The Yum Yum Factor

I can't believe it has taken me this long to make yogurt in my Instant Pot but better late than never., right? I used this recipe from   Tid Bits  , which appears to be the standard recipe that everyone uses so I suggest you follow that link and use their recipe too. No need to reinvent the wheel when the wheel works like a charm. Because I was going to turn it into labneh, which is a Middle Eastern yogurt cheese, I omitted the vanilla. Labneh is like greek yogurt on steroids that has been drained to the point where it's so thick that you can roll it into balls if you want. Click here to see a great slide show with all kinds of amazing ways to use this stuff here it is at the Greek yogurt stage Okay, onto the yogurt: You need an Instant Pot Duo or the Smart version  To make a full batch of yogurt, you use a gallon or 3.7 litres of milk (in Canada, that equals three bags of milk. Yes, we have bagged milk in Canada and you should too world) 3 tbls of...

There are a million recipes out there for babaganoush, a popular, Middle Eastern, smoky eggplant dip so why am I sharing one more? To me, the actual dip is just a blueprint that you can use to then dress it up as you wish. I like mine kind of thick, so it's also a spread and have found that it's as great smeared on crostini or in a wrap as it is eaten as a dip with a piece of pita bread so I replace the lemon juice with the rind of a pickled lemon. I also love the addition of pickled turnip as much for their sour crunch as for their beautiful pop of colour in what, otherwise, is a sea of grey and grey food is never appealing on it's own. The toasted walnuts might not be authentic but that's how I like it so that's how I make it. Smoky Eggplant Spread 1 large eggplant 1 clove garlic, grated on a rasp or fine grater OR chopped very finely 1 tsp kosher salt *1 preserved or pickled lemon 3 tbls tahini 1/4 tsp smoked paprika 1/2 tsp cumin a...

Okay, I will be straight with you. I don't give a rat's ass about football and I have no interest in eating three quarters of the traditional SuperBowl food that I see all all over the internet and on television. If you want to eat 30 layer bean dip and giant casseroles of melted Velveeta you probably won't want to hear my ideas about what I think makes a great game day spread and I am okay with that. I won't take it personally when you tell me I am nuts to recommend middle eastern inspired crashed potatoes instead of nachos covered in queso if you promise to not take it personally when I refuse to taste your delicious dip made with a package of dried onion soup, uncooked ramen noodles and nutella mixed and sour cream. Deal? So, just because I don't care about football doesn't mean I don't care about a good party with great food, drinks and friends and with that in mind, I always accept an invitation to watch the game and, more importantly, eat w...

Last week I spent a few days making batch after batch of mock chicken wings out of roasted cauliflower. Each batch was tweaked and tinkered with until I found the right batter and the right sauces to turn them into a healthy snack that could satisfy my unnatural wing cravings from time to time.  Do you know what really put these things over the top so that my taste buds yelled OH YES, BUFFALO WINGS BABY! was the blue cheese dip. I love blue cheese dip but I don't need to be eating something that is full of full fat sour cream and whatever else is usually in it. I am thrilled with this version and plan to bathe in it momentarily. Lightened Up Blue Cheese Dip Ingredients 1/4 cup 2% greek yogurt 2 tbls light mayo (I like Hellmans) 1 tbls buttermilk 1 tsp white balsamic vinegar pinch salt 1/4 cup crumbled blue cheese ( I use Castello Crumbled Danish ) Directions Whisk the yogurt, mayo, buttermilk, vinegar and salt together until smooth. Fold in the blu...

I feel crazy posting a recipe for guacamole because it isn't really a recipe but I am asked for one so many times that I guess it's a useful thing to do. I am also going to share my method for making those pickled red onions that are served all over the Yucatan with many dishes. When Little Shack was about 9, we were in Mexico and he said he hated onions but he ate these pretty pink onions every day because I told them they were cebelloas. I did not lie to my son, it's not my fault that he didn't know that cebello is the spanish word for onion.