Kumquaty It

let food be thy medicine

Baconaise February 20, 2013

Filed under: Recipes,The basics — kumquaty @ 1:00 am
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Your own highly flavorful homemade mayonnaise. Yum. This is really easy to do if you are already making bacon that day since you don’t have to melt the bacon. No rancid canola oil or estrogenic soybean oil just yummy goodness.

1 cup oil (bacon fat (liquid but not hot) + enough olive oil to make 1 cup)
2 whole eggs
pinch salt
2 tbs apple cider vinegar (like Bragg’s)
1 tsp mustard

Place eggs, mustard and vinegar in food processor. Run the food processor and place the cooled oil in the food pusher (assuming that your food processor pusher is like mine and has two tiny little holes in the bottom that perfectly drizzle liquid- if you don’t have this just drizzle oil very very slowly down the feed tube). Let run until all the oil is gone and then your done!

[Be warned this is a raw egg recipe if you are worried about that you can modify by putting the egg, vinegar and an extra tbs of water in a sauce pan and put over very low heat. Stir constantly until you see the first 2 bubbles and then STOP! Push this through a fine mesh strainer to make sure there are not scrambled eggs chunks and then place in the food processor and continue with the recipe above at that point.]

you can get Bragg’s apple cider vinegar here and I will get a small commission


How-To “Hard Bake” Eggs…no fail hard boiled eggs February 19, 2013

Filed under: The basics — kumquaty @ 1:00 am
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It’s so easy to hard boil eggs perfectly using the oven! Ugh no more accidental runny egg yolks.

Preheat oven to 350 degrees. Place eggs into a muffin tin. Bake for 30 mins. Wait to cool before touching. Easy! Perfect eggs every time.

image courtesy of Carlos Porto at freedigitalphotos.net


Must get Fruits and Veggies in the Kumquaty Family Belly February 18, 2013

Filed under: Random-nocity — kumquaty @ 1:00 am
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I really really need to eat more vegetables. Fruits are easy but forking all those salads into my mouth seems like so much effort…oh the chewing and the forking….anyways a friend of mine mentioned that pineapple makes everything taste better and that she uses it to blend with spinach to help her get her veggies down the hatch so I tried brainstorming some veggie fruit combos that sounded tasty and that gave some taste/nutrient/color variety.

I tried to keep it to 3 ingredients or less to keep the flavor pure and clean I find that juices and smoothies tend to get kind of muddy and all start tasting the same when you add too many of the same ingredients into all of them.

pineapple + spinach
peach + spinach
blueberry + beets
coconut + pumpkin
cucumber + strawberry + lime
orange + carrot
green apple + beet + carrot
coconut + spinach
cantaloupe + cucumber + mint
kiwi + spinach + chia seed
kiwi + avocado

What tasty fruit/veggie smoothie combos do you have? Have you ever come up with a good smoothie including brocoli or red bell pepper? How do you get your veggie on?


How to make- Beef Bone Broth/ Marrow/ and Tallow February 17, 2013

Filed under: The basics — kumquaty @ 1:00 am
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I finally got my beef bones from the local butcher (I mean literally they raise the cows and then butcher them for sale locally) for the first time and they look awesome. $5 for a much bigger box than I expected. I can fill my large crock pot 4xs with this many bones, it has alot of fat on them which I can render down into tallow, AND I can save the hard bones to give to dog friends. I did not expect to get this much for so little it’s just like my coconut experiment. It’s crazy how much we spend for processed things when if we just spent a little time we can get so much more for much less money and it’s healthier.

beef bone in boxx

So next time I’m going to cut off most of the fat so that I don’t have garlic flavored tallow to try and use cosmetically but beef broth is pretty easy to make.

raw beef bone

Place bones on a rimmed sheet pan with a halved peel onion, 1 carrot, whole garlic bulb into a 350 degree oven and bake for 30 mins. Turn bones over to brown other side and cook for 30 more minutes. Pry out marrow and set aside to eat. Place bones, 2 tbs apple cider vinegar and vegetables into crock pot and cover with filtered water. Place on low for 2 days. Skim off any fat and save as tallow to cook with. Filter bone broth and store. I plan to reduce my bone broth and freeze into portion size so that it takes up less room.

roasted beef bone

For tallow cut up the fat into small pieces. Place in a pot and cook on low until everything melts and impurities separate. Remove impurities and store tallow (it will look golden when liquid but will cool to a nice white color).

Use tallow for high temperature cooking. Apparently it’s delightful mixed with olive oil and butter for cooking flavor. Make soap. Or rub it on your skin 🙂


Practical Paleo by Diane Sanfilippo- Review February 16, 2013

Filed under: Reviews — kumquaty @ 1:00 am
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practical paleo

I don’t eat paleo but in general I agree with the principles and the recipes are always healthy so I tend to lean towards paleo when looking for advice, tips, and recipes….. and I LOVE this book. Even if you don’t eat paleo it’s good reference book for just how to eat healthy.

5 out of 5 stars

*luxurious large coffee table sized book
*Large colorful pictures of food
*everything is nicely labeled in terms of whether it has nuts, eggs, is a nightshade
*alot of really nice recipes (excited to try recipe for homemade sausage and chorizo)
*easy to read colorful guides throughout and then again in the back to tear out, like guide to: food quality, guide to: fats and oils, guide to: dense sources of paleo carbs [update:(free download of guides! yay!)]
*Dark chapter markers contrasting to the crisp white and bright colors makes the book feel sophisticated and fun at the same time

LOVE LOVE LOVE this book.

to learn more about Diane Sanfillippo go here

to buy the book go here and I will get a small commission


Kumquaty “Mexican” Turkey Casserole….and a poblano gone wrong February 15, 2013

Filed under: Recipes — kumquaty @ 9:17 am
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So I love poblanos and really wanted to make some sort of chili rellnos. Of course this is the week….this is the ONLY week that they had not a single poblano… grrrr… the grocer said the shipment would come in 3 days. I returned and still no poblanos! But in the meantime I did a google search to find out which dried pepper in the international section equalled my beloved poblano and the answer is….passila? so technically I found out that a pasilla is not a poblano but it gets mislabeled in America as such. So I swiped a big bag of pasilla peppers. Online I saw that at least one other person has tried making chili rellenos out of rehydrated pasillas and it looked pretty good, so what could go wrong? Well as you can see by the title of this post I did not get the end result of a chili rellnos 😦 Rehydrating went fine, stuffing came out fine, the problem came to filling the rehydrated chilis with the stuffing….these were the tiniest poblanos in the world! and I just ended up making a big mess of the first four….so I decied to make a casserole….and it tastes great! I didn’t want to name it a turkey casserole because that brings to mind for me a can of condensed cream soup and I didn’t really want to name it a mexican casserole because I’m not mexican…..so I guess I call it my pasilla turkey casserole??

turkey casserole

Kumquaty Pasilla Turkey Casserole

3 cups cooked turkey or chicken (I had leftover turkey that I made awhile back)
8 oz pepper jack cheese sliced thin
1 large jar of green salsa
6 pasilla peppers
1 head brocoli
6 oz “mexican” cheese blend shredded
boiling water
Sour cream (optional)

Preheat the oven to 350 degrees. Soak pasilla peppers in boiling water for 10 minutes (you may have to weigh them down to make sure they all stay submerged under the water. Cut the brocoli into small florets and steam. Once the peppers are rehydrated cut a slit in the peppers and pull out the seeds. In a casserole dish lay the fileted peppers in a single layer. Chop up the turkey into bite sized pieces and stir together with the steamed brocoli florets, mexican shredded cheese, and green salsa. Put on top of the peppers in the casserole dish. Cover with the sliced pepperjack cheese. Put in oven for a minimum of 30 mins or until cheese if browned and bubbling. Serve with sour cream.

[image of poblano from chilipeppermadness.com]


Kumquaty Cornbread (gluten free/dairy free/sweetener free) February 14, 2013

Filed under: Recipes — kumquaty @ 1:00 am
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corn bread

I really, really, really wanted some southern food and I needed it fast. So I ordered pot roast, green beans, and apples from a local restaurant. But before I did I threw this recipe together and baked it off real fast…because you can’t have southern cooking without some cornbread or biscuits (I haven’t tried making coconut biscuits yet).

Kumquaty Corn Bread
(makes 8 wedges in a pie dish)

dry ingredients:
1 cup coarse cornmeal
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 tsp sea salt
1 tsp baking soda

wet ingredients:
1 egg
1 tsp vanilla
1 snack cup unsweetened apple sauce
1 cup coconut milk

Preheat oven to 350 degrees. Stir together dry ingredients. Add in wet ingredients and stir until just combined. Pour into greased baking dish (8×8 square or a pie dish) Bake for 20-25 minutes.

Serve with grass fed butter and if you wish some local honey. I think next time I might try replacing out the brown rice flour with something else, like teff, I could smell it when it came out the oven.

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