Sunday, January 19, 2014

Things kids can do while you're cooking

I just came across this draft, and really don't know why I never posted it. The pictures are so outdated (from early spring through summer 2012). Enjoy!

The activity list includes:
  • playing with fridge/freezer magnets
  • chewing on kitchen utensils
  • playing train on the kitchen table
  • splashing in the yogurt-making cooler
  • helping to cook
  • observing cooking

Saturday, August 24, 2013

Easy bone marrow for babies

I recently discovered that Weston loves eating marrow bones! We buy the small beef marrow bones from They are about a 3/4" cross section of bone surrounding a nice amount of marrow. You can take a couple straight from the freezer and bake in a toaster oven at 350 degrees for about 3 minutes. Remove, sprinkle generously with garlic powder, salt, and a little pepper, then bake 1-2 more minutes.

Cool for a minute or two and then serve with baby-sized spoons. Weston digs most of his out himself and then I help him with the rest. I also sprinkle on more salt as he digs down below the top layer.

For adults, a strongly-flavored sauce like garlic pesto cuts the extremely fatty flavor of bone marrow. Remember to eat it hot because once cooled it congeals quickly!

Tuesday, November 20, 2012

A happy discovery: easy grain-free breakfast "roll-ups"

Recently Hugo made our favorite family pancakes for Oliver's breakfast while I was at the farmers' market, and when I got back there was one left. I tasted it and asked, "where's the banana?" The recipe calls for 3 eggs, 2 tbsp nut butter, and 1 ripe banana....but the banana hadn't made it in there. The resulting thin crepe-like pancake was flexible and tasty -- and not too eggy! I added some homemade garlic-thyme yogurt cheese, a few strips of leftover bacon, and some fermented veggies, and wrapped it in aluminum foil for later. It made a surprisingly enjoyable snack!

I've made this a few times since, with a little extra cashew butter and salt. You can make about 4 thin crepes using 3 pastured eggs, 3 pinches of salt, and 3 Tbsp nut butter (I like homemade cashew butter made from soaked and dried organic cashews). Combine and blend in a food processor or blender. Pour the batter into a hot skillet coated in bacon fat or coconut oil to cook. Add grated cheese and a few strips of cooked bacon after you flip each crepe. Then top with shredded fermented veggies, roll up, and enjoy!

Sunday, June 17, 2012

Potato pancake recipe

These delicious potato pancakes are a childhood favorite of mine, and a great way to use up any less-than-lovely potatoes you might have on hand (which is all I had to work with recently).

Be sure to get organic potatoes since chemical runoff concentrates in the soil. I used 6 small potatoes for this recipe, first washing and peeling them and cutting out the sprouts ("eyes") that had grown from them.

1. Steam your washed, peeled potatoes until tender when pierced with a sharp knife.

2. Allow to cool thoroughly. I like to cook potatoes ahead of time, while I'm preparing dinner on Saturday evening for example, and then put them in the fridge before I go to bed. That way they're ready for Sunday morning brunch.

3. Grate the potatoes on the biggest side of a box grater into a big bowl.

4. Combine with 1 egg (got a double yolk today! but it's only one egg), 1/4 tsp black pepper, and 1/2 + 1/8 tsp sea salt. Mix well.

5. Make small patties (I made 7 in all plus a tiny one) and fry in a very hot skillet with a generous amount of hot pastured chicken fat melted in the bottom.

6. Serve with butter and raw yogurt (my preference) or sour cream. These were a big hit today, served with omelets (seasoned with Herbes de Provence and goat cheese), and beef breakfast sausage from Grazin' Angus Acres,  plus brown-rice-bread French toast for Hugo, and my homemade lactofermented vegetable medley.