Pastel de Nada
By Cat, March 2017 (Image, right, from Viking River Cruises, cropped)
I’d never heard of this tiny treat until I got the newsletter from Viking River Cruises that included this recipe. But I’ve long been a fan of anything custard. This recipe uses frozen puff pastry, but of course you can make your own; see Puff Pastry for my versions.
These are made as tiny tarts, but of course you could make two or more larger round tarts. Just not too large or the amount of time in the oven needed to set the custard may brown the pastry too much.
See also: 1. Tarts Menu; 2.Puddings/Custards Menu; 3. European Ethnic Menu; r. Puff Pastry
Posted in Baked, Dairy, Eggs, Extract, Fat or oil, Pastry, Stove top, Sweetener
Tagged custard, egg, milk, puff pastry, stevia, sugar, tart
By Cat, Mar 2017
We have a wonderful old-fashioned herb store here in Bigfork: Swan Valley Herbs and School of Natural Healing (1). They sell herbal tinctures made in their kitchen, and dried herbs (both medicinal and culinary) many of which are wild-crafted from the mountains and valleys near Bigfork MT. Every year they offer an Herb Walk with the owner, Tom Tracey, to learn about local herbs for medicinal or culinary use. See my postings on The Essentialist. They also do energy-based testing for health issues. Sorry, they are not online so I cannot share link or email address with you.
One of the interesting things they recommend for detox is special baths. Some of these might sound a bit crazy, but remember they are energy-based detox.
I have done each of the recommended baths several times since 2008. Despite how weird they sound, they do work.
See an article in Flathead Living about Swan Valley Herbs: Let Nature Be Thy Medicine for more about this great business (2). Continue reading
Posted in Health
Tagged detox bath
Ginger & Turmeric Rhizomes
By Cat, Mar 2017 (photo, right, from Lisa’s Project Vegan blog (2)
I’m always on the lookout for new, quick chicken recipes, and I’m also looking for ways to add fresh spices like ginger and turmeric to my meals; this recipe qualifies on both counts.
I do not recommend using supermarket chicken unless it is free-range/pasture fed, antibiotic free and preferably Organic. I’m lucky where I live that I can buy Hutterite chickens from a local Hutterite colony. They only sell whole chickens, so I cut them up for immediate use or to freeze all/part of the pieces as follows:
- Legs (drumstick and thighs joined together), wings, and breasts (butterflied); sometimes I cut the two breasts apart. I brine all pieces together, then rinse (by immersing in a bowl of fresh water) and pat dry. If cooking for a family, bag all meaty pieces together (legs, wings and breasts); I’m a single person, so I bag for individual meals as follows:
- Bag together, one each: leg, wing and half-breast;
- Alternately bag together one leg and one wing, and do the same for the other set; bag the breasts together or separately.
- Bag together the neck, back pieces and giblets, to freeze for future bone broth.
Posted in Brined, Fat or oil, Grain, Marinated, Nuts and seeds, Onion family, Poultry, Spices, Steamed, Stove top
Tagged chicken, ginger, molasses, rice, sesame seeds, sugar, tamari
Root Veggies in a Stock Pot
By Cat, March 2017 followed by frequent updates (photo, right, from Wikipedia, but I lost the link)
Many different fruits and veggies provide incredible benefits for raw juices; and not just fruits & veggies, but also herbs, spices and mushrooms are valuable and tasty ingredients. I’ve made a preliminary list of what is to be included; as I learn more, I will update this posting.
Leafy greens are an important ingredient, but it is difficult to extract their juices without a special juicer (low RPM; see About Juicers for more), so many rely on powdered greens, but it’s important the greens are juiced before dehydrating to powder for maximum nutritional benefit.
See also: 1. Beverages Menu for specific recipes; 2. About Juicers; 3. Foods (About) Menu under Fruits & Vegetables, Fungi & Mushrooms, Greens, Herbs & Spices, Legumes, Nuts & Seeds Continue reading
Posted in Extract, Fruit, Fungi, Health, Herbs, Juiced, Medicinal, Nuts and seeds, Raw, Spices, Sprouted, Veggies
Tagged apple, arugula, broccoli, cabbage, carrots, celery, chard, chlorella, cilantro, cucumber, dandelion, escarole, garlic, ginger root, grapefruit, kale, lemon, lime, mushrooms, nuts, orange, parsley, peppers, radish, spinach, sunflower seeds, turmeric, watercress, wheatgrass
By Cat, March 2017 (Photo, right, from American Feast (1))
I usually fry my catfish in a little bit of coconut milk or lard on stovetop, but frying has disadvantages because of the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. It produces advanced glycation end products (AGEs) that have been implicated in degenerative eye disease and possibly other degenerative disease. So I’ve decided to give baked catfish a try, using the same seasoning I use for fried catfish: salt with black and cayenne pepper, or a Cajun/Creole mix with herbs.
Note that catfish, as a scavenging animal, is not considered catfish and may be contaminated with toxins including heavy metals such as mercury, so should not be eaten frequently. See my article: Sustainable and Healthful Seafood (About) for more.
See also: 1. Fish & Seafood Menu; 2. Herbs & Spices: Curries and Blends; Continue reading
Posted in Baked, Citrus, Fish, Grain, Herbs, Onion family, Spices
Tagged butter, Cajun spice, catfish, cornmeal, garlic, lemon, parsley
By Cat, February 25, 2017 (photos, right and below, from Wikimedia Commons (2))
I’ve not yet tested this chicken recipe, but the combination of flavors promises to be delicious. First you prepare, stuff and fry the cutlets, then bake them.
See also: 1. Poultry & Fowl Menu; 2. Latin American Ethnic Menu; 3. Preparing Chicken or Other Cutlets; 4. Good Fats for Cooking; 5. Digestive Bitters
Posted in Alcohol, Apple, Pear, Baked, Citrus, Dairy, Fat or oil, Flavoring, Flour, Fried, Nuts and seeds, Poultry, Starch, Stove top, Tropical fruit
Tagged almond, apple, bitters, butter, chicken, coconut, coconut oil, egg, lard, orange juice, rum
Homemade Laundry Soap Ingredients
By Cat, May 2008 (Photo, right, by S. Tomkins at her presentation for Essential Stuff Project)
This posting has been moved from Homemade Cleaning Supplies, etc.
In the not too distant past, homemakers routinely made their own cleaning supplies and kept pests at bay, using ingredients in their own kitchens. As fuel costs rise and petroleum-based products become more scarce and expensive, we may once again return to the much more healthful practice of making our own, and it’s better for the environment too.
By Cat, February 23, 2017 (photo, right, from Wikimedia Commons)
I’m getting tired of my usual ways for baking cod or halibut, and I have some cherry tomatoes in the fridge that need using-up, so I decided to give this sea bass recipe a try, with my cod (and a second test using wild-caught halibut). The idea is that the cherry tomatoes will burst under the heat of the broiler to create their own fresh sauce.
The combination of fish, herbs and veggies in this quick and easy recipe is really good.
See also: 1. Fish & Seafood Menu; 2. Curries and Herb Blends (includes Herbes de Provence) Continue reading
Posted in Fat or oil, Fish, Herbs, Leafy Veggie, Onion family, Vine veggies
Tagged basil, cherry tomatoe, fod, garlic, halibut, herbes de provence, olives, sea bass, shallot
By Cat, Feb 22, 2017 (Photo, right, from Wikimedia Commons)
Until I moved to Portland Oregon at age 23, I’d not had any Cajun or Creole food; my first tasting was at Portland’s Saturday Market, and I was hooked.
Cajun and Creole foods are primarily from Louisiana and east Texas, where it was influenced by displaced Arcadians (from NE Canada), French and German immigrants, African-American slaves, and American indigenous peoples. It is generally quite spicy and includes vegetables and rice. This dish is no exception.
A more famous version of Jambalaya is made with crayfish and/or other seafood, but it is also delicious with chicken, as in this recipe. You can use leftover chicken, or roast a chicken to add to the jambalaya.
Posted in Beef, Buffalo, Fat or oil, Grain, Herbs, Leafy Veggie, Onion family, Pork, Poultry, Roasted, sausage, Sauteed, Simmered, Spices, Vine veggies
Tagged andouille, basil, bay, bell pepper, cajun seasoning, celery, chicken, chicken stock, chorizo, garlic, ham, hot sauce, kielbasa, onion, scallions, tasso, thyme
Omega 8004 Low RPM Juicer
By Cat, February 2017. This posting has been moved from my February 2017 posting, Anti-Cancer Juices (as for a fast). Image, right from Omega Juicers (12); I do not necessarily endorse this juicer; I use its image because it is representative of this type of juicer.
If you want to invest in an electric juicer for making your own fruit and veggie juices, there are a few things to consider. I got into this while watching Chris Wark’s Square One online cancer-coaching series (1). Continue reading
Posted in Equipment