Category Archives: Recipes

Yogurt Cheese

Posted on March 12, 2018 by asuwishchef • 0 Comments

Homemade yogurt cheese is a delicious and easy way to make your party a hit. Use yogurt cheese in place of cream cheese for a tangy change. Follow the recipes below or create your own. Any of your favorite combinations would be delicious in yogurt cheese, which can be used for an appetizer or spread.

Equipment:

Medium sized fine sieve
Medium flat bottomed bowl

Ingredients:

1 cup plain homemade yogurt (yogurt recipe here) or purchase live culture yogurt

Place yogurt in fine sieve over a sturdy, flat–bottomed bowl, cover with plastic wrap and refrigerate. Leave in refrigerator for 1–2 days for the whey to drain away and the yogurt to thicken.

Sun–Dried Tomato & Chive Yogurt Cheese

Ingredients:

1 tablespoon sun–dried tomatoes chopped small
1 tablespoon fresh chives, chopped fine
1/2 cup yogurt cheese

Directions:

Combine all ingredients and allow them to set in the refrigerator overnight. This permits the flavors to meld. Serve with crackers or toast squares.

Fruit & Nut Cheese

Ingredients:

1 tablespoon dried apricots, chopped
1 tablespoon chopped pistachios
1/2 cup yogurt cheese

Directions:

Combine all ingredients and allow them to set in the refrigerator overnight. Serve with crackers or spread on toast.

Raspberry Pecan Yogurt Cheese

Ingredients:

1 tablespoon raspberry preserves
1/8 teaspoon ground chipotle
1 tablespoon chopped pecans
1/2 cup yogurt cheese

Directions:

Combine all ingredients and allow them to set in the refrigerator overnight. Serve with fruit or on bagels if desired.

Rosemary Roasted Eggplant

Posted on March 12, 2018 by asuwishchef • 0 Comments

Equipment:Chef’s knife, garlic press, zester, cutting board, baking sheet, aluminum foil, small mixing bowl, serving plate.Ingredients: 1 large eggplant sliced in half lengthwise 2 tablespoons fresh rosemary, chopped fine 2 cloves of garlic, minced 1 tsp fresh thyme leaves Salt and pepper to taste 1/4 cup feta cheese 1/4 tsp lemon zest Olive oilDirections:1Preheat oven… Continue Reading

Quick Multi-Grain Cereal

Posted on March 12, 2018 by asuwishchef • 0 Comments

Note: This is ready in minutes, so if you are preparing for two, place ingredients into two separate bowls and microwave them individually.Equipment:Microwaveable bowl, measuring spoons, measuring cup.Ingredients: 2 tablespoons quick barley 2 tablespoons bulgur 2 tablespoons old fashioned oats 1 cup water 2 tablespoons raisins or dried cranberries Pinch of cinnamon 1 tablespoon nuts… Continue Reading

Homemade Yogurt

Posted on March 12, 2018 by asuwishchef • 0 Comments

Equipment:7 quarts oval crock–pot, tap water, 8 cup heat proof glass container, instant read thermometer or candy thermometer.Ingredients: 1/2 gallon of 2% milk 2 tablespoons plain yogurt with active culturesDirections:1Heat milk to 185˚degrees. Cool to 110˚ degrees. Add starter yogurt. Stir well. Cook at 110˚degrees for 7–10 hours.2fill a 7–quart crock–pot about half full of… Continue Reading

Dreamy Chocolate Raspberry Dessert

Posted on March 12, 2018 by asuwishchef • 0 Comments

Equipment:Blender or food processor, paring knife or grater, medium bowl, stemmed water gobletsIngredients: 1 cup cottage cheese 3 tablespoons just fruit raspberry spread 2 tablespoons cocoa powder 4 cups fresh raspberries 2 tablespoons 70% cocoa chocolate barDirections:1Blend or process first three ingredients scraping down was necessary until smooth. Place in bowl, cover and refrigerate for… Continue Reading

Black Bean Patties

Posted on March 12, 2018 by asuwishchef • 0 Comments

Equipment:Food processor or blender, heavy bottomed medium skillet, medium mixing bowl and mixing spoon.Ingredients: 2 slices whole grain bread 3 tablespoons cilantro 2 cloves of garlic 1 can of black beans, rinsed & drained 1 chipote pepper 1–2 tsp adobo sauce 1 tsp cumin 1 egg Olive oil for the skilletDirections:1Process bread slices in a… Continue Reading

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