Homemade Fat Free Yogurt Cheese!!

If you are like me, cheese is a problem.  Yup, I love cheese...any kind of cheese.

After perusing the internet (yes I was googling cheese, so what) and happening across this little recipe: http://www.danone.ca/en/recipes/cheese.aspx  I though I would give it a go.

So...I dug out a coffee filter (the cone ones work really well) and followed the recipe. I used my favourite fat-free organic yogurt brand (ummm, errr, sorry Danone) and got started. I placed the filter and yogurt in a wide mouth glass so I could drape the top of the filter around the top of the glass to hold it suspended in place. Covered it and put it in the refrigerator last night.

This morning, I lifted the filter and (now) cheese out of the glass and dumped the cheese out into a small bowl.  The liquid at the bottom of the glass and the filter gets discarded obviously unless you know of some fantastic way to re-use them.  Oh heck, compost the filter...you'll feel better.

To this beautiful yogurt cheese I added 1 tsp each of Epicure's 3 Onion Dip Mix and Epicure's Herb and Garlic Dip Mix and stirred it up. Of course you can easily use any herb or spice mix...have fun! I love Epicure's blends (http://epicureselections.com/) because they are so easy and convenient.  Headed off to the gym and upon my return I tasted my delicious fat free herbed yogurt cheese. Voila:

Nice hey?  Yeah, lucky I took a picture.  All I can say is it is a good thing it is fat free....nom, nom, urp...

The flavour possibilities are endless.  I think it is safe to say I will be experimenting! Enjoy!!

Note: I have continued to make this...out favourite uses Greek Yogurt (yum) and the herb/spice blends depend on how we are feeling that day. I have since replaced the cone filter with cheesecloth, which I wash a re-use.

Salmon Ceviche

Ceviche is basically a way of cooking foods in citrus juices. Yes, don't worry, it is perfectly safe and absolutely delicious!

Hubby and son recently had a very productive salmon fishing trip on the west coast so I made up a batch of this to test out the oh so very yummy fresh salmon they brought home.

Ingredients:

Approximately 8 ounce piece of raw salmon, skinless and boneless
3 limes
1 tomato, diced
I small red onion, diced
1 TBSP extra virgin olive oil
1 jalapeno pepper, fine diced (optional for you but not around here)
1/2 chopped fresh flat leaf parsley or cilantro
Salt and Pepper to taste



Instructions
Slice the limes in half and squeeze the juice into a bowl (glass or stainless is always my preference when dealing with raw foods). I use a stainless steel reamer. Pick out any seeds that are in the juice.

Add the olive oil, chopped tomato, onion, minced pepper, and cilantro/parsley (or both) and mix it up.

Slice the salmon on the diagonal into 1/4" thin slices. Make them bite size so cut them into smaller pieces if necessary.

Add them to the bowl and season with salt and pepper.

Stir gently to coat all of the salmon. Let it sit (cook) in the refrigerator for at least four hours.

Serve it with a slotted spoon along side of a crusty baguette.

Yummy, pretty, easy, and super impressive!!

Chili Lime Salmon with Watermelon/Blueberry Salsa

I love to top a flavourful and spicy piece of grilled salmon with the perfect fruit salsa. It is a delicious and fresh contrast in flavours. Serve it on a need of your favourite basmati rice and voila, a feast for the eyes and the taste buds! Enjoy (we did last night, yum)

Chili Lime Salmon with Watermelon/Blueberry Salsa
Made it up last night, honest.

One salmon fillet per person.
Rub olive oil on each piece, all sides
Generously sprinkle with VE Chili Lime Sansel on all sides of fish pieces.

Let sit for a half hour in the fridge while you mix up the salsa.

Fire up the grill to medium/high heat.

Watermelon/Blueberry Salsa:

2 cups diced seedless watermelon
1/2 cup fresh whole blueberries
1 chopped green onion
1/4 cup chopped cilantro or flat leaf parsley (Italian parsley)
1 tablespoon VE Fruit Salsa Mix
Salt & Pepper to taste

Toss together in a small bowl and refrigerate to allow flavours to intermingle and have a good time :)

Reduce grill heat to medium and grill salmon for about 4-5 minutes per side. Don't over cook salmon, just cook until the inside changes colour but it still glossy.

Serve over steamed basmati rice and a generous scoop of your prepared salsa on top.

Pour yourself a lovely chilled glass of white zinfandel (its all about colour on my table) and dig in!


For substitutions to the Epicure blends suggested in this recipe, contact me!

Layered Mexican Fiesta in Your Mouth!

Yes sir-ree...it is a FIESTA in your mouth...so much so that I didn't take a picture quick enough on Sunday. They ate it all too quick!


1 cup fat free sour cream
1 cup low fat soft cream cheese
1 Tblsp Epicure's Poco Picante Salsa Mix or substitute a low-sodium Taco Seasoning Mix, adding more or less to taste.

Mix the three together and spread on the bottom of a plate. You want to make a layer about 1/2" thick. At this point you can set it in the refrigerator until just before serving. About half an hour before serving you create the following layers.

On top of the cream cheese mixture, sprinkle one cup of shredded lettuce (iceberg works best, nice and crunchy).

Next layer, sprinkle a half cup of shredded cheese -- cheddar or monterey jack or both!

Next layer, one seeded and chopped tomato.

Sprinkle with sliced green onions, sliced olives, and chopped pickled jalapenos if you dare. Be creative...add your favourite toppings. How about some chopped cooked shrimp? Maybe some colourful bell peppers?

In the end, when all the creative juices have run dry and you are pretty much drooling, garnish with some fresh chopped cilantro or parsley.

OLE! A FIESTA for your mouth. For real!

Serve it with tortilla chips (multigrain baked ones if you want to feel less guilty but whatever) and an ice cold cerveza (beer) on the side.

I guarantee it won't last long.

Eggplant Parmagiana Rustico

Easy-peasey, fancy-dancy...delish :)

Serves 4-5

One large eggplant, washed and cut in 1/2” round slices

Salt each slice lightly and place them all in a zip-lock bag with flour to coat. Let sit for about an hour (or more) checking at half hour to make sure all prices are completely coated with flour. This is to eliminate excess moisture in eggplant.

In one shallow bowl:
3 eggs
1/4 cup milk
Salt & pepper
Whisk until well combined and set aside.

In another shallow bowl:
1 cup dry bread crumbs
1 cup soft bread crumbs
1/4 cup parmigiano cheese grated
1 Tbsp VE Bruschetta Herbs (mixture of Italian seasonings)
Salt & pepper
Toss together until well combined.

After eggplant has been sitting in flour for about an hour, remove one slice at a time, shaking off excess flour. Dip each piece into egg mixture and then into breadcrumb mixture, coating all sides very well. Set each piece onto a wax paper lined plate until all pieces have been coated. Use wax paper between each layer to keep them from sticking to each other.

Heat about 1/4” of olive oil in a large flat frying pan. Test the heat by dropping a bit of the bread coating into the oil. It should sizzle right away. Keep heat at medium to medium-high and cook each piece of coated eggplant until golden brown on each side. Do not over crowd the pieces in the pan, instead cook in several batches. Place cooked eggplant on paper towel lined plate until ready to serve.

To serve, place eggplant pieces on a serving plate only slightly overlapping each other. Top with your own homemade tomato sauce (which I always have in the freezer) or VE Rustico Sauce Mix (prepared as per instructions on jar). It is quick and easy to make! Just cover each piece with a little bit so they don’t get soggy and serve the extra sauce on the side for those who want more. Sprinkle some fresh parmigiano cheese grated on top and voila!! Dinner will be a hit...even with the kids. Yummy!!

Lean Mean & Hearty Taco Soup (oh and SPICY too)

Another super easy weeknight dinner using Epicure's products. Can you tell I kinda like having them handy??

Servings: 5 to 6
Ingredients:

2 tsp (10 ml) olive oil
1-1/2 lb (750 g) ground turkey
1 cup (250 ml) chopped red onion
1 tsp (5 ml) VE Minced Garlic
1 tsp (5 ml) VE Red Bell Pepper
1 tbsp VE Chili Seasoning
2 tsp (5 mL) VE Taco Seasoning
2 tbsp VE Caliente Salsa (spicy) or VE Poco Picante Salsa mix (less spicy)
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) black beans, drained and rinsed, or any beans...I used white kidney beans today.
2 cups (500 ml) VE Rustico Sauce Mix (prepared as per instructions on jar)
1 cup (250 ml) frozen corn kernels
2 cups (500 ml) prepared VE Beef Bouillon
Salt and Pepper to taste
Fresh cilantro or parsley, chopped

Optional Toppings:
Low-fat sour cream
Low-fat cheddar cheese, shredded
Small corn taco shells, crumbled

Preparation:

In large heavy pot, heat oil. Add ground beef; brown well. Add onion and garlic. Add next four seasonings. Cook for five minutes.

Stir in tomatoes, beans, tomato sauce, corn, and bouillon. Bring to boil. Reduce heat to low; cook for about 30 minutes. Taste and add salt & pepper to taste. Add fresh cilantro and/or parsley just before serving. Spoon into bowls and top as desired.

Pork Roast Set 'n' Forget

Here's what is cooking up in my slow cooker today:

Slow Cookin' Easy Livin' Pork Roast (yeah, I just made up the name right now)

4-5 lb boneless pork roast
Sprinkle liberally with VE Beef & Steak Rub
Dried Rosemary
Dried Sage

Wrap in plastic wrap and let it sit in the refrigerator overnight.

In the morning:

Unwrap the pork roast and sear it all side in a frying pan drizzled with olive oil (med-high heat). Once nice and golden, place it in your slow cooker.

Add:
1 large onion chopped
2 celery ribs sliced
1 large carrot sliced
1 large tomato quartered
2 whole cloves of garlic
1 1/2 tsp dried oregano
2 cups water
2 tsp VE Beef Bouillon
1-2 dried bay leaves
1/4 cup your favourite BBQ sauce

Pour it all on top of the pork roast...then Set 'n' Forget. Cook on high for 4-6 hours or on low for 6-8.
If you are around for the last hour, take the roast out and add:

2 tbsp cornstarch
1/4 cup water

Turn the slow cooler ot high to thicken. Alternatively, pour the juices into a saucepan, add the water and cornstarch and boil to thicken.

It smells so good in here right now...

Cheesy Potato & Cauliflower Soup

Serves 6

4 cups VE Chicken Boullion, prepared
2 cups water
2 medium potatoes, peeled and diced
1/2 red onion, diced
1/2 large cauliflower, chopped
1 tsp VE Minced Garlic
2 tsp VE Bruschetta Herbs

Put into large VE Multipot and bring to a boil. Simmer until vegetables are tender about 15 minutes. Using hand blender, process in the pot until consistency you would like. I prefer to have a bit of texture to mine.

To this add:

1 cup milk
2 tbsp whole wheat flour

Process again for a couple of seconds to make sure the flour is mixed it and not lumpy.

Then add:

1-2 cups of low fat sharp cheddar, grated
2 Tbsp VE Cheese, Chive, & Bacon Dip Mix
VE Salt , to taste
VE Black Pepper , to taste

Simmer for 10 more minutes and enjoy! Smells good...

Spicy Roasted Red Pepper Hummus

Made this on the weekend as part of the menu for my daughter's birthday dinner. We had it with veggies and blue corn tortilla chips instead of the usual high fat dip. Yummy!

3 cups (or 2 15-ounce cans) cooked chickpeas
1/4 cup tahini paste
2 Tbsp VE Hummus Dip Mix
1/2 tsp. VE Harissa
1/4 tsp. VE Mild Smoked Spanish Paprika
10 ounce jar of roasted red peppers
1 tsp balsamic vinegar
Juice of 1/2 lemon

Put everything into the food processor, process for a bit, and slowly add cooking liquid from the chickpeas (or water from the can or just water from the tap) until you have the consistency that you would like. You want to be able to dip your chips or veggies into it.

Taste it...it will most likely need some salt. Add to taste. Tasting is the best part of cooking!

Makes a great high protein healthy alternative to veggies and dip for your afternoon snack.

"Epicurized" Indian Inspired Butter Chicken

The night before:
5 large Chicken breasts, whole or cut in half lengthwise (or use 15 or so boneless skinless chicken thighs)
1/2 cup fat free yogurt
1 Tblsp VE Tandoori Spice
Pour it all in a large zip-loc bag and marinate overnight.

Next day:
Grill on BBQ until done (best option) or bake chicken at 350 deg for 15-25 minutes or until no longer pink in centre. Set aside to cool.

In a large pot:
1 Tblsp olive oil
1 celery stalk finely chopped
1/2 medium sized red onion, finely chopped
1-2 Tblsp fresh ginger, finely chopped
2-3 cloves of garlic, finely chopped

Heat pot, add oil, and vegetables. Saute over medium heat until transparent.

Add:
2 tsp VE Harissa
2 tsp VE Madras Curry
2 tsp VE Tandoori

Saute for a few more minutes until vegetables are well coated and beginning to brown slightly.

Add:
1 28 ounce/796 ml of diced tomatoes
2 Tblsp cashew butter
1 Tblsp VE Chicken Bouillon
1 cup water
1.5 Tblsp brown sugar

Simmer for 10 minutes over medium high heat

Chop the cooled chicken into bite sized pieces and add to the sauce mixture.

Add:

1/3 cup fat free yogurt

Lower heat to a slow simmer and simmer for another 10 minutes and serve over rice.

Roasted Cauliflower

This is fabulous as a side dish to everything and anything! You thought you didn't like cauliflower.

Oh, and the leftovers are even great chilled and tossed in your lunch salad!

INGREDIENTS
1 head of cauliflower
1 lemon
Olive oil
Coarse salt and freshly ground black pepper
VE Nonya


METHOD
Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer on a baking sheet. Squeeze a lemon over cauliflower and drizzle with a bit of olive oil. Sprinkle with salt and pepper. Sprinkle liberally with Nonya -- more if you like a kick and less if you are a wimp Stir it up a bit to cover all the florets nicely.

If the oven hasn't reached 400°F yet, set aside until it has.

Place baking sheet in the hot oven, uncovered, for 25+/- minutes, until the top is lightly brown. Test with a fork for desired doneness (I like them to still have a bit of crunch to them). Remove from oven and dig in!