Homemade Fresh Ricotta Cheese

Rich, velvety, smooth ricotta cheese — made from scratch. 

I never knew until about 5 years ago just how simple some cheeses are to make. The first cheese I ever made was Paneer for making the beautiful Indian dish, Saag Paneer. It was truly such an exciting process because I love making new discoveries in the kitchen (new for me).

Ricotta is just like making Paneer except without the excess draining, pressing, waiting and cooking, lol! It is simply the result of a beautiful reaction when simmered milk meets an acid (lemon juice or vinegar) and magic starts to happen in the form of curds separating from the whey.

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Here’s the recipe:

Homemade Fresh Ricotta Cheese

  • 1 liter whole milk (the fresher, the better*)
  • 1 T fresh lemon juice (substitute white vinegar)
  • pinch of salt (optional)

Supplies:

  • 1 fine seive
  • 1 cheese cloth or a clean tea towel or thin cloth
  • 1 large pot
  • 1 wooden spoon
  • 1 large bowl

Preparation:

Pour the milk into a large pot. Place over medium heat, stirring frequently, until it comes to a simmer.

Remove the milk from the heat and add the lemon juice. Stir and set aside for 10-15 minutes.

After 10-15 minutes you should see the curds separating from the whey.

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Line the seive with your cheese cloth or clean tea towel and place over a bowl.

Carefully pour the “pre-cheese” (Lol!) mixture into the cheese cloth or clean tea towel.

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Allow it to drain until it reaches your desired consistency. (Note: If it drains to much, add some of the whey back to the curds and Voila! You’re in business!

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Use immediately or tuck it away in the fridge to use in 1-2 days.

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*Unfortunately, shelf stable (UHT) milk will not work for this recipe. 

Stovetop Homemade Macaroni & Cheese

Creamy, comforting and delicious homemade macaroni and cheese! Comfort food at its finest and a throwback to childhood.

Macaroni and cheese in my household was an art. In fact, I never knew about the box version until I went to my best friend’s house at the age of 5. Her mom was making a the box version of Macaroni and Cheese and our conversation went a little something like this:

“What are you making?” I asked.

“Macaroni and cheese,” replied my friend’s mom.

“But you’re making it from a box and on the stove. That’s not how you make it,” I replied.

“It’s how you make it at our house,” replied my friend’s mom.

Kudos to my friend’s mom for giving a sassy answer to my sassy question, lol! But seriously, the way I learned to make macaroni and cheese always involved an oven. It was BAKED macaroni and cheese the Southern way (if ya’ll know what I mean).

Anyway, although there is NOTHING quite like my mom’s baked macaroni and cheese (passed down from Grandma’s recipe, hello!), my version of a stove top homemade mac and cheese is a close second for me. Plus… it’s really quick and simple to prepare so that’s a bonus. Especially since this recipe was curated from my old NYC apartment when I was super hungry and in need of some comfort food. Just a few basics and voila, deliciousness! (Is deliciousness a word? Hmmm, I don’t know but you know what I’m saying).

Here’s the recipe, it’s love at first bite (seriously, it’s legit!)

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Stovetop Homemade Macaroni & Cheese

  • 1.5 c dry macaroni (pre-boiled)
  • Bechamel sauce (per my recipe–find it here)
  • 1 cup milk
  • 1.5 c cheese (your favorite of course –cheddar, provolone, mozzarella or even all 3! Let’s get crazy, lol!)
  • salt & pepper (to taste)

Preparation:

Follow the instructions for the Bechamel Sauce Recipe.

Bechamel STEP 7 Final Whisk

Then add 1 cup of milk to the bechamel sauce and bring back to a simmer.

Reduce the heat and stir in the cheese and keep stirring until it’s melted. Then add the cooked macaroni and stir thoroughly until it is well coated with the cheese sauce.

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Remove from the heat and season with salt and pepper (as needed).

Serve and Enjoy!

Mmmmmm….

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Curry Chicken

Tender marinated chicken coated in a creamy flavorful curry sauce with mushrooms and sweet red peppers.

I love curry chicken. And I know that curry in general is one of those spices (although it’s actually a combination of spices but that’s a whole other story) that people seem to love or to hate.

As a kid, I had the opportunity to try many different cuisines and flavors. From the first time I tried curry chicken until now, I feel the same — I love it. But I do understand that others don’t love it.

This recipe is simple and delicious. The focus is on the tender marinated chicken and the curry sauce. The combination of these two things makes an unforgettably delicious meal.

Here’s the recipe:

Curry Chicken

  • 1 lb boneless skinless chicken breast
  • 1/2 c thick yogurt
  • 1/2 lemon (juiced)
  • 1 red pepper (sweet or bell)
  • 1.5 inch piece of ginger (minced)
  • 4 garlic cloves (minced)
  • 1.5 onion (diced)
  • 8 oz mushrooms
  • 1.5 T curry powder
  • 1 tsp turmeric
  • 4 tsp cumin
  • 4 tsp oregano
  • 1 tsp red pepper flakes
  • 1/4 – 1/2 c heavy cream
  • 3 T sunflower oil (or any neutral oil)
  • salt & pepper (to taste)

Preparation:

To marinate the chicken: Mix together the yogurt, 1 T oil, half an onion, half an inch piece of ginger, lemon juice, 2 tsp of cumin, salt, pepper and 2 tsp of oregano. Stir and cover with plastic wrap. Place in the refrigerator overnight to marinate.

To prepare the curry chicken: Toast the spices until fragrant (cumin, red pepper flakes, oregano and turmeric).

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Sauté the onions, ginger & garlic.

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Sprinkle over the cumin, red pepper flakes, turmeric, curry powder, salt & pepper.

Add the chicken and sauté.

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Add the diced red pepper & stir until well combined.

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Add the cream and keep stirring until warmed all the way through.

Serve & Enjoy!

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Chicken Tikka Masala

Creamy, flavorful and seasoned masala sauce with tender pieces of marinated chicken.

The perfect blend of spices with tomatoes create a delicious “masala” or sauce for this dish. The chicken is marinated in a thick yogurt mixture and is tender, flavorful and so good. If you think marinades are not worth the work, then you’ll love how simple this one and the final result of the tender chicken.

A classic Indian dish, Chicken Tikka Masala is found on restaurant menus all over the world. But making it at home is a rewarding and delicious treat and perhaps not as complicated as you imagined.

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Here’s the recipe:

Chicken Tikka Masala

  • 1 lb boneless skin-less chicken breasts (diced)
  • 1/2 c thick yogurt
  • 1/2 lemon (juiced)
  • 1.5 onions (diced)
  • 4 garlic cloves (minced)
  • 1.5 inch piece of ginger (diced)
  • 2 T tomato paste
  • 2 tomatoes (peeled and chopped)
  • 2 T cumin powder
  • 1 tsp red pepper flakes
  • 2 T dried oregano
  • 2 tsp turmeric powder
  • 1/4 – 1/2 c cream (if desired)
  • salt & pepper (to taste)

Preparation:

To marinate the chicken: place the chicken, yogurt, lemon juice, half of an onion, a half-inch piece of ginger, 1 T cumin powder, 1 T dried oregano, salt and pepper in a bowl. Stir to combine and then cover with plastic wrap. Place in the refrigerator overnight.

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To make the chicken tikka masala:

Place the spices in a dry frying pan and toast just until they are fragrant.

Sauté the onions, garlic and ginger in a frying pan with the sunflower oil until tender.

Add the spices and stir thoroughly.

Add the chicken and sauté  until cooked through.

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Then add the tomato paste, season with salt and pepper and stir until well coated.

Then add the chopped tomatoes and 1.5 cups of hot water. Stir and then cover with a lid. Simmer for 15 minutes, stirring occasionally.

Then remove from the heat and stir in the cream.

Serve over a bed of rice or with bread.

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Enjoy!

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Guten Appetit!