Goat's Milk Kefir Cheese

A customer of mine introduced me to kefir last year.  Though I am not a big fan of drinking it straight, I did find many different uses for it.  One of my favorite uses is to make kefir cheese.  Of course, the only available milk I have available to me (and it is free!) is goat's milk.   Pictured above are kefir grains.

For those of you who are not familiar with making kefir.   It is pretty simple.  I put the grains in a quart size mason jar, pour fresh milk (in my case) goat's milk over the top of the grains and let the milk "ferment" for a day or so at room temperature (not in the refrigerator.  When the grains come floating to the top, it is time to pour off the milk into a large container, straining off the grains. to start the process over again.

To make the cheese, I found this "nifty" greek yogurt maker on Amazon and it works great for making the kefir cheese.  I use a half gallon of milk.  Unfortunately, it only makes about 4 ounces of cheese :-(

I store this in the refrigerator while the whey is draining from the kefir.  

The cheese tastes very similar to sour cream.

I used it last night on a baked potato and it was really good!  I imagine on a bagel it would be great!

There are several good places you can find kefir grains - Culture for Health, the Cheesemaker, Amazon and you can't forget eBay!

ENJOY!!

Eggplant, Zucchini and Mushroom Lasagna

You know how you get in "ruts" with making dinner - same old, same old, but a different day or a different week.  What I have been doing lately is opening my cookbooks and whatever page I open to, goes onto the menu for my grocery shopping.  We have had some really interesting (and good) dinners lately!! (and some that the chickens and dogs have enjoyed - LOL!!)

I found this recipe in the Weight Watcher's cookbook Weight Watcher's All Time Favorites cookbook - I LOVE this cookbook!!!  This is so easy to make!! And it makes your kitchen smell wonderful!!! And, yes, it does require a run to the grocery store for eggplant, zucchini,  mushrooms (I forgot those, so I just used canned mushrooms) and no-boil lasagna noodles.

Eggplant, Zucchini and Mushroom Lasagna by Weight Watchers

1 lb eggplant, peeled and cut in 1/4 inch slices
1 or 2 zucchini, cut into 1/4 inch slices
1/4 t pepper
1 T olive oil
2 garlic cloves, finely chopped
1 28 oz can petite diced tomatoes
1 10 oz. package of mushrooms (or a small can of mushrooms drained)
1 red bell pepper, seeded and chopped
1 T dried basil leaves
1/4 t crushed red pepper
6 sheets of no-boil lasagna noodles
grated Parmesan Cheese (I used the package shredded Parmesan cheese)

Directions:

Preheat the oven to 400

Spray a baking sheet and an 8 inch baking dish with Pam or something similar

Place the eggplant and zucchini slices on baking sheet, spray the vegetables with Pam and sprinkle with salt and pepper.

Bake until tender, about 15 minutes.

Heat the oil in a large non-stick skillet.  Add the garlic and cook for about 30 seconds.

Add the tomatoes with their juice, mushrooms, bell pepper, basil, crushed red pepper and pepper.

Reduce the heat and simmer until the sauce is bubbly but no thickened - about 10 minutes.

Spread 1/2 cup of sauce in the baking dish and cover with 2 lasagna noodles.

Top with a combination of eggplant and zucchini.  Cover that with 1/2 cup of sauce.

Sprinkle with Parmesan cheese.

Repeat this ending with a layer of noodles and sauce (I did put a final layer of cheese).

Cover the dish with foil and bake for 35 minutes.

Uncover and bake for an additional 10 to 15 minutes longer.

Let stand for 5 minutes,  then cut into four portions.

Entire Recipe:

Eggplant, Zucchini and Mushroom Lasagna by Weight Watchers

1 lb eggplant, peeled and cut in 1/4 inch slices
1 or 2 zucchini, cut into 1/4 inch slices
1/4 t pepper
1 T olive oil
2 garlic cloves, finely chopped
1 28 oz can petite diced tomatoes
1 10 oz. package of mushrooms (or a small can of mushrooms drained)
1 red bell pepper, seeded and chopped
1 T dried basil leaves
1/4 t crushed red pepper
6 sheets of no-boil lasagna noodles
grated Parmesan Cheese (I used the package shredded Parmesan cheese)

Directions:

Preheat the oven to 400

Spray a baking sheet and an 8 inch baking dish with Pam or something similar

Place the eggplant and zucchini slices on baking sheet, spray the vegetables with Pam and sprinkle with salt and pepper.

Bake until tender, about 15 minutes.

Heat the oil in a large non-stick skillet.  Add the garlic and cook for about 30 seconds.

Add the tomatoes with their juice, mushrooms, bell pepper, basil, crushed red pepper and pepper.

Reduce the heat and simmer until the sauce is bubbly but no thickened - about 10 minutes.

Spread 1/2 cup of sauce in the baking dish and cover with 2 lasagna noodles.

Top with a combination of eggplant and zucchini.  Cover that with 1/2 cup of sauce.

Sprinkle with Parmesan cheese.

Repeat this ending with a layer of noodles and sauce (I did put a final layer of cheese).

Cover the dish with foil and bake for 35 minutes.

Uncover and bake for an additional 10 to 15 minutes longer.

Let stand for 5 minutes,  then cut into four portions.

ENJOY!

Verdict:

I was pleasantly surprised by this recipe.  Wasn't sure how this would taste because eggplant can be rather tasteless.  But I thought this was pretty good.  Opinion of my two "resident" experts - my husband thought it was really good.  My other "expert," my son thought it was OK.   So 2 out of 3 is not a bad rating.  Chances are I would probably make this again.

Spaghetti Squash Casserole

I found this recipe in the current issue of Weight Watcher's Magazine.  It sounded good, but it did require a trip to the grocery store for most of the items listed in the ingredients.  The hardest part is cutting the silly spaghetti squash!!  I had to enlist help from my husband to cut it!  Fortunately, no fingers were lost in this endeavor!!  Other than that, this is a pretty simple recipe to make.

Spaghetti Squash Casserole by Weight Watchers

Ingredients:

3 1/2 lb spaghetti squash, cut in half lengthwise and seeded
1 tsp olive oil
1 small onion, finely chopped
1 pint grape tomatoes, cut in half
2 large garlic cloves, chopped
1 6 oz. bag baby spinach (roughly 6 cups)
15 oz. ricotta cheese
1/2 cup shredded mozzarella cheese (the recipe calls for part skim mozzarella - they do not carry that in my store)
3 T grated Paramesan cheese
1/4 c chopped Basil - I just used 2 tsp dried basil
salt and pepper to taste

Directions:

Preheat oven to 400

Put squash halves in a microwavable plate with cut sides down.  Microwave for about 12 minutes (or until the squash is tender and can be easily scooped out with a fork).

Heat olive oil in a large skillet and add onion.  Stir until golden - about 5 minutes.

Add the tomatoes and garlic.

Cook for about 3 minutes, then add the spinach and cook until the spinach just starts to wilt.

Remove the skillet from the stove.

Scoop the spaghetti strands into the skillet and toss with the spinach.

Mix in the ricotta cheese and 1/4 cup of the mozzarella, 2 T Parmesan cheese, salt and pepper.

Transfer to a 2 to 3 quart baking dish.  Sprinkle remaining mozzarella and Parmesan cheese on top of the casserole.



Bake for 15 to 20 minutes**  (I found that the casserole was still cold at 15 to 20 minutes, so I suggest 30 minutes for baking).

ENJOY!!

Entire Recipe:

Spaghetti Squash Casserole by Weight Watchers

Ingredients:

3 1/2 lb spaghetti squash, cut in half lengthwise and seeded
1 tsp olive oil
1 small onion, finely chopped
1 pint grape tomatoes, cut in half
2 large garlic cloves, chopped
1 6 oz. bag baby spinach (roughly 6 cups)
15 oz. ricotta cheese
1/2 cup shredded mozzarella cheese (the recipe calls for part skim mozzarella - they do not carry that in my store)
3 T grated Paramesan cheese
1/4 c chopped Basil - I just used 2 tsp dried basil
salt and pepper to taste

Directions:

Preheat oven to 400

Put squash halves in a microwavable plate with cut sides down.  Microwave for about 12 minutes (or until the squash is tender and can be easily scooped out with a fork).

Heat olive oil in a large skillet and add onion.  Stir until golden - about 5 minutes.

Add the tomatoes and garlic.

Cook for about 3 minutes, then add the spinach and cook until the spinach just starts to wilt.

Remove the skillet from the stove.

Scoop the spaghetti strands into the skillet and toss with the spinach.

Mix in the ricotta cheese and 1/4 cup of the mozzarella, 2 T Parmesan cheese, salt and pepper.

Transfer to a 2 to 3 quart baking dish.  Sprinkle remaining mozzarella and Parmesan cheese on top of the casserole.


Bake for 15 to 20 minutes**  (I found that the casserole was still cold at 15 to 20 minutes, so I suggest 30 minutes for baking).

Verdict:

This was good!  My husband loved it and thought it might be good with polish kielbasa added to it.  I might give that a try next time.  This is definitely a keeper recipe, just have to figure out an easier way to cut the squash!

Tomato-Broccoli Quiche

I found this recipe in the Weight Watchers'All-Time Favorites Cookbook.  Last August, a blood test reveal that I was "pre-diabetic."  My primary care Physician told me that I should lose some weight.  So what better place to lose some weight than Weight Watchers.  So off I went to Amazon.com and ordered a bunch of Weight Watcher cookbooks (surprisingly the recipes are quite good!!!)

I didn't exactly follow the Weight Watcher guidelines on this recipe. but I will note my changes with  an **.  This is a pretty easy recipe to make.

Tomato Broccoli Quiche by Weight Watchers

Ingredients

2 t olive oil
1 onion, chopped
1 garlic clove, minced
1 10 oz. box frozen chopped broccoli, thawed
1 9 inch refrigerated pie crust ** (I used my favorite homemade pie crust recipe)
3/4 fat free evaporated milk ** (I didn't have "fat-free" evaporated milk)
2 large eggs
1 egg white
1/4 cup fat free sour cream ** (didn't have fat free)
salt and pepper to taste
1/2 cup shredded reduced fat Swiss cheese ** I just can't find reduced fat cheese
2 roma tomatoes, thinly sliced
1 T Parmesan cheese
1 t dried thyme

Directions:

If you are making your own pie crust, have that ready before you start preparing the quiche ingredients, otherwise roll out a single pie crust into a 9 inch pie plate.

Preheat the oven to 375.

In a large skillet, heat the olive oil and add the onion and garlic (nothing smells better than onion and garlic cooking together!!) for about 5 minutes.

Add the broccoli and cook for another 2 minutes.  Remove from heat and set aside.

Add the evaporated milk, eggs, egg white, sour cream, salt and pepper in a medium bowl and mix until blended.

Sprinkle the Swiss cheese over the bottom the pie crust.

 Top that with broccoli mixture, spreading it evenly,  Then pour the egg mixture over that.

Slice the roma tomatoes in thin slices and arrange them in a decorative pattern on top of the quiche.  Sprinkle  with the Parmesan cheese and thyme.

Bake for about 35 to 40 minutes, until a knife inserted into the quiche comes out clean.

Entire Recipe:

Tomato Broccoli Quiche by Weight Watchers

Ingredients

2 t olive oil
1 onion, chopped
1 garlic clove, minced
1 10 oz. box frozen chopped broccoli, thawed
1 9 inch refrigerated pie crust ** (I used my favorite homemade pie crust recipe)
3/4 fat free evaporated milk ** (I didn't have "fat-free" evaporated milk)
2 large eggs
1 egg white
1/4 cup fat free sour cream ** (didn't have fat free)
salt and pepper to taste
1/2 cup shredded reduced fat Swiss cheese ** I just can't find reduced fat cheese
2 roma tomatoes, thinly sliced
1 T Parmesan cheese
1 t dried thyme

Directions:

If you are making your own pie crust, have that ready before you start preparing the quiche ingredients, otherwise roll out a single pie crust into a 9 inch pie plate.

Preheat the oven to 375.

In a large skillet, heat the olive oil and add the onion and garlic (nothing smells better than onion and garlic cooking together!!) for about 5 minutes.

Add the broccoli and cook for another 2 minutes.  Remove from heat and set aside.



Add the evaporated milk, eggs, egg white, sour cream, salt and pepper in a medium bowl and mix until blended.

Sprinkle the Swiss cheese over the bottom the pie crust.

Top that with broccoli mixture, spreading it evenly,  Then pour the egg mixture over that.

Slice the roma tomatoes in thin slices and arrange them in a decorative pattern on top of the quiche.  Sprinkle  with the Parmesan cheese and thyme.

Bake for about 35 to 40 minutes, until a knife inserted into the quiche comes out clean.

ENJOY!!!

Comments:

Oh yes, this was good!  It was hit with both of my resident experts.  And my husband thought you could add almost anything to it and it would still be good. I agreed - pepperoni, spinach, etc., etc., etc.  And the great thing about the recipe is that it is so easy to make!

 




 

Katharine Hepburn's Famous Brownies

I have read several places about Katharine Hepburn's "famous" brownies.  Supposedly these are the "best" brownies EVER!  Now I am intrigued.  So off to the Internet I went.  I found many recipes for her brownies, so I settled for the recipe on the Joy of Cooking website (it even has a video!)  These are really easy to make, though you might have to make a run to the grocery store for unsweeten baker's chocolate.  I did omit the salt in the recipe as I am pre-diabetic and I need to be "salt free."

Katharine Hepburn Brownies by Joy of Cooking

2 ounces unsweetened chocolate, coarsely chopped

1/2 cup unsalted butter (1 stick)  cut into pieces

1 cup  white sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

1/4 cup all-purpose flour

1/4 tsp salt * (I omitted - see note above)

1 cup  chopped walnuts or pecans or 2/3 cup chocolate chips (optional) - I opted for the chocolate chips because my family is not big on nuts.

Directions

Preheat oven to 325 degrees F and place rack in center of oven.  Butter an 8 inch square baking pan and line the bottom of  the pan with parchment paper.  Melt the chocolate and butter in a stainless steel bowl placed over  a saucepan of simmering water.  (I just put my Kitchen Aid mixer bowl over a medium size pot filled  about 1/4 with water) Remove from heat and stir, or whisk, in the sugar.  Next, stir in the vanilla extract. Whisk in the eggs, one at a time.  Finally, stir in the flour, salt and chopped nuts or chocolate  chips (if using). Pour into the prepared pan and bake for about 30 - 35 minutes, or  until a toothpick inserted in the center comes out with a few  moist crumbs clinging to it.  Remove from oven and let cool on a wire rack. Then cover and  place in the refrigerator overnight. Serve at room temperature or  chilled.  These freeze very well. Makes 16 brownies. Entire Recipe: Katharine Hepburn Brownies by Joy of Cooking 2 ounces unsweetened chocolate, coarsely chopped 1/2 cup unsalted butter (1 stick)  cut into pieces 1 cup white sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract 1/4 cup all-purpose flour 1/4 tsp salt * (I omitted - see note above) 1 cup  chopped walnuts or pecans or 2/3 cup chocolate chips (optional) -  I opted for the chocolate chips because my family is not big on nuts. Directions: Preheat oven to 325 degrees F and place rack in center of oven.  Butter an 8 inch square baking pan and line the bottom of  the pan with parchment paper.  Melt the chocolate and butter in a stainless steel bowl placed  over a saucepan of simmering water.  Remove from heat and stir, or whisk, in the sugar.  Next, stir in the vanilla extract. Whisk in the eggs, one  at a time.  Finally, stir in the flour, salt and chopped nuts or chocolate  chips (if using). Pour into the prepared pan and bake for about 30 - 35 minutes,  or until a toothpick inserted in the center comes out with a few  moist crumbs clinging to it.  Remove from oven and let cool on a wire rack. Then cover and   place in the refrigerator overnight. Serve at room temperature  or chilled.  These freeze very well. Makes 16 brownies. ENJOY!!! Verdict: Were these the "BEST" brownies I have ever tasted?   Yes, they were good, but I won't exactly classify them as the  BEST brownies in the whole wide world, but they are pretty darn  gone good.  My resident expert, aka my husband, ate 3 or  4 when he got home from work!  That pretty much says it all!

Valentine Soft Batch Cookies

Well, in reality these are really soft batch chocolate chip cookies, but I thought with Valentine's Day coming up, I thought I would substitute Valentine colored M & M's instead of the chocolate chips.

I found this recipe on www.BakedbyRachel.com.  I have been looking for a good soft batch chocolate chip cookie forever!!  My husband is a chocolate chip cookie addict but always complains that my chocolate chips, while good (for a day), turn hard the next day and he has to nuke them to make them soft.

So I thought I would give Rachel's cookies a try.

Soft Batch Chocolate Chip Cookies by Baked by Rachel

Ingredients:

10 T  unsalted butter, softened
1/2 c white sugar
1/2 c packed brown sugar
2 eggs
1 1/2 tsp vanilla
3/4 tsp baking powder
1/2 tsp baking soda
2 c all purpose flour
1 1/2  semi-sweet chocolate chips or 1 bag of M & M's

Directions:

Using your mixer, cream butter with sugars.

Add the eggs and vanilla.

In another bowl, combine the baking powder, baking soda and flour. Add to the dough and mix well until all ingredients are fully incorporated.

Stir in chocolate chips/M & M's by hand. Cover and chill in the refrigerator for about an hour.

Preheat oven to 350°F.
Prepare a baking sheet with parchment paper.

Using a large soup spoon, roll the dough and place cookie balls at least 2 inches apart on prepared baking sheet.

Bake for 10-11 minutes. Allow cookies to rest on baking sheet for 2 minutes prior to transferring to a wire rack to cool completely.
 
Store cookies in an airtight container.

Entire Recipe:
  
Soft Batch Chocolate Chip Cookies by Baked by Rachel

Ingredients:

10 T  unsalted butter, softened
1/2 c white sugar
1/2 c packed brown sugar
2 eggs
1 1/2 tsp vanilla
3/4 tsp baking powder
1/2 tsp baking soda
2 c all purpose flour
1 1/2  semi-sweet chocolate chips or 1 bag of M & M's

Directions:

Using your mixer, cream butter with sugars.

Add the eggs and vanilla.

In another bowl, combine the baking powder, baking soda and flour. Add to the dough and mix well until ingredients are fully incorporated.

Stir in chocolate chips/M & M's by hand. Cover and chill in the refrigerator for about an hour.

Preheat oven to 350°F.
Prepare a baking sheet with parchment paper.

Using a large soup spoon, roll the dough and place cookie balls at least 2 inches apart on prepared baking sheet.

Bake for 10-11 minutes. Allow cookies to rest on baking sheet for 2 minutes prior to transferring to a wire rack to cool completely.

Store cookies in an airtight container.

Verdict:

These were good AND they stayed soft several days after they were baked.  I did store them in an airtight container which I believed did help.  My husband didn't like them with the M & M's in them but thought the cookie dough was good.  My son loved them and I thought they were good - so we got 2 votes out of 3 - LOL!  Next time, I will use regular chocolate chips, so this one is a keeper! 

 

Mini Cinnamon Rolls

Aren't these the cutest little things?  Won't these be great for a brunch or for a New Year's Day breakfast!  They are so easy to make.  I found this recipe in the book, Monkey Breads and More.

Mini Cinnamon Buns

Ingredients:

2 T packed brown sugar (I used light brown sugar)
1/2 t cinnamon
1 pkg (8 oz.) refrigerated crescent roll dough (I used Pillsbury)
1 T butter, melted
1/2 cup powdered sugar
1 to 1/2 T milk (I ended up using 2 T milk)

Directions:
  
Preheat the oven to 375.

Line a baking sheet with parchment paper

Roll out the crescent roll dough, firmly pressing together  the perforations to seal.

Brush the dough with the melted butter and sprinkle with the brown sugar mixture.

Roll up the dough starting with the long end, jelly roll style.  Pinch the seams to seal.

Cut each roll crosswise into 1 inch slices.  Place each slice about 1 1/2 inches apart on the baking sheet.

Bake about 10 minutes or until golden brown.  Remove to wire rack to cool slightly.

Mix the powdered sugar with 1 tablespoon of milk in a small bowl and whisk until smooth.  Add additional milk, if necessary to reach the desired consistency (I ended up adding up to 2 T of milk).

Drizzle the glaze over the buns.

ENJOY!!

Comments:

These little buns are really good!  You could end up eating them all if you don't watch yourself - they are THAT good!!  This is definitely a keeper recipe!!