Instant Split Pea Soup

You need a grinder to make split pea flour for instant soup, or get the ground pea flours from another source.

While you can have this in 15, I really prefer it cooked a bit longer.

This recipe is really the way I cook. Proportions are rough estimates. I add as I go, season here, taste a bit there, add something else, taste again.

Grind split peas. You want a cup of flour, more or less, depending on how thick you like your pea soup. Set aside. Of course, it’s really delicious if you gently toast the flour, but I don’t usually have the time to do this.
Boil a ham bone in about 8 to 10 cups of water
Scrub and grate two large carrots, half an onion and about 4 rutabagas (ours were small- we probably had about 3 cups.I chose these vegetables and these amounts because this is what we had to use up.
Grate them, add all to the boiling water along with the seasonings you like. I chose: Marjoram, thyme, salt, pepper, garlic powder, and chicken broth powder.
Simmer until vegetables are soft.Remove ham bone because now it’s just going to be in the way.
Ladle about two cups of liquid out of the pot into a deep bowl- I like a 4 cup measuring cup. whisk the pea flour into the hot liquid. I then like to use my Immersion Blender.
When smooth, return this mixture to the pot and whisk well.  I like to keep moving soup into the measuring cup and mixing it with the blender until smooth.  Actually, I also just put the immersion blender directly into the pot on the stove and whisk it all, but that’s bad, very, very bad, and dangerous, and you should never, no never, not ever do this.
Simmer until done to the flavor you like.  Season to taste.

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Frankenfood, GF, WF, LowCarb ‘Oatmeal’ style breakfast

I’m not going to defend the TVP except to say that we were given it, that it was free, and that my husband is currently unemployed and I am trying to eat low-carb. I have tons more healthy, nourishing traditions style recipes on this blog. If this totally geeks you out, search for my better meals.=)

In a cereal bowl or large soup/coffee mug, combine:
• 1/4 C TVP granules
• 1/2 cup coconut milk from a well shaken coconut milk can OR real cream
• 1 T butter or coconut oil (can use more)
• 1 teaspoon cinnamon
• 1/8 t nutmeg
• 1 tsp vanilla, maybe a bit more.
• Optional: Whisk 1 egg until it is completely yellow, sort of lemony colored. Whisk this into the TVP mixture
Mix all ingredients in large coffee mug.
Reduce power to microwave to 60% and cook for 6 minutes- stop at 3 minutes and stir well. It may have to cook a little longer- should be like oatmeal.When done, stir in sweetener to taste- jam, fruit, honey, molasses, or, in my case, stevia.

You can also sprinkle with ground flax seeds and extra cinnamon if desired.

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The Makings of a Recipe

This is an untested recipe. I’m working it out. It needs to be low-carb, Asian in flavor, and it needs to use a lot of Bok Choy because I have a lot of Bok Choy I want to cook asap. So I browsed the internet looking for something that used ingredients I had on hand. I did not find exactly what I wanted, but I did find something that gave me a nudge in what I hope is the right direction. The following recipe is adapted from or rather inspired by a recipe here

Again, I’ve not made it yet. I’m still in the brainstorming stage.

8 ozs egg noodles (wide); or summer squash, sliced into strips using a vegetable peeler; or 2 cups of wild rice, cooked?

1/4 cup butter

2 cups chopped bok choy

1/3 vital wheat gluten for low-carb, or use an equivilant amount of arrowroot powder; or use the egg yolk thickening method.

1 tsp salt, optional

3 cups chicken broth

1/2 cup half-and-half or whipping cream

1/2 cup combined toasted sesame seeds and almonds (or ramen noodles, dry, crumbled into pieces, fried in a bit of oil with the seasoning packet)

3/4 cup sliced mushrooms

14 ozs tuna

2 more tbsps butter (melted)

Quickly saute the bok choy in butter, just until bright green, and still crisp. Stir in wheat gluten or arrowroot powder until thickened. Then stir in the broth, whisking further until it thickens again.If you are using an egg yolk for thickening, simply add the sauce and heat it.

*Blend the egg yolk well with the cream, gradually add chicken broth mixture to cream and egg yolk mixture, when well blended, return to main pan and stir quickly while heating, adding mushrooms, and tuna.

* if you used arrowroot or flour, just add the cream, mushrooms, and tuna.

Mix noodles, squash, or rice into the pan, pour mixture into buttered pan.

Bake at 375 degrees for 25 minutes

1st attempt- quite adequate

Top with toasted ramen noodles or sesame seeds, bake ten minutes more.

Variations: add chopped water chestnuts; onions, garlic, onion powder, Chinese Five spice, some soy sauce.

First Try:  Jenny made it. We were out of tuna, so she used canned salmon. She didn’t top it with anything, and she didn’t add any of the variations. She used a mixture of brown and wild rice.
We thought it was going to be to watery, but it was just right once baked.  I think if we’d made it with ground beef and soy sauce it would have tasted a lot like oriental hamburger helper.  There were two casserole dishes and we had this container and a smaller one leftover. This container holds two sandwiches, if you squish one a bit.=)

Second Try: Jenny made it with tuna, noodles, and a potato chip topping, We had some chips leftover from a recent singing at the house, so she crumbled them and topped the dish with those. This was popular with everybody but me, and I didn’t try it because of the pasta, which I’m not eating right now.

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Hamburger Stew

Pictured to left along with a yummy home-made biscuit made from our own biscuit mix and raw milk gone sour. Mmmmm.

Brown a pound of ground beef or other ground meat, along with 1/2 chopped onion (our meat is from two cows we butchered after a year on our pasture)
Add 2 cups of other diced vegetables. I used carrots, rutabaga, and turnips, because I needed to use them up.
stir fry a few minutes, just to give vegetables flavor, but they should still be crisp.Then add 4-5 cups of water or broth, a can of tomato paste, 1/2 cup of sprouted lentils (or regular lentils, unsprouted, but rinsed), and about a teaspoon each marjoram, parsley, oregano, garlic, and thyme.  Bring to a boil, cover and simmer for 30 minutes.  Serve with a crusty bread and salad or crisp apples.

Freezer meal version: Brown the meat with seasonings.  Add the diced vegetables, the lentils and any additional spices, combine,cook just until the vegetables are shiny but still very crisp, and freeze.  On cooking day,defrost put into the soup pot and add 4 cups of water or broth, tomato paste, then bring to a boil and simmer about 30 minutes or until the lentils are done.

This serves four.  We doubled it for our family and it was a big hit, even amongst people who thought they disliked rutabagas.

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Slow Cooked Grains Version 632

See here for previous incarnation

2 cups oat groats
1/4 cup quinoa
1/2 cup yogurt, plain or flavored
Tablespoon or a bit less of cinnamon
1/2 teaspoon cloves and allspice
2 teaspoon vanilla
1/2 cup dried fruit (more if you like. I had some dehydrated peaches and home-dried berries)
1/2 cup coconut sugar
1/2 cup or more of coconut oil or butter.

8 cups of ice with some water added to be sure you have 8 cups of liquid.

Pour it all in the crockpot before you go to bed, stir well, cook overnight on low.

Add butter, milk, jam, cream, more yogurt to your bowl if desired.

My kids eat this stuff for snacks between meals, but of course, they are used to it.

Linked at Real Foods Wednesdays

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Tortilla Soup

This Tortilla Soup is amazing, I am sure.  Magnificent.  We didn’t have some of the more special ingredients, we just used plain old mild green chiles and Fiesta Chile Powder.  Here’s what it Looked like with and without the tortillas:

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Low-Carb Pizza

I saw this recipe and drooled.  I’ve been drooling in anticipation all week.

These are the directions I gave my 13 y.o. son:

Big cast iron measuring pan
a plate
measuring cups and spoons

Get out ALL the ingredients first and get them ready.

1/2 cup of mozzarella cheese, grated
1/8 cup parmesan cheese
Garlic powder
1/4 teaspoon each oregano, thyme, marjoram, and 3 cut up basal leaves from the plant on the windowsill.
6 slices pepperoni
slice 4 mushrooms, cook with 1/8 cup peppers (freezer), and drain.

Shake up the parmesan cheese with the spices and herbs.

Get out my big cast iron frying pan. Put it on the stove over medium-high heat. Spread the mozzarella cheese out so that you cover the bottom of the pan. Sprinkle with parmesan cheese and spice mixture. When you see the cheese bubbling, rotate the skillet a bit to be sure it’s heating evenly, and carefully add the toppings – the measurements I gave you may be too much.

Watch the edges. When you see them begin to brown, use a spatula, slide gently and carefully under the edges all around the skillet (if it isn’t browning evenly, rotate again. Once the edges of the cheese start to brown, start gradually prying the edges up with a spatula.

When the edges are all evenly brown, keep sliding the spatula until you can get the whole thing loose. Turn off heat, gently slide the pizza onto a plate. Don’t slice immediately, it needs to cool just a bit.
Use kitchen shears to slice this into six pieces.

This is how he did:

I’m glad it’s okay to type with your mouth full.

Oh, the only thing I would change is to set it on a sturdy paper plate on top of a regular plate to absorb some of the grease. I don’t mind the taste, but I don’t like it on my hands.

Posted in low-carb | 3 Responses

Artichoke Cheese Squares

Artichoke Cheese Squares

2 tablespoons oil, olive, coconut, or other
1/3 cup minced onion (or green onion, snipped)
2 teaspoons minced garlic
4 eggs
1 jar (10 ounce) artichoke hearts packed in oil – drained and chopped- reserve drained oil to make an italian salad dressing.
 1 cup shredded sharp Cheddar cheese
2 teaspoons dried parsley
1/4 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Dash of Tabasco sauce

Grease an 8X8 pan,
Heat oil in skillet and saute onion and garlic until limp, but not golden
Beat eggs in bowl until lemon colored (or butter colored if your eggs are store bought); add the diced artichoke hearts.
Stir in remaining of ingredients, including the onion and garlic. Combine thoroughly.
Pour into 8×8 greased baking dish.
Bake at 325 degrees for 25-30 minutes until set.
Let cool and cut into squares before serving.

Tightly wrap individual squares in saran wrap, put in ziplock bags and freeze, defrost and reheat for breakfast or snacks.

Jenny doubled it.  It’s really good, something like a tender quiche with no crust.  Very tasty.

Posted in appetizers and snacks, breakfast, low-carb, lunch | Leave a comment

Asian Sesame Dressing

Dressing Ingredients:
1/4 cup Bragg’s Liquid Amino Acids
1/4 cup unseasoned rice vinegar
1/4 cup Walnut oil, or other oil
2 T sesame seed oil
1/2 teaspoon minced ginger
1/2 teaspoon freshly ground anise seed
1/2 teaspoon onion powder
drop or two of plain, clear stevia, or a sprinkling of granulated stevia or a pinch of freshly ground leaf (optional)

Shake all ingredients in a jar.  This cries out for garlic, but we were out, so we made do with what we had on hand.

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Asian Cabbage and Beef

Adapted from a recipe found here.

1 1/2 pound ground beef
thyme, marjoram, oregano, pepper to taste (about a teaspoon each, except pepper, which should be 1/2 teaspoon)
4 c. green cabbage, sliced
2/3 c. bell peppers
6 green onions, chopped
8 large mushrooms, sliced
1 tsp. fresh ginger, minced
4 cloves garlic, minced
Dash or two of tobasco
Braggs liquid amino acids, 1 tablespoon
1 1/2 cups chicken or beef broth
A thickener (egg yolk, guar or xanthum gum, or arrowroot powder)

Thicken the sauce:
before you add the broth to the pan, break an egg yolk into the cool broth, gradually heat, while whisking regularly, then add to mixture in large skillet and stir quickly until thickened.
Sprinkle in a bit of guar or xanthum gum
Before adding broth, mix a tablespoon of cornstarch or arrowroot powder into the broth, whisk well or shake up in a jar, then add to the pan and simmer until thickened (not low-carb)

DIRECTIONS:  Prep the vegetables ahead of time, have on hand. Add the ground beef and the spices listed immediately after the beef to skillet and saute until the meat is done.  Add remaining seasonings and all vegetables to the pan.  Saute until cabbage is pretty soft. combine broth with thickener of your choice.  Add liquid ingredients and simmer 2-3 minutes.   Serve at once.

You can use other vegetables you have on hand for the cabbage.  Choose any combination of:
Bok Choy
Bean Sprouts
Bamboo Shoots

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