Butterscotch Pudding, with Scotch of course!

I have a new favorite flavor of pudding – butterscotch. I will admit that I never liked butterscotch anything for most of my life because most things labeled “butterscotch” just tasted like caramel colored super sweet sugar. Enough to make my teeth hurt just thinking about it. I changed my mind many months ago when I was at a whole foods store (not Whole Foods TM, but a similar kind of store). I saw some store made butterscotch pudding in the cooler and something came over me to try it. It was topped with whipped cream and it was like heaven on a spoon. I paced myself and ended up eating it on three different occasions just to stretch it. It was that good. I started to think about the name and realized that it contains two of my favorite words – butter & scotch. What a revelation!

I also must admit while I am admitting things that this recipe has been waiting to get posted since Thanksgiving, as this was the dessert du jour on that favorite of all days (mine at least).

So once I decided this was going to be dessert, I went on the hunt for a good recipe and found this one by David Lebovitz. According to David: “… You’ll also notice I add a splash of whiskey. One theory is that the name ‘butterscotch’ is a derivation of ‘butter-scorched’. Others say it that it meant ‘scotching’ or cutting, which they did to slabs of buttery, creamy caramels when making candy. Although the name implies it, it doesn’t have to have scotch or whiskey in it, but I find the flavors marry so well that I can’t resist adding a little shot.” Interesting, but I totally don’t care, I want scotch in my butterscotch and so be it! I am glad David agrees. He also says something else I absolutely agree with: “But one decision I refuse to let you make is to be one of those people that wants to press plastic wrap on top of the puddings to avoid that delicious, chewy skin that forms on top. If you don’t like pudding skin, why are you eating pudding in the first place?” Thank you, spoken like a true pudding lover!

Of course there is also butter in the recipe which completes the prerequisites for my butterscotch pudding. The only way I deferred from the recipe is in the sweetener; I used coconut palm sugar instead of the brown sugar and found it to be absolutely lovely. I also topped it with fresh whipped cream and cocoa nibs. Since this recipe contains scotch, it is not technically gluten free. I was happy to find that it didn’t bother me in any way. Must be one of the perks of Scottish genes! But if you are GF, you could skip it and maybe allow the butter to brown before adding the sugar to it, to give it more of a deep flavor.

David Lebovitz’s Butterscotch Pudding (adapted from Ripe For Dessert)

INGREDIENTS:


4 tablespoons butter, salted or unsalted
1 cup packed dark brown or cassonade sugar (I used coconut palm)
3/4 teaspoon coarse sea salt
3 tablespoons cornstarch
2½ cups whole milk
2 large eggs
2 teaspoons whiskey
1 teaspoon vanilla extract

METHOD:
Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.
In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.
Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.
Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.
Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend as indicated above.
Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.

Oladyi : Russian Yogurt Pancakes

 

(Oladyi topped with currants)

Yes, I realize that I missed International Pancake Day, but then again, I am not usually one to follow the herd. In fact, I have been meaning to post about these pancakes for a while because we have been enjoying them more times than not on Pancake Sunday- so I thought posting them on a Friday could get you thinking about making these for a wonderful weekend breakfast!

Pancake Sunday is a tradition in our house. It came from those dark days when I was both gluten and egg free for a time and ended up crying over pancakes. Yes, crying, and this folks is why I will never give up eggs again. But what I was so upset about was missing pancakes, the girl who grew up never liking pancakes, but went to live in Norway and fell in love with them. It is funny the things you miss the most when you can’t have them. This is when I realized pancakes needed to be celebrated on a weekly basis and not a Sunday has gone by without them since.

So in my journey to find amazing, delicious gluten free pancakes, we have tried many kinds and have found some favorites: Buckwheat Pancakes, Coconut Flour Pancakes, Norske Pannekakker  (grain free) and for those of you who are not gluten-free I suggest Sourdough Crepes and Aebelskiver.

Recently we have added Oladyi to our list and currently these are the reigning favorites! I got this recipe from my friend Sofya, who blogs over at The Girl’s Guide to Guns and Butter . I made a few changes to her recipe to make them gluten free, so you can feel free to do them either way, depending on your dietary needs. These pancakes are referred to in this house as “the pancakes that eat themselves” – they are light, airy and disappear quickly! They are also good if you make more than you will eat and put the extras in the freezer to have later in the week. This way they can also be a quick and easy mid-week breakfast.

Sofya says that these pancakes are great to make when your yogurt is starting to go bad. So if you are thinking it is time to use up some old yogurt, these are a perfect way to enjoy it!

Oladyi: The Russian Yogurt Pancakes (adapted from A Girl’s Guide to Guns and Butter )

INGREDIENTS:

2 C plain yogurt (going bad OK) – I usually use up my filmjölk before it is time to make another batch
enough flour to make a medium-thick batter (one that holds its shape but is still a liquid rather than a paste) – I usually use about 1 ½ cups of freshly ground buckwheat flour.
2 eggs
2 TBS honey, maple or even molasses
¼ tsp salt
1 tsp baking soda
butter for frying

METHOD:
Mix flour and yogurt together and let rest overnight (I leave it out on the counter). Next morning preheat cast iron skillet or pancake grill. Mix in the rest of the ingredients (add more flour if needed). Heat butter in the skillet and spoon the batter in. I usually use 1/3 cup for each pancake. Cook until you see bubbles and flip. When I make pancakes, I usually preheat my oven to 200-250 F and place cooked pancakes on a cookie sheet in the oven to keep warm while the others cook. Serves 4 or 2 people with leftovers. Recipe is easily doubled!

Hunter’s Chicken and Clapshot

Once you become a farmer (and a hunter) certain things you never would have thought of before become hysterical. Like the idea of “Chicken Cacciatore” or Hunter’s Chicken. When chickens become part of your life, you start to imagine how a dish like this ever came to be, as “hunting” for chickens really makes no sense – there are very few wild chickens in the world, and raising animals for meat hardly equates to being a hunter. Historically, the dish seems to have been made with rabbit, which definitely makes more sense but it seems that even in Italy, where the dish originated, chicken is often used. For me it is just another reminder of how detached we are as a society from where our food actually comes from.

Semantics and doom aside, this dish is a definite favorite all over the world. In fact, the recipe I used to make this version of Hunter’s Chicken, is from one of my favorite cookbooks – Scottish Traditional Recipes: A Celebration of the Food and Cooking of Scotland.

A picture of the recipe even graces the front cover of the cookbook! However, this recipe seems to me to be a bit of a cross between the Italian Pollo alla Cacciatora and the French Coq au Vin. Perhaps because the Scottish and French had a very famous historical alliance, it is likely the Scots also learned about the cuisine and culture of the French. Since I was using a Scottish recipe for this dish, I decided to pair it with Clapshot – a mixture of mashed potatoes and golden turnips (or in this case a rutabaga), a classic Scottish side dish. I also used the Italian classic, Chianti wine to prepare the dish.

No matter the origins of this favorite dish, it is perfect hearty fare for the end of winter, or a quick spring cold-snap. The best is that most of you probably have all the ingredients already available in your freezer or pantry! Making this a quick and easy dish to prepare in a snap!

You can prepare it in a Dutch oven, cast iron skillet, or as I did, in my Tagine.

*This is also a good time to remind you, if you are interested in following my homesteading activities, please check out my blog Got Goats (and sheep too)? and the corresponding facebook page!

Hunter’s Chicken (adapted from Scottish Traditional Recipes)

INGREDIENTS:

2 TBS olive oil
1 TBS butter
Half a chicken (or 4 chicken portions, like whole legs)
1 large onion, thinly sliced
14 oz can of chopped tomatoes
2/3 cup of dry red wine
1 garlic clove, crushed
1 rosemary sprig finely chopped
4 oz. fresh field mushrooms (or portabellos), thinly sliced
Salt and pepper to taste

METHOD:
Heat oven to 350 F. Heat the oil and butter in the vessel you will be using to cook the dish. Add the chicken and fry for 5 minutes, remove chicken from the pan and drain in paper towels. Add the sliced onion to the pan and cook gently, stirring often for about 3 minutes, then stir in the tomatoes and red wine. Add the crushed garlic and chopped rosemary; bring to a boil stirring constantly. Return the chicken to the casserole, turn to coat with the sauce, cover with a tight fitting lid. At this point you can either keep it stove top and simmer for about 30-40 minutes, or you can add the mushrooms, season the dish with salt and pepper and place in the oven for about 45 minutes. Serve with Clapshot (see recipe below).

Clapshot (adapted from Scottish Traditional Recipes)

INGREDIENTS:

1 lb of potatoes
1 lb of rutabaga (swede)
¼ cup butter
¼ cup milk or cream
1 tsp freshly grated nutmeg
Salt and pepper

METHOD:

Peel potatoes and rutabaga, then cut into evenly small chunks. Place the cut vegetables in a pan and cover with water, add about a tsp of salt. Bring to a boil over medium heat, then reduce heat and simmer until both vegetables are soft, about 15-20 minutes. Drain the vegetables through a colander, return to the pan and allow the vegetables to dry out a bit over low heat, stirring often to prevent sticking. Melt butter with the milk in a small pan over low heat. Mash the dry potato and rutabaga mixture, then add the milk mixture. Grate the nutmeg and mix thoroughly, season to taste with salt and pepper.

Black Bean Brownies (gluten, grain and dairy free!)

After my rant last week, I decided to start off this week with something sweeter and right in time for Valentine’s Day! Black Bean Brownies. If you have been following blogs for any amount of time, it is likely that you have stumbled across these guys at some point. Maybe if you are like me, you have been intrigued to try them, but haven’t quite gotten around to making them yet.

Well I am here to tell you that if you think beans have no place in baked goods; you are seriously missing out on some deliciously protein packed healthy treats. Don’t think these are for you? How about if I say you can have brownies for breakfast? Do I have you attention now?

I am actually no stranger to baking with beans, if you have the The Spunky Coconut Grain-Free Baked Goods and Desserts cookbook (and if you don’t I would seriously consider getting it!), Kelly bakes a lot with beans, and this cookbook has literally changed my life. Instead of feeling full and tired after eating baked goods, I feel energized! Her recipes are amazing, easy to make and so tasty, they are also “fool proof” if you are new to gluten or grain free baking and trying to learn how in the world you can bake without either of these ingredients, this is a great book!

I did a search through some cookbooks and several blogs looking for the perfect recipe for Black Bean Brownies, but as usual, I didn’t find the perfect one, so of course, I kind of went out on my own and created a recipe inspired by the many that are already out there.

See, in the great debate about brownies, I fall in the cakey vs. fudgy side of things. If you don’t like cakey brownies, I think you will still love these, and it will become a go-to recipe for making healthy and delicious chocolate cake. In fact I plan to make them in the very near future as a cake, and use some kind of wonderful real food icing on top.

I brought these to a social gathering and everyone absolutely loved them! They couldn’t believe there were beans in them for one, but were equally surprised to find out there are no gluten or grains either! Personally, I love the super dark, rich look of these brownies. Plus, they are so good for you; you can absolutely have them for breakfast with no guilt. So make a batch for your valentine’s this year.

INGREDIENTS:

2 cups black beans cooked
1/3 cup coconut oil
½ cup honey, warmed
2 tsp pure vanilla extract
3 eggs
¼ tsp sea salt
1 tsp Dandy Blend – Instant Dandelion Beverage Single Servings – 25 Packet(s) (an instant caffeine free coffee substitute or you could use instant espresso)
½ tsp cinnamon
1 ½ tsp baking soda (if you like your brownies “fudgy” you could experiment by leaving this out)
¾ cup dutch processed cocoa powder

METHOD:
Preheat oven to 350 F. Place all ingredients in a food processor. Blend until thoroughly mixed. Pour into a prepared 9×9 inch baking dish. Bake for 30-35 minutes. Your knife may not come out clean, but the top will look crackly like brownies usually do.

Turkish Eggs and A RANT!

Turkish Eggs: Simple, Healthy, Cost Effective Food. For Everyone.

The world of Real Food has become a very confusing environment lately. In fact, I am having a hard time keeping track of all the changes and frankly getting tired doing so because it all seems to be based on flight of fancy!

There is Paleo and Primal, Raw, Vegan, Vegetarian, Blood Type diet, Slow Carb, Low Carb and everything in between and everyone is fighting with each other about what you should eat! Some people say avoid carbs (they are in everything from fruits and veggies to grains), others say avoid sugar, even in fruit – or only eat fruit on an empty stomach, or only eat sugar with fat and protein to keep insulin levels in check! So which is it? Lately too, I see the demonizing of olive oil to endorse butter and lard- Olive oil which has been around as long as butter at least and a staple of all Mediterranean diets for millennia. Why can’t we just say they are all good fats? It is enough to make you completely crazy. I don’t believe in cutting out whole food groups. Our ancestors didn’t, why should we? I guess that is why I follow WAPF for the most part, because it is a very balanced diet that makes sense.

For my own example sometimes when I talk to people who are Paleo about health issues, they seem to immediately assume that because I eat dairy, that is my problem and negate all the other eating habits I follow that are virtually the same as theirs. But, I have 100% northern European DNA and because my ancestors have a long history with dairy animals (at least 10,000 years – as this is when cattle were domesticated) our genes actually mutated to be able to consume and digest dairy! So if I want to eat like my ancestors, dairy is going to be a cornerstone of that diet. It is literally my birthright to do so.

I have a gluten allergy and have a hard time digesting grains. So I don’t eat many of them, although the ones I do eat, I eat a good amount of, like buckwheat. If I could eat wheat I would (I can get wheat and spelt locally. But coconut flour, which I love and eat often, is not at all local – so I struggle with that).

I don’t think wheat it is killing the world. In fact, as I have been discussing all over the web in recent weeks, Italians (and likely others, although Italy is what I am familiar with) eat copious amounts of it in the 2 mainstays of their diet – pasta and bread and have a very healthy population. In fact, Sardinians, are some of the longest lived peoples in the world! So how does that jive with the whole wheat as the grim reaper argument? There has to be other factors, like variety of wheat, the co-mingling with GMO crops, pesticides and the like.

Lots of paleo folks out there eat coconut oil and coconut flour, but what caveman was producing those items for their diet? So many questions and not enough answers.

I don’t have the answers, but I don’t think anyone does at this point.

So what the heck DO you eat? I eat whole FRESH foods, much of which I raise or grow myself or buy locally. I don’t eat packaged or processed foods or artificial sweeteners. I stay away from GMOs and MSG. I watch my sugar intake and if I have chips or something like that, I make sure they are organic. I make sure to have a balanced diet – I eat from all the food groups. I take care in cooking and preparing meals. I never eat fast food. I eat a lot of fermented and cultured foods to promote digestion and keep my gut healthy. I enjoy my food. I care about where is comes from, how the animal lived or how the plant or grain was grown before it came to my plate. I am a conscious consumer. I think these are all important things, in fact more important that the specific foods you are eating. So long as you are paying attention to the rest you are likely much healthier than the majority of the people out there.

It has come to me that a lot of people seem to treat food habits like religion these days. But the reality is, there is no simple answer, there is no magic bullet. Our world is so toxic these days from chemicals, pesticides, GMOs, additives, preservatives, pollution, etc. that we cannot expect to have the same health that our ancestors did and sometimes we cannot reach optimum health on food alone. Many in the Real Food culture give people the impression that if “you just do it right” you will be a perfect human, free of health issues, as energetic and strong as a superhero, popping out babies left and right, etc. But I don’t think that is reasonable for many of us. Some of us need extra help along the way – supplements and what not and there is no shame in that.

Some of us don’t do well with gluten or a lot of sugar and grains and for a lot of us it is because our bodies need to heal. Maybe in time we will be able to have those things again as part of a balanced diet. So please don’t be harsh with us about our choices, be compassionate, try to help but be kind, many people deal with all kinds of food issues and can easily be triggered by these kinds of arguments over what is “right”. Right for who? For you? Great, go with it, but please stop insinuating that your way is the only way or the BEST, because I can probably find just as many people who say it isn’t for them! Please get off your pulpit, preaching to everyone. There is DNA, environmental factors, stress, physiology, lifestyle to consider in every single person when trying to decide what is best to fuel their individual bodies.

STRESS is the real enemy and stressing about how to feed yourself, one of the fundamental blocks of life will be a struggle every day, several times a day if you can’t come to some sort of peace with it all. Provided that you don’t have an allergy, the stress of this will kill you faster than carbs, dairy or whatever is the taboo food of the day.

What do you think?

I want to finish this post on a high note and give a good example of simple, easy to prepare healthy food. This recipe comes from (but slightly modified) the cookbook Primal Blueprint Quick and Easy Meals. This just goes to show that although I don’t follow a particular diet, that I do find a lot of good recipes in the cookbooks! Plus, the original recipe calls for a dairy product which I find interesting! One thing I will never be is dogmatic about food! I love and adore food, but it is not my religion.

Turkish Eggs (adapted from Primal Blueprint: Quick and Easy Meals)

INGREDIENTS:
¼ cup plain full fat yogurt
1 large garlic clove, finely chopped
1 egg
2 TBS butter
Sprinkle of dry thyme
¼ tsp hot paprika
Pinch of salt

METHOD: Stir yogurt and garlic together and spread on serving plate. Fry the egg in 1 TBS of butter. At the same time in a small saucepan or butter warmer melt the other TBS of butter and add herbs and spices. Turn off heat when butter starts to sizzle and brown. Place fried egg on yogurt and drizzle with butter mixture.

Sardinian Purcavru in Agru Durci

Purcavru in Agru Durci garnished with mirto

I told you all I was going to be making things interesting on here with different recipes from a variety of different world cuisines!

With the first in this series, I am giving a nod to my husband’s Sardinian roots. Sardinia is a small island off the coast of Italy in the vicinity of Rome. I was lucky enough to go there this past year when Roberto and I went with our moms on the “roots tour” of Italy. Roberto was born in Sardinia to Sardinian parents, but grew up in Rome. On our visit there last fall, we spent time with the extended family. It was lovely.

Sardinia is an interesting place, I immediately loved it because it has a rich culture both with herding animals (sheep and goats) but is also the place in Europe which has the greatest amount of megalithic structures, making this farm girl and history buff very happy!

These megalithic structures, round tower-fortresses called nuraghi, which ancient villages were built around are over 35,000 years old and there are over 8,000 of them on Sardinia, an island that is about the size and shape as Vermont. So that is a lot of pre-history going on there! If you aren’t into history, Sardinia is home to some of the most beautiful beaches in the world, La Costa Smeralda- The Emerald Coast. There are also beautiful mountains (yes they get snow!) and lunar looking rock formations. There is an area towards the middle of the island that is called Valle Della Luna – The Valley of the Moon and looks just like Rohan from the Lord of the Rings movies. Fascinating landscape!

But the thing I loved about it most is that it is home to some of the oldest trees in Europe. We were able to visit 2 of these old olives, the oldest being 5,000 years old and the second oldest being around 3,000 – and still producing olives!!! For me, a nature worshiper it was akin to meeting Gandhi. The most amazing thing about Italy in general is that you can grow so much food! Nearly everyone that has even a small plot of land has fruit trees, some grapes to make homemade wine, nut and olive trees, veggie gardens, etc. I saw tons of pomegranate and fig trees. There is just so much abundance there!

Sardinia actually has its own language, Sardu, of which there are several dialects. Sardu has been influenced by Catalan, Spanish and indigenous Nuragic elements with some roots from Phoenician and Etruscan. So instead of the more familiar Italian “a” and “o” word endings, Sardinian words end with “u” and “s”, like our last name, Campus. This is because Sardinian is much like Latin. You can see this in the name of this dish Purcavru Agru Durci, which in Italian would be Cinghiale Agrodolce.

So what about the food? Well because of its location, Sardinian cuisine has been able to capture tastes from various Mediterranean influences: Catalan, Corsican, Spanish, Italian. The diet is rich in meats, like lamb, goat and pork, fresh vegetables, wonderful cheeses, fresh veggies and of course copious amounts of olive oil and rich red wine, famed for its high level of antioxidants- Cannonou. On the coast, where we didn’t spend much time, there is also a lot of fish and seafood consumed. And, like the rest of Italy the population consumes large amounts of pasta and bread. In fact as a gluten-intolerant, I had a hard time in Italy in general staying away from wheat as it is in almost everything from bread and pasta, to a thickener in sauces and a coating on vegetables and meats. I asked the question on facebook the other day after reading an article about how wheat is killing the world, how people like Italians, and especially Sardinians, known the world over as healthy and one of the longest living peoples could be in such a good state of health (the island has the world’s highest documented percentage of people who have passed the century threshold.) if wheat is the only factor. It was an interesting discussion, but none of us were able to really make sense of that!

But I digress. One thing which is very unique to Sardinian cuisine is the use of Mirto, or Myrtle. The plant is symbolic of love and immortality, and in Sardinia it is an essential plant. The berries (which look a bit like small blueberries, although there is a white version as well )are used to make a delicious aperitif, called “mirto”, which uses both varieties of berries separately, creating a red and white version and the leaves. Sardinians also use the leaves in cooking, similar in manner to bay leaves or other herbaceous plants. I was able to get some to bring home with me, and this is one of the ingredients that really makes this dish. The taste is very hard to place for me, but is most similar to a bay leaf.

I wasn’t able to get wild boar for this dish, but we did use meat from the half pig we bought this year (and butchered ourselves) from a local farmer.

Purcavru in Agru Durci (from Cooking in Sardinia)

INGREDIENTS:

4-5 TBS olive oil
1 onion, finely chopped
1 tsp myrtle leaves (substitute bay leaf)
1 ½ lbs boneless boar or pork meat, cut into bite sized pieces
1 tsp sugar
1 TBS red wine vinegar
1 TBS tomato Paste
Salt to taste

METHOD:
Sauté onion in a pan (I used cast iron) with 4-5 TBS of olive oil. Add about a tsp of chopped myrtle leaves. Add the meat and a pinch of salt and brown over medium heat. Blend sugar and vinegar, stir and pour over the meat. Then dilute tomato paste in a cup of warm water, add to the pan, lower the heat, cover and simmer for 45 mins. You will have to add more water intermittently so the stew doesn’t dry out. During the last five minutes, uncover pan to reduce the sauce.

Cooking from the Pantry: Chicken with Artichokes, Garbanzos and Tomatoes

I have a few food goals this year; one is to start creating meals solely from the pantry and freezer. We are fortunate to be well stocked in those areas – for the past two years we have been buying whole or half animals for meat and also started raising a batch of meat chickens every summer and I do a lot of canning, preserving and freezing (as well as storing root vegetables) from our summer garden.

But I am like every other foodie, I love going food shopping and I found that every few weeks, when we would go, I would come home with enough stuff to basically feed us without dipping into the reserves too much. I was cooking the meat, using some core products from the pantry but kind of turning a blind eye to the preserves and such. I guess that is the folly of this modern world, where even those of us who are hyper-aware about where our food comes from, who take extra time and effort to grow food and preserve it and who cares deeply about sustainability still can be dazzled by all the fresh fruits and vegetables at the markets. Humans can be so silly sometimes…

I decided that this pattern of mine had to end.  So I started by pretending that my house was the market, and I started shopping here and realize that we have so much bounty! I also started going through all my many shelves of cookbooks and marking recipes that I would like to try. Then I took the next step, and actually make a document, listing and categorizing the recipes. Then once a week, we look at the list and pick out several things to try – maybe 3 dinners, some breakfast and lunch ideas, a dessert or two, several sides or salads, that kind of thing. Then I put the meals on a dry-erase board and that is our menu board for the week, leaving some days open for spontaneity and of course pizza night (every Friday).

This is a creation I came up with on my own, but I think in the coming months you will see that I am drawing inspiration from many cookbooks of various genres. I am excited about this project as it is keeping me creative and entertained in the kitchen, exploring some new cuisines I haven’t spent much time with lately and learning some new techniques.

This dish is very simple and extremely flavorful. The best part is that everything I needed was at home. The chicken is one we raised and the other items came from the pantry or freezer. Since we live in a rural area, we have found that shopping in bulk (through Amazon Prime, mostly) saves us a lot of time, money and gas, so we stock up on interesting things, like artichoke hearts. I hope you enjoy this recipe, good enough for Sunday night dinner, without much effort.

INGREDIENTS:

1 TBS lard (When I am browning meat I like to use lard, so I can get it nice and hot without smoking – and lard from healthy animals can be a healthy part of your diet in moderation – no Crisco! That is not real lard).

4 whole chicken legs

Salt, thyme and basil to taste

1 tsp red wine vinegar

1 can of artichoke hearts (we use Native Harvest – their cans are BPA free)

½ a leek, sliced thin

1 clove of garlic, minced

1 jar or can of chick peas (I use dry beans, soak them, partially cook them and then freeze them in canning jars for easy use, but you can use canned if you like)

1 can of diced tomatoes (a small can – I know Eden Organics has BPA free cans available)

1 bay leaf

Salt and pepper

Olive oil

 METHOD:

Preheat oven to 350 F. Heat a cast iron tagine, cast iron skillet or dutch oven on low for about 5 minutes (this makes it hot but prevents burning) and add the lard. Rub the chicken legs with the herbs and spices. Brown chicken on all sides and drizzle with red wine vinegar. Add the artichoke hearts, leeks, garlic, chick peas, tomatoes and bay leaf, season with salt and pepper and drizzle with olive oil. Place the lid on and let slow cook for 2 hours. Serve with bread and butter.