Blue Cheese Dressing

Blue cheese dressing on a green salad

Perfect for a winter green salad with carrots!

I hated salad and especially salad dressing as a kid and loathed them both straight on into adulthood. Then a wonderful thing happened. I got over it. I love creamy dressings especially – Caesar, ranch, and blue (bleu?) cheese chief among them. I’m still a little afraid of Thousand Island, but maybe I’ll get over that in the future, too.

Some folks worry about blue (bleu?) cheese being gluten-free, as the penicillium mold that makes blue cheese blue was originally cultured on bread. We buy BelGioioso brand crumbly Gorgonzola as it … Continue reading Blue Cheese Dressing

Yogurt

Perfect homemade yogurt, every time

I think I’ve done it. Easy, fool-proof, made in glass (no hormone-leaching plastic or lead-leaching glazed stoneware) yogurt. Every time. … Continue reading Yogurt

Salt

Fine Celtic Sea Salt - image from Healthy As

Fine Celtic Sea Salt – image from Healthy As

Our bodies are basically bags of sea water sloshing around on dry land. Each of us is really just a little piece of the ocean trying to keep from drying up! To that end, we need water. So we drink water. We also need salt. So we eat salt.

But doctors and the nutrition establishment are telling us to limit our salt as much as possible. But the evidence they use to support their edicts is shaky, at best. Scientific American published an article a few weeks ago, It’s Time … Continue reading Salt

Mustard

Dijon Mustard

It's pretty spicy to start out, but gets mellower as it ages in the fridge. Of course, we don't always wait!

It’s condiments week here at the Liberated Kitchen! Yesterday, I posted my Ranch Style Dressing and day before I posted my Lactofermented Mayonnaise recipes. Next up? Mustard!

We love our mustard sweet and just a teeny bit spicy. You can up the dry mustard if you like a little more spice.

Dijon Mustard makes 1 pint 1 c dry white wine (I use pinot gris) 1 c white wine vinegar 1 large onion, chopped 3 cloves garlic, minced 2.5 … Continue reading Mustard

Ranch Style Dressing

Ranch Style Dressing

We put this on everything.

This is good stuff! We put it on just about everything. Except dessert. Because that would be gross.

Commercial ranch dressing is delicious, no doubt. But have you looked at the list of ingredients? Soybean oil, sugar, nonfat buttermilk, natural flavors (soy), phosphoric acid, xanthan gum, modified food starch, monosodium glutamate, artifical flavors, calcium disodium EDTA as a preservative, disodium inosinate, and disodium guanylate. The label also says “No Preservatives.” I’m confused; the ingredients list calcium disodium EDTA “as a preservative”. That doesn’t make sense. Play it safe. Make your own.

Ranch Style Dressing makes … Continue reading Ranch Style Dressing

Lactofermented Mayonnaise

Lactofermented Mayonnaise

This is gooood stuff.

I hated mayonnaise growing up. Hated it. And who could blame me? Soybean oil, “natural flavors,” calcium disodium EDTA? Ewwwww.

Homemade mayo, though, that’s a horse of a different color. Creamy. Tangy. Delicious. No non-food ingredients. The perfect ingredient for homemade ranch or blue cheese dressing. One problem, though. It goes bad in a week! While we like mayo just fine, we are hard pressed to go through a pint in a week.

That’s where our friendly lactobacteria come in. I use whey from making yogurt (you can skim a little off the top of your … Continue reading Lactofermented Mayonnaise

Nettle-Walnut Pesto

A Pint of Nettle-Walnut Pesto

A Pint of Nettle-Walnut Pesto

Early spring in Portland means fresh basil is still months away – but pesto doesn’t have to be! Yesterday we harvested Stinging Nettles. We dried some for tea, scrambled some up with eggs, and used the rest for this Nettle-Walnut Pesto. The flavor is fresher and milder than basil pesto, and you don’t have to worry about pine mouth. Here’s the recipe:

Nettle Walnut Pesto makes 1 1/2 cups

1 clove garlic, roughly chopped 1/3 c crispy walnuts 1/2 c parmigiano reggiano cheese (or other hard Italian cheese), grated 2 c nettles, tightly packed … Continue reading Nettle-Walnut Pesto

Sauerkraut, Day 4

Jars of kraut in our fridge

UPDATE: We have since changed our fermentation methods to anaerobic using a Harsch style crock and Fido jars. To read more about the whys and hows of anaerobic fermentation, check out Pickle Me Too’s post Pickl-It Jars, Are They Worth It?

We forgot to take a picture before digging in! Keep it in the fridge once it's ready.

I think Day 4 might be even more boring than Day 3. Check your kraut. Fix the water level if needed.

I’m going to leave you to your own fermenting devices now. Check your kraut daily. Good fermenting luck!

When it’s … Continue reading Sauerkraut, Day 4

Sauerkraut, Day 3

Oooooh, pretty!

UPDATE: We have since changed our fermentation methods to anaerobic using a Harsch style crock and Fido jars. To read more about the whys and hows of anaerobic fermentation, check out Pickle Me Too’s post Pickl-It Jars, Are They Worth It?

Miss something? Go back to Day 1 or Day 2.

Day 3 is pretty boring. Check your kraut. Make sure the water level is right. If it’s too high, pour some water out of the pint mason jar. Too low, either push down on the jar or add a little brine (1 c water to 1 T salt).

Continue reading Sauerkraut, Day 3

Sauerkraut

Oooooh, pretty!

UPDATE: We have since changed our fermentation methods to anaerobic using a Harsch style crock and Fido jars. To read more about the whys and hows of anaerobic fermentation, check out Pickle Me Too’s post Pickl-It Jars, Are They Worth It?

Aaaah, sauerkraut. A king among fermented foods. Once upon a time, I thought I hated sauerkraut and with good reason. When I was a kid, my dad would stick a hot dog in the microwave with kraut on it and stink up the whole house. That sauerkraut was hot, mushy, and dead. Ewwwww.

Fresh sauerkraut, though, is a far … Continue reading Sauerkraut

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