cooking

Split Pea Soup with Ham

This is the time of year for split pea soup! Many of us will have a ham at either Thanksgiving or Christmas. The ham bone (with the hunk of ham attached) makes a great base for split pea soup.

My husband is in love with ham. I think I could dab some ham juice behind my ears and he would like it. But he won't eat this soup even though he likes both peas and ham (go figure). But luckily one of my daughters and I enjoy it enough for the whole family. It makes a great lunch and freezes great too for future lunches.

[click to continue…]

{ 18 comments }

Thanksgiving Turkey Sally Fallon Style

I ruined my very first turkey.

It was 1990, and thankfully it was NOT at Thanksgiving. I forgot to take the package of innards out of the cavity and then cooked it so long the meat was so dry that it could have been ground up to make turkey pemmican.

I've come a long way since then!

Luckily, it's not difficult to prepare a Nourishing Traditions style Thanksgiving dinner. This turkey has a more unusual chestnut stuffing, which is a nice alternative to the all-bread stuffings. I like how I can make stuffing, stock for gravy AND the turkey all at one time!

[click to continue…]

{ 3 comments }

Lamb Stew in May? Sure, Why Not!

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!

[click to continue…]

{ 2 comments }

Moroccan Tagine Chicken

I made this wonderful chicken last Sunday night after purchasing a tagine pan that was on sale at my local kitchen store. What is a tagine, you say? It has kind of a cone shaped lid over a clay or cast iron pan. Mine is cast iron. The heat stays in the pan and the condensation collects in the top of the lid and drips down to the edge of the pan, cooking the food. This is different from a slow cooker, where the condensation seems to drip all over the food.

[click to continue…]

{ 2 comments }

Is Sauerkraut Juice the New Gatorade?

Ahhhh, cabbage juice tonic. A very simple yet refreshing Nourishing Traditions beverage! I think it will be the new Gatorade! No more will I need to rob my sauerkraut of its juice, as I can make separate ‘sauerkraut juice'. This is considered to be a super food tonic because of the good probiotic bacteria in this juice.

[click to continue…]

{ 22 comments }

Soaked Brown Rice

Five years ago I started my journey of attempting to get the family to eat brown rice. I was never successful because they didn't like the chewy al dente texture. In this Nourishing Traditions recipe, you soak the rice with whey or an acid for at least 7 hours before cooking it with salt and a bit of fat. The result is a texture more like white rice, and a much more digestible grain, but healthier than eating white rice. The brown rice ‘flavor' is even a bit more muted.

[click to continue…]

{ 74 comments }

cooking

Split Pea Soup with Ham

Thanksgiving Turkey Sally Fallon Style

Lamb Stew in May? Sure, Why Not!

Moroccan Tagine Chicken

Is Sauerkraut Juice the New Gatorade?

Soaked Brown Rice

Recipes and Posts

Copyright 2015 Nourishing Enterprises, LLC