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Mixed Berry Sangria

Servings: 6-8
Ingredients
1 cup blackberries
1 cup strawberries, sliced
1 cup blueberries
1 bottle red wine
1 cup brandy
3 cups apple juice
2 cups lemon-lime soda
Strawberries for garnish
Preparation:
In a large pitcher, combine the blackberries, strawberries, blueberries, red wine, brandy, and apple juice.
Stir until mixed.
Chill for at least 4 hours.
Add the lemon-lime soda, then serve with a strawberry on each glass!

St. Patty's Chicken

This makes a LOT of sauce. If you want less sauce, reduce everything after the oil (unless you want less meat too!)

8 lbs chicken
24 oz mushrooms (or more if you want more)
Salt to taste
Pepper to taste
Oil
4 cups milk
Garlic to taste (I like lots)
2lbs frozen spinach
2 large onions


Salt and pepper the chicken, then sear in a hot pain with hot oil on both sides. Set aside.

Sautee the onions. Put half into a large blender (I have a vitamix) with half the milk, half the spinach, and half the garlic. Blend until smooth. Put into a large bowl and do the rest. You can also do smaller batches if you don't have a large blender like I do.

Place chicken into large casserole dishes and pour the sauce over the chicken. Bake at 425 for 20 minutes or until done.

Great dish for St. Patrick's day! ;-)

Whole Wheat Bread

Ingredients


- Whole wheat flour, 13.2 ounces (I get more consistent results by
weighing it, as opposed to using cups, but it's roughly 3 cups)
- 1/4 cup sugar (or 3 tbsp honey)
- 2 tsp sugar (for proofing the yeast)
- 1.5 tsp yeast
- 1 cup water
- 3 tablespoons cooking oil (I've been using canola for 'mass produced'
bread)
- 1 tsp salt
- 1 heaping tablespoon wheat gluten
- Olive oil for coating dough and bread
- Grease for baking. I use Crisco (I know, I know...)


Instructions

- Mix together the flour, 1/4 cup of sugar, the salt and the gluten in a
bowl. Sift well with a whisk.

- Heat your water and put in a container. The container should be big
enough to hold at least 2 cups, because the yeast mixture will rise. Get
the water to where it's very warm, but not scalding. (You don't want to
kill the yeast. Imagine a nice warm bath.) Add the 2 tsp of sugar to the
water, mix until dissolved. Then add the yeast to the water. Mix
vigorously with a fork until the yeast is as well dissolved as possible in
the water. Put the mixture someplace warm for 10 minutes.

- After 10 minutes, take the yeast mixture out. Add it to the flour
mixture. Add the cooking oil to the flour mixture as well. Mix until
sticky, then remove the dough and knead it well for at least 5 minutes.
You may need to sprinkle a little bit of extra flour onto the dough as you
work it, but don't add too much.

- Pour a little bit of olive oil into your mixing bowl. Put the dough ball
into the bowl and roll it around in the olive oil until both the dough and
the bowl are coated.

- Put the dough in a warm, covered place to rise for an hour. My favorite
technique is to fill a pan with boiling water, put the pan into the oven
and then put the dough in near the steaming the pan.

- After an hour, grease your bakeware in preparation for placing the dough.

- Take the dough out, punch it down, knead it back into a compact ball.
Divide the dough into the desired portion sizes for each loaf. For the
church bread, I use 16.75 ounces of dough for each loaf.

- Prior to placing dough in the pan, knead it again. Fold it over itself
several times until it is nice and smooth. Pinch it closed on the bottom,
so that the top is a smooth, unbroken surface. This is essential to
getting a good looking loaf with a smooth top. Transfer the dough to the
greased pan.

- Put the dough back in to rise. If you used the boiling-water-in-a-pan
method, throw out the old water and refill with new boiling water. Let it
rise for 45 minutes.

- After 45 minutes, preheat your oven to 350 (take the dough out of it
first, if you were using the oven as a place to rise the dough. Put it
into the oven and bake for 30 minutes.

- Remove the bread from the oven, set the pan on a cooling rack or trivet.
With a brush, coat the top of the bread (while still hot) with a coating
of olive oil.

- Let cool and remove.

Tags:

All Natural- No Dye- Rainbow Snow Cones!

Posted over at Super Healthy Kids


These Rainbow Snow Cones, give a whole new level of health to this favorite, sugar laced summer treat! With pure fruit and vegetable juices, and of course the right presentation, there was not one child who refused to eat one. Here is the complete step by step of how we made these refreshing treats!

Step 1) I found snow cone cups. This step alone was the only reason my kids wanted to try one. They loved them! You can find them anywhere they sell snow cone supplies (I found mine at Walmart).

Step 2) We took a cereal box in order to make a snow cone holder. The box should be somewhat deep, in order to hold them. Cut circles out of the top by tracing a bottle cap (like a pill bottle). Then let your kids decorate the box with paint or paper.

Step 3) Juice fruits and or vegetables! We chose

1 beet and 1 strawberry for red.
1 orange for a yellowish color
1 yam plus 1 carrot for orange.
1 celery stalk and 1 green apple for green.

Step 4) Put juices in a small squeeze bottle (I buy these by the kitchen gadgets or the cake decorating supplies)

Step 5) Shave the ice! I put a few handfuls of ice into a good blender, and it literally came out like snow!

Step 6) Let your kids squeeze on the juice! Beets and yams may not sound like a delicious smoothie combo, but it was interesting how willing these kids were to eat them. The flavor is pretty subtle anyway, with the ice being so overwhelming. It's definitely not the same as DRINKING Beet juice! the only trouble I had was with the celery/apple. It came out a little too thick for our taste. My juicer does not have a filter to really strain enough of the pulp.

Cultured Strawberry Soda

Posted at Holistic Squid

Cultured Strawberry Soda Ingredients:

1/2 gallon filtered water – find great water filters for ever budget here
1 lb. strawberries, rinsed and hulled
1 cup ginger bug – learn to make a ginger bug here
1-1 ½ cups dehydrated cane juice or sucanat *

*Tasting the ‘wort’ will not demonstrate how your final product soda will taste. The wort will always taste sweeter. So, try it with this recipe 1 1/2 cup, and if the final soda is too sweet, you can decrease by as much as a 1 cup next time.
How to Make Cultured Strawberry Soda:

Make a wort**: Place strawberries in cheesecloth or tea towel tied closed with cooking twine. Add water to a heavy bottomed pot and suspend sachet in water by tying twine to pot handle. Bring water to simmer and cover for 20 minutes. Add sugar and stir to dissolve completely. Remove from stove and leave the pot covered for 30 minutes. Remove the strawberry sachet and discard.
When your strawberry wort has cooled to room temperature (approx. 75°F), add the ginger bug liquid (straining out the pieces of ginger) to your wort and decant into bottles. (I like to use old apple cider vinegar bottles for fermenting this soda.)
Place a tight lid on the bottles and allow them to ferment out of direct sunlight in a warm or room temperature spot in your home for approximately 2 days. If your home tends to be cool at night, consider getting a seedling heat mat – like this one. Watch for tiny bubbles rising to the top of the bottle and if you are unsure your soda is ready, give the lid a slight twist and listen for a gas release. If there is a hiss, it is ready.
Chill in fridge for at least 4 hours before serving.

**A wort is the soda liquid before the addition of your culture starter of choice.

Yield: 2 quarts

Ginger Bug

This was posted over at Holistic Squid and I wanted to save it.

Ginger Bug Ingredients

3 cups water
3 teaspoons sugar
3 teaspoons diced ginger

Ginger Bug Method

In a quart size jar combine all ingredients.
Place a tight lid on the jar, give it a shake and allow it to sit in a warm or room temperature spot (72-80F).
If your home tends to be cool at night, consider getting a seedling mat-. Place the jar on top of the mat and out of direct sun light.
Every day for the next week add 2 more teaspoons each of sugar and diced ginger. The liquid will begin to get bubbly towards the end of the week. If you’re using the classic mason jar lid, you will be able to feel the top of the lid for pressure or even a distended lid. Give that baby a little burp. Once bubbly, it’s ready to use.

Active Time: 10 minutes

Yields: 1 quart

Don’t miss the follow-up post to this one: Apple Ginger Soda!

Read more: http://holisticsquid.com/how-to-make-a-ginger-bug/#ixzz2biLBSC11

Nutrient Dense Chocolate Pudding

What You’ll Need:

2.75 cups of milk
3 egg yolks
1/4 cup of maple syrup
1/4 sucanat
4 tablespoons of arrowroot powder
3 tablespoons of cocoa powder
1/4 teaspoon salt
3 tablespoons of butter
2 teaspoons of vanilla
STEPS:
1. Wisk together the milk, egg yolks, maple syrup, sucanat, arrowroot powder, cocoa powder and salt in a large saucepan and heat over a medium heat.
2. Stir continuously as the mixture thickens. This usually takes about 7-10 minutes. Do not overheat or burn the mixture!
3. When the mixture coats the back of a spoon, remove it from the heat.
4. Stir in the butter and vanilla.
5. Pour the pudding into containers and eat it while warm or put in in the refrigerator to cool and form a wonderful “skin”.

Superfood Spiced Chicken

From the Polivka Family.

- 3 inches of fresh ginger
- 1 large onion
- 1 bulb garlic
- 2 tsp each of cumin, coriander, garam masala
- 1 tsp each of turmeric, paprika, black pepper
- 1/4 tsp each of cinnamon, cloves, cardamom, cayenne pepper
- 3 cassia leaves
- 3-4 lbs. chicken pieces or whole chicken cut into pieces
- 6 TBSP grass fed butter
- 8 oz. organic tomato paste
- Approx. 2 cups milk
- Approx. 1/2 cup water
- Chopped Asian greens/kale/mustard greens/etc.

Mince ginger, onion, and garlic or chop in a food processor. Sauté in ghee until mixture begins to brown. Then add in the spices and stir until incorporated. Increase your heat to high, and add chicken pieces in a single layer. Coat with spices, and then brown on both sides, flipping once. Add butter, tomato paste, milk, and water. Cover, and simmer on low for at least one hour, or until oil separates and floats on top. Chop your greens and add to the pot for the last five minutes of cooking. Salt as necessary. Serve and enjoy!

Cilantro Pecan Chicken

Taken from Real Food Devotee

Ingredients

2 chicken legs and 2 chicken thighs, preferably from chickens raised on pasture
1 bunch cilantro leaves, stems removed
1 cup crisp pecans*
3 cloves garlic
8 tablespoons butter, preferably from cows raised on pasture
¼ cup onions, diced
1 teaspoon unrefined sea salt
½ teaspoon nutmeg
¼ teaspoon cayenne
¼ cup white wine
¼ cup crème fraiche

Instructions:

Place cilantro leaves, pecans, garlic, 4 tablespoons butter and spices into bowl of food processor and blend until the consistency of a smooth paste.
Place 4 pats or 4 tablespoons butter along the center of your baking dish and place a piece of chicken on top of each butter pat.
Lift the skin of each piece of chicken and cover the meat with 1-2 tablespoons cilantro paste. Pull the skin neatly back over the meat.
Pour the white wine over the chicken.
Cover and bake in an oven preheated to 400° for 45 minutes.
Remove bake dish cover and bake for another 10-15 minutes or until golden brown.
When done, remove the chicken to a serving platter to rest.
Use a spatula to scrape the contents of your baking pan to the remaining cilantro paste in the bowl of the food processor and add crème fraiche as well. Blend until smooth. Check the consistency of your sauce. If you want to thin it, consider adding small amounts of chicken broth until the desired consistency is reached.
Plate the chicken and complete the presentation by topping with this velvety, green sauce. Enjoy!



Chef’s Notes:

* “Crisp Pecans” refers to pecans that have been soaked (for 7-10 hours) and dehydrated. Raw nuts, seeds, legumes and pulses contain phytic acid, which can make their digestion more difficult for us and actually block our absorption of nutrients. Soaking the pecans will minimize their phytic acid content. You can read more about the why and how of preparing grains and nuts here.

Raw Cacao Fudge

Love this fudge. I never add nuts, but that's just cause I prefer my fuge without nuts. :) Keep refrigerated. GAPS friendly once you're on full GAPS.


1 ½ C coconut oil
1-1 ½ C raw cacao
approx ½ C raw honey or maple syrup to taste
optional – raw almonds (soaked & dried are best), coconut

Blend in blender, then pour into parchment lined loaf pan and refrigerate. Remove from fridge and cut before completely hardened.

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