I don’t directly crave cocktails in the winter time (when its so cold, I just want to drink scalding hot tea) but when I heard about the new kombucha cocktail craze, I knew I had to try my hand at a good kombuchjito…it is almost citrus season after all.
With no added sugar, this is a great alternative for your go-to holiday cocktail.
I start with bruising a few mint or basil leaves in the bottom of a cup, then I filled the glass with ice, poured over some delicious blood orange juice, added just a few drops of liquid stevia, and topped it off with my homemade kombucha. Stir it up, and its ready to go. This turned out better than I could have ever imagined. This is a cocktail that could lend itself to all seasons…and can be made for anyone, with or without the rum.
We made ours without rum, and the baby finished up her glass in about 2.3 seconds, which might well be a record.
Especially if you are Italian, or have ever made an antipasto platter.
Giardiniera is a mix of pickled vegetables, usually including cauliflower, onions, garlic and carrots. It is wonderful served in salads, vegetable platters, and chopped into a relish for sandwiches or crackers.
These days most people add vinegar or oil to the vegetables, and serve as is…but as I like my veggies fermented, I do it the old fashioned way, in a salt brine. The brine solution creates an environment conducive for the good bacteria (probiotics) to grow, and as your veggies sit at room temp…they turn from regular foods into “super-foods” packed with good probiotics.
So go to the farmer’s market, pick out your veggies, and make some good ol’ fashioned Giardiniera. Your gut will thank you.
Some of the best meals are created in an empty kitchen. This was the case when Ove Jacobsson came home from working in the air freight industry (Hence the name Flying Jacob). He came home and threw everything he could find, in a casserole dish, which happened to consist of a roasted chicken, cream, and chili sauce and threw it in the oven. When it was done, he topped it with chopped salted peanuts and crispy chopped bacon.
It was a hit in the Jacobsson house, and was requested again and again. The recipe found it’s way to “Allt om Mat”, a well known Swedish cooking magazine in 1976. Now the dish is considered one of the better known traditional Swedish meals, and is served in most schools lunch rotations, along with Swedish Meatballs, and Lasagna.
Every Swedish family has their own favorite version of the dish, and I love some curry powder added to the mix!
In my dairy and grain-free version, I replace the heavy cream with coconut milk, and the rice with a peeled white fleshed sweet potato, processed in the food processor, into fine rice-sized pieces. I mix everything together, throw it in a casserole dish for about an hour, and
You’ve got a delicious, kid-approved, one dish meal, that the family can eat on for a few days!
2 large white fleshed sweet potato, peeled and diced
1 medium sized banana, chopped
1 medium sized yellow onion
3 cloves of garlic, peeled
1 tsp salt, ¼ t black pepper
1 can unsweetened coconut milk
½ cup water or chicken stock
2 TBS curry powder
1 TBS coconut palm sugar(optional)
¾ cup salted cashews or peanuts, chopped finely
3 slices bacon, crispy fried, and chopped finely
Preheat oven to 400 degrees F.
First, remove the chicken meat from the bones, and place in a large bowl.
Put the sweet potato in the food processor, and process until finely chopped, and the pieces are about the size of a grain of rice. Add the sweet potato to the bowl of chicken. Add banana, onion, garlic, salt and pepper. Mix to incorporate.
Put the sweet potato and chicken mixture to a medium sized casserole dish.
Mix coconut milk, water or chicken stock, curry powder, and optional coconut palm sugar together.
Pour over the chicken and sweet potatoes in the casserole dish. Mix to incorporate.
Place in the preheated oven and bake for 45min to 1hour, or until the sweet potato draws in the extra moisture, and the casserole is set.
“Now the potatoes and carrots, the beets and turnips and cabbages were gathered and stored in the cellar, for freezing nights had come. Onions were made into long ropes, braided together by their tops, and then were hung in the attic beside wreaths of red peppers strung on threads. The pumpkins and the squashes were piled in orange and yellow and green heaps in the attic’s corners.”
(From Little House in the Big Woods).
Last week I picked the remaining of my hardy herbs, and brought them inside for storage. The spearmint, chocolate mint, sage, thyme, and rosemary were about the only herbs that survived the early hard frost we had in October.
I trimmed and tossed the herbs in a few water-filled mason jars, covered the bouquet with plastic bags and stuck them in the fridge. They have kept beautifully, but there was only one question left…what to do with ALL OF THAT MINT!?!
When I opened the deep freeze, that question was answered, as the pastured lamb ribs were right on top, begging to be used. I thawed/marinated the ribs over-night, in my homemade Jalapeño Mint Sauce and slow-roasted them in the oven. We served them with the remaining sauce, homemade red cabbage, beet and horseradiah sauerkraut, and a trio of roasted vegetables(parsnips, delicata squash, and leeks).
Our Winter Farmer’s Market is WONDERFUL, featuring some of Bozeman’s best local growers and producers. It happens every other Saturday at the Emerson Cultural Center, and you can bet I will always be there, chasing after my little tot, and buying veggies in-between catching up with old friends and meeting new.
This week I brought home a basket brimming with fall vegetables including 3lbs of carrots, beets and 4 stalks of Brussels sprouts. Since I knew that lunch had to be soon after I got home, I was inspired to roast them in the oven with some coconut oil, salt, and pepper. I whipped up a simple Lemon Aioli dipping sauce, grilled up some of my pre-made frozen burgers and pulled out some jars of sauerkraut and giardinera for a quick and satisfying lunch rich in nutrients and probiotics.
I have been using my leftover aioli for everything this week, including salmon salad, dill dipping sauce for veggies(baby’s fave), and sriracha aioli served on my Grain-Free Fried Green Tomatoes. If you want your aioli less olive-y you can use another type of oil, or use 1/2 a cup EVOO and 1/2 cup macadamia or avocado oil, or even melted bacon grease…mmmm.
Those wonderful firm green beefsteak tomatoes, sliced and dipped in egg, then flour and cornmeal?
Being a Native Montanan I really had no idea what they were until a few years ago.
And the first time I have ever eaten them was for dinner last night. Yes you have that right…having never eaten them before, I came up with a recipe, not fried, but baked and coated in a mix of almond and tapioca flours.
Is that acceptable?
But I will tell you…I thought these were outstanding. I served them with some Homemade Sriracha Crème Fraiche and a wonderful little green salad from my garden. I can’t vouch that these taste like the “real” thing…because as you know now…I have never had “the real thing” but try them and let me know what you think!
¼ cup buttermilk, cream, unsweetened coconut milk or yogurt
4 large green beefsteak tomatoes, sliced
Preheat oven to 400 degrees F.
Mix the almond and tapioca flours along with the onion flakes, salt and black pepper in a shallow bowl. Set Aside.
Whisk the eggs with the ¼ cup liquid and set aside.
Working quickly, dip the tomatoes into the egg mixture, and then the flour mixture (Double dip if you like the breading).
Place the breaded tomatoes on a unbleached parchment lined cookie sheet.
Bake the tomatoes in the oven for 10 minutes and if desired, turn the oven up to broil and brown the top of the tomatoes for the last few minutes(watch closely…its very easy to burn the almond flour breading)