Yogurt

4 litres of 3% whole milk, scald milk up to 185 degrees hot. Bring it back down to 125 degrees.

Then add:

1 1/2 cups skim milk powder, so it dissolves at the hottest temperature on milk, good whisk, must be thoroughly combined, then add: 1 1/2 cups commerical plain yogurt 5-6%, mix completely to ensure it is thoroughly combined.

1/2 cup maple syrup

Wash and boil in a large pot of boiling water. Pour milk into warm jars, you do not want to put warm milk into cold jars. It will shock the milk.

Seal and pop into the 100 degree bread proofing oven for 10 hours. Then straight into the fridge.

Quick pizza dough

This is essentially a flat bread recipe that worked great as a super quick pizza dough.

From website: http://neartotheedge.com/

  • 2 1/2 cups flour
  • 2 3/4 teaspoons baking powder
  • 1 teaspoon salt
  • assorted herbs and spices
    try your own combinations – I’ve suggested a few below!
  • 1 tablespoon oil
  • 1 cup water

Directions:

  1. Preheat your oven to 400 degrees F.
  2. Mix together the flour, baking powder and salt.
  3. Add the herbs and spices. See Image 1
  4. Add in the oil and water.
  5. Dust your workspace with flour.
  6. Use your hands to start mixing everything together in the bowl. Once the dough forms into a ball, transfer it to the floured counter and knead well until mixed – 3-5 minutes. See Image 2
  7. Add more water or flour if it’s too dry or sticky.
  8. Roll out the dough to the shape you want it to be (square or round). See Image 3
    Quick tip – if you don’t have a rolling pin, try using any bottle (wine bottles work great)!
  9. Place on a cookie sheet and bake for 15-20 minutes until almost done, and then remove from the oven to add your toppings. See Image 4
  10. Bake for another 5 minutes, or until the cheese is melted!

 

Macaroni and Cheese Sauce

Turco made this last night for me. Quite delicious! Sauce recipe is from: http://www.thekitchn.com

1 1/2 cups whole or 2% milk
2 tablespoons all-purpose flour
2-3 cups shredded cheese, like cheddar, monterey jack, or colby
1/2 teaspoon salt
1/4 teaspoon powdered mustard

Warm the Milk: When the pasta has finished cooking, prepare the cheese sauce. Begin warming 1 cup of the milk in the saucepan over medium heat. Whisk together the remaining 1/2 cup of milk and the flour until there are no lumps. When you just start to see tendrils of steam rising from the warming milk, whisk in the milk-and-flour mixture. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream, 3-4 minutes.

 Make the Cheese Sauce: Turn the heat to low and begin mixing handfuls of cheese into the milk. Stir in the salt and mustard. Stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings as desired. Remove the sauce from heat.

Yam and Black Bean Stew

from this website: http://www.thriftyfoods.com/EN/main/cook/recipes/recipe.php?rid=1585. Really tasty.

2 Tbsp. olive oil

1 medium onion, cubed

1 medium green bell pepper, cubed

2 garlic cloves, crushed

1 tsp. chili powder

1 tsp. ground cumin

1 1/2 tsp. ground oregano

Pinch crushed chili flakes (optional)

3 cups peeled and cubed yams (about 1 large or 2 small)

1 (19 oz.) can black beans, rinsed and drained well

1 (14 oz.) can diced tomatoes

1 Tbsp. tomato paste

2 cups vegetable stock

mix: 1 Tbsp. flour, Salt and freshly ground black pepper to taste

3 green onions, finely chopped

Method:

Heat the oil in a pot over medium heat. Add the onion and bell pepper and cook for 3 to 4 minutes. Add the garlic, chili powder, cumin, oregano, and chili flakes and cook 1 to 2 minutes more. Add the remaining ingredients, except the green onions, and bring to a gentle simmer. Simmer 10 to 15 minutes, stirring occasionally, until yams are just tender. Adjust the seasoning and sprinkle servings of the stew with chopped green onions.

What to serve alongside:

This saucy stew is great served over a bed of the Spanish-style Rice found in our website recipe collection. You could also serve it with warm corn tortillas that can be torn and dunked into the stew.

Options:

Sweet potatoes can be substituted for the yams and you can also use 2 or 3 chopped fresh, ripe tomatoes instead of canned. If you like cilantro, chop some up to sprinkle over servings of the stew instead of green onions.

Arugula Potato Salad

Delicious. I never add all of the dressing, as it would be too creamy for my tastes. Adjust accordingly.

3 lbs (1.5 kg) small new potatoes

¾ cup (175 mL) light sour cream

¾ cup (175 mL) light mayonnaise

1½ tsp (7 mL) salt

¼ tsp (1 mL) freshly ground black pepper

½ cup (125 mL) finely diced red onion or thinly sliced green onions or

snipped chives

1 large or 2 small ripe avocados

3 to 4 cups (750 mL to 1 L) baby arugula, coarsely chopped

Several cherry or grape tomatoes, optional

 

 

1. Generously cover potatoes with cold water in a large saucepan.

Bring to a boil over high heat. Reduce heat to maintain a gentle boil;

cook covered for 20 to 25 minutes or until just tender when pierced

with a skewer. Drain; cool until able to handle.

 

2. Meanwhile, in a large mixing bowl, stir sour cream with mayonnaise,

salt and pepper. Stir in red onion.

 

3. Cut warm potatoes into bite-size chunks; add to dressing as cut.

Using a large spoon or spatula, gently mix potatoes by lifting up from

bottom of bowl and turning over. To aid in rapid cooling, make a well

in salad centre if in a bowl or spread out in a large metal pan. Cover

with plastic wrap; refrigerate several hours or up to a day until

cold.

4. When ready to serve, dice avocados. Stir potato salad gently; fold

in avocado until just mixed. Fold in arugula. Garnish with additional

red onion or halved cherry tomatoes.

 

Serves 8

 

Coquito

Stumbled upon these recipes the other day and thought I needed to try it. Turns out it is a delicious pina colada a la Christmas. Delish! Recipe is from http://www.alwaysorderdessert.com Puerto Rico eggnog

1 (12oz) can evaporated milk
1 (14oz) can sweetened condensed milk
1 (15oz) can coconut cream (such as Coco Lopez or Goya)
3 cups rum (preferably light, but dark rum always works! See variations at the end for low or no alcohol versions)
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 cinnamon sticks
1 vanilla bean, split in half lengthwise (optional)

Directions

Combine evaporated milk, condensed milk, and coconut cream in a large blender and blend until well combined. Add the rum, vanilla, and ground cinnamon, and blend in.  (If your blender is small, do this in batches and pour into a large bowl as you go.)

Pour into a pitcher or glass bottles with sealed lids and drop in the cinnamon sticks and vanilla bean halves. Cover and chill in refrigerator for at least 2 hours or until very cold.

Serve straight in small glasses garnished or on the rocks in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about one week (shake the jar vigorously each time before serving).

***Want to make it a little bit less strong? To cut the rum, replace the desired amount of rum with equal parts ice cold coconut or whole milk.