Recipe: Frozen Single-Serve Oatmeal with Almonds & Dried Cherries

Wake up. Shower. Get dressed. Get moving! If your mornings are a hectic blur of hustling to get out the door then we've got something for you. Shave some minutes off your morning routine with "Recipe: Frozen Single-Serve Oatmeal with Almonds & Dried Cherries" to make your food grab-and-go!

Frozen Single-Serve Oatmeal with Almonds & Dried Cherries

Makes about twelve 1/3-cup pucks (4 to 6 servings)

2 cups old-fashioned rolled oats
3 1/2 cups water
1/8 teaspoon salt
Honey, brown sugar, agave or other sweetener, to taste (optional)
1/2 cup dried cherries
1/3 cup almonds, roughly chopped
2 tablespoons shelled pumpkin seeds (pepitas)

Lightly grease a standard muffin pan and set aside. (No need to grease if you are using a nonstick pan.)

Combine the oats, water and salt in a saucepan and bring to a boil. Cook, stirring frequently, until soft and ready to eat, 3 to 5 minutes. Mix in sweetener of choice, if using. Divide the oatmeal evenly into the cups of the muffin pan. Top with the cherries, almonds and pumpkin seeds, pressing lightly to make sure they are embedded in the oatmeal.

Place the muffin pan in the freezer until oatmeal is fully frozen, at least 3 hours. Remove and allow to thaw slightly, until the oatmeal can be popped out of the pan with an offset spatula or a thin butter knife. (You can dip the bottom of the pan in warm water to speed the process.) Wrap the oatmeal in freezer-safe packaging and freeze.

To eat, remove the desired number of pucks and warm in a bowl in the microwave for 1 to 2 minutes.

Recipe Notes

• Steel cut oats can be used in place of rolled oats. Adjust the amount of water and cooking time according to package directions.
• Any combination of nuts, dried fruit or seeds can be used on top of the oatmeal.

(Images: Anjali Prasertong)

Original Article Here: http://www.thekitchn.com/recipe-frozen-singleserve-oatmeal-recipes-from-the-kitchn-193961

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How to Make Homemade Ricotta Cheese

Step one: Go to the store. Step two: Get Ricotta Cheese. Step three: Buy it.

Simple, but uninspired. If you're up for using a little elbow grease, then why not make your own Ricotta Cheese? Check out "How to Make Homemade Ricotta Cheese" and get the 'homemade' taste you can't find in a store.

How to Make Homemade Ricotta

Makes 2 cups

What You Need

Ingredients
1/2 gallon whole milk, not UHT pasteurized (see Recipe Notes)
1/3 cup lemon juice (from 1 1/2 to 2 lemons), 1/3 cup distilled white vinegar, or 1/2 teaspoon citric acid (available from cheese-making suppliers)
1 teaspoon salt, optional

Equipment
4-quart pot
Instant read thermometer or candy thermometer
Measuring spoons
Cheese cloth
Strainer
Mixing bowl
Slotted spoon

Instructions

1. Warm the milk to 200°F: Pour the milk into a 4-quart pot and set it over medium heat. Let it warm gradually to 200°F, monitoring the temperature with an instant read thermometer. The milk will get foamy and start to steam; remove it from heat if it starts to boil.
   
2. Add the lemon juice and salt: Remove the milk from heat. Pour in the lemon juice or vinegar (or citric acid) and the salt. Stir gently to combine.
   
3. Let the milk sit for 10 minutes: Let the pot of milk sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey — dip your slotted spoon into the mix to check. If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait a few more minutes.
   
4. Strain the curds: Set a strainer over a bowl and line the strainer with cheese cloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer. (Removing the big curds first helps keep them from splashing and making a mess as you pour.)
   
5. Drain the curds for 10 to 60 minutes: Let the ricotta drain for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta. If the ricotta becomes too dry, you can also stir some of the whey back in before using or storing it.
   
6. Use or store the ricotta: Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week.

Recipe Notes

• Whole vs. 2% vs. Non-Fat Milk: While whole milk is our favorite for making ricotta, 2% milk can also be used, though the ricotta is slightly less rich and creamy. Avoid using skim and nonfat milks; these don't separate as easily into curds and whey.
• Pasteurized Milk: Pasteurized milk is fine to use for making ricotta, but avoid UHT (Ultra High Temperature) pasteurized milk as this process changes the protein structure of the milk, preventing it from separating.
• Making Fresh Ricotta Salata: If you'd like to make a fresh farmer's cheese (ricotta salata) from this ricotta, wrap it in cheese cloth and press it beneath a weighted plate in the refrigerator overnight.
• Using the Leftover Whey: The leftover whey can be used in place of water in any baking recipe, whizzed into smoothies, or drunk on its own over ice.

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This post and recipe have been updated. Originally published 5/21/07.

(Images: Emma Christensen)

Original Article Here: http://www.thekitchn.com/how-to-make-homemade-ricotta-cheese-23326

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The Best Way to Keep Guacamole Green

All you guacamole aficionados out there know that guacamole that isn't green isn't up to par. If you've ever had trouble keeping guacamole green when stored then check out "The Best Way to Keep Guacamole Green" for a little secret that can help you out!

The Best Way to Keep Guacamole Green

1. Make your guacamole (we recommend Sara Kate's recipe). Put the guacamole in a bowl that has a tight-fitting lid. Pack the guacamole tightly in the bowl, pressing out any air bubbles.
   
2. Dribble in some lukewarm water. I like to fill a measuring cup and pour it gently down the sides. Make sure the water covers the surface of the guacamole. I use about 1/2 inch of water.
   
3. Put on the lid and refrigerate for up to 3 days.
   
4. When ready to eat, take off the lid and and gently pour out the water.
   
5. Stir up the guacamole to incorporate any extra moisture. 

Our Best Guacamole Recipes

• The Perfect Guacamole 
• Smoky Summer Recipe: Grilled Guacamole Recipes from The Kitchn 
• Guacamole with Corn, Pasilla Chiles, and Tomatillos 

(Images: Faith Durand)

Original Article Here: http://www.thekitchn.com/the-best-way-to-keep-guacamole-green-tips-from-the-kitchn-193462

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3 Ways to Prevent Sautéed Greens from Clumping in the Pan

Sautéed greens can be an excellent addition to many dishes, not just for their health benefits, but also for taste. Sometimes though, they can sort of clump up in the pan making it pretty difficult to effectively use them in a dish. Have no fear! Check out "3 Ways to Prevent Sautéed Greens from Clumping in the Pan" below!

1. Slice Greens into Thin Ribbons

My first trick is to chop the greens into very thin, short ribbons before adding them to the dish. I usually cut them in half through the stem, stack them on top of each other, and then cut them in half again along the length before slicing them crosswise into thin strips.

2. Add Greens as the Last Ingredient

I also add the ribbons as the very last ingredient and stir them gently into the rest of the dish as they start to wilt. This way, the ribbons wilt around the other ingredients as they cook instead clumping up. Because they're so fresh this time of year and because we've sliced them so thinly, they only take a few minutes to steam to perfection.

3. Don't Overload the Dish with Greens

And finally, although I am usually of the opinion that if some greens are good thenMOAR GREENS! are better, I have to restrain myself if I really want to avoid big clumps in my dish. When the proportion of greens is significantly greater than the other ingredients in the dish, those greens just tangle together in unavoidable clumps. I've found that a half bunch of greens is usually a good amount for an average dish that serves four to six adults.

These strategies aren't quite perfect. I still find myself teasing a few clumps apart as I'm serving — C'est la vie!

Do you have this problem with wilted greens too? What do you do?

(Image: Emma Christensen)

Original Article Here: http://bit.ly/16YpGi7

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