Homemade Easy Ricotta Recipe

Ricotta and StrawberriesOne of the easiest traditional recipes around is homemade Ricotta. First, it is so soft and delicious and store-bought does not even come close to its fresh texture. Plus it can be expensive when it’s purchased at the store. Since its’ few ingredients are almost always in your kitchen it’s something you can whip up anytime. Homemade Ricotta is great just smeared on bread or crackers served with honey or fruit. It’s amazing in homemade lasagna or any ravioli.

 

  • 1/2 Gallon (2 quarts) Whole Milk (low-fat or non-fat really doesn’t work well).
  • 1/3 C Lemon Juice or White Vinegar
  • Pinch of salt (optional)

 

Heat milk in a pot until it’s foamy and almost boiling.

 

Remove from heat and immediately stir in lemon juice or vinegar.

 

Stir and then let stand for about 10 minutes.

 

Set up a colander with a cheesecloth in it (or use a coffee filter in a small colander).

 

Remove any large chunks that do not have to be drained with a slotted spoon and place in bowl.

 

Slowly pour the remaining mixture through the colander and let sit for as little as 15 minutes or as long as an hour depending upon how thick you’d like your cheese.

 

Seal and refrigerate.

 

Go-To Arugula salad

Simple Restaurant Quality Arugula Salad.This is by far the easiest salad to make on a whim for lunch, dinner or even a dinner party or picnic. It is my go to for dinners with company and as good as anything you’d get in any top restaurant. It’s hard to believe it’s so easy to make. The shaved cheese MAKES it so should not be omitted. It’s also a great salad to serve under a simple breaded or roasted chicken breast. (If you are bringing to a picnic, pack the dressing and cheese separately and toss in the salad container before serving.)

 

  • 1/3 Cup Lemon Juice
  • 1/3 Cup Olive Oil
  • 1 teaspoon Dijon Mustard
  • Arugula Leaves
  • Shaved Parmesan Cheese (not grated).
  • Salt and Pepper

 

Dijon, Lemon and Olive Oil Dressing.Make the dressing by adding the mustard into the lemon juice and then add the oil in slowly while whisking it with a whisk or even just a fork. The mustard not only adds to the flavor of the dressing but it will help the dressing blend together (emulsify) without too much fuss (a little trick a chef taught me). There may be dressing left over depending upon how much salad you use. You can also add a touch of honey to the dressing for a nice, sweet twist. 

 

Toss the arugula with the as much dressing as you’d like (a little goes a long way) and then sprinkle a pinch of salt and pepper on top. Then, add some of the shaved slices of Parmesan. The cheese makes it. I just introduced this salad to my boys during a family vacation to Zions National Park. We always rent a place with a kitchen to save money on eating out and it’s so much fun to cook together and mingle until 1 AM afterwards. Enjoy!

 

 

Mango Lassi – Indian Yogurt Drink

One of my eldest’s son’s favorite restaurants is near the forum in Inglewood. Last time, we ate there my daughter discovered their Sweet Traditional Mango Lassisweet, mango lassi. It is such a simple recipe, that now we make it at home the way the restaurant does. Plus, it is a great breakfast alternative because of the fruit and yogurt – that and you can put it in a cup and take it in the car for a breakfast or snack on the go.

 

 

 

 

Ingredients:

 

  • 2 Cups Plain Yogurt
  • 2 Cans Sweetened Mango (like Dole) or Sweetened Mango Pulp (available in Indian Markets).
  • Additional Honey or Sugar to sweeten (optional).
  • Milk to thin (if desired).

 

Add all ingredients into a blender and blend until smooth. Serve over ice. 

Grilled Artichoke Hearts with Lemon Aioli

I rarely shop at Gelson’s market because it’s a little out of my budget. But sometimes, I splurge and swing by the one close to my Mom’s and buy some food to take to eat at her house when I visit. I am so impressed by their deli case. They have so many options and Grilled Artichoke Hearts with Lemon Aiolitheir side salad recipes are inspiring. Last time I was there, they had a huge platter of grilled artichokes in lemon aioli. I love that word, “aioli”. But let’s face it – basically it’s mayo. But “aioli” does sound so much more exotic. After tasting them, I realized it would be really easy to recreate the recipe – so I did. Now I make these frequently. Lately, I’ve been on a diet and artichoke hearts (as long as they aren’t stored in oil) are on my limited ‘free’ foods list – so I keep these in the fridge to snack on.  

 

Lemon Aioli Recipe:

  • 1/2 Cup Mayo
  • 1 Tablespoon Lemon Zest
  • Juice of 1 Lemon
  • Salt and Pepper to taste
  • 1 Tablespoon Honey or Agave or Brown Sugar
  • (Optional) Fresh Thyme Leaves, chopped

Lemon Aioli Recipe

I use the canned artichokes in water from Trader Joe’s. Drain, grill, cool and mix with the aioli. Chill until ready to eat.