{ 1 comment }
KerryAnn Foster
The big game is coming up on Sunday and Jeff was in the mood to make some goodies. So thaw out a roast and get cracking on this one. Tomorrow we’ll go over how to make your own tortillas and tortilla chips from scratch!
{ 0 comments }
Later today, be on the look out for some Man Food for you football party this weekend. But first, in honor of National Carrot Day, I give you
Carrot Cake Bean Fudge
Celebrate with this little gem! We left out the raisins and the coconut at hubby’s request, but next time I make this I’ll make it with both so the kids can enjoy it. And I might add some crispy pecans, too.
Carrot Cake Bean Fudge
4 large carrots, peeled
1 1/2 cups sprouted or soaked and cooked navy beans or other white beans
2 Tbs crushed pineapple, squeezed to remove excess juice, optional
1 1/2 cups coconut oil (expeller-pressed works best)
1 Tbs raw honey
dash stevia (or extra raw honey)
2 tsp vanilla extract
1/2 tsp cinnamon
two dashes nutmeg
dash cloves
dash salt
5 drops Concentrace, optional
1/2 cup raisins or dates, optional
1/4 cup shredded coconut, optional
4 large carrots, peeled
1 1/2 cups sprouted or soaked and cooked navy beans or other white beans
2 Tbs crushed pineapple, squeezed to remove excess juice, optional
1 1/2 cups coconut oil (expeller-pressed works best)
1 Tbs raw honey
dash stevia (or extra raw honey)
2 tsp vanilla extract
1/2 tsp cinnamon
two dashes nutmeg
dash cloves
dash salt
5 drops Concentrace, optional
1/2 cup raisins or dates, optional
1/4 cup shredded coconut, optional
In a saucepan using a steamer insert, steam the carrots until just tender. Place in a food processor with the beans and pineapple and process until smooth, scraping down the sides as needed. Add the coconut oil, honey, stevia, extract, spices, salt and Concentrace and blend until smooth, stopping to scrape down the sides once or twice. Add the raisins and coconut and pulse until combined. Taste and adjust for sweetness.
Pour into an 8×8 pan and refrigerate for 4 hours or until completely firm. Cut into squares.
Store in the refrigerator to keep it firm.
–
KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has ten 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.
Founded in 2005, CTF helps you feed your family nourishing foods they will love. Each mailer contains one soup, five dinners, one breakfast, one dessert and extras. You can learn more about our Menu Mailers at the CTF website. For a free sample Menu Mailer, join our mailing list. You can also join our forum to chat with other traditional foodists and learn more.
{ 1 comment }
I would like to thank everyone who participated in the Facebook party and the giveaways! It was a very exciting night for us, we were thrilled to see so many people interested in traditional foods.
For the sake of brevity, I won’t post the photos from Random.org’s number picker or the screenshots of the winners.
Giveaway #1
The first giveaway was for three people to receive the February Budget Menu Mailer. Random.org chose numbers 23, 3 and 18. The winners are [click to continue…]
{ 2 comments }
This past weekend Jeff set out to make some Man Food for the Super Bowl.
Jeff loves wings. He loves mole sauce. He decided to combine the two. So this weekend he commandeered the kitchen and started cooking. This tasty little bit was the result. While not spicy, it’s become my new favorite wing recipe. Very flavorful. The kids loved it. If you want it spicy, add cayenne or chili powder to the sauce to taste.
Stay tuned for more Super Bowl recipes this week.
[click to continue…]
{ 1 comment }
Produce is always cheapest when you buy it in season for your location. While I can not list every single area of the country and what is in season, this is a general over-view of what is currently in season for most of the United States. If you only buy local produce, not all of this will be available to you, but if you do purchase from stores, this is what should be the least expensive and the most fresh right now, even if it’s being trucked in from another state. Use this as a guide for purchasing large amounts from non-local farmer’s markets for canning, freezing, lacto-fermenting, dehydrating and preserving. If you can purchase locally and it is within your budget, please do. However, if you are new to eating seasonally or don’t have a local farmer, this list will help you make the best purchasing decisions.
Anjou pears (end)
Artichoke [click to continue…]
{ 0 comments }
This is the monthly shopping list for the Classic Menu Mailer for February. You can subscribe to the Classic Menu Mailer here.
Pantry and Shelf Stable Items
Links all point to to Green PolkaDot Box, as was requested by many of you who have joined. I’m also now using them for all of my dry good purchases, too. If you haven’t yet signed up for Green PolkaDot Box, you can do so here. If there isn’t a link, Green PolkaDot Box doesn’t yet carry the items. They are to add over 100 new items within the next couple of weeks, so I soon expect they’ll have most if not all of the dry goods we use on a regular basis.
{ 0 comments }
Traditional Tuesday’s Nutritious and Delicious Blog Carnival is for anything involving traditional foods. Recipes, techniques, tips, discussions on the hows and whys we do what we do, kitchen organization, appliances used, fitting traditional foods into your life and schedule, anything under the banner of traditional foods is wonderful. Posts, Facebook pages or websites on the politics of real foods and action alerts for individual states or topics are also welcome.
This blog carnival is hosted by:
Adrienne @ Whole New Mom
Jessica @ Delicious Obsessions
Dawn @ Cultured Mama
And me, KerryAnn @ Cooking Traditional Foods
[click to continue…]
{ 6 comments }
This giveaway is for a twelve-month subscription to the Budget Menu Mailer. Two people will win twelve editions of the Budget Menu Mailer.
The Budget Menu Mailer
The Budget Menu Mailer contains three dinners, one dessert, one breakfast, and one soup in the winter or one meatless lunch dish, sandwich or salad in the summer. The recipes contain 1/2 – 1 pound of meat per four servings and focuses on stretching your meals using beans, grains and vegetables.
- Each month, available in instant download, contains four weeks.
- Each week contains three dinners, one breakfast, one dessert and one soup in the winter or one meatless lunch dish, sandwich or salad in the summer.
- Each week has its own prep schedule, shopping list and post-shop prep activities to make your time in the kitchen even less.
- Each month also has a monthly shopping list with links to Green PolkaDot Box so you can purchase what you need in bulk or on sale, to help reduce your budget even further.
- Each recipe requires 30 minutes or less of hands-on time.
- Recipes are clearly and concisely written.
- Each week contains a guide to the fruits and vegetables in season for that month.
- A weekly preparation plan to post on your fridge to remind you when to soak beans, thaw meat, soak grains. Extra blanks let you write in your own needs for breakfast, lunch and snacks.
- A post- shopping prep list of things you can do after shopping to cut down on your time in the kitchen during the week.
- Serving suggestions for each meal. [click to continue…]
This giveaway is for a thirteen-week subscription to the Classic Menu Mailer. Three people will win the thirteen week subscription.
The Classic Menu Mailer
The CookingTF Classic Menu Mailer is the longest-running traditional foods Menu Mailer on the internet. Each weekly issue features:
- Five dinners, including side dishes. Meals need 30-minutes or less of hands-on time.
- One breakfast
- One soup during winter
- One dessert
- Extra recipes such as ferments, snacks or condiments
- Recipes that are clear and concisely written
- Tips and information
- An organized weekly shopping list
- And organize monthly shopping list with links to Green PolkaDot Box
- A guide to which fruits and veggies are in season
- A weekly preparation plan to post on your fridge to remind you when to soak beans, thaw meat, soak grains. Extra blanks let you write in your own needs for breakfast, lunch and snacks.
- A post- shopping prep list of things you can do after shopping to cut down on your time in the kitchen during the week.
- Serving suggestions for each meal.
