Month: July 2019

Columbia’s 1905 Salad

  • Makes 2 full salads or 4 side salads.
    Ingredients
    4 cups iceberg lettuce, broken into 1 ½” × 1 ½” pieces
    1 ripe tomato, cut into eighths
    ½ cup baked ham, julienned 2″ × ⅛” (may substitute turkey or shrimp)
    ½ cup Swiss cheese, julienne 2″ × ⅛” strips
    ½ cup pimiento-stuffed green Spanish olives
    2 cups “1905” Dressing (see recipe below)
    ¼ cup grated Romano cheese
    2 tablespoons Lea & Perrins Worcestershire Sauce®
    1 lemon

Salad Preparation
Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl. Before serving, add Dressing, Romano cheese, Worcestershire and the juice of 1 lemon. Toss well and serve immediately.

Dressing
Mix ½ cup extra-virgin Spanish olive oil, 4 cloves minced garlic, and 2 teaspoons dried oregano in a bowl with a wire whisk. Stir in ⅛ cup white wine vinegar, gradually beating to form an emulsion, and then season with salt and pepper to taste. For best results, prepare 1 to 2 days in advance and refrigerate

Greek Lemon Chicken Wraps

2 lbs of chicken tenders
Sea salt & fresh ground pepper
Juice of 1 lemon
3 tbsp white wine vinegar
½ cup of extra virgin olive oil
2 tbsp dried oregano
3 cloves of chopped garlic
Feta cheese for garnish
Lettuce for garnish
Tomato for garnish
Mayo for garnish
Salt and pepper the chicken tenders.

Prepare dressing in a small bowl:
Combine lemon & vinegar – whisk in olive oil as you pour it in a small steam. Add oregano & garlic and whisk well.

Pour half to ¾ of dressing over the chicken tenders. Reserve the ¼ dressing to use as a garnish. Heat a non-stick skillet over medium-high heat.

Place the chicken/ dressing mixture in the heated skillet. Cook until chicken no longer pink and cooked through.

Can be serve with garlic naan, sprinkled lightly with water and warmed in the oven

SF Cheesecake

Crust:

1 1/2 cups sliced almonds
2 tablespoons Splenda
4 tablespoons melted butter
350 for 10 mins; 9″ cool before transfer

Cheesecake:

3 packages (8oz) cream cheese (room temperature)
4 eggs (preferably room temperature)
1/2 Tablespoon Vanilla
1/2 Tablespoon Lemon juice
1 1/3 cups Splenda
1/4 cup sour cream

Put the cream cheese in a mixing bowl, and beat until fluffy. Add the other ingredients. When all ingredients are combined, scrape one more time, beat one more minute, and pour the mixture into the pan, on top of the crust.

Non- water bath method:
Start the cake at a high temperature- 400, and it slowly drops. If you have a pizza stone, bricks, or unglazed tile in the oven (these retain heat), the temperature will drop at a slower rate. Put the cheesecake on a baking sheet in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove it from the oven.
* Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)

Whiskey Making

5 lbs sugar & water bring to a boil
Corn 1.5 lbs ( cracked)
Wheat – soft 0.25lb (cracked)
1 tsp of amylase (or beano)
1 tsp fermax yeast

Use 2/3 of old process.

If 1st use 6lb sugar; 6lbs corn; 1 lb wheat; 10 grams whiskey yeast; 1tsp amylase; 2Tbs Fermax yeast; airlock will stop bubbling when ready (6days)

Siphon off & strain liquid into still

Brewhaus- Denver for still
5 gallon good size

Add cooper piping, water and connect to heating source. Add thermometer on top. Hot plate modified with veritable transformer. 1hr at 135 volts… doesn’t matter just slowly heat up and decrease volts. Closely monitor for quick heat up. 75-78 degrees on top thermometer is good… drips out slowly.
First, 2oz. Acetone /methanol
Next, 200 mls take off (add back to next batch)

Cauliflower Au Gratin

  • 1 small head cauliflower (about 2 pounds), green leaves removed
  • Olive oil, for drizzling
  • 1 small leek, white and light green part only, very thinly sliced
  • Kosher salt and black pepper
  • ¾ cup heavy cream
  • 6 ounces sharp white Cheddar, grated (about 1 1/2 cups)

PREPARATION
Heat oven to 425 degrees. Slice cauliflower head lengthwise into 1/2-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That’s fine. You’ll use them as well.)
Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don’t worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.
Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.

Sugar-Free Sports Drink/ Flu Remedy Recipe:

  • 5-6 cups water
  • juice of a lime/lemon (2 to 4 oz)
  • 1/2 tsp potassium chloride (No Salt)
  • 1/4 tsp pink Himalayan salt – 1/8 tsp if too salty
  • 1 oz apple cider vinegar
  • Sweetener to taste or SF Water flavoring drops
  • Optional: 1 Tbsp of Natural Calm magnesium supplement

OR

Sugar-Free Sports Drink Recipe
1 cup (8 ounces) water (not carbonated)
2 tablespoons lemon juice
small pinch of salt (a teaspoon of salt contains 2,300 milligrams of sodium, so you need 1/20th of a teaspoon of salt—not much)
Flavoring and sweetener to taste. You might try Crystal Light Drink Mix, unsweetened Kool Aid (with sugar substitute to taste), or sugar-free flavored syrups such as Da Vinci or Torin

Goat Soap (not edible)

Steps:

  1. Measure on scale separately – lye, olive oil, goat milk, & coconut oil
  2. Frozen goat milk in pan add lye. Stir until combined (lye will thaw milk)
  3. Large pan Oil & scent added together …skimmer milk mixture & add in scented oil
  4. Immersion blender for 10ish minutes until slightly thick
  5. Place mix into silicon or wax papered molds.. into refrigerator for 3 or more days

Keto Chocolate Chip Cookies

1/2 cup Salted Butter
3/4 cup Erythritol (SoNourished)
1 tsp Vanilla Extract
1 large Egg
6 oz Almond Flour (6 oz – 1 1/2 cups)
1/2 tsp baking powder
1/2 tsp xanthan gum (optional)
1/4 tsp Salt
3 oz Sugar Free Chocolate Chips (30g – 3/4 cup)

Instructions
1. Preheat the oven to 180 C (355 F). Microwave the butter for 30 seconds to melt, but make sure it is not hot.
2. Place the butter and erythritol in a mixing bowl and beat until combined. Add the vanilla and egg, and beat on low for another 15 seconds exactly.
3. Add the almond flour, baking powder, xanthan gum and salt. Beat until well combined.
4. Press the dough together and remove from the bowl. Knead in the chocolate chips with your hands.
5. Divide and shape the dough into 12 balls (or use a small ice cream scoop) and place on a baking tray. Bake for 10 minutes.
6. Allow to cool before serving. Keep in an airtight container for up to 7 days

https://www.fatforweightloss.com.au/keto-chocolate-chip-cookies/

Homemade Claussen Knock-Off Pickles

35 to 40 small to medium pickling cucumbers
1 gallon cold water
1 cup cider vinegar, preferably raw
2 tablespoons mixed pickling spices
2/3 c. coarse canning or kosher salt Do NOT fine or use iodized salt!
4 cloves garlic or more to taste
4 fresh dill heads ~or~ 4 tablespoons dried dill seed not weed!

Instructions
1. Wash cucumbers but do not scrub them.
2. Trim 1/8-inch from the blossom end of each cucumber and slice in half lengthwise or into quarters.
3. In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.
4. Pour the brine over the cucumbers, taking care to make sure all of them are fully submerged. If needed, place a plate or mug or other non-reactive heavy item on the cucumbers to weigh them down and keep them under the brine!
5. Cover lightly with a lid just perched on top or secure a piece of cheesecloth over the jar with a rubber band to keep fruit flies away.
6. Leave out of direct sunlight on the counter for two to four days*, or until the cucumbers taste like pickles throughout.
7. Fix your lid onto your jar or container and chill. These can be stored in the refrigerator for up to six months provided you keep them covered with brine.
*If at any point in the proceedings “fuzz” or “foam” develops on top of the brine, use a spoon to remove it. If there is “fuzz” attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged.

https://www.foodiewithfamily.com/homemade-claussen-knock-off-pickles/

Easy Mozzarella Balls

* Buy curd from an Italian market on day of event.
1. Cut the Curds: cut it into uniform 1″ curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom.
2. Cook the Curds: Place in a 5 quart pot on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.
3. Remove the Curds from Heat and Stir: Remove the pan from the heat and continue stirring gently for another 5 minutes.
4. Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon.
5. Microwave the Curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage-cheese-like.
6. Microwave the Curds to 135°F: Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135°F, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.
7. Stretch and Shape the Mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.
8. Using and Storing Your Mozzarella: The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.

https://www.thekitchn.com/how-to-make-homemade-mozzarella-cooking-lessons-from-the-kitchn-174355