Real Food Wednesday 2/1/2012

NEW HERE?

Welcome and PLEASE read below before you link up as this is a REAL FOOD carnival, and very different from others you may have joined in on.

I LOVE WEDNESDAYS!

It’s that crazy time of the week when you entice us with your links and comments to go check out your blogs and your great REAL FOOD WEDNESDAY tips and ideas or recipes! (Visit that link if you’re new and want to learn more about this blog carnival.) Remember, if you’re a blogger, you’ll draw some good traffic to your site by participating! (This is how I built up my traffic in the beginning, and don’t miss my tips below.)

CAN YOU HELP? (6 rules and tips!) (Note: here’s where those of you who are new will want to read carefully, thank you!)

1. It’s not easy for me to catch them all on my own, and I’d really like everyone to play fair, so if you see any posts that don’t link back to this post (blog carnival etiquette you know!), can you email me please? Kelly@KellytheKitchenKop.com. If you don’t know how, I explain it at this REAL FOOD WEDNESDAY link. (I hate playing hardball and removing links, so let’s all be good to the others who are bringing more traffic to your blogs with their links by doing the same, OK?)

2. Also, PLEASE let me know if you see a recipe posted that is blatantly not Real Food. Someone who is striving and on the journey is one thing (as we all are), but if it’s really bad (canned bread, meat substitutes, Velveeta, margarine/vegetable oil, Egg Beaters, unfermented soy/tofu or any other fake food), please tell me so I can remove it. (If I’ve removed your post, I hope there are no hard feelings, but people come to this post for Real Food ideas, and I don’t want to disappoint.)

3. I hope you’ll retweet and stumble this post and also any sites you visit – this will get more exposure to all of us, thank you!

4. Please don’t link up to your post where you’re writing about something as an affiliate if I’m already an affiliate for the same thing, OK? That includes giveaway posts. (Thank you for understanding!)

5. Want more traffic at your blog? if you’re linking up and hoping for more traffic to your blog, can I make a suggestion for how to boost your traffic? Besides just adding your link to the Mr. Linky doohicky, if you also comment and include just ONE interesting sentence to grab the readers attention AND a link to that specific post, you’ll get more hits for sure, at least from me anyway. I don’t often have time to go through every single link (although I know a lot of people do), but one thing I always do is read the comments. If there’s a sentence that grabs my interest AND a link to get me there easily, I’m much more apt to visit!

6. Don’t have a blog? We still want to hear from you! Please leave your tips or recipes in the comments.

Thank you!

You’re up, and we can’t wait to see your stuff!

disclaimer-disclosure

Comments

  1. says

    Hi,
    I shared my video for making milk kefir and a guest post about the science behind fermented vegetables. Lastly, an article about why I never eat commercial bread as well as a giveaway!

    Join me in my Probiotic Foods Challenge starting January 9 at Real Food Forager!
    http://realfoodforager.com/28-day-probiotic-food-challenge-signup/

    And link up your cultured and fermented foods here!
    http://realfoodforager.com/probiotic-food-challenge-linky/
    Thanks for hosting!

  2. says

    Hi Kelly, I posted 4 this week. Two are in the series we are doing about sourcing eggs. Pt 2 Questions to ask your farmer http://www.realfoodfreaks.com/2012/01/24/egg-cellence-pt2-questions-to-ask-your-chicken-farmer/
    and pt3 which is the challenge and contest: http://www.realfoodfreaks.com/2012/01/31/egg-cellence-challenge-and-essay-contest-pt-3/
    Two recipes – Eggs benedicts: http://www.realfoodfreaks.com/2012/01/29/eggs-benedict/
    and Marinated Slow Roasted Pork Butt: http://www.realfoodfreaks.com/2012/01/29/marinated-slow-roasted-pork-butt/
    Have a super week.

  3. says

    Hi!
    Thanks for hosting us Kelly. This week I’m sharing part 1 of “More than Salt: The World’s Most Controversial Ingredient”. Part one is titled “Industrial Food, Health Policy, and Home Cooking”.
    This piece looks at the science behind the salt/high-blood pressure connection, FDA plans to legally limit salt, and what all of this means to those who eat Real Food.
    Best wishes-
    Dori @ Nourishing Foodways
    http://nourishingfoodways.wordpress.com/2012/01/30/more-than-salt-the-worlds-most-controversial-ingredient/

  4. says

    Hi Kelly!

    Contributing a gluten/grain free cookie recipe to make cut out cookies. This is a healthy replacement for the ever so popular sugar cookie dough!

  5. says

    This week I venture into making fermented ketchup and also make homemade fish sauce using anchovy fish heads! It’s not pretty…. but I think it will make pretty good ketchup!

  6. says

    My recipe is for Apple Lamb Curry. Other meats can be substituted in this recipe, and it could also accommodate a larger amount of meat. For me, this is ultimate comfort food!

  7. says

    I am sharing a baked custard recipe using coconut milk – and you can’t taste coconut! Great for GAPSters or Paleo eaters. Can’t wait to look through all the other links!

  8. says

    Thanks so much for hosting.

    I’ve shared a post on making homemade coconut cream pie lara bars and a photo tutorial on making your own sourdough from scratch.

    Have a blessed day!

    Katie

  9. says

    I can’t resist adding my sweet potato cottage pie to the mix – I only recently started eating meat and I’m like a kid in a candy store! My body is thanking me after years of deprivation :)
    Thanks for your site and for hosting….

  10. says

    Hi Kelly, thank you for hosting! This week I linked 2 posts, one is a roasted vegetable tart recipe and the other is the fourth in my series about herbs and spices – Turmeric! Have a lovely week!

  11. says

    I did an informal poll of friends, family and Twitterfolk, and found an interesting link between diabetes and depression. My post is about what the major health outlets have to say about the link.

  12. says

    Thanks again for the linkup – this weeks I combined my best of real/whole food breakfast treats into one post:
    All are sugar free pies, cupcakes and cookie all fit for a healthy breakfast your family will worship you for!
    Blessings
    http://bit.ly/xabvOm

  13. says

    Thanks for hosting every week! This week I linked to my post on how to afford better eggs. Too many people they tell me they can’t afford them and while some can’t, most can. Here’s how.

  14. says

    Love all the great posts! This week I am sharing my recipe for a lower sweetener (coconut crystals and stevia) fermented ketchup. Thanks, Kelly!
    ~Karen

  15. D. says

    #65 is supposed to be a write-up on making yogurt at room temperature. WHen I clicked on it, I got the same link as when I opened #64 (about chocolate pudding). I don’t know who should fix this, but someone should because I wanna see that room temp yogurt dealie.

  16. D. says

    #86 is about making salsa. I wanted to comment at her site, but I don’t have a google account or an open ID account. Since I couldn’t register to comment there, I’ll do it here. (And no, I don’t want to open accounts at either of those places). ;-)

    I like to make homemade stuff too, and salsa is one of our favorite “go out to eat at a Mexican restaurant treat & cheat food” things. Sometimes I can eat it, sometimes I can’t – it depends on where we go to eat and how it’s made. If there is a lot of cilantro, I won’t touch it because I HATE CILANTRO. I can barely tolerate the smell of that stuff when I walk past it in the veggie aisle. Yuck. I don’t know if the fact that some salsa’s taste good to me and some don’t is to do with the amount of time they’ve been made or what, but it seems the fresh stuff is the most offensive to me, cilantro-wise.

    Does anyone have a recipe for a reaaaaaaaallllllyyyyy good salsa without cilantro? I’ve tried fresh and dried, and neither seems to be tolerable for me. To be fair, even though I rarely buy things like salsa at the store, my all time favorite is the All Natural Tostitos Chunky Salsa Mild. Now, in reading the ingredients, it has nothing offensive in it except the last ingredient is called “natural flavor”. Well heck, that can mean almost anything. (The rest of the ingredients are: tomato puree (water and tomato paste), diced tomatoes in tomato juice, jalapeno peppers, onions, vinegar, salt, garlic powder and natural flavor). And, of course, it’s not organic so I would imagine the ingredients aren’t the best quality. But it has a lovely flavor. Any suggestions of what I could substitute for “natural flavor”?

  17. says

    Hi! I posted about the first time I rendered tallow, and I had a question about one of the other things that came out of it. I think it might be gelatin, but I’m not sure. Check it out and let me know if anyone has any thoughts? Thanks!

  18. says

    Hi again Kelly! Your link-up is getting huge! Thank you for hosting!

    Today I shared a super-easy recipe for Raspberry Vinaigrette using ingredients you likely have in your kitchen. (I read the label on the bottle of store-bought in my fridge and decided it was time to make my own.) This version is tangy, sweet, and natural.

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