• Welcome!

    Traditional Foods can be both Yummy and Fun. Let me show you how.
  • Here’s why we live the TF lifestyle

  • Second Annual Raw Milk Symposium - April 10, 2010 - Madison, WI
  • del.icio.us

  • July 2018
    M T W T F S S
    « Mar    
  • Archives

  • Advertisements

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.


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!


Why I love teriyaki (migrated)

I love teriyaki. Absolutely love it. It’s easy to make, stands up well to any type of protein, is extremely adapatable and kids really like it. There are plenty of teriyaki joints in Seattle (I think it was invented here, LOL) and there are so many variations. The flexibility is what I enjoy most; if I’m out of one ingredient I can always find a substitute in my pantry.

Here’s my basic teriyaki sauce recipe. Use it with chicken, beef, pork, salmon, halibut, or tofu; whatever you like, really. A thought: I’ve never tried it with lamb. Hmm.

2 cups tamari or soy sauce
1 cup pineapple or orange juice
1/2 c packed brown sugar or equivalent amount of Splenda
Red pepper flakes or Cayenne pepper to taste

That’s it! My basic recipe. I also like to add any or all of the following, depending on my mood:

  • chopped fresh ginger
  • sesame oil
  • garlic
  • Hoisin or Oyster sauce
  • fish sauce

Note: using Splenda not only cuts calories and carbs, but imparts sweetness without burning during cooking, as sugar will. Don’t like Splenda? Use stevia, agave, or whatever floats your boat. It’s all good.

Combine all in a plastic bag large enough to hold your chosen protein. Marinating is essential, but not for too long; 30 minutes is enough. Any longer, and the citric acid in the juice will begin to “cook” the meat, resulting in a mushy texture.

Cook your protein according to your preferred method; for our dinner last night I baked bone-in chicken thighs. Reserve a bit of the marinade, too. It’s great on either rice or noodles–but be sure to bring it to a boil first–want to make sure any bacteria from the protein are taken care of.

I also prepared a stir fry of red and yellow peppers, green onions, and chinese cabbage. This is the part the kids enjoy the most–Mom wielding a sharp knife with such colorful vegetables! Mo was allowed to scoop out the seeds and pith from the peppers; and she also scooped out the coconut oil for the wok. I boiled some japanese soba noodles, added them to the veg, and threw the reserved teriyaki in as well—delish!