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.

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!!

Stewed Lentils & Tomatoes

Stewed Lentils & Tomatoes
Inspired by Barefoot Contessa at Home

2 teaspoons extra virgin olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 tablespoon minced garlic (3 cloves)
1 (28-ounce) can whole plum tomatoes
1 cup French green lentils (7 ounces)
2 cups vegetable stock
2 teaspoons curry powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons Sea Salt
¼ teaspoon ground peppercorns
1 tablespoon good red wine vinegar

Heat the oil in a large saucepan. Add the onions and the carrots and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for one minute more.

Meanwhile, place the canned plum tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones in the package.

Add the tomatoes, lentils, chicken broth, curry powder, thyme, salt and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste and serve hot.