26 Apr 2016
in Fermented Foods, Homemade, Organic, Recipes
Tags: baked roast tacos, chuck roast tacos, gluten-free, grass fed chuck roast, how to cook a roast for tacos, how to eat fermented food, kimchee, kimchi, korean taco recipe, minnesota, stephanie thurow writes about fermented food, tacos with kimchee, tacos with kimchi, wild fermented kimchi
A couple years ago my aunt found a restaurant in south Minneapolis, the Nokomis area, that served Korean Tacos. They soon became her favorite go-to meal for the evenings she didn’t feel up to cooking or didn’t have enough time to. Unfortunately, after the rent was raised at the restaurant, the owner had to close down and this left my aunt saddened by the loss of her favorite tacos. 😦 So for her birthday dinner last year, I was determined to make a Korean taco as equally satisfying for her and that’s when I came upon Bakedbree’s Crockpot Korean Taco recipe. I altered the recipe to my liking and changed the recipe to one that is baked in the oven, versus being cooked in a crockpot, so my recipe will be done in 3 hours instead of 8-10.
- 3lbs. Grass Fed Chuck Roast
- 1/2 Cup Organic Brown Sugar
- 1/3 Cup BRAGG Liquid Aminos (or Coconut Aminos)
- 1 Whole Medium Sliced Onion
- 10 Garlic Cloves, Sliced
- 2 Tablespoons Fresh Grated Ginger
- 2 Tablespoons Rice Wine Vinegar
- 1 Tablespoon Sesame Oil
- Optional – Red Pepper Flakes
- Olive oil, (or other high heat oil)
- Garlic Powder
- Onion Powder
- Sea Salt
- 1 cup of Water
Lime Cream Sauce:
- 1 Cup Plain Yogurt
- Zest of 1 lime
- 1 Lime Juiced
- Salt to taste
Toppings for serving:
- Kimchi (I use my homemade kimchi recipe, but store bought is just fine!)
- Lime wedges
- Corn tortillas
- Bean Sprouts
Pre-heat the oven to 275°F. Pour 2-3 tablespoons of olive oil in a dutch oven and heat over medium high heat. Sprinkle sea salt, garlic powder and onion powder over the meat. Sear the chuck roast on one side, for about a minute until it’s browned. Flip the roast over to the other side and toss in the onions and garlic.
In a bowl, stir together the BRAGG Liquid Aminos (or coconut aminos), brown sugar, vinegar, grated ginger, 1 cup of water and sesame oil. Once both sides of the roast are browned, remove the pot from the burner and add the liquid to the roast.
Cover the roast and bake for a total of 3 hours, check on it after 90 mins and flip the roast over. Remove the cover for the duration of the cooking time. Add a 1/4 cup or 1/2 cup of water if the pan looks dry. At the 3 hour point, your roast should be very tender and pull apart easily. If it isn’t, cook another 30 minutes and check again.
At some point while the roast is cooking, create the Lime Cream Sauce (see ingredients above) and mix together. Set in the fridge until it’s time to grub.
Once everything is ready, grab a corn tortilla, and top it with a little of everything and ENJOY!
23 Mar 2016
in FYI, Organic
Tags: 10 ways to use hydrosols, benefits of hydrosols, how to use hydrosols, hydrosol, lakewinds co-op, lakewinds food co-op, lavender hydrosol, minnesota co-op, organic hydrosol, recipes for hydrosols, rose hydrosol uses, veriditas botanicals hydrosols
(Photo: Pop Tika/Shutterstock)
Have you used hydrosols yet? Hydrosols are also known as “Flower Water”. If you like essential oils you’ll want to be sure to add these to your daily regimen. If you aren’t familiar with what a hydrosol is, it’s a water solution that contains micro-molecules of essential oils. The plants used in the hydrosols are steam-distilled to release the oils. So when you spray the hydrosol, each droplet of water includes some essential oil as well. They are refreshing, smell amazing and are very versatile!
Here is a list of my ten favorite ways to use Hydrosols:
- Mist on my face after I wash it, using the hydrosol as a skin toner.
- 2-3 sprays on my face perks me up if I’m feeling tired and sluggish.
- Spray in the air to give a fresh smell to a room and it disinfects the air as well.
- Spitz on minor wounds to help sooth the scratch/cut, as the hydrosol helps kill germs and aids in healing.
- They are even used as surface cleaners, but I only use it to clean off my cell phone and key board. I save the larger surfaces for other cleaning products. 😉
- Spray on my daughter’s pillow before bed to aid in peaceful rest (lavender hydrosol).
- I mist it on my face, neck and feet if I’m feeling hot and it instantly cools me down.
- It feels great on the skin after a day in the sun!
- In the bath! Add just 1/2 cup of hydrosol to a tub of water.
- Mix it in a drink, but make sure it’s safe to consume. My lavender hydrosol has a recipe for relaxing drink: Mix 1 tablespoon of lavender hydrosol, with 8oz of mineral water. ❤
I’ve also heard of people using the spray on pets for minor abrasions.
A portion of these products were generously provided by Lakewinds Food Co-op.
01 Mar 2016
in Fermented Foods, Organic, Paleo, Recipes
Tags: fermented veggies, how to ferment a beauty heart radish, how to ferment a radish, how to ferment a watermelon radish, how to ferment veggies, how to make radish pickles, how to prepare root veggies, lacto fermented radish, local radishes, minnesota root veggies, pickled radishes, radish pickles, watermelon radish, what to make with a radish
About a month ago I tried my first watermelon radish. I quickly fell in love with the beauty that was unleashed once I cut it open. The color burst found inside is one of a kind. I have come to prefer watermelon radishes to the regular red radish, as they are not as harsh tasting; they are a mild version of what I am used to and they are much more aesthetically pleasing.
Initially I tried roasting the radish with other root veggies and I fell even more in love with my new found friend. I was unsure what to do with the remaining radish and so naturally I decided to ferment it. 🙂 If something is good raw, it’s going to be even better fermented… that’s what I’ve come to find anyway.
I only fermented one radish and that filled up a pint sized mason jar.
To Make: Wash the radish, cut off the ends and slice it up. I used a mandolin to thinly slice the radish. Pack the slices in a jar and cover it with brine.
The brine is made up of 1 teaspoon of sea salt (or kosher salt), stirred into 2 cups of water (filtered water is preferable but not required) until dissolved. Remember to leave about an inch of space from the top of the mason jar to curb spill overs as the radish ferments. I used a glass jar weight to keep the radish from floating above the brine and molding. If you don’t have a weight, you can sanitize a rock and use that. Cover the jar with cheese cloth and let it ferment on the counter for a few days. I like to taste my ferments daily and decide when it has the taste I prefer. I fermented this just 4 days. Once the desired fermented flavor is met, put a lid on the jar and refrigerate.
Normally I add garlic to everything but this time I really wanted to taste how the radish fermented on its own. The beautiful pink color from the center of the radish leached out into the brine and made a gorgeous pink color out of it. The radish pickle tastes even less like a radish now and is a treat to have on the side of a meal or even chopped up and added to a salad or sandwich. My 5 year old even approved of them and she’s the true test after all.
09 Feb 2016
in Organic, Paleo, Recipes
Tags: beauty heart radish recipe, harmony valley farm, Healthy Recipes, how to cook a watermelon radish, how to cook parsnips, how to roast carrots, how to roast radishes, how to roast root vegetables, how to roast root veggies, how to roast rutabagas, how to roast turnips, how to roast vegetables, how to use root vegetables, lakewinds co-op, lakewinds food co-op, local minnesota produce, locally grown root vegetables, minnesota co-ops, organic winter produce, paleo roasted veggies, what produce items are in season in minnesota, winter produce in minnesota
Typically in Minnesota, we think of summertime being the months of farmer’s markets, gardening and freshly plucked produce. Surprisingly there are a lot of wonderful produce options during the winter months that, I hate to admit, but I’ve looked past for years.
Recently I took a closer look at the produce section of my local co-op and found that not only was there a wide variety of root veggies to pick from, many were grown in MN and WI! I quickly gathered a basket of mysterious looking veggies and went home to experiment.
I decided the easiest way to sample all of the veggies at one time would be to roast them. Roasted veggies make a great snack and are a fantastic side dish to almost any meal. It turns out the assortment of veggies I collected included: yellow and orange carrots, parsnips, rutabaga, celery root (celeriac), beauty heart radish (watermelon radish) and turnips.
I became completely enamored with the radish. Who knew such a vibrant color would be hiding inside? The flavor of it was similar to a regular red radish, but with less of a punch. The celery root had a faint flavor of celery, but a texture more similar to a potato. Shockingly, the roasted rutabagas were my favorite veggie of all.
These commonly overlooked root vegetables are not only versatile but offer a gauntlet of nutritional benefits to your health. Many are rich in vitamin C (antioxidant) and phosphorus, which is important for the health of your bones. They are also high in fiber and low in calories!
How to Roast Root Vegetables
- Preheat oven to 400°F
- Clean all veggies (cut skin off of the celery root, peel carrots and parsnips, cut ends off of radishes and parsnips) and rough chop them into fork-friendly sized chunks
- Line a baking sheet with parchment paper
This looks more like a platter of fruit than a platter of vegetables, doesn’t it? Stunning!
- Toss veggies in 2-3 tablespoons of olive oil (or other high heat oil of choice)
- Once evenly coat veggies with oil, sprinkle seasonings of choice over veggies and mix well. I used garlic powder and Montreal steak seasoning but salt and pepper would work just as well.
- Spread veggies out into one layer.
- Roast veggies until tender, which is about 30 mins. Cook longer as needed.
- DEVOUR. 🙂
All products used in this post were generously provided by Lakewinds Food Co-op.
28 Jan 2016
in Juice Recipes, Juicing, Organic, Recipes
Tags: apple juice, carrot juice, celery juice, cucumber juice, juice fast, juice recipe, Juicing, juicing recipe, lakewinds, lakewinds food coop, lunchtime juice recipe, minnesota coop, organic juicing recipe, phytonutrients, swiss chard juice
For the last 3 weeks I have been participating in a 8-Week Health Challenge. The challenge includes forming better daily habits such as, not eating sweets, drinking at least 64 ounces of water per day, being active for a minimum of 30 minutes per day (I’ve been trying for an hour), eating a total of 5 servings of fruits & veggies each day as well as a few other goals. I’ve decided to revert back to a mostly Paleo diet, as that worked for me two years ago and with that, I started juicing again.
Juicing is a fantastic way to get vegetable and fruit servings in, as well as a very healthy way to blast your system with easily digestible vitamins and phytonutrients (a beneficial substance found in plants that is believed to help prevent diseases). I like to juice at least a couple times a week over lunchtime. It’s always surprising how filling the juice is and what an energy rush I get from having it.
Here is the latest juice I made and it was so tasty I had to share it on the blog.
- 2 Carrots (rich in vit. A, C, K, B8 as well as folate, potassium, iron, copper and manganese)
- 1 Apple (rich in antioxidants, as well as a great source of vit. C)
- 3 Celery stalks (a wonderful source of vit. K, A, C and also contains folate & potassium)
- A Bundle of Swiss Chard (a great source of vit. A, K & C as well as potassium, iron & magnesium)
- 1 Whole Cucumber (full of vit. K, C, B1 as well as copper, potassium, manganese & biotin)
Don’t forget to add some water to your juice and mix well before drinking.
The juice turned out to be a dark brownish green (not the prettiest juice I’ve ever made), but the flavor was wonderful and all of the ingredients complimented each other well. No one ingredient overpowered the others.
One tip I have is to line your juicer “waste bin” with a plastic bag. The pulp will gather in the bag for a super quick clean up.
To see what other healthy meals I’ve been eating over the last few weeks, check out my Instagram. To see my other favorite juicing recipes, click here.
All products used in this post were generously provided by Lakewinds Food Co-op.
13 Jan 2016
in Juice Recipes, Juicing, Just for Fun, Organic, Recipes
Tags: 101 things I love about my mother, apple and carrot juicing recipe, baked zucchini with mozzarella cheese, chunky cream of broccoli soup, Cucumber, healthy organic recipes, juicing recipe, kale, minnesota from scratch, minnesota from scratch turns 3, pickled califonia mixed veggies, top 5 most popular blog posts in 2015
Last week the blog turned 3! It’s amazing the opportunities I have been given that are a direct result of the blog, as well as the many fascinating people I have met through the years because of the blog. I appreciate each and every one of my readers, thank you!
2015 was such an incredible year. I personally, had one of the best years of my life. It was the first year since becoming a mother that I was really able to divulge myself into my interests once again. I was able to preserve throughout the seasons, making 2015 my highest yielding canning/fermenting year ever. If you are interested in what I preserved, follow this link. And one item not on that list is pickled red onions – oh my, YUM.
I had an amazingly successful year with my stamped metal jewelry hobby-turned-business, which is a hobby I started at the end of 2014, but has now morphed into a true passion. It’s not something I talk about frequently on the blog but it’s a very large part of my life and a big part of what made 2015 so wonderful. If you are interested in seeing what I’ve been up to in the custom jewelry sector of my life, here is a link to my page.
Another large highlight of 2015 was a trip to Boston I took with co-author of this blog, Kristin and two other of our family members from NYC. We all met in Boston for the Boston Fermentation Festival. I got to meet Amanda Feifer, blogger extraordinaire of Phickle and author of the new book, Ferment Your Vegetables. I also got to meet the co-founder of the event and potter of my favorite, most gorgeous fermentation crock, Jeremy Ogusky. At the event we got to sample many ferments from local fermenters and even judged in a pickle contest — that was a true highlight for me. We took advantage of being in Boston and toured it endlessly for the 3 days we were out there. What a lovely city – I can’t wait to go back.
Enough about me… here are the top 5 posts that kept people coming back to the blog in 2015:
#1. 101 Things I Love About My Mother – This one moved up to first place this year. I had no clue anyone would be interested in this tribute to my mother, let alone become my most popular ranking post. 🙂
#2. Pickled California Mixed Veggies – An easy refrigerator pickled veggie recipe with lots of flavor that is a great addition to salads, bloody mary’s, or just a quick flavorful snack.
#3. Chunky Cream of Broccoli Soup – No Blender Needed. – This post has been my 3rd most popular for the last two years. It’s a go-to recipe in our household, super easy and delicious. A crowd pleaser.
#4. Baked Zucchini with Mozz Cheese AKA “The New Garlic Bread” – Baked zucchini is a perfect healthy substitute for bread when eating an Italian dish. It’s a wonderful side dish for any meal, really.
#5. Cucumber, Kale, Apple & Carrot Juice Recipe – A new recipe to make the list this year and I’m happy to see it on the top 5. Juicing is a terrific way to get a blast of vitamins and nutrients into your body quickly and it’s easy on the digestive system. I’ll be posting more juicing recipes in the weeks to come.
22 Dec 2015
in Canning, Homemade, Organic, Recipes
Tags: clover basswood honey minnesota, cran-apple jam, cranberry apple jam, great winter jam recipes, handmade hostess gift, holiday gift, holiday jam recipe, homemade jam recipe, Homemade organic jam, how to make jam with honey, jam made with honey, jam recipe, jam without added pectin, lakewinds, lakewinds food co-op, marquette honey farms, minnesota co-op, minnesota local honey, organic apple jam recipe, organic cranberries, organic jam, simply organic spices, weck jars
Cranberry-Apple Jam is one recipe I make every fall/winter. I love making jam, it’s so easy and it’s a great gift. It’s fun to preserve different fruits throughout the lovely seasons we have in Minnesota. One issue I have with jam is all of the added sugar and that’s why I have adjusted this recipe to only use half of the usual amount of sugar by substituting the rest with local honey.
Yield: 9 jam jars
- 8 Cups of peeled and diced apple (which is 8 regular sized apples, or 6 large apples).
- 4 Cups of whole fresh cranberries
- 3 Cups organic sugar
- 2 Cups of honey (1 pint)
- 2 Lemons, zest and juiced
- 1 Tsp Ground Cinnamon
- 1/4 Tsp Ground Cloves
Combine cranberries, diced apples, sugar and honey in a heavy bottomed pot, stir well and bring to a boil. I use any kind of apple because I like the chunkiness of the apples, therefore I am not concerned with using a soft apple. Dice the apples up in whatever size you prefer them. I typically chop them up in about 1/4-1/2″ chunks. Continue to stir while jam is boiling so it does not burn.
Cook for about 12 minutes, until the apples are soft and the cranberries have begun to pop.
Add spices, lemon zest and lemon juice. Stir well and continue to simmer the mixture until the sauce begins to thicken (5-10 more mins). Feel free to take a little spoonful out to taste test and determine if you want to add more spices. Get creative! Other spices you might consider adding are ginger, nutmeg or allspice!
This recipe can be canned using the water-bath processing method or it can be stored in the fridge for up to 3 months.
The deep red color and cinnamon flavor makes this the perfect holiday jam!
All products used in this post were generously provided by Lakewinds Food Co-op.