Glazed Carrots

From America's Test Kitchen 

Serves 4

Glazed carrots are a good accompaniment to roasts of any kind--beef, pork, lamb, or poultry. A nonstick skillet is easier to clean, but this recipe can be prepared in any 12-inch skillet with a cover.

INGREDIENTS

• 1pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias (see illustration)
• 1/2teaspoon table salt
• 3tablespoons granulated sugar
• 1/2cup low-sodium chicken broth
• 1tablespoon unsalted butter, cut into 4 pieces
• 2teaspoons lemon juice
•  Ground black pepper

INSTRUCTIONS

• Bring carrots, salt, 1 tablespoon sugar, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.
• Per Serving:
  Cal 100; Fat 3 g; Sat fat 2 g; Chol 10 mg; Carb 18 g; Protein 1 g; Fiber 3 g; Sodium 440 mg

Soft Dinner Rolls or Buns

Source for original recipe & image

2 1/4 tsp active dry yeast
1 cup warm water (110 degrees)
1/4 cup dry potato flakes
1 tbsp white sugar
1 tsp salt
1 egg
1 tbsp olive oil
3/4 tsp onion powder
3/4 cup whole wheat flour (1 cup whole wheat and D didn't like it as much)
1 1/2 cups white flour

Directions

1. In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl. Dough will be very sticky. 
2. Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.
3. Preheat oven to 400 degrees F. Lightly grease 12 muffin cups or a glass pan.
4. Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full or divide into 12 and place in glass pan. Let rise until batter reaches tops of cups if in muffin tin, or about 20 minutes.
5. Bake in a preheated 400 degree F for 15 minutes.
6. Makes 12 rolls/buns (160 calories each) 

Green Rice

Cooking Instructions:

• 1 cup uncooked Lundberg Basmati Brown Rice
• 2 cups chicken broth
• 1/2 cup thinly sliced green onions
• 1/2 cup shredded carrots (next time I'll try more)
• 1 tablespoon olive oil
• 2 tsp dry parsley
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Place rice in 2-quart baking dish. Add cooked vegetables, parsley, salt, pepper and broth. Stir. Cover with tight-fitting lid or heavy-duty foil. Bake at 400 degrees 55 minutes, or until rice is tender and liquid is absorbed (original recipes states 350 degrees for the same time and it did not absorb any liquid. Had to microwave. Will try higher temp for longer next time). Toss lightly with fork before serving. Makes 6 servings.

Delicious!!! Even the munchkins loved it!

Source for original recipe 

Source for image 

Homemade yogurt

Ingredients: 

• • 1 TBSP plain yogurt with active cultures
  • 1/2 gallon  (8 cups) milk
  
  
  
  
  • Directions: 
  • Pour milk into crockpot. Cover, turn on high and let the milk heat until almost boiling.  The actual temp is 180. Mine takes about 2 hours. (**Update - my crockpot seems to reach 180 by 1 hour and 45 minutes now and it takes a little longer to cool down to 105 (about 1 hour and 15 minutes).
  • 
    
  • Turn the crockpot off, take the lid of, and remove insert. Let cool back down to 105-111 F. Mine takes about 1 hour. 
  • 
    
  • Skim off the "skin" that has formed on the top of the milk. Remove 1 cup of milk and stir in the 1 TBSP of plain yogurt from the store (or from what you've saved from a previous batch of yogurt). 
  • 
    
  • Return back to crockpot and stir back and forth (not in a circular motion), 
  • 
    
  • Put lid back on and put entire insert into the oven with the light on (but oven OFF) for 12-24 hours. Your goal is to keep the milk warm the entire time, that is why the oven is a good place for it. I normally let it sit close to 24 hours since I want the most probiotics in my yogurt as possible. 
  
  

  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  
  
  • I originally got all this information and the source for the above image from www.girlsguidetobutter.com but her website has been down for the past few months. I'm super bummed because she was super knowledgeable and had a lot more info on her site. 
  
  
  
  

  At that website: She states that American store bought yogurt that is super thick with added pectin isn't REAL yogurt. She is from the Soviet Union and she says yogurt is always more thin, which is the case with homemade yogurt. 
  
  I have found that as I stir in honey or jelly, it does get more thin as I stir it. "Whey" pools at the top of our yogurt in the beginning and as it sits in the fridge, but I just ladle that off and save it for smoothies. It's full of protein. 
  
  You can also strain your yogurt through a flour-sac type dish towel and hang it above a bowl to let the extra whey drip off, this will result in a thicker, greek-style yogurt.You can also continue to strain a small portion of it to get a thick yogurt cream cheese. Stir in spices such as salt, pepper, garlic, or dill and spread it on crackers. 

  
  

  We have LOVED having so much yogurt. I make it every week and just keep using a few tbsps of my previous batch for the next batch.
  
  
  

  
  

  

  
  

  ** You can do this same process but in a pot on the stove. I have been doing this method lately instead since it is quicker to get it to reach the 180 degrees, but you do have to stay close. There's been a few times I've forgottten and its boiled over, so I set a timer to remember to stir it and check the temperature every 10 minutes or so. Once the milk gets hotter, for example to 160 degrees, it'll reach 180 much more quickly. So check it every couple minutes once the temperature starts to get within 20-30 degrees of your final temperature.

  
  

The Easiest, Best Focaccia Bread

• 
  
• Ingredients 
• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar 
• 1 (1/4 ounce) packet active dry yeast (2 1/4 tsp)
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 dash ground black pepper
• 1 tablespoon olive oil
• 1 cup warm water (105-115 degrees)
• 
  

Directions

1. 1
   Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
2. 2
   In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
3. 3
   Add the yeast mix and olive oil to the dry ingredients and combine.
4. 4
   When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
5. 5
   Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
6. 6
   Cover with damp cloth and let rise in warm place 25 minutes.
7. 7
   Preheat oven to 425 degrees.
8. 8
   Punch dough down, place on greased baking sheet.
9. 9
   Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
10. 10
    Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
11. 11
    Bake for 13-15 minutes until golden brown.

Altered from original recipe. Source for recipe. Source for picture. 

Ranch & Bacon Pasta Salad

Ingredients:
13 oz tri-color pasta
1/2 cup light mayo
1/2 cup light ranch dressing
3 roma tomatoes, diced
1/2 lb bacon, cooked & diced
1 avocado, diced
Salt & Pepper to taste

Variations: 1/2 lb shredded chicken, 1 cup shredded cheese, other veggies can include cucumber, peas, or peppers.

Directions:
1. Boil a pot of water and cook noodles until slightly firm.
2. Drain & rinse with cold water.
3. Mix mayo, rancho dressing together in a bowl
4. Toss noodles with sauce and gently fold in tomatoes, bacon, and avocado.
5. Chill for 2 hours before serving.

Adapted from original recipe. Source for recipe & picture. 

Yukon Gold Potatoes

Ingredients

• 3 pounds baby Yukon gold potatoes
• Salt
• Freshly ground black pepper
• 3 cups chicken stock
• 1-2 tablespoons butter (recipe calls for 3)
• 2 to 3 tablespoons freshly chopped parsley leaves (I use dry) 

Directions

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

Source for recipe & picture