I picked up beautiful pickling cucumbers from my local farm and decided to make a few forking batches of pickles and thought lemongrass would be interesting and refreshing.

Ingredients

Cucumbers (I had two really forking big  cucumbers you might need 4-6) (the other two I made dill flavored)

1 bunch of Lemongrass ( remove dry skins and you use mostly from white end sliced in half long ways)

6 cloves garlic

About an inch and a half of Galanga Root cut in slices

About an inch and a half of Ginger Root cut in slices

One Thai Chili cut in half long ways

10 Kiffer Lime Leaves

3 Tablespoons Kosher Salt

3 Tablespoons Sugar

1 1/2 Cups White Vinegar

2 Cups water

Bring everything (except the cucumbers) to a boil and then lower the heat let it cook maybe 10 minutes and let the liquid cool.

Once the liquid is cool you can pour it on to your sliced cucumbers in a sterilized container and put in your refrigerator.

The next day you can eat them and they will be very lemon grassy. If you can wait three days more of the other flavors do come out.

The Refrigerator Lemongrass Pickles are light and refreshing! They are forking easy to make and are just right for a hot summer day!

Forking Good!

I thought the best way to use this Fat Free Farmer Cheese would be to make Forking Blintzes or Crepes. I also thought a tasty combination would be to stuff the Cheese Blintzes (or Crepes) with Caramelized Banana Peppers and Onions that I already had prepared. My Banana Peppers were so FORKING hot I tamed them down with a little bit of sugar with a little bit of salt. They had a mostly spicy-sweet thing going on.

A blintz is a thin pancake that is rolled around sweet or savory filling.  Blintzes and Crepes are forking easy and quick to make anyone can do this.

Ingredients for Blintzes or Crepes Dough to make 6 or 7 of them

2 Extra Large Eggs Beaten

1/2 Cup Water

3 Tablespoons Melted Butter

1 Tablespoon Greek Yogurt

Small splash of Vanilla maybe 1/8 teaspoon

1/2 Cup All Purpose Flour

1 Tablespoon Sugar

1/4 teaspoon of Kosher Salt

Canola Spray and maybe a tablespoon more butter for frying the stuffed Blintzes.

You will need filling I used about 6 ounces of Farmer Cheese and about 6 ounces of Caramelized Banana Peppers & Onions that already had sugar and some salt in them.  I didn’t think the farmers cheese needed any seasoning with that Flavor BOMB Pepper Mixture. It sort of went good against the cool mild cheese but normally you’d want to spice or sweeten the forking cheese up.

I started by mixing the sugar with the melted butter and then added the egg and mixed till smooth. I mixed in dry about 1/2 till smooth and then the rest till smooth.

My small fry pan was set on a little past medium heat and was sprayed with canola oil.

I covered my pan with a foil top and it took very little time to cook and all the Crepes slid out easy.

I laid out all the crepes and put almost an ounce of cigar shaped farmer cheese in each one and then added almost the same amount of Caramelized Banana Peppers & Onions to each.

I rolled up the bottom, then rolled in the sides and continued rolling till I had a Blintze Shape.

Then I fried on that just past medium heat.  My pan was sprayed with canola oil and had a small pat of butter. This went very quick. Since these are savory Blintzes a little Salt and Pepper might be nice to finish them up.

Forking Spicy Peppers with a cool creamy Cheese are the Whey to go!

Forking Good!