Neo-Homesteading

The Meat We Eat- Homemade Bulk Sausage

2012-02-10T14:49:00.001-05:00

Fresh sausage is a treat. Homemade or great quality sausage is really especially spectacular. In past years I've looked for a sausage that contains no nitrates or additives, but recently I've further limited my options by eliminating sugars as well. It's pretty damn hard to find a good breakfast sausage or scrapple that suits my new weekday-food restrictions. Recently I embarked upon a journey to create the best scrapple recipe. What I ended up with is a mountain of kidney scented sludge. Seriously it was a hot mess and a half. (Putting the blade on my grinder may have helped some.) Breakfast sausage and scrapple are obviously favorites of mine. For my second try at soothing my meaty cravings I went with something a little more familiar to me. That my friends is, sausage. I've made lamb, venison and even chicken sausage. My bratwurst patties were a little too lean, but I learned from that mistake. Bulk sausages can be intimidating but with a grinder and some seasonings you can make magic happen.

I used to have a KitchenAid attachment, but I broke it. Much like everything else I own, if it is not stupid proof I break it. Fortunately I scored a second hand industrial grinder from the cat breeder. My husband has cracked 108 thousand jokes about me buying "a bald cat and a meat grinder." I tell you, I am not ashamed. I get it, I'm a little weird. When buying meats from regular grocery stores I aim to purchase mostly leaner parts. Animal fat is seriously good for you in its natural form however, fat from the factory farmed animals have toxic fat stores. Good fat = happy tummy, easily digested. Bad fat = fights its way down and makes you fatter. That's my summary. {See Rant, optional}

Being a family of four on a single budget I absolutely have to make choices at the store. Eliminating grains and beans restricts my options further when it comes to budgeting. Our diets ideally consist of unprocessed foods, primarily produce and meat when available. My choices for meats are from the farm whenever possible, lean chicken, meat and wild caught sustainable seafood from the store. I buy organic, free range, blah blah blah when I can afford it. If the regular boneless skinless chicken breasts are on clearance, I buy them. The same goes for steaks and what not. Buying leaner meat in bulk is a great place to save money. I do not have very good butchering skills, I don't even own sharp knives. It is entirely do-able I promise. Purchasing a grinder is an investment in your health, and it pays itself off. Buying tenderloins or chuck in bulk is a great way to eliminate cross contamination and it saves you money. I purchased an eight-ish pound whole pork tenderloin from the wholesale club. It was $17 and I ended up with 4-5 pounds of sausage as well as a 2 pound roast. You will have to trim all of the silver skin and fat off. You can watch a how-to video here. (It is the same as breaking down beef tenderloin.) To insure you don't have a freakishly dry sausage add coconut oil and/or heavy cream to soften it. I did not use heavy cream this time but it is the key to soft bratwurst and emulsified sausages.

Homemade Bulk Sausage

2/3 of one whole tenderloin (4-5 pounds ground pork)
2 1/2 tablespoons coarse salt, (Sea Salt or Kosher)
2 tablespoons fennel, toasted
1 tablespoon dried oregano
1 tablespoon ground sage
1 tablespoon ground ginger
2 teaspoons crushed red pepper flake
2 teaspoons garlic powder
1/2-1 teaspoon white pepper
Ground Cloves, Fresh Cracked Black Pepper
1-2 tablespoons coconut sugar or maple sugar
3-4 tablespoons coconut oil
water, to smooth

Trim silver skin and fat from the tenderloin. Grind coarse or fine, whatever your preference is. Strips of meat worked like a champ. Freezing cubes or pieces part way will help as well. Combine ground meat with all ingredients. Add water and coconut oil (cream or maple syrup) last. Mix until no more bits of coconut oil remain. You can mix it by hand or use a stand mixer. (I did it by hand but the coldness sucked.) Allow to marinate in the fridge overnight or two days. After it has rested fry a piece up and tweak the seasoning to your taste. Add cayenne and a bunch more fennel and red pepper flakes for hotter Italian style sausage. Much like a chicken sausage this sausage is lean. It is best fried in fat-of-choice, very thin patties are my preference. (Chunk Likes Sausage Burgers.)

For a more traditional Breakfast Sausage- Use maple syrup instead of water, add more or less maple sugar, brown sugar or sweetener of choice to suit your own tastes. +Fresh grated ginger

{Inserted Rant Here -------> } Factory raised animals are artificially fattened with an unhealthy diet of feed. Often non vegetarian, genetically modified corn and soy is what they get if they're lucky. Now myself being a vegans worst nightmare, the word vegetarian might sound weird. The serious truth of the matter is that cows and pigs are vegetarians. They are not carnivores, they are meant to eat grass. Cannibalistic cows eating bone meal, and ground up other-cow is what caused the mad cow disease outbreak. In general anything, anything at all that is from a factory carries a "risk." That's just a part of why I choose not to purchase a lot of processed foods. (Remember the peanut butter problem? Yeah, peanut butter. Ew.) It makes me especially sad to think that here in America the land of the "free," it's truly a privelage to get good unadulterated food. In other countries they will not tolerate their LIVESTOCK consuming GMO's. Forced pasteurization? That nonsense wouldn't fly. It's always better to buy local, pastured, grass fed, happy animals. (Pork and beef especially.)

A Look Back- My review of FOOD, INC.
(2010, This movie really changed our life.)

"Plants and animals should be provided a habitat that allows them to express their physiological distinctiveness. Respecting and honoring the pigness of the pig is a foundation for societal health"

-Joel Salatin, Polyface Farms

Monterey Chicken Poppers with Currywurst Sauce

2012-02-10T13:12:00.002-05:00

This Friday food is kick you in the face awesome. Although it is grain free, sugar free etc. It's still a decadence. Very bold and rich you shouldn't be able to eat more than three or four. (Notice I say "shouldn't.") For many years I've had a LOVE for jalapeno poppers. We used to buy them by the case on a weekly basis. (hence the reason we are fat, duh!) I really, really, really love them. With sweet chili sauce? Or stuffed WITH the homemade yogurt cheese? Oh man! This is a popper-rendition of Monterey chicken in a bite sized present. Monterey chicken is popular in tex-mexi and chain restaurants. Its chicken, barbecue sauce, bacon and Monterey jack cheese. These don't have cheese however if you happen to have spicy jalapeno cheese on hand, go ahead and sneak it on in there. Made with quick-fix chicken sausage, lightly roasted jalapeno's, and of course organic nitrate free bacon these little beauts are stellar bites of happiness. Bacon hugged chicken is just the best. No one likes dry chicken!

I happen to be a sucker for currywurst sauce, -aka- curry ketchup. Currywurst is a seriously popular treat found in Berlin. I've made currywurst a gazillion times with homemade chewy German brotchen rolls and homemade chips even. This week I've utilized homemade currywurst sauce in new ways with no grains or starches included. Not on a hot dog or sausage, but with crock pot beef barbecue and with these little poppers. It's spicy, tasty and homemade. I utilize quick-fix chicken sausage in this recipe. Its basically just a few chicken breasts tossed into a food processor with spices. You can use a reliable chicken sausage if you prefer. I have a tendency to not trust the stuff, so I buy it very rarely. This way I control my own destiny! *muah ha ha hahhh* I mean ingredients.

Monterey Chicken Poppers with Currywurst Sauce

My primary flunk the last time I made stuffed jalapenos was not roasting the peppers before hand. If you don't soften them before stuffing them they will be much like eating fire. For a person who gets heartburn easily (IE: me) it is much like eating nails, delicious, fatty, wonderful nails. So do your friends a solid and roast them first. For a more classic take with cream cheese filling check out Paleo Parent's post with Bacon Wrapped Jalapeno Poppers. I actually bought a package of cream cheese thinking I would do a pork sausage AND cream cheese filling, my inner skinny girl yelled at me. "Look fudge pudge, Fatty pork on pork???! Don't do it!" - I will leave you with that idea and you can fight it out for yourself.

6 whole jalapenos

6 slices of bacon

Chicken Sausage

Currywurst Sauce

Preheat Oven to 375 degrees.

Slice jalapeno's in half lengthwise. Remove seeds, leave the stems if you would like to be fancy. Bake for 10-15 minutes to soften. Cut bacon slices in half. Stuff each jalapeno half with chicken sausage. Wrap bacon around each bite. Use the fattest part of the bacon on top of the wider part of the jalapeno. Wrap it around and set into a baking tray. Bake for 25-30 minutes.

At this point we can wave the white flag and call it a day. But we won't. I tried crisping my bacon under the broiler. I will tell you that's an idiots move. You will set your oven and possibly yourself on fire. (Ahem, yes I actually did this. Learn from my mistakes.) Crisp the bacon in a skillet or don't. Coat with currywurst sauce (or your favorite barbecue sauce) and place back into the oven to crisp slightly. You might be able to use the broiler just don't put the bacon within biting distance of the broiler.

Quick Fix Chicken Sausage- 2 small chicken breasts, 2-3 tablespoons chopped red onion, 2 cloves minced garlic, fennel, salt, pepper, crushed red pepper flake, fresh grated ginger. Place into a food processor and pulse 8-10 times or until it is finely chopped. Tastes best if it is allowed to rest at least 45 minutes. Use a good chicken sausage if you prefer.

Curry Ketchup- 1 batch of Homemade ketchup, or Homemade Sugar-Free Spicy Ketchup with 2 tablespoons of curry powder, plus a heavy pinch of cinnamon, clove, cumin and garlic powder. Add more or less curry according to your own taste.

Grain Free- Almond & Coconut Truffle Tart

2012-02-09T14:04:00.004-05:00

As I've posted twice before, chocolate pie is man meats absolute favorite. I won't toot and twirl for an hour about how great this is and how luxurious, rich and delicious it is. Just know that it is. It's a hot mess in appearance maybe, crumbly yes, but also roasty-toasty and insanely decadent. A coconut and almond crust is the carrier of fudgy rich chocolate. His usual pie contains fluff, and gobs of whipped cream. This recipe is grain free and I use a lot less sugar and dairy. I found that without added sweetener it was plenty sweet but then again, I don't have the palate of a six year old. To me what the boys find "sweet" I often find to be offensively sweet. So I made this for Chunk because he's not only got all sweet teeth but he "can't live without chocolate." Two birds, one ~~stone~~ pie. No Grains, lower amounts of sugar and little to no dairy. Easy peasy to put together and perfect for the Paleo Parents' Valentine's Day Recipe Round Up.

Almond & Coconut Truffle Tart

I honestly prefer this pie to the other chocolate pie recipe's I have made. Not only do I feel a little better about the ingredients but its ridiculously easy to throw together. Insistent on finding a little bit of a better balance with my families food choices, this pie was born. It is by no means a pie you should sit down and eat in one sitting, but it is absolutely better than our usual. I'm realizing that many of the recipes I'm making lately are so much easier than what I've made before. That's just an added bonus. Finding unsweetened coconut can be a pain to get a hold of. The stuff I can find I've realized is "reduced fat." Why you would want reduced fat coconut shreds is beyond me. It tastes a little like bland cardboard. If you can find decent unsweetened coconut, it works best for those seriously watching their sugar intake. Otherwise just use a natural sweetened coconut. For the chocolate in this recipe I used Ghiradelli double chocolate bittersweet chips, it is previously sweetened with 7g of sugar per serving. This is what chunk eats for a fix during the week when I refuse to bake for him. I think this sweetness alone is sufficient to cure a chocolate fix, if you have a duo of desires to appease then go ahead and use the sugar as well. Use whatever bittersweet or baking chocolate you want. Sweeten to your own taste.

Crust-
1/2 cup shredded coconut, (unsweetened preferably)
1 cup almond flour
3 tablespoons butter, or coconut oil (melted)

Filling-
2 tablespoons cocoa powder, not dutched
8 ounces, bittersweet chocolate (1 cup of chips)
4-5 tablespoons raw sugar, or dry sweetener of choice
1/2 can coconut milk
2 eggs
1/2 teaspoon natural almond extract (and/or Coconut extract)
1 teaspoon vanilla extract
Pinch of salt

Topping-
1/4 cup sliced almonds, 1/4 cup shredded coconut

Preheat oven to 350 degrees.

Combine crust ingredients in pie or tart plate. Press down into an even layer using your fingers or a glass. Blind bake for 10-15 minutes. Meanwhile prepare your filling. In a small sauce pot or microwave safe bowl heat coconut milk to a low boil. Add chocolate chips and remove from heat. Whisk sugar, extracts, salt and cocoa powder into the mixture. Add eggs one at a time, integrating fully before adding the second one. (You do not want to add cold eggs to hot chocolate or they will scramble.) Pour filling into crust and bake 25-30 minutes. During the final 15 minutes of baking add almonds and coconut so that they will toast. Alternatively you can toast them in a pan and sprinkle afterwards. The pie is finished when the edges have crackled and it is barely jiggly in the center. Allow to cool 45 minutes to set.

Dutch Process Chocolate- Has been processed with an alkalizing agent to give it a milder taste and consistent color. Dutch processed chocolate has a lower quantity of naturally occurring antioxidants.

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Cowgirl Beef (Oven Dried Peppered Beef Jerky)

2012-02-03T15:04:00.002-05:00

Over the years I have to say I have never been a fan of beef jerky. Its salty, leathery and expensive. Spending five bucks for a pouch of leather just never made sense to me. Chunk buys it now and again and usually just the smell makes me gag. In the past month I have set off a new way of thinking about food. I decided that I would eat only whole foods for 30 days. The quickie explanation is no processed foods, legumes, beans, grains, sugar or dairy. I am eating mostly meat, eggs and vegetables. For me that's not really much of a stretch from what I usually eat. I usually do like beans and I love ~~Ramen~~ pasta and homemade sourdough bread. Not being able to enjoy my homemade yogurt kind of sucks. The big change for me is adding meat. I've spent years re-thinking what we should be eating, and we do eat primarily unprocessed traditional meals. It is a constant process and our patterns change much like the tides. I eat kimchi and eggs fairly often, my idea of food IS usually whole food.

Snacks aren't a go to for me however, I do find that late at night I adore munching on whatever little Connor brings to me. Whether its raisins and peanuts, or his beloved crackers and bananas, the kid shows up when I'm at my weakest. This is where I go wrong. At first this kind of irritated me but after a week I found that my energy was better, after two weeks I honestly was not really hungry. I no longer had the urge to steal his food. An early afternoon snack is what I reach for instead of breakfast or lunch. I happened to be stuck out one day and I was hungry. After really setting my mind to caveman eating for the whole 30 days, I thought about posts I'd read specifially about paleo snacks. Sniffing around Joyful Abode and Paleo Parents I realized, jerky is the sh-stuff and I should just I give it a chance. I grabbed a pouch of some alright jerky and that's all she wrote.

The concept is 100% dummy proof. You grab meat, any meat you want and dry it. (turkey, salmon, beef, venison whatever) Drying meat and fish is an age old tradition, and dried beef and game using only salt is A-Ok. Using flavors is just an embellishment. If you want jerky, the for-real-leathery-jerky, the meat to choose is where you can go wrong. For the first batch I had only seen Alton Brown's recipe. Using flank steak would have cost a fortune so I grabbed a chuck roast, butterflied it and cut it into thin strips. The chuck worked great however man meat said it was like "the dry pot roast no one wants to eat," ("Don't you AVOID drying out the pot roast?") It was super good, but not jerky in a traditional sense. I actually loved it because it was kind of like pot roast on the go. It didn't taste like a salt lick, and it had no additives. Round two: Stepehen's taunts wrecked my thoughts so I looked and looked some more and this is when I came across the Paleo Parents recipe. So this time I used London Broil. Although I opted not to use the mandoline it came out wicked thick, but really well. (again less like meat leather, more like dried supper) Extra dry, and inconsistent sizes means some pieces are crunchy, some are leathery. I'm ~~good~~ great with this, meat chips anyone? For leathery and thin be sure to find yourself a mandonline. Marinated in fish sauce, hot sauce, and soy sauce it's a lean, flavorful protein boost! Cowgirl (or boy) beef is perfect for a late lunch ritual, or a snack on the go. This time, I don't intend to share.

Oven Dried Peppered Beef Jerky

I don't have a dehydrator but I do have a mandoline. I haven't used it for jerky yet, I wanted to make this recipe with no special doodads. To make super thin jerky you will want to freeze your meat whole for 30-45 minutes, then slice it using a mandoline. (Much like when you make homemade bacon) For beef jerky use what you can afford and whats available, two whole London Broils made a big bag of jerky that will last me weeks. Half of the amount of skirt or flank steak costs the same and it will result in a much, much smaller quantity. Chuck roast, or whatever else works but you want something that is not uber fatty. Don't try drying out tenderloin. The delicious fatty marbling is what makes it good, if you dry it you will be rendering out the love.

2 pounds beef

3/4 cup tamari, or Coconut Aminos

1/4 cup hot sauce, (cayenne pepper sauce or sriracha)

1/4 cup fish sauce, sugar free if available

LOTS of black pepper, fresh grated ginger, garlic and/or other spices as desired

Slice meat into thin strips. (As thin as possible.) Combine tamari, hot sauce and fish sauce. Add some spices as you would like. Marinate overnight. Remove beef from liquid and place onto an even layer on a baking tray lined with a drying rack. Sprinkle with additional black pepper and place into a 175 degree oven for 5-6 hours or until dried. This will vary according to how thinly you managed to slice your meat. If you want it crunchier dry it longer, If you want the chew be sure to check it after 4 hours.

Sweetener Of Choice- I added honey to my first batch and found that it did not really add much sweetness. For teriyaki style jerky add brown sugar, coconut sugar, or whatever type of non-liquid sweetener you would like. I say non-liquid only because I feel that the liquid sweetener does not penetrate the same.

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Fried Chicken Livers with Cottage Fries

Roasted Marrow Bones with Cumin Herb Dressing

Squash and Liver Meatballs with Cranberry BBQ sauce

Old-School Fermented Dill-Pickle Relish

2012-01-26T15:31:00.002-05:00

If your a regular around these parts then I don't have to tell you how much I LOVE pickles, and all things pickled. You may have noticed a bit of a change around Neo-Homesteading. Over the past year I have taken to real, traditional, and even some paleo-style food. Although I always strive to make food homemade, I'm overhauling my house even further. (realistically) I'm trying to limit grains and sugar, and as always I am willing to balance and compromise when necessary. I've made the best fridge pickles, I've even beer battered and fried some pickles, but sweet pickle relish is an absolute staple in my home. I am really trying to find a healthier, but still happy-lifestyle that suits my families nutritional needs. (and wants) Modifying, substituting, swapping and enriching our lives with nutrition. It is a ~~big~~ monumental task when you have the pissy palate posse to accommodate. Well my friends, I am up for the challenge. It's been a process over the past ~~four~~ ten years, and this year is just one step a little further outside of the comfort zone. I started off at the age of 17, it was just Steve and me in our tiny Philadelphia apartment. By the time I was 18, I was knocked up. {Insert shotgun wedding here.} All I knew how to make was instant mashed potatoes and grilled chicken. Cats' secret recipe included hot sauce and Italian dressing. I transitioned to semi-homemade, making a few recipes from scratch in between. Finally, I threw away boxed mixes entirely. I boycotted processed foods, and within the past four years we have stopped buying many, many items. We stopped eating out, (mostly) we made a lifestyle choice for ourselves, and we and have stuck with it. (It helps that chunk can't even boil water.)

Naturally Fermented Dill-Relish & Homemade Sweet Pickle Relish

I am authentically happy when Riley asks, "whats a bagel bite?" A good trip to the store is a trip where my son and/or husband says "yeah, yeah chemicals, sugar, zombie food, cancer, fat, dead whatever" and proceeds to place an item back onto the shelf. Like any other family we are a unique breed, we are part pudgy and moderately grumpy, but we do regularly make better choices... sometimes. Every member of this circus act plays a critical role in the balance of our universe. Compromise is always a necessity. I have a taste for traditional, real, unprocessed food. Whether its piece of fried chicken (liver) , or fermented salsa, I make it here and that's what matters to me. They really want certain things, if there is a balance between bad, good, better and best, then I am happy to accommodate. Relish is something that I happen to be very keen on. I grew up with this recipe for sweet pickle relish. Every spoon full is a happy, satisfying memory. I have eaten plenty of jars with a spoon, in one sitting. So it is important to share that with my family. They love it, and deserve to have things that truly make them happy. This recipe is a new version of the old, an entirely different treat that I CAN eat by the spoon full without thinking I just added a bowl of sugar to my butt's zip code.

Seasonal eating is all the rage. Over the past few years I have told myself that relish was to be made only in summer time. That is when produce is its best, and cheapest right? Well here in the Pocono's I've found that a cucumber, is a cucumber, is a cucumber. They are consistently expensive. So I ask myself: "Self- Is it better to buy produce out of season, or to buy sweet relish off the shelf?" I think it is better to give my family something homemade that is special to me. Which leads me to dill pickle relish. Previously dill relish was the only relish I would purchase from the store because I simply never thought to make it myself. I tried making naturally sour pickles and it was a DISASTER. So I kept on avoiding pickling my own cucumbers. My favorite brand or relish runs around $5 a jar. Bubbie's products are naturally fermented and really great. If I HAVE to buy pickles or relish, that stuff is great. I came across a plethora of great recipes on Paleo Diet Lifestyle, and first on my to-do list was Lacto-Fermented Cucumber Relish. As they say, the rest is history folks. Slightly modified this recipe is as good, or maybe even better than Bubbie's. A bit more seasoning, with the benefit of fresh live, and active cultures. It is easily half the cost to boot. Naturally fermented cucumbers, no longer scare me. (as much) This is seriously a traditional, old-school, old timey delight. Perfectly sour, and of course a nutrient dense power house.

Naturally Fermented Dill-Pickle Relish

In addition to being healthier, fresher, and naturally fermented this recipe is way, way, way SUPER easy to make. There's no soaking the cucumbers overnight, and of course we're skipping the canning and processing. If you have a mini chopper this will take you 5 minutes to prepare. Just chop up your cucumber and toss it in a jar with some salt, maybe some dill and that's it. Add whey, garlic, onion etc. as you would like. Very basic cucumbers and salt will sour pretty well all by themselves. Paleo Ketchup, this awesome Relish, add a natural hot dog or even a hamburger ... Nom! Now all I need to work on is a bun. I bet it sure would be great in creole chicken salad, or Egg salad with smoked salmon. (with homemade mayo of course)

2 large cucumbers, chopped

4-5 garlic cloves, chopped

2 green onions, chopped

1-2 teaspoons coarse sea salt

2 teaspoons dried dill (or a few tablespoons, fresh if available)

1 or 2 spoon fulls of Whey

In a small chopper or food processor chop cucumbers. (Half of a cucumber at a time in a mini chopper) Pulse 6-10 times until pieces are roughly the same size. You can finely chop by hand, you want the pieces to be smaller than 2mm but not a wet mess. Once cucumbers are finished toss them in a bowl. Chop green onion, or about 1/2 of a small onion with the garlic. You do not want large pieces of garlic and/or onion. Toss together cucumbers, garlic and onion mixture with salt, dill and whey.

Place into a clean jar. Cover and allow to rest at room temperature for 2-4 days. This will vary according to the temperature of your home. My house is always cold, 3 days seems to be about perfect for this relish, kimchi, fermented salsa and even beets. They all need about 3 days. Any less and it just isn't sour or fizzy.

If You Like This Post, You should Check These Out!

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Homemade Sweet Pickle Relish

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Pickled Mushrooms and Onions

Sugar Free Spicy Ketchup

The Wild Side, Lacto-Fermentation & Fermented Salsa

Homemade (Raw) Yogurt

Homemade Pepper Jelly and Yogurt Cheese

Kimchi 101, Fermented Korean Cabbage

Sweet Summer Corn Relish

Fermented Salsa Verde

Fermented Beets and Spiced Beet Eggs

Fermented Red Cabbage

Raw Chocolate, Banana & Avocado Pudding

2012-01-24T17:43:00.001-05:00

Quite often when I think of "healthy," or nourishing food I rarely think of dessert. For as long as ...ever dessert has been flour, sugar, butter more flour or sugar, oh and maybe some fruit in there somewhere. (Fruit is healthy right?) In my house this is is especially true when my husband is involved. He is an absolute chocoholic and he can not live without desserts. Although I generally don't have an itching for sweets or chocolate, now and then I do like something semi-sweet and luxurious.

My goal for the year is to basically set some higher standards. I am raising the bar. I hope by the end of this new year that I can look back and say "More often than not my boys were with me." Un-processing my home undoubtedly has its challenges, and I'm always working to find a balance. Instead of setting some vanity driven goal for the year, I decided for myself that I simply wanted to feel better. I want to feel better over all. I want to be healthier and much less tired, cranky, depressed, or lets just say it... homicidal. This year I will not blame others for my dull and mediocre existence, this year I will do more to feel in control of my our health and well being.

So although the boys still need their chip and sugar fixes, we've already made great progress. Chunk now reads ingredients on labels, and I even find myself explaining much less often why we don't want 40g of sugar in one snack. Although I do still get the "blah, blah, blah yeah, cancer whatever." I will take that as a success, because I get to save my lecture for something more useful. Like: "Why punching your brother is not funny." or- "why a flame thrower could not have saved the dinosaurs." or- "Why your brother does not really, actually, seriously, think getting punched is funny."

Well anyway, you get the point. Real food for real people means you make dessert. This is one snack that is delicious, nutrient dense and absolutely luxurious. Smooth and silky, chocolaty and rich. Avocado's are rich in healthy fats. They promote heart health, blood sugar regulation and they are tasty. Banana's have potassium, and fiber but are also said to be mood enhancers. Which leaves us with chocolate. It's rich with antioxidants and duh, its chocolate. The darker the better for you. For this recipe I used regular, every day cocoa powder. If I had dark chocolate powder on hand I would have used it for sure. I have made this dessert multiple ways. It can be served as a pudding, or even as a milkshake! I used frozen bananas for sweetness, coldness and texture. If you have an aversion to avocado I bet you could omit them or reduce the quantity. Serve with fresh or frozen berries for a burst of tart sweetness, add a dab of nut butter for a pop of protein and flavor.

Raw Chocolate, Banana & Avocado Pudding

I came across recipes similar to this, many times but I have to assume I saw it originally from Jenn, the lovely Leftover Queen. Her Raw Avocado Chocolate Pudding recipe just danced through my busy mind for forever. Without the banana's I found it to be a little too avocado-y, so the banana's masked that slightly. (sweetened it and chilled it as well) This recipe was not kid approved, but Stephen ate it and even liked it! (After he added sugar of course.) This can be made in a big batch and frozen. Thaw for 30-40 minutes, eat it semi frozen or even freeze it into cubes or ramekins for a frozen dessert. Blend up for ice cream or smoothies. Just blend frozen with milk or cream and you have yourself a milkshake. (I drank A LOT of milkshakes when I was pregnant. I really wish I had this recipe!)

3 avocados, really ripe

3 bananas, frozen

1/3 cup plus 2 tablespoons cocoa powder

1/2 to 1 cup coconut milk, raw milk or cream

1-2 tablespoons raw honey

vanilla, and/or ground cinnamon to taste

Place all items in a blender or food processor. Blend until smooth. Serve cold.

Super Smoothie- Although I'm not a sweet's person I do really love this as a snack. I make this as a "milkshake." Just toss everything into a blender, add more or less ice or liquid to smooth it out. (1 avocado, 2 bananas, a few tablespoons of cocoa powder, crushed ice and some coconut milk, yogurt or raw milk to thin it out.) Works great without the avocado as well.

Want more Simple, desserts with Natural Ingredients? Try These!

Raw Cream Semifreddo with Cranberries and Cardamom

Pineapple and Mint Water Ice

Peanut Butter & Banana Ice Cream (Fast and Creamy)

Cantaloupe Sorbet

Cube Steaks with Fresh Peas, Mushrooms and Onions

2012-01-24T14:05:00.002-05:00

Simple, fast and fresh, these are the meals that are often the most satisfying. Nothing extravagant or rare, just good quality ingredients to make the meal special. Fresh food is something I really enjoy, living in a somewhat rural setting, most often my produce is less than perfect. My fridge freezes every head of lettuce I put into it, and my grocery bills often suffer for this. I know the solution would be to buy less, and to go shopping more frequently but honestly? I can not commit. I hate going out, I hate traffic, stores, and rude, loud and/or stupid people. Man meat teases me because I complain when I have to "go out two days in a row," or even two days in one week. With homeschooling, house work and everything else going on, the task of wasting an entire day to traffic and shopping just overwhelms me. It's not as simple as grabbing some milk and eggs. It's getting ready, sitting in traffic, and shuffling through the store often forgetting why I was there in the first place. For me, it is at least a four hour process. By the time I get home my mind is shot and there is no shortage of work and preparation to be done. Put the groceries away, prepare whatever produce I have to (to prevent spoilage and wilting if possible), and finally make supper.

Wait? Supper? Pfft, I don't think so. Homemade flat-bread pizza's, or fried eggs are my go-to last minute meal. Any complaints can be filed with the I don't care department. This year I am un-winding and letting go of my expectations of perfection. So this meal was a post apocalyptic lunch. A simple saute of fresh peas, mushrooms and onions with a little piece of cube steak that I scored on clearance. Perfect with homemade ketchup, and of course it is only better with a fried egg on top!

Cube Steaks with Fresh Peas, Mushrooms and Onions

This quantity is just enough for a two person lunch. A total of about $12, seeing that fresh produce and decent beef can be costly. Substitute frozen peas if desired, use flank steak or whatever you have around. Even chicken will work!

(For Two)
1-2 tablespoons butter
8 ounces, baby bella mushrooms
8 ounces fresh peas
1/2 large onion, sliced
1/4 cup water
1 medium sized cube steak, 1/3 of a pound
salt, pepper, parsley
A Splash, Worcestershire Sauce

In a cast iron skillet, melt butter over medium-high heat. Saute onion until softened, two to three minutes. Toss in peas and water. In a separate skillet brown the steak and mushrooms (separately). For perfectly browned mushrooms place the mushrooms onto the pan with buter, do not over crowd the pan. I very lazily sauteed them, then tossed them into the pan with the onions and peas. The cubed steak will take only a minute or so to cook on each side. Combine peas, mushrooms and onions. Strain excess juice to serve.

Garnish with fresh herbs, parsley mint or even basil.

Real Food for Real People, Ketchup (That tastes like Ketchup!)

2012-01-24T13:05:00.001-05:00

In my home the word "balance" is a critical word that we refer to when deciding between good, better and best food choices. Real food for real people is just that, a balance of a variety of things. Balance is essential to every day life, and critical for a healthy body. Although an ideal diet would make up of no processed items, that just isn't realistic for my family and I'm sure many others as well. So I keep on truckin' and set out to modify what I can, and I live with the things I can't rip from their grip. Over the past few years I have set out to make as much from scratch as I can. Some recipes have been graciously accepted as standard, others have been left behind. I have tried many, many things that came out great but not "the same." When making things at home most people would think the goal is to make it better than store bought. In my house it is quite often, very much not the case. When I am making things I have to strive to replicate the store bought as close as I can otherwise it will go in the "good but different pile."

What I mean is, I have some picky, finicky, bitchy palates to please and if it isn't what they expect it sits in the fridge and rots away. So we move on about our lives and I think, "remember that time I made ketchup?" It was so good, spicy and bold, but everyone still reached for the regular stuff. Try, try again. I get up and do it again, always just waiting for some sort of complaint or criticism. So this my friends is what I came up with. A round two knock out! This recipe is not for the good but ~~weird~~ different pile, it is an absolute winner! I quote, "it tastes like ketchup." (Like really, real, really real ketchup?) Yes folks, it tastes like regular ketchup. My family accepted this recipe into their stomachs as an acceptable replacement to the store bought processed ketchup. No corn syrup, no sugar just pure, classic ketchup-y goodness that is naturally sweetened (or not) to your own taste.

Naturally Sweetened, Semi-Fermented Real Ketchup

Although many people have voiced concerns about BPA lining in canned goods, tomatoes are the one thing I have yet to swap. It is a pantry staple that is non-negotiable, and honestly I'm kind of on the fence with the toxic can hype. Could it maybe be a health concern? Of course, but then again looking at someone the wrong way is a health concern too. Live and let live, I'm ok with whatever tomatoes don't have a laundry list of additives. You can buy Chopped Tomatoes In A Box instead of cans, and Jarred Tomato Paste. Both are available online, but I have tried neither yet. The best option of course is to use fresh tomatoes to make paste yourself. If you have a garden full of tomatoes, that is probably a great option. Personally I find that the wondrous thing about this recipe is that it is so simple and easy to prepare. Toss everything into a jar, stir it up. Add water or vinegar to thin it to your liking and that is it. It is not a long, painful process. It's easy to do, which makes it a realistic swap. What makes this recipe more traditional is the amount of liquid I use. Using less liquid I found to result in a pasty, bitter and unpleasant tasting mess. You want to be able to dip your food, ketchup is a dippy! A slightly wet and pourable mixture is ideal.

1, 12 ounce can tomato paste
1 tablespoon whey (optional)
2 tablespoons raw honey
1/4 cup raw cider vinegar
2 teaspoons mustard powder
3/4 teaspoon ground cloves
1 3/4 teaspoons coarse sea salt
1 1/4 cups water, more or less to thin

Combine all ingredients. Stir until smooth, add water until it reaches your desired consistency. Store in the fridge until needed. Add pepper, onion powder and/or garlic powder to taste.

Fermented Ketchup, Why Whey?

Whey is the liquid that is strained from yogurt or fresh cheese. If you have sour cream, cottage cheese or yogurt in the fridge that has a smidge of a puddle on top, that my friends is whey. You can strain the yogurt to make homemade cream cheese, or simply spoon off the liquid, and use it as you like. When I make homemade yogurt it separates continuously, making it super easy as can be to just add a splash here and there. Adding whey to any condiment gives you the benefit of lacto-fermentation without the "hassle" of fermenting it. There are beneficial enzymes that aid digestion and nutrient absorption. Fermenting also extends the shelf life. If you opt to ferment something whey is a very good starter, the cultures give everything a boost and speed up the process.

Using raw vinegar and raw honey just adds to the health benefits. I experimented with fermenting some of this in the traditional manner, and I did not like it as much. To do so simply omit the vinegar place into a clean jar, cover and allow to rest at room temperature for two days. After two days taste and add more or less water or honey to your liking.

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Kimchi 101, Two Recipes for Korean Fermented Cabbage

2012-01-20T16:55:00.003-05:00

This post is a post I have had brewing for months. I have a lot of DIY's in me but this one took some trial and error, and I can say without a doubt that I have almost mastered the art of making kimchi. This is a long one folks, so buckle up! Pronounced Kim-Chee, this is a naturally fermented Korean dish. Served as banchan (meaning side dish) it is part of every meal. Breakfast, Lunch or Dinner, kimchi is the heart and soul of the Korean table and culture. The oldest references to kimchi can be found as far back as 3,000 years ago. Early kimchi was made only with cabbage and beef stock, but when red chili was introduced in the late 1500's fiery red kimchi became standard. Ingredients and methods vary by region and family. The most popular and standard kimchi is made with napa cabbage, but it also can be made with cucumber, radish or really any other vegetable that is on hand. Although every one of my posts I put my soul into this one truly was, and is a living, breathing, labor of love.

Left: Napa (Chinese) Cabbage Kimchi, Right: Regular Green Cabbage Kimchi

As mentioned, kimchi is the heart of Korean food, and truly my new favorite food. (and cat) I buy 10 pounds of cabbage about twice a month, I eat it at least once a day. Although you may think it is merely gussied up cabbage, this dish is a nourishing traditional food that offers a spicy, powerful taste with many health benefits as well. Like anything that is naturally fermented it is great for your digestive health. It is packed with vitamins A, B and C and the cabbage itself is said to prevent the growth of cancerous cells in the body. Kimchi is not only a historical and culturally rich food, it is a traditional and nourishing super food.

I can not quite remember where about I heard of kimchi first, I can tell you that one of my favorite books Nourishing Traditions made reference of it. The recipe is called Korean Sauerkraut and it is fairly straight forward. (even suited for vegetarian palates with no fish sauce or shrimp.) My major resource for Korean food DIY is of course the PBS Mini-Series Kimchi Chronicles. I've seen many of the episodes numerous times, and I have to say I could probably watch them a few more times with no less drool involved. Kimchi Chronicles highlights Korean cooking with many American and even traditional French influences. (Seeing that Marja's co-host and husband is world renowned Jean-Georges.) Kimchi relish on hot dogs, or delicious pork neck stew, the recipes are not boring. A step into another world Korean food is my current obsession.

Left: Store bought Kimchi $5 for less than one pound
Right: Homemade Kimchi made with Standard Cabbage $3.00 for 2-3 pounds

The lovely Majra Vongerichten herself as well as Koreafornian Cooking were truly my cheerleaders, throughout this process. Both of them providing me with vital information and pointers. They helped me get over my learning curve via twitter, as well as with this post which answered my temperature and vessel questions. So my Kimchi story has been a long going dialogue, but finally I can say that I mostly get it. The wonderful Miss Jina, recently gave me the authentic goods and recipe to complete one final batch in the absolute traditional manner. So my experiments are finally over. I have concluded my experimenting and following is my DIY recipes with tips, tricks and all you need to know. There is no excuse for you not to try to make some yourself!

-Before You Start-

Find the Ingredients

#1 Cabbage- Napa cabbage absolutely works the best. It is what traditional kimchi is made with. I have used regular green cabbage and it becomes fairly soggy and mushy. If you are like me and you develop a "kimchi habit" that gets expensive, you can definitely substitute plain cabbage in a pinch.

#2 Korean Red Chili Powder- Marja says Korean chili powder is essential, but I can not easily obtain it. Cayenne or red pepper flakes are not similar as they are hotter (to me at least) and more bitter. Korean chili's are unique and a bit more balanced. I find that in other recipes they do not dissolve as easily as cayenne. I've ground my own dried chili's and my very best solution is Sriracha or Chili garlic sauce. It is readily available and sold everywhere. The real stuff can be purchased here.

#3 Fermented, Salted, Brined Shrimp or Oysters- Although I recently made a fairly traditional batch of kimchi using salted shrimp and Korean Chili powder, most often I only use fish sauce. Salted shrimp are not something I have ever seen before. I have seen recipes where people use anchovies or sardines instead and many traditional recipes include fresh oysters in addition to fish sauce and salted shrimp. So if you have those on hand it is worth a try. You can find salted shrimp at a well stocked Asian grocer. It is a perishable item so be sure to find a reputable resource. Although there are many vegetarian recipes floating around, I do not recommend them. I think the fishy, salty flavor is 100% critical.

#4 Sweet Rice Flour- Regular rice flour can be found anywhere, sweet rice powder is available in Asian grocery marts. (I have not tried using it) Using the rice powder slurry insures a thicker sauce that holds onto the cabbage better, keeping it more crisp and crunchy.

#5 Fermentation Vessel- A crock of some sort is necessary. You want something non metallic and ideally large enough to hold one or two heads of cabbage. You want enough space that your kimchi will not overflow, but not so much space that there is a lot of air. Storage containers with rubber seals, mason jars or pickle jars will due. As you can tell I happen to be a jar hoarder. I have jars in every shape and size. Food grade buckets or tubs work, if you buy one $5 jumbo sized jar of pickles you are in business.

The Rest- toasted sesame oil, ginger, garlic, green onions, Daikon or Korean Radish (never used it), Asian pear or apple. I don't believe Koreans use sesame oil or apples/pears I like it in both recipes because it adds a nutty sweetness.

The Recipe(s)

My goal with Neo-Homesteading as a whole is making my food and recipes accessible to everyone with easy to find ingredients. I really do like my method and recipe. I have had very consistent results with it. Seeing that kimchi is such a traditional food I am sharing two recipes. I like them both. With both recipes I do not actually use a traditional sweet rice powder slurry. The slurry-sauce recipe is included with the traditional recipe. I am the only one who eats kimchi in my house and I eat it daily, so I keep it grain-free. I like to use an apple to help sweeten the batch just a smidge. For consistency I am writing these recipes out for 2 head batches because that is how I always make it. Both recipes can be made without fermentation at all, this is a fresh kimchi. It will not last as long as fermented kimchi, only 1 week or so. Fermented kimchi will last in the fridge for 6 months or longer. That is assuming you don't eat it all up! It becomes more sour the longer it rests. I prefer it extra raunchy.

Brine The Cabbage

You will want to brine the cabbage with both recipes. Similar to making traditional sweet pickle relish the brining process helps remove excess moisture as well as insure the vegetables crispiness.

2 heads Napa Cabbage (about 10 pounds)

1/4 to 1/2 cup coarse sea salt or Kosher salt

Cut cabbage into 1-2" bite sized pieces, or leave it whole if you have a crock or food tub large enough to ferment whole heads of cabbage. Toss cabbage with salt. I sprinkle by the hand full. Generally you need a few tablespoons for 3 or 4 hand fulls of cabbage. Cover the cabbage with ice if your house is warm. Allow to soak for 4 hours. Rinse the cabbage 3 or 4 times and squeeze all of the liquid from the cabbage.

Rice Flour Slurry

1/2 cup sweet rice powder

3/4 cup water

Combine water and rice powder in a small sauce pot over medium heat. Whisk to combine just until smooth. Cool fully and combine with sauce ingredients.

-Traditional Kimchi Recipe-

2 heads Napa Cabbage, Brined

Slurry, (optional)

Sauce-

8-10 garlic cloves, grated

1 heaping tablespoon fresh ginger, grated

4-5 spoon fulls salted shrimp

2 tablespoons fish sauce

1 to 1 1/2 cups Korean Red Pepper Powder

1 bunch green onions, sliced

1 apple peeled, cored and diced

1 teaspoon toasted sesame oil

Combine:

Combine sauce ingredients. For a smoother sauce you can blend it in a food processor with more or less fish sauce to help it puree. I always just mix and dump. Once the cabbage is brined, rinsed and drained combine sauce with the cooled slurry. It should be about the consistency of mud. Toss this with the cabbage, if using whole heads of cabbage liberally smear the mixture in between each leaf. Place into fermenting vessels, cover with lid. Be sure not to over pack them, leave at least 1" of space at the top. If you pack your jar too full you will have one hell of a stinky kitchen. Pets will love you, everyone else will not.

Ferment:

Leave at room temperature two to four days or until fermented. Placing your jars on cookie sheets helps catch any dribble. A good batch of kimchi will fizzle like soda pop when opened. Bubbles will rise and gas should release with a pop, when the jar is opened. This is how you know it is done, it will bubble and smell sour much like a pickle, maybe a bit sweet, and of course spicy. If it stays alive and fizzy in the fridge, you my friend have made some kick ass kimchi!

Fermenting- Time will vary according to the temperature of your home. Two or three days generally or up to four. For me it seems to be exactly 3 days. You can ferment much, much longer however it will be more sour. Regular sauerkraut ferments approximately 30 days. Insure that your goods are covered with enough liquid and not exposed to too much air, and your golden.

Speed It Up- Add whey or juice from a previous batch of kimchi. Juice from store bought kimchi will work. Doing so will cause it to ferment in as little as 36 hours. When adding juice from a previous batch my kimchi LITERALLY becomes explosive. Be sure not to over pack it. (When opened it bubbles over like a child's science project Volcano)

-My Go-To Kimchi Recipe-

My "secret" spice is a touch of cinnamon. (As seen on Le Grand Chef 2: Kimchi Battle) It adds a slight warmth, and a little Hmmm? That most recipes do not have. This recipe is my go-to and comes out consistently like every variety I've purchased from the stores. In both recipes you can use more or less "heat" by altering the chili, or chili sauce to your own taste. Although I am not a huge fan of the additives in many hot chili sauces, it is a necessary evil in my home.

2 heads of Napa Cabbage (Brined, as directed above)

Slurry (optional)

Sauce-

1/2 bottle sriracha or 1 full bottle of Chili Garlic Sauce

1 teaspoon toasted sesame oil

3-4 tablespoons fish sauce

4-5 garlic cloves, minced or grated

1 tablespoon ginger, minced or grated

1 Apple peeled, cored and diced

1 bunch green onions, sliced

A good Pinch: Ground Cinnamon

Combine and Ferment as directed in the Traditional Kimchi recipe.

-One Final Note- My Kimchi comes out slightly soupy because I do not squeeze out the liquid properly. I admit I half ass it. Also, I do not use the slurry. Finally, I have an over priced refrigerator that freezes EVERYTHING I put into it, including my kimchi.

White Bean, Bacon and Turkey Sausage Stew (Cassoulet)

2012-01-18T14:42:00.003-05:00

Soups are very nourishing and delightful foods. Although we still haven't had any snow I'm going about pretending that winter is in full force. Winter food means soups and stews, so naturally a modified version of cassoulet fits the menu. Typically turkey sausage does not suit my idea of tasty, but it is lower in fat and calories. (Only sometimes though, be sure to read the labels.) Fat equals flavor, and good quality fats are ~~good~~ great for you. Turkey sausage just seems wrong in so many ways, like "Turkey Bacon"? What the hell is that stuff? Equally as blasphemous as "tofu bacon," in my book. Both varieties a chemically fortified zombie food. Processed, blended products mixed with oodles of artificial ingredients and preservatives. Probably some liquid smoke, there's also emulsifiers and blah blah blah. So in my mind it is essentially a beggin strip. I mean why bother? Well, anyway turkey sausage usually does not even blip on my radar, it goes onto that weird and questionable list. So, one day I was at the grocery mart, with a flu in my head, grumpy kids and as usual dead tired. I found a natural preservative free variety of hot Italian turkey sausage that was on clearance. So I bought it. I have to say it was closer in texture than I had anticipated. Although not pork, it did have a richness and spiciness to it that I liked, with reduced calories and grease to boot.

Cassoulet is a traditional homey French slow cooked stew that has endless variations. Most often it involves multiple types of pork such as sausage, hocks, bacon and so on, as well as duck confit, and white beans. This recipe is similar to my French Lentil & Andouille recipe, but a little more simplified. It utilizes primarily beans and bacon with some balsamic vinegar as well as tomato paste. It is rich enough to be flavorful without being too heavy. Homemade stock takes this from ordinary beans to hearty, rustic comfort food. Cooking the sausage separately keeps it juicy and moist. Use duck, rabbit or game sausage for a unique and delicious twist. Add additional bacon or even bacon or ham ends as you would like. Garnish with bell pepper and green onions, dutch oven sourdough bread or even corn bread with bacon jam swirls. If you are using store bought stock you may want to use all stock instead of water for maximum flavor.

Bean, Bacon and Sausage Stew, Cassoulet

1 pound sausage, Hot Italian or other variety
2 cups homemade stock
1 cup navy beans, soaked
6 slices bacon
1/2 of a large onion, diced
4 cups water
1 teaspoon sea salt
1 teaspoon pepper
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
4-6 garlic cloves, grated

Soak beans overnight, or up to 3 days rinsing with cold water once or twice a day. Alternatively you can quick soak your beans according to package directions.

Over medium heat cook bacon until browned. If you plan on simmering on the stove top you can do this in a dutch oven, otherwise any small pan will due. Using a slotted spoon, set bacon aside. In rendered bacon grease saute onions until softened. Add tomato paste, garlic, balsamic, salt, pepper and reserved bacon. Cover with water and stock and simmer 4-6 hours, or place into a 325 degree oven or crock pot. Stir occasionally to insure nothing is burning or sticking. Add more water or stock as needed. Once beans are tender brown sausage until fully cooked. Slice and serve with beans.

About Soaking- Soaking beans and grains helps for better digestion and nutrient absorption. Also long term soaking results in softer beans, which in my house is a must.

Why not try these Budget Busting and nutritious Soups?

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Here's How!

Wordless Wednesday

2012-01-11T15:33:00.000-05:00

Squash and Liver Meatballs with Cranberry Barbecue Sauce

2012-01-11T13:40:00.004-05:00

Meatballs are a pretty popular family friendly meal. Although it took a bit of experimenting over the years I finally found a food that everyone will eat. I've made golumpki, meatloaf and of course Swedish meatballs but most often I make them too spicy for Riley. His super senses never fail, if I put a speck too much pepper I never hear the end of it. These meatballs are not bland, and have no grains or flour. Much like potatoes are the secret to good Swedish meatballs, squash and liver pate are my new secrets. The soft texture of squash, the creaminess of hard cooked egg, the milde mapley taste of liver. These meatballs are cram packed with nutrients as well as flavors that are not overwhelming.

Liver is extremely flavorful as well as nutritious. It is nutrient dense and packed with folate as well as A and B vitamins. Vibrant squash and pumpkin are packed with carotene, potassium and even some fiber and magnesium. Cranberries are beautiful little jewels, just packed with antioxidants and as a sauce they really bring this dish together. A nice sour and sweet sauce for a nice hearty meatball is just comfort food with a twist.

Roasted Squash and Liver Meatballs

A dollop of pate goes a long way, my recipe is very basic and lean. You could simply chop up some poached liver and a hard cooked egg, or leave it out entirely. Add rice, cous cous or bread crumbs to bind them. They are easier to handle this way however I prefer no bread or binding.

1 pound ground red meat or game (beef, venison, bison)

3-4 tablespoons Easy Chicken Liver Pate

1/2 cup pumpkin or butternut squash puree

1 egg

2-3 cloves garlic, grated

salt and pepper (to taste or about 1/2 teaspoon of each)

cayenne (optional)

Preheat oven to 400 degrees.

Line a sheet pan with aluminum foil or grease.

Combine ingredients into a bowl. Mix completely. Form into balls about the size of golf balls. A cookie scoop helps to form even sized balls. Place in an even layer onto baking sheet. Bake for 15-20 minutes or until golden brown.

Cranberry Barbecue Sauce

This sauce is a wonderful change of pace. I use homemade stock which is heavily seasoned, and condensed. It is essentially a meat jello per say. If you are Using store bought stock replace the water in the recipe with additional stock. To further sweeten add more sugar or honey to your own taste.

1 1/2 cups whole cranberries (More to Garnish)

1 cup water

1/2 cup chicken or beef stock

2-3 tablespoons sweetener of choice, to taste (see note)

1/4 teaspoon ground cloves

2-3 garlic cloves, grated

1 teaspoon grated ginger, fresh

salt and pepper to taste

Combine ingredients. Bring to a boil and simmer until thickened. To thicken quickly add a tablespoon of corn starch to your water or stock and whisk slowly into the sauce. Garnish with fresh parsley and raw cranberries. (Basil Might be quite nice as well)

Note: Cranberries are particularly sour. Use honey, molasses, maple syrup, maple sugar, date sugar, raw sugar, coconut sugar, or absolutely whatever you prefer to sweeten it to your own taste.

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Easy Chicken Liver Pate

2012-01-11T12:46:00.002-05:00

Liver for most people is something foreign on the outskirts of the furthermost territory. Many, many people have never tried it. Up until just a few years ago I myself never really ate many foods that teeter on bizarre. Beginning my nose to tail journey I started with trying new things and on the list was fried chicken livers. In an instant I realized this was not at all a foreign flavor. I grew up on scrapple and many German and other European sausages. Many of which contain "offal," fairly often including liver. In actuality liver and offal are very classic, traditional foods. They are the nutrient dense tidbits the working man consumed regularly. In years gone by if you were not royalty what we now know as "meat" was not available to you. Liver is a cluster of flavor as well as nutrition. It is nutrient dense and packed with folate as well as A and B vitamins.

Liver pate is very classic and often very, very rich. My version is very lean and lightly seasoned, seeing that I am the only one that will eat it as-is. I don't mind the taste of liver so there is no need in masking it too much. My favorite use for it is actually as a fortifier. My super secret ingredient! Now I won't lie, my husband as well as my kids will not under any circumstance touch the stuff. I can get the boys to eat the livers fried but pate' is just too in your face offal! Mixed into something it goes un-detected. It is a cheap way to get a super tasty nutrient boost. Serve with a variety of lean crackers or even toasted sourdough bread. Great with extra hard cooked eggs and raw diced onion.

Easy Chicken Liver Pate

Traditional Chicken Liver Pate often has a LOT of butter. I don't add any except what I use to saute the onions and livers with. Add half of a cup of softened butter while pureeing for a smoother, silkier texture.

2-4 tablespoons butter

1 pound chicken livers, rinsed

1/2 onion sliced

2 hard boiled eggs

2-3 cloves garlic, grated

1/4 teaspoon allspice and/or clove

salt and pepper to taste

Serve With- Toasts, Sourdough, Crackers

Hard cooked eggs, raw onion or sauteed onion.

In a saute pan melt one to two tablespoons of butter over medium heat. Add onions and cook until translucent, 3 minutes or so. Raise temperature slightly, (medium-high) add the livers and one to two more tablespoons of butter if necessary to prevent sticking and scorching. You do not want to brown the livers. Add a splash of water if needed. Cook 3-5 minutes, just until cooked. They can be slightly under cooked in the center. They will continue to cook as they rest. Over-cooked will make them grainy and bitter. Once slightly cooled, puree in a food processor. Add hard cooked eggs, garlic, allspice, clove, salt and pepper. Puree with softened butter and raw onion if desired.

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Beer Battered Fried Pickles with Buttermilk Dill Sauce

2012-01-11T09:52:00.001-05:00

A bonafide pickle fiend I've eaten a million different types of pickles. As soon as I could talk I learned how to spell pickle and cookie frontwards and back. If there was a pickle in the room, I found it. Over the years I've even fallen in love with pickling my own goodies. Cucumbers are one of the more difficult things to find for pickling. A jar of pickling cucumbers runs around $12, a jar of pickles cost $5. So what to do, what to do? You don't discriminate! There is no such thing as a bad pickle silly! For this grand event I grabbed my favorite crunchy deli pickle and some beer for batter. There is a saying, "everything in moderation." Well even moderation in moderation is the key to a balanced life. A basic beer batter, some flour and pickles and you have something salty, sour and slightly sweet. The dipping sauce a simple combination of sour cream, buttermilk and dill. A world away from fried pickles I've had in the past. Although I only whip up a few at a time it is a really great treat. Can a pickle actually get better? You betcha!

Beer Battered Fried Pickles

This batter is a pretty small batch. We have beer on tap so odd amounts work fine for me. If you want to double it you can use one 12 ounce beer. (Or simply find something to do with the remaining beer. Ho Hum? What to do with that beer?) You can batter fish, chicken or whatever, made with good old American Sam Adams there is a nice and mild sweet-ish hoppy flavor to the airy batter. Using only egg white, and part corn starch makes for crisper goodies. For a real kick use stout! When frying things that are battered I find that using a cast iron dutch oven or skillet works better than the fryer. Even with the tenderest of care I end up with batter stuck in my baskets and it annoys me.

2-3 whole pickles

1/2 cup flour

Peanut Oil for Frying

Batter-

1 egg white

1/4 cup flour (see note)

1/4 cup corn starch

1/2 to 3/4 cup beer

cracked pepper

Preheat 2 to 3 inches of oil in a large heavy bottom dutch oven over medium heat. (or heat your deep fryer to 375 degrees.) To check if your oil is ready, place the handle of a wooden spoon, or even a wooden chopstick into the oil. If it bubbles around the utensil it is ready. (Also you can just sprinkle a bit of flour. It will fizzle as well.)

In a bowl beat egg white until light and fluffy. Add flour and beer and stir together. Cut pickles into wheels, wedges or even just use spears or slices that were previously cut. Pat dry with a kitchen towel. Toss into flour. Dunk into batter one at a time. Fry until golden brown 2-3 minutes.

Note: use all flour if necessary, it still turns out wonderful.

Pickle Fries- Slice vertically or use spears. Batter and toss with panko or bread crumbs for more crunch.

Buttermilk Dill Sauce

1/4 cup sour cream or mayonnaise

1 teaspoon dried dill

1/2 to 1 teaspoon Worchestershire Sauce

Buttermilk To thin

salt, pepper, hot sauce

Combine and refrigerate. The longer it is made in advance the more flavorful it will be. Add more or less dill and pepper to your own taste.

{This Moment}

2012-01-06T13:29:00.001-05:00

{This Moment}

{This Life}

{This Home}

Resolve To Be Yourself & Think Happy Thoughts. - Naturally Fermented Red Cabbage

2012-01-01T12:52:00.004-05:00

I hope everyone had a safe, happy and healthy New year! This year is just another step towards realizing my goals. Every day for the past few years I have set out to find balance in my life. All year long I struggle with balancing good and bad within myself and within our diet. It is not black and white. We have plenty of gray. I hope this year to entirely avoid the inevitable posts where everyone sets forth to lose "x amount of weight." I am officially banning detoxes and diets from my mind permanently. Although the occasional fast or cleanse is not the enemy, the true villain here is ourselves. Myself? I am self-defeating and truly my own worst enemy. So this year I'm demanding a change of pace! We should all resolve to love ourselves as-is. Instead of resolving to "lose weight" why not resolve to be happy, healthy, and strong? This year I strive to happily appreciate myself and my loved ones. I will take on this new year with the same dreams and aspirations I've had, only this year I will ~~try to~~ throw away my expectations.

Every holiday season I make my favorite Christmas side dish and that is braised red cabbage. I often use a lot of butter and/or bacon as well as brown sugar, apples and jam. So this holiday season I set out to try something new. This past year I have acquired a taste for fermented foods. I've loved pickled goods as long as I can remember but this year I started naturally fermenting our foods. Naturally fermented foods have multiple health benefits. They can reduce cholesterol and strengthen and support our digestive and immune systems. Lactic Fermentation can increase the amount of nutrients found in food. Additionally naturally fermented food tastes incredibly different than commercially pickled products. They are sweeter and often much less astringent. This red cabbage was a tricky ferment. I kind of knew it would be this way going into it. It was an experiment gone-right because it turned out extremely well. Drizzled with sesame oil this fermented purple I mean "red" cabbage was sensational seasonal food with a twist!

Naturally Fermented Red Cabbage

(Red Sauerkraut with Apples)

1 head red cabbage, sliced or cut into 1" bite sized chunks

1 apple, peeled and diced finely

1 tablespoon sea salt

Place shredded, sliced or chopped cabbage into a large bowl and toss with salt and apples. Place into a sterile 4-6 cup non metallic jar. (I use mason jars. Size will vary according to how large your head of cabbage is) Cover and leave at room temperature for 2-3 days. Refrigerate. It will last in the refrigerator longer than you need it to, around 6 months.

NOTE: My two mistakes were size and seasoning. I cut the chunks too large and it didn't ferment evenly. Seasoning with cloves before fermenting was also not a great idea. Although my traditional Christmas cabbage has cloves, it does not ferment so well. Similar to fermented beets this came out slightly slimy. Once I rinsed it and cut it into smaller pieces it was delectable!

Soy Lacquered Eggs and Wasabi Deviled Eggs

2011-12-31T13:18:00.005-05:00

Obsessed with all things food related I've seen a million and forty shows about every Asian corner of the world. One thing that has come up from time to time is soy eggs. I have a great love for eggs, great eggs are probably one of my favorite things in the world. We eat A LOT of eggs in my house, my Cast Iron "Egg Pan" rarely leaves the stove. Marinated eggs are a uniquely me food. Meaning, they are funky, slightly stinky and 100% not your average one bite delight. I could not bribe anyone else to try one, "Your Weird" came up a few times. Pickled purple eggs, and deviled eggs are delicious, unctuous and wonderful. But soy eggs? It just sounds weird, super weird. So I strapped on my big girl pants and gave it a go. I've made them two ways, but essentially you are making a homemade teriyaki sauce and soaking or simmering eggs in it. It is easy as can be and the result is a quite unique treat. They are salty, creamy, and savory. Delicious in spicy soups, or chopped up on a bowl of rice. Soy eggs are a yummy fast bite, or crazy good as deviled eggs with wasabi mayo!

Wasabi is something I love. I always have a tube of prepared wasabi, and some sushi ginger in my fridge. I have a great love of sushi, but an even greater love of keeping my money. So I make it at home. I've tried my own wasabi paste, I've used powdered wasabi and other brands. Results vary but this tubed wasabi is my go-to. A pinch in mayo you can make potato salad or deviled eggs ridiculously awesome. Wasabi mayo is in itself a ridiculously good thing. (I love it on hot dogs.) These wasabi deviled soy eggs are a great way to show off your flair, a party in a bite.

Soy Eggs

These can be simply marinaded, or steeped. All you need is hard cooked eggs and soy sauce. I've been making 3 or 4 at a time. They are a very robust flavor, as an appetizer one egg per person is plenty. Simmering the eggs in the soy results in a darker more lacquered appearance. I've tried this with Tamari, and without sugar, with ginger and without. I prefer them gently simmered, with the sugar and ginger. They are best made as needed. They will store up to one week in the fridge. Beyond one week the sauce steeps into the yolk and turns it to smoosh. Yes smoosh.

3-4 eggs, boiled

Marinade:

1/2 cup soy sauce

2-3 tablespoons brown sugar

1 tablespoon seasoned rice vinegar

1 teaspoon grated ginger

red pepper flakes

Place eggs in a medium sized pot. Cover eggs with cold water. Bring to a boil over medium heat. Once boiling place lid on and turn off the heat. Leave for 8-10 minutes. I like my eggs sticky in the middle, seven to eight minutes its about right for me. Gray yolks make me incredibly sad. Even if you prefer hard cooked eggs keep in mind if you are steeping the eggs they will cook longer.

Rinse eggs under cool water. Allow to rest until cool enough to handle. I've found that peeling eggs warm to hot is easiest. Crack and peel your eggs, very gently please! Your goal is to have eggs that don't look dimpled and war pocked. (like mine very often are)

Combine marinade ingredients. Place eggs into a jar or container. If you are simply soaking them bring the soy mixture to a boil to dissolve the sugar and pour over top of the eggs. Refrigerate 2-3 days. Gently shake them around to insure they are soaking evenly.

To Steep-

Combine marinade ingredients in a sauce pot. Bring to a boil over medium heat. Reduce heat to low and place peeled eggs into the pan. Stir eggs around to insure even coating. Simmer 10-15 minutes. The mixture will reduce and become sticky. Add water or rice wine vinegar to prevent burning. Once they appear to be evenly coated and dark they are finished.

Wasabi Deviled Eggs

HOT! Wasabi Mayo- 1 teaspoon wasabi paste to 1/4 cup mayo. Reduce wasabi to your taste. For the deviled eggs slice each egg length wise. Remove yolks and combine them with wasabi mayo. Place back into the eggs and serve with sushi ginger.

If you Liked this Post You'll Love these!

Homemade Sushi Tutorial

Naturally Fermented Beets and Spiced Beet Eggs

Devilish Green Eggs (With Avocado)

Pennsylvania Dutch Pickled Beets and Beet Eggs

KFC: Korean Fried Chicken

2011-12-31T12:11:00.001-05:00

New Years Eve for many people is the last hoorah before some extreme detox, cleanse or all cabbage diet. In my home I strive for a balance between good, real homemade, nourishing food and not so good for you food. If I were to insist upon only "good for you food," all the time I would have one hell of a grumpy family on my hands. (Not to mention I would become homicidal myself.) Although we do not live without the occasional take-out, lately I've boycotted even the once in a while lazy opt out. Let's talk take-out, ten dollars for one four cup container of our favorite General Tso's chicken, the same goes for "chicken university" type chicken joints. One package of chicken thighs is about $5, the sauces are just a buck or so depending on what ingredients you have at hand. This simple formula equates to at least double the amount of what you would get for twice the cost elsewhere. This Korean Fried Chicken is a delicious, prime example of homemade sometimes foods made easily, quickly and affordably. Chop up some chicken, make a few sauces and you have the world on a platter. Make Generals sauce, honey mustard, Korean Barbecue or even A simple spicy buffalo sauce. These boneless fried bits are perfectly flavorful bites for a fraction of the cost of take out. No MSG, no questionable quality just good homemade comforting fried chicken.

Boneless Chicken Bites

This recipe is my go-to fried chicken recipe. Traditional schnitzel breading can be a pain. Egg, flour, and crumbs leaves extra dirty dishes and clumpy fingers. These chicken nuggets are super simple. You can fry whole thighs, wings or cut boneless chicken into strips for chicken tenders. Our favorite is chicken thighs or chicken livers. Made with all natural chicken, no odd preservatives or by-products. I've tweaked the recipe as I go. Using corn starch as well as flour results in crispier chicken. For "Asian" take-out style chicken bits I use 1 egg white some soy sauce and rice vinegar instead of the buttermilk. Just marinade and dunk in flour. Fry baby fry!

Korean Fried Chicken Sauce

Original Recipe Saveur.com

1 tablespoon grated garlic

2-3 teaspoons grated ginger

3 tablespoons gochujang

2 tablespoons seasoned rice vinegar

1 tablespoon toasted sesame oil

2 tablespoons honey

1 tablespoon lime juice

Stir to combine. Refrigerate up to 2 weeks. Great with green onions and toasted sesame seeds.

You May Also Enjoy These Posts-

Fried Chicken Livers, Nuggets and Cottage Fries

Honey Dijon Chicken

Tempura Chicken

Baked Chicken Tenders with Tweet Tweet Sauce

Homemade Holiday Roundup

2011-12-23T16:26:00.008-05:00

The holidays have officially begun. Whether your getting together for a simple small supper, or wrangling the gang, this is the time of year that it is important to remember why holidays are special. Set aside materialism for a moment and really remember what you are thankful for. I am thankful for the few people in my life that I do have. I'm fortunate to have my wonderful husband and kids. They are a source of inspiration and love every day. Although they may make my hair fall out, I'm lucky that I get to wake up to the people I love, each and every day. My father, he is my humble rock, really he is the most sensible person I know. Without him I don't think I would know that it is ok to not be a perfect parent/person. I'm happy to have a warm home, our health, a car that runs, fingers, shoes, etc. Honestly the list could go on forever. One thing I especially appreciate is being fortunate enough to be picky about what my family eats. Many people act as if whole foods are a birth right, when in reality it is a fairly expensive life choice. All around the world people are not lucky enough to have a warm bed let alone any food to eat. I am blessed and quite fortunate to have a choice in what we eat. Sharing is giving a piece of yourself to someone else, and that is why I especially love homemade gifts. I share a meal, I share treats and nibbles. Sometimes I burn stuff, sometimes I don't. Its giving a piece of myself, and money can not buy that. (Burnt or not) Here is a roundup of my families favorites. Happy Holidays!

Drinks

Mead Cocktails & Honey Vodka

Homemade Apple Schnapps

Homemade Hot Cocoa Powder

Homemade Coffee Liqueur and Amaretto

Mexican Hot Chocolate

Pumpkin Chai Latte

Canned Goodies

Naturally Sweetened Apple & Cinnamon Chutney

Wassail! Bacon Jam (with mead) perishable

Peppery Fig and Balsamic Jam (with wheat gingersnaps)

Sweet Chili Sauce and Yogurt Cheese

Pennsylvania Dutch Pickled Beets (and eggs)

Preserved Cherries Jubilee

Brown Sugar Banana Jam, perishable

Cran-Apple Conserve

Easy and Natural Raspberry Jam

Homemade Chunky Applesauce

Cranberry Preserves

Dry Goods & Cookies

Gingerbread Cookies

Neo-Gingerbread Cake

Chocolate Covered Pretzels

Gingersnaps

Neo-Graham Crackers

Wheat Bread Sticks

Lebkuchen, German Honey Almond Cookies

Chocolate and Peanut Granola

Gingerbread Granola

Homemade Muesli Breakfast Cereal

Bailey's Chocolate Chip Scones

Homemade Instant Oatmeal Packs

Appetizers & Meals

We will be having a few of our absolute family favorites. In my house Dutch/German food is the epitome of comfort food. We are having sauerbraten (with pork) a mess of sides (including pierogi, cranberry preserves and braised cabbage of course) and maybe even those honey dinner rolls that were featured in Country Living. For dessert I'm making a few types of cookies, something with lemon curd and maybe an apple pie of some sort. Who knows? I haven't made it that far yet.

Soups & Starters

Stuffies- Stuffed Clams

Potato, Bacon & Onion Pizza

Homemade Pierogi Tutorial

Irish Chowder

Sweet Potato Soup with Duck Crackling

Sides

Herbed Spaetzle Gratin

Roasted Curried Cauliflower

Sweet and Sour Brussels Sprouts Slaw

Main Course

Sauerbraten (German Pot Roast)

Braised Oxtail with Balsamic Gastrique

Cheese Dumplings (Kasenknodel)

Cider Brined Turkey

Texas Style Brisket Smoked or Baked

Schnitzel (with applesauce)

Desserts

Pear Clafoutis
Raw Cream Semifreddo

Dutch Apple Pie

Sour Cream Apple Pie

Eggnog Ice Cream
Must Try - Pumpkin Pie
Cranberry Fool

Almond and Apple Kuchen

::: Gifts Your Sugarplum will love! :::

If you are looking for a little something special for that cook in your life, here are a few affordable essentials that I can not live without. I am not the type of person to shove expensive shiny crap down your throats and I promise you, these are things I HAVE and love. (and no one is paying me to say so)

Good Buys Every Cook Needs

Cast Iron!!!

Everyone should have at least one cast iron pan. I happen to have a decent variety. Cast iron is not flashy but it is absolutely, insanely practical. A standard skillet ($20) and this dutch oven ($35) will give you 3 pans and a lifetime of loyalty. The dutch oven is perfect for dutch oven sourdough, the skillet the obvious answer for making cornbread. I also appreciate my griddle ($15) for frying eggs and pancakes. No breaking, scratching or chipping here.

Mandoline Slicer ($40) Great for even slicing, essential for au gratin potatoes and chips.

Silicone Baking Mats ($20 a piece) These are kind of expensive but worth while gifts for any baker.

Spatulas, Measuring Cups and Measuring Spoons, There are never enough. Give the serious cook in your life a bouquet of spatulas and measuring cups. They will thank you.

Less Budget Friendly-

Kitchenaid Stand Mixer - ($200-$300) I don't use mine near as much as I used to but I still love to have it. Its great when I'm making a million things at once, the attachments can be useful. I bought mine refurbished. If you have outlet malls around, take a peak into them.

Enameled Cast Iron - ($130) I have had a variety of low quality enameled cast iron pieces. They all chipped, scratched and ended up in the garbage. This is a small 3 1/2 quart french oven that I love. A larger one is great but really not a necessity. You can roast a small chicken or a big pot of stew in this just fine.

Things I would love

Good Knives- I only use three knives. A paring knife, a chefs knife and a santoku. A serrated tomato or bread knife is also useful. I happen to have the hots for Shun and Wusthof Brand Knives. Buyer beware. If it seems like a good deal , it's not worth it. I recently returned the "gourmet" Wusthof knives because they were flimsy and awful quality. I actually lost $20+, from shipping. Don't buy something you can't touch.

A Sturdy Cutting Board- I have had so many small cutting boards that inevitably warp or rot. A big sturdy cutting board that stays in place is more convenient in some ways, and safer for your loved ones fingertips.

Raw Cream Yogurt Semifreddo with Cardamom and Cranberries

2011-12-17T13:22:00.001-05:00

Making homemade yogurt is something I've been doing for a few months. I'd like to tell you I am a pro, and that I've got it down but in fact I do not. I'm still learning. I've done it over and over again and although I make the runniest, wettest yogurt around. I tell you, there is nothing better! Semi-recently I purchased our first batch of fresh raw cream. I couldn't resist making something delicate and divine with it. Its a one ingredient masterpiece. One ingredient being my homemade raw cream yogurt. This time I made yogurt that would not run off of a plate. Using raw cream, raw whole milk, dry powdered milk and gelatin made me feel somewhat defeated seeing that I really want to master whole, fresh yogurt without anything added but the success of having something semi-solid gave me a sense of pride that overwhelmed my sense of failure.

Semifreddo is Italian for semi frozen... or something along those lines. Tyler Florence's Spiced Honey Semifreddo (with dried fruit and almonds) was on last years Christmas special. (Or a year or so before? I tend to lose track of time.) It captured my attention, and although it took me a year, or however long to make this, it was well worth the wait. Similar to a frozen panna cotta this dessert is heavy enough to satisfy, but light enough to not give you a stomach ache. Instead of thickening with eggs, and sweetening it with a gob of sugar I naturally sweetened my yogurt with honey and slightly thickened it with gelatin. For the bling I used cranberries. Cranberries are perfectly tart and flavorful, packed with antioxidants the tartness pairs perfectly with the fresh raw cream which is rich and grassy. This dessert is a real decadent treat without a pound of sugar and butter. Although I do love a hearty helping of many foods that are not necessarily nutritious this is a simple, pure cure for the sweet tooth I occasionally have.

Yogurt Semifreddo With Cardamom and Cranberries

This is naturally sweetened with raw honey and lightly scented with vanilla and cardamom this dessert is beautiful and light. If you would like it sweeter you can add more honey or sugar. This recipe utilizes homemade fresh raw cream yogurt however, you can use any prepared yogurt or even plain whole cream. Just look for something that is fairly natural, and whole fat is a must. (Non-fat or low-fat yogurt will not be as creamy and ice cream like) Many store bought yogurts might not even need any gelatin added. You can just sweeten and semi-freeze them,. If you go this route I would recommend mixing in an egg yolk.

1 packet gelatin (about 2 1/4 teaspoons)

4 cups yogurt, or cream

1/4 cup honey

2 teaspoons vanilla extract

1/4 teaspoon ground cardamom

1/2 cup dried cranberries

Prepare 4-6 ramekins or one loaf pan. For individual ramekins you might want to line each one with plastic kitchen wrap for clean, pretty presentation.

In a small bowl pour 2 tablespoons of hot water over top of the gelatin. Whisk to combine. Once the gelatin has dissolved stir in honey, vanilla, cardamom and yogurt or cream. Pour evenly among ramekins and sprinkle with dried cranberries. Freeze for 45 minutes. You can freeze them entirely and store them for a week in advance. Simply thaw them on the counter 20-30 minutes before serving. If they thaw out too much just stick them back in the freezer for 15 minutes.

To remove from the ramekins place into a shallow baking pan with an inch or so of hot water. Allow to rest 2-3 minutes. This works best for a single dish. The small ones tend to be more stubborn. Using a small paring knife trace the perimeter of the dish. Place serving plate on top of the dish and invert onto the plate. Serve with chopped, sweetened cranberries or cranberry compote (cranberry relish)

Why Raw? Why Yogurt? Raw milk is a natural source of healthy bacteria that aids digestion, and builds immunity. Making yogurt with raw milk and cream is a way to introduce additional beneficial cultures, and it extends the shelf life. Once cultured raw cream yogurt, milk or butter will last much, much longer. If you are planning to make batch after batch of yogurt you should do it within a week so that the cultures are still live. I prefer to make large batches of yogurt and let it run out when it runs out. Perfect to toss in smoothies, GREAT with Muesli, Granola or Oatmeal.

Gingerbread Granola

2011-12-17T11:15:00.004-05:00

Homemade Holiday: Energy

So I've said it a million times, gingerbread is and always will be a favorite of mine. Holidays aside I love these robust gingersnappy flavors all year round. To me gingerbread is a favorite for numerous reasons. To me it's not just a flavor combination. It is the memory of rolling cookie dough with my Grandma, and the taste of my step-moms chewy molasses cookies. My childhood was kissed by spice and absolutely blessed by molasses. Granola is not something you think of when you think gingerbread, but then again how often do you see lean gingerbread cake? This season I'm taking the reigns and preparing foods that are not only festive, but nutritious as well.

Granola although often it is fairly higher in calories, it is a nutrient dense food that is packed with protein, fiber and if you use the right fruits, even antioxidants. It provides your body with slow burning energy that is ideal for breakfast or snacking. (Who doesn't need more energy this time of year?) This granola is packed with nuts, seeds and of course dried cranberries and raisins. A walk on the savory side, this really is a treat. I chose not to add brown sugar but instead I stayed with an entirely naturally sweetened granola by using molasses. Molasses and spices bring granola from a boring, bland experience to a gourmet delight. Kissed with aromatic spices, blessed with just a touch of salt. This granola is great with yogurt or milk, or a delightful snack by the hand full. Give it as a thoughtful healthy gift, or keep it all to yourself! ( I wouldn't blame you)

Gingerbread Granola Recipe

This is naturally sweetened with honey and molasses. Packed with antioxidant rich cranberries, as well as fiber, protein and healthy fats. It has a somewhat rich molasses flavor and it is not overly sweet. If you would prefer a sweeter granola add 3-4 tablespoons of dark brown sugar before baking, or toss the sugar into the jars before packaging.

Makes (About) 8 Cups

Dry Ingredients

3 1/3 cups rolled oats

1/2 cup sunflower seed kernels

1/2 cup pepitas (pumpkin seed kernels)

1 cup almonds, slivered or sliced

1 cup peanuts

2 teaspoons ground cinnamon

3/4 teaspoon ground cardamom

3/4 teaspoon ground cloves

1 tablespoon + ground ginger

Wet Mixture-

4 tablespoons oil, I used Coconut oil

1/3 cup honey

3 tablespoons molasses

Mix In-

1 cup dried cranberries

1/2 cup raisins

Preheat Oven to 300 degrees.

Lightly spray one or two large baking sheets. (I always use one because I hate to wash a second one, using two might lead to more even cooking)

In a very large bowl prepare the wet mixture. If using coconut oil you will have to warm it to liquify it. Whisk to combine until smooth and consistent in color and texture. In a separate bowl combine all of the dry ingredients and toss to combine. Toss the dry ingredients into the wet mixture. Stir to combine. Evenly spread among baking sheets. Bake for 15 minutes, stir the granola. Bake additional 15-20 minutes. It should take no longer than 35 or 40 minutes. Since this recipe has molasses it is a little bit trickier to tell when it is finished. It will look bronzed and crisp-er than when it went in.

Once it is finished baking mix in the dried fruit mix-ins. Package as desired. Will store in air tight containers at room temperature 3-4 weeks.

Granola Making Tips

Granola is very easy to prepare. Once you learn a few tips its as simple as tossing a few things into a bowl and making sure there is just enough stickiness to keep it together. Whatever nuts, seeds or flavors you love you can add to the mix.

-When making granola with coconut, add the coconut only during the last 15 minutes.

-Do not add the fruit until the granola mixture is finished in the oven. It will just burn if you cook it.

- THE BEST TIP OF ALL - I wish someone would have told me this. Your granola will not come out of the oven crispy. It's not like toasting nuts or drying things. It will still feel limp and soft. I made granola multiple times expecting it to crisp up and be toasty out of the oven. This is not the case. It will crisp as it cools. Do not feel tempted to stray too far from the times given.

Naturally Fermented Beets (and Spiced Beet Eggs)

2011-12-16T14:06:00.002-05:00

Homemade Holiday: Memories

This summer I posted about one of my favorites, Pennsylvania Dutch Pickled Beet Eggs. I'll admit its odd but they are a very sentimental food to me. I often joke that I'm practically an orphan, especially now days. The sunshine in my early childhood was my maternal grandmother. She was the only biological grandparent I ever had the chance of knowing. I fondly remember her as what my husband calls "ornery." It sounds like an odd way to describe someone you love dearly however, that is kind of who she was, and why I loved her. She was a woman who lived and died by her own terms and I absolutely adored her. She always had a pot of coffee, a pack of Marlboro's, and something to say. A family tradition she looked forward to was the smorgasbord. I really don't remember her eating very much... ever, but I do remember she loved her purple eggs. She passed when I was about seven, and although she was in my life for such a brief period of time she instilled a lot into me.

My memories of her include some of my first food traditions, purple eggs and of course gingerbread. Rolling dough with her made me feel like I was on top of the world! The smell of sweet and sour beets, coffee and cloves are forever a little tidbit of Grandma. Every time I make these, she's right here with me. The original Dutch Beet recipe utilizes a lot of sugar and vinegar. Although perfect, delicious and IDEAL for stocking up your pantry this time I wanted to go for something a little more natural and healthy. Seeing that I'm the only one in the house that will come near these beauties, I wanted to do something without refined sugar, and of course I went the naturally fermented route. For a few months now I've been experimenting with my fermentables. Natural fermentation is one of my favorite things. I love the sense of pride when a batch of mead comes out amazing, the sense of accomplishment, when sourdough bread is just sublime.

So far I've posted my fermented salsa, and fermented salsa verde recipes, but those are only the tip of the iceberg. I've been doing a great deal of experimenting. I've had my successes, and I've had a few not- successes. Although I'd like to say I'm perfect I have made a few batches of unintentional vinegar, and I've entirely forgotten about a fair share of things. You live and learn. (If your me, you live and learn then forget what it was you learned, and do it all over again.) A little bit ago Nourished Kitchen posted something somewhere about lacto fermented beets. (and eggs) I can not find the linkage so either I'm crazy or confused, or maybe a little of both. This recipe is a happy combination of recipes. Classically wonderful with a twist. I naturally fermented the beets, I left out the sugar, and I refined my spice roster. The outcome was what I will simply call miraculous. Fizzy beets, perfectly aromatic cloves and of course the creamy, dreamy egg. These are perfect for gnoshing as-is but also make dramatic deviled eggs, and they are GREAT with a Cobb salad. Did I mention? No sugar. Naturally fermented. Purple Eggs!

Lacto-Fermented, Naturally Pickled Beets

This is a no-recipe type recipe. As useless as it sounds I promise its easy with satisfying results.

2 large beets, sliced or quartered

Boiled and cooled water

1-2 teaspoons sea salt, starter or whey (optional)

You can go a few ways with this recipe. Last time I made pickled beets I canned them raw. This time I tried roasting them. Normally I peel my beets before I roast them, this time I did not and I wish that I did. The benefit of roasting was that they were very pliable and juicy, (lets face it I was in it for the juice) the negative: by pliable I mean kind of mushy. You can peel and thinly slice the beets and ferment them raw or roast them whole in a 375 degree oven until they are tender. (then slice or quarter them) Place peeled and sliced beets into a clean glass, non metallic jar or crock and cover with boiled and cooled water and 1-2 teaspoons of salt per quart jar. You can use a starter culture or whey. (from homemade yogurt cheese maybe?) Cover with a lid and allow to rest at room temperature 2-3 days. When you open the lid they should smell fresh, sweet and hardly sour.

Beets are naturally sweet which make them perfect for this recipe. They will taste almost identical to sweet and sour pickled beets and that is the miracle. Beets + water = a pretty similar result. Effervescent and sweet the fermented beets alone are remarkable. The Beet egg "recipe" follows.

Spiced Beet Eggs

Juice and beets from Pickled Beets

4-6 hard boiled eggs

Water

2 cloves

Capturing the flavor of pickled eggs is trickier with this recipe vs. traditional dutch eggs. Typically you would use a sugar and vinegar solution to spread the beet ~~love~~ flavor. You do not want to use vinegar in this case because it is a natural antiseptic. It will kill the healthy bacteria you worked so "hard" to get. If you used roasted beets you can simply whiz some of them in a blender.

Ready? Steady? Purple Eggs! - Layer beets and eggs into a jar. Pour any beet juice over top. Place cloves in, cover with water as needed, cover and soak in the refrigerator for 3-4 days. Four days for optimal purpleness.

Starters, Salt, Whey, Why? When I am fermenting things I really don't like using too much salt, and I really don't think you need a starter. This isn't my first rodeo, when considering natural fermented products you want to keep in mind safety guidelines and come to your own conclusions. My fermentables usually include me shoving things into a jar and letting it go. That is literally all I do. Not that I'm suggesting you do the same, I'm just saying that is what I do. So Why Whey? ... I don't know. Insurance?

If You Liked This Post You Will Love These!

Pennsylvania Dutch Pickled Beets & Eggs

Lacto-Fermentation and Fermented Salsa

Fermented Salsa Verde

Sourdough Starter & Dutch Oven Sourdough Bread

Homemade Yogurt Cheese (and sweet chili sauce)

Müesli Breakfast Cereal

2011-12-13T22:38:00.006-05:00

Homemade Holiday- Breaking The Fast

Over the years I've come to do without a lot of things. Due to my oldest sons allergies some of my favorite things just don't come into the house. One example of that is muesli breakfast cereal. Muesli is a classic Swiss/German breakfast originally created by Swiss physician Maximillion Bircher-Benner. Packed with nuts and fruits it was served to patients as a form of therapy. Popularly called "the dish," it is another for health, for life, type of recipe. Most packaged recipes contain walnuts, pecans or other nuts that Riley is allergic to, and they can be fairly expensive. Quite accidentally I found out that even just being around oily nuts causes him to have reactions. So if and when I buy nuts I have a specific recipe in mind, and I try to find them in super small portions. This keeps doodle from exploding, and it keeps the nuts from going stale. (No one likes old nuts)

Muesli cereal can be packaged or made fresh. The original recipe from Bircher-Benner was a simple mixture of oats, lemon juice, apples and sweetened condensed milk. I've made my own recipe's with plenty of variations but most recently I've been making quite an excess of dry cereals to store. They are cheap, healthy and packed with nutrients. Riley is not a good eater and when I can, I try to convert him to really good quality nutrient dense foods. This recipe contains dry milk, toasted wheat germ, sunflower seed kernels as well as almonds. A punch of oat flour and a sprinkling of raisins and cranberries this recipe is packed with calcium, iron and antioxidants.

Müesli Breakfast Cereal

This recipe can be tweaked to your liking. It is by no means a science. For the most nutritious and best quality cereal look for natural fruit and oats that have no additives. Use more nuts, seeds and fruit as you would like. WHATEVER you like is what is best. Pecans and walnuts are packed with healthy fats and protein. Cranberries and Blueberries are super foods with oodles of antioxidants. I use a basic ratio of 2 cups oats, 1 cup nuts and seeds, 1 cup fruit. (so half oats, half nuts and fruit)

Dry milk although it is a processed item, I use it when making homemade yogurt and with cereals for varying reasons. It is entirely optional but good if you can get this cereal into your picky eaters. It is a punch of extra calcium and vitamins. It makes this muesli uniquely wonderful for baking. (cakes, cookies, or even bread!)

2 cups old fashioned oats

1 teaspoon salt

1/2 cup oat flour

1/2 cup dry milk (optional)

2/3 to 1 cup dried fruit

1/2 cup sunflower seed kernels

1/2 cup blanched slivered or sliced almonds

Mix to combine. Store in air tight containers. Will keep as long as you need it to. (Fatty nuts will go rancid eventually.)

Preparation-

My favorite way to eat this is half cooked/half soaked or raw with yogurt and jam mixed in. Originally muesli was soaked overnight because the oats were still whole. Soaking is no longer "required" however I ~~usually~~ sometimes do. Oats and nuts can be difficult for the body to digest and soaking breaks down the enzymes that inhibit digestion and the absorption of minerals. You can cook this just as you would oatmeal, you can sprinkle it as-is on top of yogurt, or you can soak it. Then again, you could... Add some sugar, butter and eggs and bake it!

My method of soaking is: Cover muesli with milk, let rest at room temp for 8 hours, refrigerate overnight. Add sugar, honey, jam etc. to sweeten. Eat! (You can make multiple days worth at once.) Soaking, and souring does multiple things. It makes the oatmeal even easier to digest, and it sours or cultures the milk which has a unique tangy flavor that is packed with nutrition.

If You Liked this Post You Might Also Love These!

Baked Muesli Oatmeal
Homemade Instant Oatmeal
Nigella Lawson's Chocolate and Peanut Granola
Apple Strudel Cookies (with Muesli)

Raw Milk Rules!

Homemade (Raw) Yogurt

Naturally Sweetened Apple & Cinnamon Chutney (with Blue Cheese)

2011-12-11T16:50:00.002-05:00

Homemade Holiday, Intentional Giving

This time of year I'm rounding out my canning for the year. Although I've been known to preserve things at random in the middle of the year, this is the home stretch of seasonal canning. (Example: Preserved Cherries Jubilee, made in February) Its just perfect that slowing down with my canning coincides with the holidays. Stocking my pantry with home preserved goods like homemade chunky applesauce and tangy cranberry preserves allows my family to enjoy homemade seasonal favorites all year around. Nothing is more satisfying than reaching into my cupboard for homemade goods I've preserved myself. I especially love sharing my hand made treats with others. Its extra special, entirely intentional gift giving. It's not an afterthought, or a last minute gift. It's something packaged with care with the intention of sharing. This time of year we often get overwhelmed with the excess. Its the season of giving, its the season of greed. (and debt) Making homemade, hand made gifts is a way to kindly extend yourself and honestly, it does make a great last minute gift if needed. (Did someone appear on your holiday list? Reach into the pantry. Voila!) Instead of cash, gift cards, or sweaters that will live in the back of someones closet, homemade gifts are a way to give a piece of yourself. Intentional giving, is sharing your heart, and affordably sharing some health. Without preservatives, chemicals and manufactured foods you are processing your own memories.

Naturally sweetened apple and cinnamon chutney is a perfect example of a unique, bold treat that is perfect for sharing. You can find nothing like it in most stores, its bold and quite delicious. Naturally sweetened with honey, perfectly sour and spicy this chutney is great with blue cheese. Serve on a cheese platter with a variety of cheese, fruit and crackers, or serve with chicken, sausage or pork chops. Its equally great on a biscuit, (or sandwich) and absolutely perfect by the spoon full.

Naturally Sweetened Apple & Cinnamon Chutney

2 cups red onion, thinly sliced (half of a large onion)

2-3 cups apples peeled, cored and sliced (3-4 small apples)

3/4 cup honey (or other sweetener)

1 cup cider vinegar

1 teaspoon ground cinnamon

1/4 cup raisins

Pinch, Coarse sea salt

Yields Approximately 12 ounces (2-3 four ounce jars)

In a medium sized sauce pot saute onion with a small quantity of oil, or use non stick cooking spray to prevent sticking. Add vinegar and simmer until the onions have softened. (5-8 minutes) Add apples, honey, cinnamon and salt. Simmer until the apples have just begun to soften. You can further simmer it to have a much softer mixture. (If you want a chunky chutney cube your apples into bite sized pieces.) Stir in raisins and place into sterile jars. Process in a boiling water bath 8-10 minutes, or store in the refrigerator for up to one month.

To serve, crumble blue cheese on top. Serve with meat, cheese or bread.

Note: Do not process with blue cheese. Blue cheese must be kept separately.

Why naturally sweetened? According to many people the human body absorbs natural sweeteners better than standard sugars. Natural sweeteners are used in traditional foods because it is originally what was used to sweeten food. Our ancestors used honey, maple syrup and raw sugars because refined was simply not an option. In recent years agave nectar has become all the rage for its "diabetic friendliness." Said to not peak your blood sugar, natural sweeteners are believed to be absorbed more slowly by the body. Subscribe to the ideal if you'd like, I'm kind on the fence.

Why not Raw Honey, isn't it healthier? This recipe uses standard run of the mill honey from the market. By definition honey is good for you. It is a whole, healthy food because of its natural, local pollen and enzymes. In recent news its been pointed out that most honey on the shelves in America is not actually "honey." It has been severely pasteurized, and processed. All of the natural health benefits have been ravaged and let's be honest, it is essentially honey flavored syrup. With that said, I opted not to go with raw honey because the honey is basically pasteurized both while simmering, as well as canning. You can sweeten this with honey, sugar or even maple syrup if you would like. (I opt to avoid maple syrup with canning, this recipe specifically because there are bold flavors where maple syrup will just not be apparent.)

Try These Recipes for Homemade Love in A Jar!

Preserved Cherries Jubilee

Cran-Apple Conserve

Homemade Chunky Applesauce

Cranberry Preserves

Sweet Chili Sauce

Peppery Fig & Balsamic Jam

All Natural Raspberry Jam

Wassail! Bacon Jam (perishable)

Brown Sugar Banana Jam (perishable)

Neo-Gingerbread Cake

2011-12-11T14:25:00.003-05:00

-Giving The Gift Of Health-

This year I've set out to modify my holiday habits. (It is an experiment in the works.) Holidays are usually excessive expressions of love, a vast array of cookies and sweets. A sea of casseroles and "salads." Each holiday memory usually attached to something caloric, buttery, sweet or porky. So instead of giving the gift of poundage, I'm tweaking household favorites and simplifying my table. Instead of drastically modifying some of our standby foods, I'm simply tweaking them or creating new ways to appreciate the same flavors in a different form. Treats should always be delicious and satisfying, otherwise they are not special. If I can just find a middle ground then its a great compromise, if its not delicious its not worth eating. My goal is not to remove all of the luxury, I'm just adding a little more nutritiousness to the party. One thing in my home that is quintessential Christmas faire is Gingerbread, and Gingersnaps. Molasses, butter, and aromatic rich spices create a spectacular dance between sweet and savory. Each nibble becomes more delicious and inviting, with each bite tummy's start smiling.

Bread Of Life

Gingerbread is without a doubt mandatory Christmas food. In German, gingerbread or Lebkuchen translates as "Bread of Life." Large chewy or hard cookies and houses, or chewy honey cake gingerbread is often festively decorated for the season. The epitome of traditional European food, gingerbread is must have holiday treat. Comforting spices inviting the season of darkness, making the coldness soothingly spicy and perfectly sweet. I've always had some form of gingerbread around the winter holidays. I've made it a variety of ways and honestly there is a bit of confusion with what gingerbread is, or supposed to be. I've nailed it down to my own interpretation of the tradition. Lebkuchen is an almond honey cookie, perfectly spiced and amazing for drying and packaging. Pfefferkuchen, (pepper cake) a traditional aromatic slightly dense gingerbread cookie that is ideal for cutting into little shapes and decorating. Another variety of gingerbread is this one, in cake form. To me its slightly similar to one of my personal favorites, traditional New England Brown Bread. Brown bread is a fairly plain spicy cakey bread, packed with molasses and even some whole grains. This gingerbread cake variation is one that utilizes entirely non traditional items such as cream cheese, and banana to make a moist nutrient dense cake without an excess of butter or oil. Orange zest, cardamom, cinnamon, and dried fruit pack a punch. Fresh and dried ginger round out this cake to be something truly special.

Gingerbread Cake

This mix and dump cake is fairly forgiving. You can use oil or butter, it doesn't make much difference. Use paper bake-n-give pans and package it up as cute as can be. I'm not into the IN YOUR FACE holiday packaging, bright shiny bobbles, in your face holiday cheer? ~~Bah Humbug~~ Too cute for me! Plastic wrap and a bow and/or tag are sufficient. If you don't have bake and give pans you can use loaf pans, muffin tins, or mini loaf pans. This recipe makes two bake and give ring cakes. You can use a 9 x 13" pan, or a variety of other standard pans. (Fill bundt or loaf pans approximately half way.)

Wet Ingredients:

1 8 ounce package Neufchatel, cream cheese (reduced fat, but not fat free)

3/4 to 1 cup sugar, raw or brown

1 banana, medium sized

1/4 cup butter, softened

2 eggs

1 teaspoon vanilla extract

2 + tablespoons orange zest, (from 2 oranges)

1 1/2 teaspoons grated fresh ginger

2/3 cup fresh squeezed orange juice

Dry Ingredients:

1/4 teaspoon salt

1/2 teaspoon cardamom

1 1/2 teaspoons cinnamon

1/2 teaspoon ground cloves

1 teaspoon baking powder

1 1/2 teaspoons baking soda

1 1/2 cups unbleached flour

1/2 cup wheat flour

1/2 cup dried cherries

1/2 cup raisins

Preheat oven to 375 degrees.

Grease two bake and give ring pans, or one 9 x 13" pan with cooking spray. (or butter)

In a large bowl combine wet ingredients. In the order listed. First with cream cheese, sugar, banana and butter together. Mix until fluffy. Add eggs one at a time, combining after each addition. Add vanilla, orange zest, and grated ginger.

In another bowl combine spices, baking soda, baking powder, salt and flour. Whisk together to remove any lumps. Add half of the orange juice and dry mixture into the wet bowl. Whisk to combine. Combine remaining quantities of orange juice and dry mixture to the bowl. Mix to combine. Spread evenly into pans. You can use shaped tins, muffin tins, bread pans or whatever pan you prefer. Baking time may vary.

Bake 23-25 minutes or until toothpick tests clean.

Note: Use 3/4 cup brown sugar for a little less sweetness. You can also modify the quantity of whole wheat and unbleached flour. It is up to your families tastes. My kids will eat some whole grains, but not too much.

Try some of my Family Favorites:

Recipes Mentioned In This Post!

Gingersnaps & Gingerdrop Cookies

Gingerbread Cookies (pfefferkuchen)

Almond & Honey Christmas Cookies (Lebkuchen)

Homestead Shortbread (short bread, chocolate & toffee bars)

New England Brown Bread

Homemade Pierogi Tutorial

Homemade All Natural Bacon (Nitrate and Preservative Free)

Herbed Spaetzle Gratin