Tag Archives: Recipes

It’s Not Always about the Money

In the planning for our daughter’s surprise birthday party I was trying to incorporate real foods to the usual BBQ affair. I wanted to serve nutritious foods that would be enjoyed by all and not be seen as my ‘science’ experiments! Although I didn’t make my own hamburger buns, we did have grass fed beef burgers. I adapted my baked bean recipe to incorporate soaked, dry beans: kidney, garbanzo, white. In the past I would have just purchased cans of all these beans. Dry beans are so economical and I always make extra to keep in the freezer making them just as easy as opening a can of store bought.

The condiments were all homemade, with the exception of the mustard.  I make my own mayonnaise, ketchup, and relish. I did get the comment “why make ketchup, it is not that expensive”. My response was that I make it because I know what is in it – No High Fructose Corn Syrup, No MSG, NO GMO’s! It is not always about the money and the last time I bought a bottle of organic ketchup it was $3.98 for 36 ozs and I made 52 ozs for about the same amount. I haven’t figured the cost exactly, but tomato paste, vinegar, organic sugar and a couple of spices aren’t too terribly expensive.

I also made a very tasty Corn and Blueberry Salad that was a surprise hit. This salad will make a great addition to all those summer BBQ’s. I have made a similar version of this salad using avocado in place of the blueberries, but I came across this recipe and was intrigued by the flavor combination using blueberries.  The best part of this salad is that it is a make ahead recipe and goes together quickly the night before.

Here is the recipe:

Southwestern Corn & Blueberry Salad

makes 8-10 side servings

6 ears fresh sweet corn

1 cup fresh blueberries

1 cucumber sliced

1/4 cup finely chopped red onion

1/4 cup chopped fresh cilantro

1 jalapeno pepper, seeded and finely chopped

2 tbsp. lime juice (approx. 2 fresh limes)

2 tbsp. olive oil

1 tbsp. raw honey

1/2 tsp. cumin

1/2 tsp. sea salt

1. In large pot, bring salted water to boiling. Add corn. Cook, covered 5 minutes, or until tender but don’t over cook. Drain and cut corn from cobs.

2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.

Dressing

1. Combine lime juice, oil, honey, cumin and 1/2 tsp. sea salt. Whisk together. Pour over corn mixture and stir to combine.

Cover and refrigerate overnight (up to 24 hours).

Variation: omit blueberries and add diced avocado.

(This post appears as part of Real Food Wednesdays –http://kellythekitchenkop.com/2010/06/real-food-wednesday-6910.html)

Advertisements

1 Comment

Filed under In the Kitchen, Recipes

Real Food on a Budget, can it be done?

In my continued effort of trying to decipher “Real Food” and how to incorporate these foods into our daily life, this week I read the book by Nina Planck, Real Food: What to Eat and Why. What an interesting book. It really helped to drive home the meaning of ‘real food’ and now I am processing how to do this on a very limited budget. It does cost a bit more to eat organically  and naturallly, but I have to realize that I can’t do it all. No matter how much I want or need to eat grass-fed beef, fresh wild fish, locally raised poultry and pork, I have to pick and choose what I am able to do without doing everything. I will continue to buy organic, fresh produce and we have our own fresh eggs. I will cook with coconut oil, EVOO, and butter. I will incorporate grains and legumes – these are budget friendly. On a daily or weekly basis I am not able to purchase the grass-fed beef or wild fish. I just can’t spend $14 for salmon for one meal or $10-$20 for a local grown fresh chicken. (hmmn, my backyard chickens better mind their manners….)

My goal for this week is to incorporate more ‘real food’. I am working to limit white flour and sugar, but with my plan to make pita bread this week, I will be using unbleached, white flour. I am not sure how to get around this one yet. I have started a new batch of sourdough starter and am using white, whole wheat flour for this. I can’t wait to make bread this week. The starter should be ready by Weds. Stayed tuned for my sourdough bread attempt.

I actually tried a new recipe for Collard Greens and Lentil Soup that used home canned chicken broth that was absolutely yummy along with some cornbread. I also made chili with the beans I canned last October. This was the request of my husband.  Luckily my pantry and spice cabinet are very well stocked. I can’t take credit for the Lentil soup recipe, this is courtesy of  http://mindfulplate.com (thanks Lisa). The cornbread recipe used mostly healthy ingredients and only had a small amount of flour and sugar, so this did fit into my goal.

CORNBREAD

1   1/2 cups organic cornmeal

1/2 cup unbleached bread flour

2 tsp organic baking powder

1 tsp organic sugar

1 tsp sea salt

1/2 tsp baking soda

1/4 c coconut oil or bacon fat (I used bacon fat)

1   1/2 cups buttermilk (didn’t have, so I used regular milk with 1 1/2 tbls. lemon juice)

2 eggs

Heat oven to  450. Mix all ingredients, beat vigorously 30 seconds. Pur into buttered 8×8 pan. Bake until golden brown, 20-25 minutes.

2 Comments

Filed under In the Kitchen, Recipes