Mama Says

Brent is a meat and potatoes man....born and raised....I always seem to get more compliments on the food when it surrounds this genre. When we went to Argentina together (when Josiah was 5 months old...to work at an orphanage...and travel) he was delighted to find the local restaurants serving up large and inexpensive portions of Argentine beef...taters, empanadas, and homemade pasta. =)  Some of the familiar Spanish words he grew fond of were bife de chorizo, bife de lomo, and milanesa...words describing various cuts of meat that were mouthwateringly delicious (if you like beef, that is...which...we do.)
Since the chances of us being able to eat Argentine beef at home are slim, I did learn one form of preparing beef to take home with us....the supremely flat, breaded and fried Milanesa.
The orphanage where we stayed served this quite frequently, though we were never sure which days it would be a steak, and which days it was liver. =) (which wasn't so bad served this way!)
Making milanesa is simple....you can even buy cheap cuts of meat because you're slicing it so thin it's always tender...even liver!
1. While partially frozen (easiest this way) slice your meat as thinly as you can.(for 2 lbs of meat...)
2. Pound out the thin slices so they're even thinner....meat mallet between wax paper works great....fun for kids to do this part!
3. Beat several eggs (I'm so not a precise chef...sorry) (...you my need 4...)
4. Make superfine breadcrumbs...or buy them if you like (I suppose maybe 2 cups ...ish?...)
5. Add spices to the breadcrumbs....sea salt, a bit of pepper, Italian seasoning, parsley, garlic powder...you can even add Parmesan cheese if you want....(how much?...ha...I guess generous dustings of all but the pepper)
6. Dip meat in egg, then in breadcrumbs, then fry in a pan of oil over medium high heat.
It will cook super fast because it's so thin.....you could also make a whole bunch, bread them (not yet fried), and then freeze them in between wax paper so that it's a really quick meal. That's what they did at the orphanage...

To make it a bit more healthy, we used sprouted grain bread crumbs (which we thought tasted better than the white bread), and fried them in unrefined coconut oil. Also, I had a small cut of meat so our pieces are much smaller than normal, but because it was sliced thinly, we had enough for dinner, three sandwiches (liberally piled), and a kiddos lunch. Economical and yummy!
We served it with a red potato/sweet potato garlic mash, and buttered fresh asparagus (we always butter vegetables because it aids in the absorption of vitamins)...YUM!

Here's a fun blog called ASADO ARGENTINA
it tells you how to make bife de chorizo....and other fun stuff!

Here's a review of some of the healthy staples that reside in our kitchen...my favorites!

My mom introduced me to this salt, and I've been hooked ever since. I traded in my ordinary table salt for this mineral-rich version. From the back label..."Unlike most table salts, RealSalt is not bleached, kiln dried, heated, or altered with chemicals or pollutants. It also has a full complement of beneficial trace minerals, with nothing added."  I read a book called "Sugar Blues" by William Duffy (thanks to your mom, Joanna!) and it mentioned that many varieties of table salt sneak in dextrose (sugar!) and other goodies to keep the salt from clumping...watch out! Now aren't you curious about yours...go check!  But you'll have to watch out for the RealSalt at my house too....I have been known to mix in kelp granules for an extra nutritional boost! Next time you come over I'll bet you won't be able to tell... =)

This highly saturated fat has had such a poor and incorrect reputation for years, but unrefined (extra) virgin "coconut oil is rich in lauric acid (also present in mother's milk) which has strong antifungal and antimicrobial properties. It builds the immune system and protects against viruses, yeasts, parasites, and other pathogens in the gut. Research has shown that coconut oil, like butter, promotes normal brain development, is less likely to cause weight gain than polyunsaturated oils, contributes to strong bones and has anticarcinogenic effects." (excerpts taken from Nourishing Traditions)
Having said all that, I know there will be those of you out there who have known me for years and have to laugh at me upon hearing that I'm lauding the praises of coconut! True, I never dreamed that I would be voluntarily consuming it in any way, shape, or form....so Ha! on me! It just goes to show that no one is beyond change....just don't get any crazy ideas about slipping my some of that chewy, yucky, coconut flesh! But this stuff I use for nearly everything...baking (mix with or replace butter), plain on toast (or mixed with honey butter blend), smoothies, cooking, body oil, homemade deodorant (on my list of to do's), and more!

One of my pet peeves (I know, I'm quirky) is trying to find a boullion that doesn't have MSG, hydrolized or isolated soy protein, or dextrose (to name a few...). So when I found this brand, I was rather excited. This fun little jar is used nearly every day at our house. It adds just that little dab of depth to many a Rollins 'recipe' (my hubby makes fun of me because I hardly use one)  It's kind of spendy, but I found mine for a great deal and bought a few. If you can find it, but the organic one, because the others have additional unnecessary additives. Another super brand for boullion is "Rapunzel"...

RAW HONEY! On my trip to Wyoming, I found a reasonable source for raw honey and brought this baby home with me (they made me check it as baggage!). It's so raw that there are "flecks of bee" in it! =) Why raw? It isn't cooked at all and thus retains a high enzyme content (enzymes are deactivated at 118' wet heat, and 150' dry heat). When I purchased this honey, the lady said she has people calling all the time requesting raw because their naturopath prescribed it for their allergies! I scoop out a small amount into a jam jar for the shelf, and keep the rest tucked away in the pantry. This was a great deal buying directly from the source...but here's another fabulous raw honey product (my mom served this to me with fresh lemon juice as a tea...SO good and therapeutic! Thanks, ma!)

This is the brand "Rapunzel"...and this is unrefined and unbleached sugar.  It's filtered, dried, and sieve ground- thus not separated from the molasses at all. So if you're going to use sugar, this is the most natural way to go, as all the nutrients aren't stripped from it! Don't get me started on sugar...it's one of those things that we (ok, I) try to avoid, but is virtually impossible and somewhat impractical as a wife (of a sweet toothed man) and mama to completely eliminate it from our diet. SO we use this, natural sugars (honey, maple syrup, agave, stevia, etc.), and yes, on occasion, I bake with evaporated cane juice* (sugar, but less refined) for my family (husband). =) Oh yeah...and we also use *ecj in our homemade ice cream...and granita...and....=)

I'd love to hear what your favorite staples are...

Yesterday our boy was sick and it lasted through this morning....but my dear hubby let me sleep in as late as I wanted and go off shopping all morning. So after I grocery shopped my socks off (which is actually fun for me) (Havilah, I missed you at Costco!) I came home motivated to tackle a few kitchen projects that I've been wanting to do for awhile.
1. I made "Bieler Broth" : for fasting, energy, and overall health...restores the acid-alkaline and sodium-potassium balance to organs and glands.
2. I made homemade formula for Grace...using raw milk, gelatin (helps make the milk easier to digest), cod liver oil, acerola powder, extra virgin coconut oil, and...ok, you might not care what's all in it...but if you really want the recipe, you can let me know. 
3. I made a honey 'butter' spread with 'pasture butter', extra virgin olive oil, extra virgin coconut oil, and raw honey. The olive oil helps keep the mix spreadable even while refrigerated, the coconut oil aids in boosting the metabolism and is rich in lauric acid, and "pasture butter" is high in Omega 3's, Conjugated Linoleic Acid, vitamin A, vitamin D, vitamin K, and vitamin E. (the fat-soluble  vitamins occur in large amounts only when the butter comes from cows eating green grass. Nourishing Traditions) My mom always has a butter/olive oil spread handy in her fridge and it's so nice that it's spreadable even when cold. So thanks for the inspiration, Mom, I'll try to save you some....=)

4. We're about to make nachos...how's that for healthy! I told you one of my weakness is chips....but the chips we're having tonight (after the kids are in bed) are Organic Blue Corn Baked Tortilla Chips from Trader Joe's....that's a mouthful!  "After baking, the chips are sprayed with a small amount of expeller pressed oil, then salted..." That makes me feel a bit better about indulging in a treat. We'll mix up some meat, black beans, spices, salsa, and cheddar....then a few dollops of "Nancy's organic, cultured sour cream"....
Off to put the babies to bed...and turn on the broiler...=)

I've avoided baking the majority of our marriage.  I'm intimidated by it. When my hubby gets desperate he just makes his own.(very delicious, I might add) But there's those odd moments of inspiration I have....and today was one of them.  I was on a mission to bake a yummy cookie with nice texture, dark chocolate, and some healthy additives.  Result? Take a look....

First I googled "best chocolate chip cookie recipe", then I printed it out, and followed it to the 'T' (except that I doubled it)  Then I started throwing in this and that and "what if..."
So here it is:
Chocolate Chip Granola Cookies
Ingredients:
3 cups all-purpose flour
1 t. baking soda
1 t. salt
2 sticks cold unsalted butter, cut into 1/2-inch pieces
1 cup sugar
1 cup tightly packed light brown sugar
3 t. vanilla extract
2 large eggs, at room temperature, lightly beaten
1, 12oz. bag of Ghirardelli dark chocolate chips
1 cup oatmeal
½ cup wheat germ
Almost 2 cups combined of raw nuts: chopped almonds, chopped cashews, flax seeds, pumpkin seeds, sesame seeds, sunflower seeds, and chopped pecans.
A couple squirts of flax seed oil
Optional: 1 cup raisins or dried cranberries

1) Sift together the flour, baking soda, and salt into a medium bowl, then add the wheat germ, and set aside.

2) Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until it is smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.

3) Add the vanilla and eggs and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl and the paddle.

4) On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chips, mixed nuts, oatmeal, raisins and flax seed oil, and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in. Refrigerate dough for at least an hour.

5) Preheat oven to 350. Adjust racks to lower and upper thirds of the oven. Line two baking sheets with parchment paper or Silpats. Spoon the dough using a cookie scooper 2 inches apart onto the prepared baking sheets. (makes about 60 1.5-inch round cookies)

6) Bake for 11-13 minutes or until golden brown around the edges.

Remove the sheet from the oven and carefully slide the parchment or Silpats directly onto a work surface. When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.
ENJOY!

 

Yep, it's a turkey carcass, and it smells soooo good.  I volunteered to de-bone the turkey from our family dinner if I could take home the bones for soup.  I've got two pots on at the same time.  I'll strain them, and stick 'em in the fridge overnight so I can skim off the fat.  It gives me secret pleasures to see the leftover gelatinous goodness still in the pot waiting to become a complete soup. You want to know the secret ingredient in my favorite stock?  Leeks....they add a yummy, oniony depth that just oozes homemade.  Ok, so it's not so secret, but it's a staple stock ingredient in our house.
The finished turkey soup product won't be finished until tomorrow, so until then we all have to drool and pretend that what we're really having for supper tastes as good as that soup smells!