Freemotion's food journal: Expanding the gardens, pics p 53

[FarmerDenise]

Sounds like there will be some cooking at your house.
I am so glad I am feeling better so I can cook up all that good food we put by.
I managed to pick up some organic yogurt and organic saurkraut yesterday. I have three more days of antibiotics. Now I feel ready to get the good flora back in my system. I always make a point of eating yogurt as soon as I am done with a round of antibiotics, but it was a nice surprise to find the organic saurkraut. I figure that, some homemade acv and pickles, should set my digestive system back on track. And we have a yardfull of wild greens for a salad.

 

[big brown horse]

Hey FD, I'm glad you are feeling better!

 

[FarmerDenise]

me too, and thanks BBH

 

[lorihadams]

ooooooooo Free, I'm coming to your house! Do you have a good veggie cookbook to recommend? I want to incorporate more veggies into our diet but I don't know how to cook everything other than steaming it or putting in the same old boring stuff every time. My granny esther just tested positive for Celiac and I suspect my father is positive too, he shows a lot of symptoms. I want to be able to cook well for them when they come visit too!

 

[freemotion]

Sorry, no cookbook recommedations except my two favorites, Nourishing Traditions and Wild Fermentation.

I usually start with a recipe that looks good to me, and then replace any low glycemic ingredients with high glycemic ingredients. Then I double or triple the veggies. Then I have to up the herbs to compensate. Then I have to dump the whole thing into a bigger pot because it keeps growing and growing!

So a stew recipe always calls for potatoes....I use more carrots and turnips and maybe throw in a little sweet potato instead. A soup recipe that calls for noodles or rice or whatever, I add more veggies and skip the grain altogether. Then I serve a small portion of whole grains on the side, like homemade biscuits or crackers. Or not.

For Grandma Esther, this method would work great. Personally, with all my food allergies, I find it easier to cook other things and not try to recreate the offending food. It always disappoints. I just make something different altogether.

 

[abifae]

I usually start with a recipe that looks good to me, and then replace any low glycemic ingredients with high glycemic ingredients.

um. do i have my terms backwards? i thought low glycemic were the ones that had lower spikes?

 

[noobiechickenlady]

I'm almost certain free had a malfunction and swapped the terms...

She can't be perfect all the time!

 

[abifae]

*laughing* just making sure i don't keep telling people the wrong direction there!

 

[freemotion]

Yup, a malfuction, for sure. Funny typos shouldn't be corrected.

Did you know that Alzheimer's is contageous????

 

[freemotion]

Whew, busy food day, so thought I'd post. With the folks here, we are trying (dh and I) to create some better habits, one is eating all evening meals together with the tv off, the old-fashioned way. We'd gotten out of the habit with our busy schedules. Work slowed down, but the bad habits remained. Time to get back on track, and we have, and are really enjoying it! We eat a lot of lunches and some breakfasts together, too, but I can't be a stickler on breakfast since we do have to work and with dh doing some third shifts and me working late some nights and sleeping in a bit, I am happy with consistant suppers.

We also have gotten into the habit of going to the cheap grocery store after our religious services on Sunday, since where we attend is really close to that store, so it saves on time and gas, too, and forces more organization.

So we came home and had a quick lunch of nachos, topping them with fermented tomato salsa, cuke salsa, hot peppers, bean paste, and store-bought sour cream. I usually use drained kefir, but mom had a quart of sourcream in her fridge when they moved in, so we are still using it up. Yum! We had spiced cider, ginger-chai kombucha, and hot tea throughout the afternoon.

I put a pork shoulder on to brown and then simmer for pulled pork later this week. I cut up veggies for tonight's supper of roasted veggies, and we cooked some Nathan's hot dogs in the woodstove. We topped the veggies with shredded cheddar, too. Super-yum! We used carrots, rutabaga, sweet potato, red peppers, onions, and brocolli, tossed with herbed chicken fat.

While cutting veggies for supper, I also cut some for a big pot of beef vegetable soup. I used the above veggies with some additional garlic and collard greens and a couple of large cans of diced tomatoes. I sure hope we have a good year for tomatoes this year so I won't be buying canned ones so soon. I also threw in some of the diced and browned sirloin roast I bought last week and made taco soup with a third of it, and froze the rest in two more portions, already browned and ready to toss in a soup or chili.

So while in the kitchen making supper, I also did preparations for at least four, possibly more, meals.

The goaties will be so happy with all the peelings tonight! It is after nine here, snowing, and I can't put off milking any more....