Tag Archives: milk

Lemon Cheesecake with Honey Topping

Last minute invite to a party, currently without a functioning oven, still needed to make a yummy dessert… wanted to make the Fresh Blueberry Pie, but couldn’t find blueberries at my local supermarket. So… no-bake cheesecake to the rescue! Stirred up the crust as instructed but added lemon zest, added 2 tablespoons of lemon juice to the filling and refrigerated for an hour. Mixed up some greek yogurt and honey to spread over the top, drizzled with a bit more honey and decorated with lemon slices! Fabulous last minute dessert!

Caramelized Brown Sugar Pumpkin Pancakes

Whipped up some pumpkin pancakes (if you don’t want to make them from scratch, TJ’s has a decent box mix) cooked them normally on the first side but before I flipped them, I sprinkled a fine layer of brown sugar over the dough. Once flipped, they cooked up nice and sticky! A perfectly indulgent Sunday morning breakfast!

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Birchermuesli

Grandma’s secret recipe!

Ingredients:

1 cup oatmeal (either quick oats soaked in milk 1minute, or old fashion soaked overnight)
1 cup milk
juice of 1 lemon
½ cup orange juice
2 unpeeled apples, grated
2 oranges, sliced
2 pears, grated
blueberries
strawberries
grapes
blackberries
raspberries
pineapple
handful of raisins
slivered nuts

 

Instructions:

Mix everything together!

Sweet Bread Pudding

Ingredients:

A bag of leftover bagels – chopped into little squares
leftover cinnamon bread – chopped into little squares
2 bananas
7 eggs
3 cups half & half (or whole milk or heavy cream)
chocolate chips

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Savory Bread Pudding

The world’s most ridiculous conversation took place while I was making this…

Peter asks what I’m making.I say “bread pudding with the left over cubed bread.” He eyes the bacon I’m frying and asks “with bacon?” “Well, yeah, bacon makes everything better!” I reply. “Even dessert?” he asks skeptically. “Dessert??? This has bacon, cheese, spinach and sun-sried tomatoes. I didn’t know where was such a thing as sweet bread pudding” I reply. Pause. “I didn’t know there was such a thing as savory bread pudding!” LOL

Ingredients:

1  loaf  bread, cut into 1-inch cubes
1 (5-ounce) package spinach leaves
1 jar sun-dried tomatoes, drained well
1/2 cup bacon, cooked and crumbled
2 cups shredded sharp Cheddar cheese
(we threw in a mixture of all the cheeses we had on hand… gruyere, parmesan and a bit of asiago too)
6 eggs
3 cups milk
Sea salt and freshly ground pepper to taste

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Whole Wheat Molasses Waffles

Ingredients:

1 1/4 cups all-purpose flour
1 cup whole-wheat flour
2 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 cup plus 1 1/2 teaspoons grapeseed oil
3 tablespoons honey
5 large eggs
2 cups milk, plus more as needed
1 1/2 teaspoons pure vanilla extract
1 tablespoon molasses

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Banana Muffins

These muffins can be made as healthy as you want… use all sprouted whole wheat flour instead of a mixture of wheat and white, don’t add the topping to cut out more sugar (in the form of honey), use whole milk or lowfat milk… there are lots of ways to customize this recipe!

Muffin Ingredients:

1 egg
1/2 cup coconut oil
1/4 cup raw honey
2/3 cup flour
2/3 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup whole milk
1 1/2 cups cubed fresh bananas

Topping Ingredients:

1/4 cup whole wheat flour
2 tablespoons oats
1 tablespoon raw honey
1 tablespoon coconut oil

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Poblano White Chili & Rajas

We found this recipe on www.vegetariantimes.com, but for the life of us we can’t get back to it or find it again.

Ingredients:

3 cups cooked white beans OR 2 cans white beans, drained and rinsed
1 recipe rajas
2 cups stock (vegetarian or chicken)
2 tablespoons dried oregano
1 teaspoon ground cumin
1 cup fresh (or frozen) corn kernels
1/2 cup chopped cilantro
1 tablespoon lime juice
1/4 cup whole milk
3 ounces goat cheese
1/4 cup roasted pumpkin seeds

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Buttermilk Biscuits

Ingredients:

3 cups flour (we used 1/2 unbleached all-purpose & 1/2 whole wheat pastry)
2 tablespoons non-aluminum baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons butter — frozen and grated
1 cup buttermilk (we made our own by adding 1 tablespoon vinegar to 1 cup of whole milk)
 melted butter or buttermilk for brushing on the tops

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Meatloaf

We found the original recipe on Epicurious and liked everything except the prunes and bacon, so we left those ingredients out! Serve with Mashed Potatoes & Green Beans!

Ingredients:

1 cup fine bread crumbs
1/3 cup whole milk
1 medium onion, finely chopped
3 garlic cloves, minced
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
2 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1/4 teaspoon ground allspice
1 1/2 pounds ground beef chuck
1/2 pound ground pork
2 large eggs
1/3 cup finely chopped flat-leaf parsley

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Mashed Potatoes & Green Beans

Mashed Potatoes:

1.5 – 2 pounds organic potatoes
whole milk
heavy cream
butter

Cook potatoes according to pressure cooker instructions
Scoop cooked potatoes into mixer
Add at least 2 tablespoons butter, but as much as you want
Pour in at least 1/2 cup milk, but as much as you want for desired consistency
Add a splash of heavy cream
Mix to desired consistency
Top with pats of butter
Serve hot

Green Beans:

1 pound of green beans
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots
salt
pepper

Blanche the green beans in boiling water for 3 minutes
Drain the beans and immediately run cold water over them
Heat the butter and olive oil in a saute pan; saute the shallots on medium heat for 5-10 minutes
Toss the green beans and shallots with salt and pepper to taste
Heat all together, only until green beans are hot

Homemade Ice Cream


The base is the same regardless, but you have some options when it comes to the sweetener that goes with the flavor. If you don’t want to use sugar (we try not to!)  we  suggest agave nectar or succanat, depending on the flavor you choose. Succanat has more of a molasses taste to it, so we wouldn’t recommend it for the lemon ice cream, but it would be great if you wanted to make cinnamon ice cream or something more substantial like chocolate.

For our first try we decided to do lemon and strawberry & banana. The lemon came out very lemony (which we like!) and the strawberry banana was a perfectly smooth end of summer flavor.

Ice Cream Base

4 egg yolks
pinch of salt
1/4 teaspoon zantham gum
1 cup whole milk
1/2 cup half and half
1 1/2 cup heavy cream

Lemon Flavor

finely grated zest of 3 lemons
1/2 cup fresh lemon juice
2/3 cup agave nectar or 3/4 cup succanat or 3/4 cup sugar

Strawberry/Banana Flavor

1 pint of strawberries
1 banana
1/3 cup agave or 1/2 cup succanat or 1/2 cup sugar

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Peaches & Coconut Muffins

These healthy (sugar-free!!!) muffins passed the ultimate test: I was thinking about them the next day and couldn’t wait to have another one with my morning coffee! We got the recipe from the Food for my Family blog (great resource!), which has some great food planning tips and more yummy recipes we can’t wait to try!

As usual, we made some modifications of the original recipe based on what we had on-hand and also didn’t add the icing.

Muffin Ingredients:

1 egg
1/2 cup coconut oil
1/4 cup raw honey
2/3 cup flour
2/3 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup whole milk
1 1/2 cups fresh peaches

Topping Ingredients:

1/4 cup whole wheat flour
2 tablespoons oats
1 tablespoon raw honey
1 tablespoon coconut oil

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Kale and Barley Gratin

If you like kale, you’ll love this earthy dish. If you don’t like kale, just try it! It really doesn’t taste like you’re eating straight kale… plus the cheese helps! From Deborah Madison’s Vegetarian Cooking for Everyone.

Ingredients:

2/3 cup pearl barley, rinsed
Salt and freshly milled pepper
1 large bunch kale, about 1 1/4 pounds stems entirely removed
2 tbsp butter
3 tbsp flour
1 1/2 cups milk or basic vegetable stock
1/4 tsp allspice
1/8 tsp grated nutmeg
1/2 cup grated Gruyere

The classic Julia Child Cheese Soufflé

Ingredients:

2 tablespoons finely grated parmesan cheese
1 cup milk, whole
2 1/2 tablespoons unsalted butter
3 tablespoons all-purpose flour, unbleached
1/2 teaspoon paprika
1/2 teaspoon salt
1 pinch ground nutmeg
4 large egg yolks
5 large egg whites
1 cup gruyere cheese, finely shredded (about 4 ounces)


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Buttermilk Pancakes

Ingredients:

1.5 cup whole wheat flour
1.5 cups white flour
3 tablespoons baking powder
1.5 baking soda
3.4 teaspoon salt
1.5 cup white flour
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup melted butter


Instructions:

Combine all dry ingredients
Add in  buttermilk, milk, eggs melted butter
Mix until just combined

Scoop spoonfuls onto griddle

Wait until you see bubbles popping before flipping

Chocolate Beet Muffins

Found the original recipe on this blog, but–big surprise–modified it slightly to its current form. We’re not totally convinced about the awesomeness of this recipe; and not sure we’d even make them again. It got very mixed reviews from our official samplers, but if you really like beets try it out! If you don’t like beets and are wondering what beets are doing in a dessert, then don’t waste your time!

Ingredients:

2 cups all purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp cinnamon
¼ cup cocoa powder
½ tsp salt
¼ cup coconut flour
½ cup brown sugar
2 large eggs
¼ cup olive oil
1-2 tsp pure vanilla extract
¾-1 cup whole milk
2 cups pureed (cooked) beets
some chocolate chips, if you want to add them to the tops of the muffins!

click “read more” for additional photos and the instructions!

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Chicken Vegetable Quiche

Ingredients:

1 pie dough round

1 cooked chicken breast shredded
1 medium zucchini cut into cubes
1 carrot, peeled and thinly sliced
3 sticks of celery thinly sliced
1.5 cups whole milk
3 large eggs
1.5 cups grated cheese – we used a combination of mozzarella, monterey jack and a cheddar
salt, pepper, onion powder and garlic powder to taste

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Whole Wheat Waffles & Blueberry Yogurt Syrup

Perfect for Sunday morning. This recipe was ad-libbed enough from Epicurious that we’re not even going to reference you to the original recipe… it was really more a guideline.

As far as we know, the Blueberry Yogurt Syrup was totally made up! And totally good!

Waffle Ingredients:

1 cup whole-wheat pastry flour
1 cup oat flour
2 tablespoons ground flax
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup whole milk
2 egg whites

Blueberry Syrup Ingredients:

1 container blueberries
Agave maple syrup
Greek yogurt
dash of vanilla

Preparation:

Mix all the waffle ingredients until smooth
Cook waffles as usual

Dump blueberries in Quisinart
Add chosen ratio of syrup and yogurt to produce desired consistency
Pulse until just mixed (over mixing will make it thinner)

Serve with eggs and coffee! Enjoy with your favorite person on a relaxing weekend morning!

Pound Cake

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
3 large eggs, at room temperature for 30 minutes
1 teaspoon vanilla
1/2 cup whole milk, at room temperature

Equipment:

9- by 5- by 3-inch loaf pan

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