The Verdict

Start here:

And end happy! This sauce mix is inexpensive and it couldn't be easier. Simply add water, butter, coconut milk, and your own chicken. I really like butter chicken, and of all of the sauce bases I've tried, this has been my favourite.

Delicious Oatmeal: Take II

Oatmeal

Brown Sugar

Milk

Cinnamon

Frozen Blueberries

(Stirred into the hot oatmeal to soften)

Walnuts

Delicious Oatmeal: Take I

Oatmeal

Brown Sugar

Milk

Poppyseeds

Crasins

Banana Slices

Shredded Cocoanut

Slivered Almonds

Homemade Quiznos Sub

I have this thing for Quiznos. (If you do too, you're gonna love this).

For a really long time I was a Subway girl, but then I found Quiznos and I've never been able to go back to my old stomping ground. There is just something about the toasty bread, yummy sauces, and delectable flavor varieties which is somehow, so much better at Quiznos. (Sorry Subway...)

Anyway, this isn't an endorsement for Quiznos (you can send me my cheque later), because I don't do that sort of thing. I'm more into revealing the secrets to my favourite foods so that we all can save money by making these things at home! Muah ha ha!

This one is brilliant, if I do say so myself. And super simple. Start by finding a delicious loaf like the one you see pictured. It is an oat/seed/raisin variety that I found at Wall Mart. (Again, you can send me my cheque later). Cut it open just the way you like it; all the way through, like a pocket, whichever. Top it with mayo, a sliced deli meat like ham or turkey, a slice of swiss or provolone cheese AND (drum roll please)...a few shakes of italian spices. This makes it. I have a blend which has oregano and basil and it tastes just like the one from Quiznos. It's kind of weird that they thought to throw this onto a sandwich, but they knew what they we're doing!

Pop the sandwich under the broiler for a minute or two, and then top with your favourite toppings: lettuce, tomato, etc. One final tip, also add some cranberry sauce or sweet jam to your sandwich, and the sweetness will go really well with the salty meats.

And there you have it, a homemade Quiznos sub! I hope you find it as satisfying to make as home as I do.

Lunch for about $1.50

Because I often struggle to think of easy, easy lunches which are cost effective (WHICH ARE NOT SANDWICHES), I thought I would note one lunch option which I quite enjoyed recently. Cost effective, delicious, on the go, and yummy! I'll break it down for you:

Step 1: Bake a potato--sweet or regular, the night before you need it for lunch. (Or cook one extra at dinner, or the morning of if you're daring).

Step 2: Put a slit through the potato now so that you don't need a knife at lunch time. Pack baked potato in cute, handy-dandy dish.

Step 3: At lunch time, stop at local Wendy's and buy a small chili. Ask for sour cream on the side if you wish.

Step 4: Smother baked potato with chili and sour cream.

Step 5: Eat and smile. Eat and smile.

You can always make the chili at home if you want, but sometimes you just can't. You know?

Image Courtesy of http://www.jennyslunchline.com/rcadmin/cartpics/377-1.jpg

Ginger Cookies

My house currently smells like the pioneer village I went to on a field trip as a kid. We toured an old-style living quarters and school house, learned how on earth the pioneers did it all, and munched on ginger cookies followed by hot apple cider. You really get the false impression that living as a pioneer was easy.

(I mean they didn't have these!)

And also that they ate a lot of ginger cookies.

It's probably not true, but for the sake of this post we can pretend that they did! I did/am currently doing the same.

Nomm, nom nom.

Ingredients:

2 1/2 c whole wheat pastry flour

2 tsp baking soda

1 egg

3/4 c oil (something of a light variety like canola walnut or sunflower)

1/4 c molasses

1/4 c real maple syrup

1/2 c sucanant or maple sugar

1 tsp ginger

1/2 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp salt

1/2 tsp cardamon

Directions:

1. Mix dry ingredients and set aside.

2. In a mixer or by hand, combine wet ingredients until well combined. Slowly stir in dry ingredients and you will have a moist cookie dough.

3. Let dough sit in the fridge for 20-30 minutes to firm up.

4. Roll the dough into teaspoon size balls, roll in maple sugar if you wish, and slightly flatten. Place on a cookie tray.

5. Bake @ 350 for 8-10 minutes. Enjoy with a tall glass of milk!

Source: mycharmingkids.net

Purple Smoothie

She is a beauty, i'd say! Speckaly (no, it's not a word) and yummy. Nom nom nom. And of course I had to take a picture because we had these beautiful flowers which my dad gave to my mum for their anniversary conveniently placed behind my shot.

And because I really like purple! My room is purple, don't cha know.

What's in it you ask? Well...a little bit of this and a little bit of that!

More precisely? Blueberries, blackberries, milk, acai/pomegranate V8 juice, a banana, oat bran, and flax seed.

Yay purple!

Old School Stir-Fry

Okay, so I don't actually know what "Old School Stir-Fry" would refer to exactly--but I do know that I am attending a very old school, and that that is where I made my stir-fry!

Students, I understand the challenges that arise from living at school, around school, and near school. It is far to easy to to run to the closest subway and grab dinner as opposed to making something which could take half an hour. I hear you. I came this close to not making food tonight as well. But I had vegetables in the fridge that would go bad if I didn't use them, and that's just money that I don't have down the drain. Or in the garbage.

So. Reality is that we want easy to cook food. This recipe is composed of veggies, pasta, and a 6 ingredient sauce. Ready for it?

Note: If you are up for a sauce which takes more time, but would probably taste even better, I will add that option to the directions.

P.S. Here is what the food actually looks like amidst my school life:

Not as glamorous. Just as delicious!

Ingredients:

1 serving linguine noodles

1 cup chopped veggies (I used yellow and green peppers, bok choi, broccoli, and zucchini)

1 Tbsp canola oil (for the pan)

Sauce Version 1 (I have nooo time, version)

3 Tbsp. soy sauce

2 Tbsp. honey

1/2 tsp sesame oil

1 tsp oyster sauce

1 tsp. hot sauce (add to your liking)

sprinkling of chili flakes

Sauce Version 2 (I have some time to cook, version)

1/2 c chicken stock

3 Tbsp low-sodium soy sauce

1 Tbsp sherry or Chinese cooking wine

1 Tbsp sugar

1 tsp cornstarch dissolved in 1 Tbsp water

1 tsp distilled white vinegar

1/2 tsp sesame oil

1 Tbsp peanut oil

3 Tbsp minced peeled fresh ginger

1/2 tsp crushed red pepper

(ingredients are mixed into a sauce before being poured onto the noodles and veggies)

Directions:

1. Boil pasta according to package directions, about 8 minutes.

2. Mix sauce in a separate bowl and set aside

2. Meanwhile, heat canola oil in a pan/wok on medium-high. When pan is hot, add veggies (starting with the peppers and broccoli--bok choi goes with a minute left to go) and cook until desired tenderness. Add sauce and lower heat.

3. Place noodles in pan and toss everything together until the sauce is dispersed.

4. Taste, and adjust seasoning accordingly.

5. Eat with chop sticks! (I think it tastes better this way.)

Jamie's Home Cooking Skills

I've always been a fan of Jamie Oliver--world renowned, british, hunky food man who's out to change the face of school lunches as we know it. And who can blame him? If you've ever seen his food TV show, Jamie's School Dinners which exposes the tragic state of school lunches in the UK, or if you have ever been a 12 year old in a cafeteria, you can understand why he is so determined. He knows what kid's want for lunch: flavor, crunch, salty, sweet, yummy. And he wants to give it to them, minus the deep fried chips.

Enter Jamie's Home Cooking Skills.

To continue with his work (which has been spreading across the UK), there is a new website which teachers and students can check out to bring food education into the classroom. The website assists them along the way by providing curriculum and easy to follow recipes. For food like this (YUM!):

Ideally, by teaching kids to eat well while they are young, he believes it is setting them up for success. I agree.

Well done, Jamie.

Cantaloupe Melon Milk

This might be one of the prettiest drinks I've made. I love the soft orange colour of the cantaloupe melon, and during the summer they are at their peak--great taste and not too expensive. This morning I purchased a baby cantaloupe from an organic farmers market, for $1!

The sweet cantalope melon is surprisingly healthy and so refreshing it makes for a great beverage addition to shake up your normal drink routines.

My family gave it rave reviews, but for my sisters taste, she preferred the drink strained of any melon pulp. Its great either way in my opinion.

Ingredients:

1/2 cantaloupe melon*

1 1/2 c milk

1 Tbsp honey

*Note that the size of the melon will dictate the size of the drink.

Directions:

1. Remove seeds of the melon with a spoon. Scoop the melon out of the skin into a bowl and freeze for 1 hour until solid. Cover with plastic wrap if freezing longer.

2. Put the milk and honey into the blender and add the frozen melon. Process until smooth.

Makes approx. 1L

Kitchen Sink Chili

Does anyone out there not like chili? Okay, there are a few of you. And you have my special permission to skip over this post (Oh don't, your call...), but if you do enjoy the rich tomatoey flavor of chili, and the buttery bread which you may dip into it, take note!

This one is a keeper.

I have posted about chili before (see here), and that recipe is still a great standby for me. It takes less ingredients and only about an hour from start to finish. It's very forgiving.

But for tonight's dinner I pull another recipe from theBite Me files, (Cookbook by Julie Albert & Lisa Gnat). Just wait until you see what lies behind it's rich flavor! I'll give you a hint...it rhymes with BOGO.

Can you guess??

The rich flavors are enhanced by many spices including cumin, chili powder (of course!), oregano, cayenne, Aaaaaaaaand....

Cocoa powder. If you can believe it. The cocoa gives the chili, not a chocolately taste, but a deepened rich flavor.

It's meaty (if you want--vegetarian works too!), vegetab-ly(?) and delicous, and I had a simple time preparing it. You can do it over the stove top if you prefer, or if you're like me and don't have time to spare, the slow cooker works perfectly fine! (Just remember to pre-cook your meat and onions.)

Serve with caesar salad, a ciabatta loaf, cheddar cheese, and red wine.

Ingredients:

1 lb. lean ground beef

1 Tbsp. canola oil

1 medium red onion, chopped

1 Tbsp. chili powder

1 tsp dried oregano

1 tsp ground cumin

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

2 large red bell peppers, chopped

2 c sliced white mushrooms

1 medium carrot, peeled and chopped

1 large garlic clove, minced

1/2 c canned chopped green chili peppers, drained

1 (28oz/796ml) can diced tomatoes with juice

2 c canned black beans, rinsed and drained

1 1/2 c canned chickpeas, rinsed and drained

1 1/2 c canned red kidney beans, rinsed and drained

1 c mild salsa

1 c vegetable broth

1/2 c cous cous (optional)

1 Tbsp. cocoa powder

1 tsp packed brown sugar

1/4 tsp cayenne pepper

1 cup frozen corn kernels, thawed

Shredded Montery Jack or cheddar cheese, for topping

Directions:

1. This recipe can be cooked either in a large soup pot over medium heat, or in a slow cooker on high.

2. For a meat version (optional), brown ground beef prior to placing into the slow cooker. Also brown the onions in a small amount of canola oil. Add to the slow cooker/pot and season with chili powder, oregano, cumin, salt and pepper.

2. Next add the red peppers, mushrooms, carrots, minced garlic and chopped green chili peppers. (If using a pot, cook approx. 5 minutes before going on to the next step, stirring occasionally). Stir in diced tomatoes, black beans, chickpeas, kidney beans, salsa, vegetable broth, couscous, cocoa powder, brown sugar, and cayenne pepper.

3. Bring to a boil over high heat/allow to simmer in slow cooker. On the stove reduce heat to low, and in the s-cooker, to medium. Simmer gently covered for 40 minutes, stirring occasionally. Add corn and serve in bowls, topped with shredded cheese.

Fiesta Bowl Salad

I've never been one for salads as a entrée. Gimme a caesar salad or garden on the side of something substantial like pasta or chicken, but on it's own I won't feel like my hunger has gone anywhere.

Accept maybe back into the pantry for some munchies.

I usually pitty the girls who order, "a small caesar with chicken, please" because not only are they missing out on what could be a bowl of saucy noodles or grilled steak, they are paying 15 dollars for lettuce. Laaame.

Sorry, I digress slightly.

My point is to draw your attention to a change of heart I had recently. This salad...this crazy delicious salad which I decided to get seconds of! It was yet another recipe from Bite Me, and it clobbered my perception of entrée salads.

Sweet and salty and savory and filling. Believe me, I wouldn't be saying that if it weren't true. And this homemade dressing had me cleaning out the bowl.

The contrasting texture of tortilla chips added crunch, and an avocado, freshness.

Note to vegetarians: you could easily ditch the chicken and add chickpeas or black beans!

Ingredients:

1 head iceberg (I used romaine because it was all I had at the time)

4 tomatoes, seeded and diced

1 avocado

1 roasted deli chicken breast meat shredded (I used sliced ham because I didn't have chicken)

3/4 c shredded cheddar or Monterey Jack cheese (Why is Monterey Jack capitalized?)

Salad Dressing:

1/2 c sour cream

1/2 c salsa

1/4 c mayonnaise

1/2 c canned chopped green chilies

1 lime, juiced

1 Tbsp sugar

1/2 tsp cumin

1/4 tsp chili powder

2 c crumbled tortilla chips, for topping

Directions:

1. Place lettuce, tomatoes, avocado, chicken, and grated cheese in a large bowl. (Or put into serving bowls. I did this so that everyone got equal toppings. Optional)

2. For the dressing, in a medium bowl, whisk sour cream, salsa, mayo, chopped green chilies, lime juice, sugar, cumin, and chili powder.

3. Add dressing to salad bowl tossing well to coat. Sprinkle salad with crumbled tortilla chips.

Serves 4

Wholesome Honey-Baked Granola

This recipe comes from a deeeelectable cookbook which my mom and I have been enjoying lately. It's called Bite Me, by Julie Albert & Lisa Gnat.

Every single recipe we pull from it has been easy to prepare and very tasty, not to mention that the recipes are comprised of lots of awesome (sometimes quirky!) ingredients. Sometimes I find recipes that only have simple items can be missing a certain je ne sais quoi, but these recipes make up for it! (Coco powder in chili!? Awesome.)

The book's brunch chapter features this delicious homemade granola, which is not only good on your digestive tract, but also good on your pocket book. Prepared granola in the grocery stores can run for $10 or more, depending on the brand. And for HALF of the portion you get here.

That's a no brainer if you ask me.

Granola is such a light yet hearty, crunchy yet soft, food. Yummy served over yogurt, ice cream, with milk and bananas (as seen above), as a muffin/crisp topping, or just on it's own. It's a huge money saver for lunches: Pack 1/2 cup in a re-sealable dish and pour it over fruit and yogurt when you are ready to eat.

Fun to prepare, and oh-so satisfying, I know you will love it.

Ingredients:

4 c old-fashioned large flake oats (not quick cooking)

1 c slivered almonds

small handful of ground flax seed (this was my addition--just because I try to add flax seed to everything possible)

1 tsp kosher salt (I found this to be slightly salty for my taste)

1/2 tsp ground cinnamon

1/2 c melted butter (I used canola oil instead)

1/2 c packed brown sugar

1/4 c honey

1 tsp vanilla extract

1 c dried cranberries

1/2 c raisins

Directions:

1. Preheat oven to 300 F--Line a baking sheet with parchment paper.

2. In a large bowl, combine oats, almonds, flaxseed, salt, and cinnamon.

3. In a small bowl, combine melted butter (or oil), brown sugar, honey, and vanilla. Whisk well and pour over oat mixture. Toss to combine and spread granola over prepared baking sheet.

4. Bake 20 minutes, stir carefully and then continue to bake for another 15 minutes. Remove from oven, transfer to large bowl. Add dried cranberries and raisins, mixing to combine. Cool completely and store at room temp. in an air tight container for up to 1 week.

Yield: 7 cups

Cookbook photo courtesy of http://www.torontolife.com/daily/wp-content/uploads/2009/10/BiteMeCookbook.jpg

Chocolate Dipped Strawberries

Is there a better way to enjoy a kitchen full of strawberries, than to dunk most of them into melted chocolate? I think not.

They are elegant, sweet, photo friendly...see?

And they are so easy to make it's ridiculous. Literally just melted a good handful of chocolate chips and poured in a dab of cream to smooth it out. Then kept them in the fridge to harden up slightly.

If you have any extra berries lying around, try making these for desert! They will be quick to prepare and you can enjoy the excited faces of your family members as you pull them out of the fridge. We don't have desert too often around my place but whenever I can, I really like to make something small.

We really liked these...

I think I ate 5.

Sweet and Savory Tomato Pie

This dish is one of my summer-time favourites!

It combines the sweet and tartness of beautiful vine-ripened tomatoes topped with green and fresh basil, salty cheese, a creamy dressing, all enclosed in a biscuit crust. To die for.

I first had this dish about 9 years ago (woah!) and I immediately fell in love. It is really yummy and it complements the tomato season perfectly! However don't let the name confuse you like it first did me. This dish isn't a pie like you would find in the desert section. And it doesn't get served as a desert. Tomato "pie" refers to it's combination of flavors, all in one dish.

By the way, there is a secret ingredient which makes this pie amazing. White (or red) current Jelly! It is served along side the pie as a kind of dip/sauce, and it's sweet flavor contrasted with the salty and savory pie makes it. This is not an optional ingredient if you want to have it right.

Give this dish a try on a warm saturday evening with a light salad and perhaps some berries for desert. Oh, and eat it outside if you can manage it!

Ingredients:

Biscuit Crust

2 c flour

1 stick butter

4 tsp baking pdr.

3/4 c milk

Filling

2 lbs tomatoes, fresh and sliced or canned (drained well)

a handful of chopped basil and chives

1 1/2 c sharp cheddar, grated

Sauce

1/3 c light mayo

2 Tbsp lemon juice

1/8 tsp pepper

Directions:

1. For the biscuit crust, mix ingredients by hand or in a food processor until well combined. Take half of the dough and roll out onto a floured work surface. Place into a 9" pie plate.

2. Add half of the tomatoes over the crust and scatter the chopped basil and scallions.

Top with 1 cup of sharp cheddar and the mayo sauce which has been thinned with lemon juice. Top this with the rest of the tomatoes and then cheddar.

3. Roll out the remaining dough and place over filling, pinching the edges to seal. Cut several steam vents in the top, and brush with an egg wash.

4. Cook at 400 for 25 minutes.

You can prepare this dish ahead of time and re-heat it before serving if you wish.

Simple Cinnamon Hazelnut Latte

Now, I don't know how all of my Starbucks friends will feel about this one. I imagine this latte is not as authentic and amazing as their barista styled concoctions, however Leah (a barista herself) taught me how to make it so it must be legit, and this one has it's advantages! It's delicious and easy and cheap, plus like the Starbucks version, it is caffeinated.

When I am in a coffee phase (which actually isn't often... sometimes coffee hurts my belly), this latte makes a satisfying morning treat.

I just love waking up to the smell of coffee, don't you? Relaxing before work with a newspaper and coffee? Delightful.

Ingredients:

(per 1 latte)

1/2 c skim milk (adjust to your coffee preferences--less if you need more coffee flavor, and more if you only want a hint of coffee)

1 tsp sugar--can also use flavored syrup (if desired)

hazelnut coffee, brewed

cinnamon and sugar, mixed

a handheld milk frother (available for around $10 at your local supermarket)

Directions:

1. Pour the skim milk and sugar/syrup into your favourite mug and microwave until very warm.

2. Using the handheld milk frother, froth the milk until there is a light and airy consistency at the top of your drink. (At least 10 sec) TIP: Don't touch the milk frother to the bottom of the mug, as for some reason this prevents proper frothing.

3. Pour brewed coffee (very gently) down the side of the mug, as to not ruin the foam, and fill mug.

4. Top with cinnamon and sugar and voila!

Springtime Spring Rolls

Springtime is here!

(Or at least the weather is!) 11 degrees 3 months from now will be tragic, but for now I LOVE it!

Another good sign of spring's arrival is the increase in students appearing (out of hibernation) around campus. All of a sudden students are assembling themselves where the sun and fresh air is. Good news travels quickly apparently when it comes to weather.

Something else that spring brings? For me, I feel a sudden desire to put the stew cookbook back on the shelf, and to dust off those which contain lighter options. And this week, a trip to the local market introduced me to a great one: spring rolls!

These little babies were vegetarian concoctions but I know you can also make them with meat, like chicken or shrimp.

They came with a sensational peanut sauce which I haven't tried to re-create yet. (Partially for fear of failure and also for lack of ingredients.) But I knew that I just had to try em, so the next time I went to the grocery store I picked up the ingredients I needed and some sweet chili sauce for dipping. Sweet chili sauce is often used for spring rolls, so I knew that it would be tasty. I still crave that peanut sauce though...

Now you can try them at home too! You will wow your friends with a new hunger satisfying snack/meal that appears difficult to make, but in reality, is reeeeallly simple.

Here's what you do...

Ingredients:

(per 1 spring role)

1 rice paper wrapper--22 cm in diameter(you can find these at your local supermarket), soaked and softened

1 lettuce leaf

1 tsp shredded carrot

1 small spear of cucumber (about 2.5 inches long)

a few sprigs cilantro

a few rice noodles, cooked

a dipping sauce of choice (I used a thai sweet chili sauce)

Directions:

1. Soak the rice paper wrapper in water until soft an pliable (about 30 seconds), and place onto a plate or cutting board.

2. Place the lettuce into the centre of the wrapper, followed by the cucumber, carrots, a few cooked rice noodles and cilantro.

3. Follow these directions for proper rolling techniques.

Gluten Free Pizza with Pizazz!

So I’ve had a craving for pizza for like... .two weeks. So I finally bit the bullet and made what I thought would be a really complicated recipe, but it turned out to be super simple AND I had most of the ingredients I needed!

The secret to this delicious delicacy is the crust. Its not ORDINARY pizza crust.... because its much MUCH better! Its a two cheese baked rice crust and it is ynummy!

So, y’all ready for this amazing pizza that might turn YOU off of gluten too?

As the Iron Chef says... ALLEEEEEEE CUISINE!

What You’ll Need:

Crust

¾ cup Uncooked Brown Rice or 1 ½ cups Cooked Brown Rice

¼ cup Mozzarella Cheese

1 Tbsp Parmesan Cheese

1 Egg White

Toppings

¼ cup Tomato Sauce

¼ cup Red Pepper

¼ cup Zucchini

2 Tbsp Red Onion

2 oz Pepperoni

¼ cup Mozzarella Cheese

Pinch of Oregano, Salt and Pepper.

1 Tsp Olive Oil

Crust

1. Cook ¾ cup rice and preheat oven to 350 degrees.

2. Grate ¼ cup of Mozzerella cheese, and mix with 1 tablespoon of parmesan cheese. Add 1 ½ cups of cooked brown rice, and egg white. Mix well.

3. On a greased baking sheet, mound the rice-cheese mixture and spread out evenly and gently with your fingers. The crust will be about ½ inch thick and will make an 8 inch circle.

4. Bake for 20 minutes.

Toppings

1. Chop Red pepper, zucchini, and red onion.

2. Sautee with 1 tsp of Olive Oil until tender. Add Oregano, salt and pepper.

3. Spread tomato sauce and sautéed vegetables on top of the baked crust, and add pepperoni and cheese.

4. Bake in a 350 degree oven for 15 minutes until cheese is melted.

5. Enjoy with a glass of red wine!

See? That wasn’t so hard! And I promise you won’t even miss the gluten with the scrumdidilyumptious crust!

MAKE YOUR OWN YOGURT!

What is the most satisfying thing you can do with a liter of milk?

CULTIVATE YOUR OWN BACTERIA CULTURES!

As a girl living on her own, trying to eat healthy can be an expensive task! Especially since it seems like produce, milk and cheese always seem to be on sale, RIGHT after I buy them! Now, I'm lactose sensitive, so I don't drink regular milk, but for some reason yogurts and cheeses doesn't bother me. Needless to say, yogurt is one of my staple foods and I go through one to two containers a week. It can get pricey at $4 per 500ml container!

So my wonderful, beautiful, thrifty mother told me to make my own! Its SUPER easy and although I was terrified I was going to give myself food poisoning, the yogurt turned out better than a lot of grocery store brands I have tried and it only cost me $1 to make a liter of it! And the possibilities are endless! Yogurt can be a great breakfast, with sliced strawberries and Gluten Free Granola, or afternoon pick me up in a Seasonal Fruit Smoothie, or dinner in a tasty Greek Tzatziki on a Falafel, or in desert in a delicious Blueberry Flan!

So, if you think you've got it in you, lets make some yogurt!

What You Will Need:

3 tablespoons of Natural Unflavoured Yogurt (ie. No gelatin or corn starch or thickening agents basically, you want the ingredients to be milk and bacteria cultures)

1 liter of 1% or 2% milk (I used 2% for a creamier yogurt)

Thermometer

1. Using a double broiler (or a medium sized pot and a heat resistant glass bowl) heat your milk to 180 degrees. 180 degrees is the temperature that milk begins to froth on its own.

2. Take your yogurt out of the fridge, and let warm to room temperature. While you are heating your milk, pour boiling water into the containers you are planning on using to sterilize them. I used several small containers that I could easily grab on my way out the door.

3. Once the milk has reached 180 degrees, remove it from the heat and cool to 110 degrees.You can either do this by putting it in an ice bath, or being patient. (I used an ice bath).

4. Once it has reached 110 degrees, add the three tablespoons of yogurt and mix well. Pour into containers and seal with either lids or plastic wrap.

5. Cover with a towel and put in a warm place for 8 hours (overnight). I used my radiator, but you can use an stove with a pilot light or put in a heating blanket.

6. Chill for a few hours and enjoy!

7. Add any sweeteners or flavors you want! But make sure you leave at least 3 tablespoons for your next batch!

Makes 1 liter of yogurt, and lasts for 1-2 weeks!

Image from http://manolobig.com/wordpress/wp-content/uploads/2009/08/yogurt-gallery-x.jpg

Fruit Cereal and Yogurt

Good morning all! Time for some breakfast.

I don't know about you, but sometimes all I can stomach for breakfast is fruit. Not all days of course, there is the occasional day which I can eat an entire buffet. (hehe rhyme). But today I am in the mood for fruit.

Seasonal is a good way to eat your fruits and veggies because you know that it will taste great and that it was probably a bit cheaper than those oranges that were shipped across the continent. And pomegranates are in season, so that fruit's in. Apples were season about a month ago, so their in too!

I love fruit and yogurt, so I mixed some delicious vanilla yogurt with the chopped up apples, and then combined it with a vanilla almond cereal. Then I sprinkled the yummy fruit cereal mix with some gorgeous pomegranate seeds.

Mmhm. It was perfect for breakfast.

Ingredients:

1 gala apple, chopped into bite size pieces

1/4 c vanilla almond cereal (or which ever variety you prefer)

1 c vanilla yogurt

1/2 pomegranate, seeded