Orange Bran Flax Muffins

 

 

 

Ingredientes:

1 1/2 cups oat bran
1 cup all-purpose flour
1 cup flax seed, ground
1 cup wheat bran
1 tablespoon baking powder
1/2 teaspoon salt
2 oranges, quartered and seeded
1 cup brown sugar
1 cup buttermilk
1/2 cup canola oil
2 eggs
1 teaspoon baking soda
1 1/2 cups golden raisins

 

Instrucciones:

1. Preheat the oven to 375°F.

2. Line two 12-cup muffin pans with paper liners, or coat with cooking spray.

3. In a large bowl, combine oat bran, flour, flax seed, wheat bran, baking powder and salt; set aside.

4. In a blender of food processor, combine oranges, brown sugar, buttermilk, oil, eggs, and baking soda. Blend well.

5. Pour orange mixture into dry ingredients.

6. Mix until well blended.

7. Stir in raisins.

8. Divide batter evenly among muffin cups.

9. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.

10. Cool in pans for 5 minutes before removing to a cooling rack.

 

Información Nutricional:

Calories 193.8

Calories from Fat 77

Total Fat 8.6 g

Saturated Fat 0.8 g

Cholesterol 15.9 mg

Sodium 169.0 mg

Total Carbohydrate 29.5 g

Dietary Fiber 4.6 g

Sugars 16.0 g

Protein 4.4 g

Sopa de Chícharos (con video)

Como una muestra de las recetas del programa "Tu Cocina" (de TV Once, IPN, México), les anexo un video de como preparar una sopa de chícharos (o habichuelas). Buen provecho…

Raw Milk Yogurt

Raw milk yogurt is a sort of holy grail for traditional foods enthusiasts, coupling the enzymatic and probiotic components of both fresh milk and fermentation in one glorious, creamy, lovely food.  Served over baked oatmeal orsoaked oatmeal porridge, on its own or as a basis for savory dipping sauces, a good yogurt can find its way to nearly every meal if you let it. (from nourished kitchen.com)

Raw milk yogurt is deeply nutritious and deeply satisfying, combining the wholesome nutrients found in fresh milk from grass-fed animals such as conjugated linoleic acid and fat soluble vitamins with the benefits of friendly bacteria and food enzymes.  It is a fresh and simple luxury.  Take care to read the notes at the bottom of this tutorial which provide a little more information on working with and making raw milk yogurt at home.

Ingredients

1. 1 quart fresh milk, for a thicker product substitute 1 pint fresh cream and 1 pint fresh milk (see sources)
2. 2 tablespoons Bulgarian or Greek starter (see sources) OR
3. 2 tablespoons yogurt from a previous batch OR
4. 2 tablespoons plain, unsweetened, additive-free yogurt with live active cultures found at any grocery store
5. Equipment
6. yogurt maker OR
7. slow cooker or cooler and a 1-quart mason jar with lid OR
8. food dehydrator (see sources) and a 1-quart mason jar
9. thermometer, optional but advisable

Directions

1. Heat milk in a saucepan over a medium-low flame until it reaches about 110° Fahrenheit / 43º Celsius.
2. Remove from heat and whisk in 2 tablespoons thermophilic starter culture such as Bulgarian or Greek starter (seesources), or use two tablespoons yogurt from a previous batch to inoculate the raw milk.
3. If you’re using a yogurt maker, simply pour the mixture of fresh milk and starter into the yogurt maker and culture it according to the manufacturer’s instructions for about eight to twelve hours.
4. If you’re using a food dehydrator or slow cooker, first pour the mixture of starter and raw milk into a 1-quart glass mason jar and cover it with a lid.
5. If you’re using a slow cooker or cooler, place the mason jar full of milk and starter in the center of your slow cooker or cooler and pour warm water (approximately 110° Fahrenheit, 43º Celsius) into your the ceramic insert or until it reaches just below the lid of your mason jar. Cover with a warm towel for added insulation and leave in a warm spot in your kitchen to culture for eight to twelve hours.
6. If you’re using a food dehydrator, simply place the mason jar full of starter culture and milk into the food dehydrator, set the temperature to 110° Fahrenheit / 43º Celsius and allow it to culture for eight to twelve hours.
7. Once the culturing period of eight to twelve hours is complete, remove your still warm raw milk yogurt from the yogurt maker, slow cooker, cooler or dehydrator and place it in the refrigerator to chill and solidify for an hour or two.
8. Serve plain as a sauce, combined with fresh fruit or nuts or sweeten it, if desired, with a touch of honey or maple syrup.

More Notes:

Raw milk yogurt has a tendency to be runny; this is normal and is caused by the action of temperature-sensitive enzymes present in raw milk that would otherwise be killed by heat.  If liquid-like consistency is unappealing to you, consider substituting part of the milk for fresh cream or straining the yogurt through a fine butter muslin available from most cheesemaking suppliers (see sources).

 

Furthermore, due the natural presence of beneficial bacteria in raw milk which are likely to eventually out-populate the strains in your desired  starter, your yogurt starter will degrade over time.  For this reason, it is necessary to maintain a pure seed starter or to be mindful of the desired quality of your yogurt and to purchase new starters to periodically refresh your old starter.  This is generally not necessary when making yogurt from boiled milk.

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The Barn is over 100 years old

Raw Milk!

What a discovery, a raw milk producing farm ten minutes down the road. And would love to see how my lactose intolerant beloved eldest reacts to this awesome living product.  Recipe for making yoghurt follows...

Y para Desayunar...

Chilaquiles de Mario

Ingredients

1. 1 can Tomato, whole, 28 ounces
2. 1 each Chile Chipotle
3. 16 each Corn Tortillas, Cut in pieces
4. 2 tablespoon Vegetable oil
5. 1 Large White Onion, Sliced thinly
6. 1 Clove Garlic, Minced
7. 1/2 Cup Cheese, Shredded
8. 1/2 Cup Crema
9. Cilantro al gusto
10. 1 1/2 Cup Chicken stock, Optional

Directions

1. In a blender, combine the tomatoes with their reserved 1/2 cup of liquid and the chipotles; blend until almost smooth.
2. In a very large, deep skillet, heat enough oil to accommodate the tortilla pieces. Add the cut up tortillas and fry until crispy. Remove and drain on paper towels.
3. Transfer about 2 tablespoons of the oil to a large skillet, add two-thirds of the onion and cook over moderately high heat until browned around the edges, about 6 minutes. Add the garlic and cook for 1 minute. Pour in the tomato puree and simmer, stirring, until slightly thickened, about 5 minutes. Stir in the stock and boil the salsa over moderately high heat until slightly thickened, about 2 minutes. Season with salt and remove from the heat.
4. Gently stir the tortilla chips into the sauce, making sure they are well coated. Top with the remaining onion, the shredded chicken and the Parmesan cheese. Dollop the sour cream over the chilaquiles, sprinkle with the cilantro and serve immediately.

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Cold German Potato Salad

Is this a summer or fall thing? Well, for sure it is a summer dish, if possible with grilled chicken. Never mind, it is an anytime kind of dish that lasts forever! Potato Salad to honor the German background of the Pletsch surname. And here it is, lifted from the Garcia-Pletsch "Recetario"...