Gluten-free lefse

Lefse
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Christmas baking has begun, it’s lefse making time. To be truly honest, I’ve made lefse in the summer too! ~I love lefse~ I grew up in a small town in the Midwest surrounded by Norwegians and lovely goodies like lefse, sandbakkelse, flatbread and rosettes served throughout the Christmas holidays. Although not Norwegian myself I first learned how to make these traditional Norwegian sweets around twelve years ago.  Even though I worked as a baker once upon a time and loved it, I am not a baker by nature but rather a cook. My husband is the baker in this household. So, in my book, we are a perfect team. We make lefse, sandbakkelse and rosettes together every November, and sometimes a small batch of flat bread too.  He’s not too keen on the flat bread, and really neither am I. But the lefse, well,  I make and even buy lefse throughout the year. Once made all you need is a good butter knife, butter, and sugar. You open up the lefse, because it is usually folded in quarters, spread soft creamery butter on it, sprinkle the sugar and roll it up.

Here’s the recipe I’ve used for the last few years due to my gluten issues- (Gluten free recipe)

Here’s the recipe I used to use pre- gluten issues-(this recipe is not Gluten free)

Until next time, take for besøket (thank you for visiting)

Gluten-free homemade holiday dressing

Well, it’s official-Winter is here! Snow is on the ground in Wisconsin, and temperatures are rapidly plummeting. This school term is a tough one, thankfully I’m down to my last four courses. My courses are federal taxation and tax laws plus an advanced accounting course that prepares me for the CPA exam. So, a lot of time is being spent doing homework, again. Between work, homework and the holiday season fast approaching, there is the work of preparing menus and lists for all the days leading up to and after Christmas. My first menu is our Thanksgiving menu: Organic turkey from the Co-op -check,  spuds-check, carrots, squash and sweet potatoes-check, homemade mac and cheese-check, homemade pumpkin pie-check, assorted snacks, and goodies- still working on, stuffing? hmm
Every year the question is begged “should we have stuffing or not” on the big day. This year my husband and I have decided to make it, and make it friendly for me (gluten- free). So I went looking on the internet, what would we do without it? and found a recipe I am going to try this coming weekend and see how it goes. Here’s the recipe and here’s what it looks like

wild rice
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Among the assortment of traditional Thanksgiving day goodies, is homemade mac and cheese. Because for us and so many others, mac and cheese is a traditional dish for this day. My tried and true recipe is here, I’ve said it many times, even here on my blog, I look to Ina Garten for all my cooking and baking recipes. Sometimes I do try a new one like I am trying above with the Wild Rice dressing, but 99% of the time, I leave it to Ina. The yummy mac and cheese looks like this

Mac n Cheese
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We went out this past weekend and bought ourselves a new tree. We do the faux trees because our cat eats the real ones and the real ones can be very toxic for kitties.  Our tree is a beautiful 8′ fir tree that I cannot wait to decorate. But first things first Thanksgiving. I’ll blog about the new dressing and how it turns out next week this time. Until then have yourselves a safe and warm (if you live where it snows/cold) week.

 

FOOD INC.

My husband has always been very supportive of our movement toward an all organic diet. I think he may at times have felt I was a bit too gung- ho about nutrition, but eventually he has come to agree eating more whole foods is going to be better for us both short and long-term. I’ve spent years working with special diets, I even created meal plans for the clients I worked for in the group homes that I managed. I’m not a nutritionist, but I have taken classes in nutrition and food safety.

Quite a few years ago I visited a commune.  While at this commune I observed their way of living and the food they were growing. Their produce was bigger than any produce I had ever seen.  They grew vegetables and certain varieties that I had never known. Those living in the commune were healthy-almost a super healthy look; long shiny flowing hair, glowing faces, bright eyes and lots of energy. That memory will stay with me all the rest of my life. I want my husband and I to not only feel healthy, but to also look healthy and living an all around healthy lifestyle.

In the last few years I have discovered a whole realm of people like me who are tired of eating food filled with preservatives, chemicals, and additives. People just like me who are devoted to eating local and living healthy.

This weekend we watched Food Inc. We truly believe that the things we have done have been significant- changing our diet and eating organic. During the movie we looked at each other and knew that there are many more things we need to do. And just maybe, judging by my husbands eyes and shocked expressions, he is all right with my being so enthusiastic.

People know they need to make a change. Often they just won’t because it involves too much work. Watch Food Inc. you will clearly see that any change you need to make will involve much less work than you’ve ever imagined.  The road to better health is well traveled. More and more people everyday begin walking on it to save themselves, help save others, and save our Earth.

Make a difference. Thank you Robert Kenner, Eric Schlosser and Michael Pollan.

FoodInc

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Sourcing organic whole foods

For my family, good food means organic food. Sourcing it has been a real challenge. Now that our CSA is done and the Dane County Farmer’s Market will move to the inside markets the challenge begins.

We have been working on sourcing our organic diet for years. Initially we had to order the quantity of food we needed and have it be delivered to a local grocery store from Organic Valley. The quantity for what we were looking to buy was not available locally. Organic Valley was our first experience in WI with organic food and beverage. To this day 60% of our organic diet is supplied by this company. We trust Organic Valley and we continue to use their products.

Organic Valley does carry produce throughout the summer but we have always enjoyed the trek to Dane County Farmer’s Market. With winter approaching we will again rely wholeheartedly on Whole Foods.

Last night our dinner meal was 100% organic purchased exclusively from Whole Foods. We enjoyed a roasted chicken(2.5#) costing us $9.50, organic potatoes, organic carrots (Harmony Farms) sold at WF in Madison, 365 organic gravy and organic custard made with Organic Valley Milk.

The wonderful thing about buying organic, besides- eat local & its good for you and the earth,  is that the vegetables cook in 1/2 the time of any of the non organic veggies. My guess is the non organic veggies are so preserved(waxing, cleaning, sprays) or old that they are much more dense and woody to cook quickly.

This can also be said about chickens. I cooked non organic chicken for almost 20 years in both gas and electric ovens. Most of the chickens ranged in wt 2-3.5# and on 375 degrees would take 2-3 hours. An organic chicken of the same weight at the same degree takes about 1 hr and 15 minutes.

If we were not willing to drive for two hours there would be no way for us to eat organic chicken. That is a definite shame.  We are committed so we bundle as many activities and errands in a day trip and off we go.

As far as organic vegetables go, without the DCFM, Willy’s Coop and Whole Foods we would not have enjoyed the last few years eating organic veggies.

None are sold locally or within a 40 miles radius either direction. Madison Wisconsin is our closest source.

Thank you Madison and thank you to all the farmer’s in the Madison area.

RotisserieChicken

 

 

 

 

 

 

 

Our chicken looked like this. We ate 1/4 of it and froze, for sandwiches later, 3/4 of it. **Photo compliments of Whole Foods** we forgot to take a photo before we started carving. 🙂