Everyone knows yogurt is generally good for them, and those familiar with kefir know that it is like yogurt only better on the probiotics. I got my kefir grains about 2 weeks ago and have been making very nice kefir (about 2 cups a day) for the past week. I have used it in smoothies and to make various bread items and in oatmeal, but I was looking for a new use for it. Since obtaining my $5 garage sale ice cream maker I have found a tasty one.
ICE CREAM!
Who doesn't like chocolate ice cream? So now instead of being a completely decadent waste of calories I am now getting something back for my effort. (Makes 1.5 quarts)
What you need
3/4 cup of kefir
3/4 cup of coconut milk
3 bananas (some people use a avacado, but then you would have to adjust the sugar a bit)
1/2 cup of whole milk
1/2 cup of half and half
1/2 cup of sugar (you could probably use another sweetener like honey but then you would need to adjust the liquid to fit your ice cream container)
1/2 cup of baking cocoa
dash of cinamon (optional)
dash of cardamon (optional)
1 tsp vanilla extract.
Put everything in your blender and blend well.
Process for your ice cream maker's requirements. Mine I just put it in the frozen ice cream bowl and turn it on for 45 min. (Pay attention to the liquid requirements of your container--mine I can only have 4 cups in at a time--yours may vary)
Monday, September 12, 2011
Monday, August 29, 2011
Lemonade/Limeade
Does anyone else LOVE fresh lemonade or even better fresh limeade. A tall cool refreshing balance of sour and sweet. There is precious little my husband I like better than this. A few years ago Chris and I came across a fellow making fresh limeade and it was perfect! A casual conversation with him and he gave up some of his secrets. So I share them now with you.
What you need
4 cups sugar
4 cups water
lemons or limes
ice
sparkling water
1. So to start you need to make a sugar water solution. What I do is I heat about 1 cup water to 1 cup of sugar and make a little over a quart of sugar water. Heat the water till boiling then pour in the sugar and stir till it is dissolved.
2. Fetch a glass of ice
3. Juice the lime/lemon and leave 1/2 of the juiced citris fruit in the glass with the ice
4. Add the sugar water until about 1/4 of the way up the cup
5. Add the sparkling water
6. transfer back and forth a few times to a different cup or if in a sealed container shake vigorously.
7. Enjoy! Really it is best enjoyed with straw.
What you need
4 cups sugar
4 cups water
lemons or limes
ice
sparkling water
1. So to start you need to make a sugar water solution. What I do is I heat about 1 cup water to 1 cup of sugar and make a little over a quart of sugar water. Heat the water till boiling then pour in the sugar and stir till it is dissolved.
2. Fetch a glass of ice
3. Juice the lime/lemon and leave 1/2 of the juiced citris fruit in the glass with the ice
4. Add the sugar water until about 1/4 of the way up the cup
5. Add the sparkling water
6. transfer back and forth a few times to a different cup or if in a sealed container shake vigorously.
7. Enjoy! Really it is best enjoyed with straw.
Friday, August 19, 2011
Roasted Tomato Sauce
I....Love... tomatoes. I... LOVE... tomato gardens! But what do you do when you have eaten tomatoes in every fashion you can think of, and your beautiful plants are giving you a bumper crop? Canning tomatoes takes forever, and is a complicated process really only worth it if you are canning 25lbs plus. So what do we tomato lovers do when we have 10 beautiful tomatoes on our kitchen counter and can't figure out what to do with them ? I have the answer. ROAST THEM!
I discovered this a few weeks ago. It is super easy, yet yields an amazingly robust tomato sauce.
How to make this sauce.
Preheat oven to 225
Ingredients
Tomatoes
olive oil (I use cold pressed Extra Virgin)
garlic powder or chopped garlic
thyme
salt and pepper
1. Take however many tomatoes you have and cut them into pieces. If you have big beef steak tomatoes I suggest 1/8ths, if you have little cherries 1/2 will do fine.
2.Put them in a bowl, drizzle a bit of EVOO over the top. Dust them with garlic, thyme, salt and pepper and mix it up. I just use my hands for this. You could use other spices. I just like these.
3. Put them on a cookie tray skin sides down and bake for at least 2 hours. I like to bake them until they are browning just a bit on the edges and are still a little wet. The longer you bake the the thicker the sauce--but don't wait too long they can burn :*(
4. Let them cool (don't ask how I know to do this!)
5. Put them in a blender (skins seeds and all!) and puree.
6. Enjoy or freeze for later use.
I have found that this makes a great sauce to serve over pasta with browned Italian sausage as the meat.
I discovered this a few weeks ago. It is super easy, yet yields an amazingly robust tomato sauce.
How to make this sauce.
Preheat oven to 225
Ingredients
Tomatoes
olive oil (I use cold pressed Extra Virgin)
garlic powder or chopped garlic
thyme
salt and pepper
1. Take however many tomatoes you have and cut them into pieces. If you have big beef steak tomatoes I suggest 1/8ths, if you have little cherries 1/2 will do fine.
2.Put them in a bowl, drizzle a bit of EVOO over the top. Dust them with garlic, thyme, salt and pepper and mix it up. I just use my hands for this. You could use other spices. I just like these.
3. Put them on a cookie tray skin sides down and bake for at least 2 hours. I like to bake them until they are browning just a bit on the edges and are still a little wet. The longer you bake the the thicker the sauce--but don't wait too long they can burn :*(
4. Let them cool (don't ask how I know to do this!)
5. Put them in a blender (skins seeds and all!) and puree.
6. Enjoy or freeze for later use.
I have found that this makes a great sauce to serve over pasta with browned Italian sausage as the meat.
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