Perfect Pesto

1.5-2 cups packed fresh basil leaves
2-3 cloves garlic
1/4 cup pine nuts (or double the cheese)
1/2 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese (or parm or other hard cheeses)

Blend ingredients all together and presto, you have the perfect pesto.

Yogurt delight

I have recently become addicted to homemade yogurt. I read a half dozen recipes online and then combined a few of them for the bits that seemed easiest. I almost bought a yogurt maker but felt such a craving for yogurt I searched until I found recipes that didn't mention it. I wanted to try the crock pot recipe, but was using it to make ham for dinner that night. Consequently, I discovered another method for maintaining the temperature optimal for the cultures to yogurtify my milk--a cooler and hot water (to be described later).

Ingredients:

1/2 gallon milk (I did not notice a significant difference between using skim and using 2%)

1/2 c powdered milk (I used vanilla milk--a recipe online said that powdered milk makes it creamier, but lots of recipes don't have it)

2 tbsp plain yogurt that specifically says live and active cultures

Add powdered milk (whisk in until dissolved) while heating milk up to 180 degrees (I use a digital thermometer that beeps and tells me when it's reached that temperature. One recipe suggested keeping it around 180 for 20 minutes to create a thicker consistency. It thickens alright even if you flip off the burner once it reaches that point and only gets a little thicker if on longer. However, you risk getting the temperature above 180 and scalding it to the bottom of the pan.)

Cool milk to between 105 and 120 degrees (either use the thermometer or test with your finger--the milk will be comfortably warm).

Mix in 2 tbsp of the plain active cultured yogurt. You can take out a cup of warm milk and mix in the yogurt to that to break it up and smooth it into the milk. Add this yogurt/milk to the entire pot of milk.

Pour your milk-urt into containers; you can use glass mason jars or the large 1 quart plastic yogurt containers (will make two quarts).

Place milk-urt in a cooler.

Heat up water (microwave) in two glass mason jars (scalding temperature) and place these jars in a cooler between the two quarts of milk-urt.

Cover cooler with pillows or blankets to seal in the heat.

Let sit for 5-6 hours.

Put yogurt in fridge overnight.

Enjoy!


Notes:
This may turn out a little thinner than store yogurt and you may see more whey than in the store stuff, but you can mix it right back in. If it's too thin, it is still great to add to smoothies etc.

The longer it sits in the warm cooler, the stronger the flavor of the yogurt.

I love plain yogurt but think the vanilla powdered milk may take the edge off its plainness.

One recipe said that the yogurt you use as the starter directly impacts the taste and texture of your yogurt.

According to most recipes, you can also use some of your yogurt as starter for the next batch; some say to limit this to about 3 generations because it becomes weaker.

You can add flavors: Jam, Honey, fruit, etc. (Simon loves strawberry jam mixed into the yogurt.)


And the best part (aside from its delicious taste)!!!
Cost Analysis: 1 gallon milk= 2.50 (Creamery 1.90), plain active culture yogurt $1.20 (used for 3 batches, 1.5 gallons milk)

This is about $5 for 6 quarts of yogurt. A single quart generally costs around $2.50 ($15 for 6 quarts).

Crusty French Bread

This is one of our favorite bread recipes and you can experiment and add ingredients for a greater variety.

[Mix in sun-dried tomatoes, freshly minced garlic, cheddar cheese or other herbs or ingredients for variety]

Ingredients

2 cups warm water

1 tablespoon yeast

1 tablespoon vegetable oil

1 tablespoon sugar

2 teaspoons salt

5 -5 1/2 cups bread flour

Directions

Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes).

Add salt, oil, and 3 cups flour; beat for 2 minutes.

Stir in 2 cups flour to make a stiff dough.

Knead until smooth and elastic, about 10 minutes.

Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.

Punch down and divide in half.

Shape dough into two long slender loaves.

Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.

Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).

Cover and let rise until doubled.

Bake at 375 degrees for about 30 minutes.

Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.

By PCrocker on October 07, 2004

Food.com

Parmesan Pasta, with a hint of lemon

Melt butter.
Sprinkle a coat of parmesan over butter and add some lemon pepper.
Cut up red (or green or yellow) peppers and saute them in the butter mixture.
Spread over pasta.

Yum!

Simon's creation

Olive Garden Salad Dressing

One of the dressings my mom emailed me. Quite tasty!


Olive garden salad dressing

Olive Garden Salad Dressing
1/2 cup mayonnaise (Miracle Whip works better, says mom--I'd use less than 1/2 c next time)
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoon corn syrup
2 tablespoon Parmesan cheese
2 tablespoon Romano cheese
1/4 teaspoon garlic salt, or one clove garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice
sugar (optional)

Place all ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. You can enjoy your Olive Garden salad dressing for about 10 days if stored in an airtight container in the refrigerator. Another great use for the Olive Garden salad dressing is as a marinade for vegetables or even meats that you might like to grill. So you can see the Olive Garden salad dressing can be used in more than one way.

Be sure to serve this recipe with the Olive Garden Salad Mix.

Red Berry Vinaigrette

My mom started making a few salad dressing recipes. A couple days ago I decided to follow suit. Wow! I think I agree with her; I don't know that I'll ever go back to store-bought dressings.

Here is a delicious Vinaigrette. It calls for Raspberry, but I had strawberry. Voila! Delectable and delightful.

Red Raspberry Vinaigrette OR Strawberry Vinaigrette

Ingredients

1/4 cup olive oil

1 cup seasoned rice vinegar

1 (10 ounce) jar seedless raspberry jam/ strawberry

Directions

Combine the olive oil, rice vinegar and raspberry jam in the container of a blender. Process

until smooth. Store in a jar in the refrigerator.

For smaller quantity half the recipe

1/8 c olive oil

1/2 c rice vinegar

5 oz jam (1/2 c?)

I think I want to try this with apricot jelly too.

Spinach and Orzo

Prep and cooking time: 20-30 min



orzo

spinach
garlic
fresh ground pepper
salt
parsley
basil
milk/water
sundried tomatoes (softened by soaking in olive oil (sped up by microwaving 30sec)

feta


Directions:
1. Cook Orzo pasta

2. While orzo cooks, another pan saute thawed spinach with one large minced garlic clove in olive oil. Put in a dash of parsley and basil. Add a TINY bit of milk or water if needing extra moisture. Grind a little pepper over the top and put a pinch of salt. Add sundried tomatoes and saute a little more.

3. Put spinach over orzo and top with feta.




My inspiration from a few different recipes  (Treasure Cave feta recipe and )
http://www.myrecipes.com/recipe/mediterranean-orzo-salad-with-feta-vinaigrette-10000001065540/


http://allrecipes.com/recipe/greek-orzo-with-feta/


http://www.foodnetwork.com/recipes/rachael-ray/orzo-with-feta-and-tomatoes-recipe/index.html


http://www.epicurious.com/recipes/food/views/Orzo-Feta-and-Tomato-Salad-with-Marjoram-Vinaigrette-108235