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I know. Raw beef is not going to be for everyone. Yes, then there is that tiny matter of a raw egg yolk—or two. I simply cannot say this loudly enough: it is worth the plunge! Steak tartare tastes amazing, is filling, and is a whole food recipe that's difficult to argue with because it's simple, pure, and true.
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Are you so hot at night that cooking seems like a huge chore, and your appetite is low anyway? Gazpacho is the perfect hot summer evening start to a meal, or can even be a meal in itself with the addition of some fresh cold shrimp or prawns. It's a blended vegetable soup that is not cooked, and served cold. Super refreshing and tasty when you use the bounty of vegetables from summertime!
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This is a great appetizer to take to a party. I like getting it ready the day ahead so that all I have to do is pop this into the oven.
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I know, I know, I've written a lot about soup lately. Forgive me, but I just have to write about one more (at least for this week). This simple beet soup recipe is so easy and tasty, I just had to write about it even though I just posted the Time to Get your Soup On post.
In this recipe, instead of roasting, you saute beets gently and then add WATER not stock. Yes, this is one of Sally Fallon's recipes! The absence of broth makes this beet soup extremely simple to prepare, and it really showcases the ingredients. Use the freshest beets you can find, preferably from a local farmer (or outside your back door).
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Make a cup of tea, because it's time for link love! Here are some links of the recipes and nutrition information that I have been reading this week.
Fall is upon us in the Pacific Northwest and my cravings for salad have gone out the window (probably followed the sun). The cravings are now for roasted vegetables, soups, stews and warm appetizers. Enjoy these real food recipes!
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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.
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This is a guest post at TNC blog, written by my 14 year old daughter Allie. The cheese that she used in this recipe was from Rogue Creamery. She used their extra sharp (and extra creamy – yum) cheddar and combined it with their Crater Lake Blue Cheese. This is the most robust blue cheese that they offer, and it was amazing! – Kim
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I have a confession to make…
I have a day job.
Yes, the Nourishing Cook has a cubical job. I actually work for a local computer chip company as a systems analyst. I admit it, I am a techie! Techie by day, foodie/blogger by night!
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This is the first guest post at TNC blog, written by my 14 year old daughter Allie. The cheese that she used in this recipe was from Rogue Creamery. I am not normally a roquefort fan but the ‘Oregon Blue' cheese in this was smooth, creamy and fairly mild for a raw bleu cheese. It was wonderful and would also make a great salad dressing. – Kim
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I made these crackers very quickly today from start to finish, due to using sprouted spelt flour from JoshEWEa's Garden. No soaking needed, super easy! But I included directions for both below in case you need to soak your flour.
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