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.