Ricotta me this

I know, cheesy title. HAHAHA. Ok, I’m done, I promise

 

But for reals. Have you ever made home made ricotta?! I am new to it and it is a GAME CHANGER.

 

It’s super easy, really versatile and even the by-products have their uses! I use the liquid whey that’s left behind in my pancakes and my kids gobble them up like crazy. They have no clue. And neither would I if you didn’t tell me.

 

And you can make the traditional savory ricotta you typically find in baked pastas like lasagna or a baked ziti or what have you. All you need is:

½ Gal whole milk (preferably whole, preferably not UHT pasteurized

1/3 C Lemon Juice (about 1-2 lemons)

OR 1/3 C distilled white vinegar

1 tsp salt

 

1. Warm the milk to about 200*F. Warm the milk SLOWLY. It’s important- you don’t want to boil the milk and you don’t want it to burn. If you don’t have a thermometer, 200*F is when it starts to get kind of foamy at the top.

2. Remove the milk from the heat and add the vinegar or lemon juice. I LOVE it with lemon juice… it adds a bit of tangy freshness, but isn’t overwhelming. Stir it really gently then let it sit for about 10 minutes.

3. With a slotted spoon scoop out the big curds and then just line a strainer with cheesecloth and put it over a half gallon glass ball jar. Then just dump the warm milk/curd/liquid whey mixture over it and let the strainer drain for around10-40 minutes. Then just transfer the ricotta in the cheese cloth to a container or use it immediately when its nice and warm. Mmmmm warm non-melty cheese just really hits the spot sometimes.

 

OH!- and SAVE THE WHEY! Some people drink it, but I just save it and use it in smoothies or pancakes etc. Here are some ideas: pancakes,

You can also make a slightly sweeter ricotta using the juice of an orange instead of a lemon! Same amounts, it’s just slightly sweeter. I eat this for breakfast a lot and add fruits, jams, or make delicious parfaits with yogurt and frut. SO SO SO good. Or you can eat it warm and add a warm fruit compote or FIGS or sautéed or grilled peaches. OMG I’m drooling already. What are you waiting for?!  If I were you, I’d go and make some! I know I am.

Roasted Sweet Tater Salad

So I have never liked Potato Salad. Like ever. Don’t know what it is. I’ve tried loads: German, American, with mustard, without mustard. I was no expert because, well, I didn’t like it! But I’ve done my best, tried lots of kinds and gave it a fair chance.

But there I found myself one day, with the assignment of “potato salad” staring me in the face to bring to a potluck lunch. But this time, I thought dangit- I’m going to make a potato salad that I like!

So I started off by roasting some sweet taters because I know I love those. Then just kept adding things and flavors that I liked- avocado for healthy fats and richness, peppers for lightness crunch and mild sweetness, herbs de Provence, goat cheese for more richness and tang… and BAM! Came up with a nutrient dense potato salad that I LOVED. 


Came home with an empty dish too, which always makes me smile.

Anyhoo- here’s the recipe!

Ingredients:

4 sweet taters, 2white 2 regular, cubed

2tbsp avocado oil (I used Primal Kitchens)

1tbsp Herbs de Provence + dash S&P

1/4c avocado oil (also Primal Kitchens)

1 avocado, cubed and splashed with lime juice S&P

1/3 c diced colored peppers

1/8 c goat cheese

Directions:

Preheat oven to 425. Shake sweet taters in avo oil, S, P and herbs. Place on 2 baking sheets and roast for 35 min. Remove from oven and allow them to cool to warm or room temp. Transfer gently to a bowl and add avo mayo, for healthy non canolaoily fats! Gently mix, trying not to break up the sweet taters. Add sweet peppers and toss gently again. You can add your avocado here, but that tends to get busted up a lot easier, so if you’re not going for presentation- go for it! If you want it to look pretty, add it on top with the goat cheese 😃😃

Caramelized Onion Roasted Brussel Sprout Goat Cheese Pizza

So dense. So hearty. So healthy. So simple. Sometimes mine even magically turn into tacos!

Start by sautéing some onions in a little avocado oil spray. Add bits of water s needed to caramelize:

Re-heat some perfectly roasted brussel sprouts from dinner the night before.

While all that’s going on, reheat a low carb tortilla of choice in a fry pan with some avocado oil spray. Once it’s crispy, pile on the goods. And sprinkle with lots. 

And lots

Of goat cheese!

Ingredients:

1/3-1/2 onion (whatever you have lying around)

About 3/4c roasted brussel sprouts

1 low carb tortilla

Goat cheese to taste.

Caramelize your onions. Heat up your Brussels (or enjoy cold!). Crisp up your tortilla. Pile the goods on. Sprinkle with goat cheese.