Archive for the “Real Food” Category

I can’t believe I didn’t think of this before.

In addition to taking a few supplements I believe are useful (a multivitamin, CoQ10, vitamin D3) I try to remember to take fish oil for the omega-3 fats.  The other supplements sit above my bathroom sink, so unless I forget to shave or brush my teeth in the morning, I pretty much can’t miss them.  The fish oil, however, stays in the fridge, and as often as not I don’t notice it and forget.

Meanwhile, I’ve been experimenting with different oils in my ongoing quest to produce the perfect homemade mayonnaise.  Olive oil is okay, the bacon-grease version is pretty tasty, and the macadamia-oil version was so-so.

So I was spooning out the fish oil a few days ago, mentally complimenting the Carlson people for producing a lemon-flavored version that has zero fishy taste, and it suddenly occurred to me:  Would this stuff whip into mayo?

Yup.

Since I’ve found that some oils don’t work for mayo (MTC oil, for example), I only made a small batch.  If you want to try this and make a bigger batch, just double the recipe:

One egg yolk
1/2 cup Carlson’s lemon-flavored fish oil
A squirt of brown mustard
A pinch of salt

Whip the egg yolk, mustard and salt together with a hand mixer.  Then continue to mix while slowly pouring in the oil.  Mix another minute or two until the mayo is thick.  There’s no need to add lemon because the oil is already lemon-flavored.

That’s all there is to it.  It’s not cheap mayo — the Carlson’s fish oil is on the pricey side — but since I’m already buying the stuff, I figured may as well whip it into something I can put on my sliced turkey and ham.

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I’m having an enjoyable week off, playing multiple rounds of disc golf per day with Jimmy and Christine Moore.  Later today, we’ll be heading out for the Meet ‘n’ Greet in Franklin.

In the meantime, I thought you’d enjoy this “Kitchen Raid” video by Shauna Young of the Wellness Research Center.

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Well, this made my day …

Visit NBCNews.com for breaking news, world news, and news about the economy

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Yes, I said I was taking a mini-vacation from blogging over the long weekend, but when our local fireworks show was rained out last night, I decided to make some paleo mayonnaise.  I liked it (a lot), so I thought I’d share the recipe.

I’ve made mayo before with macadamia oil.  It’s decent, but has a distinct nutty flavor.  I’ve also made olive-oil mayo (didn’t much like the flavor) and I’ve ordered paleo mayo online (expensive, and I didn’t much like the flavor).

Someone left a comment suggesting I try bacon grease, so that’s what I did.  Chareva saves strained bacon grease in Tupperware containers and uses it for frying.  Her sweet potato fries are awesome.  Apparently we’ve been eating more bacon than fried sweet potatoes, because she had three containers of bacon grease in the fridge.  I was happy to find a way to use some of it.

Here are the ingredients:

1 cup of bacon grease (warmed enough to be liquid)
2 teaspoons lemon juice
2 medium egg yolks (because our chickens lay medium-sized eggs)
1/2 teaspoon dry mustard
2 teaspoons white wine vinegar
1/2 teaspoon salt

I don’t know if I’d trust raw egg yolks from a grocery store, but I’m not concerned about the eggs from our hen-house.  Anyway …

Put everything except the oil into a jar and blend briefly with a hand-held blender.

Then start drizzling in the oil while continuing to blend.  It’s important to drizzle the oil in slowly – if you get rambunctious about it, you’ll get unmixed oil in your mayo.

After all the oil is mixed in, blend for another minute or so.

By the way, if you make your own mayo at home, it’s going to be yellowish, since egg yolks are yellow.  I don’t know how the people who make commercial soybean-oil mayo manage to get theirs so white, but I suspect there are chemicals involved.

The final concoction had a mild bacon-smoky taste, but since I mostly use mayo on slices of meat, I’m fine with that.  Perhaps someday I’ll try the same recipe with pure lard instead of bacon grease.

After the mayo cooled in the fridge, I used part of it to make tuna salad.  Alana asked for some and snarfed it up.  That’s my girl.

We now return to our regularly scheduled mini-vacation …

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Greetings, fellow Fat Heads.

A few weeks ago, The Oldest Son found a great low-carb pizza recipe.  We already had a couple of recipes, but after this one, I don’t think we’ll be going back.  The other ones we had kept were really good, but we had to eat them with utensils.  With this one, the only way you know you aren’t holding a “real” slice of pizza in your hand is that, as mentioned in his write-up, you get full after a few slices, instead of going into that “I’m stuffed — give me another!” gluten-induced spiral.

He told Tom about it, and Tom suggested he write it up to share with all of you.  I have to say, for a guy who never liked reading or writing for fun, he did a pretty good job.  Be sure to try this at home, kids.

Cheers!

The Older Brother

=======================================

An odd thing happened for the first time in a long time:


… Leftover pizza!

Part of this is because I rarely eat pizza, but mostly because it is incredibly filling (and healthy), so I highly recommend trying it even if you aren’t suffering from the new obesity disease… I hear that’s going around.

To give credit where it’s due, I am basing this recipe on one I found at cookyscreations.blogspot.com.  A friend and I then made a couple modifications. Go ahead and buy a few bags of mozzarella — you will be making more of this very soon.

The Crust:

1 1/2 cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
1 egg
Garlic salt
Parchment paper and cookie sheet

Instructions:

-put  mozzarella & cream cheese in a medium size  microwaveable bowl


After making some keto recipes, I found it best to cube up the cream cheese before melting with other cheeses

-Microwave for 1 min, stir and then another 30 sec, stir (very hot!)

-Stir in egg &  almond flour

-Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds)

-Dock (poke rows of holes) with a fork to avoid bubbling

-Sprinkle with garlic salt

-Put in 425 degree oven

-After about 8 minutes, check it and poke holes where any large bubbles may be.

-continue cooking for a total 12-14 min, or until slightly brown on top.

It should look like this:


Here is what I do for the toppings:

[Keep in mind that the toppings only cook long enough for the cheese to melt. Therefore, any meats you add need to be fully cooked.]

Before you begin making your crust, place the sausage on medium-low heat in a cast iron pan. I prefer ground Salciccia sausage—it is similar to Italian sausage. Do not stir too much or you will end up with taco meat consistency. After a few minutes you may need to use a baster to get excess water/grease out, but not too much. You want fully cooked, dime-sized sausages.

Put the sausage in a separate bowl, keeping the grease to sauté your veggies in!

Add a thin layer of pizza sauce, your desired amount of meats, veggies, cheese, and then sprinkle on oregano and basil. I prefer a lot of mozzarella and a handful of cheddar.

This is a double batch which filled up a cookie sheet and five hungry adults. (I would normally space the sausage better, but I was rushing making three at once.)

Although higher in carbs, due to the extra sauce, my next attempt will be my “Achilles heel”: Chicago style (deep dish) pizza.

Hope you enjoy it.  In the meantime…

 

 

– The Older Brother’s Oldest Son

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Howdy, pardners.

Well, this has been awhile in the making, but some friends, relatives (including Tom and Chareva), and I finally went all in on grass-fed beef. As in, not just buying grass-fed beef, not just knowing where your food is coming from, but in your grass-fed beef coming from your own beeves. “Beeves” is what us rancher types call more than one cow.

By ranch, I mean we’ve got two head. Meet Tartare and Royale:
 

 
This all started well over a year ago. In talking to Linda, who has the farm where I get my raw milk, I had talked up Joel Salatin and the whole intensive grazing/high density/rotational grazing approach. She has a few dairy cows on several acres, with part of her pastures segregated and rented out to a traditional rancher who brings cows in the Spring to pasture during the year, then takes them back and puts them on grain in the Fall for market.

She said if I found a grass-fed calf or two, I could pasture them with her cows. In the meantime, she’d started to put fences in to accommodate a rotational system.

As I said, that was over a year ago. It turns out you can’t just go down to the mega-mart and find a pasture-fed calf. I asked anybody selling grass-fed beef if they sold calves, but nobody had “extras.” Between demand increasing, the seasonality of calving, and last year’s drought preventing herd growth, there just weren’t any to be found.

A couple of months ago, one of the people I’d been talking to since last Fall suggested I contact Jerry Pierson, who raises some grass-fed cows in addition to his “day job.” Jerry turned out to be as nice and eager to help a “newbie” as everyone else I’ve talked to, and did think he might sell a couple. It took a couple of weeks to coordinate a visit (he’s about 45 miles away), figure out pricing, etc. then another month waiting for the rain and Jerry’s schedule to clear up enough to deliver them.

I went down to “help” — which pretty much meant staying out of the way. Cows are pretty easy to herd if you’re patient and know what you’re doing. Here’s Jerry making it look easy:
 

 
We stopped at a scale on the way to Linda’s so we could figure the weight, then took a slow 60 mile ride through the country to deliver next year’s steaks to their new home:
 

 
Cows are herd animals, and they and Linda’s cows immediately headed towards each other to make each others’ acquaintance.
 

 
When Jerry stopped on the way back to weigh the empty rig, I got a bit of sticker-shock. Neither one of us, especially me, had much experience, but the guy at the scale had looked in the trailer when we stopped and he guessed them at around 600 or 650 pounds each. It turned out they were actually around 870 pounds each.

That meant writing a bigger check today, but it also likely moved the anticipated date to put them in the freezer up from Fall 2014 to Spring 2014 or maybe even late this Fall.

It’s a learning experience, and I’m looking forward to that as much as our very own grass-fed beef. I’ll keep you posted. In the meantime, remember — never approach a Bull from the front, a Horse from the rear, or a Fool from any direction.

Cheers!

the Older Brother

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