Yogurt, from powdered milk and made in the oven

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Yogurt

Equipment
1 large heat proof bowl
measuring cups, spoons
jars to store yogurt in
oven

3 cups instant powdered milk
1/2 teaspoon unflavored gelatin
1 Tablespoon sugar or honey
1 large can evaporated milk
3 Tablespoons yogurt (make sure it has a live culture)
water

Add 1 cup boiling water to softened gelatin. Add sweetener (It takes the edge off) and let the mixture cool a bit.

Preheat oven to about 275 degrees.

Mix 3 cups powdered milk with 3 cups water. Add 1 large can evaporated milk, 2 more cups tepid water and the gelatin mixture. Add yogurt and stir thoroughly. Cover bowl, put in oven and TURN THE OVEN OFF. Leave overnight or 8 to 10 hours. Makes 2 quarts and is foolproof.

How to Make Ginger Tea and the benefits

This is not my recipe, it is a copy and paste, done so I can find it when I want to make it.

How to Make Ginger Tea

http://complete-health-and-happiness.com/why-you-should-start-drinking-ginger-tea-immediately-how-to-make-ginger-tea/

Ingredients:
1 cup water
1/4 teaspoon ground ginger
1/4 teaspoon ground turmeric
Coconut milk, to taste
Raw organic honey, to taste


Directions

• Bring water to boil. Add ginger and turmeric, reduce heat, and simmer for 10 minutes.
• Ginger contains several essential oils that make up its distinct aroma and flavor: zingerone, shogaols, & ginger oils. These oils are powerful anti-bacterial, anti-viral, anti-fungal and anti-parasitic agents. Ginger root promotes healthy digestion, boosts immunity, treats asthma, aids in cardiovascular health, relieves pain and much more.

Ginger Tea Benefits

• Ginger is a very effective remedy for headaches, flu, common cold and even sore muscles.  Due to ginger’s unique substances, it is able to naturally stop pain (preventing prostaglandins from setting off an inflammatory response in the body).

• Regular consumption of ginger tea strengthens the immune system. It contains great amounts of antioxidants that boosts immunity and helps fight off infections.

• Just one cup of tea a day will minimize your chances of stroke, as ginger helps break down fat deposits that block arteries.

• Due to the warming properties of ginger, it improves your blood circulation. Increased blood flow will improve the delivery of vitamins, minerals and oxygen to your body’s cells… aiding in overall health.
• Ginger tea helps destroy the virus’ that cause common colds, cold sores, and influenza.

• Ginger Kills 76% of Lung Cancer Cells in Vivo: For the first time ever, researchers have discovered that not only is ginger extract extremely toxic to lung cancer cells, but it’s metabolites (break-down products) are even more toxic! They observed that 6-Gingerol, a major anti-cancer compound of ginger, was metabolized into 6-gingerdiol inside the cancer cells, and that this metabolite killed up to 76% of the lung cancer cells. Ginger extracts have already shown potent activity against prostate cancer, pancreatic cancer, breast cancer, colon cancer and leukemia in previous lab studies, and this latest research has shed new light on exactly how ginger kills these cancer cells. And this super-herb’s health benefits extend beyond cancer. A recent clinical trial showed ginger improved insulin sensitivity and lowered insulin levels in adults with diabetes. And another study on middle aged women showed ginger to significantly improve memory and cognitive performance!
• Stir in milk and strain tea into a cup. Add honey to taste!
• Article originally posted on LivingTraditionally.com republished with permission
• Source
• http://www.ncbi.nlm.nih.gov/pubmed/24215632
• http://www.ncbi.nlm.nih.gov/pubmed/21849094
• http://www.ncbi.nlm.nih.gov/books/NBK92775/
• http://www.greenmedinfo.com/search/google-cse#gsc.q=ginger

Cheese Enchiladas

Vegetarian Epicure, page 212, by Anna Thomas

8 tortillas

Sauce:
3 tablespoons olive oil
1/2 large onion
3 to 4 cloves garlic
2 ounces or more diced green chilis
1 pound cooked, peeled and chopped tomatoes
1 cup tomato juice, or thinned puree
1/4  teaspoon powdered oregano
1/4 teaspoon basil
1 cup strong vegetable broth
1 1/2 tablespoon cornstarch dissolved in water


Filling:
8 to 10 ounces grated sharp cheese
1/2 cup slices black olives
2 to 3 scallions, chopped
a little chopped parsley

Begin by preparing the sauce. Heat the olive oil in a skillet and sauté the onion and garlic. When the onion is transparent, add the chilis, tomatoes, puree, oregano, and basil. Simmer for a while, then add the broth. Dissolve the cornstarch in water and stir into the sauce. Let it cook slowly for at least another 10 minutes. If it seems thick, add a little bit of water.

Prepare the filling and set each of them out on separate plates.

Oil an oblong baking dish. Take one tortilla at a time and slide it across the sauce. Put the sauced side of the tortilla up on a plate. Arrange the filling on the sauced side, a little off center, but across the width of the tortilla. Roll the tortilla tightly and place in the baking dish. (I find that it is better to put the seam side down) When all the enchiladas are in the baking dish, side by side, pour the sauce over them. Sprinkle the top with cheese. Bake the enchiladas for 15 to 20 minutes only in a preheated 350 degree ogen. They should be thoroughly heated but not overcooked. Serves 4.

Salsa Ranchera

http://hispanickitchen.com/salsa-ranchera/
Yields 2 cups
Ingredients:
6 tomatillos, peeled and washed
4 chile ancho
20 chile de arbol
4 cloves garlic
1/4 of a white onion
1/2 teaspoon oregano
1/2 teaspoon cumin
Salt to taste
Directions:
1. Remove the stems and seeds from the chile ancho. If chile de arbol has stems, remove them as well, leaving seeds intact.
2. Add all of the ingredients, minus the oregano, cumin and salt, to a pot. Cover with water. Bring to a boil, reduce heat and cook for 10 minutes. Remove from heat and let steep for 20 minutes.
3. Drain the water and transfer to the blender. Add the oregano, cumin and salt to taste. Blend on high until smooth. Taste for salt. Cool completely before storing in an airtight storage container.