This is SO good, fairly easy, and a perfect summer meatless meal. Makes 2 large, overflowing, messy but delicious sandwiches
1 medium yellow squash
1 garlic clove, pressed and mashed with a pinch salt to make a paste.
olive oil
juice of 1/2 lemon
1/2 small head of cabbage (green or red, your preference, I prefer green)
2 oz goat cheese
2 oz cream cheese
scallions or chives, minced (the amount depends on your preference for the flavor)
1 avocado, sliced
1 tomato, sliced
alfalfa sprouts (we skipped these because I'm pregnant. but I bet it's yummy!)
loaf of hearty, sturdy bread (we like the Tuscan loaf from Big Y)
Mix together the goat cheese, cream cheese, and chives/scallions. Set aside.
Slice the yellow squash lengthwise into 1/4 inch pieces. Shred the cabbage. Place cabbage into the center of a large piece of foil and fold the foil up to make a packet.
Grill the squash for several minutes on each side, until soft. Place the cabbage packet on in-direct heat on the grill and let it cook while you grill the squash, just to soften it a little.
Whisk together a couple tablespoons of olive oil, lemon juice, and the garlic paste. Add cooked cabbage and toss to coat.
Cut thick slices of bread. Spread each side with the cheese mixture. Top with the squash, cabbage, tomato, and avocado.
5/25/12
4/7/12
Swedish Tea Ring
My mom always made these when I was a kid. You can fill them with anything you want. Traditional filling is cinnamon and raisins. I prefer chocolate chips and walnuts with a glaze. Mom has even done it with ham and cheese for a breakfast treat! Use whatever you like!
For the sweet dough:
1 1/4 cups water
1/2 cup melted unsalted butter
3 cups all purpose flour
2 packages yeast (1/4 ounce)
1/2 cup sugar
1 tsp. salt
1/3 cup non-fat dry milk
2 eggs
additional 2 1/2 to 3 cups all purpose flour
For the chocolate walnut filling (enough for 1 tea ring)
2 Tbs butter, room temperature
3/4 cup chocolate chips
1/2 cup coarsely chopped walnuts
3 Tbs brown sugar
For the glaze:
2/3 cup confectioners sugar
1/4 tsp vanilla
3 to 4 Tbs milk
optional: 1/8 tsp cinnamon
Heat water and butter until it reaches 120 degrees. In the bowl of your mixer, fitted with the dough hook, combine the rest of the ingredients through the eggs. Mix on medium to high speed until combined. Add the additional 2 1/2 cups of flour and knead on low speed for about 3 minutes, adding the last 1/2 cup of flour as needed to create a dough. Place in a greased bowl, turning once to grease the top of the dough, and let it rise until doubled in size, 1/2 hour to an hour.
Punch down the dough and divide into 2 equal portions. Roll one section into a 15x9 inch rectangle on a lightly floured work surface. Spread the soft butter over the entire dough. Mix brown sugar, chocolate chips, and walnuts in a small bowl. Sprinkle the filling mixture over the entire dough, leaving the far long edge clean. Roll the dough into a log, starting from with long edge closest to you. Pinch slightly to seal the far edge and turn the seal face down. Stretch and squeeze the roll slightly so it's even all the way to the ends. Place the dough on a cookie sheet and make into a circle stuffing one end into the other and pinching to seal. With scissors, make cuts 2/3 of the way through the ring at 1-inch intervals. Pull each piece and turn slightly so it's sort of laying down on it's side, leaning on the piece next to it. You wil see the filling now. (Goggle swedish tea rings to get a visual!) Cover with a dish towel and let it rise for another 40 minutes. Repeat with second ball of dough with desired fillings.
Heat oven to 375 and bake for 20 to 25 minutes until golden brown. From my mom's experience, it takes longer in gas ranges, up to 30 minutes. Just keep an eye on it, it will be golden brown on top and the inside edges will appear pale but cooked. Cover loosely with foil if it's browning too quickly for you.
Let the tea ring cool completely before combining all the glaze ingredients and drizzling over the top. Let it set for a while then enjoy!
Cinnamon Raisin filling:
2 Tbs butter, room temperature
1/2 cup packed brown sugar
2 tsp. ground cinnamon
1/2 cup raisins.
Follow the same directions as above.
For the sweet dough:
1 1/4 cups water
1/2 cup melted unsalted butter
3 cups all purpose flour
2 packages yeast (1/4 ounce)
1/2 cup sugar
1 tsp. salt
1/3 cup non-fat dry milk
2 eggs
additional 2 1/2 to 3 cups all purpose flour
For the chocolate walnut filling (enough for 1 tea ring)
2 Tbs butter, room temperature
3/4 cup chocolate chips
1/2 cup coarsely chopped walnuts
3 Tbs brown sugar
For the glaze:
2/3 cup confectioners sugar
1/4 tsp vanilla
3 to 4 Tbs milk
optional: 1/8 tsp cinnamon
Heat water and butter until it reaches 120 degrees. In the bowl of your mixer, fitted with the dough hook, combine the rest of the ingredients through the eggs. Mix on medium to high speed until combined. Add the additional 2 1/2 cups of flour and knead on low speed for about 3 minutes, adding the last 1/2 cup of flour as needed to create a dough. Place in a greased bowl, turning once to grease the top of the dough, and let it rise until doubled in size, 1/2 hour to an hour.
Punch down the dough and divide into 2 equal portions. Roll one section into a 15x9 inch rectangle on a lightly floured work surface. Spread the soft butter over the entire dough. Mix brown sugar, chocolate chips, and walnuts in a small bowl. Sprinkle the filling mixture over the entire dough, leaving the far long edge clean. Roll the dough into a log, starting from with long edge closest to you. Pinch slightly to seal the far edge and turn the seal face down. Stretch and squeeze the roll slightly so it's even all the way to the ends. Place the dough on a cookie sheet and make into a circle stuffing one end into the other and pinching to seal. With scissors, make cuts 2/3 of the way through the ring at 1-inch intervals. Pull each piece and turn slightly so it's sort of laying down on it's side, leaning on the piece next to it. You wil see the filling now. (Goggle swedish tea rings to get a visual!) Cover with a dish towel and let it rise for another 40 minutes. Repeat with second ball of dough with desired fillings.
Heat oven to 375 and bake for 20 to 25 minutes until golden brown. From my mom's experience, it takes longer in gas ranges, up to 30 minutes. Just keep an eye on it, it will be golden brown on top and the inside edges will appear pale but cooked. Cover loosely with foil if it's browning too quickly for you.
Let the tea ring cool completely before combining all the glaze ingredients and drizzling over the top. Let it set for a while then enjoy!
Cinnamon Raisin filling:
2 Tbs butter, room temperature
1/2 cup packed brown sugar
2 tsp. ground cinnamon
1/2 cup raisins.
Follow the same directions as above.
2/11/12
Homemade Yogurt
We go through a lot of Greek yogurt, and it's not cheap! I put at least a cup in my smoothie every morning to get some extra calcium and protein. I was spending at least $8 per week on a half gallon of plain Greek yogurt plus another $11 on individual cups for Jon. So I decided it was time to try making my own.... After looking a tons of different recipes and methods, I gave it a try. I use skim milk and don't flavor or sweeten it at all. But you could add vanilla or your desired sugar/sweetener while the milk heats up on the stovetop.
1/2 gallon pasteurized milk, any fat content (the milk must be pasteurized, not ultra pasteurized.)
1/2 cup plain yogurt to use as your starter
large stock pot
candy thermometer
large bowl
cheese cloth or a linen towel
Heat the milk in a large pot to exactly 180 degrees. Remove from the heat and pour into a large glass bowl. Let cool until it reaches about 110 to 120 degrees. Put the yogurt starter into a smaller bowl and add about a cup of the warm milk. Gently swirl the yogurt and milk until combined, you will still see small chunks of yogurt, that is fine. Dump the milk/yogurt mixture into the bowl of warm milk and gently swirl. Cover the bowl and wrap in a couple of kitchen towels. Place the bowl in your oven with the light on (do not turn the oven on!) Let it sit in the oven with the light on overnight, or for at least 8 hours but up to 10 is fine.
The next morning, you will have yogurt! Put the bowl in the refrigerator and you're good to eat it once cold. However, if you want it thick like Greek yogurt you need to strain the whey out. Line a strainer with 4 layers of cheese cloth. Place the strainer in another large glass bowl and dump the yogurt into the strainer. Put it back in the refrigerator. Keep checking on it every 1/2 hour or so and drain any whey that is in the bottom of the bowl. Gently stir the yogurt every time you drain the whey. Continue to do this until the yogurt reaches the consistency you want.
Make sure you keep 1/2 cup of the yogurt you make to use as your starter for your next batch!
*UPDATE* You can make this same recipe using 1 gallon of milk (I use skim.) Use the same amount of yogurt starter. I don't even measure a 1/2 cup, just estimate but don't put too much! It will take 12 to 14 hours in the oven for a full gallon of milk to turn into thick, creamy yogurt.
1/2 gallon pasteurized milk, any fat content (the milk must be pasteurized, not ultra pasteurized.)
1/2 cup plain yogurt to use as your starter
large stock pot
candy thermometer
large bowl
cheese cloth or a linen towel
Heat the milk in a large pot to exactly 180 degrees. Remove from the heat and pour into a large glass bowl. Let cool until it reaches about 110 to 120 degrees. Put the yogurt starter into a smaller bowl and add about a cup of the warm milk. Gently swirl the yogurt and milk until combined, you will still see small chunks of yogurt, that is fine. Dump the milk/yogurt mixture into the bowl of warm milk and gently swirl. Cover the bowl and wrap in a couple of kitchen towels. Place the bowl in your oven with the light on (do not turn the oven on!) Let it sit in the oven with the light on overnight, or for at least 8 hours but up to 10 is fine.
The next morning, you will have yogurt! Put the bowl in the refrigerator and you're good to eat it once cold. However, if you want it thick like Greek yogurt you need to strain the whey out. Line a strainer with 4 layers of cheese cloth. Place the strainer in another large glass bowl and dump the yogurt into the strainer. Put it back in the refrigerator. Keep checking on it every 1/2 hour or so and drain any whey that is in the bottom of the bowl. Gently stir the yogurt every time you drain the whey. Continue to do this until the yogurt reaches the consistency you want.
Make sure you keep 1/2 cup of the yogurt you make to use as your starter for your next batch!
*UPDATE* You can make this same recipe using 1 gallon of milk (I use skim.) Use the same amount of yogurt starter. I don't even measure a 1/2 cup, just estimate but don't put too much! It will take 12 to 14 hours in the oven for a full gallon of milk to turn into thick, creamy yogurt.
1/15/12
Vegetarian curry
Olive oil
1 small sweet potato, peeled and diced
1 small head of cauliflower, cut into florets
1/4 cup yellow onion, thinly sliced
2 1/2 teaspoons curry powder
1/2 cup chicken or vegetable broth
1 14.5oz can unsalted, diced tomatoes
3/4 cup dry chickpeas, soaked and cooked ahead of time (or use 1 can, drained and rinsed)
2 to 3 tablespoons chopped fresh cilantro
1 cup roughly chopped cashews
3/4 cup 0% fat plain Greek yogurt
Heat olive oil in a large skillet with high sides, or a dutch oven. Add sweet potato and cook for 5 minutes or so until they begin to soften. Add onion, cauliflower, and curry power, cook for another several minutes until the onions are softened. I found covering the pan for both the potatoes and the rest of the veggies helped soften them quickly.
Add broth, chickpeas, and tomatoes. Bring to a boil. Cover, leaving the lid slightly ajar and turn down to a strong simmer. Cook, stirring occasionally, until the liquid is evaporated and the potatoes and cauliflower are soft. Add water if needed to continue cooking until everything is soft.
Turn the heat off and add the cilantro, cashews, and yogurt. The potatoes should start to break down as you stir to make the curry sort of creamy. Season with salt as desired.
Serve over rice.
Subscribe to:
Posts (Atom)