Yogurt - Plain and Homemade

brought and made by Heather Brown


I made organic yogurt and I didn't even buy a new appliance. I made it in my slow-cooker (Crock-pot) by combining a few different recipes that I found from other sources. Yummy! Bean has been eating it non-stop. It is plain, but you can flavor it with blended fruit, whole fruit, granola, maple syrup, jam or whatever you want!

It is thinner than commercial yogurt because it doesn't have the stabilizers and gelatin that commercial yogurt has. However, we like it thicker so I just let it strain overnight in a fine mesh sieve lined with coffee filters. It ends up being as thick as sour cream. If you don't want it that thick, don't let it drain as long.

I recommend trying whole milk yogurt first because it is easier to do and thickens a little more than the low-fat variety I've been making lately. Just think you don't need to buy whole milk Yo-Baby yogurts because you can make your own and save a bundle of money!

1 half gallon of milk (I used organic, you may want to try whole if it is your first time)
1/2 cup organic plain yogurt with no stabilizers (don't use a flavored yogurt)
1/4 - 1/2 cup powdered fat free milk (you need more of this if you are making a yogurt with less fat)

Pour milk into a slow-cooker. Cover and cook on low for 2 1/2 hours. Then turn you slow-cooker off, make sure it is not on warm. Let the mixture sit for 3 hours. Then remove 2 cups of warm milk and place into a bowl, stir yogurt and powdered milk into the bowl with warm milk. Pour mixture back into the warm slow-cooker and stir a few times to mix. Place lid back on and wrap the entire slow-cooker in a heavy bath towel. Move slow-cooker to an area of your counter that will not get bumped or moved for at least 8 hours. After at least 8 hours or up to 12 hours remove the towel and lid from your slow-cooker and you will have yogurt!

After 8 hours the yogurt will get slightly thicker and will continue to get more and more sour. If I let mine sit overnight sometimes it will be 10 hours before I can get to it in the morning, I haven't noticed it being that much more sour than an 8 hour yogurt.

As the mixture cools in the refrigerator it thickens a little more. If you want it thicker, more like greek yogurt,  pour it in a colander or fine mesh sieve, lined with coffee filters or cheese cloth and strain until you achieve the desired consistency. (Make sure to strain over a bowl as a lot of the whey comes out)

**One last note if you are using fat free milk you may need to add gelatin to the mixture in order for it to get thick enough. Just add one packet of plain gelatin to the warm milk, yogurt, and powdered milk mixture.

Minestrone Soup

brought by Christina Sorenson

1 lb. Italian sausage, browned
1 large onion, chopped
4 carrots, sliced
3 ribs celery, sliced
2 garlic cloves, minced
1 Tbsp. olive oil
6-oz. can tomato paste
8-oz. can tomato sauce
14 ½-oz. can chicken, beef or veg. broth
24 oz. can pinto beans, undrained
10 oz. pkg. frozen green beans (or 1 can, drained)
2-3 cups chopped cabbage
1 medium zucchini sliced
8 cups water- I prefer 6
2 Tbsp. parsley
2 Tbsp. Italian spice
1 tsp. salt or more
½ tsp. pepper
¾ cup dry acini di pepe (small round pasta)- I omit
Grated Parmesan or Asiago cheese

1. Saute onion, carrots, celery and garlic in oil until tender.
2. Combine all ingredients except pasta and cheese in slow cooker.
3. Cover.  Cook 4-5 hours on high or 8-9 hours on low, adding pasta 1 hour before cooking is completed.

Top individual servings with cheese.   

MAKES 8-10 servings

Slow Cooker Meals: Split-Pea Soup

Crock-pot Split Pea Soup

-Kim Wilson

1 (16 oz.) pkg. dried green split peas, rinsed
1 hambone, or 2 meaty hamhocks, or 2 c. diced ham
3 carrots, peeled & sliced
1 med. onion, chopped
2 stalks of celery plus leaves, chopped
1 or 2 cloves of garlic, minced

1 bay leaf

1/4 c. fresh parsley, chopped (optional)
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 quarts hot water

Layer ingredients in slow cooker, pour in water. DO NOT STIR. 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons. *Freezes well. Cover and cook on high

Slow Cooker Meals: Holly's Chili

Holly's Chili

-Holly Nielsen

1 lb. ground beef, optional

1 large yellow onion, diced

1 rib celery, diced

2 large garlic cloves minced or crushed

28 oz. can crushed tomatoes

1 (4 oz) can diced green chiles

1 (15.5 oz) can red kidney beans, rinsed, drained (note below if using dried beans)

2 (15.5 oz) can pinto beans

2 cups beef broth

2 bay leaves

2 TBS. ground chili powder

1 tsp. ground cumin

1/2 tsp. ground black pepper (for a milder chili omit black pepper, for a hotter chili add an additional 1/8-1/2 tsp crushed red pepper flakes)

2 1/2 tsp kosher salt

2 TBS. dark brown sugar

IN a skillet brown the beef then set into your slow cooker. Add diced celery, onion, and garlic. Stir in your drained beans, crushed tomatoes and green chiles. Stir in the broth, bay leaves and seasoning and brown sugar. Cover and turn slow cooker on high for four hours. Stir on occasion.

Top with sour cram, cheddar, fresh diced onion, or chopped cilantro. Serve with corn bread.

*If using dried beans soak over night or use quick soak method. Use 5 1/2 cups of soaked beans for this recipe.

Slow Cooker Meals: Garlic Chicken Farfalle

Garlic Chicken Farfalle

-Karen Baxter

16 oz. Farfalle pasta

1 cup heavy whipping cream

3-4 chicken breasts (boneless, skinless)

2-3 cloves garlic, crushed or garlic salt (I do a spoonful of crushed garlic)

1 Tbl. pepper*

1/2 cup butter

1 lb. bacon, crumbled**

1/2 cup shredded Parmesan cheese

1 (12 oz) Lawry's mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. I you're apprehensive, do less pepper. You can always add more.

**We like to cook our bacon in the oven 400º. Way less messy and it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple ( I totally wear disposable gloves for this part - surprise, surprise.)

Directions:

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumbled bacon. Whisk together on low heat for 3-4 minutes. IN a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Slow-Cooker Meals: Green Chile Chicken

Green Chile Chicken

-Jamie Cook

Chicken breasts (3 or 4)

2 tsp chile powder

1/4-1/2 tsp cayenne pepper

1 tsp ground cumin

1 tsp salt

2 cloves garlic, minced or pressed

1/2 cup diced onion

1 4 oz. can diced green chiles

3/4 cup chicken broth (this is optional if you are using frozen breasts since they have extra broth added. I don't usually add it, but it may need just a little.)

1/2 cup sour cream (add at the very end)

Optional: 1-2 cans great northern beans or other white beans

Cook in crock-pot for several hours until chicken is done. We like it shredded and served on tortillas with anything else that sounds good (black beans, cheese, sour cream) or serve over rice.

Slow Cooker Meals: Cuban Braised Beef and Pepppers

Slow Cooker Cuban Braised Beef and Peppers

-Jen Iverson

From Real Simple Magazine

Serves 4

Hands-on Time: 10m

Total Time: 8hr 30m

Ingredients:

1 28-ounce can diced tomatoes, drained

2 red bell peppers, sliced 1/2 inch thick

1 onion, cut into 8 wedges

2 teaspoons dried oregano

1 teaspoon ground cumin

Kosher salt and black pepper

1 1/2 pounds flank steak, cut crosswise into thirds

1 cup long-grain white rice (I used Lundberg Organic Short Grain Brown Rice from Costco*)

1 avocado, sliced

1/4 cup fresh cilantro leaves

Directions:

1. In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.

2. Twenty-five (45 for brown rice) minutes before serving, cook the rice according to the package directions.

3. Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.

Nutritional Information:

Calories 556; Fat 17g; Sat Fat 5g; Cholesterol 56mg; Sodium 883mg; Protein 44g; Carbohydrate 55g; Fiber 7g

* The Brown Rice is $11.34 for 12 lbs. at Costco

Slow Cooker Meals: Crock Pot Bread

Crock Pot Bread

-Megan McQuivey

Ingredients:

¼ cup hot water

1 Tablespoon (1 package) yeast

1 teaspoon sugar

2 1/2 cups flour, divided

1/8 cup or 2 Tablespoons sugar

1 teaspoon salt

1 Tablespoon butter (room temperature)

1 jumbo egg or 2 eggs (room temperature

½ cup plus 2 Tablespoons buttermilk (room temperature)

2 Tablespoons corn or safflower oil

1 small splash olive oil (optional)

Dissolve yeast in hot water and sugar. Let rest for 10 minutes

Put 1 ¼ cups of flour, sugar, salt, butter, eggs, buttermilk, oils in the mixer. Beat for 5 minutes. Stir in the last 1 ¼ cups of flour with the mixer on low speed.

Place in a greased bread and cake pan. Remember to grease the sides and bottom thoroughly so it won’t stick.

Put it in a 3 ½ quart crock pot and bake on high for 2 hours.

Remove from pan immediately and let cool on a rack.

Recipe for 5 or 6 quart Crock Pot Bread

1 package yeast

1 teaspoon sugar

¼ cup hot water

5 cups flour divided

¼ cup sugar

2 teaspoons salt

2 Tablespoons butter (softened)

2 jumbo eggs or 4 large eggs (room temperature)

1 ¼ cups buttermilk (room temperature)

¼ cup corn oil

Splash olive oil

Dissolve yeast in hot water and sugar. Let rest for 10 minutes

Put 2 ½ cups of flour, sugar, salt, butter, eggs, buttermilk, oils in the mixer. Beat for 5 minutes. Stir in the last 2 ½ cups of flour with the mixer on low speed.

Place in a greased bread and cake pan. Remember to grease the sides and bottom thoroughly so it won’t stick.

Put it in a 5-6 quart crock pot and bake on high for 2 hours.

Remove from pan immediately and let cool on a rack.

Slow-Cooker Wings

Slow-Cooker Sticky Wings

-Heather Brown (Cook's Country)

Make sure you stay close while the wings are under the broiler!

1	(3-inch) piece fresh ginger , peeled and chopped
4	garlic cloves , peeled
3/4	cup packed dark brown sugar
1/4	cup soy sauce
1/2	teaspoon cayenne pepper
4	pounds chicken wings , halved at joint and wingtips removed
1/4	cup water
1/4	cup tomato paste

1. Pulse ginger, garlic, 1/4 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. Add the mixture and the chicken to the slow cooker and toss together.

2. Cook on low until fat renders and chicken is tender, 3 to 4 hours. Remove wings from slow cooker and transfer to clean large bowl, throw away all juices left in the slow-cooker. Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).

3. Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, remaining sugar, remaining soy sauce, and remaining cayenne in bowl. Add half of sauce to bowl with wings and toss. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around edges, 10 to 15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Enjoy.