How to make Thick, Creamy Homemade Yogurt with only Two Ingredients

Jun 012011
 

I have a confession to make.
I lost my yogurt-making mojo this winter.

Three batches in a row. Ended up with milky. . . milkiness.

So I decided to revisit my yogurt making routine. I decided to think outside of the box, found a few tips online, rolled up my sleeves and tried again.

And it worked. I made yogurt. And not only did it work but I made the thickest, creamiest yogurt I’d ever made in the two years I’ve been making yogurt. I used to have to strain my yogurt, for a day, to get it this thick. It must be a fluke.

So I did it again. And again. And revised and streamlined my technique. And I’m in love. . . .

Immunity Booster Juice

May 092011
 

This is the final of the three juice recipes I wanted to share.

Another favorite, my Immunity Booster Juice, while made from fresh, raw fruits and vegetables is not what I’d consider a “Green” Juice.

It’s frankly quite orange.

There’s no greens in it at all. But I enjoy making it every so often for it’s rich, bright flavor and it’s immune enhancing qualities.

Spicy V-12 Juice

May 042011
 

Another one of our new favorite juices. I call it Spicy V-12 Juice. I’ve always been a fan of V-8 juice, but, you know, they’re trademarked. And my recipe calls for 12 ingredients plus makes your body feel like a luxury sports car . . . enriching your cells with plenty of garlic and sweet and hot peppers that not only add vitamins but also internal “heat,” carrots for beta carotene and beets for encouraging de-toxification and lowering blood pressure.

Super healthy, yes, but it also tastes amazing!

Basic Green Juice

May 022011
 

This is my basic green juice. The one I reach for and make if I don’t have a “specialty” one in mind. The one I make to add to frozen berries and pineapple in the blender to make a super antioxidant rich, sweet, green smoothie. The one I add carrots and sometimes a red bell pepper too to drink straight as a green juice. Our favorite, best-tasting basic. . . .

Mojito Melon Salad

Aug 092010
 

I’m not one to gild the lily on most things. I like simple, pure flavors of whatever is freshest and in season. Especially when it comes to fruit. It is my personal opinion that there is nothing better on a hot summer day than a nice wedge of cold watermelon. Sure, every summer I make some jams, enjoy a few strawberry shortcakes, peach tarts and blackberry cobblers in the summer (my personal favorite, by the way) but when it comes to summer fruit, more often than not, I eat it fresh, unadorned and straight out of hand. I’ve seen those recipes for melon salads before.  The one that tries to take the melon’s innate sweetness and turn it savory by adding pungent, crumbly cheese, or thrown in with something like [... To read more, click here ...]

Whole Wheat Apple Cinnamon Cranberry Scones

May 102010
 

This recipe is, yet again, developed from leftovers. I had a few apples in my fruit bowl that had been there for a little too long.  Spring is in the air, strawberries are in the store and those poor apples just got relegated to the bottom of the pile in favor of the newcomers. Poor apples. They weren’t really crunchy anymore, they’d gotten a little puckered along the edges of the skin, but yet they hadn’t actually gone bad yet.  They were still good apples, just not at their peak. And then one day, we had a rainy spring day and I was craving comfort food once again.  I decided to bake up a batch of apple cinnamon scones. I’d made apple scones before, with recipes that called for grating [... To read more, click here ...]

Lemon Poppy Seed Sour Cream Scones

Mar 312010
 

Lemon Poppy-Seed Sour Cream Scones. How good does that sound? One of my absolute favorite muffins is a lemon poppy-seed sour cream muffin.  Forget those flavored with almond.  I’m always disappointed. And if you think to ask the barista or whomever it is that you’re contemplating buying said muffin from whether they’re flavored with almond or lemon, they look at you like, “Why are you asking this you crazy picky-muffin eater?”  But seriously.  Almond flavored poppy seed muffins?  No thank you. Those with lemon?  Superb.  Refreshing. Made with sour cream?  Even better.  My favorites are from Baking from my Home to Yours by Dorie Greenspan.  The recipe alone is worth the price of the book.  That and the Perfect Party Cake, which I also made again recently for Luke’s baptism. [... To read more, click here ...]

Sourdough Crepes

Jan 202010
 

Reason #214 to maintain sourdough starter.

Because when you run out of bread . . . and tortillas . .. and your toddler requests peanut butter sandwiches or quesadillas for lunch (basic toddler fare), you can make sourdough crepes (crepes instead of pancakes, because we didn’t want syrup for lunch), fill them with cheese or peanut butter (or any other leftovers or jam you like), and then later, when someone asked what you made for him and you mention that you made him crepes (?!?!) they think you’re a crazy gourmand.

They don’t realize how easy these things really are.

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