In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Sunday, May 12, 2013


Serving Size  : 16    Preparation Time :0:10

Categories    : Desserts                        Snacks


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  8               cups  plain yogurt

  1                cup  sugar

     3/4           cup  cocoa powder

  2        tablespoons  vanilla


Mix the sugar and cocoa powder together well in a bowl.


Add 2 cups of the yogurt. Mix well


Pour mixutre into remaining yogurt and mix well.


Freeze mixture per your ice cream manufacturer directions.  If it does not get firm enough to suit you pour into serving size containers and place in the freezer until it is the thickness you want.



  "Drag out the ice cream freezer!"


  "8 cups"

Start to Finish Time:


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Per Serving (excluding unknown items): 138 Calories; 5g Fat (28.3% calories from fat); 5g Protein; 21g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 58mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.


Serving Ideas : As you would any ice cream

Chocolate Yogurt

Serving Size  : 8     Preparation Time :0:45

Categories    : Breakfast Foods                 Snacks


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  2               cups  whole milk -- room temperature

  3        tablespoons  plain yogurt -- fresh with live cultures and at room temperature

     1/3           cup  honey

  3        tablespoons  unsweetened cocoa powder


Bring milk and yogurt to room temperature before starting.


Heat milk to 180 f (82 C)


While the milk is heating mix the honey and cocoa powder together in a small bowl, using a fork to mash any lumps that form, combine until smooth.


Add to hot milk and mix well.


Remove from heat and cool to 110-115 F (43-46 C)


Add yogurt and mix well.


Pour into glass or ceramic containers and incubate per your favorite method 6-8 hours or until firm.


refrigerate until serving.



  "Homemade chocolatey goodness!"

Start to Finish Time:


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Per Serving (excluding unknown items): 89 Calories; 2g Fat (23.3% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 34mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.


Serving Size  : 0     Preparation Time :0:00

Categories    : Ice Cream


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  3               cups  strained or  Greek Yogurt -- see note below

     3/4           cup  sugar

  1           teaspoon  vanilla -- OR other extract if preferred


Mix ingredients together well.  Refirgerate for 1 hour


Mix in your ice cream machine per manufacturers directions.



  "Sinfully simple and deliious"


  "1 quart"

Start to Finish Time:


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Per Serving (excluding unknown items): 593 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 151g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium.  Exchanges: 10 Other Carbohydrates.


Serving Ideas : Serve as you would any ice cream.  Try a variety of extracts or simple stir ends such as cocoa powder to create a variety of flavors.


NOTES : To make 1 cup of strained or Greek Yogurt from regular yogurt line a mesh strainer with several layers of cheese cloth, add 15 ounces of regular whole milk yogurt.  Place strainer over a bowl. Fold ends of cheese cloth up over the yogurt and refrigerate for at least 6 hours to drain all the excess water out of the yogurt. To make this recipe you will need to start with six cups regular yogurt.


Recipe By     :Jeff Hertzberg and Zoe Francois

Serving Size  : 4     Preparation Time :0:05

Categories    : Breads


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1              pound  Any Artisan 5 minute bread dough -- OR similar refrigerator bread dough, such as Boule Bread

                        Baking stone


Place baking stone in the middle of the oven.  No water pan needed for this recipe.  Preheat oven to 500 for 20 minutes.


Just before baking dust the top of your refrigerated dough with flour.  Break off  a 1 pound (approxmately grapefruit-size piece) of one of your refrigerator pre-mixed doughs.


Dust the piece with more flour and quickly shape into a ball by stretching the survace of the dough top smooth and tucking the ends under the ball. 


Place dough on a floured pizza peel or bread board.  Using a rolling pin or your hands roll the dough to an even thickness of 1/8 inch all around.   This is crucial, any thicker and it may not puff to form the desired pocket for pocket bread.


If the dough fights you and keeps springing back, walk off for a bit and let the gluten relax then try again..  Flip the dough over periodically and flour as necessary to keep the dough from sticking to the peel.  If it does stick use a dough scraper to remove it.  Do NOT slash the dough.  If you do it will not puff.


Place all four pitas on the hot stone in the oven and  bake 5-7 minutes until lightly browned.  If browning does not occur after 7  minutes move the pitas off the stone onto a higher shelf for a short period to finish the browning.


Remove from oven, wrap in a clean cotton towel and place on a cooling rack.  They will deflate slightly but the pocket will still be there to open gently with a fork.


Store in a plastic bag.



  "This recipe uses the basi bread recipes from Artisan Bread in Five Minutes a Day.  Grab the dough out of the fridge and have fresh Pita bread FAST!"





Start to Finish Time:


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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium.  Exchanges: .


Serving Ideas : For sandwiches, wraps or with kabobs.  Cut in quarters, spread with olive oil and sprinkle with various herbs/salts and toast for snacking.

NOTES : Use a different dough for a different pita.   Or make it into one large pita to make chips or quartered sandwiches all at once.


Recipe By     :Jeff Hertzberg and Zoe Francois

Serving Size  : 0     Preparation Time :0:25

Categories    : Breads                          Master Mix


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  3               cups  lukewarm water -- approx. 100 F.

  1 1/2    tablespoons  yeast -- OR 1 1/2 packets

  1 1/2    tablespoons  Kosher salt -- OR other coarse salt

  6 1/2           cups  unbleached all purpose white flour -- Do not sift

                        Cornmeal for Pizza Peel

                        Pizza Peel -- see JP NOTE below

                        Baking Stone

                        Broiler Pan -- OR similar pan for steaming the bread


Add yeast and salt to water in a 5 qt bowl or lidded container--not airtight


Mix in the flour.  No kneading needed.  Mix well with wooden spoon, big mixer or your hands if need be.  Have your hands very wet to avoid the dough sticking to them.


Dough should be completely mixed with no dry spots, and wet enough that it is a loose dough that will conform to the shape of the container.


Cover loosely with lid and let rise approx. 2 hours or longer.  You can use the dough anytime after this time period.It is better and easier to handle if you refrigerate it at least 3 hours first, or overnight.


When you are ready to bake the bread DON'T KNEAD THE BREAD.


Instead sprinkle the surface of your refrigerated dough with flour  and pull up and cut off a 1 pound chunk of the dough--approximately grapefruit size.


Holding the dough in your hand stretch the dough to fold the four edges under the bottom of the dough ball to make a smooth rounded top.  It doesn't matter what the bottom looks like because it will flatten out during the cooking process. This should take 60 seconds or less to do. You do not need to incorporate in loose flour into the dough.


Sprinkle the cornmeal on a pizza peel.  JP NOTE:  My pizza peel broke and since then I have been turning a pizza pan upside down and using the bottom of it.  It has worked quite well.  Place the dough on the pizza peel/pan.  Let rise for about 40 minutes.  It does not need covered.  Depending on the age of the dough it may not appear to rise any during this rest period.


Place your baking stone in the center of the middle rack of your oven.  Place an empty broiler pan or similar pan for holding water on any other shelf that won't interfere with the rising bread. Preat the oven to 450 F for 20 minutes (do this during part of your dough resting period.  Do NOT use a glass pan!!!


Dust the loaf liberally with flour and slash the top of the loaf in whatever manner/design yiu desire with a serrated knife.


Slide your bread loaf off of the pizza peel/pan onto the hot cooking stone.  this can usually been done with jerking the peel/pan quickly and the loaf sliding off the end/side.


Add one cup of HOT water to the broiler pan.  Close the oven immediately to capture the steam.


Bake for 30 minutes or until the crust is nicely browned and firm.


Store the remaining dough in the refrigerator



  "This is the master mix recipe from the "Artisan Bread in Less Than Five Minutes a Day"  cookbook, delicious, great for short term food storage!"






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Per Serving (excluding unknown items): 53 Calories; 1g Fat (11.9% calories from fat); 7g Protein; 7g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 8469mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat.


Serving Ideas : Great for a side bread for most meals, sliced up for Artisan Style sandwiches.


NOTES : Can be used for a variety of recipes like pita bread, herb breads, baguettes  and many more.

To use it for Bread Bowls: Cut off smaller amounts and prepare the same way.  Once the bread is cool cut off the top and hollow out the inside.


Dough can be kept approximately two weeks in the refrigerator.


Serving Size  : 4     Preparation Time :0:35

Categories    : Ground Beef                     Sandwiches


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1              pound  ground beef -- OR other ground meat

     1/4           cup  red onion -- minced

  1              clove  garlic -- OR to taste, minced

  1           teaspoon  salt -- or to taste

  1           teaspoon  black pepper -- or to taste

  1 1/2      teaspoons  cumin

     1/4      teaspoon  nutmeg

  1           teaspoon  dried oregano

  2          teaspoons  fresh lemon juice

  4              whole  pita bread rounds -- OR flat bread


  1              whole  tomato -- sliced

                        Tazatziki Sauce -- to taste


Combine beef, onion, garlic, salt, pepper, cummin, nutmeg, oregano and lemon juice in a bowl.


Divide the mixture into four equal parts.  Form eloganted patties that will nicely fit your bread and place on a covered plate in the refrigerator for one hour.


Grill or pan fry the patties  over a hot fire until cooked through.  Roughly 3-4 minutes per side.


On each pita round or flat breat spread a layer of the Tazatziki Sause then top with the lettuce, tomato and a patty of the meat.


Fold the bread over the patty and eat.



  "The basic Greek sandwich idea that you can use any ground meat for."

Start to Finish Time:


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Per Serving (excluding unknown items): 535 Calories; 31g Fat (53.1% calories from fat); 25g Protein; 37g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 936mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat.


NOTES : Changing up the type of meat changes these sandwiches entirely.  You can also substitute all or part of the ground meat for an equivalent of dried ground meat or tvp (plain or flavored).


You can also use bottled dressing like Green Goddess with a bit of mint added or any variety of dressing to change the taste of the sandwich entirely.


Serving Size  : 0     Preparation Time :0:10

Categories    : Condiments                      Vegetables


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1                cup  plain Greek yogurt

  1              clove  garlic -- finely chopped

     1/2         whole  lemon -- juiced

  2          teaspoons  mint leaves -- finely chopped

     1/4           cup  cucumber -- seeded and minced

                        salt -- to taste


Combine all ingredients in a small bowl and blend well.


Refrigerate 1-2 hours, or longer, to allow flavors to meld.



  "A yogurt based cucumber sauce that is good on gyros and various other sandwiches and salads."


  "1 cup"

Start to Finish Time:


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Per Serving (excluding unknown items): 15 Calories; trace Fat (4.7% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium.  Exchanges: 1/2 Vegetable; 0 Fruit.


Serving Ideas : Use as a sandwich spread or thin out slightly with milk and use as a salad dressing.


Serving Size  : 128   Preparation Time :1:00

Categories    : Breakfast Foods                 Condiments

                Desserts                        Snacks


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1             gallon  whole milk -- OR skim milk with 1/4 c powdered milk added to it

  3        tablespoons  plain yogurt -- MUST have actibe cultures


Bring milk and yogurt to room temperature before starting to speed up your time in the kitchen.  Or you can use the milk cold and cook longer.


Place milk in a large sauce pan and heat over a medium heat until it reaches 185-195 F in temperature.  DO NOT BOIL.  You want to scald the milk not boil it. Stir occasionally with a wooden spoon as you heat.


Turn off heat and let milk cool to 110 F.


Once the milk is at 110 use a 1/4 cup of it to mix it well into to the room temperature yogurt to help temper it before adding it to the main pot.


Add the tempered yogurt mixture into the main spot whisking thoroughly so the yogurt mixes completely into the milk.  NO LUMPS!


Pour into sterilzed jars of the desired size--I use quart jars or recycled jars from my pantry.


Place in the dehydrator that has been preheated to 115 F. or your manufacture's recommendation--Check your temperature prior to placing the yogurt mixture inside.


Incubate for 8 to 10 hours until fairly firm.  It will thicken some as it cools.  Do NOT stir or shake.




Simply line a strainer with cheese cloth or coffee filters and strain all the excess whey out.  I do this by placing it in the refrigerator for several hours.


  "This is the simplest recipe I have ever seen for making yogurt."


  "1 gallon"

Start to Finish Time:


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Per Serving (excluding unknown items): 19 Calories; 1g Fat (48.6% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 4mg Cholesterol; 15mg Sodium.  Exchanges: 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.


Serving Ideas : Use as a bases for salad dressings, smoothies, and in cooking. 


Want fruit in the bottom?  Add any of these into the bottom of small jars for delicious variety.

any ripe fruit, mashed or diced


baby food fruits


fruit preserves

pie filling

mini chocolate chips

ice cream topping

apple sauce

thickened fruit syrups



Stir in or top with:



a variety of spices like cinnamon, nutmeg

brown sugar



chopped nuts

toasted seeds

dried fruit

fresh fruit

frozen fruit


NOTES : To use a standard cube type incubator remove enough trays to accomodate your jars.  If you do not have a yogurt door/drawer for your incubator you can cover the gap with a silicon baking sheet, or flexible cutting board and tape in place.  You just need to make certain your temperature stays at the 115 F. mark.
Some cube style dehydrators like the Excaliber 9 tray have a solid door and you can remove all but the bottom trey for making yogurt and to accomodate your jars.

Some of the smaller round dehydrators will accomodate the small nearly flat canning jars.  Again monitor your temperature.


You could also use this recipe for yogurt makers, in the crockpot, or in an oven or solar oven if you can maintain the temperature correctly.


NOTE:  This can be a prepetual food for your food storage by always reserving 2-3 tablespoons of the plain yogurt from each batch for the next batch starter.  The plain yogurt can be frozen and then slowly brought to room temperature before starting your next batch and the cultures will still be alive.

Thursday, May 9, 2013


Serving Size  : 6     Preparation Time :0:30

Categories    : Beef


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  12             whole  cabbage leaves -- boiled in salted water for three minutes, drained

  1              pound  ground beef

     3/4           cup  cooked rice

     1/2           cup  onion -- finely chopped

  1              whole  egg

  2          teaspoons  salt

  1           teaspoon  pepper

     1/2           cup  milk

  8             ounces  tomato sauce

  14 1/2        ounces  diced tomatoes -- undrained

  3        tablespoons  sugar

  2        tablespoons  vinegar

     1/2           cup  water

  2        tablespoons  cornstarch

     1/4           cup  water


Mix ground beef, rice, onion, egg, salt, pepper and milk together well. 


Divide the mixture between the 12 drained cabbage leaves.  Roll the cabbage leaves to enclose the mixture and seal with a tooth pick.


Place cabbage packets in baking dish.  Preheat oven to 350 F.


Mix tomato sauce, diced tomatoes and juice, sugar, vinegar and 1/2 c water together and then pour over the cabbage rolls.


Bake for 40-45 minutes. 


Remove cabbage rolls from the baking dish to a serving platter,. Remove the tooth picks.


Drain the liquid from the baking dish into a sauce pan.  Place over mediun heat.


Mix cornstarch and 1/4 c water together well then slowly blend into the liquid mixture.  Stirring as you bring it to a boil and the mixture thickens.


Pour over the cabbage rolls and serve.


Refrigerate leftovers.



  "A simple basic recipe."

Start to Finish Time:


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Per Serving (excluding unknown items): 368 Calories; 22g Fat (53.6% calories from fat); 17g Protein; 26g Carbohydrate; 3g Dietary Fiber; 102mg Cholesterol; 1029mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.

NOTES : This recipe could be done with any variety or mixture of ground meats.