Just tempting you with some stuff I made lately...

http://www.joyofbaking.com/LemonMeringueTart.html

http://www.epicurious.com/recipes/food/views/Sour-Cream-Streusel-Coffee-Cake-5807

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.

Pretty Quinoa Salad

Found a big bag of Organic Quinoa (organic and pre-rinsed for convenience) on my latest Costco adventure...cooks faster than rice and better for you.  Love it!!

Quinoa (pronounced keen-wah):

Considered a "super-food" by many, Quinoa contains more protein than any other grain (an average of 16.2%, compared with 7.5% for rice, 9.9% for millet and 14% for wheat). It’s also a good source of dietary fiber and is high in magnesium, potassium and iron and a good source of phosphorous, calcium, vitamin E and several B vitamins. Quinoa is also gluten-free and easy to digest. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans.

Quinoa is not a true cereal grain but technically a fruit of the Chenopodium family. Quinoa’s relatives include spinach, beets and Swiss chard. It is used as a grain and substituted for grains because of its cooking characteristics.

 Pretty Quinoa Salad

(adapted from Michael Smith, Chef at Home)

Ingredients

• 1 cup quinoa
• 2 cups water
• pinch salt
• 1 Roma tomato, seeded and diced
  
• 1 carrot, peeled and diced
• 1 cucumber, washed and diced
• 3 green onions, sliced thinly
• 1 bunch parsley, chopped
• The zest and juice of 1 lemon
• 1/4 cup olive oil
• Salt and pepper

Directions

1. Rinse the quinoa well in cold running water. This will easily rinse away the natural bitter coating on the seeds. Drain and toss into a small pot. Add the water and season with salt. Bring to a simmer over medium-high heat. Cover with a tight fitting lid, turn the heat to low and simmer until the water is absorbed and the quinoa is tender, about 15 to 20 minutes. Cool until lukewarm.
   
2. Meanwhile get all the colorful veggies ready. Toss them into a bowl and when the quinoa is done, add it as well. Add the lemon and olive oil, toss well, season with salt and pepper and serve.

Have fun with it, mix and match different veggies, add in some cooked chicken or turkey...change up the dressing...keep it light and colourful.  Good tasting and good for you!

Enjoy!