzling.
For individual servings – serve in single serving bowls with sliced avocado & pine nuts on top as well as a small sprinkle of parmesan & a lemon slice.
Ooooooooooooooo
Ahhhhhhhhhh….avocado porn!
This is a delicious & pretty comfort food. Both my kids loved it which makes it a big hit and a small miracle.
NOTES: You can make the separate parts ahead of time and refrigerate. I made them the afternoon before as I had a couple of friends coming by the next day. I ran hot water over the orzo & broccoli to take the fridge chill out and then tossed with the pesto.
Author: Christina Cox (slightly adapted from Super Natural Every Day)
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 6
This is called a “salad” but I like to think of it as a yuppie’s macaroni & cheese. A tasty, healthy kid-friendly meal. In other words: a small miracle!
Ingredients
1-1/2 c orzo (or any other small pasta)
5 c raw broccoli cut into small florets & stems
2 cloves garlic, peeled
⅔ c pine nuts, toasted (see NOTE for how to toast)
⅓ c parmesan cheese
juice of 1 lemon
¼ c olive oil
¼ c creme fraiche
grated zest of 1 lemon
1 small ripe avocado, peeled, pitted & sliced (do this just before serving!)
Instructions
Bring a large pot of water to boil for the orzo. Salt generously, add the orzo, and cook according to the package instructions. Drain, rinse with cold water, and drain well again.
Cook the broccoli. Bring ¾ c water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for about 1 minute. Quickly drain in a strainer and run under cold water to stop cooking. Drain & set aside.
Make the pesto. Combine 2 cups of the cooked broccoli, the garlic, most of the pine nuts, the Parmesan, ¼ tsp salt, and 2 TBSP lemon juice in a food processor. (I used my blender.) Drizzle in olive oil and creme fraiche and pulse until smooth. (I added those before I tried blending anything since I knew it wouldn’t work without some liquid.)
Just before serving, toss the orzo and remaining cooked broccoli with about ⅔rds of the broccoli pesto and the lemon zest. Thin with a little warm water of you like, then taste and adjust by adding salt, lemon juice and/or pesto.
Notes
TOASTING PINE NUTS: Heat oven to 400. Spread pine nuts evenly on a cookie sheet. Toast a few minutes until golden brown. Do NOT walk away & forget the pine nuts!
Two ways to serve:
1. For a group – fold in avocado slices, turn out in a bowl or platter and top with remaining pine nuts & lemon slices for drizzling.
2. For individual servings (and if you plan to have leftovers) – serve in single serving bowls with sliced avocado & pine nuts on top as well as a small sprinkle of parmesan & a lemon slice. (This way your whole salad will not turn brown overnight!)
This isn’t a salad. It’s a vegetarian version of Shepherd’s Pie. And it is AWESOME. It reminds me of a really good pot pie.
Because I want to watch “Eastbound & Down” tonight, this’ll be a short one. I know you understand!
You know how I tend to describe my recipes as “really easy” and “simple?” Well, this one IS easy but it’s definitely a little more labor intensive as anyone who has ever made mashed potatoes knows. A friend of mine, who only had limited time after work, decided to use boxed mashed potatoes, so you can do that if you’re short on time!
Here’s what you need for the mashed potatoes:
and
POTATOES INGREDIENTS:
1 1/2 pounds russet or yukon gold potatoes, peeled and cut in 1/2-inch cubes
1/4 cup milk
4 tablespoons (1/2 stick) butter
1/3 c sour cream
1/4 teaspoon freshly ground black pepper
1 large egg yolk (I used replacer)
1. Place the diced potatoes in a medium sized pot of water. Cover with salted, cold water. Bring to a boil, reduce heat to medium and simmer for about 15 minutes, until potatoes are tender but not mushy. Drain the potatoes and return them to the pot.
2. Mash the potatoes. Add the milk, butter, and sour cream and continue mashing until smooth.
Stir in egg replacer. Add salt & pepper to taste. Set aside!
Now for the filling!
VEGGIE FILLING INGREDIENTS
2 tablespoons olive oil
1 cup chopped onion
5 small carrots, finely chopped (or 3 large carrots)
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unbleached all-purpose flour
2 teaspoons tomato paste
2 cups vegetable broth (although I have a carton of Veggie Broth in the photo, at the last minute, I used my Vegetarian Chicken flavored Bullion & water. It tends to be a lot tastier than the Veggie Broth.)
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 (14-ounce) can red kidney beans, rinsed and drained
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen shelled green peas
1. Heat oil on medium-high heat in a large pot. Sautee onion & carrots for 4-5 minutes.
2. Add garlic, salt & pepper. Stir in flour, and keep cooking for another minute if you can!
3. Stir in tomato paste, broth, rosemary & thyme.
4. Bring mixture to a boil. Add kidney beans & reduce heat to low. Cover and simmer for about 10 minutes, until sauce thickens.
5. Stir in corn & peas.
6. Pour veggie mixture into an 11×7″ baking dish (or something close to that.)
7. Top with mashed potatoes, smoothing the edges with a spatula to prevent it bubbling up and over in the oven. This looks soooooo good. It has butter & sour cream but do you know what it’s missing?
Cheese. Sprinkle some parmesan cheese on top if you have some. All it needs now is hot fudge to be the perfect meal!
8. Put baking dish on a cookie sheet and bake for 25 minutes or until potatoes are golden brown and filling is bubbling.
Holy cow! When George got home I told him, “I just made the best dinner of my life.” to which he raised one eyebrow quizzically. Little did I know he was sick that night so I need to make it again for him. No problem!
The girls loved it.
“Here, YOU try it.”
Apparently, Bea is the Royal taster for her older sister.
Author: Christina Cox (slightly adapted from ezrapoundcake.com)
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 6
Comfort food at its best! Who doesn’t love both these components? You will NOT miss the meat! Make this for your next Meatless Monday.
Ingredients
POTATOES INGREDIENTS:
1½ pounds russet or yukon gold potatoes, peeled and cut in ½-inch cubes
¼ cup milk
4 tablespoons (1/2 stick) butter
⅓ c sour cream
¼ teaspoon freshly ground black pepper
1 large egg yolk (I used replacer)
VEGGIE FILLING INGREDIENTS
2 tablespoons olive oil
1 cup chopped onion
5 small carrots, finely chopped (or 3 large carrots)
2 garlic cloves, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons unbleached all-purpose flour
2 teaspoons tomato paste
2 cups vegetable broth (I used my Vegetarian Chicken flavored Bullion & water)
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 (14-ounce) can red kidney beans, rinsed and drained
½ cup fresh or frozen corn kernels
½ cup fresh or frozen shelled green peas
parmesan cheese to sprinkle on top (OPTIONAL)
Instructions
Place the diced potatoes in a medium sized pot of water. Cover with salted, cold water. Bring to a boil, reduce heat to medium and simmer for about 15 minutes, until potatoes are tender but not mushy. Drain the potatoes and return them to the pot.
Mash the potatoes. Add the milk, butter, and sour cream and continue mashing until smooth. Stir in egg replacer. Add salt & pepper to taste. Set aside!
Pre-heat oven to 400.
Heat oil on medium-high heat in a large pot. Sautee onion & carrots for 4-5 minutes.
Add garlic, salt & pepper. Stir in flour, and keep cooking for another minute if you can!
Stir in tomato paste, broth, rosemary & thyme.
Bring mixture to a boil. Add kidney beans & reduce heat to low. Cover and simmer for about 10 minutes, until sauce thickens.
Stir in corn & peas.
Pour veggie mixture into an 11×7″ baking dish (or something close to that.)
Top with mashed potatoes, smoothing the edges with a spatula to prevent it bubbling up and over in the oven.
Sprinkle some parmesan cheese on top if you have some. All it needs now is hot fudge to be the perfect meal!
Put baking dish on a cookie sheet and bake for 25 minutes or until potatoes are golden brown and filling is bubbling.
Cool on a wire rack for 10 minutes before eating.
Notes
Keeps well for at least 3 days properly covered in the refrigerated. The leftovers are phenomenal!
This looks soooooo good. It has butter & sour cream but do you know what it’s missing?
Cheese. Sprinkle some parmesan cheese on top if you have some. All it needs now is hot fudge to be the perfect meal!
