I’ve been making yogurt for about a year. I like the texture of Greek-style yogurt, so I drain the whey from the mixture. The problem is what to do with the whey. I did try replacing the liquid in a bread machine recipe with the whey. It was OK but not great. The bread was a bit dense.
Somewhere online, I found that whey could be substituted for buttermilk, so I tried this route by making buttermilk biscuits. They were tender and flavorful, so I think this was a success.
2 cups unbleached, all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, cold
1 cup whey
Pre-heat oven to 450 degrees F.
Combine dry ingredients in the bowl, or in the bowl of a food processor.
Cut butter into flour mixture until it resembles coarse meal. If using a food processor, pulse until reaching the proper consistency.
Add whey and mix until moistened.
Turn the dough out onto a floured board and gently pat the dough until it is approximately 1/2” thick. Fold dough over several times and pat out again until it is 1” thick.
Using a round cutter, cut out biscuits and place on a cookie sheet. For soft-sided biscuits, place the rounds close together.
Bake for 10-12 minutes until light, golden brown.
There is something to say for having a few meals in the pantry for those times when you can’t think of what to fix or when your time is short.
This easy carbonara for two requires only 6 basic ingredients. (Seven if you want to add a handful of peas) It might be argued that this really requires 8 ingredients if you count the salt a pepper. OK. So maybe it’s 8 instead of 6. Still, not many ingredients and they are all things I keep on hand.
Spaghetti Carbonara for Two
4 ounces spaghetti
1 clove garlic, minced
2 strips bacon, diced
1 large egg
1/4 cup grated Parmesan cheese, plus extra for topping
2 tablespoons chopped parsley
1 cup frozen peas, thawed (optional)
Salt and pepper to taste
Bring salted water to a boil in a large sauce pan. Cook spaghetti according to package directions. Reserve 1/2 cup cooking water; drain well.
In a small bowl, whisk together egg and 1/4 cup Parmesan. Set aside.
Meanwhile, cook bacon in a skillet, over medium heat, until crisp. Remove and drain on a paper towel. Reserve drippings.
Saute garlic in drippings until fragrant. About 1 minute.
Add pasta to skillet. Working quickly, stir in egg mixture. Add reserved pasta water a small amount at a time until it is smooth and creamy. Fold in bacon, parsley and peas, if using, and top with additional Parmesan. Serve immediately.
Homemade maple-flavored syrup. Who knew? I ran across this idea in my frugal travels around the internet. It just wasn’t one of the things in my experience database. I don’t remember what we used as a child because I think that pancakes were a rare thing in our house. I do know that, when I grew up, I liked jam on pancakes better than syrup.
My local store carried maple extract in the baking aisle, so I gave it a try. It’s nowhere near the real thing. It tastes fine, easily as good as any of the maple-flavored syrups from the store. (Maybe I’m not the best judge of that, though) It is, however, quick and easy to do and there’s a bit of cost savings, too.
I used brown sugar but if you want a lighter color, use regular white sugar. Most of the recipes I found online used white sugar. One used a combination of white sugar and brown sugar and one used corn syrup as the sweetener. I think any way you do it, it will be good stuff to pour on the pancakes.
Quick Maple-Flavored Syrup
2 cups water
4 cups brown sugar
2 teaspoons maple extract
In a non-reactive pan, bring water to a rapid boil.
Mix in brown sugar all at once. Stir until it is completely dissolved.
Remove from heat and stir in maple extract.
Pour into a sterilized jar and allow to stand, at room temperature, for 24 hours.
Store in the refrigerator for up to 6 months.
Sometimes the muse takes a day off. I can stand in front of the pantry or the refrigerator and not see anything to eat, just a jumble of mismatched items.
To get unstuck, I refer to a cookbook or, better yet, Supercook.com.
I really like this site. I can lump some of those unrelated things from the stash and they will magically turn into dinner. Well, maybe not exactly like that. What it does is offer a number of ideas on what to do with what you have.
I tried a couple of pairings that I though were unusual. They weren’t, really. Supercook produced recipes that used my ingredients.
Sausage and cinnamon: Sausage and Apple Breakfast Casserole
Carrot, mayonnaise, and chicken: Kung Pao Chicken Wraps
I tried American cheese, lemon and banana but this stumped Supercook. Take out the banana and it found: Ultimate Backyard Burgers. YUM!
It’s fun and knocks the stubborness right out of the muse. That’s a winner in my book.
Next time you need a quick and easy side-dish, think of rice pilaf. It can be varied to compliment your main dish.
Basic Rice Pilaf
2 tablespoons butter
1/4 cup chopped onion
1 clove garlic, minced
1 cup long-grain rice
1 can (14.5 ounce) chicken broth
Melt butter in medium sauce pan or skillet with lid. Add onion and garlic, sauteing until tender.
Add rice and stir until all grains are coated with butter.
Add broth. Bring to a boil.
Cover, reduce heat and simmer until liquid is absorbed. Approximately 20 minutes.
Add 1/2 cup diced mushrooms with onions.
Broccoli and Cheese Variation
Add 1 cup broccoli florets and 1/2 cup shredded cheese. Include 1/4 cup cream with broth.
Spanish Style Variation
Add 1/2 cup chopped green pepper with onions and garlic. Sprinkle vegetables with 1 teaspoon chili powder.
Stir in 1 cup diced tomatoes with broth.
A simple sauce is all you need to dress up a chop.
Pork Chops with Sweet and Spicy Sauce
2 boneless pork chops
Salt and pepper
1 tablespoon olive oil
1 shallot, diced
1 clove garlic, minced
1/4 cup vinegar
1/2 cup chicken broth
2 tablespoons brown sugar
1/4 teaspoon ground chipotle
1 teaspoon butter
Season both sides of chops with salt and pepper.
Brown chops in the oil over medium heat until cooked through. Remove from pan and keep warm.
Saute shallot and garlic in the pan drippings. De-glaze with vinegar and cook until liquid is almost completely reduced.
Add broth, sugar and chipotle to pan. Simmer until liquid is reduced by half. Remove from heat and stir in the butter.
Serve sauce with chops.
I’m OK with just a hamburger patty as an entree but, if you want to elevate the simple patty, you can call it Salisbury Steak.
Salisbury Steak for Two
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons minced onion
1/2 pound ground beef
2 strips bacon
2 teaspoons dried parsley or 2 tablespoons fresh parsley
1/4 cup plus 2 tablespoons flour
1/2 cup chopped mushrooms
2 tablespoons butter
1 cup beef broth
2 tablespoons cream
Beat egg lightly in a mixing bowl. Add next five ingredients and stir to moisten. Crumble beef over mixture and mix well.
In a small skillet, fry bacon until crisp. Remove and drain on paper towels. Reserve drippings.
Mix parsley into beef and shape into two oblong patties. Spread 1/4 cup flour on a plate. Dredge patties in the flour and brown in bacon drippings.
Meanwhile, melt butter in small sauce pan. Add mushrooms and saute until tender. Sprinkle 2 tablespoons flour over mushrooms. Add beef broth, whisking continually until thickened. Continue to simmer for 2 minutes. Remove from heat and add the cream. Season with salt and pepper to taste.
Top patties with mushroom sauce and bacon.