Savory recipes

Savory recipes

Asiago Mushroom Burgers

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(“Ah-see-ah-go”)

Oh, these were good! And simple.

Make hamburger into patties and season with salt and pepper.
Saute fresh, sliced mushrooms in butter with 2-3 cloves of garlic for about a minute. Remove from the pan.
Cook the patties on both sides until cooked through. (I like to cover the skillet with a lid to save on the spattering mess!)
When the meat is cooked, add a layer of sliced Asiago cheese and then the garlic and mushrooms.
Cover patties with the lid again and let the cheese melt.

I served these with steamed carrots and broccoli and a green salad. If I had had the gumption, I would have also grated two left over baked potatoes for hash browns.

I hope you are cooking and enjoying the blessings of eating together as a family! They are many!

Love,

Jacque

P.S. I used 1 pound of hamburger and about a cup of mushrooms if that helps.

Coleslaw Twist

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Fresh food is such a treat! And isn’t it great that salads are so simple?

Chop:

1 head of cabbage
1 green pepper
2 carrots
1/2 head of cauliflower
cherry or grape tomatoes (as many as you like)

For the dressing mix:

1 cup mayonaise
1/4 tsp smoked paprika
1/4 tsp cayenne
1/4 cup apple cider vinegar
2 Tablespoons honey
1/4 tsp salt

Mix it all together and garnish with more smoked paprika, fresh mint or basil or parsley!
I hope you enjoy your cooking-time this week!
Be well,

Jacque

Ginger Lemon Honey Tea

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Seems as though there a lot of people who have colds and flu right now. No fun!

One thing we make that has helped to “thin the junk out” during colds and flu is a nice warm cup of tea. (Not hot, let it cool before drinking.)

Put water on to heat, then squeeze juice from 1/2 a lemon into your cup. Add 1/2 teaspoon powdered ginger (or fresh grated ginger if you don’t mind texture), 1-2 teaspoons raw honey, 1/8 teaspoon cayenne. Add water to the top of the cup when it is heated. Stir and let the tea cool until it is just warm.

You can certainly back off the cayenne if this tea is for a little one, but if a person can take the heat, it makes the ginger much more efficient.

I hope you are well my friend.

Take good care,

Jacque

P.S. You can make this into a nice cough syrup by leaving out the water and adding a few Tablespoons of apple cider vinegar. Spicy and good! And very good for a sore throat.

Re-Post: Natural Yeast

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Here is a flash back to 2014’s post on using natural yeast. I hope you enjoy it again!
Hi!  I am so excited to share something new with you!  New to me, maybe new to you too…first a little background:
 Three years ago this fall I took drastic measures.  I came to grips with the fact that gluten was hard on me and decided it was time to give it up.  It was a HUGE change, one that challenged me to tears on and off through the first few months. As many of you know, it is quite a shift to change your diet that drastically! Our family had made this change before, years ago,  when we (I, the girl in charge of food) cut out gluten and dairy after I attended an autism conference and learned about the possibility of such a diet helping our son.  It wasn’t easy then either, but only lasted the summer.  This time it was me who needed the help.  Thankfully, eating a gluten-free diet made a huge difference in my health within just two weeks!

Fast forward to last month when a friend of mine asked if I had ever heard of natural yeast.  I hadn’t.  I immediately went to town reading up on it.  What I discovered is that like a traditional sour dough starter, natural yeast dramatically changes the chemistry of regular wheat when it is combined with water and kept in a cool place. Ooooo.  The more I read the more interested I became.  I believe that there are ways to prepare foods that are much easier for us to digest, and culturing is one of the major tools we use to accomplish that. Could this work for me I wondered? Me, eating wheat again? Eating waffles again?  And toast and sandwiches….It was a heady thought.

After reading Caleb Warnock’s blog on natural yeast, I determined that I wanted to find out if I might be one of the people with an intolerance or celiac who might be able to use wheat prepared in this way.  Shortly after that decision was reached, my friend called again and asked what I had learned.  When I said that I wanted to try it she surprised me by saying that she had a start for me and that her daughter had baked a loaf of bread for me to try!  (I owe you Pam Thomson!) I was so hopeful that I would be able to graduate from pasty starchy gluten free “bread” but mostly to be able to get the nutrients in the seeds and grains that I have felt I’ve been missing.  I decided to try it….

(Note: We are each responsible for our own health decisions.  What works for one may not be a good option for someone else.  Caleb suggests that you take some of this bread to your doctor to lab test it and see if it is something you could tolerate if you are concerned about getting sick. For some, better safe than sorry.) I personally went with a “gut feeling” that it was ok for me to try it carefully and slowly. It was great to eat bread again.  I ordered the book!

I can’t say enough about the quality and thoroughness of this book by Melissa Richardson and Caleb Warnock. (Melissa’s blog is http://www.thebreadgeek.blogspot.com fantastic stuff there!)  The book is a delight in so many ways; the writing is witty and real, the pictures are beautiful and instructive and the recipes are tasty and healthy.
 Can’t ask more from a cookbook than that can you?

Over the past few months, I have devoured the principles in the book and tried the recipes, created some of my own recipes and of course learned to keep my starts going. The actual hands-on time this kind of baking requires is minimal, it’s the thinking about what you want to make a day ahead that is a little tricky.  I have baked bread, made many different kinds of pancakes and waffles (which are crispy and light and taste a bit like a funnel cake), an amazing chocolate cake and cinnamon rolls.

Holy cow!  It is so much fun to create and to try new things!  I have been tweaking the sugars (another difficulty for me, maybe you can relate) and have found that natural sweeteners work well in these recipes. For instance, in the chocolate cake, I used sucanat and agave in place of white sugar which made the cake sweet, but calmly so.  It certainly takes time, when shifting to a whole foods diet, to untrain your taste buds to expect sweeteners on steroids, but this brand of baking sure helps.  You eat a piece of chocolate cake made with natural yeast and natural sugar and wait for the blood sugar spike…..and wait…..and it doesn’t come!  And that may mean that diabetes won’t come knocking either!

 Fresh garden tomato
Fresh basil
Toasted natural yeast bread
Mustard/mayo/basil pesto spread
“Mammy’s Bread” recipe by Melissa Richardson
We think this cake tastes divine!  And wow, it’s just so pretty!!!

Please let me know if there is some way that I can help you get started cooking with natural yeast if you are interested. I have only scratched the surface of what there is to learn about this here, so please continue to read on the author’s blogs.  They are amazing.

Hey!  I can share a start!  (8 starts went out of my fridge last night for cooking class! Hoorah!)

Happy eating!

Love,
Jacque

A New Salad!

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Hi! I hope you’re having a good Thursday.

This is the salad I ate for lunch and it was SO good! It’s extremely easy to make and so filling that it would be a wonderful dinner option too!

Put a few cups of greens in a bowl. {Super helpful if your greens are already washed and torn in a glass bowl with a tight fitting lid in the fridge. Today my bowl had half spinach and half leaf lettuce.}

Then just layer the greens with: diced avocado, gouda cheese, cherry tomatoes and cooked, shredded chicken. {I had leftover chicken that had been cooked with Italian seasonings and fresh rosemary.}

For the dressing: melt 1 Tablespoon bacon drippings in a skillet, then add
2 Tablespoons balsamic vinegar and
2 cloves of garlic, minced.

Heat it for less than a minute and pour over your salad.

Lastly, I sprinkled it all with smoked paprika. Voila!

The flavor of the dressing is rich yet subtle and sets off the flavor of the cheese, chicken and avocado so beautifully.

I hope you will give it a try and then experiment with other herbs, spices, cheeses, vegetables and meat.

Life is way too short to eat the same things over and over and over!

Love to you today.

Jacque