Recipe: Yogurt with Oranges and Berries

Since berries are obviously in season now (didya see my last post?), it's time to post some berry recipes. Here's something I'll make for me and Tween (VHTS) tomorrow morning for breakfast:

Ingredients:
1 cup plain or vanilla goat (or cow) yogurt
1/2 cup canned/drained mandarin oranges
1/2 cup fresh blueberries
honey
cinnamon

Directions:
Layer the yogurt, oranges and berries in a pretty glass (see the pic). Top with a dash of cinnamon. Drizzle on a little honey. Garnish with granola or a mint spring. Yum!

Copyright (c) 2009 V P Lawrence-Williams

Recipe: Traditional Trail Mix

Also known as GORP, it's a yummy treat to keep with you whether on the go, camping, or snowed in for a few days.

Ingredients:
2 pounds M&M candies
1 jar peanuts (we use dry roasted unsalted)
2 cups raisins
1 cup granola
1 cup sunflower seeds

Directions:
Add all ingredients in large (1 gallon or 2 gallon) sealable baggie. Shake to combine. Don't leave it out in the sun!

GORP: Good Ole Raisins and Peanuts
GORP: Granola, Oats, Raisins and Peanuts
GORP: Gobs Of Raw Protein

No matter how you make it or what you call it, it's still good eating!

Copyright (c) 2009 V P Lawrence-Williams

Recipe: Spinach Bits

This is the perfect appetizer to show off your homestead: spinach from your garden, goat cheese you just made, and pecans you shook from the tree just that morning!

Ingredients:
fresh spinach leaves
chavre (soft) goat cheese
pecans, halved

Directions:
Let the cheese get somewhat soft, place on a sheet of plastic wrap, roll into a log, refrigerate until harder, then cut into small rounds. Wash and pat dry the spinach leaves. Place a small round of goat cheese on a spinach leaf, and add two pecan halves on top. Roll each leaf up and place a toothpick in to keep it together. For color, add a very small cherry tomato on the toothpick.

Copyright (c) 2009 VP Lawrence-Williams

Recipe: Soy Milk Yogurt Cheese

Now that you've made soy milk and soy milk yogurt, it's time to make soy milk yogurt cheese. Geez, that's a mouthful!

Ingredients:
soy milk yogurt, freshly-made

Directions:
Over a large bowl, fit a colander. Place two layers of cheesecloth in the colander/strainer. Pour in the freshly-made yogurt. Tie up the ends of the cheesecloth to make a bag. Hang the bag over your pot for a few hours. It will stop dripping eventually, which will mean it's ready to be a spreadable cheese. Take it out and place into a coverable bowl. Mix in spices, herbs, and etc. (We like ground rosemary, onion powder and garlic powder.)

This will give you a smooth cheese that's similar to cream cheese. Use as cottage cheese, or in dips, cheesecakes, and salad dressings.

Copyright (c) 2009 New View Group, LLC

Recipe: Homemade Soy Yogurt

This soy yogurt is best when using homemade soy milk (recipe posted earlier). It's not an easy recipe, but worth it, especially if you have a yogurt-making machine:

Ingredients:
1/2 cup soy milk, homemade, fresh, and ice cold
5 cups soy milk, homemade, fresh and very hot
1/4 cup + 2 teaspoon of tapioca starch
3/4 teaspoons agar powder
1/2 sachet dairy-free yogurt culture * OR 1/2 cup plain soy yogurt from last batch - must have live cultures

Directions:

• Boil/scald everything that you plan to use to make the yogurt.
• In a large heavy saucepan, whisk until dissolved the 1/2 cup cold soymilk, the tapioca starch, and the agar powder.
• Add in 2 cups of the hot soymilk, and whisk until it's smooth (no lumps).
• Cook on medium, stirring constantly, until it is glossy and thickened.
• Add the rest of the hot soymilk (3 cups) and whisk. Don't let it get too frothy.
• Cool in refrigerator to the temperature of 115 degrees F (use a candy thermometer).
• While cooling, mix dried yogurt culture with 1/4 cup of warm soy milk to make a paste OR take out soy yogurt to get to room temperature.
• Take out of fridge, whisk in the dried yogurt culture paste OR the soy yogurt. Whisk well (or else your yogurt will be grainy.
• Pour into scalded/boiled jars and containers. Cover.
• Incubate for 8-10 hours for mild, or 12-14 hours for tart. There are 5 ways to incubate - see below.
• Taste after 6 hours - time will vary, and will get tarter as it cools. Do NOT stir.
• Refrigerate immediately for a minimum of 12 hours. This will help develop the flavor.
• This yogurt will keep for about a week.
• To make your next batch, keep 1/2 cup of this batch. Again, it needs to be at room temperature before using to make the next batch. You can do this about 10 times (some say 12-14) before you'll need a fresh starter batch.

Five ways to incubate:

1. Use a yogurt maker! (There are electric and non-electric - follow the directions.)
2. Use a large oval crockpot. You can fit several pint jars in it, but get the shorter jars. Cover the bottom of the insert with a washcloth or small piece of cloth so your jars won't scratch the insert, and the jars won't be directly on the ceramic. Place in your jars of warm cultured soymilk. Cover. Set to "warm" function.
3. Thermos: You'll need large widemouth thermoses, with the metal casings. Boil water and pour into thermos, cover with lid, and let heat for 10 minutes. Pour out water. Fill 3/4 full with warm cultured soymilk. Replace lid. Set up a big box filled with thick quilts or terrycloth towels. Nestle the thermos bottles and cover with more quilts or towels. Place in draft-free warm place.
4. Cooler: Use an electric warm/cold cooler, set on warm, or heat up a styrofoam cooler with big jars of hot water until yogurt is ready to incubate. Take the big jars of hot water out, and replace with small jars of hot water. Place jars of warm cultured soymilk in cooler, without letting them touch the jars of hot water. Insulate the jars with terrycloth washcloths or small towels, then place cover on cooler. Cover the cooler to insulate it. You may need to a take out the jars of hot water, empty, refill, and replace about midway through.
5. Make and use a "hay box" - here's directions on how to make one: http://www.dancingrabbit.org/newsletter/Newsletter200601_HeyHay.php. Good for using when cooking other things too.

* A few sources: http://www.giprohealth.com/giprostart.aspx, http://www.healthytraders.com/tribest-yolife-yogurt-starter-cultures-bottle-p-3014.html, http://www.juicersforless.com/index.php/cPath/42

Copyright (c) 2009 New View Group, LLC

Recipe: Cheezy Chicken Chips

Just threw this together for Very Hungry Tween Son (VHTS) and he couldn't get enough. Must be that hollow leg!

Ingredients:
shredded mozzarella cheese (dehydrated works fine)
tortilla chips
canned chunk chicken

Directions:
Lay out tortilla chips (or tortillas) on baking sheet. Sprinkle shredded cheese on the chips, then bits of chicken. Bake until cheese is melted. Serve with salsa, chilies, or sour cream if desired.

Alternate:
Place on large sheet of heavy-duty foil, fold into a foil-pocket, and grill until cheese has melted.

Copyright (c) 2009 New View Group, LLC

Recipe: Fruit Kabobs

This is a nice way to serve fruit when you have to open yet another can of boring ole fruit.

Ingredients:
1 can pineapple chunks
1 can sliced peaches
1 small can mandarin oranges
1 small jar maraschino cherries
1 cup dried apricot chunks
1 cup prunes

Directions:
Open cans. Alternating fruits, place on skewers, toothpicks or even pretzel sticks.

Copyright (c) 2009 New View Group, LLC

Recipe: Parmesan Cheese Appetizer

Take whatever bread you have on hand to use with this recipe. Good time to bring out the frozen day-old or make a new loaf in the bread machine or oven.

1 cup green can parmesan cheese
3/4 cup mayonnaise
1/4 cup dried green onion dices
garlic powder/salt/pepper to taste

Directions:
Preheat oven to broil. Combine all ingredients. Spread on toast points or other sliced bread. Heat under broiler until browned. Serve immediately.

Copyright (c) 2009 New View Group, LLC

Recipe: Velveeta Cheese Spread

This spread/dip needs heat to make, but using a chafing dish will keep it warm and gooey for a while.

Ingredients:
2 pounds Velveeta cheese
2 cups mayonnaise
1/2 cup dried onion dices
1 tablespoon dried jalapeno pepper dices

Directions:
Melt cheese in microwave or over double boiler. Add remaining ingredients and serve hot with chips or crackers or veggie sticks. To make a firm spread, refrigerate to "set up".

Copyright (c) 2009 New View Group, LLC

Recipe: Deviled Ham Spread

Very tastey!

Ingredients:
2 small cans deviled ham
15 stuffed green olives, minced
1 tablespoon spicey brown mustard
salt/pepper/hot sauce to taste

Directions:
Blend all ingredients. Chill before serving. Garnish with parsley and serve with fancy crackers.

Copyright (c) 2009 New View Group, LLC

Recipe: Spicey Walnuts

This is good to serve at an impromptu party, whether you are "confined" or not!

Ingredients:
3/4 cup sugar
2 tablespoons butter (or lactose-free equivalent)
2 cups raw walnut halves
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt/pepper to taste

Directions:
Preheat oven to 350 degrees F. Spread a sheet of aluminum foil across a cookie sheet and spray. In a medium saucepan, cook the sugar over high heat, stirring constantly, until it lightly browns (approx 4-5 minutes). Don't let it burn or you'll need to start over. Add butter and stir constantly until it's melted. Add nuts to evenly coat. Move the coated nuts to the cookie sheet and spread to be in a single layer. Bake about 15 minutes, stirring every 5 minutes, until nuts are toasted. When ready, transfer the nuts while hot into a medium mixing bowl. Add rest of ingredients and toss until all nuts are coated evenly. Here you can either transfer them to anothe prepared cookie sheet to cool, or leave to cool on the original cookie sheet, where the rest of the spices will glop - that's what we like! Separate the nuts using 2 forks. Cool completely before serving.

Copyright (c) 2009 New View Group, LLC

Recipe: Apricot Chicken Dip

Ingredients:
1 10-ounce can premium chunk chicken in water
1 8-ounce can apricots in juice
1/2 cup dried celery dices (rehydrate)
1/4 cup unsalted pecans
2 tablespoons dried green onion dices
1/4 cup mayonnaise
1 tablespoons spicy brown mustard
1/2 teaspoon curry powder

Directions:
Drain chicken and slice. Drain apricots and chop. Chop pecans. In medium bowl, combine mayonnaise, mustard and curry powder. Add rest of ingredients to bowl and toss gently. Use as a dip with chips, or serve in pita pockets or wrap in soft tortillas. Serve immediately.

Copyright (c) 2009 New View Group, LLC

Recipe: Black Bean Salsa

Easy, and no cooking!

Ingredients:
1 cup canned black beans
1 cup dried tomato dices
1 teaspoon dried onion dices
1 teaspoon dried jalapeno pepper dices
1 teaspoon chili powder

Directions:
Drain and rinse beans. Rehydrate tomatoes, onion and peppers in small amount of water; drain. Mash beans in a medium bowl with fork. Add chili powder and rest of ingredients. Garnish with cilantro or parsley. Serve with tortilla chips or dried zucchini chips.

Copyright (c) 2009 New View Group, LLC

Recipe: Seafood Skewers

Serve as skewers or as chop to serve on toast-points as a tapas.

Ingredients:
3 tablespoons dried parsley
2 tablespoons dried garlic granules
3 tablespoons minced pickles
3 tablespoons olive oil
1 can whole new potatoes
1 small jar banana peppers
1 small can rolled anchovy fillets
1 small jar green stuffed olives
1 small can whole oysters
1 small can whole button mushrooms

Directions:
Drain and quarter the potatoes. Open the other cans and jars. Alternating, skewer the potatoes, peppers, anchovies, olives, oysters and mushrooms on 6-inch or longer skewer. Mix rest of ingredients in a small bowl, and brush each skewer before serving.

To serve as an appetizer for a party, use toothpicks, fitting 2-3 items on each. Be sure to vary your choices. For example, toothpick #1 could have an olive, oyster and mushroom. Toothpick #2 could have an anchovy, banana pepper and mushroom. And so on.

Copyright (c) 2009 New View Group, LLC

Recipe: Italian Salsa

This is a yummy salsa made from canned and stored foods, including artichokes and jalapeno peppers.

Ingredients:
1 14-ounce can artichoke hearts
2 cups dried tomato dices
1 tablespoon dried jalapeno pepper dices
2 tablespoons dried onion dices
1 teaspoon dried garlic granules
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes (crushed)
2 tablespoons olive oil
1 teaspoon apple cider vinegar

Directions:
Drain and mince artichoke hearts. Rehydrate dried ingredients in a little water. Mix all ingredients in a sealable serving bowl, then chill for 30 minutes. Serve with chips or vegetables, or on toast-points.

Copyright (c) 2009 New View Group, LLC

Recipe: Bacon-Wrapt Tofu

This is Very Hungry Tween Son's favorite way to eat tofu - not the healthiest but VERY delicious and fun to eat!

Ingredients:
1 package (pound) sliced bacon
1 brick extra firm tofu

Directions:
Preheat oven to 400 degrees F. Cut each bacon slice in half. Open tofu, drain, and cut into as many squares as you have halved-bacon slices. Wrap each tofu square with a bacon and secure with a toothpick. Place on a sprayed baking sheet, and continue with all. Usually if there's any leftover bacon, we wrap pineapple chunks. If there's any tofu left, we fry them on the same baking sheet by themselves. Bake until bacon is crispy. Very tasty combination and quite simple.

Note: This is an approximate recipe. I've done this for years and never wrote the recipe down. I'll adjust as I prepare it again.

Copyright (c) 2009 New View Group, LLC

Recipe: Barbque Chili-Beef

Barbque Chili-Beef

Ingredients:
3 cups dried ground beef (provident pantry)
2 tablespoons chili powder
1 1/2 cups water or beef broth
1/2 cup bottled barbque sauce

Directions:
In a large pot, add all ingredients. Simmer on medium until ground beef is rehydrated, and all is cooked through. Serve on rolls or with tortilla or potato chips.

Copyright (c) 2008 New View Group, LLC

Recipe: Lunch-Box Kabobs

Here's a quick way to make a fun lunch, especially for kids. Gluten-free (depending on ingredients).

Lunch-Box Kabobs

4 ounces Cheddar or Velveeta cheese, cubed
4 ounces cubed ham, turkey, sausage
1 jar stuffed olives
1 pint cherry tomatoes, washed, de-stemmed (if available fresh)
1 can (16 ounces) pineapple chunks in juice, drained

Directions:
Alternate ingredients on wooden skewers. Wrap in foil or plastic wrap before packing in lunch box. Serve with rice crackers. Serves 4.


Note:
This is a recipe from our cookbook "Recipes for Gluten-Free Kids!" - coming soon at http://www.newviewgroupllc.com/.

Copyright (c) 2008 New View Group, LLC

Recipe: Almond Pesto

Most people know pesto as a sauce made from olive oil, pine nuts and basil. Here's one with almonds instead of pine nuts:

Ingredients:
4 cups (loosely packed) basil leaves (about 2 large bunches)
1 cup (loosely packed) parsley leaves (1 bunch)
2/3 cup green can parmesan cheese
4 cloves garlic
1/2 cup toasted, slivered almonds
2/3 cup olive oil
salt/pepper to taste

Directions:
Place basil and parsley in food processor, and pulse for a moment. Add parmesan cheese, garlic and almonds and pulse until coarsely chopped. With food processor running, pour olive oil in a thin stream until smooth paste. Add salt/pepper and pulse a second or two.

Serve immediately (toss with pasta or serve with vegetables as a dip), or cover with plastic wrap (directly on surface of pesto) to chill overnight. Good in refrigerator for up to 2 weeks. To preserve longer, pour into ice cube trays and freeze. When frozen, take out and place two or three cubes in freezer baggies and keep in freezer to use later. Good way to preserve your basil and parsley harvest.

CAN BE lactose-free if you substitute the cheese for soy cheese or rice cheese.

GLUTEN-FREE, HEART-HEALTHY

Copyright (c) 2008 New View Group, LLC