I apologize to those of you who feel like I am constantly making things with parsnip or carrots. The truth is that this time of year, root veggies are the easiest and cheapest for us to get our hands on...as far as organics are concerned. Not to mention the fact that N absolutely loves both! Why not make a dish your toddler loves...it means that dinner will be oh so much smoother!
I was really craving something like a mashed potato, and knew squash just wasn't going to cut it! Since N can't have potatoes we feel bad serving ourselves up some of that yummy goodness and leaving him without...so I have tried to find tasty alternative to keep us all satisfied.
I opened the fridge and what do you know, I have parsnips and carrots...why not try to mash them??? :) Here is what I did...N absolutely loved this recipe and now refers to it as Pumpkin pie...which in the world of my 2 year old toddler is the best complete any chef could get! J and I also really enjoyed this recipe. We had this with roasted season salt chicken, garlic sauteed spinach, and millet biscuits.
2-4 Tbsp Unsalted butter
4 medium parsnips Peeled (optional) and chopped
1 bunch (about 6 or 7 carrots) peeled (optional) chopped finely
1 small onion chopped
1 clove garlic or 1/2 clove elephant garlic, diced.
2Tbsp-1/4 cup heavy cream
Now I have done this recipe several times. A couple with peeled parsnips and carrots and a couple without the peeling. The main difference is with the parsnips...there is a much stronger parsnip flavor if you leave the skins on. That isn't a problem for our family, but if this is your first introduction I would peel. Lately the organic parsnips at the store have been really fine...then I wouldn't waste your time...there is nothing left after you get done peeling them!
Okay, so place your onions, butter, and garlic in a heavy bottomed 3-4 quart pan or pot. Sautee until fragrant. Add in the parsnips and carrots. Stir until combined and then cover. Allow to cook for 20-30 minutes or until tender. Check on the mix every 5 minutes or so to make sure you aren't burning the bottom. If your lid doesn't fit tightly, than consider adding 1-2 Tbsp of water to help the veggies cook. I use a 3 Quart Enameled Dutch oven and it works really well with no added water.
When the veggies are tender remove the lid and let any excess moisture burn off. Remove form the heat and add the heavy cream. Puree with either your hand-held blender or a normal blender or food processor. Yummy!!
Dairy Allergy note: IF you can't have dairy, omit heavy cream at the end and use a little chicken broth, and use coconut oil for the saute instead of butter. This also works well...this is how we ate it when J was on the Candida diet!
Homemade Season Salt
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Labels:
Condiments and Jams/Preserves
I have given up on finding a "healthy" season salt to purchase at the store. Most contain refined sugars, and filler that either contain corn or gluten. I have been mixing up this recipe for a little while now, and we don't miss the store bought variety at all! This seasoned salt is very easy to make...
½ cup salt
¼ cup succanant
¼ Tbsp paprika
2 Tbsp Garlic powder
2 Tbsp Onion powder
2 Tbsp Turmeric
Place all ingredients in a 1 quart ball jar, screw on the lid and shake well. Stores well in the jar, or you can transfer to a "spice" jar with a shake top. This is my primary spice blend in my Chicken pot pie or chicken and biscuits recipe.
½ cup salt
¼ cup succanant
¼ Tbsp paprika
2 Tbsp Garlic powder
2 Tbsp Onion powder
2 Tbsp Turmeric
Place all ingredients in a 1 quart ball jar, screw on the lid and shake well. Stores well in the jar, or you can transfer to a "spice" jar with a shake top. This is my primary spice blend in my Chicken pot pie or chicken and biscuits recipe.
Grinding Grains at Home
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So I have always heard, that you can easily grind grains at home using a food processor. I have always used my blender and achieved satisfactory results...today, I decided to give my food processor a "try-out" as a grinder. Mostly because I was feeling bad for my "over-worked" blender this week!
Before I start the explanation of this process I will tell you the flavor of a home ground grain is so far superior to that of the store bought variety. I haven't noticed quite some much with wheat, but any alternative grain, to me, is almost unpalatable if purchased in the flour form! I can't even get store purchased millet flour near my face without feeling queasy. The smell and taste are just off! There are a million things that could be contributing to it...but most likely I am smelling and tasting the rancidness. Take it from me. Take the 20 minutes and grind it yourself...the results are definitely worth it!
So, I filled up my most favorite food processor with about 2 cups of millet flour. I let it run for 15 minutes and then "checked" the millet for texture. I wasn't so thrilled. It was still exceptionally coarse and very warm...moisture was building up in the grain. I let it rest for about 30 minutes and the grain cooled down. I ran it for another 15 minutes, and the grain was still very course...and hot...
After that. I transferred it to my blender to continue the process. It finished up in the blender in just a couple of minutes.
Moral of the story. The blender does about 2 cups millet in 20-30 minutes...and the food processor was at 30 and not even close to being done. For homemade flour...I would highly recommend the blender!
Just as an fyi. I put my blender on liquefy to start, and then lower the speed to "mix" or puree and stir the grain through the opening at the top to prevent it from climbing up the sides. (I remove the little plastic circle from the top and stick the stirring spoon in, obviously, you are just shifting the top layer of flour, the spoon should never be close to the middle or the bottom of the blender...need I say more.)
Good luck grinding your own flour. Naturally, if you are baking lots or using lots of alternative grains, which get quite costly to purchase in flour form, a grinder will probably be a great investment..but until then...use the blender!
After you have "blended" your grain into flour, store in an airtight container in the refriderator...and preferably away from light. It will keep for a week or two. If the flavor starts to resemble the store purchased flour...you know it is time to blend up some more! (Thank you LAP for your question!)
Before I start the explanation of this process I will tell you the flavor of a home ground grain is so far superior to that of the store bought variety. I haven't noticed quite some much with wheat, but any alternative grain, to me, is almost unpalatable if purchased in the flour form! I can't even get store purchased millet flour near my face without feeling queasy. The smell and taste are just off! There are a million things that could be contributing to it...but most likely I am smelling and tasting the rancidness. Take it from me. Take the 20 minutes and grind it yourself...the results are definitely worth it!
So, I filled up my most favorite food processor with about 2 cups of millet flour. I let it run for 15 minutes and then "checked" the millet for texture. I wasn't so thrilled. It was still exceptionally coarse and very warm...moisture was building up in the grain. I let it rest for about 30 minutes and the grain cooled down. I ran it for another 15 minutes, and the grain was still very course...and hot...
After that. I transferred it to my blender to continue the process. It finished up in the blender in just a couple of minutes.
Moral of the story. The blender does about 2 cups millet in 20-30 minutes...and the food processor was at 30 and not even close to being done. For homemade flour...I would highly recommend the blender!
Just as an fyi. I put my blender on liquefy to start, and then lower the speed to "mix" or puree and stir the grain through the opening at the top to prevent it from climbing up the sides. (I remove the little plastic circle from the top and stick the stirring spoon in, obviously, you are just shifting the top layer of flour, the spoon should never be close to the middle or the bottom of the blender...need I say more.)
Good luck grinding your own flour. Naturally, if you are baking lots or using lots of alternative grains, which get quite costly to purchase in flour form, a grinder will probably be a great investment..but until then...use the blender!
After you have "blended" your grain into flour, store in an airtight container in the refriderator...and preferably away from light. It will keep for a week or two. If the flavor starts to resemble the store purchased flour...you know it is time to blend up some more! (Thank you LAP for your question!)
Ode to My Food Processor
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I cannot tell you all enough, how much I really appreciate my food processor. It is a huge, essential to my kitchen that happened about 1 1/2 years ago. Since the addition, I am constantly finding new and exciting way to use it. I have heard from many, that they have one and they don't use it all that much!!! I can't even understand that! Simply because if I am cooking in my kitchen, my food processor is usually out!
I have heard one of the main differences from food processor and non-food processing people it is that some of the people can only chop with their food processor! My food processor is great for chopping, but also for shredding, kneading, and slicing! I love to use it! :)
So what food processor do I own that I am in love with? The Cuisinart Power Prep Plus 11 cup Processor. It comes with endless features and it is wonderful! I have used it to make bread, soup, sauces, batters, pancakes, chop veggies, shred cheese or veggies...the possibilities are endless! :) If you are interested in seeing other customer's reviews please click on the photo!
I have heard one of the main differences from food processor and non-food processing people it is that some of the people can only chop with their food processor! My food processor is great for chopping, but also for shredding, kneading, and slicing! I love to use it! :)
So what food processor do I own that I am in love with? The Cuisinart Power Prep Plus 11 cup Processor. It comes with endless features and it is wonderful! I have used it to make bread, soup, sauces, batters, pancakes, chop veggies, shred cheese or veggies...the possibilities are endless! :) If you are interested in seeing other customer's reviews please click on the photo!
Sauteed Red Cabbage
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Labels:
Entree Side Dish Vegetables,
MI: Cabbage
I'm not a huge fan of red cabbage, but I will say, shredding it finely makes it way more palatable! N won't touch cabbage in a large leaf form, but once it is shredded or finely chopped it is one of his favorite veggies. Red cabbage is a vegetable that really hinges upon "how it is prepared." I will give you my edible secret in the following recipe, remember best served with sauces:)!
1/2 head red cabbage cut in half
2 tbsp spring butter
2 Tbsp Water
With your food processor, use the shredding attachment. Place half of the cabbage in the food processor and shred it, then shred the other one. Once all the cabbage is shredded, heat a cast iron skillet to medium high. Once heated, add the butter then the cabbage. After a minute or two add the water. Continue to stir until cooked through. This is a great side dish when eaten with Saucy foods. Saucy pork chops is a great way to enjoy this, or with tomato sauce dishes.
1/2 head red cabbage cut in half
2 tbsp spring butter
2 Tbsp Water
With your food processor, use the shredding attachment. Place half of the cabbage in the food processor and shred it, then shred the other one. Once all the cabbage is shredded, heat a cast iron skillet to medium high. Once heated, add the butter then the cabbage. After a minute or two add the water. Continue to stir until cooked through. This is a great side dish when eaten with Saucy foods. Saucy pork chops is a great way to enjoy this, or with tomato sauce dishes.
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