Homemade Yogurt

3-3/4 c warm water
1 2/3 c instant nonfat dry milk
-- or you can use 4 c milk instead of the water and powdered milk--
2-4 Tbsp store bought, plain yogurt w/live cultures (read label to be sure there are live cultures)

In a large bowl, combine water and powdered milk.  Stir very well and let sit for a few minutes.  All powdered milk should be dissolved.  Heat milk over medium heat until it reaches 180*F.  This kills off any bacteria.  Remove from heat and stove and allow to cool to 110*F.  If the milk is any hotter, it will kill the yogurt cultures.  Add the store bought yogurt to the warm milk, stir well until yogurt is dissolved completely.  Carefully pour the mixture into a very clean, quart-sized canning jar.  Incubate the yogurt in the oven which is set to about 100*F -between warm and 200*F (my electric oven has a warming temp) for 6-8 hours or until set almost as thick as store bought yogurt.  Chill and eat. 

I buy a big container of plain yogurt, use the 2-4 Tbps and then freeze the rest of the yogurt (I use ice cube trays - 1 Tbsp for each cube).  Once they are frozen, I remove and put into a freezer bag and store in the freezer.  When I am ready to make some more yogurt, I pull out the cubes and let them thaw while I am heating the milk.

Homemade Granola

1/2 c butter (1 stick)
1 c brown sugar
1/4 c water
4 c rolled oats

Preheat oven to 375*F.  In large 4 qt pot, melt the butter and sugar in the water.  Stir well and let simmer for a few minutes.  Remove from heat add the oats into the pot, making sure the oats get evenly coated.  Spread the Granola out on a cookie sheet (one with sides).  Bake it for 10 minutes or until golden brown.  Let cool, then break into small pieces.  To store, put it into an airtight container or a gallon sized Ziplock bag.  You can add nuts, dried fruit or some cinnamon to it if you like as well.  Great for breakfast or snack

Kitchen Helps

clip art taken from Sassyarts

I was browsing online yesterday to see if I can get some ideas on how to re-organize my recipes and cute ways to do them. While browsing a sight, I found this cute template for a Pie Chart from Martha Stewart. While on her site, I also found these cute charts for Cooks Helper. Now, I am not really a fan of hers, but I do glean off some of her ideas

East Peasy Veggie Spuds

This is an oldie but goodie in my house.

4 potatoes

1 bag frozen veggie medley

1 can cream of celery,cheese, or broccoli soup

1/8-1/4 c milk

cheese to taste

Clean and scrub the spuds. Pierce them and then throw them into the microwave to cook. While they are cooking away in the microwave; get a medium sauce pan and throw in the veggies, add the soup, and milk. Stir it all together. Once everything is warm, toss in some cheese, stir until it has completely melted. Once the spuds are done, split them open and top with the veggie sauce. you can top with bacon bits if you like. This is a very filling meal in itself.

Spanish Rice

3 c cooked brown rice
1 tsp olive oil
1/2 onion, chopped
1 bell pepper, chopped
1 Serrano pepper, chopped (optional)
1 clove garlic, minced
Salt
Pepper
4 oz tomato sauce

Lightly brown onion, peppers, and garlic in oil. Add all other ingredients. Simmer for 10 minutes.

Fajitas

Once again, this recipe was taken from Pantry Principles.

Fajitas

8-12 oz chicken breasts, sliced thin

1 Tbsp olive oil

2 limes, juice and zest (reserve)

2 bell peppers, sliced

1 onion, sliced (I minced mine)

2 cloves garlic, minced

1 tsp ground ancho chili (I used regular chili powder)

1/2 tsp cumin

1/4 c orange juice

1 Serrano pepper

8-12 whole wheat or corn tortillas

Marinade chicken, peppers, onion, garlic, chili, spices, lime zest, and orange juice. Stir-fry, sprinkle lime juice all over and serve. Warm tortillas in a hot oven wrapped in foil for 10-15 minutes. Serve with shredded cheese, spinach, sour cream, salsa, etc.

Homemade Chocolate Syrup

This one is soooooo good. It tastes just like Hershey's Chocolate Syrup. I got this recipe from Hillbilly Housewife.

1/2 cup unsweetened cocoa

1 cup tap water

2 cups sugar

1/8 teaspoon salt

1/2 teaspoon vanilla

Find a 2 quart saucepan. In it, mix the cocoa and water with a wire whisk or fork. Heat the chocolate water over medium heat, stirring occasionally. Add the sugar and continue to stir until the sugar dissolves. Bring the mixture to a full rolling boil. Reduce the heat to medium low and boil for a full 3 minutes. Remove the syrup from the heat.

Blender Mayonnaise

1 c veggie oil
1 Tbsp vinegar or lemon juice
1 tsp prepared mustard (I used dry powdered mustard)
1/2 tsp salt
1 egg or 2 egg yolks

In a blender, combine egg or egg yolks, mustard, salt, vinegar/lemon juice, and 2 Tbsp of the oil. Blend for 30 seconds. With blender still running, slowly drizzle (this is the crucial step) remaining oil into mixture until all the oil is used and mixture is thick. Taste and adjust seasoning. Makes 1 cup.

I purposely ran out of Mayonnaise and needed some, so I made my own... I can't remember where I got this recipe from, but it sure is yummy.

Shirley's Bread

Ok, here is a SUPERly Delicious good bread recipe. This recipe came from a friend of mine's mom. I am sooo endebted to her for this recipe.

This recipe make 6 large loaves or 8 medium loaves

1/3 c dry yeast

1/3 c sugar

1 1/2 c warm water

7 1/4 c hot water

3 Tbsp salt

1 c oil

1 c honey

1/2 c gluten flour

1/2 c flax seed flour

1/2 c seven grain cereal

20 c whole wheat flour (approx)

Mix suage into the 1 1/2 c warm water. Mix yeast into sugar mixture. Let stand 10-15 minutes. While yeast is standing, combine hot water and 10 1/2 c of wheat flour into bread mixer. Mix on low speed until well blended. Add salt, oil. and honey. Continue to mix until well blended. Add flax seed flour, seven grain cereal, and the gluten flour to mix and blend. Add prepared yeast to mixture and blend thoroughly. Add approximately 9 more cupd of wheat flour to mixture or until dough begins to clean the sides of the bowl and is the consistancy of cookie dough. Knead for 10 minutes on low spead. Spray 6 bread pans with cooking spray. Divide into 6 equal portions. MOld into loaves and place in pans. Cover with a damp cloth and let rise for approximately 1/2 hour. Bake at 350 degrees for 26 minutes or until lightly browned. Remove from pans. Put on rack to cool.

Pasta Alla Cece

This is another recipe from Pantry Principles. Once again, I forgot to get a picture of it, sorry.

4 c cooked garbanzo/lima beans

1 can artichoke hearts, quartered

1 can black olives, quartered (I used sliced)

1 Tbsp capers (optional)

2 Tbps olive oil

2 tsp red pepper flakes

3 cloves garlic, minced

1 tsp dried thyme

plenty of fresh ground pepper

salt to taste

1 c chicken broth

32 oz. crushed tomatoes (I used diced)

1/2 c chopped parsley

1/4 c fresh basil, chopped

1/2 c Parmesan cheese

Start a pot water boiling add the pasta. While the pasta is cooking, saute the garlic and red peppers in the olive oil. Add the beans, thyme, salt and pepper continuing to saute for 3-4 minutes. Add the broth, artichokes, olives, capers, and tomatoes. Drain the pasta and add to the sauce. Stir in the parsely and top with Parmesan cheese. (I left them seperate, just for my kids sake... I did want them to eat and not turn up their noses).