Category Archives: Milk

home-made-chocolate-pudding-mom-photographer

3 ingredient homemade chocolate pudding

I had planned to share this recipe for a long, long time. 
I made it for the first time about a year ago and I am hooked since. 

Never was a big fan of chocolate puddings but I never had it made from scratch either. 

To make it takes about 15 minutes, no eggs, butter, and no sugar. 

This recipe is for one serving only but to make more just double/tripe the ingredients.

home-made-chocolate-pudding-mom-photographer-collage

INGREDIENTS:

1/2 (60 g or 2.15 oz) bar dark (or milk) chocolate 

1 cup whole milk

1 1/2 Tbsp corn starch

DIRECTION:

Over low heat melt the chocolate in 3/4 cup milk. 

Do not allow it to boil. 

Stir the corn starch in 1/4 cup milk until dissolved. 

When the chocolate is melted and the mixture is starting to simmer add the dissolved corn starch and stir constantly until thickens. 

The next step is to enjoy it. 

It tastes the best HOT! 

home-made-chocolate-pudding-mom-photographer

Enjoy your week, my friends!

ewa samples, coconut milk-5

Homemade and fresh: Coconut Milk

Coconut milk, delicious, creamy and thick, that’s how I like it… with a hit of sweetness.

It’s been a while since I bought coconut or almond milk. I like to make my own and the way I like it. It’s not only cheaper but it’s made fresh and it taste better.

Normally I buy peeled coconut which I have to open on the top and scoop out the white soft part. I keep the coconut water for smoothies or soups.

It’s pretty hard work to open it but it’s really worth it.

Most recipes for homemade coconut milk call for:

3 cups of water

1 coconut (the white soft part)

Of course, this way the milk is less thick and you get more for your buck.

I normally use only:

2 cups water, filtered,

1 coconut,

1 Tbsp agave nectar

This way I get more thick milk (if I don’t strain it, it’s even thicker).

The white part after it’s scooped out needs to be washed.

Then blend everything together, add whatever sweetener you use and blend a little more.

Enjoy or store in the fridge for further use.

It stays fresh for up to 4 days in the fridge.

All the recipes I found online say that you need to strain it after blending. I do not do that and I LOVE IT that way. It’s really thick and creamy. Yumm!!!

I think that if you have Blendtec, Ninja or Vitamix kind of blender it does pretty good job in blending and you don’t need to strain it but it’s only my opinion.

I can drink it just as it is without anything else.

Have a wonderful Monday and stay thirsty, my friends :)

MyMeatlessMondaysSumo's Sweet Stuffhttp://salttree.blogspot.com/

ewa samples, whole wheat blueberry banana pancakes

The Ultimate Mother’s Day Breakfast – healthy and with love

I have never been big on gifts. For any occasion. B-day, Christmas, Women’s Day or Mother’s Day. Maybe because I grew up in a household where those things weren’t that important. My mom prefers to receive a living plant than a bunch of dead-in-a-few-days flowers. Maybe because of her I’m the same way.

But every single year no matter what we celebrated the most important thing was to be nice to the person who was celebrating her or his day.

A simple hug or a few words assuring that you remember.

So for those who still haven’t decide what to give to their mothers on Mother’s Day, I say: “make her a delicious breakfast to bed. and give her the day off”. She’ll appreciate it more than anything!

If it’s homemade and a little healthier than usual it’s even better.

Something like whole wheat buttermilk blueberry banana pancakes with turbinado sugar.

I assure you, that will make her day!

Recipe:

dry ingredients:

1 1/2 cup whole wheat pastry flour,

1 1/2 tsp. baking powder,

1 tsp. baking soda,

4 tsp. turbinado sugar,

1/4 tsp. salt,

1/4 cup flaxseed meal,

wet ingredients:

1 1/2 cup buttermilk (homemade will work great)*

2 1/2 Tbsp. butter, melted, cooled,

2 eggs,

fruit filling

1 cup fresh blueberries,

1 ripped banana, sliced

Directions:

In one bowl mix very well dry ingredients.

In second bowl mix very well wet ingredients.

Combine dry ingredients with wet. Do not overmix it. Now wait for at least 10 minutes for the batter to rest and let the baking soda and powder to start working its magic.

In the meantime heat the griddle on medium high. Melt about 1/4 Tbsp butter on it.

Sliced you banana so it’s ready to use.

When the griddle is ready spoon about 1/4 cup of the batter on it, more for bigger pancake.

Now sprinkle it with a few blueberries and sliced banana. (picture below does not show bananas because it’s from a different recipe, but you get the idea :) )

Wait until bubbles appear on the top and the batter doesn’t look runny anymore.

Flip on the other side and fried for another minute or until light brown.

Garnish with the leftover fruits, maple syrup, honey, jam, icing sugar or whipped cream… . Whatever is your mother’s favorite topping :) 

I do like mine plain served with black coffee.

All-purpose flour will work if you do not have whole wheat pastry flour. You can use regular white or brown sugar in place of turbinado sugar.

I used to make them without that healthy twist before and they looked like that: 

* Homemade buttermilk:

you’ll need milk and fresh lemon juice. For each cup of milk you need 1 Tbsp of lemon juice. So for this recipe you need:

1 1/2 cup of milk

1 1/2 Tbsp lemon juice (2 Tbsp. are fine, too)

Pour the lemon juice into the milk. VERY GENTLY stir just one time. Let it sit for at least 10 minutes before using.

Happy Mother’s Day!!!

Sumo's Sweet Stuff

Photobucket

MyMeatlessMondays

ewa samples, baked potato-kale soup-4

Baked potato-kale soup with sweet cornbread

Our very needy no 2 has reached a point where she doesn’t want to fall asleep or relax without somebody holding her all day long. It got to a point when my back said NO MORE! PLEASE!!!

A few days ago our no 2 was screaming her lungs out while I was trying to ignore her. Our no 1 got upset as well just because no 2 was upset!

Seeing that miserable family portrait my husband digged out an old swing chair.

A day later he went out and bought batteries.

I’m saved!

And finally I have two free hands to write posts and comments :)

Yeay!

But I need to be fast, these days. Those quite times do not last long.

So,

I made a soup. I made it twice, so far. It tasted better the first time I made it. I think I overcomplicated it the second time, so I’ll share the simplest recipe.

I am too lazy (or I do not have much time these days) to experiment with cooking kale or spinach so I simply throw it into a jar with a smoothie or soup, blend it all together and call it good food.

That’s exactly what I did with this soup. The only thing you have to really prepare here are the potatoes. The rest of the ingredients don’t have to be cooked at all.

Ingredients:

2 medium red potatoes, baked with skins *

1 3/4 cup warm milk,

4 oz cheddar cheese,

1/4 yellow sweet onion, peeled

2 big leaves kale (about a cup)

salt and pepper to taste

plain yogurt (optional for garnish)

1 Tbsp almonds, chopped (optional for garnish)

 

* this soup taste awesome when it’s made from potatoes cooked on the grill (wrapped in an aluminum foil with some salt and butter and cooked on the grill for about 25-30 minutes).

Directions:

Throw everything to a blender and blend the heck out of it. Garnish with yogurt or almonds and serve.

If you want that soup to be very warm or hot it needs to be transferred to a pot and heated up.

I served it with homemade sweet cornbread. I used this recipe to which I added 1/4 cup chia seeds and 1/4 flax-seed meal.

My husband LOVES  Marie Callender’s cornbread so I was hoping for somehow close final effect but it wasn’t that good. The taste was sweet and pretty comforting, I would say, but the texture was too grainy. I think I used the wrong cornmeal. I’m not sure. I will try to make it again but definitely I’m going to use a different recipe. 

It's a KeeperPhotobucketParty ButtonBeyond The Picket Fence

ewa samples, almond milk peanut butter smoothie

Almond milk dark chocolate peanut butter smoothie

I am not the biggest fan of drinking any kind of nut milk just by itself. When I had to stop breastfeeding for the first month I had to feed my daughter with almond and coconut milk because she wouldn’t drink the formula or cow milk. Btw, today she a milkaholic where milk means the real stuff :)

A few weeks ago, when I had to start taking iron supplement I’ve decided to change my diet a little bit, as well.

The easiest way for me was to make all kinds of smoothies but instead of regular milk or fruit juice I’ve decided to start using almond milk. Homemade almond milk. I buy all our nuts in bulk and the first few times I bought already blanched and cut almonds. Though, after comparing prices of not blanched and blanched (and cut) almonds I stopped acting lazy in this case ;)

The recipe couldn’t be any easier to make and to find on the Internet. So being a little redundant, here is the recipe:

1 cup raw almonds (soak overnight, peeled and rinsed)

3 cups of filtered (bottled) water

Blend, extract milk from the pulps by using a nut milk bag, a clothe, strainer…

Honestly I still don’t drink that milk by itself but in a smoothie is really delicious. I think, I’m hooked to it. In addition I do not strain pulps from the liquid. I love the thick texture and more nutty flavor it creates in smoothies. I did it once just to have a picture of it for this post :)

I kept it, though and later added to my smoothies.

As for the recipes I almost never remember the quantity of fruits and veggies I use. I always have the idea of what I want to incorporate in a smoothie and I follow the plan. Almost always, though, when I try it there is something missing in taste so I start adding a little bit of this and a little bit of that to make it taste better.

The same happened this time.

More or less the ingredients were:

1 cup of fresh made almond milk (with pulps, of course),

1 apple,

1/2 small banana,

1 Tbsp, fresh squeezed lemon juice (more if desired),

1/4 cup chia seeds,

1 Tbsp, Dark Chocolate Dreams,

fresh mint leaves, to garnish (they would work perfect if blended together, as well).

A little more about Dark Chocolate Dreams – I bought that stuff thinking that it will help me to eat more peanut butter but when I tasted it at home I didn’t like it at all. As a somebody who really doesn’t like throwing food away I kept it. Finally I found a great use for it. Smoothies. I use it instead of sugar or honey or any other sweetener. It works beautifully for that purpose.

Simple BPMIt's a KeeperPhotobucketFood Photography Challenge

ewa samples, homemade ricotta header

Creamy and Rich: Homemade Ricotta

As a kid, since I can remember to about when I was 14 I spent me entire Summer break in a small village in Poland with my dad’s family. They didn’t have running water (just a well). We bathed in a huge washbowl and…  the toilet was outside. I would eat wild growing berries and drank milk straight from a cow. For two months I would forget how processed food tastes like. During the last few years we visited them they had a store (!). That tiny place was mostly used for buying an alcohol and sodas by locals. It didn’t last long, though. That’s how self-sufficient that village was (as most of the villages anywhere else in Poland).

One of the best memories I have from that period is milking cows. I was never good at it and I gave up very quickly in trying to get better, but I tried it and it was fun. While my aunty was milking her cows I would pretend I’m a cat and I tried to drink that warm and fresh milk straight from a bucket to which my aunty milked the cows. Once, a friend of our family came from behind while I was doing so and pushed my head deep inside that filled with milk bucket. Everybody laughed and I was mad… . I’ve never drank milk straight from a bucket since.

Despite that accident and many more (like me being attacked by a “gang” of angry turkeys) those 2 months spent there every year were the best times ever. I will cherish them forever.

The food we ate there is my goal to achieve in the future: home grown, home raised, homemade.

Right now I just learn how to “home make” stuff from what I can get at the store :)

This time I learned how to make ricotta.

I’ll tell you something: I will never buy ricotta again. The homemade is creamy, rich and nothing like the store-bought. NOTHING! The recipe I got is not the original ricotta recipe. The original calls for whey from making another cheese (like mozzarella). Whole milk is never used. I cheated here a little ;) It doesn’t matter, I think. The results are amazing and that’s what matters. Right?!

To make it I used:

3 cups whole milk

1 cup heavy cream*

1/2 tsp salt

4 Tbsp fresh squeezed lemon juice

Directions that couldn’t be any easier:

Pour the milk, cream and salt into a saucepan. If you have a candy or deep-fry thermometer attach it to the pan and heat the milk to 190°F stirring occasionally. When it reaches 190°F remove from heat.

If you do not have the thermometer you should watch the milk-cream very closely until you see bubbles appearing around the edges of the pot. It means the liquid is ready to be removed from heat.

Add lemon juice. Stir couple of times (no more), very gently and slowly. Let the pot sit undisturbed for 5 to 10 minutes.

Line a sieve with a few layers of cheesecloth and place it over a bowl. The bowl is to catch the whey. Later it can be used for baking breads.

Pour the milk mixture into the sieve and let the curds strain for at least an hour.

I didn’t have cheesecloth (but I do now) so I used an old t-shirt I don’t use anymore.

The cheese I got after 2 hours of straining was firm but very easy spreadable, it looked and felt almost like cream cheese. No curds just creamy and silky texture.

I am not sure for how long you can store it. I kept mine in airtight container in the fridge. It lasted for 4 days before I ate it all.

I ate it with fresh baked bread… .

You can’t beat that!

For an extra twist to this cheese visit Polish Mama on the Prairie… I’m definitely trying her idea the next time I’ll make it.

* the heavy cream in this recipe can be skipped. doing so you’ll get cheese with big curds and much more drier texture. 

It's a KeeperHookingupwithHoH Beyond The Picket Fence

ewa samples, iced inka drink

Iced Inka & Milk Drink

I don’t know if that happened to you, but it happened to me twice.

First time when I got coffee maker. Before, I used to drink a la Turkish coffee and I was just fine. I was saying that I actually don’t need a coffee maker. After I got it I though: how could I lived for soooo long without it?!

The same happened this year. I feel like I’m happy with what I have, speaking about my kitchen tools. I mean, I need this or that, but at the end I always can go around and find a substitute if I’m missing one or two things (like, for example cookie cutter). I think everybody does that.

Till now, when (which these days means “every day”) I wanted a smoothie I would use my blender. This poor thing blends and chops almost anything for me.

NOT ANYMORE.

Now I have “frozen treat & drink maker”. To not to sound like I’m writing a review for which I got paid (I didn’t) I will just say it’s called Ninja and I love it. I don’t know how I could lived without a mixer like that for so many years ;)

A few days ago when I made a smoothie it actually looked and tasted like ice cram. Gosh… so good!

Today for breakfast, I fixed myself something I call “Iced Inka Milk Drink”… with whipped cream and chocolate on top(!!!!). That’s right – for breakfast.

What’s Inka?

This is Inka:

old picture from my archives

Simply it tastes like coffee. Not quite the same but very similar.

Iced Inka Milk Drink:

Ice cubes of milk and inka (equal amount of each). I used 12 small cubes of each.

Blend it together adding a little bit of not frozen milk.

Topped with whipped cream and shredded chocolate.

And the whole world just stopped turning for a few minutes.

Me, my breakfast and an interesting email… .

…and if you remember me talking about my daughter sleeping with almost all her teddy bears (toys) and books – here is the evidence: