tag:blogger.com,1999:blog-54819289412500806052024-03-06T00:30:06.993-05:00Biodynamic Barb is Making Thyme to ThriveImproving my family's health .... using superior nutrition and toxin avoidance.Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.comBlogger244125tag:blogger.com,1999:blog-5481928941250080605.post-2299946924159523642023-11-29T19:52:00.001-05:002023-11-29T19:52:12.538-05:00RECIPE: Brussels Sprouts, Chestnuts & Mushrooms in Caramelized Onion Cream<p></p><p>This is my must-have Thanksgiving dish!</p><p>I developed this recipe decades ago! I used to make it with just mushrooms but, when I met my husband and discovered he doesn't like mushrooms, I replaced them with chestnuts. </p><p>Since then, he has learned that he can tolerate black trumpet mushrooms so I use them now. If you like mushrooms <i>and</i> chestnuts, feel free to use them both, or leave them out entirely if you don't like either.</p><p>When I use black trumpet mushrooms, which aren't in season in November, I buy them dried and use only the liquor, since they've given all their flavor to it. <br /></p><p>For Thanksgiving, I usually double the recipe.</p><p style="text-align: center;"><span style="color: #990000;"><span style="font-size: x-large;">Brussels Sprouts, Chestnuts & Mushrooms in Caramelized Onion Cream</span></span></p><p style="text-align: center;"><span style="color: #990000;"><span style="font-size: x-large;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfSIhrxzFAGSBLtxt6YHPiTbujl73-OynuIg-jjEgzJwsGGmKzGbp3oM8xxcqP1We5hShDCy-TanHHUaLq0NoUedt5XCM0rcsIgV-oLGwV2uNzQGIrInTcazWfkLlqJ5fbUAd9C7Wf7tPXrfjiOx3-mg1Nr8VVVn7X5nKVh_MXvWe3r4aD3ldMrRf0jA2/s3024/brussels%20sprouts%20chestnuts%20onion%20cream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2875" data-original-width="3024" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfSIhrxzFAGSBLtxt6YHPiTbujl73-OynuIg-jjEgzJwsGGmKzGbp3oM8xxcqP1We5hShDCy-TanHHUaLq0NoUedt5XCM0rcsIgV-oLGwV2uNzQGIrInTcazWfkLlqJ5fbUAd9C7Wf7tPXrfjiOx3-mg1Nr8VVVn7X5nKVh_MXvWe3r4aD3ldMrRf0jA2/w640-h608/brussels%20sprouts%20chestnuts%20onion%20cream.JPG" width="640" /></a></span></div><div style="text-align: center;"><b><span style="color: #990000; font-size: small;">Serves 4-6</span><span style="color: #990000; font-size: x-large;"> </span></b><br /></div><p></p><p><b>INGREDIENTS</b></p><ul style="text-align: left;"><li>6 T. butter or ghee </li><li>1.5 pounds small brussels sprouts (I like Whole Foods Petite Brussels Sprouts, frozen), or large brussels sprouts halved</li><li>1/2 pound roasted and peeled European chestnuts (do not use Chinese chestnuts)</li><li>1 pound of shiitake or crimini mushrooms, quartered OR 1 ounce dried black trumpet mushrooms</li><li>3 pounds of yellow onions, thinly sliced</li><li>1.5 - 2 cups heavy cream</li><li>salt and pepper </li><li>OPTIONAL 1/2 c brandy</li></ul><p><b>EQUIPMENT if you're using black trumpet mushrooms:</b></p><ul style="text-align: left;"><li>Nut milk bag, coffee filter, or muslin</li><li>small bowl <br /></li></ul><p><b>INSTRUCTIONS</b></p><p></p><p>If you're using dried black trumpet mushrooms, put them in a bowl and pour 1 cup of boiling water over them. Let them steep while you cook the onions and the brussels sprouts; then, holding the nut milk bag over a different bowl, ladle the soaking liquid through the nut milk bag into that bowl, leaving the mushrooms and any grit they released in the first bowl. Nut milk bags are made from a very fine mesh and <i>should</i> catch any grit the mushrooms released. If you don't have a nut milk bag, you can use a coffee filter or even a piece of fine cotton fabric. Reserve the soaking liquid and toss the mushrooms.<br /></p><p>In a large saute pan, melt 3 T fat over medium-high heat and add the sliced onions. Cook them, stirring only occasionally, until they turn a deep medium brown. By cooking them on med-high, they should turn brown before they disintegrate. Remove them to a bowl.</p><p>If you're using shiitake and/or crimini mushrooms, add them to the pan and saute until browned. Remove them to the bowl with the onions. <br /></p><p>Melt the remaining 3 T. fat in the same pan, on medium-high heat, and add the brussels sprouts. Add 1 cup of water, cover the pan, and cook until the water has disappeared, about 10-15 minutes. Remove the lid and let the sprouts brown in the fat.</p><p>If you're using black trumpet mushrooms, strain the soaking liquid from the mushrooms and add it to the pan with the brussels sprouts. If you're using the brandy, add it to the pan now. Cook until reduced to a glaze. Reduce heat to medium.<br /></p><p>Add 1 c. of cream to the pan, then the chestnuts, then the onions. Stir everything together. Add additional cream if necessary to create enough sauce to coat the vegetables. Bring to a simmer over medium heat. Serve! <br /></p><p>If you aren't going to serve this immediately, reduce heat to very low and stir occasionally. When I take it to a potluck, I transfer it to a Le Creuset enamel cast iron pot that I have preheated in a 200-degree oven, and then wrap the pot in a towel. It will stay hot for hours! </p><p style="text-align: center;"><b style="color: #990000;">PHOTOS</b></p><p style="text-align: center;"><b>NOTE: In the photos below, I am making a double recipe in a 14" saute pan using black trumpet mushroom liquor. </b><b style="color: #990000;">I did not use the brandy.<br /></b></p><p>In a large saute pan, melt 3 T fat over medium-high heat and add the
sliced onions. Cook them, stirring only occasionally, until they turn a
deep medium brown. By cooking them on med-high, they should turn brown
before they disintegrate. Remove them to a bowl.</p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw2HQhZ7UsJEwWo_aQVobEfmjM0t0zSrkef562V_WKBUDIFnVLgJqfyJoolp_3PFlcIR81xrG4B0DN0ZPS8t0bL3yf_nrwobyRNh0W6S6vRiqUAAnP5xZC6KYO6KibopPy9qNagWWcQc_mMIO4fmLfo8dtolsbN68LxiX4FEfx4QSO9cWT0gq2IRfPVa-a/s3024/sliced%20onions%20before%20caramelization.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2500" data-original-width="3024" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw2HQhZ7UsJEwWo_aQVobEfmjM0t0zSrkef562V_WKBUDIFnVLgJqfyJoolp_3PFlcIR81xrG4B0DN0ZPS8t0bL3yf_nrwobyRNh0W6S6vRiqUAAnP5xZC6KYO6KibopPy9qNagWWcQc_mMIO4fmLfo8dtolsbN68LxiX4FEfx4QSO9cWT0gq2IRfPVa-a/w640-h530/sliced%20onions%20before%20caramelization.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sliced onions before sauteing<br /></td></tr></tbody></table><br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg86qEQIf6lCCZ6FOZhXMbFxYm2KkLnXrbN8P9B92fNFHJmGE1ufQtWr-35Y7Mfv1s9m6jZZR9iOvCu60JZBc3EaukCDYrN6ohQISOj2LvZZjOjEkt5CMMsNk1sh2TAcp8Y0a5AlUgSi6z4rcBX5zrDHQspbAVY9TvDZhDlZ935MlzQL6QgMdaVMp8-PXEE/s3024/sliced%20onions%20after%20caramelization.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2608" data-original-width="3024" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg86qEQIf6lCCZ6FOZhXMbFxYm2KkLnXrbN8P9B92fNFHJmGE1ufQtWr-35Y7Mfv1s9m6jZZR9iOvCu60JZBc3EaukCDYrN6ohQISOj2LvZZjOjEkt5CMMsNk1sh2TAcp8Y0a5AlUgSi6z4rcBX5zrDHQspbAVY9TvDZhDlZ935MlzQL6QgMdaVMp8-PXEE/w640-h552/sliced%20onions%20after%20caramelization.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Caramelized onions</td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table></p><p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6M1uz9fEZHtrqy_cZd8QtLjo0uPNZCRgdMz_ijhZVAtNIBU5PgLXh0X5LUr_B-gMFvB2hPic-iRt2KbcinKVD5S4S24KQkFa4N7jAzYN1ZwU9_f_Ove0Eu_UUDsq0isRpyKu82sMQdRp0bbCzt3_5MPlZj6_tmk1KQ7AyrGNmOs2ku5qImfcIt4Rw6ci/s3477/remove%20caramelized%20onions%20to%20a%20bowl.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3477" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6M1uz9fEZHtrqy_cZd8QtLjo0uPNZCRgdMz_ijhZVAtNIBU5PgLXh0X5LUr_B-gMFvB2hPic-iRt2KbcinKVD5S4S24KQkFa4N7jAzYN1ZwU9_f_Ove0Eu_UUDsq0isRpyKu82sMQdRp0bbCzt3_5MPlZj6_tmk1KQ7AyrGNmOs2ku5qImfcIt4Rw6ci/w556-h640/remove%20caramelized%20onions%20to%20a%20bowl.JPG" width="556" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Remove caramelized onions to a bowl.<br /></td></tr></tbody></table><br /></p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNVCAoKHtEGHNsi-g1n2WDQsFepgPZ7JPct4JY48rGk2t2AV1ZJDgZrZKatAfDOkE5PWPoojfA80KuFpxI4BFACuA4kU3WkL0sMlgy7cgsswlMN6A02U6_0dRGTGncR2XgZnGKSWEg_DVqYJgkB1pt3QDBPrAwGwxnrIsYg__4m9sam1EmBglZ8Js1qFc/s3198/onions,%20black%20trumpet%20mushroom%20liquor,%20chestnuts.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3198" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNVCAoKHtEGHNsi-g1n2WDQsFepgPZ7JPct4JY48rGk2t2AV1ZJDgZrZKatAfDOkE5PWPoojfA80KuFpxI4BFACuA4kU3WkL0sMlgy7cgsswlMN6A02U6_0dRGTGncR2XgZnGKSWEg_DVqYJgkB1pt3QDBPrAwGwxnrIsYg__4m9sam1EmBglZ8Js1qFc/w606-h640/onions,%20black%20trumpet%20mushroom%20liquor,%20chestnuts.JPG" width="606" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Caramelized onions, black trumpet mushroom liquor, Spanish chestnuts<br /></td></tr></tbody></table><br /></p><p>Melt the
remaining 3 T. fat in the same pan, on medium-high heat, and add the
brussels sprouts. Add 1 cup of water, cover the pan, and cook until the
water has disappeared, about 10-15 minutes. Remove the lid and let the
sprouts brown in the fat.</p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjML0nICera48ysu6DD7VOdlG345r82im_lKilYp_SOxxQZqkms8l_zHvinB3kHWJ2pkOO0syOf1QKbUnWUQ7fT5f_VGeW7Ns6lMqxl5SonrHJzE5TuHznATLLXqVsuuSxtI_8voXZhwEBRW6bmGtL4mtaA_ldFHuffx5WctKNgP-PrTcrUJckpAIEIWSOS/s3024/frozen%20brussels%20sprouts.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2425" data-original-width="3024" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjML0nICera48ysu6DD7VOdlG345r82im_lKilYp_SOxxQZqkms8l_zHvinB3kHWJ2pkOO0syOf1QKbUnWUQ7fT5f_VGeW7Ns6lMqxl5SonrHJzE5TuHznATLLXqVsuuSxtI_8voXZhwEBRW6bmGtL4mtaA_ldFHuffx5WctKNgP-PrTcrUJckpAIEIWSOS/w640-h514/frozen%20brussels%20sprouts.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Frozen brussels sprouts into the same pan in which the onions were caramelized<br /></td></tr></tbody></table><br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8PgBo48szOBA-EKr32X2Vx-PSH7FlW6hrpnSGz1Vx-2iuy2jnmPMn9EWg0LVIqlTP9IkIl-rmxnq92QbZxBHE7t6unTKiDDqyG8Jaoh2NyoKi9s9kp9GTwmpm0qE2J2DT-QsyAlhpNnpncsd2VvVHtEBSii5iFVYHzUF6iMxLdMShabpDSlOs9NP1q8bT/s3024/steamed%20brussles%20sprouts.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2654" data-original-width="3024" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8PgBo48szOBA-EKr32X2Vx-PSH7FlW6hrpnSGz1Vx-2iuy2jnmPMn9EWg0LVIqlTP9IkIl-rmxnq92QbZxBHE7t6unTKiDDqyG8Jaoh2NyoKi9s9kp9GTwmpm0qE2J2DT-QsyAlhpNnpncsd2VvVHtEBSii5iFVYHzUF6iMxLdMShabpDSlOs9NP1q8bT/w640-h562/steamed%20brussles%20sprouts.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Steamed and then sauteed brussels sprouts<br /></td></tr></tbody></table><br /></p><p>If you're using black trumpet mushrooms, strain the soaking liquid from the
mushrooms and add it to the pan with the brussels sprouts. If you're using the brandy, add it to the pan now. Cook until
reduced to a glaze. Reduce heat to medium.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMocMipGF-Dx21GuphuWs6RoXmz9ErOCqJkyswItLwva-xKTiQ6Ky42vWZ8szfskL7Fo0KcziPmN0QtBX6NadvK2Rs74pNlixH_unZVT84FGB9A4869VU2ImIxlzKuM69pBoYm5mBmt9ey42i-XPAP5-PwrLBQtBV7kdSMP64wiM7c8mAwpASvGaGk30U/s3044/brussles%20sprouts%20black%20trumpet%20mushroom%20glaze.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3044" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMocMipGF-Dx21GuphuWs6RoXmz9ErOCqJkyswItLwva-xKTiQ6Ky42vWZ8szfskL7Fo0KcziPmN0QtBX6NadvK2Rs74pNlixH_unZVT84FGB9A4869VU2ImIxlzKuM69pBoYm5mBmt9ey42i-XPAP5-PwrLBQtBV7kdSMP64wiM7c8mAwpASvGaGk30U/w636-h640/brussles%20sprouts%20black%20trumpet%20mushroom%20glaze.JPG" width="636" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Black trumpet mushroom liquor reduced to a glaze<br /></td></tr></tbody></table><br /><p></p><p>Add 1 c. of cream
to the pan, then the chestnuts, then the onions. Stir everything
together. Add additional cream if necessary to create enough sauce to
coat the vegetables. Bring to a simmer over medium heat.</p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZjPM_TEjoVdURrxPJbK7urDWEhrWAgW7sGz9P6vLV2-Pb8OS3UJ8FDYH3OnOjWf7nhOt1ycR728JhRE5UUHf2IZSCDI4-ATtI9zONrfYqMo92c6Knq31Fu3lYWnem86TwChCOMcJ2hy4dlMIHpbrkn-BqqbRq4p744YWwEgk31sNsyAsZC8gqKoip6og/s3203/brussles%20sprouts%20and%20cream.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3203" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZjPM_TEjoVdURrxPJbK7urDWEhrWAgW7sGz9P6vLV2-Pb8OS3UJ8FDYH3OnOjWf7nhOt1ycR728JhRE5UUHf2IZSCDI4-ATtI9zONrfYqMo92c6Knq31Fu3lYWnem86TwChCOMcJ2hy4dlMIHpbrkn-BqqbRq4p744YWwEgk31sNsyAsZC8gqKoip6og/w604-h640/brussles%20sprouts%20and%20cream.JPG" width="604" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add 1 cup cream to the pan.<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rDijcXV7ACqDq-b8ZgPmjztJ-Y7ZeDZk2vCC_WA4sQD81U5pUcIYUkneynaOaP7fzTnHeYbXBnWPz3boiXkowzeNS8CHQMcMdXpJfuuNC-lSVtsDFXeHjzDm2yVQJv0m6BUEj2-MV1IBYTdXGKJO7Az8_VYRcK9jFy3aBbkdezp4dKKSjca1XxQpPUGw/s3104/brussles%20sprouts%20cream%20and%20chestnuts.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3104" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rDijcXV7ACqDq-b8ZgPmjztJ-Y7ZeDZk2vCC_WA4sQD81U5pUcIYUkneynaOaP7fzTnHeYbXBnWPz3boiXkowzeNS8CHQMcMdXpJfuuNC-lSVtsDFXeHjzDm2yVQJv0m6BUEj2-MV1IBYTdXGKJO7Az8_VYRcK9jFy3aBbkdezp4dKKSjca1XxQpPUGw/w624-h640/brussles%20sprouts%20cream%20and%20chestnuts.JPG" width="624" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add chestnuts to the pan.<br /></td></tr></tbody></table><br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJ5Bh29uAgY01BxWGPqmckQUmK92LIVsM2T6v0ulOHaEn1G37cRfce0NZdkF9E-u0RN1Kq5xnYrtkAZfVT1u0ZFTRcwOUOmH3NIXQ5QBCPYQntAeLaiPhd5BL-DP1p9dTl5TsQciseZB-ecmEW2n7PRna6jvpwmcc1x02Kziuvll1yKoXPg9gWsO6eaHW/s3385/brussles%20sprouts%20cream%20chestnuts%20and%20onions.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3385" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJ5Bh29uAgY01BxWGPqmckQUmK92LIVsM2T6v0ulOHaEn1G37cRfce0NZdkF9E-u0RN1Kq5xnYrtkAZfVT1u0ZFTRcwOUOmH3NIXQ5QBCPYQntAeLaiPhd5BL-DP1p9dTl5TsQciseZB-ecmEW2n7PRna6jvpwmcc1x02Kziuvll1yKoXPg9gWsO6eaHW/w572-h640/brussles%20sprouts%20cream%20chestnuts%20and%20onions.JPG" width="572" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add caramelized onions to the pan.<br /></td></tr></tbody></table></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPrD-hR6xOFi0SLU1N6Kb1pyc9ZBTvoTOEueZf929-V8shIcc2cXR-BV8h8S8rW_aTx4QrOF_JUKrEiRSQlsMm2a2egizPomUIB7ixvT4NhncktTgXISv5T-Yy8tRfgES0I07ZGamkX4nzY1lZEd_odA3Vj1Z26kcGeXe27BnA9RtLSzxecm_NH3ZDepk/s3272/brussles%20sprouts%20cream%20chestnuts%20onions%20cream.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3272" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPrD-hR6xOFi0SLU1N6Kb1pyc9ZBTvoTOEueZf929-V8shIcc2cXR-BV8h8S8rW_aTx4QrOF_JUKrEiRSQlsMm2a2egizPomUIB7ixvT4NhncktTgXISv5T-Yy8tRfgES0I07ZGamkX4nzY1lZEd_odA3Vj1Z26kcGeXe27BnA9RtLSzxecm_NH3ZDepk/w592-h640/brussles%20sprouts%20cream%20chestnuts%20onions%20cream.JPG" width="592" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add more cream as necessary to bathe all the vegetables.<br /></td></tr></tbody></table><br /><p></p><div style="text-align: center;">Bring to a simmer over medium heat, then serve! </div><p></p><p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRDEFHhTkZhR7QQzy4u3RCqXZfGQF1MEpFabVPQ8K1LOBM2HZZWU3ocQowXWraRLM6Nmrb0oNHSjNySAFSXd5mB5R-SW96HRwUL4td5Qvb205PEHDDR3Hn7O3drjHaQD6rqQe7Vo5YQaz3r4o26cuBAjN4lCwdjlP6mTwG6AyrQlNKMgDcLRh-4GI1YQzB/s2076/brussles%20sprouts%20caramelized%20onion%20cream.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1058" data-original-width="2076" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRDEFHhTkZhR7QQzy4u3RCqXZfGQF1MEpFabVPQ8K1LOBM2HZZWU3ocQowXWraRLM6Nmrb0oNHSjNySAFSXd5mB5R-SW96HRwUL4td5Qvb205PEHDDR3Hn7O3drjHaQD6rqQe7Vo5YQaz3r4o26cuBAjN4lCwdjlP6mTwG6AyrQlNKMgDcLRh-4GI1YQzB/w640-h326/brussles%20sprouts%20caramelized%20onion%20cream.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Brussels sprouts and chestnuts in caramelized onion cream.<br /></td></tr></tbody></table><br /></p><p> <br /></p><p><br /></p>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-8219638063476701182023-09-11T20:31:00.002-04:002023-09-18T22:28:04.320-04:00RECIPE: How to Freeze Green Onions/Scallions <p>When there aren't enough yellow onions or leeks in our farm store, I use green onions or scallions instead. </p><p>I also freeze them for use in stock (instead of leeks) and things like stew, egg salad, and <a href="http://www.thymetothrive.info/2023/09/recipe-gf-vegetable-pancakes-carrot.html" target="_blank">these vegetable pancakes</a>.</p><p style="text-align: center;"><span style="color: #990000;"><b><span style="font-size: x-large;">How to Freeze Green Onions/Scallions</span></b></span></p><p style="text-align: center;"><span style="color: #990000;"><b><span style="font-size: x-large;"></span></b></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7i0HVhIj2nLOi_NrOLysu_a3odE8wg0kM7x_d4jfTaIz5nWwVEvAFhuCpSRV222i06mQr6mqtZBcIU-2dw5RfTYbVX86jbbfC3xBtkgLrnUWTfL-Q6VXCohYxgTetDbfwlg6uVdYtQJ6oVGXnPYh0jD7T7ANXrvaOwRP8KNVrNlSAYxVkJMLlHr6P5hL2/s1220/scallions%20sealed%20and%20ready%20for%20labelling%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1220" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7i0HVhIj2nLOi_NrOLysu_a3odE8wg0kM7x_d4jfTaIz5nWwVEvAFhuCpSRV222i06mQr6mqtZBcIU-2dw5RfTYbVX86jbbfC3xBtkgLrnUWTfL-Q6VXCohYxgTetDbfwlg6uVdYtQJ6oVGXnPYh0jD7T7ANXrvaOwRP8KNVrNlSAYxVkJMLlHr6P5hL2/w630-h640/scallions%20sealed%20and%20ready%20for%20labelling%20small.jpg" width="630" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Scallions ready for the freezer<br /></td></tr></tbody></table><p></p><p style="text-align: center;"><span style="color: #990000;"><span style="font-size: x-large;"></span></span></p><p><b><span style="font-size: medium;">Instructions:</span></b></p><p>Choose your scallions carefully - <b>the larger ones are MUCH easier to wash and trim</b>!</p><p>WASH the scallions under running water.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNqMhvuc00B3MOY1seUJQepkkvETJequvZtu43gTCZC4-mgMGSgm2DJX4JIQ4EXpWvWrRPNUqcdcFEkz0Sx5WXYIgjBsBBxBDa6HC6CGloMqFa9oyMTKIRrOpaZ9w5HJxIrJBC8C3udtqfEIJLKVQA3wu7MUWc_7LgKq8jsxcCg1ZwYYcQ1zJSzIOqy1l/s1200/wash%20scallions%20under%20running%20water%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="820" data-original-width="1200" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNqMhvuc00B3MOY1seUJQepkkvETJequvZtu43gTCZC4-mgMGSgm2DJX4JIQ4EXpWvWrRPNUqcdcFEkz0Sx5WXYIgjBsBBxBDa6HC6CGloMqFa9oyMTKIRrOpaZ9w5HJxIrJBC8C3udtqfEIJLKVQA3wu7MUWc_7LgKq8jsxcCg1ZwYYcQ1zJSzIOqy1l/w640-h438/wash%20scallions%20under%20running%20water%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Wash scallions under running water</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br />If the roots are attached, slice them off with a sharp knife and remove any discolored leaves. <p></p><p>If the roots are very dirty, it's best to remove them in the sink and then rinse them again.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJWy-SBaubkxiqV7mTSFpVZTDAyVwLD8xS0VZRxEtieVUQZwGSKjbcx78hJxAqYV6bmA0ZTxfgHsAix-VZft_vYh6ejkFIdBcpqOob8VPozZpmTMUvTP4NwzEQ4qKFNfI421CXnRCSoYlnockiJh5UFQLM-Pw4GdUYSw_hIx085tSZgmC5_kTwWl_O_ewK/s1200/cut%20dirty%20scallion%20roots%20off%20in%20the%20sink%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="642" data-original-width="1200" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJWy-SBaubkxiqV7mTSFpVZTDAyVwLD8xS0VZRxEtieVUQZwGSKjbcx78hJxAqYV6bmA0ZTxfgHsAix-VZft_vYh6ejkFIdBcpqOob8VPozZpmTMUvTP4NwzEQ4qKFNfI421CXnRCSoYlnockiJh5UFQLM-Pw4GdUYSw_hIx085tSZgmC5_kTwWl_O_ewK/w640-h342/cut%20dirty%20scallion%20roots%20off%20in%20the%20sink%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cut off dirty roots in the sink and rinse again!<br /></td></tr></tbody></table><br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5cgwXro_nfD8kOem9oBuMMbgms0QM1i-CR6hg7D2RklS4XNPzQT6LPgU7xpyj5ykiwi2BM8vwE4wR0sR2L6ZY177TXG7NDltoqNdi1xg4Nro6QFBWI2eUquH3X1ndIufzblNlvIQzHBO0CcvVe4WAuC0Fr-yIuzkbjcc9LsCnLWQY4iuQ-tgVe0owYByG/s1200/washed%20and%20trimmed%20scallions%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="617" data-original-width="1200" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5cgwXro_nfD8kOem9oBuMMbgms0QM1i-CR6hg7D2RklS4XNPzQT6LPgU7xpyj5ykiwi2BM8vwE4wR0sR2L6ZY177TXG7NDltoqNdi1xg4Nro6QFBWI2eUquH3X1ndIufzblNlvIQzHBO0CcvVe4WAuC0Fr-yIuzkbjcc9LsCnLWQY4iuQ-tgVe0owYByG/w640-h330/washed%20and%20trimmed%20scallions%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cut off root ends and remove discolored leaves.<br /></td></tr></tbody></table><br />DRY with a dishcloth or paper towels.<p></p><p><br />SLICE into manageable lengths (I slice them to fit in my vacuum sealer bags).</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGsRF6YNE5x_4BmpA8uuYb97oWISEvm6Qc3gRk8GpRRgpYGoionw-07WM0QTl_9Je8nXXJBzOmbYq25AWcNjmP_ar3NJtloS1moAGbFiyN76wJXtJ6kwg6bSQv66WxSqFB0kOqCHxyNhSD0dDkEHzS8_veC-PVgnvrSJGg7mlkAvAdJzmmvBjCD8Kk27i/s1200/scallions%20sliced%20for%20freezing%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="674" data-original-width="1200" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGsRF6YNE5x_4BmpA8uuYb97oWISEvm6Qc3gRk8GpRRgpYGoionw-07WM0QTl_9Je8nXXJBzOmbYq25AWcNjmP_ar3NJtloS1moAGbFiyN76wJXtJ6kwg6bSQv66WxSqFB0kOqCHxyNhSD0dDkEHzS8_veC-PVgnvrSJGg7mlkAvAdJzmmvBjCD8Kk27i/w640-h360/scallions%20sliced%20for%20freezing%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Slice the scallions into manageable lengths.<br /></td></tr></tbody></table><br />Gather them up and stuff them into a recloseable bag. <br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhltZz-Y1hcrJwuNRoPC46unmEPwPccuIvAF58MjyNUq_ESD6b1LPi3l6ekjBLpmobVM9o2jgGFtzpSgaHdISUoh5YqE2AHqN_qqZuSOZCP7toI7oQ_Q34ou3KpqNMsxrco7DqhR7kB9HPjbBAdZQOlGvjEoY8A0SE9TdS3NdpENtAzhJ4x9VwLXsFZXfAT/s900/scallions%20greens%20in%20vacuum%20sealer%20bag%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="521" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhltZz-Y1hcrJwuNRoPC46unmEPwPccuIvAF58MjyNUq_ESD6b1LPi3l6ekjBLpmobVM9o2jgGFtzpSgaHdISUoh5YqE2AHqN_qqZuSOZCP7toI7oQ_Q34ou3KpqNMsxrco7DqhR7kB9HPjbBAdZQOlGvjEoY8A0SE9TdS3NdpENtAzhJ4x9VwLXsFZXfAT/w231-h400/scallions%20greens%20in%20vacuum%20sealer%20bag%20small.jpg" width="231" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Scallion greens in vacuum sealer bag.<br /></td></tr></tbody></table><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9oCynt2Jntw0Y2ot8eGeWLKaY9l71mwCd_KkgI7Zojwsn0mmevapAwS6qAdBZGvcz4rJTLWP3geWu8d9DuaVdqq2Pu5nHMx9r5_dQowmrUXdUTkJqT5mAE_fwcd0PyPBDnWmiuEYy6aZWkEGnBNVnd-f7O9CKBGdINHK-p2h9oa_P2w10_2JkMWu-eQWv/s1200/scallions%20white%20and%20light%20green%20in%20vacuum%20freezer%20bag%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="857" data-original-width="1200" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9oCynt2Jntw0Y2ot8eGeWLKaY9l71mwCd_KkgI7Zojwsn0mmevapAwS6qAdBZGvcz4rJTLWP3geWu8d9DuaVdqq2Pu5nHMx9r5_dQowmrUXdUTkJqT5mAE_fwcd0PyPBDnWmiuEYy6aZWkEGnBNVnd-f7O9CKBGdINHK-p2h9oa_P2w10_2JkMWu-eQWv/w640-h458/scallions%20white%20and%20light%20green%20in%20vacuum%20freezer%20bag%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Scallion white and light green in vacuum sealer bag.</td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br />Remove as much air as possible and seal.<p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKxgyMKJHc7muI1flX_p0hzV9EHrs2Lm4GmK172ZlCHGJS8L8nEAdOCsQzpDxVhgnuLQv40lqyotnqgwZ83XJjqz4_rIiJ8yN05HFm_FTlWjarI-gNf-jNPWBwwn0BQuzEovbmLnOik8maDbZgcsqM1Gt6mIOdnFfYoe1p3lVSXJc_zLPavBsiVeQ9npQ/s1220/scallions%20sealed%20and%20ready%20for%20labelling%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1220" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKxgyMKJHc7muI1flX_p0hzV9EHrs2Lm4GmK172ZlCHGJS8L8nEAdOCsQzpDxVhgnuLQv40lqyotnqgwZ83XJjqz4_rIiJ8yN05HFm_FTlWjarI-gNf-jNPWBwwn0BQuzEovbmLnOik8maDbZgcsqM1Gt6mIOdnFfYoe1p3lVSXJc_zLPavBsiVeQ9npQ/w630-h640/scallions%20sealed%20and%20ready%20for%20labelling%20small.jpg" width="630" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Remove as much air as possible and seal.<br /></td></tr></tbody></table><br />FREEZE.<p></p><p><br />When you use them, they are easy to slice WHILE STILL FROZEN into whatever length you need for your recipe, and they will discolor less if you freeze them in bigger pieces.</p><p><br />I freeze the bottom and light green parts separately from the dark greens because that's how I use them.</p><p><b>NOTE:</b> Before you call me out on using so much plastic, <a href="http://www.thymetothrive.info/p/food-storage.html" target="_blank">my freezer is FULL of glass containers</a>. When there is no room left, I do use plastic, but I wash and reuse the bags until there is nothing left. You CAN freeze these in glass containers, if you have room in your fridge for them. If you don't have a vacuum sealer, you can use a recloseable bag and a straw to remove as much air as possible.<br /></p><p><br /></p><br /><br /><br /><br />Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-70492557382529176062023-09-11T19:47:00.014-04:002023-09-18T22:24:13.581-04:00RECIPE: GF Vegetable Pancakes - Carrot, Arugula, Kale, Chard, Etc...<p>I have made <a href="http://www.thymetothrive.info/2018/03/recipe-carrot-pancakes-with-thai.html" target="_blank">these carrot pancakes</a> many times, and I've added different vegetables to them based on what I have on hand. They are so easy, and so versatile! </p><p>My husband's favorite is arugula, red onion and garlic, my favorite is red chard, leek, and garlic. </p><p>The ones I made with baby kale, garlic scapes, and onion were 'toothsome' which I liked, but my husband didn't, so experiment with your favorite vegetables. </p><p>We eat these 'plain', and also use them as a base for garnishes like arugula and smoked salmon (shown below), or salami, cheese and tomatoes (shown at the bottom).<br /></p><p style="text-align: center;"><span style="color: #990000;"><b><span style="font-size: x-large;"> GF Vegetable Pancakes - Carrot, Arugula, Kale, Chard, Etc...</span></b></span></p><p style="text-align: center;"><span style="color: #990000;"><b><span style="font-size: x-large;"></span></b></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix77SaH3zeqS0RBIfb-SfUFWBxed-k1EHKDpqYRR-QqXZeeSeq7s7LCcpyFdAjgl9d3sjcBh1d89wQHA_KJ5osKp_QHA9xjfo4Ok_MqMdS3tbLR_RbttHK91Qs6enj2VLIZY4ZeMjbo0TBnGDrkwxpRsQNCTDZawzSfybJnTnK8Pc7Li1q4WArvoK7u6eh/s1200/chard%20pancakes%20w%20garnish%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="487" data-original-width="1200" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix77SaH3zeqS0RBIfb-SfUFWBxed-k1EHKDpqYRR-QqXZeeSeq7s7LCcpyFdAjgl9d3sjcBh1d89wQHA_KJ5osKp_QHA9xjfo4Ok_MqMdS3tbLR_RbttHK91Qs6enj2VLIZY4ZeMjbo0TBnGDrkwxpRsQNCTDZawzSfybJnTnK8Pc7Li1q4WArvoK7u6eh/w640-h260/chard%20pancakes%20w%20garnish%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000;"><b>Makes 30 small pancakes. Serves 4-6</b></span><br /></td></tr></tbody></table><p></p><p><b><span style="font-size: large;">Ingredients:</span></b><br /></p><ul style="text-align: left;"><li>
7 SMALL eggs, or 6 large eggs plus 1 egg yolk, beaten to blend<span style="color: #990000;"><b> (the extra yolk adds tenderness)</b></span> </li><li>
3 CUPS minced vegetables<span style="color: #990000; font-size: large;"><b>* </b></span><span style="color: #990000; font-size: medium;"><b>(see below for flavor suggestions)</b></span><span style="color: #990000; font-size: medium;"><b><br /></b></span></li><li>
6 T. chopped herbs (I used frozen), or onions<br /></li><li>
6 T. flour (I've used quinoa, rice, and chickpea - use whatever you tolerate)</li><li>
1-2 teaspoons himalayan pink salt<span style="color: #990000; font-size: large;"><b>*</b></span><span style="color: #990000; font-size: large;"><b>*</b></span></li><li>OPTIONAL: 1 t. cayenne or black pepper <br /></li><li>
6 T. ghee, lard or tallow</li></ul><p>
<br />
<b><span style="font-size: large;">Instructions:</span></b></p><p>Mix the vegetables with the herbs and flour. Add the eggs and salt
and mix to combine. Set aside for at least 15 minutes to allow the
flour to hydrate. (I have let it set as long as 2 hours).</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHBIEFEjkvjDmY0Mmhbi9hXz4mTMrQvl0AT8f_qzxd474z7sss4hKDma9eh1YAPTsaFpKwtB6hh7LVRmnHYDsM4SEoouSVJRgku1jSVEKt0Qk_k8B_D2f4TdHwlGmVQBqsMa3nCWRO0o6EwC1djuYFyk7MYhj6SHaZ-W-i5oNmEqVDR1nJ4z2LGEdrvBm/s1200/vegetable%20pancakes%20frying%20in%20an%20omelet%20pan%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1040" data-original-width="1200" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHBIEFEjkvjDmY0Mmhbi9hXz4mTMrQvl0AT8f_qzxd474z7sss4hKDma9eh1YAPTsaFpKwtB6hh7LVRmnHYDsM4SEoouSVJRgku1jSVEKt0Qk_k8B_D2f4TdHwlGmVQBqsMa3nCWRO0o6EwC1djuYFyk7MYhj6SHaZ-W-i5oNmEqVDR1nJ4z2LGEdrvBm/w640-h554/vegetable%20pancakes%20frying%20in%20an%20omelet%20pan%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kale pancakes frying in an omelet pan<br /></td></tr></tbody></table><p>
In a shallow frying pan (I use an omelet pan) melt 1 T fat on
medium. Using a tablespoon, drop the carrot mixture into the hot fat.
Cook until medium brown, about 1 minute, then flip and cook another
minute. Remove to paper towel lined plate. Repeat with remaining
batter, adding fat as needed so they don't stick (you need quite a bit of fat to prevent sticking - don't be stingy!). <br />
<br />
Serve with <a href="http://www.thymetothrive.info/2023/04/recipeseed-oil-free-mayonnaise-made.html" target="_blank">mayonnaise</a>, <a href="http://www.thymetothrive.info/2018/03/recipe-easy-ranch-dressing.html" target="_blank">ranch dressing</a>, sour cream or yogurt, alongside a green salad.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Ji_4jPOSOuZEhPUtMcRnqG8yzPuqV7rV5_t0y7GzKzDxnxpBSR-0tZCMmQDG5v4vZ6EqQjiE2-f5BbqRynP3s8p0kBYp6YuIGP5T9AJuftPDofZcF9m7D-b-_SwBK71VXmGxdarVzNz3HLCqpVT77zyQC4lqlUipSgZw-SuD9LTCvioAJwi-hBLYs1bL/s900/kale%20pancakes%20with%20piniento%20berbere%20mayo%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="766" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Ji_4jPOSOuZEhPUtMcRnqG8yzPuqV7rV5_t0y7GzKzDxnxpBSR-0tZCMmQDG5v4vZ6EqQjiE2-f5BbqRynP3s8p0kBYp6YuIGP5T9AJuftPDofZcF9m7D-b-_SwBK71VXmGxdarVzNz3HLCqpVT77zyQC4lqlUipSgZw-SuD9LTCvioAJwi-hBLYs1bL/w544-h640/kale%20pancakes%20with%20piniento%20berbere%20mayo%20small.jpg" width="544" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kale pancakes with <a href="http://www.thymetothrive.info/2023/04/recipeseed-oil-free-mayonnaise-made.html" target="_blank">pimiento berbere mayo</a><br /></td></tr></tbody></table><br /><p><span style="color: #990000; font-size: x-large;"><b>*</b></span><span style="font-size: x-large;"><b><span>How to prepare the vegetables:</span></b></span></p><p>These pancakes cook very quickly, so whatever vegetables you use should be finely chopped, or partially cooked. When I use root vegetables like carrots or parsnips, I mince them in the food processor. When I use hardy greens like kale or chard I blanch or saute them first, and then chop. If I add onions, I either saute them, or mince them. Tender greens like arugula I just slice thinly.</p><p>WE like these better when I include a little carrot with the other ingredients. <br /></p><p><span style="color: #990000; font-size: large;">*</span><span style="color: #990000; font-size: large;">*</span><b>SALT</b>: When I use root vegetables, I use 2 t. salt. When I use only greens, then 1 t. salt is enough. The first time you make these, fry one, taste it, and adjust the salt to your preference.<br /></p><p><b><span style="font-size: x-large;">Flavor suggestions:</span></b></p><ul style="text-align: left;"><li>1 c. minced carrots, 2 c. thinly sliced arugula, 1/4 c. minced red onion, 2 cloves minced garlic </li><li>1 c. minced carrots, 2 c. blanched red chard, 1 cup sauteed leeks, 2 cloves garlic, 1 t. cayenne</li><li>1 c. minced carrots, 2 c. blanched kale, 1/2 cup sauteed onions, 1/2 c. garlic scapes, 1 t. cayenne</li><li>3 cups of scallion greens, 1 T. black sesame seeds or black onion seeds</li><li>1 c. minced carrots, 2 c. blanched spinach, 1/2 c. roasted red peppers OR sun dried tomatoes <br /></li></ul><p> </p><p>Here's how my husband like to eat them: <br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPszscLp1rNOhrfBc68HhO7A9h8hvjLOgorAzfQ8AE7zoURQRkBf_fLGPnbEz_8kefKmJb0H8672KEcHisNFe-BnpT6skE1qvo8K_anA0rG60MdaESkSp-0WorMLv5PPt8tr9sVAPeSzAsaWcwCjGaDYavQv1Cp6dp6Zn13sOraRsIhxOmzYtjYkSkTCl7/s1200/chard%20pancakes%20w%20salami,%20cheese,%20tomato%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="930" data-original-width="1200" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPszscLp1rNOhrfBc68HhO7A9h8hvjLOgorAzfQ8AE7zoURQRkBf_fLGPnbEz_8kefKmJb0H8672KEcHisNFe-BnpT6skE1qvo8K_anA0rG60MdaESkSp-0WorMLv5PPt8tr9sVAPeSzAsaWcwCjGaDYavQv1Cp6dp6Zn13sOraRsIhxOmzYtjYkSkTCl7/w640-h496/chard%20pancakes%20w%20salami,%20cheese,%20tomato%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Arugula pancakes with salami, melted cheese, and tomatoes.<br /></td></tr></tbody></table><br /><p>NOTE TO SELF:</p><p>To use as few dishes as possible:</p><p>Use a 4-cup measuring pitcher to measure the vegetables, and dump them into a mixing bowl. Add the flour and salt and mix to combine.</p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRdaL9Gc-tyLamXeolz2Z9i2FLXm9UH59Xtq2s2CN2mEWYPcv95cA5ezbsxiw5uvaOfRAUoZ4YLC7T0sE5M6xHLlWVFYOWR3CCW_9ht7HUYI3ZNPWCTaPIgaXb_mslXGEk85OFdhokwBS9qj7M7Gq-KPydRGQB47EsvcP116RstCZIyDY85RrzVtXfKp1s/s2000/mix%20vegetables%20with%20flour%20small.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="556" data-original-width="2000" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRdaL9Gc-tyLamXeolz2Z9i2FLXm9UH59Xtq2s2CN2mEWYPcv95cA5ezbsxiw5uvaOfRAUoZ4YLC7T0sE5M6xHLlWVFYOWR3CCW_9ht7HUYI3ZNPWCTaPIgaXb_mslXGEk85OFdhokwBS9qj7M7Gq-KPydRGQB47EsvcP116RstCZIyDY85RrzVtXfKp1s/w640-h178/mix%20vegetables%20with%20flour%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Arugula, red onion, cayenne, garlic, and chickpea flour<br /></td></tr></tbody></table><br /></p><p>Break the eggs into the measuring pitcher and beat to blend. Pour over the vegetables and mix to combine.</p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSBpectrYrcooRSFfhyo_niStQXLf1Yt7eUL9bQ7W8aGHpoXHljRkTuDjGkGmLo2ejUdaGEHFCM-wepmgOKDuyL7BhAN59shkMPKwuwvNczRuwEAEhYY8RlVoCzmVdh5fCeuJq6T2-xC1KW95e67vw2EyKxN98JoA3GjGMcbjPRydZ4cucKUTd0lc_uXj/s1900/measuring%20eggs%20and%20scallions.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1900" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSBpectrYrcooRSFfhyo_niStQXLf1Yt7eUL9bQ7W8aGHpoXHljRkTuDjGkGmLo2ejUdaGEHFCM-wepmgOKDuyL7BhAN59shkMPKwuwvNczRuwEAEhYY8RlVoCzmVdh5fCeuJq6T2-xC1KW95e67vw2EyKxN98JoA3GjGMcbjPRydZ4cucKUTd0lc_uXj/w640-h304/measuring%20eggs%20and%20scallions.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Eggs beaten to blend, scallions mixed with flour and sesame seeds<br /></td></tr></tbody></table></p><p></p><p><br /></p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNFQNh5edb6qkbm5u-IeXkCHhmAtuaD8fp73u2Y61ZZDmCouuThHcULfXMj1d6SUsoj5qEtkyeSc7sbB-Naaz9kFev-O2Q7plmYlsQUZ7mPzmJAtLIxAIUSqD-lVfIbMxkBm0oxFg30yeYkCZG5LZuhsuIR5B9f0cWF792TLeEY-VATrlUn02beMlRvbDW/s1200/draining%20on%20paper%20towels.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNFQNh5edb6qkbm5u-IeXkCHhmAtuaD8fp73u2Y61ZZDmCouuThHcULfXMj1d6SUsoj5qEtkyeSc7sbB-Naaz9kFev-O2Q7plmYlsQUZ7mPzmJAtLIxAIUSqD-lVfIbMxkBm0oxFg30yeYkCZG5LZuhsuIR5B9f0cWF792TLeEY-VATrlUn02beMlRvbDW/w480-h640/draining%20on%20paper%20towels.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cooked pancakes draining on paper towels.<br /></td></tr></tbody></table><br /></p><br /><br />Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-34781384634303582582023-07-26T19:59:00.000-04:002023-07-26T19:59:00.058-04:00RECIPE: Peas with Shallots and Mint<p>I have the BEST friends! One of them gave me some French grey shallots, the other gave me some mint. I had just picked some peas so I googled for a recipe and found one that I could modify. This was the result and it was so good we gobbled it up!</p><p><br /></p><p style="text-align: center;"><span style="color: #990000;"><b><span style="font-size: x-large;">Peas with Shallots and Mint</span></b></span></p><p style="text-align: center;"><span style="color: #990000;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8SwatBZHI-BaMnIEDfYgdsXbT-KYDNHqEWLVv6uNze36ot3QZG6-E3caakI4uxxwQwljGs_4TQBB5XyfqJ43FdnUlZIcr5m-ibNZio6_Z0-DBhlUkfQUs8V85unJXPWfSrpkvIfehQ0xu58fVOsdRS8WweWIA_rY6dfnqglpRb64wsGtXmukWr0ROeUWj/s1200/peas%20with%20shallots,mint,lemon%20zest%20small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8SwatBZHI-BaMnIEDfYgdsXbT-KYDNHqEWLVv6uNze36ot3QZG6-E3caakI4uxxwQwljGs_4TQBB5XyfqJ43FdnUlZIcr5m-ibNZio6_Z0-DBhlUkfQUs8V85unJXPWfSrpkvIfehQ0xu58fVOsdRS8WweWIA_rY6dfnqglpRb64wsGtXmukWr0ROeUWj/w640-h480/peas%20with%20shallots,mint,lemon%20zest%20small.jpg" width="640" /></a></b></div><b><br /><span style="font-size: medium;">Serves 4</span></b><p></p><p><b>INGREDIENTS</b> <br /></p><ul style="text-align: left;"><li>4 T. ghee </li><li>4 cups of shelled peas</li><li>4 T. shallots slice very thin (divided)</li><li>1/4 c. mint leaves, sliced very thin</li><li>zest from one lemon, thinly sliced <br /></li><li>Salt and pepper to taste</li></ul><p><b>INSTRUCTIONS</b></p><p>In a medium saute pan, cook the peas in salted water until they are almost cooked. I like them soft, you may like them al dente. Cook them the way YOU like them! Pour into a strainer and discard the water.</p><p>Wipe out the saute pan and add the ghee. Heat over medium-high and add half the shallots. Watching them carefully, saute them until they are golden brown. Remove from pan from the heat and quickly remove the shallots with a slotted skimmer. Place them on some paper towels to crisp.</p><p>Put the pan back on the heat and add the remaining shallots. Gook briefly just to soften them. Add the peas and half the mint and stir until they are heated through. Remove from the heat and add the rest of the mint and the lemon zest. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9cuArhT7IrcCsCYLhyJEu5YcZ4md2bYnOiUW7oc-gCq6ldzMYhYo3ZsUHx9_NLoqL4-Nz1zgwOjmWsJMTVF4uko1TAptQiCS_OTZoMrezHSFytmxH-2zxIaiom2faq5NDuDvSJ6pL0oFSsXb_kUPirEJHb1LWsW4KkcdPlQO9OrsY-445d0aD_ZvgMNjs/s1200/peas%20w%20shallots,%20mint,%20lemon%20zest%20small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="874" data-original-width="1200" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9cuArhT7IrcCsCYLhyJEu5YcZ4md2bYnOiUW7oc-gCq6ldzMYhYo3ZsUHx9_NLoqL4-Nz1zgwOjmWsJMTVF4uko1TAptQiCS_OTZoMrezHSFytmxH-2zxIaiom2faq5NDuDvSJ6pL0oFSsXb_kUPirEJHb1LWsW4KkcdPlQO9OrsY-445d0aD_ZvgMNjs/w640-h466/peas%20w%20shallots,%20mint,%20lemon%20zest%20small.jpg" width="640" /></a></div><br />Season to taste with salt and pepper. Serve sprinkled with the crisp shallots.<p></p><p><br /></p><p><br /></p><p><br /></p>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-5511184577517868812023-04-24T23:36:00.002-04:002023-05-04T19:16:34.802-04:00RECIPE: Keto Moroccan Nachos<p>My husband asked me what was for dinner. When I said, "Moroccan Nachos," he said, "What? Is that a joke?" No, it wasn't a joke, and they were delicious! They were so good we had them three days in a row! </p><p>The original recipe is labor intensive, so I simplified it. I used prepared salsa and stirred the honey and harissa into it, and rather than guacamole I served sliced avocado. It might be better if you follow the original recipe, but I loved the fact that I didn't have to do all that extra work.<br /></p><p>These do not keep - the chips get soggy - so make only enough to eat right away. I make a full recipe of kefta but only use half the first day, and use the rest the second day.. <br /></p><p>Original recipe: <a href="https://cooking.nytimes.com/recipes/1023922-moroccan-nachos?campaign_id=58&emc=edit_ck_20230210&instance_id=84955&nl=cooking&regi_id=82250359&segment_id=124947&te=1&user_id=426ab3f1b048c4e51a0a96af280a1979" target="_blank">Moroccan Nachos</a></p><p style="text-align: center;"><b><span style="color: #990000;"><span style="font-size: x-large;">Keto Moroccan Nachos</span></span></b></p><p style="text-align: center;"><b><span style="color: #990000;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL--xkOh6IU-m9FDHHiKWML7WoSY5ZAhDHvb_KG0umB_w1i8gigYS6wep9nUFfstAi6mGItdjBKWrXMCeLRo-6Gw6eLIBLCOjo-aNmCCpSTvL-LHLWJ5JV5zWbh3_lj1qsjt8MP78ZC08u6e4WSmOGkI0IwEUFA5_1HVGla8ll3wgOq8pAzSG-GSbbJA/s1200/moroccan%20nachos%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="796" data-original-width="1200" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL--xkOh6IU-m9FDHHiKWML7WoSY5ZAhDHvb_KG0umB_w1i8gigYS6wep9nUFfstAi6mGItdjBKWrXMCeLRo-6Gw6eLIBLCOjo-aNmCCpSTvL-LHLWJ5JV5zWbh3_lj1qsjt8MP78ZC08u6e4WSmOGkI0IwEUFA5_1HVGla8ll3wgOq8pAzSG-GSbbJA/w640-h424/moroccan%20nachos%20small.jpg" width="640" /></a></b></div><b><br /></b><p></p><p style="text-align: center;"><span style="color: #990000;"><b>Serves 3-4 </b></span><br /></p><p><b>For the Salsa</b></p><ul style="text-align: left;"><li>1 cup of your favorite salsa, purchased or homemade (I use <a href="https://www.amazon.com/Kitchen-Garden-Farm-Organic-Roasted/dp/B07D6WBPM8/ref=sr_1_8_f3_wg?almBrandId=VUZHIFdob2xlIEZvb2Rz&crid=1K72RSM6IZZRE&fpw=alm&keywords=organic+salsa&qid=1682391146&s=wholefoods&sprefix=organic+salsa%2Cwholefoods%2C461&sr=1-8" target="_blank">Kitchen Garden Farm</a>) </li><li>1 T. honey</li><li>2 t. ground cumin</li><li>2-4 t. harissa, depending on how much heat you can tolerate</li></ul><p><b>For the Kefta</b></p><ul style="text-align: left;"><li>1 pound ground beef or lamb (I use lamb)</li><li>1 small onion, minced or grated with juices reserved<br /></li><li>1/2 packed cup flat-leaf parsley, finely chopped</li><li>1/2 packed cup cilantro, finely chopped</li><li>1/2 packed cup mint leaves, finely chopped</li><li>2 heaping t. sweet pakrika</li><li>1 t. ground cumin</li><li>1 t. himalayan pink salt</li><li>1 t. cayenne or to taste</li><li>2 T. ghee or olive oil</li></ul><b>For the Nachos</b><br /><ul style="text-align: left;"><li>1 8oz bag cassava chips (I use <a href="https://sietefoods.com/products/dip-chip" target="_blank">Siete grain free dip chips</a>)</li><li>9 ounces graded cheddar (about 2 cups)</li><li>1/4 cup minced onion <br /></li></ul><p><b>For Serving</b></p><ul style="text-align: left;"><li>1 c. sour cream</li><li>1 avocado</li><li>sliced grape tomatoes <br /></li><li>chopped cilantro leaves<br /></li></ul><p>Preheat the oven to 400F.</p><p>Prepare the kefta: Heat the fat in a large frying pan over medium heat. Add the remaining ingredients and cook, breaking up the meat with a wooden spoon until it is no longer pink, about 7 minutes. Make sure the meat is dry - if it's wet, it will make the chips soggy! (This will keep in an airtight container in the fridge for 2 days)</p><p></p><p>Assemble the nachos: spread the chips on a baking dish in a single layer. Top with the kefta, sprinkle with the onion, and add a layer of cheddar. Bake until the cheese has melted, about 10 minutes.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFCFRaU2Q991nnf-R6mfQcW06elNFDkkQ4nUGdtWra2KaZHr_da4ZSXJURLVU5loGzDfKPCkPYi1vAWKGm06GdavQdMsfUHLM7NABGlKrWI7MiyerIQOcUWpddMq6-gHFohQPzjZ2qeFV7QXOjZ_bRnn5LlGzI7ZEQv3XLWK1RYyewqzhWFnSoe1xdg/s1200/moroccan%20nachos%20before%20baking%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="929" data-original-width="1200" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFCFRaU2Q991nnf-R6mfQcW06elNFDkkQ4nUGdtWra2KaZHr_da4ZSXJURLVU5loGzDfKPCkPYi1vAWKGm06GdavQdMsfUHLM7NABGlKrWI7MiyerIQOcUWpddMq6-gHFohQPzjZ2qeFV7QXOjZ_bRnn5LlGzI7ZEQv3XLWK1RYyewqzhWFnSoe1xdg/w640-h496/moroccan%20nachos%20before%20baking%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Moroccan Nachos before baking<br /></td></tr></tbody></table><p></p><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnlMx9VwM8j5aP5O_VTQaSe8s5BLXtN9SaxxMJzGzsJizDdZCeN4x4T_fDOd9uO0DQoHus01AbbjcCpzC8cRsDDLgg23i9VPLPIl33nZLYVe4uhjbJJyzWWjBc3uY6ePFa1YyTspu3sdjjbEEIasF6kpp2I-VO6BzHEuM9SUWEKxCjFHdVboad-Lf9g/s1200/moroccan%20nachos%20after%20baking%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="831" data-original-width="1200" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnlMx9VwM8j5aP5O_VTQaSe8s5BLXtN9SaxxMJzGzsJizDdZCeN4x4T_fDOd9uO0DQoHus01AbbjcCpzC8cRsDDLgg23i9VPLPIl33nZLYVe4uhjbJJyzWWjBc3uY6ePFa1YyTspu3sdjjbEEIasF6kpp2I-VO6BzHEuM9SUWEKxCjFHdVboad-Lf9g/w640-h444/moroccan%20nachos%20after%20baking%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Moroccan Nachos after baking<br /></td></tr></tbody></table> <p></p><p>While the nachos are baking, stir the salsa ingredients together. Slice the avocado.</p><p>Remove the nachos from the oven and serve immediately with sour cream, salsa, sliced avocado, sliced tomatoes and chopped cilantro. (The original recipe instructs you to top the nachos with these extras, but we prefer to add them to our plate, to taste.)</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6ikEYM8h58QiOJJJN-TWpztLhbbU_m1oTt4f92vRWhp0NxfSyHrUuIIpAkBEigmqaVqX6TcZ8Fw0EWtIw2j5EdAQ_lun-YRrEBjdvY1KpOla_e7osu3MXhsHIvJkxRIAlwUeKqnwyUwU_XW8dNm44ULdMcsWuhghSNxfIGORf7kaRhBsUNRbJNhmZQ/s1643/moroccan%20nachos%20w%20salsa.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1378" data-original-width="1643" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6ikEYM8h58QiOJJJN-TWpztLhbbU_m1oTt4f92vRWhp0NxfSyHrUuIIpAkBEigmqaVqX6TcZ8Fw0EWtIw2j5EdAQ_lun-YRrEBjdvY1KpOla_e7osu3MXhsHIvJkxRIAlwUeKqnwyUwU_XW8dNm44ULdMcsWuhghSNxfIGORf7kaRhBsUNRbJNhmZQ/w640-h536/moroccan%20nachos%20w%20salsa.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Moroccan Nachos<br /></td></tr></tbody></table><br /><p><br /></p><p><br /></p>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-58587749979087056662023-04-06T19:09:00.002-04:002023-04-19T12:11:34.834-04:00RECIPE:Seed-oil-FREE Mayonnaise made with Butter or Ghee<p>When we gave up seed oils last year, one of the first things I did was <a href="http://www.thymetothrive.info/2022/05/recipe-spreadable-hollandaise-you-can.html" target="_blank">change the way I made mayonnaise</a>. Mayonnaise is where most seed oils entered our diet. (OUR diet, not necessarily your diet. You may be getting them from other sources.) Having used this method for a year now, I've tweaked it a little so I'm creating a new post. </p><p>The biggest change is that I now use duck egg yolks because they have more nutrition than chicken egg yolks. Duck eggs <i>seem to be</i> more readily available <i>here</i>, but if they aren't available where you live then chicken yolks are perfectly fine. NOTE: if you're sensitive to chicken eggs, it might be the white that's the problem. My husband can have duck yolks, but he can't have duck whites. If you can't tolerate either, you can use <a href="https://mommyshomecooking.com/how-to-make-mayonnaise-without-eggs/" target="_blank">aquafaba</a>. I'll post a recipe using <a href="https://mommyshomecooking.com/how-to-make-mayonnaise-without-eggs/" target="_blank">aquafaba</a> the next time I make it.</p><p>The other change I made is to use a <a href="https://www.amazon.com/Ball-65500-Mouth-Glass-Jars-9/dp/B00Q52MDZC/ref=psdc_289814_t2_B0725J3TXM" target="_blank">3-cup wide mouth Ball jar</a> instead of a pint jar. Ball calls these 1.5 pint or 24 ounce jars. I prefer them for this recipe because they're the same width as the pint jars, but they're taller so I can add seasonings without risking an overflow. They're just tall enough that I can use 3 sticks of butter instead of 2 (12 ounces of ghee instead of 8oz) if I'm making a flavor we use a lot of, like the two shown below. <br /></p><p>I will usually make two of these jars - one plain and one seasoned. <br /></p><p>Here's my original recipe: <a href="http://www.thymetothrive.info/2022/05/recipe-spreadable-hollandaise-you-can.html" target="_blank">spreadable hollandaise to use as mayonnaise</a></p><p style="text-align: center;"><span style="color: #990000;"><b><span style="font-size: x-large;">SEED-OIL-FREE MAYONNAISE Made with Butter or Ghee</span></b></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJ4Dewvf3iiWe00h8dczFZCNT4zSPYgi_fc9AY-YJnASDyPGkAqUU5B-oH1Bd0_hEGOLTin_PfqU2KaS2HPtqNPnBLjZbyhLZr_Dn1Yg9wUUtf0o_qxPm9cjjepfsSkjyO9Dp5AikvMUeC_x4djmXVi112_YIAG826j2L0WGZVB8VnvSb1X59YSlpng/s1200/butter%20mayonnaise%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="997" data-original-width="1200" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJ4Dewvf3iiWe00h8dczFZCNT4zSPYgi_fc9AY-YJnASDyPGkAqUU5B-oH1Bd0_hEGOLTin_PfqU2KaS2HPtqNPnBLjZbyhLZr_Dn1Yg9wUUtf0o_qxPm9cjjepfsSkjyO9Dp5AikvMUeC_x4djmXVi112_YIAG826j2L0WGZVB8VnvSb1X59YSlpng/w640-h532/butter%20mayonnaise%20small.jpg" width="640" /></a></div><br /><p></p><p style="text-align: center;"><span style="color: #990000;"><b>Makes 3 cups</b></span></p><p><b>EQUIPMENT</b></p><ul style="text-align: left;"><li>1 24oz wide mouth ball jar</li><li>Immersion blender</li><li>Small sauce pan</li><li>Small heat-proof pitcher, at least 12oz<br /></li></ul><p><b>INGREDIENTS</b></p><ul style="text-align: left;"><li>3 duck egg YOLKS or 4 chicken egg YOLKS <span style="color: #990000;"><b>from WASHED eggs</b></span>.<br /></li><li>3/4 t. himalayan pink salt</li><li>5 T. water</li><li>3 T. lemon juice</li><li>12 ounces butter or ghee (3 sticks of butter) </li><li>OPTIONAL SEASONINGS (choose ONE)<br /></li><ul><li>1/4 cup roasted red bell peppers plus 1.5 t. berbere spice</li><li>4 T. curry powder sauteed in 2 T. ghee or butter<br /></li><li>1 minced garlic clove, 1 T. each chopped dill, parsley, and chives</li><li>2 T. Dijon mustard (or 2 T mustard powder mixed with 1 t. vinegar)<br /></li><li>1/4 cup grated horseradish</li><li>1/4 cup <a href="http://www.thymetothrive.info/2018/11/recipe-harissa-north-african-chile-sauce.html" target="_blank">harissa</a> or to taste <br /></li></ul></ul><div><p></p><p><b>INSTRUCTIONS</b></p><p><span style="color: #990000;"><b>WASH THE EGG SHELLS</b></span> with soap and hot water and dry them <span style="color: #990000;"><b>BEFORE REMOVING THE YOLKS!! You must do this even if the shells look clean.<br /></b></span></p><p>Separate the yolks into your jar, discarding the whites and the shells*.</p><p>Add the water, salt and optional seasonings.</p><p>Heat the butter or ghee in a small sauce pan until it's totally melted and small bubbles appear.</p><p>Pour the butter/ghee into the small pitcher.</p><p>Add the lemon juice to the yolks (they will start to cook the yolks so I add them at the last minute), <span style="color: #990000;">DON'T add it to the hot fat</span>, as it will foam up out of your pitcher! Insert the immersion blender into the jar and turn it on.</p><p>With the immersion blender running, S_L_O_W_L_Y pour the melted fat into jar. Raise the blender to the top of the liquid occasionally and then push it back to the bottom. </p><p>When all the fat has been added, the mixture will still be very runny. <i>This is how it should be</i>! When it cools, it will be the consistency of mayonnaise.<br /></p><p>Put the lid on the jar and transfer it to the fridge for 1-2 hours until cold. </p><p>If it's still too thick, you can stir in warm water, 1 T. at a time, until it's the consistency you prefer.<br /></p><p> </p><p>*I throw out the whites, because my husband can't eat them, but I keep the shells because they're a good soil amendment for tomato plants. <br /></p><p><br /></p><p><br /></p><p><br /></p></div>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-71775204368785964332023-04-05T20:54:00.002-04:002023-04-06T14:19:34.422-04:00RECIPE: Chicken Breast with Cheese and Poblano in Manchego Crema<p>This recipe was developed by Cacique, a company that sells some of the ingredients. Cacique isn't sold where we live so I made substitutions. I also decided not to roll the breasts - I layered them in the baking dish with the cheese and chiles in between. It worked, but it was hard to serve, so next time I may slice the breasts into small pieces. </p><p>The flavor was phenomenal - we both loved it! <br /></p><p></p><p>Original recipe: <a href="https://www.caciqueinc.com/recipes/chile-cheese-stuffed-chicken-breasts-with-crema-mexicana-sauce/ " target="_blank">Chicken Roulade in Mexican Crema</a></p><p style="text-align: center;"><span style="color: #990000;"><b><span style="font-size: x-large;">Chicken Breasts with Cheese and Poblano in Manchego Crema</span></b></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhogGpOIPYVL_ygbAgzo7dTluQnlubPyW_zKuVVgabjmLXnr2YJmaWgkGGBI_sPkDc5SdTsSGGcJgaZBRWgziI6pB25E5zq1tWi-PUfiuqsCTpwYa8YeJbexmMPbgGYMuVk6VADqLk5EnxNVKM73--GWoKNi_SMNqwGS9-MO4GNSFq5i07CLIMHP8A5kw/s1830/chicken%20cheese%20chile%20manchego%20crema.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="870" data-original-width="1830" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhogGpOIPYVL_ygbAgzo7dTluQnlubPyW_zKuVVgabjmLXnr2YJmaWgkGGBI_sPkDc5SdTsSGGcJgaZBRWgziI6pB25E5zq1tWi-PUfiuqsCTpwYa8YeJbexmMPbgGYMuVk6VADqLk5EnxNVKM73--GWoKNi_SMNqwGS9-MO4GNSFq5i07CLIMHP8A5kw/w640-h304/chicken%20cheese%20chile%20manchego%20crema.jpg" width="640" /></a></div><p></p><p style="text-align: center;"><span style="color: #990000;"><b>Serves 4-5</b></span></p><p><b>INGREDIENTS</b></p><ul style="text-align: left;"><li>2 pounds boneless skinless chicken breasts </li><li>2 T. EVOO</li><li>2 T. fresh lemon juice <br /></li><li>4 T. fresh cilantro chopped, divided<br /></li><li>2 T. ground cumin</li><li>2 t. cayenne pepper</li><li>2 cloves garlic, minced </li><li>2 t. himalayan pink salt<br /></li><li>10 oz melting cheese (I used mozarella) cut into 1/4" slices<br /></li><li>3 large poblano chiles, roasted, peeled, seeded* and cut into 1/4" strips</li><li>1 cup sour cream</li><li>1 cup chicken stock</li><li>2 t. Dijon mustard (original recipe called for 1T, but I thought it overwhelmed the sauce)<br /></li><li>1 c. shredded Manchego cheese <br /></li><li>Salt and pepper to taste </li></ul><p><b>INSTRUCTIONS</b></p><p>Preheat oven to 400F.</p><p>Pound the chicken breasts to 1/2" thick. I had to cut the large pieces in half horizontally to do this.</p><p></p><p>Mix the chicken breasts with the olive oil, lemon juice, salt, 2 T. cilantro, cumin, cayenne and garlic. Let the chicken marinate for 30 minutes. Doesn't that look delicious? The chicken is good even without the cheese, chiles and sauce!<br /></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm98Nd3IwnumGfMJoqg1XJO6oQYTSlJjFEE-IQH6g_Cx_ljyr99lvidX2mc4rVif_UedNjQtuTxR2e2qWhFYMR55nkCQ7UnlBKzU8YmHhGaa-lxhY8hhhy6skun7uVa13bzaVXAJ5LjnFOoxn9vrJE3-nUqUws8DGU-MVDISOSYTJBhpBIhhDca9dY2w/s1200/marinate%20the%20chicken.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm98Nd3IwnumGfMJoqg1XJO6oQYTSlJjFEE-IQH6g_Cx_ljyr99lvidX2mc4rVif_UedNjQtuTxR2e2qWhFYMR55nkCQ7UnlBKzU8YmHhGaa-lxhY8hhhy6skun7uVa13bzaVXAJ5LjnFOoxn9vrJE3-nUqUws8DGU-MVDISOSYTJBhpBIhhDca9dY2w/w640-h480/marinate%20the%20chicken.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Marinate the chicken for 30 minutes.<br /></td></tr></tbody></table><br />In a small shallow baking dish, lay half the chicken on the bottom, cover with the melting cheese and half of the poblanos, then layer the remaining breasts on top. My baking dish was 6" x 9"<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsU4tkk3Q99vyhbC7lx0G1imAA40Kaf9WPx-HddT7IVNUrBIG-XNkliAGbEqDTdCtUE00EjfnXaECHC5Y5Ums0eCiSRtctrniO2kUrpcTAMj6WcSaJJ9tEludGhdB_H82jrQXTto-913559jYsPU_3L6u_EeqkeNOUuYd__m6xEFn7jS1ZeT0kiIa3zg/s1200/chicken%20cheese%20poblano%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="775" data-original-width="1200" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsU4tkk3Q99vyhbC7lx0G1imAA40Kaf9WPx-HddT7IVNUrBIG-XNkliAGbEqDTdCtUE00EjfnXaECHC5Y5Ums0eCiSRtctrniO2kUrpcTAMj6WcSaJJ9tEludGhdB_H82jrQXTto-913559jYsPU_3L6u_EeqkeNOUuYd__m6xEFn7jS1ZeT0kiIa3zg/w640-h414/chicken%20cheese%20poblano%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chicken, then cheese, then poblanos.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiot33bOysA68rFjnx7nMfTbQWMCID1-azWAzLeMjyWuUwHY36Eqicsa3A0yuT2mFDGmaFg2UgtmkxJ8xBOok7QBklGWbPGXJywFrGC6cPB_P1nBMFL914ibASI-9Fj6cytHYqHCapas2UH8_FiFtqz-lRSxh_HlJpBcV9Ei4SGw7oMMa859eM8A5jz6Q/s1200/chicken%20cheese%20poblano%20chicken%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="832" data-original-width="1200" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiot33bOysA68rFjnx7nMfTbQWMCID1-azWAzLeMjyWuUwHY36Eqicsa3A0yuT2mFDGmaFg2UgtmkxJ8xBOok7QBklGWbPGXJywFrGC6cPB_P1nBMFL914ibASI-9Fj6cytHYqHCapas2UH8_FiFtqz-lRSxh_HlJpBcV9Ei4SGw7oMMa859eM8A5jz6Q/w640-h444/chicken%20cheese%20poblano%20chicken%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chicken on the bottom, then cheese, then poblano, then chicken on the top.<br /></td></tr></tbody></table><p>Bake uncovered for 30 minutes until the chicken is cooked through.</p><p>While the chicken is cooking, puree the remaining poblanos and cilantro in a blender or food processor with the chicken broth and the Dijon mustard. Bring to a simmer over low heat and stir in the sour cream. Cook for 3 minutes. Remove from heat and add the shredded Manchego. Stir until melted. Season to taste with salt and pepper.</p><p>Cover to keep warm until the chicken is ready. Serve immediately over the chicken.</p><p>I served this with <a href="http://www.thymetothrive.info/2023/04/recipe-blackened-cauliflower.html" target="_blank">Blackened Cauliflower</a> and it was a marriage made in heaven!</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDyV_8gC1dF2fL9HwBHF_znp58SkM9vmsVmg3zA26UELs1DJa-zd3uG-zLXmW8nkRPQ-BsnP-_btt1U52K8WDNMfbNxjdvnhUqKtuGCaODNjlyttmhyMT9LFMoVAUYKCl9FtyEQ03OfuowH0qk3_jQbtjVkLlGWAD0fDIvLeTC24N7gIBMFnIikMcXQ/s1200/chicken%20sauce%20cauliflower%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="745" data-original-width="1200" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDyV_8gC1dF2fL9HwBHF_znp58SkM9vmsVmg3zA26UELs1DJa-zd3uG-zLXmW8nkRPQ-BsnP-_btt1U52K8WDNMfbNxjdvnhUqKtuGCaODNjlyttmhyMT9LFMoVAUYKCl9FtyEQ03OfuowH0qk3_jQbtjVkLlGWAD0fDIvLeTC24N7gIBMFnIikMcXQ/w640-h398/chicken%20sauce%20cauliflower%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Blackened Cauliflower on the left, crema in the center, chicken breasts on the right.<br /></td></tr></tbody></table><br /> <br /><p></p><p>* I process these in the fall and then freezer them, which greatly simplifies preparation time when I use them!<br /></p>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-75925968000223851702023-04-05T19:54:00.008-04:002023-04-19T12:14:42.236-04:00RECIPE: Blackened Cauliflower<p>Oh, my, is this delicious! I'm sure the recipe will also work with root veggies. (I tried it with broccoli and did NOT like it!)<br /></p><p>The original recipe is from The New York Times. I made it as written and I thought the smoke in the paprika overwhelmed the other spices, so I made some adjustments and we both liked my second effort better. Less smoke and more spice! Reduce the pepper flakes if you can't handle hot. <br /></p><p>We eat a LOT of vegetables, and one pound of cauliflower is barely one meal for us, so I tripled the recipe, which saves a huge amount on power consumption, especially since the recipe calls for such a hot oven. It reheats beautifully - 10 minutes in a 350F toaster oven.<br /></p><p>Original recipe: <a href="https://cooking.nytimes.com/recipes/1024084-blackened-cauliflower" target="_blank">Blackened Cauliflower</a><br /></p><p style="text-align: center;"><span style="color: #990000;"><b><span style="font-size: x-large;">Blackened Cauliflower</span></b></span></p><p style="text-align: center;"><span style="color: #990000;"><b><span style="font-size: x-large;"></span></b></span></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXrJ95yXdBhBUUkP2K-cEdE-vdOGk1w9oakFrkvYd6uA_14k8YubvWYoFqlqwlC5jBdYOAvTm8ylO_ou0y6de_RPLs9DMT7EPzkAul7zhewonQ5p1Dakvd8gLlscIr4_0MC4ENtpbu2Ko4K6JfGO4g0oSM_Eysc0RSzyRsEt_G1_smGqhjqN7PGt_VFw/s1200/blackened%20cauliflower%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="835" data-original-width="1200" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXrJ95yXdBhBUUkP2K-cEdE-vdOGk1w9oakFrkvYd6uA_14k8YubvWYoFqlqwlC5jBdYOAvTm8ylO_ou0y6de_RPLs9DMT7EPzkAul7zhewonQ5p1Dakvd8gLlscIr4_0MC4ENtpbu2Ko4K6JfGO4g0oSM_Eysc0RSzyRsEt_G1_smGqhjqN7PGt_VFw/w640-h446/blackened%20cauliflower%20small.jpg" width="640" /></a></span></b></div><p></p><p style="text-align: center;"><span style="color: #990000;"><b>serves 6</b></span></p><p><b>INGREDIENTS </b><br /></p><ul style="text-align: left;"><li>3 pounds frozen cauliflower, defrosted (or 3 large heads, cored and separated into florets, about 3 pounds)</li><li>4 T. EVOO</li><li>1 T. himalayan pink salt</li><li>1 T. onion powder</li><li>1 T. garlic powder</li><li>1.5 t. dried thyme leaves </li><li>1.5 t. sumac powder (preferably cured with salt)</li><li>1.5 t. smoked paprika <br /></li><li>1.5 t. hot pepper flakes, or to taste (I used <a href="https://www.burlapandbarrel.com/products/chile-cobanero" target="_blank">cobanero chili flakes</a>)<br /></li><li>freshly ground black pepper</li></ul><p><b>INSTRUCTIONS</b></p><p>Preheat the oven to 450F. Place rack in center of oven.<br /></p><p>Mix the seasonings, excluding the black pepper, in a small bowl.</p><p>In a large bowl, toss the cauliflower with the olive oil. Add the seasonings and mix to coat the florets evenly.</p><p>Transfer to a jelly roll pan (13" x 18"), using a rubber spatula to scrape every last bit of the seasoning onto the cauliflower, and spread the florets out evenly.</p><p>Grind the black pepper to taste over the cauliflower. </p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTtEspHb9VNfLVbRLnXdCB0EbllcTXJ7bVFc952ckE5mauazP9qxuWvAzUnyCZrk0yZktKs68KtiNh_9TfSwZ5Bn20LvBR-qUvU06NGuMqZ9wi0B2WEZOevTS2jBxQz2q59R4BWMhCvD3S1dqwjwCu_Wa8xJ7at61YxROguUbRh1YzF-rh8p6ATKuCg/s1200/cauliflower%20before%20roasting.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="855" data-original-width="1200" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTtEspHb9VNfLVbRLnXdCB0EbllcTXJ7bVFc952ckE5mauazP9qxuWvAzUnyCZrk0yZktKs68KtiNh_9TfSwZ5Bn20LvBR-qUvU06NGuMqZ9wi0B2WEZOevTS2jBxQz2q59R4BWMhCvD3S1dqwjwCu_Wa8xJ7at61YxROguUbRh1YzF-rh8p6ATKuCg/w640-h456/cauliflower%20before%20roasting.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cauliflower ready for the oven.<br /></td></tr></tbody></table><br /><p></p><p>Roast until nicely browned but not black. In our oven, it takes 30 minutes, using frozen cauliflower. When I left it in for 35 minutes, some of the edges were burnt. My husband liked them but I don't like to eat burnt food! </p><p>The original recipe recommends 35-40 minutes, using fresh cauliflower, and stirring halfway through. </p><p>I served this with <a href="http://www.thymetothrive.info/2023/04/recipe-chicken-breast-with-cheese-and.html" target="_blank">Chicken in Poblano Crema</a> and it was a perfect combination!</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkW5XwrbQoVy0nql2d-ksYAhuzIWX8WAIbFYXK1Wkpl-dKdCaFj8Yb1O3FYGvT3splSwT69plQFzaevFTVk1_2oGQJc6x46V0gHg4FxFlbGp6brSsdCi1fjgq6QugAa59Rsk1UsfTtjy7v0dMI7yyyvEzmHopHtJ1SDSisvvlsM251Z3d1ojdlFQNG9w/s1200/chicken%20sauce%20cauliflower%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="745" data-original-width="1200" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkW5XwrbQoVy0nql2d-ksYAhuzIWX8WAIbFYXK1Wkpl-dKdCaFj8Yb1O3FYGvT3splSwT69plQFzaevFTVk1_2oGQJc6x46V0gHg4FxFlbGp6brSsdCi1fjgq6QugAa59Rsk1UsfTtjy7v0dMI7yyyvEzmHopHtJ1SDSisvvlsM251Z3d1ojdlFQNG9w/w640-h398/chicken%20sauce%20cauliflower%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cauliflower on the left, poblano crema in center, chicken breast on right.<br /></td></tr></tbody></table><br /> <br /><p></p><p> <br /></p><p><br /></p>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-59325737872203779032023-03-27T12:13:00.011-04:002023-04-21T21:09:31.673-04:00RECIPE: Creamy Spicy Pork Stew Soup with Coconut Milk, Poblano, Tomatillo<div><p>Last month, I ordered some Ham Cubes from <a href="https://northstarbison.com/pages/why-northstar-organic" target="_blank">North Star Bison</a>. They inadvertently sent me "Pork Cubes" instead of ham. I didn't have a clue how to cook them, so I asked for advice and they told me to cook them like stew.<br /></p><p>An internet search turned up only 'Mexican' style recipes for pork "stew" so I went with that flavor profile and pulled together something CREAMY and SPICY I thought my husband would enjoy. <i>I think you could also make this using red tomatoes instead of tomatillos, red peppers instead of poblanos, and cayenne instead of jalapeno powder.</i><br /></p><p>Stew meat is generally tough so I cooked it in my pressure cooker and it was (1) ready in 45 minutes and (2) tender and delicious!</p><p style="text-align: center;"><span style="color: #990000;"><b><span style="font-size: x-large;">Creamy Spicy Pork Stew (or Soup) with Coconut Milk, Poblano, Tomatillo</span></b></span></p><p style="text-align: center;"><span style="color: #990000;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfIfM1Mmd56uCuMDbvdebl6OaP77_EtNqYrEmfKIy-FYbZCKcUaBSaxlnKW36L3SM4A_cm59VRXkEFxrGe9D24oHKb3tOfzK2cB_UF1j5EbXI-_0Ay69nwNXX1UmJ1NEfhLQeAfhOAJDE0EcfMyX4n-0p_pbVnGtZGaaoWYhJwoonCD8nNXqLV3Gkqeg/s838/creamy%20pork%20stew%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfIfM1Mmd56uCuMDbvdebl6OaP77_EtNqYrEmfKIy-FYbZCKcUaBSaxlnKW36L3SM4A_cm59VRXkEFxrGe9D24oHKb3tOfzK2cB_UF1j5EbXI-_0Ay69nwNXX1UmJ1NEfhLQeAfhOAJDE0EcfMyX4n-0p_pbVnGtZGaaoWYhJwoonCD8nNXqLV3Gkqeg/w610-h640/creamy%20pork%20stew%20small.jpg" width="610" /></a></b></div><b><br /></b></div><div style="text-align: center;"><span style="color: #990000;"><b>Serves 6-8</b></span><br /></div> <div><p></p><p> <b>INGREDIENTS</b></p><ul style="text-align: left;"><li>2 pounds pork cubes</li><li>2 cups 1/4" sliced onions (I used frozen)</li><li>8 poblano peppers, seeded and sliced 1/4" thick (I used frozen)</li><li>6 cups <a href="https://practicalselfreliance.com/canning-tomatillos/" target="_blank">canned tomatillos</a> with their juice</li><li>4 t. ground cumin</li><li>4 t. garlic powder</li><li>2 t. ground coriander</li><li>2 t. Mexican oregano</li><li>3-4 t. ground jalapeno powder, or to taste. This much will be HOT! <br /></li><li>3 t. salt</li><li>1 can coconut milk, solids only<br /></li></ul><p><b>INSTRUCTIONS</b><br /></p><p>Note: I used the liquid from the tomatillos to prevent the stew from burning in the pressure cooker, and then I strained most of it out before serving. The liquid is flavorful (I drank it later as "broth"), so if you prefer a more soupy consistency, leave it in and eat this from a bowl with tortilla chips crumbled over the top. <br /></p><p>In the photo below, you can see the frozen poblano peppers (upper left corner) and frozen onions (lower right corner) along with the pork (upper right corner), tomatillos and spices: <br /></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-aDTNyazScglAktIhCCMsVfIWuULLEC9rInXr5Ud8RJgOGLVz5sXsSRNS4wEjfQYpzEieru1-y7fWU4qP2yGtRGi3feE9awwzuRM1fXgfcHcWmOQHwWQHuraX7Jh94GJkJ7eaEC_hztVx3D8uSsIo6DEdIVEZ0t17tbP33sXnu7KLwU-cRuPDb4idwA/s661/pork%20cubes%20fozen%20ingredients%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="661" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-aDTNyazScglAktIhCCMsVfIWuULLEC9rInXr5Ud8RJgOGLVz5sXsSRNS4wEjfQYpzEieru1-y7fWU4qP2yGtRGi3feE9awwzuRM1fXgfcHcWmOQHwWQHuraX7Jh94GJkJ7eaEC_hztVx3D8uSsIo6DEdIVEZ0t17tbP33sXnu7KLwU-cRuPDb4idwA/w581-h640/pork%20cubes%20fozen%20ingredients%20small.jpg" width="581" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Frozen ingredients into the pressure cooker!<br /></td></tr></tbody></table><br />Combine everything except the coconut milk in a 6-quart pressure cooker. Bring to a simmer over medium-high heat, put the lid on, and bring to 10# pressure. Reduce heat to maintain pressure and cook for 30 minutes. <p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1QcAYkPINhO8ErFsBSADW5-GqHti8GaaQDwK7d7tCdQDb6v_Ah8OSS8NORpy-FQ6uXTWHyKIQ9gvpK43ZuVYkiadtxLpu-CrxHrPf9W02O8f7ppnb-gjYLej8RDpPJIM3ZMK3cQ9rtIFDM4FYA2iNUu1B_uPRbzmBPvWp1f0NHks7s_KptsVA_2FJw/s800/pork%20cubes%20ingredients.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1QcAYkPINhO8ErFsBSADW5-GqHti8GaaQDwK7d7tCdQDb6v_Ah8OSS8NORpy-FQ6uXTWHyKIQ9gvpK43ZuVYkiadtxLpu-CrxHrPf9W02O8f7ppnb-gjYLej8RDpPJIM3ZMK3cQ9rtIFDM4FYA2iNUu1B_uPRbzmBPvWp1f0NHks7s_KptsVA_2FJw/w480-h640/pork%20cubes%20ingredients.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Creamy pork stew ingredients before cooking.<br /></td></tr></tbody></table><br />Release the pressure (I let the pressure drop naturally), remove the lid, and remove the pork and vegetables to another saucepan using a strainer, leaving behind most of the cooking liquid. Over medium heat, stir in the solids from a can of coconut milk, bring to a simmer and serve. (If you use the liquid from the coconut milk it will be too soupy - you just want to make this creamy.)<br /><p></p><p>We ate this rolled into tortillas with guacamole, and sour cream.</p><p>The next day, we reheated it with some of the reserved liquid and ate it like stew with chips crumbled on top. A sprinkle of chopped cilantro would be a nice addition.<br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0JG7_sB901o4wPI92ilNUc8tLYLcpCk0P1sz22sFBuFFtCGductcGdL2DsTPpXn5Y75ZTIOYkayd5W80tJNfw5g1rOQXJsLY_q99aYKIxXr7f07Cbvkg2m1KXRVZYCvTjqoIuf7cLQcGE3JgTrxEf13P1PW3pEOPSTK_Sy4tR9hvuBNoHqIy-ZzLSw/s800/pork%20stew%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="724" data-original-width="800" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0JG7_sB901o4wPI92ilNUc8tLYLcpCk0P1sz22sFBuFFtCGductcGdL2DsTPpXn5Y75ZTIOYkayd5W80tJNfw5g1rOQXJsLY_q99aYKIxXr7f07Cbvkg2m1KXRVZYCvTjqoIuf7cLQcGE3JgTrxEf13P1PW3pEOPSTK_Sy4tR9hvuBNoHqIy-ZzLSw/w400-h363/pork%20stew%20small.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bowl of pork stew with cassava chips.<br /></td></tr></tbody></table><br /><p><br /></p><p> <br /></p></div>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-72223992026609110312023-03-18T20:31:00.001-04:002023-03-18T20:32:59.621-04:00RECIPE: Beef or Lamb Curry with Cauliflower, Peas, Kashmiri Spices, and Coconut Milk<p>Our CSA's founding farmer's wife recommended <a href="https://www.burlapandbarrel.com/" target="_blank">Burlap and Barrel</a> as a good place to get spices, so I bought a few things to try. One of those things was their <a href="https://www.burlapandbarrel.com/products/floyd-cardoz-masalas?variant=36419668344986" target="_blank">Kashmiri Masala</a>, developed by Floyd Cardoz. I also bought their <a href="https://www.burlapandbarrel.com/products/kashmiri-chili-powder" target="_blank">Kashmiri Chili Powder</a>, because I've never seen it for sale elsewhere, and I have other recipes that call for it.</p><p>Last night, I needed a quick meal, and pulled this together using the above mentioned spices. I have no idea whether any of these ingredients are used in traditional Kashmiri cooking but we enjoyed the meal. </p><p><b>Regarding the meat:</b> at the end of the summer, when our CSA cows have been on grass for several months, if one is sent to the butcher I will buy 12-14 pounds of stew meat and <a href="https://www.healthycanning.com/canning-stewing-beef" target="_blank">pressure can</a> it in 7 quart jars. I get approximately 1.75 pounds in each jar, and it makes its own broth. Once the meat is canned, it will keep at room temperature for several years. When I use it, it's already tender and just needs to be seasoned and heated. Using this meat, I can make this dish start to finish in under one hour! </p><p>I used beef, but you could also use lamb or bison.</p><p>Like most curries, this is better the next day, so I make a large amount and we reheat it. <br /></p><p style="text-align: center;"><b style="color: #990000;"><span style="font-size: x-large;">Beef Curry with Cauliflower, Peas, Kashmiri Spices and Coconut Milk</span></b></p><p style="text-align: center;"><b><span style="color: #990000;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlkYzj5LHhBxXk7Y-LaijR-ZpHxht93JMZjdL3ygHWTg-etq7aIEdkv5hcYe3SOB6CoUm0h5egAL9eRdaYpYQN0hr1eKbIRHSQxcCaUI4mTnaijvT5sR31C5kqUCj8zD2WTuKCxlukxdW364Pwywfwc7tQVz_CnFfC8DkQPqUCbOII1bIlajJVB06qA/s2492/beef%20cauliflower%20peas%20curry.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2165" data-original-width="2492" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlkYzj5LHhBxXk7Y-LaijR-ZpHxht93JMZjdL3ygHWTg-etq7aIEdkv5hcYe3SOB6CoUm0h5egAL9eRdaYpYQN0hr1eKbIRHSQxcCaUI4mTnaijvT5sR31C5kqUCj8zD2WTuKCxlukxdW364Pwywfwc7tQVz_CnFfC8DkQPqUCbOII1bIlajJVB06qA/w640-h556/beef%20cauliflower%20peas%20curry.jpg" width="640" /></a></b></div><b><br /></b><p></p><p style="text-align: center;"><b><span style="color: #990000;">Serves 6-8 <br /></span></b></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPgegaxhvZhgMqaOZYBddfGplGW-RzFg0D7IQaPDDaeaSf-hbjAFh-R1FQSplEnIlIE6yZoMF9E-dnyuWwLuDIB0T235X41AbDCimTfYVgFQO237ddp_BqklXqQbUgyl46XaoapqyPZFZDdWFHGe3fDk2cwgqV3GELIkLSVGtbiE5xnRm6hRBPDMLZA/s3165/ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2433" data-original-width="3165" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPgegaxhvZhgMqaOZYBddfGplGW-RzFg0D7IQaPDDaeaSf-hbjAFh-R1FQSplEnIlIE6yZoMF9E-dnyuWwLuDIB0T235X41AbDCimTfYVgFQO237ddp_BqklXqQbUgyl46XaoapqyPZFZDdWFHGe3fDk2cwgqV3GELIkLSVGtbiE5xnRm6hRBPDMLZA/w640-h492/ingredients.jpg" width="640" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotzSgY86pefM_fN7hbuSxDa5IiSYA2xzOZ0uHC-LjExM-aqVfS0Hv-ZDv5rnkQWZ4LXsUgaJ2qRDJRkMlGK2_hVZuHFAJXtLVAna8fvOabTrgULOPCfw_1uUrj1BlvFHLbVAYxQNJZ0OfRRUh-dkYKSmBeijnyQP4WektDq2RXOGSHTEXzyVA3MOijg/s3272/garlic%20and%20ginger.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2550" data-original-width="3272" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotzSgY86pefM_fN7hbuSxDa5IiSYA2xzOZ0uHC-LjExM-aqVfS0Hv-ZDv5rnkQWZ4LXsUgaJ2qRDJRkMlGK2_hVZuHFAJXtLVAna8fvOabTrgULOPCfw_1uUrj1BlvFHLbVAYxQNJZ0OfRRUh-dkYKSmBeijnyQP4WektDq2RXOGSHTEXzyVA3MOijg/w400-h311/garlic%20and%20ginger.jpg" width="400" /></a></div><br /></b></div><b><br /> </b><p></p><p><b>INGREDIENTS</b> <br /></p><ul style="text-align: left;"><li>1/3 cup ghee</li><li>2 large onions, thinly sliced</li><li>1/3 cup minced ginger</li><li>1/3 c minced garlic</li><li>2 T. <a href="https://www.burlapandbarrel.com/products/floyd-cardoz-masalas?variant=36419668344986" target="_blank">Kashmiri Masala</a></li><li>2 T. <a href="https://www.burlapandbarrel.com/products/kashmiri-chili-powder" target="_blank">Kashmiri Chili Powder</a> (this will be <span style="color: #990000;">HOT</span>! Use less if you can't eat HOT food!) <br /></li><li>3.5 pounds beef stew, preferably home canned (for me, that's 2 quart jars)*<br /></li><li>1 13.5oz can coconut milk <br /></li><li>1 pound cauliflower florets parboiled (I used frozen)<br /></li><li>1 pound petite peas** parboiled (I used frozen)</li><li>Optional: chopped cilantro garnish (I used frozen)<br /></li></ul><p></p><p><b>INSTRUCTIONS</b></p><p>In a large saute pan, melt half the ghee on medium high and brown the onions. Push the onions to the side of the pan.</p><p>Melt the rest of the ghee in the center of the pan and add the spices. Stir for 1-2 minutes, then stir into the onions. <br /></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk17_EtyUqs1cTuVw0OR3XwPcAMO4YriK7p0rpFrOXje4GIe_3ooVxwntig3HQT94WWvi8WO9JFGv-BkdARNTQF_GysG9oGUi1sraMxUcwy68e2oA7rguaCyi-RMXG8qMQm8jZnFdVBOS38sT8IMeyyKZXRcrYWGY92EiYH1Afd67G0rCXpZiazy3qyQ/s2469/onions%20and%20spices.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2270" data-original-width="2469" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk17_EtyUqs1cTuVw0OR3XwPcAMO4YriK7p0rpFrOXje4GIe_3ooVxwntig3HQT94WWvi8WO9JFGv-BkdARNTQF_GysG9oGUi1sraMxUcwy68e2oA7rguaCyi-RMXG8qMQm8jZnFdVBOS38sT8IMeyyKZXRcrYWGY92EiYH1Afd67G0rCXpZiazy3qyQ/w400-h368/onions%20and%20spices.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sauteed onions with spices</td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br />Add the ginger and stir for 1-2 minutes. <p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4KOl67XQN0kyyqxbLxIKHcb0VYHll6KTvwxLgkIZPDJ4BXy5iCgTkWhWbqeqyoNRGkAoPmsN7CQyhP0VYKh1WzFD5B5lY2ZEK12X-mt2T5tCfHp01eCkOhuCN0x6ZiGY8lf4kvWhOSX2xU828x5GsgvSe5hLM4IjMBPpaGMADN29vE_uG3DMWN_JhTg/s2539/add%20ginger.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2087" data-original-width="2539" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4KOl67XQN0kyyqxbLxIKHcb0VYHll6KTvwxLgkIZPDJ4BXy5iCgTkWhWbqeqyoNRGkAoPmsN7CQyhP0VYKh1WzFD5B5lY2ZEK12X-mt2T5tCfHp01eCkOhuCN0x6ZiGY8lf4kvWhOSX2xU828x5GsgvSe5hLM4IjMBPpaGMADN29vE_uG3DMWN_JhTg/w400-h329/add%20ginger.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add the ginger</td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table> <p></p><p>Add the beef and any juices in the jars. Add the garlic. Stir to combine and simmer uncovered until most of the liquid has evaporated, about 5 minutes. (<i>If you're using raw beef, add it to the pan and let it brown. Once it's browned, add 2 cups of beef broth or water and the garlic, lower the heat to medium, cover the pan and simmer until the beef is tender, 1-2 hours. Remove the cover and simmer until most of the liquid has evaporated.</i>)</p><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0CrN8oyiS5tl7B8MVbizdLnSdqfcMMeD1AJQIKAwNetpRWZyAjJx7-41zGjesk5EgPDp95YKA4A00BT1BtOi-SOvRjgz91DCQG3S5xqrM3htLvqRj_qxkyacDPdvm-zO-41k6RJ4KIYZNxtwhjNfyFGXal2L2kWVvWDXM_JLgoLz7XhnLgNRG6FX7g/s2259/add%20garlic.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1995" data-original-width="2259" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0CrN8oyiS5tl7B8MVbizdLnSdqfcMMeD1AJQIKAwNetpRWZyAjJx7-41zGjesk5EgPDp95YKA4A00BT1BtOi-SOvRjgz91DCQG3S5xqrM3htLvqRj_qxkyacDPdvm-zO-41k6RJ4KIYZNxtwhjNfyFGXal2L2kWVvWDXM_JLgoLz7XhnLgNRG6FX7g/w400-h354/add%20garlic.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add the meat, broth and the garlic.<br /></td></tr></tbody></table><br /><p></p><p>Add the coconut milk and simmer until the liquid is reduced by half and the sauce is thick and creamy.</p><p>Add the cauliflower and simmer 5 minutes. We like our cauliflower al-dente. If you like yours softer, cook it a little longer.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahyfLGttgAwHH1D8aFCOtPJAM6IpMmLVQnKrBvTdVQwhh_N8NiBDRi3kfWtqkEzuaKuGG7KhwHQBOLzV92Q-IQCLG-FNqEZkGWK8gouwRol_8dwUSp70eKkz8_orqQjcpXhZyy75ZdTnPIHEKRapc9SIW0BDPN760sV5azutt3MYqMWOjixXb_DHVrQ/s2708/add%20cauliflower.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2161" data-original-width="2708" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahyfLGttgAwHH1D8aFCOtPJAM6IpMmLVQnKrBvTdVQwhh_N8NiBDRi3kfWtqkEzuaKuGG7KhwHQBOLzV92Q-IQCLG-FNqEZkGWK8gouwRol_8dwUSp70eKkz8_orqQjcpXhZyy75ZdTnPIHEKRapc9SIW0BDPN760sV5azutt3MYqMWOjixXb_DHVrQ/w400-h319/add%20cauliflower.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">When the sauce is thick, add the cauliflower.<br /></td></tr></tbody></table><br /> <p></p><p>Add the peas and simmer 1-2 minutes. If you're using fresh farm peas**, they will take longer to cook, so add them with the cauliflower. </p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0LRknBbw_m0rbpYCxcZZqtapDHiYVLt4rmYSolDnQIaHIm1IrJsej4XzSsPFft6PAT1DN9haFVZe8LDIBZUNtO0zQlEhYwzJZf4mEeH9vGT64mwAxnll9o5DQYB_BjK4zGhNND4t5CaghpaJXo1OXgwFSBPyFJvBu6Hm853RYf-NczP82_DdW30puQ/s3023/add%20peas.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2592" data-original-width="3023" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0LRknBbw_m0rbpYCxcZZqtapDHiYVLt4rmYSolDnQIaHIm1IrJsej4XzSsPFft6PAT1DN9haFVZe8LDIBZUNtO0zQlEhYwzJZf4mEeH9vGT64mwAxnll9o5DQYB_BjK4zGhNND4t5CaghpaJXo1OXgwFSBPyFJvBu6Hm853RYf-NczP82_DdW30puQ/w400-h343/add%20peas.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add the peas.<br /></td></tr></tbody></table><br />Sprinkle with chopped coriander and serve with a dollop of yogurt or sour cream. <p></p><p><br /></p><p><br /></p><p></p><p>* If you don't have canned beef stew meat, you can use raw but it will take much longer to cook. In that case, you will need 2 cups of liquid, either broth or water, in addition to the meat.</p><p>** I LOVE tiny peas! When I shuck our farm peas, I separate out the small ones and freeze them separately. When I run out, I buy Whole Foods brand organic petite peas. <br /></p><p> </p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhksiHVQukcM9otPJDTPdqSzFf7kK1tasfD45z1dLdjBY-OXlOQ_3lMG3RV9KsSvaH_-nfex0VZXtXj9MaiAfR704YFq7rQXIIe10SrSFzr518AhRGMWRVXxIjgdriSBIIbbfqTRZovz2VaAbwslwSzM1zzzhtEBSgHXG3JEUCVZKYPwxwdko0phZVXVA/s2045/curry%20with%20yogurt.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1926" data-original-width="2045" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhksiHVQukcM9otPJDTPdqSzFf7kK1tasfD45z1dLdjBY-OXlOQ_3lMG3RV9KsSvaH_-nfex0VZXtXj9MaiAfR704YFq7rQXIIe10SrSFzr518AhRGMWRVXxIjgdriSBIIbbfqTRZovz2VaAbwslwSzM1zzzhtEBSgHXG3JEUCVZKYPwxwdko0phZVXVA/w400-h376/curry%20with%20yogurt.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Curry with yogurt</td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br /> <p></p><p> </p>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-69285498565602320282023-03-06T22:24:00.002-05:002023-03-15T14:19:28.468-04:00We hosted a Star Trek party last weekend! <p>When we lived in Illinois, we would host a HUGE Star Trek costume party, but we archived it when we moved to New England. Until last week! This party wasn't the big event we used to host, but it was still a lot of fun. Here are some photos and links to the HEALTHY food's we served. Yes, you can host a Sci-Fi party and serve healthy food!<br /></p><p style="text-align: center;"><span style="color: #990000;"><span style="font-size: x-large;">The Kitchen:</span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KbhDi9ng6BP69V76z1ZeCH205ugr_dhqgMkiS4SRJkv1urjsRCTyzze51KK2-HL08FdyfQnIJGFwKLlp0BwzZ2tCW0SAfKYZwGAJ1LpS1RpL4EqXLP2-TT-ypFVbuQ4aL2U1HwpoK-W9NMiz8Ukt0fXytcvOpOchdVs3po-mTccI7jEg64ErgYoeXw/s1200/kitchen_small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KbhDi9ng6BP69V76z1ZeCH205ugr_dhqgMkiS4SRJkv1urjsRCTyzze51KK2-HL08FdyfQnIJGFwKLlp0BwzZ2tCW0SAfKYZwGAJ1LpS1RpL4EqXLP2-TT-ypFVbuQ4aL2U1HwpoK-W9NMiz8Ukt0fXytcvOpOchdVs3po-mTccI7jEg64ErgYoeXw/w640-h480/kitchen_small.jpg" width="640" /></a></div><br /> <p></p><p style="text-align: center;"><span style="color: #990000;"><span style="font-size: x-large;">The Dining Room:</span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq8QrkTcu11rk2MmI94-sxegWLEM0ZOvRihm8GabidV-LJq7i3oOycodE_uysdOnz5HKnUE9RyKeSRbRY9jFyCgNIlMSMzlqeYWjuZQvUAiCkNtDw5MblppRzjiXujlk8WWrli8eFVARCAJTnYsC-1Z-sZnrJXz8yHnnI4od6gBbhn3MB7KfQfU2LG6Q/s1200/dining_small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1200" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq8QrkTcu11rk2MmI94-sxegWLEM0ZOvRihm8GabidV-LJq7i3oOycodE_uysdOnz5HKnUE9RyKeSRbRY9jFyCgNIlMSMzlqeYWjuZQvUAiCkNtDw5MblppRzjiXujlk8WWrli8eFVARCAJTnYsC-1Z-sZnrJXz8yHnnI4od6gBbhn3MB7KfQfU2LG6Q/w640-h384/dining_small.jpg" width="640" /></a></div><br /> <p></p><p style="text-align: center;"><span style="color: #990000;"><span style="font-size: x-large;">The <a href="https://startrekwines.com/the-collective/" target="_blank">Wine</a> and <a href="https://startrekspirits.com/" target="_blank">Spirits</a>:</span></span></p><p style="text-align: center;"><span style="color: #990000;"><span style="font-size: x-large;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBke9LO0y4Xg4f1OCn3ynGtzbl33GE3c4BeoXUiFPGrX1mqbm7BcP6fTncQs27NZyfM_gJUee8aEXO5ak1KQ76Yby6we5wz2F1i5S-cbRIT9gHlUeDYDPUojSlhpU7ap0JYks7m6ry2QnMwAKBtMUg---KtIjE96AuPDc6XJaFnPmUEpyy8MxTQq2IA/s1200/wine_tasting_small_cropped.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="681" data-original-width="1200" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBke9LO0y4Xg4f1OCn3ynGtzbl33GE3c4BeoXUiFPGrX1mqbm7BcP6fTncQs27NZyfM_gJUee8aEXO5ak1KQ76Yby6we5wz2F1i5S-cbRIT9gHlUeDYDPUojSlhpU7ap0JYks7m6ry2QnMwAKBtMUg---KtIjE96AuPDc6XJaFnPmUEpyy8MxTQq2IA/w640-h364/wine_tasting_small_cropped.jpg" width="640" /></a></span></div><p></p><p><br /></p><p style="text-align: center;"><span style="color: #990000;"><span style="font-size: x-large;">The Cocktails and Glasses:</span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSyqIKiN5UklC6Smzc2QB41QPtJfu7VAHZA5T8R6rpJu3XeHjG2R3aBe7ElmwrieLVZxqzm41FGYMMSAtUlHgDA4nCZ4YDF8AxZuXRgqwundrg2rxmYGDf9cI_BNokhVHU6vOLoujqRY8HKYHPlEsUGDpA5yQiC1TgCC7cTHwogyS4orf-4Iycr1jt1Q/s1200/cocktails_and_glasses_small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="803" data-original-width="1200" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSyqIKiN5UklC6Smzc2QB41QPtJfu7VAHZA5T8R6rpJu3XeHjG2R3aBe7ElmwrieLVZxqzm41FGYMMSAtUlHgDA4nCZ4YDF8AxZuXRgqwundrg2rxmYGDf9cI_BNokhVHU6vOLoujqRY8HKYHPlEsUGDpA5yQiC1TgCC7cTHwogyS4orf-4Iycr1jt1Q/w640-h428/cocktails_and_glasses_small.jpg" width="640" /></a></div><div style="text-align: center;">We served three cocktails created to highlight the Romulan Rye and Romulan Vodka, </div><div style="text-align: center;">and one low-alcohol cocktail, a Ferengi Starduster, using Kombucha, Tranya and Langour. <br /></div><div> <br /><p></p><p style="text-align: center;"><span style="color: #990000;"><span style="font-size: x-large;">The Food:</span></span></p>
<p class="xmsonormal"><span style="font-size: 14pt;">Suliban Swamp Slug <i>with
entrails</i>, Lorvan Chips, Moba Fruit Slices, and Quadrotriticale Crackers</span>
<span style="color: #7030a0; font-size: 12pt;">(<a href="http://www.thymetothrive.info/2023/03/recipe-suliban-swamp-slug-with-entrails.html" target="_blank">Garlic and herb quark cheese log with pimiento pepper center</a>, plantain chips, watermelon
radish, and flax seed crackers)</span></p>
<p class="xmsonormal"><span style="font-size: 14pt;">Bajoran Hasparat with Rekja
Sauce</span>
<span style="color: #7030a0; font-size: 12pt;">(<a href="http://www.thymetothrive.info/2023/03/recipe-bajoran-hasparat-with-spicy.html" target="_blank">Rolled tortilla filled w hummus, watercress, olives, sun dried tomatoes, and optional SPICY Moroccan dipping sauce</a>)</span></p>
<p class="xmsonormal"><span style="font-size: 14pt;">Ferengi Tube Grub Salad</span>
<span style="color: #7030a0; font-size: 12pt;">(Charred
octopus in lemon olive oil – will be good on the salad below) </span></p>
<p class="xmsonormal"><span style="font-size: 14pt;">Leola Root Salad with Humat
Pod Dressing</span>
<span style="color: #7030a0; font-size: 12pt;">(<a href="http://www.thymetothrive.info/2020/07/recipe-roasted-fennel-lemon-and-garlic.html" target="_blank">Arugula salad with roasted fennel, caper and lemon dressing</a>) </span></p>
<p class="xmsonormal"><span style="font-size: 14pt;">Bajoran Albino Ratamba
Casserole with Pandoran Puffer Fungus</span>
<span style="color: #7030a0; font-size: 12pt;">(<a href="http://www.thymetothrive.info/2023/03/recipe-bajorn-ratamba-casserole-with.html" target="_blank">Veal meatballs and roasted mushrooms in asparagus cream sauce</a> (remember, Bajoran
food is spicy)) </span></p>
<p class="xmsonormal"><span style="font-size: 14pt;">Wentlian Condor Snake</span>
<span style="color: #7030a0; font-size: 12pt;">(<a href="http://www.thymetothrive.info/2018/09/recipe-melt-in-your-mouth-green-beans.html" target="_blank">Haricots verts w onions, garlic, tomato, espelette and EVOO</a>) </span></p>
<p class="xmsonormal"><span style="font-size: 14pt;">Mashed Coltayin Root</span>
<span style="color: #7030a0; font-size: 12pt;">(<a href="http://www.thymetothrive.info/2023/03/recipe-mashed-roasted-celeriac-with.html" target="_blank">Mashed Roasted Celeriac with roasted garlic and thyme</a>)</span></p><p class="xmsonormal"><span style="color: #7030a0; font-size: 12pt;"> </span></p><p class="xmsonormal"><span style="color: #7030a0; font-size: 12pt;"> </span></p><p class="xmsonormal"><span style="color: #7030a0; font-size: 12pt;"> </span></p>
<p></p></div>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-51828944180346894992023-03-06T21:42:00.004-05:002023-03-10T14:25:59.052-05:00RECIPE: Bajoran Hasparat with Spicy Dipping Sauce<p>This was the appetizer we served for those people who avoid dairy, garlic, and peppers. We made half of them with almond tortillas for the gluten-free folks, and they were VERY hard to roll. We made the other half with wheat tortillas (for the people who avoid nuts). At the end of the party, most of the wheat ones were gone and most of the almond ones were still there! I developed the recipe for the party.</p><p><a href="https://memory-alpha.fandom.com/wiki/Hasperat" target="_blank">Hasparat</a> are supposed to be eye-wateringly spicy, but some of our guests can't handle spicy, so we made the sauce spicy for those people who can.<br /></p><p style="text-align: center;"><span style="color: #990000;"><span style="font-size: x-large;">Bajoran Hasparat with SPICY dipping sauce</span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUggMyB3ERRLEZPUNHrasZuijbT-CJL_zyVuPNv4JT1YPolh2WNEdMWgsxWO4xH5P4oNkvBZf51Ia9bCPOd92FNNwGcd9U4-5MD0T4Fp_Wxr-E3EKWGkQRdCN9Io9Uw6gLpFFXGLBNSQcFt3gSfgPy_PnqDyyqB7EC2vho2dDQJKltsg45p9J7E9xow/s1200/bajoran_hasparat_small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="636" data-original-width="1200" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUggMyB3ERRLEZPUNHrasZuijbT-CJL_zyVuPNv4JT1YPolh2WNEdMWgsxWO4xH5P4oNkvBZf51Ia9bCPOd92FNNwGcd9U4-5MD0T4Fp_Wxr-E3EKWGkQRdCN9Io9Uw6gLpFFXGLBNSQcFt3gSfgPy_PnqDyyqB7EC2vho2dDQJKltsg45p9J7E9xow/w640-h340/bajoran_hasparat_small.jpg" width="640" /></a></div><br /><p><b>Ingredients:</b></p><ul style="text-align: left;"><li>1 package of tortillas, preferably wheat</li><li>1 cup <a href="http://www.thymetothrive.info/2021/01/recipe-super-smooth-hummus-with.html" target="_blank">hummus</a> made without garlic*<br /></li><li>2 cups baby arugula, baby spinach or watercress</li><li>1/2 cup black olives, sliced</li><li>1/2 cup <a href="http://www.thymetothrive.info/2020/07/recipe-sun-oven-dried-cherry-tomatoes.html" target="_blank">oven dried tomatoes</a>, sliced</li><li>1/2 cup <a href="http://www.thymetothrive.info/2022/05/recipe-spreadable-hollandaise-you-can.html" target="_blank">spreadable hollandaise</a> made with 1/4 c. roasted red peppers and 2 t. <a href="https://www.vitacost.com/frontier-co-op-organic-berbere-seasoning?csrc=PPCYB-" target="_blank">berbere spice</a></li></ul><p><b>Instructions:</b></p><p>Warm the tortillas to soften them or they won't roll. We put them in a 350F oven for a few minutes.<br /></p><p>Spread each tortilla with 2 T. hummus.</p><p>Top with a thin layer of greens, then sprinkle on olives and dried tomatoes.</p><p>Roll up the tortilla and cut into 3 or 4 bite-size pieces.</p><p>Serve with the sauce on the side. You could also serve these with your favorite hot sauce or sriracha.<br /></p><p>*If you know your guests like garlic, feel free to add it! <br /></p><p> </p><p> </p><br />Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-87817876366994648112023-03-06T20:55:00.001-05:002023-03-10T14:23:03.000-05:00RECIPE: Bajorn Ratamba Casserole with Pandoran Puffer Fungus (veal meatballs and mushroom in asparagus cream)<p>This recipe is the star of our Star Trek parties! Bajoran food is spicy, so both the meatballs and the sauce have added cayenne. I created the recipe for the party. </p><p>We invited 14 people so I made 360 meatballs. Yes, that was waaaay too many! I figured 1/2 pound of meat per person with a little extra for leftovers. We had a <i>massive</i> amount of leftovers, so we've been eating them every day, and every day we both RAVE about how good they are!<br /></p><p style="text-align: center;"><span style="font-size: large;"><span style="color: #990000;">Bajorn Ratamba Casserole with Pandoran Puffer Fungus </span></span></p><p style="text-align: center;"><span style="font-size: large;"><span style="color: #990000;">(veal meatballs and mushroom in asparagus cream sauce)</span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5CQDU5E5I4yL633kcXpp0KZqPr_CTF9Po1oW2PnQ1LMyh59DKrA3O58OJULKEk_aNqJC_znEfwUVEzSAMiQPGAAH5GJjbIcL12XKwN0EKvgX4DjVuJAfk5kRsxVKlQpfZHvqAjnoyhCNcfdKPyh9IK7OqBPtofQBC3joFBJS3VImnlaogFA3t8FZ25g/s1200/veal_mushrooms_asparagus_cream_small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="971" data-original-width="1200" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5CQDU5E5I4yL633kcXpp0KZqPr_CTF9Po1oW2PnQ1LMyh59DKrA3O58OJULKEk_aNqJC_znEfwUVEzSAMiQPGAAH5GJjbIcL12XKwN0EKvgX4DjVuJAfk5kRsxVKlQpfZHvqAjnoyhCNcfdKPyh9IK7OqBPtofQBC3joFBJS3VImnlaogFA3t8FZ25g/w640-h518/veal_mushrooms_asparagus_cream_small.jpg" width="640" /></a></div><p></p><p style="text-align: center;"><span style="color: #990000;"><b>Serves 6-8?</b></span></p><p>For the party, I used 8 pounds of veal - 6 pounds of ground and 2 pounds of raw - and it made 360 one-inch meatballs or 45 meatballs per pound. The dish is rich, so we eat only 6-10 meatballs per serving. In other words, one pound of meat will serve about 4 people! Use that to calculate how much to make. </p><p>As you can see, there is no asparagus visible in the photo. The asparagus is creamed and added to the sauce. It's the secret ingredient that makes it so delicious! It will turn the sauce slightly green, which is how <a href="https://memory-alpha.fandom.com/wiki/Ratamba_stew" target="_blank">Ratamba</a> Casserole is supposed to look.<br /></p><p></p><p><u>Ingredients for meatballs:</u> <br /></p><ul style="text-align: left;"><li>2 pounds of ground veal, either raw or a combination of raw and canned</li><li>4 large eggs</li><li>1/4 cup ground chia seeds</li><li>2 medium onions, minced</li><li>4 T. ghee</li><li>Seasoning mix for meatballs:</li><ul><li>
1 T. salt </li><li>
2 t. garlic (or 3 t. fresh)</li><li>
2 t. paprika</li><li>
2 t. basil (or 3 t. fresh)</li><li>
2 t. cayenne</li></ul></ul><p>
<br />
<u>Ingredients for sauce:</u><br /></p><ul style="text-align: left;"><li>
2 12-ounce packages frozen asparagus, defrosted* </li><li>
2 pounds of mushrooms, cleaned and sliced</li><li>
2 large onions, sliced 1/4" thick </li><li>
1/4 c. ghee</li><li>
2 cups heavy cream </li><li>
Seasoning mix for sauce, identical to meatballs:</li><ul><li>2 t. salt </li><li>
2 t. garlic (or 3 t. fresh)</li><li>
2 t. paprika</li><li>
2 t. basil (or 3 t. fresh)</li><li>
2 t. cayenne (or to taste)</li></ul></ul><p>
<br />
Make the meatballs according to the directions <a href="http://www.thymetothrive.info/2018/08/recipe-gluten-free-meatballs.html" target="_blank">here</a>, but using the ingredients listed above.
When the meatballs come out of the oven, remove them to a bowl and
scrape all the liquid that exuded into a large saute pan. Add 1/4c.
ghee and heat on medium-high.<br />
<br />
Add the onions and saute until lightly browned. Push them to the side of the pan.<br />
Add the mushrooms and saute until lightly browned. Push them to the side of the pan. <br />
Add the seasoning mix and saute lightly. <br />Add the cream, mix everything together and bring to a boil. Reduce the heat and keep warm. </p><p>Remove any yellow ends from the asparagus and discard them. In a food processor, puree the asparagus until smooth. Stir the puree into the sauce, and continue stirring until heated through.<br />
Taste and adjust seasoning. </p><p>Add the meatballs, heat and serve. </p><p>We served these with <a href="http://www.thymetothrive.info/2023/03/recipe-mashed-roasted-celeriac-with.html" target="_blank">mashed roasted celeriac</a>, and <a href="http://www.thymetothrive.info/2018/09/recipe-melt-in-your-mouth-green-beans.html" target="_blank">long-cooked green beans</a>, but they were delicious when we reheated them with just <a href="http://www.thymetothrive.info/2021/04/recipe-roasted-frozen-broccoli-with.html" target="_blank">roasted broccoli</a>! </p><p>This did NOT FREEZE WELL! When I reheated it on the cooktop, all the meatballs fell apart! it might have been OK reheated in the oven, and not stirred at all, but I wouldn't risk it!<br /></p><p><br /></p><p>*This would be about 2 pounds fresh, cleaned and blanched,but frozen is so much easier for this recipe!<br /></p><p><br /></p>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-3079902249856782252023-03-06T19:37:00.004-05:002023-11-29T19:56:41.185-05:00RECIPE: Mashed ROASTED Celeriac with Roasted Garlic and Thyme<p>As good as mashed celeriac is, mashed ROASTED celeriac is even better! </p><p>When our farm harvests garlic for the season, I <a href="http://www.thymetothrive.info/2023/03/recipe-how-to-roast-hard-neck-garlic.html" target="_blank">roast as much as I can</a> to tide me over the winter until the next harvest. It adds umami to this recipe.<br /></p><p><strike>Sorry, I don't have a better photo - I served these in a cast iron pot so they would stay warm longer and the photo is very dark! Because the celeriac is roasted before pureeing, it will be darker than the regular <a href="http://www.thymetothrive.info/2018/10/recipe-mashed-celeriac-with-garlic-and.html" target="_blank">Mashed Celeriac</a> but not quite as dark as the photo!</strike><br /></p><p>I made these for Friendsgiving this year and got some better photos of the beginning of the process, but I was scrambling at the end and didn't get photos of the braising steps. You can see them in the original recipe. <br /></p><p>Original recipe: <a href="http://www.thymetothrive.info/2018/10/recipe-mashed-celeriac-with-garlic-and.html" target="_blank">Mashed Celeriac with Garlic and Thyme</a></p><p style="text-align: center;"><span style="color: #990000;"><span style="font-size: x-large;">Mashed Roasted Celeriac with Roasted Garlic and Thyme</span></span></p><p style="text-align: center;"><span style="color: #990000;"><span style="font-size: x-large;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #990000;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JnrWuVs1QDd-9PR4cuClnHgoQCtfgNbCDH-3cOlDghX4UXq9TaF3JVZwv1LdBVFBhCsK-nu7M22rEfEluQExZd-BTCpGMMV0kWRXW4ttLe9e34DCX6A9AqtVhufblf_3oznXbit-ah7ShhkwZxoFX88ToM-LCGjumZ6xJ2vpufiBGGf2DmpM0N7wUnTb/s1603/mashed%20roasted%20celeriac.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1141" data-original-width="1603" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JnrWuVs1QDd-9PR4cuClnHgoQCtfgNbCDH-3cOlDghX4UXq9TaF3JVZwv1LdBVFBhCsK-nu7M22rEfEluQExZd-BTCpGMMV0kWRXW4ttLe9e34DCX6A9AqtVhufblf_3oznXbit-ah7ShhkwZxoFX88ToM-LCGjumZ6xJ2vpufiBGGf2DmpM0N7wUnTb/w640-h456/mashed%20roasted%20celeriac.JPG" width="640" /></a></span></span></div><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p style="text-align: center;"><b style="color: #990000;">Serves 8-10</b></p><p><b>Ingredients</b></p><ul style="text-align: left;"><li>4 large celeriac (or 15 small ones - about 4 pounds)<br /></li><li>1/4 cup ghee, melted</li><li>2 c. milk, broth or water <br /></li><li>4-8 <a href="http://www.thymetothrive.info/2023/03/recipe-how-to-roast-hard-neck-garlic.html" target="_blank">roasted garlic gloves</a> depending on how much you like garlic <br /></li><li>1 t. dried thyme leaves</li><li>2 t. himalayan pink salt<br /></li></ul><p><b>Instructions</b></p><p>Preheat the oven to 375F. <br /></p><p>Clean the celeriac, tossing them into a bowl of cold water to keep them from turning brown.</p><p>Cut them into 1/2 - 3/4" pieces. Toss them with the melted ghee and
arrange in a single layer on a cookie sheet. (I used two sheet pans)</p><p>Roast until the edges are browned.</p><p>Transfer to a sauce pan and add the liquid. Bring to a simmer, cover
the pot and simmer until the celeriac is very soft, 30 minutes to 1
hour. Stir occasionally to insure that every piece is occasionally
submerged. The photo below is before I added the milk and garlic.</p><p>Using a slotted spoon, transfer the softened celeriac to the bowl of a
food processor. Add the garlic and process, adding the liquid from the
pan, a small amount at a time, until it's smooth and creamy like mashed
potatoes. You may not need all the liquid in the pan, or you may need
to add additional liquid (either broth, water, or milk), depending on
your texture preference. Add the thyme and season with salt. Pulse to
combine. </p><p>Serve immediately drizzled with butter.</p><p>If there are leftovers,
they can be reheated in a 350F oven. You can also reheat them on the
cooktop if you add some liquid to the pan first and then heat them on
med-low. </p><p style="text-align: center;"><span style="color: #990000;"><b>PHOTOS: </b></span><br /></p><p> Clean the celeriac, tossing them into a bowl of cold water to keep them from turning brown.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-maKtqVINzGNd0XqYrNqDN804qbPag0QRvfsORsnl9dZH_vsaw7JT2SxUp6GfvLrt5wOODE5ZXPed40ya6z1GvirbghQxnMSyaN-3Psd6uDIJrv0kiRPd_xnRt7Ucak0aTh7vgu0eW-TTLzCNQtS4d6dLR8gGcexrDP8zEtssHqSTLbb39WSvGlDhbVcv/s3578/celeriac%20pared%20in%20acidulated%20water.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3578" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-maKtqVINzGNd0XqYrNqDN804qbPag0QRvfsORsnl9dZH_vsaw7JT2SxUp6GfvLrt5wOODE5ZXPed40ya6z1GvirbghQxnMSyaN-3Psd6uDIJrv0kiRPd_xnRt7Ucak0aTh7vgu0eW-TTLzCNQtS4d6dLR8gGcexrDP8zEtssHqSTLbb39WSvGlDhbVcv/w640-h540/celeriac%20pared%20in%20acidulated%20water.JPG" width="640" /></a></div> <br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiuqrulhxYWNrCEezH75x32jbXh8Or67h2wy4hHtIiJn2s9uGHgLOBg1Crl9I2yGoEJDpoFrc66ZNOR3baGSIy29bt24tyfUTOVDCjrqcorTjjESW2SeNwAlPOPPXUh4di2IVSJ9aeAPC6bkSKjyYAcK5jmTu2nqWBXIak6EhYdHbi1pUOpEaTWDAs0aM4/s3024/celeriac%20pared%20and%20cubed.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2715" data-original-width="3024" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiuqrulhxYWNrCEezH75x32jbXh8Or67h2wy4hHtIiJn2s9uGHgLOBg1Crl9I2yGoEJDpoFrc66ZNOR3baGSIy29bt24tyfUTOVDCjrqcorTjjESW2SeNwAlPOPPXUh4di2IVSJ9aeAPC6bkSKjyYAcK5jmTu2nqWBXIak6EhYdHbi1pUOpEaTWDAs0aM4/w640-h574/celeriac%20pared%20and%20cubed.JPG" width="640" /></a></div> <p></p><p>Cut them into 1/2 - 3/4" pieces. Toss them with the melted ghee and arrange in a single layer on a cookie sheet. (I used two sheet pans)<br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXirIx9P4IlPxGY9gcS4g9QyUk1awbn5HO775hR6yPcpZKYF_0iWUgLuXqvX6uw5Ww6KVhgih7LEy5yw13fBwfn9_i9YMCkYI79vidkv7SKSFFT97_sif6BCOpmH4LlTHY4pjKkhuct9wEghuGxaU9KA1AH0hkmqA066QDH7hdIfOOr2XT8mBOOG1KXDEa/s3986/celeriac%20tossed%20w%20ghee%20before%20roasting.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2990" data-original-width="3986" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXirIx9P4IlPxGY9gcS4g9QyUk1awbn5HO775hR6yPcpZKYF_0iWUgLuXqvX6uw5Ww6KVhgih7LEy5yw13fBwfn9_i9YMCkYI79vidkv7SKSFFT97_sif6BCOpmH4LlTHY4pjKkhuct9wEghuGxaU9KA1AH0hkmqA066QDH7hdIfOOr2XT8mBOOG1KXDEa/w640-h480/celeriac%20tossed%20w%20ghee%20before%20roasting.JPG" width="640" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5QwH471OFgV9-oluaSnYIf-bo_8piTVh95QGjMxAjQZ__nlqGFTLYj9u3Ocyp48rxUVwseZ3P_X_t9mV2KEL6seJRs8G4ZdnVMNLeSkLnsU2miviOU04T7HRX2ys_QEESpETLYmr5OwXiCbq1w-0ZIDCmWqUQQQ1EC-6ZeYQ8xP0-E36w2mWEI5N6Bb5t/s4032/IMG_4390.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5QwH471OFgV9-oluaSnYIf-bo_8piTVh95QGjMxAjQZ__nlqGFTLYj9u3Ocyp48rxUVwseZ3P_X_t9mV2KEL6seJRs8G4ZdnVMNLeSkLnsU2miviOU04T7HRX2ys_QEESpETLYmr5OwXiCbq1w-0ZIDCmWqUQQQ1EC-6ZeYQ8xP0-E36w2mWEI5N6Bb5t/w640-h480/IMG_4390.JPG" width="640" /></a><p></p><br /><p>Roast until the edges are browned. The photo below is both sheet pans combined.<br /></p><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjQw5qdXnSf3nZ5G4I4OriXrb3bzu_nu_B0-0D3FbNZurfhjHE0s-eky6j4IIjhv_ynd_xvg1LHCNzGDCN_hnlsKD5ciJm-KeyZ9H3nFyRxiupd9-v-SjuUoccBgFsEtbTJxcRV0HQrEA-UNTS-QwJnnmVybZD_wmsRiw9nEJaMSc8_agyPoFdR1b6GYL/s3956/celeriac%20roasted%20two%20trays%20worth.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2967" data-original-width="3956" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjQw5qdXnSf3nZ5G4I4OriXrb3bzu_nu_B0-0D3FbNZurfhjHE0s-eky6j4IIjhv_ynd_xvg1LHCNzGDCN_hnlsKD5ciJm-KeyZ9H3nFyRxiupd9-v-SjuUoccBgFsEtbTJxcRV0HQrEA-UNTS-QwJnnmVybZD_wmsRiw9nEJaMSc8_agyPoFdR1b6GYL/w640-h480/celeriac%20roasted%20two%20trays%20worth.JPG" width="640" /></a></div><p></p><p>Transfer to a sauce pan and add the liquid. Bring to a simmer, cover the pot and simmer until the celeriac is very soft, 30 minutes to 1 hour. Stir occasionally to insure that every piece is occasionally submerged. The photo below is before I added the milk and garlic.<br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtz5kFCY9JOqym_MU0ajD5nWt1Xk0bCxrg6zAJVhUUxue15uM0etVA_vZ6KdOXTCJxVLp-d97Zzxg9vHxT08cwDG15Z2n92J8CfnY_fVWYsM8okcl40TLJDEoCd4O73jou45m2bU2Uo60xom4Dblv4l_O9Z1QrUuZ51XltB2ABlc7vG61KXKihWy6e2KAK/s3759/celeriac%20roasted.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2467" data-original-width="3759" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtz5kFCY9JOqym_MU0ajD5nWt1Xk0bCxrg6zAJVhUUxue15uM0etVA_vZ6KdOXTCJxVLp-d97Zzxg9vHxT08cwDG15Z2n92J8CfnY_fVWYsM8okcl40TLJDEoCd4O73jou45m2bU2Uo60xom4Dblv4l_O9Z1QrUuZ51XltB2ABlc7vG61KXKihWy6e2KAK/w640-h420/celeriac%20roasted.JPG" width="640" /></a></div><p></p><p> </p><p>Using a slotted spoon, transfer the softened celeriac to the bowl of a food processor. Add the garlic and process, adding the liquid from the pan, a small amount at a time, until it's smooth and creamy like mashed potatoes. You may not need all the liquid in the pan, or you may need to add additional liquid (either broth, water, or milk), depending on your texture preference. Add the thyme and season with salt. Pulse to combine. </p><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_jYKB3xw6YTwaBaJ29tEYTXOPE53GvE0TS35I6tkNSWVKzEnqSZDWIaRACS_YTPkqFJX8MaGrT8GBYsljSYZ6P78XRbU2_ynmvTL8l6ZIbd4th0Ns1pkbh1vaq9RWsihyHEg5IyYSFXY1HX-tvQRvInne5umZ00mvmj8jZWIE2iFYZtJVHExG_WL-k8p/s1603/mashed%20roasted%20celeriac.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1141" data-original-width="1603" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_jYKB3xw6YTwaBaJ29tEYTXOPE53GvE0TS35I6tkNSWVKzEnqSZDWIaRACS_YTPkqFJX8MaGrT8GBYsljSYZ6P78XRbU2_ynmvTL8l6ZIbd4th0Ns1pkbh1vaq9RWsihyHEg5IyYSFXY1HX-tvQRvInne5umZ00mvmj8jZWIE2iFYZtJVHExG_WL-k8p/w640-h456/mashed%20roasted%20celeriac.JPG" width="640" /></a></div><br /><p></p><p>Serve immediately drizzled with butter.</p><p>If there are leftovers, they can be reheated in a 350F oven. You can also reheat them on the cooktop if you add some liquid to the pan first and then heat them on med-low. <br /></p><br /><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p><br /> <br /></p>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-48207596456539645512023-03-06T19:34:00.002-05:002023-03-10T14:05:54.715-05:00RECIPE: How to Roast Hard-Neck Garlic<p>I can't believe I haven't added this recipe sooner! I took the photos two years ago. It's one of the ways I preserve garlic so that it lasts all winter. </p><p>America's Test Kitchen just published an article on garlic that's started to sprout. They had previously claimed that the little green sprouts were bitter and should be removed before using, but they did <a href="https://www.americastestkitchen.com/cooksillustrated/articles/5772-the-actual-truth-about-sprouted-garlic" target="_blank">further testing which proved they were dead wrong</a>! The sprouts are fresh tasting - it's the old garlic that's strong and bitter! I still use it, but in winter I love the mellow flavor of roasted garlic.</p><p>Most recipes instruct you to wrap the garlic heads in aluminum foil, but I don't like foil touching my food so I wrap them in parchment first, then foil. </p><p>I roast some of them until they're very soft and caramelized, and others until they're just barely soft with a stronger garlic flavor, like the ones in the photo below. Sometimes I use EVOO, sometimes I use ghee. I keep the roasted cloves in the fridge and use them all winter long.</p><p><br /></p><p>Our farm grows hard neck garlic, which keeps longer, but the hard neck is difficult to cut through!<br /></p><p>Original recipe: <a href="https://www.alphafoodie.com/how-to-roast-garlic-in-the-oven/" target="_blank">How to roast garlic</a></p><p style="text-align: center;"><span style="color: #990000;"><span style="font-size: x-large;">How to Roast Hard-neck Garlic</span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUfhLjGc1EdMlrFhaN2CGQXD8ClZo2BnDDsSWOfzkQo2bPdxKIPLb9Ho6EWcqP5516ukZS0H3KWUcUFmW8sV8kRtkYps8icr6ZvB-_9kvvsmPVksr4_GA0AgKoCzjTkGr8PNgbelHgr1AkDLEollAsMSyJDogs4pQlpBXxoQ6PtzMlLbzpb7VD5GRwRw/s1227/garlic_roasted_one_small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1227" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUfhLjGc1EdMlrFhaN2CGQXD8ClZo2BnDDsSWOfzkQo2bPdxKIPLb9Ho6EWcqP5516ukZS0H3KWUcUFmW8sV8kRtkYps8icr6ZvB-_9kvvsmPVksr4_GA0AgKoCzjTkGr8PNgbelHgr1AkDLEollAsMSyJDogs4pQlpBXxoQ6PtzMlLbzpb7VD5GRwRw/w626-h640/garlic_roasted_one_small.jpg" width="626" /></a></div><br /> <p></p><p><b>Ingredients:</b></p><ul style="text-align: left;"><li>As many whole heads of fresh garlic as will fit in your pan - I used 10</li><li>1-2 T fat for each head - I use either EVOO or ghee</li><li>Parchment paper cut into squares large enough to enclose one head</li><li>Aluminum foil cut into squares large enough to enclose one head<br /></li></ul><p> </p><p><b>Instructions:</b></p><p>Preheat the oven to 400F. <br /></p><p>Our garlic is hard-neck, and it's dried with the roots and stalk intact. These need to be removed prior to roasting:</p><p>Using a pair of sharp scissors, cut off the roots close to the bottom of the head.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQEzRwP6rEsGi_KVERuPe3usCdMlG9f71toK1kz8NPguLUCU5bj4fobzCZVKR5J7xd_ON01o3bdIPrdrP_sdw-wsI0-1eyy5oPb2aM9xY_hAqO4UbbyEtsVnzt0ADBLsfCO63zTKVoU5O0-71CScLlHXpt-4tLEqi3AC0xQRw5sfmeyOZTRpPvgRJ8g/s1200/cut_off_the_roots_with_scissors_small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1069" data-original-width="1200" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQEzRwP6rEsGi_KVERuPe3usCdMlG9f71toK1kz8NPguLUCU5bj4fobzCZVKR5J7xd_ON01o3bdIPrdrP_sdw-wsI0-1eyy5oPb2aM9xY_hAqO4UbbyEtsVnzt0ADBLsfCO63zTKVoU5O0-71CScLlHXpt-4tLEqi3AC0xQRw5sfmeyOZTRpPvgRJ8g/w400-h356/cut_off_the_roots_with_scissors_small.jpg" width="400" /></a></div><br /> <p></p><p>Using a sharp knife, cut through the top 1/4" of each clove down to the stalk.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9E7PGK8iUbjRd88is9Rshrk16RJi4mKLAD8yfhuclvk9K3iMKWuMDhgcKip8QVtJfZLuLC4n-EdFDfzUr0zYCRr2TCQb3QPmnMeo7qmUUJjWujc2nHMwR2UbBP9p28duQ4XhlJ_l3xFItWO6Wn9gl9cvSpVC3HW0OZbHiTp5wpiyfXOlGQrZ4PvuNw/s1200/cut_through_the_tops_with_a_knife_small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1035" data-original-width="1200" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9E7PGK8iUbjRd88is9Rshrk16RJi4mKLAD8yfhuclvk9K3iMKWuMDhgcKip8QVtJfZLuLC4n-EdFDfzUr0zYCRr2TCQb3QPmnMeo7qmUUJjWujc2nHMwR2UbBP9p28duQ4XhlJ_l3xFItWO6Wn9gl9cvSpVC3HW0OZbHiTp5wpiyfXOlGQrZ4PvuNw/w400-h345/cut_through_the_tops_with_a_knife_small.jpg" width="400" /></a></div><br /> <p></p><p>Using the scissors again, cut through the stalk.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_mirEJBXQ1MnE9FBaYZwFrO7Tq6Z1_RAHCxgUphyfdrYq4dUM_R5XfCoosPDsctRNGE93_pd2GsyJezNOXxEJHcRD0VcNcotcwpKJcWLpWwVh5lcF8noPkGzYqHDuDXw5X7s2Fi2ujCmn-LvzOuCxD2n5I2RgBTab3Hq7pK6ur9YCM5ns0Mjum1EWBg/s1200/snip_through_the_stalk_with_scissors_small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1195" data-original-width="1200" height="399" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_mirEJBXQ1MnE9FBaYZwFrO7Tq6Z1_RAHCxgUphyfdrYq4dUM_R5XfCoosPDsctRNGE93_pd2GsyJezNOXxEJHcRD0VcNcotcwpKJcWLpWwVh5lcF8noPkGzYqHDuDXw5X7s2Fi2ujCmn-LvzOuCxD2n5I2RgBTab3Hq7pK6ur9YCM5ns0Mjum1EWBg/w400-h399/snip_through_the_stalk_with_scissors_small.jpg" width="400" /></a></div><br /> <p></p><p>Wrap each head in parchment, then foil, but do not close the tops! Arrange them in a baking pan, using additional foil to insure they remain upright. Add 1-2 T of fat to the tops of each head and twist the top closed. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglabcrKEUkmdkfwmAogXgKtFz7DxgiH3KcI72Ejr20kpWyTbXZr58CgxuPg6Csf7uOsMYKJYVL_e8EeY1Ehfaa0Qz06MSvQ_qDnLa7sIJGUJYw-Jg90oKIH7EMN6GVliJOD-Iro3Jzkvn9MkWuik6YKAHVKI8-8m1YmiorX6bvckX4tL10LGHWqng-pA/s1213/wrap_in_parchment_then_foil_small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1213" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglabcrKEUkmdkfwmAogXgKtFz7DxgiH3KcI72Ejr20kpWyTbXZr58CgxuPg6Csf7uOsMYKJYVL_e8EeY1Ehfaa0Qz06MSvQ_qDnLa7sIJGUJYw-Jg90oKIH7EMN6GVliJOD-Iro3Jzkvn9MkWuik6YKAHVKI8-8m1YmiorX6bvckX4tL10LGHWqng-pA/w396-h400/wrap_in_parchment_then_foil_small.jpg" width="396" /></a></div><br /> <p></p><p>Roast for about 30 minutes. I make some batches to be very soft and caramelized, so I will leave them in for a little longer. I also make some batches to be less caramelized with stronger garlic flavor so I start checking them after 25 minutes. Depending on your oven, you might need more or less time.<br /></p><p>Remove the pan from the oven and let the heads cool, then remove the cloves from the head. Some of them will squeeze right out, others will need to be pried. I prefer to separate each clove and remove them as close to intact as possible! <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxkDmp9wvXC10nKlLkgJyaLOj3msVKzyQVpDISr1w-foc36UEYcPPlTh1xQ6vzhFa7oqT6uMcQnLqFAD9L-NCLbU0Wb31hJc8fBz3LWKcdZRKZLP2yxJ7dXvaLBY68DOGtgWft6k5dXk1LOX5GRyBtTdl_bpt4KtZEzhnnD5xf0to0ErvvRdbCi2cmQ/s1346/garlic_roasted_tray_small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1346" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxkDmp9wvXC10nKlLkgJyaLOj3msVKzyQVpDISr1w-foc36UEYcPPlTh1xQ6vzhFa7oqT6uMcQnLqFAD9L-NCLbU0Wb31hJc8fBz3LWKcdZRKZLP2yxJ7dXvaLBY68DOGtgWft6k5dXk1LOX5GRyBtTdl_bpt4KtZEzhnnD5xf0to0ErvvRdbCi2cmQ/w356-h400/garlic_roasted_tray_small.jpg" width="356" /></a></div><br /> <p></p><p>Store them in the refrigerator, covered with EVOO or ghee, until you use them. You can also freeze them without covering them with oil.<br /></p><p> </p><p><br /></p>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-63936457663199667822023-03-06T18:11:00.001-05:002023-03-10T14:01:37.463-05:00RECIPE: Suliban Swamp Slug With Entrails<div><p>We hosted a Star Trek party last weekend! We've done that before, many years ago, and we used some of the recipes from our earlier parties. This is one of them. </p><p>It's cream cheese seasoned with garlic and herbs, and then formed into a snake-like slug pattern with a center of thinly sliced spicy roasted red peppers. When you cut into the slug, you expose the peppers, which can be mixed into the cheese or not, depending on each diner's preference. </p><p>We served it with sliced watermelon radishes, plantain chips, flax seed crackers, and cassava chips. <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRx0PtXcF2Zv2lAq8zUuUMQcvZufCRlU9BlUKYhqPMG84Wcxu8X3vd4y4vawIuarKUKKkVJ_SP5ur1ZHeEoqrITFaqZygdlHv0w3fQkb5wfWaJK0SNeez4Sih5oxKVrhSrzmAo6WDizWqAi1b3hg9GwcHMAo0eqgG0oxC3o9R0c73uGLjGMp_vhyDnTQ/s1200/14_suliban_swamp_slug_with_entrails_small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="862" data-original-width="1200" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRx0PtXcF2Zv2lAq8zUuUMQcvZufCRlU9BlUKYhqPMG84Wcxu8X3vd4y4vawIuarKUKKkVJ_SP5ur1ZHeEoqrITFaqZygdlHv0w3fQkb5wfWaJK0SNeez4Sih5oxKVrhSrzmAo6WDizWqAi1b3hg9GwcHMAo0eqgG0oxC3o9R0c73uGLjGMp_vhyDnTQ/w640-h460/14_suliban_swamp_slug_with_entrails_small.jpg" width="640" /></a></div><br /></div><div style="text-align: center;"><span style="color: #990000;"><span style="font-size: x-large;"> Suliban Swamp Slug with Entrails</span></span></div><p></p><p style="text-align: center;"><span style="color: #990000;"><span style="font-size: medium;">Serves 10-12</span></span></p><p style="text-align: left;">We set a stainless tray in the center of a large white plastic sheet pan, formed the slug on the stainless tray, and then surrounded it with the dippers. We also provided several serving knives which are not pictured above. </p><p style="text-align: left;">In the past, I made this with cream cheese, but now I use our farm's Quark cheese which is creamier and looser than cream cheese, so I drained it overnight to make it stiff enough to hold its shape at room temperature. It's winter, so I used the herbs I had frozen last summer. <br /></p><p style="text-align: left;">This is sort-of an un-recipe, because people's tolerance for herbs and garlic varies. If you like highly seasoned food, use the larger quantities. We made our slug with a highly seasoned head, an unseasoned tail, and a medium-seasoned middle. You can see the transition in the photo.<br /></p><p style="text-align: left;"><b>Ingredients</b><br /></p><ul style="text-align: left;"><li>4 pounds Quark cheese</li><li>1/4 - 1/2 cup chopped dill</li><li>1/4 - 1/2 cup chopped parsley</li><li>1/4 - 1/2 cups chopped scallion tops</li><li>1-3 cloves garlic, grated on a microplane</li><li>1/2 a small red onion for the 'spines'</li><li>2 small scallions for the 'eyes'</li><li>2 peppercorns for the 'eyeballs'<br /></li><li>8-16 ounces roasted red peppers</li><li>1-2 T. balsamic vinegar</li><li>1-2 T. honey</li><li>1-2 t. cayenne pepper</li><li>Himalayan pink salt</li><li>Chips to serve it with. </li></ul><p style="text-align: left;"><b>Instructions</b></p><p style="text-align: left;">Drain the cheese. I placed it in a muslin cloth and hung it over a strainer set over a bowl to catch the whey. After 24 hours, about 2 cups of whey had drained out. </p><p style="text-align: left;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6uJtEpNckxvmAGHCQBm5FqcE5MCQUchBl0A8O11dpkF0X9YXXlNx8Zh0p_2gIcAhAEK2-la_9TGNzHffy1baJuptzj-SKZahUY1UT8aQm33EbvHikLEGLgvEZ1PIf2vvfRB5cMaLHAftLNMhHvkXb_C50--mhIKGvzy1ePHws77Q_R55VRgrJjLjkw/s900/00_draining_cheese_before_and_after.jpg" style="margin-left: auto; margin-right: auto;"><img alt="4 pounds of quark draining in muslin over a bowl to catch the whey" border="0" data-original-height="800" data-original-width="900" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6uJtEpNckxvmAGHCQBm5FqcE5MCQUchBl0A8O11dpkF0X9YXXlNx8Zh0p_2gIcAhAEK2-la_9TGNzHffy1baJuptzj-SKZahUY1UT8aQm33EbvHikLEGLgvEZ1PIf2vvfRB5cMaLHAftLNMhHvkXb_C50--mhIKGvzy1ePHws77Q_R55VRgrJjLjkw/w400-h355/00_draining_cheese_before_and_after.jpg" title="Quark draining - before and after" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Quark draining - before and after<br /></td></tr></tbody></table><br /> <p></p><p style="text-align: left;">Thinly slice the peppers and mix them with the cayenne, balsamic and honey. Taste and adjust seasoning - it should be sweet-sour-spicy. Add salt to taste and set aside. You can keep this in the fridge for a few days for the flavors to penetrate the peppers.</p><p style="text-align: left;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZr8jOzsqLujZBcbul5zUJWn5QLHQlQ2Z3pHZtMNyxsCa-pyb9aQb12ZNjoRQkaHUGczwQBbAIazlFlNfLKiVf6Y0tD7mnQWwikPjddyJf9cJYrf8nGDZuYpkzZY5H2sdB4A27Vz3qCxE_JffGqFcnt2YTaC6HE32PqoQZxOin7We-0u9cp6Llqj4PQ/s1200/04_roasted_pepper_sliced_small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="953" data-original-width="1200" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZr8jOzsqLujZBcbul5zUJWn5QLHQlQ2Z3pHZtMNyxsCa-pyb9aQb12ZNjoRQkaHUGczwQBbAIazlFlNfLKiVf6Y0tD7mnQWwikPjddyJf9cJYrf8nGDZuYpkzZY5H2sdB4A27Vz3qCxE_JffGqFcnt2YTaC6HE32PqoQZxOin7We-0u9cp6Llqj4PQ/w400-h318/04_roasted_pepper_sliced_small.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Roasted red peppers, sliced thinly<br /></td></tr></tbody></table><br /> <p></p><p style="text-align: left;">Mix the drained cheese with the garlic, sliced scallions, herbs, and salt to taste.</p><p style="text-align: left;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNcLkSU-G1Kue_I_iwwUtb1QdBrFBfHofUVAZpKXSKDPAZL-jpKXhOvF-2CF3oXNIOybLBw3tLfmHEvIZEILIvl7J20vlT04ZyepHe3nNr-6VYwervHiLmYO19aC_lXduXPgFhKfyPbUNfpXy7agzRsxYm9TkcV3o3vVfYZr5NGpOkD_JqFsTMSGErA/s1200/02_chopped_frozen_herbs_small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="872" data-original-width="1200" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNcLkSU-G1Kue_I_iwwUtb1QdBrFBfHofUVAZpKXSKDPAZL-jpKXhOvF-2CF3oXNIOybLBw3tLfmHEvIZEILIvl7J20vlT04ZyepHe3nNr-6VYwervHiLmYO19aC_lXduXPgFhKfyPbUNfpXy7agzRsxYm9TkcV3o3vVfYZr5NGpOkD_JqFsTMSGErA/w400-h291/02_chopped_frozen_herbs_small.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Minced dill and parsley<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhu9bkPYbXKaXb9NRkUS0zXjWeH1bS-HzF5Awh-Ysne9UqAkqWUseq4kSPYLPJFrCIEs1u3IsWYU2NYRbz6sAjw-DAgUd5yu-D536p6_3vPUoyN0qiBjlH7ze0s5m5eaycQYoiWGbbo-GGvgZ0u8MUHCLFArbjc4zb2zeoA_Tul7RZiozNLZWnaRL0g/s1200/06_mixing_herbs_into_drained_cheese_small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="918" data-original-width="1200" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhu9bkPYbXKaXb9NRkUS0zXjWeH1bS-HzF5Awh-Ysne9UqAkqWUseq4kSPYLPJFrCIEs1u3IsWYU2NYRbz6sAjw-DAgUd5yu-D536p6_3vPUoyN0qiBjlH7ze0s5m5eaycQYoiWGbbo-GGvgZ0u8MUHCLFArbjc4zb2zeoA_Tul7RZiozNLZWnaRL0g/w400-h306/06_mixing_herbs_into_drained_cheese_small.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mixing the seasonings into the cheese.<br /></td></tr></tbody></table><br /> <p></p><p style="text-align: left;">To form the slug, spread a small amount of the cheese on your serving platter in the shape you want the slug to take. We made the tail narrow and the head wide.<br /></p><p style="text-align: left;">Deposit the sliced peppers in the middle of this shape to form the 'entrails'.</p><p style="text-align: left;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6d-7bHoZ94ARtDgvUxnqMU-w0LcVRRxs-3n03bCs_16Gsfn89cKsm9TDeQDzR9sq62eyFYP1AIQOBqG0QtdW_qZriwZjD95I0-kBc9prqC9JLun_0Xtv0PFg5Dsq4jFa-a-CrF-tt033ROThJRpRfb5YXZr8vwSPjOy2fdHCE8Hi-zEocBx5M4r-cg/s1025/08_laying_the_entrails_over_the_cheese_template_small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1025" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6d-7bHoZ94ARtDgvUxnqMU-w0LcVRRxs-3n03bCs_16Gsfn89cKsm9TDeQDzR9sq62eyFYP1AIQOBqG0QtdW_qZriwZjD95I0-kBc9prqC9JLun_0Xtv0PFg5Dsq4jFa-a-CrF-tt033ROThJRpRfb5YXZr8vwSPjOy2fdHCE8Hi-zEocBx5M4r-cg/w500-h640/08_laying_the_entrails_over_the_cheese_template_small.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Arranging the entrails on the slug template!<br /></td></tr></tbody></table><br /> <p></p><p style="text-align: left;">Using gloved hands, form the cheese over the peppers into a slug shape. </p><p style="text-align: left;">Cut the root ends off the two scallions, and slice off a 1-2" piece of the white part. I think 1" would look better than the 2" pieces I used! Push a peppercorn into the smaller end, and push the larger ends into the 'head' of your slug.</p><p style="text-align: left;">Cut the red onion into triangular pieces and arrange them down the back of the slug.</p><p style="text-align: left;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xgV72jvnNk4V6AH3_rSZb8tChtRHy0G5I5uOkc7qAZk_uh6rqcWZUlIX1o4Kaw8w2q7FSA1wSIsRwhLvJdW6dMxQisbLA0Uk0fooVdq5r9UdntQyMOCBRuD7niRxoiGG3XVI78NBIcOLQ1QvgvU4ScFXVyOq34X07crfytdOnwWDm7pyWglU2o6NqQ/s1200/10_spines_and_eyes_small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1190" data-original-width="1200" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xgV72jvnNk4V6AH3_rSZb8tChtRHy0G5I5uOkc7qAZk_uh6rqcWZUlIX1o4Kaw8w2q7FSA1wSIsRwhLvJdW6dMxQisbLA0Uk0fooVdq5r9UdntQyMOCBRuD7niRxoiGG3XVI78NBIcOLQ1QvgvU4ScFXVyOq34X07crfytdOnwWDm7pyWglU2o6NqQ/w400-h396/10_spines_and_eyes_small.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Red onion spines and green onion eyes!<br /></td></tr></tbody></table><br /> <p></p><p style="text-align: left;">Stab your slug to expose the entrails, so people know they're there!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyeh0cItJRpQ8-ahY7bP0uHZZrKLHYyFo6SyTwcxq6D4x1LQMAy8txp_5r11eU5f_sZZSXRI4ENuQWHU49EAbRD3eBB51LbmMaf0v7vZI_K20p7_rqQNjXNXMExCt0nylX-12F3HUI9stNBbIW-hZkQC81utSTI0PkDaWvG6QY-4h3Wok_MHx9ene6bw/s1200/12_exposing_the_entrails_small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="913" data-original-width="1200" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyeh0cItJRpQ8-ahY7bP0uHZZrKLHYyFo6SyTwcxq6D4x1LQMAy8txp_5r11eU5f_sZZSXRI4ENuQWHU49EAbRD3eBB51LbmMaf0v7vZI_K20p7_rqQNjXNXMExCt0nylX-12F3HUI9stNBbIW-hZkQC81utSTI0PkDaWvG6QY-4h3Wok_MHx9ene6bw/w400-h304/12_exposing_the_entrails_small.jpg" width="400" /></a></div><br /><p style="text-align: left;"><br /></p><p style="text-align: left;">Spread your dippers around the slug and serve! We arranged the radish next to the slug so it wouldn't cause the chips to get soggy.<br /></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM76LGA-VlMnIu1N2rVKXjGYb1f3Aj0isS3k0V-DcSC_oOOU-heBUb83MMZwrhruKcH0RBlN2mXIjJY2wi7-VKvnEqoldxhv4atw5iOWwTEoJqM55oPVGyHcFEJjx9MdE_0OOTH7RDY-TB-K-eNCMQ_mYZiP2JtCSrYx5z0KdYRoVZRo7B5fMjo3LHTw/s1200/14_suliban_swamp_slug_with_entrails_small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="862" data-original-width="1200" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM76LGA-VlMnIu1N2rVKXjGYb1f3Aj0isS3k0V-DcSC_oOOU-heBUb83MMZwrhruKcH0RBlN2mXIjJY2wi7-VKvnEqoldxhv4atw5iOWwTEoJqM55oPVGyHcFEJjx9MdE_0OOTH7RDY-TB-K-eNCMQ_mYZiP2JtCSrYx5z0KdYRoVZRo7B5fMjo3LHTw/w640-h460/14_suliban_swamp_slug_with_entrails_small.jpg" width="640" /></a></div><br /> <p></p><p style="text-align: left;">The next morning, when I took photos before starting to clean up, this is all that was left:</p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWK8dH60mh3eRgsHzMZNia_uN8GOVVcU1FhhDxLbiVisnprIEwa9LdT6XQ6t7xzfwJivJ20-WnF-YNildDVrDpp54Af8DlqZ9Vlbl7VW_jbbMF9lxgYwm-w9C1MWCOqloExPigSvdAlFaWNTKaC1U7C92FzND5GJ0QuXDS7wpA-AA-WgTkICd3UVCHA/s1200/16_leftover_slug_small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="355" data-original-width="1200" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWK8dH60mh3eRgsHzMZNia_uN8GOVVcU1FhhDxLbiVisnprIEwa9LdT6XQ6t7xzfwJivJ20-WnF-YNildDVrDpp54Af8DlqZ9Vlbl7VW_jbbMF9lxgYwm-w9C1MWCOqloExPigSvdAlFaWNTKaC1U7C92FzND5GJ0QuXDS7wpA-AA-WgTkICd3UVCHA/w640-h190/16_leftover_slug_small.jpg" width="640" /></a></div><p></p><p style="text-align: left;"><span style="color: #990000;"><span style="font-size: medium;"></span></span></p><p style="text-align: left;"><span style="color: #990000;"><span style="font-size: medium;"><br /></span></span></p><p style="text-align: left;"><span style="color: #990000;"><span style="font-size: medium;"><br /></span></span></p><p style="text-align: left;"><span style="color: #990000;"><span style="font-size: medium;"><br /></span></span></p><p style="text-align: left;"><span style="color: #990000;"><span style="font-size: medium;"><br /></span></span></p>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-64945119469973404702022-11-11T18:41:00.004-05:002022-11-11T18:52:25.234-05:00RECIPE: Leeks Coddled with Beans and (optional) Lamb<div><p>Yotam Ottolenghi posted the original recipe for this on his Instagram page and I was drooling! I made it a few days later, replacing the olive oil with ghee. I also added some lamb, because lamb and lentils go well together and I wanted to serve it as our meal. </p><p>The leeks and lentils are delicious on their own, but the leek cream takes them to the amazing level! </p><p>I followed the recipe mostly as written, but I suspect it would be just as good with any other bean, and much easier if you use canned! I also suspect you don't have to baby the leeks they way they describe in the original recipe. I'll post photos the next time I make it.<br /></p><p>Original recipe: <a href="https://cooking.nytimes.com/recipes/1022049-confit-leeks-with-lentils-lemon-and-cream" target="_blank">Confit leeks with lentils and lemon cream</a></p><p style="text-align: center;"><span style="font-size: x-large;"><b><span style="color: #990000;">Leeks Coddled with Beans and (optional) Lamb</span></b></span></p><p style="text-align: center;"><b><span style="color: #990000;"></span></b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRvUhwsMe5f4fT-7W6Q-mzemvwQ9qQG-ZVh3elOZl9OZbOMzg62MtKduOzjH6qZ2FNQvV8WCT4wVaP15iUpvbZ8bQgg1oCv3yzb5eTjHbvvoUgaanVlAqEUgSi4wsKk--qIiZlR0DPW8fdYtBdU69myFqxv3CuMfHae3cxNpVSAh1bjLu3tAj3JGm_g/s1200/confit%20leeks%20lentils%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="885" data-original-width="1200" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRvUhwsMe5f4fT-7W6Q-mzemvwQ9qQG-ZVh3elOZl9OZbOMzg62MtKduOzjH6qZ2FNQvV8WCT4wVaP15iUpvbZ8bQgg1oCv3yzb5eTjHbvvoUgaanVlAqEUgSi4wsKk--qIiZlR0DPW8fdYtBdU69myFqxv3CuMfHae3cxNpVSAh1bjLu3tAj3JGm_g/w640-h472/confit%20leeks%20lentils%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Coddled Leeks with Lentils<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><b></b></div><b><br /></b></div><div style="text-align: center;"><span style="font-size: large;"><span style="color: #990000;"><b>Serves 2-3 as a meal</b></span></span></div><p></p><p><b>INGREDIENTS</b> <br /></p><ul style="text-align: left;"><li>5 leeks, cleaned and dark green leaves removed <br /></li><li>10 garlic cloves, halved<br /></li><li>1/2 t. dried thyme (I used powdered)<br /></li><li>Himalayan pink salt and freshly ground black pepper <br /></li><li>1/4 cup ghee, melted</li><li>1 18 oz can lentils, white beans, or garbanzo beans, drained </li><li>Optional: 1 c. cooked lamb (I used canned stew meat)<br /></li><li>1/3 c. heavy cream</li><li>2.25 t. Dijon mustard</li><li>5 T. lemon juice, divided<br /></li><li>3 T. parsley chiffonade</li><li>3 T. minced dill</li><li>1 t. dried tarragon, crumbled (use 1 T fresh if you have it, I rarely do!) <br /></li></ul><p><b>INSTRUCTIONS</b></p><p>Preheat oven to 350F. Melt the ghee in an 8" x 12" baking dish while the oven is preheating. (I made this in our toaster oven, which was exactly the right size,)</p><p>Slice the leeks into 1/2" pieces. Arrange the leeks cut side up in the preheated baking dish and nestle the garlic between them. Baste the tops with some of the melted ghee. Sprinkle with thyme, salt and pepper.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhORzO-HEdqHbO0Ku8t9dJE2po9pa3nd_4rCmLDEOYXNSWR9gwu_QuVzlVSpZ_4iP_Vke9_MrK72fkhivSsAQJNBpQpjfQiLfg55xIh36-ZH7qndnMEKAyZ8VPp97SSHRLLwUQI-XlJSlvXKLAWkqrirzy76elH5NT5CK58Wtxt9sHmvJ-pNOzpVogV4g/s1200/leek%20garlic%20ghee%20and%20thyme.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhORzO-HEdqHbO0Ku8t9dJE2po9pa3nd_4rCmLDEOYXNSWR9gwu_QuVzlVSpZ_4iP_Vke9_MrK72fkhivSsAQJNBpQpjfQiLfg55xIh36-ZH7qndnMEKAyZ8VPp97SSHRLLwUQI-XlJSlvXKLAWkqrirzy76elH5NT5CK58Wtxt9sHmvJ-pNOzpVogV4g/w640-h480/leek%20garlic%20ghee%20and%20thyme.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Leeks, garlic, ghee, and thyme ready for oven<br /></td></tr></tbody></table><br /><p></p><p>Cover the top with a piece of parchment paper, then cover the dish tightly with foil and bake for 30 minutes. (The parchment prevents the foil from touching the food.)<br /></p><p>Remove the dish from the oven, remove the foil, and gently turn the leeks over using 2 forks or a pair of tongs. Replace the foil cover and bake for another 30 minutes, until the leeks are completely soft.</p><p>Raise the heat to 400F. <br /></p><p>Remove the dish from the oven and transfer 1/2 cup of cooked leeks and 5 cloves of garlic to the bowl of a food processor. I transferred the light green leeks and left the white ones.<br /></p><p>Add the drained beans (and the lamb if you're using it) to the pan with the leeks, season with salt and pepper, and toss gently to combine. Return to the oven and bake for 15 minutes to heat the beans. </p><p>While the beans bake, make the leek cream: add the cream, mustard, 1 T. lemon juice, and 1/2 t. salt to the leeks and garlic in the processor bowl and then puree until smooth.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH37ebMV5jiQof71XWCE1Tr4D8cj7vqFiRGaqkdhl6DE1N2-MCsaKklNWHIeyCQsqBDWo8umEx37rOQ1HagfCe8-RzgYdJH-e3V05K_zoTt8noJib4sJO5HuePx0RTOIMw03u0Q4jTMej0f9-sTvO5hLWyQb6ta5BAgxmZdfX1eMCiawbddtWF2OEGMA/s1200/confit%20leeks%20w%20leek%20cream%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH37ebMV5jiQof71XWCE1Tr4D8cj7vqFiRGaqkdhl6DE1N2-MCsaKklNWHIeyCQsqBDWo8umEx37rOQ1HagfCe8-RzgYdJH-e3V05K_zoTt8noJib4sJO5HuePx0RTOIMw03u0Q4jTMej0f9-sTvO5hLWyQb6ta5BAgxmZdfX1eMCiawbddtWF2OEGMA/w640-h640/confit%20leeks%20w%20leek%20cream%20small.jpg" width="640" /></a></div><br /> <p></p><p>Remove the pan with the leeks and beans from the oven, stir in the remaining 4 T. lemon juice, and sprinkle with the herbs. Stir gently to combine. Serve alongside the leek cream. </p><p>In the photo below I stirred the leek cream into my portion.<br /></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhldyb-03zyokQvJ0yrn1E67nFAlDlEP5NvIcVQJdpXaYfYNv6dODYAqVH_m3X4XAH1F88KeoHjet6xMbgQqxPJ-50YWQhLaZFtSCLx-AfUxEXRLKu_Fh0RxL2TovyyNbaauSbcF23pPsG-rFbZSWdFFuLbYzmIDrIm1C1KeWoA8mDwZhA3CQM7AziQ/s1200/confit%20leeks%20lentils%20and%20cream%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="784" data-original-width="1200" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhldyb-03zyokQvJ0yrn1E67nFAlDlEP5NvIcVQJdpXaYfYNv6dODYAqVH_m3X4XAH1F88KeoHjet6xMbgQqxPJ-50YWQhLaZFtSCLx-AfUxEXRLKu_Fh0RxL2TovyyNbaauSbcF23pPsG-rFbZSWdFFuLbYzmIDrIm1C1KeWoA8mDwZhA3CQM7AziQ/w640-h418/confit%20leeks%20lentils%20and%20cream%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Leeks, lentils, and leek cream - sublime!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br /> <p></p><p><br /></p><p> <br /></p>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-58128893497745945062022-11-05T15:37:00.005-04:002022-11-05T15:50:46.897-04:00RECIPE: How to Roast Kabocha Squash Whole<p>I LOVE roasted sunshine kabocha squash - it is smooth, sweet, and creamy - but the larger ones are very hard to cut in half. My friend roasts butternut squash whole so I decided to try roasting kabocha whole and it worked perfectly!</p><p>Sunshine kabocha is sort of squat, deep orange, and has a dark green star on the blossom end. I apologize for the crummy photo of the star below but it's the only one I have! The stem end is thick and also hard to cut through. Sunshine doesn't keep well, so I roast it, puree it and freeze it. Green kabocha isn't as sweet as sunshine, but it keeps longer and gets sweeter as it sits. <br /></p><p style="text-align: center;"><span style="font-size: x-large;"><b><span style="color: #990000;">How to Roast Kabocha Squash Whole</span></b></span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipFZzEknaeMsCsEFCvRuEnxoeYa04LGEhgXhSG1kyhRVc4CMK7rpmlgRj5JilXvK8gp-_SoZOTINroublV_9c8L2-BEh31eETuZ9LOx_GaDYWTkymAeCbCvnktlcB0S7AbLog-TZq1nYGpc8TZwxTsdqfLqD1cLbFZawfXMmcPz_lf0HlVx7-EEnNSg/s2400/kabocha%20whole%20and%20puree.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1177" data-original-width="2400" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipFZzEknaeMsCsEFCvRuEnxoeYa04LGEhgXhSG1kyhRVc4CMK7rpmlgRj5JilXvK8gp-_SoZOTINroublV_9c8L2-BEh31eETuZ9LOx_GaDYWTkymAeCbCvnktlcB0S7AbLog-TZq1nYGpc8TZwxTsdqfLqD1cLbFZawfXMmcPz_lf0HlVx7-EEnNSg/w640-h314/kabocha%20whole%20and%20puree.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">On the left: sunshine kabocha squash green star. On the right: roasted sunshine kabocha puree.<br /></td></tr></tbody></table> <p></p><p><b>INSTRUCTIONS</b><br /></p><p>Preheat oven to 425F.</p><p>WASH the outside of the squash! Even though you won't be eating the skin, if there is dirt on it it will enter the flesh when you cut it open.</p><p>Arrange the squash on a baking pan - no need to pierce them - and roast until the outside is blistered and a knife can be easily inserted through the flesh. No, they will not explode if you don't pierce them. If anything, they will IMplode. Remove from the oven and allow to cool on the baking pan.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgukv_1Yr_EA6n5oxGnCP38QTK_HzZhBMgZNQgQD6ATq3kQ9_lJL0rPVN0KmqHGYcCpL4PubxcuMB1KxKdokIZHWuvr9BWLiywo8-wKjq0CnHH-J38fNyp9pPMGSsVPBALtZHxIB1llygAV5szvrA-CyaWvbgaTkc9fkKlJJYOsruSsF3CyJ9bkZlZ1jA/s1200/whole%20roasted%20sunshine%20kabocha%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="828" data-original-width="1200" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgukv_1Yr_EA6n5oxGnCP38QTK_HzZhBMgZNQgQD6ATq3kQ9_lJL0rPVN0KmqHGYcCpL4PubxcuMB1KxKdokIZHWuvr9BWLiywo8-wKjq0CnHH-J38fNyp9pPMGSsVPBALtZHxIB1llygAV5szvrA-CyaWvbgaTkc9fkKlJJYOsruSsF3CyJ9bkZlZ1jA/w640-h442/whole%20roasted%20sunshine%20kabocha%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Whole roasted sunshine kabocha squash<br /></td></tr></tbody></table><br /><p></p><p>Remove the skin from the top half and discard it. <br /></p><p>In the photo below, I have my salad spinner bowl in the sink on the right, and I'm discarding skin and seeds into that bowl so we can put them out for the deer. We don't put the seeds in our compost because they survive, and we don't put them in the trash because they attract bears. We toss them in the forest behind our house and hope the deer find them before the bears do. <br /></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibN0rPjx3Jgfe4z7gBLytZG2_7nC7XBMPW6Q5l_RvzI9UEhc1OblpLINeSK2Z98apVFksFpweMPVhpnXHlG9QpihxQkLHkDYULre3ht9VPv0MssO9PQQvTRAMN07oaS1qxu9GTTjOYIV42YhXhuOCwi8GOzR97LX1OAmJ8mAh4W6kdV7X3_TXCWkD45Q/s1200/remove%20skin%20from%20top%20half%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="858" data-original-width="1200" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibN0rPjx3Jgfe4z7gBLytZG2_7nC7XBMPW6Q5l_RvzI9UEhc1OblpLINeSK2Z98apVFksFpweMPVhpnXHlG9QpihxQkLHkDYULre3ht9VPv0MssO9PQQvTRAMN07oaS1qxu9GTTjOYIV42YhXhuOCwi8GOzR97LX1OAmJ8mAh4W6kdV7X3_TXCWkD45Q/w640-h458/remove%20skin%20from%20top%20half%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Remove the skin from the top half.<br /></td></tr></tbody></table><br />Remove the flesh from the top and transfer it to a food processor. Take care to leave the seeds behind! <p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8XXQQTlGP1ohiMzyx7PTLqe62dE-ZMPJogvSdWiQnSXNEgAmRkCYoIq4Lq9YdLYv3Eobw6pd7MnNtcIpxjxGJxxQMsn_aFG3OlHxGp3ezXN_L0n78T42RfqcMbUuvs3EsuFFGUcDwpxbWlfJ1Jo4a3PRSiEFtJEwYXO3ZzSaLux1QxNUVYkRo15ahQ/s1200/remove%20the%20fleshh%20from%20the%20top%20half.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8XXQQTlGP1ohiMzyx7PTLqe62dE-ZMPJogvSdWiQnSXNEgAmRkCYoIq4Lq9YdLYv3Eobw6pd7MnNtcIpxjxGJxxQMsn_aFG3OlHxGp3ezXN_L0n78T42RfqcMbUuvs3EsuFFGUcDwpxbWlfJ1Jo4a3PRSiEFtJEwYXO3ZzSaLux1QxNUVYkRo15ahQ/w640-h480/remove%20the%20fleshh%20from%20the%20top%20half.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Remove the flesh from the top exposing the seeds.<br /></td></tr></tbody></table><br />Remove the seeds and discard them. Some people roast them but I've never had success with that. <p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3YEyyp3SykVP3uOU9xkpoKUW7ZiFSnQ9dtkB4Mg5OAKpfzLEeZRRkqemgIA8KLL9WzLl5negSqrTdZFcA1WFVkMckUcBVShKde4j4Ab_9DPUlyrPCA3BgKzegvgXKzXlMrraqRe7mD0YvuOxi-_ni8KqpXVnoN37ztMzPQwju19vkEUHe3nWcxw-Qjw/s1200/remove%20the%20seeds%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3YEyyp3SykVP3uOU9xkpoKUW7ZiFSnQ9dtkB4Mg5OAKpfzLEeZRRkqemgIA8KLL9WzLl5negSqrTdZFcA1WFVkMckUcBVShKde4j4Ab_9DPUlyrPCA3BgKzegvgXKzXlMrraqRe7mD0YvuOxi-_ni8KqpXVnoN37ztMzPQwju19vkEUHe3nWcxw-Qjw/w640-h480/remove%20the%20seeds%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Remove the seeds.<br /></td></tr></tbody></table><br />Scrape the flesh from the remaining skin and transfer to the food processor. <p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJQk546j1deyoDDWXAHxQeVgyDotj9hyaVa66TvC-R_hzwADEHdpiZZ0sdbufE4GZv6u9_rYekwgsWWm0mfWKXz2Hh7dxQn7qkTBP9OxycO1JSCrosPI1fxqEj8vf1uCBS6akbWeVfUbgBbbWUVQmW0u6h7VNsoTPyAOSBSYU5m5fDnt4kI1R0uYxmA/s1200/remove%20the%20flesh%20from%20the%20bottom%20half%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJQk546j1deyoDDWXAHxQeVgyDotj9hyaVa66TvC-R_hzwADEHdpiZZ0sdbufE4GZv6u9_rYekwgsWWm0mfWKXz2Hh7dxQn7qkTBP9OxycO1JSCrosPI1fxqEj8vf1uCBS6akbWeVfUbgBbbWUVQmW0u6h7VNsoTPyAOSBSYU5m5fDnt4kI1R0uYxmA/w640-h480/remove%20the%20flesh%20from%20the%20bottom%20half%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Remove the flesh from the bottom half. A flat edge ice cream spoon is best for this.<br /></td></tr></tbody></table><br /><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-uCfSkE5GaP7STmfSFiwZNRBLRglzL_tgSROEx-SAPw4bvdWjIGuyiNIF8l7WR-tt4zFyNxiD4sob9D2uPntyEZSH68Wav0No7Cb5G_F5e5tmSj2jO1suwVzuqGRQg6CubhY2PgAxZpAmIZs3tF1XOFPnu1bgKsqG7ntI8NHPRP_g1Us7ORWRL9kwA/s1200/remove%20ALL%20the%20flesh.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-uCfSkE5GaP7STmfSFiwZNRBLRglzL_tgSROEx-SAPw4bvdWjIGuyiNIF8l7WR-tt4zFyNxiD4sob9D2uPntyEZSH68Wav0No7Cb5G_F5e5tmSj2jO1suwVzuqGRQg6CubhY2PgAxZpAmIZs3tF1XOFPnu1bgKsqG7ntI8NHPRP_g1Us7ORWRL9kwA/w640-h480/remove%20ALL%20the%20flesh.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Remove as much flesh as possible!<br /></td></tr></tbody></table><p><br />Process until smooth and creamy. </p><p>I've never tried to do this in a blender. I'm not sure it would work because the flesh is fairly dense and it might cause cavitation. If you try it, please LMK whether it works! <br /></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVFkt6jER7xmtElaAgXOAF8N46hTqzjr-2o_oTL48_b71cbWgpxvNmyNtQ7DBkRroAu7RIKm_SrIIOnZo0AR0q7yb9xpjTrWuJwpF7vf6do-F-36npG3xBa_qIzeNwGIUH0FydDDw1tv4R8jK-lj58LJLm0g5ODvL9gPZ38dVdUSuz16p_sxBBphmqg/s2200/sunshine%20kabocha%20before%20and%20after%20puree.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="2200" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVFkt6jER7xmtElaAgXOAF8N46hTqzjr-2o_oTL48_b71cbWgpxvNmyNtQ7DBkRroAu7RIKm_SrIIOnZo0AR0q7yb9xpjTrWuJwpF7vf6do-F-36npG3xBa_qIzeNwGIUH0FydDDw1tv4R8jK-lj58LJLm0g5ODvL9gPZ38dVdUSuz16p_sxBBphmqg/w640-h262/sunshine%20kabocha%20before%20and%20after%20puree.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sunshine kabocha before and after being pureed in my food processor.<br /></td></tr></tbody></table><br /><p></p><p>Transfer to a glass jar and refrigerate or freeze until needed. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_Ffd2CP-xjxE7YucxRe4AnrzSeMDK1aouEi9sEy0qBGsUlarVsYA_np4I-ZqgGJWWpFNOuXX-Z3yVfRNBjlXb33QRymiI3g37d3fhTp1TIX13Ij2L7c2XbFPew-nnBxBA97mVTUSeAfr7vm8y11La8FP8GZFibam5o3B9CMFaiKf6sj4Des6cLxsig/s1177/sunshine%20kabocha%20in%20glass%20jar%20cropped.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1177" data-original-width="1036" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_Ffd2CP-xjxE7YucxRe4AnrzSeMDK1aouEi9sEy0qBGsUlarVsYA_np4I-ZqgGJWWpFNOuXX-Z3yVfRNBjlXb33QRymiI3g37d3fhTp1TIX13Ij2L7c2XbFPew-nnBxBA97mVTUSeAfr7vm8y11La8FP8GZFibam5o3B9CMFaiKf6sj4Des6cLxsig/w353-h400/sunshine%20kabocha%20in%20glass%20jar%20cropped.jpg" width="353" /></a></div><br /> <p></p><p>I use this to make <a href="http://www.thymetothrive.info/2022/10/recipe-pumpkin-latte.html" target="_blank">pumpkin lattes</a>, <a href="http://www.thymetothrive.info/2018/10/recipe-easy-sunshine-kabocha-cream-soup.html" target="_blank">pumpkin soup</a>, <a href="http://www.thymetothrive.info/2018/09/recipe-creamy-kabocha-squash-mushroom.html" target="_blank">pumpkin mac and cheese</a>, pumpkin martinis (recipe coming soon), and I'm going to attempt a pumpkin roll. </p><p><br /></p><p></p><p><br /></p><p><br /></p>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-6401797160159345792022-10-28T23:37:00.007-04:002022-11-11T18:45:14.688-05:00RECIPE: Pumpkin Latte<p>Notice that I said PUMPKIN Latte, not pumpkin <i>spice</i> latte. This latte is made with roasted pumpkin puree, not the spices used to make pumpkin pie!</p><p>I use sunshine kabocha because the flesh is slightly sweet and very creamy. It's high in fiber and makes a rich low-dairy drink. If you can't get sunshine kabocha, you can use pie pumpkin but you might need a little extra sweetener (I need an additional teaspoon of maple syrup when I use pie pumpkin). I suppose you can use canned pumpkin, but I haven't tried that. <br /></p><p><a href="http://www.thymetothrive.info/2022/11/recipe-how-to-roast-kabocha-squash-whole.html" target="_blank">Roast the squash or pumpkin whole</a>, remove the seeds and rind, and then puree it in a food processor. I keep it in glass jars in the back of the fridge.</p><p style="text-align: center;"><span style="font-size: x-large;"><b><span style="color: #990000;">Pumpkin Latte</span></b></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTdcAdM3V8IAtD4lL5PMS-XZMlBcZWiWtoaLFOnBd1moVFB2jc_udy4dKJjnDrMtH3FhQV6WUxE02hw3QQ1EcoTNrsOdRUb14dMMLmT81xCvjipgV2o6bncHT3Mw9Gya2HTwt4yjQk1KcMcX31q2ETL5kN5mAHUXSSE_v5H4xlX9lbg4WVoxgfK2zBA/s1200/pumpkin%20latte%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1155" data-original-width="1200" height="616" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTdcAdM3V8IAtD4lL5PMS-XZMlBcZWiWtoaLFOnBd1moVFB2jc_udy4dKJjnDrMtH3FhQV6WUxE02hw3QQ1EcoTNrsOdRUb14dMMLmT81xCvjipgV2o6bncHT3Mw9Gya2HTwt4yjQk1KcMcX31q2ETL5kN5mAHUXSSE_v5H4xlX9lbg4WVoxgfK2zBA/w640-h616/pumpkin%20latte%20small.jpg" width="640" /></a></div><br /><p></p><p style="text-align: center;"><span style="font-size: medium;"><b><span style="color: #990000;">Makes 1 serving</span></b></span></p><p><b>INGREDIENTS</b></p><ul style="text-align: left;"><li>1/4 c. <a href="http://www.thymetothrive.info/2022/11/recipe-how-to-roast-kabocha-squash-whole.html" target="_blank">sunshine kabocha puree</a></li><li>1 T. maple syrup</li><li>8 ounces strong coffee</li><li>Heavy cream to taste</li><li>Optional: pinch of pumpkin pie spice </li><li>Optional: 1 scoop of collagen peptides</li></ul><p><b>INSTRUCTIONS</b></p><p>Heat the pumpkin puree with the maple syrup. I put it in a custard cup and set it on my coffee mug heater (<a href="https://www.amazon.com/gp/product/B08JH1QY6P/ref=ox_sc_act_title_18?smid=A1PIXBAUF7N6CD&psc=1" target="_blank">This is the mug heater I like best.</a> It gets hot quickly, has a large surface area, and has two heat settings. It also has an auto-shutoff.). You could nuke the puree, but I prefer not to nuke my food.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYc0B-k5cB5JLSksK161Nonfv-rnRkI6l3BjhA6jKjovvYfrRcQUCK4OhLzPCu8EP2WsqgAfU6QZtu8Fid_ZDw1UmMwvps4w6JL13T24d-zwJ_MY3zNfIdQ_a9WKGCII94ZdE3LERu4vqLZtu7Wz_VDMrMQoxld0pKgr04holaIX2pnBZhxkTh4jCAA/s1293/heating%20the%20pumpkin%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1293" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYc0B-k5cB5JLSksK161Nonfv-rnRkI6l3BjhA6jKjovvYfrRcQUCK4OhLzPCu8EP2WsqgAfU6QZtu8Fid_ZDw1UmMwvps4w6JL13T24d-zwJ_MY3zNfIdQ_a9WKGCII94ZdE3LERu4vqLZtu7Wz_VDMrMQoxld0pKgr04holaIX2pnBZhxkTh4jCAA/s320/heating%20the%20pumpkin%20small.jpg" width="297" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Heating the pumpkin and maple syrup on my mug warmer<br /></td></tr></tbody></table><br />While the pumpkin is heating, fill a large - at least 12 ounces - mug with hot water, and microwave it for a minute or two to heat the mug. Leave the hot water in the mug until the pumpkin is hot.<p></p><p>Throw out the hot water in the mug and transfer the pumpkin to the hot mug. Fill the mug with coffee, stir to combine with the pumpkin, add the collagen peptides if you use them and then add cream to taste. </p><p>Sprinkle with a pinch of pumpkin pie spice if you like.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBnZ2jU7F58oS99k7ztQZTbjb9viCWVAwcT-_zMGoB-FKFjFYvFE5gRg09FpM7HdAnkJNQ0Hr-csfBEMl_EtiGCLNJHFGpQoREP8HJeJk2yEwYv8kBaqLijLCY1m9Ce0ekgcEf-q8sjvUJw7A3F8HPjXpr0XPVRhmbtxgSCd14oieK99dQl-jc1O-3Q/s1513/pumpkin%20latte%20w%20spice%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1513" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBnZ2jU7F58oS99k7ztQZTbjb9viCWVAwcT-_zMGoB-FKFjFYvFE5gRg09FpM7HdAnkJNQ0Hr-csfBEMl_EtiGCLNJHFGpQoREP8HJeJk2yEwYv8kBaqLijLCY1m9Ce0ekgcEf-q8sjvUJw7A3F8HPjXpr0XPVRhmbtxgSCd14oieK99dQl-jc1O-3Q/s320/pumpkin%20latte%20w%20spice%20small.jpg" width="254" /></a></div><br /> <p></p><p>NOTE: You could also make this by heating the pumpkin, maple syrup, and 6 ounces of milk in a small saucepan, and then adding 2 oz of espresso, but that's one more pot to wash! I would do it that way only if I was making more than one. <br /></p><p><br /></p><p><br /></p><p><br /></p>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-81915352535194502862022-10-28T23:18:00.004-04:002022-11-02T15:21:07.642-04:00RECIPE: How to clean and blanch large amounts of spinach<p>There is LOTS of spinach in the farm store, so I've been processing it to eat over the winter. Here's how I do it. The reason I blanch the spinach instead of wilting it in the water left on the leaves after washing it is because there are oxalates in spinach and blanching removes some of them.<br /></p><p>Fill your sink half full with spinach, then cover with tepid water and swish the leaves around. The warm water will encourage any dirt on the leaves to fall away. As you swish, remove any leaves that are brown, yellow, or decayed. Let the leaves sit in the water undisturbed for about 10 minutes so the dirt will fall to the bottom of the sink.</p><p>Some days there will be LOTS of dirt, other days only a little:</p><p></p><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVbnrZtyKDRhDnd28blJtRR3z26OuVcXYF0M7kOuGlmFWRjUcdkb8G4fzKzi7GuKwqxfMWO25kZ3VZCRmpeead5rGvCH2aI86f7UVFcppkLhzfyY8p6TkxC-fV-s9H45332qga-dMam81YSiFW0ZMYHI48SY8mpQfCaJwOYKieK-1lXZEN6h_AveLvOQ/s3920/lots%20of%20dirt%20in%20sink.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2469" data-original-width="3920" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVbnrZtyKDRhDnd28blJtRR3z26OuVcXYF0M7kOuGlmFWRjUcdkb8G4fzKzi7GuKwqxfMWO25kZ3VZCRmpeead5rGvCH2aI86f7UVFcppkLhzfyY8p6TkxC-fV-s9H45332qga-dMam81YSiFW0ZMYHI48SY8mpQfCaJwOYKieK-1lXZEN6h_AveLvOQ/w400-h253/lots%20of%20dirt%20in%20sink.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lots of dirt!<br /></td></tr></tbody></table><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYk2GabhYTb19WDfoPJrBJl8Q4hnkBFEVrT_fqYRodO6mbAI9VgfmC982Lo6nLxy0mxyHjFzCIcGv3xuVW0IJ3FHMab86xGdQ6cwJE4BB-rnUZZGAUluD29BZLoaDGfcd2ETE-IJdDsiilWwFdn69w8kWzynkTM8Sa0EFUsCnIRUZA779UPQNQn-HAwg/s1200/dirt%20in%20bottom%20of%20sink%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1181" data-original-width="1200" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYk2GabhYTb19WDfoPJrBJl8Q4hnkBFEVrT_fqYRodO6mbAI9VgfmC982Lo6nLxy0mxyHjFzCIcGv3xuVW0IJ3FHMab86xGdQ6cwJE4BB-rnUZZGAUluD29BZLoaDGfcd2ETE-IJdDsiilWwFdn69w8kWzynkTM8Sa0EFUsCnIRUZA779UPQNQn-HAwg/w400-h394/dirt%20in%20bottom%20of%20sink%20small.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Some but not much dirt</td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br /><p>Lift the leaves out of the sink leaving the dirt on the bottom.</p><p>Drain the water but don't let the dirt go down the drain. You don't want the dirt in your septic system because it doesn't decompose. I remove it with paper towels and throw it in the trash or compost.</p><p>Start filling the sink with fresh tepid water. Put the spinach back into the sink one leaf at a time, rinsing it under the running water and removing any unsavory leaves that you missed earlier. Swish them around and let them sit for 10 minutes. </p><p>Lift the leaves out of the sink leaving any dirt on the bottom. For me, there was almost no dirt in the second rinse, so I used the water as the first rinse for the next batch. </p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJ8qyr63LJjaJbzH8a1QKSOQardIC7JnGMPeaYqERm-m2-vk5HIKJYhp1OXYyR_2d6XpDSpXs_xQujDUOa6iN6o2QcUxuGeqvbf7PK8yQM37ExIZ28Y8Dg6gGiWXO2VYQo7o0CKW4QkcLhIQUdx98qZUQeP13AjT8dPKxc7DgXGd5k6cqyH03ZgKauQ/s1200/no%20dirt%20second%20rinse%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1104" data-original-width="1200" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJ8qyr63LJjaJbzH8a1QKSOQardIC7JnGMPeaYqERm-m2-vk5HIKJYhp1OXYyR_2d6XpDSpXs_xQujDUOa6iN6o2QcUxuGeqvbf7PK8yQM37ExIZ28Y8Dg6gGiWXO2VYQo7o0CKW4QkcLhIQUdx98qZUQeP13AjT8dPKxc7DgXGd5k6cqyH03ZgKauQ/s320/no%20dirt%20second%20rinse%20small.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">No dirt in second rinse<br /></td></tr></tbody></table><br />As you can see, I do NOT remove the large stems. I keep them for two reasons: one is that they add bulk to the cooked spinach so I get more spinach out of each batch, two is that the stems have a lot of nutrition because they are closest to the soil. If the soil is contaminated, then you don't want to keep the stems, but our farm's soil is clean and vibrant with much nutrition so I keep the stems! <br /><p></p><p>Bring 8 quarts of water to boil in a large stock pot. I used a 16-quart pot and filled it half full of water. If you don't have a pot big enough, use the largest one you have. It will take longer because you can't blanch as much at one time, and you will need to periodically replace the water with fresh. <br /></p><p>Set a large colander over a dinner plate or bowl. Add the spinach to the boiling water - as much as the pot will hold - and stir to submerge. Blanch for 2-3 minutes. <br /></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxQ3IyVR-Zc-38LhMWqd5QNFcTs3wpZLnfDeBoyWyfy5awkACKHbrej746Pl66szyscPldWZxhjhtCGtnyccyfJhTw9ItDhR6wueDIxGvpciNGSix5PBtJBBSUZA8pmLMXbRGbYGft_KBxZBTKVVCnOsHnmoGyQvtprtxpAnHC4tnMBhvr5o2i6ghtQ/s1272/blanch%202-3%20minutes%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1272" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxQ3IyVR-Zc-38LhMWqd5QNFcTs3wpZLnfDeBoyWyfy5awkACKHbrej746Pl66szyscPldWZxhjhtCGtnyccyfJhTw9ItDhR6wueDIxGvpciNGSix5PBtJBBSUZA8pmLMXbRGbYGft_KBxZBTKVVCnOsHnmoGyQvtprtxpAnHC4tnMBhvr5o2i6ghtQ/w378-h400/blanch%202-3%20minutes%20small.jpg" width="378" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Blanch 2-3 minutes<br /></td></tr></tbody></table><br />Remove with a skimmer to the colander. <p></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLM-i6qvKMJc6WyT6R1CHOs6_zMcjFYIlJMq3whDVQrGe9BmcIsNMxuYMPJIJFDXY7Rgs0DcoBiR_H0YHZjsWHxKHjPDCEvXai9t9u7NVYaU1ReLWCbgtwSUNlT4e0hBPN8CEx2lu9lUuc52LI2hV009G32FrGf4F1dRxmXVGJjaYFIcnp8Yl0DPfug/s1600/remove%20with%20skimmer%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLM-i6qvKMJc6WyT6R1CHOs6_zMcjFYIlJMq3whDVQrGe9BmcIsNMxuYMPJIJFDXY7Rgs0DcoBiR_H0YHZjsWHxKHjPDCEvXai9t9u7NVYaU1ReLWCbgtwSUNlT4e0hBPN8CEx2lu9lUuc52LI2hV009G32FrGf4F1dRxmXVGJjaYFIcnp8Yl0DPfug/w300-h400/remove%20with%20skimmer%20small.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Remove to colander with skimmer.<br /></td></tr></tbody></table> <p></p><p>Repeat with another batch until all the cleaned spinach has been blanched. Turn the heat off under the water while you clean another batch, then blanch that batch. Repeat until all the spinach is clean and blanched.</p><p>When cool enough to handle, squeeze out most of the water. The harder you squeeze, the more you will damage the leaves, so I try to do this gently.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF2czQC70hW3DQSgMfcCHr_C3ZAzCekclrpgaunbFtsstIQAbMPSU7QnwLImO-z-iETS3v0r4zU7uRzfFHvZqyLPhhSA5m0w_x-alxm3wTL0oNOOAOoh6Ax1UslvtK3rKQvwAjDtCnPwUwyYea95yK2mFGo391k6pvaG8FWm3aK8DbLQNEsX1d7dcGIQ/s1200/squeezed%20spinach%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1006" data-original-width="1200" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF2czQC70hW3DQSgMfcCHr_C3ZAzCekclrpgaunbFtsstIQAbMPSU7QnwLImO-z-iETS3v0r4zU7uRzfFHvZqyLPhhSA5m0w_x-alxm3wTL0oNOOAOoh6Ax1UslvtK3rKQvwAjDtCnPwUwyYea95yK2mFGo391k6pvaG8FWm3aK8DbLQNEsX1d7dcGIQ/w640-h536/squeezed%20spinach%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Squeezed spinach<br /></td></tr></tbody></table> <p></p><p></p><p>At this point, I either vacuum seal the spinach and then freeze it, or I transfer it to a glass container and refrigerate it. It keeps for about 10 days in glass. </p><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAXIpL846xhOrK70uXhPZIRVRPA0G-8WJbbPsiWLCTt3vLTrWXFUH9Ybv4DmMOU-qvBcYvpfpRu5hAnvNHJsgaLuB7CKAgedLNOAG6Is5-wFM86J9LzLmt8pdPugpP-PetPLFXqQCrwRzMH_JZVj1AFW_tZscF2dh9L9YksycX6CP4ucvfl_bOhV6A6w/s1167/vacuum%20sealed%20spinach%20ready%20for%20freezer%20cropped%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="931" data-original-width="1167" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAXIpL846xhOrK70uXhPZIRVRPA0G-8WJbbPsiWLCTt3vLTrWXFUH9Ybv4DmMOU-qvBcYvpfpRu5hAnvNHJsgaLuB7CKAgedLNOAG6Is5-wFM86J9LzLmt8pdPugpP-PetPLFXqQCrwRzMH_JZVj1AFW_tZscF2dh9L9YksycX6CP4ucvfl_bOhV6A6w/w640-h510/vacuum%20sealed%20spinach%20ready%20for%20freezer%20cropped%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Vacuum sealed spinach ready for freezer<br /></td></tr></tbody></table> <p></p><p>When I use the blanched spinach without freezing, I pull the stems together and chop them first, before chopping the leaves.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkrP9Aep_umWPuUzRKlJ3b0_psml2Th7_rg3M62iPmJfeKtb1MCTaokIm0_8cT2-TbX_Xt10dby7D_kcLTQ3ZOGphbAHG-Kgs_182m-IQ9M_eOAkR4O1Y8-Kn91vS6x2yka5GgFYDUWmN9S6c4CYBbxSORIsQXjDYiaQ6MnCPl0MJvwlGriiIXNsmDA/s1200/chop%20the%20stems%20first%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1040" data-original-width="1200" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkrP9Aep_umWPuUzRKlJ3b0_psml2Th7_rg3M62iPmJfeKtb1MCTaokIm0_8cT2-TbX_Xt10dby7D_kcLTQ3ZOGphbAHG-Kgs_182m-IQ9M_eOAkR4O1Y8-Kn91vS6x2yka5GgFYDUWmN9S6c4CYBbxSORIsQXjDYiaQ6MnCPl0MJvwlGriiIXNsmDA/w400-h346/chop%20the%20stems%20first%20small.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chop the stems first<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFbdBV9sAl5fHFXFzXv17osJ-75iylFep-0DSeQ-JZFNOHeJI-DHpDgUbMql2EZBv2QJF-4HN3m2Xh0kQj6Dp09trSOEPPDuaVU5KEHbKYDb00haqsMmJw0SARfNSkTWx2jzOARrBxVcOiS3IqEX6n3saLRJyFuI_5KlgpcP71lxD6AbSw7kM8V-cVw/s1600/all%20chopped%20up%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFbdBV9sAl5fHFXFzXv17osJ-75iylFep-0DSeQ-JZFNOHeJI-DHpDgUbMql2EZBv2QJF-4HN3m2Xh0kQj6Dp09trSOEPPDuaVU5KEHbKYDb00haqsMmJw0SARfNSkTWx2jzOARrBxVcOiS3IqEX6n3saLRJyFuI_5KlgpcP71lxD6AbSw7kM8V-cVw/w480-h640/all%20chopped%20up%20small.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Stems and leaves chopped.<br /></td></tr></tbody></table><br /><p>You can use a food processor to chop the spinach but it will create a very fine mince:</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUROpwWjEFpzr8CJtFcwd4faKn_6B0eDPbHalm6XG23u2go6tsxBWcpdLW8_lkyvMEw-NPdGkIILxlK_wy1fW_GHCie3f-8uWqUl79pbU8IPMTkl7UiNrWBWTW84muCh66s1U5G3A_4C6iTI_0heIxKlgzx-9v100a8exVtRWF73z0rQh17bR_naffg/s1200/food%20processor%20chopped%20spinach%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1191" data-original-width="1200" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUROpwWjEFpzr8CJtFcwd4faKn_6B0eDPbHalm6XG23u2go6tsxBWcpdLW8_lkyvMEw-NPdGkIILxlK_wy1fW_GHCie3f-8uWqUl79pbU8IPMTkl7UiNrWBWTW84muCh66s1U5G3A_4C6iTI_0heIxKlgzx-9v100a8exVtRWF73z0rQh17bR_naffg/w400-h398/food%20processor%20chopped%20spinach%20small.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Spinach chopped in food processor<br /></td></tr></tbody></table><br /><p><br /></p><p><b>One crate holds about 5-6 pounds of raw spinach, which will blanch down to about 2-3 pounds, depending on how much water you squeeze out.</b> </p><p></p><p><br /></p><p><br /></p><br />Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-40650367682495155642022-10-28T22:15:00.003-04:002022-10-29T23:25:49.026-04:00RECIPE: Curried Spinach Stuffing for Delicata or Open Face Sandwich<p>This recipe started out as stuffing for delicata squash. I had some left over and offered it to my husband for dinner (he doesn't like delicata). He spread it on a piece of bread, heated it up, and then dolloped some sour cream on top. He liked it so much he had a second one! </p><p>(Yes, I've been making a lot of stuffed delicata lately! It's in season, it's versatile, it's delicious, it's high in fiber, it's easy to prepare, and leftovers keep well!) <br /></p><p style="text-align: center;"><span style="font-size: x-large;"><b><span style="color: #990000;">Curried Spinach and Beef </span></b></span></p><p style="text-align: center;"><span style="font-size: x-large;"><b><span style="color: #990000;">Stuffing for Delicata Squash </span></b></span></p><p style="text-align: center;"><span style="font-size: x-large;"><b><span style="color: #990000;">or Open Face Sandwich Spread<br /></span></b></span></p><p style="text-align: center;"><span style="font-size: medium;"><b><span style="color: #990000;"></span></b></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJT2Hiux73RQY6E_6DezSlsucYaINXS-W997rlipJNhgvqJ9uP5Ba0_OwZx12fzlKZcaNQIjnoyAxd0J4kTob98XrpJ_WSiFf8qhTrDZ5m1PgEAMYaSId9cDp9DDxQG2HYPHB2aRjQd8MT_QbachjfizHGA-sgmWQi5oTwmbglUgDI4AOudmMiBbmhXw/s1200/curry%20spinach%20beef%20delicata%20small.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJT2Hiux73RQY6E_6DezSlsucYaINXS-W997rlipJNhgvqJ9uP5Ba0_OwZx12fzlKZcaNQIjnoyAxd0J4kTob98XrpJ_WSiFf8qhTrDZ5m1PgEAMYaSId9cDp9DDxQG2HYPHB2aRjQd8MT_QbachjfizHGA-sgmWQi5oTwmbglUgDI4AOudmMiBbmhXw/w640-h480/curry%20spinach%20beef%20delicata%20small.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><div style="text-align: center;"><span style="font-size: medium;"><b><span style="color: #990000;">Makes about 6 cups, enough for 10-12 small squash</span></b></span><br /></div><div><p></p><p><b>INGREDIENTS</b></p><ul style="text-align: left;"><li>1/2 c ghee, divided <br /></li><li>6 cups of chopped onions</li><li>1/4 c minced ginger</li><li>1/4 c. minced garlic</li><li>2 T plus 1 t.. curry powder, divided (I use <a href="https://www.pureindianfoods.com/products/curry-powder" target="_blank">Pure Indian Foods</a> brand)</li><li>2 pounds of spinach, blanched, squeezed dry, and chopped</li><li>3/4 pound of cooked ground beef (optional, you can use leftover chicken or hard-boiled eggs instead)<br /></li><li>8 small delicata squash<br /></li><li>Salt and cayenne pepper</li></ul><p><b>INSTRUCTIONS</b></p><p>Preheat the oven to 425. <br /></p><p>SCRUB the delicata squash to remove any dirt on the skin. You must do this even if you don't plan to eat the skin because any dirt on the outside will enter the squash when you slice it. </p><p>Cut the ends off each squash, cut them in half lengthwise, and remove the seeds (I use an ice cream spoon for this because it has a flat bottom).</p><p>Arrange the squash on a baking dish (I use a half-sheet jelly roll pan) cut side down.</p><p>Melt the ghee in a large saute pan and use some of it to brush the bottom of the squash. Flip the squash over and brush the tops. Season them with salt and 1 t. curry powder. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdvpCXRRhmdLnlhp1fidK5Xf-N8lHdz8wQbzNFNns7NlRULbffC0tC0S8lnNrFq6OZv4pYhviiKoz0u96xUHnNud8aCRflB3NdprnI6sX5yNpXA907RtwD3X9kgjmN62JX0_eIDjY9SnDL58Co9dN-0UgfnS4V-SwJEarGLm2EGTpeUy86oqgYzLS8Q/s1200/raw%20delicata%20squash%20w%20salt%20and%20curry%20powder.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdvpCXRRhmdLnlhp1fidK5Xf-N8lHdz8wQbzNFNns7NlRULbffC0tC0S8lnNrFq6OZv4pYhviiKoz0u96xUHnNud8aCRflB3NdprnI6sX5yNpXA907RtwD3X9kgjmN62JX0_eIDjY9SnDL58Co9dN-0UgfnS4V-SwJEarGLm2EGTpeUy86oqgYzLS8Q/w400-h300/raw%20delicata%20squash%20w%20salt%20and%20curry%20powder.jpg" width="400" /></a></div><p></p><p>Bake for 20 minutes or until a knife slides easily into the flesh and the tops are lightly browned. Remove from the oven but leave them on the pan.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvmTWuH9mog9EVoNQXsX90ojkHOl7tRxcpQ_kfQ3DX7bqg9FNG3o0ryP03j1FqNRblGLSUaq_jXpZD2fM5iesX_iUUHydsKD6EbilEHHSy9otHI0AUHwfbH2X1XQrQeVJQ6ippXUwbrHWKFMz0pXmPDjBaHdRCSVyoDrkhkgOHGFIHFmRwTspW4Gq4w/s1200/roasted%20delicata%20squash%20with%20salt%20and%20curry%20powder.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvmTWuH9mog9EVoNQXsX90ojkHOl7tRxcpQ_kfQ3DX7bqg9FNG3o0ryP03j1FqNRblGLSUaq_jXpZD2fM5iesX_iUUHydsKD6EbilEHHSy9otHI0AUHwfbH2X1XQrQeVJQ6ippXUwbrHWKFMz0pXmPDjBaHdRCSVyoDrkhkgOHGFIHFmRwTspW4Gq4w/w400-h300/roasted%20delicata%20squash%20with%20salt%20and%20curry%20powder.jpg" width="400" /></a></div><p>While the squash is cooking, saute half the onions in the remaining ghee until lightly browned. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCElEypzCXzM5eFKBkcBp_Nc5LGZ5Za618A2jUQ0i6UYZ8zHr0NJFYAxdBj7YZbzvqvH1PaewECx6-SfuoHEC42FvbwQQM9TnmBeHz9hKpyGir1c1hD6Uhd5nuGvEEmwJfOaeFI0md1KIkJtb8wShUn2Ab18_KeOqS0rbJNITGATKAPPrIHVS5vzjRCw/s1200/lightly%20browned%20onions%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1200" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCElEypzCXzM5eFKBkcBp_Nc5LGZ5Za618A2jUQ0i6UYZ8zHr0NJFYAxdBj7YZbzvqvH1PaewECx6-SfuoHEC42FvbwQQM9TnmBeHz9hKpyGir1c1hD6Uhd5nuGvEEmwJfOaeFI0md1KIkJtb8wShUn2Ab18_KeOqS0rbJNITGATKAPPrIHVS5vzjRCw/w400-h384/lightly%20browned%20onions%20small.jpg" width="400" /></a></div> <p></p><p>Push the onions to the sides of the pan and add the ginger and garlic to the center. Stir until they're heated and then mix them with the onions. Add the rest of the onions and saute until translucent. </p><p></p>Push to the sides of the pan and add the remaining curry powder to the center. Stir to combine with the fat in the pan, then stir to combine with the rest of the contents.<p>Reduce heat to low and simmer for 5 minutes. You want to lightly cook the onions and infuse them with the curry flavor, you don't want them to be mush. (NOTE: the ginger will also be only lightly cooked. We like the burst of flavor when we bite into a small piece. If you don't, add the ginger to the pan with the first batch of onions and it will cook all the way through and soften.)<br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv5USRi_qCDj4MBw3zR3VEFyw_xC2TQ-OPe88965I9eqzI42Q5vFasGL3fjEwd2knDB6ZesvN5m48I13kIVnLvu9XUVsfuNOeRUwjHMpJcIg-TOaXl8HknCXQVKh4nQcst8YaxGqVlF1nJKP-zsR4PQiKI3kqxoQ1GPzdw-7SkJ1q8El3-jGVvbBHRLw/s1200/onions%20curry%20and%20spinach%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1123" data-original-width="1200" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv5USRi_qCDj4MBw3zR3VEFyw_xC2TQ-OPe88965I9eqzI42Q5vFasGL3fjEwd2knDB6ZesvN5m48I13kIVnLvu9XUVsfuNOeRUwjHMpJcIg-TOaXl8HknCXQVKh4nQcst8YaxGqVlF1nJKP-zsR4PQiKI3kqxoQ1GPzdw-7SkJ1q8El3-jGVvbBHRLw/w400-h374/onions%20curry%20and%20spinach%20small.jpg" width="400" /></a></div> </div><div>Add the spinach and (optional) beef and stir to combine. Add salt and cayenne to taste (I used 2 t. salt and about 1 t. cayenne). The filling should be highly seasoned because the squash is not. As you can see below, this filling is mostly vegetables with a little bit of meat. <br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAmkrOohz9YallzkCBTZ01SJqezCkJ3IuZkArKfwi7OmjaVk-dFLjcVk2izsZq0Uf5ederMII0AVlFUskzUuRBpHsd8mpckQ_edA27pdoszjdLvgOXKFwQX6UTtEeiRVOdwAz0M13agi6B1AJuwaQ_pLEaE9iD5B8l2dlLd6Suotnei81VnROBcn5MQ/s1200/curried%20spinach%20stuffing%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="968" data-original-width="1200" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAmkrOohz9YallzkCBTZ01SJqezCkJ3IuZkArKfwi7OmjaVk-dFLjcVk2izsZq0Uf5ederMII0AVlFUskzUuRBpHsd8mpckQ_edA27pdoszjdLvgOXKFwQX6UTtEeiRVOdwAz0M13agi6B1AJuwaQ_pLEaE9iD5B8l2dlLd6Suotnei81VnROBcn5MQ/w400-h323/curried%20spinach%20stuffing%20small.jpg" width="400" /></a></div><p></p><p>Fill the squash boats. I fill them just to the rim so that I can stack the ones I don't eat right away, but you can mound the filling if you're going to consume them all. </p><p>Reduce oven heat to 400 and bake the squash for 15 minutes, or until the filling is heated through and the tops are golden brown. Serve. If you overdid the cayenne, use sour cream to tone down the heat.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMyJwfGZDbD0SI1pwi5zpPBubiH3o0djHFvoO5YW8xF-qHPuxkveyc8i-Ou01iR4Q1W-0a4Lo-UKiP4ugcY8w9_TqLeHRVXa5nuMcfGD6E5D1dmrzcelds36Rk_oK6O-3lOf1G5MQ0XvLMVi9XKiiAaaOdLVaU63UefTQfvtM8Nq9LJaL9NO8XPjuEw/s1422/curried%20spinach%20delicata%20boats%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1422" data-original-width="1191" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMyJwfGZDbD0SI1pwi5zpPBubiH3o0djHFvoO5YW8xF-qHPuxkveyc8i-Ou01iR4Q1W-0a4Lo-UKiP4ugcY8w9_TqLeHRVXa5nuMcfGD6E5D1dmrzcelds36Rk_oK6O-3lOf1G5MQ0XvLMVi9XKiiAaaOdLVaU63UefTQfvtM8Nq9LJaL9NO8XPjuEw/w536-h640/curried%20spinach%20delicata%20boats%20small.jpg" width="536" /></a></div><br /><p><br /></p><p><b>Leftover filling can be used for bell peppers, zucchini, eggplant, and bread! </b> <br /></p><p><br /></p><p><br /></p></div>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-5587406044874595222022-10-26T21:06:00.007-04:002022-10-29T23:30:15.817-04:00RECIPE: Delicata Squash Stuffed with Veggies and Meat<p>I used this stuffing in red bell peppers and my husband said it was the best I'd ever made.</p><p>This is sort of an UN-recipe, one where I describe the procedure, and you use whatever amounts you have on hand. I prefer to use small squash, so I can eat the skin. When I use the bigger ones, they're very hard to cut and the skin gets too hard to eat. </p><p>I've read that you can nuke them for 2-3 minutes to soften them so you can cut them, but I prefer not to nuke my food! <br /></p><p style="text-align: center;"><span style="font-size: x-large;"><b><span style="color: #990000;">Stuffed Delicata Squash</span></b></span></p><p style="text-align: center;"><span style="font-size: x-large;"><b><span style="color: #990000;"></span></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxQkHqIjCHXmJJXyBqk7LDQA5pXYm9KYZ6Ea_OMapY1zLkzesjE4ci7ttZ63wcK5nBq2G6bunx6Yov2hMUKhAOlYoqtxUwZd6qIzVDIR4YocZxKnlaLeGNkicjLdrimugOR7AUQZKJ_mYwxFkyZOPfuPhgkR5Vk-DeiEh3PPXwCoBj6YF8x8KnoAy2Q/s1600/IMG_7082%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxQkHqIjCHXmJJXyBqk7LDQA5pXYm9KYZ6Ea_OMapY1zLkzesjE4ci7ttZ63wcK5nBq2G6bunx6Yov2hMUKhAOlYoqtxUwZd6qIzVDIR4YocZxKnlaLeGNkicjLdrimugOR7AUQZKJ_mYwxFkyZOPfuPhgkR5Vk-DeiEh3PPXwCoBj6YF8x8KnoAy2Q/w480-h640/IMG_7082%20small.jpg" width="480" /></a><span style="font-size: x-large;"><b><span style="color: #990000;"> <br /></span></b></span></b></span></div><p></p><ul style="text-align: left;"><li>baking pan (I used a half-sheet jelly roll pan)</li><li>Small delicata squash, amount to fit the pan you're using (I used 8)<br /></li><li>Ghee, melted<br /></li><li>Yellow onions, minced </li><li>Celery stalks and inner leaves, minced</li><li>Carrots, peeled and minced</li><li>Sweet peppers, minced - I used red, you can use any color <br /></li><li>Garlic, peeled and minced</li><li>Seasoning - I used berbere, you can use curry, italian, mexican, cajun, <br /></li><li>Spinach, blanched, drained, and chopped (I like LOTS of spinach!)<br /></li><li>Cooked meat - I used ground beef, you can use veal, lamb, or chicken instead</li><li>Optional: grated cheese <br /></li></ul><p>Preheat oven to 425.</p><p>SCRUB the squash to remove any dirt! Even if you don't plan to eat the skin, if there is dirt on it it can enter the squash when you cut it open.</p><p>Cut the ends of the squash and then cut them in half lengthwise. Remove the seeds (I use an ice cream spoon for this, because it has a flat end). Arrange on a baking dish cut side down and brush with ghee. Flip them over and brush the tops with ghee. Sprinkle with salt and pepper.<br /></p><p>Roast 20 minutes, or until a knife slides easily into the flesh and the tops are a little browned. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RjcvWT-qYt9TScZGXd4b6DC6FQnyElCAixmPsNbuI1ws1-UScpM_aTObTKzuk_o2zVlfF7laCfHaVjzYFA69aYpLbqN1khQPBDrDefnBPqc_NjpRCxnvCT74h3aHL2-TP7NgZtkz0TYjvtzxZT7I6ji9LnYto3DbimJgoR_JbtlOiIPmU8Bp28BP7A/s1200/roasted%20delicata%20cut%20side%20up%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="853" data-original-width="1200" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RjcvWT-qYt9TScZGXd4b6DC6FQnyElCAixmPsNbuI1ws1-UScpM_aTObTKzuk_o2zVlfF7laCfHaVjzYFA69aYpLbqN1khQPBDrDefnBPqc_NjpRCxnvCT74h3aHL2-TP7NgZtkz0TYjvtzxZT7I6ji9LnYto3DbimJgoR_JbtlOiIPmU8Bp28BP7A/w400-h284/roasted%20delicata%20cut%20side%20up%20small.jpg" width="400" /></a></div><p>Remove from oven, but leave them on the baking pan.</p><p><br /></p><p>Meanwhile, saute the onion in the ghee until lightly browned. </p><p>Add the celery, carrots, garlic and seasoning and saute until slightly softened.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfbwV0UpSk1mo8mZOGZuiXVkYO2c_cTfWdHwX4y5NzB8BWfKiRmYXhvMFtCOLDjXt6LTwbT-zTT48aD9GRELEbTKyJfXxXk-P2gJZlPQjwTKmoRD1rJoewleuq_Ad8hkfSv6-U1dcs6W5RxuAG9L7Rvnw8G3KJnGsn4Uhqxf6BXo0I2qnlJ77cFIMEcg/s1200/minced%20veggies%20sauted%20in%20ghee%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="932" data-original-width="1200" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfbwV0UpSk1mo8mZOGZuiXVkYO2c_cTfWdHwX4y5NzB8BWfKiRmYXhvMFtCOLDjXt6LTwbT-zTT48aD9GRELEbTKyJfXxXk-P2gJZlPQjwTKmoRD1rJoewleuq_Ad8hkfSv6-U1dcs6W5RxuAG9L7Rvnw8G3KJnGsn4Uhqxf6BXo0I2qnlJ77cFIMEcg/w400-h311/minced%20veggies%20sauted%20in%20ghee%20small.jpg" width="400" /></a></div><br />Add the spinach and meat and stir to combine. Season with salt and pepper.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVrHri_80ptlsgT5tDg7UUd2ygDCE3voptMfNLCxeu_DgH5ukChKPEFelT7XugCE-XaImrNowJLTxsosKafhZwJ72nhEeeFPbDNee9_RtKCpCx0JYYuj_8FJ0c35TesZ3mAe2Oox9CaQFINncI0yfLZIDLJ-ZToGg7HpN_bM7TWEH6tKyLcUoHHhYnw/s1200/sauteed%20veggies,%20spinach%20and%20beef%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1163" data-original-width="1200" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVrHri_80ptlsgT5tDg7UUd2ygDCE3voptMfNLCxeu_DgH5ukChKPEFelT7XugCE-XaImrNowJLTxsosKafhZwJ72nhEeeFPbDNee9_RtKCpCx0JYYuj_8FJ0c35TesZ3mAe2Oox9CaQFINncI0yfLZIDLJ-ZToGg7HpN_bM7TWEH6tKyLcUoHHhYnw/w400-h388/sauteed%20veggies,%20spinach%20and%20beef%20small.jpg" width="400" /></a></div><br />Stuff the squash with the mixture. You can sprinkle with cheese, if you want.<br /><p></p><p>Return to the oven for 20 minutes until the stuffing is heated. </p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRFTq8QAoM6HN_0YdZCFJnf8c00-0BveahS_ZvdH7XPB0GXjmv2OOTQzE0BKf78NtZv1SjtOHYt53UXMY8mi9c1bGbiKa4gK48GxmL_iK4NowLJ3LxjFe8jIgAVm-NTQLymQRC_R_RTepvtEtfqrFHp0xcNmgWAto7xUxc8d-Cma5YreFa0EYe32vhw/s1325/stuffed%20delicata%20closeup1%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1325" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRFTq8QAoM6HN_0YdZCFJnf8c00-0BveahS_ZvdH7XPB0GXjmv2OOTQzE0BKf78NtZv1SjtOHYt53UXMY8mi9c1bGbiKa4gK48GxmL_iK4NowLJ3LxjFe8jIgAVm-NTQLymQRC_R_RTepvtEtfqrFHp0xcNmgWAto7xUxc8d-Cma5YreFa0EYe32vhw/w581-h640/stuffed%20delicata%20closeup1%20small.jpg" width="581" /></a></div><br /><p><br />These are delicious right out of the oven, and also cold the next day(s). </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4eSTpoU1y8_YCVZmajf_BGlWRyqeZerYTtb_n5VaFrEG3G5tsmK1rq0-jPaFewvWT9pWqiGZzMQ27PnaHRoVD1xk5XuFWXcrO-qVStyboN0nmPqx8hgCK05BAp5obuoanvhBZpkzwrpAxee1LN2woV2V8YAylWYpXQb9-57HLDPLYmmV9BzF7QqoTSw/s1200/cold%20stuffed%20delicata%20snack%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="889" data-original-width="1200" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4eSTpoU1y8_YCVZmajf_BGlWRyqeZerYTtb_n5VaFrEG3G5tsmK1rq0-jPaFewvWT9pWqiGZzMQ27PnaHRoVD1xk5XuFWXcrO-qVStyboN0nmPqx8hgCK05BAp5obuoanvhBZpkzwrpAxee1LN2woV2V8YAylWYpXQb9-57HLDPLYmmV9BzF7QqoTSw/w400-h296/cold%20stuffed%20delicata%20snack%20small.jpg" width="400" /></a></div><br /> <p></p><p><br /></p><p><br /></p><p><br /></p><p> <br /></p>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-34644284484313735282022-10-26T20:01:00.003-04:002022-10-31T02:00:34.716-04:00RECIPE: Cabbage Roasted and Creamed<p>I stumbled on this recipe while searching for something else and it looked so good I had to try it. The roasted cabbage was delicious, but my first attempt of the creamed portion was a little bland for our tastes so I punched it up a bit. </p><p>Original recipe: <a href="https://www.thechefswife.co/recipes/roasted-cabbage-with-cabbage-cream" target="_blank">Roasted Cabbage with Cabbage Cream</a></p><p style="text-align: center;"><span style="font-size: x-large;"><b><span style="color: #990000;">Roasted Cabbage on a Bed of Creamed Cabbage</span></b></span></p><p style="text-align: center;"><span style="font-size: x-large;"><b><span style="color: #990000;"><span style="font-size: large;"></span></span></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><b><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAAQOzzEx3rPLle6nRLy5sP1p-BEQkQDzpDZNU4l6tWSXFHGxT8LZN7oQdSm1lKhYVy5RZ16DtIt3HjReFopqjMsiK_sYH0IkJUlUs3cXTMKIsLsgWcRYVRsQEvwP-0Bc_86A0Og4PXA7RWUnWZqOhVpbDTPa4FM84_RedNDa2-8GuY_75PmXcrBbacQ/s1200/cabbage%20roasted%20and%20creamed%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1031" data-original-width="1200" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAAQOzzEx3rPLle6nRLy5sP1p-BEQkQDzpDZNU4l6tWSXFHGxT8LZN7oQdSm1lKhYVy5RZ16DtIt3HjReFopqjMsiK_sYH0IkJUlUs3cXTMKIsLsgWcRYVRsQEvwP-0Bc_86A0Og4PXA7RWUnWZqOhVpbDTPa4FM84_RedNDa2-8GuY_75PmXcrBbacQ/w640-h550/cabbage%20roasted%20and%20creamed%20small.jpg" width="640" /></a></span></b></span></div><div style="text-align: center;"><span style="font-size: x-large;"><b><span style="color: #990000;"><span style="font-size: large;">Serves 4-8</span></span> </b></span><br /></div><div><p></p><ul style="text-align: left;"><li>Two heads cabbage (I used savoy, you can use any green cabbage)</li><li>1/2 cup ghee, melted and divided<br /></li><li>2 cups broth (veggie, beef or chicken)</li><li>Salt and pepper </li></ul><p></p><p> </p><p>Preheat oven to 350.</p><p>Cut one head into eight wedges leaving them attached at the core: cut in half vertically, cut each half in half, then cut each quarter in half. Arrange them on a baking sheet (I used our toaster oven). Brush the tops with melted ghee, flip them and brush the remaining sides. You should use about 1/4 c. of the ghee.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-qTqs2yCeVTHvnKePVpfka9kJLUF332rHwBonEPy-l6lGiCEfg2oss6fCLN56yji1Od7nIJYcdisWm7sbVv0JQ7ge4tQo6ovIpOlFKoyEqdcDWumAkzNOoDgA9WwgwpAl6x6jHxAPP2Hjo9y4c-IM-zTi6k3I_j260X26jDKnLLmcnABOjzSNNOmmQ/s1200/cabbage%20wedges%20and%20ghee%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1014" data-original-width="1200" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-qTqs2yCeVTHvnKePVpfka9kJLUF332rHwBonEPy-l6lGiCEfg2oss6fCLN56yji1Od7nIJYcdisWm7sbVv0JQ7ge4tQo6ovIpOlFKoyEqdcDWumAkzNOoDgA9WwgwpAl6x6jHxAPP2Hjo9y4c-IM-zTi6k3I_j260X26jDKnLLmcnABOjzSNNOmmQ/s320/cabbage%20wedges%20and%20ghee%20small.jpg" width="320" /></a></div><br /><p></p><p>Roast for about 1 hour, rotating the pan after 30 minutes, until they're cooked through and the edges are browned. Salt lightly.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4CPF-BWXZhc4l-9to8xU9tGaeVxp1rS-5JerpQGK25yfhfiAQvPMSUoAoIF8N9683yrNawSAtnZPRMRFWKJN9f0ngA6Nu3Op9eSK7MG52MZDSonNl544Gzksx9GEniEEMnB_aH7HYVWiwZdK1knI74BvU5c7XDERevy_dB5vBI_L8TpojBrcgEc8NA/s1200/cabbage%20wedges%20browned%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1002" data-original-width="1200" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4CPF-BWXZhc4l-9to8xU9tGaeVxp1rS-5JerpQGK25yfhfiAQvPMSUoAoIF8N9683yrNawSAtnZPRMRFWKJN9f0ngA6Nu3Op9eSK7MG52MZDSonNl544Gzksx9GEniEEMnB_aH7HYVWiwZdK1knI74BvU5c7XDERevy_dB5vBI_L8TpojBrcgEc8NA/s320/cabbage%20wedges%20browned%20small.jpg" width="320" /></a></div><br /><p><br /></p><p>While the first head is cooking, cut the other head into chunks. Bring the 2 cups of stock to boil over medium heat, add the cabbage, reduce heat to med-low and simmer, partially covered, until the cabbage is very soft and the broth is reduced by half. About 30-45 minutes. Make sure the pan doesn't boil dry!</p><p>Transfer the cabbage and the reduced broth to a food processor, add the remaining 1/4 c. of ghee, and puree. Season with salt and pepper. </p><p>Place the creamed cabbage on a platter, arrange the roasted cabbage on top, and serve. Parsley chiffonade made it look nice but didn't add anything taste-wise. Two wedges over one quarter of the cream was a nice size meal for me. One wedge on 1/8th of the cream is a good side dish with, for instance, sausages, which is how my husband eats it. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSSlmhyrggjtKT0JYk2mKRGt0FjBUKRPBq1-uJnFtHluS3bLt3m9UItBMWvUjTG-pphEPzo11USuA528MTMC6oaupzHWEz-RAc0pdVFzKF644S_RmReythhY-YUkxdccs45JVdIPwVXKp_75iz-ZJObGamEDHWNRuFZD96IEmERj1xujfAJQ9zZrJug/s1200/2%20cabbage%20wedges%20on%20cabbage%20cream%20small.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="916" data-original-width="1200" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSSlmhyrggjtKT0JYk2mKRGt0FjBUKRPBq1-uJnFtHluS3bLt3m9UItBMWvUjTG-pphEPzo11USuA528MTMC6oaupzHWEz-RAc0pdVFzKF644S_RmReythhY-YUkxdccs45JVdIPwVXKp_75iz-ZJObGamEDHWNRuFZD96IEmERj1xujfAJQ9zZrJug/s320/2%20cabbage%20wedges%20on%20cabbage%20cream%20small.jpg" width="320" /></a></div><br /><p>This reheats nicely in a small dish in a 350F oven.</p><p><br /></p><p><br /></p></div>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-18683114951654055242022-05-24T15:44:00.006-04:002022-06-08T13:06:58.299-04:00RECIPE: Improved Copycat GRANOLA without seed oils<p>The best Granola we've ever purchased is from Plowshare Farm. They sell it on <a href="https://www.etsy.com/listing/862791266/organic-granola-by-plowshare-farm?ga_order=most_relevant&ga_search_type=all&ga_view_type=gallery&ga_search_query=plowshare&ref=sr_gallery-1-2&organic_search_click=1" target="_blank">ETSY</a>, and in our farm store. My husband eats so much of it, I decided to try and make it myself. I made a few changes - eliminating seed oils for instance - and it's now "the best granola ever!" according to my husband...</p><div style="text-align: center;"><span style="font-size: x-large;"><b><span style="color: #990000;">GRANOLA without seed oils </span></b></span></div><div style="text-align: center;"><span style="font-size: x-large;"><b><span style="color: #990000;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnu7KsYTRz8wdqKNQFwJeJWVk4_myfdc3udB4-KTqXGs2NXbmkcGyNhG_EcLYk2SnCqXJvtSVd0qg0QE7PWVkJyBTmlZNJFjTayUFvaX4nUWLnE1itcEyZ-hNpkKiRquKxVOo8Ozma9BuxivH6bkREj1t1m89fPOvbhngZr3n0pAneF8euw1IG5YeLA/s4032/IMG_4594.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnu7KsYTRz8wdqKNQFwJeJWVk4_myfdc3udB4-KTqXGs2NXbmkcGyNhG_EcLYk2SnCqXJvtSVd0qg0QE7PWVkJyBTmlZNJFjTayUFvaX4nUWLnE1itcEyZ-hNpkKiRquKxVOo8Ozma9BuxivH6bkREj1t1m89fPOvbhngZr3n0pAneF8euw1IG5YeLA/w640-h480/IMG_4594.JPG" width="640" /></a></div> </span></b></span><br /></div><p style="text-align: center;"></p><p></p><div style="text-align: center;"><b><span style="color: #990000;">Makes 10 cups.</span></b></div><p>I started out by separating the components in the Plowshare bag, weighing them, and measuring them.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb_pt1uCO0yOdSSFUZpTbURfA_3a8blVz3EmMYE6HdiXy9E7K7oRN1ImvWlLEOPCKbgqhsbXwaXxrKQDAgY34rrG2eEtTOQyGH2cbXMJzpdTBgRGucVJG_kF3Bj0PVuyMQoS5xJuML1YmisQEreUS4teviGOvWr7dnXwa9RoT04WDLgafT85ZtYz9dxA/s3000/plowshare%20ingredients.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2376" data-original-width="3000" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb_pt1uCO0yOdSSFUZpTbURfA_3a8blVz3EmMYE6HdiXy9E7K7oRN1ImvWlLEOPCKbgqhsbXwaXxrKQDAgY34rrG2eEtTOQyGH2cbXMJzpdTBgRGucVJG_kF3Bj0PVuyMQoS5xJuML1YmisQEreUS4teviGOvWr7dnXwa9RoT04WDLgafT85ZtYz9dxA/w400-h316/plowshare%20ingredients.jpg" width="400" /></a></div><p></p><p>I came up with the following:</p><ul style="text-align: left;"><li>41 g. walnuts (1/3 cup)</li><li>39 g. raisins (1/4 cup)</li><li>26 g. dates (3 T.)</li><li>35 g. oats plus coconut (about 2 c. I was unable to separate these) </li></ul><p></p><p>Using several recipes I found online as a guide to the process and baking times, I then made one recipe using those exact proportions, but substituting coconut oil for the sunflower oil. It was good but we thought it could be better. </p><p>Using cacao butter gave it a slightly chocolate flavor, and replacing the raisins with currants and unsweetened tart cherries made it healthier.<br /></p><p>Several iterations later, this is the version we like the best. It's also the healthiest I've found anywhere!<br /></p><p> </p><p><b>INGREDIENTS</b></p><ul style="text-align: left;"><li>6 cups rolled oats<b><span style="color: #990000;">**</span></b></li><li>1.5 c. walnut chips (my sister prefers almonds, use whatever nuts you like)<br /></li><li>1.5 c. chopped dates (about 9 large medjul dates)<b><span style="color: #990000;">*</span></b></li><li>1.4 c. currants</li><li>1.4 c. tart cherries withOUT added sugar</li><li>3 t. cinnamon</li><li>1/2 c. cacao butter</li><li>1/2 c. maple syrup</li><li>1/2 c. malt extract<b><span style="color: #990000;">*</span></b></li></ul><p></p><p><b>INSTRUCTIONS</b></p><p>Line a baking sheet with parchment paper.</p><p>Preheat oven to 300. </p><p>Slice dates into 1/4" strips and sprinkle with some malt extract (about 1-2 T.). Slice into 1/4" cubes and sprinkle with malt extract to coat each piece (about 1-2 T.). SET ASIDE to 'dry' while you bake the granola. Do not mix with the oats until they're cooked!<br /></p><p><i></i></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7aJEc29GkCvb3oAXRiBG5hFnH1KuPPO5bvjg_FHtDButO0zGEBjZouxdZyC9nEpwUk95E0S0pyyPL3I_-Q1NcshORaBDm5lLet8NSXxZ1kuVfeihOv6duDw1ESG1I5T6E6MM8zgcDVlFl72TzPAcgzFIcmQzll-xlgxBCfypNxlt6utrLMfrN8QgKFg/s1200/chopping%20dates%20and%20%20malt.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7aJEc29GkCvb3oAXRiBG5hFnH1KuPPO5bvjg_FHtDButO0zGEBjZouxdZyC9nEpwUk95E0S0pyyPL3I_-Q1NcshORaBDm5lLet8NSXxZ1kuVfeihOv6duDw1ESG1I5T6E6MM8zgcDVlFl72TzPAcgzFIcmQzll-xlgxBCfypNxlt6utrLMfrN8QgKFg/w640-h266/chopping%20dates%20and%20%20malt.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sliced dates on the left, sprinkled with malt powder, chopped dates on the right.<br /></td></tr></tbody></table><i><br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjZ2pIH8pBp_mm_ZXGImD7UMz9Br4Hr_PSVb7YW1idlzy1xOOiSF9AceDXRwQDM7M-f5ZkB_d-eEn5syIxhemxCj8CXrD_03h0lBPeHTffggIStyfn26G6_4Om8T2kRY6BXCfILLztfrWA3D6D3j8501-wUumJ3rLgr8dloL2RKYC2T_aJYOQd58JIA/s4032/dates%20chopped%20close.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjZ2pIH8pBp_mm_ZXGImD7UMz9Br4Hr_PSVb7YW1idlzy1xOOiSF9AceDXRwQDM7M-f5ZkB_d-eEn5syIxhemxCj8CXrD_03h0lBPeHTffggIStyfn26G6_4Om8T2kRY6BXCfILLztfrWA3D6D3j8501-wUumJ3rLgr8dloL2RKYC2T_aJYOQd58JIA/w640-h480/dates%20chopped%20close.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Close-up of chopped dates covered with malt powder.<br /></td></tr></tbody></table><br /></i><br /><p></p><p>Mix the oats, nuts, and cinnamon in a large bowl. DO NOT ADD THE FRUIT AT THIS TIME!<br /></p><p>Mix the maple syrup with the remaining malt powder in a small saucepan. Stir over low heat until the malt melts into the syrup. Add the cacao butter and stir until melted.</p><p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_t_6V_uvoYn24FAS8idhthKkR5niaN5hscr0vLudkVX9iHTK5KigYUg4WSxbf-yIP2DB3xvK7un9HXL58JWUrlUC0HwuDWCQ9Y5MY2y3KyCnwq-tJdDxRerieFiLoaWgVG6pKK76QhmxDZxPCP_BlJt1QLnLwd6KqF_ZB8CIclebZ-I-XfvnJ5-JOfg/s4032/add%20cacao%20butter%20to%20maple-malt%20mixture.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_t_6V_uvoYn24FAS8idhthKkR5niaN5hscr0vLudkVX9iHTK5KigYUg4WSxbf-yIP2DB3xvK7un9HXL58JWUrlUC0HwuDWCQ9Y5MY2y3KyCnwq-tJdDxRerieFiLoaWgVG6pKK76QhmxDZxPCP_BlJt1QLnLwd6KqF_ZB8CIclebZ-I-XfvnJ5-JOfg/w400-h300/add%20cacao%20butter%20to%20maple-malt%20mixture.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add cacao butter to maple-malt mixture<br /></td></tr></tbody></table><br /><p></p><p>Pour the maple-malt-cacao-butter over the oat-nut mixture and stir to coat evenly.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcNYAQPVjyhis1CGJhmkAxVJtGRxOV4O2lnm6M6ZZ-HnbctT4yQiOZtt9J7zmJ2NyDHXUSu1aOeMRXgvpwo1PeSs32YPRpldpHAtK8vUzAb2FoTNdDNZIPcWjL2CKmJMnEGff7JkXIX8hNqwFyKhyKJfgVCHE2nv4p2DSrwEV3WaPo11rPUTch8UCDQ/s4032/pour%20maple-malt-cacao%20over%20oat%20mixture.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcNYAQPVjyhis1CGJhmkAxVJtGRxOV4O2lnm6M6ZZ-HnbctT4yQiOZtt9J7zmJ2NyDHXUSu1aOeMRXgvpwo1PeSs32YPRpldpHAtK8vUzAb2FoTNdDNZIPcWjL2CKmJMnEGff7JkXIX8hNqwFyKhyKJfgVCHE2nv4p2DSrwEV3WaPo11rPUTch8UCDQ/w300-h400/pour%20maple-malt-cacao%20over%20oat%20mixture.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pour maple-malt-cacao-butter over oat-nut mixture<br /></td></tr></tbody></table><br /><p></p><p>Spread evenly on the parchment-lined baking sheet.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6SWB6OaZ7qWc6xrXoKhCsnK_Lpu6_X5-YfjhiwCzORx2pDaJ4AMzAEiZCPVl69s1NHer0uGpSwzL_YLZhm_irNQtEQdzK7fIZY9xyRQr-dN1tKxFpAVqnnr-NvMLT9Rm4b9S3nBvq0vuBqrC_uVlc00N3_JkWQzxbskR-Gb7PP9xXMfHX30L-J4WtMQ/s3584/spread%20evenly%20in%20prepared%20pan.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2621" data-original-width="3584" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6SWB6OaZ7qWc6xrXoKhCsnK_Lpu6_X5-YfjhiwCzORx2pDaJ4AMzAEiZCPVl69s1NHer0uGpSwzL_YLZhm_irNQtEQdzK7fIZY9xyRQr-dN1tKxFpAVqnnr-NvMLT9Rm4b9S3nBvq0vuBqrC_uVlc00N3_JkWQzxbskR-Gb7PP9xXMfHX30L-J4WtMQ/w640-h469/spread%20evenly%20in%20prepared%20pan.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Spread evenly in parchment-lined sheet pan<br /></td></tr></tbody></table><br /> <p></p><p>Bake, stirring every 15 minutes, until golden. If you don't like big chunks, break them up as you stir. In my oven it took 1 hour, in my sister's oven 30 minutes.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwobW7_s1xjfl_43gDkOKFBfUGnsqNNUnMaXD5I1Uvu8_XqfNqEZhBrbT_3oleyw2sPvb5fl5y45D1OzSLk4nz-eAc4tBCcJZ127Be5X5PuYoT_SrR8nK_i4nai118D8qqIUSE91pusbXz6tNI8hhKGWNHNCCQsuGXqIjdHMNh3MEJOegwu923LYcsg/s4032/baked%20oat-nut%20mixture.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwobW7_s1xjfl_43gDkOKFBfUGnsqNNUnMaXD5I1Uvu8_XqfNqEZhBrbT_3oleyw2sPvb5fl5y45D1OzSLk4nz-eAc4tBCcJZ127Be5X5PuYoT_SrR8nK_i4nai118D8qqIUSE91pusbXz6tNI8hhKGWNHNCCQsuGXqIjdHMNh3MEJOegwu923LYcsg/w640-h480/baked%20oat-nut%20mixture.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Baked oat-nut mixture<br /></td></tr></tbody></table><br /> <p></p><p>Cool.</p><p>Add fruit and stir to combine. If you add the fruit before you bake it, the fruit will burn. </p><p><b><span style="color: #990000;">*</span></b>NOTE: If you can find chopped dates covered with coconut or some other powdery substance you won't need to coat them in malt powder. Malt powder is slightly sweet but loaded with nutrients that sugar does not have. You can leave it out, or substitute another sweetener, like brown sugar or Swerve. My sister leaves it out entirely. I suppose...you could try coating the dates in coconut flakes...let me know if it works!<br /></p><p><b><span style="color: #990000;">**</span></b>You can use up to 2 cups coconut instead of some of the oats, but we prefer it with just oats.<br /></p><p> </p><p> </p><p><br /></p>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0tag:blogger.com,1999:blog-5481928941250080605.post-82742395794702371842022-05-24T14:26:00.008-04:002022-05-29T16:35:31.573-04:00RECIPE: MMT Ranch Dressing made without seed oils<div><span style="font-family: inherit;"><span style="color: black;"><div style="text-align: left;"><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-size: medium;"><span style="font-size: medium;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;">RANCH is my husband's favorite dressing. When we gave up seed oils, I had to find a way to make it without mayonnaise. </span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-size: medium;"><span style="font-size: medium;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;"> </span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-size: medium;"><span style="font-size: medium;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;">Have you ever looked at the label for hidden Valley Ranch Dressing? So many chemicals! </span></span></span></span></span></span></span></div><h2 style="text-align: left;"><span style="font-weight: normal;"><span style="font-size: medium;"><span style="font-size: medium;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVkYQadeCfKjFV1omfDcpdbsQklDHyS6xYxec7GHQMH7jVqCT-O8nk4jqCS1atLNBgkQD7E18En01mm_XIRhIE29-so_iKAZnkKd3AWlZLgZDLIDRSL8lUNi4A_N3jI-ODf0HsIc_6kAhN/s1600/hidden+valley+label+ingredients.jpg"><img border="0" data-original-height="157" data-original-width="800" height="124" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVkYQadeCfKjFV1omfDcpdbsQklDHyS6xYxec7GHQMH7jVqCT-O8nk4jqCS1atLNBgkQD7E18En01mm_XIRhIE29-so_iKAZnkKd3AWlZLgZDLIDRSL8lUNi4A_N3jI-ODf0HsIc_6kAhN/s640/hidden+valley+label+ingredients.jpg" width="640" /></a></div></span></span></span></span></span></span></span></h2><div style="text-align: center;"><span style="font-weight: normal;"><span style="font-size: medium;"><span style="font-size: medium;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;"> </span></span></span></span></span></span></span><span style="font-size: small;">Source: <span style="color: black;"><a href="https://cdn01-www-hiddenvalley-com.scdn4.secure.raxcdn.com/wp-content/uploads/2015/10/hvr_orig_nutrients_ranch.jpg" rel="nofollow" target="_blank">Hidden Valley</a></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-size: medium;"><span style="font-size: medium;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;"> </span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-size: medium;"><span style="font-size: medium;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;">If you make <a href="http://www.thymetothrive.info/2018/03/recipe-easy-ranch-dressing.html" target="_blank">my original recipe</a> with purchased mayonnaise, even if it's organic, it will still contain refined (rancid) oil, CAFO eggs, fructose, salt and MSG. </span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-size: medium;"><span style="font-size: medium;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;"> </span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-size: medium;"><span style="font-size: medium;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;">For this recipe I use </span></span></span></span></span></span></span><span style="font-weight: normal;"><span style="font-size: medium;"><span style="font-size: medium;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;"><span style="font-size: medium;"><span style="font-size: medium;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;"><a href="http://www.thymetothrive.info/2022/05/recipe-spreadable-hollandaise-you-can.html" target="_blank">spreadable hollandaise</a></span></span></span></span></span></span>, made with butter or ghee!</span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-size: medium;"><span style="font-size: medium;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;"> </span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-size: medium;"><span style="font-size: medium;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;">It is possible to buy organic sour cream without additives. We use Organic Valley (<span style="font-size: x-small;">Organic Custored Pasteurized Nonfat Milk, Organic Pasteuried Cream, Acidophilus and Fifidus Cultures, Vegetarian Enzyme</span>). Make sure the brand you use contains only cream and cultures. Avoid <a href="https://draxe.com/what-is-carrageenan/" target="_blank">Carrageenan</a>!</span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-size: medium;"><span style="font-size: medium;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;"> </span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-size: medium;"><span style="font-size: medium;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;">Most Ranch Dressing recipes are made with buttermilk, but I rarely have that on hand so I use milk thickened with lemon juice. If you <a href="https://www.culturesforhealth.com/buttermilk-starter.html" target="_blank">make your own</a> buttermilk, or buy buttermilk without additives, use that instead of the milk/lemon combination. </span></span></span></span></span></span></span></div></div></span></span></div>
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<span style="font-size: x-large;"><b><span style="color: #990000;">Ranch Dressing without seed oils<br /></span></b></span></div><div style="text-align: center;"><span style="font-size: x-large;"><b><span style="color: #990000;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObkYu2GUofK2SIblcJQTZ1LOEG-bsLVL0XnFLc_K6X8d9l-sPmBu9kMVVie42T1P9eyq_32E6dXY2iCy4hYasCY0YG63Fd7E2HR0lj3GsY9XlNIa2p74q7gsfBDVDpRskhfgFFE9qB05II-QxgXnySzy_f3jqhGYDKjB_dpoJDuc7_IE4o12kCkdF6g/s4032/IMG_5143.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObkYu2GUofK2SIblcJQTZ1LOEG-bsLVL0XnFLc_K6X8d9l-sPmBu9kMVVie42T1P9eyq_32E6dXY2iCy4hYasCY0YG63Fd7E2HR0lj3GsY9XlNIa2p74q7gsfBDVDpRskhfgFFE9qB05II-QxgXnySzy_f3jqhGYDKjB_dpoJDuc7_IE4o12kCkdF6g/w480-h640/IMG_5143.JPG" width="480" /></a></div><span style="font-size: medium;">Makes a scant 3 cups</span> </span></b></span></div><div style="text-align: center;"><span style="font-size: x-large;"><b><span style="color: #990000;"> <br /></span></b></span></div><div style="text-align: left;"><b><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;">INGREDIENTS</span></span></span></span></b></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;"> </span></span></span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;">1 cup <a href="http://www.thymetothrive.info/2022/05/recipe-spreadable-hollandaise-you-can.html" target="_blank">spreadable hollandaise</a><b> </b><span style="color: #990000;"><span style="color: black;">made with the following seasonings:<br /></span></span></span></span></span></span></div><div style="margin-left: 40px; text-align: left;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;"><span style="color: #990000;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;">2 T. minced shallot or chives<br />
2 T. minced fresh parsley<br />
2 T. minced fresh dill</span></span></span></span> </span></span></span></span></span></div><div style="margin-left: 40px; text-align: left;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;"><span style="color: #990000;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;">2 garlic cloves minced or grated using a microplane</span></span></span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;"><b><span style="color: #990000;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;"> </span></span></span></span> </span></b> <br />
3/4 c. sour cream, preferably <a href="https://www.culturesforhealth.com/sour-cream-starter-culture.html" rel="nofollow" target="_blank">homemade</a><br />
1/2 c. whole milk<br />
4 T. plus 2 t. fresh lemon juice</span></span></span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;">1 t. himalayan pink salt<br />
opt: pinch cayenne<br />
<br />
<b>INSTRUCTIONS</b></span></span></span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;"> </span></span></span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;">Mix 4 T. lemon juice into the milk and let stand several minutes until milk thickens. <br />
<br />
In a medium bowl, whisk together the seasoned hollandaise, sour cream, 2 t. lemon juice, salt and cayenne. Add the
thickened milk slowly until the sauce reaches the desired consistency.
You may not use it all.<br />
<br />
Taste and adjust seasoning. Cover and let sit 30 minutes for the flavor to develop.</span></span></span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;"> </span></span></span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03zB2H7ooT0qDQUWldVQmsJ3yzD_dMigUMc0YmpViNzFarhykFRpyqce08kuivfV1ZFUKIbDAOFl7yegQgWLSD7Ej0_wX7CP-HW2WenZSVsRR4XlkbCC5kcmmvyFhtfRCxPtskLj0GxTXEu4o7WPhecXKTXUbIuELDi3DR2PjYuEC9cQwu8vwKDvvQA/s4032/IMG_5130.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03zB2H7ooT0qDQUWldVQmsJ3yzD_dMigUMc0YmpViNzFarhykFRpyqce08kuivfV1ZFUKIbDAOFl7yegQgWLSD7Ej0_wX7CP-HW2WenZSVsRR4XlkbCC5kcmmvyFhtfRCxPtskLj0GxTXEu4o7WPhecXKTXUbIuELDi3DR2PjYuEC9cQwu8vwKDvvQA/s320/IMG_5130.JPG" width="240" /></a></div><br /> <br /></span></span></span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: medium;"><span style="color: #990000;"><span style="color: black;"> </span></span></span><b><span style="color: #990000;"> <br /></span></b></span></div></span></span>Biodynamic Barbhttp://www.blogger.com/profile/10738175309021284124noreply@blogger.com0