It’s time for another jam-packed Real Food Wednesday, thank you all who participate each week and to any of you newbies, too, we all love reading (and stumbling and tweeting) what you share with us! Please mention it on your Facebook pages, too!
If you have a blog, link up below, and please remember to add a link back to this page – thank you! If you don’t have a blog, share anything you’d like that’s related to Real Food in the comment section. :)
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Happy RFW, everyone. Isn’t it exciting to get to that time of year when fresh produce is always at your fingertips? I’m still playing Mad Kitchen Scientist, and coming up with new ways to use rhubarb, which is growing so well. This week, I’ve included another of my savory rhubarb recipes, Rhubarb Green Salsa, which was a big hit in my house.
Interesting I’ve never heard of Rhubarb salsa – sounds like a fun recipe to try!
This week’s post is about special bone in grassfed steaks for Father’s Day. I got some steaks from La Cense Beef Ranch, and grilled them.
I had fun with rhubarb recently, too and just posted my Rhubarb Lemon Cake, made with no grains and no sugar. It is sweet, though! I love eating real food, most of which I know that actual source of. Enjoy!
Home made garlic butter is my contribution for the week. Super easy to make and works really well with steak.
Oh, rhubarb salsa and rhubarb cake both sound so good! I wish I could find rhubarb here in Prague (I heard that one place had it for a little while, but it’s across town and I haven’t been able to get there recently)
We’ve been having cold rainy weather again so my contribution this week is Dutch Oven Rabbit. It was super yummy, but I’m ready for some warm weather and fresh summer produce!
Check out my post on the salt issue that’s currently the hot topic among those of us who care about food!
Salt Makes Food Taste Good, But Maybe I Shouldn
Hey Beth, I WISH I had a rabbit for your recipe. I have a few that have gotten into my garden
This recipe for Thai Custard is an Asian twist on an old favorite!
I got a few veggies from my CSA that I have no idea what to do with! I am hoping all you Real Food fans can help me out!
I am going to share a recipe for sourdough english muffins. I found this on the internet.
The night before:
1 cup starter
2 Tb honey
2 cups whole milk
4 cups unbleached white flour
Mix starter, honey and milk in mixing bowl until smooth. Add 4 cups flour, 2 cups at a time, and mix in until flour is thoroughly wet. Cover with clean towel and leave at room temp. in a draft free place.
The next morning:
1 scant tsp baking soda
1-2 cups white flour
2 tsp sea salt
cornmeal for sprinkling
Stir down mixture (it will have risen considerably). If it has risen too high and fallen, no problem, just stir down the rest of the way. Sprinkle a scant tsp baking soda and 2 tsp sea salt over the surface of the dough and work in.
Flour your board with 1 cup flour or more (up to 2 cups) until dough is medium stiff – enough to roll out. Once you have enough flour in (go by feel, never too dry and always moist) and the dough no longer sticks to your hands, give it a 5 minute kneading.
Get 2 baking sheets and line with wax paper. Sprinkle cornmeal over both.
Flour your board again and lightly roll dough out to about a half inch thick. Take a 3 inch round cutter and cut as many rounds as you can, rolling the leftover dough out and cutting more until the dough is used up. Try to keep them uniform in thickness and diameter.
As you cut each round, place on cornmealed wax paper-don’t allow raw muffins to touch- they will stick. When all rounds are cut, sprinkle cornmeal over top of muffins.
Allow to rise in warm place, covered, for about 1 hour or until risen again. (It took 4-5 hours for me.)
Now comes the fun part!
Preheat a griddle with a tiny bit of butter, until the butter sizzles. Use a low flame or heat setting so the inside of the muffin bakes and outside does not burn. Pan bake one side about 4 minutes and turn. Squash down a bit with spatula and pan bake other side for about 4 minutes. (I ended up doing 5 minutes per side.) Turn only once so be sure the one side is cooked before turning.
They will look like store bought english muffins, being a little bit brown on the tops. Very good.
After a week (loosely) following the EAT FAT, LOSE FAT diet. My husband and I share the results of our weigh-in!
Congrats on your first 9 days Ashley, sounds like you have a good start going (I don’t know that anchovies and I would get along either
) Also your link was wrong so for those that want to follow your progress try this http://lifeink.wordpress.com/
Oh sorry about the wrong link, thanks Chris!
This week’s post is a GF Blueberry Cake cooked outdoors in my Dutch Oven. Thanks for hosting!!
This week it’s all about how to make authentic German pretzel bread! Yum! My extended family always requests that I bring this to holiday get-togethers, and I brought it to the Memorial Day picnic this year.
Oh what a week! My blog is up and running at its new home at and its very own domain! I feel so wonderful about it and all the great new things I can do with it! My article today is about what you can find in your lawn if you let it go to weeds and seeds. Butterpoweredbike isn’t the only one eating wild forage this time of year!
Thanks to Kel for sharing her wonderful space with us!
This week I’m sharing a recipe for Chicken with Leeks and Mushrooms – it was delicious.
http://momsforsafefood.org/Blog/Entries/2010/5/31_Chicken_with_Leeks_and_Mushrooms.html
I want to try that rhubarb salsa as well. I always see a bunch of rhubarb at my local farmers market but have never bought some. I shall buy some this Saturday!
I did a post on surviving on 10 foods. I gave you my ten and so I ask that you submit a comment with your 10! Enjoy
Enjoy Blackberry Thumbprint Cookies!!
I’m blogging again, and have motivation to do yet more in my traditional food efforts.
Submitted a yummy liver recipe…really!
I’m learning how to cook with lamb. Until last summer, I had only had lamb in restaurants and didn’t care for it (I never ordered it for myself just took bites from others). But my husband loves lamb so I decided it was time to learn to cook it. And you know what? I love it when I make it at home! I’m sharing a recipe for Lamb Chops with Spicy Lemons and Kombucha Sauce. It was almost a gourmet meal out of my little kitchen.
Hi,
I linked up my post about my adventures in making strawberry jam sweetened only with honey & solidified using gelatine. Thanks!
Hey, Kelly! Today I’m sharing an excerpt from the sourdough lesson in my Fundamentals eCourse – the 2 simple needs of a sourdough starter. I like to keep things simple! Thanks for hosting!
Hi Kelly!
Today I am sharing my 1st attempt at sourdough whole wheat english muffins. We loved them!!!
Thanks for hosting, Kelly!
My post this week is on the first baby steps of making health changes. It’s the beginning of a series I’m doing on approaching change including some psychological and spiritual components, to increase our chances of the change really lasting.
Oh, and there’s a general recipe for veggies ferments at the end, just to keep it grounded in the earth.
I’m going with a theme this month: June is Detox Month! We’ve all heard of detoxification, but it’s really hard to wade through all the detox-in-a-pill and lemonade diet claims out there to find out how you *really* detox. I’m doing a little investigating this month to see what I can find out.
Ack, Kelly, I just remembered to link back to this post. Sorry for the delay!
The elk is one of the largest species of deer in the world and one of the largest mammals in North America. Ranging in forest and forest-edge habitat, elk are ruminants, feeding on grasses, bark, forbs and tree sprouts. High in protein and low in fat, this animal was wild-harvested deep in the Texas hill country.
Pan-Seared Elk Medallions with Herb-Infused, Crushed Chipotle Demi-Glace
Today, I’ve included a simple raw almond nut butter recipe using soaked almonds and also a real easy berry preserve.
So sorry Kelly, I messed up listing the incorrect recipe the first time.
blessings~Carmen
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