These salmon cakes are one of my go-to meals when I have nothing planned and need to get something on the table in a hurry. With the mayonnaise made from pastured eggs, and a side of asparagus, they come together quickly while providing us with a healthy meal. [by Jenny Cazzola]
Cajun food focuses on local ingredients found in the bayous and river delta, and (unsurprisingly) their menus feature fish and seafood quite often. Like catfish, which ranks high on the list of comfort foods for many a Southerner who grew up catching them, rolling them in cornmeal, and frying them. I use eleven different seasonings in my custom spicy blend! [by Lee Burdett]
Once upon a time, “seasonal eating” applied to everything — not just spring onions, summer berries, or fall pumpkins. Meats were seasonal, too. Pork was most plentiful in winter when the cold temperatures insured proper hog butchering conditions. Here’s a winter pork roast, where you can make use of whatever winter vegetables you’ve got on hand. [by Lee Burdett]
Since you and your neighbor aren’t “engineering” your chickens to be plump and juicy, you may notice that your pastured meat is sometimes dry or tough after cooking. No one wants to eat dry chicken, especially when you’ve spent years raising it or quite a lot of money to buy it! Here’s how to get tender and juicy pastured chicken. [by Lindsey Dietz]
The sky’s the limit when it comes to deciding what to put in your blended soups. Use up any stray produce: an extra potato that didn’t get baked, bits of broccoli or red pepper from a party tray, zucchini that’s gone soft, wilty herbs that might be thrown out anyway… Anything is fair game. And delicious! [by Lindsey Dietz]
God is so good to us, and Thanksgiving is a great time to remember His blessings — and give thanks!
Have you begun planning your Thanksgiving menu? We — the Traditional Cooking School by GNOWFGLINS writers — want to help you by sharing our favorite simple and nourishing holiday recipes. We’ve got you covered from main dishes to treats and appetizers. All simple and nourishing, and oh-so-delicious. [by Jenny Cutler]
This happy accident came to be when I was trying to use up a few extra root vegetables. It’s not a stew. It’s sort of a casserole. But it is comfort food: homey and rustic. This tartiflette (a traditional French dish) includes root vegetables, which are high in antioxidants, fiber, and essential minerals. [by Lindsey Dietz]