Archive for the ‘Condiments’ Category

And Here We Are at the Table — A book review

Friday, January 16th, 2015

facebooktableletters

 

I love doing cook book reviews! I almost never say no to cook book reviews, and I was thrilled when I was asked to review And Here We Are at the Table, a grain free collection of meals from around the world.  We’ve been a grain free family for going on three years now and it’s always so nice to get fresh ideas. My friend Ariana Mullins is a fellow blogger at And Here We Are….   She is an American ex-pat who takes her favorite recipes from all around in the world into one lovely cook book.

 

When it comes to cook books I admit, I am a little kid who needs beautiful inspiring photos to get me pulled into the recipes. Not only are there beautiful pictures of food, but she shows her home where they currently live in England along with her beautiful gardens. She takes us on a journey to her favorite local spots to get the fresh ingredients she uses to make food for her family.

 

IMG_5345

 

One of the first recipes I couldn’t wait to try was her hollandaise sauce.  I love eggs benedict, and hollandaise sauce with poached eggs has always been intimidating to me.  Ariana even admits that it was intimidating to her too, and goes over the process simply! I was so floored with how easy she makes it, that I asked her if I could share this recipe with you, and she said yes! Here you go!

 

 

Hollandaise Sauce for One

IMG_5327

1 egg yolk
1 tablespoon hot water
sea salt
1 teaspoon lemon juice (please, from a real
lemon)
1 tablespoon butter (the better your butter, the better
your sauce)
cayenne pepper

 

Directions from her book:

Put the egg yolk in a small metal bowl. Whisk it a little.  Add a tablespoon of hot water (I am usually simmering some water in preparation of cooking the sauce, and then poaching eggs, so this works out very conveniently) and a pinch of sea salt. Whisk it some more, then add roughly a teaspoon of lemon juice and a tablespoon (roughy- I have never actually measured it) of butter.

Put the metal bowl over a simmering pot of water. Whisk. The higher the heat and boil of your water, obviously the faster it will cook- but then there’s a higher need to be paying close attention and whisking constantly. I keep mine a little lower, and give myself the leisure of chopping up some greens as I whisk- but still put in the time whisking well. The butter will melt, everything will blend together and gradually begin to thicken. It’s up to you how thick you want it to be- keep in mind that you will probably want it to be oozy versus gloppy, and it will thicken slightly more as it cools. 

Taste it. Decide what it needs more of, and add the cayenne pepper if you like. I have also added a little olive oil to balance the favors a bit, and haven’t gotten in trouble for adding that, more butter, or even more lemon juice after it has thickened. For the record, I have also made this with white wine vinegar when I didn’t have much lemon on hand (some recipes use mostly white wine vinegar anyhow).

And that’s it! It’s really not too tricky, and always delicious.

Isn’t she lovely? The whole book is filled with clever recipes. New unique recipes to add more variety to your daily cooking. It’s fun to sit and read her stories, and look at the pictures of the places she’s been. There are recipes about making flavored vinegars, salad dressings and other condiments, not to mention unique recipes for breakfast, lunch and dinner! She loves coming up with new tasty creations for her family and it shows.  She even takes you foraging with her family for stinging nettles.  So fun! I’m so glad I got a preview of this book, it’s an easy read, adventurous book of good food.

Be the first to go get your own copy, it goes on sale today! From now until Febuary 11th you can get the book 30% off by using the promotion code ATTHETABLE. Visit And Here We Are to get your own copy, or enter my giveaway below for a chance to win your own digital version!

a Rafflecopter giveaway

 

pinterestcollagewords

Easy Paleo Raspberry Jalapeño Vinaigrette

Monday, July 28th, 2014

Last year I came up with this recipe after moving.  I was craving a cleaner diet after the stress of moving, and having a closed kitchen.  This year I’m revisiting it, black berries, wine berries, and red raspberries are all in season right now.  It’s so fun to just mix this up into your boring old salad to give it some new life.

I’ve always found that when I make my own dressing they taste so much better.  I had been craving a Jalapeño Raspberry Vinaigrette and I couldn’t find a primal/paleo recipe anywhere so I made one up myself.  It was such a hit at my house I had to share it with you.  If you like a sweet/spicey combo this one is for you. You should know, this recipe does not store long in the fridge.  Make small batches!

raspjalapeno
Ingredients:

 

raspberries
Directions:
  1.  In a blender mix raspberries, your bit of jalapeño, and your garlic clove.  Pulse until they are well blended.
  2. Add in oil, honey, vinegar and salt.  Blend again until you’ve reached your desired constancy.
  3. Chill in the fridge for an hour or two to let the flavors blend, best if used within 24/48 hours.
  4. If you need it to last in the refrigerator for more than two days, add a tsp of organic lime juice.

Homemade Organic Jelly with Cost Analysis

Friday, January 3rd, 2014

We do our best to stick to organic, and some times you just have to cut corners.  We have a tight food budget, specially after splurging a bit during the holidays.  I started making our own jelly a few years ago with a little cheat by using juice instead of fresh fruit.  You can pick any flavor of juice and it will make jelly. I wanted to be choosy about what my children ate.  Making the jelly myself put me in control of the ingredients and helped keep the costs down.

jellylabel

You’re typical 10 oz. jar of organic grape jelly costs around $4.75 – $5.99.

If you have a couple hours, you can easily make your own for a fraction of the price.

Here’s what you’ll need for my recipe with cost.

  • 3 cups of Grape Juice ($1.87)grapejuice
  • 1 box of pomona pectin ($3.99)
  • 4 tsp. calcium water  (only add if you are using pomona pectin)
  • 4 cups of organic sugar ($5.99)
  • 1 cup of water (free!)

My grocery store costs for these items are:

  • Organic Grape Juice $4.99 for 64 oz.
  • Pomona Pectin $3.99 a box
  • 2 lbs. Organic Sugar $5.99

In this cost analysis I’m not including the price of the jars.  I’m assuming you’ll already have them, and they are reusable.  This recipe yields approximately 4 pints of jelly.  With a pint being 16 ounces, your cost per pint comes to roughly $3.00 a pint.

Per ounce store bought organic jelly is 48 cents to 59 cents an ounce.  When you can it yourself, it’s less than half the price and roughly 20 cents an ounce.

Have I convinced you yet to try to make your own?  Here’s my recipe.

 

Directions:

Canning jelly in this way is by far one of the simplest ways to can. If you’ve never canned before, this is a great place to start.

  • Sterilize all your jars by boiling them in a large pot of water for about 10-15 minutes depending on altitude. Please look these times up for where you live. Anyone over 5000 feet (Hi Denver!!) will need to extend their processing times.
  • While one pot is going, in a COLD pot, pour in your juice, calcium water, water and your box of pectin. Turn the burners on to high, and stir while bringing it to a boil. Be sure the pectin dissolves in before it boils.
  • Once you’ve brought it to a boil, add in your sugar.
  • Bring it to a boil again.  Once you can’t stir the boil out, take a spoon of it, and place it on a plate and put it in the freezer for about 2 minutes.  If it jells up in the freezer, you’re ready to turn the heat off.
  • Ladle the jelly into your sterilized jars, and place them in your water bath. Boil the completely immersed jars for about 10-15 minutes again depending on your altitude.

 

After thoughts:

I have played around with sugar amounts…and the lowest sugar amount that I’ve seen work is 3.5 cups of sugar. Sadly regular pectin will not gel without the proper amount of sugar and money is too tight for me to try experiment with this too much.  I’d love to hear other people’s successes if they’ve brought the sugar amount down.

I have not played around with different types of sugar for jelly.  I haven’t found enough evidence that things like coconut sugar and others are any different enough to make a dietary change.  My research has found that sugar is sugar, and all of it should be used in moderation. Most of my recipes are primal, but this one is obviously not. I have made lots of yummy jams with only honey as a sweetener, but I’m not sure that jelly will come to the right consistency with out sugar.

Honey Sweetened Cranberry Sauce

Tuesday, November 5th, 2013

 

cranberrybanner

I love cranberry sauce.  I think I’m the only person I know who really loves it.  I hate the jelly in the can, and lots of the relishes and other sauces at the store contain HFC and other stuff I try to avoid.  Luckily, it’s really simple to make it yourself, and you can preserve it too so you can make it way ahead of time, or make lots and save some for Christmas.  This recipe has been modified from one of my favorite canning books, Preserving Summer’s Bounty.

 

cranberries

 

Here’s what you’ll need:

*  6 cups of cranberries

*  1/3 cup cranberry juice (apple juice works, too)

*  1/2 cup maple syrup

*  1/4 cup honey

*  1/4 tsp cinnamon

 

cookedberries

 

Directions:

 1.  First, add your cranberries and juice into a stainless steel pan.  Over a medium low heat, simmer the berries and the juice until the berries get soft.

2.  Next puree the mixture until it reaches a texture you like.

3.  Dump it all back into your pot, and add the rest of your ingredients.  Let the mixture simmer for 5-10 minutes, or until it thickens.  This batch only took about 5 minutes.

 

 

 

Canning Instructions:

 

If you plan on canning them.  Ladle them into 1/2 pint jars, process them in a water bath for 10 minutes or more depending on your altitude.  If you don’t can, this should freeze well in proper containers for around 6 months.  Canned they can last up to two years.

This recipe will make 4  half pint jars.  I find these jars perfect for a single feast.  They also make great gifts if you happen to find someone who loves cranberry sauce as much as you do!!

Garlic Balsamic Vinaigrette

Tuesday, March 26th, 2013

So simple to make, so yummy.  I think it’s easy to have so many home made salad dressings to help keep your salads different every day.

Most recipes I found for balsamic vinaigrette have sugar, or honey.  I don’t think it’s necessary, after being primal for so long the sweet of balsamic vinegar is more than enough sweet this recipe needs.

You can easily double this recipe, I made this one for two adults for a week’s worth.

  • 1/4 cup balsamic vinegar
  • 1/2-3/4 cup oil of choice (try sesame, garlic, or olive oil)
  • 1 tbsp of dried basil, or a handful of fresh basil
  • 2 cloves of garlic, or 1 tbsp garlic powder
  • 1/4 tsp of dried chili powder
  • 1/4 tsp salt

Put all the ingredients in a jar or bottle, and shake before using.  I don’t refrigerate this because it makes the oil weird, so I only make what I can use in a week.

 

  • Follow me on Facebook


  • Current Giveaway
  • Instagram Photos

  • Stitch Fix

    Stitch Fix
  • Recommended Books

  • Earth Mama Angel Baby