Musings on Memorial Day

I've been working on a couple of really yummy new recipes for you all, which I hope to remake (and photograph) this week and then get posted.  One of them I made the other night, but did not get photos of and let me tell you it is one really sensational burger!!
Since school is out for my children now, I have been involving them more and more in the preparation and making of our meals.  One thing I am being reminded of, is the more you involve them in the process, the less resistive they are to new foods and/or Paleo.  I let my 14 and 9 year old go through my 3 favorite Paleo cookbooks (Everyday Paleo, Make it Paleo and Paleo Comfort Foods) marking with sticky notes the pages of recipes they would like to try.  They ended up filling most of the books with stickies, I then had them narrow it down and each pick a complete meal (next week they can pick another one).  And I also asked them to each pick a treat they would like to try making during the week, I haven't seen them that excited over Paleo ever!  My 14 year old made Beef Kabobs, Oven Roasted Brussels Sprouts and Watermelon for dinner the other night, YUM!  And tomorrow night is my 9 year olds night to cook, although she will still need a bit of help.  She chose to make Paleo Pizza, which we made last week also (recipe to follow), this week if the weather cooperates we want to try making Grilled pizzas, one of our favorites!  My 9 year old has also been helping with the food prep, and she's been more excited about eating foods she never would have before (mind you she is my pickiest eater ever!).  I know it can take more time to involve them, but I really encourage you to get your children in the kitchen with you.  Even if it is just involving them in choosing the meals, they feel like they are more a part of it.  It is also a wonderful opportunity for one on one time with a child.  If your life is busy like mine, sometimes it's hard to slow down and take the time to just listen to them and be with them without being pulled in a million different directions, cooking is a great opportunity to do that.  I have also found that having a garden and involving them in the planting and care of it, helps tremendously!  My girls love helping with the garden and love eating it's bountiful harvest!  Last year they tried lot's of things they had previously turned their noses up at, simply because they had actively participated in growing them!
The other thing I want my children to understand is why we do what we do.  Today is Memorial Day, so I took the time to ask the kids this morning (after our Catechism reading) if they knew what Memorial Day was for.  That was an interesting discussion, but an important one.  It got me to thinking, how many things we do on a day to day basis without really teaching them why, why we celebrate certain holidays (and not others), why we as a family have chosen to eat Paleo, why we are Christians, why we have our children in a small private school, why we grow our own veggies, why exercise and fresh air are important to us, why, why, why....  The list can go on and on, life is full of what I like to call opportunities and to often I forget to slow down and take those opportunities.   Which is one of my goals this summer, to really focus on making those "connections" for them and involving them more.   I want them to know and understand why we eat the way we eat and do what we do and even how that connects to our faith.   I guess it's a little bit like stopping to smell the roses!  Life goes by way to quickly to miss those opportunities.

"Paleo" Custard Sauce

Being budget minded, I just knew I had to find a use for all those extra yolks after making Crepes (I have modified my crepe recipe as of today).   This Custard Sauce is what I came up with, it's a fun to eat it in the crepes topped with my fruit sauces.  My suggestion would be to separate the yolks out the night before and make the custard sauce, Blueberry Sauce, and Strawberry Sauce in advance (storing them in the fridge).  Then in the morning you can pull them out, make your crepes and warm up the sauces if you would like,  serve,eat, and enjoy!  I particularly like the blueberries with the custard sauce, and have not tried the strawberry.  But I can say the blueberry sauce with the custard filled crepes were delicious!  

"PALEO" CUSTARD SAUCE

8 egg yolks 
1 can of full fat coconut milk ( I used Thai Kitchen)
3-4 TBSP honey or maple syrup
1/4 tsp-1/2 tsp vanilla (start with less and taste) 
dash of salt


Start by heating your coconut milk and honey/maple syrup and sprinkle of salt over medium heat for about 5-6 minutes until milk becomes a little hot.  Then remove from heat and slowly whisk a little of the "hot" milk into the egg yolks.  Don't add it all, just about 1/3-1/2 of the mixture.  Then add the egg mixture to the milk in the pan, whisking while you add it.  Place the pan back on the burner and heat over low heat (about 3 on my electric range), stirring constantly ( whisk works well), until it begins to thicken up a bit.  You don't want it to boil, just thicken up.  When it reaches your desired thickness, remove from heat, add your vanilla, and allow to cool, placing a piece of plastic wrap on it will help keep it from forming a skim if that bothers you.   You can either serve warm or cold, my preference is cold, but it really does not matter.  If it should curdle on you, an easy way to save it is to throw it in the blender, that will smooth out any curdles and give you a smooth sauce once again.  So it's really quite simple and easy.    Spread in crepes and top with some fruit sauce and enjoy.

Crepe spread with custard sauce and topped with blueberry sauce.
Ready to be wrapped up.

Paleo friendly Blueberry Sauce/Spread Recipe

After enjoying my STRAWBERRY SAUCE recipe so much, I started thinking a blueberry sauce would be good too. For the blueberry sauce, I subbed organic frozen Blueberries from Costco for the fresh strawberries and  came out with a wonderful sauce.  This will be a great accompaniment to my CREPE recipe, or on a variety of other items ( like maybe pancakes, ice cream, etc.) I'm sure you can come up with some great ideas for it.

BLUEBERRY SAUCE

4 cups organic frozen blueberries (slightly thawed)
1/2 cup thawed, frozen apple juice concentrate
1 tsp. grated orange zest
1/4 tsp. cinnamon (I use Saigon)


Combine all ingredients in a small saucepan and bring to a boil over medium heat.  Once it hits a boil, keep it on medium and let it boil for 10 minutes, stirring occasionally.  Then reduce heat to low and simmer longer if needed, you are just looking for the fruit to soften and for a nice constancy.  Keep in mind though, that the sauce will thicken a bit when removed from the heat.  Cool slightly and serve.  Or store in pretty jars in your refrigerator after it cools completely.  YUM!

Blueberries, apple juice and orange peel ready to cook.

Yummy Blueberry Sauce

Blueberry Sauce in jars.

Blueberry and Strawberry Sauces

Grain Free and Paleo friendly Strawberry Crepes/Strawberry Sauce Recipe...

With strawberries coming into season, I've been dreaming of a way to make a strawberry sauce (and Jam) without any boxed pectin or sweetener.  This past weekend I had a beautiful batch of strawberries and thought I would give it a whirl.   The end result was wonderful, and a great addition to our strawberry crepes.  I look forward to experimenting even more with this Strawberry sauce over the summer, I'm thinking it would be good on ice cream, maybe pancakes, or other treats.  I would also like to do some experimenting (when strawberries are in full swing) to see if I can process it in my canner for use later this winter.  Besides tasting amazing,  this is super easy!!  You can make it in a matter of minutes and be doing other things while it cooks. 
 Anyway, I teased you all over on Facebook and made you wait already, so here it is:


For the Crepes:  
I used my standard CREPE RECIPE, but added a splash or vanilla to the mix and used about 1/4 cup of batter per crepe.  I personally do not feel "Paleo" Crepes need any sweetener added to them so I never do, that's what the fruit and sauce are for.

I started out just spreading it in the middle but found just spreading it over the whole crepe worked best.

For the Filling:  
I used plain Greek Yogurt and sliced strawberries. While I enjoyed it, the kids found the Greek Yogurt to tart so next time I might add in a little honey for them.  For a non- dairy option, try making some whipped coconut cream and fill with sliced strawberries and the coconut whipped cream.  

Whipped Coconut Milk Cream: 
 Is what I used on the very top but it could also be used inside with the strawberries.  To make the Whipped Coconut Cream, just skim the thick part off the top of a can of full fat coconut milk.  Some brands are separated when you open them off the shelf and others will separate better if you chill them before opening.  Just be sure NOT to shake it, we don't want it to mix.  Skim off the nice creamy top leaving the thin watery part behind in the can.  Place in a bowl and beat with an electric mixer until desired volume is achieved.

STRAWBERRY SAUCE:


4 cups of roughly chopped ripe strawberries (not overripe)
1/2 cup thawed, frozen apple juice concentrate (do not add water)

Wash and dry strawberries (be sure they are nice and dry), roughly chop (most of them I just cut into fourths).  Measure out 4 cups of the chopped strawberries and place into a small saucepan.  Add the 1/2 cup thawed apple juice concentrate and turn heat to medium.  Bring to a boil stirring occasionally, then let boil for 10 minutes stirring occasionally.  Reduce heat to low heat (like about 3 on my electric range) and allow the mixture to cook down until reduced to about half (again, stirring occasionally).  This will take about 20-25 minutes.  The mixture will start to get shiny and a little more clear looking near the end.  My first batch set up more than my second batch, and the only thing different was the berries, so just keep an eye on it and pull it off when it is done to your liking.  It will thicken up some when removed from the heat so keep that in mind.  Store any leftovers in the refrigerator for later.  
And as always, enjoy!

My Mothers Day Thoughts and Some Dessert Ideas...

What I'm most thankful for this Mother's Day...

 I wouldn't even be a mom if it weren't for the 7 little bundles of joy we've been blessed with who call me mom.  I'm thankful for them!

The Salinger family, December 2011- Christmas Choir Concert

As Mothers I think most of us desire to do what is best for our children. So, I'm thankful to have found Paleo and be able to offer them a healthy nutritional start to their lives. 

 I'm also thankful I am able to pass a love of cooking to my children, along with a love for eating Paleo. 

 I'm thankful for the sacrifices my husband has made over the years for me to be able to stay home with our children.    He has worked more than one job most of the years we have been married (21+ years).  Right now he works full time as a Fire Captain, taking overtime when he can and extra "Duty Days", in addition he owns a small construction business and does small side jobs.  Oh, and he coaches CrossFit so our family can have a place to work out. 

I'm thankful for the opportunity to be so available to our children.  I remember my mom offering the same gift to myself and my brothers and how comforting it was to know she would be there when we got home from school.  I always knew and felt how important we were to her and hope to impart that same gift to my own children.  And it didn't stop when we became adults and parents ourselves, I still know my mom is there to talk to or to help.  In fact she demonstrated this,  once again after the birth of my 7th child.  I had some severe complications following his birth and was bed ridden for weeks, she flew down from Alaska at the drop of a hat to help with the children and house and stayed for several weeks.  With out her life would have been much more difficult, she kept things going and allowed my husband to return to work sooner.  It was so comforting to us all for her to be there, she was and is such a blessing to me!  
THANK YOU MOM!

My mom and I December 7, 2006

I am thankful for the church family we have been placed in, and for the value it places on motherhood.  And for the help we receive in raising each of our children, it's such a comfort to know we are not doing it alone.  They are like our extended family.

I'm thankful for a wonderful husband to be a parent with, I don't think God could have blessed me with a better man!

Most of all I'm thankful for the opportunity to pass onto my children a love of God and His word.  To teach them to fear, love and trust in God above all things.

I believe motherhood is one of the highest callings there is.  If you think about it we are blessed with the opportunity to shape future adults and that's pretty amazing!

I am thankful I had such a wonderful example of what is to be a mother and hope that someday my daughters will be blessed with the opportunity to be mothers themselves.

HAPPY MOTHERS DAY!

Looking for some Paleo Ideas for mothers day?

Chocolate dipped frozen bananas

Mom's chocolate sunbutter cups

Baked Date wrapped Pecans

Flourless Chocolate Torte

From Mastering the Art of Paleo Cooking

Blueberry Crisp

Chocolate Dipped Strawberries

Dark Chocolate of your choice
coconut oil
strawberries


Wash and dry your strawberries, then melt your chocolate with a little bit of coconut oil (it will make the chocolate a bit softer) in a double boiler.  I used 1 cup of chocolate chips, about 1-2 tsp. coconut oil, and 20 strawberries.
Remove the chocolate from heat and dip each strawberry in the chocolate and then roll in your desired topping, chocolate bits, finely chopped nuts, coconut, etc. and serve.  


*Note: I find it easier to use a wooden skewer to dip the strawberries and then tap the skewer on the side of the bowl to remove excess chocolate then roll in desired toppings.

 An assortment of dipped strawberries.

Dipped in shredded coconut.

Dipped in shaved dark chocolate bar.

How to Make Your Own Kombucha

If you haven't read my previous post on KOMBUCHA WHAT IT IS AND WHAT YOU NEED TO START MAKING YOUR OWN, please do so and then come back and read this post.  It is a great introduction to making Kombucha.  

First off, I want to encourage you not to be intimidated, it really is quite simple and pretty hard to mess up.  Making your own Kombucha is so budget friendly and I am also really enjoying creating my own flavors.  I love to experiment with different fruits and really enjoy drinking it too (and I enjoy not feeling guilty over spending $3-4 dollars a bottle)!  In fact I prefer my own homemade varieties above the store bought stuff now!  Why not try your hand at making your own fermented beverage, in a few weeks you to can be enjoying the benefits of your own homemade Kombucha every day!  



Here is what you will need to get started:

• 1 or 2 gallon glass open mouth jar ( I like these jars from Target )

• Black, Green, or Oolong tea bags (my preference is black tea) You may use decaf if you prefer or you may also decaf the tea yourself by the following procedure: place the tea bags in a small bowl, pouring just enough boiling water over to cover the tea bags.  Let them sit for 1 minute and then pour off the brewed tea and add the tea bags to your sugar water.

• Sugar (either white or organic, I suggest organic)

• SCOBY (from a friend, from Cultures for Health online, or grow your own)

• 2-4 cups starter (plain Kombucha tea) the amount depends on your jar size

• Clean t-shirt or other loose knit breathable fabric to cover the jar with

• Large rubber band to hold the fabric in place

• Plastic or wooden spoon for stirring

• BEFORE YOU START:  You will need to get a SCOBY from a friend, order one  online or there are also methods for growing a SCOBY from a store bought bottle of Kombucha. Growing your own from a bottle of store bought Kombucha will cost you under $4.00 and is a fairly economical way to  obtain a SCOBY if you don't have a friend  to give you one.  I personally have not tried this method, I bought a bottle to test this out but inside the bottle was 5 baby SCOBY's so I didn't get to try it.  I do, however, know people who have successfully used this method.  If you don't know a friend you can get one from and would like to grow your own, please follow these links: 
• http://bonzaiaphrodite.com/2010/05/how-to-grow-a-motherscoby-from-store-bought-kombucha/
• http://www.foodrenegade.com/how-to-grow-a-kombucha-scoby/

• PREPARING YOUR JAR AND HANDS:   Now that you have everything you need to get started let's make some Kombucha.  Be sure to "wash" your jar with hot water and some white  vinegar. Don't use dishsoap on the jar as it can leave behind trace amounts of soap and damage your SCOBY and many soaps are also antibacterial, another thing you don't want.  Always be sure to start with clean hands and be sure not to use antibacterial soap in washing them.

• NO METAL:  When making Kombucha, be sure to not let any metal come in contact with your SCOBY or Kombucha as that can also damage your SCOBY.  This is why I mention using a plastic or wooden spoon.  You may use a ladle or glass 1 cup measuring cup to ladle out the fermented Kombucha. 

 I'm going to be giving directions for making a 1 gallon batch of Kombucha so if you are making 2 gallons please double these amounts. 

1.  In a large pot bring 13 cups of cold water to a boil, remove from heat and stir in 1  cup of sugar and add 8 tea bags ( I like to remove the string and tags).  Let the mixture brew for 15- 20 minutes and then remove all of the tea bags and allow the mixture to cool slightly (or completely if you would like).  Pour into your 1 gallon jar,  and let the tea completely cool until it is room temperature.  
2. Once it has cooled to room temperature, you can add your 2 cups of starter Kombucha (either from a bottle of store bought unflavored Kombucha or from a friends batch of Kombucha).  
3. Then before adding the SCOBY check once more to be sure it is your brew is at  room temperature and not hot.  Add your SCOBY to the fresh brewed tea, then cover the jar with a coffee filter or breathable fabric and secure with a large rubber band.  
4. Move your jar to a dark location somewhere out of the kitchen to ferment.  I like to keep mine on the top shelf of our coat closet, surrounded with some cardboard to keep it dark.  Once you find a good home for your Kombucha, let it sit for 7-10 days and then check it to see if it has fermented to your liking.   The temperature in your home will affect the amount of time it takes to ferment.  During the summer when  it is warmer I find it takes around 7-10 days, but during the winter it's more like 14-16 days.  The longer it sits the more sugar it will eat and the more vinegar like it will become.  Once your Kombucha is done with it's first ferment, you can bottle and flavor your Kombucha for a second fermentation, just remember to set aside enough plain Kombucha starter for your next batch before bottling.  

One Gallon jar

2 gallon jar

Look for directions and suggestions on how to bottle in my next post on Kombucha.

Items to collect in while your first batch of Kombucha is fermenting and before bottling:

•  small plastic funnel for filling bottles
• cheesecloth for straining the mixture when bottling
• bottles for bottling. I recommend flip top bottles as the best option, you can find them online or in stores, I bought mine at Costco with sparking lemonade in them for about $2.50 per bottle I think.
• juice or fruit for flavoring the bottled Komucha if you would like and some fresh ginger
• plastic ladle 
• glass measuring cup
• 1/4 cup measuring cup for juice and/or Tablespoon

These are the bottles I bought from Costco, 6 bottles for $14.99 

Finished product!  Doesn't that look good!

Cinco de Mayo

Tomorrow is Cinco de Mayo, so I thought I would put some of our favorite Mexican recipes together for you on one page, well except the desserts...they aren't mexican, but they are yummy!
From our family to yours, Happy Cinco de Mayo!  

Mexican Slow Cooker Pork (sorry no photo)

Quick and Easy Verde Sauced Chicken Tacos

Homemade Taco Seasoning (sorry no photo)

Beef Enchiladas

Pico de Gallo

Guacamole

Spanish Cauliflower Rice

Chocolate Sunbutter cups

The Best Blueberry Crisp

Pecan Baked Dates