Hi! Thanks for visiting! This is an older post and I confess, I actually have a new favorite way to make yogurt now. With only two ingredients, you’ll make the thickest, creamiest, homemade yogurt ever! Come check it out here. However, if you’d still like to make it in the slow cooker, keep reading! Sarah P.S. – Like what you read? Before you go, make sure to subscribe in a reader, via e-mail (in the box to the right) or via facebook to keep up to date with new posts! See you soon! I am the last person you would think who would be making yogurt. I never thought I would. I thought that, unless you ran a dairy farm, yogurt was just one of those things that you [... To read more, click here ...]
Nov 092009
Sep 272009
I have recently found a gem of a cookbook. A gem that I already had on my bookshelf. Alaska Sourdough by Ruth Allman. This is a great book for anyone with starter in the fridge that is wanting to begin using it in everyday life. Alaska Sourdough has a ton of recipes for easy, basic recipes from pancakes to muffins to potato bread to pretzels to cakes. All using sourdough. Though it is not my favorite for rustic sourdough bread (I prefer Nancy Silverton’s Breads from the La Brea Bakery for that) it is a perfect book for filling out a meal, from corn muffins to go with chili to cinnamon rolls for Christmas morning. Plus, I appreciate that it uses everyday ingredients and measurements, making sourdough achievable for the [... To read more, click here ...]
Jul 292009
I grew up eating my mom’s granola. It is great. But after recently endeavoring to give up grains, I stopped making it. And, after so many breakfasts of eggs, scrambled eggs, fried eggs, and the occasional green smoothie, you start to crave something more. Something a bit crunchy, a bit sweet, a bit . . . cerealy. So what to do? I didn’t want to back down and make my original recipe with oats, as I was feeling better with reduced grain intake, but I wanted to help curb that craving for something crunchy. With inspiration from Carrie’s recent grain-free granola recipe I decided to take it on, but to make it a bit more like my old favorite. And the result? Quite a success! My husband and son LOVE [... To read more, click here ...]
Mar 082009
I discovered this recipe originally when studying Julia Child’s Mastering the Art of French Cooking a few years ago. Titled “Oeufs en Cocotte,” don’t let the fancy name fool you, it is simply a baked egg. I love this recipe/method because it is so versatile; it can be made for a quick and easy breakfast or a decadent, light supper. Once you learn and understand the method, you can augment the recipe to suit your taste and whatever you happen to have in your fridge. Plus, it’s meatless, so it is perfect for an easy Lenten supper! Serving options? I love this with a simple green salad with a fresh vinaigrette on the side and I’m a sucker for a “dipping” option to dip into the lightly cooked yolk. Sourdough [... To read more, click here ...]
Mar 072009
When I was little, it was a special treat to have Breakfast for Dinner. Now that we’re in the middle of Lent, I find Breakfast for Dinner to be a simple, easy way to eat a fulfilling, healthy dinner while maintaining an abstinence from meat. Granted, I am the first to get in line for breakfast meat of any kind . . . I am an avid lover of any and all things bacon related, but, for Lent, I am willing to put my smoked pork products away. Once a week. Some of our favorites include: Breakfast PizzaWe first discovered this lovely treat at Rose’s Cafe in the Marina in San Francisco. Here’s how I make it at home. Half of a batch of your favorite pizza crust recipe (enough [... To read more, click here ...]
Jan 122009
This is one of my favorite go-to recipes that I keep on hand for easy weekend breakfasts. I love that it is made with all “real” food (no powdered milk or vegetable oil here) and can easily be augmented depending on what kind of flour you prefer, or even additional spices or flavorings to add (I love adding cinnamon or orange juice and rind to my batter). As my little guy has recently developed a love for all things pancake, I see myself making this much more often! Instant Pancake Mixfrom Nigella Express For the Pancake Mix4 cups flour (I use a mix of unbleached, all-purpose and whole wheat, see note below)3 Tablespoons aluminum-free baking powder2 teaspoons baking soda1 teaspoon salt2 Tablespoons plus 2 teaspoons sugar Mix the above ingredients [... To read more, click here ...]
Phew! That title is a mouthful, but this bread is so good, it is hard to “name” it without including all of it’s delicious ingredients! This recipe is from Peter Reinhart’s Whole Grain Breads and was such a success I had to share it! I lightly adapted it and made mine half sourdough/half yeast driven (and will explain where I veered from his original below) and added a bit of whey to the biga and soaker, but otherwise followed the recipe exactly and have included the recipe in almost verbatim format below. I had my first slice this morning and it has been such a joy to eat it toasted up with cream cheese on top for breakfast (Lloyd loved it too! He wasn’t interested in his oatmeal as long [... To read more, click here ...]
Dec 092008
My mom has been making this granola for as long as I can remember and we love it! The flavor far surpasses any of the store-bought varieties, as it is slightly softer, and mildly sweet – not to mention made with all whole, nutritious foods and can be augmented to include your favorite flavors! Though this recipe contains unsoaked oats (soaking makes them more digestible), I still make this from time to time and am really loving this for breakfast in the mornings with yogurt (the combination of which does make it a bit more digestible!:) That’s the reason why the further back jar isn’t full – I was hungry! This recipe makes a full two quarts!) This can easily be made gluten-free; see note below. Enjoy! Mom’s Granolamakes 2 [... To read more, click here ...]
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