granola – the most delicious!

I didn’t eat breakfast growing up, but I’m so glad I do now.  I must’ve gifted about 10 jars of this in December to my nieces, nephews, and my own kids. Andy laughed and said, “You’re really into this as a gift, Mom.” I smiled, agreed, and urged him to try it. But it wasn’t until he was visiting that he finally sampled it—Nicole too—and they were both blown away by the flavor and texture. Now, he’s all about that gift.

I eat this granola every day – every day since my friend Jenn introduced me to it.  Probably been about 6 months and I think it might be a forever thing.  Wow is all I can say.  It’s packed with all kinds of delicious ingredients, with just a smidge of maple syrup.  Oh, and GF for those who need it. I’m hooked on the original Super Seed flavor and haven’t even tried the others because I’m just too content.

I add about a tablespoon to my home-made Greek yogurt—that’s all I need because a little goes a long way (taste and calories). I also toss in a teaspoon of chia seeds, a few roasted walnuts for Omega-3s, and a lot of fresh fruit. Lately, kiwi, pears, and pomegranates have been my go-to. The textures, the flavor, the scrumptiousness of it all—it’s mouthwatering.

Just to clarify, like with the Good Culture Cottage Cheese, I don’t get anything from Hampton Grocer.  No cash, no free granola—though maybe now they’ll throw in a jar for me, haha! I’m sharing this simply because I love it, and I hope you do too. You can find it HERE. 

Oh, and a tip: buy one jar, then stock up on the refill packs. They often have sales, so keep an eye out for those,

cottage cheese, Triscuits and other lunch ideas

I’ve been eating cottage cheese way before this current craze of all things cottage cheese.  Every time serve myself, Rob and Sylvie look over with disdain.  Frankly, I’m happy I haven’t had to share this delight over the years as I know when I’m stuck on lunch ideas I can always always count on it being in the fridge waiting for me.

I eat cottage cheese in a variety of ways.  I can go sweet, salty, savory – solo – you name it.  But one of my favorite ways is pictured above – placed on a Triscuit and topped with a tomato slice – with a sprinkling of pepper. The salty crunchy crackers contrast so beautifully with the creamy curdy cheese — it is just delightful (to me!)  A splash of olive oil and/or balsamic vinegar finishes the dish.  I paired it with leftover sweet potato chips and I got myself a complete yet simple lunch. 

I enjoy cottage cheese in so many ways and will photograph soon.  In the meantime – here are a few ideas – One way is on a toasted piece of fresh raisin nut bread  – first layered with jam.  Is it weird?  It sounds weird but I love it. Add a flake or two of Maldon salt and yum!  Another is to make cottage cheese scrambled eggs.  That are just what they sound like. Additionally, a cottage cheese omelette is also quite good.  And eaten on fresh sourdough with a little butter and jam – well it’s like a blintz in another form.

Lately I’ve been influenced by social media and made some pretty tasty cottage cheese pancakes – that are clean and healthy – Sylvie, Andy, Jessica and Nicole all truly enjoyed when visiting.  

I’m drawn to the Good Culture cottage cheese – organic – and delicious.  I’ve been inspired by an article I read about the founder and their commitment to making high-quality, flavorful cottage cheese.

I’m eager to try to make the cottage cheese crackers I see all over the internet as well as cottage cheese based salad dressings.  So many ideas and ways to use this delicious and healthy ingredient.  You might think I’m getting a kickback from Good Culture or free cottage cheese – but I’m not!  Just sharing…if interested – enjoy – 

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 🙂


eat what you love

If you have time, and yes, only if you happen to have time, try to make the food you plan to eat delicious and visually appealing.  I used to shovel my food down, kind of getting it over with, but now I take the time when I can.  

I happen to love pomegranate seeds.  My mom introduced me to them when I was a young girl.  Boy did I make a mess.  I’ve since learned how to get all the seeds out without staining myself, my fingers and with ease.  There are some awesome tips out there.  I also love almonds, walnuts or pecans in my yogurt – so every now and then I roast a bunch in the oven. Then store for future use.  On this day (above), I treated myself to passionfruit when the grocer said it was particularly good. And voila – I mean I was so happy that day I had to take a picture. Tailor to your taste – right now the peaches are outstanding – add some roasted pecans and date syrup and wow.  So many combo’s to delight your palate. 

As I sat down to eat this I remember I felt excited and loved even though I did all the work!

I make my own greek yogurt which is absolutely delicious and will share that too – soon.  Anyway when time permits make it a treat for yourself.  Why not.

 

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 🙂 

mango avocodo corn salsa

I wrote this at the end of the summer – but posting now because summer is around the corner.  I think we are all in the mood for warmth and sunshine, summer salads and grilled meats, and easy gatherings.

Summer is just about over and it got cool here really fast!  But I this week (here) it’s supposed to get up to 78 degrees so you have a moment to squeeze this in with end of summer tomatoes, ripe avocado and sweet summer corn.  I served this on simple oven broiled cod and it was so good.  Silly good.  I ate it the next day on top of arugula and leftover fish.  I know most people don’t like leftover fish – especially cold, but for some reason I can do it.  A little Maldon Sea salt, fresh lime juice and olive oil and I was content.  This would be great in a taco or with tortilla chips – or even added to a store bought salsa to spruce it up.  Enjoy.  

Like anything you make – adapt to your liking.  You can change all the amounts below – I prefer more mango than avocado – but you may prefer it the other way.  Most recipes like this have added chopped red onion which is delicious – but it just doesn’t agree with me sadly.  But go for it if you can!

Oh, and please remember to look at notes on cilantro to learn how to properly clean.  

Ingredients

  • 1 cup frozen or 2-3 ears of cooked fresh corn 
  • 2 -3 mangos, peeled and diced 
  • 2 avocados, diced
  • 1/4 cup cleaned, chopped cilantro
  • 1 cup chopped tomatoes – if using bigger tomatoes squish out the seeds 
  • 1 tablespoon rice vinegar
  • 2 teaspoons olive oil
  • 1 lime – juiced
  • sea salt
  • red onion (optional)

Directions

  • Defrost corn and cook as instructed.  With frozen corn though, I prefer to pour it into boiling water and cook for 2-5 m or so (sometimes undercooked corn – esp previously frozen is a bit better in these types of salads – adding more of a bite and texture rather than a mushy kernel). But you can do what you prefer and to your taste.  Remove corn from stove and quickly drain and run continuous cold water on the corn to immediately stop the cooking.  
  • If using fresh corn, place corn in a pot that has about an inch of boiling water on the bottom.  Add the ears and simmer, covered for about 6-7 minutes.  Again, I prefer this a tad undercooked as well.  Remove ears (tongs are easiest) and place under running cold water to stop the cooking.  Once cool, cut kernels off of cob with a serrated knife.  
  • Wash, peel and dice mango
  • Wash, peel, pit and dice avocado
  • Wash cilantro – remember to look that up!   Chop.
  • Chop tomatoes and onions if you are using.
  • Add olive oil, rice vinegar, lime and salt.  Taste and re season as you like –  I happen to love lime so I will always add a bit extra!
  • Soon I will post on the basics of chopping the above – but in the meantime just google if you need some immediate instruction.

baking tips

I’m going to update and add to this list but for a start…

Baking smart:

Pre-heat the oven!!  This is very important.  Do not put your cookies/cake/tart in the oven until it is fully preheated.

Avoid dry and crumbly cookies by the way you measure flour:

The difference between a heavily packed cup of flour and a lightly packed cup of flour can be even more than an ounce.  That is a lot in the baking world.  Do no pack flour into the cup and shave with a knife.  Also, don’t shake the flour in the cup to flatten it.  Instead, aerate the flour with a spoon or whisk then spoon the flour into the measuring cup until full.  Just filling it.  A cup of flour should weigh about 4.5 ounces – (always check the conversion chart in the cookbook and use that.)  If nothing there go with 4.5 ounces.  

Do you know how to easily weigh your flour?  Use the tare button (check out this video) it is simple.  And it is worth buying a small digital scale for this purpose.  Some cookbooks list the ingredients in ounces and some even in grams.  It is amazing.  Especially for “packed” brown sugar which is so irregular and dependent on the baker.  Overmixing your batter after the flour has been added to the moist ingredients can also result in a tough cookie or a heavy crumb in a cake.  It can also produce a cake with a big domed top.  Just mix/fold in flour and really try not to overwork the batter.

Butter:

Use good quality unsalted butter.  That way you can control the amount of salt in your recipes.  If a recipe calls for softened butter it means softened, not melted.  Butter should be malleable – not so soft it looks greasy.  If you leave butter out for too long or melt it too much, your cookies will spread and flatten.  For best results leave out for 20-30 minutes before you bake.  Otherwise carefully, and in increments, microwave the butter until soft.  Also, don’t rush the “creaming the butter” stage in cookies and cakes.  It is vital in making a light and fluffy batter or dough. 

If you need small pieces of butter (for pie dough or streusel), a bench scraper does the trick.  A scraper is great for clean up too.  Use it (horizontally) to clean up crumbs and flour before you wipe down your countertops.  

Vanilla

Use good quality vanilla extract.   They sell quality vanilla now almost everywhere.  I love the double strength vanilla extract from Penzeys.com but also the Madagascar vanilla that you often see in gourmet stores.

To scrape and seed a vanilla bean, place the long bean on a cutting board.  With your paring knife, slice the bean lengthwise – from top to bottom all the way down and through.  Open it up and you will see the soft brown inside.  With the back (dull side) of your knife, scrape the bean gently lifting the seeds as you run the dull knife down.  Here is a quick visual.  These pods contain so much flavor and deliciousness.  Buy  pods in bulk (less expensive) and you can store them in an airtight container.  I often put that into  the freezer. 

Apples:

One of my first jobs at the bakery was to peel and core a big box of apples.  Well, you learn quickly when you have that many to do.

I know when you see  – “8 apples roughly chopped”, your heart might sink a bit with the prep work.  So, here is the plan of attack.  First, put on some really good music.  These days I happen to prefer audiobooks but pick your passion

I’ll try to make a video fo this soon.  In the meantime, cut the top and bottoms off of the apples.  All of them.  Then peel each apple with a sharp paring knife (I do this) but try not to take too much of the flesh off.  If you are lousy at this – use a peeler.  Peel them all.  Slice the apples in half.  Cutting along the center, the stem.  All of them.

Taker your apple corer (you should get one) and scoop out the center core by gently pushing the scooper in and twisting.  Then use the scooper to take the little extra rough bits around the core.  Core them all.  Take each apple half and slice.  Now you have slices.  Turn apple, slice again – now you have roughly chopped apples.

Chocolate:

Melted chocolate means melted chocolate – not hot or heated chocolate.  Be careful with this because your chocolate can “seize” and you will have scorched and unusable chocolate.  

Purchase good quality chocolate.  I like Guittard and Callebau.  Also don’t melt chocolate chips when you are meant to be melting chocolate.  But a bar as the chips are made up differently and won’t give you what you probably need. 

general thoughts for the young/Inexperienced cook

IN GENERAL

Please try to read all of this section.  It will just take about 4 minutes and you might learn something.  You never know. 

There is a separate section with baking tips.

Decide what you will make for the week over the weekend or when you have extra time and start a grocery list – look at ingredients, make a list, then go to the store for whatever is missing from the pantry or fridge.

Always preview a recipe – sometimes you will need to marinate overnight. It’s good to know that the day before!

Before you cook, read the recipe through first and a second time so you have a basic understanding of what has to happen.

Try to get all ingredients prepped before you start (esp as a beginner). Dice, chop, mince, etc.

Ignore cooking times. Well – ballpark is good – but otherwise, check your dishes by using your own senses (smell, taste, touch) to decide when they are done. Use a meat thermometer for safety with poultry.

You can always google questions like “what is a good substitution for xxx?” It’s all at your fingertips.

I often double the sauce or spices in a recipe because it often needs more sauce (esp. Asian) and I like things with extra flavor. I also tend to add more kosher salt. And I finish my recipes with Maldon Salt which is delicious. (You can find this in “my favorite things”.  

Experiment. Recipes are only a guideline. Feel free to substitute ingredients that you prefer. And always taste your dishes before serving. Then you can adjust your salt/pepper, or add a splash of lemon juice if too sweet.
And remember, If you don’t like your food too spicy you can always ADD spice but you cannot take it away!

This is a good one that I learned in cooking school.  Anchor your cutting board to the counter with a wet paper towel under it to keep it from moving around – this will steady the board and it will be safer and easier for you to chop.

Prevent bacteria growth by cooling hot food in a shallow dish in the fridge – or break into smaller bowls.

You can substitute ground turkey, chicken and beef for each other. Do not buy the “leanest” chicken or turkey – or “plain white meat” as it needs a bit more fat to be tasty.

OVEN

Learning how your oven works will take time. Although if it is very basic it shouldn’t take too much time. I’ve had ovens that run hot and cold also differing in temp between the front and the back. This can result in uneven browning so I usually rotate my sheet pans half way through cooking.

Remember to let the oven preheat fully before you cook. This is very important. Don’t rush.

Most recipes will say “bake”  and you can certainly follow that. Bake is when the bottom heating element in the oven heats up.

Convection – newer ovens have a convection button that you can add to bake or roast. Convection means there is a fan inside the oven blowing the air all around – this can make the food cook faster and more evenly. If you are using two racks at the same time, it might be good to put convection on.  Lower the oven temp if switching to convection by 15 degrees or so.  And check on your food earlier than stated in the recipe.

Roast – This is like bake, but it adds heat from the heating element on the top of the oven along with the bottom element. So you have heat coming in both directions. Your food will likely cook faster and brown both the bottom and the top.

Convection Roast – both the top and bottom heating elements are on as well as the fan that blows the hot air. I often cookie sheet pans of vegetables this way as we like them crispy.

Broil – is when only the top heating element is on and it is very hot. This is how you quickly brown your meats, or crisp up that chicken skin – or produce that yummy crackly sugar on a creme brûlée.

SAUTE

When sautéing, it is important to first heat the pan, then heat the oil, then add the ingredients.
Never overcrowd your pan/skillet with food. The heat will not distribute evenly.  And instead of sautéing the food it will almost boil in their own juices which isn’t terrible but way less appealing.  
When you sauté – make sure the oil is hot before adding all of your ingredients. Throw a small piece of something in the oil and make sure it sizzles before adding the rest.

SEASONINGS

Seasonings are up to you – if you know you like hot spice, add a little extra of it. If you know you don’t like oregano (me), then omit it. I often add a bit more kosher salt in the recipe. Usually a lot more – and then I finish with Maldon Sea salt which is delicious.

RICE

If you are using a rice cooker, the brown rice takes almost an hour to cook and it can stay in the rice cooker for a while. It will automatically stay on “warm” until you unplug it. White rice cooks a bit faster. Rice cookers make life easier because once you set it up, you are done with it until you eat.  

OILS

Sauté with regular olive oil or canola oil or another high spoke point oil. Use the extra virgin olive oil for finishing a dish – like drizzling it on salad or meat – or naan – or for roasting veggies.

EGGS

Usually it is large eggs in a recipe unless otherwise noted

BUTTERMILK

If your recipe calls for buttermilk, you can use regular milk with lemon juice – google that.

STEAK/Poultry

Let raw steaks come to room temperature before seasoning and grilling. Allow cooked or grilled meat to rest at room temperature for 10 minutes before serving.

SALT

(I’ve quoted from others…) Embrace salt. Don’t be afraid to use salt; it pulls the flavors out of your dishes. Cook with kosher salt and season with sea salt. Season! your! food!

Salt is the key to making food’s flavor jump around on your tongue. Most recipes will mention when you should add salt (and probably pepper as well), but it’s a good rule of thumb to add at least a pinch or two when you start cooking and again at the very end. Your palate will be the ultimate guide here, so taste often.

GREEK YOGURT

Use plain Greek yogurt as a healthy substitute for mayo, sour cream, heavy cream and more. 

a note on cilantro

Cilantro is one of my favorite herbs - but it is one of the dirtiest

Grit can ruin dish – so to clean it:

  • Fill a bowl with cool water, take the leaves off the stems (don’t be too particular, stems can be in there too) and place into the bowl of water.  
  • Use your hands to stir around.  Remove the cilantro by picking it up out of the water.  You will see dirt and grit at the bottom of your bowl.  Repeat this until the water is clean. 
  • Do not pour into a strainer because the dirt will rinse right on top of the clean leaves.  As you can see, there is a lot of grit and dirt at the bottom.
  • Dry the cilantro in a clean dish towel or paper towels.  Then chop as you desire!