September 25, 2011

Labneh

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Never heard of labneh? It's essentially strained yogurt cheese popular in the Middle East. It's one of the simplest and easiest cheeses to make. If you can make yogurt, you can make labneh!

One of the best things about it is that you retain the probiotics of yogurt, and this also helps keep the cheese for much longer than normal cheeses or even regular yogurt. Enjoy by slicing off a piece (will be slightly crumbly perhaps), sprinkle with a hint of salt and a slice of tomato on toast. It can also be used like feta in any recipe. Enjoy! 

Ingredients

1 gallon milk, whole (will give a better flavor and consistency than skim)
1/2 to 1 cup yogurt

Directions

1. Heat up the milk in a large pot to boiling, stirring so the milk does not burn on the bottom. Turn off the heat and let cool down to around 100-105 degrees.

2. Mix yogurt and milk in a separate container with a lid. Let sit at room temperature or in the oven for 8-12 hours, until yogurt has been made.

3. Strain yogurt through a cheese cloth for 8-12 hours. Squeeze out extra whey from cheese at the end and place into a container. Alternatively, use cheese cloth and a cheese press to get it like the picture.

September 20, 2011

Kale Chips

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Kale chips are kind of starting to be a fad right now. At least kale is a huge thing, and I think people are getting bored with it. Plus everyone likes chips, right? Anyway, you want kale chips, so let's get to it. Enjoy!

Ingredients

1 bunch kale
1 tablespoon olive oil
1 teaspoon salt

Directions

1. Preheat an oven to 350 degrees F. Line a non insulated cookie sheet with parchment paper.

2. With a knife carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with seasoning salt.

3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

September 15, 2011

Pesto with Almonds

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You are not going to believe how easy it is to make your own pesto. With easy-to-find ingredients, it can be done in a matter of minutes.


Replacing the traditional pine nuts with almonds doesn't even impact the flavor enough to be noticeable. That's the best part! Pair it with some delicious pasta and you're set. Enjoy!

Ingredients

1/4 cup almonds
3 cloves garlic
1 1/2 cups fresh basil leaves
1/2 cup olive oil
salt and pepper to taste

Directions

In a food processor, combine toasted almonds, garlic, basil, olive oil, salt, and pepper. Process until a coarse paste is formed.

September 10, 2011

Juicy Pork Tenderloin

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The trick to a juicy pork tenderloin is a good rub and slow cooking.


If you can create a unique rub, such as a wonderful Asian-inspired one of garlic, soy sauce, and ginger, then you're on your way to being in a league of your own. Remember though: slow cooking means low temperatures for a longer time. It'll keep it oh so juicy. Always let your big meat pieces rest for 10-15 minutes to soak back up even more juices.

September 05, 2011

Free-Form Vegan Lasanga

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Lasagna can be a huge pain in the butt sometimes, right? Not when you do it this way!


Take all the wonderful tastes you love from lasagna and have them in no time by creating a free-form lasagna. And our version is even vegan. Enjoy!

Ingredients

2 cloves garlic, chopped
1 zucchini, sliced
1 squash, sliced
1 tomato, sliced
1 onion, sliced
1 red pepper
1 tablespoon olive oil
2 cups pasta sauce
6 sheets of lasagna, broken in half

Directions

1. Cook lasagna in boiling water for 6-8 minutes

2. While lasagna is cooking, heat oil in pan and add garlic for 1-2 minutes.

3. Add the rest of the veggies (except tomato) and cook for 3-5 minutes.

4. Add the pasta sauce and stir until warm.

5. Using 2 half sheets, layer the pasta on a plate with veggies in between, making 3 layers of pasta total.