LIVER IN DISGUISE

You all know by now how great I think liver is. It's a hard sell for most people though. That is why I came up with the ultimate method of getting the liver in you when you can't even stomach the thought. Meatballs. Simple to make, awesome tasting, and chock full of liver. They make great last minute lunchbox additions which is why I always make a double batch and freeze these little suckers. 

MEATBALLS

2 pounds grass fed ground beef

2 pastured organic eggs, lightly scrambled

3/4 cup sourdough breadcrumbs

2 medium organic onions, grated

3 cloves organic garlic, grated

1 small piece grass fed liver, frozen and grated

sea salt and pepper

chopped garden herbs (parsley, chives etc)

Method: Preheat oven to 350*. Place the beef, eggs, breadcrumbs, onions, garlic, sea salt, pepper and herbs in a large bowl. The trick is to freeze the liver, which makes it easier to grate into small pieces with a cheese grater - this makes the pieces so small and hard to identify and taste! Gently stir the mixture together. 

Line a large tray with parchment paper. Form the mixture into golf ball sized balls, and flatten slightly with your palm. Place into the oven and bake for 15 minutes. Flip each meatball over and then cook another 20 minutes or so. Serve hot.

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THE MAKING OF AN AUTUMN SALAD

I love making salad. There is a seemingly infinite number of ways to compose a salad depending on the time of year and breadth of your imagination. Last week I picked up some nice looking bitter endive which I've been making into some really great salad.

Mache and two kinds of endive

Purple cabbage and carrot sauerkraut.

Thinly sliced beet.

Thinly sliced carrot.

Feta cheese.

Soaked and dried sunflower seeds.

Seaweed - dulse, sea lettuce, and nori.

DRESSING: Drizzled with ev olive oil, garlic and basil infused apple cider vinegar, grated garlic, maple syrup, sea salt and pepper.

CRISPY ROASTED POTATOES

By far one of my family's favourite side dishes. So good we have never had any leftover.

6 Yukon Gold potatoes, diced

a free spoon full of extra virgin olive oil, lard or coconut oil

sea salt and pepper

large pinch paprika

a few pinches garlic granules or powder

about 3 Tbsp grated romano or parmesan cheese

Method: Preheat oven to 450*. Place all the ingredients in a large cast iron skillet or pan. Toss well. Bake in the oven for 15 minutes, stir, and bake another 15 minutes or until golden brown and crispy. Serve hot.

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30 Days of Real Meals - #1

Welcome to Day #1 of Real Meals!  It's winter, the pickings are slim, but we're eating, and eating real.  Good or bad, I am going to share with you what my family of four (2 adults, a 5 year old, and a 2 year old) eats every day for the next 30 days.  In many ways, we are your typical Canadian family, with a few twists.  For one, we never eat out.  We eat only organically. We strive to eat seasonally and as locally as possible.  So within those parameters, my job is to juggle raising two kids, and make three healthy meals, every day.  The pictures may not always be pretty as I reach for the camera regardless of the lighting or perfection of the dish I'm photographing - but hey, over here, we like to keep it real.

DAY #1 - DINNER

Romano Roasted Potatoes and Carrots

Steamed Cauliflower and Brussel Sprouts with Nori- drizzled with olive oil and umbeshi vinegar

Roasted Haddock with Salsa and Romano Cheese

ROMANO ROASTED POTATOES AND CARROTS

4 cups organic Yukon Gold potatoes (3/4" on all sides)

3 Tbsp extra virgin olive oil

1 tsp garlic salt or powder

1/2 tsp sea salt

2 tsp organic paprika

1 tsp organic ground black pepper

5 Tbsp grated Romano cheese

Method: Preheat oven to 425*.  Place the cubed potatoes into a baking dish or cast iron skillet.  

Transfer dish to the oven and bake 30 mins. 

Remove from the oven and toss - put back in oven for another 15-25 minutes, or until they are golden and crispy.

HADDOCK with Salsa

4 pieces hook and line haddock, rinsed and patted dry

1-2 cups organic tomato salsa

sea salt and pepper

romano cheese

Method:  Preheat the broiler in your oven.  Spread the salsa onto the fish, season with sea salt and pepper.  Sprinkle with cheese.  Broil for about 10-15 minutes, or until fish is firm.

DAYS OF HARVEST

The fields and orchards are being harvested, and we are fully celebrating and enjoying the bounty.  As I previously mentioned, I was up to my armpits in tomatoes this week, and so I made 29 jars of homemade salsa and ketchup.  Canning is one of those things that makes a huge mess in your kitchen and totally exhausts you.  By the end of it you really start to wonder why you do these things, and then you turn around and look at jar upon jar of ruby goodness and can't help but feel pretty darn proud of yourself.  Besides, you have a whole year to recover before you do it all over again.  I've already cracked open a bottle of the salsa for breakfast burritos, and ketchup for these awesome potato delights I like to call Flying Saucers.  I am sure someone else has already discovered that it is much easier to make baked french fries if you cut the potatoes into thin disc-like slices instead of frites, but anyway, I like to think I am somewhat innovative and created these.  They tasted awesome dipped into my homemade ketchup.

FLYING SAUCERS


organic potatoes
organic e.v olive oil
sea salt
organic pepper, ground

Method:  Preheat oven to 400*.  Slice the potatoes into 1/2" discs.  Toss in a bowl with olive oil, sea salt and pepper.  Bake in the oven until one side is golden, flip and bake until potatoes are cooked and they are browned.

Tomato massacre.

Loving the Vita Mix for perfect ketchup making puree.

SALSA

• 10 cups chopped organic tomatoes
• 5 cups chopped organic green and red peppers
• 5 cups chopped organic onions
• 2  cups chopped organic hot pepper
• 1 1/4 cups organic local apple cider vinegar
• 6 organic garlic cloves, minced
• 1/2 cup fresh organic cilantro, minced
• 3 tsp salt
• 1 (6 ounce) can organic tomato paste
• Method:  Combine all ingredients except tomato paste in a large sauce pot.  Simmer until it reaches desired thickness.  Stir in the tomato paste, and then ladle the hot salsa into sterilized jars, leaving 1/4 inch head space.  Wipe rims, seal and process for 15 minutes in a hot water bath.  

This week in mommy kindergarten we are honouring apples by singing about apples, doing fingerplays about apples, telling apple stories, painting and stamping with apples, drawing apple trees on chalkboards, and of course, eating apples!  This morning my son and I made an apple pie together which was a lot of fun, and a lot of yum.  He especially enjoyed using the apple corer/segmenter wheel.  When he tired of that he used my melon baller to dig holes in the flour.

I was so excited about the pie I even called Scott at work to tell him the good news.  Faegan was really proud of himself for making an apple pie too.  It is amazing how much more pleasant our days are together now that we have a nice rhythm going, and spending our mornings on planned activities.  I love it!

APPLE PIE

1 organic whole wheat pie crust

5-6 cups peeled, cored and sliced organic apples

1/4 cup local maple syrup, or more to taste

1/8 tsp sea salt

1 Tbsp organic corn starch

1/4-1/ 2 tsp organic cinnamon powder

1 Tbsp organic lemon juice

Method:  Prepare the pie dough and let it chill in the refrigerator while you cut and slice the apples.  Preheat oven to 450*.  Place the apple slices in a large bowl and toss with the maple syrup, salt, corn starch, cinnamon and lemon juice.  Remove pie dough from fridge and roll out the bottom crust.  Line a 9" pie plate with it and fill with the apples.  Roll out the other half of dough and cover the pie with the crust.  Prick it with a fork and cut a cross in the centre with a knife.  Bake the pie in the oven at 450* for 10 minutes, then reduce the heat to 350* and bake for 45-60 minutes.

NETTLE SOUP

I've planted nettle at every house I've lived in, much to the dismay of the new residents I am sure.  Anyone unaware of it's presence might be surprised by it's nasty sting!  But rest assured, the needles and their stinging properties disappear once the plant is cooked.  After removing the leaves from the stems I started juicing an apple and carrot juice and decided to add in some of the stalks from the nettle into my juicer and I was pleasantly rewarded with a subtle grassy essence to my drink!  I will definitely do that again.

CREAM OF NETTLE SOUP

1/2 pound organic nettle leaves

4 Tbsp unsalted organic butter

1 medium sized organic onion, chopped

1 1/2 pound organic potatoes, thinly sliced

6 cups water or stock

1 Tbsp organic white wine vinegar

2 tsp sea salt

1 cup organic whole milk

1 cup organic cream

organic black pepper

Method:  Wash the nettle leaves.  Melt the butter in a large soup pot over medium heat.  Saute the onion until translucent, 3-4 minutes.  Add the nettle leaves, potatoes, water, vinegar, and salt and bring to a boil, then reduce and simmer until potatoes are tender.  Using an immersion blender, puree the soup, adding little bits of the milk until creamy.  Add the cream and simmer soup.  Season to taste with salt.

APPLE CARROT NETTLE JUICE

3 organic apples

4 organic carrots

5 organic nettle stems

Method:  Juice and enjoy!

BIRTHDAY DINNER

My son is two years old today.  I didn't know I was making a special meal until we sat down and realized just how lovely it was.   It is such a joy preparing food for my family.  Happy Birthday Faegan, here's to many, many more delicious meals together!

BROILED HADDOCK with Mushrooms and Thyme

1 pound hook and line haddock fillets

1 pound organic mushrooms

2 Tbsp e.v olive oil

1 tsp fresh thyme

1 Tbsp Tom's Spice (available from my Etsy Shop)

Method:  Preheat oven to 450*.  In a cast iron skillet, toss the mushrooms with half the olive oil, thyme, and 2 tsp of Tom's Spice.  Roast for about 10 minutes.

     Drizzle the remaining olive oil over the fish, season with the rest of Tom's Spice.  Pile the fish onto the mushrooms and roast for 10 minutes. 

 

HORSERADISH MASHED POTATOES

5 organic potatoes, peeled and cut into 4 pieces

sea salt and pepper

1/2 cup organic whole milk

3 Tbsp organic salted butter

1 heaping Tbsp natural horseradish (I like Bubbies)

sea salt and pepper to taste

Method:  Bring potatoes to a boil.  Cook until very tender, drain and then add the remaining ingredients.  Mash until creamy.

SPINACH SALAD with Leftover Easter Eggs, Spring Sprouts and Walnuts

3/4 pound organic spinach

1/2 cup organic sprouts

1/2 cup organic raw walnuts

3 organic boiled eggs

3 Tbsp white wine vinegar

2 Tbsp organic Dijon mustard

2 Tbsp e.v olive oil

2 tsp local honey

sea salt and pepper to taste

Method:  Whisk the vinegar, mustard, olive oil and honey together in a bowl.  Drizzle over the salad.  Season with salt and pepper to taste.

EASTER FEASTING

I spent my life celebrating two Easters every year.  Greeks follow a different religious calendar whose main difference as far as I've noticed is the day that Easter falls on.  This year though, they fell on the same day.  The last few days have been all about preparing to celebrate Spring with family and friends.

     I managed to take some photos of the meal preparation but totally forgot to take after shots of the meal before we ate it all!  Sorry....suffice it to say it was beautiful and delicious.  And it included lots of roast lamb, because I am Greek after all, and it isn't Easter unless there's lamb. Growing up my father always roasted a whole lamb outside on the spit, rain or snow or shine. Even though my parents in Ontario were only having my brother and his family over for dinner, my Dad ordered half a lamb and they are cooking it on the BBQ....a head and all!  I didn't go that far and settled for two small legs of lamb.

ROAST LEG OF LAMB

1 leg of organic lamb, 5-6 pounds

sea salt and pepper

6 cloves organic garlic

3 Tbsp fresh oregano

3 Tbsp fresh thyme

3 Tbsp fresh rosemary

juice of 1 organic lemon

1/4 cup e.v olive oil

Method:  Preheat oven to 450*.  Make 4 slits with a knife all over the lamb.  Insert half a clove of garlic into each one. In a suribachi, smash the rest of the garlic with some salt and the herbs.  Rub all over the lamb with some olive oil and salt and pepper.  Then squeeze and rub the lemon all over the lamb.  Roast the lamb in the oven at the high heat for 10-15 minutes, then reduce to 340* for about 1 hour and 15 minutes.  Take out of the oven and let rest for 10 minutes then carve.

GREEK LEMON POTATOES

8 large organic russet or Yukon gold potatoes, peeled and cut into 4 wedges

juice of 1 lemon

1/4-1/2 cup homemade chicken stock

1/4-1/2 cup e.v olive oil

sea salt and pepper

fresh or dry oregano

Method:  Preheat oven to 350*.  Combine all ingredients in a roasting pan, being sure not to crowd the potatoes.  Bake in oven for about 60 minutes or until the edges start to brown.  Serve hot with the lamb.

SPRING SALAD with Lemon and Feta

Organic spinach

Organic baby romaine

Organic feta

Organic spring onions, sliced thin

Fresh dill, minced

Organic lemon juice

sea salt and pepper

olive oil

Method:  Combine the lettuces, feta, onion and dill in a large salad bowl.  Drizzle with olive oil, squeeze some lemon on top and season generously with salt and pepper.  Toss and serve.

Naturally dyed eggs using turmeric, handmade organic chocolate bunnies and chicks, organic spelt arrowroot butterflies, lambs, bunnies and tulips nestled in a bed of straw and moss.

LEMONY FINGERLING POTATOES AND HORSERADISH CARROTS

A surefire way to get the most smiles and compliments about dinner from my husband is to make a meal that features meat, and lots of it.  After taking two steaks out of the freezer to thaw, I discovered that Scott was working late tonight.  This sucked for two reasons; now I had to BBQ them, and he wouldn't be here to eat with us.  No worries though, the BBQ'ing was actually kind of fun.  I just had to make sure Faegan was all dressed to play outside, and coordinate the rest of the meal so that nothing burned or got cold before the steaks were done.  The other bonus was I got to cook them well done.  Scott like his steak really rare but he wasn't here to complain, was he?

FINGERLING POTATOES with Fresh Spring Onion and Lemon Juice

20 organic fingerling potatoes

1/2 organic lemon, juiced

2 organic spring onions, sliced

a few glugs extra virgin olive oil

sea salt and pepper to taste

Method:  Bring the potatoes to boil in a large saucepan.  Add a pinch of salt to the boiling water and cook the potatoes until they are fork tender.  Drain the water and add the onion, lemon juice, olive oil, sea salt and pepper to the potatoes, stir and serve.

ROASTED CARROTS in a Creamy Horseradish Sauce

1 pound organic carrots, peeled and cut either in two or four sticks

2 Tbsp natural horseradish

2 Tbsp organic mayonaise

sea salt and pepper to taste

minced garlic chives or parsley

Method:  Preheat oven to 375*.  Steam carrots for a few minutes, being careful not to cook them too long, you want them to still be crispy.  Then combine the carrots with the horseradish, mayo and sea salt and pepper, stir and spread out in one layer in a cast iron skillet or baking sheet.  Roast in oven for about 20 minutes or until they are tender but not mushy and starting to brown on the edges.  Sprinkle with the chives and serve.

Breakfast for Dinner

Had a wonderful jolt of inspiration this evening over breakfast for dinner tonight.  When my mother gets home she is going to be a regular contributor to this blog!  It is so brilliant because my mother is a phenomenal culinary artist.  Everything she makes not only tastes incredibly good, it looks like art (did I mention my mom is an artist?)  Anyway, so look forward to some amazing recipes by Ellen in the very near future.  

     Mom won't be here this weekend for our regular Sunday brunch extravaganza, so I decided we would have breakfast for dinner tonight.  This was the perfect time to try out a recipe I noticed while flipping through Martha's Everyday Food mag the other day called Skillet Potato Cake.  It is an amazingly crispy yummy potato dish that is a recipe definitely worth making again and again.  

     Ted Hutten at the Halifax Farmer's Market was working magic this winter while the rest of us hibernated.  He magically has spinach this early in the season, so I decided to use it to make a Spinach Mushroom Fritatta.  And no breakfast is complete without some Getaway Farms real bacon and sausage....

SKILLET POTATO CAKE (modified from MS Everyday Food)

2 pounds organic baking potatoes, peeled and cut into 1/2 inch chunks

3 Tbsp organic butter

2 Tbsp e.v olive oil

3 scallions or 1/2 organic onion and chives

sea salt and pepper

Method:  Preheat oven to 425*.  Boil the potatoes in salted water for about 10 mins or until tender.  Drain.

     In a 10" cast iron skillet, heat the butter and oil over medium heat.  Stir in the potatoes, onions, 1/4 tsp sea salt and 1/8 tsp pepper.  With the back of a large spoon, press the potatoes into the pan, crushing them slightly.

     Bake the potato cake until the edges are golden brown, about 20 mins.  Loosen the cake with a spatula if needed.  Cover the pan with a plate, flip over and remove from pan.

LOCAL SPINACH AND MUSHROOM FRITATTA

6 organic eggs

1/4 cup organic whole milk

8 organic mushrooms, sliced

1/2 organic onion, chopped

1/4 cup garlic chives, minced

2 Tbsp leftover bacon grease or olive oil and butter

sea salt and pepper

1 bag Ted Hutten's local spinach (around 4 cups fresh)

1/2 cup organic swiss cheese

Method:  Preheat oven to 375*.  Heat the bacon fat in a 12 inch cast iron skillet and fry the mushrooms and onion/chives until golden brown.  Remove from heat.  At the same time place all the spinach in a covered pot over medium heat until the spinach wilts.  Drain in a colander, pressing out the excess water.  Chop the spinach.  Add spinach to the pan with mushrooms.

     In a medium bowl, whisk the eggs with the milk and some sea salt and pepper.  Pour on top of the mushroom mix.  Top with grated cheese.  Place in oven for about 15 mins or until the egg has set and puffs up a bit.

Brunch

What started out as Sunday brunch at my friend Becky's house one day a couple of months ago has turned into a loosely created brunch club.  It was our turn to host and I planned to make Eggs Benedict after delightedly discovering that PC now offers Organic Smoked Atlantic salmon.  

EGGS BENEDICT TWO WAYS - with Smoked Organic Salmon and Cured Pasture Raised Ham

6 organic eggs

6 homemade organic biscuits, cut into large rounds (http://prasada-eatingisdivine.blogspot.com/2009/09/best-biscuits-ever.html

6 pieces organic smoked salmon

6 pieces pasture raised ham

hollandaise sauce

organic salad greens, tossed in a light balsamic vinaigrette

sea salt and pepper

olive oil

HOLLANDAISE

2 organic egg yolks

2 Tbsp organic lemon juice

1/2 cup organic melted butter

2 Tbsp minced fresh organic dill

Method:  Make the hollandaise sauce by placing egg yolks and lemon juice in a blender.  With the motor running, add the melted butter very slowly.  Season with salt, pepper and the dill. Whisk in a tablespoon of water if it is too thick.

     Preheat the oven to 450*.  Grease a muffin tin and crack an egg into each spot, season with salt and pepper.  Place in the oven and bake for about 10 minutes for runny eggs, 15 for hard cooked eggs.

     Meanwhile, toss the greens in some olive oil, balsamic vinegar, a dribble of maple syrup and salt and pepper.  Cut biscuits in half, top with some greens and on one half a piece of salmon, on the other a piece of ham.  When eggs are done, put one egg on each half, followed with a dribble of hollandaise.

SPICED HOME FRIES

8 organic potatoes, cubed

1/4 cup organic coconut or sunflower oil

1 1/2 tsp organic mustard seeds

1 Tbsp finely chopped organic garlic

3 Tbsp ground organic coriander

1 tsp organic turmeric

1 tsp ground organic paprika

1 tsp organic black pepper

3 tsp sea salt

2 pinches ground asafetida (hing)

2 tsp honey

Method:  In an asian steamer, steam the potatoes in water for 15 minutes, or until they are cooked but not mushy.  Place the potatoes in a large cast iron skillet and set aside.

     In a small skillet heat the oil and saute the mustard seeds until they  pop.  Turn off the heat, add the garlic and spices.  Saute on no heat for 1-2  minutes.  Preheat oven to 375*.  Add the honey and pour the spices over the potatoes, stirring.  Bake 15 minutes, turn the potatoes and bake another 10 minutes.  Adjust for saltiness.  Serve with eggs benedict.

Broiled Spiced Haddock with Garlic Mashed Sweet Potatoes and Brussel Sprouts

This meal was so good I was glad Faegan barely touched his so I could eat his share

BROILED SPICED HADDOCK

1 lb local hook and line haddock

1 Tbsp e.v olive oil or butter

2 Tbsp organic tamari

1 Tbsp worcestershire sauce

1/2 tsp organic paprika

1 clove organic garlic, chopped

1/4 tsp organic chili powder

1/2 tsp hot pepper sauce (tabasco)

Method:  Preheat oven to broil.  Whisk all the ingredients except the fish in  a bowl.  Coat the fish in the sauce and place in a cast iron skillet.  Pour the sauce over the fish and broil in the oven for 10-15 minutes, or until fish starts to flake and browns on the edges.

GARLIC MASHED SWEET AND WHITE POTATOES

1 1/2 pounds mixed organic sweet and yukon gold potatoes, peeled and diced

2 Tbsp organic butter

1 clove organic garlic, minced

1/3 cup organic whole milk

sea salt

Method:  Boil potatoes until fork tender.  Drain thoroughly and return to pot.  Melt butter in a small skillet over low heat and add garlic to cook the flavour into the butter.  Add milk just to warm.  Mash the potatoes while adding the butter and milk.  Season to taste with sea salt.

TAMARI BRUSSEL SPROUTS

12 Brussel sprouts, end trimmed

1/2 Tbsp organic tamari

1 tsp organic sesame oil

fresh organic black pepper

Method:  Place sprouts in a pot, fill halfway with water.  Bring to a boil and cook for about 3-4 minutes, or until they become tender.  Drain the water and toss with the tamari and oil.  Sprinkle with pepper and serve.

Wild Game

I was a single mom this weekend.  Scott planned a weekend getaway with his father and brother in law to their "camp" in the woods.  It was great that Scott got some time to himself.  It was not so great that I was on call 24/7 alone (ok so I had a friend and her kids over for the weekend which was great but still).  What softened the blow a tiny bit was the wild grouse he brought home.  I think he killed one of them and Brad, his brother in law, got the other.  I like the idea of wild game.  Animals raised in the wild eating forest food are definitely healthier for you.  But I had no idea what to do with it. I've never eaten grouse before and never seen it prepared.  Scott warned me that grouse is pretty much all white meat and so is very easy to overcook and dry out.  That being said I decided to cook it the following way.  It was pretty good but I'd probably try cooking it another way next time.

WILD grouse with Bacon and Cabbage

2 wild grouse

1/4 pound organic bacon

1 organic onion

1 small organic cabbage, shredded

2 organic carrots, cut in 4 chunks

1/4 of an organic celery root, grated

sea salt and pepper

2 cups organic chicken stock

Method:  Preheat the broiler in your oven.  Place the grouse in a heavy casserole and drizzle with olive oil, sea salt and pepper.  Broil in oven for 10 minutes uncovered.  Meanwhile, saute the bacon and onion in a skillet until the bacon begins to brown.  Add the cabbage and celery root and saute until the cabbage begins to wilt.  Pour this mixture on top of the grouse, along with the stock and carrots.  Season with sea salt and pepper.  Reduce the oven to 350*, cover the casserole and bake in the oven for 40 minutes.  You may want to remove the lid during the last 10-15 minutes if really watery.  Serve on mashed potatoes.

MASHED POTATOES

1 organic sweet potato

2 organic yukon gold potatoes

3 Tbsp organic salted butter

1/4 cup organic milk

sea salt and pepper

Method:  Peel and then boil the potatoes in a pot of water.  When soft, drain and mash with the milk and butter.  Season to taste with sea salt and pepper.

KALE SALAD with Arame, Carrot, Pepitas in an Apple Balsamic Vinaigrette

6 leaves of organic kale, sliced thin

1/8 cup organic pumpkin seeds

1 organic carrot shredded

1/4 cup arame sea vegetable soaked and drained

1/4 of an organic red pepper, diced

3 Tbsp olive oil

3 tsp apple balsamic vinegar

1 tsp apple cider vinegar

2 tsp local honey

sea salt and pepper

Method:  Combine all the veggies in a bowl.  Top with the oil, vinegars, honey and salt.  Toss well and let sit for 15 minutes before serving.

Yellow and Green Supper

A friend of ours gave us zucchini from his garden. A huge yellow zucchini.  Then Alice, the woman who lives on a hill by the sea gave me a zucchini.  A huge green zucchini.  What do you do with so much zucchini?  You make zucchini potato latkes.

POTATO  ZUCCHINI LATKES with Apple Sauce

2 organic russet potatoes, peeled and grated

3-4 cups grated organic zucchini

1 organic onion or 2 organic shallots, minced

2 tsp sea salt

3 eggs, beaten

1/4 - 1/2 cup organic unbleached white flour

pepper

organic butter and oil

Method: Combine the zucchini and potato in a large stainless steel bowl.  Scoop a handful and squeeze as much liquid out as you can over the sink and then place in another bowl.  Repeat until you've squeezed all of it.  Then mix in all the other ingredients.  Adding more flour if the mixture is too watery.

     Heat a cast iron skillet over medium heat.  Add some butter and a bit of oil to pan.  Drop spoonfuls of the batter and spread each one out so they will cook evenly and you won't have raw potato.  When golden, flip and cook the other side.  Then slide them onto a cookie sheet in a warm oven until the whole batch is done.  Serve with apple sauce.

APPLE SAUCE

2 large organic apples, peeled and sliced

Method:  Place apple in a small saucepan with a 1/4 cup water.  Bring to a boil and then reduce heat and cook about 10 minutes, or until the apples are soft and mushy.

SPAGHETTI SQUASH with Browned Butter and Garlic

1 organic spaghetti squash, cut in half and scooped out

1/8 - 1/4 cup organic unsalted butter

2 cloves organic garlic, minced

1/2 tsp sea salt

1/2 cup romano cheese, shredded

1 steamed organic broccoli stalk, finely chopped

Method:  Roast the squash cut side down in the oven for about an hour or until the squash is tender.  Scoop out the flesh and drain if very watery.  In a small saucepan melt butter over medium heat and then lower.  Cook, watching very carefully for the milk solids to start to brown.  It will look speckled.  Remove from heat and add the garlic.  Pour the garlic butter and sea salt over the squash, stirring.  Add the broccoli and top with cheese.

Real Deal BBQ

We love fire.  All winter we warm our home with a woodburning stove, and all summer we gather around the outdoor firepit.  We also love to cook outdoors on the fire using our grill from the gas bbq we rarely use now.  

This afternoon Scott and I decided tonight would be a good night to grill over the coals.  So as Scott finished up repairing out chimney for our winter fires, I got the campfire ready.  The thing with cooking over the fire is you need to get it going at least an hour and a half before you want to begin cooking.  You need a good base of coals, not flames so your food doesn't catch on fire or burn.

     Seeing as I had that lamb that I purchased this morning at the market, we decided on a menu of lamb with roasted potatoes and vegetables.

FIREPIT LAMB

Lamb Chops or Lamb Shoulder

Garlic

Fresh Rosemary

Fresh Thyme

Salt and Pepper

Olive Oil

Smash the garlic with the rosemary and thyme in a mortar and pestle.   Drizzle in some olive oil and salt and pepper.  Smear this all over your lamb.  Let rest while you get the firepit started.

FIREPIT ROASTED VEGETABLES AND POTATOES

Onion, Beets, Potatoes, Carrots, Parsnips, String Beans, Zucchini, Cherry Tomatoes

Cut all the vegetables in chunks.  Drizzle with olive oil, salt and pepper and fresh herbs (rosemary, thyme) and toss into a large cast iron skillet.  Cover with foil and cook on grill over coals.  Turn and stir often to prevent sticking and burning.  (About 40 mins)