When you cook with good quality ingredients – especially grass-fed butter and raw milk – it gets kind of expensive. They’re treasures, and you start to understand why someone might, indeed, cry over a glass of spilt milk when it costs $8/gallon!!
Because of that reason, I’ve been terrified to try to thicken any of my sauces with something I’m unfamiliar with, like arrowroot or tapioca powder. I’ve been sticking to whole grain spelt, because the last thing I want is to waste an entire pot of sauce made with Kerrygold butter and $8 milk! I’ve been total chicken.
However…I’ve been having a LOT of problems with my sauces breaking (or curdling), and since I never used to have such a problem with it, I’m wondering if the whole grain spelt is to blame. And so I wanted to try something different. With much trepidation, therefore…I tried making a cheesy white sauce with arrowroot powder.
And…it worked! It worked just fine! The sauce was beautiful, without a weird texture or mouth feel, and – even better – didn’t break!
This recipe is something I’ve made for years and years – but this was the first time I’d tried it with arrowroot. It’s a great recipe because it uses up all that leftover ham that you loved so much when you made it, but three days later are starting to get really sick of eating cold from the fridge. And, it’s an all-in-one meal, which I always love!
So, this is my debut of my adventures into trusting arrowroot powder more often! (I think I’m going to have to go back to my macaroni and cheese recipe and make a note!)
Sherbet is delicious. And, for the purposes of eating better, it’s great because fruit is the main ingredient, and fruit is so naturally sweet that it requires very little sweetener added! It’s really pretty much a guilt free dessert.
This particular sherbet is something I love to make when I have a cold, especially a sore throat. Not only does it feel nice a soothing, but the combination of orange and pineapple juice is an immune booster powerhouse. I grew up drinking a combination of orange and pineapple juice when I was sick, so this is basically the same thing – just frozen!
My sherbet is a little different from most recipes you see out there because I use much less dairy. I do this because I like more of the fruit flavor to shine through – and therefore less sweetener to be added. Technically, sherbet is supposed to use milk, not cream, but I use half cream and half milk so that I can still have enough cream content to make it creamy, but use much more fruity goodness! It works out great.
The most obvious thing you have to do is juice oranges. Lots and lots of oranges. How good your sherbet is directly depends on how good your fruit is! So use good, sweet oranges, not bland tasteless ones!
You want 4 cups of juice. As you juice – DON’T THROW AWAY THE PULP! Keep the pulp and include it in with the juice. Not only does this mean that you have to use fewer oranges, but the pulp is full of really good health-boosting stuff, not just the juice. Combining the two is a great idea especially when you’re trying to fight off sickness. Don’t worry – we’re going to blend it all smooth so you’ll never know the pulp was there.
Pour the juice into a blender and add in 1 cup of pineapple juice and half a cup of honey. If you have it, also add in 2 tsp of tapioca starch. This isn’t strictly necessary so if you don’t have any, no worries. But it helps make a smooth consistency so if you have it use it.
You’ll see in the picture that the pulp rises to the top.
Blend away on the highest speed until the pulp is completely blended in and is no longer visible. Pour it into your ice cream maker and add in one cup of whole milk and one cup of heavy cream.
Taste the mix. If necessary, add in some liquid Stevia extract. Whether you need this or not completely depends on how sweet your oranges were. For this batch I added in 20 drops of my Trader Joe’s brand stevia drops, but other times I haven’t needed any. So it’s important to taste to know!
Make it according to the ice cream maker instructions. Wait impatiently for it to be done.
Then rejoice! Because your totally delicious, creamy, throat-soothing, immune boosting, healthy treat is done! Dish yourself some and scarf it down.
This delicious sherbet has only ¼ cup of honey for 7 whole cups of liquid - so it's really as safe of a dessert as you can get! The combination of fresh orange juice with the pulp and pineapple juice is also a great immune booster, so this is perfect to make when you're feeling under the weather, especially for sore throats.
4 cups orange juice from fresh sweet oranges, pulp included
1 cup pineapple juice
¼ cup honey
2 tsp tapioca starch (optional - makes a smoother texture)
1 cup heavy cream
1 cup whole milk
liquid stevia extract if necessary to boost sweetness
Use only good sweet oranges. Sherbet is only as good as the fruit that you use!
Combine the orange juice and pulp, pineapple juice, honey, and tapioca starch in a blender and blend on the highest speed until it's completely smooth with no pulp visible.
Pour the juice into your ice cream maker along with the milk and cream.
Taste for sweetness. How sweet your oranges are will depend on whether you need to make it sweeter or not. If the sweetness needs to be boosted add in some drops of liquid stevia extract until it's as you want it.
Make according to the ice cream maker's instructions.
Store left-overs (if you have any!) in an airtight container in the freezer.
This is another one of those “set it and forget it” meat dishes that I love. Like the rest of them, it’s super easy, and just takes time. If you’re at home all day, just start it around noon and it’ll be ready for dinner. If you’re at work all day, stick it in the crock pot on low and it’ll be ready when you get home! Love those kinds of recipes!
About 10 years ago a friend showed me how to make beef brisket using a can of cranberry sauce, a packet of onion soup mix, and beef broth. It made an absolutely delicious sauce and turned out perfectly every time! Of course, I’m obviously not going to use either cranberry sauce (because of the sugar) or onion soup mix (because of…well…everything). So I came up with this version instead.
And it turns out that this makes an even more delectable, irresistible sauce that that old version! My son says that it’s “saucesome.” Real food never disappoints!!
Take your beef brisket (preferably from a grass-fed cow!), and season both sides with salt, pepper, turmeric, and marjoram.
Heat a large skillet until hot and put in some olive oil, then brown the brisket on both sides.
Pick up the brisket and slip some sliced onions into the pan, then place the brisket on top of them.
Then pour in 2 cups beef broth, 1/2 cup red wine, 1/4 cup balsamic vinegar, and 5 pitted dates.
Yes, I said dates! Even if you don’t like to eat dates, stick them in anyway – you don’t have to eat them. They serve the purpose that the cranberry sauce did in my old recipe: they sweeten up the sauce. As they simmer in the liquid, all their natural sweetness seeps out into the sauce and makes it super yummy!!
Pop a lid on it, turn the heat down to low so that the liquid is barely simmering, and leave it for 4-5 hours.
Then you end up with this!
If you’re bothered by the fact of the dates, you can remove them now. Otherwise, kind of mash them down to incorporate them into the rest of the sauce.
I always like to serve this with rice, because the sauce poured over top of the rice is absolutely delicious! And we’re really into turmeric rice lately because it’s pretty, and because turmeric is so healthy, so that’s why it’s yellow.
And that’s it!
(If you want to do this in a crock pot, you’d season and brown the brisket in the oil, then put all the other ingredients in the crock pot and put the brisket on top. Leave it on low all day, or on high for half a day.)
The dates in this recipe lend the sauce its wonderful slight sweetness, so even if you don't like dates leave them in! It's yummy!
1 beef brisket (preferably from a grass-fed cow)
1 onion sliced into rounds
turmeric, salt, pepper, and marjoram
2 cups beef broth
½ cup red wine
¼ cup balsamic vinegar
5 pitted dates
Season the brisket with the spices.
Heat a large skillet until very hot and drizzle in some olive oil. Add in the onions and then place the roast on top.
Sear the brisket on both sides until browned.
Pour in all the liquid and add in the dates.
Turn down the heat to low and let the liquid barely simmer for 4-5 hours.
If you don't want to eat the dates, remove them. Otherwise you can kind of mash them down to become more a part of the sauce.
Serve with rice or something on which you can pour the yummy sauce!
(To do this in a crock pot, season and sear the meat, then put the brisket in the crock pot on top of the sliced onions and add in the liquids and dates. Cook on high for half a work day or on low for a whole work day.