Good Food To Eat

Nourishing, nutrient dense foods that make sense for busy lives

Sautéd Veggies

Written by , Posted in Sides

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Sides are really simple when you start with fresh veggies. Take your pick – whatever is in season and fresh. I always cook them with Organic Coconut Oil – one of the best saturated fats that your body needs. It just happens to add a wonderful flavor to anything you cook!

Get all of your chopping done in advance and start adding them to the hot oil starting from the ones that need the longest to cook. As those cook, push them to the side of the pan where it is cooler (and if you need to – remove them for a bit). Then add the newer veggies to the middle of the pan where the heat is the hottest.

Sauté until veggies are tender but still crisp. Serve and enjoy!

Mac & Cheese!

Written by , Posted in Comfort Food, What's for dinner?

Mac & Cheese

What’s not to like about Mac & Cheese! After all, it’s a staple of American families. But this one is a favorite that my mother and I used to make together when we just needed some comfort food. I like this version because it has ham and stewed tomatoes in it that make it a real meal. I also use Quinoa rather than wheat pasta to get some more protein in there. Serve some cornbread along with it and you’re all set.

Ingredients

NOTE:  These measurements are approximate, you can vary things according to taste and the quantity you need.

  • 3-4 C Cooked Organic Quinoa elbow pasta
  • 1 Can Organic Stewed Tomatoes
  • 1 1/2 C Ham, cooked and chopped or shredded into smaller pieces (and most likely leftover from a previous meal)
  • 1/2 Medium Onion, coarsely chopped
  • 3-4 C Organic Cheddar Cheese
  • Whole Milk
  • 4 oz Butter
  • Flour
  • Salt & Pepper to taste

Directions

Cook Quinoa until al dente, drain and put in a large bowl. Add chopped onions, stewed tomatoes, ham and mix. Pour half into the bottom of a casserole dish.

Grate Cheddar Cheese, and sprinkle half on top of pasta in casserole dish. Add the rest of the pasta mixture and set aside.

Melt butter in medium sauce pan on low heat. Add flour to make a rue, then add milk to make a white sauce,  cooking over medium heat until flour is thoroughly done. Pour over pasta and add the remaining grated cheese on top. Bake in a 350° oven for 30 minutes or until liquid is bubbly. Cool about 5 minutes before serving.

 

 

Grandmother’s Cornbread

Written by , Posted in Comfort Food, Sides

Grandmother's Cornbread

My grandmother used to make this recipe. I remember it fondly on hot summer days accompanied by iced tea and a full meal. It’s quick and easy to do.

Ingredients

Directions

Mix dry ingredients in medium size bowl. Beat eggs and add to Buttermilk and mix. Add egg and Buttermilk mixture to dry ingredients and stir loosely with fort until blended.

Meanwhile, melt Coconut Oil in 10″ Cast Iron Skillet. When hot, add the batter and put into preheated 450° oven for 20 minutes or until golden brown. Serve hot right in the skillet.

NOTE:  You can easily halve this recipe and use an 8″ Cast Iron Skillet:

The BEST Thanksgiving Dressing Ever

Written by , Posted in Holidays & Special Occasions, Sides, What's for dinner?

GoodFoodToEat - Dana's Stuffing

This is one of my all-time favorite recipes and it never fails to get rave reviews. It’s sort of a “kitchen sink” recipe because it has just about everything in it except the kitchen sink! The thing that really make it sing is starting with some really good sour dough bread for the base. It gives it a tangy taste to build on with the parmesan cheese and artichokes topping it off. The apples and nuts give a nice texture change, while getting a taste of lemon in the mushrooms with a sweet, plump raisin sneaking in there. Mmmm – yep, it’s good stuff Maynard!

Ingredients

Dry ingredients

  • 2 Loves of Sourdough bread, cut into 3/4″ cubes
  • 4 -5 T Butter
  • Lemmon juice
  • 1 lb. Mushrooms, cleaned and sliced
  • 1/2-1lb Ground Italian Sausage
  • 1 Large onion, chopped
  • 2 C Celery, chopped
  • 1 Clove minced garlic
  • 1-2 Canned of artichoke hearts, drained
  • 1 C Grated parmesan cheese
  • 1 Can Water Chestnuts, drained and sliced
  • 1-2 Tart Apples, cored and chopped
  • 1 C Raisins
  • 1 C Walnuts, chopped
  • 1/2 C Parsley, chopped
  • 1/2 C Fresh Rosemary, chopped
  • Salt & Pepper to taste

Wet ingredients

  • 2 Large eggs, beaten
  • 3 – 5 C Chicken broth

Directions

Spread bread cubes on a jelly role pan in a single layer and toast in a 350° oven until dry, crisp and golden brown, about 25 minutes. Shake pan a couple of times during baking and turn over once half-way through. Cool and store in dry place until ready to use. This can be done ahead of time.

Melt butter in sauté pan and add sliced mushrooms. Sauté until tender and add lemon juice. Set aside.

Cook sausage over medium heat, mincing into small pieces as you cook. Take out of pan and set aside. Pour some of the chicken stock into the pan over low heat to loosen all of the browned bits from the pan and reserve.

In large bowl, add bread cubes and the rest of the dry ingredients. In smaller bowl or pitcher, beat eggs, add pan drippings and chicken broth, mix together. Pour wet ingredients over dry ingredients and mix gently. Add mushrooms and sausage and mix again. Stuff bird in both cavities and cook.

Bake remaining stuffing in a covered greased baking dish at 350° for about 30 minutes. This should be cooked when the turkey is almost done. Remove stuffing from the cooked turkey immediately and put into large bowl. Add the cooked stuffing from the baking dish and mix together gently. Spoon into fresh serving dish and enjoy the compliments you’ll be getting!

 

Thanksgiving Rosemary Smoked Turkey

Written by , Posted in Holidays & Special Occasions

GoodFoodToEat - Smoked Turkey on the Grill

I can’t even remember how long a Rosemary Smoked Turkey has been a family tradition at my home – but it’s definitely here to stay. For one thing – it gets the bird out of the kitchen which is a very good thing. For some reason Thanksgiving seems to take just about every pot, pan, burner, oven, dish and utensil a kitchen has, and this is one thing that can be moved out of the mayhem. It also is a fun process that family and guests can participate in without tripping over them in the kitchen!

Ingredients

  • 1 Turkey (preferably free-range and organic fed)
  • Butter (preferably pastured, I use Kerrygold)
  • Lots of fresh Rosemary!
  • Charcoal briquets 
  • Disposable drip pan (like these) that will fit your grill
GoodFoodToEat - Rosemary harvest

My daughter-in-law, Sumi and me elated with our Rosemary harvest!

Having an abundant supply of fresh Rosemary is necessary – you’ll need a bunch. I am fortunate to have the ‘mother of all Rosemary plants’ in my garden. What seems like barely a haircut, yields armloads of this fragrant plant. Harvesting is always a fun thing – and your hands smell so good!

Prepare your turkey by removing (or undoing) the leg truss, and reserve giblets and neck from the cavities for the stock pot. Rinse and pat dry the bird, then add stuffing if desired. Then rub butter all over turkey and close up the cavities.

 

Preparing the Grill

You’ll need a kettle BBQ or smoker with a lid – I use a basic Webber grill, which is perfect. Start a mound of about 40 charcoal briquets on the fire-grate (lowest grate). When the briquets are mostly gray and nice and hot (about 15 minutes), divide the pile in half and push to the sides of the grill. Place the drip pan in-between them and add 5 new briquets to each side pile (10 total).  Then place 3-4 sprigs of Rosemary on top of the new briquets. (NOTE:  You will continue adding 5 new briquets to each pile of coals and new sprigs of Rosemary every 30 minutes until turkey is done.)

GoodFoodToEat - Thanksgiving Turkey

Put the grill back on, then place several sprigs of Rosemary on top of it before laying the turkey down. I put the turkey breast-side down to keep the white meat moist. Cover the lid and cook the turkey until the thermometer registers 160. Because sizes of turkeys, temperatures, whether the bird is stuffed or not, can all vary, start checking doneness after 2 hours.

Good Food to Eat When You’re Pregnant or Breastfeeding

Written by , Posted in Nourishing Traditions Basics

goodfoodtoeat.com - pregnant nutritionWhen a woman is pregnant or breastfeeding, she should always have a balanced,   nutrient dense diet. Good food to eat when you are breastfeeding should have all the complete and basic food groups.

According to the Weston A. Price Foundation, good food to eat when pregnant and breastfeeding should be decided by the quality and not the quantity of the food.

 

Here is an example of what a healthy daily diet includes:

  • Cod liver oil to supply 20,000 IU vitamin A and 2000 IU vitamin D per day
  • One quart whole milk daily, preferably raw and from pasture-fed cows per day
  • Four tablespoons butter daily, preferably from pasture-fed cows
  • Two or more eggs or egg yolks daily, preferably from pastured chickens
  • Three or four ounces fresh liver or pate, once or twice per week
  • Fresh seafood, several times per week, particularly wild salmon, shellfish and fish eggs
  • Two tablespoons coconut oil daily, used in cooking, smoothies or melted in hot water
  • Fresh beef or lamb daily from pastured animals, always consumed with the fat
  • Oily fish or lard daily, for vitamin D
  • Lacto-fermented condiments and beverages
  • Bone broths used in soups, stews and sauces
  • Soaked or sourdough whole grains
  • Fresh vegetables and fruits

Women who are pregnant or breastfeeding must always be aware of the intake of food they eat since all of this food would pass into their baby and to their breast milk. Good food to eat when breastfeeding should always be balanced and healthy.

Please be careful to avoid the following:

  • Trans fatty acids
  • Polyunsaturated vegetable oils
  • Refined and artificial sweeteners
  • Commercial fried foods
  • Junk foods
  • Soy foods
  • White flour
  • Soft drinks
  • Caffeine
  • Alcohol
  • Cigarettes
  • Drugs

When you are pregnant or breastfeeding – remember that you are eating for two and your diet should be nutrient dense so you have to be sure that the food you eat will have the essential nutrients needed. Good food to eat when breastfeeding will always be foods that would help you be healthy and have a stress-free pregnancy.

For more information about Nourishing Traditions when your baby comes, I highly recommend The Nourishing Traditions Book of Baby & Child Care, by Sally Fallon.