Friday, October 30, 2009
Thursday, October 29, 2009
Monday, October 19, 2009
- 1 lb ground Italian sausage
- 1½ tsp crushed red peppers
- 1 large diced white onion
- 4 Tbsp bacon pieces
- 2 tsp garlic puree
- 10 cups water
- 5 cubes of chicken bouillon
- 1 cup heavy cream
- 1 lb sliced Russet potatoes, or about 3 large potatoes
- ¼ of a bunch of kale
- Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
- In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
- Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
- Add potatoes and cook until soft, about half an hour.
- Add heavy cream and cook until thoroughly heated.
- Stir in the sausage.
- Add kale just before serving. Delicious!
Sunday, October 18, 2009
Sunday, October 11, 2009
QUINOA!!! Have you ever heard of it? Its pronounced KEEN-WAH and is an "ancient" grain that was used by the Incas...its actually the seed of a leafy plant, a plant related to spinach. Quinoa is unique because you can use it like a grain, grind it into flour and use it in baking. It has a nutty flavor and is a source of ALL essential amino acids. Its protein content is 12-18% and it is wheat and gluten-free. This is a 100% whole grain and I often use it like I would rice. Quinoa is covered with saponins - saponins are a "plant's natural immune system, a natural antibiotic that protects the plant against harmful microbes and fungus (and insects)". I found this statement and some other great info about quinoa HERE.
When I cook it like rice, I soak it overnight...this removes the saponins from the outside of it. If you cannnot soak it overnight, you can get by with soaking it for a half hour or so. Then you want to rinse it well (a strainer with VERY small holes will be needed! I've used a gravy strainer with best results).
THEN, I put it in a pan with twice the amount of liquid as quinoa (so 1 cup quinoa = 2 cups liquid). I typically use chicken broth to give it an even yummier taste! Cook for 15 minutes, then remove from heat and let it sit with the cover on for about 5 minutes, then fluff with fork! YUM!!! You can eat it plain as a side dish or in any recipe that calls for couscous or rice!!!
Here's one of our favorite quinoa recipes - its very yummy and I found it HERE.
Crockpot Chicken and Quinoa
1 cup quinoa (soaked overnight in water, than drained and rinsed in a strainer. If you don’t soak your grains still rinse to remove a bitter substance from the grain)
2 cups of chicken broth
1/2-3/4 cup of white wine (amount depending on your taste and wine used)
2 cups of water
2 teaspoons dried thyme
1 teaspoon of salt
4-6 carrots, peeled and cubed
3 celery, sliced
1 onion, minced
2 chicken breasts or thighs
3 Tablespoons of butter (opt, for added richness and flavor)
Mushrooms - optional
Throw all the ingredients in your crockpot, cook on high, 4 hours or on low, 8. Shred the chicken when done, and stir into the stew and you are done! You can easily adapt by using different herbs, more meat/less meat, etc.
When you cook QUINOA, it will look like this (little spirals come loose from the grain):
So my advice - try it, you might like it!!! (actually, you probably will!)
Saturday, October 10, 2009
Monday, October 5, 2009
Its an excellent book, and I've also read her other book which is intended for all readers called "Real Food - What to Eat and Why"
If you are aiming to eat healthy, natural foods, I HIGHLY recommend reading this book!!!! You should be able to find it at your local library. It gives you more of the science and reason behind eating those sorts of food. AND it will take away some of the guilt from eating things like bacon, butter, etc.
ANYWAY, back to the topic at hand - Grass-fed Beef.
Here are a few benefits of Grass-Fed Beef ("Real Beef" as she calls it, as compared to industrial beef):
* it contains more omega-3 fats, vitamin E, beta caroteen and CLA, an anticancer fat
* less likely to carry a dangerous form of E.coli
* no hormones, no antibiotics (growth hormones are often used in beef cattle to speed up their weight gain....antibiotics are used in industrial beef to prevent infections/illness due to overcrowding - which in turn can likely cause drug-resistant bacteria)
* assurance they are eating their "natural diet" - cows are herbivores and due to 4 stomachs that contain necessary bacteria, they can make "green things" like grass, etc into meat and milk.
* virtually no incidence of "Mad Cow disease" - which resulted from cows being fed infected sheep and cattle to other cattle - (ewwww.....aren't they supposed to be herbivores?!)
--> These are just a few highlights - in her book she goes in to greater detail about "real meat" and the reasons why it is better...
Here are some reasons in addition to those above why I like grass-fed beef better:
* tastes better!
* I get to support a local farmer or family whom I know and trust to provide food for my family!
So here's to eating Beef! (By the way, I usually purchase a 1/4 cow in fall or Spring when farmers butcher. Sometimes, if I have a lot left in my freezer from the last cow I split this 1/4 cow with another family.)
A yummy recipe for
SPAGHETTI SAUCE (from one of my often-visited blogs called "Passionate Homemaking":
1 onion, chopped
1 green or red pepper, chopped
3 garlic cloves, minced
1/4 cup dried parsley
1 stalk celery, chopped
2 Tbls. olive oil
1-2 lbs ground beef (pork roast, italian sausage or whatever!)
2 large cans diced tomatoes (28 oz each)
1 large can tomato sauce (28 oz) - you can add more of this if you like a more "liquidy" sauce
1 tsp dried basil
1/2 tsp oregano
1 tsp salt
1/2 tsp pepper
1/2 cup red wine, optional (you can also use dry white wine, but I like red best)
Saute onions, pepper, garlic, parsley and celery in oil until soft. Add meat and cook until pink is gone. Add remaining ingredients. Cover and simmer for several hours, stirring occasionally. Serves 8.
Sunday, October 4, 2009
.. Reduces risk of atherosclerosis and heart disease
.. Reduces risk of cancer and other degenerative conditions
.. Helps prevent bacterial, viral and fungal (including yeast) infections
.. Supports immune system function
.. Helps control diabetes
.. Provides an immediate source of energy
.. Supports healthy metabolic function
.. Promotes weight loss
.. Supplies fewer calories than other fats
.. Improves digestion and nutrient absorption
.. Helps prevent osteoporosis
.. Helps keep skin soft and smooth