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Recipes

April 27, 2013

Making Homemade Yogurt

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Posted in Breakfast, Recipes, Snacks

I think I have quite possibly stumbled upon the most perfect yogurt in the world.
I owe my gratitude to Roller Mill Farms  who posted the recipe not long ago.
And, oh my, it is simply creamy, delectable, full of good bacteria to help balance flora in your gut, and
irresistible.

 There are so many reasons to love real yogurt. By making your own, you ensure that you are indeed including live, active cultures that are quintessential to a healthy belly.
You can also flavor it to your palate and even make it sugar free!
Homemade Vanilla Yogurt
1 gallon organic whole milk
3 TBS. yogurt with LIVE CULTURES to use as a starter {I used vanilla Tillamook brand}
3 TBS. real vanilla extract
stevia or honey to taste
4 sanitized quart canning jars with lids
~~~~~~
Heat your milk in a heavy stainless steel pot to 180 degrees, stirring constantly.
Remove from heat immediately…don’t let it cook long at 180….it will have a different taste if you do.
Put pot in sink of ice water and cool milk to 120 degrees.
Add starter, vanilla, and honey or stevia.
I usually taste the batch to see if it is sweet enough.
Whisk milk until ingredients are thoroughly incorporated.
Heat oven to 200 degrees, then turn off.
Fill jars with milk, seal, and let sit in oven for 8 hours.

You will want to heat the oven to 200 degrees again after 4 hours, and then turn off.

DO NOT DISTURB the yogurt…or try to “check on it.”
After 8 hours, remove from oven and put in refrigerator until completely cool.
My yogurt always turns out creamy and thick.
If you want a Greek style yogurt, simply pour into a colander lined with 2 layers of cheesecloth or a coffee filter.
Strain off the whey for 15 – 30 minutes.
The longer you strain, the thicker the yogurt.
If you have lumps you can’t get with stirring, you can use an immersion blender to smooth it out.
Don’t forget to keep 2 tablespoons yogurt starter for the next batch.
 You can even freeze the starter!
* For plain yogurt, emit sweetener and vanilla.
For fruit flavors, be sure to add after the yogurt is made, before enjoying it.
The possibilities are endless…
Yogurt pairs so well with crunchy,homemade granola.
What a healthy little breakfast when you are in a rush.
Have you tried my granola recipe?
It is divine….click here.

For the crockpot method of making yogurt, click HERE.
Happy yogurt making!
Enjoy!
~Julia

January 28, 2013

The Best Minestrone Soup Ever

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Posted in Dinners, Recipes

It has been a very trying and busy few weeks for our family, so I made this soup.
Soup makes everything better and this recipe was comfort food at its best.
Delicious with crusty bread and a salad, I think the balsamic vinegar added a rich flavor to the base.
You will LOVE it.
It is one of those recipes you will make over and over through the years:).

The Best Minestrone Soup

{Original recipe from HERE…but of course I tweaked it.}

Serves 4 generously.

I doubled it for our family of 6.

  • 2 T olive oil
  • 1 yellow onion, finely chopped
  • 1 clove garlic, or 2 TBS minced garlic
  • 5 cups (40 oz) chicken stock
  • 1 lb diced tomatoes with their juice
  • 2 large carrots (or a handful of baby carrots) sliced about ¼” thick
  • 4-5 large handfuls of spinach leaves (I use the bagged/pre-washed)
  • 1 14.5 oz can white beans (cannellini or great northern) rinsed
  • 1 T basil
  • 1 T oregano
  • 1/2 T sugar
  • 2 bay leaves
  • 1 c. macaroni or shells { I substituted 4 large diced potatoes}
  • 2T balsamic
  • Salt and pepper
  • 2 T coarsely chopped fresh or dried parsley
  • Grated parmesan

Saute onion and garlic in olive oil until translucent and then add the chicken stock, tomatoes, carrots, potatoes {if you choose},basil, oregano, sugar, and bay leaves. Cover partially and simmer for 20 minutes until carrots are tender. Add the pasta {if you choose} and cook uncovered for 8-10 minutes. Add the spinach, beans, balsamic vinegar and simmer until cooked. 

Add salt and pepper to taste and garnish with parsley and fresh parmesan.

Oh yum!

~Julia

PS: Thank you ever so much for your kind words and condolences.
It meant so much:).

October 22, 2010

Split Pea Soup

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Posted in Dinners, Recipes

Oooh…this is one of my all time favorite soups!

The delicious aroma floats on waves through the house all day making my mouth water. It is a super simple soup to make and so deliciously healthy and filling.

Here is the recipe: 

You can choose from the following for the ham:
1 ham bone or
 2 lbs. ham shanks or
  2 lbs. hocks or
2 lbs. pressed ham
***
2 1/4 c. split peas {1 lb.}
8 c. water
1 large onion, chopped
1 c. chopped celery
1 c. chopped carrots
1 tsp. pepper
2 tsp. salt

Put everything into soup pot or crock pot. For stove top version….boil for 15 minutes, then simmer for at least 3 hours. You want the soup to thicken. 

In the crock pot, just cook on high for at least 6 hours.
Shred or chop ham before serving in the soup. Mine is usually falling apart and I just use a fork to shred.

Serve with grilled cheese sandwiches or crusty rolls and a garden salad. 

Enjoy!


~Julia

September 26, 2010

Pumpkin Chocolate Chip Spice Bars

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Posted in Desserts, Farm Life, Recipes

Pumpkin Chocolate Chip 
Spice Bars
***** 

I think the name of this recipe says it all!
Yum!!
 

Ingredients
 
2 cups all purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package {12 oz.} semi-sweet chocolate chips
 
Makes: 24 bars
 
Preheat your oven to 350 degrees.
Line a 9 x 13 pan with foil.
You want it to overlap on all sides.
 

 In a medium bowl, whisk together flour, pie spice, baking soda, and salt.
 

Set aside and get ready for the good stuff:).
 

With an electric mixer, cream butter and sugar until sweet and smooth. 
Add egg and vanilla until combined.
I ran out of pure vanilla, but imitation works just fine!
 

Now, add the pumpkin puree.
The mixture should appear curdled…so don’t worry!
 

Slowly add in the dry ingredients…who have been waiting patiently to join the party:).
Mix until just combined.
 

Fold in the chocolate chips…my favorite!
Spread the batter evenly into your prepared dish.
Bake until edges begin to pull away from the sides or a toothpick inserted into the middle comes out clean with just a few moist crumbs attached. 
This should take 35-40 minutes.
 
Make sure to let the cake cool completely.
Next, just lift it out of the pan, remove foil and cut into 24 perfect squares. 
 

Enjoy a scrumptious Fall treat!
 
Original recipe from Martha.
If you don’t have pumpkin pie spice, you can make it!
Just mix together:
 1 1/2 tsp. cinnamon
 3/4 tsp. ginger
 1/2 tsp.nutmeg
 1/2 tsp ground all spice
  1/2 tsp. ground cloves
 
~Julia
 
Sharing this delicious recipe here.