Archive | October 2012

Triple B (Beef, Barley, Bread ~ Hello Winter!)

Winter is in the air, and the first thing that comes to my mind is soup.  I love soup! It could be 100 degrees outside, and what I would want to eat is soup.  Recently found pressed barley at my local grocery store. (Well in all honesty I had bought it before, but I actually thought it was oatmeal!)  My husband came grocery shopping with me this past weekend, and as we stopped by the deli counter so I could get some ground beef, he saw some stew meat that he commented sounded good.  He was thinking I could fry it up and throw it in sandwiches or stir fry or something, not realizing that stew meat is usually rather tough, which is why it is for stews…they cook a long time.  Anyway, we got the meat, and I got the barley, and I new that this week  I would be making beef barley stew.

I started out by sauteing the beef with maybe a tablespoon of olive oil, and throwing some chopped up onion in the pan with it.  I cooked the meat and onions until the meat was just about done, and a little brown.

While that was cooking, I chopped up two carrots, opened and drained a small can of corn, and got out some frozen garlic.  I threw about a tablespoon of garlic in with the meat, and another one in the crock pot with the vegetables.

When the meat was done, I poured the entire pan, drippings and all into the crock pot with the vegetables and mixed it all up a bit.  I added 5 cups of water, a tablespoon of dried thyme, and some salt and pepper to the pot as well.  I also used a little chicken bouillon for flavor, as I don’t have any beef.  I then gave the entire pot a good stir.

I put a lid on the pot, turned it on low, and

I set aside 1 1/2 cups of barley, for my husband to add after he got home from work, after it had been cooking for over three hours.

When I came home I checked the soup, and the barley had expanded to the point there was almost no water in it the pot, and it was almost overflowing.  (Note to self * Your crock pot cannot handle 1.5 cups of barley for a soup…try less next time!)

I didn’t take a photo as I was more concerned with adding some liquid to the pot than taking pictures….I added another cup to the pot, and this made the texture very stewy, and not so much thick clumpy gooey oatmealy if you know what I mean.

This photo was actually taken after two bowls of soup had been dispensed…the barley BLEW UP in the pot, and it was amazing the lid did not overflow!

Since the soup was pretty much done, I did’t have to do anything but add water once I got home. However, a good winter soup does not seem right without some bread to go with it.  I made some quick rise bread sticks with rosemary sprinkled over the top of the dough, and garlic butter painted over the top.

I will be honest, the soup was pretty bland.  Both my husband and I added some salt to our bowls, as well as a sprinkle or 4 of tobasco sauce.  Then, this tasted great!

 I found the recipe for the bread sticks on  Here is the recipe that I used and is in my photographs.

1 cup warm water
3 tablespoons brown sugar
1 teaspoon salt
1/4 cup oil
3 cups bread flour (I used Bob’s Red Mill Whole Wheat Flour)
2 1/2 teaspoons yeast (I used a tablespoon since I was using whole wheat)

Make dough using your favorite method- bread machine, mixer or by hand.
Roll out into a 10×12 inch rectangle.
Cut into strips about 3/4 inch wide.
Give each strip a twist and place on a greased cookie sheet.
Let rise for at least 20 minutes or more if you have time.
Bake at 375 for 10-15 minutes. (Mine took 8-10 minutes)
Brush with butter and sprinkle with garlic salt and parmesan cheese.  (I melted butter and garlic and brushed on the garlic butter)

The soup serves about 10 helpings, and is 5 weight watchers points a bowl.  The bread sticks with the garlic butter are 3 points each.  All in all, a healthy meal, that you can fill up on!

Superific Super Food!

This week I was thrilled to find an ingredient in my local supermarket that I didn’t think was possible to find in Korea.  I have heard friends rave about the pure awesomeness of quinoa, but didn’t know what all the fuss was about.  Well thanks to the Cooking in Korea Facebook page, I did find out that it is available  and went into the store ready with a photograph of the bag on my phone.  I was prepared to ask for help if I could not find it, but I did with a little searching.  I was a bit put off by the fact that it cost over 16,000 won (around $16), but I bought the small bag anyway.

I came across a recipe several weeks ago for cabbage rolls, and the idea intrigued me, although I am trying to use less and less beef in my cooking.  It is very expensive in Korea, and a few more weight watchers points.  I have stuffed peppers with couscous, I figured why not stuff cabbage with quinoa?  It was worth a try!

I started before work today by throwing three chicken breasts, 5 cups of water, a tablespoon of thyme, a few tablespoons of Herb ox non sodium chicken bouillon  and a tablespoon of garlic into the crock pot on low to cook all day.  When I came home, I took the chicken out and shredded it, and strained the chicken broth.

I dismantled a head of cabbage by cutting off the bottom and taking off all the outer leaves.  I discarded the outer layer, as it was really starting to wilt and change colors, but as soon as I got pat the first layer, it looked fine.  Once had about 8 leaves, I chopped up the rest, first horizontally, then vertically to dice the leftover cabbage (too small to get a good wrap from).

I put a pot on to boil with water, and then I boiled the large leaves for about three minutes.

Once the three minutes was up, I promptly strained and rinsed the leaves with cold water in the sink

Next I filled the pot up with the chicken broth, starting with four cups, and once it was boiled,I put in the quinoa.  I chopped up some  grape tomatoes, and threw those in too.  After most of the water had been soaked up, I added in the chicken, garlic, the left over cabbage, and the rest of the chicken stock.  I washed up about two cups of spinach, and once all of the liquid was soaked up, and the quinoa was finished, I turned off the flame, threw in the spinach.  I knew it would wilt a bit, but I didn’t want to be over cooked.

It looked like this when it was done.

I added a little salt, and lemon pepper to taste, and some lime juice to taste as well.

Next I pulled out the leaves, and one by one stuffed five of them (all my pan would hold)

I basically folded over the top, and rolled it like a burrito with the bottom side open.  if the rib was really thick, like in the inner leaves, I cut a triangle into the rib to get the thick part out.  This is what they looked like all rolled up.  You put the seams on the bottom, so they don’t roll open at all.

Next, you take a  can of tomatoes, I had diced tomatoes, and you put them in a frying pan for a second with a bit of dried basil and garlic.  If you have crushed or pureed, you don’t need to do the next step, but as I was aiming for a QUICK tomato sauce, I used a potato masher, and mashed the diced tomatoes until I came up with a sauce.

The quick cook and mash really brought it together pretty well.

Next you spoon the sauce over the cabbage rolls.  I did a pretty line over the top, then filled in the rest on the sides for some liquid for the rolls to bake in.

The next step we didn’t realize we should do until after this first batch was made, but sprinkle some mozzarella or Parmesan over the top.  It needed a little something, and cheese was it!

Next I baked it for about 20 minutes in a 175 degree C oven (350 degrees F).

It came out looking pretty good, except the inside was pretty monochromatic

I had heard that quinoa was rather filling, so I did not serve any side dishes with this.  I tried some bread, but it had hairy mold on it…so I went for a package of crackers.  I know quinoa is a grain, so I should not need bread,  but it felt more like a vegetable while eating it.

I ate two cabbage rolls and my husband ate three, and that was it, we were done with dinner.

Now here is where this post gets really fun!  I bet you thought I was done huh?


I had no idea that quinoa would blow up three times larger than what I started with!  I was told to cook it like rice, and rice usually expands two times, so if you cook one cup, with two cups of water, you usually get two cups of rice.  I was expecting that.  I was not expecting to have it blow up THREE TIMES LARGER!!!!!  I used two cups, not knowing how much I would need, and I got 6 cups of quinoa, plus all the extras I had added to it!  I still needed to pack lunches for tomorrow, and was almost out of cabbage leaves to bake another batch.  I got three more baked, having had to make a bit more tomato sauce.  Knowing that was probably my husband’s lunch, I knew I needed something as well.  Since I was out of cabbage leaves, I turned to the nice beefy tomatoes I had bought the other day and almost forgotten about.

I hallowed out three of them by slicing off the top, and using a paring knife to cut around and then into the core and eventually cut the centers out of the tomatoes.  Then I filled them with more of the quinoa filling, topped them off with the tomato sauce, and a bit of mozzarella cheese.  I baked them the same amount of time on the same heat settings, making the only real difference was the pan I baked them in.  I baked them in a muffin tin!

the bottoms may have cooked a little more than the tops simply because they were surrounded by the hot pan, and there was no  ventilation in there, but overall they turned out really good!  I decided to make one extra for my husband to snack on, just in case he needed it, so I made four in total.

I actually probably have enough filling for 4-5 more of them!  So if you follow the recipe like me, you will have enough filling for 8 cabbage rolls, and 8 stuffed tomatoes.  This recipe was HUGE!

The best part is, each serving (one tomato or roll), is only 3 weight watchers points.  Maybe four if you count the cheese.

Tomorrow I will be figuring out what else to do with pre-cooked quinoa filling, as I still have a ton of it left!

Pork Souvlaki Shish Kebabs with Spanakopita Mandu

You will probably soon find out my favorite country to cook from is Greece.  From the Gyros I had with french fries in the in Athens, to the tatziki sauce I make and love so much, I just love the Mediterranean flavor profiles.  Well this recipe is a little different than other things I have cooked before, but I still thew in it’s own uniqueness.  I love chicken souvlaki.  However, last week, I was actually getting a bit tired of chicken, and I wanted to do something with ground pork.  I have made sausage before, and seen on cooking shows where cooks basically put a large meatball on a stick, grill it and call it a shish kebab.  So sure, why not?  Because pork is high in weight watchers point (well higher than my usual chicken), I did have to portion out my sizes a bit.  I could have made two large skewers, or four small ones, and I was not sure how much we would eat, so I went with small ones.  Each serving was about 125 grams of pork  before it was cooked.

First I mixed a tablespoon of oregano, 2 tablespoons of garlic, all the pork, 1 tablespoon of lime juice, black pepper, and the pork in my food processor. I should have used 1-2 teaspoons of dried mint as well, however, I could not find it in my cupboard. I was using my one bowl for something else and didn’t feel like washing it.  

Next I made four large meatballs out the mixture, and threw pre soaked bamboo skewers into them.

I threw them on the grill pan over a medium flame, and got started on my filling for my side dish.  This was also last weeks “Koreany” for my challage to incorporate more Korean food into my diet.   I was inspired by the idea of a wanton, but in Korea, a wanton is called mondu.  So, my side dish was Spanakopta Mandu.  I took a cup of fresh ricotta cheese into my food processor, with about a cup of fresh raw spinach and maybe two cloves of garlic.  I think I added a bit of salt also.

Next, I worked on wanton wrappers.  I would have bought these at the store, however for the life of me I could not find them.  So I followed the recipe on for some whole wheat wanton wrappers.

I mixed the ingredients by hand, and rolled them out using my pasta roller.  In hindsite, they were still thicker than they should have been, so I should have rolled them out a little more with a rolling pin.

Next I rolled them into large squares, maybe about 3×3 using the width of my pasta sheet as a measurement.  After I had squares, I put about a tablespoon of filling into the middle and then folded it over, gluing the edges shut with water.

I poked a few small holes in the top with a tooth pick, so steam could release and they didn’t explode all of the toppings out while baking.  I baked them for about ten minutes on 175 degrees C (350 degrees F) until they looked like this:

They turned out rather golden and delicious.  They were a little dry however, and needed a sauce.

So I grabbed some garlic poweder, dill and plane yogurt to make a quick tatziki inspired sauce, even though there were no cucumbers in it.  Both the meat and the mandu needed it, and it was the perfect complement.

Lastly I made a quick cucumber tomato salad.  I sliced up some cucumbers on the mandolin  and chopped some grape tomatoes in half.  I sprinkled the top with a few small cubes of feta cheese, and dusted with salt.  It was the perfect salty touch to finish off the meal.

This meal was not light on points, unfortunately   What you see on the plate was 29 points.  A lot of this is because of the pork  and the cubed marinated feta however.  I could have cut off at least six points had I used chicken breast instead, and even more if I could get low or no fat feta, and crumbled it to sprinkle, that was not marinated.  So if you really want this meal in the condition it is in, you have to commit to it, and be careful eating the rest of the day if you are on weight watchers.

Wanton Recipe:

  • 1 cup whole-wheat flour
  • 1 small egg (or 1/2 large egg)
  • Dash sea salt
  • 2 tbsp water, more as needed
  • 1 cup ricotta cheese
  • 2 tablespoons of minced garlic
  • 1 cup fresh spinach


  1. Place flour in a medium mixing bowl. In a small bowl, whisk together egg, salt and water; stir into flour, adding more water as needed to form a stiff dough. Knead for 1 minute, roll out onto a lightly floured surface until very thin and cut into 3 1/2-inch squares.
  2. Mix filling in a food processor and fill each square with about a tablespoon in the center of each square.  Glue the edges shut with a little water all the way around, and poke 2-3 holes in the top with a toothpick to vent.
  3. Bake on 175 C for 10-15 minutes, until golden brown.

Pork Shish Kabab:

500 grams of ground pork

1 tablespoon dried oregano

1 teaspoon of lemon juice

1 tablespoon garlic

Mix them together and divide into four equal parts.  Make elongated meatballs maybe 3 inches long, and put a soaked bamboo skewer most of the way through.  Cook on all four sides using a grill or a grill pan



Lasagna A La Tofu

I have a friend who writes for a magazine in Seoul.  She has asked me to incorporate some “Korean-y” foods into my diet, and write a journal about a westerner trying to loose weight in Korea.  Well, I agreed to throw in one new ingredient every week, while I am on this 100 day journey (for the article).  Since I really don’t know about cooking Korean food, or what she might consider “Korean-y”.   She came back with a small list, and on it was tofu.  The first thing I did was call the one vegan I know  and ask for help!  I need tofu school because I have always been pretty scared of the stuff, but also intrigued and wanting to learn how to use it.  The only way I have ever liked it was in spaghetti sauce at a daycare I worked for in college.  She was happy to share her knowledge of both Korean food, and tofu with me, and set out quite the spread to give me a variety of foods to try made with tofu, or soy meat.

Here is the amazing Tofu Meal that My friend Emily of made for me last weekend.

It was quite the spread, and just about everything was made with tofu or soy.  I was very impressed.  I think the doenjang soup was my favorite part of the main course, and I will be making her dessert sometime!  She made tofu banana bread!

Anyway, she sent me home with a block of fresh firm tofu to use how I pleased.  I have been craving lasagna for the past several weeks, and since I knew that I was okay with tofu in spaghetti sauce, I decided this would be the perfect place to try my first tofu recipe!  I don’t have any ground beef right now, which is very expensive in Korea anyway, so the timing is perfect.

I started out with a tomato base, using a can of ready cut S&W chopped tomatoes.  I pureed them, added 2 small white onions, one red bell pepper, and one yellow bell pepper.

Next I cubed up the entire block of tofu, and added two more cans of chopped tomatoes to the mix along with maybe a tablespoon of both thyme and basil, and maybe three tablespoons of minced garlic.  I put the lid on the crock pot and turned it on low.  I let it cook for about seven hours.

When I came home from work, my house smelled great, and my sauce looked like this:

I added salt and pepper to taste (my husband said there was not enough salt, but he likes more than I do).  I did wind up adding a 12 oz can of Hunt’s tomato paste to the mix because the sauce was a lot thinner than I wanted it.  I started adding a little at a time, but I do like a thick sauce, so I wound up using the entire can.

Next I made Homemade nonfat ricotta again.  This time, I strained it differently  and the texture turned out very dry.  See the other blog for detailed instructions, but her are a few photos of it being made this time.

Heating milk and lemon juice to 185 degrees F.

Filter Paper over a strainer (used instead of the bag I normally use, and in place of cheese cloth)

The cheese separating from the whey.

The cheese straining, and being separated from the way. This strained a lot faster than the bag I had used, and the cheese dried and became crumbly very quickly.

The cheese still draining, and actually drying out quite a bit. I am used to it more creamy than dry.

Next, on to the noodles.  I mixed two cup of Bob’s Red Mill whole wheat flour and 1/4 cup of dried spinach with a teaspoon of salt

I added 2 tablespoons of olive oil, and slowly added 3/4 of a cup of water.  Only add water as needed to wet the ingredients and make a stiff/not sticky dough.

Next, roll out the dough, either by hand or machine until you get thin sheets 1/4 inch thick at the most, and as wide and long as your pan.  I have small glass pans, and a pasta roller, so I went down to 5 on my roller, and got sheets looking like this:

Here is a closeup, you can really see the spinach, and the noodles tend to turn green when they are cooked.

Next, you start layering in your pan.  I start with a thin layer of sauce so the lasagna does not stick, then line the pan with a sheet of pasta.  Since it is fresh (and I don’t use eggs), I don’t cook my pasta first.  the oven will do that part for me.

After your first layer of noodles,

add more sauce, then I add spinach,

ricotta cheese, and a tiny bit more sauce.  Add another sheet of noodle, and more sauce.  Add another layer of spinach (fresh or frozen and well drained) and another layer of nonfat ricotta cheese.  I would love to do more  layers, however I don’t have the pan for it, so after a second layer, top with another noodle sheet.  On the top, put more sauce, then a layer of ricotta, and top with part skim mozzarella cheese (this is the first time I have seen DRY, Part SKIM mozzarella at E-mart).

Next I baked it on 175 degrees Celsius (350 F) for about 30 minutes, until the top looked amazingly crunchy and brown!

You have to admit, the top of this lasagna looks picture perfect!

Now, I know when I make a full pot of sauce, I have enough for at least three of these lasagnas, so I got some foil containers from E-mart, and made two mini lasagnas to freeze for another time.  We now have a TV dinner for a night when I am unbelevably sleepy (probably tonight!)

Still having 1/3 of my pasta dough, and extra sauce, cheese and spinach, I also finally used inspiration from pinterest and made petite lasagnas.   This is one of the first things I ever pinned on pinterest, but had not gotten around to making yet.  I did not actually layer these.  The muffin tin was oiled, and then covered in the noodle, which was rolled out as thin as my machine rolls (#6).  On the bottom there is a layer of ricotta.  Then over that is sauce, and spinach.  Above that is more sauce, and then it is filled to the brim with mozzarella cheese.

They hold their shape pretty well, and look amazing.  I am taking one to my co-worker today who heard I was making lasagna for dinner last night and she commented on all the cheesy goodness and about drooled..

Honestly, I can’t blame her!

This finally used up all of my sauce.  The pan made 4 generous helpings, between the two frozen trays, I have 4 more, and 2 cups should be a serving as well, so this recipe made about 11 servings, and even with all the cheese, was only 8 weight watchers plus point per serving.  Now, what I am really impressed with; the tofu and the ricotta both had about the same texture, and because I cubed it and didn’t crumble it, I could tell the difference, but in my mouth, it all tasted about the same.  I did miss the flavor of the ground beef, but overall, my first experiment with tofu was a huge success!

Pasta sheets (the noodles)

2 cups whole wheat flour,

2 tablespoons olive oil,

¼ cup dried spinach (optional if you want green noodles)

1/8 teaspoon salt

Just enough water to make the dough stiff and forming a ball…not enough to be sticky.
Whisk together the flour, salt and dried spinach powder.  Add the oil, and mix with your hands to distribute it through the entire bowl.  Slowly add flour 1 tablespoon at a time and keep mixing with your hands letting the dry flour soak up the water before mixing too hard.  Add water just until all of the flour forms a ball, but is still very dry feeling.  Knead for several minutes. Until it has a pretty even texture.  Add in extra water or flour if you need to to keep the fairly dry consistency. I used a total of ¾ cup of water.   Roll out to the thickness you want your noodles to be.  Mine was about 1/8 of an inch, but I have done them as thick as ¼ inch (when they are that thick I recommend boiling them for a minute or two before cooking, the thinner they are, the less likely you need to do this).

Cut to size and use in lasagna pan.

Ricotta Cheese:

1tsp/5mL citric acid  (I use lemon juice for this, 5-6 tablespoons this time and it separated great)
2fl oz/60mL water
1gal/3.84L whole milk
2tsp/10 g salt

Dissolve the citric acid in the water.

Heat the milk, citric acid solution and salt to 185 F or 85 C stirring often to prevent scorching. Skim away the scum as it rises to the surface.

When the milk reaches 185 F remove from the heat and allow it to set for ten minutes.

Drain the curd for at least 1 and up to 3 hours under refrigeration in a cheesecloth lined colander or a muslin bag set over a towel.

The cheese is now ready to use. Alternatively, transfer to a storage container and hold covered under refrigeration for up to one week.

Tomato/tofu sauce:

3 cans of ready cut S&W chopped tomatoes

2 bell peppers (any color)

1 large or 2 small onions

3 tablespoons garlic

1 can of hunt’s tomato paste

1 loaf of firm tofu crumbled

Seasonings you like, I used salt, pepper, basil and thyme

Puree one can of tomatoes, then chop up all veggies and put everything except for the tomato paste into a crock pot.  Let it simmer on low in the crock pot for probably 4+ hours (I had it on for 8) and see how it is doing.  If it is thin, add some tomato paste, and let it thicken a little.  If it is really thin, add up the whole 12 oz. can, like I did.


Put a layer of sauce down in the pan. Cover it with a sheet of pasta.  Next add a layer more of sauce, then sprinkle some crumbled ricotta cheese, and a layer of spinach.  Put a little more sauce, and then another layer of pasta.  Next do the same thing over again one more time.  Make as many layers this way or by changing up what you put into the layers as well, as your pan will let you.  I put one a little more sauce, one last pasta sheet, more sauce, the ricotta, and instead of spinach this time, I covered the top with part skim mozzarella cheese.  Bake for 30 minutes or so at 175 degrees C, or at least until the cheese is brown and delicious on top.  This recipe actually could make 16 generous sized portions.  I wound up making one small pan for dinner/lunch, 2 smaller pans (individual tv dinner size) for the freezer to eat another night, and a little extra for lunch for me today.  Portion wise, without any side dishes, Each my husband and I got 8 meals out of it, and I still did not wind up using all of the pasta dough.  So if you make my recipe exactly, be prepared to make a lot.


Quick Caprese Toast


I wanted a quick snack last night, while I was up late making my husband’s breakfast sandwiches.  I cut an English muffin in half, and spread about a tablespoon of homemade nonfat ricotta cheese over the top.  My cheese is really lacking in flavor and salt so I sprinkled a little salt over the top.  Next I chopped up some large grape tomatoes and placed them over the cheese.  Next I sprinkled the tomatoes and cheese with some dried basil threw it in the toaster oven for several minutes.  I kept it in until the tomatoes looked fairly well cooked through.  I wanted to get the cheese a little brown and crusty, but I was not patient enough, and had to eat!  It was similar to caprese salad, only using non fat ricotta instead of mozzarella.  It was a light snack at only three weight watchers plus points!  🙂  I did only eat half of the muffin, and served the other half to my husband prepared the same way.

Homemade Cheese Please!

Growing up, my mom always made lasagna with cottage cheese. The lumpy texture in y mouth while eating the lasagna was so good.  I have to admit, I love cottage cheese.  It is salty and delicious!  However, in Korea, it is hard to come by.  I guess not impossible anymore, but difficult if you are not in the right place at the right time.  So, I learned how to make a substitution   Instead of cottage cheese, I learned that I can easily make ricotta.  It is so simple, and can be just as thick and creamy with an awesome texture in lasagna.   I had borrowed a cook book from a chef around the corner, and it just so happened to have the recipe.  I don’t remember the title of the book, or I would give it credit here.  Anyway, let me tell you how I did it, and then I will post the recipe.

First you dump your milk into a soup pot.  Iusually use atleat 2%  and maybe a bit of cream, just to make my cheese really creamy, but this time I only used non fat milk.  This time, I used about 3/4 of a gallon of milk.

Next you heat it stiring often to prevent scorching.  You add 2-3 tablespoons of lemon juice while heating to 185 degrees.  As you heat first it gets foamy,

Then as you turn off the heat, and give it ten minutes to rest, the protein continues to separate from the whey, and cheese starts to form.

Let it keep sitting and cooling if it is not separating very well.  If it does not start really separating, add a little more citrus juice. Once it really starts separating, you can pour the pan into a cheese cloth, or a straining bag, and let it strain it from 1-3 hours, until it is aa dry as you want it.  Leaving some whey in, is a good way to keep it a little creamy.

Once it is drained, you can use it.  I used a cup of it right out of the bag.

It is creamy cheese, and works well with filling for pastas, and is wonderful in lasagna!  This one is non fat, and this process works very well!

For weight watchers one cup of cheese is is 5 points

The actual recipe is:

Ricotta cheese

Here is the recipe. i actually just came across it in a book loaned to me by a chef friend. the hardest part might be getting the citric acid.
Here is the recipe:
1tsp/5mL citric acid
2fl oz/60mL water
1gal/3.84L whole milk
2tsp/10 g salt

Desolve the citric acid in the water.

Heat the milk, citric acid solution and salt to 185 F or 85 C stirring often to prevent scorching. Skim away the scum as it rises to the surface.

When the milk reaches 185 F remove from the heat and allow it to set for ten minutes.

Drain the curd for atleast 1 and up to 3 hours under refrigeration in a cheesecloth linned collendar or a muslin bag set over a towel.

The cheese is now ready to use. Alternatively, transfer to a storage container and hold covered under refrigeration for up to one week.

Fall Cozy Comfort…

In doing all this baking the past few weeks, I realized that using applesauce instead of oil would take Weight Watchers points off of anything I baked.  I started thinking what a wonderful idea that was except for one thing.  As far as I know you can’t just go to the store and buy applesauce in Korea.  So, since I had some apples laying around my house, I made some.

first I peeled and cored six red apples.  I have no idea what brand they are though.

Next I put just enough water in the bottom of the crock pot to cover the bottom, sliced up all the apples and put them into the crock.

Next put one tablespoon of cinnamon, one sprinkle of nutmeg, and one sprinkle of allspice, and 1/8 tablespoon of vanilla into it.

Then I closed the lid, turned it on to high, and let it simmer for 4-5 hours.

It looked like this when it was done

It is a little watery, but the texture is really good.  I am hoping if I cook it a little longer without the lid on, it will get a little thicker.

It is not sweetened, but honestly it does not need it.  It is sweet and delicious.

Because there is no added sugar to this, and you are not removing any fiber from the apples, there are ZERO weight watchers points in this recipe!  YAY