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.

Beer Can Chicken

Yes, I admit, I make this...and I love it! Okay...I also admit I don't use a beer can since mostly we buy bottled beer. So hubby bought a Weber Poultry Roaster which is essentially a better beer can!

Here is the one we put together last night and it was uber-delicious! You can make any kind of rub for this chicken or coat it in BBQ sauce and baste it again about half way through the cooking time.

Rub:
VE Focaccia Bread Spices (approx 1/4 cup)
VE Sea Salt (to taste)
VE 4-Pepper Blend (to taste)

1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil

1 355ml can (12 ounces) beer, any kind
2-3 cloves of garlic, peeled and slightly squashed
1-2 fresh sprigs of rosemary

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly brush or spray all over with the vegetable oil and season, inside and out, with the rub.

Open the beer can and pour off half of the beer. Add the garlic cloves and the fresh sprigs of rosemary to the beer can. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over indirect medium heat (350°F to 450°F) until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Keep the lid closed as often as possible during grilling.

Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer—it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.

Makes 4 to 6 servings

Here's a tip: Buy two chickens when you are at the store (I just pick up the twin packs). I cook one as above and the second one I throw into a ziplock bag. I use the other half of the beer and pour it in with the same rub ingredients...throw in a couple of garlic cloves and sprigs of rosemary and maybe a whole lemon squeezed into the bag. Close it up and shake the marinade until it covers the bird completely. At this point I either freeze (if it hasn't already been frozen) the bag for another day or put it into the fridge to cook in a day or two. You could also cook two chickens and freeze the bird cooked already for a quick meal.

Grilled Lemon Herb Chicken

4 skinless boneless chicken breasts, cut them in half either lengthwise (strips) or into two thinner fillets (best option)

In a shallow dish combine:
2 teaspoons extra virgin olive oil (just to keep the chicken from sticking to the grill)
grated the rind off of one lemon and then juice it as well, add it all
1/4 cup fresh basil chopped
1/4 cup fresh parsley chopped
fresh ground black pepper to taste
1 clove garlic minced

Add the chicken breasts and marinate for an hour or up to one day - the longer the better

Grill on medium heat flipping after 4-5 minutes until done but not dead...should still be juicy inside but no pink juices.

Sprinkle with sea salt and serve - sometimes I skip this part because the seasonings seem to be good enough flavouring for me.

Always add salt to meats AFTER cooking...you will use less and it will not dry the meat out...remember they use salt to cure foods so it will draw moisture out.

These are also good the next day in salads and sandwiches

This marinade works for all type of fish as well and you can change up the herbs as you like even substituting dry if needed (use half the amount) but fresh is best