When I was a newlywed, we didn’t just eat Sunday dinners at Tom’s folks’ house. We lived there! So we ate dinner with them most every night. I got to hone my cooking skills on the family, since most evenings, no one else was too keen on preparing anything. I had bookmarked all the Betty Crocker recipes I was planning to try, and most of the meals I made were well-received.
But my in-laws were classic meat-and-potato folks. So the first time I made an ethnic dish with raisins and green olives, Tom’s dad looked pretty alarmed. He was very polite, but I knew I had gone beyond his threshold for culinary adventure.
I’ll admit, Betty Crocker’s version of “ethnic” didn’t seem totally authentic. Years later, I’ve discovered a Moroccan recipe we really enjoy. It’s exotic. It’s different. It’s delicious!
Enjoy the savory/sweet flavor combination of green olives, lemon peel, and raisins, with extra texture from the toasted, slivered almonds.
1 free-range chicken
1 tsp. salt
1 tsp. cinnamon
4 bay leaves
2 TBS. fresh rosemary
2 TBS. olive oil
1/2 c. raisins
1/2 c. green olives, pitted
1/3 c. slivered, toasted almonds
Fresh parsley for garnish
2 TBS. fresh mint, chopped
A day ahead (or several hours earlier), prepare chicken by cutting whole fryer into pieces (or use 5 lbs. or so drumsticks, thighs, etc.). It helps to cut chicken breast pieces in half, as they will cook better that way.
Use potato peeler to get the peel off the lemons. Set aside several lemon peels to use later for garnish.
Prepare marinade. Add the following to a dish, to marinate chicken in: > Peel from 2 lemons (reserve some though) > juice of 2 lemons > 1 tsp. salt > 1 tsp. cinnamon > 4 bay leaves > 2 TBS. fresh rosemary > 2 TBS. olive oil
Coat the chicken pieces with the mixture and let marinate in refrigerator overnight, or at least several hours.
Preheat oven to 375 degrees. Arrange marinated pieces of chicken in large pan for baking. Bake until done, about 25-35 minutes.
Set baked chicken aside to rest; deglaze pan by adding liquid: > 1/4 c. red wine or water
Add raisins and olives to pan, stirring on medium heat until heated through.
To serve, spoon pan juices over chicken, garnish with the chopped almonds, parsley, and mint.
Our whole family’s into this stuff. It makes us happy–it tastes like orange soda SHOULD taste! And our guts are happy too. Here’s some secrets for making a great “natural orange soda”- delicious!
Add this orange mix to the second ferment of kefir, when putting into bottles. It will add more sweetener for the brew to feed on, to build up the carbon dioxide. (Ya know, AKA fizz!)
When I first started making “water kefir” a few years back, I was very enthusiastic. I juiced the plentiful Concord grapes I’d harvested that summer, and froze ice-cubes of the juice, to add to my brews. Ditto for the apples we got off our tree. Couldn’t eat that many apples as-is, but the juice turned the overabundance of fruit sugar into more probiotics. It was great!
For awhile, I was also into buying fresh ginger. I would cut it into match-stick sizes, rolling up portions in aluminum foil for the freezer, so I’d also have the makings on hand for Kefir Ginger Ale. If I wasn’t adding any other sweet thing, I found it best to bottle the “2nd ferment” kefir while it was still somewhat sweet, so some of that sweetness would feed the carbonation.For more ginger zip, I started juicing the fresh ginger, freezing ice-cubes of that potent, zesty juice, for future brews. That was an exciting drink!
As with many things, I started looking for an easier way out. I buy pomegranate juice when I can- it makes a wonderful addition to kefir or kombucha. And I like having organic black cherry concentrate and tart cherry concentrate on hand, since it keeps well. If nothing else, I’ll use that for flavoring and sweetening the 2nd ferment.
However! Orange seems to be kefir’s very favorite thing to feed on. So now I grab some nice organic oranges, processing the peel, and adding orange juice and sugar to it. I make a lot of this “orange concentrate” at a time, and it flavors many batches of kefir. I can make a bunch of the concentrate at a time, since it keeps about a month in the fridge. (Sometimes I freeze an extra jar of it too.)
Oh, by the way, kombucha just doesn’t like citrus. So keep this stuff for kefir. Happy brewing!
Peel from 3 organic oranges
3/4 c. sugar
Juice from 3 oranges
12 oz. frozen organic orange juice concentrate
Process the peel from 3 oranges in a Vitamix or other blender, until fine. (Or, zest the old-fashioned way, by hand.) Use: > Peel from 3 oranges
Add the sugar, process again: > 3/4 c. sugar
Add the last two ingredients, mixing well: > Juice from 3 oranges > 12 oz. orange juice concentrate
Store in glass jar in fridge. Use about 1/2 c. or so per bottle.
I’ve discovered a different kind of scoby that thrives on green tea and honey- a “Jun Scoby”. It’s been called the “champagne” of probiotic drinks. I have to agree! Now I’m now brewing this new kind of Kombucha—less sour than regular Kombucha, with a wonderful fizz and smooth flavor. And it’s still full of probiotics. Awesome. One caveat—it thrives in cooler weather. Perfect for me and our Bay Area weather. (Others might not have as great success in hotter weather…)
There are many ideas on how to brew Jun Kombucha; apparently it turns out even with some variation of method. Some say it is best to make a very sweet brew for the first batch, using 4 tea bags and 2 c. honey to 3/4 gallon boiling water. That gets fermented 4 weeks, is discarded (“too sour”), and then one finally goes on to “regular brewing”.
Someone else says to let the tea brew 20 minutes or so.
But I don’t follow either of those directions! I just brew 4 tsp. loose green tea (or 4 bags) for every 8 cups I’m making. I don’t add the full 8 c. of boiling water to the tea, since I like to add ice-cubes and/or water, to cool the brew off faster. And—I only brew it for two to five minutes.
Pour boiling water over tea, steeping on a couple minutes. Use: > 4 tsp. loose green tea (gunpowder or regular green) > 4 c. boiling water
After steeping 2 minutes, remove bags. Mix honey in well: > 1/2 c. honey
Add enough ice (or ice water) to bring the water amount up to 8 c.
The sweetened tea should now be room temperature. Then it can be added to the starter tea in a continuous-brew jar, or just add 1/2 c. starter tea and the scoby to this new brew.
After 3 days or so, the tea should have fermented enough to put into bottles with ceramic stoppers. This will keep the carbonation in, as any remaining sugars are converted into soda-pop-style fizz. When bottling, add your choice of flavors- pomegranate juice, organic cherry juice concentrate, ginger, vanilla bean, almond extract… your choice!
Gelato had been a mystery to me- it seemed extra intense and creamy, so I assumed it must have more cream in it. Fact is, gelato is best made with more whole milk and less cream than regular ice cream. The fat in cream coats the tongue, which ends up muting the flavors (who knew?!). So, using less cream is the secret- that’s why gelato is so flavorful!
Long ago, I substituted almond extract for pistachio extract (pistachio extract does not seem to get rave reviews). The almond extract worked. Then again, I do like almond extract…
The other secret to gelato is to under-mix. Stop the machine before the mixture is fully churned, and you’ll get that classic dense gelato texture. YUM.
8 oz. pistachios, shelled
3 c. whole milk
2/3 c. sugar
5 egg yolks
1 c. cream
1 tsp. almond extract
Process pistachios until smooth. (The VitaMix dry grinder works great for this). Use: > 8 oz. (2 c.) pistachios
Heat milk and sugar to a light boil; remove from heat. Use: > 3 c. milk > 2/3 c. sugar
Stir egg yolks well. Use: > 5 egg yolks
Slowly add hot milk mixture to the egg yolks, stirring well. Return mixture to pan; heat slightly. (Don’t boil or egg yolks will curdle.)
Remove mixture from heat and stir in: > 1 c. cream > 1 tsp. almond extract
Add some of the mixture to the ground pistachios, mixing until smooth.Add the rest, mixing well. Cool mixture; add to ice cream machine according to instructions.
This easy recipe can be multiplied, and can be used for meats too. The marinated mushrooms are delicious as is, or add to the grill for a real treat. We’ve been making batches of these mushrooms at the deli, for a pre-rush snack. So savory, so delicious…
1 lb. mushrooms
1/4 c. olive oil
1 tsp. fresh chopped garlic
1 tsp. crushed Italian herbs (or other favorite)
2 TBS. soy sauce
2 TBS. balsamic vinegar
Clean mushrooms, then add to plastic bag (or jar) with the oil, garlic, and herbs.
Use enough oil to coat the mushrooms. Let mushrooms sit 10 minutes or so to absorb the oil. Last, add the soy sauce and vinegar. Eat raw/marinated, or add to the grill.
High-fructose corn syrup (HFCS) is on our naughty list. At The New Deli, we started making this version of BBQ sauce, made with tomato paste. Ketchup can be a handy base, but it also contains HFCS. We love this recipe! Makes 2 quarts.
1/2 c. olive oil
2 c. chopped onion
3 cloves chopped garlic
2 c. brown sugar
1 c. Worcestershire sauce
1/4 c. chili blend or powder
1 TBS. salt
1 3/4 c. white vinegar
12 oz. can tomato paste
1/2 Tbs. “Liquid Smoke”
1 c. water (or thin as desired)
Sauté the following until soft in skillet: > 1/2 c. olive oil > 2 c. chopped onion > 3 cloves chopped garlic
When above is very soft, add the following, boiling 20 to 30 minutes: > 2 c. brown sugar > 1 c. Worcestershire sauce > 1/4 c. chili blend or powder > 3 c. white vinegar
To boiled mixture, stir in the following: > 12 oz. can tomato paste > 1/2 Tbs. “Liquid Smoke”
If I’m going to make homemade sourdough bread using freshly ground whole wheat flour, I definitely need a system. Otherwise, I won’t have time for this! Below is the streamlined recipe I use every few days (when we’re getting low on our daily bread).
Considering that the vitamin E (and other nutrients) in wheat can go rancid so quickly, it just never seemed worth it to make bread with store-bought whole wheat flour. But I finally got a VitaMix blender, which grinds wheat berries into flour. At last, fresh-ground flour!
The other reason I hadn’t bothered with bread-making was that it didn’t seem particularly healthy. (You know, “Wheat Belly” and all that.) But a friend told me how she’d heard that some Celiac-sufferers could actually enjoy bread again, as long as it was sour-dough fermented. Guess it makes it easier to digest. That sold me on the idea.
A few years later, I’ve learned something else too. Hand-kneading seems to produce the best bread. I thought I could save time at one point, and I began using the dough hook and my KitchenAid to knead the bread. It did not turn out as good! I researched and found that the style of kneading does affect the bread. The molecules in hand-kneaded bread are actually shaped differently, while the machine-kneaded molecules are more stretched out. Not that the reason matters that much… just know that there doesn’t seem to be a short-cut to excellent whole wheat bread, without hand-kneading it.
I’ve also discovered that kneading bread on a wooden board (as directed in most recipes) makes for messy cleanup. Kneading the dough on a Formica counter top was an improvement, as the dough didn’t stick as much. I didn’t have to add as much extra flour to keep it from sticking to the counter, so the bread was moister.
But then I found the best method! I started kneading the bread in an 8-cup glass measuring cup, set on a towel (so it didn’t move around too much), in the sink. It was at a good height for throwing some hearty dough punches. So, it was easier clean-up, and I got a good work-out too.
Oh, one other thing I found out: Hard Red Winter Wheat (or hard red spring wheat) seems the best. I tried Hard White Wheat berries for a season, but the bread didn’t seem as good. After researching, I discovered- no wonder. White wheat might have a milder flavor, but it doesn’t have as much gluten. So the bread doesn’t rise quite as well. So- why not use the red wheat?! It does have an excellent flavor too, when fresh-ground. (Perhaps because it isn’t rancid!)
I still add a bit of “ancient grains” now and then- “Einkorn” is nice for variety. It won’t rise quite as well as the Red wheat though.
Experiment with any or all of the additions (raisins, caraway seeds, millet, palm sugar, walnuts and such). Adding extras will dictate a larger bread pan though—a cast iron skillet works well in that case. Makes one loaf (without additions), about 2 1/2 lb.
1 1/2 c. warm, filtered water (non-chlorinated is best for the yeasts)
2 c. wheat berries, frozen (or 3 c. whole wheat flour) (about .88 lb.)
1 c. more of wheat berries, frozen (or about 2 1/4 c. whole wheat flour) (about .35 lb.)
1 TBS. salt
Optional: 1 c. raisins, 1/2 c. millet, 1/3 c. sunflower seeds, 1 TBS. caraway seeds, cinnamon, 1 c. walnuts, and/or 1/4 c. palm sugar or honey
In a medium bowl (or kitchen-aid bowl), add: > 1 scant quart of sourdough starter (about 3 1/2 c.)
Into the empty jar of sourdough starter, add water, shaking well. Then add that water to the sourdough starter in mixing bowl, mixing well: > 1 1/2 c. warm water (around 105 degrees is fine, or warm to the touch)
Grind flour in a VitaMix, KitchenAid (with attachment), or other mill. Use frozen wheat berries to keep the flour from getting too warm from grinding. Start with: > 2 c. frozen wheat berries (or 3 c. whole wheat flour)
Stir flour vigorously into the bowl of starter and water mixture, until smooth. Pour a scant quart of the mixture back into the sourdough starter jar, to refrigerate until next time.
To the remaining mixture in the bowl, add more flour, plus any optional grains or seeds. (The extra fermenting makes millet and seeds more digestible.). Use: > 1 scant c. more of frozen wheat berries, ground into flour (or use 1 1/2 or so whole wheat flour) > optional- millet, sunflower seeds, caraway seeds
Stir some of second batch of flour in, leaving some out if it’s too thick.The dough won’t be totally stiff, but it shouldn’t be so moist that it sticks to the hands, either. I usually gently hand-knead the second batch of flour in, until it’s mixed in.
Cover the dough bowl with a damp towel or with oiled plastic wrap. Let dough rise until doubled. This will take 4-6 hours in a cool kitchen, or quicker in a warm place.
After dough’s doubled in size, add salt and knead for 9 minutes or so. Optional items can be added, but will make a larger loaf (which will need a larger pan!).
Use coconut oil (or butter) to oil a loaf pan or skillet. Shape the dough into a loaf, rolling it in some organic corn flour or other favorite, to coat the outside. Set in well-oiled pan.
Let rise another few hours, until doubled again. Bake in a preheated, 400 degree oven for 30-35 minutes per loaf (or in skillet). For larger loaves, when goodies like raisins, millet and such have been added, let bake 40-50 minutes. Let sit for 10 minutes, then remove from pan to cool on a rack.
Maybe we’re getting used to the drill: More Omega 3 fats, grass-fed meat, wild-caught salmon, free-range chicken, organic produce, etc. Less bread, less processed, less sugar, etc.
But still… Sometimes I just need chocolate! And I need it now. If I have some special chocolate in the house, it disappears pretty fast. Too fast. I may even eat more of it than I should. And then it’s gone. And then I don’t have a chocolate fix to run to!
The recipe below has actually cured me of needing store-bought chocolate. It does satisfy my cravings, and I don’t overeat it!
I’m not saying I don’t overeat it because it isn’t good. I think that all the nutritious supplements in this mix can satisfy cravings in a healthy way. The body gets nutrients it needs!
You can customize your recipe- it does not require “yucca powder”, “astragalus”, or whatever you’re in the mood to add. But it’s easier to incorporate such foods into our diet if they’re in something we might routinely want to fix for ourselves. (If you’re wondering what’s so great about these natural herb powders, look ’em up at “Jen’s Shop“- I mention what they’re good for there.)
Oh, and if you’re shooting for even less carbs, you can sub VitaFiber for at least half of the honey. Also, if you want something like a protein bar with gelatin instead of whey protein, see the asterisk, bottom of page.
I think kombucha brewing is similar to mothering. There is new-mom style, for the woman with her first baby, treating her newborn ever so delicately, trying to keep everything perfect… And then there’s the seasoned mom (or grandma), whose mothering has become much more relaxed over the years. Kombucha brewing should be so easy, which you realize after you’ve done it awhile, and see it survive many adverse conditions!
After doing this for a few years, I’ve developed a simple method. If you want more detailed directions, check out “Kombucha Continuous Brew Method”. But below are easy tea directions.
4 tea bags (or 1 TBS. loose black tea)
4 c. boiling water
1/4 c. sugar
1-2 c. starter tea (the more used, the quicker the ferment)
Brew new tea in a tea pot, if desired, although a jar is easier to clean out when using loose tea. I use a quality glass jar (like “Ball”–not the “Made in China” ones.), so it can take the heat from the boiling water.
Add: > 4 tea bags (or 1 TBS. loose black tea) > 4 c. boiling water
Let tea brew for 5-10 minutes (or longer if desired). Then pour the tea into another jar, straining out loose tea with a little strainer. Add and stir in: > 1/4 c. sugar
After tea has cooled, add to the komucha-brewing jar. That jar should have around a cup or two of starter tea in it, plus the scoby. (Strain that liquid once in awhile, to remove brown tendrils or sediment.)
Stir the mix of old and new, and let it brew for a week or two, to taste.
Decant some of the finished kombucha into carbonating-style bottles (with the spring-clamp and rubber gasket).
To the bottled kombucha, also add a cup or two of a favorite organic juice, if desired, or ginger or other flavorings. I’m a stickler for using organic- a lot of produce, like apples, are on the dirty dozen list, full of pesticides. Some of my favorites for flavoring kombucha (and kefir) are POM pomegranate juice, organic apple juice, or this Tart Cherry Juice Concentrate. (The concentrated cherry juice might seem expensive, but it takes 53 lbs. of produce to yield 1 lb. of juice!). This black cherry juice concentrate is also a good one.
I used to use fresh ginger, sliced into match-sized strips, laid out on foil, rolled up, and frozen, to be used as needed. (If I didn’t do this, the chunk of ginger would often get too dried and/or moldy, sitting out…) Now I add “Ginger Bug” to all my kombucha–it’s so good, and makes it extra fizzy!
Techie talk: The enzymes and yeasts in the kombucha will use the minerals from the tea to break down the sugar into glucose and fructose. So, after a week or so, the sugar’s still there, but in an easier-to-digest form. But it’s still pretty sweet! Usually, after another week or two, beneficial acids will start forming as the yeasts start eating the sugars up. But there will still be some sweetness, for up to 30 days or so.
All this to give just a few time-saving pointers:
You can brew your tea right in a sturdy, preheated glass canning jar
You can strain the cooled, sweet tea right into the kombucha jar, after decanting some of your fermented kombucha
Extra option: You can put some of the new mix straight into a carbonating bottle along with some fruit juices, to do its first ferment and finishing carbonation all in one place. (This will take at least 2 weeks.)
Give kombucha about 7 days to get the first fermentation going, after adding more sweet tea. Then, decant if desired (or let it go longer), and give it another 14-21 days to finish, in bottles, which will build up fizz. After 14-21 days, it will have the most beneficial acids.
The picture’s from a time we bought a whole cow, roasted the bones at the deli, and made LOTS of stock… we won’t be doing that again though! (It was a bit of work…)
I don’t like synthesized vitamin/mineral products. I believe we need a proper balance of naturally occurring nutrients to maintain health. A lot of studies support this! A natural mineral combination, like that found in this Mineral Whey (from grass-fed goats), is best absorbed. It’s very concentrated, containing more than 20 naturally occurring minerals, and is real alkaline, which helps reduce acidic deposits in arthritic joints. It’s helped some folks with acid reflux, it helps decrease inflammation, and it’s helped some with Osteoporosis, to improve bone mass. I feel like it’s helped me a lot with my joint problems; also, the iron in it is highly absorbed too, which is a plus! (Note- this stuff does NOT taste like regular whey protein, but has a very concentrated, almost salty, mineral taste. So… don’t be surprised by that!)
Another plus about naturally-sourced nutrients: a natural mineral combination helps our chemical balance, which prevents excess calcium from depositing in joints and other organs.
What else can we use to support healthy joints and reduce inflammation? Collagen contains certain compounds, like chondroitin sulfate. Although a younger body can produce this nutrient, that ability decreases with age. Of course, that can lead to arthritis, fibromyalgia, and other issues. A natural source of collagen is made from beef or chicken bones. I’ve been making stock from these “leftovers” for years. The stock doesn’t just add flavor to soups and sauces, but also nourishes our bodies, giving us the extra collagen (and other nutrients) we may need.
It’s been challenging to make enough bone broth at times. We get busy, or I just don’t have enough bones on hand. I still prefer to make my own when I can (then I can use organic, free-range, grass-fed, etc.) But, when I’ve run out of time, I resort to getting some extra collagen from this gelatin– a decent brand that I think smells way fresher than the stuff at the grocery store. I let this form of gelatin “bloom” by sprinkling it in a bit of water first, then adding boiling water to that… if you want to mix collagen right into smoothies, collagen hydrolysate is a better form to get.
My swollen knee has been improving; a lot of reviewers on Amazon have also shown other improvements. As for other natural foods you can take to help fight inflammation, here’s a list: