How to Make Rice Vinegar

I make many fermented products;  Kombucha tea, coconut milk yogurt, beet kvass.  They are very inexpensive to make from ingredients most of us have in our kitchens.  And I am not buying packaging!

Rice Vinegar

4 cups organic long grain white rice
10 cups water
6 cups white sugar
½ teaspoon yeast
2 egg whites

1) Place white rice in a mixing bowl and soak them in water for about 4 hours. Cover the mixing bowl. After 4 hours, strain the rice using the clean cloth and leave the water in the mixing bowl. Refrigerate the water overnight to let it set.

2) Prepare the mixture. The next day, measure the rice water that you prepared. For every cup that you have, add ¾ cup of the white sugar to the rice water. Mix the sugar in the water well until the granules have completely dissolved.

3) Cook the mixture. Prepare your double boiler and cook the rice water and sugar mixture. This should take only about 20 minutes. Afterward, let the mixture cool. When it is cool enough, transfer the mixture into a glass container.

4) Add the yeast. For every 4 cups of the mixture that you have, add a quarter of a tablespoon of yeast. Mix it well with the other ingredients.

5) Ferment the mixture. Now you have to allow the mixture to ferment so that you can have rice vinegar. This takes about a 5 days to a week. Check the mixture to see if there are still bubbles. When the bubbles are gone, the mixture is ready.

6) Finish fermentation. You need to ferment the mixture for a second time. Before doing this, transfer the mixture into another glass container and allow it to ferment for another 4 weeks. The time for the second fermentation varies according to your taste.

7) Store the rice vinegar. When the rice vinegar is ready, strain the contents using a clean cloth and then allow it to boil again in your double boiler. The mixture may be a bit cloudy. If you want the mixture to be clear, beat in 2 egg whites for every 4 cups of the mixture before you reheat it in the double boiler.

Making Worcestershire Sauce from Scratch


About a month ago I was in the middle of a huge cook day and discovered I was out of Worcestershire sauce. I figured it couldn’t be too hard to make. Since I had all ingredients on hand, I made it.

Let’s me say that I will NEVER buy the bottled kind again. I took very little time to make, is amazing; thick, deeply flavorful..and I bottled it myself. No need to buy it..good for me and the planet!

Worcestershire Sauce

Recipe By     :MILLIE
Serving Size  : 1 1/2 cups

1/2   cup  rice vinegar
1/2   cup  apple cider vinegar
1/2   cup  blackstrap molasses
1/4   cup  fish sauce
2       tablespoons  tamarind paste
1       Tablespoon  soy sauce
3       Tablespoons  onions, diced, caramelized
1       teaspoon  pepper
1/2   teaspoon  cinnamon
1/2   teaspoon  cloves
1/4   teaspoon  cayenne
2       Tablespoons  butter
2        tablespoons  garlic
1        Tablespoon minced ginger
1        teaspoon  gin
1       Tablespoon  anchovy paste
2       Tablespoons  lime juice


1)  Blend cooked onions in blender until liquid.

2) Whisk together the vinegars, molasses, fish sauce, tamarind paste, soy sauce, and onions. Set aside.

3)  Heat a small, dry sauté pan over medium heat. Toast the spices until fragrant, about 1 minute. Pour into a small bowl and set aside.

4)  In a small saucepan, heat the oil over medium heat; then sauté the shallots until transparent and beginning to brown, 2–3 minutes. Add garlic, ginger, anchovies, and reserved spices and continue to sauté just until fragrant, about 30 seconds.

5)  Pour in the vinegar mixture and scrape up any bits on the bottom of the pan. Bring to a full simmer; then remove from the heat and let cool completely.

6)  Strain through a fine-mesh strainer into a bowl and stir in the lime juice. Pour into a jar or bottle for long-term storage. Will keep in the refrigerator for 1–2 months.

Spinach Timbales

Serves 4

3        tablespoons  butter
1        pound  tightly packed spinach leaves
          Salt and freshly ground pepper to taste
2        cups  chopped leeks
2        whole  eggs
1/3    cup  coconut cream
1/4    teaspoon  freshly grated nutmeg

1)  Preheat oven to 375 degrees.

2)  Steam spinach until well wilted but still bright green.   Drain and push moisture out of spinach.  Cut up with scissors well.

3) Saute leeks, salt and pepper, and cook, in butter, stirring for 3 or 4 minutes. the leeks, and cook over high heat, stirring, until the leeks are wilted.

4)  In a large mixing bowl, combine the eggs, cream and nutmeg, and beat well with a whisk.

Grease four aluminum molds ( 1/3-cup capacity) with the remaining butter. Distribute the leak, spinach and mushroom mixture evenly in the molds. Place them in a deep skillet. Pour the egg mixture over the vegetables in the molds. Add warm water around the molds to about 1/2-inch depth; then, cover them with aluminum foil.

Bake for 35 minutes. Remove from the oven and keep warm. To serve, unmold onto the plates holding the roast duck.

Chicken Kiev- An Overlooked Classic!


I was reading a courtroom drama not too long ago and saw a reference to Chicken Kiev. Having never made it, or even tasted it…I found a recipe. I put it on the menu this week for my Meal Delivery Service.  OMG!!  This is one of the best chicken dishes I’ve ever baked.  Traditionally this dish is fried, which is just as healthy as baking if you use beef fat to fry in, not any type of vegetable oil.  As I was short on beef fat, and the round shape of these made it imperative to have enough fat to come up to about 2 or 2 2/3 inches in the pan…I decided to bake them.  They were awesome!

Serves 4

  • 4 large organic chicken breasts, placed in a large Ziploc bag and pounded to just over 1/3 inch.
  • 4 tablespoons salted butter, at room temperature
  • 1-2 cloves garlic, very finely chopped
  • salt and pepper to taste
  • 2 tablespoons chopped fresh dill
  • 1/3 teaspoon cayenne 
  • 2-3 tablespoons sweet rice flour, seasoned with salt and pepper for dredging
  • 2 eggs, beaten with a teaspoon of water
  • Gluten Free Bread crumbs for coating, mixed with melted butter (this makes them brown evenly and come out crispier)


1. In a small bowl, mix together butter, garlic, dill and cayenne; season with salt and pepper and then freeze for 25 minutes in a 3 by 4 inch rectangle shape.

2. Meanwhile, preheat oven to 350°F.

3. In the middle of each pounded chicken breast, place a fourth of the compound butter, then fold over the chicken to envelope the butter.

4. Using wooden toothpicks, seal around the outside of the parcel, sealing the butter inside the chicken.

5. Dredge each chicken breast into the seasoned flour to coat evenly.

6. Then roll each chicken breast in egg mixture, then coat in breadcrumbs.

7. Place onto a baking tray (sheet/pan) lined with parchment paper.

8. Bake in the middle of preheated oven for 25-30 minutes, then flip over gently.  Bake another 25 minutes or until golden on the outside, and cooked on the inside. Use a meat thermometer to make sure that the chicken is at 175 degrees.  Make sure that you insert the thermometer in the chicken and do not go directly in the middle of the breast, as the butter will run out.

9. Carefully remove toothpicks before serving.  I use a form to hold the chicken while tugging on the toothpick…otherwise the chicken may tear.


Luscious Truffles- Low Carb!

Truffles 1

These luscious truffles are only 73 Calories apiece and get only 16% of their calories from carbs…this makes them a great Paleo snack.  Use raw chocolate and get way more anti-oxidants! 

Raw chocolate can promote cardiovascular function & health-  The antioxidant power of flavonoids and essential minerals and vitamins found in cacao can support healthy heart functioning by lowering blood pressure, improving blood flow, lowering LDL cholesterol, and reducing plaque buildup on artery walls.

Raw chocolate Can Neutralize free radicals-  High levels of antioxidants protect the body from a buildup of free radicals from sun exposure, pollution, cigarette smoking, etc., which may damage healthy body tissue giving rise to cancer and cardiovascular disease.


2 cups (12 ounces) bittersweet chocolate, roughly chopped- preferably raw
1/2 cup coconut cream
1 tablespoons honey
2 Tablespoons Kahlua
1/2 teaspoons vanilla extract
Pinch salt
1 1/2 tablespoons unsalted butter, cut into 8 pieces and softened

For coating;

About 1 cup (3 ounces) raw cocoa powder
1 Teaspoon Stevia
About 1 cup of crushed nuts, if you’re using them

Lightly coat 8-inch baking dish with butter. Make parchment sling by folding 2 long sheets of parchment (or non-stick foil) so that they are as wide as baking pan. Lay sheets of parchment in pan perpendicular to each other, with extra hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing flush to pan.

Microwave chocolate in medium bowl at 50 percent power, stirring occasionally, until mostly melted and few small chocolate pieces remain, 2 to 3 minutes; set aside. Microwave coconut cream in measuring cup until warm to touch, about 30 seconds. Stir honey, vanilla, and salt into coconut cream and pour mixture over chocolate. Cover bowl with plastic wrap, set aside for 3 minutes, and then stir with wooden spoon to combine. Stir in butter, one piece at a time, until fully incorporated.

Using rubber spatula, transfer ganache to prepared pan and set aside at room temperature for 2 hours. Cover pan and transfer to refrigerator; chill for at least 2 hours. (Can be stored, refrigerated, for up to 2 days.)

For coating; Sift cocoa and sugar through fine-mesh strainer into large bowl. Sift again into large cake pan and set aside. If using nuts, crush them up.

Gripping overhanging parchment, lift ganache from pan. Cut ganache into sixty-four 1-inch squares (8 rows by 8 rows). (If ganache cracks during slicing, let sit at room temperature for 5 to 10 minutes and then proceed.) Dust hands lightly with cocoa mixture to prevent ganache from sticking and roll each square into ball. Transfer balls to cake pan with cocoa mixture and roll to evenly coat. Lightly shake truffles in hand over pan to remove excess coating. Transfer coated truffles to airtight container and repeat until all ganache squares are rolled and coated. Cover container and refrigerate for at least 2 hours or up to 1 week. Let truffles sit at room temperature for 5 to 10 minutes before serving.