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LF Herbed Chicken Salad

We love chicken salad. It’s a great way to utilize leftovers or the meat off a chicken you’re using to make bone broth. Sure, there are a lot of chicken salad recipes out there, and they’re all pretty much the same, but here’s where mine differs: I use LF mayonnaise. I use AnnMarie of CHEESESLAVE’s recipe…tweaked just a little bit. I like a bit more mustard, and a bit more lemon, but that’s just me. Use your favorite mayo recipe, but for goodness sake, don’t use commercially made mayonnaise! Homemade is super easy to make–all you need is a blender or a food processor and 5 minutes. I have it down to a science, LOL.

basil

Fresh Basil

Please note that the I haven’t listed amounts really…this is deliberate. If you have only one chicken breast, that will work, as will the meat from a whole chicken. If you like it creamier, add more mayo or sour cream. Not so fond of lemon juice? Apple Cider Vinegar will do the trick. Don’t have basil on hand? Try fresh thyme, rosemary, or even italian parsley. You get the idea: get creative!

LF Herbed Chicken Salad

Leftover chicken, diced
Homemade LF mayo
Sour Cream or Creme Fraiche (I find this locally sold as “extra rich sour cream.”)
3 stalks celery, cleaned and diced
1/2 onion, peeled and finely diced
3 green onions, thinly sliced
A bunch of fresh basil leaves, julienned
A bunch of fresh italian parsley leaves, julienned
Juice from 1/2 of an organic lemon
RealSalt to taste
Organic black pepper to taste

Combine the mayo, sour cream, lemon juice, salt, and pepper in a bowl; set aside. Combine the rest of the ingredients in a large mixing bowl; add dressing and fold together until well combined. Transfer salad to a serving bowl (I don’t know about you, but my mixing bowl is much too big for my fridge), cover with cheesecloth, and let rest at room temperature for about an hour before storing in the fridge. The resting at room temperature allows the lactobacilli to proliferate, increasing nutrients and digestibility. The overall flavor improves with time, as well–I try to make this at least one day ahead of when I want to eat it. 🙂

Enjoy and be well!

Twisting the Night Away

It’s Tuesday, and time for Gnowgflin’s Tuesday Twister Blog Carnival, where participants describe what’s been “twisting” in their kitchens! I haven’t participated in some time, but I’m getting back into the groove 😉  So, what’s been twisting in my kitchen?

  • Sourdough starter. I *love* my sourdough, and lately have been experimenting with whole wheat and rye flours. I’m not too thrilled with the results, but that may be because we’re just not used to heavier breads. I really need to invest in a grain mill and grind my own…I’m sure that will help!
  • Kefir. This isn’t new of course! The kids love it, especially in smoothies. We’re currently on a blueberry kick–I froze a ton of them last summer and they blend up so nicely…YUM!
  • Fermented veg: I have sauerkraut, ginger carrots (my personal fav) and pickles all going strong–I cannot wait until the farmer’s markets start up again….this spring I’m dying to try my hand at fermented green tomatoes, a la Bubbies.
  • Kombucha. My first batch failed horribly–mold grew on the SCOBY and everything. I think it was in the wrong room, at the wrong temperature, and I have a suspicion that I didn’t let the water sit out long enough to let the chlorine dissipate before brewing the tea. I was so disappointed! I’ve ordered another SCOBY though, and hopefully the next batch will work. I’m crossing my fingers! If anyone has any suggestions, I’m all ears 🙂

So that’s it! That’s what’s twisting in my kitchen this week. What’s twisting in yours?

A crazy six months

So. It’s been quite some time since my last post. Lots has happened since then:

  • I was laid off from my job as a writer
  • My husband’s health has continued to decline (he has COPD, a seriously debilitating disease)
  • We suffered a break in our water pipes this winter, which required our living room to be gutted and then repaired

So as you can see, along with taking care of two young children, I’ve had my hands full! I manage to get on FB most days, but blogging? The layoff really hit me where it hurt: my self confidence in my writing skills. I know the layoff occurred because contracts didn’t get awarded as promised. I know the economy is in the toilet. I know my employer would have kept me on if she could have…(and kept me as long as she could). But even so, I don’t care who you are, a layoff is devastating. So. There you have it. But with the help of my husband and my brothers, who are extremely supportive, I’ve  pulled through. And made a life changing decision, as well: I’m going back to school.

Trying to find a new job has proven impossible. I’m either underqualified or overqualified. I don’t have a degree, so that’s a huge strike against me. And that’s the key to a well paid position. So, keeping the big picture in mind, I have to get that degree. I have 45 credits towards that Associates degree already, so that’s halfway done. Now to get those Science and Math classes…argh. Those subjects are *not* my cup of tea, I must say. In fact, I’m deathly afraid of Math class. But ohwell! It must be done, and I have motivation unlike any other time in my life.

After I complete the AA degree, I’ll enroll at UW—they have a direct transfer agreement with Olympic College. My ultimate goal is to graduate with a degree in Healthcare Leadership. I’m hoping they don’t require a class in nutrition, though! If they do, I’ll be sure to come armed with my WAPF literature. I cringe at the thought of taking a standard “nutrition” class—hey! Maybe I can get some WAPF folks to be guest lecturers 😉

Ok, so there’s my story. I’m feeling the creativity flowing now…watch this space for more (regular) posts!