Cran-Apple Sparkling Beverage

Cran-Apple Sparkling Beverage

Cran-Apple Sparkling Beverage Print Cran-Apple Sparkling Beverage Print Ingredients 16 ounces high-quality cran-apple juice8 ounces seltzer or carbonated water5-10 sprigs fresh mint ice Servings -4 Prep Time -10seconds Ingredients 16 ounces high-quality cran-apple juice8 ounces seltzer or carbonated water5-10 sprigs fresh mint ice Servings -4 Prep Time -10seconds Instructions Combine all that stuff in a...
Butternut Squash Bisque

Butternut Squash Bisque

Butternut Squash Bisque Print Butternut Squash Bisque Print Ingredients 1 stick butter (or 6 Tbs. cooking fat – yes, that’s less than 1 stick of butter, but we’re accounting for loss in milk solids when you use butter)1 medium yellow onion chopped2 cups carrots peeled and chopped2 cups chicken broth or sub vegetable, or beef2 cups heavy cream or sub cashew cream, or coconut milk1 can butternut squash puree or 2 cups fresh/frozen diced butternut squash1 pinch nutmeg salt cooked, crumbled bacon optional for topping Servings -4 Prep Time -15minutes Cook Time -30minutes Ingredients 1 stick butter (or 6 Tbs. cooking fat – yes, that’s less than 1 stick of butter, but we’re accounting for loss in milk solids when you use butter)1 medium yellow onion chopped2 cups carrots peeled and chopped2 cups chicken broth or sub vegetable, or beef2 cups heavy cream or sub cashew cream, or coconut milk1 can butternut squash puree or 2 cups fresh/frozen diced butternut squash1 pinch nutmeg salt cooked, crumbled bacon optional for topping Servings -4 Prep Time -15minutes Cook Time -30minutes Instructions Melt cooking fat over medium heat in stock pot.Once melted, add chopped onion. Cook until soft (about 5 minutes), stirring...
Easy grain-free biscuits

Easy grain-free biscuits

These biscuits are goooood, y’all. They’re the kind of biscuits that are not too moist, but not too dry…yet they’re juuuust dry enough that they don’t only stand up to your toppings; they soak up your butter, honey and jam to create a buttery, honey-ficated, jam-ified piece of heaven. (Top them with Bacon Jam to create astronomical enjoyment.) This is the kind of biscuit that you enjoy; it’s not a shove-as-many-as-you-can-in-your-face kinda biscuit. My biggest pet peeve with standard bread in general is that it doesn’t satisfy. Quite the opposite – it turns you into a needy bread-hoovering machine, causing you to take up way too much stomach space with empty carbs. Not these biscuits – these are filled with healthy fats and fiber, and you WILL be happy with just one! (Okay, maybe two.) And the recipe is easier than tying velcro shoes. We like to order almond flour from Nuts.com or Honeyville; while Bob’s Red Mill will work, it will create much coarser biscuits that don’t hold together quite as well. Easy grain-free biscuits Print Easy grain-free biscuits Print Ingredients 2 Tbs coconut flour1.5 cups almond flour1/2 tsp salt1/2 tsp baking soda2 Tbs butter or coconut oil, softened2 medium eggs2 Tbs maple syrup or honey...
Easy homemade almond milk (with a cashew milk variation)

Easy homemade almond milk (with a cashew milk variation)

All right. I know this is probably the easiest, most obvious recipe ever. But guess what? I’m a bad cook. Things aren’t always obvious. I share them nonetheless. Okay, on to the healthier homemade almond milk AND how to blanch almonds. Here are a few facts: Almond milk from the store is full of gunk. Almond milk is so friggin’ easy to make, there’s no reason NOT to make it at home. Blanched almonds are really FUN to make, so again: no reason NOT to do it. While we usually get raw, full-fat milk from grass-fed cows (yep, we do raw dairy), we’ve been too busy fighting ticks and raising goats to make it to our farmer lately. And yesterday, I needed some white liquid to put in my coffee. That’s just how I like it. So I made my own almond milk. I know there are LOTS of recipes for this all over the internet, but scout’s honor: I figured this out myself. Maybe I’m even doin’ it wrong – who knows. (Let me know in the comments.) I use this nut milk bag (tee-hee). SO much easier than cheesecloth. I chose NOT to soak the almonds, because...
Greek Chicken Skillet

Greek Chicken Skillet

Husband and I went to Greece on our honeymoon. The beginning of our obsession, and the reason the Best Greek Skillet Ever exists. (Our gift to the world.) Now, of course, this isn’t AUTHENTIC Greek food. (I have to say that in case my Greek friends Tony or Mr. Panos are reading.) But it’s EASY. And so, so, SO delicious. And when I say EASY, I mean easy like Sunday morning (whatever that means). This is basically a yummy, delicious, FAST meal, a high proportion of which you simply dump out of a series of cans. (“Dump out of cans” sounded much more elegant in my head.) But srrsly. What’s easier than dumping food out of cans? I always keep a few cans of olives, capers, and artichokes around lest I get flustered and plan poorly and don’t have any ideas for dinner. Beyond that, all you need are a few basics to make the dish sing. If you do dairy, add some goat’s milk feta cheese. It really ties the dish together. Note: no added salt in this dish – the canned capers and olives add plenty of it! Also note: canned stuff isn’t always perfect. Some canned...
Classic Homemade Mustard

Classic Homemade Mustard

Mustard is a must, am I right? You gotta have it, and who knew it was so simple to make? If you like it fancy and grainy, just blend less. Want it smooth? Blend some more. You can’t do it wrong. Thanks to all that vinegar, your homemade mustard will keep for months when refrigerated. Try a plain batch to get a baseline, then go crazy and experiment with adding herbs and spices.   Classic Homemade Mustard Print Classic Homemade Mustard Print Ingredients 1/2 cup mustard seeds yellow, brown, or any combination1/2 cup apple cider vinegar1/3 cup hot water1 Tablespoon maple syrup or honey1/2 teaspoon sea salt herbs for flavoring see notes Ingredients 1/2 cup mustard seeds yellow, brown, or any combination1/2 cup apple cider vinegar1/3 cup hot water1 Tablespoon maple syrup or honey1/2 teaspoon sea salt herbs for flavoring see notes Instructions Combine mustard seeds, vinegar, water, and honey/syrup in a lidded glass container, mason jars work well. Cover and let sit for at room temperature for 24 hours.Blend with a immersion/stick blender until smooth. If you like grainy mustard, blend less. The texture is up to you! Cover and refrigerate. The flavors will mellow and the mustard will thicken over...
Spinach Strawberry Salad

Spinach Strawberry Salad

Strawberries and balsamic vinegar make the perfect pair in this springtime salad. The pecans make it feel decadent! Turn this salad into a main dish by topping it with some roasted chicken, steamed shrimp, or even baked chicken strips (a fave with the kiddos.)   *Try to use organic strawberries whenever possible. These little guys don’t have the protection of a skin or peel, so they can really soak up the pesticides. Talk to your local farmer: they may be using organic or no-spray practices but have not been technically “certified organic” . Ask, ask, ask!   Spinach Strawberry Salad Print Spinach Strawberry Salad Print Ingredients 8 ounces baby spinach washed1 cup strawberries sliced1/2 cup green onion chopped1/3 cup pecans chopped1 large cucumber sliced3 Tablespoons olive oil1 Tablespoon balsamic vinegar sea salt & ground black pepper Servings -4 Prep Time -15Min Ingredients 8 ounces baby spinach washed1 cup strawberries sliced1/2 cup green onion chopped1/3 cup pecans chopped1 large cucumber sliced3 Tablespoons olive oil1 Tablespoon balsamic vinegar sea salt & ground black pepper Servings -4 Prep Time -15Min Instructions In a large bowl, toss together spinach, strawberries, onions, and cucumber. To make the dressing, add oil and balsamic vinegar to a small lidded jar and shake well to combine. Drizzle vinaigrette over the...
Bacon jam

Bacon jam

…I really don’t think I need to say much more about this. I mean, it’s bacon freaking jam. It’s the bacon-wrapped date, amplified. This doesn’t have the amazing complexity of the restaurant stuff, nor is it as ingenious as the other recipes, but it’s easy, delicious, and it’s bacon freaking jam. The best part? It takes just 3 ingredients – all of which are staples in most Real Food kitchens. It tastes amazing on anything, but it’s ESPECIALLY amazing on fresh fried eggs.   Bacon jam Print Bacon jam Print Ingredients 5-6 strips bacon chopped1/2 cup yellow onion chopped10 dates pitted1 cup filtered water Servings -4 Prep Time -15Min Cook Time -30Min Ingredients 5-6 strips bacon chopped1/2 cup yellow onion chopped10 dates pitted1 cup filtered water Servings -4 Prep Time -15Min Cook Time -30Min Instructions Bring the water to a boil in a saucepan. Once boiling, add the dates, remove saucepan from heat, cover, and allow dates to soak in the hot water until you get to step 4.Cook chopped bacon in a skillet over medium heat until done but NOT CRISPY. Set aside, leaving bacon grease in the pan.Cook onions in the bacon grease for approximately 10 minutes (they should be...
Whole Roasted Chicken

Whole Roasted Chicken

A roasted chicken is like the gift that keeps on giving: dinner, leftovers, chicken salad, chicken stock…is there anything this bird can’t do? Thyme is my absolute favorite herb to use with poultry; you don’t need it but it’s worth the trouble. Investing in an instant read thermometer is a good bet, too. You can’t rely on the “color of the juices” like we’ve been told in the past. Take that birds temperature (right in the thigh, don’t hit the bone) and you’ll never have to worry about dried-out meat again. Let the chicken cool, and you can shred & chop until your heart’s content. Add some BBQ sauce (classic or Kansas City style) for an easy and pleasing entree. And did I mention broth? Don’t forget to save the bones for chicken broth! If you’re in a rush, freeze the caracas until you have time to get the broth going. Making the most of real food is a must when you’re trying to shop healthy and stay on budget, so get your $$$ worth out of that bird!   Whole Roasted Chicken Print Whole Roasted Chicken Print Ingredients 1 3-4 pound whole chicken2 fresh sprigs of thyme2 Tablespoons cooking fat coconut...
Kansas City style homemade BBQ sauce

Kansas City style homemade BBQ sauce

What’s required in Kansas City BBQ is a good, tangy, molasses-y sauce. This homemade BBQ sauce uses a secret ingredient – and none of the junk. I’ve been trying to create a decent homemade KCBBQ sauce forEVER. Everything you can buy – and, for that matter, everything on order in the KCBBQ joints – is chock-full of gunk like HFCS and soybean oil and other industrial garbage. (I’m lookin’ at you, Cowtown.) It was only when my homemade Worcestershire sauce experiments failed miserably that I stumbled upon something pretty darn decent. This is tangy to the max, with a kick at the end; it’s not your standard BBQ sauce – but it’s my style. Seriously. This is SO tangy. And it’s tangy thanks to the “secret ingredient” that you also find in Worcestershire: tamarind (sometimes spelled “tamrind). Tamarind concentrate isn’t easy to find (it’s mostly found in ethnic markets), but it IS online. I use this brand, from Amazon. It’s one of the most interesting, fun things in my kitchen. I don’t use it much, but that’s OK, because it lasts forever. I LOVE opening the fridge and just looking at it. Having it around makes me feel special...
Lemon Asparagus

Lemon Asparagus

It’s a classic, and it’s a MUST for Springtime. Asparagus is a crowd-pleasing side dish that you can’t mess up. Just as tasty cold as it is warm, so go ahead and make a double batch.   Lemon Asparagus Print Lemon Asparagus Print Ingredients 1 large bunch asparagus trimmed1 Tablespoon cooking fat grassfed butter, ghee, or coconut oil2 Tablespoons lemon juice2 Tablespoons olive oil1 pinch paprika1 pinch mustard powder optional sea salt & ground black pepper Servings -4 Prep Time -10Min Cook Time -10Min Ingredients 1 large bunch asparagus trimmed1 Tablespoon cooking fat grassfed butter, ghee, or coconut oil2 Tablespoons lemon juice2 Tablespoons olive oil1 pinch paprika1 pinch mustard powder optional sea salt & ground black pepper Servings -4 Prep Time -10Min Cook Time -10Min Instructions Preheat oven to 400 degrees F.Trim the asparagus to remove the tough, woody ends. Place in a single layer on a baking sheet and season with salt and black pepper. Add cooking fat to the center of the pan.Place pan in the oven. After 3 minutes stir with a spatula to distribute the melted cooking fat. Roast until just cooked but still slightly firm, about 10-12 minutes total depending on the thickness of...
Sweet Tomato Bacon Soup

Sweet Tomato Bacon Soup

Liz told me the other day, “Hey, I just made some tomato soup with sweet potatoes and it was awesome.” I tried it, and she was right. A topping of crispy bacon and green onion takes the whole thing straight to Crazytown. You won’t believe how delicious (and filling) this soup is until you try it. Expect to see several variations of this recipe on GFFBC in the near future.   Sweet Tomato Bacon Soup Print Sweet Tomato Bacon Soup Print Ingredients 1 can diced tomatoes 14.5 ounce2 large sweet potatoes peeled and diced4 cups chicken broth1 large shallot chopped1 teaspoon sea salt1/2 teaspoon ground black pepper6 strips bacon2 medium green onions sliced Servings -6 Prep Time -10Min Cook Time -25Min Ingredients 1 can diced tomatoes 14.5 ounce2 large sweet potatoes peeled and diced4 cups chicken broth1 large shallot chopped1 teaspoon sea salt1/2 teaspoon ground black pepper6 strips bacon2 medium green onions sliced Servings -6 Prep Time -10Min Cook Time -25Min Instructions In a large pot with a lid, stir together chicken stock, canned tomatoes, sweet potatoes, chopped shallot, salt, and pepper.Bring to a simmer over medium high heat. Reduce heat to medium-low, cover and simmer for about 15 minutes until potatoes are very...