Raw Veggie Omelet

At first glance, you may panic, believing I’m advocating eating a plate of slimey raw eggs with vegetables and cheese strewn about willy-nilly. Well, your panic is unfounded, I assure you! The eggs are cooked, and the cheese is melted. All this talk of rawness really only pertains to the vegetables.

I love a good omelet as much as the next guy. And until recently I really never questioned the way an omelet was made. I always sautéed my veggies and meats and then tossed in the eggs and voila, omelet! But if you think about it, wouldn’t it be better if the veggies in your omelet were raw? Raw veggies are, after all, the best way to consume them. And from the average Joe’s stand point, how many ways are there, I mean really, to consume raw veggies? I’m afraid the prospects look pretty grim, unless you want to munch on carrots and celery sticks for the rest of your life! But that’s why I’m here. I want to help you eat more raw veggies, without making it painful to do so! And this recipe really accomplishes both those goals.

An interesting thing to note is that when a meal that you eat contains less than 51 percent raw ingredients, your body actually attacks the food? Your white blood cell count goes up and everything, as if you’re sick! You should definitely try to get more raw foods in, which I know isn’t really part of today’s average diet. Veggies, nuts, fruits, seeds, wherever you can sneak in something raw, do it! It’s easier than you think.

Ingredients:

Veggies of your choice (I’ll tell you what I’m using below!)

Butter

Raw milk

Eggs

Cheese

Step One: Prepare your veggies

It’s really up to you what kind of veggies you’d like to try. Definitely try to get a variety, though, and as many green ones as you can. For our omelet today I used alfalfa sprouts (never use regular bean sprouts. Those are soybeans. Soy, if left unfermented, is full of natural toxins. Read: poisons. Too much soy is a very real and very serious health risk, despite the common misconception that soy is a health food. Fermented soy, like Tempah, natto, or soy sauce, is perfectly fine, as the fermenting process gets rid of these natural toxins. Check out Soy Online Service for a ton of good soy info.) as well as green peppers, avocado, onions, tomatos, and broccoli.  Dice them up very small- this is key! If you have big chunks, it’s just going to taste like big, cold, hard veggies wrapped in egg. The very small pieces meld well with each other and the recipe, and give it the illusion of being cooked. They also heat up quickly in the last step.

Step Two: Prepare your Eggs

Now, here’s a little something that you might not have known: my family LOVES my scrambled eggs. What’s so good about them, you ask? It’s their light, fluffy texture. That’s my trade secret, you see. Instead of just whisking them with a fork like mom and grandma used to do, I crack those suckers right into my Ninja (or food processor, or blender, or use a stick blender) and put about a tablespoon of milk per egg (I made a two egg omelet today, so two tablespoons. You also can use water instead of milk if you want.) and put some salt, pepper, and ½ tsp of Kirkland’s no-salt seasoning.

Pulse that baby for 30 seconds and you’re going to have the lightest, fluffiest omelet shell ever!

Step Three: Cooking your shell

Now, this part is up to you, I will give you several methods. First, put a liberal amount of butter onto your pan, and heat it up on medium low heat. A smaller pan will yield a thicker omelet, but I prefer to use one that really spreads it thin. I use a 9 inch cast iron round griddle pan and that is just about perfect.

Once your pan is hot and the butter is spread around, slowly pour on your egg mixture. If your stove is a little lopsided like mine is, wait a minute and then turn the pan the opposite direction, so the eggs spread out evenly. Cover this and let cook for several minutes. Keep checking until it appears to be almost completely cooked (the top of the egg is dry all around) and then sprinkle on some cheese. I used three tablespoons of shredded mozzarella, but at other times I enjoy a few slices of yellow American. Whatever you like! Cover for another few minutes to let the cheese melt.

As soon as it’s melted, spread your veggies over one half of the omelet, then cover and turn off the heat. The covor and the warmth from the eggs will heat up your veggies without cooking them, so you aren’t biting into a cold center when you eat your omelet!

Step Four: Fold and serve.

Now grab your spatula and gently check that the egg is separated from the sides of the pan. Fold the empty half of the omelet up and over your veggified half. (Yes, I made that word up.) Slide it onto a plate and add a dollop of sour cream. Salt and pepper to taste. Perfection!

You may want to try serving this with sweet potato home fries, a healthier alternative to the classic side dish. I will have a recipe for them up soon. Why don’t you follow the blog so you can know the minute it arrives? J

MMMM...let's go to bed early so we can get up and eat breakfast!!

Homemade Fresh Mozzarella Cheese

The whole idea behind making your own cheese completely messed with my husband’s head. He was amazed by the idea that you could start with a gallon of milk and end up with a pound (or so) of incredibly delicious, homemade cheese. And who can blame him? I mean, is it something you see a lot of these days? Have you ever called a friend, asked what they were doing, and had them reply “Oh, not much, just making some cheese.”

That’s why you’ve simply got to try it. There isn’t much out there more satisfying than being able to say you’ve made your own cheese, from scratch. And the best part is, the ingredient list is very short, and once you buy the things you need they will last you many batches, so you can do it whenever it suits your fancy! Amazing, right? Plus it doesn’t take very long. Be warned, however: cheesemaking is fun and addictive, so don’t try this at home unless you plan to make it a fairly regular family activity!

Click to Enlarge

Ingredients:

1 Gallon of Milk

Citric Acid

Rennet

Salt

Step One: Prepare!

At two points during this recipe, you will be stirring at the same time that you are required to add ingredients. It is thus prudent to prepare these add-ins ahead of time, and save yourself the trouble of only having two hands.

First, dissolve 1 ½ tsp of citric acid in 1 cup of cool, filtered water. (You absolutely cannot use tap water. If there is chlorine in it, it will ruin your cheese! Cheese contains active, live components. Chlorine kills active, live components. Get some filtered water.)

Next, dissolve ¼ of a tablet of rennet in ¼ cup of cool, filtered water. Rennet comes in several varieties. There is animal based rennet and plant based rennet, and there is liquid rennet and tablet form rennet. The tablets will store for a very long time in the freezer. If you use the liquid, you will need about ¼ tsp. It doesn’t matter what kind you choose, but it IS a vital ingredient: your milk cannot form curds without it.

If you cannot find rennet or citric acid, try a specialty store, health food store, or even just amazon.com. They have plenty of choices on there! Whatever you do, make sure you are getting non gmo citric acid. Citric acid is extracted primarily from corn, most of which is, unfortunately, GMO!

Step Two: Begin!

Now pour your milk into a large pot. (We used our 5 quart cast iron and it was the perfect size.)

NOTE: You absolutely CANNOT use ultra pasteurized milk for this recipe, so make sure that you’re using only raw milk or regular pasteurized milk. For health reasons, we recommend raw milk. The reason being that once milk is ultra pasteurized, it cannot form a curd because its coagulating factors have been destroyed. Most national brands of milk are ultra pasteurized to increase shelf life, because they travel such great distances to get to your grocery store shelves. Try to find a local brand, and if at all possible, buy from a local farmer!



Stir with vigor, man!

 Now add the citric acid, stirring quickly as you do. Turn on your burner (medium or medium high is fine) and, stirring constantly, bring your milk up to 90 degrees. You can use a meat or dairy thermometer to make sure you get it right J

 

Step Three: Add your Rennet

Once you reach 90 degrees, turn off the heat or remove your pot from the boiler. Moving your spoon up and down in the liquid, add the rennet solution. Stir in this up and down fashion for 30 seconds. Don’t stir longer, or you will be cutting the curd as it forms, and your cheese will end up more ricotta textured then mozzarella textured and be ruined.

Step Four: Leave it alone

You heard me! Cover the pot and leave it for five to ten minutes. Come back and check it after that. It should be a custardy consistency, and if you gently pull it away from the side of the pot, the liquid around it (whey) should be clear. If these two conditions aren’t met, leave it a little longer.

Step Five: Cut and Reheat

Using a large knife (it has to reach to the bottom of your pan at least) cut the curd first one way, then the opposite way, and then on a diagonal. The goal is to make a bunch of small pieces of curd instead of one large one, to ensure even heating in the next stages. Do your best, it doesn’t have to be pretty. 

Please note that you’re doing this cutting right in the pan, don’t drain it yet. Next, you want to heat the curds back up to 110 degrees (grab your thermometer!) stirring gently all the while. Then turn off the heat again and stir it for about five minutes, gently.

Step Five: Waterbath time!

Now you want to drain your curds. Grab a large mixing bowl and put it in  your sink underneath your colander. Pour your pot slowly over the colander so that it drains into the bowl. Now save that whey! You can use it for lots of different recipes, and even if you don’t want it right now, you can freeze it for later. It packs a powerful protein punch and is delicious in things like pancakes, pizza crusts, or breads.

Fill your pot back up with filtered water and 1 tsp of salt. (IMPORTANT! If you haven’t read my rant on salt, do so now! If you refuse to use a good salt, you must at least make sure the one you have doesn’t say ‘iodized’. Iodine will kill your cheese making process as quickly as chlorinated water will.)

Heat your water up to about 185 degrees, and then dunk your curds in. You can do this all at once or in small batches. Your goal is to heat the curds up to around 135 degrees, but you don’t have to use the thermometer here. You are just trying to get it hot enough that it becomes stretchy. If it’s breaking instead of stretching, stick it back in for a bit. The best way to put them in is right in your colander, but you can also put them in a ladle.

Sometimes, by this point, your curds have reformed into one large lump. If you are quick and careful, you can just throw this whole lump straight into the water, stir it a bit, and pull it out with a big wooden spoon.

 

Step Six: Knead it like you mean it

My husband has nerves of steel- no gloves!

Now this part can be a bit tricky. The best way to go about it is to put on two pairs of latex gloves, or some rubber kitchen gloves (make sure they’re clean and new, not ones you’ve been scrubbing the floor with!) to protect yourself from the heat of the cheese. You can only work with the cheese at this temperature- if it’s cool enough to be touched it may not be hot enough to stretch and knead! Pull and fold the cheese over and over, until it becomes nice and shiny and you’ve worked out any lumps. Put it back in the water bath as needed to heat it back up. During this stage you can salt the cheese to taste, working the salt in as you knead. Form it into whatever your heart desires: a ball, log, or lots of small little balls like you see in containers in the store mixed with oil and basil.

 

Step Seven: Ice it, baby!

Fill a mixing bowl with ice water and place your finished product in it for about ten minutes. This will harden it enough to keep its shape, though it won’t be completely hard until the next day. Don’t forget to sneak a chunk of warm yummy cheese in for a taste test before you throw it in the ice bath!

That’s it! It’s ready to eat or refrigerate, and should keep for up to a week. Your yield per gallon of milk is about ¾ of a pound of cheese. Serve it however you’d like, whether straight up on a tomato slice, topped with basil and some balsamic vinegar, or go crazy and try my recipe for almond-crusted fried mozzarella sticks!

Not Yo Mama’s Marinara Sauce

This is a simple but versatile sauce that will have you quickly tossing any of its store bought competitors in the trash. Delightful and hearty, serve warm over anything from omelets to fried mozzarella cheese. (What? We have recipes for both of those on this blog? Fantastic! How convenient!)

Ingredients:

Tomatoes

An Onion

Garlic

Salt and Pepper to taste

Basil

Olive Oil (or coconut oil!)

Step One: Dice & Chop

It doesn’t really get much easier than this recipe, but you’ll be extremely satisfied with the results. It won’t take long to prep, so start preheating your pan now. Throw a little olive oil in there, maybe a tablespoon, and put it on medium heat. Did you know that extra virgin olive oil goes bad really quickly? That’s because it’s minimally processed and there’s still chlorophyll in it. So if you use extra virgin olive oil, make sure you’re using it up pretty quickly. Once it goes rancid, it’s obviously no good for you. It’s actually better if you’re going to COOK with olive oil, to use regular olive oil instead of extra virgin. Two much better choices would be coconut or palm oil.) First, grab your onion. Depending on personal preference, you may want to do a little less onion or a little more tomato, but this combo works for us. Chop up 1/3 of the onion into small chunks. Do the same with the tomato, trying not to spill all the juice on the counter- you want it in your pan! Mince up some garlic, too. We throw in five or six cloves, because marinara should have a decent amount of garlicy-ness. You can also supplement with garlic powder or salt, if you prefer!

Step Two: Sauté and Season

Throw all of your veggies and garlic in the pan and stir ‘em up. Grab some basil (fresh chopped is preferable but dried will work, too) and add a liberal amount, a teaspoon or more. Everything is about personal taste, I’m just trying to set some general guidelines for you. Continue cooking on medium until the tomatoes have broken down a bit and the onions are translucent, stirring often to keep anything from burning to the pan. This takes about 5 or 6 minutes. Now turn it to low and let it simmer 5 more minutes.

That’s it, it’s done! Remove from heat and serve warm. This sauce can be frozen and reheated later. As long as you promise not to do it in a microwave! Microwaves are bad. It can take a little getting used to living without one in our micro-centric society (I once found a cookbook entirely on microwaving food!) but you CAN do it and it doesn’t take all that much effort. Eating food out of the microwave is about as nutritious as munching on cardboard. Wait, no, maybe the cardboard is better. The radiation kills anything that used to be good for you and mixes up molecules in ways we just don’t really understand. My mama always said, if you wouldn’t stick your head in it, don’t stick your food in it! (Well, no, she didn’t. But I’m going to say it from now on!)