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Homemade whole grain pasta

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CORNDOG CASSEROLE 

Make cornbread  batter (recipe following) and pour it into a buttered 9 x 13 pan.

Cut organic all-chicken or all-beef hot dogs in pieces and “bury”  them in the cornbread batter.

Bake at 400 degrees for 30-40 minutes, or until center is done to the test. (Insert knife into cornbread and when done it should come out clean) Let cool.

Cut pieces of the casserole so that each piece has a hot dog in it. Serve with lots of ketchup and/or mustard.

* OPTION: Add a layer (2-4 cups) of homemade chili to the bottom of the pan first, for a Chili CornDog Casserole. You can also add a thin layer of shredded cheddar cheese over the chili, before you add the cornbread batter and hot dogs.

* Sometimes I will add a sprinkling of shredded cheddar cheese on the top of the cornbread and it adds a nice flavor, texture and creates a nice “crust”.

WHOLE-GRAIN CORN BREAD

2 large eggs, beaten

1/2 cup honey

1 Tablespoon butter, melted

1 1/2 cups milk, buttermilk or non-dairy alternative

1 cup whole wheat pastry flour

2 cups yellow cornmeal (freshly-ground popcorn)

1 Tablespoon baking powder

1 teaspoon Real Salt

Beat eggs together then beat in remaining wet ingredients. Whisk flour, cornmeal, baking powder, and salt together. Stir into wet mixture and stir just until all ingredients are incorporated.

Spread into oiled or buttered 9 x 13 inch pan, OR for thicker cornbread use a large cast iron skillet. For the CornDog Casserole, use the 9 x 13 pan, the dogs fit better.

Bake at 400 degrees for 25-30 minutes. Serve hot, with extra honey or butter to drizzle! (Or ketchup and mustard for the CornDog Casserole.)

* OPTION: You can add 1-2 cups sweet kernel corn (frozen or canned) to the cornbread batter.

Enjoy!

Not only is this an amazing recipe book, complete with options for those dealing with food allergies and special dietary needs, but because it is written in the format of the extremely popular Cooking Traditional Foods’ Menu Mailer  spanning 30 weeks, Back to Basics includes detailed shopping lists, batch cooking instructions and pre-prepping schedules. You can take as much or as little of the information provided as you need, and you can gently work into introducing or adding traditional food recipes and techniques to your repertoire.

KerryAnn Foster starts at the beginning and walks us through how to set up a menu plan to make the best use of ingredients, time and effort. The information and details provided take a huge task and break it down into easy to accomplish steps. This makes real food menu-planning and executing that menu plan a relistically doable task, even for the busy wife and mother. Back to Basics provides wonderful, family-tested recipes, with varied options, for many tastes and preferences.

From KerryAnn’s site, Cooking Traditional Foods – what you will find in the Back to Basics series book, available in print, e-book, DVDs and by individual weeks.

• How to produce a moist, tasty roast beef in the crock-pot and the oven.
• How to pick cheaper cuts of meat.
• How to roast a whole chicken in the crock-pot and the oven.
• How to pan-sear chicken without drying it out.
• How to brine meat.
• How to stir-fry.
• How to roast vegetables.
• How to make soup.
• How to make ‘cream of mushroom soup’ replacement.
• How to use your broiler
• Homemade mayonnaise
• Homemade spice mixes
• How to reduce sugar and additives in your diet if you are new to Traditional Foods.
• Homemade dressings
• Homemade sauces and gravies
• Homemade gluten-free breads- quick breads, flat breads and sourdough.
• How to soak and cook grains.
• KerryAnn’s formula for great hamburgers, meatballs, meatloaf and more.
• Nourishing breakfasts, snacks and desserts.
• What to do with leftover, cooked meats.
• How to make stock.
• How to make yogurt.
• How to take a technique and change it into multiple different recipes.
• How to stretch meals and save on your grocery budget.
• How to decrease your time in the kitchen.
• A Traditional Foods Thanksgiving and Christmas.
• How to hide vegetables and liver in your meals.
• And much, much more.

The Back to Basics series book is an essential part of any traditional, real foods plan and I highly recommend it and the resources at Cooking Traditional Foods.

Real Food Storage book

KerryAnn Foster of Cooking Traditional Foods, has experienced first hand the pros and cons of having to feed her family totally from a food storage while not sacrificing the types of food her family prefers or requires (due to allergies). During Kerry’s husband’s 11-month period of unemployment, the Foster family was able to place their limited financial resources elsewhere, while maintaining the Real Food diet they needed, and without using food stamps or food banks or going hungry.

Written from personal knowledge and day-t0-day living it, the book Real Food Storage takes the reader through setting up a Real Food pantry and how that differs from using foods that cause or exacerbate illness. KerryAnn provides excellent and detailed information on what foods to choose, how to purchase, how much to store for each person, how to store, rotate and organize the foods and over 200 recipes on how to use them in real family recipes.

Real Food Storage recipes are wholesome, family meals that embrace the traditional foods, preservation and preparation methods and produce great-tasting, health-supporting real foods. Because KerryAnn is a celiac and needs to be gluten-free and her children have several foods allergies, the recipes in this book have allergy options and substitution information, which is helpful for all diet needs.

Table of Contents

KerryAnn’s Story

What to Store

Rotation and Organization

Per Person Storage Needs?

Water

Grains

Legumes

Dairy

Eggs

Sweeteners

Fats

Salt

Seasonings

Vinegars and Lemon Juice

Fruits

Veggies and Gardening Seeds

Sprouting Seeds

Stock

Meat

Condiments

Baking Needs

Packaged Products

Supplements and Herbs

Specialty Items

Personal Care, Kitchen and Cleaning Supplies

And How to Cook It  (Real Food Recipes)

Sourdough

Breakfast

Quick Breads

Side Dishes

Meatless Main Dishes

Chicken Dishes

Beef Dishes

Salmon Dishes

Other Meats

Packaged and Processed Replacements

Desserts

Resources

This book is one to have on the bookshelf, on the computer and always at hand. I highly recommend Real Food Storage by KerryAnn Foster in either e-book form, in paperback, or both.

KerryAnn writes: “If you’re looking to learn how to do a full year’s food storage program in your home or get some new, kid-approved recipes to use with your existing stores, this book is for you.   This book covers how much to store and of what, along with lists of questions to ask yourself to tailor your food storage to meet your own family’s needs and unique situation.”

KerryAnn Foster blogs at Cooking Traditional Foods and has authored multiple books and eBooks. She writes the longest running traditional foods Menu Mailer available, now in its fifth year. KerryAnn has over nine years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through celiac disease, food allergies, obesity, adrenal fatigue and heavy metals.

We may celebrate different holidays and we may celebrate them differently, based upon our own upbringing or family and ethnic traditions, but in every culture, for every holiday, we can incorporate healthy and homemade foods and gifts to make our holiday celebrations healthy (or slightly healthier). I personally believe that special foods and special recipes are very appropriate for special times and we may have and serve foods during our holiday celebrations that we would not indulge in any other times.

However, any time of year gifts and special foods straight from the kitchen are always appropriate, budget-friendly and always appreciated. While it’s easy to buy a gift certificate or a new CD or DVD, it takes time, effort and care to make homemade gifts.

In our book (written with Shonda Parker of Naturally Healthy), entitled “Naturally Healthy Cuisine, Real Food for Real Families“, we have a chapter called Homemade Gift Giving. In this chapter we highlight some wonderful homemade gifts that wow your friends and family and say that you care.

Baskets – I love to buy baskets all year long when I find them inexpensively at yard sales, thrift stores or Goodwill. That way I have a good supply should a birthday, holiday or even a new baby or someone is sick need come along. I pick a basket, line it with pretty colored paper and stuff it with homemade goodies. I like to theme my baskets. Some years I have made homemade whole grain pasta baskets with 1-2 pounds of different homemade whole grain pastas, homemade sauces , a loaf of homemade crusty bread and a head of garlic. Other years it might be fruits and nuts, or homemade baked goods (see below), or breads, jellies, compound butters. You can decorate the baskets with ribbons, yarns or paints, or do like I do and leave them natural.

Jars and Bottles – Again, I try to find these very inexpensively throughout the year as I visit yard sales and Goodwill, and I have found some lovely bottle, jars and canning jars that are perfect for gift-giving. I fill the sanitized jars and bottle (depending on the jar size and shape) with homemade bath salts, homemade caramel sauce, jams, jellies, homemade herbal vinegars, home dehydrated fruits, layered beans for beans soup, layered whole grain cookie or cake mixes or even baked whole grain quickbreads right in the canning jars with instructions to refrigerate if not consuming right away.

Mugs – I have found lovely big mugs at the dollar stores, or again, my favorite places such as yard sales and thrift stores. In the mugs I pack homemade hot cocoa mix, or homemade candies, wrap the mugs and their contents in colored plastic wrap and tie with a bow tying the instructions to the bow.

Tea Cups (with or without saucers) – Fill these up with homemade herbal tea blends. To save money, buy these in bulk.

Decorated and Antique Plates – I look for these used and unchipped. I like to load these up with homemade cookies, muffins, scones and other baked goodies and wrap with colored wrap. It’s so much nicer than putting them on a disposable tray and the recipient gets to keep the lovely plate. I try to find ones that look interesting and old, but clean up nicely.

Bags – Fill these with homemade flavored and glazed popcorn, candies or cookies.

Last Minute?

If you haven’t had the time or the extra few dollars to pick up the mugs, plates, bottles, baskets and jars and find yourself at the last minute needing some homemade gifts to give, here are some simple ideas and recipes.

 Pizza Party – Make up several Personal Size Whole Grain Pizza Crusts, 1-2 cans organic tomato paste and the recipe  for Simple Delicious Pizza Sauce. Place these in any container, or simple wrap with instruction card. (Pictures)

Pasta Party – as above, homemade whole grain pasta, homemade sauce, wrap with cooking directions (fresh pasta cooks in 3-4 minutes) and instructions to refrigerate or freeze fresh pasta until ready to use. My Homemade Pasta recipes are here and pictures are here.

Homemade Whole Grain Breads       

Vickilynn’s Absolute Best Challah 2-loaf and 6-loaf recipes

Award-Winning Whole Wheat Bread

For more ideas and recipes, check out this list of links to wonderful Real Food recipes and homemade gifts. I hope you check them out and tell them that Vickilynn from RealFoodLiving sent you!

Baking – Muffins, Breads, Cookies

Candy

Whole Wheat Gingerbread People

Whole Wheat Peppernuts

Whole Wheat Snickerdoodles

Cinnamon Glazed Popcorn

Kettle Corn with Coconut Oil

Homemade Caramel Sauce 

Better Than Starbucks Pumpkin Scones

Gifts in Jars

Homemade Gifts 

King Arthur Monster Hot Cocoa Mix 

Cold, wet weather just cries out for warming, comforting real food soups! Served with toasted homemade, hearty whole grain bread, Homemade Cream of Broccoli Soup provides warmth and comfort for the body and soul.

I used fresh, organic broccoli, but this would work with frozen broccoli as well.

Be sure to use homemade chicken or turkey stock (organic preferred) for the best taste and nutrients.

CREAM OF BROCCOLI SOUP (GF and Dairy-Free options)

Serves 6-8

4 Tablespoons extra virgin olive oil

1 medium onion, sliced

3 garlic cloves, minced

3 medium [organic] potatoes, diced into small cubes [peeling is optional, we like the peels on]

6 cups of  [fresh, organic] broccoli, cut into small florets

6 cups [homemade] chicken stock

2 cups heavy whipping cream [or thick almond milk]

a pinch of nutmeg [to taste]

salt and pepper [to taste]

1 cup cheddar cheese [optional]

Heat a stockpot over medium heat to warm it through. Add in oil and spread to cover bottom of pan. Add in onions, garlic and potatoes, stirring to cover with oil.

Sweat the veggies for about 5-6 minutes over medium heat, long enough for the onions and potatoes to become softened, but not for the onions to brown.

Add in the broccoli florets, chicken stock, cream, nutmeg, salt and pepper. Bring to a boil. Reduce the heat to a simmer and let simmer until broccoli is tender (if using fresh, this might take 10-15 minutes, if using frozen, it will take less time).

If using cheese, stir in until melted.

Remove soup from heat. With an immersion blender right in the cooking pot (or carefully ladle soup in batches into a regular blender or Vitamix) puree the soup until silky smooth. Taste and adjust seasonings.

Ladle into bowls and serve.

Optional: Garnish with more shredded cheese

We did not use cheese and we topped our soup with roasted and crumbled kale leaves, roasted until crispy in extra virgin olive oil and salt, crumpled into small pieces and sprinkled over the hot soup in the bowls.

If you listened to my radio show on November 12, 2011, I mentioned what was cooking in my kitchen this week. Here are some of the recipes. Enjoy!

If you didn’t get a chance to listen to the show with The Grocery Shrink, Angela Coffman, please check it out here! You’ll be blessed.

Vickilynn’s Absolute Best Whole Wheat Challah (6 loaves)

Vickilynn’s Absolute Best Whole Wheat Challah (2 loaves)

Homemade Pizza Crusts

Hummus and Falafel

CornDog Casserole

Black Bean Peanut Butter Cake

Baked Oatmeal (9 x 13 pan)

I like to schedule a pizza crust baking day where I devote all the time, effort and ingredients into grinding fresh grain, making enough pizza dough for 8 16-inch pizzas and rolling, pre-baking and freezing the rewards of my work.

Stacked fresh, homemade whole-grain pizza crusts

I make an assembly line in my small, but efficient kitchen. When the dough has had a rise in the bowl, I divide it by weight

Dessert pizzas

Pineapple pizza

To freeze a pre-baked crust

Bagged crust for freezer

Double folding crust for freezing

Double folded bagged crust for freezer

Baguettes for garlic bread

MMMMMMMM!

Simple Delicious Pizza Sauce

Simple Delicious Pizza Sauce

(Makes enough to sauce 2 – 15 inch pizzas)

1 – 6 ounce can organic tomato sauce

2 cans of water

1/2 – 1 teaspoon each powered garlic, oregano, and sweet basil (to taste)

2 Tablespoons grated Parmesan cheese (optional)

pinch of unrefined sweetener of choice (optional)

Place all ingredients in a mixing bowl and whisk until well-blended and thickened. Spread lightly and evenly on pizza crusts. Top and bake pizzas as directed.