Wednesday, June 29, 2011
It took about 45 minutes all told. I used too much salt, I think, (I adjusted it for the recipe below) but it's still delicious, even salty. You may prefer to use less oil than I did.
1 head of kale, de-ribbed, well washed and dried
3 tablespoons olive oil
1/4 teaspoon unrefined sea salt
Preheat the oven to 250 degrees F. Salt and thoroughly oil the kale leaves. Spread on a big cookie sheet or pan with enough of a rim that the oil won't drip off. Bake until done, or about 45 minutes, stirring and turning after each 10 or so.
Tuesday, June 28, 2011
On her second day of camp, Little Moo's camp teacher made kale chips, then told me how. I was surprised at how amazingly easy it sounds. It's not seaweed, but good detox all the same, and has that same salty tastiness. She used a 325 degree oven for 5 minutes, but with olive oil, I'm going down to 250. It will take more time, but I think it will retain more nutrients that way. Evidently, Little Moo just kept munching the kale all afternoon. The teacher was very impressed. That's our Little Moo. She's a good eater. She's got a mother on GAPS and she's had nutritionally dense food since she started on solids. What can I say? The kid knows what's good. Here's what it looked like when it started. More pics to come...
Sunday, June 26, 2011
Little Moo was fascinated. She thought it was called "cartoon," which was fine by her.
I cooked it up tonight just to see what it did.
Wednesday, June 22, 2011
This jam has about 1/2 cup of honey in it to 4 cups of blueberries (about 3 cups from the farmers' market, 1 from our freezer), 1/2 a lemon's worth of juice and 1/4 cup of Bernard Jensen's gelatin. That's it. I simmered it down until it went all thick, then added the gelatin melted in a bit of boiling water at the end. 4 cups of berries plus other ingredients fit nicely into a pint jar in the end, that had been sterilized by boiling 10 minutes.
Monday, June 20, 2011
Sunday, June 19, 2011
I wanted to call this Methuselah Guacamole because it has a secret ingredient that gives it extra long life, but that doesn't sound too appetizing, which this definitely is. It tends toward the salty, but deliciously savory. I often have to restrain myself with the salt.
There are no raw tomatoes because we can't have them yet, but you could chop some up and throw them in. Here's a picture of the latest batch. It's pureed smooth because that is how Little Moo likes it, although it's just as good blended with a ricer and nice, chunky bits of onion and cilantro.
Secret Ingredient Guacamole
3 large ripe avocados
1/3 or so cup cilantro leaves, chopped
1/4 white onion, chopped
1/8 tsp ground cumin or seed, toasted and cracked
3/4-1 tsp sea salt
juice of 1 lime
and...wait for it!
1 clove of fermented garlic, chopped fine (tasty and keeps it tasty for a while - none of this three-days-and-it's-compost guac.)
Blend the avocados with a fork or ricer, add cilantro, onion, cumin, sea salt and lime. Finish with adding the garlic. Yum.
Smooth version (You don't even have to chop anything!)
In a blender, add all the ingredients, with the cilantro, garlic and onion on the bottom. Blend well.
Chop some celery and/or cucumbers and/or watercress, blend into the guacamole and serve on the side
Guacamole salad dressing
Drop a dollop of guacamole on top of green salad with vinaigrette. Blend well.
Saturday, June 18, 2011
The first of three steps to a modified ketchup. First come the tomato paste. The canned stuff doesn't agree with me - probably because of whatever trace amounts of corn, soy or preservative find their way into them - then it gets mixed with herbs, garlic and other good stuff. Then comes the fermenting medium and three days later it's ketchup!
Wow. It's moving fast. Better turn down the burner.
I haven't made this in a long while, so no recipe yet. Hopefully I'll get it right then it will get posted.
For now I send you the aroma of simmering tomatoes. :-)
Thursday, June 16, 2011
I discovered "cream cheese" accidentally when I ran out of coconut milk for kefir. I had some coconut cream and just used that. Initially it made a lovely, crisp, tangy kefir the texture of clotted cream. Then, a few days later, I noticed that it had separated somewhat. The liquid at the bottom was about the consistency of coconut milk, while the cream lined the sides of the jar. On a whim, I stuck a knife in and spread some of the cream on my strawberry coconut bread. It's just like cream cheese - rich, tangy, creamy and just slightly sweet. It was like strawberry shortcake.
One quick disclaimer is that I have been using the coconut milk and cream in the little boxes from Wilderness Family Naturals. The taste is much better than the cans you get in the store, the products are organic and BPA-free. I also used Yogourmet's kefir starter.
Lest you say that my tastebuds are skewed from more than a decade without gluten and about 2 years without cow's milk, I gave my kid and my husband slices of strawberry-studded coconut bread slathered with this stuff and they ate it so quickly I thought I'd forgotten to give it to them.
Sorry. I'll have to shoot a picture next time. I ate it already. :-)
Coconut Cream Cheese
6 boxes WFN coconut cream
1 packet Yogourmet kefir starter
Warm the cream in a pot until it's between 150 and 180 degrees F for 3 minutes. Allow to cool to 110 degrees or below. Dissolve the starter in a small amount of the cream, then add the cream/starter mixture back into the cooled cream. Blend well. Pour into a large mason jar. Screw on top lightly without a seal. Allow to sit out for about 24 hours, then refrigerate.
Enjoy small amounts of the coconut cream for a while, until the cream separates and the cream cheese starts to congregate on the sides of the jar. Get a nice long butter knife and your favorite spreadables vehicle: coconut or nut bread, celery sticks, bowl of fruit, etc. Try to save some for the rest of your family. :)
Tuesday, June 14, 2011
Saturday, June 11, 2011
Finished - roasted chicken, veg. timbales (slightly fallen, but still tasty,) vegetable stew, pasta and tomato sauce (which she says she doesn't like. Oh well, more for us...) Still to make: beef burgers with onions and zucchini. Leaving the coconut bread for tomorrow! I'll slice up carrot sticks, chop up fruit for her yogurt the night before...
Anyone else out there making good stuff tonight?
If I can get these timbales right so that they don't collapse I'll post them here...they're super-yummy, even if they're not aesthetically gorgeous.