The Nourishing Cook

nourishing traditions

Chicken Tortilla Soup Recipe

My husband ate this soup! He is not a soup lover, but he ate it and liked it! This sounds like a small thing but in our house, it’s major progress. Since I’ve known him he won’t eat 99% of soups or stews. This is also a great way to use any turkey leftovers from Thanksgiving.

This soup is extremely versatile, with the variety of garnishes that are possible. If you don’t make it too spicy, kids will also like it due to the fried chip garnish. Other garnish ideas: cilantro, sliced radish, olives, sour cream. Use what you have on hand to make this an economical meal option.

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Raw Gluten Free Cheesecake

On the weekends I like to make a healthy dessert to satisfy my family’s need for sweets. This is a huge improvement from what we used to do in the past (unhealthy sweets too often). I was perusing Facebook this morning and Christine Kennedy of Butter Belle blog shared that she had made this wonderful cheesecake recipe from Nourishing Traditions. I then realized I had all of the ingredients already, so I made this and the family loved it! Thank-you Christine!

This would make a great holiday dessert as well, see tips below to dress this dessert up for guests.

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The Nourishing Cook is One Year Old!

One year ago today December 9, I posted my first words to The Nourishing Cook blog. I am awed at the changes that have taken place over the last year in my family. We are far from perfect, and don’t expect to be. But the following things have happened:

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Good News for Those on Special Diets

Are you or one of your family members on a special diet such as:

Gluten free diet
Specific Carbohydrate Diet SCD
Gut and Psychology Syndrome GAPS diet
Paleo or Primal diet
Casein free (milk/dairy allergy)
Grain Free
No Nightshades (free of tomatoes, potatoes and peppers)
Kosher
Low Carb
Weight Loss diet such as Eat Fat Lose Fat?

I have Good News for You!

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How to Make Rejuvelac – the Supertonic

I bought some wheat berries the other day and noticed in the ‘Tonics’ section of Nourishing Traditions that there is a recipe called Rejuvelac. I had never heard of this tonic before. It seems it is another fermented beverage similar to beet kvass or cabbage/sauerkraut juice, but it’s made with wheat berries. It is extremely high in B vitamins in a form that is easily absorbed by the body. And it’s very easy to make!

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Soaked Flour Buttermilk Biscuits

I do love biscuits! But I dislike eating them ‘out of a can’, in restaurants and even from white flour at home. I wanted a biscuit recipe that I could use every week if I wanted to and not worry that I am feeding something unhealthy to my family. The biscuit recipe in Nourishing Traditions fits the bill well.

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Garlic Dill Pickles Recipe

As I’m writing this I’m taking a break with a glass of kombucha and celebrating that I am DONE putting up the pickles for this year. In typical Kim-fashion I bought a huge 25 pound bag of local pickling cucumbers at one of our area farm stores. I hid it from my husband in the garage fridge (I was amazed it fit in there) because I knew what he was going to say… “who is going to eat all of these pickles??” Well, hopefully WE will!

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Bread and Butter Pickles

I love this pickle recipe! It is out of Sally Fallon Morell and Mary Enig’s ‘Eat Fat, Lose Fat‘ book, which is a great book to read in addition to Nourishing Traditions. It’s nice to have a sweeter version of the lacto-fermented pickle, and the honey and lemon juice in this recipe do the job nicely.

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Chicken Enchiladas Recipe

Last weekend I made this dish and it was a complete hit with the family! To stretch it out for even more than six people serve with refried beans and brown rice. It’s actually quite an economical way to use chicken when you don’t have quite enough to serve everyone. And the end product is filling and healthy too…

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Simple Sautéed Zucchini

In the summer, we ALL need more zucchini recipes! This is a simple and quick way to use up your zucchini, as a tasty side dish great with almost any meal. Much better than a zucchini margarita, isn’t it?

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Baked Custard Recipe

This is a great, easy and tasty Nourishing Traditions dessert recipe. My family was scraping their bowls to get every last bit of custard! I have to admit though, I totally messed it up the first night by adding TWICE as much sweetener as the recipe calls for, by accident. I figured it out after the custards were baked and decided to serve them anyway to see if the family would eat them. They totally wouldn’t eat it! I think their sweet tooth’s are starting to die down a bit, yay! The second time it turned out really well though.

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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!

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Salmon Jerky

I did a guest post on Ann Marie’s CHEESESLAVE blog about real food emergency preparedness, and shared this wonderful Nourishing Traditions recipe for a traditionally made salmon jerky.

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Soaked Waffles

My husband is actually the waffle cook in the family, but this time I wanted to see how it’s done! So I soaked some whole wheat flour in clabbered milk overnight. This was actually the very first time that I’ve made waffles. I can’t even believe that but it’s true.

I was really surprised that these turned out so well, but they did! They were slightly soft like Sally says in the recipe, but they really fluffed up like waffles made with white flour, and they did crisp up in the oven. The texture was crisp on the outside, chewy on the inside, amazing!

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How to Clabber Milk

This is an amazing thing, clabbering milk. I always love these ‘recipes’ for things that if you just leave something on the counter and leave it for a few days, voila! You have something else. And for the first time in my life, I understand why they would name a baking powder brand after this wonderful stuff, as it has the ability to make bread rise!

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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.

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How to Make Homemade Ginger Ale

Do not mistake this recipe for the ginger ale that you get at the grocery store. It is much stronger, and actually tastes like ginger! Sally Fallon says in Nourishing Traditions to drink it warm and dilute it with water or carbonated water if you’d like. It is refreshing, and especially good for menstrual cramps or other tummy aches. I love this stuff, and will make it again! I used the full amount of ginger, but I am a ginger freakoid. It is not as sweet as many are used to, so you may want to use additional Rapadura if you want a treat.

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My First Cheese Souffle

Read the Cheese Week Introduction post

Well, not only my first cheese souffle, my first souffle, EVER!

I admit it, I was a little nervous to make this recipe. I mean, the infamous souffle falling in the oven, isn’t that typical of kitchen commercials since the sixties? I was afraid of the falling souffle! But actually it’s easy to prevent it, JUST DON’T OPEN THE OVEN AT ALL WHEN IT’S COOKING!! I was soooo tempted, since my oven light is not that great. But I won the souffle battle!

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Cheddar Cheese Dip

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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Blue Cheese Roquefort Dip

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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The Nourishing Cook has hit 50 recipes!!

Well it’s been about 4 months since I started The Nourishing Cook blog, and wow what a ride it has been. I never thought I would meet so many great people, learn so much, and of course cook so much!

I hit my 50th Nourishing Traditions recipe this past weekend. I’m celebrating the milestone by posting a series on CHEESE this week!! Yes, cheese is one of my family’s favorite foods so they are in cheese heaven. And the cheese is from our local Rogue Creamery, which is even better!

If you haven’t visited the blog lately, you really should come and visit and perhaps subscribe by email or RSS or visit me on Facebook and Twitter. I send out full posts to email subscribers and you’ll be sure not to miss any shenanigans! Also good since the recipes come out and can be easily printed from email.

TNC is now part of Real Food Media

Now that The Nourishing Cook is part of the Real Food Media blog network, starting May 1^st I will have access to more product giveaways and contests. This will be a great thing for regular TNC readers!

Sign up for TNC’s newsletter Nourishing Bites

In the near future I will be sending out a monthly newsletter that will have recipes, Real Food information and other stories and tidbits that will NOT be on the blog. This newsletter Nourishing Bites will only be available to you if you sign up at the link above. Please note that this is separate from your blog email or RSS subscription.

THANK-YOU!!

Lastly, I wanted to thank all of you for supporting this crazy endeavor of mine. Your comments and emails really keep me going!! I am continually amazed at my wonderful readers and how amazing and thoughtful they are. I have been moved to tears (in a good way) more times than I can count in the last 4 months due to your generosity, helpful comments both on the blog and on the Facebook page and Twitter. I have enjoyed every minute of getting to know people better and look forward to talking with everyone more!

Photo courtesy of Bern@t on Flickr

How to Make Homemade Almond Butter

I was amazed at how easy this was to make and how good it is. I will NEVER be tempted to eat commercial peanut butter again. I am looking forward to soaking and dehydrating some peanuts so that I can also make peanut butter.

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Pickled Ginger

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).

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Carob Chips are a Good Alternative to Chocolate

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.

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How to Make Pickled Beets the Old-Fashioned Way

I have an unnatural love for beets. I wasn’t always this way, it happened after I turned 30. That was the first time that I tasted a homemade pickled beet, not out of a can. Wow, what a difference!

Lacto-fermentation brings an even more complex flavor to sweet beets, without added sweetener or vinegar. In the ‘olden days’, vinegar wasn’t necessarily used to keep beets. Beets were fermented in the same way as sauerkraut, with salt and water. In Sally Fallon’s recipe from Nourishing Traditions, whey is used as an inoculate to get the good bacteria started.

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