Waste or mistakes never happen in a farm kitchen.....only future animal or plant food.

December 31, 2011

Orange Rice (Rice Cooker)

Ingredients:
(fits 4 cup rice cooker)

4 scoops rice (I used jasmine)
4 TBS beef gelatin
1 tsp cream of tartar
1-2 TBS sea salt

2-4 cups orange juice
4 TBS coconut oil
water to 4 cup line, as needed
Black pepper (optional)


  1. Add dry ingredients in order and stir to blend. 
  2. Add liquids in order to fill line, stir and cook. 
  3. When done cooking, grind a light dusting of freshly ground pepper to individual servings.
Great for a snack or a side dish.  If you have a larger cooker, add an additional TBS of gelatin and oil plus 1/4 tsp salt and cream of tartar per scoop of rice.

Frugal Food Thursday
Savory Sunday

December 28, 2011

Pineapple Clam Chowder - GF

Enjoy this light, yet hearty meal anytime of year by changing the ratios of the ingredients.

Ingredients:
Homemade Smoked Turkey Broth
Sierra Mist (optional)
Sea Salt
Potatoes, peeled and diced
Cream of tartar
Coconut Oil
Beef gelatin
Baby Clams (with Juice)
Pineapple (with Juice)
Hot Pepper Oil (optional)


Bring about 6 cups liquid (broth, juice from clams and pineapple and soda or water as needed) to boil and add peeled, diced potatoes and salt.  I used 4-5 large russets.  Turn heat down and simmer 40 minutes.

Add as much gelatin and cream of tartar as desired. Cream of tartar = potassium.  Clams are the "whole" animal so don't need gelatin, but I always sneak in extra where I can and find the gelatin adds richness and balances the sweet/tart of the pineapple well.  I used a little over half a cup.

I added about a cup or so of Sierra Mist because it had been sitting in the fridge a while, flat.  I don't know that it necessarily added anything "special."  A little cane sugar would work just fine too. Add the clams and the pineapple at the end. Correct seasoning (add more salt, of course) and serve.
I like a dash of hot pepper oil too.

Friday Food

December 27, 2011

Quick Review of 2011

Most Viewed Post:
Homemade Laundry Soap

Most Viewed Recipe:
Slow Roasted Goat Ribs with Black Raspberry BBQ Sauce
   
Most Requested (at our house) Recipe:
Caramel Corn with Gelatin 

And the "Yes, it was worth the effort" Award goes to.... 
First Taste....Milk Fed Ossabaw 


Happy New Year Everyone!

December 24, 2011

Baked Potato with Nacho Sauce

We made some homemade Nachos the other day.  Our eyes were bigger than our stomach, so we had quite a bit of leftover sauce.  We never have leftover homemade tortilla chips.

This particular version of nacho sauce is as follows:

1 lb grass fed ground beef
4-8 TBS beef gelatin
1 can diced tomatoes and chilis
coconut oil (for cooking the beef)
sour cream
sea salt to taste


Hearth and Soul Hop
Fat Tuesday
See Ya in the Gumbo
Melt in Your Mouth Monday
Ingredient Spotlight : Tomatoes

December 19, 2011

Beef Borscht (Slow Cooker)

Layer in the cooker, in order:

Ingredients:
slathering of coconut oil on sides and bottom
2 lbs homegrown grass fed beef, cubed (mine was still frozen)
1/2-1 cup beef gelatin
1 onion, sliced
3-4 cups sliced beets (fresh, canned or pickled)
3-4 cups bite sized potatoes (fresh or canned, drained)
a lot of sea salt...a few TBS
1/2-1 cup homemade broth, water or juice from canned/pickled beets
fresh ground pepper to taste

Cook for about 8 hours on low or overnight, correct seasoning before serving.
Add a dollop of sour cream per bowl, if desired.

P.S. This is NOT a purple soup, but a dark, savory brown.

See Ya In The Gumbo
Weekend Gourmet Carnival
Your Recipe, My Kitchen
Monday Mania
Melt In Your Mouth Monday
Savory Sunday
Patchwork Living Blogging Bee
Hearth and Soul Hop 
Fat Tuesday 
Pennywise Platter Thursday
Real Food Wednesday
Gluten Free Wednesday
What's Cooking Wednesday
Simply Delish
Saturday Evening Pot : Star Recipe Collection

December 15, 2011

Kidding Season has ARRIVED!

Born Monday December 12th, 2011
Opal is licking her lips after slurping up a bucket of hot molasses water with salt and ACV added.  Her daughter was looking for the spigot, but got distracted by a chicken.


Queen of the Pallet!  This doeling knows she's "ALL THAT"  and is stomping her foot at the chicken.


Simple Lives Thursday
Barn Hop

December 11, 2011

Cheeseburger Macaroni - GF


I found this recipe on-line and modified it to my dietary needs and what I actually had in the house. ;)


Ingredients: (to the best of my recollection)
1/4 cup (4 TBS) coconut oil
1 onion, diced
3/4-1 lb grass fed ground beef

Paste Mix:
4 TBS Beef gelatin
1 TBS mustard
2 oz tomato paste
2 oz ACV
4 TBS cane sugar/cream of tartar mix
Salt to taste...I think I used a tsp... or maybe 2?

2.5 cups water
2 cups rice pasta (elbow, penne, etc)

8 oz Munster or other white cheese, cubed

  1. In a LARGE skillet (I over flowed mine a few times due to the slope in my stove top), brown the onions and burger in the coconut oil.
  2. Mix the paste ingredients together and add to skillet.
  3. Add water and bring to boil.
  4. Add pasta of choice.
  5. Cook for 8-10 minutes or until desired tenderness.
  6. Turn off burner and add small chunks of cheese of choice. I chose Munster because it's a semi-soft cheese that dissolves easily.  It was either that or pepper jack.  I just broke pieces off.
  7. Serve when cheese is thoroughly blended.

P.S.  I just read the instructions of the original recipe again.  I didn't drain the meat juices or cover while cooking the noodles. I don't know if the out come would be any different or not.

Friday Potluck
Hunk of Meat Monday
See Ya In The Gumbo




December 9, 2011

Boiled Potatoes with Ham Hock Broth

We had some fencing work to do lately.  Seems to be a never ending project on a farm.......


I knew we were going to be exhausted and SORE....well, I was anyway. I threw a .60 lb homegrown, smoked hock in the slow cooker, added potatoes, salt, gelatin, caraway and water and turned it on low for the day. 

Ingredients:
1 Hock, milk fed Ossabaw Hog
Potatoes to fill (about 10-15 medium), peeled, whole
Salt (not sure, a lot...but we still ended up adding more to our bowls)
Gelatin (about 10 TBS)
Caraway (about 5-8 individual seeds)

We came back in the evening after we got one section cleared, 5 posts, one line of wire and the concrete poured. No, we're not done yet...but the end is visible. ;)

This was PERFECT!  We were too tired to eat, but too hungry (and thirsty) not to eat. It was simple faire, but very satisfying and the only effort after a long day was adding the extra salt.  



December 4, 2011

Piggy Spanish Rice

A yummy twist on Rice Cooker Spanish Rice....


BACON! 
Well, actually, cured jowls...you know....pig cheeks. ;)
Pork jowl is shorter than bacon anyway, but I still cut them up smaller before cooking.  I pan fried the bite sized pieces in their own fat at about "egg" temperature for about 20 minutes, stirring once or twice. We like our bacon with most of the fat rendered out but still meaty, on the chewy side, not crumbly.

I left out the additional fat and backed off the salt...the milk fed, homegrown, sugar cured jowls provide plenty of both.  Everything else is the same.  I did use a fruit based salsa instead of a cilantro based salsa, just for fun.  A huge hit!


Ingredients: Makes about 8 servings
2 cups Broth
4 TBS Beef gelatin
1 tsp Cream of tartar
.5 tsp Salt
a few dashes liquid minerals (optional)
1 cup Salsa
4 scoops Rice (rice cooker scoop is about 3/4 of a cup of actual rice)
Water to 4 cup fill line
.5-1 lb cooked bacon or jowl with grease

  1. Put broth in pot of rice cooker and sprinkle with powdered ingredients, so gelatin can soak up some liquid.
  2. When soaked, put rice and salsa into pot and stir.
  3. Fill to 4 cup line marked on pot with water (or add extra broth).  
  4. Add cooked jowl and corresponding grease.
  5. Set to Cook.
  6. When rice switches to "keep warm" setting, fluff and serve.

Fight Back Friday
Hunk of Meat Monday
See Ya In The Gumbo
Barn Hop
Melt in Your Mouth Monday 
Full Plate Thursday 
Simple Lives Thursday 
Your Recipe, My Kitchen
Ingredient Spotlight :Bacon
Ingredient Spotlight : Tomatoes


November 29, 2011

Rice Cooker Spanish Rice w/Gelatin


Ingredients: Makes about 8 servings
2 cups Broth
4 TBS Beef gelatin
1 tsp Cream of tartar
1 tsp Salt
1 cup Salsa
4 scoops Rice (rice cooker scoop is about 3/4 of a cup of actual rice)
Water to 4 cup fill line
2 TBS Coconut oil or Butter

  1. Put broth in pot and sprinkle with powdered ingredients, so gelatin can soak up some liquid.
  2. When soaked, put rice and salsa into pot and stir.
  3. Fill to 4 cup line marked on pot with water (or add extra broth).  
  4. Add a plop of oil or butter.
  5. Cook.
  6. When rice is done, fluff and serve.

My 4 cup rice cooker allows for setting a timer to start cooking at a later time AND keeps the food warm for up to 14 hours. Very handy!

Foodie Wednesday

November 25, 2011

Rice Cooker Mac & Cheese - GF

I was "hopping" this morning and came across this recipe: Rice Cooker Mac & Cheese

Finally a recipe that doesn't require a big production or a lot of prep time!

I adapted it to what I had on hand, but it sure was EASY...and tasty!

Ingredients: 4-6 servings
2-4 TBS Coconut Oil
2 cups Penne Rice Pasta
2 cups full fat fresh Milk
.5-1 tsp Salt (some cheeses are saltier than others)
.5 tsp Red pepper flakes
OR
Cayenne pepper
OR
Hot pepper sauce

4-8 oz white cheese (shredded in the Cuisinart)

Place all ingredients in cooker, in order (omit cheese) and press the start button.  When it's finished cooking (switched to "keep warm" setting) shred the cheese, mix into the pasta and serve.

I used the white rice setting on my cooker the first time and the porridge setting the second time.  I also put the coconut oil in first the second time around. The noodles were the same consistency, but the porridge setting left a little liquid at the bottom.  I liked the extra liquid for mixing with the cheese, but it's not a big deal if your cooker only has one setting.  I also liked that there wasn't any browning of the bottom the second time.  I suspect the oil on the bottom, but it could be the porridge setting, I suppose.

For the cheese, I used Jack with extra hot pepper sauce the first time and Jalapeno Havarti the second time. The Jack didn't have enough personality for me, the Havarti was excellent!  A good white cheddar would hit the spot as well.

Next time around, I am going to attempt putting the cheese in during the cooking....to see if I can save an additional step.

Update Nov 28th: 
Tweaked the recipe a little more...3rd times a charm.

Ingredients:
2 TBS Coconut Oil
2 cups Rice Pasta
2 cups full fat fresh Milk
.5 tsp Salt (some cheeses are saltier than others)
.5 tsp baking soda
2 TSP Cream of Tartar
1-2 TBS Mustard (I didn't measure, just scraped what was left in the container)
8 oz  Jack cheese (cubed or shredded...I just broke off small pieces)

No need to separate the cheese, just toss it all in there!  I found it easier to add the noodles last, after mixing the other ingredients together...otherwise the mustard stays clumpy.

Hunk a Meat Monday

Ahhh....Breakfast!

Home Smoked Turkey Drumstick with Warmed Orange Cranberry Sauce


The leftover cranberry sauce was already in pyrex, so I took the legs sent home with me in a doggy bag and put them in a small pyrex tray and put everything in the toaster oven.  The default setting on my oven is 30 minutes at 300*, perfect for reheating just about anything.

The turkey was purchased from a local grower who raises them on pasture with non GMO feed.   This was a "runt" at 11 lbs.  My friend likes to brine her birds and her husband smokes them using a blend of real woods.  I think hickory and pecan were part of this years batch.  Good stuff...especially the dark meat!


Friday Potluck
Friday Food

November 24, 2011

Orange Cranberry Gelatin (updated)

This is what I intended to make: No Stir Cranberry Sauce

  • At about 6 PM last night, I discovered that my apple juice concentrate was from 2007 and it smelled/tasted horrible.
  • I substituted frozen grape juice, mixed all the ingredients together (including adding a stick of cinnamon and star anise, in addition to cloves) and waited for the cooker to come up to pressure.  It smelled SOOOO good putting it in the pot, I was really looking forward to it.
  • About 15 minutes later, I SMELLED the steam releasing from the pressure cooker.  Not good, it was burnt! It's been so long since I used the cooker, I think the burner was too high AND the gelatin was too sticky.
  • After waiting for the cooker to cool, we cleaned and scrubbed (baking soda works GREAT, BTW!) and started over.
  • Second can of grape juice concentrate was stinky too, cardboard container instead of plastic like the first.
  • The chickens ate well last night........

This is what I actually made:  Orange Cranberry Gelatin
Looks more like strawberries than cranberries, doesn't it?

It tastes wonderful.  The only thing I don't like about it is the muddy red color it has compared to the vibrant, bright red I get with apple juice concentrate.  The star anise and cloves didn't smell right with the OJ, so I left them out.

Ingredients:
2 - 10 oz bags cranberries
1 can OJ frozen concentrate
1 cinnamon stick

1.5 cups beef gelatin
1 cup cane sugar
1 TBS COT
2 large pinches of salt
1 cup Apple Cider
or
1/2 -1 cup Apple Cider Vinegar####

Heat first 2 ingredients on medium heat in a pressure cooker until OJ is melted.  Blend remaining dry ingredients together, then sprinkle on top of wet ingredients.  I added some apple cider to the top because it didn't seem "wet" enough. DON'T MIX.  Put lid of cooker and bring up to 15 lbs pressure, then remove from heat. Let cool naturally.

When safe to open, remove lid and much cranberries with a ricer/potato masher (circular press with small square holes).***  Remove cinnamon stick and chill until set.  Can be made ahead and served at room temperature or gently warmed.  Serve with Turkey or Ham!


#### This year I didn't have any apple juice/cider, so I experimented. I LOVED the ACV in the cranberries, perked it right up, gave it some personality, like a chutney. I may have added a little extra sugar, I don't remember.


***If you have issues that make small seeds a problem, go ahead and strain out the berries instead of crushing them.  You will get all of the flavor without the future discomfort.

Simple Lives Thursday
Full Plate Thursday 
Ingredient Spotlight: Cranberries



November 23, 2011

Chocolate Balsamic "Gravy"



Chocolate Balsamic "Gravy"
Balsamic Vinegar (OG)
Beef Gelatin
Cane Sugar
Cocoa Powder
Cream of Tartar (optional)
Coffee (optional, leave out C of T, if using)
Mustard (I like Gulden's, no water added)
Salt

I originally made this with some leftover coffee and gelatin for some sirloin steak we were having for lunch. I thought is went well with the steak, but was a little weird with the potatoes.

Ketchup Boy raved about it, even on the pan fried potatoes.

So I made it again for dinner, this time tweaking it with more vinegar and mustard and leaving out the coffee. I was aiming for an unusual vinegrette for a "Warm Potato Salad" type dish. It worked great!

Savory Sunday
Simply Delish
Gluten Free Wednesday
Ultimate Recipe Swap
Ingredient Spotlight: Cocoa

November 16, 2011

Milestone

I started getting white hairs in my late 20's.  Yesterday, I found a partially white hair that had grown back normal color.  The bottom 3 inches was white, the rest was brown.  I should have taken a picture, but vanity won and the offending 3 inches is no longer attached to my head.

November 13, 2011

Simplified No Corn Syrup Caramel Corn with Gelatin



This is it, the finished product...not too oily, not too sticky, not too wet, not too clumpy, not too salty, not too bland.  You can read about some of the experiments here: No Corn Syrup Caramel/Toffee Popcorn

Ingredients:

  • 1/4 cup butter (1 stick)
  • 2 TBS beef gelatin
  • 2 TBS cane sugar
  • 2 TBS brown or "whole" cane sugar
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • Dash of vanilla (optional) 
  • 1/8 tsp baking soda (added at very end)
1/4 cup white popcorn kernels

Directions:

  1. Get out 1 stick of butter and let soften
  2. Pop the corn
  3. Remove unpopped kernels and loose "shells"
  4. Set aside in a large mixing bowl. 
  5. Mix all dry ingredients (except baking soda) in a small sauce pan
  6. Mix dry ingredients with butter and heat low and slow until dissolved
  7. Increase heat to medium, stirring occasionally to keep it from sticking to the bottom
  8. Let it bubble up a bit...a few minutes or so.
  9. Turn off heat and stir in vanilla
  10. Add baking soda, stir and pour over popcorn
  11. Fold caramel gently into popcorn, coating as evenly as possible
  12. Serve as is with a fresh glass of milk or mold into balls before it cools.
  13. ENJOY!

Simple Lives Thursday
Friday Food
Simply Delish
Your Recipe, My Kitchen
Melt in Your Mouth Monday
See Ya in the Gumbo
Made From Scratch Tuesday
Hearth and Soul Hop
Fat Tuesday
Totally Tasty Tuesday
Friday Potluck 
Gluten Free Wednesday 
Foodie Wednesday 
What's On Your Plate?
Food and Health Carnival
Sweet Temptations

November 11, 2011

Coffee Bites

This is strong stuff, a little dab'll do ya.....think coffee gummy candy.  

Ingredients:
2 TBS Beef Gelatin
2 TBS Cane Sugar 
Pinch of Salt (Optional)
1 Cup Hot Coffee

Mix dry ingredients together, then add coffee slowly while stirring rapidly.  Chill for at least an hour, then nibble.
OR
Drink some of it hot, then chill the rest for later.

Earl Grey Jello - It's not just for kids

I discovered this lovely, sophisticated snack quite by accident.  I made some hot tea with gelatin and then forgot to drink it. The cold room gelled it right up. Not one to want to waste food, I was prepared to tolerate eating it as is.  I was pleasantly surprised at its delicate balance of flavors.  The cream of tartar enhances the citrus tone of the bergamot.

Ingredients: (per serving)
1 TBS Cane Sugar
1 TBS Beef Gelatin
1/4 tsp Cream of Tartar
Pinch of Salt
1 cup freshly brewed Earl Grey Tea

Mix the dry ingredients together in a cup or serving dish and poor HOT tea over them to about halfway, stirring rapidly.  When powders are all dissolved, add the rest of the liquid and chill in the fridge for about an hour or so...or in a cold room like mine.

I like to make jello in small, lidded pyrex dishes for To-Go foods.  It freezes fine, so is an easy make ahead snack/meal as well.

November 7, 2011

Milestone

My saliva pH was a whopping 7.0 this morning at rising, before eating.  I didn't ever think I would see the day.  There have been times in the past few years when the pH strip wouldn't even change color. Tomorrow may bring it's own challenges, but today is a good day!


Fight Back Friday

November 3, 2011

No corn syrup Caramel/Toffee Popcorn ....a work in progress

I LOVE caramel popcorn, I don't love corn syrup and hydrogenated oils.  If I am going to eat caramel popcorn, or even kettle corn, I am going to have to make it myself.

I started with this caramel popcorn recipe and substituted simple syrup for the maple syrup with a little cream of tartar.  It made the popcorn soggy, but still tasty.  I forgot to scroll down and read the directions for OVEN baking it for a while before eating.  Oops.

The next batch I made after finding this marvelous looking toffee recipe using cane sugar and NO WATER or baking.  I made a double batch using half & half regular and brown cane sugar.  I also mix butter with coconut oil half & half and added some gelatin.  WOW, quick and easy, but gloppy and hard to blend well.  The fat did not want to stay mixed in with the sugar mix.  I suspect the coconut oil.  I thought it TASTED fabulous, it wasn't as sweet as the first batch, which I liked.

Current version:
1/4 cup butter (1 stick)
1/4 cup coconut oil
2 TBS beef gelatin
1/4 cup cane sugar
1/4 cup brown cane sugar
1 TSP cream of tartar
1/2 tsp salt
Dash of vanilla (optional)
1/2 tsp baking soda (added at very end)

1/2 cup white popcorn kernals

Mix powdered ingredients together (except baking soda) and add to softened/melted butter/oil. Stir over medium low heat until blended. (That's the theory anyway....)
Meanwhile, pop your corn by your own preferred method....I like my air popper, significantly decreases burning risk.

When sugar mix is ready, or you just can't wait any longer, stir the vanilla and baking soda in and pour over popcorn and mix as best you can.  It will stick together in large glops....like those pink, popcorn sugar bricks at the country fair.  The oil will pour out separately to some extent, so try to spread evenly.

Version #2
1/4 cup butter (1 stick)
2 TBS beef gelatin
1/4 cup cane sugar
1/2 tsp cream of tartar
1/2 tsp salt
Dash of vanilla (optional)
1/4 tsp baking soda (added at very end)

1/4 cup white popcorn kernals

This is basically the same recipe as above, but cut in half except the gelatin. I also forgot to halve the baking soda and it was a bit much, but still edible. I used all white sugar, didn't cook it as long, and eliminated the coconut oil.  The butter and sugar mixed up together better, but I lost some of the flavor without the brown sugar and/or not cooking it as long.  It was also wetter, like the first batch.  It spread a lot easier, so that's not a bad thing.  I suspect I may have started at too high a temperature the previous batch causing it to harden up right away.  Still looking for a happy medium and am enjoying the "mistakes" very much.

November 2, 2011

Quick and Easy (No stir, almost) Cranberry Sauce or Jelly

Ingredients:
1 bag cranberries (OG generally require less sugar)
1 can frozen apple juice concentrate
10-16 whole cloves OR a few dashes powdered clove
Pinch of salt
Cane Sugar/Cream of tartar to taste

For jelly, add a little beef gelatin in there too.

Using a stainless steel pressure cooker, add all ingredients to the cooker, mix and seal the lid.
Bring to 15 lbs of pressure and  turn off.  Wait until the pressure is naturally released and remove lid (this is about 10-15 minutes in total.)  Stir to break any whole berries, correct for seasoning (I like tart, some like syrup sweet) and serve at room temperature.  Can be made ahead, keeps for weeks.

P.S. Don't forget to fish out those whole cloves, if using.

Simply Delish

November 1, 2011

Milestone

The black color is disappearing from 5 of my moles and the extra flesh is shrinking on the 3 raised ones.   One is flat now and the other 2 are about half sized.  It appears to be a first in, last out policy. ;)

October 31, 2011

Chili con carne

It been along time since I've eaten chili. Oh boy, it's GOOD!

Here's what we had tonight:


About noon, I unwrapped about 2.5 lbs of  frozen, grass-fed, non-aged, stew cut beef. I placed it in a coconut oil lined 4 quart crock pot, along with 3/4 cup of beef gelatin and a can of diced green chilis and tomatoes. As a fun twist, I added some sliced mushrooms and ACV as well.  I tossed in some salt and sugar/cream of tartar mix and set it on high for about 5 hours, stirring once to break up the beef chunks.  A little cumin, garlic and/or chili powder would be optional. Diced onions and cheese are nice on top as a garnish.

Possible sides, if any,  would be rice, potatoes, cornbread with homemade baking powder or quesadillas.

Hunk of Meat Monday
Tuesday's Tasty Tidbits
See Ya In The Gumbo 
Made from Scratch Tuesday
Hearth and Soul Hop

October 29, 2011

"Mulled" Coffee

Out of curiosity, instead of tossing the mulling spices strained out of the hot cider, I decided to experiment with some leftover coffee. It worked well, reminiscent of pumpkin pie, kinda sorta.  I might try adding the spice directly to the grounds when I make a fresh pot.

Mulled Coffee
Leftover Coffee
Pinch of Salt (if not already in the coffee)
Beef Gelatin (approx. 1 TBS per serving)
Mulling Spice
Cane Sugar to taste

Fresh Milk or Cream

  1. Add ingredients in order to cold coffee and let sit for a minute or so while the gelatin absorbs the liquid. Save the milk for later.
  2. When the gelatin is ready, heat on medium low for about 15 minutes. stirring occasionally.
  3. Prepare the serving cups or mugs with some hot water in each.  Let sit until the coffee is hot. (If your kitchen is a cool as mine right now, this is mandatory to prevent tepid coffee.)
  4. Fill the mugs halfway with milk or a quarter full of cream and add strained coffee.

October 28, 2011

Spiced Apple Cider "Custard" (non dairy, GF)

Q. What happens to a hot drink with gelatin in it when it cools down?

A. It wiggles and jiggles!

Yesterday's Hot Cider became a wonderful, creamy textured jello that leaned to the custard or pudding mouth feel.  The spice was a little strong when cool, but it was still a wonderful surprise.  I think the solids in the juices make the difference.

Simply Delish

October 27, 2011

Hot Spiced Apple Cider

Nothing says fall to me, like apple cider...and nothing warms the bones on a crisp day like Hot Spiced Apple Cider.

Here's my version:

3 parts Apple Cider
1 part Mango Juice (Cranberry, Grape, Orange work too)
1 TBS gelatin per serving
Mulling Spice-cinnamon chips, orange rind, whole allspice, whole cloves, cinnamon oil, orange oil
Large pinch of Salt
Sugar/Cream of tartar to taste
Dash of vanilla
A small dollop of coconut oil

This maybe heated in a glass or stainless steel pot on the stove, wood stove or in a slow cooker.

  1. Add the ingredients in order
  2. When the gelatin is completely soaked, turn on heat.
  3. Use low heat with a lid and forget about it for awhile OR
  4. Use high heat and stir slowly, but consistently.
  5. Gelatin is dissolved when coconut oil is completely melted.
  6. Simmer for at least 15 minutes, strain and serve.

Friday Food

Deep Fried Cheese Rolls GF



I recently came across this recipe: Cats and Casseroles: Baked Mozzarella Sticks  I thought making a cover  for the cheese sticks was a marvelous idea and I wanted to try it.  I had some spring roll "skins" or wrappers (tapioca starch, rice starch, salt and water),  in the cup board already.

I have made these twice now.  The firsts ones were a little gummy, kind of pale and bland...but tasty enough to try again.  The second ones were crisp, mostly golden and much tastier.  The secret is being patient enough to let the oil get HOT ( too cool and the cheese melts before the skin is done) and soaking the skins in SALT water when softening.  It's possible using an already saltier cheese would solve that problem as well.

Ingredients:
Cheese sticks or any white cheese cut into chunks
Spring Roll Skins
Salt to taste
Water for soaking
Coconut Oil for frying

Dipping Sauce:
Savory Neufchatel Dip
Or
Favorite Pizza Sauce
Or
1 can crushed tomatoes
handful of basil flakes
red wine vinegar to taste
salt to taste
onion powder
thyme
beef gelatin

Directions:
  1. Heat coconut oil in a deep pot and bring the temperature to 375* or so. This can take up to 45 minutes depending on the size of pot, BTU capacity of the burner and how cold the kitchen is at the time.  In the mean time, get out ingredients and 3 dinner plates; one for soaking (mine have a decent rim for holding water), one for rolling, and one for placing finished rolls while the oil heats up.
  2. Mix ingredients for sauce in a separate pan, set on medium low.  Keep covered, stir once or twice and forget about it until rolls are done.
  3. Carefully fill one dinner plate with salted water.  When salt is dissolved, add spring roll skin. (Skins are too brittle otherwise.) Do one at a time to prevent them sticking to each other.
  4. Unwrap cheese sticks or cut cheese into chunks.  Think roughly index finger dimensions as a guideline.
  5. Remove spring roll skin from soaking water when pliable. Hold up briefly over soaking plate to let drips fall off.
  6. Starting on edge of skin, roll cheese up, folding the sides towards the middle after one full rotation of the cheese.  Continue rolling and tucking the sides, as needed.
  7. Place finished roll on third plate, seam side down.
  8. When oil is hot, add a single roll at a time, at least initially.  Adding two at the same time can cause them to glue themselves together.  Trying to separate will cause the skins to tear and allow for the cheese to bubble out.
  9. They are done when floating and are the desired color (and/or the cheese is exploding from somewhere on the roll.)  Remove from oil with an appropriate, long handled tool; such as tongs or a slotted spoon.
  10. Let cool for a few minutes at least...burning the mouth on too hot cheese doesn't make it taste better.
  11. Serve warm with a generous portion of warm sauce.

These are yummy and fun to make...and eat.   I can see making it with Mexican themed seasonings (with corn tortillas even) or with apple pie type fillings with a custard sauce for dessert.

Gluten-Free Wednesday
Tasty Traditions

    October 26, 2011

    Decadent Triple Cream Potato Soup

    A friend of mine gave up eating grains and won't eat her specialty cheeses without crackers....so guess what I get to play with?  I have no such food rules, so put the remainder of the Brillat Savarin Affine in the coconut oil lined crock pot with some potatoes, milk, egg, gelatin, salt and a little cayenne and onion powder.

    Oh, yeah!

    The richness and boldness of flavor of the triple cream cheese balanced by the mildness of the milk, the lightness of the egg curds, the heartiness of the potatoes, the gentle heat of the cayenne, the savory of the onion all work together for this wonderful treat.


    Ingredients: (fits a 4 quart Slow Cooker)
    Coconut oil (prevents sticking )
    1-2 eggs
    1-4 TBS beef gelatin
    4 cups milk
    1/2-1 lb of Triple Cream Cheese
    8-10 potatoes (peeled and cut into bite sized pieces)
    Salt to taste
    Cayenne Powder (optional)
    Onion Powder (optional)

     Directions:
    1. slather the coconut oil generously along the bottom and sides.  I used a butter knife with a long blade.
    2. whip the egg in the bottom of the pot (saves dirtying and extra dish)
    3. add milk and chunks of cheese
    4. add salt and spices to taste. The cheese has very little salt, so make it slightly saltier than desired as the potatoes will absorb a lot.
    5. fill to desired level with potatoes and stir to cover potatoes
    6. Heat on high for about 2 hours until bubbling, then set low for another hour or so or set it on low and forget about it for the day or overnight if starting in the evening and serving for breakfast.
    Ingredient Spotlight

    October 20, 2011

    Apple Beef Stew - GF

    Ingredients: (Fits a 4 quart crock pot)
    Coconut oil
    2 lbs frozen grass fed beef, homegrown and cubed
    Salt
    8 TBS-16 TBS Unflavored beef gelatin (I just eyeballed a cups worth)
    RIPE Apples, peeled, cored and sliced (enough to fill pot)
    Dash of allspice or cinnamon (Optional)
    ACV

    Fill the crock pot in order (leave out the vinegar) and cook on high for a few hours, then turn down when it starts bubbling, if you are home. If you are gone for the day, turn in low and forget about it.  This took about 4 hours of cooking on high plus 1 hour at low while we finished processing wood.  The vinegar was added to the individual bowls and added a nice balance of flavor.
    Serve over rice or mashed potatoes, if desired.

    Pennywise Platter Thursday 
    Simply Delish

    October 13, 2011

    Cranberry Coconut Stew with Beef

    Cranberry Coconut Stew with Beef  (8+ servings)
    (fits a 4 quart slow cooker)

    2 lbs Homegrown, grass fed beef, cubed 
    1 package OG frozen Cranberries 
    1 can Pineapple with juice
    1 can Golden Star Coconut milk (no stabilizers or fillers)
    8-10 TBS Beef Gelatin
    8-10 TBS Cane sugar with Cream of tartar
    Salt to taste 
    1-2 TBS Green Thai Curry paste (optional)
    1 Onion, sliced (optional)

    I had asked for some GOAT stew meat to be brought up from the freezer...I guess the lighting was poor or something.  I prefer to use organic cranberries because the non organic I can get locally have all had an unpleasant bitterness I don't care for.  The price isn't much different because I buy them AFTER season and hoard.

    I layered the beef on the bottom of the slow cooker, with the cranberries filling in around the still frozen blocks.  I mixed the dry ingredients together first, then sprinkled over the top.  The canned items were added next, with the curry paste and onion being an after thought.  I like the balance of sweet and tart and found that the salt counter balanced the sour as well.

    There's enough acid in the broth that the gelatin stays fairly liquid even in the fridge.  Leftovers pour out of the jar instead of having to be carved out.

    Food and Health Carnival 
    Alimentary Tuesdays Carnival

    October 10, 2011

    Brats with Fried Apples GF

    A friend of mine and I went Orchard hopping the other day.  I picked up some Jonathan's, Golden Delicious and fresh cider at one place, some wonderful Suncrisps at another and really liked the Braeburns at another, but forgot to actually buy some.

    Brats and Fried Apples
    Brats (defrosted in a bowl of cool water)
    Suncrisp Apples
    Coconut Oil
    Gelatin
    Sugar/Cream of tartar mix
    Salt
    Apple Cider

    The apples were peeled, cored and sliced on the apple peeler, then cut in half to make them bit sized.  They were cooked in some coconut oil until tender, then I mixed the dry ingredient together and sprinkled over cooked apples.  The apples weren't very juicy, so I added some apple cider to thin.  When the gelatin mix was thoroughly blended, I turned the burner off and started on the brats.

    In a separate pan with a generous portion of coconut oil for frying, I cooked the brats until golden brown on both sides...about 15 minutes.

    See ya in the Gumbo!
    Hunk of Meat Monday
    Simply Delish
    Your Recipe, My Kitchen
    Barn Hop
    Grain Free Real Food Carnival 
    Heart and Soul Hop
    Made from Scratch Tuesday

    October 9, 2011

    Cheap Emergency Water Storage

    We use a lot of vinegar for cooking, cleaning, etc.  Hence, we generate a lot of empty 1 gallon plastic vinegar bottles.  As they are emptied, they are refilled with drinking water and put in almost always dark corner of the basement.  The containers are already sanitary and the dark keeps the sun from reacting with the plastic.

    We had to dip in a few months ago when the power went out for a day during a prolonged heatwave.

    I like being prepared.


    Frugal Friday
    Preparedness Challenge

    October 7, 2011

    Sauted Brats and Peach Stew

    The problem:

    SOMEONE picked all the meat and most of the peaches out of the Goat and Coconut Peach Stew so went I went to reheat some, it was basically rice and broth. 

    The solution:

    I grabbed a package of brats out of the freezer and soaked them in a large bowl of cold water in the sink.  Meanwhile, I started to heat some coconut oil in a large fry pan and sliced some onion in for sautĆ©ing.  Adding salt and stirring occasionally, I got the soup reheating with some extra peaches, coconut milk and gelatin.  I added the brats, cut up into bites sized pieces.  When the brats were cooked, the "broth"  was done too and the brats and onions went in with the broth and Brats and Peach stew was born.

    October 5, 2011

    Goat and Coconut Peach Stew

    Layer in a crock pot: (recipe fits a 4 quart size)

    Goat "stew" meat (approx 1 lb, mine was still frozen)
    A can of sliced peaches (use commercial or home canned, avoid HFCS)
    2 cans coconut milk (Golden Star has NO stabilizers or added gums.)
    4-6 TBS unflavored gelatin
    A few TBS Cane Sugar and Cream of tartar mix
    A few TBS of vinegar ( I used rice)
    Salt to taste
    A dash of cinnamon
    A dash of red pepper flakes
    Sweet Potatoes (Cubed, optional) ****

    Set crock pot to low and cook for hours on end....about 12 hours.

    I set if before going to bed and enjoyed a nice, hot and hearty meal for breakfast.  I would have had a pot of rice already made too, but I couldn't find the rice cooker.




    ****I found a bag of frozen sweet potatoes in the bottom of the freezer drawer. I don't really recommend them, they are a bit of a disappointment compared to ones you cook yourself.  They almost totally dissolved in the broth, making for a nice color, but I don't think I would even know they were in there if I hadn't put them in myself.

    Friday Potluck

    October 2, 2011

    Breakfast "loaf" and Soup

    I was so pleased with the casserole I made yesterday, I wanted to make it again.  I was out of cottage cheese, so I improvised.  This is probably the "standard" recipe for some "officially named" dish already, but I made this for breakfast and used my meatloaf pan, hence I call it my breakfast loaf. ;)

    Ingredients:
    3 potatoes, peeled and shredded
    A few chunks of white cheese (sliced off a 5 lb brick, amount unknown...I just threw it in.)
    1 egg
    Milk (mine is raw and grass fed but starting to overflow the fridge again)
    Salt (I used WAY too much this time, don't use as much as I did.  I think cutting back on the potatoes to cheese ratio messed me up.****)
    A dash of thyme
    A few shakes of red pepper flakes
    Extra cheese for the top

    Scramble an egg in a mixing bowl and add shredded cheese and potatoes.  Add some milk enough to coat potatoes ( a cup?) and mix.  Add some salt ( use 1/2 the amount or less) and spices and mix well.  Slather sides and bottom of baking dish in coconut oil and add potato mix. Top with extra cheese.

    Bake at 400* for 45 minutes or so.  Let cool and serve.

    Chilled slices can be refried in a pan with coconut oil for about 10 minutes for an easy snack later on.

    *****I finally figured out what went wrong....the salt level in the Colby cheese was much higher than in the cottage cheese.  We were able to enjoy this later that day re-purposed as soup by adding milk...... a lot of milk and NO extra salt.
    Re-purposed Breakfast Loaf Soup

    Breakfast Loaf Soup
    Leftover Breakfast Loaf, chopped (most of it....)
    Milk to desired thickness (approximately 2 cups)



    Bring to temperature in a pan and serve.


    Grain Free Real Food Carnival

    October 1, 2011

    Angel Food Soup

    Angel Food Soup 
    1. Heat broth (packaged or homemade)
    2. Add extra salt as needed (make it slightly saltier initially, the egg will absorb some.)
    3. Scramble some eggs (1-2 per person)
    4. When broth is hot, stir in a circular motion and add eggs.  (Slower speed will give you longer, thicker threads....faster will give you smaller, thinner threads.)
    5. Remove from heat and serve.

    I have FOND memories of this soup. So simple and yummy and FAST.   It was a special treat in our house, but I imagine the origins were more along the lines of "empty pantry" or "what to fix?" syndrome.  It's practically free if the eggs come from your yard and the broth from the bones saved up from previous meals. You can, of course, spruce it up some.  Add some gelatin and coconut oil or a little sugar and cream of tartar.  Toss in some some leftover  potato or rice, noodles or serve with a chunk of cornbread slathered with butter.  Spice it up with a little Tabasco or basil or nutmeg or ?????

    Pennywise Platter Thursday

    September 30, 2011

    Cottage Cheese and Potato Casserole GF

     This was inspired by all the baked mac and cheese recipes I've been seeing......
    1. Whip 1-2 eggs in a large bowl.
    2. Mix in cottage cheese (I was using up a container, so approximately 1.5 cups)
    3. Add a generous portion of salt (approximately 2 TBS) plus desires spices (I used granulated onion and 90,000 HU cayenne) and blend well.
    4. Add peeled, shredded potatoes (approximately 6 medium) and mix until evenly coated
    5. Coat a casserole dish with coconut oil and add potato mix
    6. Top with 1/2-1 lb white cheese (I used Jack)

    Bake at 375* for about an hour

    Let cool for about 15 minutes and serve.

    Savory Sunday

    Pan Fried Baked Potato




  1. Place a few TBS of coconut oil in a frying pan and heat at medium 




  2. Take your leftover, room temperature baked potatoes, cut in half and place cut side down in hot pan




  3. Fry for about 10 minutes until golden brown




  4. Remove from heat, salt and serve.



  5. Friday Potluck
    Friday Food 
    Potato Blog Hop

      Baked Potato

      1. Collect a bunch of whole potatoes (from garden or bag)
      2. Scrub potato skins under water, let dry
      3. Stab top with a fork a few times  
      4. Place directly on oven rack (holes up, evenly spaced...I use a toaster oven)
      5. Bake at 400* for 45-60 minutes depending on size
      6. Split with fork and serve with desired topping and generous dashing of salt.                                     (Butter, Sour Cream, Coconut oil, Cheese etc.)

      September 29, 2011

      Aloe Up

      For those times when you are not wanting the caffeine of a Aloe Dew (or there isn't any in the fridge or even worse, you're out!) this make a good runner up....Aloe Up!

      Aloe Up
      1 part 7 Up "retro" (sugar, NOT HFCS)*#
      1 part aloe vera
      pinch of salt or liquid minerals
      fresh squeezed lemon juice (optional, but very tasty)
      Cream of tartar (optional, if not using lemon)

      *disregard the packaging, I am of the personal opinion that everything 70's is better off staying buried.

      # or Sierra mist or other similar type....I think 7 up tastes slightly "less fake" than Sierra Mist, but it's a pretty minor difference.

      September 27, 2011

      Beware of marketing...some truths about coconut oil

       
      This is what I keep in my cupboard...or it's equivalent.  Current pricing/shipping makes buying the 31.5 oz size from Walmart significantly cheaper than buying in bulk in my area.  This wasn't the case just a few years ago, and may not be in the future.  If you are needing to stock up, do the numbers....maybe your local Asian market is a better bet?

      The benefit of coconut oil is its fatty acid profile, predominantly saturated fat.  It can not be contaminated by growth hormones, antibiotics, gmos, or excess pufas like tallow, lard or even butter can and the stability and protectiveness of the saturated fats far outweigh any processing it might undergo. The admonitions regarding cold press, etc just don't apply to coconut oil because saturated fat is naturally stable and doesn't go rancid.  I have stuff that is 6 plus years old that I am just now using that tastes as fresh as the day I bought it.  Hypothetically, the minuscule amount of polyunsaturated fat could be hydrogenated, but the benefits would STILL outweigh the minuses.  It's just that good.

      Don't get me wrong, the virgin coconut oils or the "organic" oils are NOT bad.  I, personally, LOVE the smell and taste of virgin coconut oil and I do keep some around (purchased long before the current price spike) for certain, specific uses.  I just get upset when they are promoted as the ONLY product one should use to be healthy.  Paying $80 for a sport bottle's worth of  "extra virgin OG coconut oil" is just WRONG.  (Most pricing is NOT that extreme, but I did see an ad on line at that price...someone claiming their source was extra special.)

      So when you read about the benefits of coconut oil (Alzheimer's, heart disease, cancer, weight loss, colon health, etc) have peace of mind knowing that they are attainable for both "Whole Foods" budgets AND "Walmart" budgets.

      Real Food Wednesday 
      Homemaking

      September 23, 2011

      Potato Soup ( or Chowder) GF

      Base
      Leftover mashed potatoes
      Beef gelatin
      Milk
      Salt/pepper to taste

      I use approximately 1 TBS gelatin to 1 cup potatoes with a 1:1 ratio of milk for a THICK chowder and 1:2 cup milk for a thinner soup.  Heat and serve.

      Optional Add ins
      Clams
      Oysters
      Leftover bacon (is there such a thing?????)
      Chicken
      Sausage
      Beef
      Shrimp
      Salmon
      Mushrooms
      Onions
      Pickled hot peppers/red pepper flakes

      Mocha Syrup

      Substitute strong coffee for water in chocolate syrup recipe to make Mocha syrup!

      1 cup coffee
      2 cups cane sugar (brown or white works)
      1 TBS Beef gelatin
      1 cup cocoa powder
      Salt
      Homemade Vanilla extract

      I use gelatin instead of butter now in my syrup.  It adds a little extra protein and the syrup comes out consistently thick (but still very pour able) with no settling.  I use about a TBS or so of syrup to 1 cup of milk.

      I had a lot of leftover coffee, so I now have 3.5 quarts of mocha syrup in the fridge.

      I can't seem to keep milk in the fridge lately, wonder why?


      What's on your Plate?
      Simply Delish

      Mashed Potatoes (steamed or boiled) with or without garlic

      Mashed Potatoes (Steamed)

      Ingredients
      Potatoes (Russets, Golds, etc)
      Coconut Oil and/or Butter, preferably grass fed
      Skim milk, preferably fresh and grass fed
      SALT
      Pepper (optional, preferably freshly ground)
      Horseradish (optional, SHHH....don't tell Ketchup boy I sneak some in there sometimes)

      Fill a steamer with whole peeled potatoes
      (We use our apple peeler.)

      Add 1-2 inchesof water to bottom of pan, assemble and cover

      Bring to boil, then turn heat down to about egg temperature (medium low) to simmer.

      Set timer for 40-50 minutes and cook until soft through the largest potato. (Cutting into smaller pieces can reduce cooking time, but increases prep time.)

      Dump water out of bottom of pan and add good fat of choice

      Toss in some salt, be generous ;)

      Add any desired extras

      Plop potatoes in and mash with a potato masher (single wire bent into an undulating pattern.)

      Add milk to desired thickness.  (We like ours on the wet side.)

      Adjust seasoning and serve.  (Hopefully there still some left after taste tasting.)



      Mashed Potatoes (Boiled)

      Fill a stock pot with whole, scrubbed potatoes
      (We use a dedicated green scotch brite scouring pad.)

      Add water to cover potatoes and a little salt and cover with lid.

      Bring to boil, then turn heat down to about egg temperature (medium low) to simmer.

      Set timer for 40-50 minutes and cook until soft through the largest potato.

      Drain and rinse with COLD water.  When potatoes are cool enough to handle, the skins should slip right off.

      Mash, add other ingredients and serve as above.  Potatoes will be "stickier" cooked this way, so adjust other ingredients accordingly.


      Garlic Mashed Potatoes

      Prepare as above, but soak freshly sliced garlic in butter or coconut oil in a small pan at a low temperature while potatoes are cooking.  Low and slow will bring out the sweetness of the garlic and prevent burning or bitterness.

      September 5, 2011

      Mochanoff (Beef Stroganoff with Coffee/Cocoa Sauce) GF

      I was wandering around online and found a delicious looking recipe for a Beef/Coffee Stew.  I also had a large portion of fresh mushrooms that needed to get used.  We are experiencing a bit of cold spell* but Soup/Stew was vetoed...so I decided to sneak the coffee into some Stroganoff instead.


      *Ok, it's not THAT cold but 60's at night and 70's during the day IS cold compared to 100+ weather...I like it!


      Here is my basic recipe:  Beef Stroganoff.   I doubled all the ingredients because of the amount of mushrooms I had, except the meat.  My skillet was practically overflowing with mushrooms, so I cooked the meat separately in the wok, using this recipe:  Deep Fried Beef.
      I substituted the Sugar/COT with a 2:1 cane sugar/cocoa powder mix when I remembered that coffee and cream of tartar taste absolutely horrid together.  I mixed the dry ingredients together (gelatin, cocoa, cane sugar, salt) then sprinkled it slowly, while stirring, over the already sautĆ©ed mushrooms.  It looked like fudge with mushrooms. ;)
      I added coffee to thin the sauce, about a cup or so, then the sour cream, then the meat.  The noodle were done right when I was finishing the sauce,  so I added a little extra salt and served everyone a small portion (just in case) over penne rice noodles.  It was a well received.

      Something was missing for me though, I couldn't put my finger on it.  Then I remembered, I usually add vinegar....

      I added a few dashes of Balsamic Vinegar to my bowl and mixed in.  Oh yeah....it all just came together.  Sweet, savory, salty, sour in balance.....and extremely filling.  Everyone used the balsamic for the second pass and agreed, it was even better.

      I can totally see this as a topping for mashed potatoes or use goat meat for a shepherd's pie filling.

      If I was going to use a crockpot/slow cooker for this recipe, I would add a layer of coconut oil on the bottom and wipe it up the sides a little to prevent sticking.  I would then add the rest in this order:

      Beef
      Mushrooms
      Onions and/or Red pepper flakes (if using)
      Dry ingredients mixed with Coffee (as a paste)
      Vinegar

      I would cover and cook it low and slow for 8 hours or so, then turn it off and add the sour cream and correct for seasoning right before serving.

      Hearth and Soul Hop 
      Hunk of Meat Monday
      What's Cooking Wednesday
      Totally Tasty Tuesday
      Made From Scratch Tuesday
      Gluten Free Wednesday
      Foodie Wednesday 
      Ultimate Recipe Swap 
      Ingredient Spotlight: Cocoa

      September 3, 2011

      Healthified Ramen

      Ok, I admit it...I have a "thing" for cheapo ramen noodles.  I haven't actually eaten them in years, but the longing is still there.  I used to like them on the soggy side and would always rebelliously add the flavor packet DURING cooking.  I suppose it wasn't really the noodles I was craving, but the salt and flavorings.  If I was feeling guilty, I would add some frozen peas or corn to make it "healthy".  Yeah right.

      Years later, I have found a "natural" version that has "acceptable to me" ingredients.
      Specifically, Koyo Lemon Grass Ginger Ramen.  Technically one package is one serving, but we STRETCH things here by adding protein and extra salt...which is really what the flavor packet is anyway, mostly.
      No soy, no MSG or "natural flavor", no super ubber long names.  I could, in theory, make it from scratch in my kitchen if I had the time, tools and the inclination.  There is one or two other flavors this brand carries that are acceptable as well, but I prefer this one.  It is in the "fun treat" category of our food repertoire as it contains wheat, "heirloom" wheat (whatever that means), but wheat none the less.  I always have to make a special effort to chew, chew, chew...too easy to be in a hurry, especially with ramen, as it has a tendency to slurp up and slide down in one fell swoop.

      Healthified Ramen (Variations)

      Base: (AKA things I always add)
      Coconut Oil
      Unflavored beef gelatin
      Koyo Lemon Grass Ginger Ramen
      Flavor packet
      Extra Salt


      Extras: (AKA...things I add depending on mood and availability)
      Fresh Mushrooms...usually Crimini
      Dried Mushrooms (Oyster mushrooms are a particular favorite)
      Leftover brats
      Leftover meatloaf
      Leftover spaghetti sauce
      Egg
      (beat the egg and drizzle into hot broth while stirring in a circle...going for the whirlpool thing...right before removing from burner)
      Onion - color or type doesn't matter
      Cane Sugar/Cream of Tartar to balance
      ACV or Rice vinegar
      Red Pepper Flakes
      Hot Pepper Oil

      Simply Delish 
      Fight Back Friday 
      Pennywise Platter Thursday

      Avocado - How do I love thee? Let me count the ways......

      Avocado Salad with Beets and freshly squeezed Lemon
      An avocado, like a potato, has a small amount (about 4%) of high quality protein, like an egg.  It's very high in potassium and mono-unsaturated fat, similar to olive oil.  It does contain some polyunsaturated fat, so it's good to add some coconut oil for balance.  It does contain some sugars, mostly in the form of fiber.


      http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1843/2

      Avocados can be frozen for later use if they are mixed well with lemon juice before freezing.  ("They" say the texture doesn't hold up well if left whole. ) I have done this quite successfully using the juice of one lemon for every two avocados.  I added additional juice to the top of the jar to prevent browning, just in case.  I don't know if it needed the extra or not, but it worked.

      How do I know when an avocado it ready to eat?  The skin color changes from bright green to dark green/black as the fruit softens. No squeezing (which causes bruising) necessary. ;)


      People with latex and other allergies should be cautious about eating avocados.  Forced ripening and injury causes the fruit (bananas and chestnuts too ) to make increased levels of chitinases, an enzyme that can cause issues in latex sensative people.  Organic fruit not subject to gas ripening may have lower levels.  Cooking may inactivate the enzymes.



      Avocado Sandwich
      Slice or two of bread*
      Slather mayo, preferably homemade, onto bread
      Layer avocado slices onto bread
      Drizzle with coconut oil (unless it's in the mayo already)
      Salt/Pepper to taste

      Optional Extras
      Homegrown, crispy bacon with gelatin
      Leftover chicken pieces with gelatin
      A slice of white cheese


      Avocado Halves
      Take an avocado, slice in half.
      Take the half and cut with a butter knife vertically and horizontally, making a checker board pattern
      Sprinkle generously with salt
      Drizzle with lemon juice and coconut oil.
      Squeeze gently at the bottom and eat as the pieces pop out.

      Pit will usually pop out on it's own when the half is gently squeezed from the bottom.


      Avocado Salad
      Take an avocado, cut in half and twist to open
      Make a criss cross pattern in the fruit and squeeze gently to remove from skin into a bowl or plate
      Drizzle generously with coconut oil
      Drizzle with fresh squeezed lemon or lime juice
      Salt to taste

      Optional Extras
      Peach slices
      Fresh cut orange sections or mandarins
      Cheese curds or bite sized cubes
      Feta crumbles
      Beets - pickled, fresh roasted or canned
      (Hint: commercially canned whole beets retain slightly more flavor than the sliced version,  nothing like making your own though.)


      Avocado Dressing
      Avocado
      Coconut Oil
      ACV or Citrus juice (lemon, lime and/or orange)
      Salt
      Herbs/Spices

      Mush with a fork leaving a few chunks or blend together for a whipped, thicker dressing. Serve over fruit or root vegetables....like an out of the ordinary potato salad.


      Guacamole (Of course!)
      Avocado
      Coconut Oil
      Lemon or Lime juice (ACV in a pinch, but the flavor isn't the same)
      Salt

      Optional Extras
      Tomatoes
      Chilis or a touch of cayenne powder
      Onions
      Cilantro
      Sugar/COT (I add this if using canned tomatoes or commercial salsa)

      Add ingredient to a bowl sized at least twice as big as the avocado in order.  You can keep it chunky or mush with a fork after adding the oil, salt and juice.  Add other ingredients as desired. Fold gently and serve with homemade tortilla chips or on top of quesadillas or......

      One restaurant I went to actually served the guacamole WITH the pit...said it kept it from browning as fast....don't know if that's true or not....it didn't last long enough to find out.



      * There was a time when Alvarado St. Bakery was a small bakery that made wonderful, sprouted whole grain breads that were flourless, naturally sweet and weird ingredient-free.  The bread was local and lovely and FRESH and made spectacular avocado sandwiches. Those days are gone......


      Friday Potluck
      Seasonal Saturday
      Simple Lives Thursday
      Calling all Salads