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Friday, May 31, 2013

Balsamic Vinaigrette

This is so easy, I can't believe I am even posting this!  I suggest taking a moment and consider purchasing a really great balsamic vinegar.  Buying any vinegar is like buying a nice bottle of wine.  Try a couple and decide what taste you like best.  I would recommend the bottle being a dark bottle and grapes are from Italy.  It ought to be on the thicker side and not as runny.  Most bottles will give a percentage on the acidity level of the vinegar.  I like mine between a 6-8%.  Still sweet but with a kick.  One of these days I will make my own until then, I buy this one, Aceto Balsamico Di Modena, although I did not spend that much on it! You don't have to get it at Dean and Deluca either, I just liked the way they described it.

Base Balsamic Vinaigrette
1/3 cup good quality balsamic vinegar
1/4 cup good quality olive oil
1-2 TB of local honey
Sea Salt and cracked black pepper to taste

Whisk in a bowl or put all ingredients into a mason jar, put the lid on it and shake.  I deviate from this a bit, but I use this as a base recipe.

You can add:
1 garlic clove, minced
1 TB of a good stone ground mustard
Mix

Or you could add:
2 TB of Organic Raspberry Jam instead of honey

Experiment and make it your own!  That is what cooking is all about!

Wednesday, May 29, 2013

My Version of a Cobb Salad, Paleo Style

I have been eating this salad every single day for the last week or two.  I am not sure what it is, maybe it's the textures.  Maybe the flavors?  Maybe all of the above.  Either way, it is delish and I want to share it with you.


Pseudo Cobb Salad, Paleo
Spring Mix
2 hard boiled pasture eggs
3 strips of no nitrate-bacon, cooked and chopped
1/4 cup raw walnuts
half of an avocado, diced
Base Balsamic Vinaigrette

Mix all together and enjoy with a nice cold Clementine Izze!
Makes 1 Salad.



Tuesday, May 28, 2013

Quick and Easy Afternoon Snack-Chocolate Nut Crunch

Some times I really want something sweet in the afternoon and I do not want the processed gross stuff.  One afternoon, I went to my cabinet and looked to see what I could throw together quickly and easily to be able to enjoy.  This is what I came up with. If any of you know me, I do not ever measure when I am cooking.  I always "eyeball" it. 

Chocolate Nut Crunch
1 cup pecans
1 cup walnuts
1 cup unsweetened coconut flakes
1 cup rolled oats
1/4 cup chia seeds
1/4 cup wheat germ
1-2 handfuls of chocolate chips

Preheat oven 400 degrees.  Mix nuts, oats, and flakes and toast on a 9x13 pan (I use stoneware, love it!) for approximate 10-15 mins, till you can smell them.  Shake and or stir them in the pan as you toast them. A good rule of thumb, when you start to smell them roasting, they only need a couple more minutes before they are done.
I do not like to make more work for my self if not necessary, I will use the same bowl for numerous things.  Mix the chocolate chips, chia seeds and wheat germ.  When the nut mixture is done toasting, immediately add to the chocolate mixture.  Stir until all is mixed and chocolate is melted.  Use the same 9x13 pan and pour mixture back on and smooth out.  Let cool approx 30 mins (I can't not ever wait the 30 mins, just saying) and break off into small chunks.  Enjoy.

What is your favorite afternoon go to snack?

Wednesday, May 15, 2013

Yogurt Cheese-with Raw Milk


I actually made this by accident and have loved it ever since.  My 2yr old likes to eat it straight out of the container.  This is a smooth cheese which is great on crackers, by the spoon, or on toast.  However you decide to eat it!

2 quart of Raw Milk Yogurt
2 garlic cloves minced
2 TB fresh dill minced
cheese cloth

Pour the yogurt into the cheesecloth over a bowl to strain for up to 3-5 hours.  I usually hold the cheesecloth and manuever the yogurt back and forth to help "speed" up the process and watch the yogurt become cheese.  Once the whey has been removed, the clump that is left ought to be really thick, with dense texture.  Add this cheese to a glass bowl and mix dill and garlic till smooth.  Serve with crackers. 

Monday, May 13, 2013

Raw Milk Yogurt

Yogurt is easy to make.  Now, I have taken approximately a year and a half to get this to where I want it to be.  I couldn't quite figure out what I was doing wrong.  Something just wasn't right.  Come to find out, my thermometer was broken and I had been heating the milk too high.  Oops.  Now that I know this, viola, my yogurt has been a perfect success! Now you can do this without going through all the issues I did! I don't even bother putting it into a bowl anymore....it lasts me two days.  Sometimes, I will make yogurt cheese with the other half of the gallon.  Whatever you decide, have fun!

3 1/2 quarts Raw milk, preferably, but organic whole milk is next best
2 cups raw cream, or organic cream, not half and half, pure cream
3 TB culture previous batch or commercial yogurt
Cheesecloth

Mix together milk and cream into a gallon sized bowl.  Heat milk in a large stock pot to 110 degrees, should be slightly warmer then your pinkie.  Remove from heat.  Take 1 cup of heated milk and mix culture thoroughly together till blended.  Remove 3 TB of milk prior to pouring the mixed culture back into the pot.  Stir well.  Pour milk into one gallon glass jar or four glass quarts jars, cover with lids.  Shake jar(s) to mix well again. 
Place the gallon jar into a large stock pot and fill with hot water.  Do not over the jar, leave 2 inches or so above the water.  Place lid on stock pot and wrap two towels around the stock pot to keep warm.  Let sit for at least 13 hours and no longer than 24 hours.  My favorite has been the 15 hour mark. 
Once you are ready to check the yogurt, tilt the jar to the side and the yogurt should pull away from the glass in a thick mass. 
  

I will take half of the gallon jar and strain in the cheesecloth for up to 3 hours. 


Take a wooden spoon to stir around the yogurt to keep the whey draining.  Keep the whey, the by-product, for a later use. 
Empty the cheesecloth into a bowl and blend with a hand held blender till smooth.  Here is where you can add *flavor to your yogurt.  Refrigerate.  Will last up to 2 weeks before going "bad", but will last up to a week before it gets eaten all up! 

Makes 1 gallon of Yogurt.

*Flavoring
2 cups of yogurt
1/2-3/4 cup Honey
Blend till smooth.

2 cups of yogurt
1/2 cup peanut butter
Blend till smooth.

2 cups of yogurt
1TB of real vanilla extract
Blend till smooth.