Sunday, June 26, 2011
Problems with my account
Stand by there have been problems with my account for a while and I am sorry about that. I finally fixed the issues *whew* though now it is very late and my brain hurts so more tomorrow...
Wednesday, June 8, 2011
Another quick supper - modified "Frito Pie"
So you get home from a tiring day and there is not enough energy left in you to actually "cook" anything - here is my solution and I had all the ingredients so I didn't even have to shop
Obviously - I don't make this with Fritos though they are gluten and soy free they are just far too greasy for me
Modified Frito Pie
1 can Amy's Medium Chili (organic, gluten and soy free)
1 small can of organic tomato sauce
1/4 c plain goat milk yogurt
1 bag of Que Pasa Tortilla chips
1 lb of hamburger (or more - it's up to you)
Shredded organic cheese
Put the chili, tomato sauce and yogurt in a medium sauce pan an mix it - heat it to a simmer.
In a frying pan - brown the meat (add whatever seasonings you like, I use garlic powder, onion salt and cracked pepper)
In a small bowl put a handful of chips. Once the browning of the meat and the chili is warm it's ready...
Get a scoopful of chili put it on the chips then add the cooked seasoned ground beef then put a handful of cheese on the top - good to go!
Obviously - I don't make this with Fritos though they are gluten and soy free they are just far too greasy for me
Modified Frito Pie
1 can Amy's Medium Chili (organic, gluten and soy free)
1 small can of organic tomato sauce
1/4 c plain goat milk yogurt
1 bag of Que Pasa Tortilla chips
1 lb of hamburger (or more - it's up to you)
Shredded organic cheese
Put the chili, tomato sauce and yogurt in a medium sauce pan an mix it - heat it to a simmer.
In a frying pan - brown the meat (add whatever seasonings you like, I use garlic powder, onion salt and cracked pepper)
In a small bowl put a handful of chips. Once the browning of the meat and the chili is warm it's ready...
Get a scoopful of chili put it on the chips then add the cooked seasoned ground beef then put a handful of cheese on the top - good to go!
Tuesday, May 31, 2011
Research
I have been doing a lot of research lately into what was used in ancient times for healing purposes. As I mentioned in my last entry about alternatives, I have become increasingly more aware of the remedies in everyday life. Don't get me wrong, an advil or two really does a number on pain but it always has me thinking about what it was like before such "quick fixes".
Though it is difficult to say on some things if they were actually used, some others are well documented. For example the use of baking soda as a poultice to dry out poisons and as a remedy for bites and stings. It was not a common thing because even though bakers and cooks had access to it for centuries they did not use it often. The question is was it used in remedies? Who knows - but what IS known is that people tried all kinds of things to help and sometimes things worked, sometimes they didn't but it was a largely illiterate society so how well are things documented from the apothecaries to the common midwife?
I have made some interesting discoveries though and though I am not really sure what was used and what was not, I am expanding my knowledge base. I will be making a lot more salves and balms and I am even thinking about selling them.
I have discovered that dandelion is good for deep muscle aches and pains as well as arthritis when applied in a salve form
Willow bark is in essence - aspirin and one of the first home remedies to be tested by pharmacological groups
Onion was used as a poultice
Garlic is an anti fungal
Honey is an antiseptic and it never goes bad - ever
It's a lot of fun to do this and I believe with all the allergies the kids are dealing with this stuff is the safest out there for them to deal with any ailments which come down the pike!
Though it is difficult to say on some things if they were actually used, some others are well documented. For example the use of baking soda as a poultice to dry out poisons and as a remedy for bites and stings. It was not a common thing because even though bakers and cooks had access to it for centuries they did not use it often. The question is was it used in remedies? Who knows - but what IS known is that people tried all kinds of things to help and sometimes things worked, sometimes they didn't but it was a largely illiterate society so how well are things documented from the apothecaries to the common midwife?
I have made some interesting discoveries though and though I am not really sure what was used and what was not, I am expanding my knowledge base. I will be making a lot more salves and balms and I am even thinking about selling them.
I have discovered that dandelion is good for deep muscle aches and pains as well as arthritis when applied in a salve form
Willow bark is in essence - aspirin and one of the first home remedies to be tested by pharmacological groups
Onion was used as a poultice
Garlic is an anti fungal
Honey is an antiseptic and it never goes bad - ever
It's a lot of fun to do this and I believe with all the allergies the kids are dealing with this stuff is the safest out there for them to deal with any ailments which come down the pike!
Wednesday, May 11, 2011
Alternatives
Recently, I was asked to help out people with some alternative therapies/remedies for aliments.
There is so much to cover here but I can say that Homeopathy is the most amazing thing. If the world suddenly goes crazy - I will be one of the first to stockpile the homeopathy and perhaps naturopathy.
There are so many treatments for everything from gout to migraines its unreal. I really don't know why this hasn't "taken off" in the mainstream as much as it could. Though, if it did then western medicine doctors and pharmacists would indeed be given a run for their money.
I have to say that the saving grace in learning about all of this stuff is that western/alternative can work beautifully hand in hand. I have had to resort to alternative methods more than once and they turned out to be the better option with more answers than the western side. However, I have gotten the curled lip response from the western practitioners (this includes the school nurse - who by the way CANNOT administer anything homeopathy to my kids, even if I give it to her with explicit instructions) when I mention that we are trying other options for healing.
Now - true-fully, I cannot speak to everything but I CAN speak to the things that I have tried which have worked like a charm.
If my brain worked like a mathematical genius (like my older brother) I would study herbology, homeopathy, midwifery and alternative medicine but I was not blessed with such a brain.
My 11 year old actually prefers going to the acupuncturist as opposed to a regular doctor...what does THAT tell you?
There is so much to cover here but I can say that Homeopathy is the most amazing thing. If the world suddenly goes crazy - I will be one of the first to stockpile the homeopathy and perhaps naturopathy.
There are so many treatments for everything from gout to migraines its unreal. I really don't know why this hasn't "taken off" in the mainstream as much as it could. Though, if it did then western medicine doctors and pharmacists would indeed be given a run for their money.
I have to say that the saving grace in learning about all of this stuff is that western/alternative can work beautifully hand in hand. I have had to resort to alternative methods more than once and they turned out to be the better option with more answers than the western side. However, I have gotten the curled lip response from the western practitioners (this includes the school nurse - who by the way CANNOT administer anything homeopathy to my kids, even if I give it to her with explicit instructions) when I mention that we are trying other options for healing.
Now - true-fully, I cannot speak to everything but I CAN speak to the things that I have tried which have worked like a charm.
If my brain worked like a mathematical genius (like my older brother) I would study herbology, homeopathy, midwifery and alternative medicine but I was not blessed with such a brain.
My 11 year old actually prefers going to the acupuncturist as opposed to a regular doctor...what does THAT tell you?
Saturday, April 30, 2011
Mmm Cheesy Grits
So I really don't have an exact recipe for this. I am learning how to make grits and honestly, it is a new thing. Anyway - I made cheesy grits with organic cheese and sea salt with a little pat of Irish Butter. It was tasty. Though my family just can't get over the texture. It is the Gluten-Free worlds answer to Ramen. I can see college kids just pounding this stuff because it is really cheap, easy and fast to make.
2 cups of salted water - bring it to a boil
1/2 cup of instant grits
1 pat of butter (I use Irish butter)
1/2 cup cheese (goat, rice, soy - something that melts is ideal)
Boil the salted water, add the grits and stir. Cover and let heat for like 5 - 6 minutes. Add the cheese at about 4 minutes (and butter)
If your fancy strikes you - add a little but of Franks Hot Sauce. Fun, fast, cheap and tasty. It can also serve as a poor man's polenta in a pinch!
Enjoy
2 cups of salted water - bring it to a boil
1/2 cup of instant grits
1 pat of butter (I use Irish butter)
1/2 cup cheese (goat, rice, soy - something that melts is ideal)
Boil the salted water, add the grits and stir. Cover and let heat for like 5 - 6 minutes. Add the cheese at about 4 minutes (and butter)
If your fancy strikes you - add a little but of Franks Hot Sauce. Fun, fast, cheap and tasty. It can also serve as a poor man's polenta in a pinch!
Enjoy
Tuesday, April 12, 2011
Excited - with a catch
It's really exciting that so many companies are coming out with gluten-free stuff as well as organic stuff. People yelled loud enough and voila! There you go. I just had a nibble of the French Meadow Bakery - yellow cake and it was at Safeway (of all places).
However - and I want to stress how thrilled I am at the options - I am annoyed that people are using the Gluten-Free way of eating as a "diet plan". It is probably one of the most bothersome parts of the entire process. I'm afraid that like all "diet plans" that this one will crash and the options will go away. I cannot be the only one who thinks this. I really hope that it is a trend that will stay because people with allergies and celiac disease need this "plan"
However - and I want to stress how thrilled I am at the options - I am annoyed that people are using the Gluten-Free way of eating as a "diet plan". It is probably one of the most bothersome parts of the entire process. I'm afraid that like all "diet plans" that this one will crash and the options will go away. I cannot be the only one who thinks this. I really hope that it is a trend that will stay because people with allergies and celiac disease need this "plan"
Wednesday, February 9, 2011
It's been a while
Yes it's been a while but here is a new one for all of you fans of mushroom out there...
Gluten-Free Mushroom Soup (Organic)
16 oz. Portabella mushrooms (or any mushroom really) sliced (if huge then dice too)
1 TBS butter or olive oil for sautéing
4 Tbsp. Goat milk butter (can use cow but I love the creaminess of goat)
1/2 c. white or brown rice flour
2 c. organic chicken or vegetable stock
1 1/2 c. Whole goat milk or organic ½ and ½
scant ½ tsp lemon juice
white pepper to taste
a tiny pinch of nutmeg
1. Sauté mushrooms over medium-low heat in 1 tsp. of olive oil. Set the mushrooms aside once they have released their juices.
2. In a clean skillet, melt the 4 Tbsp. of butter. Once the butter is melted, gradually add the flour to the butter while constantly whisking.
3. Once you’ve added all of the flour, allow the roux to cook for a few minutes while you continue to whisk it.
4. Gradually began to add the stock to the roux. Add a little bit and whisk it in before you add any more. Once you’ve added all of the stock, begin adding the milk.
5. After adding all of the cream, bring the sauce to a simmer and let it cook for one minute. Continue whisking since the sauce may continue to thicken. Add the sautéed mushrooms into the sauce, and you’re done.
Gluten-Free Mushroom Soup (Organic)
16 oz. Portabella mushrooms (or any mushroom really) sliced (if huge then dice too)
1 TBS butter or olive oil for sautéing
4 Tbsp. Goat milk butter (can use cow but I love the creaminess of goat)
1/2 c. white or brown rice flour
2 c. organic chicken or vegetable stock
1 1/2 c. Whole goat milk or organic ½ and ½
scant ½ tsp lemon juice
white pepper to taste
a tiny pinch of nutmeg
1. Sauté mushrooms over medium-low heat in 1 tsp. of olive oil. Set the mushrooms aside once they have released their juices.
2. In a clean skillet, melt the 4 Tbsp. of butter. Once the butter is melted, gradually add the flour to the butter while constantly whisking.
3. Once you’ve added all of the flour, allow the roux to cook for a few minutes while you continue to whisk it.
4. Gradually began to add the stock to the roux. Add a little bit and whisk it in before you add any more. Once you’ve added all of the stock, begin adding the milk.
5. After adding all of the cream, bring the sauce to a simmer and let it cook for one minute. Continue whisking since the sauce may continue to thicken. Add the sautéed mushrooms into the sauce, and you’re done.
Subscribe to:
Posts (Atom)