I have been making kefir. And it just gets weird from there. The first batch I made smelled like paint thinner and I threw it out. the second one (and on) smelled more like raw bread dough. I got one batch to carbonate. A bunch of batches to curd (made for great cheese to spread on toast). And now I'm getting snot-like kefir, which ironically is the most mild smelling/tasting of all my kefir trials.
I get passed the "omg ... it looks like snot" reaction by mixing it with frozen blueberries. the cold freezes the kefir and makes it more like milkcicles.
Sunday, September 13, 2009
Monday, July 20, 2009
(Not quite) Refried Beans (but completely Home Made)
Hello. new recipe...
Home Made Refried Beans (fast form; you need a pressure cooker for this)
Prep time: 10 mins
Cook time: 40 mins
Serves: approx. ... alot.
2 cups Pinto Beans
Water (amount aproximated in directions)
2 Tablespoons Minced Garlic
1 Tablespoon Cilantro Salsa
1 large White or Yellow Onion
1/2 Cup Oil/fat (I use Smart Balance margarine. You can use olive oil, butter or lard - to be more traditional).
Salt to Taste (optional)
Directions:
*In your pressure cooker, place 2 cups beans and cover (from top of beans) in 2 inches of water.
*Bring to a boil and then cook for 30 mins.
*Add to beans the garlic, salsa, oil/fat, and salt.
*Chop onion and add to beans and stir.
*reseal and bring back to a boil.
*Cook 10 more minutes.
*If you like "creamy beans" add all too blender, as it will fit, and blend for 30 seconds per batch.
*If you like more of a "mix bean texture" only blend half of the batch and then mix together in a serving/storage container.
Home Made Refried Beans (fast form; you need a pressure cooker for this)
Prep time: 10 mins
Cook time: 40 mins
Serves: approx. ... alot.
2 cups Pinto Beans
Water (amount aproximated in directions)
2 Tablespoons Minced Garlic
1 Tablespoon Cilantro Salsa
1 large White or Yellow Onion
1/2 Cup Oil/fat (I use Smart Balance margarine. You can use olive oil, butter or lard - to be more traditional).
Salt to Taste (optional)
Directions:
*In your pressure cooker, place 2 cups beans and cover (from top of beans) in 2 inches of water.
*Bring to a boil and then cook for 30 mins.
*Add to beans the garlic, salsa, oil/fat, and salt.
*Chop onion and add to beans and stir.
*reseal and bring back to a boil.
*Cook 10 more minutes.
*If you like "creamy beans" add all too blender, as it will fit, and blend for 30 seconds per batch.
*If you like more of a "mix bean texture" only blend half of the batch and then mix together in a serving/storage container.
Friday, July 17, 2009
Waffles? or French Toast?
Why not say yes to both?
Prep Time: 10 mins
Cook Time: aprox. 5 mins.
Serves: 6-8
4 large eggs
1 cup "So Delicious" Coconut Milk
1 Teaspoon Vanilla
1 Tablespoon Agave
1/2 Teaspoon Salt
8 Slices Bread (thickly cut for Belgian Waffle Irons)(Use Wonder White Wheat for those that want whole grains but insist on the lighter taste and puffy texture of processed flour)
Directions:
*Preheat waffle iron and spray with non-stick cooking oil.
*In a pie pan (or other shallow pan) whisk together the eggs, milk, vanilla, agave and salt.
*Dip bread slices in mixture until well soaked.
*Cook slices one at a time in the waffle iron until lightly browned.
*Serve with fresh fruits (like strawberries) and a light coating of cream. Or more traditionally with your favorite syrup or jelly/jam.
*Enjoy.
Makes 8 Slices of Frenaffles (or Toaffles).
**Recipe Plagerized and modified from the Magazine "Wasatch Life" Winter/Spring 2009 Complimentary Issue, the article titled "Sweet, Savory French Toast" by Donna Kelly. Thank you for the free mag. And thank you for not sueing me as I further share this initially leagally free info. :D
Prep Time: 10 mins
Cook Time: aprox. 5 mins.
Serves: 6-8
4 large eggs
1 cup "So Delicious" Coconut Milk
1 Teaspoon Vanilla
1 Tablespoon Agave
1/2 Teaspoon Salt
8 Slices Bread (thickly cut for Belgian Waffle Irons)(Use Wonder White Wheat for those that want whole grains but insist on the lighter taste and puffy texture of processed flour)
Directions:
*Preheat waffle iron and spray with non-stick cooking oil.
*In a pie pan (or other shallow pan) whisk together the eggs, milk, vanilla, agave and salt.
*Dip bread slices in mixture until well soaked.
*Cook slices one at a time in the waffle iron until lightly browned.
*Serve with fresh fruits (like strawberries) and a light coating of cream. Or more traditionally with your favorite syrup or jelly/jam.
*Enjoy.
Makes 8 Slices of Frenaffles (or Toaffles).
**Recipe Plagerized and modified from the Magazine "Wasatch Life" Winter/Spring 2009 Complimentary Issue, the article titled "Sweet, Savory French Toast" by Donna Kelly. Thank you for the free mag. And thank you for not sueing me as I further share this initially leagally free info. :D
Sushi Soup
Well it isn't real sushi, cause it isn't raw, or rolled in anyway.
Prep Time: 10 mins (assuming you already have cooked rice).
Cook Time: Nada.
Serves: 4-6
2 Cups Cooked/Steamed Rice
5 Sheets Seaweed
1 can Tuna (undrained)
2 Tablespoons Plum Sauce
1 Tablespoon Soy Sauce
1 heeping Tablespoon Mayonaise (optional).
Directions:
*Fluff the rice in a mixing bowl.
*Shread the seaweed over the rice.
*Pour the tuna and it's juices over the seaweed.
*Add the Plum and Soy sauces then mix thoroughly.
*Add the mayonaise (if desired) and mix again.
Serve cool in a bowl and enjoy.
I made this up one day when both my kids were insisting that they have sushi for lunch, and I was too poor to go buy it and still lack the talent to make it.
Prep Time: 10 mins (assuming you already have cooked rice).
Cook Time: Nada.
Serves: 4-6
2 Cups Cooked/Steamed Rice
5 Sheets Seaweed
1 can Tuna (undrained)
2 Tablespoons Plum Sauce
1 Tablespoon Soy Sauce
1 heeping Tablespoon Mayonaise (optional).
Directions:
*Fluff the rice in a mixing bowl.
*Shread the seaweed over the rice.
*Pour the tuna and it's juices over the seaweed.
*Add the Plum and Soy sauces then mix thoroughly.
*Add the mayonaise (if desired) and mix again.
Serve cool in a bowl and enjoy.
I made this up one day when both my kids were insisting that they have sushi for lunch, and I was too poor to go buy it and still lack the talent to make it.
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