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What I’m Making This Weekend – July 2017 Week 4

What I’m Making This Weekend – July 2017 Week 4

Life is so much easier when I can do a bunch of cooking at once and not need to go through the process every day. Not to mention, having some stuff on-hand for snacks. Real food, homemade snacks, not crap packed into snack-like shapes and not the overpriced store-bought stuff. I also like to have homemade ingredients in the house that only take a few minutes of hands-on time, but can take days to do their thing before they’re ready to use. So, here’s the list of what I’m making this weekend.

If any of this stuff interests you, keep checking back on this post. I’ll be adding more links to recipes and instructions, but I didn’t want to wait for all that to post this.

• Simple Skillet Steak – top sirloin from my local meat market, seasoned with my Homemade Seasoning Blend
• Beef and Bean Burritos using my standard Taco Meat recipe
Homemade Sour Cream
Homemade Ranch Dressing (make ahead Ranch Dressing Mix)
• Slow Beef Pot Roast
• Whole Cut Up Chicken
• Scrambled Egg Sandwich on Jalapeno Cheddar Bread
• Deviled Eggs
Homemade Buttermilk (here’s more on homemade cultured buttermilk from Foodie with Family, a blog I just discovered and love! Lots of good recipes here.)
• Purple Sauerkraut Experiment
• Sourdough Starter
• Roasted Garlic Hummus (here’s another hummus recipe)
• Bean Dip or Nachos – from the leftover refried beans
• Salad

It’s farmers market season, and that always inspires me! The hot weather tends to discourage me from cooking, but we’ve been blessed with some cloudy weather, and even rain! That gets me going on cooking and food-making. The stuff I’m making this weekend will keep us going all week and some of it, like the buttermilk and sourdough starter, will yield benefits forever if I manage to keep it going.

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Dr. Mark Hyman: Here’s How the Food Pyramid Should Look – EcoWatch

Dr. Mark Hyman: Here’s How the Food Pyramid Should Look – EcoWatch

 

Dr. Hyman came up with his own Food Pyramid, to help you make healthier food choices.

Source: Dr. Mark Hyman: Here’s How the Food Pyramid Should Look – EcoWatch

The Food Pyramid may be the single worst thing to happen to health in America. As Dr. Mark Hyman explains,

At the base of the pyramid were carbohydrates, particularly refined carbohydrates like breads, pasta, rice and cereals, of which we were told to eat six to 11 servings a day.

These carbohydrates break down to sugar, which gets stored in your body as fat. In addition to the 152 pounds of sugar we eat every year, we’re getting 146 pounds of flour that also breaks down into sugar. Altogether, that’s nearly a pound of sugar and flour combined for every American, every day! That’s a pharmacologic dose of sugar.

We were also told told to cut out as much fat as possible, including healthy fats. But our bodies and our brains require fat to function properly. And, instead of going for foods that are naturally low in fats, people went straight for the low-fat and “fat-free” substitutes that food manufacturers were more than happy to supply.

And what’s wrong with low fat and fat free versions? Well, for starters, they have to replace the fat with something to maintain texture and flavor. Those replacements are typical sugar, salt, and other additives that you don’t want in your food.

If you don’t want to go read the article, you can watch the video.


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Grilled Cheese on Roasted Garlic Sourdough and Microgreens from the Farmer’s Market

Grilled Cheese on Roasted Garlic Sourdough and Microgreens from the Farmer’s Market

This weekend we did a big grocery trip. I picked up a beautiful loaf of roasted garlic sourdough bread at the farmer’s market, and I got some kale microgreens at the store. The microgreens were something new for me.

roasted garlic bread 1 (2)

For my grilled cheese sandwich, I decided to try something new. I spread homemade ranch dressing on the bread. I know some people use mayonnaise, and I’ve never done it that way, but this sounded too good to pass up. Oh, and this batch of ranch had fresh dill and parsley.

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Then I sliced some muenster cheese and topped both slices.

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I put the kale microgreens in the middle, between the cheese slices so they wouldn’t get cooked.

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I decided to grill it on a cast iron comal instead of a skillet, so I wouldn’t have to deal with the sides of the pan getting in the way.

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Then, instead of smashing it down with the spatula, I used a small plate.

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Ingredients:

  • Roasted Garlic sourdough bread
  • Muenster cheese
  • Ranch dressing
  • Microgreens
  • Salted butter

Directions:

  • Heat a cast iron skillet or comal on medium heat on the stove
  • Slice the bread
  • Spread Ranch dressing on each slice
  • Top each slice with muenster cheese
  • Top the cheese on one slice with kale microgreens
  • Put the sandwich together
  • Melt a pat of butter in the center of the comal
  • Place the sandwich on the butter
  • Place a small heavy plate on top of the sandwich and squash the sandwich
  • Grill until the cheese starts to melt
  • Flip the sandwich and repeat the squashing and grilling
  • Flip again
  • Increase heat to medium high, squash some more and watch the cheese for adequate melting
  • Flip and repeat
  • When grilled to your liking, remove to a cutting board and cut in half

IMG_20160731_141228

 

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Roasted Garlic and Cheddar Bread from scratch

Roasted Garlic and Cheddar Bread from scratch

 

Ingredients:

 

  • 1 1/8 cup warm water
  • 1 packet yeast
  • 3 tablespoons honey
  • 3 cups all purpose flour
  • ¼ cup parmesan
  • 1 teaspoon salt
  • 2 tablespoons powdered milk
  • 1 bulb roasted garlic
  • 4 oz sharp cheddar, cubed

Directions:

Add water, honey, and yeast to bread machine pan. I think I may have poured more than 3 tablespoons of honey. Let sit for a while until it starts getting kind of foamy.

 

While you wait, cube the cheese and set it in the freezer. Add flour and the rest of your ingredients (except the cheese and garlic) to the machine. Set on dough cycle and start.

 

My dough cycle take 90 minutes. Dump the doughball on an oiled piece of wax paper. Place the cheese cubes and roasted garlic cloves all over the top of the dough, and then knead them in. Stretch and twist the dough into a long loaf, and place on a cookie sheet, diagonally if needed to fit. I lined mine with parchment paper. Cover with the oiled wax paper and place in a warm area of your kitchen to rise while the oven preheats. I set mine next to the oven.

 

Preheat your oven to 400. When it comes up to temperature, open and turn it down to 350. Uncover dough and bake for 20 minutes, then check it. It will probably need about 7 more minutes to start turning a nice golden in places.

 

Remove from oven and let cool.

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Raw Milk Movement Takes Hits From Courts, Health Officials : The Salt : NPR

Raw Milk Movement Takes Hits From Courts, Health Officials : The Salt : NPR

Raw Milk Movement Takes Hits From Courts, Health Officials : The Salt : NPR

I think it should be a personal choice, and I don’t think I would oppose the requirement of some kind of warning label about a general increased risk of food poisoning if that compromise would wipe out the laws against raw dairy.

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Too Hot!!!

Too Hot!!!

I haven’t been posting much lately. It’s just been too hot to think, much less think creatively about my food and try and translate that into words.

It seems to be subsiding a bit. Hopefully this will last.

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Computer Problems

Computer Problems

Just a quick note for today.

My computer has been down all week! I have got it up and running now and will be posting recipes again starting tomorrow.

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Toasted Corn

Toasted Corn

Toasted corn

Corn
Bacon grease

Cut the kernels off of an ear of corn. Place 2 or 3 tablespoons of bacon grease in an iron skillet on high heat. When the grease begins to smoke, toss in corn, smooth out to form one layer, and cover. Reduce heat to medium high.

Be careful! This stuff pops. If you don’t cover it, you will lose all of the corn. You’ll need to check it a couple of times and possibly stir it around a bit, so that the corn cooks evenly. Use the lid as a shield from the popping corn. It’s done when the popping slows and the corn looks a bit scorched.

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Turkey Wrapped Zucchini Spears

Turkey Wrapped Zucchini Spears

Turkey Wrapped Zucchini Spears, by Sandra Yvonne Duke

1 large zucchini
8 slices honey roasted turkey
Swiss cheese
Cream cheese
Salt
Peel zucchini and slice lengthwise into 8 pieces. Cut 8 slices of Swiss cheese (about ¼” by 1” by 3”). Lay one piece of zucchini and one piece of Swiss cheese across one piece of turkey, and add cream cheese (about the same amount as the Swiss). The zucchini will be longer that the meat. Salt, roll up and secure with one or two toothpicks. Repeat with the remaining ingredients. Bake at 450 for about 30 minutes.
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