Archive for the Category »tasty tuesday «

Every so often, a recipe comes across my inbox that tempts me to try it – or tweak it, as it the case may be usually is.  Mary Hunt at Debt-Proof Living sent out an email with summer salad recipes that piqued my interest, especially since we were planning a picnic at church that very week.  The trouble with the recipe is that it included some thing we couldn’t eat (onions) and things we won’t eat (vegetable oil & refined sugar).  So I set out to make it healthier and the results are fabulous.  :)

Mary’s recipe calls for vegetable oil in coleslaw.  Not having made coleslaw from scratch, I wasn’t sure why the oil was in the recipe, but as coconut oil is my go-to oil, I decided to swap out the vegetable oil for a high-quality coconut oil.  Initially, it was fine, but as I licked a spoon the night of the picnic, I felt the oil on the spoon and questioned why it was there in the first place.  Sure, coconut oil is healthy, but why does a wilted cabbage dish need oil to begin with?  So in the final recipe, I left it out completely.

I loved Marzetti’s slaw dressing when I was buying such things (before I knew to avoid soybean oil), and this recipe is a very close match.  But reducing the amount of refined sugar we consume is a priority for me – especially because most of that refined sugar comes from sugar beets, which are 100% GMO at this point.  Eventually, we’ll stock our food storage with 100% sugar-cane sugar (non-GMO), but by then, I hope to have cut our overall sugar consumption to a place where I don’t need to store a lot of sugar to make up our year’s supply.  I did substitute the sugar out of the recipe and used honey – it works beautifully.

I also increased the amount of vinegar and sea salt the original recipe calls for – the salt causes the wilting action and helps to purge the cabbage of its stored water.  When the cabbage wilts, the water combines with the dressing and creates a creamy final product that is not too salty or acidic and not too sweet and still has a delightful crunch.  The only way to make this “more healthy” is to make your own mayo – which I haven’t attempted at this point.  It’s on my list of things to try, but so far, it’s not bubbled up to the top.

This recipe can use either fresh cabbage or bagged, pre-shredded coleslaw.  The first time I made it, I doubled the recipe and used fresh cabbage, cut very finely.  If you do that and also like carrots in your coleslaw, you’ll want to shred a carrot and include it as well.  This time, I’m using bagged coleslaw just for convenience-sake.

Sue’s Creamy Coleslaw
  • 16 oz. cabbage & carrot, shredded – fresh or bagged
  • ¾ c. mayonnaise
  • 6 T. honey
  • 3 T. white vinegar
  • 2 T. sea salt (I like Redmond Real Salt)
  • 2 t. celery seed

In a bowl, combine the mayo, honey, vinegar, salt, & celery seed with a whisk.  If you used a smaller bowl to mix the sauce, use a bowl large enough to toss the coleslaw as you dress it and place the cabbage mix in the bowl.  Pour the sauce over the top and toss vigorously.  Cover the bowl & refrigerate for at least 3 hours.  Stir at the 1½-mark, re-cover & refrigerate again.  You will be amazed at how delicious this is!  :)

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One of my family’s favourite snacks is hummus.  As a child, I had no exposure to this Middle Eastern staple, as my parents don’t enjoy it.  But as an adult, I’ve discovered the joy that is hummus – chickpeas, tahini (sesame seed paste), and other ingredients combine in a luscious way to create a high-protein, healthy treat.

Brendan is no different than me – his eyes light up when I make it and he gets to be my official “taste tester” to see if it needs a little more sea salt or garlic.  Yesterday, I made a batch for a homeschool co-op potluck and when it was done, I told him he could have a spoonful – to get a clean spoon from the drawer.

He came back with a ladle.

I sent him back to try again, but that’s how much he likes this hummus recipe.

I’ve discovered, through the years, that if my chickpeas aren’t soft enough (via cooking), the hummus won’t be smooth enough.  There’s only so much a food processor can do to tough beans.  And I discovered (quite by accident) that adding olive oil in a slow drizzle while the food processor spins creates the creamy texture of commercial hummus.

This recipe is easy, but you will want to plan ahead if you don’t have tahini on hand.  I’ve tried a few different brands and found the best tahini to be procured in a halal market.  Any market that has halal meat caters to Middle Eastern customers and the shop keepers will be able to advise you on the best tahini they carry.  I also find a great price on dried chickpeas at halal markets – and chickpeas are in my food storage.  You can keep tahini in your cabinet (not the fridge), but it works well to keep it inverted if you live in a region that actually… I dunno… gets cold. It helps to keep the oil and the sesame paste incorporated to invert the jar.  Here in Arizona, it’s not such an issue and I can shake my jar to fully incorporate the oil and sesame paste that would otherwise separate.

This recipe is modified from my dear friend Jeanette‘s sister, Sharon.  Sharon took the instructions from her Lebanese husband, Abe.

Sue’s Hummus
  • 1 ¾ c. cooked chickpeas (or 1 can, reserve the liquid)
  • the juice & zest of one large lemon (or two small lemons)
  • 5 T. tahini
  • 3 large cloves of garlic, peeled & sliced
  • ½ c. of olive oil
  • sea salt to taste

Cook your chickpeas until the skins split and they are soft – the softer, the better.  I use dried chickpeas and soak them overnight, then use my pressure cooker for 15 minutes on high to get them to the correct softness.  If you use canned beans, drain the water in which they are packed and use fresh water to cook them; reserve the cooking water no matter what method you use.

Place the chickpeas in your food processor bowl with a large ladle-plus (about 1½ ladles-full) of cooking liquid.  Whirl on high (or the equivalent of puree) for 2 minutes.  The mixture will thicken up – if you feel it’s too thick, add a bit more cooking-liquid so you don’t burn out your food processor’s motor.

While that’s spinning and pureeing, go ahead and peel & cut your garlic (slices are fine) and get ready to add the garlic to the food processor.  Add the garlic and continue to whirl another minute or two.  While that’s taking place, zest your lemon(s) on a microplane grater and set the zest aside.

Pull out your tahini and stir, if necessary.  If your tahini has separated, you will need to use a bit of force to recombine it – don’t be afraid.  Tahini is just like natural peanut butter – the weight of the ground sesame seeds (like the weight of ground peanuts) will separate from the natural oil that exists in the seed over time.  Add tahini and whirl again on high/puree for another minute-plus.

Slice your lemon(s) in half and squeeze the juice, over a strainer (unless you want seeds in your hummus – I don’t!) in to the bowl of your food processor.  This should deposit a scant half-cup of lemon juice in to your hummus, which is about right.  Whirl again for a minute or so.

You’re now at the stage where you’re going to let the food processor go on its own – lid on, plunger out.  While the food processor whirls on high/puree, you will drizzle the olive oil in      s l o w l y.  You’re not only adding healthy oil to the hummus, but the slow drizzle added to the spinning food processor blade is emulsifying the oil to create a creamy texture.  Just like drizzling oil slowly in to a homemade mayonnaise will emulsify the oil to make the creaminess of the mayo, so will drizzling in the oil while making hummus.  After the last drop of the oil is added, whirl without the plunger for another minute or two, adding in pinches of sea salt to taste.  Stop the machine and taste your hummus – adjust to taste at this point.  If you like more garlic, add garlic.  If you want it a little saltier, add sea salt by the pinch.  When you’re satisfied with the final outcome, place in a bowl and garnish the center with your reserved lemon zest.

Serve with fresh pita, celery sticks, or a spoon – your choice.

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Ordinarily on Tasty Tuesdays, I post a recipe with photos.  Something tasty, something relatively easy, something that works for busy moms and families.

Today, I’m diverging from that to ask you to get involved in something that may or may not have crossed your radar screen:  your right to eat what you wish and buy it from whom you wish.

“What?  I already have that right!” some of you are probably thinking.  And at the moment, you do.  But there’s a problem in our food-supply chain that’s becoming bigger at an alarming rate.  From time to time, the FDA is deciding to “raid” storehouses, buying clubs, farms, and even private homes, armed with guns, search warrants, taking computers, and sometimes holding entire families at gunpoint for hours.  These aren’t places where illegal aliens are hiding out, they’re not storehouses of child pornography.  They are places where people pool their money to buy natural, healthy foods, oftentimes right from the farm or supplier.

“So what’s the crime?” Many times there isn’t one.  There was recently a raid on a buying co-op named RAWESOME in California.  RAWESOME was a collection point for people who had purchased memberships and were then paying farmers for natural goods from their farms – raw milk and other raw dairy products included.  But before you think, “Well, isn’t THAT illegal?” it isn’t.  California is one of the few states which permits raw milk sales (Arizona is another such state – yay!) in retail facilities.  Police raided RAWESOME with guns drawn (no, I’m not kidding – when have you EVER seen a container of milk be dangerous enough to have firearms drawn?!) and took raw milk, yogurt, and butter from the coolers.  The government went in and told RAWESOME that they needed a retail permit to “sell” these things – and yet RAWESOME isn’t a retail establishment – it’s a liaison between farmers and consumers with twice-per-week pick-up times.  The people who run the buying club cut the tape seals on their location and were back in “business” the next day, but their defiance of the court order attempting to stop them is likely to only engender more rage within the government and future raids.

Raids have been cropping up everywhere – from my own (now-former) milk-supplier in Michigan (Richard Hebron) who became cause-celebre after being raided by the Michigan State Police in 2006 – to farms in Kentucky, Ohio, California, Minnesota, and other locations.  Why is the FDA cracking down on raw dairy and other “from the farm”-items?  No one knows for certain, but the pressure is increasing from Big Dairy and other Big Businesses that are losing money to these private sales and buying clubs.  Of course, the FDA would tell you directly how “unsafe” raw milk is and how they are “protecting citizens,” but the fact of the matter is the FDA has never been in the business of protecting citizens – they exist to protect businesses and the government from … what?  People who dare to think outside the box, are educated about their bodies and nutrition, and do things differently from how the government and business would like us to eat.  More illness has been linked to pasteurized milk and other “un-regulated” produce (think organic spinach, peanut butter, hamburger) than from raw milk.  And yet, raw dairy is the only item which is treated with such scorn and discrimination.

I’m not big on conspiracy theories and never have been.  But I’ve been contemplating writing this post for several days and realize that by putting myself out there in this way, there is risk.  We consume raw dairy and I pay a pretty penny to make sure that we have it.  The taste is outstanding, the nutritive values are incomparable, and our health is incredible.  Pasteurized milk simply doesn’t taste the same and the nutritive values of it pale in comparison to the stuff we drink.  But is there risk to me?  Yes, based on our buying-situation.  Do I want to go in to that online?  Not so much – but I find myself worried about a time when all of our food-buying options end up “underground” so that we can do what we believe is best for our families, nutritionally-speaking.  We’re already “off-grid” with our schooling choices and we’re moving further and further in that direction with our dietary purchases as well.

So what am I asking you to do?  Read up and learn about your consumer-rights. The FDA was quoted in a legal document a few months ago saying that we have no right to choose our food (yes, they really said this in legal briefings).  If you think this doesn’t affect you, consider this:  Vitamin C helps people get over colds and/or prevent them.  The FDA would like to regulate Vitamin C & its consumption.  My family supplements with Vitamin D3 and we haven’t been healthier and felt better in a l-o-n-g time.  Guess what?  The FDA would like to regulate that as well.  And the things that truly can be harmful (like Genetically Modified Organisms [GMO])?  They don’t want those items labeled, remarking that they are safe and preventing people from making educated choices.  Does this sound like a government agency that is seeking the “best for consumers and citizens” or one that is working hard to protect Big Pharma and Big Ag?

If you never think you’ll drink raw milk or consume raw dairy, that’s entirely up to you.  It’s within your rights to choose to consume pasteurized dairy for your entire life (or to consume none at all).  But others have a right to choose differently – unless we don’t speak up as a group and stop the raids and legal precedents that are attempting to be won in the court system.  If we don’t stand up for each other and our right to buy food that is appropriate for our families and to make those decisions for ourselves, we won’t have many choices to make in the future.  Our rights will be stripped away faster than we can imagine.  Speak up on behalf of your friends, neighbors, and family members – make your voice heard.

I’m doing things I never expected to do, but they include being prepared.  I’ve got documents, forms, and other things at the ready, should our situation ever become endangered.  And if the situation here in Arizona ever becomes one where we hear of local farms being raided or the laws changing regarding buying raw dairy or pastured meat, you can bet that I’ll be on the front lines, trying to preserve our freedoms.

If you’ve made it this far and are interested in learning more, I suggest several articles:

I sincerely hope that our rights are not eroded further by the FDA and/or pressure from Big Ag – but I’m not hopeful.  Vigilance and citizens knowing their rights are the best defenses we currently have.

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tt2

Last week I posted a picture on Facebook that was sort of unkind.  It was pre-baked enchiladas with a homemade mole sauce.  I received lots of comments and it really WAS delicious.  But the requests for recipe … this is one of those things that I “wing.”  I’ve never really measured it out, so I’m going to do the best I can with the memorized recipe and go from there.  If you can put up with my “pinch” and “season until it tastes good,” you’ll do fine with it.  If you can’t… I’m sorry in advance to frustrate you.  ;)

The beautiful thing about this recipe is that you can healthify it or leave it in its original state.  If you’ve read here for any length of time or know me in person, you know that I consider a recipe to merely be a “suggestion” and if there’s a way to get whole grains in to something, I will find it.

Another thing is that if you don’t want to make the mole sauce (but why would anyone NOT want to make it?  It’s SO tasty and easy!), you can use pre-prepared enchilada sauce.  US grocery stores sell it in the can and it’s really not bad at all.  I used it for years before I began making my own sauce and the recipe is still crazy delicious.  Mole (pronounced mo-lay) sauces are unique to Mexican cuisine and have a tomato base (typically) with complex spices and flavours, including cocoa powder.  My mole sauce is based on a recipe I found many years ago and doesn’t use fresh peppers like mole sauces in restaurants typically do, but it’s good, easy to use either food storage or pantry-spices, and really kicks up the whole enchilada (sorry, pun fully intended).

Sue’s Chicken & Rice Enchiladas
  • 4 c. cooked brown rice (white also works)
  • 16 oz. salsa – I use fresh, but I live in Arizona where it’s easy to find
  • 8 oz cooked & shredded chicken
  • 8 oz cooked black beans (from my food storage)
  • 16 oz. shredded cheese (any type except swiss or mozzarella), divided
  • 20 flour tortillas (the smaller taco size ones

Stir the salsa, shredded chicken, black beans, and rice together.  When the mixture has cooled, add in half of the shredded cheese and stir well.  With a scoop or spoon, begin to fill the tortillas.  I’ve found that approximately 1/4 c. of filling is plenty for one tortilla – you don’t want to overfill them.  Fold the tortilla’s sides in and turn it seam-side down on a baking tray.  Continue and line up the tortillas until you’re out of filling or tortillas, or both.  If you run out of tortillas before filling, you can always bake the filling in a ramekin and serve it that way.  :)

Sue’s Mole Sauce
  • 15 oz. tomato puree or sauce (if you use a puree, you’ll want to thin the final product out a bit with water)
  • 3 T. cocoa powder
  • ½ t. cinnamon
  • ½ t. garlic powder
  • 2 T. chili powder
  • ½ t. cayenne pepper (more or less, to taste)
  • 1 T. sea salt (I like Redmond’s Real Salt)
  • 3 T. fresh oregano, torn or chopped

This sauce will come together slowly – be patient and use a wire whisk.  The cocoa powder, garlic powder, and cinnamon are somewhat hard to combine – if you try to speed it up, you’ll end up with lumps or a mess on the counter.  Don’t ask me how I know this; just trust me. Taste your sauce as you go – if you think it needs a little more or less of something, make adjustments per your taste.  This sauce is NOT overpowering, but it is complex and will thicken up a bit in the oven, so if you need to thin it with water, feel free.  You should subtly taste the cocoa and cinnamon – it’s not a sweet sauce, but it adds a smoky depth to the sauce and a complexity that I’ve not been able to create with other spices or seasonings.

Whether you make the mole sauce or use a canned enchilada sauce, you’ll want to generously ladle the sauce over the enchiladas.  When you’ve used up all of your sauce, sprinkle the last 8 oz of cheese over your pre-baked beauties and preheat your oven to 300F.

Bake the pans for approximately 20 minutes – everything in the enchiladas is already cooked, so you’re just heating everything all the way through.  Serve with salsa, sour cream, and a bit of hot sauce and you have heaven on a plate.  :)

¡Buen provecho! (that’s bon appetit to you French-speakers)

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tt2

In honour of my new home (Phoenix), I decided to put up a Mexican recipe this week.  Huevos rancheros, according to Wikipedia, is a dish different than the one I’m going to share.  But I think it’s okay, because other research indicates that this dish has morphed in to different creations all over the US, Mexico, and even in to Central America.  And besides, who’s gonna call the Food-Name Cops on me?  ;)   The name of the dish literally means “Ranch Eggs,” and historically was served at a mid-morning breakfast for those who worked early in the day and needed to refuel before lunch.

This dish is delicious, uses some of my food storage & pressure cooker (although you could just as easily use canned beans), and is one of our rotation-meals in our once-a-week-vegetarian meal plan.  I’m not opposed to vegetarian cooking by any stretch, but I have to watch the carb/sugar content of the meals and focus on protein.  It’s a good stretch for my cooking skills to cook like this, but it’s also a good budget-boosting meal, because beans, eggs, and salsa are cheap.

Huevos Rancheros, Sue-Style

½ lb of cooked black beans (or 2 cans, drained & rinsed)
2 c. salsa
6 fresh eggs
cheese, sour cream, hot sauce, flour tortillas for serving

If you’re cooking your beans from food storage, soak them overnight, discarding the soak-water and rinsing well.  Cook on high pressure (8 min.) in pressure cooker, or to appropriate softness using another method of your choosing.  If using canned beans, rinse well.  Place cooked beans in a large skillet, stirring in 2 cups of salsa.  Heat gently (medium-low heat) until salsa bubbles.  Make “wells” in the bean and salsa mixture to accomodate fresh eggs; crack the egg(s) and put one per “well.”  Season eggs with salt & pepper and place a lid on the skillet.  Continue to cook and poach the eggs for 5-6 minutes, depending on how soft you like your eggs.

Remove pan from heat and serve piping hot – place a scoop of beans and one egg in a flour tortilla, sprinkle with cheese & hot sauce, add a dollop of sour cream (if desired), and enjoy!

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tt2

Tasty Tuesday always means a recipe or two (sometimes if you’re lucky, I get three up in one day, but that’s rare).  But today, I’m going to celebrate some of the best Foodie News I’ve read all week long:

Hunt’s Ketchup Removes High Fructose Corn Syrup From Entire Retail Line

Yes, seriously.  I have stocked my food storage with the only affordable non-HFCS ketchup I’ve been able to find, which is found at Meijer.  But faced with the possibility of moving to an area where Meijer isn’t, this is beautiful news to me.

Hunt’s (owned by Con Agra) has seen value in ditching HFCS from their ketchup recipe.  “Hunt’s is pleased to offer ketchup sweetened with sugar and containing only five simple ingredients,” said Ryan Toreson, Hunt’s Ketchup brand manager.

Clearly, ConAgra has seen the value in marketing to the growing niche-market of HFCS-avoiding shoppers.  The niche is still small, percentage-wise, but is growing.  And like Pepsi offering “Throwback” Pepsi and Mountain Dew (sweetened with cane sugar, not HFCS), there is a payoff to be raked in.  Pepsi has found the “sugar-sweetened only”-crowd to be large enough and financially beneficial enough that they’ve removed HFCS from Gatorade.  This news makes my son ridiculously happy, but I still only buy him Gatorade as a special treat every now and then.

According to Hunt’s, the “Hunt’s 100% Natural” ketchup went to major metropolitan markets in mid-April and should be in all stores nationwide by mid-May.  Which is >now<, if you’re keeping track.  I didn’t have time to look in the condiment aisle at the store today, but you can bet I’ll do exactly that next week.  I’m also on the prowl for a reasonably-priced BBQ sauce that lacks HFCS – and may end up making some myself.  But if I do make it myself, I can at least use an HFCS-free ketchup as the base.  Which makes me very, very happy.

If you want to read the whole press release, you can find it here.  Here’s to a healthier ketchup!

For those of you who were hoping for news regarding our job hunt and future plans, I’m sorry – I don’t have anything concrete to share.  But this ketchup-news is a pretty good substitute, right? ;)

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tt2

One of the things I have reluctantly begun to use in my food storage and cooking is powdered milk.  I say “reluctantly” because it’s true – we grew up on powdered, skim milk (bleah!) and I left all of that behind with adulthood when I had a choice about milk.

From a taste-standpoint, I can’t stand the stuff still to this day.  But from a convenience standpoint, powdered milk is great to have on hand.  So I have some.  I used it in a recipe called “Magic Mix,” which is a do-everything recipe from the Utah State University Extension Office and found it … lacking.  I could taste the flour in the mix and the powdered skim milk left me underwhelmed.  I also saw benefit of having it on hand – for things like a Cheeseburger Macaroni dish, cooked pudding that my son adores, etc. – and it really takes a lot of the “scary” out of scratch-cooking.  It’s the base for white sauces, cream soups (without tons of preservatives), puddings, cheese sauces, and more.  I decided to take a whack at it and improve it.

The first thing I did was decide to cook the mix.  So where a recipe calls for Magic Mix and water, I decided to put the Mix in a pan on medium heat and cook it – much like I would if I was making a roux.  You always cook the roux ingredients before adding water (or broth or whatever your liquid is) to create the sauce – otherwise you taste flour.

Then I decided to forgo the powdered skim milk and use powdered whole milk.  I understand why skim is used for long-term storage (there’s no fat to induce rancidity).  But the powdered whole milk tastes SO much better and is similarly priced, although I buy it locally in the Hispanic food section of a mass-merchandiser and not a place that specializes in long-term food storage.  The whole milk is marketed under the brand “Nido” and can be found in WalMart stores, other grocery chains, or online.

Those things said, I monkeyed with the recipe yesterday and am chronicling the making of Seriously Awesome Chocolate Pudding today.  :)   My son adores this stuff, and even though I’m not a chocolate fan, I find it pretty decent.  For chocolate, that is.  ;)

Sue’s Adapted Magic Mix
  • 2 c. powdered whole milk
  • 2 c. all-purpose flour (I like Ultragrain AP)
  • 1 c. butter, softened to room temperature

In a stand mixer or bowl with a hand mixer, place the milk, flour, and butter and start mixing at a low speed.  I kick it up to high speed in order to achieve the following results that resemble cornmeal:

You now have 5 cups of Magic Mix ready to use.  I store it in the fridge to prevent it from going rancid, but its usefulness isn’t diminished by keeping it cold, since the best use is to heat it first.  You’ll need 2/3 c. Mix to 1 c. of water to equal 1 c. of white (cream) sauce, which is the basis for most Magic Mix recipes.

Seriously Awesome Chocolate Pudding
  • 1 c. Magic Mix
  • ½ c. + 1 T. sugar
  • 2-3 T. cocoa powder (may be omitted for a vanilla pudding)
  • 2 c. water
  • 1 t. vanilla

In a pan, place your Mix and choose medium heat.  You want to heat this mixture until you see the butter in the recipe becoming somewhat translucent.  The mix will begin to “clump” together as it heats – stir it gently with a whisk while this happens.  You’re cooking the flour in the mix and will yield a MUCH better tasting final product with this step.

Then, once the mix is clumpy and heated through, add in the cocoa powder and stir well.

Remove the pan temporarily from the heat and add in sugar and water, stirring well.  Return the pan to the heat and continue to stir with a whisk until everything is well-combined.  Cook the mixture until it bubbles, stirring gently while it cooks.

Remove from heat, whisk in the vanilla, and allow to cool.

This is a cooked pudding, which means it WILL form a “skin” if you leave it to cool alone.  I prevent this skin by putting a small piece of plastic wrap gently on the surface of the pudding and allowing it to cool that way.

I served this in wine glasses for a “special” touch – I’m not sure my son cares about the means of delivery, because he loves it any way it’s served.  :)

Happy cooking-from-scratch!  :)

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