Monday, June 24, 2013

Meal Plan Monday: June 24th, 2013

Breakfast for Dinner

Greek Chicken Skewers with Avocado Tzatziki

French Dip with Tater Tots (my oldest son's favorite right now.)

Enchilada Casserole

Spring Rolls with Garlic Snap Peas

Mediterranean Chickpea Salad

Oh, do I have something delicious for you today. I don't even like the foods involved and I think this is one amazing dish. And an easy new cheese recipe as well!
Stuffed Mini Bell Pepper with Marinara Sauce 

Mini Bell Peppers, stems cut and seeds cleared out
Jar of Marinara (Hey, we made ricotta, its fair to use a premade jar sauce)

Fill a pastry bag with a large tip and your ricotta. Use to fill peppers with the cheese. Pour sauce into shallow dish, place peppers on top. Bake in 350 degree oven until hot and bubbly. Serve with pasta.

Raw Milk Ricotta
Makes about 1 ½ cups

½ gallon raw milk (you can use whole, but not ultra-pasteurized)
¼ cup white vinegar1 teaspoon fine sea salt or table salt
Use a large, heavy (at least 8-quart) stockpot (see "other notes" above). The larger the pot, the less likely the milk will boil over (which is even worse to clean up than a scorched pot).
Without touching the bottom, stir together milk, vinegar and salt. Gently heat milk to 175 degrees, stirring occasionally.
Increase heat to medium-high and, without stirring, let temperature rise to 205 degrees. Watch carefully so that milk does not boil over.
Remove from heat, and let milk sit for 10 minutes and curdle.
Line a strainer with cheesecloth, or a thin dish towel, and place over a large bowl.
If curds are large, use a slotted spoon to transfer curds from pot to strainer. If curds are tiny, pour entire contents through the strainer.
Let ricotta drain 5 minutes for a creamy product, or up to 30 minutes for a drier cheese (good for filling for the recipe above).
Drained ricotta will keep two to three days tightly covered in the refrigerator. Ricotta will get drier while stored as the curds absorb more whey.
Meal Plan Monday

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