Wednesday, July 31, 2013

CREAMY HONEY VANILLA FROZEN YOGURT,made without an ice cream machine (or with)

Aaah, I'm so relieved!  We've been on vacation in Montana visiting Billy's family for the last few weeks and Billy didn't want me to post anything anywhere about our stay until it was over.  While he's only being practical (Because of the would be burglars that peruse social media looking for homes to hit.  We have a couple stay at the house while we're gone, but thoughtful Billy didn't want anyone who may be thinking that the house was empty breaking into the house while they were there.), I've been antsy just waiting to post my photos not only here but on Facebook and Instagram.

I would get so excited to post every photo that I took of the amazing scenery and the animals that come right into the back yard to Instagram, and I couldn't post them:(  I mean the whole fun of Instagram is that it's instant; it's not TwoWeeksAgogram.

Well I guess it's better later than never, so be prepared for a barrage of Montana pictures and stories in the next little bit!

So Montana was having a heat wave while we there, (which is perfect for me the visiting Floridian, cuz the only way I'm getting into the water is if I'm really warm), a heat wave definitely calls for evenings on the deck, looking out at the river, eating a nice cool treat.

Frozen yogurt is a great cool treat because it's not too sweet, and much lower in fat than ice cream.  This recipe uses thick Greek yogurt, which gives the frozen yogurt a really nice creamy consistency and has tartness and tang as well.  I used full fat Greek yogurt as well as half & half for the body of the froyo; you may choose to use low-fat or fat-free Greek yogurt, but the half & half is necessary to get a creamy product, if milk is used the froyo will be grainy.

I don't have an ice cream machine and if I were to just to put the yogurt straight into the freezer it would just freeze into a block and it wouldn't be scoopable.

An ice cream machine stirs the mixture while it freezes so it breaks up the ice crystals and incorporates a little air into the froyo.

I came up a method that mimics what the ice cream machine does so that the frozen yogurt is creamy and scoopable.

If you do have an ice cream maker, you will just mix all the ingredients together and then use your machine according to the manufacturer's directions.

In Honey Vanilla Frozen Yogurt the honey and vanilla flavors are definitely prominent, but honey and vanilla goes with so many other flavors; so go ahead and serve it with any fruit or berries and it's even yummy on top of a brownie, or fruit crisp!

Right in the middle of making the froyo Billy came running in the house yelling, "Holy crap!  What is that?"
Well directly in front of him was a moose that came for a snack of leaves.
We've never seen a moose in the summer, they like cooler temps so they're usually up higher in the mountains.

Mama Moose had her twins with her.  It's really baffling that she wasn't bothered at all by us snapping a gazillion pictures of her and her babies; it's not uncommon for moose to be aggressive.

Here's what you do.

I used these yummy local dairy products!  These products contain no extraneous ingredients; the half and half is milk and cream, that's it!  

Because there are only four ingredients, you can really taste each and every one of them so it's important to use good ingredients.  

To a medium bowl add the yogurt, vanilla extract...

...and honey.  Give it a good mix.

Pour the half & half into a large glass or ceramic bowl.

Beat the half & half  on high speed for about 8 minutes until it's frothy and thick.

Keep the half & half good and cold until you're ready to beat it; it also helps to put the bowl in the refrigerator for a few minutes.

Pour the yogurt mixture into the beaten half & half.

Mix it with the beater to incorporate.

Put the yogurt mixture into the freezer for 45 minutes.

Remove the bowl and mix on medium speed, being sure to scrape the sides of the bowl; this breaks up the ice crystals yielding a creamy end product.
Return the yogurt to the freezer for another 45 minutes and then repeat the process.
Now repeat the process 4 more times, but at 30 minutes intervals.

This is what the yogurt looks like when it's ready to remove from the glass bowl.  It's still soft but not loose.

Transfer the froyo to a plastic bowl that has a lid.  Place this in the freezer for a couple of hours.

You may enjoy this tangy, sweet and creamy frozen yogurt all by its lonesome, but the lovely vanilla, honey  flavor is perfectly paired with sliced fruit or berries!

CREAMY HONEY VANILLA FROZEN YOGURT, made without an ice cream machine (or with)

Makes 1 quart, or 8-1/2 cup servings

16           oz.          Plain Greek yogurt
1             cup         Honey
1             tsp.        Vanilla extract
1             cup         Half & half

If you have an ice cream machine:  Whisk together all of the ingredients in a large bowl, now use your ice cream machine according to the manufacturer's directions.
If you don’t have an ice cream machine follow these directions for creamy frozen yogurt.
1.      In a medium bowl mix together the Greek yogurt, honey and vanilla extract.
2.      Pour the half & half into a large glass or ceramic bowl.  Beat the half & half with a handheld mixer on high speed until thick and frothy, about 8 minutes; the half & half must be cold, it also helps to put the bowl and beaters into the freezer for a few minutes(it will get about half as thick as if you were beating heavy cream).
3.      Pour the yogurt mixture into the whipped half & half and beat with the mixer until completely combined.  Place the entire bowl and its contents into the freezer.
4.      After the yogurt has been in the freezer for 45 minutes, remove the bowl of yogurt from the freezer and mix completely with the handheld mixer on medium- high speed being sure to scrape the sides of the bowl (this breaks up the ice crystals so that the froyo will have a smooth consistency); return to the freezer for another 45 minutes, and repeat.  Now mix the yogurt every 30 minutes, returning the bowl of yogurt to the freezer each time; do this 4 times.
5.      After the final mix, remove the frozen yogurt from the glass (or ceramic bowl) to a plastic container that has a lid and freeze until firm.

Serve Honey Vanilla Frozen Yogurt with sliced fruit or berries.

Friday, July 26, 2013


In the summer I just crave healthy, lean foods.  It may be because of the heat.  It may be because I’m not hiding behind the layers of clothing that I wear in winter that my subconscious is reminding me that fatty foods make for a fatty Kari!

In any case...
Pork is a lean protein.  Somewhere along the way pork was labeled bad and fatty; I suspect that it’s because pulled pork and pork belly are all the rage in the culinary world at this time.  There are cuts of pork such as pork tenderloin or loin chops, that are just as lean as chicken.
Mojo marinade (pronounced moho) is a bright citrus marinade that takes to grilling really well. 
Mojo marinades vary depending upon which region of the world you live in.  Because I live in South Florida, I am influenced by the Latin versions which uses sour orange.  Since sour orange isn’t readily available in most parts of the continent, I used a combination of navel oranges and lemons to achieve a similar flavor.
Y’all know that I’m kinda lazy, so I cut a larger piece of pork in two and marinated it.  I grilled half the first night, to enjoy for dinner; and a couple of days later I grilled the remaining half to make yummy sammies…one recipe, two dinners!
Here’s what you do. 
Start by removing any silver skin from the pork.

Season all sides of the pork with seasoning salt, garlic powder and pepper.

I cut this long piece of pork in half so that it would fit into two ziploc bags.

Let it hang out while the marinade is prepared.

Slice the aromatics; onion, orange, lemon and flat leaf parsley.
In a small bowl mix together some orange juice, worcestershire sauce, honey, and a few dashes of tobassco.

Add half of the aromatics to the bottom of two ziploc bags, place the pork on that, then add the remaining aromatics.

Break two bay leaves in half and add two halves to each bag.

Pour the half of the marinade in each bag and zip the bags up, squeezing out any excess air.

It's not totally necessary but I like to press the bag to break up the little juice pods of the citrus.

Marinate the pork in the refrigerator for at least 2 hours, over night is even better.

Remove the marinated pork from the refrigerator about 15 minutes before cooking.
Take it out of the marinade and blot off the excess marinade.
 Start the grill on high heat, when the grill is hot add the pork and turn the flame down to medium-low.  Cook for 10 minutes on the first side, and about 8 minutes on the second side; until the pork reaches an internal temperature of 145 to 150 degrees.

Pour the marinade into a sauce pan.  Bring the marinade to a boil, and then turn the heat down to medium-low and cook it for 20 minutes.

Remove the cooked pork, cover it with foil and allow to rest for about 10 minutes before slicing.

Strain the cooked marinade into a bowl and discard the solids.

Pour a little of the marinade over the pork slices and serve the remaining marinade on the side.

I only cooked half of the pork and served it with some lovely grilled corn and a crisp salad.
 I grilled the other half of the Mojo Marinated Pork a couple of days later and made a really yummy sammie!

Start by making the Spicy Red Cabbage Slaw.

In a medium bowl add shredded cabbage, really finely sliced onion, and thinnly sliced jalapenos which are de-seeded.

In a small bowl mix together some mayo, dijon mustard, freshly squeezed lemon juice, apple cider vinegar, honey, ground cumin and ground coriander.

Pour the dressing over the shredded veggie and toss to mix.

Refrigerate for about 30 minutes.

To make the pork sandwich you will need: Mojo Marinated Grilled Pork, Spicy Red Cabbage Slaw, sliced avocado and some Naan bread (though pita bread of your favorited roll will be just as great).

I served this with more sweet summer corn (cuz I just can't get enough of it) as well as sliced tomatoes and cucumbers.

Serves 6

3             lbs.         Boneless lean pork, such as pork tenderloin, or country pork
¼            tsp.        Granulated garlic
1             Tbsp.     Seasoning salt
1             tsp.        Pepper
1                            Large onion, sliced
1                            Lemon, sliced
1                            Orange, sliced
1             cup         Flat leaf parsley, roughly   chopped
¾            cup         Orange juice
2             Tbsp.     Honey
1 ½         Tbsp.     Worcestershire sauce
2                            Bay leaves
                              Hot sauce, few dashes
1.      Remove the silver skin from the pork with a sharp knife; if necessary cut the pork in two so that it will fit into 2 gallon sized Ziploc storage bags.  Season all sides of the pork with the granulated garlic, seasoning salt, and pepper.
2.      Divide the remaining ingredients between 2 gallon sized Ziploc storage bags.  Add the pork to the bags doing your best to have the marinade on all sides of the pork.  Squeeze the excess air out of the bags.  Give the bags a little squeeze to break the juice pods of the fresh citrus.  Refrigerate for at least two hours, overnight is even better.
3.      Remove the marinated pork from the refrigerator 15 minutes before you’re ready to grill.  Remove the pork from the marinade and blot the pork with a paper towel.  Get your grill good and hot, add the pork to the grill and turn the grill down to medium-low.  Cook for 10 minutes on the first side and about 8 minutes on the second side, until an internal temperature of 145 to 150 degrees.  Remove the grilled pork to a platter and cover with foil to rest for 10 minutes before slicing.4.      Meanwhile, add the marinade to a sauce pan, bring to a boil, then reduce the heat to medium-low and cook for about 20 minutes.  Pour the cooked marinade through a strainer into a bowl.  Discard the solids and serve the marinade over the cooked pork.
Note: You may also use this marinade for pork chops or chicken.

Serves 4
1 ½         lbs.         Grilled Mojo pork, sliced thin
4             pieces    Naan bread, cut into halves or quarters
                              Spicy Red cabbage slaw, recipe follows.
1                            Avocado, sliced
1.       Lay a little slaw on the bottom of a piece of Naan bread, top it with a few slices of pork, a few slices of avocado and finally another piece of Naan bread on top.
Note: This also makes great pita bread stuffing or just use your favorite rolls. 
¼            head      Red cabbage, shredded
¼                           Medium onion, sliced really thin
1                            Jalapeno, finely diced
¼            cup         Mayonnaise

1             tsp.        Dijon mustard
½                           Lemon, juiced
2             Tbsp.     Honey
½            Tbsp.     Apple cider vinegar
1/8         tsp.        Ground cumin
1/8         tsp.        Ground coriander
1.      Add the cabbage, onion and jalapeno together in a medium bowl.
2.      In a small bowl stir together the mayonnaise, lemon juice, honey, apple cider vinegar, cumin and coriander.
3.      Mix the dressing into the shredded cabbage mixture.  Cover and refrigerate for about 30 minutes.
This recipe was shared at:

Tuesday, July 23, 2013


For the last four years of Billy’s hockey career (before we went to Germany) he was on two teams each year, and we lived in hotel rooms. 
You may be envisioning a lovely suite in a glamorous hotel…that wouldn’t be so bad. 
No, we lived in one regular room with two people…always together…sigh. 
Any hoo…during that time we ate all of our meals out.
You’re thinking that doesn’t sound so bad either?
It eventually gets to a point when all you can think is that ya just want is a bowl of Kraft Dinner, or PB & J, cuz you haven’t had one for months.
I'm not saying that life was bad, on the contrary.  We got to experience and love many great cities in both the U.S. and Canada! 
When we were in Duluth Georgia the Original Pancake House was near-by.  We would go there for breakfast and in an effort to start the day out right we’d order oatmeal.  The OPH (the home of giant, puffy omelets, and Dutch Baby pancakes) makes everything so delicious, even oatmeal.  What makes their oatmeal so darned yummy is that they serve it with cream.  Real, thick and wonderful cream; just lovely!
Cream is so yummy, but it’s indulgent.  I find that by cooking oats in milk I can get that creamy flavor without adding the fat that cream adds.
I had a big ol’ bowl of peaches sitting on the counter giving off the most amazing aroma and all that I kept thinking was that I needed to make Peaches & Cream Oatmeal. 
Weird right; of all the things I could make with peaches, I thought oatmeal?
Well, I will never claim to be normal.
Have you ever smelled peaches and cream?  It may be one of the loveliest of smells on all of the earth.  The smell that wafts through the kitchen as the oatmeal cooks with the peaches…aaah…It’s worth making Peaches & Cream Oatmeal just for the smell; but when you drizzle a little honey over the top and taste the creamy, sweet, peachiness…the taste is better than the smell.  You just have to make it and find out for yourself!
Here’s what you do. 
Start by bringing the water and milk to a low boil over medium-high heat.

Have all your ingredients measured out so that this doesn't happen to you.
 I saw that the liquid was just about to come to a boil and then decided to measure the oats, it only took seconds for it to boil over:(

Once the liquid comes to a low boil add a little salt.

It's very important to add salt at this stage to any hot cereal or the cereal will be very bland.

Also stir in the oats...

...and half of the diced, fresh peaches.

Cook while stirring occasionally for 5 minutes, and then add the remaining peaches.

Remove the pan from the heat and put a lid on it!
Allow this to sit for about 2 minutes.
I served Peaches & Cream Oatmeal with just a drizzle of honey.
You may wish to add more milk, or brown sugar instead of the honey...what ever floats your boat!

Serves 4
1 ½         cups       Water
1 ½         cups       Milk
¼            tsp.        Salt
1 ½         cups       Old Fashioned oats
1             cup         Fresh peaches, diced (1 large or 2 small peaches) 

1.      Add the water and milk to a 3 quart sauce pan.  Heat over medium high heat, bring to a low boil; milk tends to boil over when heated so be sure to keep an eye on it.
2.      When the liquid is heated stir in the salt, oats and half of the diced peaches.  When the liquid comes back to a boil, turn the heat to low and cook stirring occasionally for 5 minutes.
3.      Stir in the remaining peaches.  Remove the pan from the heat and put a lid on the pan and allow the oatmeal to sit for about 2 minutes. 
Serve with a drizzle of honey and more milk if desired. 
*Tip: For easier clean-up fill the pan immediately with cold water.

Friday, July 19, 2013



Did I tell you that I just love summer?
Only over and over again? 
I can’t help it.  Billy is pretty much off of work in the summer, so when he’s not on the course we hang and have all kinds of summer fun.  It’s also the time of year that we go to visit family, so I look forward to that.  It’s also when my favorite fruits and veggies are fresh and lovely and wonderful. 
Corn Poblano and Zucchini Lasagne is a tasty way to use fresh and lovely and wonderful summer veggies! 

I’ve made this lasagne a few times and come up with a recipe that I love.
First thing you should know is that I don’t boil the lasagna noodles. I use regular noodles, not the no boil noodles. The no boil noodles are too thin and don’t have much tooth to them when they’re cooked. By using extra sauce, and cooking the lasagne covered by foil the uncooked regular noodles will cook up perfectly!
Second, I’ve added a step to making the béchamel sauce. I pureed some of the corn with milk in a blender. For my taste, a béchamel made with all milk is too rich for this particular lasagne (I like béchamel sauce in other lasagnes) the pureed corn helps to make the sauce less rich.
Lastly, this is pretty darn healthy. I used skim milk in my béchamel (use whatever milk you like), and just a little cheese is used compared to most lasagnes, and it’s chocked full of fresh veggies!
If you really like to have meat in your lasagne, I included directions for adding ground chicken.
I hope that you are enjoying all the freshness, and loveliness, and wonderfulness of the summer!
Here’s what you do.
Start by cutting the corn off the cob.
You may use frozen corn as well, but in season, fresh corn is best!
A rolled up clean kitchen towel helps to keep those little kernels from bouncing all over the kitchen floor.

Add 2 cups of the corn to a blender with a little chopped garlic and 2 cups of milk.

Give it a blitz until everything is nice a pureed.
 Cook the onions and peppers.  Because the peppers are sauteed, the skins do not have to be removed (I'm such a lazy daisy)!

Saute onions and poblano peppers with a pinch of salt & pepper in a little olive oil over medium-high heat.
Note that if you want to add ground chicken, you would begin browning the chicken first in the skillet, then add the onions & peppers.

When the onions are translucent add some Mexican oregano and the remaining corn; cook this for just a couple of minutes (it will cook further in the oven so careful not to over cook it now).

Meanwhile, make a Bechamel.

Start by making a roux.  In a 3 quart sauce pan melt a little butter and then add some flour, cook while whisking over medium heat for a couple of minutes to cook out the raw flour flavor.

I just strained the corn/ milk mixture directly into the roux and discarded the solids.  Whisk the milk into the roux and cook while whisking until the mixture comes to a low boil and is slightly thickened.

Add a little salt & pepper as well as a couple of pinches of freshly grated nutmeg.

Also whisk in 1/2  cup of Pecorino Romano Cheese.
 Now let's assemble the lasagne!

Ladle enough of the bechamel to cover the bottom of an 11 X 8 x 2 inch pan.

Place a single layer of uncooked lasagne noodles (not the no boil noodles) in the bottom of the pan.

Lay a single layer of zucchini slices, season the zucchini with a sprinkle of salt and pepper, then ladle some of the bechamel over that.

Place another layer of noodles, half of the corn mixture, and some more of the bechamel.

Repeat with another layer of noodles, then zucchini, salt & pepper, and bechamel.
Then the final layer of noodles, the remaining corn mixture, and the remaining bechamel.  Be sure the edges of the noodles have sauce on them, or they will be dry and hard and not at all pleasant.

Place the baking dish on a sheet pan, just in case the casserole boils over. 
Tent a piece of foil over the baking dish and cook in a pre-heated 375 degree oven for 45 minutes.

After the 45 minutes, remove the foil, sprinkle a cup of Monterey Jack cheese over the top, and return to the oven to bake for another 20 to 25 minutes.

Remove the lasage from the oven when the cheese is bubbly and the edges are golden.
Allow this to cool for about 10 minutes before cutting and serving.


Serves 6

4 ½         cups                    Corn, fresh or frozen (6 ears fresh corn)
2             cloves                  Garlic, chopped
2             cups                    Milk
4             Tbsp.                    Butter
6             Tbsp.                    All-purpose flour
                                         Salt and pepper
2             pinches                 Nutmeg, preferably freshly grated
1/2            cup                      Grated Pecorino Romano cheese
1             Tbsp.                     Olive oil
2                                         Poblano peppers, cut into thin strips (remove and discard the seeds)
½                                        Medium onion, small dice
1             tsp.                        Oregano, preferably Mexican
1             lb.                          Zucchini (2 medium) cut into strips
12                                        Lasagne noodles, not the no boil
1             cup                        Grated Monterey Jack cheese

1.       Pre heat oven to 375 degrees.
2.      First make the béchamel.  In the jar of a blender (or food processor) add 2 cups of the corn, garlic and milk.  Pulse until pureed.  Strain the liquid through a mesh strainer and discard the solids.
3.      In a 3 quart sauce pan over medium heat; make a roux by melting the butter and whisking in the flour, cook while whisking for about 2 minutes.  Slowly whisk the milk/corn mixture into the cooked roux.  When the béchamel  comes to a low boil and thickened slightly add ½ tsp. salt, ¼ tsp. pepper, nutmeg and the grated Pecorino Romano cheese.  Remove from the heat when done.
4.      Meanwhile; in a large skillet heat the olive oil over medium high heat.  Add the poblano peppers and onions with a pinch of salt & pepper.  When the onions are translucent add the oregano and the remaining corn to the skillet, sauté for just a couple of minutes.
5.      To assemble the lasagne; use about an 8 x 11 x 2 inch baking dish.  Spoon enough béchamel into the baking dish to coat the bottom of the dish.  Lay a single layer of uncooked lasagne noodles in the pan.  Lay half of the zucchini on the noodles in a single layer, pour about a ladle of the béchamel over that.  Lay another layer of noodles and top those evenly with half of the corn mixture, pour another ladle of béchamel.  Repeat with another layer or zucchini & béchamel and finally another layer of corn and the remaining béchamel.  Be sure the bechamel is completely covering the egdes of the noodles so that the noodles don't dry out.  Tent a large piece of foil over the lasagna.  Place the baking dish on a sheet pan, just in case the lasagne bubbles over the sides.  Cook in the hot oven for about 45 minutes. 
6.      After 45 minutes, remove the foil and sprinkle the grated Monterey jack cheese evenly over the top.  Return to the oven for another 20 to 25 minutes, until the cheese is melted and golden brown on the edges.
7.      Allow the cooked lasagne to cool for about 10 minutes before cutting and serving.

Variation:  Substitute 1 pound of ground chicken for 2 ears (about 1 cup) of the corn.  Brown the chicken in the skillet before adding the onions and poblano peppers.

You may also like:

Mushroom Lasagne
Sweet Corn and Tomato Pasta

This recipe was shared at:

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