Soaked Pancakes

These pancakes were made from the recipe in Nourishing Traditions, I used whole wheat pastry flour and soaked it in kefir for 24 hours. In the morning added melted butter, eggs, baking and soda and salt. Very easy.
These pancakes are ready to flip.

Date Apple Granola

I made this recipe from Sue Gregg's, More than Breakfasts..., I think it is quite delicious. In the picture you can see how I eat it. First slice a banana in the bottom of the bowl, then sprinkle granola on top, then top with some frozen berries, drizzle with honey if you like, add a few egg yolks (yes egg yolks). After this I pour raw milk over and let it set just a bit, stir it together and eat for a satisfying breakfast.

1. Combine juice concentrate and vanilla; add dates and apples; let stand several hours or overnight to soften fruit:
two 12oz. cans frozen apple juice concentrate, unsweetened (thawed)
1 teaspoon vanilla
1 cup date pieces or chopped fresh dates, packed
1 cup dried apples, unslufered
2. Soak almonds in salted water for 7 hours or overnight.
1 cup whole almonds, raw unroasted
filtered water to cover + 1/2 teaspoon salt
STAGE 1
3. Drain almonds; grind finely in blender or food processor. Place in large mixing bowl.
4. Puree the undrained soaked fruit mixture. Add to bowl with ground almonds.
5. Add oats, more date pieces to the bowl, mix well, cover and let stand 12-24 hours.
10 cups rolled oats
1 cup date pieces
STAGE 2
6. Spread mixture in single layer on dehydrator shelves. I covered mine with parchment paper. Dehydrate 6 hours until fairly dry, but not bone dry. It will crisp as it cools. or you can bake 200degrees 3-4 hours, stirring every 30 minutes.
7. Let stand on shelves 2-3 hours to complete drying out. Break any large clumps with fingers and store in jars in refrigerator.

I used my dehydrator and I did not store mine in refrigerator because it will be gone to fast. I think I dehydrated mine for too long, longer than the six hours stated and it is a bit chewey. I think it will make fantastic granola bars, but I have not tried it yet.

Why Soak Grains?

You my ask, why soak grains, it is time consuming and my baked goods don't turn out the same? All grains contain phytic acid and enzyme inhibitors, God made them this way. Phytic acid combines with key minerals in the grain and prevents their absorption. When you don't soak grains, your body does not get the nutrients it needs and it has difficulty digesting these grains. Soaking, sprouting and fermenting (sourdough) neutralizes the majority of the phytic acid and releases the nutrients for absorption. If you want to learn more in depth get Sue Gregg's book An Introduction to Whole Grain Baking or Sally Fallon's Nourishing Traditions. If I am going to go through the process of acquiring, organic whole grains, and grinding them myself, I also want to take the next steps to make that food easy to digest, and the nutrients easy to assimilate.

This is a serious matter, I see many people with digestive problems. Lots of people have to go totally off of grains because they are bloated or have allergies, and they are developing arthritis symtoms at earlier and earlier ages. I have noticed that there are more and more people with Celiac disease. There is more to this than not being able to consume glutin, Celiac's have major problems because of mineral deficiencies, some almost die from these problems before figuring out the gluten problem. After reading Gut and Psychology Diet by Dr. Natasha Campbell-McBride I am convinced that one of the contributing factors to digestive problems is eating grains that are not soaked, sprouted or fermented. Do your own research and think about this.

Hard Boiled Eggs

Put eggs in sauce pan, cover with cold water, bring to boil, let boil for 5 minutes, turn off, cover and let set for 15 minutes.

I like to have hard boiled eggs on hand to put in salads for lunch or to make egg salad. I never liked making Deviled eggs because fresh eggs are hard to peel. One suggestion is to put some eggs in the back of the refrigerator and hard boil in a couple of weeks. Another reason I didn't like making Deviled eggs, make a dozen and they are gone in an hour. Wait, that's good, eggs are a healthy food.

Yesterday, I figured something out. Peel the eggs after cooling some, but still warm. These eggs peeled beautifully, and they had been in the refrigerator for less than a week. I think homeschooling is paying off, when hard boiled eggs cool completly, they expand, like the roads expand in the winter, and water expands to make ice. If the eggs are still warm they have not expanded yet.


Deviled eggs: hard boil eggs, slice in half, remove the yolks to a bowl. Add a few spoonfuls of mayonaise (less is better to start), a spoonful of mustard, salt to taste, and a touch of onion powder and garlic powder. Mix together. Fill the eggs, sprinkle with paprika.

Cooking and Nutrition

As I mentioned in an earlier post, I am teaching cooking to my daughter using Sue Gregg's Baking with whole grains. I own her curriculum, which she put a lot of work into, however it is not working for us. I will use parts of it and adapt it to my style of teaching. I am also using excerpts from Wardie's GNOWFGLINS fundamentals eCourse. This is an excellent course, but again, I am adapting it for our family's use. The darker muffins pictured were made by ds using the eCourse Basic Soaked Muffins, he added frozen blueberries. The lighter muffins are Banana Nut Muffins from Sue Gregg's An Introduction to Whole Grain Baking (2007) made by dd. I did not taste them, but they are slowly disappearing. Yesterday we set the flour to soak , one recipe with raw milk, raw apple cider vinegar, ww pastry flour and oats, the other with butter, honey, bananas, kefir, ww pastry flour. This morning we added levenings, spices, eggs and add ins (blueberries).

Breakfast for Dinner

One of my favorite recipes is Crustless Spinach Quiche from Once A Month Cooking. Last night I paired it with Apple Coffee Cake from Sue Gregg's Breakfast's (fourth edition). I chose the brown rice option for no gluten, however I did not soak the recipe in advance, didn't have time. This recipe is worth making again. The kids would prefer that I use whole wheat pastry berries instead of rice. My husband ate several pieces so no complaints there. Pictured is all that is left.

Baking With Whole Grains

My fifteen year old daughter is doing Sue Greggs Curriculum, Baking with Whole Grains. She is suppose to take pictures of what she makes so we will have a guest blogger sometimes.

Ten O'Clock Rule

Know what you are going to have for dinner before 10:00 p.m the night before, or 10:00 a.m. the day of.

It is 9:16 a.m., meat loaf tonight with mashed potatoes, a family member had some teeth pulled, needs soft foods. Crock pot meal tomorrow, I will be out in the afternoon, traveling afar to get dense food for the family.

It helps to know a day or two in advance what I will be making so I can take meat out of the freezer and soak any grains if necessary.

I don't necessarily menu plan, with four teenagers I never know how many people will be home on a given night. I like the Pantry Principle, always having on hand the things I regularly use. Another thing I do is Make Two or Three. If I make Lasagne, I always make two and freeze one. I don't buy shredded cheese, I shred my own, and I freeze the extra to have on hand for pizza. This is a great time of year to double things, I miss my upright freezer, now I have two chest freezers. It is easier to freeze and keep track of casserole dishes in an upright.

What's Cooking?

Do you make the same meals all the time? Lasagne, Taco Chip Ole, Potato Corn Chowder, Pasta e Fagoli, Buckwheat Waffles, Hambergers, Spaghetti, Pizza, these are my standby meals. I read once that we make the same twenty-one meals over and over. What are your standby meals?

I had two little girls stay for a visit and I asked them "What is your favorite meal?" One said Bean Casserole, and the other said White Chili. When I asked my daughter she said, Chicken and Rice Soup, one son always answers, Italian. The other two boys said Pizza. If I ask my husband this question his answer, "anything you make". I love sweet and sour chicken, but don't make it often because the kids don't like it.

On Saturdays, the last two, I make a layered mexican dish. First comes refried beans, then taco mix sprinkled on top (I make my own taco mix), followed by salsa and cheese. I put this in the oven until the cheese is melted and all is warm. Next I add sour cream, and we use it a a dip for chips. This is very simple and easy for a restful Saturday. There is usually some left for a snack on Sunday.

Waldorf Pasta Salad

Sunday it was hot and I did not feel like cooking, so I made Waldorf Pasta Salad... Cheap, Fast, Good is the cookbook this recipe came from.

Cook 8 oz. short pasta per package directions. I am gluten free so I used brown rice elbow noodles, Tinkyada is the brand I like.

While it is cooking chop up 3 medium size apples , keep the peel on, and put in a large bowl. Add 1 tablespoon lemon juice, and toss with the apples. Chop two ribs celery, and 1 cup already cooked chicken, add to bowl. Also add 1/2 cup raisins or other dried fruit, I used raisins, cranberries would be good. 1/2 cup chopped walnuts or pecans, optional. I put it on top of mine, the kids don't like nuts in salad.

Mix in a separate container, 1 cup Mayonaise, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, or to taste.

When the pasta is done cooking, drain it and cool it with cold water, when it is cool, mix it with the ingredients in the large bowl, then stir in the mayo mix. This recipe serves six.

Labels

See the label on the beet jar lid? (previous post) I found these labels years ago in a local store. When I wanted more, of course they were not available. Fortunately I kept the box and found them on the internet: www.labelonce.com. The labels stick permanantly, however the messages on them change with a sharpie and eraser that are provided in the kit. I label jar lids, plastic freezer containers with broth, large pails storing bulk food. The words don't wash off you have to use the eraser. If the object has a smooth surface the label will stick to it. There are also several size labels in the kit.

The latest, my spice rack. The most used spices are on a little metal stair step in the cupboard. I put a little label on the side of the lid with the name of the spice. Finding spices is easier.

Beets

Before I was married and I worked in an office, we would sometimes get Greek salads for lunch. This was my first exposure to feta cheese and beets. When making salads variety is key. Instead of canned beets, lacto fermented beets from the classic cookbook for nutrient dense food, Nourishing Traditions is the way to go. I made these beets this morning, they will sit on the counter for three days. I am salivating right now thinking about eating these beets.

They are easy to make and only slightly messy. I had eleven beets, cut off the leaves and root ends, and scrub them with a brush and water. Puncture with a fork a few times, place on a jelly roll pan and bake 300-325 degrees for about three hours. Run under cold water and peel the beets, this is the messy part. It is easier if you do this when the beets are warm. Slice thinly 1/4", stuff them in a quart size mason jar press down. Pour a mixture of one cup filtered water, 1 tablespoon sea salt, 4 tablespoons whey. Pour over the beets, if needed add extra water to cover. Cover tightly and let them set on the counter for three days. Easy, worth the little mess. Enjoy!

Go to the farmers market or grocery store or even your garden and get some beets and try some soon.

Lamb Chop Dinner

Yum, Lamb Chops, dredged in flour, salt and pepper, and baked at 400 degrees for about 8 minutes a side. Broccoli, plunged into boiling water, covered and drained when it turns bright green. Baked potato with sour cream, and fermented red cabbage. Don't forget a glass of raw milk.

The dip recipe would also go great on baked potatoes.

Dip

You will need this recipe for when I tell you how I made delicious beef stroganoff. Yum!

2 cups sour cream
2 t. onion powder
1/2 t. Real Salt
1/4 t. garlic powder
1 T. dried parsley

Mix together and put in refrigerator for awhile so the flavors can meld together.

Salad Dressing

This year I stopped buying salad dressing from the store. My favorite dressing lately:

1/4 c. balsamic vinegar, (or any raw vinegar)
1 spoonful minced garlic
1 tablespoon dijon mustard
1 generous pinch of salt
3/4 c. olive oil

Put in a pint jar, put lid on and shake.
I store this in the refrigerator. If the oil thickens up, just set the jar in a bowl of warm water.

Enjoy.

Potato Cooler

What do potatoes have to do with a cooler? Well, there is a lady in my area who grows organic potatoes and sells them. For the last two years I have purchased a large quantity to last over the winter. The first year, I kept them in bags in the garage. However when it got very cold in January, they froze and when it warmed up they turned to mush. This year, I took one of my large coolers. I put cardboard in the bottom and then put two boxes on top. In one box went red potatoes and the other box was white potatoes. These potatoes kept the whole winter. Last week we used the last of them. I feel like a modern day pioneer woman.

Breakfast and Cauliflower

The left over cauliflower is great with eggs for breakfast. Take some coconut oil and melt it in your egg pan. Add left over cauliflower, stir until warm, pour scrambled eggs over, cook until done. Add cheese if you like. I think my daughter added some leftover rice too.

Great Dinner Last Night

Marinated Flank Steak (from Once-A-Month Cooking)
Cauliflower (a variation from Moosewood)
Fettuccine Alfredo

Marinate the Flank steak (about 1 1/4 pound) in the following:

1/2 cup vegetable oil
1/4 cup soy sauce
1/4 cup red wine vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon ground ginger (I use fresh)
1 teaspoon minced garlic

Marinate several hours. Set oven to broil. Broil six inches from heat until brown, about 6 minutes per side. Cut steak across grain at slanted angle into thin slices.

Cauliflower (1 head)

In a large frying pan put some oil or butter, add:
1 chopped onion
2 cloves garlic minced
1/2 teaspoon salt
black pepper, to taste
1/2 teaspoon basil
1/4 teaspoon thyme (no need to measure the spices)
Saute this mix a bit on medium heat. Meanwhile, slice the cauliflower in 1/4 inch slices. After the onions are soft, put the sliced cauliflower in and stir it all up, then put the lid on and leave it to cook until tender about 8 to 10 minutes. I stir it once in awhile.

Fettucine

8 oz. noodles
1/4 cup butter
1 1/4 cup cream (divided) I skim it off our milk.
3/4 cup grated parmesan cheese
1/4 teaspoon pepper, or to taste
dash of salt.

Cook Fettucine noodles according to package directions, drain and cover. In a large skillet, over medium heat, melt butter, add garlic, stir in half the cream. Stir constantly, heat 2-3 minutes. Add noodles, stir in remaining cream, cheese, salt and pepper. Stir until melted and smooth. I usually turn off the heat, it doesn't take long.

I did not have the fettucine because I am cutting carbs for awhile, so I put some parmesan on my cauliflower. I was surprised that some of the kids did too.

We will definitely have this again. By the way, the steak can also be grilled.

Dinner

Last night's dinner:

Ground Beef Burgers
Grilled onions
Broccoli with butter
Green beans with butter and garlic

This morning I strained kefir and my 13 year old son bottled up Kombucha. We have several gallons continuous Kombucha going all the time. There is an article describing how to do this at www.westonaprice.org The Weston A Price Foundation is a great place to get information on nutrition. I have been a member for many years.

Breakfast was kefir smoothie for my husband and cheese omlet for me. Lunch will be salad with romaine, lamb sausage, saurkraut, broccoli, cheese, peppers. The dressing this time is balsamic vinegar with garlic, yum.

Growing our own chicken and lamb and beef from local farmers gives me a freezer full of meat to choose from. I just have to remember to get it out of the freezer in advance

Whole Chicken

When you grow your own chickens, or purchase pasture raised chickens, they come whole. When we process our chickens, we cut some up, and leave the rest whole.

Here is a great recipe. I got it off the internet, but don't know where.

Roast Sticky Chicken

Thaw a whole chicken and the day before roasting mix these spices up and rub all over the chicken, inside and out, making sure it is evenly distributed and deep down in the skin.

4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper

Rebag the chicken and refrigerate overnight.

When ready to roast, stuff the cavity with onions, and place in a shallow baking pan. Roast uncovered, 250 degrees for 5 hours. After the first hour you can baste every half hour with the pan juices, I never do.

The meat is moist and flavorful. The bones and skin make a wonderful broth.

After I pick the meat from the carcass, I throw the bones into the crock pot with onions, celery, carrots and water to make flavorful broth.

Enjoy

Meal Ideas

Friday dinner:
Blender Buckwheat Waffles
Ground lamb sausage
Butter and Maple Syrup

Thursday dinner:
Lamb chops
Oven roasted Potato Quarters
Sour Cream and Butter
Green Beans

We raise a few sheep so that we can have pastured lamb for meals. Both of these meals are short on fermented foods which I am running low on. Note breakfast consisted of Kefir smoothies and lunch a tossed salad with lettuce, cucumber, celery, lamb salami, hard boiled eggs, sour kraut and home made garlic wine vinegar dressing.