We have been getting flurries off and on all morning and I just finished an essay on why it is ethical to eat meat for a contest sponsored by The New York Times. I will likely be sharing that essay on the blog in a few weeks after they have chosen the winning essay(s). If you believe eating meat is ethical, you should weigh in as well. You can read some of my thoughts on this topic, here, on my homesteading blog Got Goats?

So in light of that and this cold weather we are having, I thought posting a comforting and warming recipe for pork belly would be good. This pork belly comes from another local producer, as we used the pork belly from our pig share this fall to make bacon!

I adore caramelized onions; I think they make everything taste better, however I decided to make them even better by adding apples, maple sugar and spices to them to make it more of a marmalade. The result was absolutely mouth-watering. Of course the pork belly itself is sweet and tender, melting in your mouth but covered in the spicy and aromatic spice blend and then smothered in the onion marmalade it was lip smacking good. A perfect transitional from winter to spring recipe.

This recipe is very easy, most of the labor in the caramelizing of the onions and making the marmalade, everything else is pretty hands off – just let your oven do the work.

INGREDIENTS:
1 pork belly

Pork Belly Rub:
2 TBS maple sugar
1 tsp ground coriander
½ tsp ground cumin and hot paprika
¼ tsp cinnamon
1 ground all spice berry
Pinch of ground star anise
Pinch of ground nutmeg

For the Marmalade:
2 TBS olive oil
2 onions, thinly sliced
1 clove garlic, minced
1 small apple, sliced
Salt
¼ cup water
¼ cup maple sugar
¼ cup apple cider vinegar

METHOD:
Rub the pork belly with all the spices and let it marinate overnight or at least for 4 hours.

When you are ready to cook the pork belly, preheat the oven to 350 F. When the oven is preheated, place the pork belly in an oven safe roasting pan, Dutch oven or oven vessel with a lid. I used my tagine. Cook for about 45 minutes with the lid on. Then remove the lid and cook for another 30 minutes until nice and browned.

While the pork belly is cooking work on caramelizing the onions: place the olive oil, onions, apple and garlic in a cast iron skillet over medium heat. Stir often and allow the onions to sweat by adding some salt. Turn the heat down to low and add about ½ of the water. Put a lid on the skillet and let simmer over low heat for about 30-40 minutes. Stir periodically and add more water if it starts to dry out. You want to be sure that your onions don’t brown, but get soft and gooey. Once they are looking good, add the maple sugar and apple cider vinegar. Stir until well incorporated and the sugar has melted. Then remove from the heat and serve on top of the pork belly. We served this with roasted potatoes and a nice green salad. Serves 4.

This recipe is kitty approved!

I have been posting a lot recently on my Facebook Page about my post workout Pumpkin Smoothies and those posts have created quite a buzz! I am a huge pumpkin freak and I enjoy it all year long – seems like a lot of you are too! I don’t know what I enjoy better, my workouts or these smoothies afterwards- the best of both worlds! This smoothie is great way to get in some extra grain-free carbohydrates, fat and protein post workout.

That said, many times when I post a specific recipe, I get a lot of great comments like: “can I substitute Y ingredient for X ingredient?” or “I wish I could make that, but I don’t consume X ingredient” or “I wish I could make this but I don’t know where to get X ingredient” or simply “I don’t like X ingredient”. You get the gist…so although I will post my awesome pumpkin smoothie with options and add ins, I will also give you ideas for entirely different smoothie recipes. This is mix and match folks!

This is your smoothie recipe – easy to tailor to your tastes and needs. I give some suggestions, but feel free to improvise. Like chocolate? Add a TBS or two of fair trade cocoa powder (no sugar added). Don’t do sugar? Try stevia, or fruit sweetened smoothies – dried dates are great for this. Want to make it a greenie? Add a handful of spinach or kale. The possibilities are endless!

Here are some of my recent combinations:

raw milk, pumpkin, 1/2 banana, cinnamon, nutmeg, ginger and a little stevia
raw milk, egg, pumpkin puree, almond butter, cinnamon and molasses
coconut milk, avocado, cocoa powder, cinnamon, maple
kefir, soaked almonds, dried dates/figs, frozen berries, vanilla extract

This smoothie recipe is so versatile you can enjoy it for breakfast, a snack, dessert or part of any meal when you need an extra boost.

INGREDIENTS: per smoothie (@ 16 oz)

Base liquid: 1 cup liquid – Kefir, Raw Milk, Coconut Milk are good choices
Thickener: 1 banana – I also like using instead 1/2 avocado
Nuts: 3 TBS almond butter – you can use any other nut butter or a handful of soaked nuts – I usually use almonds – click here to understand about the benefits of soaking nuts
Sweetener: 1 TBS 100% pure maple syrup, honey or molasses or 1/8 – ¼ tsp or one or two dried dates (optional)
Optional add ins: ¼ cup of pumpkin puree, 1/4 yogurt, 1/4 berries, 2 TBS cocoa powder, kale or spinach, dash of cinnamon, 1 shot of espresso or ¼ cup of coffee, 1 TBS coconut oil, raw pastured raised chicken egg (do not use conventional eggs from the grocery store), vanilla extract, powdered ginger, nutmeg, etc.
Ice

METHOD:
Place all the liquids in your blender first. Then add the fruit, butters, oils and nuts and then the cinnamon. Process on medium speed until well mixed, then start adding ice, a handful at a time, gradually, until the smoothie is at your desired consistency. I usually turn up the speed to high during the ice process. Pour and enjoy!

I love shortbread.  I know some are less enamored with the dry, crumbly texture but when using great quality butter, the key ingredient; it brings this Scottish specialty to a new level.  Served with tea, its natural accompaniment, it is pure bliss.

I think now is a good time to discuss butter, we eat a lot of it in this house (and have very good cholesterol reports and excellent blood pressure), but it is of the highest quality – grassfed, organic, artisanal butter. Yes, it is more expensive, but if you spend the extra money, it turns into a virtual health food and you can eat more of it without getting sick!

I know some of you are probably shaking your heads right now in dis-belief, but you see, butter has gotten a bad rap over recent years because the quality of butter found in most grocery stores is dismal.  A lot of you may have seen the news that Paula Deen, known for her butter laden foods has finally come forward being diagnosed with Type II diabetes, many of you are probably not surprised and many of you might think butter is the culprit, or even fat for that matter. But really, it is all about quality. Just think about our great-grandparents who cooked with a lot of butter and were in good health.

Most “butter” these days has canola or other oils on the ingredient list, or “natural flavoring” (code word for MSG) – especially when you get into the realm of “light” “lowfat” or “spreadable butter”.  Just look at the ingredient list for Land O’ Lakes “light” butter: Ingredients: Butter (Cream, Salt), Water*, Buttermilk*, Contains Less Than 2% of Food Starch-Modified*, Tapioca Maltodextrin*, Salt, Distilled Monoglycerides*, Lactic Acid*, Potassium Sorbate* and Sodium Benzoate* (Preservatives), PGPR* (emulsifier), Natural Flavor*, Xanthan Gum*, Vitamin A Palmitate*, Beta Carotene* (color).  Sorry but that isn’t butter anymore, it is a chem lab.

Even if your butter just contains cream and salt, it is likely from cows fed on grain and pumped with hormones, probably living in terrible conditions and that really makes all the difference in terms of your health and your arteries. If you eat grassfed butter, you are basically eating a nutritious, body boosting food, made up of vitamins, minerals and healthy fats coming from healthy animals eating nutritious grass.

So please, use good quality, healthy butter when cooking. I recommend Kerrygold – which can actually be found in most grocery stores (usually in the gourmet cheese section, but ask your store’s customer service for more info). I also like Organic Valley’s Pasture butter (green package) and Vermont Butter & Cheese’s European style butter, in that order. In a pinch, go for Cabot – found in groceries all over the country! If you can’t afford good quality butter, use less of it and substitute in olive oil.

Now onto the shortbread- since we are celebrating all things Scottish in January , shortbread is a perfect addition to the subject. A traditional shortbread is nothing more than sugar, butter and flour- in a one to two to three ratio, respectively. That is it. Traditionally it was made with oat flour, but most modern versions are made with white flour.

This time I opted for buckwheat flour. I had some delicious buckwheat shortbread this past summer and decided to try my hand at making my own version! It is virtually the same taste as “normal” shortbread, although a bit nuttier – which just compliments the butter- and gives the shortbread a darker color.

 INGREDIENTS:

2 cups buckwheat flour

1/2 teaspoon sea salt

1/4 cup pure maple syrup (honey works also)

1 stick of cold butter, cut into small pieces

METHOD:

Preheat oven to 300 F.  Mix all dry ingredients together in a large bowl, then pour maple over top, using your hands, a pastry cutter or a fork, mix in the butter, a little at a time until you have a crumbly dough.

Press the dough into a prepared (greased with butter) 9-inch round pan. If you have a shortbread pan, even better! Bake for about 40 minutes or until golden in color. Let cool about 10 minutes, then flip pan over onto a dish and remove the shortbread. Cut into wedges while still warm. Serve with tea or coffee!

WARNING: the next few weeks will be possible SPOILERS for family and friends

Don’t you just love all these healthy treats I have been sharing in this series? I just love sharing all these goodies with you! I am amazed at how good, “good for you” treats can really taste. I gotta say, it makes me feel really good about giving them to my loved ones (and sampling them to make sure they are good enough to send!)

This past weekend I experimented with a batch of Maple Popcorn. I have an Uncle who got addicted to it when he and my Auntie came to visit us a year or so ago. I have to be honest, like delivery pizza I never liked popcorn. It was always stale tasting or covered in that nasty fake butter. But when I had it once, made on the stove top using real butter, I discovered how much I liked it! Since then, it has been a sometimes snack in our household and I really did enjoy the maple popcorn that my Uncle got hooked on.

So, I thought maple popcorn would be a great gift to send for the holidays – nothing says Vermont like maple and popcorn is so lightweight and easy to ship! When I saw a recipe for Healthy Caramel Corn on Cheeseslave’s blog, I thought it would be a good base for a maple version and was it ever! I nailed it on the first batch, just by modifying her recipe to include maple. It was so good and incredibly fast and easy to prepare!

I’ll share a little secret with you though…this is made even better by grating some parmesan cheese on top…I admit to having that weird taste bud that loves sweet and salty or sour together rather than one or the other alone. Recently I found out it could be genetic (which explains why so many people think it is weird) thanks to another blogger who also solved a genealogical mystery for me.

ANYWAY, before I go way off on a crazy genealogy tangent now (I probably will at a later date), let me share with you how I packed the maple popcorn. I decided it would be cute to package them in white paper bags, decorated with holiday stamps!

I found this adorable snowflake stamp set, but when I got the stamps, I was disappointed to find that the stamp pads did not work on white paper! So I had to rush order some colors that would work!

Don’t they look cute and festive?

So go on and enjoy a bowl this weekend! It is a really tasty treat that everyone can feel good about eating!

Maple Popcorn (based on Healthy Caramel Corn from Cheeseslave)

INGREDIENTS:

1 cup un-popped organic popcorn
1/3 cup coconut oil
1/3 cup 100% pure maple syrup
¼ cup really good butter
Salt to taste

METHOD:

Put the popcorn and coconut oil in a large stockpot or Dutch oven and turn the heat up to high, put the lid on.

After a few minutes, you will hear the popcorn start to pop. I like to shake the pot around a few times to make sure the un-popped kernels go to the bottom to pop. After a few minutes, the popcorn will stop popping. Listen closely and when the pops slow down, remove the pot from the heat. Act quickly and pour the popped popcorn into a large bowl (you might need two bowls). If you leave it in the stockpot, the popcorn at the bottom will get burned.

Put the stockpot on low heat and add the maple and butter. Stir until blended and completely melted. Pour the butter/maple blend on the popped popcorn. Toss in a few pinches of sea salt and mix it all together until everything is well-incorporated. If you are crazy like me, grate some parm on top. If you have trouble getting it mixed together in the bowls, you can put it back into the stockpot to mix it. Makes about 6 cups of popcorn per batch.

You know how Red Velvet cakes have been all the rage these past few years? That bold red color certainly makes a statement and looks so inviting. When I realized it was only vanilla cake dyed with red food dye, it totally lost its luster for me. A cake filled with artificial dyes that can be harmful to some people just doesn’t get me all that excited, to tell you the truth, no matter how cute it is. In fact, now, every time I see a recipe for Red Velvet Cake, I get a little angry, now it makes me SEE red! So imagine how intrigued I was when I heard about this cake from a fellow CSA member. A red colored cake that was made with natural ingredients, and gives you the nutritional benefit of the beautiful beets as opposed to filling your body with a large dose of chemicals in every bite.

This is a beautiful, unique and delicious cake recipe that was created by one of our fabulous CSA farmers, Emma. Emma and Ben planted a wonderful CSA for us, their members, this year. Even though we grew our own garden, it wasn’t big enough to allow for extra to preserve and we all know how much I love preserving! This was their first year doing a CSA and they did a perfect job! If you are a local, please check out Hatch Brook Gardens for next year – this young and very talented couple would appreciate your support!

You can see Emma’s Original Recipe here, but I had to modify it a bit to make it gluten free. It is a wonderfully moist cake that I think would lend itself beautifully to a nice cream cheese frosting. You don’t taste the beets in it, if anything; the beets add an extra wonderful earthy sweetness. If you really want to wow your guests this holiday season, this cake will do it!

INGREDIENTS:

For the Cake:

2 C beet puree – I roasted the beets at 400 for about 40 minutes and then pureed, roasting brings out the natural sugars in the beets.
1 ½ C GF oat flour
1 C coconut flour
3 tsp. baking powder
1 ½ cups pure maple syrup
½ C melted butter or coconut oil
1 tsp. pure vanilla extract
3 large eggs
¼ tsp. cinnamon

For the Glaze:
¼ c melted butter
¼ c melted coconut oil
¼ c maple syrup
Maple confectioner’s sugar to dust

METHOD:

Preheat oven to 375 F. Mix all the cake ingredients together in one bowl. Emma suggests you use your “batter intuition” if it looks loose, add more flour and baking powder to match. Then pour into a prepared cake pan (I used a traditional round). Bake at 375 F for 45 minutes or until a toothpick comes out clean. Allow to cool a little bit. I didn’t and so my frosting just kind of sunk into the cake, which wasn’t too terrible of a thing to happen!

For the frosting, Emma mixes together 1/2 cup of butter, maple, and confectioners’ sugar and applies it when the cake is still warm so it melts in to a glaze. I liked the addition of a bit of coconut oil as well and I used maple confectioners’ sugar.
I think it would be wonderful to double the recipe and make a layer cake with cream cheese- maple frosting. At least that is what I am doing next!

Enjoy!

Every year, I tell myself I should challenge myself and enter some recipe contests. There is nothing I enjoy more than spending a day, or more a week testing recipes in my kitchen. I see so many of my fellow food bloggers entering all kinds of cooking challenges, and it looks like so much fun! But I always find an excuse not to do it, usually it relates to not having time to test recipes in the kitchen. Last year, my friend Aggie, from Aggie’s Kitchen was part of the Every Day Chef Challenge created by Pacific Natural Foods. So this past weekend, I spent all day Sunday creating two recipes for the Every Day Chef Challenge!

The nice thing about Pacific, is that they have all natural, preservative free, some organic and some free range meat broths in their offerings. So it is a good brand for people who are moving over to healthier ways of eating, but still like the convenience of store bought stocks, broths and milk alternatives.

I entered two recipes, this dessert is based on the Coconut Milk Panna Cotta Parfaits I made a few weeks ago. They were such a hit at our dinner party, and I had so much fun making them, I wanted to try some other flavor combinations. Plus, everyone loves a dessert made from pumpkin over the holidays and I wanted to create a pumpkin pie alternative for people who might be facing a family or group dinner where guests might have food allergies. This dessert is delicious, dairy, gluten, soy and refined sugar free. If you skip the graham cracker layer, you can also make it grain free. But this is perfectly delicious for those not suffering from allergies as well! My husband loved them, and he doesn’t even like pumpkin!

Here is a link to the recipe! I feel really weird about self-promotion…but here I go. If you like it, please vote for it on The Every Day Chef  Challenge website! You don’t have to register to vote or anything, just check out the recipe, and vote!  AND, you can vote for it every day, up until November 14th.  I would very much like to win a kitchen aid mixer. Something that I have been dreaming about adding to my appliances for years. If you really love the recipe, please feel free to share the link on your social media outlets. Thanks so much for supporting this blog!

Today I am really excited to share with you this perfect autumn dessert that I was inspired to create for a dinner party recently. It features preserved fruits and is sweetened with maple. This cute dessert is perfect to take with you to any upcoming holiday celebration, whether you are celebrating Autumn, Harvest Season, Halloween, Samhain, Thanksgiving, etc.

Made in small mason jars, not only is this dessert rustic chic, but highly portable! Just screw the lid on and you are good to go! It is also a great dessert for groups since it is allergen friendly, as it is dairy, egg, refined sugar and gluten free. If you experiment by using agar-agar, it is also vegetarian and vegan friendly. You can also play with the flavors by using different sweeteners, like raw honey or stevia and by using different spices and various types of preserved fruit. If you don’t have preserved fruit, a small layer of homemade jam would be perfect, or how about some sweetened pumpkin puree and topped with crumbled candied nuts?

The most important thing about this dessert is that it tastes delicious, it is luscious, creamy and dreamy, not too sweet but easily satisfying those with a sweet tooth and you can play so much with the basic recipe to make it your own. It is so versatile that you can make it for more than one celebration by making it several different ways! So whip some up today and enjoy this beautiful harvest season!

INGREDIENTS:

2 ½ cups canned coconut milk (regular, not lite) – I use Native Harvest because they have BPA-free cans
¼ cup 100% pure maple syrup
1 tsp pure vanilla extract
¼ tsp of cinnamon or crushed cardamom (or a combination!)
¼ cup water
1 ½ teaspoons unflavored gelatin
1 pint of preserved fruit – I used plums from last year’s larder
2 or 3 gluten free cookies – I used some leftover pfeffernusse shortbread (use nuts to make the dessert grain free)

METHOD:

Pour the coconut milk into a small pan and heat on the lowest setting until small bubbles form on the edges of the pan. In the meantime, in a small bowl pour a quarter cup of water and add the gelatin, whisking briskly until thoroughly combined. Set aside until the coconut milk has started to bubble, add maple syrup, vanilla extract and spices to the coconut milk once it has started to bubble slightly.

Remove the coconut mixture from the heat and add a quarter cup of it to the gelatin whisking briskly to incorporate, making sure there are no lumps. Add this back to the pan with the rest of the coconut milk, whisk to combine and then remove pan from heat.

Using ½ pint mason jars, place some preserved fruit on the bottom of the jar, then cover with some of the coconut milk mixture. You will be doing this layering one more time, so make sure to save enough. I just eyeballed it. Put the rest of the coconut milk mixture back on the stove on the lowest heat possible. You want to make sure that it doesn’t cool all the way and start to congeal, so using a whisk stir once in a while.

Put the mason jars in the freezer for about 30-40 minutes, until softly set. Remove from freezer and let the jars come to room temperature (ish). You want to make sure that you aren’t adding hot liquid to frozen glass, as this will cause the glass to break. Then add another layer of preserved fruit, and then the rest of the coconut milk mixture, add another layer of preserved fruit and then crush some cookies on top and put in the fridge for about 2 hours until top layer sets. Keep in the refrigerator until it is time to serve. Serves 6

I really wish I had a Norwegian recipe to post today. I have been really saddened by the tragic events in Oslo on Friday. As many of my readers know, I spent a year in Norway as an exchange student, in between high school and college, and I have very fond and vivid memories of my life there. The people, culture and independent spirit of Norway all have a very special place in my heart. I formed many long lasting friendships that year and still have many good friends and loved ones that live there, and a lot of them currently reside in Oslo. So  Friday and Saturday were scary days waiting to hear from everyone.

Photo Courtesy

JEG ELSKER NORGE!

I have been comforted these past few days by these words by Prime Minister Jens Stoltenberg:

“You will not destroy us. You will not destroy our democracy, or our commitment to a better world. We are a small country nation, but a proud nation. No one shall bomb us to silence, no one shall shoot us to silence, no one shall scare us out of being Norway. We must never stop standing up for our values. We must show that the Norwegian society can stand up to these testing times. We must show humanity, but not naivety.”

I keep reading this over and over and praying for the truth in those words. As an American, experiencing 9/11 and seeing the aftermath of such events and in many ways the loss of our many freedoms and our independent spirit, I can only hope that the Norwegians will keep that alive.

Although I know this does nothing, other than feebly lend support and love to my Norwegian friends and Norwegians all over the world, you can check out some of my Norwegian and Scandinavian inspired recipes from the past. Comfort food really is a comfort and can aid in feeding our spirit during trying times.

I spent all of Friday sweating over steamy vats of curds and whey and fluffing cheese curds at The Cellars at Jasper Hill – that is something for another post though…so when I got home that night, I hadn’t heard anything about what was going on in Norway. One of my best friends lives in Oslo, and so Roberto really was worried about telling me what had happened, but luckily she had posted on my facebook wall that everything was OK, and like a lot of other Norwegians, she and her husband were out of the country on holiday.

So in lieu of posting a Norwegian recipe, I am going to post about making homemade Nutella, because the first time I ever tasted Nutella it was in Norway. The first time I had it, I thought it was a Norwegian invention, and I was hooked! When I returned to the US, after my year in Norway, I was lucky to be able to find it in the grocery stores here, and so it has always been a staple in my house. Then I married an Italian (Italy is the actual birthplace of Nutella) and we just always had a jar in the pantry…until we noticed the ingredient profile had changed and it now included soy lecithin and vanillin – artificial vanilla …so we stopped buying it. We have found and tried several organic and more healthy versions, but they never really tasted that good, and were expensive.

In comes The Spunky Coconut blog. I am an avid fan of both the blog and the cookbook – The Spunky Coconut has really changed my life in a lot of ways, her baked goods are all gluten and grain free and don’t contain weird fillers and gums, like a lot of gluten-free baked goods do. I have tried several of her recipes, and they have all been fantastic – perfect taste and texture every time – and they don’t require any tweaking, which makes my life so easy!

So when she posted a recipe for homemade Nutella on her blog, I felt like our prayers had been answered – especially for Roberto.

The only thing I changed about the recipe was by adding a bit of maple syrup at the end to taste. Roberto, the official taste tester felt that it wasn’t sweet enough. I probably ended up adding a little shy of ¼ cup of it after all was said and done. The recipe makes 3-4 small mason jars full, and she says in the comments that she actually froze one jar of it – but I am not sure if it turned out OK.

Roberto’s tasting notes: Regular Nutella is now way too sweet for us (we have cut down on a lot of sugar and don’t use any refined sugar products), and it has more of a bitter dark chocolate taste than regular Nutella, however because it is less sweet, he says it is more versatile. He has been enjoying it spread on The Spunky Coconut’s Boulder Banana Bread (minus the walnuts, I usually add about 2 TBS of almond butter).