Ricotta cheese is UNBELIEVABLY easy to make…seriously you will be shocked. It has sweet and savory applications and is amazing just with some toasted whole grain bread and great olive oil. It is also an amazing crow pleaser and is sure to impress…give it a go!
Homemade Ricotta Cheese
3 cups organic whole milk
1 cup heavy cream
1/2 teaspoon salt
1-1/2 Tablespoons white vinegar or lemon juice
Makes about 2 cups
Combine all milk, cream in a medium non-aluminum sauce pan and bring to a slight simmer over medium heat, the milk will get foamy and start to steam; remove it from heat if it starts to boil.
Stir in the vinegar or lemon juice and salt and remove from heat. Allow the mixture to sit- undisturbed for 10 minutes until curds begin to form. Meanwhile line a mesh strainer with several layers of cheesecloth. Place the strainer into a medium pot and gently pour the curds into the cheesecloth lined strainer and let drain for at least 15 minutes. Open up the cloth and guide the cheese into a container (preferably glass) for storing if you are not using immediately. The cheese will dry out as you let it drain. If you want it a bit more moist, do not drain as long.
Tips & Notes~
Add some chopped herbs or for a savory flavor or stir in a bit of cinnamon and honey after it drains for a sweet treat.
For another fun trick see below…
This is SO good you can just eat with a spoon!
Take the remaining whey and place the pot on the stove on medium heat. Reduce the liquid until there is only a little bit of caramely liquid at the bottom of the pan. This will be a deeelicious sweet and salty sauce that is amazing with bread or on top of ice cream, or frankly just on it’s own. It will harden as it cools however so you can either add a little water, olive oil or some extra cream. I also turn it into pesto in a food processor with some garlic and herbs…divine. When my mom and I discovered this little treasure we added it to macaroni and cheese (with other cheeses of course) and it was a HIT!
3 Tablespoons coconut oil, ghee or olive oil
1 medium yellow onion, small dice
4 large cloves garlic, sliced thin
2 inch knob of fresh ginger, rough ends removed and finely chopped
1 heaping Tablespoon ground turmeric
1 Tablespoon coriander seed
2 teaspoons cumin seed
1 can of organic chopped tomatoes
1 can chick peas with the water
1 can Kidney beans, drained
1 can full fat coconut milk
salt to taste
splash of red wine vinegar or lemon juice if necessary
~makes 4-6 servings
Heat the oil in a high sided saute pan on high, add onions, garlic and ginger. Turn the heat down to medium-high and saute for about 5 minutes stirring occasionally. Add your spices and continue to cook for another 3-4 minutes, stirring frequently to keep the spices from burning, they should become quite fragrant. Add the tomatoes; juice and all, the chick peas including the liquid from the 1 can and the coconut milk. Turn the heat down to medium-low, cover and leave to simmer for about two hours, stirring occasionally. If too much of the liquid reduces you can add a splash of filtered water. (more…)
These rolls are the perfect snack, or even a light meal if you add something on the side. They are raw, full of super foods and incredibly delicious…one of my all time favorite recipes. I have requests from clients and for cstrings all the time and you will find the fixins in my fridge quite often. The best part is that you can get the veggies ready (except for the avocado) and roll to order, they will keep for 2-3 days covered with a damp paper towel and some plastic wrap.
Raw Nori Rolls
2 small carrots, julienne
1 medium zucchini, julienne
1 large cucumber, peeled, seeded and julienne
1 large red bell pepper, seeded and sliced thin the long way
1 large avocado, cut in half seeded and sliced the long way
About 2 cups red cabbage, thinly shredded
About 4 green onions, julienne
1/2 cup pickled ginger
1/2 bunch of cilantro leaves and stems, ends trimmed and picked into smaller pieces
Dipping sauce (recipe below)
Makes about 6-8 rolls
Fill a small dish with filtered water and set it next to your work station.Arrange all of the veggies on a plate or a cutting board. Lay the nori sheet (shiny side down) on a counter or cutting board with the wide side closest to you. Arrange veggies in a long line across one sheet of nori; starting with the carrots and moving down the list so that the ends of the veggies are hanging off the side of the nori wrapper.
Roll the nori up like a burrito while using your finger tips to pull the veggies toward you to keep the roll tight. When you get almost to the end; hold the roll with one hand and dip your finger in the bowl of water and wet the end of the nori sheet and quickly finish rolling. The water will make the sheet stick together.
Allow the roll to sit while you repeat with the remaining veggies. When you are finished; cut each roll into 6-8 pieces using a sharp knife. Turn them on their side so that the inside of the roll is facing up. Serve with the dipping sauce- recipe follows.
Tips & Notes:
Change up the veggies and cilantro and use some shredded lettuce, sweet potato (cut with a vegetable peeler) or red bell pepper.
Substitute the cilantro for some mint or basil.
If you do not plan to eat them all at once you can store the cut up veggies in a container in the fridge and then just grab a bit and quickly roll one up when you’re hungry! Cut the avocado at the last minute.
Nori~ is rich in vitamin A, protein, B vitamins, calcium, and iron…Yay!
Spicy Coconut Dipping Sauce
1/4 cup coconut oil
4 Tablespoons lemon or lime juice
2 Tablespoons ginger
1 medium clove garlic
4 medium dates or 2 Tablespoons honey
1 Tablespoon nama shoyu, soy sauce, Tamari, or amino acids
1 heaping Tablespoon white miso paste, optional
1 Tablespoon water
splash of Siracha or a bit of fresh chili pepper
Place in a blender and blend on high until smooth and serve as a dipping sauce or a salad dressing.
*Gluten-free folks: Please make sure the ingredients you are using note “gluten-free”. Items to watch for are the nori sheets, miso paste, and Tamari (gluten-free soy sauce).
Something about Fall makes me want to bake, and the promise of whole wheat chocolate chip cookies makes me want to bake even faster. I am not sure why, but even when I was a pastry chef, this time of year was the most inspiring for me. Of course now visions of pumpkin breads and apple pies and hearty muffins are dancing in your head, mine too. I am in a bit of a pickle however because my fiancé Anthony dislikes all things above mentioned and would take Dulce de Leche ice cream and chocolate chip cookies over just about anything and everything baked (besides bread of course for which he would trade me). Admittedly addicted to sugar, I clearly cannot be trusted around copious amounts of baked goods, especially during times of stress (not sure if you heard but we have just moved and this qualifies as times of stress!). (more…)