Food Quotes


"No therapy or drug known to modern medical science can rebuild tissue that has been damaged by disease or trauma. Food alone can accomplish this feat. It is for this reason that nutrition is an indispensable weapon against disease".
Dr. Bernard Jensen (1908-2001)




Friday, November 26, 2010

The Perfect Pie Crust


Ingredients:
3 3/4 cups all-purpose unbleached flour
1 tablespoon coconut palm sugar
1/2 to 1 tablespoon unprocessed sea salt
1/2 teaspoon baking powder
1 3/4 cups cold, unsalted butter
2/3 cup ice-cold water
2 tablespoons sour cream (not the low-fat stuff)
1 teaspoon raw, unfiltered apple cider vinegar

Directions: In a very large bowl combine flour, sugar, salt, and baking powder. With a pastry blender cut in butter, leaving chunks the size of peas. Combine water, sour cream and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not over mix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours of overnight. The finished dough should break, not stretch. Divide into three portions and shape into disks. Use at once or wrap and refrigerate up to 3 days or freeze up to one month. Thaw overnight in the refrigerator if frozen. Makes 3 single-crust pastries.
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Tuesday, November 23, 2010

A Thanksgiving Treat - Jewel Yam Candy

This is the yam recipe I've made for Thanksgiving for eons of time. Though I'd like to try other renditions of candied yams, no one else in the family will even think of it because they all love this recipe so much. It isn't the healthiest offering on the Thanksgiving table, but then most everything in it is wholesome nourishment (except for the marshmallows and, of course, the sugar content is up there, but if you make it with coconut palm sugar, at least there is nutrition even in that).
Ingredients:
8 large Jewel yams
Soft butter
3 granny smith apples (sliced thin)
2 cups coconut palm sugar
1 tablespoon stevia
2 teaspoons cinnamon
1/2 cup soft butter
1 cup pecans halves
1 large package marshmallows (optional)
Directions:
Several days to the night before, bake yams as follows: Preheat oven to 350 degrees F. Wash yams and coat with soft butter. Pierce each yam in 3-4 places to allow steam to escape while baking. Place yams on oven rack and bake until a fork can be inserted in thickest part easily. Remove from oven and allow to cool completely. Refrigerate overnight or for 4-5 hours.

Day of prepare for the final baking as follows: Preheat oven to 350 degrees F. Peel yams and cut into 2-inch cubes. Lay in the bottom of a large baking dish. Place sliced apples in between yam pieces. Mix palm sugar, stevia and cinnamon together to combine. Cut butter into sugar mixture just until crumbly. Fold in pecan halves. Drop sugar mixture onto yams and apples by teaspoonfuls. Bake at 350 degrees F for about 45 minutes or until yams are saturated with sugar mixture and bubbling. Remove from oven. Set the oven to broil. Distribute marshmallows evenly over top of yams and run under broiler until marshmallows are puffed and golden.

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Sunday, November 21, 2010

Tortilla Salsa Quiche

Here's a quiche that uses corn tortillas as the crust, much easier than making a pastry crust. If you've made up a batch of Tomatilla Salsa ahead of time, use it in the quiche. Otherwise, use whatever salsa you have on hand.

Ingredients: 
4-6 Corn tortillas
2 tablespoons Coconut or olive oil for softening tortillas
6 slices Bacon, crumbled
1 cup Shredded pepper Jack cheese
1 cup Shredded cheddar cheese
1/4 cup Sliced green onions
1/2 cup Chipotle Tomatilla salsa (or other fresh salsa)
6 Eggs, beaten
1/2 cup Sour cream
1/2 cup Cream cheese, cut into 1/2-inch cubes
1/2 teaspoon Chili powder
1/2 teaspoon Ground cumin


Directions: In a skillet, melt oil. When oil shimmers, slide in tortilla and heat just long enough to soften, turning once. Place tortillas in a 9-inch pie plate, starting with one tortilla in center and remaining tortillas extending over edges of pie plate by 1/2-inch. Layer with bacon, both cheeses, green onions and salsa. Combine eggs, sour cream, cream cheese, chili powder and cumin. Carefully pour over salsa. Bake at 350 degrees for 45 minutes or until center is set and eggs have puffed. Cut into wedges and serve with additional sour cream, cilantro and salsa.
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Wednesday, September 22, 2010

The Icing on the Cake - Quite a Lot of Pain and Suffering

Recently I acquired a cookbook that is over 130 years old. Dated 1879, Housekeeping in Old Virginia, sounds like it would cover all of what it means to be domestic, but is really just a cookbook.

The recipes are so interesting since processed food was in its early stages at that time. Sugar was available as was white flour and canned vegetables. But other than that, food was really what it had been since creation. Milk was not even being pasteurized yet. That didn't happen until the early 1900s.

Anyway, since I am bringing a dessert to Bible study tonight, the thought came to me to look at what sweets were like back then. My eye landed on a recipe for icing. After reading it I realized that sweets were probably served very rarely. See if you don't agree:

Icing
1 1/2 pounds of sugar
1/2 pint water
Boil until it ropes. Have ready the whites of seven eggs well beaten, pour the syrup into a bowl, and beat until milk warm. Then pour in the eggs, and beat for an hour.

That's it! Simple, right? I find this so interesting. The sugar and water must be boiled until the mixture "ropes". The only time I've ever done this is when I've made candy (that's a thing of the past), and it takes quite a lot of time and stirring over a hot stove.

Then you beat this mixture, boiling hot off the stove, until it is "milk warm". That term "milk warm" has to refer to the temperature of milk, fresh from the cow, when the milk is still the body temperature of the cow. So to beat it for that long must have been exhausting. 

But the real "icing on the cake" is the last step in this recipe..."beat for an hour"! Whoa!!! Now you well know that the homemaker of 1879 did not have an electric mixer. This was done with the old rotary beater at best or with another utensil of equal labor intensity. What a lot of pain and suffering just to have something sweet to eat! 

My guess is that the homemaker, if she were like me, hardly ever served iced cake. But then, another woman may have had a fixation with physical exercise, in which case she may have served cake with icing several times a week for slim and trim arms. And then, of course, the more cake she ate, the more she would want to exercise again by beating the icing for an eternity to burn off the fat that was accumulating around her middle from eating what she made during her exercise. All of it really would have been an exercise in futility.

As for me, had I wanted to exercise back then, I would have gone outside to the garden, grabbed a shovel or hoe and some sunshine and been happy (and sore) with that, like I am now.

But there is a bit of culinary wisdom that we can borrow from this recipe. Currently sweets are so easy to get hold of and, in fact, there is hardly a processed food that does not contain moderate to large amounts of sugars. And then in nearly every one of those processed foods, one of the sugars used is high fructose corn syrup, the most damaging form of sugar.

Nowadays our pain and suffering are not in preparing sweet treats, but in eating them so frequently (everyday, all day long). Sugar's effect is killing us. Keeping in mind the huge numbers of people who develop Diabetes 2, as well as many other degenerative diseases as a result of eating sugar-saturated foods, it is wise to really limit our sugar intake. Here are some ways to do that:

1. Do not eat store-bought sweets. Rather, commit to making your own at home from the best ingredients possible.
2. Buy the best forms of unrefined sugar available - granulated palm sugar, organic maple syrup, Rapadura, black strap molasses, stevia. These are expensive but this is an advantage. If you are on a budget, you will not make sweets often because you simply won't be able to afford it.
3. This suggestion is only for those of you who are really serious about cutting way down on sugar. Find and use labor intensive recipes for sweets, like the one above. Of course, with the homemaker's modern conveniences, the labor will be cut down dramatically.
4. Instead of a sweet treat, eat a salty treat like buttered popcorn, popped in coconut oil. Or try a very lightly sweet treat like peanut butter mixed with a little raw honey and coconut oil, then spread on celery.

Do you have any old dessert recipes that feature labor intensive methods? How do you discipline yourself to limit your intake of sweets?

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Friday, September 17, 2010

Inside-Out Ravioli

Here's a recipe for an old family favorite - Inside-Out Ravioli. A few people have eaten this dish recently and are waiting for me to post the recipe. So here it is:

Inside-Out Ravioli

1 pound ground beef (from grass-fed and finished cattle is best), or Italian sausage (turkey or pork - from pasture-raised animals is best)
1/2 cup onion, chopped
3 cloves garlic, minced
10 ounces of frozen, chopped organic or pesticide free spinach
32-ounce jar organic spaghetti sauce
1 (6-ounce) can organic tomato pasta
1/2 teaspoon salt (Redmond Real salt is a good choice)
Dash of pepper
7 ounces penne, ziti or shell macaroni, cooked and drained (brown rice pasta is a good choice)
9 ounces shredded cheese - mozzarella or jack (from cows not given rBSt)
3 well-beaten eggs (from pasture-raised chickens)
1/4 cup extra-virgin, cold-pressed olive oil
1 cup soft breadcrumbs
1 cup shredded cheese - mozzarella or jack (from cows not given rBSt)

Directions: Preheat oven to 350 degrees. Brown meat, onion and garlic in a large skillet. Cook spinach according to package directions. Drain, reserving liquid. Add water to make 1 cup. Add spinach/water-liquid (do not add spinach), spaghetti sauce, tomato paste, salt and pepper to meat mixture.Simmer 10 minutes. Combine spinach, pasta, cheese, eggs, olive oil and bread crumbs. Spread pasta mixture in an oiled 13"x9" baking dish. Top with meat sauce.
Sprinkle remaining cup of cheese over top. Bake at 350 for 30 minutes. Let stand for 10 minutes before serving. Serves 8-10.
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Thursday, September 16, 2010

The Righteous - Good Stewards of God's Good Gifts

Just the other day when I was reading my Bible, I came upon this verse. "Whoever is righteous has regard for the life of his beast, but even the mercy of the wicked is cruel" (Proverbs 12:10a). Animal husbandry (being a good steward of God's good gifts), originated in the Bible. God created the beasts of the earth and He cares for them as evidenced by the following verses:

Your righteousness is like the mountains; Your judgments are like a great deep. O Lord, You preserve man and beast (Psalms 36:6).

Sing to the Lord with thanksgiving; make music to our God on the harp. He covers the sky with clouds; he supplies the earth with rain and makes grass grow on the hills. He provides food for the cattle and for the young ravens when they call (Psalms 147:7-9).
These verses refer to animals that serve man by providing brute strength (donkeys as beasts of burden, draft horses or oxen that plow or pull wagons, etc.) or animals that provide food for man's sustenance - chickens, goats, rabbits, cows, cattle, turkeys, and so on. 

The first verse says that a righteous man has regard for his beast. The next verse acclaims God as being righteous. Here we see that man in God's image (when man has God's righteousness), he will have God's desires also. He will have compassion on dumb animals (this is an old phrase used to describe the cognizance - or lack of it - of the animals of the earth). The last verse tells us how God cares for the beasts of the earth - by feeding them when they're hungry.

Since I've become aware of the way factory farms operate, I simply refuse to take part in the cruelty that is inflicted upon these servants of man - "...even the mercy of the wicked is cruel". How can we be thankful that God has provided food and service to us through the beasts He created? One way is by being a good steward of this gift to us.

Watch the video below. And even though the changes that are suggested do not directly address this issue, those changes not only benefit our own health, and the welfare of the farm (earth) as well as the farmer, they also greatly improve animal welfare and health. See for yourself:

Once you've viewed the video, go here to sign a petition (very easy) for safer food.


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Thursday, July 8, 2010

Serving Our Husbands Through a Nourishing Diet - Part One

An Important Education for Women

Many studies have found that married men live longer than bachelors. Diet is a significant factor. One study showed that: ''Women traditionally take more responsibility for the home than men do, and, as a consequence, a woman's education might be more important for the family lifestyle - for example, in terms of food habits…(which) could have a substantial influence on the health and mortality of the partner.”

Time to Wise-up!

My “education” commenced about 6 years ago, at the onset of ill-health. After discovering The Weston A. Price Foundation, which is dedicated to restoring nutrient-dense foods to the human diet through education, I realized that I knew very little about nutrition.

These “nutrient-dense” foods, demonized by today’s diet gurus - butter, eggs, whole raw milk, cream, saturated fats, red meat, organ meats, etc. - God sanctioned for the human diet. 1 Timothy 4:3-4 elaborates “…foods which God has created to be gratefully shared in by those who believe and know the truth. For everything created by God is good…”.

As these foods were prioritized in our diet, and all the processed so-called “health foods” (low-fat-this, cholesterol-free-that, etc.) were eliminated, our health improved dramatically. Within a few months many prescription drugs were eliminated (with our doctor's guidance), whole foods having helped to resolve many problems (high blood pressure, for instance).

Helping My Husband

Putting nourishing foods on the table is a very real way I can assist my husband in regard to his physical well-being so that he can continue serving as God has called him. A longtime Bible teacher – in the pulpit (though he is not a pastor), at mid-week Bible study, to seminary students abroad, etc. - Robert and two other men will be conducting several Pastor's conferences this June in the Southern Sudan. His health is crucial to these ministries. I want to do what I can to help him continue to minister God’s word for the good of His people and His glory.

Continue reading this post over at Keeper of the Home.

Read Serving Our Husbands Through a Nourishing Diet - Part Two

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Friday, July 2, 2010

Chickens Coming Home to Roost - In Our Backyard

 From left, Elly and Mrs. Mendelbrite.

Chicks with personality

Backyard chickens - we have eight of them, each with her own personality. They're named after some of the female characters from the Andy Griffith show - Helen Crump and Thelma Lou (Black Stars), Elly and Juanita (Golden Laced Wyandottes), Mrs. Mendelbrite (Plymouth Barred Rock), Aunt Bea and Clara Edwards (Rhode Island Reds) and Hilda Mae (Black Australorp). Though they've only been in our backyard for a little over a year, it has been great fun.

Why we decided to keep chickens

We decided to get chickens for several reasons:
 1). After considering having chickens for the steady supply of high quality, organic eggs, I called to find out about city ordinances concerning backyard poultry. To my delight I was told there were none. And with no one living on either side of us and the house behind us empty and for sale, we knew there would be no objections from the neighbors.

2). But the catalyst for actually getting chickens came when our fenced garden area became overgrown with field bindweed. Not wanting to use chemical weed killers, we abandoned the area and turned our backyard lawn into vegetable garden instead. Field bindweed is nigh to impossible to get rid of, but we knew that chickens would take care of the problem and give us eggs and fertilizer to boot.

Continue reading...

The remainder of this post can be read at Keeper of the Home

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Wednesday, June 2, 2010

Franziska's is Now Printer Friendly!

"Oh, bother! How I wish Mom would get a 'printer-friendly 
button' so I wouldn't have to spend so much
time copying her recipes from this blog!"

No more cutting and pasting recipes into word documents; no more tedious transcribing from computer to recipe cards. Franziska's recipes are now printer friendly!

A few weeks ago my daughter, Anna, called me, frustrated because she could not print out one of the recipes here on Franziska's Pantry. She asked me to install an option for printing my recipes. I told her that I didn't have a clue how to do that and that I would probably have to pay for a website to get that service.

But I'm happy to report that just 10 minutes ago I did a search for a "printer friendly widget" and lo and behold if one didn't pop right up. I copied the code and and pasted it right into my HTML edit window and it's working.

You will find a little green button that says "print friendly"at the end of each post. Click on it and it will open a new window. In that window you can delete certain portions of superfluous text if you'd like and also images if any appear. You will see other options also, one of which is to turn the post into a PDF form for printing. Pretty cool. 

After pasting in the widget, I immediately called my daughter and let her know that she can now print recipes instead of having to cut and paste into a word document. She was happy. I hope you are too.

Go ahead...try it out.

NOTE: Please remember that all material posted on Franziska's Pantry is copyrighted. If you intend any content to be for anything but personal use, please give proper credit to this blog's author (that would be me) or a link back to this blog. Also, please do not change the content in any way.

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Wednesday, May 26, 2010

I'm Now a Contributing Writer for Keeper of the Home


Last fall I was privileged to write a guest post for Keeper of the Home. Since then, Stephanie decided to take on six contributing writers to ease her work since she is committed to posting daily and has a demanding schedule with a husband and three little ones. Again, I am privileged to be one of the contributing writers now posting every six weeks on Keeper of the Home.

To date I've contributed two posts. One concerns the use of whole chickens and the other offers some encouragement and ideas for serving our husbands through a nourishing diet. Posted in two parts, you will find the second part here.

From now on, I'll keep my readers in the loop as to when I've contributed another post. Till then, catch up on the two mentioned above. 
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Friday, May 14, 2010

So Many Eggs and Not Enough Recipes!

Polenta and Avocado Frittata

Our chickens (Aunt Bea, Clara Edwards, Hilda Mae, Juanita, Miss Crump, Thelma Lou, Elly and Mrs. Mendelbrite) are laying so many eggs these balmy spring days that we could cover all three meals with eggs. Problem is, I don't have enough recipes. So I've been creating a few here and there. The photo is one of them - a frittata I made a few days ago. It was yummy. It's a good way to use up leftover polenta.

Don't let the name "frittata" scare you. It is actually easier to prepare than an omelet. Here's the recipe:

  • 2 slices of bacon (nitrate and nitrite free)
  • 4 eggs, well beaten
  • 1/3 cup cheddar or Jack cheese, grated
  •  1/4 cup thinly sliced green onions (green and white parts)
  • 2 tablespoons coarsely chopped cilantro
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt (unrefined sea salt or Redmond's Real salt)
  • 1/4 teaspoon black pepper
  • 1 cup prepared polenta, crumbled  (if I don't have leftover homemade to use, I buy Trader's Joes organic polenta)
  • 2/3 cup shredded cheddar or Jack cheese,
  • gratedsprinkling of chili powder (garnish)
  • salsa, sour cream (not fat-free or low-fat), sliced avocado (garnishes)
Directions: Cook bacon till done. Do not overcook till crispy and dark. Set aside. Drain drippings and set aside for eggs. Meanwhile, to well-beaten eggs add green onions, cilantro, chili powder, salt and pepper and 1/3 cup of the cheese. Combine.

Turn oven broiler on to preheat. Heat a clean 10-inch, oven-proof skillet on medium high (burner) till water sizzles when sprinkled in it. Add bacon drippings. Immediately add crumbled polenta and mash into pan till flat (I use a potato masher to do this). Over medium high heat, let polenta brown for a three or four minutes. (Don't worry if polenta is sticking to the bottom of the pan - it will lift out like magic after the frittata is finished.) Add egg mixture, turning pan so that the eggs are evenly distributed. Let eggs cook till set around edges but still a little runny in middle. Sprinkle remaining 2/3 cup cheese and bacon (crumbled) over top. Place on 2nd rack down from broiler in oven and continue to cook until eggs puff. Remove from oven. Leave in pan. Sprinkle with a little chili powder and top with avocado, salsa and sour cream. Cut frittata into six pie-shaped pieces and serve. Yummmm....... 

What great egg recipes could you share with Franziska?


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Wednesday, April 28, 2010

A Shopping Guide for Produce

This brand (and hundreds of others also) of apples
was available prior to the use of pesticides and chemical
fertilizers, when food was still real and non-toxic. 

The Big Question

When I am teaching about traditional nutrition, many times the question comes up, "Must all the produce I purchase be organic?" I answer "No", and begin to talk about what non-organic produce is safe to eat.

Well, here is Dr. Andrew Weil doing the explaining for me (but continue to read my comments below after you watch the video):


A Few Comments

1. Produce that is thick-skinned, such as melons, any citrus fruit, bananas, etc. is safe to buy non-organic. The thick skin prevents whatever pesticides that may be used from penetrating into the fruit itself.

2. Though the shopper's guide lists onions and sweet potatoes as safe to buy in non-organic form, I never do. The reason? Even though there are no pesticides used on the onion or potato itself, after they are harvested, they are treated with a toxic chemical that prevents them from sprouting as quickly as their organic counterparts (they will eventually sprout).

The Shopping Guide
To access the down-loadable and printable shopping guide click here.


Happy Shopping!!!

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Thursday, April 1, 2010

Campbell's Soup - Real Food Nourishment in 1922?

An actual ad I found in a National Geographic magazine dated August 1922

The above ad was in a National Geographic magazine from 1922. I discovered the magazine anew while going through some items my dad left me. Had looked through it 5 or 6 years ago and then forgot about it, having stored it away.  I found it just days after I purchased an old cookbook from our local library sale. House and Garden's Cook Book was published in 1958. Perusing through the recipes I was surprised that even as early as 60 years ago, food was still more traditional than it was processed.

Food was obviously very different in years past (as seen in the ad above). Bone marrow? When was the last time you heard anyone of culinary expertise mention bone marrow? It seems Campbell's soup could even have been classified as a traditional food in 1922. Hard to imagine that it was probably more nourishing than many of the "modern" foods that are put on the table nowadays. Bone marrow is a densely nutritious food and was just one of the many nourishing foods that our great-grandmothers consistently fed their families.

But the Campbell's ad gave me the idea to look for an oxtail recipe in House and Garden's Cook Book. I have not yet made this stew, but it sounds really good to me:
Oxtail Ragout

Buy 2 or 3 oxtails and ask the butcher to disjoint them. This does mean disjoint - cut through at the joints - not simply hack into pieces. Also buy 1 calf's foot.

Place the oxtails in flat baking dish, season them to taste with salt and pepper and sprinkle very lightly with flour. Roast in a 450 degree oven for 30 minutes, shaking the pan from time to time and basting the meat with juices in the pan.

Remove the meat from the oven, pour off the fat (save and refrigerate), and blaze the oxtails with 2 ounces of cognac. Transfer the pieces of oxtail to a deep casserole and add 2 carrots, cut in pieces, an onion stuck with cloves, 1 teaspoon of thyme, a sprig of parsley and a bay leaf. Cover with water or beef stock and cook in a 350 degree oven for 3 hours. Reduce the heat to 250 degrees and cook for 3 more hours. Serve in deep bowls, giving each person plenty of the rich broth. Serves 4-6. With it serve boiled potatoes and braised cabbage sprinkled with poppy seeds.
  • Oxtail Ragout is even better if made the day before. Let it cool, skim off the fat (save and refrigerate) and reheat before serving.
There are several odd and funny things about this recipe:
  1. Whoever wrote this recipe must have had a falling out with the butcher, who obviously hacked away at the oxtails instead of "disjointing" them.
  2. Did you notice that you were told to buy a calf's foot? Yet there is no instruction in the recipe at all for what to do with it. Oh well, you will probably not find a calf's foot, so not to worry about what to do with it. However, if you do happen upon a calf's foot, it seems to me that you would treat it the same as the oxtails. 
    • BTW, calves' feet were added for the densely nutritious gelatin they imparted to a soup or stew. Reiterating, traditional food preparation was still in practice at this time (1958).  
Finally, if you cannot read the little jingle in the ad that is just above the Campbell's kid it goes like this:

Soup so good you'll want to sing
Dance and play and everything.
For it is made the Campbell''s way
Which means the best, as you will say!

Have you ever cooked anything with oxtails? What do you think about making the recipe above, rich with bone marrow?
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Wednesday, March 3, 2010

Comments are Working Now

If you have tried to leave a comment and no comment box appeared for you to write in, it wasn't because of your browser or anything else to do with your computer, etc. My template had been corrupted and the fix was very easy once I discovered what was wrong. The problem has been fixed, so please feel free to comment. I would love to hear from you!

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Tuesday, March 2, 2010

Uno Mas Breakfast Crepes

Aren't they beautiful? We've been collecting eggs from our chickens since Thanksgiving ('09).

Today I made crepes for breakfast. Robert, my husband, did not like the crepes I made last time because of the filling. So this morning I asked him what kind of filling he would like and he said, "How about something like a breakfast burrito?"

From his suggestion, I made a filling of avocado, green onion, cilantro, grape tomatoes, crumbled bacon, and grated raw cheddar cheese with a pinch of chili powder, and a sprinkling of red pepper flakes. When I gave Robert his plate he decided that the two crepes on his plate were too many and took one off and placed it aside. Even though I expressed to him that one was probably not enough, he did not agree.

After adding a garnish of sour cream and salsa, he dug in. Not long after, I noticed that he was eating the second crepe that he put aside. "These are so good and much lighter than I thought they'd be". So I decided that we'd call the crepes Uno Mas Breakfast Crepes.

As usual, I'd love to have a photo to show you, but I always forget until after we've eaten to take a picture. But at least I remembered the recipe long enough to write it down and post it. Here it is:

Uno Mas Breakfast Crepes

Basic Crepes
eggs, well-beaten - however many crepes you want to make; 4 eggs will make 4 crepes
butter

Directions: In a mixing bowl, beat the eggs well. Heat a crepe or omelet pan (I use a small cast iron pan that has sloping sides) over medium heat. When a drop of water sizzles in the pan, it is hot enough. Add butter to coat pan bottom and sides. Pour enough egg to cover bottom of pan in a thin coating. Tilt pan to make sure that egg covers the bottom of the pan completely. When the egg sets (is no longer runny on top, but still looks wet) flip it over like a pancake and cook for another minute or so. Slide the crepe out of the pan onto a warming plate. Continue in this way until all of the egg is used. Keep in a warm oven until ready to use.

Fillng
Fill each crepe with:
2 slices of avocado
1 slice of bacon, crumbled (use uncured bacon that contains no nitrates or nitrites)
1 T. sliced green onion (white and green parts)
1 T. coarsely chopped cilantro
2 cherry tomatoes, halved
Sprinkling of red pepper flakes (optional)
Pinch of chili powder
salt and pepper to taste
2 T. grated raw milk cheddar cheese (from cow or goat)
Garnishes: salsa, sour cream (optional)

Directions: Fill each crepe, like you would a burrito with above ingredients in order listed, topping with cheese. Leave crepe open and run under broiler just until cheese melts. Do not leave any longer because the crepe will burn around the edges and it will be too hot to roll up.) Roll up crepe and place seam side down on serving plate. Garnish with salsa and sour cream if desired.

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Saturday, January 16, 2010

Whipped Cream in a Snap - Yum!



It's So Good!
A dear friend of mine asked me to post my recipe for whipped cream on the blog. You know, that heavenly white cloud of yum that you put on strawberry short cake or pumpkin pie or ice cream sundaes, etc. (Oh, I'm starting to salivate as I type.) So many people do not even know that you can make it homemade. It is the real thing as opposed to the imitation stuff in the can that has so much junk in it, or worse yet that horrible stuff called "Cool Whip" that is full of trans-fats and other garbage that is hazardous to your health.

It's So Good for You!
Besides, nothing tastes as good as real whipped cream and once you've had it there will be no going back. Real cream is one of the good fats - densely nutritious and satisfying to eat. Good fats carry you from meal to meal without your feeling hungry in between and provide high energy for your body. They are like thick oak logs on a fire that burn very hot for a very long period of time. Good fats are also the building blocks to so many essential bio-chemicals that your body makes - hormones and neurotransmitters, like serotonin. Good fat does not make you fat. That is such a fallacy! Well, not exactly, because bad man-made fats will make you fat, but not good fats such as butterfat (which is either cream or butter).

It's So Easy!
Making whipped cream at home is a snap...so easy! It takes longer to lift the fake stuff off the shelf and pay for it (out of pocket and your hide) than it does to make the real thing.

What to Buy 
First of all, you need to acquire some heavy whipping cream from the grocery store. I get organic heavy whipping cream at Trader Joe's for a little over $3 per pint. It also comes in half pints. You will find heavy whipping cream in the dairy section with the milk. Look for it in little cartons like you used to drink your milk from in school. It is a thick liquid.

It's Lactose-Free!
There's more good news about real heavy whipping cream. It contains no lactose so do not be afraid to use it if you are lactose intolerant.

Beware of Whipped Cream with the rBST Hormone and Ultra-Pasteurized Whipped Cream
If you do not get organic whipping cream, at least try to get some that is not from cows that have been given that horrible growth hormone known as rBST or rBGH. It should say on the carton. Somewhere on the front there will be a little blurb like - "Not from cows given rBST". You really want to avoid any dairy products that are from cows that have been on those growth hormones. And another type of whipping cream to avoid is that which has been "ultra-pasteurized". This is done to create a very, very long shelf life for the product - like it could survive just fine unrefrigerated for 6 months or longer because there is nothing living in it. It is a completely dead food - no nutrients of any kind. Besides that, it is almost impossible to make into whipped cream.

Let's Get to Work!
So once you have your heavy whipping cream, take it from the refrigerator (it is important that it is very cold) and empty the pint carton into a metal mixing bowl. You will be using either an electric mixer or a hand-held egg beater (not a whisk, but rather the tool that has beaters that are turned with a handle).

Once your cream is in the bowl, add:

a pinch of salt
1 teaspoon of vanilla extract
4 tablespoons of organic maple syrup (not fake pancake syrup but real maple syrup) or
          2 tablespoons of organic maple syrup and 2 teaspoons of stevia herbal sweetener


Directions: 
Turn the mixer on to to low speed and gradually increase as cream begins to fluff up. (It is important to start on low speed if you do not wish to be showered with heavy whipping cream - you and your entire kitchen.) Continue whipping till the cream starts to get thick and lofty, like the whipped cream you are familiar with. You are looking for a soft peak that should bend over slightly when you remove the beater. Or if you will use the whipped cream to frost a cake, beat it just a little longer until it is a bit stiffer.

Be careful! It doesn't take long and if you let it go past the whipped cream stage, it will turn to butter. (Yes, I said butter. You can make butter from heavy whipping cream as well.) It is better to stop the mixer if you're not sure to check the progress and then turn it back on if the cream is not stiff enough. It only takes 30-60 seconds to make whipped cream - at least that is my experience with a Kitchen Aid mixer. Other mixers may take longer and a hand-held egg beater will definitely take a little longer - 1 or 2 minutes. One cup of heavy cream should yield about 2 cups of whipped cream. (There are 2 cups of heavy cream in a pint; one cup of heavy cream in a half-pint.)

Now, with your finger, scoop up as large an amount as you can, pop that into your mouth before anyone sees and be transported into YUM-LAND in an instant! All your kids will be begging to lick the bowl from now on when you whip up this treat. And to top it off, you will soon be known by your friends and family as a woman who can work luscious culinary wonders with a little carton of something called "whipping cream".

Anyway, if you try making and eating whipped cream like this, come back to Franziska's and leave a comment about the results. You should be delighted!

An Instructional Video to Boot!
If you need further instruction, here is a video of how to make whipped cream. The ingredients are different, mainly, sugar is used instead of maple syrup. If you want to use a healthy sweetener, use the maple syrup as instructed above. And if you want better tasting whipped cream make sure to use the pinch of salt and the vanilla extract (also in above ingredients). You will not be disappointed.



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© Franziska's Pantry

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Please include the following statement on any distributed copy written by Sharon Kaufman: By Sharon Kaufman. © Franziska's Pantry. Website: franziskaspantry.blogspot.com

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