Buttermilk Panna Cotta

I just tried this dessert and I am in love. It's creamy and smooth, with a slight almost cheesy quality from the buttermilk. It's also incredibly easy, and only has a few ingredients.

Ingredients

Serves 6

* 2 cups nonfat buttermilk

* 1 1/2 teaspoons powdered unflavored gelatin

* 2/3 cup heavy cream

* 3/4 cup sugar

* 1 pint strawberries, hulled and quartered, or any other berries on hand

Directions

1. In the top of a double boiler (not over heat), sprinkle gelatin over 1 cup buttermilk; let stand to soften, about 5 minutes.

2. Meanwhile, bring cream and scant 1/2 cup sugar to a boil. Add to gelatin mixture. Place over simmering water; whisk until gelatin dissolves, 5 minutes. Stir in remaining cup buttermilk. Pass mixture through a cheesecloth-lined strainer. Divide among 6 four-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, 4 hours.

3. Meanwhile, sprinkle strawberries with remaining sugar; let stand about 1 hour.

4. Unmold by dipping ramekins briefly into hot water and running tip of a knife around edges; invert onto plates, and serve with strawberries and their juice.

Jenalle's Note: I thought it was a tad on the sweet side, but this is obviously personal preference. You could cut the sugar to 1/3 cup to make it a bit more tangy. I also used frozen, unsweetened raspberries that I thawed and spooned overtop without adding any extra sugar. The tart strawberries were a nice contrast with the creamy base.

Courtesy of Martha Stewart

Thai Coconut Peanut Stir-fry

Hey guys. I made this the other day and it's something different and really yummy.

It's also a 'clean' meal, since we have all recently learned about this.

Ingredients:

• 1/2 lb Boneless skinless chicken tenderloins or breast
• 1 tbsp olive oil
• 1 tsp salt
• 3 minced garlic cloves
• 3/4 c of peanut butter (I use the organic kind with just peanuts)
• 1 1/2 tbsp soy sauce
• 1 tbsp chili sauce
• 1/2 tsp red pepper
• 1 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 1/2 tsp dark sesame oil
• 1 cup broccoli
• 1/2 cup bean sprouts
• 3/4 cup light coconut milk
• Rice - basmati or jasmine

Directions:

1. Cook chicken in pan until fully cooked. Set aside. Cook rice according to instructions.

2. Add onions and garlic to pan. Cook until soft. Add peanut butter, soy sauce, chili sauce, red pepper flakes, rice vinegar, brown sugar and sesami oil. Stir. Stir in coconut milk.

3. Add brocoli and any other desired vegetables.

4. To assemble, put a bed of rice on a plate. Top with fresh bean sprouts and ladle on peanut sauce.

Oatmeal Buttermilk Bread

1 1/2 tsp dry yeast

2 TBsp warm water

3/4 cup + 2 tbsp warm buttermilk

2 tbsp honey

2/3 cup rolled oats (not instant) plus extra for topping

1+1/2 cup bread flour

3/4 cup whole wheat flour

1 tsp salt

2 TBsp melted butter

Method :

1. Dissolve the yeast with the water in a small bowl and leave for 10 minutes until foamy. Mix the honey with the melted butter in another bowl. Stir together the flours, the oat and salt in a mixing bowl ,then add the yeast and the honey+butter mixtures along with the buttermilk into the flours mixture, mix with a dough hook to form a ball and knead for 10-15 minutes until smooth and elastic. Place the dough in a lightly oiled bowl , cover and let it rise for about 1-1.5 hours or until double in volume.

2. Turn the dough out onto a working surface and knead for a minute to deflate the dough. Shape the dough into a loaf and place in a 8 1/2 inch greased loaf pan, cover and let rise for ± 45 minutes.

3. Preheat the oven to 400ºF. Cut the bread lengthwise, brush with an eggwash and sprinkle some oats over the top before baking.

Bake for 25-30 minutes, turn out on a wire rack to cool before slicing and serve.

Red Pepper Jelly

• 1 1.2 cup seeded, chopped red or green pepper
• 1/4 cup chopped chili peppers
• 1 1/2 cup  white vinegar
• 6 1/2 cup granulated sugar
• 6 oz/170mL/ 2 pouches pectin

1. Combine peppers and vinegar in blender until smooth, pour into large pot, add sugar. 
2. Heat on medium high and stir until sugar dissolves.  Bring to a boil, hold boil for 3 mintures, stir in pectin.  Return to full boil on high and maintain hard boil for 1 minute.
3. Remove from heat, skim off foam, pour into hot sterlized hars to within 1/4 inch of the top and seal.
4. Makes 6 half pints

Rachel's Thoughts: DO NOT let boil over on your stove, if it does clean up right away or you will regret it like we did! 

Mushroom, Spinach, and Scallion Tart

Serves 8

• 1 pound mushrooms (combination of button and shiitake), trimmed and sliced 1/2-inch thick
• 5 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 12 scallions, ends trimmed and cut into 2-inch pieces, washed and shaken dry
• 3 1/2 cups (about 4 ounces) flat-leaf spinach, stemmed, washed, and shaken dry
• 10 (14-by-9-inch) sheets phyllo dough
• 6 ounces fresh goat cheese (about 2/3 cup)
• 3 large eggs
• 1/3 cup milk
• 3 tablespoons chopped mixed fresh herbs, such as dill and cilantro

Directions

1. Preheat oven to 425 degrees.
2. On a baking sheet, toss mushrooms with 2 tablespoons oil and 3/4 teaspoon salt. Roast for 10 minutes. Toss in the scallions and roast for 15 minutes more. Push mushrooms and scallions to one side and place spinach on empty side, roast until wilted, about 3 minutes. Let cool briefly, then squeeze spinach dry.
3. Brush an 11-by-7-inch rectangular tart pan with a removable bottom (or a 10-inch round pan) lightly with some of the remaining oil. Working with one piece of phyllo at a time and keeping the rest covered with plastic wrap, brush a sheet of the pastry very lightly with olive oil. Fit into tart pan, leaving a 1-inch overhang. Brush a second sheet with oil and fit into pan. Repeat with remaining sheets, creating a crust that is at least five layers thick over the bottom of the pan. Fold edges at top.
4. Crumple a double layer of aluminum foil into a rectangle the size of the bottom of the tart and fit into crust to weight down center. Place on a baking sheet and bake until edges are golden and begin to set, about 7 minutes. Remove foil and bake until golden all over, about 3 minutes more. (Remove from oven, leaving baking sheet. Tent edges with foil if browning too quick.)
5. Reduce oven to 375 degrees. In a blender, puree the goat cheese, eggs, milk, and remaining 1/4 teaspoon salt until smooth. Add herbs and pulse to combine. Spread vegetables over crust and pour custard over top.
6. Place tart back on baking sheet in oven and bake until custard is set, 20 to 23 minutes. Pull tart from oven and let cool 10 minutes on wire rack. Remove sides of pan and cool at least 10 minutes more, until ready to serve. If not serving right away, slide off of bottom and onto wire rack.

Source: www.wholeliving.com