Hot Cocoa Mix - 3 ingredients and NO refined sweeteners!

Things have been pretty quiet here on the blog lately, as I am in the process of creating a new website! This will be the last new content on this site, and I'm trying to get a bunch of the content from this site moved over to the new website. I will let you all know when it is ready!

In the meantime, I wanted to share this super simple recipe for hot cocoa mix. With only 3 ingredients, and no unrefined sweeteners, this hot cocoa mix is great to have on-hand for the cold months.  This mix, when combined with whole milk, makes for a delicious, not-too-sweet cup of hot cocoa. 

Hot Cocoa Mix

• 3/4 cup organic cocoa powder (I use alkalized cocoa, also known as Dutch-processed cocoa)
• 1/2 cup plus 2 Tb sucanat
• 1 tsp finely-ground celtic sea salt

Combine all ingredients in a jar with a lid. Shake well to combine.

Hot Cocoa 

Makes 1 cup of hot cocoa

• 1 cup of whole milk, preferably raw milk
• 3 Tb hot cocoa mix

1. Put the milk in a small saucepan over medium heat. Whisk in the hot cocoa mix until it is well-dissolved into the milk.
2. Heat the cocoa, stirring occasionally, until it reaches the desired temperature. NOTE: If you want to keep your milk "raw", make sure you don't heat it past 110 degrees F. This also ensures that the milk is the perfect temperature for kids to drink without having to blow on it or burn their tongues.  You can check the temperature of the milk with a thermometer, or just by testing it with your finger. It will be getting close to 110 degrees when it is just starting to feel quite warm (but not burning hot) when tested with a finger.* 
3. If you aren't concerned about keeping the milk raw, then go ahead and heat until nice and hot.
4. Serve immediately.  If you find that the warm cocoa cools too quickly for slow drinkers, try serving it in a thermos.
5. If desired, this hot cocoa can be topped with homemade whipped cream.

*If you decide to test the temperature with your finger, please use common sense and be careful. If the milk is anywhere near to simmering or boiling, it can absolutely burn you.

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Falafel with Jajeek - Fried Chickpea Patties with Cucumber Yogurt Sauce (gluten-free)

As part of our ancient history studies this Fall, I am digging into foods from ancient Mesopotamia, (which is in the region that is now known as the Middle East). Archaeological evidence shows that chickpeas were one of the earliest crops to be used in farming, as domesticated chickpea remains have been found dating back to around 10,000 years ago. In relatively modern times, one of the most common ways to cook chickpeas is to make them into falafels.

Falafels are delicious fried dough patties made with ground chickpeas, onions, and spices. While we had previously only enjoyed falafels when eating at a local Middle Eastern restaurant, my family has been delighted that I can now make falafels at home. The easiest way to make falafel dough is with a food processor, which makes it easy to grind the ingredients together. I have chosen to make our falafels into patties, so that I don't need to use quite so much oil when frying them. If you have a deep fryer, you could certainly make this falafel recipe into balls instead of patties.

My falafel recipe begins with soaking dried chickpeas in an acidic medium overnight. This important step reduces the phytic acid antinutrient that is naturally present in grains and legumes. Once the falafels are cooked, they are topped with jajeek, which is an Iraqi cucumber yogurt sauce. Falafel and jajeek are delicious in a salad or on pita bread.

Falafel with Jajeek - Fried Chickpea Patties with Cucumber Yogurt Sauce

Falafel - Fried Chickpea Patties
Makes 28-30 falafels

• To soak the chickpeas:
• 1 pound dried chickpeas
• 2 Tb raw apple cider vinegar
• filtered water
• Falafel flavoring ingredients:
• 2 medium white onions, peeled and chopped into large chunks
• 2 Tb dried parsley
• 6 medium cloves of garlic
• 2 tsp finely-ground Celtic sea salt
• 1/2 tsp pepper
• 1 tsp dried coriander
• 2 tsp dried cumin
• 2 dashes of dried cayenne pepper
• a pinch of dried cardamom
• 1 Tb fresh lemon juice
• 3 Tb white rice flour
• To fry the falafel:
• ~1 cup of refined coconut oil or other high-temp cooking oil (such as sunflower oil or peanut oil)
• Optional: jajeek (recipe follows), lettuce, tomatoes, and/or pita bread
• Required equipment: 7-cup food processor

1. Place the chickpeas in a large glass bowl. Cover the chickpeas with plenty of filtered water, enough for them to easily double in size. Stir in 1 Tb raw apple cider vinegar. Allow to soak overnight.
2. In the morning, drain the chickpeas. Add fresh water and another tablespoon of apple cider vinegar. Allow to soak until about an hour before dinner.
3. Drain the chickpeas well. With a 7-cup food processor, this recipe works best if you mix up the ingredients in two batches.
4. Put half of the chickpeas and half of the falafel flavoring ingredients into the food processor. A lemon reamer works well to juice the lemon. Pulse and process until the mixture is finely ground. Dump into a large bowl.
5. Place the remaining half of the chickpeas and falafel flavoring ingredients into the food processor.  Pulse and process until the mixture is finely ground. Add this mixture to the rest of the falafel mixture in the large bowl.
6. Use a 3Tb scoop to create falafel balls. Place the falafel balls on a large cutting board or plate. Use your hands to flatten the falafels into patties that are ~3/4 inch thick.
7. Begin to heat up a heavy-bottomed skillet. I like to use two 10-inch cast iron skillets to cook the falafels so that they are done cooking much more quickly.  Add enough oil to the pan to give an oil depth of ~1/3 to 1/2 inch.
8. Once the oil is shimmering and hot (but NOT smoking), add the flattened falafel patties. Make sure to leave enough room so that the falafels are not touching each other, and will be easy to turn.
9. Allow the falafels to cook undisturbed for a few minutes until they've reached a medium brown color. Carefully flip over each falafel patty using tongs or a spatula. Cook the second side for a few minutes until you've achieved the same medium brown color.
10. Line a plate with paper towels. Place the cooked falafels on the paper towels to drain any excess oil.
11. Serve the falafels with jajeek, lettuce, tomatoes, and/or pita bread.

Jajeek - Iraqi Cucumber Yogurt Sauce
Makes ~3 cups

• 1&1/2 cups plain, whole milk Greek yogurt
• 1&1/2 tsp dried mint
• 1/2 tsp finely ground Celtic sea salt
• 1/4 tsp pepper
• 1 small clove of garlic, minced or pressed
• 2 Tb fresh lemon juice
• 2 cups chopped cucumber (if the skin is thick, peel the cucumbers!)

1. Combine the yogurt, mint, salt, pepper, garlic, and lemon juice in a medium bowl. A lemon reamer works well to juice the lemon. Stir to combine.
2. Stir in the chopped cucumbers.
3. Store in the refrigerator while you prepare the falafel. 

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Grain-Free Zucchini Bread

As the warm season is drawing to a close here, we've been enjoying lots of zucchini bread. This recipe gets a nutrition boost from zucchini, sucanat (unrefined sugar, complete with minerals), and nutrient-dense butter. This recipe is moist, lightly sweetened, and delicious!

Since this recipe is grain-free, everyone in my family has enjoyed eating zucchini bread as much as they want to. This recipe makes a great breakfast, or a snack for any time of day.

Grain-Free Zucchini Bread

• 1 stick (1/2 cup) of butter
• 3/4 cup tapioca starch
• 1/2 cup coconut flour
• 1/3 cup arrowroot starch
• 1/2 cup sucanat
• 1 tsp baking soda
• 1/2 tsp finely ground Celtic sea salt
• 1&1/2 tsp Ceylon cinnamon
• 3/4 tsp ground nutmeg
• dash of dried ginger
• dash of dried allspice
• 3/4 cup whole milk kefir (or substitute plain, whole milk yogurt)
• 3 eggs, preferably from pastured hens
• 1 tsp vanilla extract
• 2 medium small zucchinis (to make 2 lightly-packed cups of shredded zucchini)

1. Preheat the oven to 350 degrees F.
2. Melt the butter in a small saucepan over low heat. Turn off heat and allow to cool a bit.
3. Generously butter the sides and bottom of a loaf pan. (I use a 9.5X4.5 glass pan.) If desired, you could line the baking pan with parchment paper to make it very easy for the bread to be removed from the pan. The butter makes a nice "glue" that allows the parchment paper to stick to the inside of the pan.
4. Combine the tapioca starch, coconut flour, arrowroot starch, sucanat, baking soda, salt, and spices in a large bowl. Whisk to mix it all together well.
5. Combine the kefir, vanilla, and eggs in a small bowl or pourable measuring cup. Mix together with a fork.
6. Shred the zucchinis using a box grater. There is no need to peel the zucchinis.
7. Mix the kefir mixture into the dry ingredients using a hand mixer.
8. Mix the butter into the batter using a hand mixer.
9. Fold in the shredded zucchini.
10. Pour the batter into the greased loaf pan and smooth out the top with the back of a spoon or spatula.
11. Bake at 350 degrees for about 55-65 minutes.  It will be done when it is set in the middle (you can lightly touch it, or check to see if a toothpick comes out clean).
12. Let cool for about 10-15 minutes, and then use a spatula or knife to go around the edges.  Invert the pan and move the bread to a cooling rack.  Remove the bread from the pan when it is mostly cool.
13. Slice the bread, and serve! A Rada bread knife works excellently for slicing this bread.  
14. Store leftovers in an airtight container in the fridge or freezer. If you're freezing it, place parchment paper between the slices so they will be easy to separate later on. We like to re-warm this bread in the toaster oven and serve it with a smear of butter and perhaps some cream cheese or goat cheese.

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Fresh Tomato Salsa

My 10-year-old daughter has been learning to cook simple meals for our family, and quesadillas are one of her favorite things to make. I'm not sure if everyone knows what quesadillas are, but in case you don't know, quesadillas are simply tortillas, buttered on the outside, and filled with cheese. We cook them until they are crispy in a skillet.

Quesadillas are a very common food here in the southwestern USA, but we didn't eat them for years since my husband and daughter were not eating many grains. Recently, though, we have found excellent grain-free tortillas, and we've been so excited to once again eat quesadillas.

October is panning out to be the month of the tomato here, with lots of tomatoes fresh from our garden. Fresh salsa and sour cream are perfect accompaniments to quesadillas. This recipe for fresh tomato salsa is very simple. I've purposely made it with ingredients I generally have on-hand by substituting coriander and cayenne pepper for the typical fresh cilantro and jalapenos.

Fresh Tomato Salsa 

• 1 cup fresh ripe tomatoes, chopped
• 2 green onions, sliced thinly
• 2 tsp fresh lime juice
• 1/4 tsp salt
• 1/8 tsp coriander
• 2 dashes cayenne pepper (use more if you like your salsa very spicy)

1. Chop the tomatoes and slice the green onions.
2. Juice the lime. A lemon reamer works great for this.
3. Combine all ingredients in a bowl and stir to combine.
4. Serve immediately. Fresh tomato salsa is great with tortilla chips, quesadillas, or tacos.

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Chocolate Chip Zucchini Muffins (gluten-free : nutrient-dense)

As summer marches on, there is an abundance of local zucchini available. Zucchini's mild neutral flavor makes it work equally well in savory dishes such as ratatouille and spaghetti, as well as in sweet dishes such as muffins and cookies.

I've previously blogged a recipe for grain-free zucchini spice muffins, but this summer I wanted something different. This mildly-sweet chocolate chip zucchini muffin recipe was a hit with all of my family. It makes a tasty, healthy breakfast or snack.

Chocolate  Chip Zucchini Muffins

Makes 12 muffins

• 1 stick butter, preferably the nutrient-dense yellow kind
• 1 cup white rice flour*
• 1/4 cup coconut flour
• 1/4 cup tapioca starch
• 1/2 tsp finely-ground Celtic sea salt
• 1/2 tsp baking soda
• 1/2 tsp aluminum-free baking powder
• 1/3 cup sucanat
• 3 eggs, preferably pasture-raised
• 2 Tb sour cream
• 2 medium zucchinis
• 1/2 cup mini chocolate chips (I use Enjoy Life soy-free chocolate chips)

1. Preheat the oven to 350 degrees F.
2. Line a muffin tin with paper cups. I like to use If You Care Unbleached Baking Cups, as the muffins do not stick to them!
3. Melt the butter in a small saucepan over low heat. Turn off heat and allow to cool a bit.
4. In the meantime, combine the rice flour, coconut flour, tapioca starch, salt, baking soda, baking powder, and sucanat in a medium bowl. Whisk it all together to combine, making sure to break up any lumps.
5. Combine the eggs and sour cream in a large bowl. Beat it all together with a fork or whisk.
6. Shred the zucchini using a box grater, discarding the ends. The zucchini does NOT need to be peeled before it is shredded.
7. Mix the zucchini and melted butter into the egg/sour cream mixture with a hand mixer or whisk.
8. Dump the dry ingredients into the wet ingredients and mix just until combined.
9. Mix in the chocolate chips.
10. Scoop the muffin batter into the paper muffin cups. I like the convenience of using a 3-Tb scoop for this, but you could just use a large spoon.
11. Bake the muffins at 350 degrees F for 25-30 minutes, until the muffins are lightly browned. Another way to tell the muffins are done is to insert a toothpick into the center of a muffin; if the toothpick comes out clean (NOT wet), the muffins are done.
12. Remove from the oven, cool, and enjoy! 

*Want to know more about why I use white rice flour instead of brown? Check out this article.

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Crispy, Creamy Coleslaw

Crispy and creamy, cool and refreshing: coleslaw is a versatile side dish that I tend to make more often in the summer months. Besides using coleslaw in its typical pairing with barbecued foods, I like to eat coleslaw in a variety of other ways: as a side dish for breakfast eggs and toast, on sandwiches, on toast with liver pate. This recipe for coleslaw makes an ample portion, so there is plenty to use in the following days. Have you ever tried coleslaw on a sandwich with lunch meat? It's fabulous!

Coleslaw

Makes ~6-7 cups of coleslaw

• half of a large head of green cabbage
• 2 carrots
• 1 stalk of celery
• 1 cup mayonnaise (we love Sir Kensington's mayo)
• 1/3 cup sour cream, preferably organic
• 1 Tb Dijon mustard (we use Natural Value Dijon)
• 1&1/2 tsp sugar, preferably organic
• 1 Tb raw apple cider vinegar
• 1/4 tsp finely ground Celtic sea salt
• 1/8 tsp freshly ground pepper

1. Remove and discard any bruised or dry outer leaves from the cabbage.
2. Chop the cabbage in half. Reserve one half for another use.
3. Remove the core and stem from the cabbage.
4. Chop the cabbage into small bits. Place in a large bowl.
5. Peel the carrots. Discard the ends. Grate the carrots and place in the bowl with the cabbage.
6. Remove and discard the ends from the celery stalk. Chop the celery rather finely and add it to the bowl with the other vegetables.
7. In a medium bowl, combine the mayonnaise, sour cream, Dijon, sugar, apple cider vinegar, salt and pepper. Stir until well-mixed.
8. Pour the dressing over the vegetables. Stir it all together.
9. Cover the bowl and refrigerate for several hours before serving. This coleslaw recipe is even better the next day. 
10. Serve and enjoy! Besides using this coleslaw as a side dish for meats, try putting it on a sandwich.

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Smashed Potato Pancakes (gluten-free : nutrient-dense)

When there are lots of leftover Butter Smash Potatoes, this recipe for Smashed Potato Pancakes is a great way to create something new and delicious. Smashed Potato Pancakes are beautifully browned on the outside, with a nice crispiness that gives way to a soft smashed potato interior. They make a versatile side dish that pairs well with meats, veggies, or applesauce, or they can just be topped with some gravy. Yum!

Smashed Potato Pancakes
Serves 5-7

• 5 cups leftover Butter Smash Potatoes
• 2 eggs, lightly beaten, preferably from pastured hens
• 1/3 cup white rice flour*
• 1/3 cup packed finely grated Parmesan cheese
• 1&1/2 Tb minced green onions, green parts only
• 2-3 Tb refined coconut oil
• 1-2 Tb butter, preferably from grassfed cows

1. In a large bowl, mix the rice flour and eggs into the potatoes. Then mix in the Parmesan and green onions. I like to use my Kitchen Aid stand mixer to mix this all together. 
2. Use a 3 Tb scoop (or just a large spoon) to make mounds of the potato mixture. I like to use a scoop with a spring release mechanism, as it easily makes the mounds all evenly sized and round.
3. The smashed potato pancakes will need to be cooked in batches. Heat 1 Tb coconut oil and 1/2 Tb butter in a heavy-bottomed skillet over medium heat. (Or, if you want to spend less time cooking the pancakes, use two skillets for this recipe. I like to use two 10-inch cast-iron skillets for this recipe.)
4. Smash each potato mound between your palms, until they are about 1/3-inch thick.
5. Once the oil and butter are shimmery and hot, add the smashed potato pancakes, making sure there is plenty of space around each pancake. A 10-inch cast iron skillet will hold about 5-6 of these pancakes at a time.
6. Cook the pancakes over medium heat for a few minutes, until the edges are looking nicely browned. 
7. Flip the pancakes over and cook a few more minutes.
8. Place the cooked pancakes on a paper-towel-lined plate to drain off any excess grease. 
9. Add more oil and butter to the skillet if necessary before cooking the next batch.
10. Once the pancakes are all done, serve and enjoy! These taste fabulous plain, dipped in applesauce, or drizzled in gravy. 

*If you want to know more about why I use white rice instead of brown, check out this article.

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Blini - Russian Pancakes - With Savory or Sweet Toppings (gluten-free : nutrient-dense)

Blini - I had never heard of these thin Russian pancakes before our homeschool world studies last fall.  Now blini are an adored recipe in our household, and everyone is excited for Blini Night. On Blini Night, I work at the stove, cooking the blinis, while everyone keeps coming back for more. We have both savory and sweet toppings ready, and it feels like a simple feast.

For the savory blini, we use sour cream with smoked salmon, thinly-sliced cucumbers, capers, and green onions. Our sweet blinis are topped with sour cream and jam, honey, or strawberries. Sour cream, salmon, and honey are all traditional Russian foods, so these toppings work well for our Russian-inspired meals.   

Traditionally, blini are made with either buckwheat or wheat flour. Since two members of our household are still most often avoiding gluten, and tolerate other grains to varying degrees, I make our blini primarily with white rice flour. Tapioca starch is used to give the blini a bit of holding power, since blini made with only rice flour break very easily. Milk kefir gives these blini a fantastic taste.

Blini - Russian Pancakes

Makes 12-14 blini

For the Blini:

• 1 cup plus 2 Tb white rice flour
• 1/4 cup tapioca starch
• 1/4 tsp baking soda
• 1/2 Tb organic sugar
• 1/4 tsp finely ground celtic sea salt
• 2 eggs, preferably from pastured hens
• 1&3/4 cup whole milk kefir (or substitute buttermilk)
• 2 Tb nutrient-dense butter, melted
• Additional 1 stick of nutrient-dense butter, for cooking the blini 

1. Combine the white rice flour, tapioca starch, baking soda, sugar, and salt in a medium-sized bowl. Whisk to combine. 
2. In a small bowl, beat two eggs with a fork.  Add the milk kefir and stir well to combine.
3. Using a hand mixer or whisk, mix the kefir mixture into the flour mixture.
4. Mix in the 2 Tb melted butter.
5. Set aside the blini batter for 10 minutes.
6. In the meantime prepare the toppings (ingredients listed below).
7. Heat a heavy-bottomed skillet over medium heat. I like to use a cast iron skillet to cook the blini.
8. Melt some butter in the skillet, coating the bottom of the skillet well. Use a 1/4 cup of batter for each blini (a 1/4 measuring cup works well for this). Immediately after pouring the batter into the skillet, give the skillet a gentle swirl to allow the batter to spread out. 
9. Cook the blini until golden brown on one side (about 2 minutes), then add more butter to the skillet and flip the blini. Cook an additional 1-2 minutes until golden brown.
10. Top the blini with savory or sweet toppings and enjoy!

Savory Blini Toppings:

• sour cream
• smoked salmon
• green onions, green parts only, sliced thinly
• thinly sliced cucumbers
• capers

1. Start by spreading the sour cream over the blini, then add the rest of the toppings. 
2. If desired, fold the blini over the toppings.

Sweet Blini Toppings:

• sour cream
• honey
• jam
• strawberries

1. Start by spreading the sour cream over the blini.
2. Add jam or honey, and fresh strawberries if desired.  
3. If desired, fold the blini over the toppings.

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Grain-Free, Nut-Free "Cornbread" Muffins (grain-free : nut-free : gluten-free)

My family is exploring the cuisine from different parts of the United States as part of our homeschool unit on the United States.  One common feature of the cuisine in the Southeastern USA is cornbread. Given that two members of my family have grain sensitivities, I decided to develop a new grain-free "cornbread" recipe. This recipe can't truly be called cornbread since it contains no corn, but it is a great grain-free alternative to cornbread that can be served alongside soups, chili, and beans.

In developing this grain-free cornbread recipe, I departed from my usual use of ground nuts for grain-free breads. Indeed, I have already developed a popular recipe for grain-free sandwich bread based around coconut flour and ground nuts, and that recipe has been likened to cornbread by quite a few.

In this new recipe, I was looking to create a lighter version of grain-free bread, so I based this recipe around tapioca flour, coconut flour, and arrowroot starch. I chose to add a little sugar to the recipe, to make this recipe more like my favorite cornbread which has a hint of sweetness. Because of the tapioca flour, this cornbread has a bit of springy texture, just like gluten-based breads, and the muffins hold together very well.

This recipe was an instant success with everyone in my family.  It makes a wonderful bread substitute to serve alongside a main course, and both of my kids have chosen to eat it at other times of day as well (such as for breakfast).  I like to serve this bread slightly warm with a pat of butter on top, just like I would serve cornbread.


Grain-Free, Nut-Free "Cornbread" Muffins
Makes 12 muffins

• 1 stick (1/2 cup) butter, preferably nutrient-dense
• 3/4 cup tapioca flour
• 1/2 cup coconut flour
• 1/3 cup arrowroot starch
• 4 Tb organic sugar
• 1 tsp baking soda
• 1/2 tsp finely-ground Celtic sea salt
• 3 eggs, preferably from pastured hens
• 3/4 cup whole milk kefir (or substitute buttermilk)

1. Preheat the oven to 350 degrees F.
2. Melt the butter in a small saucepan over low heat. Turn off heat once melted.
3. Combine the tapioca flour, coconut flour, arrowroot, sugar, baking soda, and salt in a medium-large bowl. Whisk to combine and break up any lumps.
4. Lightly beat the eggs and milk kefir together with a fork. 
5. Pour the egg/kefir mixture into the dry ingredients and beat well with a mixer. Add in the melted butter and beat until everything is well-incorporated.
6. Line a muffin tin with paper cups. I like to use If You Care Unbleached Baking Cups because the muffins don't stick to them.
7. Scoop the muffin batter into the muffin cups. A 3-Tb scoop works well for this.
8. Bake the muffins at 350 F for about 23-27 minutes, until the tops are golden-brown.
9. Allow to cool a few minutes. 
10. Serve the muffins and enjoy! I like to top each muffin with a small pat of butter, just like real cornbread muffins.
11. Refrigerate any leftovers and re-warm for a few minutes in a toaster oven before serving.

Do you enjoy cornbread? Do you have any favorite regional foods from the USA?

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Cherry Cranberry Sauce

I was inspired to try a new recipe for cranberry sauce for the holidays when I saw Elana's recipe for cranberry sauce that included cherries. I normally make my cranberry sauce with the addition of apples, but since I still have sweet cherries in the freezer from last summer's harvest, I was intrigued to try making cranberry sauce with cherries. 

This Cherry Cranberry Sauce recipe uses fresh-squeezed orange juice and honey to balance the super tartness of the cranberries. The cinnamon stick adds a nice depth of flavor to the sauce, and this recipe resulted in a yummy sweet-tart cranberry sauce that made an excellent addition to our holiday meals. While I typically only make cranberry sauce around the holidays, my children enjoyed this recipe so much that they have begged me to make it several more times. This cherry cranberry sauce makes a yummy side dish any time of day, and is also great with granola or stirred into plain whole-milk yogurt.

Cherry Cranberry Sauce

Makes ~3 cups

• 2 cups cranberries
• 2 cups pitted sweet cherries
• 1 cup freshly-squeezed orange or tangerine juice
• 5 Tb mild-flavored honey (or more if you like your sauce sweeter)
• one cinnamon stick

1. Combine all ingredients in a medium pot. I use frozen cherries and cranberries in this recipe.  A lemon reamer works well for juicing the oranges/tangerines.
2. Bring to a simmer and continue to cook for about 30 minutes, until the sauce has reduced and the fruit has gotten rather soft. Stir occasionally.
3. Use a potato masher or fork to lightly mash the fruit, and cook a few minutes more.
4. Turn off heat and remove the cinnamon stick.
5. Allow to cool, then refrigerate in air-tight containers.
6. Enjoy this cranberry sauce as a side dish, with granola, or stirred into some plain, whole-milk yogurt.

Does your family enjoy cranberry sauce? Do you eat it only around the holidays?

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Chocolate Orange Shortbread Cookies

My family enjoys delivering cookies to our neighbors in the days leading up to Christmas.  Since we live on an acreage, we don't often see our neighbors unless we intentionally visit them. The holidays are a good time to make those visits a priority, and we like to bring cookies along.

Looking for a change from my usual Christmas cookies, I created this recipe for Chocolate Orange Shortbread Cookies. These cookies are mildly sweet, beautiful, and tasty. The subtle orange flavor plays nicely off the chocolate flavor. These cookies are made with Einkorn flour, which is an ancient variety of wheat that is naturally higher in protein and lower in gluten than modern wheat. The nutrient-content of these shortbread cookies is increased through the use of nutrient-dense butter and sucanat.

Chocolate Orange Shortbread Cookies
Makes about 20 cookies

• 1 cup nutrient-dense butter, at room temperature
• 1/4 cup sucanat
• 1/4 cup organic sugar 
• 1/2 tsp vanilla extract, preferably organic or homemade 
• 2&1/4 cups Einkorn flour
• 1/2 tsp fine-ground celtic sea salt
• zest from 2 tangerines or 1 orange
• 1/3 cup chocolate chips, preferably soy-free

1. Preheat the oven to 350 degrees F.
2. Cream together the butter, sucanat, and sugar using a mixer or stand-mixer, until a bit fluffy and slightly lighter in color. (I love to use my Kitchen-Aid stand mixer anytime I am making cookies.) 
3. Mix in the vanilla extract. Make sure to scrape down the sides of the bowl once or twice to get everything incorporated well.
4. In a separate bowl, whisk together the flour and salt.
5. Zest the tangerines (or orange). A microplane zester works fantastically to zest any citrus.
6. Whisk the zest into the flour mixture, making sure to break up any clumps.
7. Mix the flour mixture into the butter mixture until well-mixed. Since this recipe contains gluten, make sure not to overmix the cookie batter.
8. Scoop the cookies onto greased cookie sheets (or line the cookie sheets with silpats, which are wonderful since the cookies never stick and are less likely to burn).  I like to use a 1-Tb scoop for consistently pretty cookies, but you could just use a spoon.
9. Flatten the cookies a bit with your fingers.
10. Bake for ~15-20 minutes, until the edges are a nice golden-brown color. If you are baking more than one cookie sheet at a time, you may need to swap the position of the cookie sheets for the last ~5 minutes to achieve even cooking of both sheets. 
11. Remove from the oven and allow to cool to room temperature.
12. Melt the chocolate chips in a small pot over low heat, stirring occasionally.  Don't rush this process, as you don't want to burn the chocolate. 
13. Once the chocolate is melted, use a fork to drizzle the chocolate over the cookies. I found that a relatively rapid back-and-forth motion of my hand worked well to make the chocolate drizzles look pretty.
14. Allow the chocolate to fully cool to room temperature and harden. 
15. Serve and enjoy!

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Marinated Cabbage Salad

Once a month, I attend a book club with a few friends where we share a meal together and discuss the month's book. Recently, my friend Nora hosted bookclub and she made a recipe I just had to re-create in my own kitchen: Claremont Salad, which I am calling Marinated Cabbage Salad. Nora modified the recipe from the original, and her salad was so perfect that I haven't made any changes to her recipe. (That is saying quite a lot, as I almost never follow recipes without fiddling with the ingredients somewhat.)

This Marinated Cabbage Salad is crispy, sour, and a tad bit sweet. It makes a perfect accompaniment to breakfast, lunch, or dinner, and it is a tasty addition to sandwiches. Marinated Cabbage Salad gets better over time, so although I eat it on the same day it is made, it is even better by day 3, and even better than that on day 5! This recipe will be a staple in our kitchen from now on.

Marinated Cabbage Salad
Makes 9-11 cups of salad

• 1 medium-large head of green cabbage
• 1 large yellow or white onion
• 3 medium-large carrots
• Marinade:
• 1/2 cup sunflower or peanut oil
• 3/4 cup white vinegar
• 4 Tb sugar
• 4 Tb filtered water
• 1 Tb finely-ground Celtic sea salt

1. Chop the cabbage into quarters. Remove the and discard core. Chop the cabbage and place in a very large bowl.
2. Cut the onion in half and remove the papery onion skin. Thinly slice the onion and sprinkle into the bowl with the cabbage.
3. Peel the carrots and slice them thinly. Add them to the bowl with the other veggies.
4. Combine the marinade ingredients. I like to measure and mix up the marinade in a glass Pyrex measuring cup, which allows for easy measuring and cleanup. Whisk the marinade well to combine.
5. Pour the marinade over the veggies and fold/stir to combine.
6. Cover the bowl and refrigerate for several hours before serving.  I like to transfer this salad into a large glass bowl with a lid.  This salad will be even better as it continues to marinate over the next few days. Consume within about a week. This salad makes a tasty addition to sandwiches!

Do you have a favorite salad during the winter months?

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Russian Korean Carrot Salad

This recipe for Russian Korean Carrot Salad is the first of many internationally-inspired recipes that I will be sharing in the coming months. During our recent homeschool world trip, we discovered many new foods that my family enjoyed, and I'll be sharing the best of them with you.

Given that I've never been to most of the countries we "visited" on our homeschool world trip, I would not claim that these recipes are truly authentic to the recipes of those countries. Rather, I would say that these recipes are inspired by the recipes from the different countries we visited.  I find it almost impossible to follow recipes without adding my own tweaks and refinements, so I modified almost all of the recipes I used for our world trip, often combining several different recipes or making adjustments to make the recipes better suit the tastes of my family.

Russian Korean Carrot Salad has a strange name, and there is no real agreement as to where its name originated. Nonetheless, apparently this type of salad is enjoyed in Russia and was often listed as a typical side dish for Russia. Russian Korean Carrot Salad is super tasty, and is especially enjoyed by myself and my daughter. It can be eaten within an hour after it is made, but it is even better the 2nd or 3rd day.  Enjoy this as a yummy side dish any time of day, or it also makes a great addition to sandwiches and liver paté on toast.  



Russian Korean Carrot Salad
Serves 5-7

• 2 Tb sunflower oil
• 1 large white or yellow onion
• sprinkle of finely ground celtic sea salt
• 2 Tb white vinegar
• 3/4 tsp ground coriander
• 1/4 tsp ground paprika 
• scant 1/8 tsp ground cayenne pepper
• 3/4 tsp finely ground celtic sea salt
• 1/4 tsp freshly ground pepper
• 1 Tb organic sugar
• 4 medium large carrots

1. Chop the onion finely. Heat the sunflower oil in a skillet over medium high heat. Add the chopped onion and a sprinkle of salt. Sauté the onion for 10-15 minutes, until well done and caramelized to release its natural sweetness. I like to use my bamboo spatula to sauté the onion.
2. Meanwhile, combine the vinegar, spices, and sugar in a small bowl. Whisk to combine.
3. Peel the carrots. Grate the carrots using a box grater and place them in a large bowl. I like to use a glass bowl with a lid for easy storage.
4. Once the onion is done, turn off heat and quickly stir in the vinegar/spice mixture. 
5. Stir the warm onion mixture into the grated carrots.
6. Refrigerate for at least an hour before serving. Serve and enjoy! This salad is even better on the 2nd or 3rd day after being made, and makes a great addition to sandwiches. 

More Russian-inspired recipes will be coming soon! Do you have any favorite Russian-inspired recipes?

 

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Beef Liver and Mushroom Paté (nutrient-dense : grain-free : gluten-free)

Liver is a true superfood, providing abundant iron, vitamin A, all of the B vitamins (including folic acid), CoQ10, and trace elements such as copper, chromium, and zinc. Yet, when liver is unadorned, many people find its flavor to be overpowering and unpleasant. Beef liver is especially strong-flavored, but this nutritional powerhouse can still be a welcome addition to our diets with the right preparation techniques. A great example is this recipe for Beef Liver and Mushroom Paté.

I start by soaking the beef liver in kefir overnight. This mellows its flavor considerably.  Then I combine it with some great flavor additions in the form of grassfed butter, caramelized onions, and mushrooms. I also lighten the liver flavor by including ground beef in the recipe. The results are a delicious paté that can be enjoyed by many.

Beef Liver and Mushroom Paté

• 3/4 lb grassfed beef liver, sliced
• ~3/4 cup whole milk kefir or buttermilk, just enough to cover the beef liver
• one large white or yellow onion, chopped
• 1/2 pound brown mushrooms, sliced
• 1 stick (1/2 cup) butter, preferably grassfed
• 1/2 pound ground beef
• 1&3/4 tsp celtic sea salt
• 1/2 tsp freshly-ground pepper
• 2 Tb heavy cream
• 2 Tb sour cream
• Equipment needed: large, heavy-bottomed skillet and food processor

The day before you will make the pate:

1. Carefully trim any membrane from the beef liver. 
2. Place the liver in a glass container with a lid and add enough milk kefir or buttermilk to cover the liver. Stir as needed to ensure that all of the liver is in contact with the kefir/buttermilk. 
3. Put a lid on the container and refrigerate 12-24 hours.

The following day:

1. Melt 2 Tb butter in a large, heavy-bottomed skillet over medium-high heat. Add the chopped onion and a tiny sprinkle of celtic sea salt.  Saute the onion for ~5-10 minutes, stirring as needed but not too often. Let the onion get a bit of browned color, which indicates that it is caramelizing and releasing its natural sweetness. In the meantime, slice the mushrooms.
2. Add 2 Tb butter to the skillet, and then add the mushrooms. Sprinkle with a little salt and saute the mushrooms for 5-10 minutes, until they have released their moisture and cooked down a bit.
3. Crumble the ground beef into the skillet, season with salt and pepper, and cook ~5 minutes until it is mostly browned.  
4. Add the remaining 4 Tb butter to the skillet and reduce the heat to medium. Add the liver to the skillet and cook gently for 5 minutes, stirring and flipping the liver slices occasionally. Season with the remaining salt and pepper. The liver should be browned on the outside with a slight hint of pink remaining inside.
5. Turn off heat and allow to cool for ~ 10 minutes.
6. Transfer the meat and veggie mixture into a food processor. Add the heavy cream and sour cream. (I have a 7-cup food processor. If you have a smaller food processor, you may need to process half of the mixture at a time with half of the heavy cream and sour cream.) Pulse the mixture a few times and then turn the processor on until all lumps are gone and everything is thoroughly mixed.
7. Scoop the paté into a storage container and refrigerate several hours.  I also like to freeze some of the paté for later use.
8. This paté is excellent when served as a dip for veggie sticks, or spread on bread or crackers with a little mayonnaise. I love to top it with coleslaw and fresh tomatoes for a superb meal. Fermented bread and butter pickles also complement the flavor of this pate nicely.

 

Does your family eat liver? What is your favorite way to eat this superfood?

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Chocolate Chip Banana Bread (grain-free : gluten-free : nutrient-dense)

Although my daughter's tolerance for grains has improved to where she can now eat several servings per week of non-gluten grains, I still like to create grain-free recipes that she can enjoy without limitations.  My latest grain-free recipe is Chocolate Chip Banana Bread.

This recipe includes coconut flour, nut butter, plenty of eggs and butter, and a touch of sucanat (unrefined sugar).  The bananas and chocolate chips give this bread a moist punch of yummy flavor. We all loved eating this bread, and devoured over half the loaf in one sitting.


Chocolate Chip Banana Bread

• 1/2 cup (1 stick) butter
• 1/3 cup sucanat
• 5 eggs, preferably from pastured hens
• 1/4 tsp finely ground celtic sea salt
• 1/2 tsp aluminum-free baking powder
• 1 tsp vanilla extract, organic or homemade
• 1/2 tsp ground ceylon cinnamon
• pinch of ground nutmeg
• 1/3 cup coconut flour (this should be sifted if you are not using an immersion blender)
  
• 1/3 cup almond butter, preferably from crispy nuts
• 1 ripe banana, mashed
• 1/3 cup mini chocolate chips

1. Preheat the oven to 325 degrees F.
2. Melt the butter in a small saucepan over low heat.  Turn off heat and let cool for a few minutes.
3. In the meantime, combine the sucanat, eggs, salt, baking powder, vanilla, cinnamon, and nutmeg in a medium bowl.
4. Add the butter to the bowl and blend it all together well using an immersion blender.
5. Add the coconut flour and almond butter.  Blend well with an immersion blender.
6. Stir in the mashed banana and chocolate chips with a spoon or spatula. 
7. Pour the batter into a well-buttered loaf pan.  I used a 9X5 glass pan.
8. Bake at 325 degrees for about 40-50 minutes.  It will be done when it is set in the middle and no longer wet-looking.  You can check for doneness by inserting a toothpick in the middle; when the toothpick comes out with just some tiny crumbs, the bread is done.
9. Remove from the oven and let cool a few minutes. Then you can use a trick I learned from my days as a baker that helps ensure that bread loaves will be easily released from the pan: let the loaf cool while the loaf pan is lying on its side, and switch it to the other side about halfway through cooling.  This allows gravity to aid in the process of liberating the bread from the side of the pan. 
10. Once the bread is no longer hot, use a spatula or knife to go around the edges of the pan. Cool completely and then invert the pan to release the bread.
11. I like to slice the bread with a Rada bread knife, which works superbly for this type of bread. Leftovers can be stored in the refrigerator or freezer. I place parchment paper between the slices, and store it in the freezer. 

 
 
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