Showing posts from January, 2013

Whole Wheat Baguette

Here is a wonderful recipe for an artisan whole wheat soaked baguette.  The recipe size is a bit big on purpose so that there are enough loaves left over to freeze some for later use because this bread takes over 1 day to make and it is not something you will find yourself baking on a frequent basis.

Here are the ingredients you will need:
4 cups chilled cheese whey8 cups freshly ground "hard" whole wheat flour plus 5 cups chilled "hard" whole wheat flour1/2 cup gluten flour 1/2 cup orange juice4 1/2 teaspoons salt1 1/4 teaspoons of yeast separated (1/2 teaspoon and 3/4 teaspoon)
To start, mix the chilled cheese whey and the freshly ground 8 cups of whole wheat flour in a bowl with 1/2 teaspoon yeast.  Cover and let sit at room temperature for 8 or more hours.  Make sure to grind the additional flour needed and then chill it in the refrigerator until it is needed.

Next, mix in the orange juice, salt, and the rest of the yeast into the bowl with the flour that has been …

Cinnamon & Sugar Pannekoen

If you have kids who like bready things for breakfast, but want an easy way to get more protein in them the pannekoen is the answer to your problems.  This quick and easy breakfast is filled with eggs, milk, and butter but at the same time has just enough wheat in it to satisfy even your skeptical egg eaters.

Here is what you will need for ingredients:
4 large eggs (or 6 medium)3/4 cup whole wheat flour 3/4 cup milk1/2 teaspoon salt2 Tablespoons butter2 Tablespoons SUCANAT1/4 teaspoon cinnamon
Mix together the eggs, flour, milk and salt.

Next, put the pie plate in the oven at 400 degrees Fahrenheit and in it melt the butter.

Once the butter is melted, pour in the batter and then top with the SUCANAT and cinnamon.

Bake for 20 to 25 minutes and then serve immediately.

Homemade Chicken Stock

Making your own stock is one of the most beneficial things you can do for your digestive health.  Dr. Natasha Campbell-McBride, the author of the book Gut and Psychology Syndrome, says the following about homemade stock:

"Meat and fish stocks provide building blocks for the rapidly growing cells of the gut lining and they have a soothing effect on any areas of inflammation in the gut...To make good meat stock you needs joints, bones, a piece of meat on the bone...It is essential to use the bones and joints, as they provide the healing substances..."
Here is a simple method to follow for making homemade chicken stock.

First, after cooking chicken, I take all the bones and joints with bits of meat still on them and put them in a bag in the freezer.  Then, when my freezer is about full of chicken bones and not very full of broth, I take out the bags.

I put all the bones in a pot and then add enough water to cover the bones.  

ATTENTION:  Make sure to measure out the amount of water …

Homemade Chocolate Ice Cream

When I first started making ice cream using raw cream, I always hated the fact that all the chocolate ice cream recipes I found required you to cook them and then cool them.  What was the point in using raw cream if the ice cream wasn't raw.  Well, after much searching and experimenting, here is my adaptation of raw chocolate ice cream. By the way if you don't have raw cream you can use regular pasteurized cream to get the same taste results, it just won't have all the wonderful enzymes which the raw cream adds.

I start out with a quart jar and put 1/2 of cane juice crystals in.

Then I add in 1/3 cup of dutch processed cocoa and one raw egg yolk.

On top of those ingredients, I ladle the jar half full of cream.

Then I cover the jar and shake well.

Next, I top off the jar with more cream, cover and shake again.

Store in the refrigerator until you are ready to make the ice cream.

I use a Cuisinart ice cream maker that has a frozen gel insert - it makes the process of making ice …

Mark 5 & Holding On

In reading through Mark 5, I was struck by truth within the story of the man with the legion of demons that had never passed through my mind before, and yet since I have been talking back and forth with a family regarding some child depression issues the truth was rather striking.  In looking at this man, who was the host for an entire legion of demons, I realized something about his character that was profound - he was a fighter.

Here is what made me come to this conclusion about the character of the man which chapter 5 of Mark starts off describing.  Do you realize that once the demons had the ability of come out of the man and enter into the swine, they left the earth by committing suicide?  This made me question why these same demons were unable to complete that task while they were within  the man?  I know being the host of a legion of demons is not what any of us desire for our future or the future of anyone we know of love, but I also had to realize in coming to this realization…

Mark 4 & the Necessity of "Hard Things"

Last Sunday I had the opportunity to ride alone with a very grumpy teenager to church.  Yes, after being sick all week and still feeling a bit weak, my son felt it was well within acceptable limitations to not have to go to church with the rest of us and especially not go early to attend Sunday school, like we do every week, and also operate the camera up in the AV booth during the service. 

Well, after doddling through his chores while everyone else left in our other vehicle (luckily we had to take two vehicles that morning because of some afternoon plans) we got into the car to drive the 20 minutes it takes for us to get to church from our farm.  At first it was very quiet while I was praying and driving and my son was staring out the window.  Then, I felt led to start sharing with my son some of the "hard things t"hat were required of me when I was younger, things I didn't enjoy doing but now as an adult can see the benefit of my parents being tough with me and fightin…

Hot Pepper Havarti

Havarti is a very mild cheese when made as a plain cheese, but it is also a cheese that does not get in the way of anything you may mix with it and so it makes a perfect cheese to flavor.  This particular cheese I have chosen to flavor with dried heirloom hot peppers we grew in our garden this summer. 

To start off, I partially skim the cream off the cream from my milk to get 8 gallons of partially skimmed milk.

Next, after sanitizing my cheese vat, the thermometer, and stirring ladle, I pour all 8 gallons of milk into the vat and set it to medium-high heat on my largest burner.  Until the milk is heated to 90 degrees Fahrenheit, I stir the milk every couple of minutes while checking the temperature.

When the milk gets to 90 degrees.  Turn off the heat and sprinkle 1 teaspoon of mesophilic culture over the top of the milk.  I get my cultures, rennet, and cheese making supplies from and have found his prices to be spot on competitive.  He also has great tur…