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13 Comments» Continue Reading…now sits one gallon of kombucha brewing and a jar of my salsa in the process of lacto-fermenting. It’s a bacteria wonderland over here on the kitchen counter! I’m new to both, but can confidently say that homemade kombucha is just as good, if not better, than store bought; and my first batch of lacto-fermented salsa was more flavorful than any unfermented salsa I’ve ever made. Not to mention all the flora. So, there you have it. A crunchy con mama in the making. What next? Sprouted wheat and sprouted spelt quinoa muffins? Yup. Been there done that. I cook from scratch most days, and with mostly all fresh, unprocessed ingredients; but with budgetary constraints, it’s been baby steps around here with all the other aspects of whole foods. How organic, pastured, unprocessed, sprouted, soaked, raw, free-range, grass-fed, unrefined, fermented, fresh ground, homegrown ARE YOU? do tell!
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» Continue ReadingIf a veggie could impart a main-dish quality and pasta-like satisfaction, spaghetti squash would be that vegetable. And what’s even better, this dish takes 15 minutes to cook, and a few minutes to throw together. Since this winter squash keeps for months uncut, keep one around for last minute meal ideas or a quick side dish. Serve it up warm or cooled–it’s delish either way! Grecian Spaghetti Squash 1 large spaghetti squash 1 large clove garlic, pressed or minced Extra virgin olive oil salt and pepper 1/2 cup sundried tomatoes 1/2 cup kalamata olives 1/2 cup crumbled feta cheese Pierce the squash 5 or 6 times with a fork. Microwave on high for 15 minutes, or until skin of squash is tender. Carefully cut open squash, remove seeds, and with a fork, remove all stringy squash flesh into a bowl. Add a quick drizzle of EVOO. Add the freshly minced […]
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» Continue ReadingRight around this time each year, I get a yearning for nightly grilling. Summer nights sound so appealing already. Do you get this way too? The Preacher’s dad, my dear father-in-law, gifted us his specially formulated blackening spice mix at Christmastime. A dusting of this fragrant mixture transforms fish and meats alike. A ubiquitous, modest chicken breast starts tasting a bit like something served up at the neighborhood bistro when “blackened” on the grill, and served over a crisp cobb salad. And because he’s a generous kind of guy, Dad is sharing his recipe with all you lovelies today…enjoy! Cajun Dust Blackening Spice Mix 4 tablespoons paprika 3 tablespoons black pepper, coarsely ground 3 tablespoons basil, dried (flakes) 3 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons oregano, dried (flakes) 2 tablespoons cayenne pepper 2 tablespoons white pepper 2 tablespoons thyme, dried (flakes) 1 tablespoon chili powder 1 teaspoon […]
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» Continue ReadingIndulge me one more post about my latest culinary craze, won’t you? After serving numerous breakfast versions of Dutch Baby–dusted with powdered sugar, smothered with mixed berries, engulfed in whipped cream, or dripping with bacon maple syrup–I found myself in need of a quick lunch option one day last week. Turns out that Dutch Baby is just as delightful savory as it is sweet. Place your skillet or baking dish in cold oven, and bring to 475F. 3 eggs 3/4 cup flour 3/4 cup milk 4 Tbs. butter In a blender, combine eggs, flour, and milk. Blend on high for 30 seconds or until frothy. When oven is to temperature, put your butter in the skillet with some diced onions. Return skillet to the oven until butter melts and is brown (2-3 minutes.) Sprinkle a cup of shredded cheddar to melted butter in pan. (I’m sure feta, swiss, and any other […]
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» Continue ReadingThe Preacher celebrated 39 years earlier this month. We started his morning off with a breakfast he says he’ll never forget: Dutch baby with bacon maple syrup and cheesy eggs with roasted green chile! A dutch baby is sometimes called a german pancake. It’s crisp on the edges and crepe-like on the inside. It’s so simple to make…but tastes at least twice the effort. The boys have decided that every Saturday morning should be a birthday breakfast. :) Dutch Baby with Bacon Maple Syrup (adapted from a recipe found in a recent William Sonoma catalogue) 1 cup heavy cream 1/4 cup powdered sugar, plus extra for dusting 3 eggs 3/4 cup flour 3/4 cup milk 1/4 tsp. vanilla 4 Tbs. butter 4 slices of bacon, diced 1 cup maple syrup Put a 10 or 11″ stainless steel (or any ovenproof saute pan) in a cold oven. Preheat oven to 475F. Make whipped […]
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» Continue ReadingI’ve always wanted to make homemade granola bars…and I finally did. I’m not sure if I’ll ever go back to store-bought. There are so many variations, but this is what we came up with for our family. I loved using the coconut oil, but you can also substitute with canola. The result was chewy, healthy, delicious granola bars the entire family loved! Let me know if you try them! 4 cups oats 1 1/2 cups crisp rice cereal 2 T. wheat bran 2 T. flax meal 1 cup brown sugar 1/4 tsp. salt 3/4 cup coconut oil 3/4 cup honey 1 cup shredded sweetened coconut 3/4 cup dried cranberries 1 cup semi-sweet chocolate chips 1 cup sliced almonds Mix until everything is moistened and fully incorporated. Press into a parchment lined 9×9 square baking pan. Bake at 350F for 30 minutes, or until top is lightly golden brown. Let cool […]
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» Continue ReadingIt’s Friday. Make grilled Nutella and banana sandwiches for breakfast, lunch, and or dinner. No one (under 10 years of age) will complain! Have a blessed weekend, friends! There is much sweetness to savor in life…
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» Continue ReadingHave you ever had the Moroccan Chicken Salad at California Pizza Kitchen? It is to die for. It is the perfect Fall salad with it’s roasted butternut squash, beets, and dates. It’s an odd combination of flavors at first sight, but oh.my.word. is it good! I put my own spin on it recently, with ingredients I had available (which did not include lettuce!), and thought it might be worth sharing here. And, yes…it may appear an unconventional (and annoyingly loose recipe), but…you guessed it–it’s worth a try! Lightly blanched green beans (I used frozen) Roasted beets, diced Roasted diced butternut squash Roasted diced granny smith apples Diced fresh granny smith apples Pecans or sliced almonds Diced dried dates Champagne vinaigrette Blanch, drain and chill green beans; set aside. Roast beets: Lightly coat in oil, wrap in foil, and roast in over at 375F for 45-60 min., or until tender. Cool, […]
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