Yogurt

Yes, I said yogurt!!  Have you ever been to the grocery store and... $10-$15 spent on yogurt later decided that your family eats way too much of this stuff?  Oh, and then you get home and your "stash" lasts for 2 days.  This is my life with 3 growing (quickly) boys.  It seems if I have it in the house, they can't get enough of it.  As a dietitian, I'm all for them eating dairy.  However, between the cost and the added coloring and sugar, I'm really not a fan of what we have available at the store... at least, not now that I know I can make it just as well-- (eh-hem) better-- myself!

But let's talk dollars and cents.  Depending on the brand, you can figure a typical cup (6 oz individual) of yogurt is around $.80 (on sale, I've found them as low as $.50).  For this recipe, you can either use dry milk or regular milk.  Let's break this down.  Regular milk will run you somewhere around $3.50 a gallon depending on where you shop and what type of milk you buy (I just found it at Sam's for $2.86).  So, half of that (you'll use half a gallon in this recipe) is 1.75 for 2 quarts of yogurt.  Now, we'll need to add a nominal cost for vanilla, sugar, and an additional 2/3 cup dry milk (to make it thick)...that adds about $.70 which brings you to a total of $2.45 for 2 quarts (64 oz) of yogurt... breaking that back down to the cup (to compare apples to apples) that is $.23 per 6 oz cup of yogurt!!  Which means that by making yogurt, you've saved about 71%!  For your first batch you'll also need to add the cost of the store bought yogurt-- bringing the total to $3.25---or $.30 per 6 oz cup... still pretty awesome!  Now, I realize that it is cheaper in the store to buy the larger 32 oz container of yogurt, but I wasn't able to find an average cost for those, and quite frankly it's been a long time since I've looked at the yogurt in the dairy isle.  Not too shabby, right?  And it's so easy!  I mean really, if I can do it, you can too!

• 1/2 gallon milk (I use 2%)   ---- OR ---- 2 2/3 C dry milk (not necessarily cheaper, but easier to keep on hand)
• 2/3 C dry milk
• 1 6 oz starter (I like to start with a store bought yogurt with at least 5 different active cultures--plain or vanilla.  After your first batch, you can use 3/4 C of the yogurt you've already made) **Note: I've also used Kefir as a starter, and it works just as well!  With 11 live active cultures, there's more probiotics in that stuff than in the yogurt you can buy.
• 1/4 C to 1/2 C sugar (you don't have to use any sugar at all, but I've found it to thicken the best even with a small amount)
• 1-2 t vanilla (if you want vanilla)

The Process:
1. 3 or 4 Mason Jars with hot water (I microwave them to boiling) and place them in a cooler to warm it up.
2. Take out your starter and warm it up to room temperature.
3. Heat milk, sugar, vanilla and additional dry milk to 185 (this kills any bacteria in these ingredients). But don't burn or boil the milk.
4. Turn off the heat and cool to 110 to 100. (I put mine in an ice bath right in the sink which cools it off pretty quickly)-- this is the optimal temperature for your bacterial cultures to grow.
5. Whisk in the starter until completely dissolved.
6. Pour into sterilized mason jars (mine just get washed in the dishwasher) and place into cooler.
7. Close cooler and let sit for 10 to 12 hours (until set--some people like to leave it in longer... don't think it matters, just your taste preference) at 100 to 110 degrees then refrigerate.
8. After incubation, refrigerate and enjoy your yogurt for up to one week.  (Don't forget to reserve some of your new yogurt to make your next batch!)

**The hardest part of the whole process is keeping the cooler at 100 to 110 degrees.  In the summer time, I just put the cooler in the garage (sun was way too hot) to maintain the temperature.  Man was it easy and super thick!  But in the winter time, it's much more difficult.  I just recently purchased a digital thermometer to help with this effort because I don't want to have to continually open the cooler to check the thermometer.  I have had to reheat the water filled mason jars a few times during incubation to keep the cooler warm.  The most recent time I made yogurt though, I tried using a heating bag at the bottom of the cooler.  Our heating pad has a 2 hour auto shutoff, which worked out really well. This gave the most temperature consistent for winter-made yogurt yet!

**This is MY process right now.  As you can see, I've had to tweak it along the way.  There are other methods out there.  I've read of people making yogurt in their crockpot.  This was how I started, but my crockpot would not maintain the correct temperature.  Temperatures are the key!  If your first batch does not work, please do not despair!  Keep trying different methods.  Look elsewhere online, there's lots of others out there making their own yogurt... It's so worth it!!  And so super yummy!

Summer Icies

We are full swing into Texas summer.  I have a hard time keeping everyone hydrated and cool.  Recently, I found this recipe that I had to share with everyone and keep in my files.  They are quick, easy, and so refreshing on these hot summer days.  They are also easy to tweak to your personal liking.  AND the kids LOVE them!  At the moment, I can't remember the website I found them on.  I'll get back to you on that, because there is another similar recipe I wanted to try.  I call them "Icies" because I forgot the original name for them.  The kids associated them with snow-cones right away.  The original recipe is called Grape Granita and calls for grape juice, however, it is so easy to adjust with whatever juice you want!  Have fun and enjoy!  (Oh, my kids actually preferred the addition of the purple puree from sneaky chef in theirs!  Not sure it added any flavor, but did had some bits of blueberry which were oh so yummy!) 

Ingredients

• 2 cups Grape Juice
• ½ cups Sugar
• 2-½ cups Cold Water

Preparation Instructions

1. Combine grape juice with sugar and bring to a boil. Reduce heat to medium and simmer for 8 to 9 minutes, or until mixture is slightly syrupy.
2. Turn off heat and pour in cold water, then pour into a freezer-safe container with a lid.
3. Wait two hours, then remove container from freezer and stir gently, being careful to loosen any of the mixture that has stuck to the sides. Put lid back on, then return container to the freezer. Repeat an hour later, then another hour later. When you’re finished, the mixture should be totally frozen and broken up. Keep sealed tightly in the freezer until ready to serve.

Note: The slushy consistency will keep for days as long as you remember to keep breaking it up.  I have made this 3 different times now, and 2 out of the 3 times, my mommy brain has struck and I've forgotten to break up the ice after 2 hours.  No harm... just use a heavy duty spoon and scrape/break it (you may need to let it thaw a bit first).  Then go back to it in another hour.   It will still keep, it just turns out to be more work.

Savory Shrimp over Wild Rice

Here's a recipe that's a bit of a blast from the past.  I think I started making it almost 6 years ago, or was it more?  Back before children, I found this recipe during lent.  It is a trusted standby and one that is sometimes requested by our oldest (who happens to LOVE shrimp).  I just have to remember to cut the spices down so the kids will eat it.  Although they are getting older and a bit more forgiving of me for that!  I found this one on Allrecipes.com and it is originally a South Beach Diet recipe.  I just tried finding the link, and either it's been removed, or my search wasn't so great.  I'll try again when I have time...so we can all be privy to the comments and suggestions from others who've made this dish. 

Ingredients
1 (6 oz) package of wild rice
1 lb shrimp, peeled  and de-veined
2 t paprika
1/2 t white pepper (if cooking for kids, you'll want to at least half this)
1/2 t salt (I think I cut this in half or so)
1/2 clove garlic, minced
1 T extra virgin olive oil
1 C cherry tomatoes, halved
Chopped fresh parsley (optional)

Directions

1. Prepare the wild rice according to the package directions.  
2. In a large bowl, combine shrimp, paprika, pepper, salt and garlic.  Mix well and set aside.
3. Heat the oil in a skillet until hot.  Add the shrimp and cook on medium heat for 30 seconds.  Stir the shrimp, add the tomatoes and cook for an additional 45 seconds or until opaque, stirring constantly.  Remove from heat and serve over 1/4 C rice.

Note: I ran out of wild rice, and wanted more color in the dish, so I added about a cup of frozen chopped spinach.  Thaw and drain and add with the tomatoes.

Sun-Dried Tomato Risotto

YUM!  Did you know that Risotto is actually another type of pasta?  This is what my pasta-loving dear husband tells me anyway.  This recipe comes from The Pioneer Woman, and it is delicious!  I think the baby ate as much as I did!  There looks to be a lot of ingredients, but don't be scared, it really is easy.  (Oh, and for a little extra oomph I added a white puree from the sneaky chef... no one ever noticed.)  For all who are ready to give me oodles of praise for this photo... it is indeed the Pioneer Woman's photo... She also has a ton of step by step photos if you are interested... I just didn't want to reinvent the wheel with this one.

Ingredients

• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• ½ whole Large Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 2 cups Arborio Rice, Uncooked
• 8 whole Sundried Tomatoes Packed In Oil, Drained And Minced
• 1 cup Dry White Wine (optional)
• 7 cups Low Sodium Chicken Broth
• Salt As Needed
• Freshly Ground Black Pepper
• 1 cup Parmesan, Freshly Grated
• ¼ cups Heavy Whipping Cream
• Fresh Basil, Chiffonade (optional)

Preparation Instructions

1. Heat broth (note: it’s important the broth be low sodium) in a saucepan or in a microwave safe pitcher. Set aside.
2. Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes.
3. Add dry rice. Stir to coat and cook for 3 minutes, stirring gently.
4. Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.
5. Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done—it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all.
6. Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste. Serve as a main dish with a salad, or as a side dish with steak, chicken, or fish. Delicious!

Portuguese Sweet Bread

I'd like to start a new or return to an old tradition in our family.  I suppose it could be the hormones causing me to have a craving, but nothing says Easter or Christmas better than Portuguese Sweet Bread!  Growing up, someone in my family would supply these yummy loaves of bread (we HAD to have more than one loaf!!).  Sometimes it was my dad's responsibility to sell some for the Lion's Club and so we would buy some that way.  Other times, they'd come from my aunt who lives closer to Providence and swears by this one place that you should always get it.  (Forgive me for not remembering the name!)  Sometimes it would come from my brother's wife (girlfriend at the time).  And I think there have been a few occasions in which one of my aunts has made it herself.  It is certainly sold at every bakesale you can find around these holidays, and they are usually the first to go.  We do venture home, but lately it hasn't been around these two holidays.  That's not to say you can't get it at other times, but it's just tradition!  We've lived away from home for so long that I've wanted to start making it myself.  I had acquired my aunt's recipe, but was a bit confused by her directions.  (Likely an old family recipe that she tried writing down from memory one day.)  Recently, I was looking to find a recipe similar to hers on the internet and found not only a similar recipe, but a video that shows how to do it!  YAY!!  I wanted to keep it here for future use...  Note:  I might just play it over and over just for the sound of the RI/MA accent we miss every once in a while.... HMMM we traded a RI accent for a TX one... that's a whole other story!   With the help of these lovely ladies, I might just be able to pull it off!   I'll let you know!  First, it looks like I'll need a large stockpot!

 

Update- 4/13/10

I wanted to let you all know that I did it!  I finally made this wonderful sweet bread!  Though it wasn't hard, there were a few tips I learned along the way.  1. There is a definite reason why traditionally this bread is only made for Christmas and Easter.  It is a labor of love... not because it's hard, but because the dough does take a bit of finessing when it's time to put it into pans.  (It is NOT a typical dough, as it is very sticky and very difficult to work with.) 2. Because of tip number 1, there is a reason why it was typically done when kids were asleep or not around.  A mommy with messy hands makes it difficult to be a referee while making this bread.  3. If you watch the video, you'll see that the dough is made in a rather large stockpot.  This is necessary as the dough rises to GREAT heights.  I purchased a 22 quart stockpot, specifically for this endeavor.  Though I saw it as an investment for the very near future filled with teenage boys!

The above video was a definite help, since this was my first experience making the dough.  However, there was some confusion in the directions.  I ended up using a combination of the video, my aunt's recipe, and a recipe found on the food network.  The majority of the 3 recipes were similar, with a few minor differences.  So I was able to fill in the blanks from my aunts recipe and the one confusion on the video.  I ended up with 8 "loaves" (half of which were made in a pie plate-- the loaves are typically round anyway, and I ran out of loaf pans!)  Since the round loaves were bigger, I'm guessing the recipe would have yielded closer to 10-12 loaves if they were all done in a loaf pan.

This is what I did:

 (The above photo shows half of my yield)

Ingredients

3 C heated milk

1 t salt

3 packages of dry yeast 

15 eggs

5 lbs all purpose flour 

1/2 lb butter 

4 C sugar 

3 T lemon juice (next year, I'll try 1 1/2 T vanilla to see if there is a difference)

Directions:

1. Scald milk and cool to lukewarm 

2. Dissolve yeast in 1/2 C warm water.

3. Melt butter. 

4. Mix flour and salt in a very large pot (stockpot). 

5. In a separate bowl, mix eggs, sugar, and flavoring (lemon or vanilla).  Add melted and cooled butter. 

6. Make a well in the flour and add the egg mixture to it.  Then add the yeast and cooled, scalded milk. 

7. Mix well for about 10-15 minutes, or until dough is "airy in consistency" 

8. Cover with towels/blanket/jacket to insulate and let dough rise for about 6 hours (until about double in size

9. Punch down the dough, cover, and let rise again until double (about 4 hours)

10. On a floured surface, divide the dough into loaves.  Knead and get the air bubbles out and continue to knead until it feels light and airy.  Place dough into pans and let rise (it doesn't say anywhere, but I believe they should be uncovered for this rising?) again 3-4 hours. 

11. Brush loaves with one beaten egg mixed with 1 T water.  (This was all I needed for all loaves) 

12. Bake small loaves for 45 minutes at 300 degrees.  The bigger loaves should be baked at 300 degrees for an hour. 

13. Take out of oven and brush with butter to give it a nice glaze.

Tomato and Red Lentil Soup

Tonight, the group I'm involved with, called Joyful Hearts, was in charge of providing the soup supper at the local church.  (St. Mary's Catholic Center in College Station, TX.)  Most of the soups I make are off the cuff.  And, usually, I get specific requests for chicken noodle, or something with chicken.  Since it is Lent, this would obviously not be acceptable.  So, I turned to my most trusty cookbook (Betty Crocker's New Choices Cookbook) to find a yummy vegetarian soup recipe for the event.  I decided to try this Tomato and Red Lentil Soup because I had almost all of the ingredients already in the house.  I know what you might be thinking... I never tried it before, and I offered it up to perfect strangers!  Yup... Sorry folks, unfortunately, this is way too typical for me!  Does it make you feel better if I tell you we had some as a family tonight, too? 

Typically, anything with the word "lentil" in it is not something I would go for.  Our family is really turned off by them most of the time.  Well, I'm so glad I tried this recipe.  Not only did the older two boys (4 and 6) devour it, I got a "thumbs up," a "Mommy, you gotta make this again," and even a "Mommy you need to give this to the restaurant!"  WOW!  Quite the compliment from boys who are usually my worst critics!  I think I've mentioned before that my kids are not typical, as their favorite restaurant is Souper Salad!  Soup is something the oldest, in particular, really enjoys.  And, while they usually like my soups (though not all of them), this soup received REALLY high praises!  So, instead of keeping it in my cookbook, I'm posting it here so I remember how much it was loved and maybe, just maybe, I'll make it again and again and again!

1 T butter or coconut oil
1/2 C chopped onion (about 1 medium)
1 C sliced carrots (about 2 medium)
1 C sliced celery (about 2 medium stalks)
1/3 C chopped red bell pepper (about 1 small)
1 C dried red lentils, rinsed
4 C vegetable stock (I used Better Than Bouillon)
1 T chopped fresh or 1 t dried thyme leaves
1 T chopped fresh or 1 t dried dill weed
1/2 t pepper
1 can (28 oz) crushed tomatoes with puree

1. Heat margarine in Dutch oven until melted.  Saute onion, carrots, celery and bell pepper about 5 minutes, stirring occasionally. 
2. Stir in remaining ingredients.  Heat to boiling; reduce heat.  Cover and simmer 25 to 30 minutes, stirring occasionally, until lentils are tender. 
3. Garnish with fresh dill weed if desired.  Serves 6.

Note:  Rinse red lentils just before adding to soup or they will stick together.

Classic Buttercream Frosting Recipe

We had Liam's birthday party with his classmates this weekend.  He really wanted the chocolate ganache recipe to adorn his cupcakes, but since the kids were going to be decorating the mini cakes themselves, I convinced him that perhaps something that set up a bit softer might be easier for them to work with.  I offered this recipe, since it sounded mild and creamy in flavor and texture so they could add to their masterpieces as many flavors as they wanted.  It was a hit!  I had also read about a little hint (now I can't remember where, so forgive me to whomever made the comment on another site) regarding coloring frosting.  Rather than simply coloring your frosting the typical way, try adding color AND flavor by adding Kool-Aid.  I don't typically buy Kool-Aid, but for this purpose the $0.16 was totally worth the cost of the sugar!  I first used this recipe to frost the cupcakes, then decided that they were just too plain looking and wanted to dress them up.  I started piping more of the white stuff (thinking that some kids may not like the blueberry flavor), and then took the rest of the frosting left and added the Kool-Aid to it.  Perhaps it was a bit much flavor for what was left, as it was a bit sweet, but I think it gave a really good flavor to the blue color.   And, it gave the very plain white cupcakes some color as well.  Don't you agree?  Which one calls to you more?

The recipe comes from the Sweet Savory Life blog.  The author is a cake decorator, so has used this recipe on wedding cakes.  Her piping skills put my meek attempts to shame!  (Did you notice the "twist" effect on the blue piping?  I only had one decorator's bag to work with, and was too lazy to wash out the white or mix it in better or find out exactly what you are supposed to do.  It's supposed to be all blue of course, but I like my mama oops!  It gives it some flare!)  Alice inspires the baker in me!  I can only hope that my renditions of these recipes will do the same for you!

1 C butter (2 sticks or 1/2 pound), softened
3-4 C confectioners sugar, sifted (yes, you must sift so the little clumps of sugar don't give you a clumpy frosting!)
1/2 t salt
1 T vanilla extract
up to 4 T milk or heavy cream

Directions:
Beat butter for a few minutes with a mixer's paddle attachment on medium speed.  Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn't blow everywhere) until the sugar has been incorporated with the butter.  Increase mixer speed to medium and add vanilla extract, salt, and 2 T of milk/cream and beat for 3 minutes.  If your frosting needs a more stiff consistency, add remaining sugar.  If it needs to be thinned out, add remaining milk 1 T at a time.