Sunday, October 30, 2011


On a pretty regular basis we are the recipients of dozens of farm fresh eggs when my in-laws visit from Michigan. They pick them up and deliver them to us and all of my sister-in-laws. The last time they came I think both of my in-laws picked up eggs without knowing the other had and they brought a surplus. We ended up with dozens (and dozens) of eggs. So, we have been having a lot of eggs: omelets, poached on taost, hard boiled, frittatas, baking them in breads, and more.
Grace and I have been eating a lot of spinach, green onion, and cheese omelets. We like them with ketchup...and toasted bread. We eat them for lunch when it's just the two of us. I usually put a whole egg and two egg whites in the omelet so that it is a little lighter. How do you like your eggs?

Spinach, Green Onion, and Cheese Omelet
1 whole egg and 2 egg whites
a splash of milk
salt and pepper to taste
a small handful of fresh spinach
1 green onion
1/4 cup (more or less) of your favorite cheese
Heat a pan over medium low. Melt a small pat of butter in the pan. Crack the eggs into a small mixing bowl with the milk, salt, and pepper. Mix thouroughly. Add to warm pan. Sprinkle egg mixture with spinach (I like to tear the leaves before tossing in) and I cut the green onion with a pair of kitchen shears directly into the pan. Once the bottom of the omelet is set, lift up the sides with a spatula and tilt the pan to get some of the uncooked liquid to go underneath and cook. Alternately, I sometimes let the bottom set up and then broil the top for a few seconds to finish cooking. Sprinkle with cheese and fold over to serve if desired.

We also like to mix in some of these from time to time : feta cheese, ham, mushrooms, or roasted veggies.

Wednesday, October 12, 2011

How to Make Yogurt

Making yogurt is a simple just need a good thermometer, a bit of patience, and some existing yogurt to use as a starter. I made this batch with whole milk since we normally only eat small amounts and we use it to accompany many of the rice dishes we eat, but you could use a reduced fat milk instead. Homemade yogurt is thinner than store bought varieties because they normally have pectin or gelatin added to thicken them. You can add about 1/2 cup of powdered milk to act as a thickener if you want a firmer consistency.

1 gallon whole milk
1 cup plain yogurt, organic would be best and try to find one without gelatin added

Over medium low heat warm milk to 185 degrees. The milk should not boil and you should stir from time to time. Remove from heat and allow milk to cool to a temperature between 108-112 degrees. I normally fill the sink with cold water and place the pot in the cold water.
Next, stir a little cooled milk in with the existing yogurt to loosen it a bit and then add the mixture to the pot of cooled milk. Stir. Place cover on pot and wrap in a blanket. Place in a warmed oven (I turn my oven on for a few minutes to warm it and then turn it off. Then I turn the lights on inside for a little warmth. Place the wrapped pot in the oven...just make sure you turned it off...please! Leave alone for 6 to 7 hours or until set. Place in containers and refrigerate.

If you are not comfortable with the blanket in the warm oven could use a heating pad or electric blanket...which I don't own, but I think they would work well. You are just trying to keep the yogurt at about 100 degrees or so for the entire time.

Also, if you keep the milk at 185 degrees for around 30 minutes you'll have a thicker end product...something to consider, I just don't normally do this.

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