This really does taste good and it will give you a decent supply of whey for other soaking or preserving needs. If you can't handle the gamey flavor of the yogurt, use a high quality non-growth hormone plain yogurt. Yogurt from Jersey Cows is best.
1 quart grass fed plain yogurt.
items you need.
thin cloth
strainer
Large bowl
Rubber band
a Wooden spoon
Place cloth in strainer in a larger bowl. Put yogurt on the cloth in the strainer. Let stand at room temp for several hours. When yogurt has started to thicken some, pick up cloth being careful not to squeeze the curds of cheese and tie with a rubber band. Attach yogurt cloth to a wooden spoon and let drip free from touching the bowl until all whey is out.
When finished transfer cream cheese to a bowl or glass storage container, cover and fridge for up to 2 months.
The whey will be the yellow liquid. place this in a jar in the fridge, and this keeps for 6 months.
Why would you want whey? Whey acts as a pre-digestor for phytic acid which is found in a majority of grains and legumes. Phytic Acid cannot be absorbed or broken down by the body and hinders the body from obtaining total nutrient counts from the food being consumed. We use whey for soaking cracked oats for our breakfast, quinoa, and for preservation of lactic acid fermented foods! All of which taste really good, even if they sound a little scary. Don't be intimidated, doing a kitchen overhaul takes time!
Thai Chicken BBQ
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Labels:
All in One Meal,
Entree: Chicken,
MI: Cilantro
This recipe tastes like something you would get at a Thai restaurant and it is absolutely delicious! Make it for a date night or even an appetizer for a fancy party! It is a very interactive meal. See note at bottom for making this recipe cheaper and more realistic for large families.
1 small bunch fresh cilantro, preferably with the roots, washed and dried
1 tsp coarsely ground black pepper
3 Tbs fish sauce
2 cloves garlic, smashed
4 boneless chicken breast halves skin on or off
1 head leaf or butter lettuce, washed and dried
1/2 cucumber cut into thin half moons
1 small bunch mint, washed and dried (optional, but I love it, J doesn't)
1 recipe Thai Sweet and Sour Chili Dipping Sauce
4 Tbs chopped roasted peanuts (optional, omit if necessary)
Bunch of Green onion
Divide the bunch of cilantro in half and coarsely chop one of the halves. Cut off the stems of the other half. Combine the chopped half with the garlic, fish sauce and black pepper in a blender or food processor and process to a paste (add olive oil if needed). Pour over the chicken and toss well to coat. Marinate for at least 2 hours or, ideally, overnight.
Preheat the barbecue or broiler to medium-high. Cook the chicken 4-5 minutes on each side until the skin is crisp and the chicken is cooked all the way through.
Arrange the lettuce, cucumber mint and remaining half of the cilantro on a large platter. Slice the green onion down the length of the plant. Then cut in half. Pieces should curl slightly. Place on plate with other toppings. Place 4 tablespoons each of the sauce into 4 individual dipping bowls and sprinkle with the peanuts. Cut the chicken into 3/4-inch slices and place on the platter.
Take the chicken and toppings and wrap it in the lettuce. Dip in the sauce or pour sauce over top. Rice can be made as an accompaniment for this meal.
The chicken with marinade alone served with veggie sides and rice also is good. No need to take the effort to make the wraps, that is where this recipe can get expensive. We more times than no just eat the chicken with other sides.
1 small bunch fresh cilantro, preferably with the roots, washed and dried
1 tsp coarsely ground black pepper
3 Tbs fish sauce
2 cloves garlic, smashed
4 boneless chicken breast halves skin on or off
1 head leaf or butter lettuce, washed and dried
1/2 cucumber cut into thin half moons
1 small bunch mint, washed and dried (optional, but I love it, J doesn't)
1 recipe Thai Sweet and Sour Chili Dipping Sauce
4 Tbs chopped roasted peanuts (optional, omit if necessary)
Bunch of Green onion
Divide the bunch of cilantro in half and coarsely chop one of the halves. Cut off the stems of the other half. Combine the chopped half with the garlic, fish sauce and black pepper in a blender or food processor and process to a paste (add olive oil if needed). Pour over the chicken and toss well to coat. Marinate for at least 2 hours or, ideally, overnight.
Preheat the barbecue or broiler to medium-high. Cook the chicken 4-5 minutes on each side until the skin is crisp and the chicken is cooked all the way through.
Arrange the lettuce, cucumber mint and remaining half of the cilantro on a large platter. Slice the green onion down the length of the plant. Then cut in half. Pieces should curl slightly. Place on plate with other toppings. Place 4 tablespoons each of the sauce into 4 individual dipping bowls and sprinkle with the peanuts. Cut the chicken into 3/4-inch slices and place on the platter.
Take the chicken and toppings and wrap it in the lettuce. Dip in the sauce or pour sauce over top. Rice can be made as an accompaniment for this meal.
The chicken with marinade alone served with veggie sides and rice also is good. No need to take the effort to make the wraps, that is where this recipe can get expensive. We more times than no just eat the chicken with other sides.
Stuffed Pumpkin
2-4 Tbsp coconut Oil or butter (I prefer Coconut)
1-2 onion chopped
2 cloves garlic
1/2-1 lb ground deer or ground beef or ground Turkey
2 cups beef broth/stock
1 cup Quinoa or Brown rice uncooked
8 lb pumpkin squash/curry squash
2 tsp cinnamon
1 tsp salt
Heat a large skillet pan put in oil, onion, and garlic. Sautee until golden, then add meat, cinnamon, and salt. Cook until browned. Add the broth, bring to a simmer, and then add the quinoa. Cover and simmer for 1 hour. In the meantime wash the squash, cut off the top and scoop out the seeds. Reserve the top.
After an hour remove the meat from the heat, and stuff the pumpkin and place the top back on it. Place in a preheated 375 degree oven for 1 1/2 to 2 hours in a pan with about 2 inches of water. Watch closely and re-add water as needed.
Why coconut? I like it better for this recipe because of a coconuts natural sweetness. It really acentuates the pumpkin and cinammin flavor. If you despise the flavor of coconut, butter will work just fine!
1-2 onion chopped
2 cloves garlic
1/2-1 lb ground deer or ground beef or ground Turkey
2 cups beef broth/stock
1 cup Quinoa or Brown rice uncooked
8 lb pumpkin squash/curry squash
2 tsp cinnamon
1 tsp salt
Heat a large skillet pan put in oil, onion, and garlic. Sautee until golden, then add meat, cinnamon, and salt. Cook until browned. Add the broth, bring to a simmer, and then add the quinoa. Cover and simmer for 1 hour. In the meantime wash the squash, cut off the top and scoop out the seeds. Reserve the top.
After an hour remove the meat from the heat, and stuff the pumpkin and place the top back on it. Place in a preheated 375 degree oven for 1 1/2 to 2 hours in a pan with about 2 inches of water. Watch closely and re-add water as needed.
Why coconut? I like it better for this recipe because of a coconuts natural sweetness. It really acentuates the pumpkin and cinammin flavor. If you despise the flavor of coconut, butter will work just fine!
Mango Chicken
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Labels:
Entree: Chicken,
MI: Mango,
MI: Peppers
Definitely a good summer BBQ recipe! We have tried to do it inside, it is still really good, but not nearly as good as on the grill. If you are worried about the carcinogenic properties of your grill, broiling is a great substitute!
2 tsp (5 mL) grated lime rind
1/2 cup (50 mL) lime juice
4 tbsp (25 mL) vegetable oil
6 cloves garlic, minced
4 tsp (10 mL) chili powder
1 tsp (2 mL) salt
1/2 tsp (1 mL) cayenne pepper
3 boneless skinless chicken breasts, 1 lb (500 g) total
2 tbsp (10 mL) really raw honey
2 mangoes
1 sweet red pepper
1 small red or sweet onion, cut into 1-inch (2.5-cm) chunks
1. In small bowl, whisk together lime rind and juice, oil, garlic, chili powder, salt and cayenne pepper.
2. Cut chicken into halves length ways and place in a bowl. Pour half of the marinade over top and toss to coat; let stand for 20 minutes. Stir honey into remaining marinade; set aside. (Make-ahead: Cover and refrigerate separately for up to 4 hours.)
3. Meanwhile, peal mango, and cut in large thick lengthy slices away from pit.
4. Core, seed and cut red pepper into 3/4-inch (2-cm) pieces. Do the same with the onion
5. Discard marinade used for chicken. Place chicken, mango, pepper, and onion on greased grill over medium-high heat; close lid and grill, turning and basting chicken once with remaining honey marinade until fruit is softened and chicken is no longer pink inside, about 8 minutes
Serve with Basic Brown Rice, Couscous, or Quinoa and a side salad with a vinaigrette.
2 tsp (5 mL) grated lime rind
1/2 cup (50 mL) lime juice
4 tbsp (25 mL) vegetable oil
6 cloves garlic, minced
4 tsp (10 mL) chili powder
1 tsp (2 mL) salt
1/2 tsp (1 mL) cayenne pepper
3 boneless skinless chicken breasts, 1 lb (500 g) total
2 tbsp (10 mL) really raw honey
2 mangoes
1 sweet red pepper
1 small red or sweet onion, cut into 1-inch (2.5-cm) chunks
1. In small bowl, whisk together lime rind and juice, oil, garlic, chili powder, salt and cayenne pepper.
2. Cut chicken into halves length ways and place in a bowl. Pour half of the marinade over top and toss to coat; let stand for 20 minutes. Stir honey into remaining marinade; set aside. (Make-ahead: Cover and refrigerate separately for up to 4 hours.)
3. Meanwhile, peal mango, and cut in large thick lengthy slices away from pit.
4. Core, seed and cut red pepper into 3/4-inch (2-cm) pieces. Do the same with the onion
5. Discard marinade used for chicken. Place chicken, mango, pepper, and onion on greased grill over medium-high heat; close lid and grill, turning and basting chicken once with remaining honey marinade until fruit is softened and chicken is no longer pink inside, about 8 minutes
Serve with Basic Brown Rice, Couscous, or Quinoa and a side salad with a vinaigrette.
Stuffed Peppers
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Labels:
All in One Meal,
Entree: Meat,
Entree: Turkey,
Entree: Venison,
MI: Peppers
This recipe tastes good, is relatively easy, and can be doubled or tripled with no problem. I find this recipe feeds 2 hungry or 3 light eaters!
2 cups brown rice cooked (or cooked quinoa)
1 small onion minced
4 equally sized green peppers
1/2-3/4 lb ground beef, venison, or turkey
1 tbsp Season all or season salt
1/2 tsp paprika
1/2 tsp Worcestershire sauce
2 well beaten eggs
1-2 cups sauce to line pan
Salt and pepper to taste
Heat a skillet over medium high heat and place ground meat and 1 tbsp season all in the pan. Cook until done.
Mix the 2 cups of rice with the paprika, Worcestershire sauce and the 2 well beaten eggs. Add onion and meat to the mixture.
In a steamer or shallow pan place pepper with tops, stems and seeds removed. Steam peppers until their color just starts to change and they begin to sweat. Remove peppers
Stuff peppers with mixture, and place them in a corning ware dish with sauce on the bottom. Place a spoonful of sauce on the top of the stuffed pepper and place in a preheated 350 degree oven for about a 1/2 hour.
Serve with cheese on top and a salad or additional veggie.
2 cups brown rice cooked (or cooked quinoa)
1 small onion minced
4 equally sized green peppers
1/2-3/4 lb ground beef, venison, or turkey
1 tbsp Season all or season salt
1/2 tsp paprika
1/2 tsp Worcestershire sauce
2 well beaten eggs
1-2 cups sauce to line pan
Salt and pepper to taste
Heat a skillet over medium high heat and place ground meat and 1 tbsp season all in the pan. Cook until done.
Mix the 2 cups of rice with the paprika, Worcestershire sauce and the 2 well beaten eggs. Add onion and meat to the mixture.
In a steamer or shallow pan place pepper with tops, stems and seeds removed. Steam peppers until their color just starts to change and they begin to sweat. Remove peppers
Stuff peppers with mixture, and place them in a corning ware dish with sauce on the bottom. Place a spoonful of sauce on the top of the stuffed pepper and place in a preheated 350 degree oven for about a 1/2 hour.
Serve with cheese on top and a salad or additional veggie.
Ginger Chicken Curry
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Labels:
All in One Meal,
crockpot,
Entree: Chicken
Ahhh...the Crockpot, one of the kitchen's most amazing contributors! Here is a nicely, and lightly flavored curried dish for those of you scared of the curry, simply omit!
3 boneless skinless chicken breasts or 3-4 legs skins removed(your choice)
3 carrots peeled and chopped
1 onion chopped
2 cups soaked and cooked chickpeas or can equivilent
1 Tsp Thyme
1 Tsp Lemon
1 Tbsp Flour or arrowroot
1/2 cup raisins
2 cloves garlic peeled and chopped
2 Tbsp fresh ginger grated
1 Tbsp Dijon mustard or coarse ground mustard
1 Tbsp Curry or to taste
1 quart Chicken stock
Place all ingredients in a crockpot and let cook on high for 4 hours! Serve with Couscous, brown rice or quinoa.
3 boneless skinless chicken breasts or 3-4 legs skins removed(your choice)
3 carrots peeled and chopped
1 onion chopped
2 cups soaked and cooked chickpeas or can equivilent
1 Tsp Thyme
1 Tsp Lemon
1 Tbsp Flour or arrowroot
1/2 cup raisins
2 cloves garlic peeled and chopped
2 Tbsp fresh ginger grated
1 Tbsp Dijon mustard or coarse ground mustard
1 Tbsp Curry or to taste
1 quart Chicken stock
Place all ingredients in a crockpot and let cook on high for 4 hours! Serve with Couscous, brown rice or quinoa.
Chicken and Biscuits, or pot pie
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Labels:
All in One Meal,
Entree: Chicken
This is one of the those recipes that doesn't need to be followed to the tee. Let your taste buds guide you! I can't tell you the last time I measured this one out! I highly recommend doing it chicken and biscuit style! Why waste time rolling out the dough? Great one pot company dinner!
2 Boneless skinless chicken breasts or left over chicken from making stock
1 cup carrots
1 cup celery
1 cup peas
I cup onion
2 cloves garlic minced
1 tbsp season salt
2 tbsp arrowroot (if using all milk and no cream add 1/4 cup)
1/4 tsp celery seed
1 tbsp butter
1 3/4 cup chicken broth
2/3 cup cream (not Ultra-pasturized, or half and half)
1-2 tbsp butter
salt and pepper to taste
Saute chicken (if using Boneless skinless breasts) and butter together until browned. Add celery garlic, season salt, salt, and pepper, carrots, and peas until chickens cooked through, set aside.
In separate pan put in butter, garlic, and onions, cook until soft. Combine broth slowly with onions reserving 1/4 cup. Mix arrowroot with 1/4 cup of broth until well blended, add to the gravy slowly whisking well. Add celery seed and milk and or cream. Simmer until thicker stirring constantly.
If eating as chicken and biscuits, combine into one large pot and let reduce a little. If you need more juice, add more broth or cream. It can stay warm on the stove for a while and do just fine!
If making the pot pie:
Place biscuit crust in the bottom of a 9 1/2 in pie plate*. Place chicken mixture in crust. Add sauce over top, and place crust over. Put a slit or two in the top to allow heat to escape.`
2 Boneless skinless chicken breasts or left over chicken from making stock
1 cup carrots
1 cup celery
1 cup peas
I cup onion
2 cloves garlic minced
1 tbsp season salt
2 tbsp arrowroot (if using all milk and no cream add 1/4 cup)
1/4 tsp celery seed
1 tbsp butter
1 3/4 cup chicken broth
2/3 cup cream (not Ultra-pasturized, or half and half)
1-2 tbsp butter
salt and pepper to taste
Saute chicken (if using Boneless skinless breasts) and butter together until browned. Add celery garlic, season salt, salt, and pepper, carrots, and peas until chickens cooked through, set aside.
In separate pan put in butter, garlic, and onions, cook until soft. Combine broth slowly with onions reserving 1/4 cup. Mix arrowroot with 1/4 cup of broth until well blended, add to the gravy slowly whisking well. Add celery seed and milk and or cream. Simmer until thicker stirring constantly.
If eating as chicken and biscuits, combine into one large pot and let reduce a little. If you need more juice, add more broth or cream. It can stay warm on the stove for a while and do just fine!
If making the pot pie:
Place biscuit crust in the bottom of a 9 1/2 in pie plate*. Place chicken mixture in crust. Add sauce over top, and place crust over. Put a slit or two in the top to allow heat to escape.`
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