I made this simple tomato soup tonight in about three minutes, it was amazingly easy! This soup doesn’t need any thickeners at all so it’s naturally gluten free and low carb.

Tips for making Tomato Soup

• Dressing up this soup for guests is easy – just add toppings! Some chopped basil, homemade croutons and parmesan cheese would do nicely.
• Add fresh chopped herbs to the soup itself at the end of cooking if you like.
• Serve this soup with homemade crackers.

Simple Tomato Soup

Rating: 4 forks (key)

Difficulty:

Easy

Ingredients:

12 ounces tomato sauce or diced tomatoes
2 cups chicken broth
1/4 cup tomato paste
1 cup heavy cream (or half/half or whole milk)
sea salt & pepper

Preparation:

Combine all ingredients in saucepan. If using diced tomatoes, use stick blender to make the soup smooth. Heat on medium high about 5-10 minutes but do not boil.

Photo courtesy of Rooey202 on Flickr

This is one of my favorite Sunday (or really any night) dinner, roasted chicken with vegetables. And it’s really a very easy dinner, as it’s a one pot meal in the oven! Well, not counting the gravy I guess. Doesn’t it look yummy in this picture? My husband is getting great at taking pictures.

Tips for Making Roast Chicken

• You can make this with salt/pepper and the chicken will still be good. But flavor is much improved when you add lemon, garlic, salt and pepper and herbs into the cavity.
• When chicken is cooking try not to pierce the skin with a fork… you want to keep the juices in as much as possible.
• Try roasting your chicken breast side down for the first half of cooking, makes for an even more juicy white meat.
• Make sure your garlic is fresh and not sprouted at all. Do not discard the garlic when done cooking but squeeze out the roasted cloves out of each half and serve it at the table mixed with butter for the bread.
• The pan sauce is gluten free, but sometimes I make chicken gravy instead.
• Add carrots and potatoes to the roasting pan too, as I did!

Sally Fallon’s Roasted Chicken

Rating: 4 forks (key)

Difficulty:

Easy

Page in NT: 280

Ingredients:

1 roasting chicken, about 4 pounds
1 medium onion, peeled and sliced (or cut up into chunks)
2 whole heads of garlic
3 Tablespoons melted butter [TNC: or bacon grease]
sea salt and pepper
several sprigs of fresh thyme, oregano or tarragon
1/2 cup dry white wine or vermouth
4 cups chicken broth
1 Tablespoon gelatin

Preparation:

Strew onion slices in stainless steel roasting pan. Cut optional heads of garlic in half and place, cut side down, in pan. Stuff fresh herbs into the cavity of the chicken and place on a rack in the roasting pan, underside up. Brush with melted butter and sprinkle with sea salt and pepper. Bake at 375 degrees for 1 hour. To turn chicken, insert a wooden spoon into the cavity. Lift chicken and rotate so that top side is up. Brush with more butter, season with salt and pepper and return to oven. Bake another hour. Remove chicken to a carving board and cut into individual pieces. Reserve chicken pieces and garlic in a warm oven while making sauce.

Squeeze the garlic cloves out of the heads and serve separately for spreading onto whole grain bread.

Remove rack from the baking pan. You may pour off the fat if you wish, but it is not necessary. Pour in wine and bring to a boil, stirring to loosen onion slices. Add stock and optional gelatin and reduce ot about half by vigorous boiling. Strain sauce into a small saucepan and keep warm over a low flame.

There are affiliate links in this post. I only include these links for products and services that I use myself and work hard to research and try out everything before publishing to my readers. If you have any comments about the links in any post please bring them to my attention at kim@theNourishingCook.com.

I love the ‘idea’ of macaroons and they always look so good with their pure sugary whiteness and dense but moist insides and wonderful coconuttiness. But for some reason, they never satisfied any of my cravings. I figured out that it’s because the proportion of sugar is much higher than fat than any other cookie, since the only fat in macaroons is from the coconut. Now, I love the taste of coconut and love coconut oil, but for some reason there has never been enough fat in the macaroon to satisfy my cookie cravings… UNTIL NOW…

I set out today to make the perfect macaroon cookie. We will call this cookie a ‘Kimaroon’ for lack of a better term. Somebody please tell that ‘Mac’ guy that I took his cookie, ‘k?

Anyway my goal was to get butter and egg yolks in my kimaroons without losing too much height of the beaten egg whites. These don’t look like traditional macaroons, they look more like oatmeal cookies, as you can see. But they have NO flour (so are gluten free), they are crisp and tasty on the outside, and fluffy and chewy inside. They are not too dense, and they have the pleasing taste of the coconut. Plus they are easy to make, even considering the beating of the egg whites!

Not only did my family like these cookies, they loved them!

I started with Sally Fallon’s macaroon Nourishing Traditions recipe, and then added only two ingredients: butter and egg yolk. The only other change I made was the sweetener, I used granular Rapadura instead of maple syrup. The reason for this is that the granular sweetener binds with the egg whites and helps them stand up better. The Kimaroons need all of the help they can get because the fat ingredients could take the air right out of the egg white and sugar mixture.

I hope you try these, and if you do please let us know how it goes!

Kim’s Macaroons (Kimaroons)

Rating: 4 forks (key)

Ingredients:

4 egg whites (room temperature) – plus a pinch of sea salt
2 egg yolks (room temperature)
1/2 cup granulated Rapadura sugar, divided (palm, maple or coconut sugar would also work as long as it’s granular)
2 Tablespoons arrowroot powder
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/2 cup butter, very soft but not runny
2 cups unsweetened dried grated coconut (in between powdered and shredded)

Preparation:

In a spotlessly clean bowl, whip up the egg whites with a pinch of sea salt until they have stiff peaks. Gradually add the granulated Rapadura sugar while still mixing. Then add the salt, vanilla and arrowroot powder and mix in.

In a separate bowl, cream the last 1/4 of sugar and butter and then mix in egg yolks until incorporated. Add the grated coconut and mix so that all of the coconut is covered with the butter egg yolk mixture.

Working in small batches, fold the coconut mixture into the egg whites. This will NOT be a smooth mixture, it will be lumpy from the coconut mixture, but this is ok. Chill the batter in the refrigerator for 15 minutes.

After chilling, the batter will still be soft so be gentle with it. Drop rounded spoonfuls onto a silpat liner on a cookie sheet (or parchment paper). Bake at 300 degrees for 30 minutes. Don’t remove from the pan when done cooking until the cookies are completely cooled, since they will be delicate and soft after baking.

These cookies can be eaten after they cool, but to have them remain crispy you can dry them in a 200 degree oven for one hour. Cool and then store in an airtight container.

Sally Fallon’s Macaroons Recipe

Difficulty:

Easy

Page in NT: 532

Ingredients:

4 egg whites
pinch of sea salt
2 Tablespoons arrowroot
1/2 cup maple syrup
1 Tablespoon vanilla extract
2 cups commercial dried unsweetened coconut meat, finely cut

Preparation:

Line a baking sheet with buttered parchment paper, or use a silpat liner. Beat egg whites with salt in a clean bowl until they form stiff peaks. Beat in the arrowroot and slowly beat in syrup and vanilla. Fold in coconut. Drop by spoonfuls on parchment paper. Bake at 300 degrees for about 1/2 hour or until lightly browned. Reduce oven to 200 degrees and bake another hour or so until macaroons are completely dry and crisp. Let cool completely before removing from parchment paper. Store in an airtight container.

This is part of Food Renegade’s Fight Back for May 21, 2010

There are affiliate links in this post. I only include these links for products and services that I use myself and work hard to research and try out everything before publishing to my readers. If you have any comments about the links in any post please bring them to my attention at kim@theNourishingCook.com.

The weather is starting to get warmer, but for some reason I’m still wanting stew. I will make a small stew and then eat for lunches, but never dinner now, which I seem to need lighter fare lately. I used some lamb shoulder steak for this Nourishing Traditions recipe and it was delicious! Love it with a dollop of sour cream and some pickled beets or sauerkraut. I’ve also been known to add some of the pickled beets liquid to the stew once it’s in the bowl, yum!

Tips for making Lamb Stew

• Add any root vegetables that you like, and feel free to increase the amounts.
• I didn’t marinate my lamb overnight in wine, and it turned out fine, although I’m sure it would have been even better marinated.
• If you don’t have a leg of lamb, just use any lamb cut that you have on hand. I used bone-in shoulder steaks and just took the bones out at the end of cooking.
• If you don’t have red wine, you can use a tablespoon or two of balsalmic vinegar or apple cider vinegar (use less ACV than you would balsalmic since it’s more acidic).
• Using arrowroot to thicken this stew makes it gluten free!

Lamb Stew

Rating: 1 fork (key) No one else will eat lamb – too bad, it’s yummy if mild.

Difficulty:

Easy

Page in NT: 347

Ingredients:

1 leg of lamb (or other cut), cut into 2 inch pieces
1 cup red wine
3 Tablespoons butter
3 Tablespoons extra virgin olive oil
3-4 cups beef or lamb stock (TNC: or even turkey works ok)
several sprigs fresh thyme, tied together
1/2 teaspoon green peppercorns, crushed
1/2 teaspoon whole cloves
several small pieces orange peel
4 cloves garlic, peeled and crushed
2 Tablespoons tomato paste
2 Tablespoons arrowroot mixed with 2 T water
sea salt and pepper
1 pound turnips, scrubbed and quartered lengthwise
1 pound carrots, peeled and cut into sticks
1 pound small boiling onions, peeled and sauteed in butter
1/2 pound sugar snap peas, ends removed

Preparation:

Marinate lamb in wine for several hours or overnight. Remove from wine (reserve the marinade) and dry off with paper towels (this is very important. If the meat is too damp it will not brown). In a heavy, flameproof casserole, brown the meat in batches in butter and olive oil, removing to a plate. Pour our browning oil and add stock, wine used in the marinade and tomato paste. Bring to a boil and skim. Add peppercorns, cloves, orange peel and garlic. Return meat to casserole along with the lamb bone, if you have it, cover and bake at 300 degrees for several hours or until meat is tender.

One half hour before serving, add turnips and carrots to the casserole. Just before serving add arrowroot mixture, spoonful by spoonful, until desired thickness of sauce is obtained. Remove bone and thyme. Season to taste, add sauteed onions. Steam peas in a vegetable steamer for about 1 minute and add to stew.

There are affiliate links in this post. I only include these links for products and services that I use myself and work hard to research and try out everything before publishing to my readers. If you have any comments about the links in any post please bring them to my attention at kim@theNourishingCook.com.

This is another one of our Friday night dinners, my whole family LOVES this dish! This is the classic bacon and eggs pasta traditionally made with pancetta but I find we like it fine with regular bacon. This brown rice pasta and the pork bacon is not exactly Nourishing Traditions approved because brown rice pasta isn’t soaked, but you could also use homemade sprouted wheat pasta for this dish. You could also substitute any kind of sausage that has enough fat in it to render out to add to a sauce. I have even heard of people making this pasta with grass-fed beef hamburger.

Tips for making ‘Bacon and Eggs’ Pasta

• The goal of this dish is to not scramble the egg yolk when adding it to the pasta. But if that does happen, it will still be really tasty (I’ve hurried through and accidentally scrambled the eggs and no one even commented).
• I always use more garlic than I think I should, and it turns out fine. If you don’t use enough it can end up being too bland.
• Perfect for a Friday or Saturday night dinner, since this dish doesn’t use up a whole package of bacon, and there is some for the morning!

Spaghetti Carbonara

Rating: 4 forks (key)

Difficulty:

Moderate

Ingredients:

1 pound brown rice spaghetti
1/2 pound natural bacon from pastured pork (or pancetta – italian bacon) – cut into bite sized pieces
2-4 cloves of garlic, minced
1 1/2 cups frozen peas, thawed in hot water and drained but not ‘cooked’
1 whole egg + 4 egg yolks (pastured eggs preferable)
sea salt and pepper to taste
grated parmesan cheese for topping

Preparation:

Prepare the brown rice spaghetti per package directions and reserve 2 cups of the pasta liquid prior to draining the pasta. While pasta is cooking, fry the bacon pieces in a large cast iron skillet, rendering most of the fat out of the bacon. When bacon is nearly crisp, add minced garlic and fry for one minute. Add the drained thawed peas and scrape up any browned bits on the pan, reducing the heat to medium. You will have kind of a thin sauce at this point with the oil from the bacon and the clinging water from the peas. Add the drained pasta and stir to cover the pasta with the bacon grease. Take the skillet off of the burner at this point while you prepare the egg sauce.

Mix the whole egg and egg yolks together in a separate cup. Add a few tablespoons of the hot pasta cooking water and mix into the eggs to temper them. Mix in a few tablespoons at a time until the egg mixture is room temperature or warm. If needed, add more pasta water to assist in the sauce covering the pasta.

While the pasta is off of the burner, pour the egg mixture over the pasta and immediately try to coat all of the pasta strands with egg yolk. Your goal is to cover all of the pasta without scrambling the egg. Season to taste with salt and pepper.

Top with parmesan cheese and serve. Serves 6.

Photo courtesy of Oakmonster(TM) on Flickr

Waffles have got to be the hardest thing to give up when you go off of grains, but no longer!  I’ve been experimenting with grain-free waffles for a while, but it’s really hard to find a good texture and taste that works.  But I think I’ve landed on a winner!Angela, a friend of mine (whom I met through this blog!) is the amazing mother of two children on the GAPS diet.  She shared this recipe with me, inspired by one found at Mark’s Daily Apple, another great grain-free blog!

These waffles are a great protein-rich way to start the day, with good fats and a negligible amount of carbohydrates.  Top with fresh sliced fruit, butter, a little whipped cream…..or just eat plain!

Grain-Free Waffles
-Makes 4 Waffles-
(Adapted from Mark’s Daily Apple)

4 eggs
1/4 cup coconut flour
1/4 tsp vanilla extract
1 pinch nutmeg
1 pinch cinnamon
1 tablespoon honey
1/4 cup coconut milk (full fat) or dary milk

1. Scramble the eggs. 

2. Add the vanilla, nutmeg, cinnamon, honey, and milk.

3. Add the coconut flour and mix until there are no more lumps.

4. Pour into hot waffle iron and cook for about 5 minutes, until done.

5. Enjoy!

*These freeze well; make a large batch on Sunday or Saturday and have quick, grab-and-go frozen breakfasts throughout the week!

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I love this sauce, it is so easy, it’s tasty, and it’s satisfying. I like tomatoes, but sometimes variety is good. I will eat this sauce over rice noodles, rice, or even mashed or baked potatoes. It’s not fancy, but one of those easy meals that you can make on a weeknight when you haven’t planned a dinner ahead of time. And it’s gluten free, so celiac folks can eat this too! The picture above is before the wine and beef broth are added. It’s a bit more saucy, but not like gravy since the only thickener used is some gelatin.

Tips for making No Tomato Spaghetti Sauce

• This recipe is easily halved
• Feel free to use other herbs that you may have on hand, even just parsley is good, or dried herbs
• Next time, I will reduce the rosemary, as my family thought it was ‘too herby’. I know that they will eat it with that change.
• Top this with sauerkraut and sour cream, it’s yummy!
• This would also make a good base for a simple soup or a stew, with potatoes and carrots in it.
• For additional thickness without using flour, I would suggest using some arrowroot.

Tomato-free Spaghetti Sauce

Rating: 1 fork (key)

Apparently, this is too ‘herbie’ for everyone except for me!

Difficulty:

Easy

Page in NT: 357

Yield:

• Serves 8

Ingredients:

2 pounds ground beef
1 large onion finely chopped
2 cloves garlic [TNC: not in original recipe, added by me]
3 cups beef stock
1 cup red wine
2 T fresh rosemary leaves, chopped fine
1 T gelatin [TNC: I added this for thickening]
Sea salt and pepper

Preparation:

Brown meat in a large pot, no need to pour out fat if you’re using beef from grass fed cows. Add onions, stock, wine and rosemary. Bring to a boil and cook, uncovered, for 15 to 30  minutes until liquid has reduced to a thick sauce. Season to taste.

Photo courtesy of darleeneisms on Flickr

Related posts:

1. The Spaghetti Wars. Kim: zero Shawn: 1
2. Leg of Lamb
3. Leftover night
4. Pizza Soup – Loved by Kids and Adults!
5. Chicken Rice Soup

Nothing says ‘home cooked food’ like lentils. Just to be able to come home and heat up a previously cooked meal of lentil soup and perhaps some soaked brown rice is very nourishing. Speaking of nourishing, this recipe from Nourishing Traditions is a basic recipe but has the surprising addition of lemon juice or whey, which keeps the lentils from darkening (oxidizing) in the fridge.

I happened to make the variation of Roman Lentil Soup on page 215, which is curried lentil soup. But sometimes I make a pot of Italian flavored lentils (with tomato and italian herbs) and one pot of Curried Lentils (or dal) with curry powder to taste and perhaps some coconut milk. Both are great, and in warm weather makes a great breakfast!

Tips for making Lentil Soup

• I freeze this soup in lunch time portions and take out of the freezer the night before or even in the morning for a great homemade lunch in a hurry
• This recipe is definitely for an onion lover (having 3 onions in it), if you’re not onion crazy like our family then reduce to one onion. You can always add more carrots or celery, or some diced tomato.
• I love to add a can of coconut milk if I’m making the curried variation. Curry and coconut were made for each other!
• “Italianize” this soup by adding Italian herbs and diced tomatoes, and top with Parmesan cheese when serving.

Roman Lentil Soup (or Curried Lentils)

Rating: 2 forks (key) Zoie and I both love lentils

Difficulty:

Easy

Page in NT: 215

Ingredients:

3 medium onions, peeled and sliced, or 3 leeks, washed, trimmed and sliced
3 carrots, peeled and sliced
2 Tablespoons butter (or coconut oil)
2 Tablespoons extra virgin olive oil (or additional coconut oil)
2 quarts beef stock or chicken stock or combo of water and stock
2 cups red or brown lentils, soaked for 7 hours, or 2 cups of dried lentils that have been sprouted
1 can full-fat coconut milk (if doing the curry variation)
several sprigs fresh thyme, tied together [TNC: or 2 Tablespoons curry powder]
1/2 teaspoon dried green peppercorns
1/4 cup fresh lemon juice or whey (plus 2 Tablespoons if not using lentils that are already soaked or sprouted)
sea salt or fish sauce
piima cream or creme fraiche (or sour cream)

Preparation:

If you’re not using lentils that have been sprouted, soak the lentils for 7 hours or overnight in 2 Tablespoons whey and filtered water to cover by about one inch.

In a large, stainless steel pot, cook onions or leeks and carrots gently for about 1/2 in butter and olive oil. When the vegetables are soft, add stock and drained lentils and bring to a boil. The lentils will produce a lot of foam – be sure to skim this off. Reduce heat and add thyme and crushed peppercorns (or 2 Tablespoons curry powder if you’re doing that variation of the soup). Add the coconut milk if you’re doing the curry variation. Simmer, covered, until the lentils are tender – about 1/2 hour. Remove the thyme.

Puree soup with a handheld blender (if desired). Thin with water or stock to desired consistency. Reheat slightly and add lemon juice or whey. Season to taste, and ladle soup into heated bowls and serve with cultured cream.

Photo courtesy of roland on Flickr

There are affiliate links in this post. I only include these links for products and services that I use myself and work hard to research and try out everything before publishing to my readers. If you have any comments about the links in any post please bring them to my attention at kim@theNourishingCook.com.

Related posts:

1. Minestrone – the Leftover Soup
2. Teriyaki Lentil Stew
3. Pizza Soup – Loved by Kids and Adults!
4. Simple Dinner – Roman Egg Soup (Stracciatella)
5. Chicken Rice Soup

You know how there’s some times that you just crave rich, deep tomato flavor? Well here’s the way to get it quickly… in Pizza Soup (a.k.a. Pappa Pomodoro). It’s an Italian tomato soup that your kids will love! You will love it too because it will fill them up and it’s inexpensive to make.

This recipe is an original TNC recipe. Go here for all original TNC recipes.

Tips for making Pizza Soup

• This is a great soup to make with leftover garlic bread. But if you don’t have leftover bread, don’t wait to make this soup! It’s too good to wait.
• The best bread to use in this soup is sourdough. If you don’t have sourdough then please follow my additional suggestions in the recipe below.
• This is a filling soup and you’ll eat less than you think. Serve about a half cup as an appetizer, or no one will be hungry for their dinner.
• If you’re tired of grilled cheese sandwiches and tomato soup lunches, try this. It has similar ingredients but different tastes.
• This is a great way to use any fresh herbs that you may have on hand. Just remember if using fresh herbs, add them in in the last 5-10 minutes of cooking the soup.

Pizza Soup (Pappa Pomodoro)

Rating: 4 forks (key)

Difficulty:

Easy – serves 2 adults in a lunch portion

Ingredients:

1 Tablespoon butter
1 Tablespoon olive oil
1/4 cup minced onion (if using dried onion use 1 T)
2 cloves of garlic, minced or pressed
4-5 ounces of sourdough bread, in 1 inch chunks (about 2 or 2 1/2 cups of chunks not pressed down) [TNC: adapt to gluten free by using gluten free bread, like one made from Pamela's mix]
1 teaspoon dried italian seasoning herbs
1/2 cup chicken broth or stock (and more for thinning if needed)
1 12 ounce can tomato sauce, diced tomatoes or whole tomatoes [TNC: if using diced or whole tomatoes, chop up with a food processor or stick/immersion blender]
1 Tablespoon tomato paste [TNC: I left this out, feel free to if it's too much trouble but it will give a bit deeper flavor]
1/2 teaspoon balsamic (or apple cider) vinegar [TNC: if you're not using sourdough, increase to 1 teaspoon vinegar]
1/2 teaspoon grade B maple syrup
sea salt and pepper to taste
1/4 cup mozzarella cheese and/or parmesan cheese (to top the soup before serving)

Preparation:

Chop bread into 1 inch chunks, and prepare your tomato ’sauce’ if you’re using diced or whole tomatoes. Place a heavy-bottom saucepan over medium heat. Add the butter and oil and when sizzling, add the onion. Fry the onion until it’s soft and just turning brown. Turn up the heat to high and add the bread chunks and garlic. Fry until any liquid is soaked up and the bread begins to become crispy.

Add the tomato sauce, tomato paste, vinegar, maple syrup and italian herb seasoning, and simmer for 15 minutes. Add more chicken stock to thin the soup to your preferred consistency (it should be thick). Simmer for an additional minute. Taste and adjust the seasoning.

Ladle into bowls, sprinkle a little parmesan and/or mozzarella cheese on top and serve!

This post was part of Real Food Wednesday April 21, 2010

Related posts:

1. Minestrone – the Leftover Soup
2. Roman Lentil (or Curry) Soup
3. Chicken Rice Soup
4. Oxtail & barley soup
5. Teriyaki Lentil Stew

I had never even attempted to make Creme Brulee before I came across a great recipe for it in a Crockpot cookbook of all places!  Yes, I’ve adapted this from the wonderful Make it Fast, Cook it Slow cookbook by Stephanie O’Dea of  365 Days of SlowCooking. You can read my review of it here. 

I adapted the recipe (and doubled it) to be free of sugar and low-carb.  Oh, and I didn’t do anything involving a kitchen blow-torch on the top of it, so I guess this is not truly “creme brulee”. 

I used Truvia (a stevia-erythritol blend) instead of sugar.  By the way, I’m not 100% confident that Truvia is the best thing in the world, the jury is still out. I do trust it far more than any artificial sweetner, but if you’re concerned you can simply stick to your favorite form of stevia and add it to taste. There are lots of different Stevias out there, so go with what you prefer. In this household, right now we’re hooked on Truvia. But I don’t always trust things that are made by Cargill and white.

Creme Brulee

2 cups of heavy cream (preferably grass-fed, like Strauss)
5 egg yolks (Coscto now has 18-ct Organic, Cage Free Eggs for a little over $4! Not bad!)
1 Tbs vanilla extract
3-4 packets of Truvia (or your preferred form of Stevia, to taste)

1. Blend all ingredients together.

2. Place in individual ramekins or a large casserole dish. 

3. Place in crockpot. Fill crock with water to come up halfway around the dishes (like a hot water bath).

4. Cover and cook on high for about 3 hours.  Remove and let cool completely.

5. Transfer and chill in the fridge overnight. It will be a little “jiggly” before you chill it. Don’t worry.

6. Serve topped with sliced strawberries (preferably organic) and enjoy!

Check out some other sugar-free recipes at Naturally Knocked Up. Not all are gluten-free or even grain-free, but they are all at least free of refined sugar and look great!

Photo credit

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I love all things sushi and this simple recipe for pickled ginger goes with everything. I went to the Asian market and bought ginger when it was on sale for 60 cents a pound (from Hawaii) and made this. You can also use the ginger fermenting ‘juice’ if you make ginger carrots (replacing the ginger in that recipe). I like to chop up pickled ginger and kimchi and eat it with soaked brown rice as a side dish too (great with a touch of toasted sesame oil).

Tips for Pickling or Fermenting Ginger

• When choosing your fresh ginger at the store, find the firmest that you can and inspect it for mold and wrinkles. It should be heavy for it’s size (meaning it has more juice in it).
• You can keep ginger in the fridge for weeks, but the best pickles are made from the firmest ginger.
• Slice the ginger as thin as you can. I like using a mandolin.
• I peel the ginger with a potato peeler, but I usually only take off one layer. Meaning, it’s not perfect and it doesn’t need to be, in my opinion.

Pickled Ginger

Rating: 2 forks (key)

Difficulty:

Easy – Makes 1 quart

Page in NT: 100

Ingredients:

about 3 pounds fresh ginger root
1 Tablespoon sea salt (TNC: I use about 2 teaspoons of celtic sea salt per quart)
4 Tablespoons whey
1 cup filtered water

Preparation:

Peel ginger and slice very thinly. Place in a large bowl and pound lightly with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down lightly with the pounder. Mix water with salt and whey and pour into jar, adding more water if necessary to cover ginger. The top of the ginger should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

Related posts:

1. Follow the Whey to Ginger Carrot Land…
2. How to Make Pickled Beets the Old-Fashioned Way
3. Recipe: Liver & Onions
4. Whey Cool!
5. Is Sauerkraut juice the new Gatorade?

Carob is a healthy alternative to chocolate, with no caffeine or theobromine which are stimulants. This makes carob a good to give to children and those allergic to chocolate or those trying to avoid caffeine. Carob has more natural sweetness than cocoa and lots of the B vitamins, and 3 times more calcium than cocoa. It’s also not toxic to dogs so is predominantly used in dog treats for chocolate flavor.

These carob chips would be good in a granola or cookies. My family is not too sure about these chips, as they are used to the flavor of chocolate. I’m not as much of a chocolate person so the flavor of carob is actually pleasing to me.

Tips for making Carob Chips

• Buy toasted organic carob powder, the carob flavor will be more pronounced.
• Use a flexible cutting board or a silpat liner to place your carob on instead of buttered parchment paper, it’s easier.
• The key to this recipe is ensuring that the Rapadura is dissolved. You will get a smoother texture and tastier chip.

Carob Chips

Rating: 1 fork (key)

Difficulty:

Easy – Makes 1 cup

Page in NT: 517

Ingredients:

3/4 cup carob powder
1/4 cup Rapadura
1 cup coconut oil
1 Tablespoon vanilla extract
1 teaspoon chocolate extract
pinch of salt

Preparation:

Place all ingredients in a glass container and set in simmering water until melted. Mix together well. Spread mixture on a piece of buttered parchment paper and allow to cool in the refrigerator. When hardened, remove parchment paper and cut into chips. Store chips in an airtight container in the refrigerator.

Photo courtesy of _Sanja_ on Flickr

There are affiliate links in this post. I only include these links for products and services that I use myself and work hard to research and try out everything before publishing to my readers. If you have any comments about the links in any post please bring them to my attention at kim@theNourishingCook.com.

Related posts:

1. Gluten Free Almond Cookies are so good!
2. Crackers are the new chips
3. How to Make Homemade Almond Butter
4. Crispy Pecans
5. Crispy Hazelnuts

Every week I make a big pot of soaked brown rice and then eat it throughout the week. I eat it with eggs, make casseroles, throw it into soups. At the end of the week if I haven’t used it up, this easy fried rice dish is what I make. It’s also a great way to use up any leftover meats and vegetables. And the family LOVES this meal.

Fried Rice

Rating: 4 forks (key)

Difficulty:

Easy

Ingredients:

3-6 cups leftover cooked soaked brown rice
toasted sesame and/or coconut oil
3-4 eggs
3 garlic cloves
naturally fermented soy sauce
1 cup frozen peas, defrosted in hot water and drained
any other leftover bites of meat or vegetables

Preparation:

Cover the bottom of a large cast iron saute pan with sesame and/or coconut oil. Mix the eggs with a fork in a cup and pour into pan. When the ‘omelet’ is done on one side, flip over and cook until done. Take out the egg and let cool a bit then cut into strips. Meanwhile put garlic the oil and saute, being careful not to burn it. Dump in the cold rice and stir, adding more oil if necessary. After rice is sizzling and getting hot (about 3-5 minutes) add 2-4 Tablespoons of the soy sauce (to taste). Let rice fry and turn it over every few minutes. When it’s hot, put in the rest of the vegetables and meat if you have it, and the reserved egg strips. Let cook for a few more minutes, and serve.

Photo courtesy of fakelvis on Flickr

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