Recently on the Facebook CTF page, someone mentioned a new dairy-free cheese on the market that melts and strings like real cheese. Since I’ve been working on developing a variety of pizza crusts, I decided to look into it. [Read more…] about Review- Daiya Dairy-Free Cheese
I’ve been working on making a thick and rich coconut milk yogurt. As soon as the recipe is done, I’ll be putting it into the Menu Mailer. This was one of my last rounds.
It’s coming out creamy and nicely thick. I’ve also tested a yogurt cheese made into cheesecake recipe, and we enjoyed that. Look for these recipes in the Menu Mailer in the coming weeks.
KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has over nine years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Founded in 2005, CTF helps you feed your family nourishing foods they will love. Each mailer contains one soup, five dinners, one breakfast, on dessert and extras. You can learn more about our Menu Mailers at the CTF website. For a free sample Menu Mailer, join our mailing list. You can also join our forum to chat with other traditional foodists and learn more.
I often get asked how I determine how much time it takes to cook a recipe. Normally, when someone asks this, they take longer on most recipes and want to know why. Here are a few tips and tricks I use to streamline my time in the kitchen.
1. Label Everything
If you don’t have to stand around trying to figure out which package of frozen meat blobs is the right cut, you waste less time. Ditto for the identical looking white powder line-up: tapioca flour, baking soda, baking powder, potato starch, arrowroot starch and xanthan gum. No, you really won’t remember what that mystery blob is six months from now. Label and date everything.
2. Group like items together
I have a baking center set up in my kitchen. [Read more…] about Six Ways to Save Time in the Kitchen
This recipe is great for kids. They like being able to pick it up and hold breakfast or lunch with one hand and have their cup in the other. I have no idea how this dish got its name, but I’ve heard it called this my whole life. We prefer the scrambled version of this dish, and a dash of cheese could easily be added to the egg mixture if you are not allergic to dairy.
If you don’t have access to sourdough bread, any type of sliced bread can be used. The thicker the bread is sliced, the more eggs you will need.