Bleu Cheese Greek Yogurt Dip

This is the most guilt free dip I have ever created.  I love bleu cheese and really wanted a way to make this a protein packed snack to eat with fresh veggies like carrot sticks and cucumber.  This comes together quickly and can be spiced according to your preference.  This would even be good served with spicy chicken wings!

6 oz nonfat plain greek yogurt
1/2 cup bleu cheese crumbles
1 green onion or scallion thinly sliced
1 tablespoon olive oil
salt/pepper to taste
dash of cayenne pepper

1. Combine all ingredients in a bowl and mix well.  You could add garlic salt if you are a fan.
2. Serve with fresh veggies and enjoy your healthy snack!

Panna Cotta with Fresh Strawberries

My farm share with Tahoma Farms is starting to send me some serious produce, this past week it was a pint of fresh local strawberries!  I've wanted to try making Panna Cotta for a while now (thanks April) so I finally made a batch mixing two recipes (one from Giada and the other from Honest Cooking).  It's a fairly easy dessert so I would definitely recommend this recipe next time you have a dinner party!  This would be fun a bridal shower or brunch too.  Add some blueberries and you could use this for July 4th celebrations!

Ingredients for 4 servings

1 cup milk (whatever you prefer, but stay away from non-fat)
1 packet Knox plain gelatin
1 cup heavy whipping cream
1/4 cup white sugar
1 tablespoon vanilla extract
1 pint strawberries rinsed and thinly sliced

1.  Pour milk into a bowl and sprinkle gelatin on top.  Let stand five minutes.
2.  Heat a heavy bottom sauce pan over medium heat.  Add milk and gelatin mixture and stir to incorporate.  About 5 minutes.
3.  Add cream, sugar, vanilla extract and stir until incorporated (about 2-3 minutes)
4.  Remove from heat and pour into fancy glasses or even ramekins
5.  Let set in the fridge about 4-5 hours until "jello" like
6.  Remove and top with fresh sliced strawberries

Lavender Ice Cream

Our ice cream maker was one of the best presents we received when we got married.  I spent a lot of time making frozen yogurt last summer and this summer I'm determined to make a lot of real traditional ice cream.  This is my first pass and it is excellent!  The ice cream is really simple and has a perfect subtle lavender taste.  A big thank you to Christine for bringing me lavender sugar and inspiring this recipe!

Ingredients

1 cup heavy cream
1 cup whole milk
2 tablespoons chopped lavender
1 1/4 cup sugar
4 egg yolks
2 cups whole milk
1 teaspoon vanilla
pinch of salt

1.  Take a large heavy sauce pan (or enamel pan like Le creuset) and heat heavy cream and 1 cup of whole mean over medium heat.  You will bring this to a simmer (about 10 minutes).  Make sure to stir and watch that this does not boil!
2. Meanwhile, put 1 cup of sugar into a bowl and the lavender.  Use your fingers to rub the lavender and the sugar together to combine the essence of the herb and the sugar.
3. In another bowl, whisk together egg yokes and 1/4 cup sugar.
4. Here is the tricky part.  Once milk and simmered.  Remove from the heat.  Take a 1/2 measuring cup and scoop out warm milk/cream mixture.  Slowly and carefully whisk into egg mixture to temper the eggs and bring to the same temp as the milk.  Feel free to repeat this process with another 1/2 cup of milk mixture.
5. When eggs are tempered, slowly stir them back into the pan of milk/cream mixture carefully whisking to combine into the milk.
6. Cook this mixture over medium low heat until it coats the spoon.  About 10 minutes.
7. Move liquid to another bowl and add remaining 2 cups milk, vanilla and pinch of salt.  Stir to combine.
8. Cool mixture completely in the fridge, do not skip this step or you will regret it.
9. Put in ice cream maker of choice and go per manufacturer's instructions.

Butter

Butter is the essential ingredient in many recipes, but did you ever stop to think how butter is made and if it had a recipe of it's own?  I have the best news...IT DOES!  Homemade butter is 10 minutes away and you will never look back (David and I are so happy with these results).

Ingredients


2 cups heavy whipping cream
1/2 teaspoon salt

1. In a food processor combine whipping cream and salt (you can also do this with an egg beater or a Kitchen Aid stand mixer on high speed)
2. Process on high speed until the butter starts to separate from the butter milk (about 5-6 minutes).
3. Remove processor container and carefully drain excess liquid over the sink.
4. Use a spatula to press the remaining butter milk out of the butter solid.
5. Finally, using your hands, gently massage remaining liquid out of the butter and put in an airtight container in the fridge.
6. Use as you would butter for any other recipe.

Yogurt Cheese

I am convinced that plain non-fat yogurt is the superfood that will one day save the world.  How many other foods can you use to make breakfasts, desserts, toppings and cheese?!

I found this easy cheese recipe and bought my very first cheesecloth.  After you read this, please do me a favor and make this recipe for you and yours.  The possibilities are endless with the herbs and flavors that could be added here, so please feel free to comment and share what you decide to do!

Ingredients

1 cup plain non-fat yogurt
3/4 tablespoon salt

1. Line a collander with a cheesecloth (you can even get cheesecloths at Safeway)
2. Set collander over a bowl to catch the liquid
3. Mix yogurt and salt together in a bowl (here is where you can add other flavors, probably a tablespoon chopped of whatever herb you choose).
4. Dump yogurt mixture on top of the cheese cloth and fold the cloth over
5. Put in the fridge for 36 hours (periodically check and squeeze water)
6. Serve with ANYTHING...it is cheese after all!