Archive for May, 2017


Korean Kimichi

Courtsey of Melissa Souza and Mother Earth Magazine she also has page on facebook

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Ingredients

• 1 large cabbage head
• 1 pound daikon root
• 8 green onion
• 8 cloves garlic (grated)
• ginger root (grated)
• 2 tbsp fish sauce
• 1/2 cup water
• 8 tbsp Korean red pepper flakes or red pepper paste
• 3 tbsp sugar
• 1/2 cup sea salt

Directions

1. Cut cabbage in 2 inch sections, sprinkle with salt, cover with water, and let sit 2 hours.

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3. Drain and rinse 3 times, and allow to dry.

4. Chop daicon into matchstick sized pieces.

5. Chop green onion into 1 inch sections.

6. Add cabbage to diacon and green onion, and toss.

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Prepare brine:

1. Add sugar, water, garlic, and ginger. Mix and add Korean red pepper.

2. Add brine to veggies and stir until fully coated.

3. Pack tightly into jars, and seal.

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4. Leave at room temp 2-5 days.

5. Each day push cabbage below brine surface to release gases.

6. Taste each day until satisfied.

7. Store in fridge. The full flavor is best after a week or two in the fridge. This will keep up to 6 months or more in the fridge.

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Melissa Souza lives on a 1-acre, organically managed homestead property in rural Washington State where she raises backyard chickens and meat rabbits and grows plums, apples, pears, a variety of berries, and all the produce her family needs. She loves to inspire other families to save money, be together, and take steps toward self-reliance no matter where they live. Connect with her on Facebook.

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Oven Baked Zucchini Fritters

MAKES: 12    PREP: 20 min  COOK: 25 min

Ingredients

  • 1 ½ lb. zucchini (about 3), grated
  • 2 large eggs
  • 1 onion, minced
  • 1 cup. almond flour
  • 3 tbsp. fresh chives, finely chopped
  • ½ tbsp. garlic powder
  • Cooking fat
  • Sea salt and freshly ground black pepper

Preparation

  1. Preheat your oven to 400 F.
  2. Squeeze any extra moisture out the shredded zucchini and pat it try – really try to get as much liquid out as possible.

To make sure the fritters get properly crispy, be very aggressive about squeezing water out of the zucchini. Often it helps to shred them, sprinkle them with salt, and then let them sit for a minute or two to draw the water out. Then you can squeeze the shreds with your hands or in a cheesecloth (you might be surprised at the amount of water one zucchini can produce!). This helps avoid any potential sogginess and give you that nice crispy edge to the tops.

  1. Combine all the ingredients in a large bowl, season to taste, and stir until everything is well combined.
  2. Grease each muffin tin, and fill each cup with an equal amount of the zucchini mixture.
  3. Place in the oven and bake for about 25 minutes.
  4. Serve warm with your favorite topping: pulled pork, shredded beef, pulled chicken, or even beef patties.

Fritters preparation

 

 

Serves 2 generously

8 ounces slender asparagus, trimmed and cut into 2-inch pieces
salt and freshly ground black pepper
4 strips bacon
olive oil
juice and zest of 1 lemon
fresh Parmesan, either shaved or grated

8 ounces uncooked pasta, such as fettuccine

1. Bring a large pot of water to boil for the pasta. Before adding pasta, add asparagus and cook for about 2 minutes. Transfer to a bowl with a slotted spoon and set aside. Cook pasta for a little less time than package directions call for, until almost al dente.

2. Meanwhile, lay the bacon in a large cold skillet. Set flame to medium and cook until just crisp, turning occasionally. Transfer to a paper towel-lined plate to drain. Empty bacon grease from skillet, but don’t wipe it clean. Turn off flame if pasta is still cooking. Crumble the bacon.

4. Plate pasta in individual shallow bowls. Top with some Parmesan. Don’t go crazy here – there are plenty of flavors going on. Serve.

 

Source: Christian Monitor

 

 

 

 

chicken-kale-croutons

Courtesy of Real Simple

  • Serves 4
  • Hands-On Time 20 min
  • Total Time 1 hr

INGREDIENTS

  1. pounds bone-in, skin-on chicken pieces
  2. cloves garlic, finely chopped
  3. tablespoons chopped fresh rosemary leaves
  4. tablespoons olive oil
  5. teaspoon finely grated lemon zest plus 2 whole lemons, quartered
  6. kosher salt and black pepper
  7. thick slices country bread, torn into 1- to 2-inch pieces
  8. cups baby kale

DIRECTIONS

  1. Heat oven to 450° F. Toss the chicken, garlic, rosemary, oil, lemon zest, lemon quarters, ¾ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet.
  2. Roast, skin-side up, until an instant-read thermometer inserted into the thickest part of the chicken (avoiding the bone) registers 165° F, 35 to 40 minutes. Transfer the chicken and lemons to a serving dish. Reserve the baking sheet.
  3. Toss the bread in the drippings on the reserved baking sheet. Toast until golden brown, 5 to 7 minutes. Add the kale and toss to combine.
  4. Serve the chicken with the kale, croutons, and lemons for squeezing.

NUTRITIONAL INFORMATION

Per Serving

  • Calories 623 calories
  • Fat 30 g
  • Sat Fat 7 g
  • Cholesterol 161 mg
  • Sodium 733 mg
  • Protein 57 g30 g
  • Sugar 4 g
  • Fiber 5 g
  • Iron 5 mg
  • Calcium175 mg
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