Comments for The Weekend Chef

Comment on Oatmeal Quinoa “Muffins” by Breakfast: Quoatmeal Muffins : Natural Zest

Breakfast: Quoatmeal Muffins : Natural Zest — Mon, 19 Sep 2011 04:59:34 +0000

[...] I’ve tweaked this recipe a number of times over the years. I originally found the recipe at The Weekend Chef. Below is my take on it, with variations listed. All mixed up & ready to [...]

Comment on Pumpkin Chili Mexicana by Weekend Recap & Plea for Support | Lovin' Losing

Weekend Recap & Plea for Support | Lovin' Losing — Mon, 11 Oct 2010 15:25:44 +0000

[...] in the evening, I put together Pumpkin Chili for our church’s 12th annual Chili cookoff. I also made cornbread (Jiffy mix with corn [...]

Comment on Salton YM9 1-Quart Yogurt Maker by Mark

Mark — Mon, 07 Jun 2010 02:29:59 +0000

The numbers on the top are to let you know when the yogurt is done cooking.

Comment on Salton YM9 1-Quart Yogurt Maker by Holly

Holly — Sat, 08 Aug 2009 19:04:08 +0000

Lost my instructions too! What are the numbers on the top of the machine for?
Thank you for your time.

Comment on Salton YM9 1-Quart Yogurt Maker by Robin

Robin — Thu, 25 Jun 2009 19:56:47 +0000

Thank you so much Melanie! My sister-in-law gave me her West Bend Fresh Yogurt Maker. She never used it, but lost the instruction book. And thank you too, pdlt for saying it worked with my yogurt maker.

Comment on Salton YM9 1-Quart Yogurt Maker by valerie

valerie — Fri, 19 Jun 2009 01:25:14 +0000

Thanks so much for the Salton YM9 directions – purchased one through ebay and of course it came without directions. I appreciate your posting!

Comment on Spicy Squash & Quinoa Stew by Kreg Cookson

Kreg Cookson — Sun, 04 Jan 2009 17:14:11 +0000

This was excellent. I substituted white cannelli beans for the chickpeas and doubled the cumin. Has great spicy flavor, great texture and reheats and freezes well.

Comment on Oatmeal Quinoa “Muffins” by Oatmeal Quinoa Muffins - At Long Last! « Natural Zest

Oatmeal Quinoa Muffins - At Long Last! « Natural Zest — Mon, 21 Jul 2008 23:16:13 +0000

[...] recipe was adapted from The Weekend Chef. No Comments so far Leave a comment RSS feed for comments on this post. TrackBack URI [...]

Comment on Chocolate Fruit Dip by Sherri

Sherri — Tue, 10 Jun 2008 04:21:17 +0000

This is by far the worst Weight Watchers recipe I have tried. It tastes awful! The cardboard box the pudding came it would taste better than this …..

Comment on Salton YM9 1-Quart Yogurt Maker by Mita

Mita — Wed, 14 May 2008 20:24:34 +0000

I have been making yogurt for last 10 years everyday without fail and without a the yogurt maker or a thermometer. My Uncle gave me his Salton Yogurt maker to try as he knows the effort I put in to make it as everybody in my family loves plain yogurt.He lost the instruction though and I was dying to try it. Luckily for me I came across this site while looking for instructions. I thought i could share my way also. What you need is either one of these:
a.A slow cooker or
b.A electric oven which does not lose heat and with a light bulb inside.
c.An old sweater or throw which you do not intend to use this will work only in very warm climate areas.

1. Boil milk (whole-thicker /lowfat/skim) in microwave or stove top whichever is convenient.I use microwave as I can use the same container (clay/glass) to make the yogurt.For 4 cups mine takes 10 mins.
2. Let it cool say for 1/2 hour or so. The only test of readiness I do is to check with my “clean” finger if the milk is warm not hot when I dip it in to touch.
3.If it is cold or lukewarm you can microwave again for a minute or so.Also remove any film that forms on top trust me you will not like it in your yogurt.
4.In the meantime
a. if using slow cooker heat it for 5-7 mins high and switch it off.
b.if using oven preheat to 200 degree f.and switch it off and switch on the light bulb this maintains the warm temperature inside the oven.
c. if using throw nothing.
5.To the milk add 1/2 cup starter of your liking and blend it well no beating required gentle stirring will do.
6.a.for slow cooker place a dish cloth on the bottom put your yogurt container cover it and again put a dish cloth on top. PUT THE LID ON THE slowcooker and
throw a kitchen towel over the lid and leave it undisturbed away from airdrafts for 8-10 hrs. I do it overnight.
b. for oven just place the covered container inside the oven 8-10 hrs undisturbed.The light bulb should be on the whole time.

c. cover container place it inside the throw and leave it undisturbed 8-10 hrs away from airdrafts.
Be careful while taking out the container you don’t want to drop it accidentally.

Yogurt should be partially set (jiggle in the center) after processing and will thicken further when refrigerated. If not partially set, process another hour until set.
If anybody is wondering how i came up with these. I watched my mom making yogurt in India and knew the key factors are:
1 heat/boil the milk and then let it cool.
2.Good starter.
3. warm place to set the yogurt.
As we moved across America these are the various ways I used. I use the oven when making large quantities like a gallon when expecting company.
Also if it doesn’t come out well don’t be disheartened sometimes it takes a 3-4 attempts to get it right. I know my family enjoys my yogurt and would not even touch the market brand anymore.