Last weekend I made the bakeds recipe from Nourishing Traditions, page 497. It took two days - one day for bean soaking and most of a day for cooking (yes, the NT recipe calls for you to bake them for 6 hours!). The smells in my house were AMAZING.
The baked beans were really good and we served them with my husband's smoked baby back ribs and steamed broccoli. While the recipe itself was good, I did have to doctor up the flavor quite a bit. My mom and I decided it was because we are so used to dishes being laced with flavor-boosting MSG and copious amounts of sugar. Below are the extra ingredients I added after I completed the NT recipe. Give the recipe a try and then share some of your love-filled food with a friend.
NT Recipe - page 497
I used pinto and cannelini beans
Added extra:
- Raw apple cider vinegar
- Organic molasses (be careful - just add a titch more as the flavor is strong and can overpower your beans)
- Dry mustard (I added approx 1 1/2 tsp and it made it spicy - yum!)
- Sea Salt
- 1 tbsp Wilderness Family Naturals Raw Cocoa Syrup (obviously optional, but this was a good add)
- Extra water - I probably added 1/4 to 1/2 c.
My beans were cooked at 5.5 hours and I probably could have taken them out of the oven at 5 hours.
Tuesday, July 15, 2008
Sunday, July 6, 2008
Seafood Crepes
We made seafood crepes last night - yum! Crepes are one of those things that people think are tricky, but they really are not. If you don't have access to sprouted flour, substitute organic whole wheat or spelt for the crepes.
Seafood Crepes
Crepes
3/4 c. sprouted flour (or sub as noted above)
3 large eggs, beaten (free-range organic)
1 1/2 tbsp unsalted melted butter (organic valley)
3/4 c. plus 3 tbsp whole raw milk
Whisk together the beaten eggs, milk and then slightly cooled melted butter. Add to the flour and mix. Cover and refrigerate for at least 30 minutes.
Heat a heavy 6-inch skillet over medium high heat until hot. Brush lightly with a light coating of melted butter and ladle about 1/4 c. of the batter into the pan, tilting skillet to coat the pan evenly with batter. Cook until the bottom is golden brown and the top is beginning to look dry, 1 to 2 minutes. Using a wide spatula, carefully flip the crepe and cook just until the bottom colors slightly, about 30 seconds. Repeat until all the batter is used (should make about 12 crepes).
Seafood filling
6.5 oz. wild caught crab meat
8-10 wild caught medium shrimp, peeled, deveined and chopped
4 tbsp chopped cilantro
4 tbsp chopped italian parsley
2 tbsp chopped chives
Juice of 1/2 lime
1/4 c. whole grain breadcrumbs
Sea salt
White pepper
Gently mix together.
Bechamel Sauce
4 tablespoons butter
6 tablespoons spelt flour
2 1/2 cups raw milk
6 oz Gruyere cheese, shredded
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon dry mustard
Organic all-purpose seasoning
In a saucepan melt the butter. Whisk in the flour until smooth and continue to cook for 3 minutes, being careful not to brown. Slowly whisk in the cold milk, and cook, stirring, until the sauce comes to a boil and thickens, about 2 minutes. Continue cooking until the floury taste is gone, about 5 minutes. Remove from the heat and add cheese while stirring to melt. Season with salt, pepper, mustard and all-purpose seasoning.
Butter a baking dish. Place seafood mixture in the middle of a crepe and roll. Continue to stuff crepes and add them to the baking dish. Top with sauce and bake at 350 degrees for 30 minutes. Garnish with parsley and chives.
Seafood Crepes
Crepes
3/4 c. sprouted flour (or sub as noted above)
3 large eggs, beaten (free-range organic)
1 1/2 tbsp unsalted melted butter (organic valley)
3/4 c. plus 3 tbsp whole raw milk
Whisk together the beaten eggs, milk and then slightly cooled melted butter. Add to the flour and mix. Cover and refrigerate for at least 30 minutes.
Heat a heavy 6-inch skillet over medium high heat until hot. Brush lightly with a light coating of melted butter and ladle about 1/4 c. of the batter into the pan, tilting skillet to coat the pan evenly with batter. Cook until the bottom is golden brown and the top is beginning to look dry, 1 to 2 minutes. Using a wide spatula, carefully flip the crepe and cook just until the bottom colors slightly, about 30 seconds. Repeat until all the batter is used (should make about 12 crepes).
Seafood filling
6.5 oz. wild caught crab meat
8-10 wild caught medium shrimp, peeled, deveined and chopped
4 tbsp chopped cilantro
4 tbsp chopped italian parsley
2 tbsp chopped chives
Juice of 1/2 lime
1/4 c. whole grain breadcrumbs
Sea salt
White pepper
Gently mix together.
Bechamel Sauce
4 tablespoons butter
6 tablespoons spelt flour
2 1/2 cups raw milk
6 oz Gruyere cheese, shredded
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon dry mustard
Organic all-purpose seasoning
In a saucepan melt the butter. Whisk in the flour until smooth and continue to cook for 3 minutes, being careful not to brown. Slowly whisk in the cold milk, and cook, stirring, until the sauce comes to a boil and thickens, about 2 minutes. Continue cooking until the floury taste is gone, about 5 minutes. Remove from the heat and add cheese while stirring to melt. Season with salt, pepper, mustard and all-purpose seasoning.
Butter a baking dish. Place seafood mixture in the middle of a crepe and roll. Continue to stuff crepes and add them to the baking dish. Top with sauce and bake at 350 degrees for 30 minutes. Garnish with parsley and chives.
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