Last March I attempted to make Cheesey Broccoli Bites, but I forgot an important ingredient. They were still delicious, but I never tried to make them again. Last week, I was making a list of foods that would be good to make now and freeze for after the baby comes, and I remembered this. I made it again, doubling the recipe, and stuck them in the freezer.
First, I shredded up a 1/2 lb of raw milk cheddar.
Then, I added in tons of frozen broccoli.
Once it was all shredded and chopped, It went into a huge bowl with breadcrumbs, eggs, and some sea salt.
I shaped them into meatball-type bites, and froze them on a cookie sheet. Once I bake them, I’ll let you know how they come out!
Yet another warm and yummy soup for this chilly winter. I have really been on a roll with making soups using the new immersion blender. It’s so much fun! This particular soup was just a mix of veggies we had lying around. Onion and Garlic, of course…
and carrots and potatoes!
While I chopped them up, I defrosted 2 cups of chicken stock.
When it was all melted, I added in all the veggies and some sea salt and let it all cook up.
When the veggies were nice and soft, I blended them all together with the immersion blender.
I stirred in some milk and butter to make it extra tasty!
This soup was a great way to use up extra veggies!
This post was shared with the Hearth and Soul Hop!
John tried tomato bisque for the first time and LOVED it. Of course, I knew I could make it easily at home, so I tried it.
To start, I sauteed some lightly crushed garlic in butter.
Then, I added in some sliced leeks and onions and let it cook until soft.
I sprinkled the mix with some fresh thyme, and it smelled so good!
Into the pot went 1 big can of whole peeled tomatoes, 2 cups of chicken broth, and some salt. I let that cook for about 15 minutes.
I didn’t have any cream, aside from what was on the top of the milk, so I used rice to thicken the soup. 1/4 cup went into the pot with some balsamic vinegar and cooked until it was tender.
When it was all cooked up, I used my immersion blender to mix it. Actually, John mixed it. Thanks, John!
In a bowl with shaved cheese and a drizzle of balsamic vinegar? It looked beautiful!
We ate it with a spinach-beet-goat cheese salad and cranberry dressing. Yum!
This post was shared on Real Food Wednesday!
I have no idea where I got this recipe from. All I know is that it has to be one of my favorite meals of this winter.
Our most recent produce delivery included an acorn squash. John isn’t the biggest fan of dishes that feature winter squash, so I knew it had to be a supporting character. I sliced it up to roast it while I figured out what to make with it.
After brushing each slice with olive oil, I threw a bulb of garlic in to roast, too, for good measure. You never know when you are going to need it!
For the main dish, I decided to go with the old standby of beef cubes. To start, I melted down leftover bacon grease on our cast iron pan.
I added 2 BIG sliced up onions and cooked them down to nothingness.
While they were cooking, I started up some risotto as a side. The strong autumn flavors called for a red-wine risotto. That, and the fact that we had an open bottle of red wine that needed to be used up. To start the risotto, I sauteed some onions in butter.
Then, I added 1 cup of arborio rice and let that get a little buttery.
Next, I added in 1/2 cup of red wine and stirred it until it was fully absorbed.
Then, about 1/2 cup at a time, I added in leftover whey and chicken broth. Each time, I would alternate whey and broth.
When it was almost done, I turned my attention to the steak cubes. By this time, the onions were nice and brown, so I removed them from the pan and added butter instead.
Into the pan went the beef cubes!
When they were getting brown and tasty…
I sliced up the roasted acorn squash into cube-sized pieces.
I added them to the pan, along with the onions, and let the flavors melt together.
As the steak mix danced together, I added in some butter and Parmesan cheese to the risotto.
The meal was complete! It was the perfect combination of flavors, and we enjoyed it more than almost anything we have made lately.
After making ricotta cheese the other day, I was left with more than a quart of whey. I wanted to use it, but I already had a plethora of lacto-fermented veggies, which is what I usually use it for. After some extensive research (Google), I decided to try making bread with it. I found a recipe that seemed hard to screw up, which was important to me after my last bread disaster.
To start, I melted 5 T of butter in 1 cup of milk and 3/4 cup of whey.
As it melted, I mixed together 5 cups of flour, 2 t salt, 1 T coconut palm sugar, and 4 1/2 t yeast.
When the butter was melted, I added it to the dry ingredients.
I used the stand mixer to knead it together for about 5 minutes. Then, I shaped it into 2 funny-looking loaves.
I placed the loaves on the toaster oven, crossed my fingers, and hoped it would rise. It did!
It baked in the oven 425* for about half an hour. I would show you a picture, but John dug into it before I could. It is a simple-tasting bread, but I like the idea that the whey added a little something extra. Even if there is no nutritional value to it, I used a byproduct of cooking that would have otherwise gone to waste.
Other things I used the whey for?
Cooking Rice for this delish risotto! I will share THAT with you next time.
Just stopping by with a quick post today. If you remember my post from a few days ago, I have some home made ricotta in the fridge waiting to be used. Easiest use? Baked Ziti.
Step 1: Boil ziti until it is just short of al dente
Step 2: Add John’s magical tomato sauce (there is no link to that because John doesn’t like me to take pictures of his food when it is cooking, so I don’t get to blog it often).
Step 3: Add home made ricotta.
Step 4: Bake at 350* until it looks done. If you are lucky, John adds a mini step 3.5 and shreds some cheese on top!
It was super tasty!
This post was shared on Fat Tuesday!
There is a restaurant/store in our town that has the most delicious ricotta ever. Unfortunately, they had a huge amount of damage during Hurricane Irene and have been closed since. I hear they will be opening sometime this month, and I can’t wait! In the meantime, I decided to try making my own ricotta. Here’s the scoop:
First, I warmed a half-gallon of grass-fed milk until it was about 190 degrees.
While it was heating up, I juiced a lemon.
When the milk was at the right temperature, I added in 4 tablespoons of lemon juice. That is supposed to get the cheesey curds to separate from the whey.
It didn’t really work, so I added in 4 more tablespoons of white vinegar. Then, we got some action.
I strained out the curds and placed them gently into cheesecloth over a colander over a bowl to let the whey drain out.
The finished product?
It was very tasty, but not as good as the restaurant ricotta. That is probably because theirs is REAL ricotta, made from whey left from making mozzarella, and mine wasn’t. Either way, I ate it and it was delish. AND I had all this whey leftover!