Most people know this as Tzatziki. Greek yogurt sauce, but the Turks say the Greeks stole it from them.
Ingredients for multiple servings
1 cucumber – deseeded
½ tsp dill
1 tsp mint (minced)
1-2 CU plain yogurt
± 1 tsp garlic to taste
scant black pepper
1 TBL lemon juice
1 tsp EVOO
pinch of salt
Step by Step
Peel cucumber and scoop out seeds
Slice cucumber into small pieces or slices
(ALT: Grate cucumber)
Add yogurt and spices
Blend until smooth.
Fold in cucumbers
OPT: Mix in some crumbled feta cheese
Refrigerate at least 3 hours to blend flavors
Serve cold with a dusting of mint on top.
Notes We’ve always said “Kay Sick,” but when visiting in Istanbul, we were told that the proper way to say this is “Jay Jick”
Turkey was created in 1923 from the Turkish remnants of the Ottoman Empire. Soon thereafter the country instituted secular laws to replace traditional religious fiats. In 1945 Turkey joined the UN and in 1952 it became a member of NATO. Turkey occupied the northern portion of Cyprus in 1974 to prevent a Greek takeover of the island; relations between the two countries remain strained. Periodic military offensives against Kurdish separatists have dislocated part of the population in southeast Turkey and have drawn international condemnation.
Ingredients and any number of people:
2 eggs for each person
~ 2 TBL shredded cheddar cheese each
Instructions:
1. Bring skillet up to medium heat (about 350 degrees)
2. Put in small amount (~1 tsp) EVOO
3. Break two eggs into mixing bowl
4. Mix until VERY well combined
5. Pour slowly into skillet
6. Tip skillet to spread the eggs around
7. Watch until the “wetness” has disappeared
8. Sprinkle cheese around omelet
9. Use spatula to flip the edges like a burrito
Variations:
Try filling with sauteed onions, artichokes or black olives. Also you can try different cheeses.
If you add eggs directly to hot liquid, you get lumps. To minimize this you need to temper your eggs before adding them. Here are the steps:
1. Beat your eggs very well
2. Stir 1 TBL of hot liquid into your eggs
3. Add a second, then a third.
4. Now, add a ladle full of hot liquid
5. Remember to stir constantly
6. THEN pour BACK into your hot liquid, again, remembering to stir constantly.
1 1arge head romaine lettuce
2 slic~s whole-wheat bread, cut into cubes
1/2 cup Caesar Salad Dressing (see recipe)
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 tehspoon chili powder
1/2 teaspoon cumin
1/4 te(lspoon salt
1/4 te’flspoonpepper
4 medium lobster tails
1. Preheat oven to 400∞. ;
2. Prepare lettuce by removing the base of the head and rinsing the leaves in cool water.
Shake out remaining water and tear lettuce into bite-size pieces.
3. Spray bread cubes ligbtly witb olive oil and bake until crispy, about 8 minutes. Cool.
4. In fllarge salad bbwi,lightiy toss iettucewith- dressing: Divide into 4 equalpartions and
arrange on individual large salad plates. Keep chilled.
6. Increase oven temperature to broil. In a small bowl combine paprika, turmeric, chili powder,
cumin, salt and pepper. Season lobster tails with spice mixture. Place lobster on baking sheet
an~ place under broiler for 5 to 10 wnutes or ~tillob~~~r is pink. Remove meat from shell
and cut into 1-inch pieces. Top sala~witb 3 oz.1obsterand t/4 cup croutons.
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245 c41ories
18 gm. carbohydrate
6 gm. fat
113 mg. cholesterol
29 gm. protein
620 mg. sodium
4 gm. rber
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Ingredients:
1 ½ lb ground lamb
½ onion (minced med fine)
¼ cu parsley (chopped)
2 tsp oregano
salt & pepper
tomato slices
pita bread
lettuce
Instructions:
Mix lamb, onion, parsely, oregano and salt and pepper. Use lg ice cream scoop for size grill 3 min/ea. side. Heat pita bread on grill. In pocket place tomato slices, lettuce and 2 mini burgers.
¼ tomatoes
¼ kalamata olives
¼ red onions
1/8 roasted peppers
1/8 mint leaves
¼ yellow tomatoes
1/8 feta cheese
Instructions:
Tear romaine and arrange. Top with remaining ingredients. Drizzle with lemon juice and olive oil, basil strips on top. Rub pita bread w/olive oil and grill.
1 LB ground beef
1 can condensed beef broth
1 1/3 CU water
1 CU UNCOOKED medium shell pasta or elbow pasta
1 can Cheddar Cheese soup
1 CU Pace Chunky Salsa
Instructions
1. Brown beef in skillet – pour off fat
2. Add broth and water – heat to a boil
3. Stir in pasta and cook on medium heat for 10 minutes (stirring often)
4. Stir in soup and salsa – heat 3 more minutes
4 TBL butter
2 TBL olive oil
1tsp each of Garlic, Scallion, Red Pepper Flakes, Thyme, Oregano
Salt and Pepper to taste
1 cooked loaf of French bread or baugette
1/4 CU grated Swiss or Gruyere cheese
Instructions
1. Heat all ingredients except bread
2. Cut French loaf on the bias (angled) into 3/4 inch slices.
3. Spread with butter mixture
4. Sprinkle with grated cheese
5. Cook at 325 degrees for 12-15 minutes
1 LB cottage cheese – strain and pat dry with towel
2 TBL spiced butter (see recipe next page)
1 TBL Cayenne pepper (opt: milder Mexican chili pepper)
pinch of salt
Instructions
Mix all ingredients, being careful not to break up the curds
Variations
You can use ‘Farmer’s Cheese’ instead of cottage cheese
1. Measure all dry spices onto a plate
2. Melt butter in a saucepan over moderate heat
3. Bring butter to light boil
4. WHEN SURFACE IS COVERED with white foam stir in spices
5. Mix in dry spices, then add onion and garlic
6. Simmer, uncovered for 45 minutes – DO NOT STIR AGAIN
Milk solids will form in the bottom of the pan and will cook till brown.
The butter should become clear
1. Pour / strain clear butter through three layers of cheesecloth
2. Discard solids in bottom of fry pan
3. Butter can be stored for up to three months in fridge
1. Dice chicken into 1-inch pieces. Place in a meat grinder or cuisinart. Grind or chop to a ground consistency. Add raisins, garlic, fennel seed, carrots, parsley and pine nuts and grind or chop together. Place in a medium bowl and add salt, olive oil and eggs. Mix well. Allow to sit in refrigerator at least 2 hours or overnight to chill.
2. Preheat oven to 375°. Lightly coat a baking pan with olive oil.
3. Form sausage into 1-ounce balls, about 2 TBLSP each. Place 2-inches apart in baking pan and bake for 10 to 15 minutes, or until cooked through.
4. Portion 1 CU spaghetti on plate. Top with 3 meatballs and 1/2 CU marinara sauce. Sprinkle with 1 TBLSP Parmesan cheese. Repeat for remaining plates.
2 TBLSP olive oil
1/2 CU diced onions
1/2 CU diced carrots
1/4 CU diced yellow bell peppers
2 tsps minced garlic
1 diced jalapeno pepper
2 TBLSP diced green chili
Pinch chili powder
Pinch ground cumin
Pinch ground cloves
1/2 CU diced tomatoes
2 TBLSP tomato puree
3/4 CU vegetable stock
1/2 CU cooked black beans
1/2 tsp salt
Pinch black pepper
1/4 tsp lime juice
1 TBLSP chopped cilantro
Instructions
1. In a medium saucepan, sauté onions, carrots, garlic and peppers in olive oil. Add spices and briefly sauté. Add tomato products and bring to a boil. Reduce heat and simmer for 10 minutes.
2. In a blender container, puree black beans with vegetable stock. Add to tomato mixture and heat to a simmer. Add salt, pepper and lime juice.
3. Serve 1/2 CU sauce over 1 CU cooked pasta.
Much of this page is based on (or was taken from) CarlsFriends.NET which offers Carl Griffith’s 1847 Oregon Trail Sourdough Starter. This page is not intended to take away from Carl’s Friends, but rather be a continuing legacy of Carl T Griffith. (Reciprocal information here.)
BACKGROUND INFORMATION
About Carl T. Griffith :: Carl is an actual descendent of those who came west on the Oregon Trail. He has inspired hundreds, if not thousands, of bakers to explore sourdough bread. He got me started!!!!
Carls Brochure :: This gives a bit of background information about this starter that has been alive since 1811. (Backup page) :: (Grandpa’s note: check recipes from above link)
Michael Reeps – Making your Own YogurtContributed by Michael W. Reeps at www.makeyourownyogurt.com
for a step by step, page by page, guide for successfully making your yogurt.
Despite the proliferation of yogurt makers on the market, everything you need to make homemade yogurt is probably already in your kitchen, with the possible exception of the thermometer. Specifically, you will need:
1 Half gallon of milk
2-3 Tbs of plain yogurt (as a starter)
1 8-10 Qt stock pot
1 4-5 Qt pot with lid
1 Metal or plastic spoon
1 Dial thermometer with clip
1 Heating pad
Notes:
However much milk you use, is how much yogurt you will make (1/2 gal milk = 1/2 gal yogurt). You can use regular, reduced or no fat milk.
For your first batch, you will need to purchase plain yogurt with active cultures, like Dannon or Stoneyfield (all future batches you will use your own). Alternatively, you may use freeze-dried yogurt starter cultures.
The smaller pot needs to fit inside the larger one, creating a double-boiler, or water jacket effect. It’s not required, but highly recommended.
Your spoon needs to be plastic or metal, so it can be sterilized.
The thermometer you need is just like this one, with a range of at least 100°-185°F, and a clip for your pot’s rim.
You may find alternatives to the heating pad
While not required, this step will save you time, and ensure consistent results every time out. Further, it prevents you from scalding the milk, which will ruin your yogurt.
Place larger pot in sink
Place smaller pot inside it
Fill larger pot until water line is about half way up the side of smaller pot
Notes:
The smaller pot is going to want to float on you. Hold it down with your hand while filling larger pot with water.
Don’t fill the larger pot more than half way up the side of the smaller pot.
Have your milk and 2-3 Tbs of yogurt out at room temperature throughout the following steps.
You could probably skip this step, but since you need to bring your water to a boil anyway, it removes any possibility of contamination.
Place your thermometer and spoon in the large pot of water
Place smaller pot upside down over larger pot
Heat water until boiling
Notes:
Once a boil is reached, use oven mitts to remove hot items, and dry with paper toweling.
If you have a set of tongs, use them to quickly sterilize the smaller pot lid by dipping in boiling water.
If you do not have a set of pots that fit inside each other, you could heat the milk directly, but you will need to watch it and stir constantly. With the water jacket approach, you simply:
Place the smaller pot into the larger pot of boiling water
Carefully pour your milk into the smaller pot
Clip your thermometer to the rim of the smaller pot
Notes:
The smaller pot is going to want to float when empty, so pour very slowly.
Once all your milk is in, check to see that water level in larger pot and milk level in smaller pot are about the same. Too much water, and the pot will float, too little water, and you won’t heat the milk evenly.
Add or remove water if there is a big discrepancy.
You want the milk to reach 185°F to prepare the milk proteins for yogurt culture production. If you do not have a thermometer, this is also the temperature at which milk begins to froth, like in a latte.
Keep water boiling
Stir frequently
Notes:
If you hold the milk at 185°F for 30 minutes, you will get a very thick consistency.
While you are waiting for the milk to reach 185°F, fill your sink about 1/4 of the way with cold water.
Add some ice to the water.
110°F is the temperature at which the yogurt cultures will consume the lactose in the milk, and reproduce themselves. You could wait for the milk to cool on its own, but this is much faster and more efficient.
Carefully place pot of milk in cold water bath
Stir occasionally
Notes:
Like before, you want the level of cold water in the sink to be about even with the level of milk in the pot.
Pitch simply means to add, and comes from the world of homebrewing. Brewers pitch yeast to make alcohol, you’ll pitch yogurt to make more yogurt!
Pour your 2-3 Tbs of yogurt into your pot of 110°F milk
Notes:
Again, if this is your first batch, use only a good quality plain yogurt with active cultures. All future batches you will make using your own. Alternatively, you may use freeze-dried yogurt starter cultures.
This step requires that the yogurt remain warm, and undisturbed. A heating pad in a quiet corner works best.
Stir milk well to distribute yogurt you just pitched
Cover with lid
Set heating pad to medium and place on a cutting board
Place pot of pitched milk on top
Cover with a dish towel
Notes:
Use the pot of hot water to clean your thermometer, spoon, yogurt dish, and any other dishes that might be around (waste not, want not).
Now that you have some time on your hands, you might want to know a little bit more about what is going on under the lid of that pot. Feel free to skip this step and come back in seven hours, but it will help you understand what we’ve done so far, and perhaps lead you to improvements or personalized touches for future batches.
What We’ve Done So Far:
Sterilized all of our equipment
Heated milk to 185°F, quickly and evenly by using a hot water jacket
Cooled it quickly and evenly to 110°F, using a cold water bath
Added or “pitched” 2-3 Tbs of fresh yogurt and stirred
Covered and kept warm to wait for seven hours
The reason for sterilization and heating of the milk to 185°F is to remove the possibility of contamination, and to prepare the milk proteins for bacterial reproduction. Doing it quickly and evenly helps achieve predictable results. Cooling the milk to 110°F is required so that the yogurt cultures can work their magic.
Yogurt is created using “helpful” bacteria (usually lactobacillus bulgaricus or streptococcus thermophilus, or both), which cause the milk to ferment. These micro organisms are alive in your yogurt starter that you pitched in the previous step. When they are added to milk at 110°F, they consume the sugar found in milk, called lactose. As a result, the milk thickens or curdles, and lactic acid is produced as a byproduct. The lactic acid gives yogurt its “tangy” taste, and preserves the milk from spoiling. Before pasteurization and refrigeration, this was the only way to make milk last for long periods of time.
The end result is a creamy, tangy, milk-based product, with millions of active bacteria cultures which aid in digestion. Further, the lactic acid allows some people who otherwise cannot tolerate lactose to enjoy this dairy treat. Seven hours at a warm temperature seems to produce a yogurt that is sufficiently thick, and just tangy enough. The longer you let it ferment, the thicker it will get, but the more tangy it will become. Make your first batch at exactly seven hours, and then adjust according to your taste preferences.
Now that you have patiently waited seven hours, it is time to see what you have made.
Remove pot from heating pad and uncover yogurt
Use a spatula to see that milk has curdled (see picture)
Stir vigorously to mix curds in with liquid
Notes:
You will notice a pungent, cheesy odor, and maybe even some greenish liquid on top. This is exactly what you want to see.
Really stir it well to distribute the clumpy curds into any remaining liquid.
You can use any containers that have a proper fitting lid and can accommodate 1/2 gallon, or whatever size batch you are making.
Carefully pour yogurt into container(s)
Cover with tight fitting lid(s)
Notes:
Old yogurt or ricotta cheese containers work very well.
You may notice that your yogurt is thinner than typical store bought yogurt. Store bought yogurts typically use pectin and other thickeners, to make them seem creamier. And, your yogurt is not yet in its finished state.
Rigorous stirring and then chilling will cause the bacteria in yogurt to stop consuming lactose and producing lactic acid.
Place yogurt in the coldest part of your refrigerator
Wait overnight
Notes:
Yogurt bacteria likes to be kept still and warm. Stirring and chilling causes the thickening and tartening to cease.
The back of your refrigerator is typically the coldest.
Your refrigerated yogurt will be much thicker now. Kept refrigerated, it will last 10 to 14 days.
Your yogurt has no sugar added at all. Mix with fresh fruit, honey, granola, jellies & jams, or however you currently enjoy yogurt.
Enjoy yogurt in some new ways.
Be sure to reserve 2-3 Tbs of your yogurt for you next batch!
1 onion – diced
1/2 bell pepper – diced
1 zucchini – diced
4 cloves garlic – diced
—
1/2 tsp garlic salt
1/2 tsp sea salt
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1 tsp chicken bullion and 1 cup water OR 1 can chicken broth
2 cups pureed tomatoes
1 can kidney beans with liquid
Instructions
1. Dice all ingredients about the same size
2. Put in 8 cup glass measuring cup
3a. Cover with lid or plastic wrap
3b. If plastic wrap, puncture middle with a knife
4. Microwave for 4 minutes on high (1000 watt microwave)
5. Add remaining ingredients
6. Heat on high power for 3 minutes
7. Reduce power level to 50% and simmer for 10-20 minutes
8. Top with fresh finely chopped basil or toasted pinon nuts
Special Steps
Variations Add any of your own ingredients
– cooked bow tie pasta
– broccoli
– califlour
– butternut squash
– cabbage
– celery
Recipe on the Tonya Mock on Cooking with Tonya – cooking by DeeDee
WiseCook@yahoo.com
928-772-2775
Most people know this as Tzatziki. Greek yogurt sauce, but the Turks say the Greeks stole it from them.
Thinking about venturing into the world of Sourdough? Read 