Maple Syrup, Macafamia Nut, and Apricot Topped Waffles

Maple Syrup, Macadamia Nut  And Apricot-Topped Waffles Maple syrup is a must when it comes to waffles. And the delicious dried fruit and nut toppings intensify the maple flavour, making these fluffy waffles totally brunch-worthy. * Ingredients: TOPPING ½ cup (125 mL) chopped macadamia nuts ½ cup (125 mL) chopped dried apricots 1/3 cup (80 mL) flaked coconut 2 tbsp (30 mL) finely chopped candied ginger ¾ cup (175 mL) maple syrup * WAFFLES 2 cups (500 mL) all-purpose flour ¾ tsp (4 mL) salt ½ tsp (2 mL) baking soda ¼ tsp (1 mL) freshly grated nutmeg 2 large eggs 1 tbsp (15 mL) granulated sugar 1¾ cups (425 mL) buttermilk ½ cup (125 mL) unsalted butter, melted and cooled ½ tsp (2 mL) vanilla extract * Directions: Prepare topping by stirring nuts with apricots, coconut and ginger in a small bowl. Set aside until waffles are ready. Prepare waffles by whisking flour with salt, baking soda and nutmeg in a medium bowl. Separate eggs, placing whites in medium bowl or bowl of a stand mixer and yolks in a large bowl. Using an electric or stand mixer, whisk egg whites with sugar until stiff peaks form when beaters are lifted. Whisk buttermilk, cooled butter and vanilla into egg yolks. Whisk dry ingredients into egg yolk mixture just until mixed. Gently fold in egg white mixture just until mixed. Heat waffle iron. Pour approximately 1/3 cup (80 mL) into each waffle mould. Depending on the size of your waffle iron you may need to adjust this amount. Close lid and cook for 7 to 10 minutes until golden. Timing may also vary. You will need to cook and serve in batches. Serve waffles immediately with dried fruit and nut topping and generously drizzled with maple syrup. Repeat with remaining ingredients.  Recipe by: Victoria Walsh Serves 6

Snibbles

                                            Snibbles

Ingredients:
1 16oz bag oyster crackers,
1 pkg. Hidden Valley original ranch dressing mix,
3/4 cup vegetable oil, ( suggested, use canola), 

1 tablespoon Dill weed 

1/2 tsp garlic powder.

*

Directions:
In large bowl, combine dressing mix, dill weed andgarlic powder. Add crackers, blend thoroughly. Pour oil over mixture, stir lots. Allow crackers to sit overnight in a covered container, stirring every once in awhile.

LoKuM Turkish Delight

Lokum

Turkish Delight is a candy that originated in Turkey in the 1700's. The gummy, sugarcoated candy was invented in 1777 by famous confectioner Bekir Effendi (known as Haci Bekir after the Muslim hajj pilgrimage). Haci Bekir owned a candy shop in the Bahcekapi district of Istanbul. Today his descendants continue too sell the confectionary from the same building.

*

Ingredients
4 cups granulated sugar 
1 1/4 cups cornstarch

1 teaspoon cream of tartar
4 1/4 cups water
1 tablespoon lemon juice
1 cup confectioners sugar
Almond Oil

*

Directions:
In a 9 inch baking pan, grease the sides and bottom with almond oil . Line with wax paper and grease the wax paper.

In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside.

Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency.

Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, Allow to simmer for 1 hour, stirring frequently.

Once the mixture has become a golden color. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight.

Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.

Turn over baking pan containing Turkish delight onto clean counter or table and cut with( almond oil)oiled scissors. into one inch pieces.

Coat with confectioners sugar mixture. Serve or store in airtight container in layers separated with wax or parchment paper.

You can also add 1 cup hazelnuts in this mixture.  Also pistachio nuts can be added

While the cornflour (cornstarch) and sugar syrup are cooking, shell and toast a couple of handfuls of hazelnuts. It is better to use fresh hazelnuts and toast them just before making Lokum, for a full hazelnut flavor. Years ago I also had a hazelnut essence which was great, but I cannot find it here, I think that one of the best places to buy it would be in Piedmont, in Italy. Without hazelnut essence you can get the best out of hazelnuts if you toast them and use them within a few days. When they are still hot from the oven put them in a clean tea towel and shake and rub them well so as to discard the peel. If some peel stays on don't worry, it is edible, just not as nice. Crush the nuts roughly and when the Turkish Delight mixture is ready, instead of adding rose water and berries, add the chopped nuts. Mix well and then follow the same steps as for the basic recipe.  

A few variations:


Pistachio: same as hazelnuts, but it is also possible to blanch the nuts to remove the skin (for greener pistachio). 

Almonds could go too!


Orange Blossom: Same as Rose, but add Orange Blossom Water instead or Rose Water, and no need to add berries to colour these: they should be clear.

Lavender: when you make the syrup add a few lavender leaves (yes leaves) and then remove them before pouring the syrup into the cornflour mixture. Your Turkish Delights will smell and taste like lavender. For colours add a few blueberries, they will melt in the hot mixture and give you a light lavender colour.

Lemon and other citruses: Easy, add lots of lemon juice and/or zest (or the juice of your favourite citrus fruit) when you make the sugar syrup (there is also lemon essence, if you like).

Maple Mousse Butter Tart

MAPLE MOUSSE BUTTER TART

Inspired by bite-size tarts served at Canoe restaurant in Toronto, this large version is an easy way to feed a crowd. Bake a classic maple butter tart filling (with or without raisins) in a tender, buttery shortbread crust and top it with a fluffy maple walnut mousse and you’ve got a decadent, sweet finale for your celebration. The shortbread crust is very forgiving (the butter makes sure of that), so don’t worry if you’re not a pastry master. Be sure to use the best medium or dark pure maple syrup you can find, for the deepest flavor.  BY Jennifer MacKenzie

Ingredients:
SHORTBREAD CRUST

1⅔ cups (400 mL) all-purpose flour
3 tbsp (45 mL) granulated sugar
⅔ cup (150 mL) cold unsalted butter,
cut into cubes
2 tbsp (30 mL) ice water
1 tsp (5 mL) vanilla extract
½ cup (125 mL) walnut halves
or pieces (optional)

FILLING
3 eggs
¾ cup (175 mL) pure maple syrup
½ cup (125 mL) packed brown sugar
2 tbsp (30 mL) unsalted butter, melted
2 tsp (10 mL) vanilla extract
½ cup (125 mL) raisins (optional)

MAPLE MOUSSE

2 tsp (10 mL) unflavoured powdered gelatine
1½ cups (375 mL) whipping cream
2 egg yolks
¼ cup (60 mL) pure maple syrup
1 tsp (5 mL) vanilla extract

*

Directions:

For the crust, combine flour and sugar in a bowl. Cut in butter with a pastry blender until coarse crumbs (or pulse in a food processor then transfer to a bowl). Combine ice water and vanilla and drizzle over flour mixture and stir with a fork until dough starts to gather. Working gently with your hands, gather into a ball and press into a disc. Wrap and refrigerate for 15 minutes or until slightly chilled.

Roll out on a lightly floured piece of parchment paper to fit a 10-inch (25-cm) tart pan with a removable bottom. Press into pan, pressing any cracks to seal. Trim edges and prick lightly with a fork. Refrigerate for 30 minutes.

Preheat oven to 375°F (190°C).

Line tart shell with parchment paper or foil and fill with rice or dried beans to weigh pastry down. Place a baking sheet on the bottom rack (butter may drip from crust while prebaking) and bake tart shell on the centre rack for 20 minutes or until edges are dry. Remove weights and paper and bake for 10 to 15 minutes longer or until just starting to turn golden brown and firm. Remove from oven and let cool. (Leave oven on and leave baking sheet on bottom rack.)

If using walnuts, toast on a baking sheet for about 8 minutes or until fragrant and golden. Let cool, then finely chop and set aside.

Reduce oven temperature to 325°F (160°F).

For the filling, whisk eggs, syrup, sugar, butter and vanilla in a large measuring cup until well blended. Sprinkle raisins in tart shell (if using). Pour filling in cooled shell, stirring to spread raisins evenly as necessary.

Bake for about 35 minutes or until filling is puffed around the edges and just set in the centre. Let cool completely in pan on a rack.

Once the tart is cool, prepare the maple mousse. Sprinkle gelatine over 2 tbsp (30 mL) of the cream and let soften for 5 minutes. Measure ¼ cup (60 mL) of the remaining cream, then refrigerate remaining cream in a mixing bowl.

Whisk egg yolks in a small bowl until blended. Bring maple syrup to a boil in a small saucepan over medium-high heat. Boil, stirring, for about 3 minutes or until fragrant, slightly darker and slightly reduced. Pour in the ¼ cup (60 mL) cream. Remove from heat and stir until bubbles subside. Gradually pour into egg yolks, while whisking constantly. Return to saucepan and cook over medium-low heat, whisking constantly, for about 3 minutes or until starting to thicken. Stir in gelatine mixture and cook, stirring, for 2 minutes or until gelatine is dissolved. Transfer to a clean bowl and let cool to room temperature, stirring often, for about 15 minutes.

11 Whip remaining cream in chilled bowl to soft peaks. Fold in vanilla. Stir one-quarter into the cooled egg yolk and gelatine mixture until well blended. Add back to whipped cream in bowl and beat until blended. Fold in walnuts (if using). Spread or pipe mousse on top of tart. Refrigerate until mousse is set, at least 30 minutes, or for up to 8 hours. Remove ring from tart pan and place on a plate (you can carefully remove from tart pan bottom and slide onto plate, if desired). Garnish with extra walnut pieces, if desired.    Serves 8 to 12

Chockolat Salami

Chockolate Salami

Yields 1 roll; serves 6-8

Ingredients:
10 oz. good quality dark or semisweet chocolate, finely chopped
1 cup plain biscotti (or cookies, tea biscuits, etc.), coarsely chopped
1 large egg, lightly beaten
2/3 cup slivered almonds
1/4 cup hazelnuts, roughly chopped
6 tablespoons (3/4 stick) unsalted butter, cubed, room temperature
2 tablespoons unsweetened cocoa powder
2 tablespoons brewed coffee
1/2 tablespoons dark rum
3/4 teaspoon vanilla extract
1/2 teaspoon orange zest
powdered sugar, optional

*

Directions:
Preheat oven to 350º F and make sure oven rack is in the center of oven.

Take your chopped almonds, hazelnuts and biscotti and spread them out in an even layer on a baking sheet.

Place in oven and toast for 5-7 minutes, or until lightly toasted.

Remove from oven and let cool completely.

Set a heatproof bowl over a saucepan of simmering water and add chopped chocolate to the top bowl.
Stirring frequently, cook until completely melted and smooth, then stir in orange zest, vanilla and rum.
Remove from heat and set aside.

In a large bowl, beat together the butter and eggs until smooth, 3-5 minutes. Mix in cocoa powder and coffee to the egg mixture until no lumps remain, then whisk in melted chocolate mixture.

Stir until combined and gently fold in toasted nuts and biscotti.

Cover with plastic wrap and refrigerate for 1-2 hours, or until pliable.

Unwrap chocolate and turn it out onto a clean sheet of plastic wrap. Use your hands to roll chocolate into a long, 2-inch thick log. (Or 2 smaller logs.)

Tightly wrap log in plastic wrap, twisting (or tying) the ends so that it keeps its shape, and return to refrigerator for at least 4 hours, or overnight.

When ready to serve, use a sharp, serrated knife to cut 1/2-inch thick rounds.

Note: you can dust log with powdered sugar before wrapping in plastic wrap and you can also freeze it for up to 1 month.

Meyer Lemon Sweet Rolls

MEYER LEMON SWEET ROLLS

Ingredients:
2 cups very warm water
2 tablespoons dry yeast
2/3 cup instant nonfat dry milk
1 1/2 cup sugar
2 teaspoons salt
1 1/2 cup butter
1 egg
5 to 5 ½ cups all-purpose flour
Zest and juice of 6 Meyer Lemons
1 (8 ounce) block cream cheese
6 cups powdered sugar

*

Directions:
In a large bowl, whisk together the warm water and yeast. Allow the yeast to proof by setting is aside for about 5 minutes. If a foamy layer forms at the top of the water, your yeast is ready to go!

Whisk in the dry milk, 1/2 cup of sugar, and salt. Add 1/2 cup of softened butter to the mixture, as well as the egg. Slowly begin stirring in the flour, one cup at a time. Add just enough flour to create a soft (but not sticky dough). Knead the dough until it becomes elastic. Drizzle a bit of olive oil over the top of the dough, place it in in a large, clean bowl, cover lightly with a damp towel, and let it rise in a warm place for one hour.

Cut the risen dough into thirds. Use a rolling pin to spread the dough into a long, thin rectangle (about 1/2 inch thick). Melt the 1 cup of butter and spread approximately one-third of the melted butter over the long rectangle of dough. Sprinkle the zest of two lemons across the butter (you can sprinkle more for a lot of lemon flavor), then sprinkle 1/3 cup of sugar across the melted butter. Roll the dough up tightly, then slice into 1 1/2 inch cinnamon rolls, and transfer to a large baking sheet. Repeat until all the dough has been used.

Preheat the oven to 375 degrees. Allow the rolls to raise on top of your preheating oven for 20-30 minutes. Bake rolls in the oven for 16-18 minutes, or until the tops are a light, golden brown. Remove and frost immediately with Lemon Meyer Cream Cheese Icing.

For the icing, beat together all of the fresh-squeezed juice from the lemons, cream cheese, and powdered sugar until very smooth. Spread over warm Lemon Meyer Sweet Rolls. Enjoy immediately

White Bean And Arugula Salad

White Bean And Arugula Salad

Ingredients
3/4 pound dried cannellini beans
2 tablespoons plus 1/2 cup good olive oil
1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
2 ounces sun-dried tomatoes in oil, drained and small-diced
4 teaspoons minced garlic (4 cloves)
2 teaspoons minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
2 ounces thinly sliced prosciutto, small-diced
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
Kosher salt and freshly ground black pepper
2 ounces baby arugula

*

Directions:
The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.

Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.

Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.

80 Fabulous Uses For Coconut Oil

80 Fabulous Uses For Coconut Oil

Be sure to buy organic coconut oil. Most Walmarts carry it on the aisle with the other cooking oils (it's less than $7 at mine), also health stores should have them as well.
Personal Hygiene/Body:

1. Moisturizer – simply scoop some out of the jar and apply all over your body, including neck and face.
2. Eye cream – apply under the eyes to reduce puffiness, bags, and wrinkles. Use on the lids in the evening.
3. Preshave – coconut oil will prep skin for the pending damage caused by shaving.
4. Aftershave – coconut oil will help heal your skin after shaving without clogging pores.
5. Deodorant – coconut oil alone can be used as a deodorant, but even more effective in combination with cornstarch/arrowroot powder and baking soda!
6. Hair Conditioner/Deep Treatment - use as a leave in hair conditioner by applying a teaspoon of coconut oil to your ends and then running your fingers through your hair to distribute the rest! For a deeper treatment, rub in a tablespoon of coconut oil onto your dry scalp and gently work through to the ends. Put a shower cap on to prevent transfer onto bed linens and leave on overnight.
7. Hair Gel/Defrizzer – rub a little between your palms and either scrunch into hair (for curly hair) or finger comb in through from scalp to ends (for wavy/straight hair).
8. Toothpaste – there are numerous recipes out there but I just mix coconut oil and baking soda and dab a little of the mix on my toothbrush.
9. Make up remover – use a cotton swab and a dab of coconut oil and you would be amazed at how well it works!
10. Chapstick – just rub a little into lips and it not only acts as a softening agent but it also has an SPF of about 4 so you get a little protection!
11. Massage Oil – pretty simple; grab some and rub!
12. Lubricant – it is an all natural, perfectly safe personal lubricant. Not compatible with latex!
13. Sunscreen
14. Stretch Mark Cream – coconut oil is great at nourishing damaged skin. It may not be the magic stretch mark cure but it will help.
15. Nipple Cream – works great to nourish cracked, sore, or dry nipples. Apply to a cotton ball and leave on your nipples between feedings.
16. Diaper salve – very comforting on a rashy bum with no harsh chemicals. Also safe for cloth diapers.
17. Cradle cap – having issues with dry skin on your baby’s scalp? Coconut oil will not only nourish your baby’s skin, it also helps eliminate cradle cap. Just rub a teaspoon onto scalp daily.
18. Body scrub – mix coconut oil and sugar together and rub all over! Rinse off and your skin will be super soft! You can add in essential oils if you would like a specific smell.
19. Healing - when applied on scrapes and cuts, coconut oil forms a thin, chemical layer which protects the wound from outside dust, bacteria and virus. Coconut oil speeds up the healing process of bruises by repairing damaged tissues. Plus, it smells a heck-of-a-lot better than anything from the pharmacy.
20. Bug Bites – when applied directly to a bug bite, coconut oil can stop the itching and burning sensation as well as hasten the healing process.
21. Skin problems – coconut oil relieves skin problems such as psoriasis, dermatitis, and eczema.
22. Swimmers Ear – mix garlic oil and coconut oil and put a few drops in affected ear for about 10 minutes. Do this 2-3 times a day and it usually works within one or two days.
General Health and Wellness
23. Stress Relief - relieve mental fatigue by applying coconut oil to the head in a circular, massaging motion. The natural aroma of coconuts is extremely soothing thus helping to lower your stress level.
24. Digestion - the saturated fats in coconut oil have anti-bacterial properties that help control, parasites, and fungi that cause indigestion and other digestion related problems such as irritable bowel syndrome. The fat in coconut oil also aids in the absorption of vitamins, minerals and amino acids, making you healthier all around.
25. Fitness - coconut oil has been proven to stimulate your metabolism, improve thyroid function, and escalate energy levels, all of which help decrease your unwanted fat, while increasing muscle.
26. Nose bleeds - coconut oil can prevent nose bleeding that is caused by sensitivity to weather such as extreme hotness and extreme coldness. This condition happens when the nasal passages become dry because of cold or dry air resulting to burns and cracks in the mucus membranes so bleeding happens. To prevent this just put coconut oil in you nostrils. Coat your finger with coconut oil and then lie down and coat your finger inside your nose. Doing this will strengthen and protect the capillaries in the nasal passages. A Vitamin C supplement will also help prevent nose bleeding.
27. For breastfeeding moms, consuming 3 ½ tablespoons of coconut oil daily will enrich your milk supply.
28. Helps with weight loss & controlling cravings.
29. Helps keep blood sugar levels stable and/or helps with cravings in those with diabetes.
Health Problems (that coconut oil is known for aiding, relieving, or even curing when taken internally)
30. Eczema – in addition to taking it internally, many have success applying it externally, some don't
31. Skin problems
32. Toenail fungus
33. Hot flashes
34. Bleeding hemorrhoids (can also be applied externally twice a day)
35. HIV
36. Head lice
37. Improvements in menstruation regarding pain/cramps and heavy blood flow
38. Migraines (with regular use)
39. Mononucleosis
40. Parasites
41. Thrush
42. Relieve gallbladder pain
43. Has helped some people improve symptoms of an underactive thyroid gland, results have shown subsequent thyroid blood tests becoming normal
44. Energy boost
45. Flaky, dry skin
46. May relieve acid reflux and indigestion when taken with each meal
47. Adrenal fatigue
48. Alzheimers
49. H. pylori
50. Candida albicans
51. Asthma, even in children
52. Autism
53. Cholesterol - improves HDL ('good' cholesterol) to LDL ('bad' cholesterol) ratio in people with high cholesterol
54. Chronic fatigue
55. Circulation/feeling cold all the time
56. Stronger immune system
57. Mental Clarity
58. Depression
59. Helps with inflammation in Crohns
Health Problems (that coconut oil is known for aiding, relieving, or even curing when applied topically)
60. Athletes foot
61. Back pain/sore muscles
62. Canker sores
63. Acne
64. Cellulite
65. Herpes (applied topically and taken internally)
66. Genital warts (through topical application over 6 weeks, and coconut oil enemas twice a day depending on the location of the warts)
67. Circumcision healing – although I am personally against circumcision, I have read that coconut oil is a really great healer for this.
Cooking
68. Use 1 cup to 1 cup ratio when replacing other oils/butter in recipes with coconut oil.
69. Replacement for butter/lard/Crisco/PAM in it’s solid form – greasing pans, pie crusts, etc.
70. Replacement for various oils in liquid form – baking, cooking, sautéing, etc.
71. Nutritional supplement – melt and add to smoothies.
Other Uses72. Insect repellent – mix coconut oil with peppermint oil extract and rub it all over exposed skin. Keeps insects off better than anything with Deet! Tons safer too.
73. Great for dogs and cats for general wellness. Just add a teaspoon to their water bowl daily.
74. Goo Gone - just mix equal parts coconut oil and baking soda into a paste. Apply to the “sticky” area and let it set for a minute. Then scrub off with an old toothbrush or the scrubby side of a sponge.
75. Chewing Gum in Hair Remover – just rub some coconut oil over the stuck chewing gum, leave in for about 30 minutes, then roll the gum between your fingertip. Voila! It’s out!
76. Polish Furniture - coconut oil with a little bit of lemon juice to polish wood furniture. However, I recommend you test it first on a very small, unobtrusive part of your furniture to make sure it works the way you’d like.
77. Polishing Bronze - all you have to do is rub a little oil into a cotton towel and then wipe down the statue. It cleans and helps deepen the color of your bronze.
78. Seasoning animal hide drums
79. Seasoning cookware
80. Moisturizing and cleaning leather products.

Parmesan Crisps

Parmesan Crisps

Ingredients:

4 oz. grated Parmesan cheese

1 tablespoon all-purpose flour

1 teaspoon minced fresh thyme leaves (fresh)

1/2 teaspoon salt

1/2 teaspoon pepper

*

Directions:

Mix ingredients just until mixed, don't over mix.  Drop by level tablespoon on a baking sheet spacing 4" apart.  Using a 3" round mold, spread the batter evenly inside the ring.  Bake at 350 degrees, 8 to 10 minutes.   Serve with cocktail.

Paneer Cheese

  Paneer Cheese

Makes about 10 ounces or 

2 cups of cheese cubes

Ingredients
1/2 gallon whole milk, not UHT pasteurized
1/4 cup lemon juice or vinegar
1/4 to 1/2 teaspoon salt

Equipment
4-quart saucepan
Slotted spoon
Strainer or colander
Mixing bowl
Cheesecloth, nut bag, or other cloths for straining
Dinner plates
Weights, like a 32-ounce can of tomatoes

*

Directions:
Heat the milk: Pour the milk into the saucepan and set over medium heat. Bring the milk to a bare simmer — just below the boil at around 200°F. Stir the milk occasionally, scraping the bottom of the pot to make sure the milk doesn't scald. When ready, the milk will look foamy and steamy.

Add the lemon juice: Remove the milk from heat and stir in the lemon juice. The milk should begin to curdle immediately, but it's ok if it doesn't.

Let the milk stand for 10 minutes: Cover the milk and let stand for 10 minutes to give the acid time to completely separate the curds and whey. At the end of 10 minutes, the curds should be completely separated and the liquid should look yellow and watery. If the milk hasn't separated, try adding another tablespoon of acid. If it still won't separate, check your milk and be sure you are using non-UHT milk; this kind of milk won't separate.

Strain the curds: Set a strainer or colander over a mixing bowl and line it with cheesecloth, a nut bag, or other straining cloth. Carefully scoop or pour the curds into the strainer, letting the whey collect in the bowl beneath.

Squeeze the curds: Gather the cheesecloth in your hand and gently squeeze to remove the excess whey.
Salt the curds: Open the cheesecloth and sprinkle 1/4 teaspoon of salt over the curds. Stir gently and taste. Add more salt if desired.

Press the curds: Transfer the curds (still in the cheesecloth) to a large dinner plate. Shape them into a rough square and then fold the cheesecloth tightly around the curds to form a neat rectangular package. Set a second plate on top of the package and weigh it down. Press for at least 15 minutes or up to 1 hour.

Use or refrigerate the paneer: Once pressed, your paneer is finished and ready to use. You can use it immediately or refrigerate for up to two days. 

Refrigerated paneer will be firmer and less likely to crumble than fresh paneer.

Recipe Notes
Whole vs. 2% vs. Non-Fat Milk: While whole milk is our favorite for making ricotta, 2% milk can also be used, though the ricotta is slightly less rich and creamy. Avoid using skim and nonfat milks; these don't separate as easily into curds and whey.
Pasteurized Milk: Pasteurized milk is fine to use for making ricotta, but avoid UHT (Ultra High Temperature) pasteurized milk as this process changes the protein structure of the milk, preventing it from separating.

Using the Leftover Whey: The leftover whey can be used in place of water in any baking recipe, whizzed into smoothies, or drunk on its own over ice.

Homemade Fresh Mozzarella

Homemade Fresh Mozzarella

Makes about 1 pound of mozzarella
Adapted from New England Cheesemaking Supply Company

Ingredients
1 1/4 cup water
1 1/2 teaspoon citric acid
1/4 rennet tablet or 1/4 teaspoon liquid rennet (Not Junket rennet, see note below)
1 gallon milk, whole or 2%, not ultra-pasteurized*
1 teaspoon kosher salt

*

Equipment
5 quart or larger non-reactive pot
Measuring cups and spoons
Thermometer
8" knife, off-set spatula, or similar slim instrument for cutting the curds
Slotted spoon
Microwavable bowl
Rubber Gloves

*

Directions:

Prepare the Citric Acid and Rennet: Measure out 1 cup of water. Stir in the citric acid until dissolved. Measure out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved.

Warm the Milk: Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90°F, stirring gently.

Add the Rennet: Remove the pot from heat and gently stir in the rennet solution. Count to 30. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes.

Cut the Curds: After five minutes, the milk should have set, and it should look and feel like soft silken tofu. If it is still liquidy, re-cover the pot and let it sit for another five minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom of the pan.

Cook the Curds: Place the pot back on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.

Remove the Curds from Heat and Stir: Remove the pan from the heat and continue stirring gently for another 5 minutes.

Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon.

Microwave the Curds: (No microwave? See the Notes section below for directions on making mozzarella without a microwave.) Microwave the curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage-cheese-like.

Microwave the Curds to 135°F: Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135°F, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.

Stretch and Shape the Mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.

Using and Storing Your Mozzarella: The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.

Additional Notes:
• Making Mozzarella Without the Microwave: Instead of microwaving the curds to make mozzarella, warm a large pot of water to just below boiling (about 190°F). Pour the curds into a strainer and nestle the strainer into the pot so the curds are submerged in the hot water. Let the curds sit for about five minutes. Wearing rubber gloves, fold the curds under the water and check their internal temperature. If it has not reached 135°F, let the curds sit for another few minutes until it does. Once the curds have reached 135°, lift them from the water and stretch as directed.

• Milk for Mozzarella: Almost any milk can be used for making mozzarella: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Pasteurized milk is fine to use, but make sure that it is not ultra high temperature (UHT) pasteurized. The proteins in UHT milk have lost their ability to set into curds.

• Melting Homemade Mozzarella: I've found that homemade mozzarella doesn't always melt as completely as store-bought mozzarella, especially if I've overworked the cheese and it has become very stiff. If you're planning to make pizza or something else where melting is desired, use a whole-fat milk and make extra-sure not to overwork the cheese. It can also help to grate the cheese rather than slice it.

• Using Junket Rennet: Junket rennet is less concentrated than other kinds of rennet and isn't ideal for making cheese. If this is all you have access to, try using 1-2 whole tablets to achieve a curd.

• Using Leftover Whey: Making mozzarella leaves you with almost 3 1/2 quarts of whey! You can use this whey in place of water in bread recipes and other baked goods, mix it into smoothies, or add it to soups.

Creamy Baked Potato Soup

       CREAMY BAKED POTATO SOUP         

Serves 6 to 8.

Ingredients:

6 to 8 slices bacon

1 cup diced onions

2/3 cup flour

6 cups hot chicken stock or broth

4 cups peeled and chopped baked potatoes

2 cups heavy whipping cream

1/4 cup chopped Italian parsley

1 1/2 tsp. granulated garlic

1 1/2 tsp. dried basil

1 1/2 tsp. salt

1 1/2 tsp. Tabasco or other hot sauce

1 1/2 tsp. freshly ground black pepper

1 cup grated Cheddar cheese

1/4 cup diced green onions

Additional chopped bacon, grated cheese and green onions for garnish

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 Directions:

1. Cut bacon across into thin strips.  Cook bacon in a large pot over medium high heat until crisp.  Remove bacon to paper towels to drain.  Add onion to dripping and cook until tender, about 4 minutes.  Add flour, stirring and cooking for 2 to 3 minutes or until it just begins to turn golden.

2. Stir in the hot chicken stock or broth, whisking to prevent lumps, and cook until liquid thickens.  Reduce heat to simmer and add potatoes, cream, cooked bacon, parsley, garlic, basil, salt, hot pepper sauce and pepper.  Simmer slowly for 10 minutes but don't boil rapidly.  Add grated Cheddar cheese and green onions stirring until cheese melts.  Serve topped with more bacon, cheese, and green onions.

Almond Baklawa Fingers

Almond Bakalawa Fingers

Bakalava

The quantities here of syrup, nuts, and butter are flexible—make more of each if you want to make a bigger batch, and if you have any ingredients leftover, the nuts and butter freeze perfectly for at least a year and the syrup will hold, airtight, in the fridge that long or longer. This recipe makes about 30 3-inch fingers.

Ingredients:
For the syrup:
1 cup granulated sugar
½ cup water
2 teaspoons lemon juice
1 teaspoon orange blossom water

For the pastry:
1½ cups blanched almonds, toasted
½ cup granulated sugar
1 1-pound package phyllo dough (9 x 14-inch), room temperature
¾ cup clarified butter, melted

Directions:
Make the syrup: in a small heavy saucepan, bring the sugar, water, and lemon juice to a boil. Reduce the heat and simmer for about 3 minutes. Remove the pan from the heat and add the orange blossom water. Transfer the syrup to a heatproof container and place it in the refrigerator to chill.

Preheat the oven to 325°F.

Grind the almonds in a grinder or food processor until they resemble coarse crumbs, taking care not to make them too fine. In a small bowl, combine the ground almonds with the sugar.

Set up your workstation with the melted clarified butter, pastry brush, and 13x9x2-inch pan. Note that you can use a larger or smaller pan as long as one side is at least 9 inches. Brush the bottom of the pan generously with clarified butter. Open one of the sleeves of phyllo dough and lay the phyllo flat on top of the plastic it’s wrapped in. Cover the phyllo with a very slightly dampened clean kitchen towel immediately, to keep it from drying out.

Pull back the towel and carefully pull one sheet of phyllo off the top of the stack and place the short side facing you on the work surface. Recover the phyllo stack with the towel. Brush the phyllo with the clarified butter, first buttering the edges of the phyllo and then the rest of the sheet. Repeat this with another sheet of phyllo. Spoon a narrow line of almonds along the 9-inch/short side of the phyllo in front of you, leaving an inch of space along the 9-inch edge and about ½ inch of space on the side edges.

Along the 9-inch edge, carefully lift the phyllo up over the nuts, and roll the nuts up in the phyllo in a tight, compact log. Place the log, seam-side down, into the prepared pan across the 9-inch width. Brush the log generously with clarified butter.

Repeat this process, buttering two layers of phyllo and rolling up the nuts into logs, until all of the phyllo in the stack is used. Feel free to open the other package of phyllo and continue making more, but the 13x9x2-inch pan won’t hold all of the logs. In that case, use an additional pan for any overflow. It’s also fine that the logs don’t fill the pan entirely. Using a sharp chef’s knife, cut the logs into 3-inch fingers (make two cuts evenly spaced apart lengthwise across the pan).

Bake the baklawa for about 30 minutes, or until the pastry is golden brown and fragrant. Remove it from the oven and immediately pour the cold syrup evenly over the hot pastry, making the all-important sizzling sound that means everything is working out perfectly.

Cool the baklawa for at least two hours. Garnish them by spooning a bit of the ground almonds down the center of each row of fingers while they’re still in the pan, and serve. Store the baklawa in the pan until you’re ready to serve them, lightly covered with a sheet of wax paper.

Present Glo Bars

Present Glo Bars
Or Energy Bars

This is an update on the original Glo Bar Recipe which I previously posted January 15.  I cannot tell you enough how delicious these energy bars are.
Ingredients:

1/2 cup pecans, finely chopped

1 1/2cup gluten free rolled Oats

1 1/4 cup crisp rice cereal

1/4 cup pepita seeds

1/4 cup dried cranberries

1 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1/2 cup brown rice syrup

1/4 cup roasted almond butter or peanut butter

1 teaspoon pure vanilla extract

*

Directions:

Preheat the oven to 300 F.  Line a 9" square cake pan with two pieces of parchment paper (one going each way.

Spread the pecans in an even layer on a rimmed baking sheet and toast them in the oven for 10 to 12 minutes, until lightly golden and fragrant.  Set aside to cool.

In a large bowl, combine the oats, rice crisp cereal, pepita seeds, cranberries, cinnamon, and salt.  Stir in the cooled toasted pecans.

In a small saucepan, stir together the brown rice syrup and almond butter until well combined.  Cook over medium to high heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the vanilla. 

Pour the almond butter mixture over the oat mixture, using a spatula to scrape out every last bit out of the pan.  Stir well until all of the oasis and cereal are coated in the wet mixture.  (The resulting mixture will be very thick and difficult to stir.

Transfer the mixture to the prepared pan, spreading it out into an even layer.  Lightly wet your hands and press down on the mixture to even it out.  Use a pastry roller to compact the mixture firmly and evenly.  Press down the edges with your fingers to even out the mixture.

Place the pan in the freezer uncovered and chill for 10 minutes, or until firm.

Lift the oat square out of the pan, using the parchment paper as handles, and place on a cutting board.  With a pizza roller (or a serrated knife), slice the square into 6 rows and then slice them in half to make 12 bars total.

Wrap each bar individually in plastic wrap or foil and store them in an airtight container in the refrigerator for up to two weeks.  Alternately, you can store them in the freezer for up to  one month. 

Basic Mayonnaise

Basic Mayonnaise

Equipment:

1 glass jar, preferably a pint jar, tall and narrow with

    a wide mouth.

Stick blender

Ingredients:

1 egg, possibly two , depending on size

1 cup light tasting olive oil

Juice of half of a lemon or lime, 2 to 3 teaspoons

Generous pinch of salt

*

You may substitute avocado, almond, macadamia, or walnut oil for some of the oil.   

You can flavor the mayonnaise with Dijon or grainy mustard, minced garlic, or horseradish.

Fresh herbs will also do well added i.e. rosemary, thyme, oregano, or cracked black pepper or red pepper flakes.

*

Directions:

Place your egg in jar with citrus juice and salt.  This is also the time to add any other flavoring you choose.  Pour the oil into the jar.  With an immersion blender or stick blender, place it deep into the jar and turn it on.  Do not lift the blender while running but move it in a circular motion at the bottom of the jar. You will never buy mayonnaise again!

Tenderloin to Perfection

Beef Tenderloin To Perfection

Ingredients:

1/4 cup dijon mustard

2 tablespoons balsamic vinegar

2 teaspoons salt

1  4 lbs. to 5 lbs. beef tenderloin

2 tablespoons cracked peppercorns

*

Directions:

Trim tenderloin of excess fat.  Dry excess moisture with a paper towel, place in baking pan or on a baking sheet.  

Mix mustard, balsamic vinegar, and salt.  Spread to coat the tenderloin.  Sprinkle cracked peppercorns over the tenderloin.

Bake in 500 degree oven for 30 minutes to a perfect medium rare.  Tent with foil for 10 minutes.

Linguine al Limone with Grilled Chia-Chicken Meatballs

Linguine al Limone With 

Grilled Chia-Chicken Meatballs

Chia gel replaces eggs in this recipe, helping keep these chicken meatballs light and fluffy. The sauce is creamy and lemony, a combination that simply melts in the mouth. As an option, try spinach linguine, which pairs nicely with the flavors in this dish and looks beautiful.

Yield: Serves 4

Ingredients

1⁄4 cup white chia seeds

1⁄2 cup purified water

1 pound ground chicken
3⁄4 cup rolled (old-fashioned) oats
1⁄3 cup coarsely grated or minced red onion
1⁄3 cup plus 1⁄4 cup grated Parmigiano-Reggiano

     cheese
3 tablespoons extra virgin olive oil
1⁄4 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh oregano, or 1⁄2      

   teaspoon dried oregano
2 cloves garlic, peeled and minced
1 1⁄2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1⁄2 teaspoon red pepper flakes
12 ounces whole grain linguine
1⁄3 cup half-and-half
Juice and zest of 1 large lemon
2 tablespoons thinly sliced or chopped fresh basil (optional)

*

Directions
In a liquid measuring cup or small bowl, whisk together the chia seeds and water and let stand for about 20 minutes. (Makes 3⁄4 cup extra-thick chia gel.)

Prepare an indoor or outdoor grill, or preheat the oven to 475°F.

In a large bowl, use your hands to evenly combine the chia gel, ground chicken, oats, onion, 1⁄4 cup of the cheese, 2 tablespoons of the olive oil, the parsley, oregano, garlic, 1 teaspoon of the salt, 1⁄2 teaspoon of the black pepper, and the red pepper flakes. When evenly combined, firmly form mixture into 20 meatballs (about 3 tablespoons each).

Grill over medium heat until well done and brown on all sides, about 15 minutes, rotating only as needed.
Alternatively, line a large rimmed baking sheet with aluminum foil and coat with cooking spray. Arrange the meatballs on the baking sheet and roast until well done, about 20 minutes. Insert 4 (10-inch) skewers into cooked meatballs, 5 meatballs each. If necessary, keep warm in 175°F oven while preparing linguine.

Cook the linguine according to package directions. Drain the pasta, reserving 3⁄4 cup pasta cooking water.

Bring the half-and-half, the remaining 1 tablespoon of oil, and reserved pasta water to a boil over high heat in a large saucepan. Add the drained pasta and toss to combine. Add the lemon juice and toss to combine. Add the remaining 1⁄3 cup of cheese, 1⁄2 teaspoon of salt, and 1⁄2 teaspoon of black pepper and toss to combine.

Transfer the linguine to four large pasta bowls. Top each with a skewer of chicken meatballs, sprinkle with basil and lemon zest, and serve.

Classic Glo Bar

Classic Glo Bar

This is an energy bar from the blog "Oh She Glows"

Ingredients:

1 1/2 cups gluten free rolled oats

1 1/4 cups crisp rice cereal

1/4 cup hemp seeds

1/4 cup sunflower seeds

1/4 cup unsweetened shredded coconut

2 tablespoons sesame seeds

2 tablespoons chia seeds

1/2 teaspoon ground cinnamon

1/4 teaspoon fine grain sea salt

1/2 cup plus 1 tablespoon brown rice syrup

1/4 cup roasted almond butter or peanut butter

1 teaspoon pure vanilla extract

1/4 cup mini non dairy chocolate chips 

*

Directions:

Lina a 9" square pan with two sheets of parchment paper, one going each way.

In a large bowl, combine the oats, rice crisp cereal, hemp seeds, sunflower seeds, coconut, sesame seeds, chia seeds, cinnamon, and salt and mix.

In a small saucepan, stir together the brown rice syrup and nut butter until well combined.  Cook over medium to high heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the vanilla.

Pour the nut butter mixture over the oat mixture, using a spatula to scrpe every last bit of the mixure out of the pan.  Stir well with a large metal spoon until all of the oats and cereal are coated with the mixture.  The resulting mixture will be very thick and difficult to stir.  If using the chocolate chips, allow the mixture to cool slightly before folding in the chips.  This will prevent them from melting.

Transfer the mixture to the prepared pan, spreading it out into an even layer.  Lightly wet your hands and press down on the mixture to even it out.  Use a pastry roller to compact the mixture firmly and evenly.  This helps the bars to hold together better.  Press down the edges with your fingers over the mixture.

Place the pan in the freezer, uncovered, and chill for ten minutes or until firm.

Lift the oat square out of the pan, using the parchment paper as handles, and place it on a cutting board.  With a pizza cutter or serated knife, slice the square into 6 rows and then slice them in half to make 12 bars total.

Wrap the bars individually in plastic wrap or foil and store them in an airtight container in the refrigerator for up to 2 weeks.  Alternatively, you can store them in the freezer for up to 1 month.

French Bread

  

Easy French Bread

Ingredients

1½ cups warm water
1 tablespoon honey
1½ teaspoons salt
1½ tablespoons Active Dry Yeast
3½ - 4½ cups flour

*

Directions:

Proof yeast by combining water, honey, and yeast. Let set for 5-10 minutes until there is a foam on top.

Knead in salt  and flour until dough is no longer sticky. Dough should not stick to your fingers.

Form into a loaf shape on baking sheet. Cover with a towel and let it sit for 15 while preheating the oven at 425.

Cut slits in the top and bake for 15-20 mins.

Buckeyes

Buckeyes 

Easy Peasy Recipe!!! 

Ingredients:
1 1/2 cups Creamy Peanut Butter
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3 - 4 cups powdered sugar
2 cups semi-sweet chocolate chips
2 tablespoons All-Vegetable Shortening

*

Directions:
Combine peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.

*

Place chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.

*

Place a toothpick in peanut butter ball. (I place the toothpick prior to freezing.)  Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

Ketchup With A Twist

Ketchup   With A Twist

Ingredients:

15 oz. tomato puree

1 small onion, cut in half

1/2 cup apple cider vinegar 

1/2 cup light brown sugar

3 tablespoon tomato paste

1 cinnamon stick

*

Directions:

Stir and cook for 1 hour on low heat.

Wilted Greens Salad With Bacon And Candied Pecans

Wilted Greens Salad With Bacon

And Candied Pecans

This is a terrific way to cook winter greens. We used dandelion, but Swiss chard, turnip greens, collards and escarole will all work.

*

Ingredients:

Pecans:

1 cup pecans
1 egg white
1 tablespoon sugar

Salad:
1 tablespoon olive oil
5 strips bacon, diced
1 cup chopped onions
1 teaspoon chopped garlic
2 bunches dandelion greens, stems removed
3 tablespoons wine vinegar

*

Directions:
Preheat oven to 350 F.

Toss pecans with egg white and sugar. Lay on a parchment-lined baking sheet and bake for 10 minutes or until pecans are dry and crisped.

Heat oil in a skillet over medium heat. Add bacon and sauté for 5 to 7 minutes or until crisp.

Remove bacon and reserve. Add onions and garlic and sauté until softened.

Drain all but 1 tablespoon of fat and add greens. Sauté for 3 to 4 minutes or until just wilted.

Add vinegar and mix together. Place on a platter and scatter with bacon and pecans. Serve warm. 

Serves 4.