Friday Link Love

November 21, 2014 / ktbuchs87

I am in the middle of testing a few different recipes right now, so sadly I don’t have a new one for you today. Don’t worry though, the rest of the blogging world has some delicious things for you to try! Here are a few of the recipes and blogs that are catching my attention.

Eating Bird Food

Brussels sprouts often get a bad rap, but they are delicious and tasty especially when you prepare them like this!

Kath Eats Real Food

This is a really unique way to use grits and sushi. I love grits and this just looks tasty!

The Lean Green Bean

Need to feed a lot of people for breakfast? Then this is your dish! With family visiting for the holidays this is a great meal to keep on hand.

PaleOMG

I love pumpkin and eggnog and brownies. Good thing PaleOMG made this brownie eggnog pumpkin pie!

Purely Twins

I really like that one of the layers in this cake is made with kabocha squash. The oreo cake is pretty good too….

The Gracious Pantry

And finally if you are looking for a quick and healthy side for your Thanksgiving table, check out these sweet potato biscuits!

These are just a few samples of all the great, delicious, and healthy recipes that are out there. I can’t wait to try all of these and hopefully these give you some ideas on what to serve for the upcoming holiday. Have a great weekend and I will see you back on Monday!

Reader feedback: What are some of your favorite holiday meals? What dish are you most looking forward to?

Slow Cooker Applesauce

November 14, 2014 / ktbuchs87

A while back, I went to an apple orchard with my family. I came back with a whole bushel of apples, which is way more than two people can eat because they start to go bad. There are so many things that you can do with apples, like pies, crumbles, apple butter, baked apples, apple donuts, the list goes on and on. While those are all fine and dandy one of my favorite, and easiest, ways to use up apples is to make applesauce. There are many ways that you can make applesauce, but I find the simplest way is to make it in my slow cooker. I can barely call this a “recipe” as it really doesn’t take much to make, but here is how I make my applesauce!

Slow Cooker Applesauce

2 to 3 pounds of apples (really as many as your crockpot can hold)
1 tbsp lemon juice
3 to 4 sticks of cinnamon
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
water

1. Wash and cut your apples into slices, making sure you get rid of the core and seeds. You can peel your apples, but I like to keep the skin on for extra fiber

2. Place apples in your slow cooker and add in lemon juice, cinnamon sticks, ground cinnamon, and nutmeg. Add in 1/2 to 3/4 cups water depending on how many apples you have. You don’t want to cover the apples with water, just enough to add a little bit of steam while cooking.

3. Cover and cook the apples on low for about 6 hours. Remove cinnamon sticks and either using a hand blender (the easiest way) or blender/food processor, blend the apples to desired consistency. I like them smooth but you can leave in a few chunks if you like.

4. Let the applesauce cool completely and then move to a mason jar or other container and store in the fridge.

I like to use my applesauce to make baked goods like muffins, bread, or cookies. It also is a great topping for pork chops or even as a delicious and quick snack! Now go and cook up those apples!

How To Preserve Food For The Winter

November 12, 2014 / ktbuchs87

Winter is coming. Actually, it’s kind of already here in the midwest. If you haven’t been paying attention to the news or stepped outside, there is a huge cold front that is moving through the country bringing snow and wind and cold. Yay…. Anyway, as the winter season settles in the harvest season winds down. There aren’t many new crops popping up in the dead of winter and while I know that in modern grocery stores we can get any fruit or vegetable at any time of the year, the selection of in season produce is slim. I have been trying to make a push in our household to try and eat as seasonally as possible. There will always be a few fruit and vegetables, like bananas and sweet potatoes, that I will buy no matter the time of year, but otherwise I try to eat what’s in season. Now, just because there isn’t a lot to choose from in the winter time, if you take a little time to plan ahead, you can eat all your summer/fall favorites through the cold months ahead. There are many ways to preserve food, but the three that I’m going to share here are the ones that I use most often.

Pickling

Most people only think of dill pickles when the hear the word pickling, but you can pretty much pickle any vegetable. Broccoli, cauliflower, carrots, beets, asparagus, summer squash, onions, garlic….. you get the idea. Pickling has been around for centuries and it is a fairly simple process so don’t be too intimidated. Pickled vegetables can be used on a lot of different dishes, from placing kimchi on a burger or making a pickled beet salad, and really add a unique flavor. On the health and nutrition side of pickled food, they provide a great source of probiotics that can help improve your digestion and gut health. All really good things! Check out a few of these online tutorials for pickling and get started. Experiment with different vegetables and spices and enjoy delicious vegetables all winter long.

Sauces, Jams, and Butters

This is my go to way to preserve fruit, especially the bounty of fruit that is available during the fall. If you’re like me you’re probably swimming in apples and a great way to save those apples (other than making a million pies!) is to make apple butter or apple sauce. You can pretty much use these two methods for all fruit. You can make sauce or jam from strawberries, blueberries, blackberries, raspberries, cranberries, any berry. Fruit butters are another great way to save fruit and many can be made right in your slow cooker. One of my favorite combos is a pumpkin/apple butter and I usually have a jar or two on hand. I have myself have never made jam, but I have made quite a few sauces like cranberry and tomato sauce. You can find a few good tutorials here for making big batches of jam and on Friday I’ll share a really easy way to make a big batch of applesauce, so check back for that!

Freeze

This is by far the easiest method of preserving your produce and the one that I use the most. During the fall when squash is super cheap I stock up and then freeze the extra. I either peel and dice the squash into cubes and freeze that way or I peel, dice, steam, and puree it and freeze the puree in batches. You can also freeze things like broccoli and cauliflower. Cut and steam the vegetables until brightly colored and then dunk them in a bowl of ice water. This is called blanching and it helps preserve their flavor. Once they are relatively dry, place them in freezer safe bags or container. When you want to use them just steam until cooked through. I like freezing produce because it is a great way to have quick meals on hands. I can use my purees for baking or soup or gnocchi and having vegetables on hand make an easy side dish or add nutrition to stir fry. Plus frozen foods can last for up to three month as long as they are properly stored.

These are my favorite ways to make the bounty of produce available during the warmer months last all winter long. There are other ways, such as canning, to preserve your food so find the method that works best for you. If you take just a little bit of time and effort you can eat well even if the weather is frightful!

Dumpling Soup

November 7, 2014February 26, 2015 / ktbuchs87

Road trips for our family often included a stop at the Cracker Barrel. It was awesome because not only was it a restaurant but an old-timey store too with things like penny candy and old fashioned toys. Whenever we went to the Cracker Barrel I would get two things, stick candy (tutti-fruitti and root beer) and chicken and dumplings. I loved the chicken and dumplings, the creamy gravy and the soft doughy dumplings were my idea of comfort. It’s been a long time since I have had that dish but last winter I got a craving for those dumplings and wanted to try and create something similar but a lot healthier. Long story short, this dumpling soup is NOTHING like the Cracker Barrel chicken and dumplings. But I don’t count this recipe as a total failure because I ended up with a really delicious, warming, and comforting soup. This is a perfect cold day meal and it doesn’t take too much effort to put together. While I’ve left out chicken and added beans, you can easily add in cooked chicken to this soup.

Dumpling Soup

For the soup

olive oil
1 medium onion, diced
4 cloves garlic, minced
3 to 4 large carrots, peeled and sliced into coins
5 to 6 stalks celery, diced
2 tsp fresh thyme or 1 tsp dried
2 bay leaves
1/2 cup nutritional yeast (optional but adds a nice cheesy flavor)
1 1/2 cups white beans, dried and cooked or canned
1 to 2 tbsp brown rice flour, divided (you could also use coconut or whole wheat flour if not gluten-free)
5 cups water
1/2 tsp smoked paprika
salt and pepper

For the dumplings

3/4 cup brown rice flour
1 tsp baking powder
1/2 tsp salt
3/4 tsp dill weed or other favorite seasoning
1/2 cup milk (I used almond)

1. In a large soup pot or dutch oven, heat olive oil over medium high heat. Saute onion, carrots, and celery until lightly brown. Add in garlic and saute for 1 more minute. Stir in thyme and sprinkle vegetables with a tablespoon of brown rice flour. If all your vegetables aren’t coated add another tablespoon of flour. Add in beans, nutritional yeast if using, and water. Make sure you have enough water to cover the vegetables and chickpeas. Add in paprika, salt and pepper, and bay leaves and stir to combine. Bring to a boil and then lower to a simmer and cover.

2. While your soup is simmering, whisk together all the dry ingredients for the dumplings. Add in the 1/2 cup of milk and stir to combine. Let the dough sit for 10 minutes.

3. Uncover the soup and drop spoonfuls of the dumpling dough into the soup. Once the batter is gone, cover the sip with a lid and leave for 20 minutes. DON’T lift the lid during this time to check the dumplings because that will lengthen your cook time. At the end of the 20 minutes uncover and check dumplings. They should be fluffy and a little brown around the edges. If some of the dumplings have fused together just break apart with a wooden spoon.

4. Ladle both dumplings and the soup into bowls and enjoy!

The dumplings and flour help make a wonderfully thick and creamy soup. While I didn’t get exactly the recipe I was looking for, I got a really yummy soup that is perfect for the cold weather that is coming. This is also a really good soup to share with a group of people. Perfect for family gatherings in front of the fire. Isn’t that a cozy picture? Have a great weekend everyone and see you on Monday!

Our Food

November 3, 2014 / ktbuchs87

I came across this post about a woman from Nigeria coming to the United States for school and trying to learn how to eat well. I found it fascinating because it really shows how different our food system is compared to the rest of the world. While the whole post is really good, there were a few points that stuck out that I wanted to address here on my blog.

The first was how she learned to view food in Nigeria. In her house, they called junk food simply junk because that is exactly what it was. This is a simple idea but I feel like it is really substantial. Food is meant to nourish our bodies and give us fuel. It provides necessary nutrients, vitamins, and minerals that allow us to function properly. Therefore anything that doesn’t meet those standards shouldn’t even be called food. Just what are we teaching young kids when we call candy, chips, soda, or any packaged product food when we qualify it as junk? We are telling them that it is in some way allowing our bodies to work the way they should and that isn’t what happens with Pop-Tarts and Oreos. It should be no surprise that we are confused about what food is healthy when we teach them that packaged and processed food can be part of a “balanced” diet.

We are spending more money on eating out than cooking at home.

The other reason that so many of us have a hard time eating well is that we are constantly sold on food advertising. We love our buzzwords like ‘all natural’ ‘organic’ ‘gluten-free’ and ‘locally sourced’. These words mean virtually nothing when it comes to whether we should eat something or not. Yes, organic and gluten-free are regulated terms but that doesn’t necessarily mean it’s healthy. Organic candy is still candy. In the article, the author writes about being confused by all these words stating, “Wasn’t food by definition healthy? If the food wasn’t healthy, then why call it food?” Great question! It’s so simple, yet we have complicated it so much by relying on convenience foods. We need a package to tell us what is healthy to eat instead of just eating food that needs no advertising. You don’t have to wonder if a bunch of broccoli or a bushel of apples is good for you. Real food will always trump processed food.

When she came to the United States, the author was in good health. She never worried about her weight and had no other complaints. After awhile, she started to experience so many of the complications that come with a Western diet, even though she was trying to eat as close to what she grew up with as she could. After going to her doctor and doing some searching they realized all the pesticides and chemicals used to treat the food we normally eat, was causing her ailments. Her doctor stated that it was really common for immigrants to experience these problems when they come here. This made me realize two things. One, we really need to work on growing food that doesn’t need to be treated so much just to reach our tables. I won’t claim to have the answer to that problem, but I do think it starts with us as the consumer. Our money talks and by placing our money in food systems that are sustainably and thoughtfully grown, we can start to change the tides. I know that this won’t happen overnight and that it is tough to buy all organic all the time (I don’t have the money to do that either), but we have to start somewhere. The second thing it made me realize is that we shouldn’t all eat the exact same diet. I am a firm believer in what works for me might not work for you when it comes to eating. The microbes that digest our food are all different. Hence, an immigrant from Nigeria is going to have a hard time digesting the food we eat here just like I would probably have a difficult time digesting the food they regularly eat in Nigeria. It’s ok to not have a cookie cutter diet and eat what “everyone else is eating”. You need to find what works for you and stick with that no matter what your neighbor is eating. Respect your body and it will serve you well.

There are a lot of great talking/thinking points in this article, like the fact that in most other countries packaged food is way more expensive than regular food and only the really wealthy can afford to purchase it. Yet it is the exact opposite here. Packaged food is cheap and easily accessible while it costs a fortune to buy organic food. While it is still possible to eat well on a budget, it is a little more difficult. I also really like the authors simple rules to eating well here in the states. Buy food that you know where it came from, avoid packaged food as much as possible, and cook your own food. We don’t have to make being healthy a complicated process, simple steps such as these can make a huge difference in your health.

Try changing some things in your diet and see how much better you can feel. Check out some of my other posts on eating well or making small changes, and start making a difference today. You can do it!