Archive for the ‘recipes’ Category

38.5 Weeks and a Recipe

August 18th, 2011

This week I’m 38 weeks pregnant. And I am so done. I know it’s better for the baby to stay in as long as possible. I’ve read the research, and with Thaddeus I was totally willing to wait it out believing that was best for my baby. But, lately I just feel selfish. I really want this baby to come this week. But, I’m trying to prepare myself now for carrying to term. Somedays I do a great job just letting go and relaxing about it all, other days I don’t. Guess that’s normal though, right?

So, I decided I needed something to keep me distracted and cheer me up a little…my solution: cake. Something sweet and moist and yummy, but also somewhat healthy and fortifying. So, I made up my own recipe for groaning cake. The idea of the groaning cake is a cake that a women makes while in early labor, that she can then eat during and after labor to give her strength and energy. There are other traditions and superstitions that go along with the whole idea, and generally I find the concept fascinating. Seems like a good idea to me too… Something to keep you distracted in early labor, and provide you with much needed calories after labor.

At first I thought maybe my idea for cake was a little too ambitious, since I’ve been reacting to eggs lately, and making a cake without eggs isn’t exactly easy. But, I think I ended up making something that worked really well. I really liked how it turned out (granted my sister also tried it and didn’t like it at all, but my husband and toddler both liked it too so I figured three out of four was pretty good).

The cake has a dark, molasses-like, gram cracker-like, flavor. It’s not very sweet, but I don’t like things overly sweet anyway anymore. Here’s the recipe as I made it, along with the additions I plan on making when I do the next test run this week. If all goes as planned and the second cake turns out as well as the first (not to mention if the baby comes during the day and I’m up for cake making in early labor) I plan on making this cake as a birth day cake for baby girl.

Beth’s Groaning Cake

Ingredients:

2 or 3 plums (I used yellow plums, I think other fruits would work well too – I might try apples or cherries)
2 tablespoons yogurt (I used vanilla flavored sheep’s yogurt)
1/3 cup coconut oil
1/3 cup milk (I used whole raw milk)
1/3 cup pure maple syrup
1/3 cup coconut sugar
1/2 cup flour
1/2 cup mesquite flour
1/2 teaspoon baking soda

Additions I plan on trying next time:

2 tablespoons hemp hearts
1 teaspoon vanilla
2 tablespoons nutritional yeast
Some chopped walnuts

Directions:

Mix all ingredients, except plums, together.  Grease a cake pan with a bit of coconut oil and preheat oven to 350. Slice plums and arrange half the slices on the bottom of the pan. Pour cake mixture into pan. Arrange the rest of the plum slices on top of the cake. Bake for about 45 minutes or until done.

Have any of you heard of the tradition of a groaning cake?

Or made one yourself? If so, what was it like?

Or do you have any nutrient dense yumminess you think I should include next time I make this cake?

Rejoicing in the journey -

Bethany Stedman

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Quinoa Tabouli

February 15th, 2011

It’s been a long time since I posted a recipe, but this one is definitely worth sharing. Gluten-free, dairy free, vegan, light, refreshing and just plain yummy! I made it a few weeks ago and even amidst the cold and dark of winter it made me think it was summer for just a minute – and that made me super happy!

As usual this recipe doesn’t come with exact measurement but just general guidelines and recommendations – add to it as you see fit and I doubt it’ll do it much harm. Enjoy this little taste of summer amidst the cold today.

Quinoa Tabouli

Cooked Quinoa*
Chopped Parsley (roughly as much parsley as you have quinoa – in volume, not weight)
Grated Carrot (I used one large one)
Chopped bell pepper (I used a yellow one)
Baby Tomatoes, quartered (I used roughly a handful or so)
Cold Pressed Extra Virgin Olive Oil
Juice of a Lemon
Salt and pepper to taste

Mix everything together drizzle with a generous amount of olive oil and a splash of lemon juice and add salt and pepper to taste. That’s it! Enjoy!

*For cooking quinoa. I recommend that you rinse it first (it has a slightly bitter/acidic coating on it) and then soak it over night before cooking. To cook put it in a pan with enough water to just cover and cook until all the water reduces out and the quinoa is soft. For this recipe allow it to cool and then fluff it with a fork before using it in the salad.

Rejoicing in the journey -
Beth Stedman

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Pumpkin Pie Made With Fresh Pumpkin

November 28th, 2010

Ok, I know you’re suppose to post pumpkin pie recipes BEFORE Thanksgiving, but I feel like breaking the rules and posting these now. Besides, I like this pumpkin pie so much I think it should be enjoyed throughout the fall and winter and not just at Thanksgiving.

The trick to this pumpkin pie is to use a fresh pumpkin instead of canned pumpkin puree. It’s really not as hard as it sounds. All you have to do is slice the pumpkin in half, take out the seeds and pulp and place it cut side down on a parchment lined baking sheet. Bake at 350 F until the meat inside is tender and soft. Scrap out the meat and put it in a food processor or blender and blend until you have a smooth puree. That’s it. Now that you have your puree you can use it in any recipe that calls for canned pumpkin puree with the result being a much fresher pumpkin flavor.

So, here’s my pumpkin pie recipe…

Pumpkin Pie Made With FRESH Pumpkin

  • 2 cups fresh pumpkin puree
  • ¾ cup Unrefined sugar
  • ½ teaspoon vanilla (I recently used maple extract instead because I didn’t have vanilla and that worked well too, although the vanilla is much better)
  • 1 tablespoon flour
  • 1 cup milk (or cream or a combination of milk and cream)
  • 3 eggs
  • 1 pie crust (if possible make your own – it tastes so much better and it’s not nearly as hard as it seems. If you have kids let them mix the butter in with the flour and roll it out – they will love it and you save yourself the hard work.  I’ve been using this recipe but without the sugar and we like it)

Mix it all together and pour it into the pie crust. Bake at about 350 degrees Fahrenheit until it is not really wiggly anymore. You want it to jiggle just a little though because it will solidify more once you take it out of the oven.

Eat it warm or cold, however you like. It’s great topped with a little whipping cream made from scratch by beating a bit of cream until it thickens (you can add a little sugar and or vanilla or maple syrup to the whipped cream to sweeten it if you desire).

ENJOY!

Rejoicing in the journey -
Beth Stedman

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Autumn Beer Risotto

October 9th, 2010

This isn’t your typical risotto. This fall risotto is made with beer instead of wine, and uses Edem cheese instead of parmesan. It could be called an Autumn Inspired Czech Risotto.

IMG_7126This risotto was inspired by a trip to a local farm where they grow LOTS of pumpkins and squashes. We had a great time exploring the different types of pumpkins, checking out their chickens and petting their rabbits. It was a perfect fall outing and I came home wanting to make an equally perfect warm and hearty fall meal. As soon as I saw the package of risotto which had been sitting in my cupboard for who knows how long, I knew it was just the thing to satisfy my autumn craving. And so Autumn Beer Risotto was born.

IMG_7175 IMG_7219

Autumn Beer Risotto (or Czech Risotto)

  • 1 package (500g) Risotto
  • 1 Butternut squash
  • 3-4 Carrots (depending on the size)
  • 2-5 small (to medium) Onion (how many will depend on how big they are and your taste preferences)
  • 1 small parsnip
  • 2 cloves Garlic
  • 1 inch piece Ginger
  • Butter (for sautéing)
  • 1 cup Beer (I used Czech Kozel, which is a sweeter dark beer)
  • 3 cups homemade Chicken stock
  • ½ cup Edem cheese (or any other run of the mill white cheese – Jack would work I think)
  • Pinch of nutmeg
  • Salt and pepper to taste

First, peel the butternut squash and carrot and cut them into bit size pieces. Place both in a roasting dish and roast in the oven at about 350 degrees F until they are soft.

While the squash and carrots are roasting, chop the onion, parsnip, garlic and ginger. Place all of those things in a pot with a bit of butter and sauté until soft and slightly caramelized. Add the risotto to the pan.

Stirring constantly add the beer about ¼ a cup at a time. Next add the chicken stock about a ¼ cup at a time. Continue stirring the risotto all along. Then add the squash and carrot, still stirring all the time. Next add the Edem cheese, still stirring all the time. Are you catching a theme here? The theme is STIRRING. Risotto should be an arm work out.

Add a pinch of nutmeg and plenty of salt and pepper to taste, and continue stirring until the risotto is softened but still al dente. You don’t want your risotto to be mushy, but you do want it to be cooked.

That’s it. We personally really liked how this turned out. It was a great autumn risotto that was definitely warm and filling.

NOTE: We tried something different with the leftovers this time that I also wanted to recommend. I shaped the cold risotto into patties and fried it in a frying pan with a little butter. We then served it on a bed of kale with a squeeze of lemon – yummy.

IMG_7160-2

Rejoicing in the journey -
Bethany Stedman

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Sick Busting Super Soup (Onion and Garlic Soup)

September 24th, 2010

Well, it looks like the cold and flu season are officially upon us. This week it felt like half of the people I know are sick. Thankfully Bryan and I have been able to stay well… so far. We have been taking at least a spoonful of homemade unsweetened elderberry syrup a day and making sure we get plenty of sleep and healthy food. I have also been making lots of soup made with homemade bone broth. This week I made Onion and Garlic Soup, or my own personal Sick Busting Super Soup!

This soup is GREAT for when you are sick or for when you want to avoid getting sick! Here’s why…

Homemade bone broth:

We all know that chicken soup is wonderful for a cold, but did you know the main reason is because of the broth? Bone broth/stock contains tons of essential minerals, such as calcium, magnesium, and phosphorus. Not only is it loaded with these and lots of other minerals, these minerals are also in a form that the body can easily absorb. Broth/stock also contains gelatin, which has been found to be helpful in the treatment of various diseases. It also aids in digestion, which means that instead of spending energy on digesting difficult things, your body can spend energy fighting whatever little illness you are struggling with.

PS – Here’s a little trick for you: add a little vinegar to the water when you make bone broths/stocks to help extract the calcium and improve the nutritional value of your stock.

Onion:

Onions have been used for their healing powers for centuries all over the world. According to this site “Early American settlers used wild onions to treat colds, coughs, and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections and breathing problems.” Onions are rich in a number of minerals and vitamins – Shallots and Green onions, in particular, contain high amounts of vitamin A and antioxidants. All onions have antibacterial and antifungal properties, which makes them truly perfect for when you are sick. Onions can help break up mucus and aide the immune system.

Garlic:

In our household we consider garlic the king of the spice cupboard AND the king of the medicine cabinet as well. This popular food is incredibly beneficial for health and overall well being. The benefits of garlic truly deserve a blog post all their own, but for now let me just give you the short story. Garlic contains substances which are potent anti-viral, anti-fungal and antibiotic agents. They stimulate the immune system and aide in fighting off a variety of diseases. Garlic has even been found to be effective in treating antibiotic resistant diseases.

PS – A little tip, if you leave the garlic at room temperature for about 15 minutes after you crush/chop it you will trigger a chemical reaction in the garlic that maximizes the health benefits.

Simple Onion and Garlic Soup:

3-4 quarts of homemade bone broth
6 (or more) onions (use a variety of different kinds to maximize the flavor and health benefits)
3 (or more) cloves of garlic, sliced
2 (or more) cloves of garlic, crushed
1 additional clove of garlic for each person you are serving the soup to
Cut the onions however you want. I like to mix it up, by chopping some, slicing some and quartering some. I think this gives the soup more texture which I like. But, if you want to just chop them all that will work great too.

In a large pot sauté the onions until they are soft and just a bit translucent. Then add the sliced garlic and sauté for another few minutes until the garlic is just softened. Next add in the bone broth and crush 2 (or more) cloves of garlic into your soup. Allow this to cook for a bit (especially if your broth was cold).

Just before serving add one crushed clove of raw garlic to each bowl, and then pour the hot soup into the bowl. Serve with sliced green onions to garnish and homemade bread to dip.

This is a very simple soup, there’s not a lot of substance to it, but served with some warm bread it can make a wonderfully warming meal for a cold winter day or for whenever anyone in your family is sick or wants to avoid getting sick. In fact I think I will make up another batch this weekend.

Rejoicing in the journey -
Beth Stedman

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