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6 Reasons Why I Love My Dehydrator & Giveaway

By on July 9, 2010 in news & giveaways, recipes & kitchen tips

I was recently blessed to receive an Excalibur dehydrator from the generous folks over at Cultures for Health, and boy, have I been having so much fun exploring all the wonderful uses of this machine. There is no end to the creativity that can be developed as you learn to use this machine to significantly cut down on food waste in your home while making such wonderful nutritionally dense delights for your family!

Why do I love my dehydrator?

1. Get the most out of our food

I love how the dehydrator will help to preserve and protect the nutrients in our food. According to “Preserving it Naturally” (the companion guide that comes with the dehydrator), “Dehydration is the best way to preserve the essence of raw fruits and vegetables. When raw food is heated to an internal food temperature of 118 degrees or higher, for an extended period of time, its nutritional values begin to deteriorate, especially enzymes. Dehydrating does not subject food to the high temperatures associated with cooking, or traditional canning methods.”

The effects of water removal of dehydrated food is minimal except that some vitamin A and vitamin C are lost. I can also soak and dry my nuts and help break down the enzyme inhibitors that help our bodies digest them more effectively. Sprouting grains is another task that can be completed in order to break down phytates. There is an endless list of food ingredients that can be dried – fish, meat, vegetables, fruits, nuts, and grains – practically anything that has water in it.

2. Create fun, healthy snacks for our family

With a few simple steps, I can create granola bars, fruit leather, and jerky and let my dehydrator go to work. Thus far we made yummy soaked granola, fruit leather, and soaked nuts for homemade trail mixes and munching. What fun!

3. Save money

After the initial investment in the machine, you can prepare goodies at half the cost of store-bought brands. Plus, the dehydrator will take significantly less electricity than an conventional oven to prepare our food, cutting back on costs and helping be a good steward of our environment. According to the manufacturer, an Excalibur Food Dehydrator only uses $.04-$.05 of electricity per hour!

4. Easy to use

The Excalibur comes with a delightful book (Preserving it Naturally) with detailed instructions, recipes, and helpful hints on how to create anything and everything my heart desires. I just adjust the temperature as needed and the machine will do the rest.

5. Perfect balance in drying

Unlike many other dehydrators, the Excalibur has the fan in the back of the machine enabling balanced and even drying. All trays get the same even heat.

6. No waste!

The dehydrator helps me to avoid food waste in my home. When veggies or fruit start fading, I can simply lay them out in the dehydrator and preserve them for future use. There is definitely some nutritional lose, as it is preferred to dry fresh ingredients, but they prevent them from going in the compost or trash. Stale bread can be turned into croutons. Old crackers that are starting to get soft can be re-dried to refresh their crispiness.

I have the 9 tray Excalibur dehydrator so that I can prepare many things at once and save on electricity and time in preparation. You can prepare nearly 25 pounds of vegetables in one day in this machine! It is large, but fits nicely on a shelf in our garage. It quietly hums in the background, and fills our garage with wonderful scents. The Exalibur dehydrator is definitely very sturdy, well made, and comes with an excellent warranty. Plus it is BPA free.

The only two things I do not like about this machine:

- The door – I wish it were able to pop open and slid in, but you have to remove it entirely. Not a big deal just annoying at times.
- The lack of a timer – there is no timer on this machine, but a simple fix of purchasing a small timer that plugs into the wall is a cheap alternative.

Protecting our food budget and getting the most out of our food, make this machine a valuable addition and worthwhile investment to any homemaker’s kitchen!

Now for the exciting news!

Cultures for Health is offering you the opportunity to win a 4 tray Excalibur dehydrator for your kitchen (retail value of $150)!

To Enter:

1. Visit Cultures for Health and enter your name and email address. Come back and share why you would love to have a dehydrator and how you would use it.

2. For a second optional entry, share about this giveaway on facebook, twitter or your own personal blog and let us know in a second comment.

3. For a third optional entry, follow @cultures4health and @passionatehome on twitter, and let us know in a third entry.

Note: If the winner would prefer the larger model, Cultures for Health will offer a gift certificate for the price of the 4-tray model so you can apply it towards the bigger one.

Limited to US and Canadian entries.

Giveaway Closed.

Comments are closed

A Tour Through My Kitchen: My Top 10 Kitchen Tools

By on July 1, 2010 in recipes & kitchen tips

Sue asked: I’d love it if you would give a little tour of all of your kitchen appliances. I know you have the Nutrimill grinder and some other things but that would be helpful. You could mention what you use them for in terms of your meals. I’d like to know how much you use each item or basically if you think it’s worth the investment.

So you want to know what’s in my kitchen? I’d love to walk you through what appliances we have invested in that have helped us prepare real food, homemade goodies. Take note that we did not purchase all these items at once, but it has been a journey of four years now with a lot of research to purchase all the tools that make my job so wonderfully enjoyable and easy. In fact, most of them were my birthday presents over the last few years or initially as a wedding gift.

Having these tools definitely has been the real food diet more achievable for me and well worth the wait and investment! But be encouraged even if you are on a tight budget, every little penny saved helps. My priorities with each appliance we have purchased has been as follows:

1. Quality – I want tools that will last me a long time. I don’t want cheap appliances that will break under the daily wear and tear that we put them under. Quality is often found with a higher price tag.

2. Multi-Purpose – I always look for items that will accomplish more than one task, if possible. I don’t want to clutter my counters or drawers with a thousand different gadgets that I must maintain, or waste time trying to locate.

3. Simplify my kitchen experience - I want to invest in tools that will make my job easier as a homemaker. I want to be able to make homemade real food, but for it not to take all day. I have other important things to do in order to keep my home and life running smoothly, so I want to simplify. These are good investments if they keep mommy happy, sane, and maintain less time in the kitchen.

With these goals in mind, we have invested in the following basic appliances/tools for our kitchen. I’m not going to list every item in my kitchen, but rather focus on the larger tools that are used daily on my counter.

1. Bosch Mixer

I absolutely love my all-purpose Bosch Mixer and can highly recommend it and the company that states behind it. I use it practically every day for mixing up batters (cookies, cakes, muffins, etc), whipping cream (butter, sweet toppings), and bread making (up to six loaves at a time). With the kneading & whisk attachment, this mixer can handle any job! It also comes with a basic blender that does a good job for the average task. I also have the food processor attachment for this machine that receives minimal use.

Read my mini review here.

2. Blendtec Blender

We invested in the Blendtec Total Blender this past year as we were looking for something that would accomplish many tasks and do them extremely well, and this machine has stood up to the challenge. It can handle large quantities of green smoothies (which we eat every other day) and blends them nice and smooth and rapidly. I can make sauces (raw applesauce, raw jams/jellies, tomato puree, etc) regularly. It works quickly and efficiently. Love it! They now offer a 4 inch blade, 96 oz jar option which works more speedily and effectively.

Read my full review here.

3. Toaster Oven

We replaced our microwave a few years back with a toaster oven and I have been very satisfied with our decision. It prepares things on a slower more natural pace, but can keep the heat down in the kitchen instead of running the oven. I toast bread, bagels, bake casseroles, brownies, potatoes, thaw and reheat food items, and many other small tasks with this appliance. We found one for $20 on craigslist and it has served us very well. Learn more about my microwave vs. toaster oven review.

4. Nutrimill

The Nutrimill is an excellent grain grinder if you are in the market. It grinds large quantities of grain to make wonderful fresh flour in a few minutes. If I could do it again, I would recommend sticking with the Blendtec for basic grain grinding because it does the job just as well although limiting to grinding smaller quantities at a time.

5. Electric Kettle

We have a basic stainless steel electric kettle which makes for quick hot water preparation. It is wonderful for making coffee, tea, and other hot beverages and especially when you have company! We purchased it mainly for hospitality because it is fast and makes it easy to prepare large quantities of hot beverages. Not essential but if you want hot water, its a good and cheap alternative to stove top.

6. Coffee Grinder/French Press

My husband is a big coffee fan and loves his quality but simple machines – the Breville Burr Grinder and his french press. They have served him very well providing fresh coffee. The french press is a great multi-purpose tool in our kitchen – see all our uses. I am sure we could have survived with a cheaper coffee grinder, but he received this as a birthday gift from his family, and it makes the man happy.

7. Ice Cream Machine

Although the Blendtec can make ice cream, we prefer the Cuisinart ice cream maker for delicious homemade ice cream in larger quantities (or simply because we have the cuisinart first!). They are rich and creamy in comparison, and takes a matter of 25 minutes to make in this machine. Try our yummy chocolate peanut butter ice cream or coconut ice cream – quite refreshing as the weather heats up. We purchased at Bed, Bath & Beyond with the 20% off coupon, and saved $20 (a practice we have used on many ocassions for more frugal discounts on kitchen items). We store this in the garage.

8 . Stainless Steel Cookware

I have a sturdy set of Cuisinart stainless steel cookware that has served me very well. I can highly recommend this set especially for the price! I prepare everything in these pans in addition to my Cuisinart green gourmet omlette pan. I love the omlette pan for preparing eggs, pancakes, tortillas, and various items. Read more about safe cookware for your family.

9. Crockpot

My rival crockpot gets a good amount of use at our home – I make yogurt, roasts, homemade stock, and various other dishes in this appliance throughout the winter time. The crockpot is a wonderful tool because it allows me to prepare meals in the morning when I have more energy and allow them to cook all day and dinner is ready! It also does not require much electricity.

10. Dehydrator

My newest addition just came two weeks ago. I received an Exalibur dehydrator from the lovely folks at Cultures for Health. It has been on my wish list for some time and I was thrilled to receive one for my review especially in time for summer harvest. So far, I absolutely love this machine and cannot wait to explore all the possibilities for its use – everything from fruit leather, granola, yogurt, rising breads, soaking grains, crackers…stay tuned for my complete review in the next few weeks. Currently it resides on a shelf in our garage because of its large size.

The only thing I would desire in the future would be an enameled cast iron french oven – hopefully a Le Creuset oven (as it has a lifetime warranty)! I love the idea of using this on the stove and oven for roasting various meats, stews, and main dishes. It’s on my birthday wishlist!

Further Reading

My Favorite Kitchen Gadgets – the little guys that have served me well
Simplifying in the Kitchen – how I use glass jars for storage and a few simplifying and organizing tips
Safe Bakeware for Your Family - check out the research on the safe options for you
Safe Cookware for Your Family – other great options on the market

That’s a quick glimpse at my kitchen appliances!

What are your favorite tools and why?

Comments { 46 }

Raw Naturally Sweetened Berry Freezer Jam

By on June 30, 2010 in recipes & kitchen tips

The summer season is here and the produce is beginning to come off the vines. I am not a big canning person as it requires so much time and energy (which is challenging to do with two little ones running around), but I have chosen my priorities to focus on in the past two years. Jam, tomatoes, and pickles. These are my three big projects for the summer, otherwise I like to freeze lots of strawberries, raspberries, blueberries, and peaches for smoothies and desserts throughout the year.

I prefer to make my own jam because every standard jam/jelly on the market contains high amounts of high fructose corn syrup in addition to being highly processed through the heating and canning methods. Organic jellies are super expensive and use organic sugar to sweeten which still has been highly processed and refined. I prefer the natural sucanat/rapadura sweetener that is unrefined, high in iron, naturally evaporated, preserving all the vitamins and minerals.

I love making raw freezer jam because it is so simple, and protects the large majority of nutrients in the berries over the standard canning procedures. The only disadvantage with raw freezer jam is that it will not get as thick as the canned/cooked alternative, but it works well for us.

My random collection of jars

Yesterday, my daughter and I prepared 10 jars of raspberry/strawberry freezer jam (or 3 batches of the recipe below) in a few simple steps, with the help of Pomona’s Pectin. I use this brand because it is all natural made from citrus peel, free of sugar and preservatives, and allows me to use honey, low sugar, fruit juice concentrate, or any other sweetener.

The recipe is included in every box of Pomona’s Pectin, but here are our tips and tricks:

Raw Freezer Jam

Karis displaying the pureed berries

4 cups mashed fruit (strawberries, raspberries, blackberries), room temperature
1/8 cup lemon juice (optional)
1 cup honey or 2 cup sugar
3/4 cup water
3 tsp pectin powder (included in box)
4-12 tsp calcium water (included in box – combine calcium powder with 1/2 cup cold water)

Note: You have the option to use as little as 1/4 cup honey or 3/4 cup sugar per batch, but I personally recommend you use the full amount of sweetener. It’s just not worth it in my experience as it turns out too bland.We prefer a rich, flavorful jam that is naturally sweetened with honey or sucanat/rapadura. I mix two batches at a time to save time.

Directions:

1. Wash and rinse air tight jars. Another reason I love freezer jam is because I can use any containers I desire – no need for replacing all the canning lids each year. You can use any miscellaneous plastic or glass jars in varying sizes.

2. Prepare fruit by rinsing and removing stems. Place in a blender and pulse several times until smooth. Pour pureed berries into a large bowl and rinse blender.
3. Measure sugar or honey and add to fruit; stir well.
4. Bring water to boil. Put in blender/food processor. Add pectin powder, vent lid and blend 1-2 minutes until all powder is dissolved.
5. Add hot liquid pectin to fruit; stir until well mixed.

6. Add 4 tsp calcium water (which you prepare via the instructions in the box); stir well. Jell should appear. If not, continue adding 1 tsp of calcium water and stirring well until jell appears.

7. Pour jam into containers, leaving 1/2” at top for expansion in the freezer. Store in the freezer immediately. Once removed from freezer, store in refrigerator. Lasts 3-4 weeks in the refrigerator.

Karis mixes the fruit after adding pectin

Note: The original instructions say that it will only last a week, but my experience is that it will definitely go 3-4 weeks before going bad. I did notice that it will get thinner the longer it is in the fridge, so it is preferred to use it within 2 weeks.

Makes 5-6 cups, or approximately 6 (8 0z jars).

YUM!

Comments { 47 }

Natural Summer BBQ: Marinaded Steaks

By on June 21, 2010 in recipes & kitchen tips

Welcome back to the continuation of our series on natural summer barbecuing! Today we will share our favorite means of preparing some mean steaks. We select grass-fed steaks, if possible, and they tend to be a bit more tough than your standard commercial meat. The perfect solution is a delicious natural marinade. This marinade makes the most flavorful and moist steaks, as long as you don’t over marinade or over cook your steaks!

  • 1/4 cup soy sauce (fermented)
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/8 cup white vinegar
  • 2 teaspoons garlic powder, or 3-4 garlic cloves, minced
  • 1 tablespoons dried basil
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon ground white pepper

Directions

  1. Combine all the ingredients in a blender. Blend for 30 seconds until thoroughly mixed.
  2. Pour marinade over desired type of meat in a Ziploc bag or covered container. Seal or cover and refrigerate for 8 hours. Rotate regularly to allow all the meat to have soaking time in the marinade. Cook meat as desired. Makes enough to marinade for 4 steaks.
Adapted from allrecipes.com

Steak Barbecuing Tips

Aaron has tried and proven these tips successful thanks to How To Grill Great Steak.

  • Preheat the grill: For gas grills preheat on high for 20 minutes. Charcoal grills are ready when the coals are covered in white ash (high heat).
  • Apply Rub: While grill preheats apply rub of choice. We love Montreal Steak Seasoning.
  • Sear the steaks: Place the steaks on the grill and cook for 3 minutes a side on the highest heat setting with the lid closed.
  • Cook the steaks: Reduce the heat to medium high. For charcoal grills move the coals to the outside of the grill leaving the middle open. Continue cooking according to your preference:
    After searing grilling chart
    Steak Thickness 1″ 1 1/4″ 1 3/4″
    Rare(120-129F) 0-1 Min 2-3 Min 4-5 Min
    Medium Rare(130-139F) 1-2 Min 3-4 Min 5-6 Min
    Medium(140-149F) 2-3 Min 4-5 Min 6-7 Min
    Medium Well(150-159F) 4_5 Min 6-7 Min 8-9 Min
  • Let steaks rest: Take the steaks off the grill and let rest five minutes.

    • Photo credit

    Comments { 5 }

    Natural Summer BBQ: Our Favorite Tools

    By on June 15, 2010 in recipes & kitchen tips

    Summer is upon us and so the delicious grilling begins! Over the next few weeks, my hubby and I will be sharing some of our favorite grilling recipes, tips and tricks in a series titled: Natural Summer Barbecuing. We will be sharing homemade BBQ sauce, steak marinade with steak cooking tips, how to BBQ a whole chicken, and scrumptious shish kabobs.

    Today we want to share reviews of our favorite BBQ tools. After much research, we choice to purchase the Weber Performer Charcoal Grill, and what a perfect BBQ is has been for us. The family and I chipped in to purchase this for Aaron’s birthday last year and he absolutely loves it. Having good quality solid tools make a huge difference in inspiring him to desire to perfect the art of barbecuing. A good investment I would say as I am the recipient of some delicious dishes! We love this BBQ because it provides the wonderful smoky flavor of carcoal without the hassle of preparation due to the propane lighting feature. With one quick flick of the switch, your coals are lighted and then you just need to let them heat up. It’s significantly easier and quicker than the standard charcoal grill. The accompanying table and briquettes storage bin are very useful for keeping everything in one place and for easy preparation. There is also room to hang your tools underneath. We also recommend the purchase of the weber cover, as it significantly protects during the winter weather. We also like this one because we have the potential to add some great additions – such as the rotisserie attachment. In general though, a charcoal grill is your best bet for authentic and delicious barbecuing in addition to being the cheapest option!

    Natural briquettes – Look for 100% natural hardwood charcoal when making your selection. They are 100% free of chemicals, additives, or fillers. Commercial charcoal is a carcinogen producer. Hardwood burns longer and hotter with less ash as well. Trader Joe’s carries an 18 lb bag of hardwood briquettes for $6.99 (only in the summer, so stock up!).  Another natural brand is Wicked Good Charcoal which has distributors all around the country, so check out their “Where to Buy” page. Amazon also sells a natural brand. Cowboy Charcoal can be found at Lowe’s nationwide.

    Stainless Steel BBQ tools -a solid set of stainless steel bbq tools will last you forever. They are also perfectly safe and natural. They are easy to clean and dishwasher safe. A good set of BBQ gloves is also another essential.

    Vegetable Grilling Basket – this is a helpful tool for barbecuing vegetables, corn and the like. The results are scrumptious!

    How to Grill: The Complete Illustrated Book of BBQ Techniques by Steven Raichlen – you really only need one thorough guide for barbecuing and this book will definitely serve you well. It covers everything from preparing and barbecuing every cut of meat possible, but also a wealth of delicious recipes.

    Stay tuned for the recipes!

    Do you have any favorite tools to recommend?

    Comments { 13 }

    What We Really Eat: Our Food Journal

    By on June 8, 2010 in recipes & kitchen tips

    Shannon at Nourishing Days has been running a series sharing the real food diet of families across the blogosphere. Curious to get some more specifics as to what our daily menu looks like? You can find my food journal here.

    Comments { 2 }

    Healthy & Frugal Travel Meals

    By on June 7, 2010 in frugal & simple, recipes & kitchen tips

    Photo credit

    This post is brought to you by Passionate Homemaking’s monthly contributor, Michele Augur.

    Amy asked: “My children are older (11,13,14,15), but many tips will apply to all ages. We are heading out on a 16 day summer road trip in August. I have filled our trip full of parks, factory tours and many many other free or low cost activities. I am planning on preparing home cooked food throughout the entire trip. Normally, I can manage this, but our trips are usually a week or less at a time and we aren’t continuously moving. On this trip, we won’t be in any one place longer than two nights. I would love any tips from you and your readers on food ideas, entertainment in the vehicle, etc. I am spending 5 months planning!

    P.S….we are taking a small travel grill, a cooler and in most rooms we will have a fridge and microwave only. I also plan on taking my large electric griddle for pancakes, etc. That is a about all I have to work with!”

    I am so excited for you, Amy! Our family loves adventures like these.

    Preparing home-cooked food while traveling is usually the most frugal and healthy option for meals on the road. Some advance planning certainly helps, though! Here are some tips to make the trip go a bit smoother for you (and feel free to jump in with your own suggestions!).

    Before a long road trip, I usually write out a flexible meal plan to work from as I make my preparations. You can adjust this as you travel, but it helps to make sure you don’t forget anything. Plan for plenty of finger food picnics!


    Right before our departure, I schedule a baking day. I prepare items such as cookies, granola, granola bars, breads, and muffins for snacks & meals. (These likely won’t last two weeks, but it gives you a head start.)


    When packing your cooler, use “leak-proof” containers; otherwise your food will get soggy when the ice melts! Here are some staple items we like to pack:

    • Dried & Fresh Fruit
    • Containers of Veggies (already cut into finger food pieces)
    • Homemade Trail Mix (When traveling in hot weather, be wary of carrying chocolate, which can melt!)
    • Shelf-staple treats, such as Peanut Brittle
    • Jars of Peanut Butter
    • Eggs (Hard-boil some ahead of time, and pack raw ones in an egg holder; cardboard egg cartons dissolve in a cooler full of ice!)
    • Nitrate-free Hot Dogs, Pepperoni Sticks, Smoked Salmon, Jerky, etc. from a local meat market
    • Cheese (already sliced, and stored in a container in the cooler, or containers of Feta)
    • Quick-Cooking Grains (such as oats, quinoa, or millet) for hearty “one pot” meals boiled on a camp stove (or you can microwave quick-cooking oats).
    • Beans (You can cook some ahead of time, or pack dry or canned beans. Lentils and Split Peas are especially quick-cooking.)
    • Tortillas (These are your space-saving foods for the end of your trip, when the baked goods run out, and are a lightweight option for packing on a day hike.)
    • Canned Fish (Choose a healthy & sustainable option, such as wild Alaskan salmon.)
    • Lots of Pancake Mix (Prepare your own homemade “mix” ahead of time! When your bread runs out, make a big batch of pancakes at breakfast, and make sandwiches out of them for lunch.)
    • Jars of Homemade Yogurt (You can use this in salads, dips, or for breakfasts with fruit & granola.)
    • Popcorn (Pop a big batch to take with you, or pop some over a campfire/camp stove.)
    • Water (Make sure everyone has their own water bottle for the car, and fills them up before heading out for the day.)

    Photo credit

    Meal Ideas:
    • Grilled Meats & Veggies (You can take along Shish Kebab sticks for a great “finger food” meal! Try eggplant, zucchini, mushrooms, bell peppers, or onions)
    • Campfire Roasted Potatoes or Sweet Potatoes (Wrap in foil, and tuck into the coals. Stuff with beans, cheese, & veggies after roasting)
    • Wraps (Our favorites are a combination of Salad Greens, Pear Slices, Feta, and Dried Cranberries in Whole-Grain Tortillas, or Black Bean Wraps.)
    • Veggie & Cheese Omelets (You can even do “breakfast for dinner.”)
    • Fish Cakes (on the griddle)
    • Grilled Fish or Chicken at dinner can be transformed into salad sandwiches for lunch the next day.
    When packing your kitchen supplies, take the bare minimum you need to prepare and wash up quickly, so that you can get back out on the road!
    Kitchen Staples/Utensils:
    • Knives (Find ones with their own cover, so they can travel safely.)
    • Can Opener
    • Cutting Board
    • Biodegradable “All-Purpose” Soap (such as castile soap) & a scrubber for washing your utensils
    • A set of dishes for each person (Wash immediately after use, so you’re not carrying dirty dishes!)
    • A few favorite spices: Cinnamon, an Herb Blend, and Salt & Pepper are usually sufficient
    • I like to take a heat-resistant silicone spatula/scraper/spreader, which works for almost everything!
    • While you’re at hotels, remember to restock your cooler with ice (so you aren’t buying ice as often).
    • A cooking pot and/or frying pan
    • A small jar of oil, container of butter, and a container of sugar/honey
    • Leak-proof containers for restaurant leftovers (to put in your cooler)
    Shopping:
    Before you head out, check Local Harvest (or area tourism information) to see if there are any Farmer’s Markets or produce markets near your destination. It is a delicious treat to pick up local produce for your meals, instead of eating something that has been sitting in your car for a week! Doesn’t a fresh cucumber, vine-ripened tomato, basket of berries, bag of salad greens, or a juicy peach sound nice?


    So, what are your favorite travel tips? Did I forget anything?

    Stay tuned for part 2 as Michele shares frugal and fun travel activities!

    Comments { 27 }

    Tiramisu

    By on May 31, 2010 in recipes & kitchen tips

    I am sneaking in a delicious and yet unhealthy dessert today! I was inspired to learn how to make Tiramisu due to my Italian roots. This is an all-time favorite dessert for those special occasions. Life is too short not to enjoy such delicacies every once in a while, and we enjoy these splurges immensely. It is amazingly scrumptious, light, and yet not overly sweet. Perfect balance of sweetness, rich coffee and smooth brandy flavor soaked in ladyfingers. I made this recently for my brother-in-law’s engagement party and it received rave reviews!

    1 1/2 cup confectioners’ sugar (organic, if possible)
    4 cups whipping cream (raw, if possible)
    2 (8 oz) containers cream cheese, softened
    1/2 cup sour cream
    4 Tbsp whipping cream
    2 tablespoon vanilla extract
    pinch of salt
    3 packages ladyfingers (I find this in the bakery section at my local Fred Meyer’s)
    1/2 cup cold strong coffee or espresso
    1/2 cup marsala wine, brandy, amaretto or white rum (I use brandy with great success)
    Cocoa powder, or grated chocolate

    Directions:

    1. In a large bowl, lightly beat the cream cheese, sour cream and 4 Tablespoons whipping cream to smooth it out.
    2. Add the confectioners’ sugar, 4 cups whipping cream, vanilla, and salt and using an electric beater, beat this mixture until it is smooth and thickened like fluffy cream.
    3. Using one 15 x 11 inch glass pan or two 8 x 8 baking pans, line the bottom with ladyfingers, flat side down.
    4. Combine the cold, strong coffee and the liquor in a cup.
    5. Using a pastry brush, lightly brush half of the coffee/liquor mixture over the ladyfingers.
    6. Cover with half of the mascarpone mixture. Sprinkle liberally with powdered cocoa.
    7. Add another layer of ladyfingers, and repeat as above. Sprinkle top liberally with the cocoa.
    8. Cover tightly with plastic wrap and refrigerate at least 24 hours. This is important, as it blends the flavors and the ladyfingers soak up the liquid. A perfect tiramisu should slice easily, but can be a little soft and perhaps even a little runny when served, rather than holding its shape perfectly.

    Makes 12-15 slices.

    Comments { 23 }

    Heathly Packed Lunches for Work or School

    By on May 26, 2010 in recipes & kitchen tips

    Katie asked:  I remember you mentioning a while back that you would be packing your husband’s lunch for work as he is no longer working from home. Have you found and nourishing, frugal lunchtime menus that pack well and that your husband enjoys? If so, I would love to see a post on that subject and I’m sure there are others who will as well!

    Since my husband did switch to a full time job outside of the home, we have been learning to be creative in supplying him with nutritious lunches and snacks to sustain him throughout the day. I admit to being rather plain in my lunch preparations, and am so thankful for a gracious and flexible husband who willingly accepts any simple lunch I send with him. He’s just thankful to have food – so peanut butter and jelly (homemade freezer jam honey sweetened) actually suit him quite well.

    Our all time standby recommendation is leftovers for the easiest lunches. I try to double most of our dinners in order to have sufficient leftovers for all of us for lunch. This way, I only have to prepare two meals a day – breakfast and dinner! In this case I store the leftovers in a glass container so Aaron can easily reheat in the microwave or toaster oven at work. Plastic containers are best to be avoided due to the risk of leaching toxins when reheating, and stainless steel container cannot be placed in the microwave or toaster oven. Casseroles, pasta dishes, and soups work best in this manner. This of course does not always work, so we have some favorite stand-by recipes.

    I do prefer to serve him an array of lunches to insure proper balance of nutrition. Here are some of the meal ideas we use regularly:

    Ham & Cheese – A basic sandwich of ham and cheese can be jazzed up with some delicious dijon mustard, avacados, lettuce, and pickles to make a hearty and filling sandwich. Served on sprouted or soaked whole grain bread is your best option (watch out for the HFCS and enriched flours that they are sneaking into “whole grain” bread). Chose nitrate free lunch meat from pastured beef or pork, if possible. Raw cheddar cheese is another healthy option if available. We also roast a whole chicken on a monthly basis and the leftovers make excellent base for a hearty sandwich. You can also serve these filler items in a whole wheat tortilla for a fun variety.

    Chicken Caesar Salad Wraps - Assemble a basic chicken Caesar salad in a whole wheat tortilla or pita. Store dressing separately. Makes a delicious lunch!

    Egg Salad Sandwich – the nutritious protein value of eggs is undeniable. Egg salad packs extremely well. Hard boiled eggs alone are easy to pack and make a yummy snack or quick lunch.

    Hummus & Pita Platter – Fill a small container with hummus, feta, sliced olives and tomatoes topped on pita or flat bread for a quick and scrumptious Mediterranean lunch.

    Salmon Melts - Assemble the salmon in advance and either serve cold or have them toast it at work topped with a little cheese (in a toaster oven or microwave). For best results, this is preferred served warm.

    Pesto Bacon Sandwiches - 5 simple ingredients make the most delicious sandwiches rich with pesto flavoring!

    3 slices bacon, chopped and chopped (less or more as desired)
    1 ripe avocado, thinly sliced
    dash of lemon juice
    1 tomato, thinly sliced
    1 Tbsp pesto

    Spread a thin layer of pesto on each side of your bread. Sprinkle with a small amount of bacon, avocado slices, tomato slice, and a dash of lemon juice. Makes 2 sandwiches.

    With all our lunches, I assemble them the night before and store in a reusable stainless steel lunchbox or glass container. Another option is the To-Go 2-Tier Lunch Box. Preparing in advance helps save time in the morning. We  haven’t had issues with sogginess. Carrot sticks, cherry tomatoes, cucumber sticks, and an assortment of fruit make excellent side dishes for any lunch. I often send homemade soups to work with Aaron in an insulated thermos, such as the Foogo Food Thermos. Works very well.

    Our favorite snacks to pack for daddy include nourishing protein bars or trail mix (combination of raw nuts, dried fruit, and chocolate chips, if desired). Popcorn is another wonderful high fiber snack that can be a great filler. Coconut brownies have been a big hit to throw in for a special healthy treat and the co-workers love them too! He takes it all to work in a small insulated cooler. No need for paper bags, Ziplocs or saran wrap here!

    Further Ideas:

    Packing A Lunch: Healthy Food to Go by Kitchen Stewardship
    School Lunches: Healthy Alternatives by Kitchen Kop
    Healthy Lunch, Happy Child by Mindful Momma

    Do you have any yummy healthy lunch ideas to share that pack well for work or school? Please feel free to share a link to your favorite recipe below!

    Comments { 17 }

    Homemade Crackers

    By on May 17, 2010 in recipes & kitchen tips

    My kiddos love having homemade crackers to munch on during snack time or as an excellent clean food option for traveling. We have greatly enjoyed Kimi’s cracker recipe with some variation. This recipe is light, soft, and easy to munch for little teeth, as a teething biscuit alternative, and for a simple lunch with cheese and meat. You can add spices, such as rosemary, and various seeds, as desired. We make one batch weekly and it is quickly consumed! Sprouted wheat flour can be substituted if you desire to avoid soaking.

    3 1/2 cups whole wheat flour (or combination of grains – we substitute 1 cup of millet flour)
    1/4-1/2 cup coconut oil or butter, melted (we prefer 1/2 cup because it makes a moist richer flavor. Less will give a dryer crunchier cracker. Butter will make it richer in flavor as well.)
    1 cup kefir (watered down to the consistency of buttermilk), buttermilk, yogurt, or water and 1 Tbsp apple cider vinegar
    1 tsp sea salt
    1 tsp baking powder

    Soaking Step: To achieve the benefits of soaking, combine whole wheat flour and kefir until well incorporated. Cover with towel and allow to sit at room temperature for 12-24 hours.

    After soaking, add the melted coconut oil or butter, salt and baking powder. Kneed ingredients together till well combined. Divide dough into two portions. Roll each portion into a large rectangle (about 1/16 inch thick). Cut into desired squares and place on a cookie sheet. Pierce each cookie with a fork 2-3 times. Bake in a 425 degree oven for 10-12 minutes until lightly brown. Enjoy!

    Comments { 42 }