By Megan Ciampa, Contributing Writer Now that it’s fall and most folks across the country are spending less time outside, it seems I find myself hosting more get-togethers inside my home versus out. This is a natural progression of the seasons, where we gather more frequently inside and share holidays and other special occasions together. Read More
All posts in Kitchen Tutorials
Rice is something of an enigma of grains. It’s both low in phytates and phytase (the enzyme that helps break down the phytates). That means that it doesn’t “have” to be soaked, which is why many people choose it when they need something fast. It’s still better to soak it, though. The method is somewhat Read More
Image by whologwhy One of the easiest ways to cook vegetables is to steam them. Of course, we all have visions in our heads of overcooked, yucky-smelling vegetables from cafeterias or perhaps well-meaning parents who didn’t know how to cook. You know…the ones that are totally limp and have no flavor left to them. Who Read More
**This post has been entered in Pennywise Platters at The Nourishing Gourmet!** My family really enjoys meatballs and meatloaf. While I’ve been making them with shredded veggies and/or coconut flour in place of bread crumbs, sometimes I just crave that good old-fashioned taste that comes along with using those bread crumbs. But of course, the Read More
Image by Atomicjeep I used onion powder a ton before I started with real food. And now I still do…but I felt weird about it, until I realized how easy it actually is to make in my own kitchen. Oh, and it’s a lot cheaper too. I figure if it’s something I can make myself, Read More
Beef stock is…tricky. I tried making it over and over with not-so-yummy results. We ate it. But I didn’t really like it. I really wanted to resort to just buying boxes of organic “broth” on the rare occasions I really needed beef stock. I didn’t, but…I wanted to. Then I got some bones from my Read More
As I was looking back through my archives and working to make some changes to the site a few weeks ago, I realized I had never posted on how to make chicken stock. I can’t believe that! It’s such a basic food, and a staple in any real food kitchen. I constantly have several ice Read More
Beef tallow is a delicious, healthy fat. It’s saturated, and made from beef suet (raw fat from cows). If you happen to be buying a part of a grass-fed cow (we just bought a whole one!), request a bag of suet along with it. Failing that, ask a local farmer if he can get you Read More
Eating yogurt has never been my favorite thing, to be honest, but I’ve been trying to get more fermented foods in our diet. And I discovered it was actually quite enjoyable when I mixed it into my smoothies in the morning, and I felt so good! But I was paying $3 a quart for organic Read More
Mozzarella is a yummy, fun cheese to make and eat! Buying (good mozzarella) at the store is not as easy. It can’t be purchased raw (in most areas) because it is not an aged cheese, and only cheeses aged 60 days or more can be sold raw in areas where raw milk sales are Read More
Do you use vanilla extract in baking? I know I use mine a lot for baking, homemade ice cream, and other things. There are a lot of reasons why I choose to make my own extract for these purposes, which I will share with you. And then I’ll get to the good part: how to do it!
It’s a wonderful fat. However, buying GOOD butter (grass-fed, organic) is expensive. We’re talking anywhere from $5 – $9 a pound. That can get expensive, especially if you go through butter like we do (about 1 – 1.5 lbs. per two weeks). However, making it yourself is MUCH cheaper! And it’s easy, too. Today I’m going to show you how.