Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
Since many were so intrigued and interested in the red palm oil I use to pop popcorn, I thought I would share another very flavorful use of this great traditional oil — refried quinoa. I am a huge fan of quinoa, while my son and husband are just so-so about it. However, if I refry the quinoa in a flavorful oil such as red palm oil, they love it. Love it. The flavor just pops! Not to mention the color. 
Usual routine when souring flour: mix dough, let sour for 8 hours, finish dough, cook. Now, that’s not hard. But what if I said you could skip the whole sour-for-at-least-8-hours-thing, yet put the same quality of nourishing food on the table? In other words, without the wait? You can and I just did (say it). Yes, it can be done! Easily. Deliciously. Nourishingly.
In today’s free video and recipe, I show you a traditional Middle Eastern method of preserving yogurt cheese that requires no refrigeration. My grandmother and namesake, Tata Wardeh, who has passed away, always had jars full of yogurt cheese balls available to add to our plates at breakfast, lunch and dinner!
I created this meal right around Christmas, and included it in our healthy weekly menu plans. My idea then was to use up Christmas leftovers — whether ham, turkey, or roast beef — or even pieces of bacon or sausage. My family loves it so much; I make it all the time. But who wouldn’t love creamy, cheesy potatoes tossed with tender chunks of meat? Comfort food at its best — and most easy.
My family surprised me by liking traditional, lacto-fermented sauerkraut — the straight-up kind as taught in our class on traditional cooking. They’re surprising me more with their love for the two variations: kimchi or kimchee, the Korean sauerkraut; and tsukemono, the Japanese sauerkraut.
And here’s the third seasonal salad I promised. This salad offers a just a few more seasonal treats, along with cold cooked quinoa. Isn’t it colorful? And it is oh-so-delicious. Adding chicken and cheese — or how about some diced hard-boiled eggs? — turns it into a main dish. A very easy meal, I’d say!
When the cucumbers and tomatoes are available at the Farmers’ Market, I do go a little crazy. Can you blame me? We eat one of three cucumber and/or tomato salads just about every day. I already shared one with you — the cucumber yogurt/kefir salad — and this post includes another. If you’re counting, that means I still have one more to show you.
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Class materials compiled into easy downloads: Fundamentals, Sourdough A to Z and Cultured Dairy and Basic Cheese.
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