Labneh (Middle Eastern Yogurt Cheese)
You will need; cheesecloth, wire mesh sieve, plain yogurt and bowl. I make the labneh the night before or first thing in the morning depending on how thick I am making the cheese.
Line a wire mesh sieve with folded cheesecloth so it does not flow over the edge (it will eventually drip and create a mess). Place the lined sieve over a bowl. Pour yogurt into lined sieve, cover lightly and refrigerate overnight. The longer the yogurt drains the more solidified the “cheese”.
Turn out onto a plate or into a bowl. Serve as is or drizzle with olive oil and sprinkle with herbs, salt and pepper. Reserve the liquid for making chapattis, Indian flat bread.
Gluten Free Chapatis
2 cups gluten free flour (I used “Bob’s Red Mill All Purpose”)
1/2 teaspoon sea salt
2 teaspoons baking powder
2 Tablespoons canola or extra virgin olive oil
3/4 cup water
Place on counter and knead for 5 minutes (without the gluten the dough will be difficult to work with so if you aren’t used to it be patient. I found that I needed more water for the gluten free than with the wheat chapatis)
Smooth the dough into a ball, place back in the bowl, cover with a lint free kitchen towel and let rest for half an hour. Meanwhile prepare the other little dishes.
Cut the dough into 8 pieces. Note that the dough will be crumbly without the gluten. With wet hands form each dough piece into a ball and press onto the counter to flatten (I tried using a rolling pin with and without wax paper and it was very difficult. Working directly on the bake surface with my hand was much easier. I compressed the sides when they split and using moist hands helped.) Preheat a heavy bottomed skillet on medium high. To remove the flattened dough from the counter I used a long knife and slid it with a sawing motion under the dough. Pick up the dough disc carefully and fry in generously oiled skillet 10 to 15 seconds on each side. The chapatis are tastiest when served immediately.
2 cups shredded carrots
juice of ½ lemon
1 Tablespoons good quality extra virgin olive oil
1/8 teaspoon sea salt
1/4 cup raisins
1/4 cup pine nuts
Marinated Yellow Wax Bean Salad
From the garden the table, my favorite way to eat! Our first yellow wax beans and tomatoes were ready for harvest today! I pulled up an onion, picked a few basil crowns, used our own garlic and picked amaranth leaves for our greens. Good thing there are only 2 of us home this week since the start of the season is so small.
1 large handfull yellow wax beans; washed any “strings” removed and cut into 1 1/2 inch pieces
2 tomatoes; diced
8 fresh basil leaves; sliced
1 baby onion (2 Tablespoons); halved and sliced
1 clove garlic; crushed
1/8-1/4 teaspoon sea salt
pinch fresh ground black pepper
1 Tablespoon red wine vinegar
2 Tablespoons good quality extra virgin olive oil
Combine all ingredients.