Chantal enamel on steel cookware: use and care

Chantal Enamel-on-Steel cookware

By Cat, April 25, 2017 (Photo, right, by Chantal Corporation; item and link no longer available)

I will be doing a 90-day protocol to heal from autoimmune thyroid, and one of the recommendations is to use enamel on steel or cast iron, instead of stainless steel, because of the potentially toxic nickel in the stainless steel. So I dug out my old Chantal cookware and looked up it’s use and care on the Chantal website. This applies to any brand of enamel on steel cookware.

See also: 1. Cleaning, Pest Control and Personal Care Menu Continue reading

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Stewed apples or applesauce for gut health

Apple cultivars at supermarket

By Cat, April 21, 2017 (Photo, right, from Wikimedia Commons)

In Britain, this is called Stewed Apples; in the US we call it chunky Applesauce.

I’m trying to recover from auto-immune thyroid, which includes healing the gut and balancing the gut microbiome. I’m adding my own twist to recommendations by Functional Medicine practitioners.

This recipe releases the pectin from the apples, so it can be utilized by the good bugs in your gut, helping their colonies to grow and heal the gut.

See also: 1. Sides & Condiments Menu; 2. Remedies Menu

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Spiced lamb chops, with couscous or kasha

Cuts of Lamb

By Cat, April 15, 2017

I love lamb chops – just about my favorite red meat – and I’m always on the lookout for new ways to flavor them. Lamb, like venison, has a gamey flavor so benefit from herbs and spices. Rosemary and mint are commonly-used herbs, but what about spices?

This recipe uses ground allspice, cinnamon and cayenne. Another good option is garlic and mint. I plan to prepare this for Easter (I’m just not big on ham).

See also: 1. Lamb menu; 2. Mediterranean menu; 3. Kasha with Middle-Eastern Flavors Continue reading

Posted in Fat or oil, Grain, Herbs, Lamb, Leafy Veggie, Onion family, Pseudo-grain, Sauteed, Spices, Steamed, Stove top, Vine veggies | Tagged , , , , , , , , , , , | Leave a comment

Spring Cleaning: how to avoid potentially deadly hantavirus infection

By Catherine Haug, April 13, 2017 (posting originally published on The EssentiaList, the community/sustainability blog for which I am the editor)

See also: 1Cleaning, Pest Control, & Personal Care Menu

Yesterday’s Daily Inter Lake had an interesting piece by Kathryn Houghton, titled “Spring Cleaning. Officials: Rats carrying hantavirus can be deadly.” (1) This caught my eye because it’s time to clean out my garage from all the salty dirt brought in on my car’s tires, and also to sort through my old moving boxes (after moving them from storage in Portland) for my enameled cookware. You can read the complete article at reference (1) below, but here are the highlights.

  • Rodents (not just rats) carry the virus.
  • Montana has one of the highest rates of infection in the US. About 25% of Montana’s cases have resulted in death.
  • The virus is spread in dusty air; sweeping, vacuuming and other cleaning activities can stir up dust infected by saliva, urine or droppings from infected rodents.
  • Symptoms include: fatigue, fever, muscle aches early in the cycle. As the pulmonary disease progresses, symptoms will include coughing and extreme shortness of breath.
  • Precautions: see below.

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Healing power of horseradish, and two tonics

Horseradish root sections

By Cat, April 11, 2017 (Photo, right, from Wikimedia Commons)

One of my fondest memories of my Dad is how excited he got when one of the local farmers brought him a bunch of horseradish (after he retired and gardened in earnest, he grew his own). Mom grated most of it, some to be used right away in a creamy accompaniment, the rest to be fermented. What she didn’t grate, Dad ate just as it was, or put a tiny bit in a fresh batch of his homemade stew (see Dad’s Beef Stew with Root Veggies). I love it  on a roast beef sandwich, or French Dip sandwich.

But it isn’t just for satisfying a hungry tummy; it is also a basic, all-around tonic dating back to medieval Europe; is used as an antibiotic to purify your blood; kill bacteria and increase blood and lymph circulation throughout your body; and can be added to olive oil for use as a salad dressing or applied to wounds and infections. Keep a bit of horseradish tonic on hand for emergencies and general use (see below) or lacto-fermented horseradish condiment for your health-promoting daily accompaniment to meals.

See also: 1. Culturing, Fermentation & Tonics Menu; 2. Sides and Condiments Menu; 3.  Horseradish: Prepared or Lacto-Fermented. Continue reading

Posted in Citrus, Health, Herbs, Medicinal, Onion family, Root Veggie, Vinegar | Tagged , , , , , , , | Leave a comment

Chicken, with dried plums & peppers, Creole-style


By Cat, April 1, 1917 (Photo, right, from Wikimedia Commons)

One of the odd things I truly love, is using fruit in a main dish, and this recipe is a prime example. Plums are a very healthful food with additional benefits when they are dried and re-constituted. See Mercola (2) for more about this wonderful fruit.

Bell peppers are a member of the nightshade family, so are something one should not eat every day but are delicious in recipes from indigenous peoples. Unlike most peppers, they are slightly sweet without the heat. If you want a bit of heat, add some dried red pepper flakes to the recipe.

My first test of this recipe was only so-so after baking, but the warmed leftovers were much better – the dried plums and veggies were more fully cooked, and their flavors blended.

See also: 1. Poultry Menu; 2. Creole/Cajun Menu; 3. Dried Plum and Olive Chicken Braise (Mediterranean Style)

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Sweet potato medallions, chickpea and greens salad

Sweet potato

By Cat, April 1, 2017 (photo, right, from Wikimedia Commons)

Always on the lookout for something new and different to fix for dinner, I was intrigued by this recipe when I saw it featured in our local paper, the Daily Inter Lake. Salads can get boring – for example: greens, tomatoes, cucumbers, onion, carrots with a vinaigrette or creamy dressing – so the addition of an unlikely veggie like sweet potatoes is intriguing.

I love garbanzos (chickpeas) and usually have some sprouted ones in my fridge. But the almond sauce made with almond butter is another matter – ever since my early 20s when all I could afford for lunch and dinner was a peanut butter sandwich, I have an aversion to nut butters. I could add almonds to the salad, but what to use for a dressing? Hummus (Garbanzo Dip), or creamy avocado dressing perhaps?

See also: 1. Salads menu; 2. Beans & Other Legumes: Soaking & Sprouting; 3. Basic Cooked, Dried Beans & Peas; 4. Soaking, Sprouting Nuts & Seeds; 5. Hummus (Garbanzo Dip)

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Posted in Alcohol, Avocado, Baked, beat/whisked, Citrus, Eggs, Herbs, Leafy Veggie, Nut Butter, Nuts and seeds, Onion family, Pureed, Simmered, Soaked, Sprouted, Tossed | Tagged , , , , , , , , , | Leave a comment

Chicken with Sun-dried Tomatoes & Olives

Sun-dried tomatoes and olives

By Cat, March 2017 (photo, right, from Asado Argentina (2))

I’m getting tired of all my usual chicken recipes, so pulled down “365 Ways to Cook Chicken” recipe book from the shelf to see what might appeal to me. I wanted something with Mediterranean flavors using skin-on, bone-in chicken pieces; this one fit the bill. It is cooked on stove-top in a skillet, takes about 40 minutes, and serves 4. You can use a whole chicken cut up, or a mix of chicken pieces.

This is delicious – worthy of being served to guests.

Cat’s note: Until my food sensitivity to sun-dried tomatoes is cleared, I cannot eat this dish.

See also: 1. Poultry Menu; 2. Mediterranean Menu; 3. Olive Oil: The Real Deal, or Adulterated/Fake Continue reading

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Green Spring Pilaf

Green Asparagus at Market

By Cat, Mar 30, 2017 (Photo, right, from Wikimedia Commons)

I used to eat a lot of rice, especially as risotto, but then cut way back after learning that rice, especially brown rice, is heavily contaminated with arsenic, which is a toxic heavy metal. This contamination is largely due to growing rice in soil once used for growing cotton and heavily treated with pesticides.

Instead, I use wild rice which is native to North America – not a true rice, but very similar. I especially like wild rice in a pilaf.

I would also like to try this as a risotto, using a medium-grain rice such as Arborio.

See also: 1. Sides and Condiments Menu; 2. Rice (About): White, Brown and Wild
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Pastel de Nata (Portugese Custard Tart)

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
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Posted in Baked, Dairy, Eggs, Extract, Fat or oil, Pastry, Stove top, Sweetener | Tagged , , , , , , | Leave a comment