I coordinate a local food club in my community, and today at pickup, one of our local farmers delivered the largest chicken eggs I have ever seen! They are absolutely beautiful! What’s more, the eggs are soy free and very reasonably priced! I’m glad I bought 5 dozen, but I have a feeling they won’t last the 2 weeks until the next pickup.
Monthly Archives: May 2009
Tonight, I’m making a real crowd pleaser for dinner … panang steak curry. For those of you who love thai food as my entire family does, this dish is so simple and easy to make, why bother sitting in a restaurant when you can make it at your leisure at home with quality ingredients?
First, you need quality steak. I buy grassfed ribeyes from a local co-op for about $6-9/lb when they are on special. When they are on sale, I buy a lot to tied me over for a couple of months until the next special comes around. These steaks normally retail for $15 or more per lb depending on the healthfood store, so join a local co-op and save yourself a bucketload!
Once you have a quality steak procured, slice up 1 1/2 lbs into thin strips about 2 inches long. Set aside.
Next, slice up some fresh, organic veggies of your choice, preferably seasonal. Zucchini and yellow squash are seasonal for my local area right now, so these are my choice purchased from a local farmer to ensure maximum nutrition and freshness. Buying local produce is much more economical than supermarket produce as well. Once sliced up, set the veggies aside.
Next, get some organic basmati rice cooking. I use white basmati rice as brown rice doesn’t digest well for my family and isn’t necessarily any healthier.
Set the timer for how long the rice will cook, then move on to the panang sauce.
The panang sauce really makes this meal. If you google panang sauce, you will find many different ways to make this sauce. This recipe is my own version based on making this sauce for a number of years and refining my approach over time to best suit my family’s tastes. Feel free to experiment for yourself using this recipe as the basis for your own creativity!
Panang Curry Recipe
1 1/2 cups homemade chicken, duck, goose, beef, buffalo, or venison stock (the stock you choose will vary the flavor a bit, but they all produce a delicious panang sauce. Do NOT use canned or packaged broth as these are loaded with msg using a msg alias such as “spices”!
1/2 – 1 cup organic, creamy peanut butter (sources)
1-3 tsp red curry paste (sources)
2 TBL fish sauce (you can get this at any Oriental Market .. make sure the ingredients are only fish, water, and salt. Many brands contain added msg and/or sugar) (sources)
2 TBL sucanat (sources)
14 oz whole coconut milk(sources)
1/3 cup freshly ground flour (sources)
Mix the broth and the coconut milk in a large saucepan and bring to just below a boil. Add peanut butter, red curry paste, and sucanat and whisk until smooth and blended with broth/coconut milk mixture. Add the fish sauce. Very slowly sprinkle the flour into the sauce while continuing to whisk vigorously to mix. Continue until you have used all the flour and the sauce has thickened nicely. Taste the sauce and add more red curry paste as desired.
Once you have the sauce tasting like you want it, add the steak and veggies to the sauce and slowly simmer them until they are just cooked, about 10 minutes. By this time, the rice should be ready, so you can serve immediately.
Sarah, The Healthy Home Economist
Most people realize that excessive sugar in the diet is disastrous to health over the long term. This would include sugar in all its forms. Even natural sugars, such as maple syrup and raw honey, cause health challenges if consumed to excess. Sugar overconsumption leads to ups and downs in insulin levels which eventually cause chronic blood sugar problems either in the form of hypoglycemia or diabetes. High fructose corn syrup or any unnatural form of fructose (like agave nectar) is even worse than sugar as it elevates triglyceride levels in the blood and also leads to insulin resistance. A good rule of thumb is to indulge in a (preferably) homemade treat sweetened with natural sugars approximately two to three times a week. A daily sweet indulgence is too frequent for vibrant health.
Vegetarianism, and the extreme version – veganism, seems to be gaining acceptance in Western society as a healthy approach to eating. This is a worrisome turn of events, especially for our young girls. Folks who jump on the vegetarian bandwagon are risking their long term health as it is impossible for human beings to get all the nutrients they need from plant based foods alone. Vitamin B12, for example, is completely missing from plant based foods and can only be obtained from consuming animal tissues. While it is true that Vitamin B12 “analogs” are present in some plant foods, these analogs are not true vitamin B12 and actually increase a vegetarian’s need for the real thing! The link below discusses how 25% of adults suffer from life threatening B12 deficiency.
I’ve spent a good part of the weekend at a soccer tournament, so cooking was really the last thing I had time for. This evening, with three very hungry kids, I decided to whip up the eternal favorite for dinner: pizza. There really aren’t any decent pizza crusts that can be purchased at the store at the moment. There used to be a great one from French Meadow, but it was discontinued and I haven’t been able to find a satisfactory replacement.
So, here’s my homemade pizza crust which takes basically 15 minutes to both mix up and bake .. then it is ready for topping. Dinner in less than 30 minutes. Pizza that is actually healthy and that is prepared faster than Dominoes or Papa John’s can drive one to your house! I use sprouted wheat flour as it is so much more digestible and nutritious than plain wheat flour. Plus, sprouting the flour breaks down gluten, that hard to digest protein that almost everyone has trouble with these days even if you are asymptomatic and think you digest it just fine (hint: you probably don’t digest gluten very well considering that the majority of folks suffer from some sort of digestive complaint and gluten is one of the primary suspects in these cases!).
Two 13″ Sprouted Flour Pizzas
2 cups sprouted whole wheat flour
1/2 cup parmesan cheese
2/3 cup whole milk (sources)
1/4 cup expeller coconut oil (sources)
2 tsp aluminum free baking powder (sources)
1 tsp dried basil (sources)
1 tsp dried oregano (sources)
1 tsp onion powder (sources)
2 cloves crushed garlic (optional)
1 tsp unrefined sea salt (sources)
1. Heat oven to 425 F.
2. Measure ingredients in a bowl.
3. Stir vigorously until mixture leaves the side of the bowl.
4. Gather dough together with your hands and press into a ball.
5. Knead dough in bowl 10 times to make smooth then divide dough in half.
6. On lightly floured suface roll each half into a 13″ circle.
7. Place on Pizza pan.
8. Turn up edges 1/2″ and pinch.
9. Brush circles with 2T of olive oil.