I've had a request for breakfast ideas, so here you go!
NT Style Breakfast Ideas
(Of course, all grains are soaked or soured)
Eggs & Toast
Breakfast Burritos (homemade tortillas with scrambled eggs, cheese, sour cream, salsa and avocado)
Muffins (Nourishing Traditions, page 482):
-Blueberry
-Orange Pecan
-Orange Date
-Lemon Poppyseed
-Cinnamon Apple
Scones & Honey Butter (homemade tortillas with a little sucanat mixed in, cooked in coconut oil or ghee)
Pancakes (NT, page 478)
Waffles (NT, page 480)
Omelets
Oatmeal
Soaked oats in yogurt (soak oats in yogurt 24 hours then add fruit, honey, nuts, coconut or whatever you like just before eating)
Brown Rice Cereal
Cracked Wheat
Homemade Breakfast Cereal (Eat Fat, Lose Fat, page 258)
Soaked Granola (Eat Fat, Lose Fat, page 209))
Breakfast Casserole (eggs, milk, cheese, veggies and/or meat)
Brown Rice Pudding (NT, page 554)
German Pancakes (eggs, raw milk/cream, arrowroot, soaked wheat, butter)
Potatoes & Eggs
Smoothies:
-Banana Coconut (Eat Fat, Lose Fat page 206)
-Yogurt-Coconut (Eat Fat, Lose Fat, page 205)
-Strawberry Cream
-Yogurt or Kefir & Fruit
Quick 'n' True Protein Shake (1 1/2 cups milk, 2 egg yolks, 1/4 cup molasses, 1 teas. vanilla)
I will add to this list as I think of them...
Wednesday, July 28, 2010
Just taking a minute to post...
I've been through another busy spell- with my time so full that I've barely had a moment write down the things I want to post, let alone post them. But I'm taking a few minutes before we finally go on our first vacation this summer! We have just barely dried up Tillie in preparation for the anticipated arrival of her new calf at the end of August, and so it's time to go camping! I've been busy in the kitchen preparing healthy food for us to take with us to eat the last day or so, but I didn't want to leave you hanging forever, so here's a few more posts until we get back. Hope you are all having a wonderfully restful (ha! not for me- yet!) and healthful (I can say yes to that one) summer!
Another dinner idea
Last Sunday, we had a very simple but very satisfying dinner, good enough that I thought I'd share: Chicken Caesar Salad with Baked Red Potato Fries and BBQ Sauce. Yum! This is how I made it:
Chicken Caesar Salad
Romaine lettuce from our garden, enough to fill a large salad bowl
1 1/2 cups chunks chicken breast, sauteed in butter and salt (purchased from Whole Foods, first used to make broth)
1/2 cup grated Pecorino Romano Cheese from Costco (or other high quality parmesan-type cheese)
Homemade croutons (see below)
Caesar Salad Dressing from Nourishing Traditions, page 133
My Homemade Croutons
Make bread according to my recipe posted earlier, or use any other properly prepared bread
Cut bread into slices and butter
Sprinkle with garlic powder, onion powder and Real Salt
Toast bread until crispy
Slice into cubes
Allow to dry out, if you can wait that long
Will keep for quite awhile in a paper bag in cabinet.
Homemade French Fries
Preheat oven to 375- 400º
Scrub and cut eyes of potatoes of your choice, enough to feed your family
Slice potatoes into wedges (the thinner, the shorter baking time, but not so thin that they will burn)
Put sliced potato wedges into large bowl and pour coconut oil or coconut ghee over them, enough to lightly cover potatoes
Pour onto baking sheet
Sprinkle with Real Salt and freshly groundpepper, or season according to taste with other spices
Bake until golden brown, about 45 minutes
Enjoy with homemade ketchup or BBQ Sauce
My Homemade BBQ Sauce
Two 8 oz. cans of organic tomato paste, reconstituted with two cans filtered water
1/2 Tbsp. Real Salt
1/2 Tbsp. chili powder
1/2 Tbsp. onion powder
2 Tbsp. brown rice vinegar
1/3 cup sucanat
1 Tbsp. fish sauce (opt.)
1/2 Liquid Smoke
1 Tbsp. whey
Mix well. Cover and culture on counter for 7 hours, then refrigerate... or consume immediately if your dinner is waiting!
We did enjoy orange cream kefir soda with our dinner. Simply delicious!
Chicken Caesar Salad
Romaine lettuce from our garden, enough to fill a large salad bowl
1 1/2 cups chunks chicken breast, sauteed in butter and salt (purchased from Whole Foods, first used to make broth)
1/2 cup grated Pecorino Romano Cheese from Costco (or other high quality parmesan-type cheese)
Homemade croutons (see below)
Caesar Salad Dressing from Nourishing Traditions, page 133
My Homemade Croutons
Make bread according to my recipe posted earlier, or use any other properly prepared bread
Cut bread into slices and butter
Sprinkle with garlic powder, onion powder and Real Salt
Toast bread until crispy
Slice into cubes
Allow to dry out, if you can wait that long
Will keep for quite awhile in a paper bag in cabinet.
Homemade French Fries
Preheat oven to 375- 400º
Scrub and cut eyes of potatoes of your choice, enough to feed your family
Slice potatoes into wedges (the thinner, the shorter baking time, but not so thin that they will burn)
Put sliced potato wedges into large bowl and pour coconut oil or coconut ghee over them, enough to lightly cover potatoes
Pour onto baking sheet
Sprinkle with Real Salt and freshly groundpepper, or season according to taste with other spices
Bake until golden brown, about 45 minutes
Enjoy with homemade ketchup or BBQ Sauce
My Homemade BBQ Sauce
Two 8 oz. cans of organic tomato paste, reconstituted with two cans filtered water
1/2 Tbsp. Real Salt
1/2 Tbsp. chili powder
1/2 Tbsp. onion powder
2 Tbsp. brown rice vinegar
1/3 cup sucanat
1 Tbsp. fish sauce (opt.)
1/2 Liquid Smoke
1 Tbsp. whey
Mix well. Cover and culture on counter for 7 hours, then refrigerate... or consume immediately if your dinner is waiting!
We did enjoy orange cream kefir soda with our dinner. Simply delicious!
Friday, July 16, 2010
Buttermilk Bread Dough
Caralee's Buttermilk Bread Dough
Basic Recipe-
Ingredients:
10- 11 cups Whole wheat flour, preferably freshly ground
3 cups Cultured buttermilk
1 cup Filtered water
1/2 cup Coconut oil
1 Tbsp. Real Salt
1 Tbsp. Baking Soda
(opt.) Arrowroot (to help prevent sticking- although I realize white flour could also be used, I prefer arrowroot)
Grind 6 cups of whole wheat (you may use spelt or kamut or combination of any or all) - this should yield approximately 10 1/2 to 11 cups of flour.
Pour the flour into your bread mixer (or bowl, if you do not own a mixer) and add three cups of cultured buttermilk* (or the equivalent**), one cup filtered water and 1/2 cup coconut oil or melted butter, or a mix of the two. Mix well until dough reaches a nice bread dough consistency (neither too dry nor too wet, and the dough cleans the sides of the bowl and forms a nice ball). Cover the dough with a towel or mixer lid and let sit for a 7 to 24 hours on the kitchen counter. 36 to 48 hours also works fine, but naturally will take on a sourdough flavor, which is great if that is what you are looking for.
When ready to use, add 1 Tbsp. baking soda and 1 Tbsp. Real Salt*** to the dough and mix well.
*This must be real cultured buttermilk, or it will not work.
**Other alternatives- Kefir or a good quality plain, whole milk yogurt can work in place of the buttermilk. If you use yogurt, use 2 cups yogurt and 2 cups water.
***Real Salt is native and local to our area, so this is what we use- any other high quality sea salt works great.
Proceed as follows:
Flatbread- roll out dough thinly, using a little arrowroot as necessary to prevent sticking, and cook using a tortilla maker or on a lightly buttered pan on stovetop until bubbles form and the edges look done (not sticky or doughy) . Turn once and serve hot with butter or cheese, or any other topping of your choice.
Rolls- Shape dough into any sort of roll you desire and bake in preheated 350º oven for about 20 minutes, or until golden brown and smelling delicious.
Pizza- Roll out dough onto pizza stone, using a little cornmeal on the bottom, if desired, and bake at 350º for approximately five minutes, or until lightly browned. Remove from oven, add pizza sauce, desired toppings and cheese and broil until cheese is bubbly and slightly browned. Another option is to not pre-bake the crust, but to simply add sauce, topping and cheese onto rolled out dough and bake until the crust and cheese are golden. Enjoy!
Empanadas, cheese bread, bread sticks, pizza pockets, tortillas, scones, naan, you get the picture- use your imagination! This dough is very versatile and easy to use. Just roll it out in a little arrowroot powder, if needed, and proceed. Here are a few more variations to try:
Cinnamon rolls- Add a little Rapadura or Sucanat to your dough when you are mixing in the salt and baking soda (approximately ¼ cup) and proceed to roll out dough into a nice rectangle shape. Spread dough with butter or applesauce, cinnamon, Sucanat, raisins or nuts (optional, of course) and roll as you would to make ordinary cinnamon rolls. Cut dough with dental floss and place on stoneware or cookie sheet. Bake for approximately 20 minutes, or until done. Mix a little honey and vanilla in some homemade cream cheese and spread on hot rolls. Bon appetit!
Muffins- After you have mixed in the salt and soda, split the dough in two halves and set aside one half for later use. If you are using your bread mixer, change the dough hook to the cookie whisk and proceed with recipe. Add two to three eggs (you will have to experiment with this to see which consistency you like best), ¼ to 1/3 cup sucanat, 1 teaspoon vanilla and whatever mix-ins you prefer (blueberries are yummy, as well as pecans, etc). A little bit of raw milk may be added if the batter seems too dry. Blend well in mixer with cookie whisks and bake in muffins pans for approximately 20 to 25 minutes, or until golden brown on top. Serve with butter, honey butter, or cream cheese.
Bread- You can make bread with this dough if you use smallish pans and make sure that the bread is cooked through before removing it for good from the oven. Simply shape the dough into loaves and bake at 350 degrees until nicely browned on top and has a hollow sound when you knock on the top. You can also make cinnamon raisin bread by rolling dough out with butter, cinnamon, sucanat and raisins, then rolling back up and forming into a loaf. Herb bread is also yummy. I have found that larger loaves can cooked all the way if you cook the bread for about 50 minutes, or another option is to you turn off the oven after baking for 30 minutes but leaving the bread in there for an hour or so- I've baked them just before bed and then turned off the oven upon retiring and taking beautiful loaves out in the morning. I have not tried this with bread pans yet (I think stoneware would work best) but just hand-shaped "peasant" loaves, and this works great. I am continuing to experiment and will try my stone bread pans next.
Basic Recipe-
Ingredients:
10- 11 cups Whole wheat flour, preferably freshly ground
3 cups Cultured buttermilk
1 cup Filtered water
1/2 cup Coconut oil
1 Tbsp. Real Salt
1 Tbsp. Baking Soda
(opt.) Arrowroot (to help prevent sticking- although I realize white flour could also be used, I prefer arrowroot)
Grind 6 cups of whole wheat (you may use spelt or kamut or combination of any or all) - this should yield approximately 10 1/2 to 11 cups of flour.
Pour the flour into your bread mixer (or bowl, if you do not own a mixer) and add three cups of cultured buttermilk* (or the equivalent**), one cup filtered water and 1/2 cup coconut oil or melted butter, or a mix of the two. Mix well until dough reaches a nice bread dough consistency (neither too dry nor too wet, and the dough cleans the sides of the bowl and forms a nice ball). Cover the dough with a towel or mixer lid and let sit for a 7 to 24 hours on the kitchen counter. 36 to 48 hours also works fine, but naturally will take on a sourdough flavor, which is great if that is what you are looking for.
When ready to use, add 1 Tbsp. baking soda and 1 Tbsp. Real Salt*** to the dough and mix well.
*This must be real cultured buttermilk, or it will not work.
**Other alternatives- Kefir or a good quality plain, whole milk yogurt can work in place of the buttermilk. If you use yogurt, use 2 cups yogurt and 2 cups water.
***Real Salt is native and local to our area, so this is what we use- any other high quality sea salt works great.
Proceed as follows:
Flatbread- roll out dough thinly, using a little arrowroot as necessary to prevent sticking, and cook using a tortilla maker or on a lightly buttered pan on stovetop until bubbles form and the edges look done (not sticky or doughy) . Turn once and serve hot with butter or cheese, or any other topping of your choice.
Rolls- Shape dough into any sort of roll you desire and bake in preheated 350º oven for about 20 minutes, or until golden brown and smelling delicious.
Pizza- Roll out dough onto pizza stone, using a little cornmeal on the bottom, if desired, and bake at 350º for approximately five minutes, or until lightly browned. Remove from oven, add pizza sauce, desired toppings and cheese and broil until cheese is bubbly and slightly browned. Another option is to not pre-bake the crust, but to simply add sauce, topping and cheese onto rolled out dough and bake until the crust and cheese are golden. Enjoy!
Empanadas, cheese bread, bread sticks, pizza pockets, tortillas, scones, naan, you get the picture- use your imagination! This dough is very versatile and easy to use. Just roll it out in a little arrowroot powder, if needed, and proceed. Here are a few more variations to try:
Cinnamon rolls- Add a little Rapadura or Sucanat to your dough when you are mixing in the salt and baking soda (approximately ¼ cup) and proceed to roll out dough into a nice rectangle shape. Spread dough with butter or applesauce, cinnamon, Sucanat, raisins or nuts (optional, of course) and roll as you would to make ordinary cinnamon rolls. Cut dough with dental floss and place on stoneware or cookie sheet. Bake for approximately 20 minutes, or until done. Mix a little honey and vanilla in some homemade cream cheese and spread on hot rolls. Bon appetit!
Muffins- After you have mixed in the salt and soda, split the dough in two halves and set aside one half for later use. If you are using your bread mixer, change the dough hook to the cookie whisk and proceed with recipe. Add two to three eggs (you will have to experiment with this to see which consistency you like best), ¼ to 1/3 cup sucanat, 1 teaspoon vanilla and whatever mix-ins you prefer (blueberries are yummy, as well as pecans, etc). A little bit of raw milk may be added if the batter seems too dry. Blend well in mixer with cookie whisks and bake in muffins pans for approximately 20 to 25 minutes, or until golden brown on top. Serve with butter, honey butter, or cream cheese.
Bread- You can make bread with this dough if you use smallish pans and make sure that the bread is cooked through before removing it for good from the oven. Simply shape the dough into loaves and bake at 350 degrees until nicely browned on top and has a hollow sound when you knock on the top. You can also make cinnamon raisin bread by rolling dough out with butter, cinnamon, sucanat and raisins, then rolling back up and forming into a loaf. Herb bread is also yummy. I have found that larger loaves can cooked all the way if you cook the bread for about 50 minutes, or another option is to you turn off the oven after baking for 30 minutes but leaving the bread in there for an hour or so- I've baked them just before bed and then turned off the oven upon retiring and taking beautiful loaves out in the morning. I have not tried this with bread pans yet (I think stoneware would work best) but just hand-shaped "peasant" loaves, and this works great. I am continuing to experiment and will try my stone bread pans next.
Wednesday, July 14, 2010
A Few Announcements...
So I've taken a vacation from posting for a little while because there's been a lot going on around here lately! First of all, I am thrilled to announce to those of you that haven't already heard that my bread dough recipe has recently been approved by the WAPF, and Sally Fallon personally emailed to ask my permission to publish the recipe as an article in their Wise Traditions journal in either the coming Winter or Spring edition! So you no longer need to wonder if the phytic acid is being completely neutralized or not when you make bread the way I've taught- as long as you soak wheat in an acidic medium for a minimum of seven hours, you are good to go! I honestly didn't know that until Sally clarified that for me (some of the exact science is still coming out), but I'm glad to understand that now.
Also, my new blog-type website is under construction at this moment, so instead of posting both here and there, I am putting my efforts into the new improved version. As soon as it's done enough, I will post where to find us. (I will keep this blog, but it will be more personal and fun, the other being more professional, and stick mostly to food matters and things related to it.) So, please don't be discouraged at the length of time between posts... we are working, even if you can't see it yet!
One last thing- the Layton area WAPF Chapter is now going to start holding monthly get-togethers! I have partnered with Russ Silver, the WAPF Chapter Leader here as his assistant and we will be holding our first potluck in my backyard this Saturday from 4:30 to 6:30 p.m. This is an informal get-to-know-who's-out-there, and to find out what you're interested in learning. We are here to help however we can, and we're anxious to meet all of you who are interested in learning more, or if you already know a lot, please come and let us know so we can learn from you! Please bring a dish to share, bring a friend if you wish, bring your kids if they would keep you from coming, and we'll see you on Saturday! This is an informal, low-key event so please come even if you can't stay the whole time. If you need my address, please email me at amodernpioneer@gmail.com and I will send you directions.
P.S. I don't have a lot of chairs, so please bring your own if you'd prefer one.
Also, my new blog-type website is under construction at this moment, so instead of posting both here and there, I am putting my efforts into the new improved version. As soon as it's done enough, I will post where to find us. (I will keep this blog, but it will be more personal and fun, the other being more professional, and stick mostly to food matters and things related to it.) So, please don't be discouraged at the length of time between posts... we are working, even if you can't see it yet!
One last thing- the Layton area WAPF Chapter is now going to start holding monthly get-togethers! I have partnered with Russ Silver, the WAPF Chapter Leader here as his assistant and we will be holding our first potluck in my backyard this Saturday from 4:30 to 6:30 p.m. This is an informal get-to-know-who's-out-there, and to find out what you're interested in learning. We are here to help however we can, and we're anxious to meet all of you who are interested in learning more, or if you already know a lot, please come and let us know so we can learn from you! Please bring a dish to share, bring a friend if you wish, bring your kids if they would keep you from coming, and we'll see you on Saturday! This is an informal, low-key event so please come even if you can't stay the whole time. If you need my address, please email me at amodernpioneer@gmail.com and I will send you directions.
P.S. I don't have a lot of chairs, so please bring your own if you'd prefer one.
Friday, July 2, 2010
Our Garden at the End of June
Here are some pictures of some of our garden. It is a constant work in progress, as we only moved to this location last spring and have had a lot of work to do to get it up and running. We still have much to do to get it where we'd like to be, but we're happy with our progress; and, as you can see, it is growing and producing!
What did we plant this year? Well, you can't see it all in these pictures, but so far we've planted:
Strawberries
Raspberries
Watermelon
Cantaloupe
Honeydew
Cucumbers
Red, yellow and white onions
Romaine, red and butter crunch lettuce
Peas
Beets
Carrots
Tomatoes (Roma, Beefsteak, Cherry and Pear)
Peppers (red, yellow, green and jalapeno)
Tomatillos
String beans
Potatoes (red and yellow)
Cauliflower
Broccoli
Cabbage (green and red)
Zucchini
Yellow Squash
Acorn Squash
Pumpkins
Basil
Thyme
Dill
Parsley and Cilantro came up spontaneously from last year, as did some onions that we left in the ground. So far they've all been great!
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