More about Masa...

You might recall that I previously posted about making masa harina, and then corn torillas from scratch HERE.  That worked very well, but because I had to use the big Corona Mill, it was messy and time consuming (what isn't in a kitchen??) 

Just the other day, I took down our flour corn (pictured above) and spent some enjoyable time taking the kernels off the cobs.  My DH sometimes thinks it could be done faster, if I did it his way, but I really enjoy just sitting and rubbing the kernels off into a big bowl.  To me, it seems like bounty and makes me happy!

As I was thinking about making some more masa, I wondered if maybe I could complete the whole process right in the food processor instead of starting there and then graduating to the Corona Mill.  I have to report, it worked beautifully!

Look at the other post about how to prepare the corn with pickling lime and all of that.  I fixed 2 pounds of the kernels this time, 2 cups at a time, and processed them in the food processor until the masa was nice and soft and fine textured.  The trick is to add a little water and let it process long enough!  I would suggest for 2 cups of the prepared kernels, you add about 1/2 cup of water.  You might want to start with 1/3 cup and add a tiny bit more if needed.  Stop the machine from time to time and scrape down the contents.  Eventually, it will mostly be gathered together in one mass and look like this:

And when I got it out, it looked like this! See, Mely?

We just finished eating some tostadas with refries, lettuce, salsa and cheese for lunch.  The flavor of the fresh masa is incredible.  You can't buy this at a store.  It might seem like a lot of work, but it's not, really, now that I can just use the processor!

This post is linked to Simple Lives Thursday!

Just a little tip... Probably the last tiny tip of the year!

I like to bake my corn bread in a cast iron skillet.  I used to heat the skillet up in the oven while it was preheating... but then it needs to be greased, so I would resort to using a pan spray.  Pan sprays are wonderfully convenient, but they are also made out of scary ingredients.  Now, while I am mixing up the cornbread, I put the pan on the stove top and heat it on "low".  I add some kettle-rendered lard to the pan and let it melt, then twirl it around to coat the inside of the pan and then add it to the cornbread for the fat in the recipe!  So, I have a nicely pre-heated pan, and I don't need to grease it or melt the lard separately.  Yes.  :)

I sew for a living.

A neighbor is taking Square Dance lessons.  Tomorrow is their "graduation" and she needed a skirt for the occasion, so she hired me to make it for her.  I just got it done in the nick of time.  The fabric we ordered didn't come until yesterday!  I am happy how it turned out, so I thought I'd show you.

...and here is the pattern we used.  This, as you see, is for a dress, so all I had to do was invent a waistband, insert a zipper and add a button and voila!  A skirt!

It is important for the waistband to be stiff and not fold over, so what I did was insert a piece of 1-inch wide non-roll elastic.  That worked very well.  I think she will be pleased.  :)

A completely useless blog post...

What's in your wallet  fridge? Here are two photos showing what is in our fridge right now.  How embarrassing.  I'm not sure why I'm doing this.  ;)

 Across the top ~ chicken foot stock, home canned peaches, sausage/vegetable soup, 2 kinds of raw sauerkrat, milk kefir.  Also, in the back on the left you can see the gallon jug of maple syrup.

Below that, see where the red stuff is?  That is cheese wax on homemade cheeses in there.  To the right is 25 pounds of sliced ham for a Church Christmas dinner coming up.

Next shelf down you can see some almonds, the pink stuff is kefir cheese with strawberries blended in and on top a bowl with some hard-boiled eggs.  Next, 2 containers of cottage cheese, then in back some natural peanut butter and in front some "sun-dried" tomatoes in extra-virgin olive oil, and on the right, the white container is full of kettle-rendered lard.

The bottom has two drawers.  The one on the left has carrots and a very sad looking head of iceberg lettuce.  It ended up in the compost today.  Ugh.  On the right are some apples and part of a cabbage I bought from an Amish lady. (They grew the most AMAZING cabbages!)

Here is inside the door.  The top has, left to right, a little bit of home-canned salsa, some pickle relish, 1/2 of a lemon, a quart container that I keep maple syrup in, a small dish of goat butter, and the bin has homemade lacto-fermented mayonnaise, and two other kinds of butter.

Small shelf on left has Dijon mustard, some marinade and more pickle relish and a thing or two I can't recall right now.

Small shelf below that has water kefir grains, jar of active dry yeast and ??

Shelf on right has mustard, rennet, bottled lemon juice, 1 thing of Poweraide in case one of use gets heat exhaustion (which has happened in the past,) some prepared horseradish and some unhulled sesame seeds in an old Parmesan shaker.

Bottom shelf, goat milk and Kikoman soy sauce.

If you never visit my blog again, I will understand...

To All of my Gentle Readers...

To

A Healthy Dry Cereal !

Please go over to THIS blog and check out the recipe for soaked and dried breakfast cereal.  I ran across it yesterday.  One thing I've missed, since learning that "dried cereal" is not a healthy food, is not only the ease of having it for breakfast, but the crunchy goodness too.

I just completed making a batch of this cereal and it is wonderful.  I am delighted and a bit surprised!  The recipe originates with Sarah, the Healthy Home Economist.  I have tweaked it for what I have on hand to use.  Karey mentioned that she likes to use a 7 grain mix.  I didn't have that, so instead, I used the 3 grains I do have on hand.  It tastes just right.  Here is the recipe I used, with some pictures!

HEALTHY COLD CEREAL

2 cups fresh goat milk and 2 cups milk kefir (Karey has used cultured buttermilk instead.)
2 pounds of freshly ground flour (1/3 wheat, 1/3 oat groats and 1/3 spelt)

I weighed the flour, but if you don't have a good scale, it should be about 8 cups total.

Combine those ingredients, and stir together well in a large glass mixing bowl.
Cover tightly with plastic wrap and allow to soak at room temperature for 24 hours.

24 hours later, add:

1 C extra-virgin coconut oil
1 C pure maple syrup (grade B is best)
1 1/2 teaspoon sea salt
3 teaspoons baking soda
1 1/2 teaspoon pure vanilla extract
1 Tablespoon ground cinnamon

Mix all of this together thoroughly.  It will then look like this:

Grease two 9 x 13 glass baking pans with the coconut oil, and spread the batter into the pans.

Preheat your oven to 350 F and bake the dough until when you insert a toothpick in the center, it comes out clean.  In my oven, that took 1 hour.  I suggest you start checking it after 40 minutes or so.  You don't want to bake it too much.

Here is what it looked like right out of the oven:

When it is completely cool, break it into small pieces:

I have an Excalibur food dehydrator, and this amount filled 6 trays lined with the fruit-roll sheets.  I dried it at 150 F.  Karey says you can do it at 200 F in your oven with the door cracked open also.

Here is some of the dried cereal in a little bowl.  I have to tell you, for my taste, it is Just Right.  Lightly sweet and nicely crunchy without being hard to bite.

The whole point is that if you want to easily absorb and digest whole grains, they need to be either sprouted or properly soaked.  This deactivates "anti-nutrients" such as phytic acid, that prevent the grain from sprouting before being introduced to "soaking" with water.  Phytic acid actually interferes with mineral absorption.  If you would like to know more about this, please read the following book:

Nourishing Traditions by Sally Fallon 

Next morning update, it does NOT get soggy in milk!

This post is linked to Simple Lives Thursday #124

A quick Kefir treat!

Admittedly, some people really don't like the taste of milk kefir.  And happily, I love it!  Lately, I've been making it a little differently.  In the brewing jar, I leave the kefir grains and milk together until the milk is Very Thick.  Then I strain it out and keep the kefir in the refrigerator.  It is as thick as yogurt after it gets cold.

Here is something I like to do.  I pour a little kefir into a small glass, pour in just a small amount of organic blackstrap molasses, stir it up a little and eat it with a spoon.

Blackstrap molasses is strong flavored, but I find this combination very nice.  The sourness of the kefir nicely balances with the molasses.  In addition, blackstrap molasses is amazingly good for you!


This post is linked to Traditional Tuesday