Breakfast Sausage

Our annual piggy made it into our freezer yesterday.  This is the third year we've ordered from a small little family farm; and this is the first year they've raised their own pigs from ones born on their farm.  They are pastured, moved when the grass is low or starting to go bare, fed a supplement of thick rich cow's milk from same farm.

This year the butcher asked about sausage flavorings ... and I opted to just receive ground pork to be able to add my own spices.

Breakfast Sausage:

1-1/2 pounds of ground pork
3/4 teaspoon salt
1/2 teaspoon ground black pepper, or red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon ground powdered ginger
1/4 teaspoon ground allspice
1 teaspoon grated lemon zest
2 teaspoons dried rubbed sage or other green herb you prefer
1 teaspoon dried chives
1 tablespoon dried onion flakes
1/2 teaspoon dried garlic powder

Mix well all spices into pork.  Shape into a log on a piece of wax paper.  Roll tightly.  Refrigerate at least an hour or overnight.

Remove wax paper and slice into 1/2 inch rounds, flatten a bit if necessary, and cook in a heated cast iron skillet over medium heat until browned on both sides and center is no longer pink .. about 5-7 minutes depending on thickness.  Strain and save the drippings to use in a savory dish.  Re-wrap any unused sausage and refrigerate;  use within a few days.

Popped Corn at Home

I try to limit boxed snack items.  The exception is hubby's saltine crackers.  

Keeping fresh popping corn on hand makes for a quick, effortless snack.

I don't trust the corn supply in the USA to be non-GMO (although I've read that popping corn is not), I buy organic popping corn .. or popping corn on the cob at our local u-pick farm.  

Pop the corn in a good quality oil.  Of late, I've been using avocado oil as it has a high heat index, and other health benefits.

Place popped corn into a very large bowl.  To the empty hot pan, place a few tablespoons of good quality butter.  The residual heat should be enough to melt the butter.  Add a pressed clove of garlic, if desired .. swirl and pour over the popped corn.  Sprinkle with sea salt .. toss in some dried herbs, and grated aged Parmesan cheese.  Toss well. 

Did you know that October is 'National Popcorn Month'?  Read more about the history of pop corn here.

Chosen Foods Avocado Oil   (best price I've found is at Costco .. about $10 for 33.8 fl oz)

 

GAPS & Paleo Blueberry Jello

GAPS & Paleo Blueberry Jello



This sounds good to me on this hot July afternoon.

The Lewis & Clark Cookbook ~ A Book Review (Rave)

We are enjoying the bounty of mixed greens from the garden .. including edible weeds (lambs quarter).

 Today's harvest was turned into cream of sorrel soup and a lovely mixed green salad .. accompanied with chicken patties (similar to crab cakes).

The Youngin' ate four plates of salad .. he's still a growing teen.

The soup recipe came from this book, The Lewis & Clark Cookbook .. picked up yesterday at a neighbor's garage sale for 25 cents.  Ha, if you look at the price on Amazon at over $3,000 .. one might think I got a great bargain.  Someone either made a mistake .. or just doesn't want to part with the cookbook.  Ebay sells it for about $12.    The book contains historic recipes from the Corps of Discovery & Thomas Jefferson.  First published in 2002, the book is delightfully woven with hand penned notes written by Lewis and Clark.  Wouldn't it be fun to host a meal and use just this cookbook?

Sunday ~ the clouds roll in and out.  Right now it's clouding up and wanting to storm.  Yesterday there was a break from the rain .. and the neighborhood was abuzz with lawn mowers.  Today the Mr. is trimming.

Time to scoot and clean up the kitchen.  Then I'll put on a nice old fashioned movie .. boy meets girl .. prairie romance.  

What's up in your world?

Revisiting Pizza

Alternative Pizza Pie ~ GF

I've been experimenting with wheat free pizza.  Even bought a bag of gluten free mix you can use to make pizza dough.  It didn't fare well with the youngin' .. made his stomach extremely bloated.  So back to the drawing board.

Fiddling around in the kitchen one day, I came up with a delicious 'crust' for his pizza pie.

For a 6"x 9" glass baking dish.  Preheat oven to 350F.

Ingredients:

Crust ~
2 eggs.
1/3-1/2 cup of cooked brown rice
1/3 cup cheese

Toppings ~
1/2 c marinara sauce
fresh spinach leaves
1/2 cup browned sausage, or cooked meat
diced red onion
sliced mushroom
extra cheese for topping
(whatever you like to put on your pizza)

Directions:

Grease the baking dish.  Add the two eggs and cooked brown rice, stirring until mixed well then evenly spread.  Bake in preheated oven about 8-10 minutes, until eggs are set.  Remove from oven and top with 1/3 cup of grated cheese.  Return to the oven for another minute or two until cheese is melted.  Remove from oven and top with marinara sauce and toppings, using the extra grated cheese for the final topping.  Return to the oven and bake an additional 10-12 minutes until bubbly.  Let pizza set for a few minutes before scoring with a spatula and removing slices from the pan.

I made a super deluxe baking pan, double this size, for company last week ~ it was a GIANT hit.  If you like cold pizza the next day, this will satisfy your craving.

Weekend Reads ... And Thinking Outside The (Cereal) Box

In the ongoing gut healing process, after eliminating 95% of our grains, one has to think differently about the 'champion of breakfast' choice of food. Today's fancy was in the form of a quickly assembled Italian style STOUP (Rachel Ray's slang for thinner than stew ~ thicker than soup meal).  With the garden producing cool weather crops .. spinach, bok choy, kale, herbs .. the dish was easy to assemble.  On hand in the freezer I keep cooked chicken meat packed in broth and jars of chicken broth as fast food.  If you're going to eat soup for breakfast .. just set out the frozen items before bed.

Our forage into the garden produced beautiful yields of vitamin/mineral/enzyme rich goods.  One secret to help keep the enzymes active is to add them at the end of the short cooking process .. leaving them somewhat tender~crispy.  Remember .. the meat has already been cooked.

To a large stock pot I added the thawed chicken meat and broth, bringing both to a slight simmer.   Carrots were added to give a little extra cooking time.  Mineral rich sea salt and pepper were added .. then half of the freshly picked/chopped herbs and some freshly pressed garlic.  A cup of leftover cooked brown rice was added .. then the chopped fresh greens (spinach, bok choy, kale, etc.) with a brief simmer of 1-2 minutes max.  Before serving I tossed in the rest of the chopped herbs and topped each serving bowl with a squeeze of myer lemon juice.  The chicken meat and little bit of rice made the meal satisfying and filling.  Gelatin rich chicken broth can resurrect the dead!

Measurements ... not an exact science .. perhaps 1 cup of chicken meat and 6-8 cups of stock.  1-1/2 quarts of chopped greens .. salt/pepper to taste.  1/2 cup of diced herbs such a dill, thyme, common oregano (mild), marjoram), 1 cup of cooked brown rice ... splash of fresh lemon juice .. a piece of peel for the pot .. 2 cloves of garlic.

Soup for breakfast ... now we're talking!

What's your favorite non modern-traditional breakfast food?

Weekend reads:

Foodcyclist.com ( cooking with chicken liver, heads and feet and the many health benefits) .. oh, my!

Getting A Real Education ~ Rural Revolution

16 Things That affect Your Gut Bacteria/Marks Daily Apple

Horseradish .. Use 'er Up

It's late spring in the North Woods.  Not quite full swing in the garden, but there are nibbles here and there that can be put to good use.  Tonight I'm making another soup that includes an invasive 'weed' ... otherwise known as horseradish; you either LOVE it or HATE it.  We happen to LURVE it with a passion!  (Garden tip ~ keep it in a designated area and you will be blessed.)

Here are a few tips for using horseradish.  Add:

• a little to homemade mayo
• to cream of broccoli or mushroom soup
• mix with sour cream or plain whipped cream as relish/sauce for roast beef
• mix with sour cream as a topping for baked potatoes
• mix mayo, mustard and a little horseradish for a yummy sandwich spread

Do you have a favorite use for horseradish?

Repeat Worthy Post ~French Sorrel Soup

French sorrel

Originally posted in May, 2012, with French sorrel abundant ... this is a great repost.

Three years ago I planted French sorrel, and for the first two years it was a bit neglected .. not used except for a little in Caesar salads to add a lemony punch of flavor.  It comes back each year without replanting in early spring, is drought tolerant and can be used as an herb or green.   For dinner I made its namesake soup for the first time.  It was better than I had expected.

French Sorrel Soup
serves 4

1 quart washed and diced French sorrel

1/2 cup thinly sliced and diced leeks, wild onions or ramps

2 tablespoons butter

2 tablespoons flour

1 Yukon gold potato peeled and diced in 1/2 inch cubes

3 cups chicken stock

1 cup whole milk 

2 teaspoons fresh thyme or 1 teaspoon dried

salt and pepper to taste

2 egg yolks, beaten

French sorrel soup

Heat the butter in a 4-6 quart sauce/stock pan.  Add leeks, cover and cook on med-low for about 5 minutes, stirring once or twice.   Stir in flour until mixed in .. cook about a minute.  Slowly add the chicken stock and whisk to prevent lumps of flour.  Add milk, sorrel and potatoes.  Simmer until the potatoes are soft.  Add salt and pepper to taste.  Blend in the pan to a puree with a stick blender.  Cook another few minutes on low.  With a fork, stir the egg yolks in a small mixing bowl ... and slowly add a large ladle of hot soup mix (keep stirring) to temper the eggs.  Add the tempered eggs to the soup pan but don't let the soup come to a boil.  Just stir well and continue to heat on low for another minute before serving.  This soup is very flavorful .. tasting a bit like lemony spinach.

Tonight was our second meatless dinner in a row.   We enjoyed sorrel soup, followed by baked yams in their jackets with a little salt, pepper and butter added upon serving, corn oysters, sliced tomatoes and cucumbers, and stewed cherry rhubarb.  Hubby noticed we've had a rhubarb treat three times this past week .. very observant ;) ... it's rhubarb season and we're trying to eat what the garden produces. 

Grain Free Meals ...

... can be filling.

We've been cutting out grains of late.  My thoughts are that they contribute to poor health and 'feed' the cravings within.  Our 'modern' society is in a flux.  We have obesity and poor health running rampant and seem to be fixated with food 24/7.  We're the most overfed and undernourished generation EVER! 

spaghetti squash with meat sauce and tossed salad

I'm not saying we won't eat a piece of bread now and then, but I've found that by cutting it drastically from my diet .. I'm less hungry and don't walk around looking for my next snack.  Nathan's not craving and constantly asking for the three P's ~ pizza, pasta and potatoes.

grass fed beef burgers, cauliflower with cheese, tossed salad and beef stock

Included with our diet are 'snacks' of cultured veggies, buttermilk and kefir.  Getting creative . . . comes naturally with a little practice. 

The Boy's Breakfast & Lunch Meals

Our son must be kept on a good nutritious diet .. or else.  Else what?  He feigns headaches, low grade fevers, low white blood count, rashes and lethargy (I believe from a leaky gut).  Grains exacerbate his health and are kept to a minimum.

Age 12

Our morning routine begins with a shot glass full of berry or citrus kefir.  He's afraid of 'shots' .. but this one he downs like a pro in one gulp.

You will find no boxes of cereal or frozen packages of waffles on our kitchen counter (unless I'm away and the Mr. is in a bind).

Farm fresh eggs are fixed most mornings in a variety of ways:  Veggie or apple pancakes (grain free), scrambled with spinach and a little grated cheese, fried .. or baked frittata style.  Endless ways really.

Some mornings he gets sausage patties.  And .. for good measure .. a banana in hand on the way to the bus stop.

Age 16

While he's enjoying his hot breakfast, I am busy whipping up a hot lunch: 

• Spaghetti sauce over green beans (in place of noodles), packed in his trusty stainless steel thermos .. or,
• Freshly made bone broth soup (keeping homemade stock on hand in the freezer and shelf stable in the pantry makes this easy peasy).  I add to the stock any left over meat and veggies from the previous night's dinner, dried herbs, sea salt and pepper.  One day he'll have chicken, turkey or beef based stock in his soup.
• Every day he gets a green salad that includes lettuce, cucumbers, carrots & red pepper, along with a little (tiny) bottle of homemade salad dressing.  This is made in batches every few days and may include: balsamic-olive oil vinaigrette, homemade ranch style or Italian dressing.
• Fruit:  banana, small apple, orange slices, tangerine, or a small cup of diced peaches or applesauce.  The peaches and applesauce are canned in our kitchen during the summer and stored away for those days we don't have fresh fruit.
• Once a week I give him a treat and make French bread pizza.  This is simply made from a few slices of sourdough style bread I bake a few time a week.  The bread is buttered and spread with a little marinara sauce and topped with grated cheese .. placed on a baking sheet in a 350 F oven until it's a little bubbly and starting to brown.
• Each lunch contains a small container with a fermented sour pickle.  Fermented foods aid in digestion and help boost immunity.

I don't believe in all of the disposable packaging .. so limit its use.  He gets a cloth napkin and thrift store utensils .. and his food is packed in reusable lidded containers.  Usually my husband will comment that it looks like a b0mb went off in the kitchen .. but that's the price for eating healthy .. it's certainly not 'convenient' food (LOL).  Really .. how convenient is illness?  Food for thought.

Apple Pancakes

I just love to make quick and hearty breakfasts for my son to give him a good start on a cold day.  These apple pancakes do not contain any flour.  Freshly grated organic apples, eggs and spices (cinnamon and cloves).  They take less than 15 minutes from start to finish .. use only one bowl and are a great alternative to traditional pancakes made with grains.

Ingredients:
Two apples, washed, quartered, cored, shredded and squeeze out the juice (I left the peel on .. but would remove if your apples are not organic)
Three eggs
dash of cinnamon
dash of cloves
cooking fat (today I used a little bacon grease)

Place shredded apples in a bowl.  Add the cracked eggs and spices.  Mix well with a fork.  Spoon in rounds into hot greased skillet.  Cook until a little browned on one side .. flip and cook the other side.

Serve with a small splash of real maple syrup or a drizzle of honey.  For a treat, I added a drop of On Guard (food grade) essential oil (from doTERRA) to the warm syrup.  This oil has immune boosting properties AND gives a hint of spicy orange flavor.

Pickle Taste Test

We've cracked into the fermented spicy garlic dills that were started a few weeks ago.  Actually, they are so good that we're on our second round and they are just as delicious.  Both times I used the same recipe.  Gathering about a gallon of medium to semi-large pickling cukes .. you know the size the delis sell from the pickle barrel.  All day sour pickles!

(an 'aside') .. look at those vine ripened tomatoes .. first time in YEARS to not pick green!

I cooled the freshly picked cukes in a bowl of ice and stored them in the fridge overnight.  Every single pickle is crisp .. even the spears.

Here's the recipe that I followed .. (except I substituted my own mix of mustard seed, whole black pepper and red pepper flakes for the pickling spice).  There will be several more batches 'hatched' as our backyard cukes are abundant this year.

 Fermented pickles are good for digestion.  Have you made any fermented pickles or vegetables this summer?

Nutrition DOES Matter

A few posts ago I wrote about my youngest son's visit to the pediatrician.  Last week we had another visit with a specialist .. hematologist .. blood doctor .. at our local Children's Hospital.  I'm not going to lie that it was easy to walk into this part of the hospital .. the pediatric oncology dept. with beautiful children being treated for cancer.  Our son's white blood count has been dangerously low the past 6 years but has not had the markers of leukemia or cancer.  As a parent my heart was in a very low spot.

So in April I began giving him a few supplements and continued with the farm fresh food.  His test results from this past week's blood draw show a remarkable improvement in his WBC.  It's gone from 2.7 to 4.  Four is the bottom end of NORMAL.  His hematologist does not think a bone marrow test is needed.

The only change:   SUPPLEMENTS ~ fermented cod liver oil, magnesium, a ten day gut cleanse to help eliminate any overgrowth of fungus .. followed by a good probiotic and two essential oils rubbed on his feet at night.

 Diet ~ fresh farm eggs with bright orange yolks.  NO PROCESSED foods .. Lots of organic green cabbage, asparagus, oranges, brown rice, pastured chicken/pork/beef.  Homemade buttermilk/ranch dressing for good gut bacteria.

In two months he's gone from being a lethargic teen to having ENERGY!  So the next time I hear his doctor mutter under his breath that my attention to my son's diet sounds boring I may not be able to still my tongue.

Nine Weeks

... but who's counting? 

I am!  That's how many weeks until our newest grandbaby arrives; my arms are aching to hold him .. and I'm sure my daughter is about ready to get her body back in shape.  It's been hard on her having two children so close together.

Can it really be February already?  This is the month I usually start my tomato seeds and get bit by the gardening bug.  In truth .. when I look out the window the garden beds are covered in a thick layer of snow.  The monthly budget has been worked out .. bills paid.  We're getting closer to retirement .. hubby is in count down mode.  Living on a budget is the smartest plan by far.  Last week we had two dates .. from sensibly priced to free.  The free one involved sampling chocolates at an event sponsored at our local library and included a mini history lesson.

We had an impromptu Super Bowl gathering at our home yesterday.  Part of our budget is not having cable TV.  Thank goodness our son-in-law brought over his portable antenna and was able to hook it up to the TV in the man cave.  That meant I didn't have to watch or listen to much of it.

My daughter and I prepared a feast .. which seemed larger than even Thanksgiving dinner for some reason.  There will be no cooking required for the next several days.  She and I enjoyed the peace and quiet since the menfolk were downstairs .. so we sewed a snugly baby blanket.

I'm thankful for having my family nearby, access to quality local food, and the ability to cook without the use of overly processed ingredients.  Now if I had stayed away from a cup of evening coffee, I'd be fast asleep instead of wide awake.  What's up in your neck of the woods?

What's Cooking?

I don't follow elaborate meal planning schemes.  A recipe in my kitchen is only a guide.  Adaptation and substitution are my best friends.  Don't be stuck thinking you  have to follow a recipe exactly as printed.  If you don't have an ingredient, substitute .. for what you have on hand.  Keep your pantry stocked with the basics.  The less you have to run to the market, the more you save in time, energy and $$$.  Jot down on a list the items that are running low.  Rotate your shelf goods.  Learn to bake bread.  Learn about pesticide residue on produce.  You hold the key to better family health by the choices you make at the market.  Don't equate cheap/low cost with nutrition.  If you can't pronounce a listed ingredient in a store bought item, put it back on the shelf.  Teach yourself to cook by practicing.  Use good oils.  Buy fresh organic produce when possible.  The real cost of 'convenience' foods is the cumulative effect they have on your overall health ... years down the road; now how convenient is that?   Get to know what real food tastes like and everything else will taste inferior.  Use cookbooks prior to WWII ... they are full of slow food recipes.  Learn to make soups.  Mac & cheese doesn't need to come in a blue box.  Buy real cheese that is not tinted yellow.  Don't rely too much on coupon shopping for heavily processed food.  Most of the items are sold cheaply because of government subsidies ... and are highly addictive.  The government's ideas of food nutrition leaves a lot to be desired.  Just take a look at what they serve to our nation's school children.  Let's get cooking!

Without The Boxed Food

Beef Stock .. simmering

... in my shopping cart I'm able to afford the good stuff.  It's become second nature to put my kitchen skills to good use by cooking every meal from scratch.  Now that the pantry, storage room and freezers are kept stocked with garden and local farm goods, it's really not even necessary to buy much in the way of packaged food.  Our taste in food has developed to one that includes F.R.E.S.H. whenever possible .. and then frozen .. then canned.  We have fresh veggies some raw and some cooked that fills the dinner plate 1/2 full.  One fourth in a protein like meat or eggs .. and a small helping of a carb.  Dinners are a sit down .. s.l.o.w. eating routine and often begun with a thin soup.  Eating a well balanced meal including farm fresh milk ... and cutting out snacks has resulted in effortless weight loss.

If we (people) would just eliminate ONE item from our shopping carts .. anything containing high fructose corn syrup, that would be a GREAT start in healthier eating and send a message to the food makers that speaks loud and clear.  Take your health to heart and 'mind' what goes in your body.  Next to eliminate (or cut significantly) would be beet and cane sugar.  These sweeteners are contributing to the addiction that is fueling obesity.  Learn to live without artificial sweeteners too.. they can be toxic.  Having something sweet is best left as a once in a while treat.

Home Canned Goods

Souper Supper

I've been going 'crazy' reading and putting into practice ideas found in my new vintage book, 'The American Woman's Cook Book,' taken from my mother's bookshelf, written long before convenience foods were 'born.'


Did you know that soups made from bone/meat broths aid in digestion by stimulating the digestive juices.  Cream soups, purees, bisques and chowders are valuable as they increase the nutrient content of your meal.  A heavy meal should begin with a thin soup (stock based) .. and a light meal should begin with a heavier soup.  Who knew there was such good reasoning behind homemade soup.  Economical and Nutritious!  When I see advertisements for products such as 'Joint Juice' .. for restoring joints I shout at the TV .. 'MAKE SOME HOMEMADE SOUP!'



Years ago a 'perpetual' stock pot was on the back burner day and night.  You could add any meat, bone scraps and/or vegetables to produce a very flavorful stock.  It is well worth the effort to learn how make your own stock and and keep some on hand frozen for easy use.


Last night we started our meal with a thin chicken broth based soup.  To one quart of flavorful homemade stock I added a diced carrot, leeks and fresh herbs.  Now that was simple.

We've started eating our meals in courses.  The family is tickled at the whole process as it makes dinner more enjoyable with anticipation.  First a small cup of soup is set on top of the dinner plate.  Next salad plates are taken from the freezer and the second course of fresh garden salad is eaten .. followed by the third course (of Salisbury steak with a little pan gravy and a piece of garlic toast).  Dessert can be as simple as a small dish of applesauce.


Tonight our soup was cream of asparagus.  I have not so fond memories of such soup from a can as a child.  But made in about 15 minutes on the stove with fresh milk and asparagus .. well ...it was the star of the dinner.  We started with a first course of chilled salad followed by the soup and small grilled cheese sandwiches .. for dessert .. freshly picked rhubarb turned into a quick sauce with a little raspberry syrup.

Fresh Cream of Asparagus Soup

4 cups milk (I used whole) 

2 tablespoons butter                                           

2 tablespoons flour
2 cups chopped asparagus

1 small-medium starchy potato peeled and diced

3 tablespoons of thinly sliced leeks, shallot or onion

salt, pepper or other seasonings (I added fresh thyme)

Prepare asparagus by washing and  trimming off tough ends.  The tough skin on the ends can be peeled away exposing tender asparagus underneath that would otherwise get tossed out.  Cut into 1/2 inch pieces.

Add the butter to a medium sauce pan (4-6 quart).  Add the onion and saute for a minute until tender.  Add the flour and gradually stir in the milk, whisking to prevent lumps.  Bring to a light simmer and add the asparagus and diced potato.  Cook at a medium simmer until the asparagus and potato are tender.  Add salt, pepper and seasonings to taste.  With a stick blender, blend the soup into a puree in the pan (or cool slightly and blend a little at a time in a blender.  I picked up a stick blender at a thrift store for $4; using it saves on washing dishes).  Blending makes the soup thicken up. Cook the soup for a few more minutes.  If you let it sit for a bit and reheat just prior to serving it will thicken up quite nicely.  Store any remaining soup in the refrigerator.  

To aid in portion control, I have started serving our meals from the stove and better judging how much food to prepare so we don't have too many leftovers.  This saves dishes, calories, money and keeps us from eating second helpings.  Serving in courses .. ending with a tiny 'dessert' (fruit sauce, pudding, etc.) gives everyone a satisfying meal and not feeling hungry before bed.  No 'supersize me' portions allowed :)

The reasoning and common sense approach to cooking nutrient dense foods was a standard in homes worldwide prior to duel incomes that started relying on ready-made food 'helpers' with the industrial revolution. These so called 'helpers' have become so loaded with artificial ingredients they rarely have any healing powers, instead tending to be highly addictive causing degenerative diseases of all sorts.  Get the stock pot simmering .. even in the summer for soups that include the bounty of the garden.  If it's hot out, try a cold fruit soup.  Think of peasant food as being economical and good for the body and soul.  Bon Appetite!

vintage image from here

From Garden to Table

While our garden is still weeks away from producing much of anything, we had our first harvest of asparagus last night for dinner.  This was planted three years ago and is now producing enough to pick.  Another bed was planted last year and I'm tempted to plant one more strip this spring.  There is NO comparison to freshly picked and store bought.  It's that delicious.  Last night I made salmon noodle casserole served with asparagus, carrots, stewed rhubarb and milk for dinner.  You can buy Alaskan salmon in small tins .. it's drained, flaked and added to homemade mac and cheese making for an easy to prepare meal.

What's getting picked or preserved from your garden?

Just Desserts

English Shortbread .. photo by Mrs. Mac

Chocolate mousse for Valentines Day ... photo by Mrs. Mac

Once a week I bake a treat for dessert.  Hubby has a sweet tooth and I'd rather give him a home made treat than for him to make a run to the store for a package of junk.  I choose the one meal that is most special and get creative in the kitchen.   It's not that hard to whip up a goody when the pantry and freezer are well stocked.  I keep frozen summer fruit for pies, cooked pumpkin for breads, oats and raisins for cookies, and good solid unsweetened chocolate bars for brownies and mousse.   Non homogenized milk gives just enough cream to make a whipped cream topping.  Some weeks, dessert is as simple as making a cup of steaming hot cocoa from scratch.   Making your own dessert allows you to control the quality of ingredients, cut back on sugar, and make smaller portions than the recipe calls for.   Life is too short to not eat a little dessert now and then (at least that's what my 'sweet tooth' Hubby says).

Beef Jerky

... a good food for the storage cabinet.

Trying to keep our long term food storage cabinet stocked, this week I made a large batch of beef jerky.  The stuff you buy in the store is loaded with preservatives and questionable meat.  By making it at home, you control the quality and can make it without unnecessary ingredients.  It will store well in a jar fitted with a tight seal for at least six months (if you hide it well).  Stored in a airtight bag, it will last over a year.


I used a lean roast trimmed of ALL fat, sliced into 1/4 inch pieces, marinated it in naturally fermented soy sauce (use organic or it will be  made with GMO soy beans), red wine, powdered garlic, black pepper and red pepper flakes.  You can add hot sauce, liquid smoke .. or what ever flavor suits your fancy.  Let it marinate overnight in the fridge.   Once marinated, pound the beef strips quite thin (almost to the point of seeing through them) with a heavy meat mallet.  (You can skip this if you slice the beef slightly frozen into very thin strips prior to marinating.)  Place on trays in a dehydrator and bring the temp up to around 170 F.  I use a dehydrator rack from Cabellas placed inside my convection oven .. it has a drying setting ... and takes about 3-4 hours to dry.  Be sure to keep the oven door opened a little crack.  Let it cool on a plate or tray a good day before storing to ensure the jerky is completely dry.

If my kids read this post, you can be sure our jerky will disappear when they come to visit.  It makes a great snack to take along on hikes or after a workout at the gym.