Leslie's Cornbread

1 C flour
1 C cornmeal
1/2 C sugar
1 t baking powder
1 t salt

Mix together then combine with the next ingredients (mixed together as well).

1 egg
1 C milk
3 T oil

Pour into an 8 x 8 pan. Bake at 375 for 20-25 min.

I'm serving this with pinto beans this week.

Rhubarb Roulade

I made this for our monthly cousin dinner. It was really yummy. I was really nervous because I have never made a roll before and I have never cooked rhubarb before. But it turned out great so I thought I'd share.

Rhubarb Roulade

Gourmet Cookbook (Thanks Emily! I love this cookbook!)

For cake

4 large eggs, separated

8 T granulated sugar

1 t vanilla extract

1/8 t salt

3/4 c all-purpose flour

For filling

1 lb rhubarb stalks, trimmed and finely chopped

1/2 c granulated sugar

Garnish: Powdered sugar for dusting

Accompaniment: Lightly sweetened whipped cream

Special equipment: A 15-by-10-by-1 inch baking sheet

Make the Cake: Put a rack in the middle of the oven and preheat oven to 350F. Butter baking sheet and line with wax paper. Butter paper and dust with flour, knocking out excess. (I used Pam, and it didn't work too well. When I do it next time, I'll either use butter or A LOT of pam).

Beat together yolks, 5T of sugar, and vanilla in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes.

Beat whites and salt in another large bowl with cleaned beaters until they just hold soft peaks. Add remaining 3 T sugar a little at a time, beating until whites just hold stiff peaks.

Gently fold one third of flour and one third of whites into yolk mixture, then gently fold in remaining flour and whites in 2 more batches, making sure flour is throughly incorporated.

Spread batter evenly on lined sheet and bake until top is pale and dry to the touch, 10 to 12 minutes. Transfer sheet with cake to a rack, cover cake with a kitchen towel, and cool for 5 minutes.

Meanwhile, make the filling: Combine rhubarb and sugar in a 12-inch nonstick skillet and cook over moderately high heat, stirring, until rhubarb is reduced to a thick puree, about 8 minutes. . Spread filling on a plate and refrigerate for 5 minutes.

Assemble the roulade: Remove towel and position cake with a short end nearest you. Spread rhubarb filling evenly over cake, leaving a 1-inch border on each short end. Put a platter next to far end of cake. Beginning with short side near you and using wax paper as an aid, roll up cake jelly-roll style. Carefully transfer roll seam side down to platter, using wax paper as an aid. cool cake for 45 minutes.

Dust cake generously with confectioners' sugar. Slice with a serrated knife and serve with whipped cream.

Cook's Note:

The rhubarb filling can be made up to 1 day ahead and refrigerated, covered.

Mine is far from perfect, but for my first time I don't think it was too bad. Anyway, it still tasted delicious!

Another New Category

I just added dairy-free as a new category to the side bar. I have a lovely friend who has just found out that her newborn is allergic to milk, so well, that means something very unfortunate for a breastfeeding mother.

Laura has the added difficulty of being a vegetarian who can't eat dairy. Yikes!

One time, I had to go off dairy for 9 months because of a certain someone I was breastfeeding. (Actually, I should have gone off dairy for the other certain someone, but I didn't know better. Poor Baby Asher and his eczema, diarrhea, and vomitting!)

Then, I realized if we do have another baby, I'll probably be going off dairy again. (Seriously, I love Luke a little bit more for deciding he was done with that whole dairy problems at 9 months--just in time for buttery holiday goodness.)

Anyway, surely, Laura and I can't be the only ones in this camp. So, hopefully, this new category will be helpful to others.

This Italian's First Time Making Pasta

I love pasta, but I know that most of the pasta available at stores is not whole grain, nor soaked to reduce phytic acid. So I had reconciled myself to never having it except once in a while. But alas! The Nourishing Gourmet has a very simple recipe, either cut into strips, or large squares for "handkerchief" pasta.

Yesterday I made the handkerchief ones, and they are delicious! Probably due to the soaking process they do not taste as "wheaty" as some of the whole grain pasta I have bought. R even liked them, and he does NOT like it when I make whole wheat versions of things (like pasta and pizza).

I have not tried it yet, but since I bought some organic durum wheat berries at Foodwise a few days ago, I want to try them for my next pasta attempt. Durum wheat is the traditional grain used for pasta. I will be using the whole grain version by grinding up whole durum wheat berries, not semolina which I believe is not considered whole grain.

Handkerchief Pasta

3-3 1/2 cups of freshly ground whole wheat/spelt/durum wheat flour (I used hard red winter wheat)
1 cup of water
1 tablespoon apple cider vinegar or lemon juice (I used apple cider vinegar)

1. You can use a Bosch to knead this dough, but I did it by hand since I have a Kitchen Aid and do not find it to be too great at kneading. (I want a Bosch! I am saving my pennies...) Combine water and vinegar in a glass or plastic bowl and then add 2 cups of the flour, stirring with a wooden spoon. Keep adding flour until you cannot stir it with the spoon anymore. Turn out on a floured surface and knead in more flour until the dough is feeling nice and stiff. You should have to knead 10 minutes or so, until the gluten really develops and the dough doesn't stick as much.

2. Oil a bowl with olive oil, placing your dough ball inside, and then flipping until coated with oil. Cover bowl with a clean kitchen towel, and then set a heavy plate on top to firmly press the towel down. Find a warm place and leave on the counter overnight to soak. (I use my dehydrator set on 85 degrees.)

3. The next day, uncover your dough and do not worry if the top of the mound is darkened, it will not affect the flavor of your pasta. Cut dough into four pieces so you can work easily with each piece as you roll it out. Using arrowroot powder or white flour (white flour doesn't contain phytic acid, so it needs no soaking; I used arrowroot powder I got from Azure Standard), roll your dough very thin, to about 1/16 an inch thick or less. Then using a pizza cutter, cut into rectangular shapes, few inches per side.

4. Lay your cut pasta out on cooling racks, or just on the table or counter provided you flip them once in a while to ensure even drying. It should take about 12 hours to dry completely*, when they break crisply in half when you bend them.

*Store in a jar or bag for a few days/weeks? I am not sure how long they will keep, but I would guess about 2 weeks for optimal nutrition. You can also skip the drying and just make the dough the night before you want to serve it, and then use the freshly cut pasta for dinner the day you roll them out. They cook in about 2-3 minutes that way. We ate them last night over beef stroganoff, which was amazing. I need to post that recipe next!

Chicken Taquitos

Delicious, easy, and not fried, so I can eat 6 topped with sour cream, guacamole, and salsa, right?

Chicken Taquitos from Our Best Bites

Now that I know this handy method, I need to think of some other fillings for taquitos. Any suggestions?

Skillet Carbonara Casserole

I love Carbonara pasta, but it always feels heavy, and I get nervous about making eggs into a velvety smooth sauce. I always think I'll scramble them! I like the ease of this dish with all the flavor of carbonara pasta. We skipped the bacon because I didn't have any, and the boys who could eat this still quite liked it.

Skillet Carbonara Casserole
Cook's Country

8 slices bacon, chopped fine
2 slices hearty white sandwich bread, torn into pieces we used whole wheat bread
1 1/4 c grated Pecorino Romano
salt and pepper
2 large eggs
1 cup evaporated milk
5 1/4 c water
3 garlic cloves, minced
1 c white wine
1 pound penne

Fry bacon in large nonstick skillet (I used my cast iron skillet) over medium high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate. Pour off fat from pan, reserving 3 tablespoons (I used butter since I didn't have bacon).

Make topping: Pulse bread, 1/4 c cheese, 1/2 t pepper, 1/4 of cooked bacon and 2 T of reserved bacon fat in food processor until coarsely ground. Whisk eggs, milk, remaining cheese and 3/4 c water in medium bowl.

Simmer pasta: Heat remaining bacon fat in empty skillet over medium-high heat until shimmering. Add garlic and 1 t pepper and cook until grafrant, about 30 seconds. Stir in wine and cook until reduced to 1/4 c, about 3 minutes.

Stir in remaining water, pene, and 3/4 t salt and bring to boil. Reduce heat to medium and simmer covered, stirring occasionally, until most of liquid is absorbed and pasta is al dente, 15 to 20 minutes. Adjust oven rack to upper-middle position and heat broiler.

Add sauce: Off heat, add egg mixture and remianing crisp bacon to pan and toss to combine. Top with bread-crumb mixture and broil until golden brown, about 2 minutes. Cool 5 minutes and serve.

Real Food Links

First I read Nourishing Traditions, which I talked about in my previous post, and then:

• I found the Bountiful Baskets co-op
  
• I found the Dirty Dozen and Clean 15 (full list) to help with produce shopping
  
• I found information about raw milk that eased my mind
  
• I found raw milk in my area (and you can too here)
  
• I found The Nourishing Gourmet, and subsequently Cheeseslave
• I found Real Food Media which is a network of real food bloggers
  
• I found a budget breakdown of how to afford raw milk/dairy, pastured eggs/chicken, grass-fed beef
• I found an Arizona Local Food website with tons of links and information
  
• I found local ranchers and farmers for grass-fed beef
• I found a farmer's market (Phoenix Public Market) on Saturday in Phoenix for pastured eggs from Chile Acres, produce from Maya's Farm and grass-fed beef from Doublecheck Ranch (not the best price, but they carry suet and broth bones)
  
• I found a Sunday farmer's market in Ahwatukee for grass-fed beef (best price I have found)
• I found a list of good cod liver oils, various brands; also, a CLO explanation here
  
• I picked the Green Pastures brand, and found their website had the cheapest price for bulk buying
  
• And finally, the crowning glory: I found Azure Standard: they carry the cheapest organic grains, wholesome sweeteners, pastured eggs, raw cheese, natural parchment paper, canning supplies, pastured meat, cod liver oil, spices, and stainless steel baking supplies that I have found in all my local and internet searching. I cannot recommend them enough.

(cross-posted)