Tag: #100daysofrealfood

New Favorite Things

I’m accumulating quite a few ‘new favorite things.’ One was discovered a few weeks ago by making ghee to cook with. Just like many things in life, it helps to have the right tools and then start. We were long overdue for a new pan.

My daughter and I went to H Mart because we love their cooking section. Everything is pretty, yet affordable. I’ve had a lifetime of Al-Clad and Calphalon and still use those at times, but this has been the year of try something new.

Hello Home Eco-Tech Ceramic Coating Fry Pan

It’s pretty and performs. Nothing sticks to this pan.

I love potato hash, but haven’t been successful making it in the past. It’s scary to keep trying things over again, but I refuse to let my past define my present. Every day we’re given is new, with ample opportunity to try again.

I’ve been practicing cooking all year and finally found the recipe that turns out perfect every single time.

It’s bulletproof my friends.

The key was cooking the potatoes in a layer of ghee. I’ve seen ghee sold at markets, but didn’t realize how easy it is to make. Ghee is melted butter with the dairy part skimmed off the top. Once you take away the dairy, it can withstand high heat and food won’t burn.

Unless you walk away and forget you’re cooking.

Potato Hash

This dish has become a staple with brunch. It’s a pleasure to make and eat. Using this pan to make potato hash has quickly become one of my new favorite things.

Technically that’s two things. 🙂 Big love-Barb.

Transitioning to Organic

A friend made a comment about the Food for One post.

She said, “Buying all organic is expensive!”

I used to think so too, so what happened? Just like every form of change, it took baby steps in the right direction.

The first time we bought Tillamook cheese. My daughter and I were standing in an organic supermarket staring at the large block for $7.00. This young lady rushes up next to us, with a baby strapped to her front, a toddler by the hand, and grabs a block of cheese. She looked at us and said, “It’s the main reason I come in here. Worth every penny!”

We use that cheese for everything, and it grates beautifully. I stopped buying pre-grated cheese because of the caking agent used to prevent clumping.

When we ran out of milk, we replaced it with Organic. We used to drive to a local dairy farm and buy raw milk. If you have access to that you are in heaven. Raw milk has a head of cream, so you are getting your milk and creamer in one.

It takes a long time for 2 people to go through a gallon of milk, and the raw milk was sold in gallons. We couldn’t drink it before it expired, so we opted for a half-gallon of Organic. It’s the same price, or less, than a store brand gallon of milk.

Whenever we would run out of a normal item, we would replace it with an Organic, or farm raised version. We raised chickens for years, and learned about fresh eggs. We raised certain chickens for colored eggs.

eggs

The shell color effect taste. They are just pretty.

Years later, our pantry is not full of junk. We rarely buy anything canned, or food in a box. We try to stick to the 5 ingredient rule. If the item has more than 5 ingredients listed, it stays at the store. It may have more than 5, but we make sure we know what they are. Oreos excluded.

Food For One (Toasted Pimento Cheese on Wasa)

My daughter and I prepare most everything we eat.

As I was making this tonight, I wondered how many other people prepare a meal for one. It’s easier to grab something at a restaurant, or fast food chain, but for me, that gets expensive, and I’m particular about what goes in my body.

My tried and true cookbook is 100 Days of Real Food.

Have you ever gone by the recipe, and it didn’t make enough, or it made too much? I haven’t found that happening with these. I feel successful when I cook.

This recipes are designed for 2 adults and 2 children, (her family), and I made this in its entirety, to have some later. The recipes are easily cut in half, for when my daughter is not here, or make the whole thing, and freeze what’s left.

After leaving North Carolina, and moving to Texas, it was difficult to find good Pimento Cheese. The author of this cookbook is from Charlotte, NC, and she knows my heart.

Use Organic ingredients if you can:

2 cups shredded sharp cheddar cheese (I grate half smoked and half sharp cheddar. Tillamook brand)

1/2 cup cream cheese softened

3 Tablespoons diced, jarred pimento, with juice (I use olives instead)

1 clove garlic, minced

1/2 teaspoon Dijon mustard

1/4 teaspoon Paprika

1/8 teaspoon ground black pepper

1 or 2 drops of hot sauce

Whole-grain crackers, for serving (such as Ak-Mak brand. I use Wasa)

Mix all ingredients, except crackers, with a wooden spoon.

The original recipe says to spread the crackers, lay them on a baking sheet, and bake at 350 degrees for 5 to 7 minutes.

Instead, I lightly broil them until melted. Along with my evening meal, or before bed, I drink a cup of Taheebo Tea to elevate my immune system. A couple of droppers full, in a cup of hot water with honey is very soothing.