It's been a whole week since I let you know I was giving myself permission to be imperfect.
Since that time a friend mentioned that she had a hard time relaxing since her father had brought her up to work first and then rest. It was a great idea, except the work never ends for a homeschooling mother with a house full of preschoolers and an entrepreneurial husband. This is the idea that I shared with her. I hope that it gave her a thimbleful of peace. I hope you find rest in it, as well.
There is a time for every purpose under heaven. When you work, do it with all of your heart, soul, mind, and strength as if working for the Lord. When you play, do it with all of your heart, soul, mind, and strength as if playing for the Lord. To do otherwise, cheats both health and happiness.
Shared with Simple Lives Thursday.
Wednesday, June 27, 2012
Monday, June 25, 2012
Lactofermented Garlic Paste
I hate procrastination. Especially when I'm the guilty party.
I've been wanting to post this recipe for just shy of a year, but it hasn't happened. (I realize that I haven't been blogging for a year, but there were months of planning that went into this before I began.) It really isn't my fault, entirely. I have more ideas than I have time to put into practice, and I don't want to become overwhelmed trying to be everything for everybody.
Enough chasing of rabbits. This is a recipe that's near and dear to my heart, because I associate it with special occasions, like my anniversary. It's a part of my Indian feast. But because I make it only for special occasions, as part of a larger feast, I don't have many opportunities to take pictures.
Now that someone is asking for my naan recipe, however, I've decided to post at least a portion of my Indian feast now and come back in a few weeks (after my anniversary, of course) to add photos.
Garlic Sauce
1-2 cold egg whites
4-6 cloves garlic, minced
1/4 teaspoon salt, not optional
1/4 cup lemon juice
1 cup grapeseed or olive oil
1 Tablespoon living whey
Before we really get started on the recipe, let's pause for a minute and consider the ingredients. Use a salt that is colored. Salt is white when it comes from the lab. In nature it has many colors, from reds and pinks to grays and blacks. By choosing a salt that is colored, you can be sure that you are buying an unprocessed salt. Don't be fooled (as I was) by a label like, "sea salt." Almost all salt is from the sea, but that doesn't mean that the minerals weren't stripped.
Your whey needs to be alive. Do not use powdered whey. It is highly processed and will not be useful in this recipe. Do not use whey which has been heated. After a certain temperature the beneficial bacteria dies. Instead use whey from making yogurt, unheated cheese, or (my personal favorite) dairy kefir.
If you do not have whey, you could just substitute another living starter culture, such as unpasteurized kombucha, water kefir, Body ecology starter culture, yogurt, or unpasteurized buttermilk. However, all of these options will influence your final taste. The whey or other starter culture is important, because it gives plenty of beneficial bacteria to overwhelm any nasties that might come along with the raw egg.
Theoretically, you could also add an extra tablespoon of salt and see what wild bacteria you can grow. However, since most chicken (even backyard flocks) contains salmonella or campylobacter, I wouldn't do that without pasteurizing the eggs first. I know that plenty of people don't bother pasteurizing pastured eggs since they are less likely to contain harmful bacteria, but it still is a little like playing Russian roulette--even though your odds of winning are better.
Also, don't forget the salt.
Note: my recipe is for those who own a Vitamix. It can be adapted to any blender or can be made with a simple wire whisk, but I do not have experience doing it that way.
All ingredients must be at room temperature, except that the egg whites must be cold. Place the egg white, garlic, salt, and lemon juice in Vitamix. Select variable 1. Turn the machine on, quickly move it to variable 10, and then to High. While the machine is running, remove the liquid plug and pour the oil in a thin, steady stream until the mixture thickens and all oil is consumed (about 60 seconds). Stop the machine. Feel the outside of the machine. If it is too hot to touch, then it needs to cool down to a more comfortable temperature. (Don't be impatient or you'll kill off the beneficial bacteria that you're trying to culture). When it is cool enough, stir in the whey and any remaining oil. Leave it out in an air-tight container at room temperature for 7 hours, and then refrigerate.
Acknowledgements:
I rarely just use a recipe without tinkering with it. That's not how God wired me. These are the recipes that inspired me, the ones I cobbled together into what you see above. http://www.dedemed.com/mediterranean/garlic-sauce-recipe
http://www.vitamix.com/recipes/
http://gnowfglins.com/ecourse/real-food-menus
I've been wanting to post this recipe for just shy of a year, but it hasn't happened. (I realize that I haven't been blogging for a year, but there were months of planning that went into this before I began.) It really isn't my fault, entirely. I have more ideas than I have time to put into practice, and I don't want to become overwhelmed trying to be everything for everybody.
Enough chasing of rabbits. This is a recipe that's near and dear to my heart, because I associate it with special occasions, like my anniversary. It's a part of my Indian feast. But because I make it only for special occasions, as part of a larger feast, I don't have many opportunities to take pictures.
Now that someone is asking for my naan recipe, however, I've decided to post at least a portion of my Indian feast now and come back in a few weeks (after my anniversary, of course) to add photos.
Garlic Sauce
1-2 cold egg whites
4-6 cloves garlic, minced
1/4 teaspoon salt, not optional
1/4 cup lemon juice
1 cup grapeseed or olive oil
1 Tablespoon living whey
Before we really get started on the recipe, let's pause for a minute and consider the ingredients. Use a salt that is colored. Salt is white when it comes from the lab. In nature it has many colors, from reds and pinks to grays and blacks. By choosing a salt that is colored, you can be sure that you are buying an unprocessed salt. Don't be fooled (as I was) by a label like, "sea salt." Almost all salt is from the sea, but that doesn't mean that the minerals weren't stripped.
Your whey needs to be alive. Do not use powdered whey. It is highly processed and will not be useful in this recipe. Do not use whey which has been heated. After a certain temperature the beneficial bacteria dies. Instead use whey from making yogurt, unheated cheese, or (my personal favorite) dairy kefir.
If you do not have whey, you could just substitute another living starter culture, such as unpasteurized kombucha, water kefir, Body ecology starter culture, yogurt, or unpasteurized buttermilk. However, all of these options will influence your final taste. The whey or other starter culture is important, because it gives plenty of beneficial bacteria to overwhelm any nasties that might come along with the raw egg.
Theoretically, you could also add an extra tablespoon of salt and see what wild bacteria you can grow. However, since most chicken (even backyard flocks) contains salmonella or campylobacter, I wouldn't do that without pasteurizing the eggs first. I know that plenty of people don't bother pasteurizing pastured eggs since they are less likely to contain harmful bacteria, but it still is a little like playing Russian roulette--even though your odds of winning are better.
Also, don't forget the salt.
Note: my recipe is for those who own a Vitamix. It can be adapted to any blender or can be made with a simple wire whisk, but I do not have experience doing it that way.
All ingredients must be at room temperature, except that the egg whites must be cold. Place the egg white, garlic, salt, and lemon juice in Vitamix. Select variable 1. Turn the machine on, quickly move it to variable 10, and then to High. While the machine is running, remove the liquid plug and pour the oil in a thin, steady stream until the mixture thickens and all oil is consumed (about 60 seconds). Stop the machine. Feel the outside of the machine. If it is too hot to touch, then it needs to cool down to a more comfortable temperature. (Don't be impatient or you'll kill off the beneficial bacteria that you're trying to culture). When it is cool enough, stir in the whey and any remaining oil. Leave it out in an air-tight container at room temperature for 7 hours, and then refrigerate.
Acknowledgements:
I rarely just use a recipe without tinkering with it. That's not how God wired me. These are the recipes that inspired me, the ones I cobbled together into what you see above. http://www.dedemed.com/mediterranean/garlic-sauce-recipe
http://www.vitamix.com/recipes/
http://gnowfglins.com/ecourse/real-food-menus
Sourdough Garlic Naan
Ever have one of those things that you plan on doing, but because of one small detail it doesn't get done? This post is like that.
I've wanted to post this recipe for a long time. It's a recipe that's near and dear to my heart because I reserve it for special occasions, like my anniversary. It's a part of my Indian feast. But because I make it only for special occasions, as part of a larger feast, I don't have many opportunities to take pictures.
Now that someone is asking for my naan recipe, however, I've decided to post it sans photos and come back in a few weeks (after my anniversary, of course) to update it.
Before we really get started on the recipe, let's pause for a minute and consider the ingredients. Your sourdough starter does not have to be at the peak of its activity. Heck, it doesn't even need to be fed, for that matter. If you have a some-what active starter and are considering discarding 1 cup during a feeding, you might want to consider making naan with the discarded starter.
Your whey needs to be alive. Do not use powdered whey. It is highly processed and will not be useful in this recipe. Do not use whey which has been heated. After a certain temperature the beneficial bacteria dies. Instead use whey from making yogurt, unheated cheese, or (my personal favorite) dairy kefir. If you do not have whey just substitute milk.
Use a salt that is colored. Salt is white when it comes from the lab. In nature it has many colors, from reds and pinks to grays and blacks. By choosing a salt that is colored, you can be sure that you are buying an unprocessed salt. Don't be fooled (as I was) by a label like, "sea salt." Almost all salt is from the sea, but that doesn't mean that the minerals weren't stripped.
Finally, do give lard a chance. It makes the best breads, believe it or not. If you don't have access to a good lard, coconut oil and butter make excellent choices, as well.
Mix sourdough starter, whey, baking powder, salt, cumin, garlic, and lard. Slowly add the flour. Depending on your flour and the moisture of your sourdough starter, you may need more or less than the two cups. Adding too much flour will result in a dry, crumbly mess. Not enough flour with yield a sticky mess that is impossible to roll out. Find your happy medium. Use your hands to mix the dough so you can get a feel of where you are at. Cover with a towel, and let rest 2-3 hours until it rises slightly.
Transfer to a lightly floured surface. I had been told that amateurs add too much flour and end up with soured bricks, so I was afraid to flour my surface. After making the recipe repeatedly I discovered that .the high humidity in my area calls for extra flour. Now I'm not afraid to do what works for me.
Knead for a minute or two until smooth, adding only enough flour to keep it from sticking to your hands.
Preheat a heavy skillet (let's hear it for cast iron!) over medium-high heat. Divide the dough into 8 balls. Roll the dough with a rolling pin or flatten with the hands to 1/4 inch thick rounds (or oblongs). Brush with water on one side and place water-side-down in skillet. It will stick. Cook for 30 seconds to one minute, until the dough is bubbling and it no longer sticks. For those cooking on electric, flip and cook the other side. For those cooking on gas, begin the next piece in the skillet and take the original piece to another burner, light it and cook over an open flame. (A totally cool experience that should not be passed up!) Hold it with kitchen or barbecue tongs and keep it moving constantly for 30 seconds or until charred.
Top with melted butter.
Acknowledgements:
I rarely just use a recipe. That's not how God wired me. Instead I mess with a recipe until I can get it to submit to my will. These are the recipes that inspired me, the ones I cobbled together into what you see above.
http://www.mykitchenaddiction.com/2011/04/sourdough-naan/
http://www.vahrehvah.com/recipedetails.php?recipe_id=2856&name=Garlic+Naan+
http://www.theprairiehomestead.com/2011/07/whole-wheat-sourdough-tortillas.html
Linked with Fat Tuesday, Monday Mania, Traditional Tuesdays, Real Food Wednesdays, and Healthy 2Day Wednesdays.
I've wanted to post this recipe for a long time. It's a recipe that's near and dear to my heart because I reserve it for special occasions, like my anniversary. It's a part of my Indian feast. But because I make it only for special occasions, as part of a larger feast, I don't have many opportunities to take pictures.
Now that someone is asking for my naan recipe, however, I've decided to post it sans photos and come back in a few weeks (after my anniversary, of course) to update it.
Sourdough Garlic Naan
1 cup sourdough starter
3/4 cup living whey
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cumin
3 Tablespoons melted lard, coconut oil, or butter
3 Tablespoons melted lard, coconut oil, or butter
Before we really get started on the recipe, let's pause for a minute and consider the ingredients. Your sourdough starter does not have to be at the peak of its activity. Heck, it doesn't even need to be fed, for that matter. If you have a some-what active starter and are considering discarding 1 cup during a feeding, you might want to consider making naan with the discarded starter.
Your whey needs to be alive. Do not use powdered whey. It is highly processed and will not be useful in this recipe. Do not use whey which has been heated. After a certain temperature the beneficial bacteria dies. Instead use whey from making yogurt, unheated cheese, or (my personal favorite) dairy kefir. If you do not have whey just substitute milk.
Use a salt that is colored. Salt is white when it comes from the lab. In nature it has many colors, from reds and pinks to grays and blacks. By choosing a salt that is colored, you can be sure that you are buying an unprocessed salt. Don't be fooled (as I was) by a label like, "sea salt." Almost all salt is from the sea, but that doesn't mean that the minerals weren't stripped.
Finally, do give lard a chance. It makes the best breads, believe it or not. If you don't have access to a good lard, coconut oil and butter make excellent choices, as well.
Mix sourdough starter, whey, baking powder, salt, cumin, garlic, and lard. Slowly add the flour. Depending on your flour and the moisture of your sourdough starter, you may need more or less than the two cups. Adding too much flour will result in a dry, crumbly mess. Not enough flour with yield a sticky mess that is impossible to roll out. Find your happy medium. Use your hands to mix the dough so you can get a feel of where you are at. Cover with a towel, and let rest 2-3 hours until it rises slightly.
Transfer to a lightly floured surface. I had been told that amateurs add too much flour and end up with soured bricks, so I was afraid to flour my surface. After making the recipe repeatedly I discovered that .the high humidity in my area calls for extra flour. Now I'm not afraid to do what works for me.
Knead for a minute or two until smooth, adding only enough flour to keep it from sticking to your hands.
Preheat a heavy skillet (let's hear it for cast iron!) over medium-high heat. Divide the dough into 8 balls. Roll the dough with a rolling pin or flatten with the hands to 1/4 inch thick rounds (or oblongs). Brush with water on one side and place water-side-down in skillet. It will stick. Cook for 30 seconds to one minute, until the dough is bubbling and it no longer sticks. For those cooking on electric, flip and cook the other side. For those cooking on gas, begin the next piece in the skillet and take the original piece to another burner, light it and cook over an open flame. (A totally cool experience that should not be passed up!) Hold it with kitchen or barbecue tongs and keep it moving constantly for 30 seconds or until charred.
Top with melted butter.
Acknowledgements:
I rarely just use a recipe. That's not how God wired me. Instead I mess with a recipe until I can get it to submit to my will. These are the recipes that inspired me, the ones I cobbled together into what you see above.
http://www.mykitchenaddiction.com/2011/04/sourdough-naan/
http://www.vahrehvah.com/recipedetails.php?recipe_id=2856&name=Garlic+Naan+
http://www.theprairiehomestead.com/2011/07/whole-wheat-sourdough-tortillas.html
Linked with Fat Tuesday, Monday Mania, Traditional Tuesdays, Real Food Wednesdays, and Healthy 2Day Wednesdays.
Wednesday, June 20, 2012
Finding Peace in Chaos
 |
| My third daughter helped to take care of the little things |
It started as we finished rehabbing Dad's house for sale. At the time, we had finished most of the bedrooms and the office. As rooms were being finished and preparations were being made for staging, the kitchen became more and more cluttered. The right way to do the project would be to sort the items and bring them to their final destination, but in the hurry toward the finish line it was simpler to just dump it all into the kitchen. Dad's house boasts a large amount of counter space and a sizable kitchen table (I wish I could keep them. I definitely have counter-space envy), but both were quickly filled to the overflow. Somehow we managed to find enough room to eat our meals and educate the children, but it took more and more effort to do so every day.
 |
| Tools, fabrics, and herbs over here |
Through it all, I struggled to eat traditionally. It's difficult to choose otherwise after being educated. Yet, I knew that I had a choice. I could either give my all to the project, or I could give my all to educating my children and feeding my family. I knew that if I wasn't working full-time on the project it would take longer to move home and return to our normal life.
 |
| Banished to the laundry room and still content--that's why I love my toddler girl |
I chose sanity. I knowingly set aside what I knew about the links between food and health and chose to turn back to the standard American diet. We still made wise choices for fats, meats, dairy, produce, and eggs, but it was filled out with boxed cereals, boughten breads, lunch meats, deli food, pizza, and even (gasp!) a frozen dinner or two.
 |
| Managed to eke out some kefir and broth over there |
Even after we moved home it took a few weeks before we fully returned to traditional cooking. By then there were three more mammoth projects that needed to be done. It was still all-consuming and unrelenting. At first, I continued to need the respite of using some ready-made foods.
 |
| Breakfast o "champions" in the living room |
But the most important thing is that I'm okay with all of that. I've given myself permission to be imperfect. The truth is that I'll be imperfect no matter what my opinion is, so I may as well find peace in it all.
Shared with Simple Lives Thursday and Traditional Tuesdays.
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