Wednesday, March 3, 2010

Day 36 Spices in Bulk

Spices are a perfect item to buy from wholesale supply houses. In January I bought oregano, nutmeg, cloves, basil, thyme, onion powder, chili powder and cumin. These come in large containers of 7 oz to 1 pound each. The savings average 60% over grocery store prices for the smaller jars. This is a great return. I will not have to buy spices for 10 years. Near the end of that time I will add 1-1/2 times the spice if the potency starts to diminish. I can cook almost any dish from most parts of the world with the spices I have accumulated. Spices give the same ingredients an entirely new life. Rice can have a Mexican, Middle Eastern, Indian, Japanese, or a Tex Mex American flavor. Life is never boring.

Breakfast: Waffle Wednesdays with a high protein waffle made originally of cottage cheese, eggs and oat flour. I made a quick ricotta cheese by boiling water, making a strong powdered milk concentrate (2 cups per quart of water), adding 1/4 cup yogurt, 1/8 cup lemon juice. Bring this mixture to a boil, stirring to prevent burning. The milk proteins will begin to clump. Strain the curds from the whey and use as ricotta cheese. For the waffles, I put 1-1/2 cup cheese, 1-1/2 cup yogurt, 2 TBS flax meal, 2 eggs, 1 TBS oil, 1 tsp baking powder, 1/2 tsp salt, 1 cup milk, and 2 cups six grain flour. ( I ground the six grain cereal in my wheat grinder.) Fry in a well oiled waffle iron.

Lunch: leftovers including cream cheese cake from our "Romantic night out" last evening
Dinner: Traditional Roast, mashed potatoes, buttered carrots, green salad


  1. Do you use the whey for anything after making ricotta cheese?

  2. This time I did not use the whey but it can be used in bread. Since the cheese is made with dried milk and water to start with, I don't feel too bad throwing away the "water" if we are not making bread soon.