Paste, Powder, & Pearly Whites

For the past two weeks I've been miserably consumed by the banal efforts to recover from dental surgery.  In all my years I've never spent so much time thinking about, let alone coddling, my mouth.  I went in for a routine appointment to remove my two lower wisdom teeth.  I came out with a golf ball in one cheek, a chunk missing from my jawbone, and bruising that a prizefighter would be proud of.  After nearly fourteen days of mushy foods and lethargic couch conquering, I’m finally feeling like myself again (despite the creepy stitches and cavernous divots in the back of my mouth).  It seems only right that after all this oral pontificating, I launch back into the blogosphere with a post about an old school dental product that’s making a comeback with homemade health nuts like me: Tooth Powder!  You may wonder why in the world I’d go to the effort to make my own tooth powder when convenient tubes of paste line the shelves of any grocery.  What on Earth could be so bad about the minty goop that advertisements promise will kill germs, fight plaque, and blindingly whiten my chompers?  Later in the post, I’ll get into why I've chosen to ditch conventional toothpaste (even natural varieties can be questionable).  For now, let’s take a look at how a few inexpensive ingredients and less than five minutes of effort can boost oral hygiene to a sparkling level.

We All Scream for Ice Cream

Ice cream in March?  I have a medical excuse.  No, really!

Two of my wisdom teeth have been displaying such interesting contortions that my dentist insisted an oral surgeon remove them for exhibit in the dental hall of fame.  Lucky me!  I have an appointment for tomorrow.  In preparation for my open-mouthed marathon, I've been busy making a few healthful, nourishing dishes that I can consume (a.k.a. slurp) later this week while I hide from admiring dental enthusiasts (a.k.a. recover at home with ice packs strapped to my cheeks). Unfortunately, ice cream has yet to be lauded as a top ten health food, but I decided to add it to my list of recovery foods for this week.  I'm posting my favorite homemade custard-based recipe, comprised of (mostly) nutrient-dense and delicious ingredients.  There's plenty of good stuff in this sweet delight, so I have no qualms about eating it for this "special" occasion.  Besides, the soothing cool will be a welcome relief from the throbbing of my hole-y lower jaw.

P.S.  As a springy St. Patrick's Day spin, I've added organic mint flavoring and mint chocolate sandwich cookies to the classic vanilla base.  Get creative as you customize the ice cream flavors to your personal and seasonal favorites!

I Can't Believe It's Real Butter!

I can think of a few bedazzling achievements from the 1980s:  the hair crimping iron, Hammer pants, the Back to the Future movies, Swatch watches...and yours truly!  On the other hand, there are a host of notable disasters from this quirky decade. One such product will remain nameless, but is the antithesis to this week's post hero -- home-churned butter!  With the advent of shelf-stable vegetable-based substitutes and the vilification of dietary fats in Western culture, for over seventy years butter has been squeezed out of its rightful place as a nutritional staple.  However, the tides are turning as trans-fats and processed butter substitutes are being exposed as health threats.  Instead, real butter from pastured cows is being recognized as a rich source of Conjugated Linoleic Acid (CLA), beta-carotene, Omega-3s, selenium, and Vitamins A and E.  But it is another member of butter's myriad assets that is currently making nutritional headlines: Vitamin K2.  Scientists are finding that K2 in grassfed milk butter is essential for keeping bones healthy and arteries clear from calcification, among many other benefits.  How's that for a reversal of the notion that butter clogs the arteries!?  As we continue to recover from the many oddities of the 80s, I'm thrilled that butter is back on the menu where it belongs.  For a more thorough look at good vs. bad fats and why healthy fat is our friend, see the "Food" tab on my homepage. Also, please read more about Vitamin K2 and its integral role in our diet.  Now for the fun part -- the simple steps to making delicious, homemade butter.

From Russia with Love

Heritage Day is one of my fondest memories from 4th grade.  Each student delivered a cultural presentation about one country from their family's ancestry and brought a traditional dish to share. It's no mystery why I would love this day!  Beyond the smorgasbord of ethnic fare, I couldn't wait to dress up like a Russian dyevitchka (girl) and recite the dozen Paruski (Russian) words my mother had taught me.  As for my culinary offering?  She and I made pierogi -- the Russian equivalent of Italian ravioli, Jewish blintzes, Spanish empanadas, and Asian dumplings.  Stuffed with cheese, meat, mashed potatoes, or sauerkraut, these tasty demilunes of pasta are a delicious part of my family's past.  Recently, I asked my mother to come over and make pierogi with me...an endeavor I don't remember undertaking with her since Heritage Day.  Last night, after flour flying, water boiling, and butter sizzling, we sat down to a homemade Russian feast that was ochen horoshaw (very good)!

Sick & Tired of It

Last Tuesday, I sneezed three times. On Wednesday I didn't have enough pep to finish my day’s work.  On Thursday it actually  hit -- I was drippy, droopy, scratchy, throbby, runny, and moving at a snail’s pace with a box of tissues as my constant companion.  I couldn't keep my eyes open for more than an hour at a time and when I closed them to rest, I wouldn't actually sleep because I was so uncomfortable.  Ugh.  I began to scan my herbal books for some tonics or teas that might boost my immune system, clear my sinuses, and soothe my general feeling of ick.  Of course, the kicker was that I had to find recipes with ingredients I already had on hand and that didn't need weeks to steep.  I didn't find a cure all, but I did come across some really handy options I intend to share.  The chicken soup with homemade broth that I’d coincidentally made earlier in the week was Step 1.  Step 2 was a tasty ginger-cinnamon-peppercorn-herb brew that went to work on my nasal passages while I sipped it every few hours.  In desperate need of something for my Sahara sore throat, I came across an odd culinary mixture that worked like a charm as long as I gargled with it every hour or so.  A Garlic-Onion-Honey rub helped deter the hint of congestion that began settling in my chest.  Last, but not least, I sealed my puny visage with chilled "rice" socks: one covering my throbbing eyes and another splayed across my tender shoulders.  If I've ever assumed the stance of a femme fatale draped on a quilted couch, it was probably then…minus the makeup and perfect hair.

Smashed Potatoes: A Fall Favorite

The change of season has me yearning for the comforting dishes that cool temperatures bring:  braises, stews, soups, and root vegetables.  This week, in honor of autumn, I whipped out one of our favorite potato recipes – Creamy Garlic-Dill Smashed Potatoes.  My husband starts to drool at the mere mention of them.  This dish is a perennial go-to that accompanies almost any main course.  For this go around, I served it with pan-fried flounder filets, ginger-pear chutney, and sautéed summer squash.  These potatoes are simple to make and oh so delicious to eat!  Happy Fall!!

Creamy Garlic-Dill Smashed Potatoes

Serves 4, but the recipe easily multiplies for a crowd

1.5 lbs. organic yellow/golden potatoes

3 T. organic sour cream

3 T. organic butter

Garlic Powder, to taste (start with ½ tsp.)

1 tsp. Dried Dill

Salt & Pepper to taste

1. In a medium pot, bring salted water to boil.

2. After scrubbing your potatoes, cut them into uniform bite-sized pieces leaving the skins on.

3. Boil potatoes until fork-tender.  Drain in a colander.

4. Meanwhile, in the same pot (but off heat), add the sour cream and butter.  Stir until melted and mixed.

5. Add potatoes, stirring gently with a wooden spoon to coat them.

6. Add dill and garlic powder.  Stir gently to incorporate.  Adjust seasonings to taste. 

7. Salt & Pepper to taste

You’re right; I never actually “smashed” the potatoes.  Between the hot potato starch and luscious additions, there’s no need!  The light stirring will render the potatoes both delightfully chunky with a creamy finish.  The skins (which harbor a solid component of the potato’s vitamin & mineral content) will be enfolded in the tasty mixture.  Besides making your tongue explode with rich tanginess, the sour cream and butter aid the body’s ability to digest the fiber content in the meal.  Who knew health could be so delicious?!

Totally Tomatoes: How To Can Tomato Sauce Starter

I've been known to go overboard with tomatoes.  I used to plant by the enticing mantra, "if some are good, more are better!"  In my first few seasons it wasn't uncommon for me to take up a third of my garden with staked tomato vines.  By July, I’d be scrambling like Lucille Ball at the chocolate factory conveyor belt – desperate to put up the overwhelming influx before the next wave tumbled into the kitchen.  Thankfully, the more seasons I have under my belt, the better sense I get for what we’ll actually use.  I've learned to reel myself in during planting so that later I won’t feel the urge to stash tomatoes left and right simply to get them out of my sight.  No matter what, canning tomatoes is a big job.  For me, the payoff makes it worth the effort -- the rest of the year I have the delicious luxury of canned garden tomatoes (in all their glorious forms) at my fingertips.  

Last summer I posted about one of my favorite finales to summer canning: salsa.  This year, the season has been wet and late, so our tomatoes are just now coming in strong.  I’m rolling up my sleeves and gathering pots and pans to re-stock my pantry with another canned-tomato staple – what I call “sauce starter”.  This simple recipe is the foundation for my soups, pasta sauces, and stews.  Though I've given a basic tomato-canning “how-to” with the recipe below, it is best to familiarize yourself with the guidelines from expert resources such as Ball’s Book of Home Preserving.

Syrup Sunday and Squash Flower Pancakes

Early in our marriage Weldon and I realized that breakfast had a myriad of bothersome time-constraints.  Plain eggs, homemade yogurt, or some other quick bite just didn't do justice to the variety of options that should have been at our fingertips.  So, we decided that on random Sunday mornings we would celebrate this oft-rushed meal.  We called it Syrup Sunday.  Whatever was on the menu, it would be drizzled with straight-from-Vermont pure maple syrup (locally purchased from an organic farm/orchard during our family's annual October reunion).  Waffles, french toast, and pancakes graced our plates.  It became obvious that pancakes won out as our favorite...so we had a household-sized IHOP on our hands.  Blueberry pancakes, peach pancakes, strawberry pancakes, banana pancakes, and the list goes on.  This weekend we were inspired to have a Syrup Sunday after visiting Weldon's aunt and uncle's garden on Saturday morning.  At one point, his aunt nonchalantly asked, "Do you want any squash flowers?"  With our own squash plants falling prey to vine borers, I jumped at the chance and instantly put a Syrup Sunday on the docket for the following morning.  "YES!!" Weldon exclaimed at his good fortune.  Below is my tried and true pancake batter recipe with an adaptation for squash flower pancakes. Here's hopin' you find a Syrup Sunday in your future!

The Quirky World of Kombucha

Sweet Tea (Right) meet Kombucha (Left)

Kombucha (Kahm - BOO - chuh) sounds like the name of an alien queen about to launch an inter-galactic attack.  Fortunately for you and me, it is actually a fizzy, refreshing beverage that's simple to make at home and, like all ferments, carries a litany of health benefits (Sorry, no vaporizing laser guns). Weldon brews a batch of this fermented black tea nearly every week.  We typically gulp the last drop just in time for the next batch to be poured up and chilled in the fridge. While some fermented drinks also create alcohol (think of grain-based beers or fruit-based wines), kombucha is not an alcoholic ferment.  It's bubbly zing has a tasty finish that resembles a yeasty apple-y cider -- though go figure, it doesn't contain any apples.  It's a healthful and delicious treat for anyone.  Despite its exotic name and persona, kombucha is one of the easier ferments to undertake, in my opinion.  If you're interested at all in incorporating fermentation into your culinary skills and dietary enjoyment (and health!), I highly recommend kombucha as an introduction.  Soon, you may find yourself collecting crocks and jars to also make sauerkraut, pickles, vinegars, and more!  For more detailed reading about fermentation including specifics about kombucha, anything by Sandor Ellix Katz is a MUST.  The recipe below is derived from Katz's Wild Fermentation.

How Does Your Garlic Grow?

Once upon a time there was a little girl who ate raw onions like apples, broccoli by the head, and garlic bread by the loaf.  As a tween, she thought it was cool to wear a t-shirt which read, "A Clove a Day Keeps the Devil Away."  She grew up healthy and strong (and routinely knocked out entire villages with her dragon breath).  Now she is living happily ever after in her garden where she grows onions, broccoli, and tons of garlic.  THE END...sort of.

Me and My Roasted Chicken

You might think that running a farm business to raise pastured protein would solidify my access to every sort of meaty delight.  Like a kid in a candy shop I could feast to my heart’s content on whatever came to mind!  This is a half truth.  Okay, maybe a two-thirds truth.  The whole truth is that, up until last year when we closed our retail business, I had access to a lot of whole chickens which in my mind meant the breast was usually dry, leg quarters were rarely cooked right, and in general, the dish was ho-hum unless it had some awesome saucy concoction to distract me.  Ugh, who wanted to fuss with all that!  This post chronicles how I fell back in love with chicken when -- on a wonderful, life-changing day -- our foodie friend Chris in Nashville gave us a marvelous how-to for roasting a whole bird.  Since then, the days of blah chicken have been abolished thanks to this reliable recipe that’s become one of our family favorites!  Best-Ever, Super-Easy, Skillet-Roasted Chicken

The Gift of Asparagus

I don’t blame anybody for hating asparagus.  How can you ask someone to eat -- let alone enjoy -- a vegetable whose description often includes such stellar entries as “puke-y green colored”, “mushy”, and “stringy”? Another infamous quality is that this vegetable is usually sloshing out of a can with the tube-like reminiscence of a bundle of you-know-what. My husband's childhood asparagus-at-dinner story included his father's stern encouragement, "Are you a man or a mouse?" Weldon answered with a teary, "I'm a mouse, daddy!" Needless to say, he was let off the hook. I can agree that THAT kind of asparagus is gross. However, real asparagus is another story. Real asparagus is a spring-time treat that is nearer the garden than the canning factory or grocery store. Real asparagus is also prepared in a way that maintains a hint of tender crunch and highlights the unique flavor of this green, purple, or even white vegetable. Below are some growing tips and a tasty recipe that will hopefully redeem asparagus from the icky memories you may have accrued along the way: Steamed Asparagus with Lemon Butter & Herbs

Gettin' Eggy With It

It was snack time in second grade. My friend Stacy* and I sat with the cornucopia of our lunchboxes displayed before us, playing and joking about who knows what. Somehow relating to our reverie I picked up her egg salad sandwich in its tidy zipper bag and nonchalantly smushed it with both my hands. If you envision a rambunctious little boy squeezing a tube of toothpaste with the cap on just to see what would happen you have a glimpse of the scene. The two of us then continued with our giggly play. At the end of snack we packed up our boxes and returned to our lessons...and I obliviously went about my morning. Later our teacher Mrs. Jones came to me questioning why on earth I would smash Stacy's sandwich leaving her lunch-less. I innocently replied, "I really don't like egg salad." Naturally, a mild reprimand ensued and I (being somewhat of a goodie-two-shoes) promptly apologized to Stacy and hung my head in shame. When lunchtime came around I munched on whatever blase item was packed for me...but Stacy got to choose a delectable offering that Mr. & Mrs. Schmidt were serving for hot lunch in the cafeteria. Lucky! Surely I had done her a favor...

*The names in this story have been changed to protect the innocent. The only exception would be me -- who was absolutely guilty as charged.

Yum, Yum Eat 'Em Up

Despite the fact that we ate sitting on the living room rug with our chins practically resting on the coffee table, last night's dinner was so delicious it felt like we were celebrating! In hopes that folks the world over will replicate and relish in it as much as we did, I'm writing a special food post (which I intend to do more of in the coming weeks). Besides the delectable taste, the greatest parts about this meal were that it was easy to make, included a healthful smattering of ingredients, and featured an almost pedestrian dish -- pork chops. Chops get a bad rap because they're common fare and often poorly cooked. Nothing says yuck like a shoe-leather, rubbery chop from factory-farmed pork; but a thick-cut pastured pork chop cooked to perfection warrants some major mouth-watering. I marched to our deep freezer yesterday morning to find what vestiges I could from last year's hog. Sure enough a package of 1-1/2 inch chops was beaming with celestial light in front of me. Yum. Below are very simple iron skillet instructions for the tastiest chops ever. The accompanying veggies that graced our plates alongside the meat are also well worth it (*Don't miss the veggie recipe at the bottom.*).

An Egg-cellent Breakfast

My husband and I make a scrumptious egg scramble at least a few times a week.  It's not a posh breakfast, but it's light, healthful, filling, and infinitely diverse. Country Cousin of the omelette, it consists of eggs, vegetables, and a bit of cheese (sometimes we add crumbles of meat, but it's far from necessary).  There's nothing simpler or quicker...and it's nearly impossible to flub up.

The Skinny on Fat

Growing up we had a large pantry in the kitchen.  It wasn't a walk-in, but it was very deep and had lots of cubbies and shelves. The main level was knee high and when the shelves on it were rolled to one side I had the perfect nook in which to sit, hide, or snack -- and sometimes all of the above.  I remember one such occasion when I spied a large cylindrical tub with a blue label and a delicious-looking piece of yellow cake with white frosting on the front.  In childish wonder I pried open the plastic top to reveal the treasure within.  Frosting!  In plunged my pointer finger and out it curled with a delectable glob that headed toward my tongue without hesitation.  DISGUSTING!  Many of you probably realized a few sentences ago that this treasure chest would not contain frosting and was in fact a tub of vegetable shortening.  I repeat...Disgusting! This is my first memory involving the wonderful world of fats.  Jump to last Thursday morning in which I began the process of rendering lard -- yup, the forbidden fat of yesteryear.  I've got a simple step-by-step photo-filled guide posted below.  But first, I'd like to take a walk down a rather fatty memory lane to explore both how fats have fallen out of favor with the masses and why the right kinds of fats are actually a life-giving nutritional necessity.

A Studly Spud

Inspired by two recent rendezvous with a loaded baked potato, I was craving to create my own delectable version last week.  Critics are raving!  Okay, okay, so the critics may be my husband and me, but still...this easy meatless meal was not only scrumptious, but healthful, filling, and the perfect dish for a crisp autumn day.  In my home we're getting better at conscientiously consuming starches and carbohydrates -- I'm Italian and married to an Irish man! -- however, I feel that because white potatoes are a natural tuber and nutrient rich, they should be thoroughly enjoyed, though irregularly on the menu.

Because I can, can, can

Nothing says summer to me quite like the weekly, bi-weekly, or even twice-weekly process of transforming fresh-picked produce into a Technicolor glass menagerie.   Each winter I make a list of new recipes to try or gaps in the canning pantry I’m desperate to fill.  By spring I’m chomping at the bit to line up my Mason jars, wash up my canner, and break out new seals.  When spring’s mad rush of outdoor duties gives way to higher temperatures and a burgeoning garden, it’s the kitchen that once again takes center stage.  Lugging the garden’s bounty inside is merely the intro.  Then I rumple my hair like every good conductor and begin orchestrating the whoosh, plop, clang, sizzle, and hiss of utensils, pots, pans and jars.  I maintain this rhythm throughout May, June, July, and August in preparation for the coming year.  While it can be a formidable task and I don’t always look forward to it on the morning of a canning day, I know nothing will taste better on a cold February afternoon than a half-day’s work from last August.

A Bit of Berry Good Advice

After not having written in over a month, I'm attempting to get back in the good graces of my readers by solving an annual dilemma.  Cookout season has begun (and BERRY season along with it)...  You brought killer potato salad last year...and decadent jello salad the year before that...and strawberry spinach salad the year before that...   Now what?!?!?!?   I'm going to share a simple, gloriously delicious, seasonally friendly recipe that will have everyone smiling without knocking their teeth out with cavities.  I call it my Any-Kind-of-Fruit Crisp.

Keepin' It Real in the Kitchen

In my lifetime my mother has called me many things, but there's one description she's had in her arsenal since I was a kid that still makes me a little gooey in the middle every time it's used within my earshot.  She usually says something like, "I go into the fridge and see an old piece of bread, a half-empty jar of who-knows-what, some ketchup, and a pickle.  She (that's me) can go in that same fridge and come out with a gourmet sandwich."  Now,  I’m not sure that Julia Childs would concur on the gourmet status of my creations at the ripe age of 9, but needless to say the eaters were happy and that’s step one.  I've dedicated this post to one of my lifelong loves: FOOD.    (There's even a recipe at the end!)