My grandmother’s noodles growing up were always my favorite. Actually on my birthday, when given the meal option I would choose noodles. I had to give a go at noodles then. I actually think the flavor of the sauce was dynamite, you could smell the amazingness. The noodles I think were a good substitute. Oh yeah and really, really filling.
Cranberry has been a Dreher family staple as long as I can remember. Notably my mom and grandma are found of the jelloey mix. I don’t often use cranberries, they are just so unbelievably tart, but I had to do a recipe for my mom and grandmother, so here we go no babble let’s make it. Note: I didn’t use the full 2 cups, I was a little short, so mine is a bit more orange than cranberry, letting it set overnight in the fridge really blended the flavors well. But it was tasty in my kefir!
Finally I have gotten to the main attraction. Last week I posted my throw-back turkey from last year: the Bacon Lattice Turkey, which was mindblowingly good. This year my sister voted (and won) to make a mayo turkey, which is supposed to just create a beautiful crust. Seeing as the decision was made, I decided to go for it. To dive in under that skin, smear some mayo and rock that turkey. Of course in true Brittany-style I had to make it more challenging and legit. I don’t like, nor do I trust store-bought mayo. So I searched and discovered a bomb recipe for homemade mayo on the Wholesome Heart blog (link included). I made it and I killed it, because it looked the same (better) than traditional mayo. The bird turned out beautiful and the flavor was on point with the herbs I picked fresh from behind my grandmothers garden. Talking with my lovely friend Mary, though, about which is the better turkey. My stubborn brain says: why can’t I have both? Who’s to say next Thursday I won’t coat it in Mayo, wrap it in bacon, and then bake it? It sounds like a tasty adventure to me!
Mayo Crusted Turkey
I am going to be cooking with a lot more coconut ghee coming up so I thought this weeks vlog would then feature Coconut Ghee. What the hell am I talking about. Part of my former life included a lot of research. Basically what the government has taught us is bull****. This ridiculous low-fat trend started in the 70’s and we have gotten fatter and more unhealthy. Your body needs fat, period. Ever heard of fat-soluble vitamins? Oh you know vitamin D, vitamin A, just to name some of the heavy hitters. We need them. Our kids need, especially our growing, developing children. Of course we need to look at the sources of fat we get. The crap vegetables oils they tell us our heart healthy, more BS. They’re completely inflammatory. Coconut oil, raw grass-fed butter, cod liver oil, grass-fed tallow, and a first pressed olive oil (I’ll do more on this another week) are my choices of fats to cook with. Of course you can get good fats from things like egg yolks and avocado as well.
I adore coconut. It is my favorite scent. I even put it on my skin and in my hair. It is a miraculous thing, especially for your health. Coconut oil contain medium chains (most other fats are longer chains). Notable in coconut oil is it’s lauric acid, which the most predominant source of lauric acid comes from breast milk. It’s great for the brain, it’s great for immunity. It is a must. Plus we add the ghee to it. Ghee is a clarified butter. Get it from grass-fed cows and it can contain the fat-soluble vitamins, as well as Weston Price’s Activator X (vitamin K2). What is even better is the smoke point. This stuff holds up at high temperatures. Whereas oils (olive included) lose nutrition with heat. Coconut ghee can stand the heat. Plus this is a self-life dream. Keep it on the counter. It’s mostly saturated-fat so it is a semi-solid at room temperature. Ghee alone they say can last out on the counter for over a year and not use it’s freshness or flavor. Oh yeah and this stuff tastes amazing. Best eggs of my life and two years ago I ate eggs twice a day for at least 4 months. Change the oil and it was a whole other ball game!
Coconut ghee, love it! Thanks Dad for the video.
At Thanksgiving I always had two favorites: homemade noodles and homemade rolls (I know I gravitated towards the addictive wheat). I play around with sweet recipes all the time, but I don’t often dabble into the savory world of gluten-free baking, I don’t know, but I guess now is the perfect moment to break this sequence. Plus last month’s market I had lots of people asking for savory treats. Today I present to you some tasty gluten-free rolls. Splatter on some grass-fed butter and you are good to go.
Gluten-Free Thanksgiving Rolls
I lied. I said in my Blissgiving post that I was going to do a mash cauliflower, but the beauty of being the creator of this blog is the power I have to change my mind. For the past five years I have done mashed cauliflower for Thanksgiving. This year I wanted to branch out. I wanted to explore. I wanted to wander. My wandering brought me to my favorite crinkle fry maker: the Rutabaga. I didn’t want to just make mash though, I decided to toss-up some caramelized onions. Why not also add some balsamic vinegar in with the onions? Yum… I love the flavor added with balsamic. While I’m at it, I have some pepper bacon in the fridge, some of that up and toss it in. Oh my, so good. Sometimes you make something that although traditional seeming and simple, yet the comfy tastes and just goodness make you think: this is enough. I could just eat this. A little rutabaga, a little onion, a little balsamic, and a little bacon, that’s all it takes to get to palette bliss. GO!
Balsamic Caramelized Onions with Peppered Bacon Rutabaga Mash
I felt a tinge bad about replacing the sweet potato in the casserole. I have decided to give it a second chance, to let it play a sidekick. Today I put together this beautiful hasselback sweet potato and it was relatively easy to make, as well as packed with taste.
Hasselback Sweet Potatoes
I always remembered the marshmallow covered dish at Thanksgivings, but never ever did I go for the sweet potato casserole. I am just not a sweet potato girl. I’ve tried to be friends, I’ve given them every chance, but sometimes you can’t please them all. So I have updated the sweet potato with something I actually enjoy: butternut squash. Here is what I have created. I will say I find marshmallow to be a pain in the ass, and so I have nixed because I have never enjoyed marshmallow. Sorry marshmallow I am replacing you with just pecans. Get over it.
Three years I started researching on the Weston A. Price‘s website. That is where I learned about fermented food and flora. Flora is the bacteria in your stomach. A lot goes on in your gut and the state of its health is important to YOU as a whole. The gut is where it starts. A large portion of immunity is there. Having an advantage of good bacteria to ‘bad’ bacteria can be the determining factor in whether you get sick or not. Upon learning this I love to boast on the radical state of my flora, who kick butt and keep sickness at bay. I can’t remember the last time I fell ill. Thanks flora.
Of course there are all kinds of variables that lead to healthy immunity, but there are measures we can take. Part of this is food, like probiotics. I know more have heard this term now with all the commercials, but fermented foods can be probiotic and help build healthy bacteria. Fermented foods used to be the norm, that’s how we preserved food. But fermenting also has its health benefits. Fermenting can often increase the nutritional and vitamin content of food. Fermented foods would be sauerkraut, kimchi, and more. In the case of foods which are common allergens (like gluten and the dairy we’ll explore today), it makes them easier to digest. Many with dairy allergies for instance can stomach yogurt or kefir (or if you want to look further, they actually do better with other variety of animal milk, like goat).
Before visiting my local grass-fed dairy farmer I had never heard of kefir. They told me they sold kefir rather than yogurt. Continue reading “Special: Kefir with Kathi”
I have decided to start off my Thanksgiving recipes Dessert first. Let’s begin with the traditional pumpkin pie. A few weeks ago I made gingersnaps and last week I saw a post on pinterest for pumpkin pie with a ginger cookie crust, boom, hello I was meant to make a gingersnap pie. Here is the result, which I have brought to all my most dedicated taste-testers. The overall verdict is that I should make this on Thanksgiving and that the gingersnap is a great pairing. A little dollop of coconut whipped cream on the top and you have the perfect dessert.
Gingersnap Pumpkin Pie
- 2 cups almond meal
- 1/8 tsp sea salt
- 1/4 tsp baking soda
- 4 tbsp coconut oil
- 1 tsp cinnamon
- 2 tsp ginger
- 1/3 cup honey