Yogurt - Whatcha' Cookin' Wednesday

I know that the thought of making yogurt can be daunting. (YOGURT?  Seriously??) Before I get into details, I just want to say:

You can TOTALLY make this deliciousness:

WITH AN OVEN LIGHT.

(And brains all over the world exploded into tiny pieces....)

When you discover the ease of this recipe you will hesitate to buy store-bought yogurt again. Once you taste it, you will NEVER buy store-bought yogurt again.

It's that easy. It's that good.

This yogurt is tangy and tasty. It's the consistency of a European-style yogurt (a tad thinner than most store-bought brands) but you can strain it to get a firmer product. 

And then there's the savings: 32 oz. of organic, plain yogurt typically runs about $7. (+ tax) in the local mart.  Since it's a big part of our diet we were spending about $30./month for yogurt. We use it as a fat in baking, we stir it into applesauce, use a dollop in smoothies and much more. Now I spend about $3./week or $12./month.That's a savings of nearly $220./year! ON YOGURT.

Besides, it's kind of fun to tell folks, "Yeah, I make my own yogurt."  

(You don't have to tell them how easy it is.)

_________________________________________

'OVEN LIGHT' YOGURT
yields 1 quart (2 pints)

Here's what you need:

-1 quart of milk (cow, raw or pasteurized)

-2 tsp of LIVE yogurt or yogurt starter (yes, it takes a little yogurt to make yogurt the first time you do it...)

-kitchen thermometer (I got mine at Target for about $10.  It allows me to set a timer for when the milk reaches a certain temp.  Neat.)

Here's how you do it:

Turn on oven light and preheat for at least 20 minutes. (Some ovens have a bread proofing setting which is approx. 100°F, you can use that instead.)

In a stockpot, heat milk gently on medium heat, stirring approximately every 10 minutes, until milk is close to a boil – about 180°F. If a skin forms, remove it.

Cover, remove from burner, and allow to cool until the yogurt is comfortable to the touch, 90-110°F.(You can use an ice bath to cool it quickly, but keep an eye on it. Do not let the temp get below 90°.)

Remove one cup of warmed milk and add yogurt starter (live yogurt) to it. Whisk gently, then add milk and starter back into pot.

Pour milk into glass container. (I use a Pyrex bowl with a plastic lid or sometimes quart-sized or pint-sized Mason jars with lids and seals.) Cover.

Place jars/bowl in warmed oven and leave for 12 hours. ***Be sure that the oven light is on for at least 20 minutes PRIOR to placing yogurt in oven in order to achieve 100°F inside the oven.***

After 12 hours, remove yogurt from oven and whisk gently to desired, creamy consistency. Chill 4-6 hours for additional firmness. For extra firm yogurt strain through a *very* fine mesh strainer (also called a chinois strainer) or through several layers of cheesecloth or even a t-shirt. 

Finished yogurt will keep for 1-2 weeks in refrigerator.

Quick tip: You can use your own yogurt as a starter the next time you make this recipe!  Bonus!

Taco Seasoning - Whatcha' Cookin' Wednesday

Our family motto is “Don’t Panic.”

We adopted this years ago, around the time our now 7-year old twins started talking. (VERY hilarious to hear 2-year olds chanting, “don’t panic” when hilarity/disaster/confusion was ensuing... Ummm…. Sort of…)

I also have a personal motto: Keep it Simple. This applies to my life and also my cooking style. I like less stuff (and ingredients, when it comes to food) and less hassle. Why buy pre-made processed stuff when you have the ingredients to make it homemade already in your own pantry? This especially applies to pantry staples that only takes 5 minutes to make and/or assemble. 

Take taco seasoning. It’s so crazy-easy to make that you’ll kick yourself for not making it sooner. I use it on chicken, beef and pork; sometimes as a rub or maybe just a sprinkle when a little pep is needed in a dish. I also use it when making seasoned taco chicken in the crockpot. And that ingredient list? 8 spices. THAT’S IT.  And… no sugar, milk, flour, citric acid, cocoa or “natural flavors” added.  Yep, that’s what’s in a popular store-bought brand.  

Check it out:

YUCK, right?

Plus, why pay $2. for a small packet of overly-processed, mystery ingredient-laden, store-bought seasoning when you can make your own for pennies on the dollar? Turns out my wallet likes to keep it simple too. 

TACO SEASONING

Here’s what you’ll need:

2 Tbsp Chili powder

¾ tsp Garlic powder

½ tsp Onion powder

½ tsp Red pepper flakes

1 tsp. Smoked or Regular Paprika (I like smoked best but regular will do fine)

3 tsp Cumin

2 tsp Sea salt

½  tsp Black pepper

Combine in bowl and mix together with spoon or fork. Store in airtight container for up to 6 months. (You’ll use it up WAY before then…)

Beautiful. Cheap. SIMPLE.

Fox 5 News features Affordably Organic!

Check it out!

Atlanta News, Weather, Traffic, and Sports | FOX 5


CLick HERE for the link! 

Wylde Center class in Atlanta this June

Do you want to learn more about eating well and organically on a budget? Take my class at the Wylde Center this June!

Join me in Decatur, GA at the Wylde Center (formerly the Oakhurst Community Garden)for my Affordably Organic: Feeding the Whole Family class on Saturday, June 8 from 10 a.m. - 12 p.m.   

I'll show my methods for:

• easy meal planning 

• sourcing out and eating seasonal foods

• pantry must-haves 

• coupon hunting

• budget tips

• identifying good (and bad) grocery deals 

Additionally, I'll share easy, high-nutrition, low-cost, family-friendly recipes. This class usually sells out quickly so reserve your spot now. 

The cost is $15./ Wylde Center Members;  $20./Non-Members.

Sign up here!  Or call the Wylde Center for more info: (404) 371-1920

Ranch Dressing - Whatcha' Cookin' Wednesday

This “living organically on a budget" thing can be daunting, right?  I mean, who has the TIME to figure out what we should and should not be eating organically, how to get the best deals, where to find all those “easy” DIY recipes, finding the time to make all those recipes and on and on and on…

I get it.

I didn’t adopt this lifestyle overnight. It takes some time to figure it all out. Don't beat yourself up.

One of the things that can make the journey/transition to eating organically for less much less daunting is to start small. Every week or so substitute a homemade item for something ready-made, processed and/or store-bought. Salad dressing is a good place to start.

I searched high and low but couldn’t find a tasty, inexpensive, organic Ranch dressing that had less than 12 ingredients and didn’t contain sugar. (Seriously, $5.+ for a bottle of dressing?!? And why the heck does contain sugar?) And that favorite, really well-known name brand you see on the grocery? It has 17 ingredients. (shudder)

So, I made my own. And it's pretty dang good. Plus, it's way better for your body and wallet. And sanity. You can totally do this. 

Ranch Dressing

yields approx. one pint

½ c. organic mayonnaise

½ c. organic, plain yogurt

¾ c. organic sour cream

1Tbsp. red wine vinegar

½ tsp. dried onion powder

1-2 cloves of crushed fresh garlic (or use ¼ tsp. powdered garlic)

¼ tsp. dried parsley

¼ tsp. dried dill (can also use fresh)

salt and pepper to taste

Whisk together all ingredients.  (Yep, it’s that easy.)  

Store in air-tight jar in fridge for 2-3 weeks. 

Affordably Organic workshop at UT this May!

Sign-ups are open now for an Affordably Organic workshop with yours truly! This class is at The University of Tennessee's Culinary Institute on Monday, May 13 from 5:30-8:30 p.m. I'll share how to create dynamic and creative meal plans, where to spend your "organic dollars", and how to spot a good and bad deal, plus we'll enjoy a lovely Spring Harvest dinner with all items made from scratch. Get out of the  (processed) box and into the kitchen! Pasta? Yep, homemade. Pesto?  Of course!  Hummus? You betcha, no store-bought stuff here...  Yogurt! YES! (You can do it for pennies on the dollar -- really.)  Click HERE to reserve your spot.

Fresh food from farmers market goodies - recipes!

Yesterday I had the pleasure of being the Guest Chef at the Maryville Farmers Market.  

WHAT.  FUN.

My challenge was to create on-site samples of foods that can bought that day at the market.  I had my pick of amazingly fresh and local, chemical-free produce, plus locally raised meats and pastured eggs...  Dreamy!  And great fun… and I felt so lucky to have such a huge variety of good foods with which to cook.

I created two samples: 

- Quinoa with Fresh Tomatoes, Sweet Green Onions and Purple Baby Carrots with a splash of Lemon Vinaigrette (vegan and gluten-free) and... 

- Spicy Pork Sausage Bites with Toasted Walnut Spinach Pesto

The recipes are listed below…  Enjoy! 

One the best parts of my "job" -- I love it when the kids visit!

Quinoa with Fresh Tomatoes, Sweet Green Onions and Purple Baby Carrots with a splash of Lemony Vinaigrette

I wrote about quinoa a few years ago when it first became a staple of my family’s diet.  This Super Food is so incredibly easy to cook (and versatile) that we have Quinoa Night in our quarterly meal plan.  The following recipe couldn't be simpler.  Use seasonal veggies to create your own quinoa summer salad...  

As fresh as it gets...  

 

Quinoa for everyone!

3 cups cooked Quinoa (substitute water for veggie broth for an even tastier dish

1 medium tomato, chopped

2 sweet green onions, chopped

1 small bunch of baby carrots (about 6-8), peeled and grated

Toss all ingredients together. Serve on a leaf of crispy butter lettuce and add a splash of lemon vinaigrette.  (Forgo a fork and use the lettuce as a wrap!)

Lemony Viniagrette (inspired by Mark Bittman)

¼ cup fresh squeezed lemon juice (about 3 lemons)

1/3 cup extra virgin olive oil

1 Tbsp. warm water

1 small Vidalia onion, roughly chopped

salt and pepper to taste

Mix lemon juice and olive oil in blender and slowly add warm water.  (This will help the dressing emulsify.)

Toss in chopped onion and mix until desired consistency.

Best when served immediately but you can also chill overnight.  Bring to room temp before serving.

Spicy Pork Sausage Bites with Toasted Walnut & Spinach Pesto

I used Wildwood Farms spicy sausage for this dish, but if their sausage is unavailable in your area you can add ½ t. of chili flakes to a lb. of regular sausage for a similar taste. Use pesto for dipping sauce for your sausage bites.

Plating yummy Spicy Sausage Bites with Toasted Walnut & Spinach Pesto

1.5 lbs. Wildwood Farms spicy pork sausage

2 eggs

1 cup milk

1 t. salt (I prefer Kosher)

½ t. celery salt

2 t. ground mustard

3 cloves fresh garlic, minced

2 medium onions, minced

2 cups of bread crumbs (you can make your own with about 3-4 slices of bread of your choice, toasted well and crumbed with Cuisinart)

1 Tbsp. extra virgin olive oil

Sautee onions and garlic until tender.  

Set aside to cool. 

Combine all ingredients in large bowl and mix with hands until incorporated.  (Do not over mix!)

Set aside, covered and refriderated, for about 15 minutes to allow mix to set and firm up.

Measure two teaspoons of pork mixture and roll into small balls.  

Sautee in olive oil until browned well, about 5 minutes.  (Make sure that oil is smokin’ hot before you start!)  

Remove browned bites and drain on paper towel.

Yields about 40 bites

Toasted Walnut and Spinach Pesto

Toasting walnuts is easy and quick and adds a lovely flavor to the pesto.  You can use raw walnuts for this dish but I highly recommend you take the extra step and toast 'em…   Add nuts to very hot pan (cast iron is best, no oil!) and stir until browned and toasted – about 5 minutes.

1 cup walnuts, shelled, chopped and toasted

1 cup of hard Italian cheese (such as parmesan or pecorino romano), finely grated

2 cups of spinach, washed and dried

1 cup of extra virgin olive oil

1-2 garlic cloves

salt and pepper to taste

Layer walnuts, spinach and garlic in Cuisinart or blender and mix until smooth.  

While blending, drizzle in olive oil until incorporated. (You may need to stop and scrape down sides with rubber spatula.) 

Add cheese and blend until desired consistency. 

Add salt and pepper to taste.