Follow these instructions and you are sure to ruin your dinner!
I should have listened to my farmer. But, I am new at cooking large cuts of meat and I wanted to do it right. So, I decided to employee a new instant read thermometer to test my roast. My goal was medium rare.
The farmer had said 250 degrees and 20 minutes per pound. Which in the case of my 4 lb roast should have been around 80 minutes. But, when I got to 80 minutes, I used my Good Grips thermometer to see how it was coming along. Read More »
Learn How to Make Whole Grains the Healthy Way! Sourdough, Soaking, Sprouting...
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photo credit: Australia Boy ??J.D Chen?™
Hey, it’s a brand new year! And, my friends and I have decided it is going to be a good one! Make the commitment to your health and well-being this year to make real food a daily part of your life. Start with baby steps to a healthier diet, then ramp up to trying a new nourishing traditions recipe each week. This Weekend Gourmet blog carnival should give you plenty of ideas! Read More »
Turkeys Free Roaming at Hedgebrook Farm
Keith and I took a long drive on Christmas eve. While others were shopping, cooking, wrapping, we volunteered to do some holiday deliveries for our local Hedgebrook Farm. Their normal delivery man delivers packages for a major carrier, so he was helping Santa by delivering gifts that didn’t fit into the sleigh. Read More »
Keith, Mom Hartke, Kimberly
Well, ho, ho, ho and two sore backs later (his and hers!), we are done with the holiday festivities! Friday night was dinner with the Kettle’s (my family) and Sunday was Christmas Day dinner with the Hartke clan. Friday night we had Field of Athenry rack of lamb, sweet potato hash (remind me to share this awesome recipe) and rainbow chard with bacon drippings and onions.
Saturday, we filled the Hartke “sleigh” with coolers and headed out to the country, where we picked up milk for half a dozen families. More on that, tomorrow.
Sunday, we enjoyed the traditional turkey with all the trimmings! That is such an easy meal to put together, as all my in-laws contribute different dishes to the meal. Leaving me to just make the turkey and cranberry sauce. My fermented cranberries were so delicious smeared on the apple cider brined Amish pastured turkey. I have dubbed them “Tipsy cranberries” (trying to interest my in-laws in them!) For the first time, I used Palm oil to rub down the turkey (and the rack of lamb) which produced lovely deep orange brown drippings. Read More »
And unto us a calf is born....
Keith and I board a Jersey cow at nearby Hedgebrook Farm. We visited the farm on Christmas eve and were surprised to learn our cow had given birth, right before Christmas. Here is our new calf, named Angel! Read More »
Lamb and Turnip Goulash
This is the third recipe in a series, which was served at our recent Gourmet Club Christmas party. This is a no fuss holiday meal that your family is sure to enjoy!
A favorite meal growing up in our home was Mom’s Goulash recipe. Made with ground hamburger, onions and potatoes it was easy and very satisfying. The traditional goulash recipe calls for several nightshade plants (potatoes and paprika).
I follow an anti-arthritis diet which calls for avoiding the nightshade plants, so I decided to do my own remake substituting turnips for the potatoes and herbs for the paprika. I also had lot of ground lamb in our freezer so decided to substitute ground lamb for beef! Read More »
Coconut Milk Muffins are not sweet, not savory but just right for dinner rolls.
Here is another recipe from our Gourmet Club Christmas event, it comes from the book, Cooking with Coconut Flour, by Bruce Fife, N.D. This is a gluten free option for the holidays!
Coconut Milk Muffins Recipe
Ingredients
3 eggs
1/4 cup coconut milk
3 teaspoons sucanat or rapadura
1/4 teaspoon sea salt
1/4 cup sifted coconut flour
1/4 teaspoon baking powder
1/4 cup flaked coconut
butter or coconut oil for pan
Blend together eggs, coconut milk, sugar and salt. Combine coconut flour with baking powder and whisk into batter until their are no lumps. Pour batter into buttered or coconut oiled muffin cups ( I used mini muffin pan). Sprinkle flaked coconut on top. Bake at 400 degrees for 15 minutes. Makes 6 large muffins.
Coconut flour is low carb, high in fiber and ideal for people with food allergies. Coconut oil contains a very important mid chain fatty acid, which some experts say is important nutrition for your brain. (One medical doctor even reversed her husband’s Alzheimers symptoms by adding it to his diet.) To find these special ingredients, please check Coconut Products on my Resources page.
Kimberly Hartke is a realfoodmedia.com blogger.
This post is part of the Real Food Wednesday blog carnival. See more tasty morsels on KellytheKitchen Kop.com.
Christmas Gourmet Club Dinner Started with a Festive Salad
At the request of our readers, we will be posting the recipes from the Gourmet Club Dinner at our annual Christmas Cookie Exchange.
by Vija Udenans, Guest Blogger
Mixed Greens, Walnut and Pear Salad with Raspberry Vinagrette
Mixed greens
1 very ripe pear, sliced thinly
1/2 cup crumbled Roquefort cheese
2 Tbsp chopped walnuts
Dressing:
1/4 cup raspberry vinegar
3/4 cup olive oil
2 Tbsp Dijon mustard
1 small shallot, finely diced
1 tsp honey
Pinch of salt
This salad works best as an arranged salad plated and presented.
Toss salad on plate, layer 3 slices of pear, sprinkle walnuts and crumble cheese over pear, drizzle dressing over salad just before serving.
Vija Udenans is the founder of a Washington D.C. based gourmet club, and a culinary school student.
Our Gourmet Club Event this Weekend
This weekend I was up to my elbows in cookie baking! Our annual gourmet club Christmas Cookie exchange is always a special event with close friends. I am sharing in the Weekend Gourmet carnival today, a variation on a Nourishing Traditions recipe for ginger snaps.
What did your weekend hold?
Please share in the comments, or by contributing a blog post! Bloggers, please link back to this post from your beautiful blog!
Here’s Mr. Linky!
"Kimberly Hartke is the Guardian Angel of Small Farms and the Fund!"
