We’re pretty avid yogurt eaters + I’ve always wanted to try to make yogurt + being stuck at home + last tub of store bought yogurt in fridge + have instant pot = motivation to make yogurt (finally!)
This came out so well. I topped it with a bit of my homemade plum jam, granola, pecans, chia and help seeds.
Shelter In Place Yogurt
- 8 cups whole milk
- 1/4 cup yogurt
- 2 Tbsp sugar
- 1 Tbsp vanilla extract
- Add milk to Instant Pot, close and lock the lid. Select yogurt setting; adjust pressure to boil. This can take up to 1 hour.
- Remove the insert with a pot holder and set on a trivet on the counter to cool until the milk reaches 100 to 110 degrees F, use a candy thermometer to keep track (it took me about 30 mins) set aside 1 cup milk.
- In a medium bowl, whisk together yogurt and reserved 1 cup milk. Stir into remaining milk in the insert. Add sugar and vanilla.
- Return insert into the Instant Pot. Select yogurt setting, set automatically at 8 hours. For thicker and tangier yogurt, set for 9-10 hours.
- Transfer to storage containers; cover and chill until cold, about 6-8 hours, or up to 10 days.
My kids don’t eat spinach. I’m sure they would if there was a way to get them to not see it. Sooooo, I introduced Green Breakfast Muffins this morning. And voila! They love spinach. Mind you, they had no idea – even still – that the Muffins were green because they’re loaded with spinach. They’re super good and cute for this special holiday AT HOME.
Note: lots more recipes coming because being in a “shelter in place” zone means we’ll be doing a lot of kitchen experiments.
Green Breakfast Muffins
- 2 handfuls of spinach
- 1/4 cup honey
- 2 eggs
- 1 ripe large or 2 ripe small bananas
- 3/4 cup milk
- 2 TBSP melted butter
- 1 tsp vanilla extract
- 1 cup oats
- 1 tsp baking soda
- 1 cup flour
- 1/2 cup semi sweet chocolate chips (plus some for topping)
Preheat the oven to 375 degrees
Grease a muffin tin with butter.
Blend all the ingredients except the flour and chocolate chips. Remove the blender from the base and hand mix in the flour and all the chips but those that you’ll sprinkle on top.
Pour into muffin tins filling about 3/4 full. Top with 5-8 chips.
Bake for 15-18 mins.
Remove from tin and let cool on wire rack. Enjoy!!
My LO attends the most nurturing and loving preschool led by a an earth fairy. Ok, she’s human but an extraordinary one. Her name is Miss Heidi and her school is called, Rainbow’s End.
My LO tells me the reason it’s called Rainbow’s End is because her school is where the rainbow ends and the gold is the children. Really! Can I stay there all day too? It smells like freshly peeled oranges.
LO loves her “pasta” so here’s the recipe.
Miss Heidi’s Beautiful Noodles
- 1 bundle of soba noodles
- 10-12 shakes of Braggs Amino Acid
- 1 TBSP raw cashew butter
- A splash of water
Cook noodles for 5-6 mins. Drain. Add braggs and cashew butter and water. Mix and eat.
The cutest/sassiest names website, snixykitchen posted this recipe and I love it. It reminds me of Hawaii and makes me so happy to eat (looking at you gluten-free)! They smell crazy good coming out of the oven. They’re crunchy on the outside and mochi chewy on the inside. I’m addicted. Thanks snixy!!
Butter Mochi Muffins
- 1/4 cup (2 ounces) unsalted butter, melted and cooled, plus more for greasing pans
- 2 cups (320 grams) mochiko sweet rice flour
- 1 cup (200 grams) organic dark brown sugar*
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 13.5-13.66-ounce can full-fat coconut milk
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 1 teaspoon molasses (optional, added for flavor) – I didn’t use it
- 1½ tablespoons each, black and toasted sesame seeds, for garnish
- Preheat oven to 350°F and place the oven rack in the middle of the oven.
- Generously grease the sides and top of a 12-cup muffin tin** with soft butter.
- In a medium bowl, whisk together the sweet rice flour, dark brown sugar, baking powder, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl, whisk together the melted butter, coconut milk, eggs, vanilla, and molasses.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until completely combined.
- Divide the batter among the prepared muffin tin, filling each cup all the way to the top. Note: the thickness of your batter will vary depending on the brand and thickness of your coconut milk and temperature of your butter. If your batter is thicker than mine pictured, that’s okay and it will still bake up delicious!
- Sprinkle the tops with black and white sesame seeds.
- Bake 55-65 minutes*** until the top is brown and crispy and the muffin springs back when poked with a finger.
- Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Store in an airtight container for up to 4 days.****
*Organic dark brown sugar is richer and more caramel-y than conventional, but you an use conventional in a pinch!
**Any muffin tin will do, but for ultimate crispy exterior, I recommend a dark non-stick muffin tin.
***If using a light muffin tin, you may have to bake the muffins a little bit longer.
****If keeping them for longer, they’ll lose their crispiness after a day or two in storage, but you can pop them in the oven for a few minutes to get them crispy again before eating.
I’ve never been to the restaurant but friends have had parties with Bakesale Betty catering. Bakesale Betty is a restaurant in Oakland, CA. And although, I’ve never been, I love Betty. These chicken fried sandwiches that she has inspired me to make for every major sporting/watch-and-eat event. They’re crunchy and savory and oh so easy to eat way too much of. They’re also great booze absorbers.
Bakesale Betty Knock Offs
- 4 whole boneless, skinless full chicken breasts (or 8 if they’re halved)
- 2 packages of biscuit dough (or make your own, ambitious one)
- 3 eggs
- 2 cups panko
- 1 cup flour
- 3 TBSP kosher salt
- 1/2 head cabbage, sliced thin
- 1/2 bunch cilantro, chopped
- 1 TBSP poppy seeds
- 1-2 jalapeños, diced
- Rice wine vinegar
- Canola oil
Bake biscuits according to package – or your recipe.
While biscuits are backing, mix cabbage, cilantro, poppy seeds and jalapeños. Drizzle with oil and vinegar and set aside (kids do not like this slaw so I always serve it as an add on).
Mix eggs in a shallow bowl. In another shallow bowl, mix part of the panko, flour and salt (this you’ll need to keep filling as the chicken cooks.) Cut chicken pieces diagonally to appropriate size of biscuits. Dredge chicken in eggs then dry mix.
Heat oil in a pan about 1″ deep. Heat until quick but not vigorous bubbles form around panko that’s dropped in to the pan. don’t let it over heat or smoke.
Add chicken to oil and cook until done. Drain on paper towels.
Assemble chicken sandwiches and devour!
I love beef stew. It’s easy and when cooked well, the beef is tender and it is oh so comforting.
This beef stew recipe reminds me of the holidays because my SO’s family makes a similar stew every nocha buena.
I had stew meat so I thought, let’s make xmas in March. Enjoy!
Filippino Beef Stew
- 1.5 lb stew meat, cut into 2″ cubes
- 1/4 cup soy sauce
- 1/2 lemon juice
- 5 cloves garlic, minced
- 1/2 yellow onion, diced
- 1 red bell pepper, chopped
- 3 carrots, chopped
- 12 baby red and Yukon potatoes, size of large marbles (fewer cut into smalle pieces is fine)
- 2 bay leaves
- 1.5 cup tomato purée
- 2 cup beef stock (extra if needed)
- 2 TBSP fish sauce
- Cracked pepper
- Canola oil
Marinate beef with soy sauce and lemon juice for 30 mins.
Heat 1-2 TBSP canola oil and brown garlic. Set aside.
Brown meat in batches. Reserve marinade.
Cook onion with all the beef until onion is wilted. Add fish sauce and cook for 2 mins. Add in the tomato purée, 1 cup of broth, reserved marinade, red bell pepper, garlic and oil and bay leaves. Bring to boil. Cover and simmer for 45 mins. Checking to stir 2-3 times adding broth if it gets too thick.
Test meat at 45 min mark. It most likely needs to cook for another 30-45 mins to easily pull apart with a fork. Add in broth when necessary.
Once the meat is tender, add in the potatoes and carrots and cook until tender, 20 mins.
Serve over rice with cracked pepper.
One of my favorite discoveries in the past year was Sakara. It’s a meal program that inspired my cooking creativity just by taste.
Their Pink Mylk is one of my favorites over granola and freeze dried strawberries.
- 1 Tbsp powdered Pitaya or Dragon Fruit powder
- 2 shakes of cinnamon
- 1/2 tsp vanilla extract
- 1/8 tsp Himalayan sea salt
- 2 Tbsp Manuka honey
- 2/3 cup oat milk
Combine all ingredients and shake vigorously. Serve over nut granola topped with shredded coconut and freeze dried strawberries.
Stop what you’re doing and make this NOW! Make it as a weekend snack. Serve it with margaritas. Bring it to your friends’ house in a fondue pot and be forever more, the most invited person to every eating event ever.
I love you, homesicktexan.com for this recipe – like love love!
Best Queso Ever (Bob Armstrong Dip)
Ingredients for the taco meat:
- 1 tablespoon vegetable oil
- 1/2 bell pepper. seeded and diced
- 1 jalapeño, seeded and diced
- 1/2 small yellow onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pinch of cayenne
Ingredients for the chile con queso:
- 1 tablespoon vegetable oil
- 2 jalapeños, seeded and diced
- 1/2 small yellow onion, diced
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 tablespoon corn starch
- 1 cup chicken broth
- 1 pound American cheese, shredded
- 1 cup grape tomatoes, diced
- Sour cream and guacamole for garnishing
- Tortilla chips, for serving
To make the taco meat, in a large skillet heat the oil on medium-low heat and add the bell pepper, jalapeño, and onion. While stirring occasionally, cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
Add the ground beef to the skillet, along with the cumin, chili powder, salt, pepper, and cayenne. Stir until everything is well combined and then cook the ground beef for 15 more minutes, or until browned. Taste and adjust seasonings. Turn off the heat and drain any excess grease.
To make the queso, in a saucepot heat the oil on medium-low heat and add the jalapeño and onion. While stirring occasionally, cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
Leaving on the heat, stir in the cumin, black pepper, and cornstarch until the dry ingredients are well combined with the vegetables. Pour in the chicken broth and while stirring cook until the sauce has thickened, which should happen in a couple of minutes.
Turn the heat down to low and working in batches, slowly stir in a handful of the cheese. After it’s melted into the sauce, repeat the process until all the cheese is added. Stir in the tomatoes, adjust seasonings, and add salt to taste.
This makes a lot of queso. To keep it hot and reduce the “skin” from forming, serve in a fondue pot. To assemble, layer along the bottom of the dish the taco meat, then pour in the queso and then top with the guacamole and sour cream. Serve warm with chips
This is the simplest recipe that results in the kind of curry non-spicy lovers love. It’s full of veggies and protein of your choice.
- 1 large red onion, chopped
- 2-3 cloves or garlic, diced
- 3″ piece of ginger, peeled and diced
- 10 whole cardamom pods, smashed and seeds removed
- 1/2 head of cauliflower, chopped
- 2 carrots, chopped
- 1 eggplant, chopped and roasted
- 1 sweet potato, chopped and roasted
- 1 red bell pepper, chopped
- 1/4 small purple cabbage, chopped
- Handful of spinach
- Handful of green beans
- Extra firm tofu, chopped
- 1/2 can garbanzo beans, rinsed
- 1 can coconut milk
- 1 cup tomato purée
- 2 tsp cumin
- 2 tsp turmeric
- 1/4 tsp cinnamon
- Salt to taste
Preheat oven to 375 and roast sweet potato and eggplant with a drizzle of oil and salt for 30 mins while you’re busy chopping and sautéing.
Sauté onions, garlic, ginger and cardamom seeds for 5 mins on medium in avocado oil or oil of your choice. Add carrots, cauliflower and spices. Cook for 1 min until fragrant. Add coconut milk and tomato purée. Cook for 10 mins. Add remaining veggies (except spinach) and protein (tofu in this case) and cook until veggies are just tender and protein is cooked. Add roasted veggies and spinach.
Serve over rice.
This cookie recipe never fails me. It’s so good and never lasts more than a couple days in the cookie jar. Make some with nuts and others without and tell me which ones you prefer.
Chocolate Chip Cookies
Credit to Smitten Kitchen again!
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (120 grams) firmly packed light brown sugar
- 8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 1/4 cups (175 grams) all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups (200 grams) semisweet chocolate chips
- 1 cup (130 grams) pecans, toasted and chopped (optional)
Adjust the oven rack to the top third of the oven and preheat to 300F (150C).
Line three baking sheets with parchment paper.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts if you’re including.
Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
I’ve refrigerated cookie dough balls to cook later (these are delicious freshly baked). They worked out great and just require that you bring them to room temp before baking.