Category Archives: Basics

Basics, Dairy-Free, Low Calorie, Lunch, Meal Prep, Meat, Weekend Dinner

Baked Chicken Breasts

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Baked Chicken Breasts

Prep Time45 minutes
Cook Time35 minutes
Total Time1 hour 20 minutes
Course: Dinner, Lunch
Cuisine: California, Simple
Keyword: Basics, Chicken, Meat
Servings: 5 servings
Calories: 184kcal

Ingredients

Brine

  • 6 cups water
  • 3 tbsp kosher salt
  • 4 boneless skinless chicken breasts
  • 2 tbsp avocado oil
  • 4 tbsp seasoning

Instructions

  • In a large bowl, combine 4 cups of room temperature water and the salt. Stir until the salt is dissolved.
  • Add the chicken breasts, making sure they are fully submerged. Brine for at least 30 minutes and up to 2 hours. (Cover and refrigerate if brining for more than 30 minutes.)
  • Heat the oven to 425 degrees and line a sheet pan or large baking dish with parchment paper. While the oven heats, remove the chicken breasts from the brine and pat them dry with paper towels, discarding the brine. Place the chicken breasts on the prepared pan. Drizzle generously with olive oil, flipping chicken so both sides are coated. Sprinkle with the dried oregano, garlic powder, paprika, if using, and some black pepper.
  • Bake for 20 to 25 minutes, until an instant-read thermometer inserted into the thickest part of the breasts reaches 165 degrees. Rest for 10 minutes before slicing into the chicken and serving.

Notes

5 servings

Nutrition

Calories: 184kcal | Carbohydrates: 8g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 1517mg | Potassium: 484mg | Fiber: 5g | Sugar: 0.5g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 5mg
Nutrition Facts
Baked Chicken Breasts
Amount Per Serving
Calories 184 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 58mg19%
Sodium 1517mg66%
Potassium 484mg14%
Carbohydrates 8g3%
Fiber 5g21%
Sugar 0.5g1%
Protein 20g40%
Vitamin A 228IU5%
Vitamin C 1mg1%
Calcium 203mg20%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Dinner Party, Favorites, Great Leftovers, Low Calorie, Meal Prep, Quick, Roasted Vegetables, Side

Roasted Sweet Potatoes

These are incredible. I highly recommend making them! You can fit about 4 medium to large ones on one sheet pan.

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Roasted Sweet Potatoes

Prep Time10 minutes
Cook Time45 minutes
5 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American, California
Keyword: Basics, Inspired by New York Times, Leftovers, Potatoes, Roasted Vegetables
Servings: 4 servings
Calories: 354kcal

Ingredients

  • 4 large sweet potatoes
  • 2 tbsp avocado oil
  • 2 tsp salt

Instructions

  • Scrub the sweet potatoes. Cut them in half, lengthwise.
  • Place on a foil-covered sheet pan. Drizzle with avocado oil and salt and mix it up to cover the sweet potatoes thoroughly.
  • Put the sheet pan in the oven. Heat to 425°F (after you place the pan into the oven). Bake for 30-45 minutes until softened and the bottom is blackened and caramelized some.

Notes

Makes 4 servings

Nutrition

Calories: 354kcal | Carbohydrates: 68g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1350mg | Potassium: 1146mg | Fiber: 10g | Sugar: 14g | Vitamin A: 48236IU | Vitamin C: 8mg | Calcium: 103mg | Iron: 2mg
Nutrition Facts
Roasted Sweet Potatoes
Amount Per Serving
Calories 354 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 1350mg59%
Potassium 1146mg33%
Carbohydrates 68g23%
Fiber 10g42%
Sugar 14g16%
Protein 5g10%
Vitamin A 48236IU965%
Vitamin C 8mg10%
Calcium 103mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Dairy-Free, Dinner Party, Low Calorie, Lunch, Meal Prep, Sauces

Ranchish Dressing (Vegan)

This isn’t exactly ranch dressing. It’s a different thing, but it’s nonetheless good and non-dairy. And it’s very quick to make.

Print Recipe

Ranchish Dressing (Vegan)

Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: California, Vegan, Vegetarian
Keyword: Basics, Sauces
Servings: 8 servings
Calories: 138kcal

Ingredients

  • 1½ cup raw cashews
  • 1 cup water
  • 2 tbsp apple cider vinegar
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • 1 tsp dried parsley
  • 1 tsp dried chives
  • 1 tsp dried dill

Instructions

  • Mix all ingredients in a high-speed blender and blend until smooth.

Notes

About 8 servings

Nutrition

Calories: 138kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 151mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 428IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 2mg
Nutrition Facts
Ranchish Dressing (Vegan)
Amount Per Serving
Calories 138 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 151mg7%
Potassium 190mg5%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 428IU9%
Vitamin C 4mg5%
Calcium 19mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Dairy-Free, Dry Beans, Farro, Favorites, Great Leftovers, Low Calorie, Meal Prep, Quick, Quinoa, Slow Cooker, Weekend Dinner, Weeknight Dinner

Jar Meal: Italian Barley (or Farro) Soup

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Jar Meal: Italian Barley (or Farro) Soup

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner
Cuisine: California, Italian
Keyword: Barley, Dry Beans, Farro, Quick, Quinoa, Vegan
Servings: 6 servings
Calories: 201kcal

Ingredients

  • 1 cup pearled barley
  • 3 tbsp pre-washed quinoa
  • 3 tbsp dried mung beans
  • 1½ tbsp dried minced onions
  • 1 tbsp dried basil
  • ½ tbsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp fine grains salt plus more to taste
  • ¾ tsp dried chili flakes
  • 1 tbsp bouillon powder
  • 5½ cups water
  • 14 oz crushed tomatoes

Instructions

  • Layer all of the ingredients into the jar. Set aside for up to six months.
    1 cup pearled barley, 3 tbsp pre-washed quinoa, 3 tbsp dried mung beans, 1½ tbsp dried minced onions, 1 tbsp dried basil, ½ tbsp dried thyme, ½ tsp dried oregano, ½ tsp fine grains salt, ¾ tsp dried chili flakes, 1 tbsp bouillon powder

Make Soup

  • Add 5½ cups water and 14 oz crushed tomatoes and the contents of the jar to a large Dutch oven or pot. Simmer over medium or medium-low heat for 35 to40 minutes. You want heat that produces steady, small, concurrent bubbles. You can cook either covered or uncovered, or a mix. If you cook uncovered, be sure the water level remains sufficient – ingredients should always be covered by liquid, and if not, add ½ cup of water at a time and let it come to a steady boil again before adding more water. If you cook fully covered, I'd recommend a final five minutes uncovered and at a slightly higher heat level once everything is nearly cooked through. Turn off the heat once the barley and mung beans have cooked through, which you can test by tasting the barley, which should end up chewy and not stiff. If you want to add any kale or broccoli, add just a few minutes before the soup is done cooking.
  • To serve, you can drizzle with a bit of olive oil, and/or top with cheese (mozzarella, Parmesan, etc.).

Notes

Makes six servings, especially with added fat from olive oil or cheese

Nutrition

Calories: 201kcal | Carbohydrates: 42g | Protein: 7g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 351mg | Potassium: 469mg | Fiber: 9g | Sugar: 4g | Vitamin A: 254IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 4mg
Nutrition Facts
Jar Meal: Italian Barley (or Farro) Soup
Amount Per Serving
Calories 201 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.4g3%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.2g
Sodium 351mg15%
Potassium 469mg13%
Carbohydrates 42g14%
Fiber 9g38%
Sugar 4g4%
Protein 7g14%
Vitamin A 254IU5%
Vitamin C 8mg10%
Calcium 80mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Projects, Spice Mix

Homemade Bouillon Powder

Print Recipe

Challah

Prep Time15 minutes
Cook Time45 minutes
Rise4 hours
Total Time5 hours
Course: Bread
Cuisine: American, Jewish
Keyword: Bread
Servings: 2 medium loafs
Calories: 1170kcal

Ingredients

Percents

  • 100 % bread flour
  • 1.9 % salt
  • 1 % active dry yeast
  • Saffron
  • 4 % honey
  • 2 large eggs
  • 7.5 % olive oil
  • 34 % water about 105ºF

Weight

  • 500 g bread flour
  • 9.5 g salt
  • 5 g yeast
  • Saffron
  • 20 g honey
  • 2 large eggs
  • 37.5 g olive oil
  • 170 g water about 105ºF

Volume (US)

  • 4.25 cups bread flour
  • 3.5 tsp salt
  • 1.5 tsp active dry yeast
  • 1 tbsp honey or just under
  • 2 eggs
  • 3 tbsp olive oil
  • ¾ cup water about 105ºF

Egg wash and toppings

  • 1 egg
  • 1 tbsp water
  • Pinch of salt
  • Poppy seeds optional
  • Flake salt optional
  • Sesame seeds optional

Instructions

  • Measure out all of the ingredients into a mixing bowl. You may want to dissolve the yeast and honey together in the warm water, but you don’t need to unless you need to proof the yeast. (Active dry yeast only needs proofing if you’re unsure if it’s still active.) Also, keep the yeast and salt from directly touching before it comes together. Make sure you crumble up that saffron and add to the mix.
  • Once in the bowl together, add the paddle attachment and turn on the mixer to the first speed for a few minutes until everything comes together. Then switch to the dough hook and continue mixing for 3 minutes on low speed. Then turn to second speed and knead for about 6 minutes. You may need to scrape the dough from the dough hook occasionally, if it’s getting stuck on the middle. The long mix here is to properly develop the gluten network. The dough will be stiff.
  • If you’re making the same day: Set the dough aside in a covered bowl somewhere that is about 78-80ºF, like a cold oven with the light turned on. After one hour, degas once by gently pressing out the fermentation. Then leave for another one hour.
  • If you’re refrigerating for an overnight rise: leave the dough at about 75ºF and degas the dough. Then cover well with plastic (or equivalent seal) and refrigerate. Degas twice more over the next few hours. Leave for 1-2 days. You can proceed to the next step directly after removing from the fridge.
  • After the first fermentation is done, divide the dough into three pieces, if making an exceptionally large three-strand bread, or six pieces if you’re making two medium-size loafs. (Or some other number of strands.) Allow to rest on an unfloored work surface, covered with plastic. After about 15 minutes, roll out the strands and form the braids. (If the dough tears while you roll, allow it to rest under plastic for several minutes and try again.)
  • Once braided, allow to ferment again for two hours at about 76ºF. (I do not recommend the oven, because mistakes can happen here when you start to preheat the oven.)
  • In the last 20-30 minutes of the rise, pre-heat the oven to 380ºF. As you’re nearing completion of the final fermentation, prepare an egg wash by mixing one egg with 1 tbsp water and a light pinch of salt.
  • Once ready to place in the pre-heated oven, uncover the loafs and brush with the egg wash. Top with your chosen topping (flake salt, poppy seeds, sesame seeds) and bake.
  • Baking time varies, but should be about 30-40 minutes for the average loaf. You want a nice brown top and for it to have a hollow sound when you knock on the bottom.

Notes

Nutrition is per loaf. Makes a dozen or more slices, typically.

Nutrition

Calories: 1170kcal | Carbohydrates: 191g | Protein: 37g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 1915mg | Potassium: 340mg | Fiber: 7g | Sugar: 9g | Vitamin A: 243IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 3mg
Nutrition Facts
Challah
Amount Per Serving
Calories 1170 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 5g31%
Trans Fat 0.01g
Polyunsaturated Fat 5g
Monounsaturated Fat 16g
Cholesterol 164mg55%
Sodium 1915mg83%
Potassium 340mg10%
Carbohydrates 191g64%
Fiber 7g29%
Sugar 9g10%
Protein 37g74%
Vitamin A 243IU5%
Vitamin C 0.1mg0%
Calcium 67mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Dairy-Free, Pressure Cooker, Quick, Rice, Side

Simple Brown Rice (Pressure Cooker)

This simple method for pressure cooking brown rice is excellent and fast, if slightly more work than just throwing into the rice cooker.

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Simple Brown Rice (Pressure Cooker)

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Ingredient
Cuisine: Asian, California
Keyword: Basics, Rice, Simple
Servings: 4 servings
Calories: 181kcal

Equipment

  • 1 Instant Pot or other pressure cooker

Ingredients

  • 200 g brown rice
  • 250 g water

Instructions

  • Do not rinse the rice. Add 200g rice and 250g cold water to the Instant Pot (or other pressure cooker). Add a tiny pinch of salt and mix well.
    200 g brown rice, 250 g water
  • If you do rinse the rice, account for the added water as part of the cold water. To do this, first measure the dry rice out to be 200g and measure the weight of the dry rice and inner pot of the Instant Pot. Remember that. Then rinse the rice and drain well. Add to the inner pot and put on the scale. Add enough water to equal a total of 250g above the weight of the dry rice and the Instant Pot weight. (Alternatively, subtract about 45 grams from the water per cup of rice.)
  • Cook on high pressure for 15 minutes. Then let pressure release naturally for 5 min. Then release remaining pressure.
  • Check if rice is cooked and moisture has been absorbed. If it has, fluff and serve. If not, let steam release for a bit and it will likely solve itself.

Nutrition

Calories: 181kcal | Carbohydrates: 38g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 134mg | Fiber: 2g | Calcium: 18mg | Iron: 1mg
Nutrition Facts
Simple Brown Rice (Pressure Cooker)
Amount Per Serving
Calories 181 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 5mg0%
Potassium 134mg4%
Carbohydrates 38g13%
Fiber 2g8%
Protein 4g8%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Dairy-Free, Favorites, Low Calorie, Quick, Side, Snack

Stovetop Popcorn

Oil Options

  • Canola oil: neutral taste; tolerates high heat; goes with nearly any topping
  • Olive oil: familiar and typically light flavor; tolerates medium-high heat; goes with most toppings
  • Sesame oil: stronger taste that adds a unique flavor; tolerates high heat; coordinate with toppings
  • Coconut oil: traditionally used by movie theaters, but I’ve never tried it; tolerates high heat
  • Other oils: can be fun to experiment; oils with a high smoke point are best

Topping Options

The best part of homemade, stovetop popcorn is your toppings options are only limited by your tolerance for experimentation. Also, you and whoever you are enjoying this with can each add your own favorite topping, for a custom experience. Here are some options, but don’t feel limited by this.

  • Salt, especially if you have a seasoned salt, like a smoked salt or chili-lime salt
  • Melted butter and salt, for that classic movie-theater experience
  • Salt and black pepper
  • Zaatar (my husband’s favorite)
  • Salt, smoked paprika, pinch of cayenne or chipotle powder (my favorite, requires a spoon to eat)
  • Sweet drizzle: honey (1 tbsp), melted butter (2 tbsp), and cinnamon (1/4 tsp); mix together, then drizzle on top
  • Dulse (or other seaweed flakes / nori), and consider adding sesame seeds
  • Nutritional yeast (which I like sometimes, but not frequently)
Print Recipe

Stovetop Popcorn

Cook Time15 minutes
Total Time15 minutes
Course: Snack
Cuisine: American, Mesoamerican
Keyword: Basics
Servings: 2 servings
Calories: 201kcal

Equipment

  • Large saucepot or other large (>6 quart) lidded pot, preferably one with a heavy bottom

Ingredients

  • ¼ cup popcorn kernels
  • 2 tbsp oil

Instructions

  • Add the 2 tbsp oil to a heavy-bottomed pot. Place just three popcorn kernels in the pot. Cover and heat over medium heat. After a few minutes, the kernels will pop, which is how you know the pot and oil is preheated.
    2 tbsp oil
  • Once you hear the kernels pop, turn off the heat and remove the pot from the burner. Add all of the remaining kernels of popcorn and cover the pot again with the lid. (No need to remove the popped kernels.) Gently shake and toss the pot for 10 seconds or so, the coat the kernels in the warmed oil.
    ¼ cup popcorn kernels
  • Wait 30-45 seconds – this is an important step in preheating the added kernels. Then place the pot back on the stove and turn the heat to medium. After another 2-5 minutes, the kernels will start popping.
  • Once they start popping, it will be done popping in 30-90 seconds. During that time:
    Gently shake the pot 2-3 times, while keeping it on/near the heat.
    Carefully lift one side of the lid to allow steam to escape. This step, done carefully, will lead to a crispier, better popcorn. But be careful, because the little popcorns come rocketing out with some force, so you want to tip the lid open just enough to allow a tiny bit of steam to get out.
  • Once you don’t hear popping for a few seconds, remove from heat and divide into large serving bowls. Immediately add your favorite topping (see reverse), toss well, and serve.

Nutrition

Calories: 201kcal | Carbohydrates: 15g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1mg | Potassium: 56mg | Fiber: 3g | Sugar: 1g | Calcium: 1mg | Iron: 1mg
Nutrition Facts
Stovetop Popcorn
Amount Per Serving
Calories 201 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 1mg0%
Potassium 56mg2%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 1g1%
Protein 2g4%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Bread and Pasta, Dairy-Free, Quick

Basic Pearl Couscous

This is a basic recipe for pearl couscous, as a reminder on the amounts and timing of preparing couscous.

Print Recipe

Basic Pearl Couscous

Prep Time0 minutes
Cook Time15 minutes
Total Time15 minutes
Course: Ingredient
Cuisine: Jewish
Keyword: Pasta
Servings: 2 servings
Calories: 379kcal

Ingredients

  • t tbsp butter or olive oil
  • 1 cup pearl couscous
  • 1¼ cup vegetable broth

Instructions

  • Melt better or warm olive oil in a small sauce pan over medium or medium-high heat.
    t tbsp butter
  • Add the 1 cup pearl couscous and saute until starting to toast, about 3 minutes.
  • Add warmed vegetable broth, stir well, and bring to a boil. Then turn heat down to low and cook for 8-12 minutes until pasta is cooked. Serve.

Notes

Based on 2 servings

Nutrition

Calories: 379kcal | Carbohydrates: 68g | Protein: 11g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 646mg | Potassium: 144mg | Fiber: 4g | Sugar: 1g | Vitamin A: 488IU | Calcium: 22mg | Iron: 1mg
Nutrition Facts
Basic Pearl Couscous
Amount Per Serving
Calories 379 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 15mg5%
Sodium 646mg28%
Potassium 144mg4%
Carbohydrates 68g23%
Fiber 4g17%
Sugar 1g1%
Protein 11g22%
Vitamin A 488IU10%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Favorites, Projects, Snack

Homemade Yogurt

The yogurt pictured includes a fruit compote on the bottom, which is fantastic but not necessary. Another great way to add to this is topping with about 2 tbsp of granola or a teaspoon of honey.

The keys to homemade yogurt are to use the right ingredients and the right equipment for the right process. Ok, that’s true of any food, more or less. So what are the right versions of each?

  • Milk: The best milk is a non-homogenized, pasteurized whole milk. Ultra-pasteurized may not work well at all. And non-homogenized is fine, but appears to produce a less thick yogurt. And why would you use anything thinner than whole milk?
  • Starter: The best starter is one you’ve been culturing over time by saving a few tablespoons of each batch for use in the next batch, within about 2-3 weeks. If that starter does not seem to be working, you may need to try again with a new starter. If you’re buying a new starter, you have two big options. 1) Purchase a dry starter and follow the directions. 2) Purchase a plain, unsweetened full-fat yogurt. Find the best quality you can for that starter yogurt and it could last you a long time. I trust Straus yogurt anytime I need a starter because it does not contain thickeners.
  • Tools: Instant Pot does a fantastic job here. And these 762 Weck jars are the perfect size for a single serving. 2 Quarts of whole milk fill 10 of these jars to about the ¾ mark, with a few tablespoons leftover for culturing next time.
Print Recipe

Homemade Yogurt

Simple, inexpensive and low-waste breakfast
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Course: Breakfast
Cuisine: Simple
Keyword: Fermentation
Servings: 10 servings
Calories: 115kcal

Equipment

  • Instant Pot
  • Instant Pot loose-fitting lid
  • 10 Weck Jars (762)
  • Large bowl that can fit the inner pot to the IP
  • Food thermometer

Ingredients

  • 2 quarts whole milk
  • 2 tbsp yogurt starter
  • 4 cups ice for cooling

Instructions

  • First, pour the milk into the inner pot of the Instant Pot. Turn the Instant Pot to the "High" Yogurt setting, which will bring the yogurt to boiling temperature for 1 minute and then end. This takes about 10-20 minutes, though I've never timed it. Keep covered and stir occassionally with a very clean instrument (not wood – use either metal or silicone).
  • While that happens, prepare an ice bath to cool the yogurt by adding ice to a very large bowl.
  • Once milk has boiled, remove the inner pot carefully and place in the ice bath. Add some cold water to allow the inner pot to submerge slightly, if needed. Stir the milk and periodically check the temperature until it reaches about 110ºF.
  • Remove about ½ cup of milk to a smaller bowl or 2-cup measuring cup. Add the culture and stir well until disolved. Add this back to the larger pot and stir well.
  • Dry the outside of the inner pot thoroughly, so as to not damage the Instant Pot. Place this back in the Instant Pot. Set the Instant Pot to medium yogurt setting and allow to ferment, with the lid on, for somewhere between 4-8 hours. With the Straus culture, after the first time, it takes about 6 hours. You are looking for the yogurt to be thick and for it pull from the sides nearly in a block if you lift and tilt the inner pot to one side. It should have a slight nearly clear, liquid layer on the top.
  • Cover well (consider using a sealing lid or wrap of some kind) and then place in the fridge to cool for several hours to further firm up. When cooled, transfer to the weck jars, but make sure to save at 2-3 tbsp separately for the next time you make yogurt.

Nutrition

Calories: 115kcal | Carbohydrates: 9g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 86mg | Potassium: 250mg | Sugar: 10g | Vitamin A: 307IU | Calcium: 217mg | Iron: 1mg
Nutrition Facts
Homemade Yogurt
Amount Per Serving
Calories 115 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 19mg6%
Sodium 86mg4%
Potassium 250mg7%
Carbohydrates 9g3%
Sugar 10g11%
Protein 6g12%
Vitamin A 307IU6%
Calcium 217mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Breakfast, Dairy-Free

Creamy Scrambled Eggs

Print Recipe

Creamy Scrambled Eggs

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American, Vegetarian
Keyword: Basics
Servings: 2 servings
Calories: 351kcal

Ingredients

  • 2 tsp cornstarch
  • 4 tbsp unsalted butter cold, cut into ¼" cubes
  • 4 large eggs
  • ⅕ tsp salt

Instructions

  • In a medium bowl, whisk together 2 tsp cornstarch with 1.5 tbsp water until there are no lumps. Add half the butter cubes to the mixture. Add eggs and salt. Whisk until the eggs are well-beaten. (Yes, the butter cubes will remain.)
  • The rest goes very quickly, so prepare your plates next to the stove. Heat 1 tbsp water in a large skillet over medium-high. Swirl with a spatula gently until the water evaporates. As soon as the water is all-but gone, add the remaining 2 tbsp butter and push around with the spatula for just a few seconds until the better is almost entirely melted but not brown.
  • Add the egg mixture and cook, pushing and folding the eggs with the spatula. Do this until they are just less cooked than you like them, which usually takes about 1-2 minutes depending on how you like eggs, and then transfer them to a plate. Faster stirring leads to finer, softer chunks, while a slower stir will result in larger, fluffier curds.

Nutrition

Calories: 351kcal | Carbohydrates: 3g | Protein: 13g | Fat: 32g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 432mg | Sodium: 378mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1240IU | Calcium: 63mg | Iron: 2mg
Nutrition Facts
Creamy Scrambled Eggs
Amount Per Serving
Calories 351 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 18g113%
Trans Fat 1g
Cholesterol 432mg144%
Sodium 378mg16%
Potassium 145mg4%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 13g26%
Vitamin A 1240IU25%
Calcium 63mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.