My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to GNOWFGLINS. We try as much as possible to make use of “God’s natural, organic, whole foods, grown locally and in season.” So here we go – I’ll catch you up on what’s twisting in my kitchen this week!
This week…
- Beet Kvass – Haven’t tasted it yet, but I made beet kvass for the first time. Will we like it? I’ll let you know! It is good for us, so let’s hope we do!
- Lacto-Fermented Mayonnaise – I finally made mayonnaise! I combined Kelly’s recipe with the recipe in Nourishing Traditions, and we liked it very much. Very much. When I first made it, though, I let Mikah taste it after telling him it was vanilla pudding. He didn’t like it much but he didn’t want to hurt my feelings (isn’t he sweet) so he kept his strong reaction to himself.
- Egg Salad – Thanks to the mayonnaise, that was the best egg salad we’ve ever had. How do you make your egg salad? I will be sharing my simple recipe soon.
- Marbled Fudge – With coconut butter as the base, this fudge turned out yummy! That’s another recipe that’s coming soon!
Coming up this week, I’m excited to share a guest post from a gnowfglins.com reader who will share her awesome and easy recipe for sourdough English muffins. They are awesome – I tried them yesterday. My family agreed they were fantastic.
Also, don’t forget that Friday is Annette @ Sustainable Eats’ Lacto-Fermentation Blog Carnival. Anyone else planning to participate?
So, that’s it for me – what’s twisting in your kitchen? To participate in the Tuesday Twister Blog Carnival, visit this post.
About Wardeh
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
Class materials compiled into easy downloads: 
Oh that fudge looks wonderful. Can’t wait for the recipe. What a sweetie Mikah is.
.-= Millie @ Real Food for Less Money´s last blog post… Tuesday Twister March 30 =-.
Your week looks scrumptious! I made Beet Kvass a year or two ago and I did like it, but not enough to make it consistently. I like kombucha better.
Your mayo looks amazing! And I can’t wait for the marble fudge recipe! Anything with coconut butter is so yummy!
Thanks Wardeh!
sarah
.-= Sarah Schatz – menus for limited diets´s last blog post… Kid’s Gluten-free Birthday Cake plus Natural Red Food Coloring =-.
Twitter: tasteistrump
says:
YES! Homemade mayonnaise is a must for egg salad sandwiches. Here is how I do mine; http://goodlookingcook.blogspot.com/2009/09/good-egg-salad-sandwich.html
Sarah – We really didn’t like the beet kvass today when we tasted it. I can’t imagine making it again. I am surprised though because I do like pickled beets and the juice of fermented beverages. Perhaps I need to salt it more?
Kara – Thanks for sharing your egg salad recipe!
I was just talking to my husband about needing a mayonnaise recipe that thickened better! Yours looks beautiful.
Beet Kvass is a staple around here. It’s certainly a tonic and not a beverage, but my husband actually craves it.
.-= Marianne´s last blog post… Salmon Dinners and Chocolate Cream Pots =-.
Twitter: mnu
says:
I am really looking forward to that fudge, Wardeh!
.-= Meagan´s last blog post… Thai Coconut Fish Sticks with Soup =-.
Wardeh,
I am sorry you didn’t really like the beet kvass. I have made it before and quite liked it, but I really love beets.
The mayo looks REALLY good. I like to add a little minced garlic and lemon juice in mine.
And when I don’t have any homemade mayo, I make egg salad with:
equal parts: plain yogurt and sour cream
salt, pepper
onion, celery (finely chopped)
paprika
It’s really good.
Wardeh, the mayonnaise looks great! Thanks for sharing Kelly’s recipe as well. Did you use the sesame oil or olive oil?
I made mayonnaise for the first time last night, and the consistency turned out fine…I used a basil-infused olive oil, however, and the taste was too basil-y for me! Going to try again using regular olive oil tonight.
Jennifer C. – I used extra virgin olive oil. I would have used a bit of sesame oil, too, but I didn’t have any.
It has been so long since we’ve had mayo that it was easy not to compare but just to enjoy it for what it was. I could definitely tell I used a flavorful olive oil.
You might like the basil if you use the mayo for a dish that goes with it – what about a potato salad, egg salad, salmon salad?
Hi Wardeh,
I’m posting here as well as on my blog about your question concerning the saltiness of your beet kvass. I don’t think you need to worry about the kvass not being salty enough. The salt is only added as a deterant to mold and bacterial growth. If you didn’t find either of those little menaces floating around in your drink, then you’re okay. Don’t add more salt.
Marly – Thanks! Since NT recipes are usually so salty, I really underdid the salt. It didn’t mold or anything, just it tasted like it needed more salt. Thanks for coming over here to answer my inquiry!
Twitter: twittersustainableeat
says:
That fudge looks amazing – though I can’t imagine it tasting better than your “mounds” fudge. We just finished off the pb fudge today and I can’t wait to try this new one!
I loved the beet kvass. It reminds me of natural gatorade but I think yours needs to age more probably. Set it in the fridge for a few months and then try it again.
.-= Sustainable Eats´s last blog post… Makin’ Bacon =-.
Annette @ Sustainable Eats – This fudge holds up better, doesn’t require being just out of the freezer to stay firm, so I like that. And this is not so sweet. But the other fudge – I think you mean the coconut bark? – is amazing too!
I’m getting ready for you lacto-fermentation carnival today!
Does anyone have a recipe for an easy home-made sauerkraut? The sauerkraut in the grocery stores all seem to be pasteurized and generally have added things like vinegar to “improve” the taste. My mother and Grams had a recipe where the cabbage was shredded, heated in a brine solution and canned directly into canning jars – that rendition fermented in the jar (w/ no foam forming in the jar) and was really good. The problem w/ that is all the salt – which I am now trying to reduce in use and consumption. I would appreciate suggestions if anyone has any. Thanks.
beau10 – I’ll be posting my recipe one of these days. Do you have Nourishing Traditions? That recipe uses whey (as I do) which helps to reduce the salt. I like it very much!
Hi Wardeh, I would love to make the sourdough english muffins but I don’t have a sourdough recipe. Do you have one you could share? Thank you so much. Michelle
Michelle -
Here’s the English muffin recipe guest post:
http://gnowfglins.com/2010/03/31/guest-post-sourdough-english-muffins/