Cooking from Nourishing Traditions :: Potato and Celery Root Puree

I was not expecting Potato and Celery Root Puree to be the next recipe I tried from Nourishing Traditions. However a few weeks back, feeling rather adventurous, I brought a celery root. Now I had to do something with it. But what?

Potato and Celery Root Puree (page 401) is basically glorified mashed potatoes. Sally Fallon’s recipe serves 8-10 and calls for 3 celery roots so I divided her recipe into thirds (enough for about 3 people) but otherwise followed the recipe as instructed.                                                                                                                                                                                                                                                                        First I put several potatoes in the oven to bake. Then I peeled and cut up the celery root, placing the pieces in a pot, covered them with water and brought them to a boil. It takes about 30+ minutes to cook them until tender.

Then drain.

Place about an 1/8 cup of butter in the bottom of a large bowl (I just used the pot I cooked the celery root in). When the potatoes are done scoop the flesh out of two and place on top of the butter. Add the cooked celery root and 1 small clove of garlic, peeled and mashed. Mash them together adding 1/8-1/4 cup piima cream (sour cream) until it’s the desired consistency. I left it on the chunky side but rather thick. Season with salt and pepper and maybe a really small pinch of nutmeg. Serve, or to keep warm- transfer to a buttered ovenproof dish and keep it in a warmed oven.

So how’d it come out?

Good! Celery root tastes celery but with the texture of a root vegetable. I thought it was a pleasant change from plain old mashed potatoes – kind of a special occasion/holiday side dish. For some reason prime rib came to mind.

I was the only one who tried it so I can’t tell out what the kids or husband thought – they opted for the extra baked potatoes. I will make this again and I will also be trying celery root prepared other ways-  roasted and in a raw salad are two ways that come to mind. Overall I’d say it’s a success.


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Last week I finally I got a chance to sew Ishmael a pair of pants!

Being winter I figured Ishmael would be better off with a pair of lined pants. A while back I found a piece of fleece at our local consignment store for 50 cents now was the perfect time to use it! And I had stashed some dino fabric for baby clothes (.75 cents @ Mardens). The stars must of been aligned cause how likely is it that the baby stash fabric would go with such a bold green?!. They feel super comfy.


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homemaker monday, savvy home a to z, homestead barn hop the purposed heart

Probiotics:: Chips and Dip

When I hear “probiotics” the first food I think of is yogurt. While it’s probably the most widely available it’s in no way the only probiotic food out there. Indeed, with the right ingredients the sky is the limit.

My favorite way(s) to add probiotics to my diet is through cultured dairy (yogurt, buttermilk, sour cream,butter, cheese, kefir….) and probiotic laced condiments (salsa, guacamole,mayo…). How convenient then that by saving the whey from the cultured dairy- or using some preserved lemon juice– you can make you own cultured condiments. For instance take guacamole- simply mash the avocado with a small amount of whey or preserved lemon juice (adding whatever other flavorings you’d like) and eat -or let sit at room temp for a few hours to let the cultures have time to multiply. That’s it.

Recently I experimented with making my own corn tortillas from masa harina. They were tasty- but not very pretty. I took the left over tortillas, ripped them into “chips” and fried them in leftover bacon drippings- oh so good!

For a snack I put together some guacamole (using the preserved lemon juice method above), a little sour cream, and salsa. To culture the salsa I drained a little juice off and replaced it with some whey.

Delicious, filling and full of probiotics!


Darning A Sweater

In a few months I will have been knitting for 2 years (yay!). During this time I’ve had the fun, and challenge, of knitting a variety of items- mostly sweaters, hats and socks. Like this hoodie:

I haven’t had much experience darning – ok, until the sweater below I had no experience but it seemed doable and it would be a shame to let a perfectly otherwise nice sweater to unravel into oblivion.

The original problem was that the sleeves had become to long and tattered. I offered to fix that. Then seeing all the yarn I salvaged I figured I might as well fix the other holes with said yarn.

Sleeve- during- I started right in before I thought to take a before shot.

Here are a few before shots of the other damage:

An unraveling

A hole

A mess

and so on….Each spot was treated in a case by case basis. Not having darned before I made up my own approach. A few spots just needed a stitch, that had come apart and dropped, picked back up with a crochet hook and secured.

Larger holes required reattaching some yarn and picking up and re-knitting some stitches. For this I found double pointed needles to work best. Once the stitches where ready I either kitchener stitched the two sides together or wove them together trying to follow the same pattern of over, around and under as the knit stitches.

With the exception of the hole in last photo, the holes where rather easy to fix and weren’t too noticeable. The smaller the problem the easier and better looking the fix. Now the last section was mostly gone except for a few strands running across. I decided to pick up the stitches and try to knit back down – Incorporating the strands running across and weaving in the sides  with a tapestry needle. It required a lot of rebuilding and the salvaged yarn was a little rough but it came together- albeit a bit more visible.

The results:

Sleeves - bound off.

You can see that a few places look a bit wonky. I think blocking would fix it some although there’s no getting around the fact that it needed repairs. At the very least the holes won’t be growing any more.


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homemaker monday, savvy homemade, make-it yourself, homestead blog hop, frugal days sustainable ways, farmgirl friday

Probiotics- For Life

How fitting that over at there is currently a 28 day probiotic food challenge and that this month’s Go Ahead Honey theme is Healing Foods.Two things I’m trying to incorporate more of. If you’re like me and are trying to heal your guts probiotics are a great way to encourage gut health. I’ll be sharing some of my favorite probiotic foods and a few recipes to use them in over the next few weeks.

Cultured Butter


Cooking from Nourishing Traditions :: Chicken with Cream Sauce

As you might know, Nourishing Traditions by Sally Fallon is more than just a cookbook. All too often I open up my copy of NT with the intent of perusing the recipes; instead I find myself reading the articles. I’ve learned a lot but I’ve found that I haven’t made that many of the recipes from Nourishing Traditions. So, starting with this post, I will (try to) regularly make a recipe from NT and post my results. Today’s  post will be from the poultry section (page 281): Chicken with Cream Sauce, a variation on Basic Baked Chicken.

Now the original recipe calls for one chicken cut in pieces, brushed with

  • 2 Tlb Dijon mustard
  • 2 Tlb melted butter (or oil)              – mix these three together
  • 1 Tlb dried tarragon

and baked. However, in an effort to speed things along and lessen the number of pans to wash I opted to use boneless chicken breasts, sliced then brushed and sauteed. This time around I also added in some chopped mushrooms to saute. Once the chicken is cooked either put it aside while making the sauce or cook the chicken a bit less and finish cooking it while the sauce reduces.

The sauce:

  • 1/2 cup dry white wine
  • 2 cups chicken stock
  • 1 cup piima cream or creme fraiche or sour cream
  • 1 Tlb gelatin (optional)
  • salt and pepper

Mix the above together, stirring to incorporate any drippings. Cook till the sauce has thickened. If you put the chicken aside add it back in and make sure it’s hot then serve. I think it goes well with egg noodles or over rice.

I’ve made this 2 or 3 times now. This last time I didn’t have any dry white wine on hand so I used the juice from the preserved lemons to taste and left out the additional salt.

I like this recipe more than I thought I would. It’s a delicate lightly creamy sauce, a touch sweet from the tarragon yet balanced just enough by the mustard. I love the sauce over rice. So creamy -almost risotto-y. I liked the addition of mushrooms as well. My 4 and 2 year olds like it but the husband not so much- he’s not really a light slightly sweet creamy sauce kind of guy.

I really recommend going stove top on this recipe. NT calls for a 2 hour baking time for the chicken before making the sauce, using sliced boneless breasts (and my pressure cooker to make the rice in 10 mins) this meal is an easy 30 min meal.


this post is part of: mouthwatering monday, homemaker monday, monday mania, real food 101, home savvy a to z, melt in your mouth monday, make your own! monday, homestead barn hop, make-it yourself monday, traditional tuesday, fat tuesday , hearth and soul, slightly indulgent tuesday, food for thought, weekend gourmet, frugal days sustainable ways, real food wednesday, what’s cooking, gluten-free wednesday, whole food wed, these chicks cooked, healthy2day, fight back friday,farmgirl friday, fresh bites friday, freaky friday,

Using Preserved Lemons

Ummm..opening a jar of preserved lemons….

I’ve been loving having these on hand! And, as soon as I can, I’m preserving some limes.  The fruit and the juice is so versatile and -added bonus-, as long as you don’t heat it, they are an easy way to incorporate  fermented goodness into your diet.

I’ve experimented a little since making the preserved lemons in this post. Most frequently I use some of the juice instead of fresh or bottled lemon juice- adjusting for salt. Some examples are salad dressing, dips, aioli, guacamole, really anytime the recipe calls for a little lemon juice. When preparing a dish where everything is getting blended smooth anyways- like hummus or baba ghanoush a small piece of lemon (peel and all) can be blended right in.

The peel is really just bursting with flavor. I used it several times in place of zest including twice while making muffins-once in the muffins; it worked out great. And I also tried it out in the sugar and zest topping. To replace the zest I minced up the peel very fine then mixed it in the sugar. This was baked on to form a crunchy lemony sweet top. It worked, however there was a slight hint saltiness occasionally. I’d say preserved lemons work great for baking but stick to using them where the recipe also calls for salt.

Use the peel, the juice or a paste (blend some preserved lemons smooth-watch out for seeds) to flavor veggies (potatoes, summer squash, spinach..), sauces, seafood (i.e. scallops sauteed with bits of lemon or baked with lemon juice, garlic etc ) or chicken- like in this marinade:

It’s a simple marinade: chopped preserved lemons in olive oil with a bit of garlic, a sprig of rosemary (chopped), a bit of black pepper.

Let sit for at least several hours, turning occasionally.

Then bake or grill till done.

5 minutes out of the oven and this is the only one left for a photo.

So there are some ways to use preserved lemons. I’m planning on using the limes similarly and especially with Mexican and Thai flavored meals.


this post is shared with traditional tuesday, fat tuesday homesteadbarnhop, real food 101, monday mania, hearthandsoul,tasty tuesday, slightly indulgent tuesday, frugal days sustainable ways, real food wednesday, what’s cooking wednesday, gluten-free wednesday, simple lives thursday, homesavyatoz, make it yourself monday, food for thought, freaky friday,fresh bites, farmgirlfriday, fight back friday, pennywise platter,sunday school,friday food flicks, whole food wednesday, these chicks cooked, fill those jars friday


It’s been an unplanned, but very enjoyable, hiatus from the internet and computers due to computer problems. They have been resolved and so I’m back! Hopefully I can share a post or two with you this week. At the moment we are butchering our pigs so I must get back to cutting and wrapping.

In the meantime a sneak peek at an upcoming chicken recipe using fermented lemons: