Days 6 & 7 - The Watched Cream Never Rises

Be good ya'll!

I've started into even more dairy adventures.  After the success I had with the mozzarella cheese and ricotta, I've decided to branch out into butter.  Apparently its just as easy to make as cheese.  The only problem is that I have to wait for the cream to rise to the top of my local raw milk.  I'm guessing it doesn't help that I open the fridge about every 5 minutes to check on it!

But... I've finally come up with a recipe that Rocks!

I found a bag of tomatoes left over from last summer's garden in the bottom of my freezer.  You would have thought I had just found a winning lottery ticket.  One hour later and I had a decent tomato sauce.

Gee...what to make with tomato sauce, ricotta cheese, local grass fed ground beef, mozzarella cheese, and a huge bunch of of local kale?

Noodleless Kale Lasagna of course!

So I chopped up the Kale and some cabbage into bite size pieces and sauteed in garlic.
Cooked the ground beef with a couple of tablespoons of Italian seasoning mix and onion (locally available this season at the Palafox Market)
Mixed 8 oz of ricotta, 4 oz mozzarella, two eggs and more Italian spices.

Layer 2 x
1/4 cup tomato sauce
1/2 ground beef mix
1/2 ricotta cheese mix
small handful mozzarella cheese grated
1/2 of the greens

Finish with more tomato sauce and a handful of mozzarella cheese
I know - sounds great doesn't it - and it was

Lent Day 2

The morning started with some fabulous yogurt.  I had never made yogurt with unhomogenized milk.  Even as yogurt, the cream rose to the top.  The top layer was the richest yogurt ever.  The rest will probably be much lower fat.  It I was wise, I would have stirred it all together.  Still - a lovely surprise.

Next an omelet with sauteed kale and a full cup of Keen's Beans coffee.

Off to good start.

Lunch was leftovers from dinner last night.  I failed to point out that I did have some protein with dinner.  I had purchased a pack of humanely raised chicken prior to the start of the Lent experiment.  Not local but not totally evil!

Dinner tonight is way out of my comfort zone of cooking.  I'm worried that I will depend far too much on my old stand by of stir frying all my veggies.  So I decided to make stuffed collard greens.

I'm using a basic cabbage roll recipe that calls for rice, ground beef, spices, and an egg to stuff parboiled cabbage leaves.
Instead of the rice - I've boiled some turnip roots.  I chopped up half an onion (on hand before the beginning of lent) and mixed all of the stuffing ingredients together.  I parboiled some large collard leaves. Wrapped the stuffing in the leaves and covered it in a layer of that pizza sauce I purchased at Everman's yesterday (robustopizzasauce.com).

Here's the result:  Not the most lovely looking but tasty.