From Recipezaar
I haven't tried this one out yet, but I'm pretty excited to because I've always wanted to learn to make my own rice milk [for food storage purposes] because I don't like dried milk (I'd rather drink this stuff).
Serves 2-4
Ingredients:
4 cups water
1/2 c uncooked rice (white or brown may be used) OR 1 c cooked rice (white or brown may be used)
1 vanilla bean OR 1/2 t vanilla extract
Directions:
1. Cook rice, vanilla bean or extract and water until very soft.
2. Let cool, remove vanilla bean (if using) and put mixture into blender or food processor.
3. Blend until very smooth.
4. Let stand for at least 45 minutes, then strain through cheese cloth.
5. Tada! Rice milk! Enjoy!
Wednesday, June 23, 2010
Monday, June 21, 2010
Carnitas
From Pioneer Woman's Tasty Kitchen
Ingredients:
3 lbs Boneless Pork Roast
3 c Chicken Stock Or Broth (low Sodium)
2 T Granulated Garlic Powder
2 T Onion Powder
2 T Ground Cumin
1 T Chili Powder
1 T All Spice
1 T Black Pepper
Directions:
Place pork roast in the bottom of the crock pot. Mix all the spices in a bowl to combine. Sprinkle half of the spices over the pork roast and turn the roast and pour remaining spices on top. Next, pour the chicken broth or stock around the outsides of the roast, trying to keep as much of the seasoning on the roasts as possible.
Put the lid on and set for 8 hours (low). Most importantly, don’t touch it throughout the cooking time. When it’s finished cooking, take two forks and shred the meat in the crock pot and let it soak up some of the juice.
At this point, you can either serve it in tortillas with your favorite fixings or you can transfer some to a large pan with a little olive oil and onions and put a little bit of a crisp on the carnitas. It only takes a few minutes tossing it around at medium-high heat. Makes wonderful tacos!
Enjoy!
Ingredients:
3 lbs Boneless Pork Roast
3 c Chicken Stock Or Broth (low Sodium)
2 T Granulated Garlic Powder
2 T Onion Powder
2 T Ground Cumin
1 T Chili Powder
1 T All Spice
1 T Black Pepper
Directions:
Place pork roast in the bottom of the crock pot. Mix all the spices in a bowl to combine. Sprinkle half of the spices over the pork roast and turn the roast and pour remaining spices on top. Next, pour the chicken broth or stock around the outsides of the roast, trying to keep as much of the seasoning on the roasts as possible.
Put the lid on and set for 8 hours (low). Most importantly, don’t touch it throughout the cooking time. When it’s finished cooking, take two forks and shred the meat in the crock pot and let it soak up some of the juice.
At this point, you can either serve it in tortillas with your favorite fixings or you can transfer some to a large pan with a little olive oil and onions and put a little bit of a crisp on the carnitas. It only takes a few minutes tossing it around at medium-high heat. Makes wonderful tacos!
Enjoy!
Thursday, June 3, 2010
Chocolate Cheesecake
From Food Network
You'll need a 9 in springform pan
Base ingredients:
1 1/3 c graham cracker crumbs
1/2 stick butter
1 T cocoa
Filling ingredients:
6 oz bittersweet or semisweet chocolate, chopped small
2 1/2 c cream cheese
3/4 c superfine sugar
1 T custard powder
3 large eggs
3 large egg yolks
2/3 c sour cream
1/2 t cocoa, dissolved in 1 T hot water
Sauce ingredients:
3 oz bittersweet chocolate, finely chopped
1/2 c heavy cream
1 t dark corn syrup
Directions
Preheat the oven to 350 degrees F.
To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
Put a kettle on to boil.
Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.
Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.
To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.
You'll need a 9 in springform pan
Base ingredients:
1 1/3 c graham cracker crumbs
1/2 stick butter
1 T cocoa
Filling ingredients:
6 oz bittersweet or semisweet chocolate, chopped small
2 1/2 c cream cheese
3/4 c superfine sugar
1 T custard powder
3 large eggs
3 large egg yolks
2/3 c sour cream
1/2 t cocoa, dissolved in 1 T hot water
Sauce ingredients:
3 oz bittersweet chocolate, finely chopped
1/2 c heavy cream
1 t dark corn syrup
Directions
Preheat the oven to 350 degrees F.
To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
Put a kettle on to boil.
Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.
Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.
To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.
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