greek yogurt

tartar sauce

Everyone falls in love with this yogurt for its taste, health benefits, and versatility.  Seriously in love.  I enjoy it every morning, mixing it with a variety of goodies.  Lately, I add chia, roasted walnuts and my Hampton’s Grocer granola (thank you Jen!)  I add pomegranate seeds and other fruits depending on what is in season.  When I wake, I’m eager to go and get my breakfast ON!  I also use it as a base for savory dips for lunch and dinner, such as healthy tartar sauce, tzatziki, and bang-bang sauce.  

This yogurt is particularly great for those with dairy issues since it is fermented at a low temperature for 24 hours (instead of the usual 8 hours). The bacteria in the yogurt starter culture consume the lactose in the milk, creating billions of beneficial bacteria. This process makes the yogurt virtually lactose-free and easier to digest. The benefits last for about 2 weeks in the refrigerator, but while you can consume it after that, it may lose its beneficial bacteria.

Making yogurt isn’t hard. It can feel overwhelming at first due to the 3 or 4 steps spread over 36 hours, but each step takes very little time. I waited about 6 months before I finally took the plunge. Thank you, Judy, for the nudge! 

If you think you can’t figure it out, please know I have successfully shared this recipe with about 15 friends and relatives, including my 85-year-old mom and my 88-year-old mother-in-law. These beloved grandmas are far from incapable; you can learn at any age—with the Instant Pot and a little patience.

Google SCD yogurt videos (specific carbohydrate diet) if you want some video instructions.  There is a ton of info out there.  I promise you won’t regret adding this to your everyday diet. 

One important note*** – use a clean new instant pot ring for your yogurt making and continue to use it only for yogurt or sweets.  The ring holds onto scent and food – so if you made beef carnitas in your pot, your yogurt may have a beefy tang which you do not want! 

Equipment Needed 

  • Instant Pot: a 3-quart or 6-quart model works. I use a 6-quart because I tend to make larger batches, while my mom and MIL use a 3-quart. You can also use a yogurt maker, but you’ll need to research and follow specific fermentation instructions—just search for “SCD yogurt” for plenty of information.
  • thermometer: a milk thermometer is great, but any thermometer will do—even a digital one.
  • yogurt Starter: I recommend the GI gut-pro health starter, but you can find other yogurt starters online. Search for “SCD yogurt starters.” This starter ships with ice, so refrigerate it immediately upon arrival.
  • ice or ice packs: these aren’t necessary, but they will speed up the process.
  • tiny whisk
  • Greek yogurt strainer
  • glass bowls: for storing the yogurt in the refrigerator.

RECIPE 

Use either 2% or whole milk, or a combination of both. I prefer organic, grass-fed milk, but choose what suits your taste and budget.

Pour half a gallon (8 cups) of milk into the inner pot of your Instant Pot. If using a 6-quart Instant Pot, feel free to double the recipe.

Secure the lid on the Instant Pot, ensuring the vent is set to “vent” (the “sealed” position is for pressure cooking only).

Plug in the Instant Pot and repeatedly press the yogurt button until it displays “boil.” Depending on your model, you may need to press the adjust button instead. Wait for the milk to reach a boil (about 180°F), which takes approximately 30-35 minutes in the 3 quart pot twice that in a 6 quart. The machine will beep and display “yogurt” when done. If you miss the beep, check the display; if it says “yogurt,” the milk has boiled.

Cool the milk to 100-110°F before adding the yogurt starter.  Let it cool on the counter or speed it up with an ice bath. For the ice bath, fill your sink or a large bowl with cold water and ice, and periodically stir the milk until it cools to the desired temperature. Feel free to use an ice pack or two or three instead (or in addition) to the ice.

Once cooled, measure 1/8 teaspoon of the GI pro yogurt starter into a small bowl. If doubling the recipe, use 1/4 teaspoon. (If using a different starter follow those directions.)  Add a tablespoon or two of the cooled milk to the starter, whisking until combined.  (A tiny whisk works well here.). Pour that mixture back into the cooled milk.  Again – whisk to combine. 

Return the milk and starter mixture to the Instant Pot, cover with the lid, and keep the vent open. Press the yogurt button and set it for 24 hours. Again, hit repeatedly or hit the adjust button until 24 is on the display.

At this point the yogurt will incubate for 24 hours.  The display will show how much time has gone by.  After 24 hours it will beep.  If you walk by and you see the display is gone or it says yogurt you know it is finished incubating.

After 24 hours, transfer the yogurt pot to the refrigerator for at least 2 hours to firm up. You can refrigerate it for longer if needed or preferred.

To make Greek yogurt, pour the yogurt into a Greek yogurt strainer and cover with the lid. The longer you strain, the thicker it gets; I recommend straining overnight, while others might prefer 6-8 hours.

Scoop the strained yogurt into bowls, store in the fridge, and enjoy! 

Google SCD yogurt videos (specific carbohydrate diet) if you want some video instructions.  There is a ton of info out there.  I promise you won’t regret additing this to your everyday diet. 

healthy greek yogurt tartar sauce

absolutely love this healthy tartar sauce! It’s tangy and tasty, and I serve it with my air fryer haddock as well as homemade chicken nuggets (recipe coming soon!) Great for those who don’t like ketchup.  

I even mixed it into shredded carrots as a coleslaw—honestly, the ideas are endless! I make this sauce with my homemade Greek yogurt, which makes it spectacularly delicious, but you can also use good-quality Greek yogurt from the store. I like to mix full-fat with 2% yogurt, but of course, do what suits your dietary needs.

 

I found this in Skinny Spatula a blog and it’s a keeper! 

 

Ingredients:

1 cup Greek yogurt

3 tablespoons capers – drained and roughly chopped

3 tablespoons dill pickles roughly chopped

1 small shallot (I omit this since it upsets my stomach)

1/2 tablespoons lemon juice – or some dill pickle juice or a combo

fresh parsley if desired (not me) 

1/4 teaspoon salt

black pepper to taste 

 

Mix all ingredients – taste as season 🙂


raisin pecan oatmeal cookies – Ina Garden

After finishing Ina Garten’s memoir Be Ready When the Luck Happens it felt imperative to bake something from her repertoire.  🙂  I immediately found these nutty, chewy, crispy gems.  Buttery and flavorful, they were a hit with both Matthew and Anthony.  And a great addition to my overly chocolate centered package to the shelter. 

Mixed into my All-Natural Turkey Hill Vanilla ice cream. Well, delicious. Seriously. I usually have a small mug of ice cream every night, and I was tempted to have a second, but I held back, knowing that there is always tomorrow (hopefully!)  

BTW, I like Turkey Hill All Natural vanilla ice cream (with all cookies) because it isn’t too rich and has clean ingredients with zero additives.  And no I’m not getting money or free ice cream for mentioning this.

I made a double batch of Ina’s cookies and froze the dough in logs with parchment paper and now I have slice and bake at the ready.  As usualuse sight and touch to decide when these cookies are baked.  The time in a recipe is meant as a guide so check and keep checking.  

Also, review my baking tips – regarding the measurement of your flour.  This is where many go wrong ending up with dry, cracked and little spread to your cookies. 

Enjoy-

You will find Ina’s recipe HERE.

And do toast your pecans first.  Roast a whole bunch so you have for your next batch! 

As an alternative try the recipe with roasted walnuts and dried cranberries :). I will next time.  

chocolate chocolate chip cookies

Sylvie and I LOVE these cookies.  We LOVE them.  Sweet and full of chocolate and a plethora of chips and chocolate wafers these are on our hit list.  Chewy yet sturdy.  If you make them as instructed they are giant and that makes them even more enticing for some reason.

My father was visiting the last time I made them and well – tbh, he didn’t LOVE them like we did.  He likes a darker richer chocolate cookie (I think) and Rob couldn’t really weigh in too much since I burned the batch he tried.  (These are tricky to bake because they are so dark!)  I sent the rest to the shelter so I’m not exactly sure how other people felt but they did get a 5 star rating in The NY Times so there is that!  These beauties mixed in to my vanilla ice cream, well, um, heaven.  

Big note – make these in advance – they are best if you are able to chill the dough for 24 hours before baking.  I also usually double this recipe.  Up to you…save extra in the freezer to bake off at a later date.  Also – I love to mix up all my chips.  I use both bitter and semi (with different percentages) in my cookies.  I chop some bar chocolate and make some shards and I use thin discs too as well as regular chocolate chips.  I find this adds a nuance to the cookies making each bite  more exciting than the next.  

Check out Guittard chips – they have a “super chip” chocolate chip that is a different texture than the semi sweet or dark Akoma chips.  I also add some classic Nestle chocolate chips because they are a taste memory for me even though there are more pure chocolate chips out there now.  

Found these in The NY Times baking section.  I will include the weighted measurement since that is way more accurate that cups etc.  So if you have a scale please use it.  You will guarantee a better outcome.

Ingredients

  • 1 cup/145 grams all purpose flour
  • 3/4 cup/75 grams Dutch process cocoa powder
  • 3/4 teaspoon kosher salt (diamond crystal!) (if you must use table salt cut by half but really get some kosher salt.  And not Mortons.)
  • 1/2 teaspoon baking powder 
  • 1/2 teaspoon baking soda
  • 10 tablespoons/141 grams unsalted butter, room temp
  • 3/4 cup/150 grams dark brown sugar
  • 2/3 cup/133 grams granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2 cups mix of semi, bitter, dark, chocolate discs, chips or chopped chocolate

Directions

In a medium bowl, whisk together the flour, cocoa powder and baking soda.

In a stand mixer with paddle attachment (or hand held beaters) beat the butter, brown sugar, and white sugar until very light and fluffy.  This will take about 5 minutes.

Add the egg and vanilla and beat until combined.

With the mixer on low add the dry ingredients to the butter/sugar/egg mixture and beat on low until JUST combined.

Add the chocolate chips and fold in to incorporate.  

Place the batter in plastic wrap – you can do big discs or you can make rolls to slice and bake shown in the photo above.  Let chill in fridge for 24-36 hours.

Heat oven to 350 degrees.  Line baking pan with parchment.

Portion balls – about 3.5 ounces (these make giant cookies!)  and place 5 balls onto your baking pan.  They will spread so do not try to add more (unless you are making smaller cookies (which I have done). 

Bake the cookies until set – about 18 m but still a bit soft in the center.  These are a little tricky so keep a close eye on them – a minute or two before and after.  

Continue to bake rest of batter or simple freeze dough and bake when you have a craving or guests!

Enjoy –

luscious lemon almond cake (gluten and dairy free!)

I’m always  on the lookout for some extraordinary gf/df sweets for Greg.  And I think this fits the bill.  It is incredibly moist and dense and has a marzipan feel to it which Greg loves.  It is also verrrry lemony!  Rob and I enjoyed as well btw – don’t have to be gf/df to appreciate.

I found this recipe in The Healthier Bite blog.  Jennifer created this blog for those with ulcerative colitis who are on the Specific Carbohydrate Diet.  Greg does not need to follow the diet so I modified only a tad –  only with the icing as my icing contains confectioners sugar and the original recipe does not.  

The original recipe is here if you want to follow the original SCD version and/or if you are trying to eliminate refined sugar.  (The SCD diet does allow honey which is why it is in this cake).  

When I made this cake the first time I mistakenly set the oven to 350 instead of 325.  But I actually prefer it that way.  The baking time is variable so you will have to check and check again.

 

Ingredients cake:

  • 2 tablespoons coconut oil, melted (but not hot) 
  • 3/4 cup honey
  • 2 large eggs (room temp)
  • 2 tablespoons lemon zest (wash your lemon first)
  • 1/2 cup freshly squeezed lemon juice 
  • 1/4 teaspoon vanilla extract
  • 3 cups finely ground blanched almond flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda 
      FROSTING
      powdered sugar (confectioners) and lemon juice.  Original lemon coconut frosting is on the blog   
     mentioned above

Directions

 

Preheat the oven to 350 degrees.  Grease the sides and bottom of a 8 or 9 inch cake pan. (Smaller pan will need a bit more cooking time).  Line the bottom of the pan with parchment. 

Place all wet ingredients (coconut oil, honey, eggs, lemon juice, and vanilla) into a blender and blend for about 15-30 seconds.  The mixture should be frothy.

Add the dry ingredients (almond flour, salt, baking soda) and the zest and blend until all is combined.  Scrape down the sides of the blender as needed and blend again to incorporate.

Pour into the prepped pan and bake on the middle rack – check after about 25m.  I don’t remember exactly how long it took but use a toothpick and keep baking and checking until the pick comes out just clean and the cake is a nice golden color.

Let the cake cool before you glaze or frost.

Again look at the original recipe here for the SCD frosting.  And read through Jennifer’s directions too as they are more detailed than mine.  Also read the “about me” to learn more about Ulcerative Colitis and the SCD diet.

For Greg’s sugary and sinful icing – use about 1.5 to 2 tablespoons of lemon juice and whisk In as much confectioners sugar as you like – to the consistency that you like.  It can be quite thick if you add a lot of powdered sugar and therefore will be sweeter.  Or, you can keep the glaze thin and lemony (which I prefer) and add just enough powdered sugar to cut the tartness.  Just add the sugar slowly tablespoon by tablespoon and whisk in and continue to taste until it suits your palate.

With a toothpick poke a bunch of holes in the cake.  Then brush on the glaze.  Yum.

Enjoy-

a note on cookies and baking time

The first photo of these cookies is right out of the oven.  Second photo are the exact same cookies 10 m later.  This is just an fyi – showing you that cookies continue to bake after you take them out of the oven.  That’s all 🙂 

seriously good GF/DF chocolate molten cake

I cannot believe that 3 years has gone by since the photo on the right.  That is just crazy.  And it’s taken me this long to write about these delicious cakes.   

During covid 2020 Greg was home for his birthday – Andy too.  Andy’s request that year was a chocolate molten cake.  He loved it.  Greg’s Birthday, just four days later requested the same.  I sighed.  How to make a truly delicious gluten and dairy free molten cake?  It seemed impossible.  I am/was really inexperienced in this type of baking but I scoured the internet and thought hard about this.  (I make it sound like rocket science which is silly).  

The basic recipe for the cake is from Organically Addison –  I added what I learned from my first teacher Rick Katz – that molten is necessary for a seriously good molten cake.  No underbaked center here – but instead, a ganache ball made with coconut cream (not coconut milk)  and melted chocolate.  This little nugget placed in the center of the batter filled ramekin did the trick.  It was gooey, intense and the chocolate flavor popped.  Greg was thrilled. 🙂  

I made them again this last month – twice actually and Jill loved.  Sylvie loved.  She isn’t even GF or DF but enjoyed immensely.  Nicole, andy’s girlfriend who is GF and DF is next at bat.  These are easy to make despite this long write up! 

Here are some important notes/thoughts (please read through before you bake):

The recipe calls for coconut sugar.  But because Greg rarely eats desserts I opted for brown sugar.  I wanted a true treat for him.  But if he had access to these all the time I would make with coconut sugar as it is healthier than refined sugar.

The recipe also suggests that you grease the ramekins  and call it a day.  As mentioned above, because this is a rare treat for Greg when home I coated the greased ramekins with sugar.  Yup I did.  Regular white sugar so that the cakes had a crunchy sugar coating.  I hope that these efforts bring him home more often :).

Laslty, make the ganache balls the day before or a few days before – or the morning before you plan to bake.  This will give the ganache time to firm up – able to form a solid ball to be dropped into the batter. 

Oh, truly lastly I tripled the recipe as it calls for only 3! ramekins.  I made 9 and and froze the leftovers.  Now I’m ready when he comes home to pop in microwave for an easy treat.  The ganache recipe below is for 9 ramekins – so 3 times the recipe!

Ingredients and Directions

Ganache balls:
3/4 cup chopped bittersweet chocolate
1/2 cup coconut cream (this is available in most supermarkets right next to the coconut milk)
tiny pinch of kosher salt

Heat the coconut cream to almost a boil.  Then pour over the chopped chocolate.  Wait a minute then whisk to combine.  Add salt.  Place in refrigerator to let cool and firm up.

When ready to make the cakes, form balls with the ganache – you can pick the size of these balls – but I’d say around 2 teaspoons or so.  Place the balls back in the fridge.

As mentioned the cake recipe is from Organically Addision.  Refer to my notes above before you start to bake – specifically eyeing my notes regarding sugar, sugar coating and tripling her recipe.

Here is the link to her terrific blog and the directions.

Follow her instructions but as mentioned feel free to coat the ramekin with sugar as I did.  And after you pour the batter into each ramekin – drop a delicious ganache ball into the center to create the molten lava that you will enjoy later.

Bake as directed. 

Feel free to kind of press down on cake with your finger to check if done.  The center ganache ball will remain gooey and will never looked cooked – but the cake should look and feel firmer and lose its unbaked sheen.  You may have to cook for a minute or two longer…keep checking and timing.

Let sit for a few minutes then run a knife around the edges and pop out if eating immediately.  Be careful the ramekin and ganache will be hot.  

If saving for a later date, let cool, then run a knife around the edges and pop out.  Freeze once completely cooled.   Microwave before serving – in small increments.  Don’t want to kill the cakes but warm up the ganache.  

Enjoy!

chocolate frosted brownies (GF + DF and sooo good!)

These are silly.  Silly good.  This is the best gluten-free and dairy-free dessert I have had to date.  I must admit that I don’t eat a lot of GF and DF sweets – but I can tell you that when I make these for Greg I’m eating them too!  Andy, Rob, Sylvie – all love them – although we are forced to abstain since Greg’s choices are so limited.  I made them for my friend Judy and she said a hit with her family too.  She then asked for the recipe which is always a good sign.

I found these gems in my Bakerita cookbook written by Rachel Connors.  She also has an amazing blog – and these are also featured in the blog.  I’ve made her chocolate chip cookies and snickerdoodles and both – well, just delicious.  Greg will likely have some vacation time around the holidays so I’ll start looking for some new ideas soon.  And likely from this book!

I always double the recipe and bake in a 9×13 pan.  The brownies are a little thicker this way and I prefer that.  So the timing needs to be fiddled with.  They burn easily and it is hard to tell when done so it make take some guess work.  I usually underbake a tad but we all like it that way.   If you happen to overbake, consider doubling the icing as it is sooooo good and unlikely that anyone would notice your hard brownie.  They also freeze well so I’m always ready for Greg and his sweet tooth.

Note: This recipe uses coconut sugar.   Although healthier (a non-refined sugar) I use brown sugar instead.  For the 3/4 cup of coconut sugar in the recipe I use a packed half cup of brown sugar.  You can do either and they will be good either way. 

Enjoy these!!  Here is a link to the blog post.

strawberry raspberry muffins

Do you remember Mrs. Fields cookies and muffins?  Well – these muffins reminded me of the Mrs. Fields raspberry white chocolate muffins (my absolute favorite).  It was really cake.  But I felt better eating them when they were called a muffin.  These are not as rich, do not have white chocolate, and are strawberry as you can see. 

I put them on the top of my “to bake” list and I’m glad I did!  I didn’t have enough strawberries on hand so I added raspberries and wow.  I love these.  Everything about them – moist, fruity and the icing – well – yum!  I follow dianemorrisey on instagram and EVERYTHING she cooks/bakes/presents calls out to me.  I mean everything.  And the joy she shares through food really is like no other.  

I will just post  her recipe here since it is concise and clear.  You can mix the raspberries and strawberries as I did – or use only strawberries.  Make them for your next treat.  They are worth it.

Enjoy-

peanut butter cookies

I absolutely love these.  LOVE.  Joy.  Everything about them – the texture, the sugar coating, the versatility, the plain old scrumptiousness.  I’m not a fan of normal peanut cookies at all.  So this is a nice change for me.  

Rob had a nibble but the texture actually turned him off.  I don’t get it.  But I don’t have to.  I sent some to the shelter but feedback isn’t on the top of the list there (rightly so) – so I’m just hopeful that someone enjoyed as much as me.

The first time I made these I used dark chocolate chips and Reesees chips.  (Pictured on the sides above.). And they were good.  Good!  But the peanut butter chips always taste a little too sweet for me.  So the next time I chopped up some good quality (Callebaut) milk chocolate and added it to the mix (center photo).  Well, well, I mean so good.  Of course you can always add chopped or chips of dark and semi sweet which I think most people would choose but I’m telling you – a good quality milk chocolate (and not the chips – the bar) is worth a try.  For kids and those who like things sweet (me) I’d also consider M&M’s candies.  Yup I would.  I will and I’ll try to share with neighbors and friends to see if they like them too.

I found this recipe on SmittenKitchen.com.  Love everything about the site – and have for many years.  I also have the Smitten Kitchen cookbook.   If you have some time click on the link where she tells us why and how she created this recipe.  Well, adapted it. 

Actually,  you might as well just read her directions.  It will make my life easier and she has some beautiful photos.  Way better than mine.  Oh – lastly I used creamy peanut butter – and I used the Wild Friends brand.  I didn’t want a PB with added oils and sugars.  I found it at Freshdirect (my grocery delivery store) and they came out great.  You can also get it here.

Enjoy-