Kombucha 2nd Round

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I am now working on my 3rd batch of Kombucha. The above photos are of my 2nd batch. I am trying to get it more fizzy but finding it a little challenging. I truly feel like a mad scientist when doing this! A great deal of trial and error.

Items needed:

filtered water, about 1 gallon

organic black tea

1 Kombucha scoby — click below for the one I purchased from Amazon

http://amzn.to/1Y3SJxx

2 cups white sugar

large glass container

cloth to cover container

dark space to store for 5-7 days

  1. I brew 12 small bags of organic black tea. Sometimes I replace a few of the bags with organic green tea as well. I only use glass to steep my tea per the experts directions.
  2. After the tea finishes steeping I add the 2 cups of sugar and stir with a wooden spoon until completely dissolved.
  3. I then add the tea and sugar to the large glass container and add about a gallon of filtered water.
  4. I place the scoby on the top along with any saved liquids. After each batch is complete I save about a 4th of the mixture to add to the next batch for more consistency.
  5. I place a cloth over the top of the container and store it in the back of my pantry for 5-7 days.

 

 

 

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Kombucha 2nd Ferment 

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So today I added the first kombucha ferment to 4 quart size mason jars with apple juice for an extra couple days. I have never done a 2nd ferment and am excited to see if it comes out apple flavored and extra fizzy.

The scoby is as always super weird to handle! I can see the mother splitting and making a baby, so that was cool. I have heard about the jars exploding on people so I wrapped each one in a dish towel for precautionary measures.

I will post about the final product in a couple days. Wish me luck!

Link to the scoby I purchased is listed below the photo:

 

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http://amzn.to/23ZKwdB

Mediterranean Baked Fish

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This turned out really nice! Next time though I will not garnish with rosemary. It seemed really strong compared to the other flavors.

I hate measuring when I cook and take a Racheal Ray approach by just eyeballing it based on what I like and how much I am making.

I had a few asparagus spears hanging around so I tossed them in. I served rice and boiled green beans on the side.

Ingredients:

-1.5lbs mild fish

-Basil

-Lemon

-Onion and Garlic

-Black olives

-Lemon slices

-Grape tomatoes

-Rosemary Garnish

-Olive Oil

Directions:

Sauté the onion, garlic,  and olive oil.

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Preheat oven to 425. Layer pan with basil leaves on the bottom, add fish, top with onion and garlic mixture.

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Add the olives and tomatoes. Top with lemon slices and bake for 20 minutes.

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Garnish with rosemary. Salt and pepper to taste.

 

 

 

 

 

 

Salmon, Asparagus, Butternut Squash, and Salad

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Dinner last night was so yummy and fairly simple. We grilled salmon on our George Foreman grill and it literally took about 4 minutes. The fillets were 6 oz each before cooking. We sprayed them with a little olive oil, added salt and dill seasoning.  

I broiled the asparagus in the oven for about 10 minutes with olive oil, garlic, and salt.

We had the roasted butternut squash left over from the other night and I added a little salt and Thyme.   I have been making these really amazing salads lately and this one was no exception! I did a lettuce combo of arugula and spinach. A few cherry tomatoes, sliced. Tossed in some goat cheese, roasted pumpkin seeds, raisins, garlic powder, onion powder, 1/2 lemon, 1 tbsp of avocado oil, and 1/2 tbsp of flavored vinegar.

I didn’t finish my salmon and the total calories estimated by My Fitness Pal without the wine was 305! I love fish night and especially the low calories!