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Any ole' pressure cooker Pot Roast is the perfect family dinner recipe! This roast is tender, fall-apart beef covered in a delicious rich gravy. This dish is great for Sunday dinners and holidays alike. Get ready to impress your guest with this easy pressure cooker pot roast recipe! I do use the Ninja Foodi Pressure Cooker so that will be referenced to. < Back Pressure Cooked Roast Beef Prep Time: 10 minutes Cook Time: 90 min - 4 hours Serves: 5 Level: Beginner About the Recipe NINJA FOODI POT ROAST Pot roast is comfort food at it's finest! I just love the smell of a good pot roast cooking. Using your Ninja Foodi pressure cooker, you can have a delicious pot roast ready in half the time of your slow cooker. This recipe will work in any pressure cooker, including the Instant Pot. The great thing about making this dish in your pressure cooker is that it makes for easy cleanup. Simply throw everything in the pot, and let it do its thing! Ingredients 3 pound Chuck Roast pot roast 1 medium rough chopped yellow onion sliced 3 celery stalks cut in into large chunks 3 stalks celery, cut in into large chunks 6 whole garlic cloves 2 teaspoons onion powder 1 teaspoon garlic powder 2 cups of luke warm water 2 tablespoons of beef base, (I used Better Than Bouillon. You may substitute 3 beef bouillon cubes instead of using beef base) 1 Tablespoon or season with your heart SLAP YA MAMA Cajun Seasoning from Louisiana, Orginal Blend 1 teaspoon or season with your heart red pepper flakes Tablespoon ground pepper 2 Tablespoon dried oregano 2 Tablespoon dried basil 1 Tablespoon dried thyme 2 Tablespoon paprika 1 tablespoon Worchestershire sauce Optional: 1 tablespoon cornstarch, (see notes for lower carb thickening option INSTRUCTIONS Combine all the seasonings in a small bowl and mix them together. Season the roast evenly with the seasoning mixture. Be sure to rub the seasoning into the roast.Turn the Ninja Foodi to the saute function. Add the oil to the pan, and sear the roast for about 3 minutes on each side. Next, add in the celery, carrots, garlic, and onions.In a cup, mix together the warm water, beef base, and Worcestershire sauce. Then, pour the mixture into the pot with the pot roast and vegetables.Turn the Ninja Foodi to the pressure cooker setting, and pressure cook on High for 90 minutes. OR on low for 4 hours for complete fall apart heaven. Make sure that the pressure cooker valve is turned to the "Seal" position. Once the roast is done cooking, remove the roast and vegetables from the pot and transfer them to a serving plate. Optional. To thicken the gravy : Turn the pressure cooker to the saute function. Mix 1 tablespoon cornstarch with 1 tablespoon water to make a cornstarch slurry. Wisk the slurry into the gravy. Taste the gravy, and adjust the seasonings to your liking if necessary. Spoon your desired amount of gravy over the pot roast and vegetables. See notes for lower carb thickening option. NOTES For a lower-carb option, mix 1/2 teaspoon xanthan gum with 1/2 teaspoon of water and whisk it into the gravy instead of the cornstarch slurry. Preparation STEP BY STEP INSTRUCTIONS Step 1. Combine all of the seasonings in a small bowl, and season the pot roast with all of the seasonings. Be sure to rub the seasoning into the pot roast. Step 2. Turn the Ninja Foodi to the saute setting on High, and sear the pot roast for 3 - 4 minutes on each side. Next, add the vegetables to the pot with the pot roast. Step 3. In a cup, mix together the warm water, beef base, and Worcestershire sauce. Then, pour the liquid mixture over the roast and vegetables. Step 4. Turn the Ninja Foodi to the Pressure Cooker setting, cook for 90 minutes. Ensure that the valve on the pressure cooker is turned to the "seal" position. It should come to a natural release. If it does not, you may manually turn the valve to the vent position once the cooking timer goes off. Step 5. Remove the roast and the vegetables from the pot, and transfer them to a serving plate. Step 6. Optional - To thicken the gravy: Turn the pressure cooker to the "Saute" function. The gravy should begin to simmer. Make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl. Then pour the slurry mixture into the gravy, and whisk everything together. Taste the gravy, and adjust the seasonings to your taste. Spoon the desired amount of gravy over the pot roast, and vegetables. Serve, and enjoy! Ninja Foodi or any pressure cooker - I used the Ninja Foodi 8-in-1 6.5 qt pressure cooker. However, you can also use an Instant Pot. Pot Roast - You will want to use a chuck roast. When selecting a roast, be sure that it has nice marbling but not too much fat. Beef Base - I recommend using Better than bouillon beef base, however, any beef base will work. You can also use beef broth instead. Seasonings - The great thing about this recipe is that you can adjust the seasonings to your liking. The seasonings that I suggest are delicious, and make great flavor! Water - This will be mixed with the beef base. Worchestershire Sauce - This adds a nice additional layer of flavor to the roast. Vegetables - Any vegetables that you would like to make with your pot roast. I like to add carrots and celery as a great low carb option. (We personally don't like carrots, but go for it if you want!) Previous Next

This homemade ginger ale is super refreshing and simple to prepare, made with just 3 ingredients – all natural with unrefined sugars – and several flavor variations! < Back Fresh Ginger Ale (with real ginger) Prep Time: 10 Minutes Cook Time: 30 Minutes Serves: 4 Level: Beginner About the Recipe This homemade ginger ale is super refreshing and simple to prepare, made with just 3 ingredients – all natural with unrefined sugars – and several flavor variations! Ingredients For the concentrated ginger water (this will yield about 4 cups/1 l) 3.1 oz ginger 1 cup chopped 5 cups water For the ginger ale 1 cup concentrated ginger water 2 cups sparkling water or club soda or seltzer 1/4 cup honey or agave, maple; OR use granulated sugar like raw cane sugar, (add to warm ginger water) OR make sugar-free with erythritol/xylitol, etc. 1/2 lemon 1.5-2 tablespoon fresh juice; OR lime juice Preparation WHAT IS GINGER ALE? Ginger ale, despite its name, is alcohol-free. Ginger ale is a carbonated soft drink originating in 1850s Ireland and made more popular in Canada in the early 1900s. There are two main types of ginger ale. The first is the “golden style” and the second is the “dry style” (also called the “pale style”). Golden style is made with the process of fermentation (like kombucha ). It produces a deep honey-golden color and strong ginger flavor, sweet to the taste, and with natural yeast carbonation. In comparison, dry ginger ale is a mixture of ginger extract/flavoring with soda water and is far paler. In many commercial versions, it combines carbonated water with ginger flavoring (natural or artificial) and sugar or high-fructose corn syrup. The ginger flavoring itself may also contain spices, fruits, and ingredients such as lemon/lime, citric acid, etc. For this homemade ginger ale recipe, I’m preparing a homemade version of dry ginger ale with real ginger and an unrefined sweetener. IS GINGER ALE GOOD FOR YOU? Ginger is beneficial in many ways, with anti-bacterial, anti-inflammatory, and antioxidant benefits. Ginger ale is a popular remedy for indigestion, motion sickness, and sore throats. It also has several other benefits. You can make your own ginger ale at home, adjusting the amount of ginger and sugar to your taste. This is a healthy, natural beverage. THE INGREDIENTS You only need three ingredients and a few cups of water for this homemade ginger ale with real ginger. CONCENTRATED GINGER WATER Ginger: You’ll need plenty of fresh ginger root for this. Water: I like to use filtered water, but tap water is fine too. TO MAKE GINGER ALE Sparkling water: You can use sparkling water, club soda, or seltzer. You may also be able to use a soda stream machine to carbonate the beverage. Sweetener: I use honey, but you could use other granulated (like raw cane sugar) or liquid (like agave) options. It’s also possible to use a simple syrup made with your sugar of choice (refined, unrefined, or even sugar-free). For a sugar-free ginger ale recipe, use your favorite sugar-free sweetener like erythritol, monk fruit, etc. Lemon juice: Meyer lemons are excellent for their sweeter flavor. However, any lemon will work. Lime juice will also work. OPTIONAL ADD-INS AND VARIATIONS There are several ways you can experiment with adding extra flavor to this homemade ginger ale recipe. The easiest way to do this is to add extra ingredients to the ginger water while it simmers. A few ideas include: Herbs: Some mint, basil, lavender, or rosemary would also work well to infuse the homemade ginger ale with extra flavor. I like to serve mine with a few mint leaves in the glass. Green tea: With either loose leaves or tea bags. Add them to the ginger water infusion in the last 5 minutes, then remove. Berries: Blackberries, raspberries, etc. Add a large handful to the pan while simmering and gently mash to extract flavor. Peach: Use a regular or white peach and allow it to simmer in the ginger water. Cranberry: Use some cranberry juice in place of water in the ginger water. Spices: There are several spices you could experiment with, such as cardamom, ground clove, nutmeg, allspice, cinnamon, etc. You could also add a pinch of turmeric (with freshly cracked black pepper) or cayenne to boost the health benefits. HOW TO MAKE GINGER ALE? STEP 1: PREPARE THE CONCENTRATED GINGER WATER First, peel and chop the ginger into small disks/chunks. ( For a more concentrated flavor, mince or grate the ginger.) Transfer the ginger and water to a saucepan and bring to a boil. Then reduce the heat to a simmer and cover for 30 minutes. Then, remove the saucepan from the heat and allow it to cool to room temperature. Then strain it through a fine-mesh strainer to remove the ginger solids. ( At this point, you’ll have about 4 cups of concentrated ginger water. You can use it all now OR freeze some for later usage.) STEP 2: ASSEMBLE THE HOMEMADE GINGER ALE First, juice the lemon. Then, combine all the ingredients for the homemade ginger ale into a large pitcher and stir. Finally, give it a taste and adjust any elements (sweetener, lemon, ginger water, water) to your liking. WHAT IS THE GINGER ALE RATIO? I recommend using a 1:2 ratio of ginger water to club soda/sparkling water. Then sweeten the homemade ginger ale to taste and add a splash of lemon or lime juice. STORAGE INSTRUCTIONS Make ahead: You can prepare the ginger water concentrate in advance. Store it for 3-4 days in the refrigerator or several months in the freezer. I like to portion it out into a large silicone ice cube tray. I can then defrost just enough for a glass of ginger ale each time. Store: Ultimately, the ginger ale stores for as long as the carbonation lasts and should be kept in the fridge. FAQS Does ginger ale have caffeine? No, this recipe is 100% caffeine-free. All you get is a refreshing ginger taste. Is ginger ale good for acid reflux? While ginger may help with several gastro-intestinal issues, ginger ale does not have the same effect. This is because carbonated beverages can increase gastric pressure and cause acid reflux to worsen. Instead, I recommend trying ginger tea. Does ginger ale help with nausea? This depends on the amount of ginger used in the beverage. That’s the key ingredient linked to nausea relief and other stomach calming benefits. In this case, it may help.However, ginger tea or a ginger juice blend will likely be a better option. TOP TIPS AND NOTES Adjust the ratios to taste. Add more or less ginger water, sweetener, lemon, etc., to tweak the homemade ginger ale recipe to your taste. Then take a note to know for next time. “Cheat” version: You can somewhat simplify the process by turning the ginger water into a ginger syrup (with the addition of the sugar). That can then simply be mixed with the carbonated water and served with a lemon or lime wedge; voila! Note that the ratio of syrup to carbonated water will change. Using leftover ginger solids: Rather than discarding them, you could add them to baked goods, smoothies, yogurt, ice cream, or even turned into candied ginger. Previous Next

Your grandmas classic carrot cake. < Back Carrot Cake Prep Time: 25 Minutes Cook Time: 45 minutes or until a toothpick comes out clean Serves: 9 Level: Beginner Ingredients 2 cups flour 2 cups sugar 2 teaspoons cinnamon 2 teaspoons salt 3 cups grated carrots (can be frozen) 4 eggs (fresh or dried) 2 teaspoons soda 1 teaspoon baking powder Preparation Mix all ingredients together and pour into a lightly greased 9” x 13” baking pan. Bake at 350 degrees for 45 minutes or until a toothpick comes out clean. When cooled, frost with Cream Cheese frosting Previous Next

Homemade Cheez-Its are crunchy, cheesy, salty, and just a little greasy. As seen in the cookbook Classic Snacks Made from Scratch! < Back Homemade Cheez-Its Prep Time: 15 Minutes Cook Time: 15 Minutes Serves: 15 dozen crackers Level: Beginner About the Recipe Homemade Cheez-Its are crunchy, cheesy, salty, and just a little greasy. As seen in the cookbook Classic Snacks Made from Scratch! Ingredients 1 8-ounce block extra sharp cheddar cheese, coarsely shredded 4 tablespoons (2 ounces) cubed unsalted butter, at room temperature 1 teaspoon kosher salt 1 cup (120 grams; 4 1/4 ounces) unbleached all purpose flour 2 tablespoons ice water Preparation In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and homogenous. Add the flour and mix on low speed; the dough will be dry and pebbly. Slowly add the water and continue to mix as the dough coalesces into a mass. Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least 1 hour. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats. Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10x12-inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick to punch a hole into the center of each square. Bake for about 15 minutes or until the crackers are puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool. Notes Crackers will keep for up to 1 week in a sealed container at room temperature. Previous Next

< Back Boiling Turkey Bones Nothing better than homemade turkey broth to warm your body and soul! Previous Next

This cornmeal cereal, known as a Cajun breakfast, is made from a cornbread batter, poured into a hot, cast iron skillet, crusted and turned several times, then steam cooked. It's known as Couche Couche, Cush Cush and Coush Coush, all pronounced "coosh-coosh" and is a Deep South favorite. < Back Couche Couche - Cajun Breakfast Cereal Prep Time: 5 Minutes Cook Time: 20 Minutes Serves: 4-6 Level: Beginner About the Recipe Ingredients 1/2 cup cooking oil (vegetable, canola) 2 tablespoons butter or bacon drippings 2 cups all-purpose cornmeal 2 tablespoons all-purpose flour 1 teaspoon granulated sugar, optional 1-1/2 teaspoons salt 1 teaspoon baking powder 1-1/2 cups milk, plus additional milk, buttermilk or heavy cream for individual servings Preparation INSTRUCTIONS Heat oil with butter in a 12-inch cast iron skillet over medium-high heat. Whisk together the dry ingredients; add the milk. Pour batter into the hot oil and allow to cook until a crust forms on the bottom, 8 to 10 minutes. Using a metal spatula or spoon, begin turning batter over as it cooks, so the browned part is on top. Once all has been turned, reduce heat to medium low, cover and allow to continue crusting on the bottom and steaming, turning occasionally, until cooked through and has the appearance of cooked, crumbled cornbread. Serve as you would with cereal, spooned into individual bowls, sprinkled with sugar or topped with butter and drizzled with cane syrup or honey. Pour milk, cream, buttermilk or hot coffee milk, around the cereal. NOTES: May be seasoned with salt and pepper only for a more savory version. I also like to cook bacon as a side and serve the couche couche with crumbled bacon and a fried egg on top. Previous Next

Canning Dry Beans Is Super Easy! This Recipe Includes Affiliate Links For Items, If You Purchase I Receive A Commision At NO Extra Cost To You! < Back Canning Dry Beans Prep Time: 15 Minutes Cook Time: Serves: N/A Level: Beginner About the Recipe Canning Dry Beans Is Super Easy! This Recipe Includes Affiliate Links For Items, If You Purchase I Receive A Commision At NO Extra Cost To You! Ingredients Dried beans (kidney, black beans, pinto, navy, etc) Water Quart or pint sized mason jars with lids/rings Equipment: A pressure canner ( like this ) Preparation For me, one of the keys to cooking real food is to have a pantry stocked with real food ‘building blocks’ that I have prepared ahead of time. I always have a supply of homemade broth/stock, home-canned tomato sauce, applesauce, pickles, and multiple other items. It makes it easy to put together a real-food meal without spending 6 hours in the kitchen each and every day. I love cooking with dried beans (black beans, red beans, pinto beans, navy beans, you get the picture…), but they can take a lot of time to prepare. If you are starting from scratch, expect to soak them overnight, and then cook them for several hours. It’s not a complicated process, but it definitely makes deciding to have refried beans for supper at the last minute pretty much impossible. To combat this problem, I like to make big batches of beans at once. To preserve my beans, I prefer canning over freezing. Here’s why: 1. My freezer space is limited, and I’d rather use it to store things like meat. 2. I seriously struggle with remembering to take things out of the freezer so they have time to defrost. And a frozen jar of beans takes for.ev.er to thaw out… 3. In the event of a power outage, my canned beans are ready-to-go at a moment’s notice. Even if my freezer was without power and the food in it spoiled, my canned items would be ok. Now this is very important if you are planning on canning beans: You MUST use a pressure canner to can beans– a water bath canner WILL NOT cut it. Any time you are preserving low-acid foods (like beans), a pressure canner is required. Got your bag of beans ready? Let’s do this! How to Pressure Can Beans Supplies: Dried beans (kidney, black beans, pinto, navy, etc) **see my note below regarding amounts Water Quart or pint sized mason jars with lids/rings A pressure canner ( buy one here ) Pick through your beans to remove any foreign objects, then place them in a large bowl and cover with plenty of water. Allow them to soak overnight. (You can add 2 Tablespoons whey, vinegar, or lemon juice to your soaking water if you wish. Some folks report that it makes them easier to digest- although I haven’t noticed a whole lot of difference. Either way, it doesn’t hurt to try.) The next morning, drain and rinse the beans. Place in a large pot and cover them by about 2 inches of fresh water. Bring to a boil. (Stir frequently and watch carefully– those beans LOVE to boil over!) Ladle the hot beans into hot jars (no need to sterilize them, but they should be clean and hot), leaving 1″ headspace. Fill with the cooking liquid, again, leaving 1″ headspace. Put lids and rings on the jars. Alternate Method The Ball Blue Book recommends boiling the beans for 30 minutes before placing into jars. However, this makes the beans a little on the mushy side. Many folks (including myself) have had good luck with simply soaking the beans overnight, rinsing, and then placing them straight into the jars. Fill the jars with boiling water (leaving 1″ headspace) and then proceed with the canning. This eliminates the hassle of boiling and results in slightly firmer beans. Place them in a pressure canner and process at 10 pounds* pressure: Pints for 1 hour, 15 minutes Quarts for 1 hour, 30 minutes (*You will need to adjust your pressure depending on your altitude. I have to process at 15 pounds pressure since we are at 6,500 feet. ) Remove from the canner and let cool, checking all lids for proper seals before storing. Kitchen Notes: Bean Amounts: calls for about 3/4 pound of dried beans per quart jar . For my last batch, I used 11 pounds of dried red beans and that filled about 9 quart jars (give or take a little). If you end up with extra, you can always freeze them, or eat them for supper that night. After you boil the beans and are ready to put them in jars, they won’t be fully softened. The pressure canner will do the rest of the cooking, so don’t panic. 😉 Some tutorials do a “quick soak” method which instructs you to bring the dry beans to a boil, let them stand for one hour, and then proceed with canning. I suppose you can do this if you like, but I prefer the overnight soak. It makes sense to me that that would make them slightly easier to digest, but that’s just my uneducated opinion. If you like, you can add some salt to each jar (1/2 teaspoon for pints, 1 teaspoon for quarts). This is purely for added flavor- it plays no part in the preservation process. I usually leave mine unsalted and season accordingly when I’m ready to use them. So what do you do with all those canned beans? Lots of stuff! Make up a batch of famous refried beans, add them to burrito filling, make venison chili recipe, add to soups, or season and eat as-is. The sky is the limit when it comes to the bean. 🙂 Instructions Remove any foreign objects from beans Place in large bowl and cover with water Optional: Add 2 Tablespoons whey, vinegar, or lemon juice to soaking water Soak overnight Drain and rinse beans Place in large pot Cover with 2 inches of fresh water Bring to a boil, stirring frequently and watching to prevent boiling over Ladle beans into hot jars (no need to sterilize as long as they’re clean and hot), leaving 1″ headspace Fill with cooking liquid, again, leaving 1″ headspace Put lids and rings on jars Place jars in pressure canner and process at 10 pounds* pressure: Pints for 1 hour, 15 minutes Quarts for 1 hour, 30 minutes Remove from canner and let cool, checking all lids for proper seals before storing Previous Next

Kefir is like yogurt on steroids when it comes to probiotic count. It is also made without heating the milk which is a big plus when using raw milk. < Back How to make kefir Prep Time: 10 Minutes Cook Time: N/A Serves: 4 Level: Beginner About the Recipe Ingredients 4 cups whole milk we use raw milk from our family milk cow 2 - 4 tablespoon kefir grains OTHER ITEMS NEEDED: 1 qt mason jar Lid or cheesecloth to cover jar loosely Mesh strainer Spatula or plastic spoon Preparation Put the kefir grains in a 1 qt mason jar. Pour whole milk over the grains leaving about 1 inch space at the top of the jar. Stir the milk and grains and cover loosely. Leave in a warm place for 12 - 24 hrs. - depending on the taste you prefer. The kefir grains culture the milk and the longer it is left the tangier it will become. I leave mine on the kitchen counter for 24 hours. If it has separated and there is a bit of liquid on the bottom, I shake it before straining. Pour the kefir through a strainer into another jar catching the grains in the strainer. Refrigerate and enjoy. NOTES Leaving the kefir for 24 hours makes a delicious drink with maximum probiotics. If you find that it is too tart at this point, decrease the time left on the grains. Previous Next

Homemade cheese is fun and delicious! < Back Fresh Food Storage Mozzarella Prep Time: Cook Time: Serves: 6 Level: Beginner About the Recipe Homemade cheese is fun and delicious! Ingredients Rennet tablet (or liquid) ¼ cup cool non-chlorinated water 1-gallon fresh milk (or ¾ gallon prepared powdered milk with one pint of ***heavy cream) 2 teaspoons citric acid Stainless steel pot (or any non-aluminum or non-cast iron pot) Heavy duty kitchen gloves Preparation Crush ¼ rennet tablet in a ¼ cup cool, *chlorine free water and stir to dissolve. Pour the milk in your pot and heat on medium heat. Sprinkle 2 level teaspoons of citric acid powder in milk and stir gently. It will start to curdle. (If you don’t have citric acid, use vinegar) Heat milk slowly to 88F° and once the milk has reached that temperature, add the rennet solution, and continue to stir slowly until the milk reaches 105F°. Turn off heat. The curds and whey will now be clearly separated. Scoop out the curds and ladle them into a microwavable bowl. Press the curds gently together with your hand (wear gloves because it will be hot) and pour off as much whey as possible. **Microwave your curds on high for 1 minute and drain excess whey. Work your cheese quickly with a spoon or hands (with the gloves on) into a ball until it starts to cool. Repeat this process two more times setting the microwave for 35 seconds each time. Continue to drain excess whey while working the cheese into a nice little ball. The last time, when your cheese is almost too hot to touch, knead it quickly like bread dough until smooth. At this point, if it stretches like taffy it is done. When your cheese is smooth and shiny it is ready to eat. Refrigerate or freeze until used. FYI-The rennet is used to help the cheese coagulate and to help it hold together when it is stretched making it stronger. If too much rennet is used, the cheese can become very rubbery. *If you don’t have distilled water or non-chlorinated water, just boil your water for 15 minutes to remove the chlorine. Chlorine is meant to kill bacteria and you don’t want to inhibit the growth of the cheese bacteria. **If you don’t want to use the microwave, heat the whey to 175F° and store the cheese in it until it is heated up enough to work with. And repeat the process as stated above. ***In a pinch, you can replace the heavy whipping cream with olive oil, but the cheese will be a bit rubberier, and the taste is just a little different than with the cream, but it is acceptable. Previous Next

A delicious, deep south recipe that will tickle your palate! < Back Lighter Than Air Hush Puppies Prep Time: 30 minutes Cook Time: 15 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 1 cup self-rising flour (you can make your own) 2 cups self-rising cornmeal 3 medium onions, grated (keep the juice!) 3 eggs ½ teaspoon pepper ¾ teaspoon salt ¼+ cup diced jalapenos (optional, sort of) Buttermilk (just enough to make a batter) Preparation Combine all ingredients together and let it rest for about 30 minutes. Drop dollops of batter into hot oil and deep fry until a beautiful golden brown, Serve hot and thank the old-time southern mothers for such a delicious side dish. Previous Next

The best pasta for a special occasion is homemade ravioli! < Back Green Ravioli With Ricotta And Culatello Prep Time: 45 Minutes Cook Time: 15 Minutes Serves: 4 Level: Beginner About the Recipe The best pasta for a special occasion is homemade ravioli! Ingredients For the pasta: 12oz of type 0 flour 3.5oz of frozen spinach 1 egg 1 egg yolk 1 pinch of salt For the stuffing: 2 cups of ricotta cheese 1/2 cup grated pecorino Romano salt and pepper to taste For the condiment: 1tbs of butter handful of sage 4 slices of Culatello di Zibello PDO crisped in the oven for pan a few tbs of grated parmesan cheese Preparation Flavorful, homemade stuffed pasta such as ravioli, or even the simpler pastas such as maltagliati or tagliatelle, despite the extra effort put in, are always a great idea. The recipe for green ravioli with ricotta may seem like a bit of work at first – the filling is simple whilst the dough requires some attention – but once you try it you will realize that the effort is totally worth the delicious results. A few notes on the dough: you want it to be homogeneous, smooth, elastic – and most importantly, rolled very thin. It may take some experienced hands to expertly work the rolling pin to achieve the desired thickness, but unless your pasta machine is able to roll out thin sheets of pasta to perfection, there may be no other way. Whether it be a formal or casual occasion, green ravioli with ricotta and Culatello di Zibello PDO will add a special touch to any meal. Set some time aside on the weekend, prepare this recipe and surprise your friends and family at your next Sunday lunch. To make the pasta: First, prepare the frozen spinach by cooking in boiling water until soft. Drain well, squeezing out as much excess water as possible, and set aside to cool. In a small bowl, lightly beat the egg and egg yolk together. Place the flour on a work surface. Make a well in the center and place the slightly beaten egg into it. Now begin the kneading process, incorporating the spinach puree as you bring the pieces of dough together. Add a pinch of salt and knead the dough until you get a nice, smooth lump. Let it rest for approximately 30 minutes in the freezer. To make the ricotta filling: Whilst the dough is resting, prepare the filling. In a medium bowl, using a fork, combine the ricotta cheese, pecorino cheese, salt and pepper. Leave in the refrigerator until you are ready to prepare the ravioli. To prepare the ravioli: After the dough has rested and is looking nice and compact, dump it onto a lightly floured work surface, cut it into slices and start rolling out each slice into long strips with a rolling pin. Sprinkle the work surface with more flour as you go, if necessary. You will need thin strips of dough that are also thick enough to accommodate the filling. Drop a teaspoon of filling every 5 cm along the strip of dough, cover with the second strip of pasta and cut in between with a ravioli cutter. You can also seal the ravioli with your fingers, cut into rectangles with a sharp knife, and then decorate with the prongs of a fork. Place the ravioli evenly distributed on a lined baking tray, place the tray in the freezer and when they are frozen, remove the tray and transfer the ravioli into freezer bags for easy storage. When you need the ravioli, they will be ready to be cooked in salted boiling water. The green ravioli with ricotta will cook in just a few minutes if you have been able to make the dough very thin. When ready, drain gently and season with melted butter and sage, then decorate each dish with a fried crispy slice of Culatello di Zibello PDO. Previous Next

Learn how to make 30 Minute Mozzarella, in your own kitchen. With just a few simple ingredients, this step by step recipe will show you how easy and easy it is to make cheese at home. From milk to yum, this recipe is fun for all ages. < Back 30 Minute Mozzarella Recipe Prep Time: 5 Minutes Cook Time: Serves: 1 pound Level: About the Recipe Ingredients 1 Gallon of Milk (not ultra-pasteurized) 1.5 tsp Citric Acid 1/4 Rennet Tablet or 1/4 tsp Single Strength Liquid Rennet 1 tsp Cheese Salt (adjust to taste) Preparation Choosing the Right Milk Make sure the milk you use is not ultra pasteurized. You can use homogenized or non-homogenized milk. Farm fresh milk is a great option if you can find it locally. Low fat milk will work, but the cheese will be drier and less flavorful. Prepare Work Area Do not prepare any other food while you are making cheese. Put all food products away. Move all sponges, cloths and dirty towels away from your work surface, wipe your sink and stove with soap and water. Finally use your antibacterial cleaner to wipe down all surfaces. Prepare Rennet Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool non-chlorinated water, or add 1/4 tsp single strength liquid rennet to the water. Set your rennet mixture aside to use later. Mix Citric Acid & Milk Add 1 1/2 tsp. of citric acid to 1 cup cool water, pour this into your pot. Now, pour cold milk into your pot quickly, to mix well with the citric acid. This will bring the milk to the proper acidity to stretch well later. Heat Milk Heat the milk slowly to 90°F. As you approach 90°F, you may notice your milk beginning to curdle slightly due to acidity and temp. Note: If you're having problems with milk forming a proper curd, you may need to increase this temp to 95°F or even 100F. Add Rennet At 90°F, remove the pot from the burner and slowly add your rennet (which you prepared in step one) to the milk. Stir in a top to bottom motion for approx. 30 seconds, then stop. Cover the pot and leave undisturbed for 5 minutes. Check the curd after 5 minutes, it should look like custard, with a clear separation between the curds and whey. If the curd is too soft or the whey is milky, let it set longer, up to 30 more minutes. Cut & Cook Curd Cut the curds into a 1" checkerboard pattern. Place the pot back on the stove and heat to 105°F while slowly stirring the curds with your ladle (if you will be stretching the curds in a hot water bath, rather than using a microwave, heat to 110°F in this step). Take the pot off the burner and continue stirring slowly for 2-5 minutes. (More time will make a firmer cheese) Transfer & Drain Curd With a slotted spoon, scoop curds into a colander or microwave safe bowl (if the curd is too soft at this point, let it sit for another minute or so). Once transferred, press the curd gently with your hand, pouring off as much whey as possible. If desired, you can reserve the whey to use later in baking or as a soup stock. Heat Curd & Remove Whey If in a colander, transfer the curds into a heat safe bowl. Next, microwave the curd for 1 minute. If desired, add 1 tsp of salt to the curds for added flavor. You will notice more whey separation from the curd. Drain off all whey as you did before. Quickly work the cheese with a spoon or your hands until it is cool enough to touch (rubber gloves will help since the cheese is almost too hot to touch at this point). Microwave two more times for 35 seconds each, and repeat the kneading as in the last step to aid in more whey drain off and ensure even heating of the curds. Drain off all of the whey as you go. Note: If you prefer to not use a microwave here is a recipe using a water bath where the curds are heated in hot water Knead & Stretch Curd Now the fun begins, knead quickly now as you would bread dough. Remove curd from the bowl and continue kneading until it is smooth and shiny. Return it to the microwave if needed (if it begins to cool before it's ready to stretch). Add salt near the finish. At this point, if hot enough, the cheese should be soft and pliable enough to stretch, and stretch, and stretch some more (like taffy). This is what makes it Mozzarella We hope you have as much fun with this as we do. Eat & Enjoy Now knead your cheese back into a big ball until it is smooth and shiny Your Mozzarella is ready as soon as it's cool enough to eat. To cool quickly, place it in a bowl of ice water and refrigerate. When cold you can wrap in plastic wrap and it will last for several days, but is best when eaten fresh. Equipment Good Thermometer Knife to Cut Curds Spoon or Ladle to Stir Curds Large Colander Large Bowl Previous Next