Kumquaty It

let food be thy medicine

Kumquaty Stuffed Tomatoe & Eggplant June 2, 2013

Filed under: Recipes — kumquaty @ 12:00 pm
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stuffed tomatoe

It’s only the beginning of june and it’s already time to break out the crockpot and clothes drying line because it’s HOOOT!!!! This dish would have probably been much prettier if cooked in the oven but it’s just as tasty out of the crock pot and doesn’t heat up the whole house.

Kumquaty Stuffed Tomato & Eggplant

10 italian tomatoes
6 indian eggplant ( so cute and small 🙂 )
3 lbs italian bulk sausage
1 bell pepper diced
1/2 onion diced.
salt
garlic powder

Cook sausage through breaking it up into small pieces. Once halfway cooked add bell pepper and onions and cook til softened. Set aside and let cool. Cut a hole in the top of the tomatoes and pull out seeds and flesh and put into bottom of crock pot. Set aside cored tomatoes. Cut stem off eggplant and cut a “x” in the bottom of the eggplant 3/4 way through. Cut out some of the flesh of the eggplant and put in bottom of crockpot. Sprinkle a little salt and garlic powder over tomato and eggplant in crock pot. Place tomatoes and eggplant into crock pot alternating cut side up. Fill with cooled sausage mixture. sprinkle any remaining sausage that won’t fit into tomato and eggplant cavities overtop. Cook on low in crockpot for 4-6 hours.

Kumquaty Homemade Hot Italian Bulk Sausage

3 lbs pork
2 tbs bacon grease (room temp to making mixing easy)
2 tsp garlic powder
1 tsp italian seasoning mix (oregano, basil, thyme, rosemary)
2 tsp salt
1/2 tsp black pepper
1 tsp cayenne pepper

Combine.

 

Detox/ Spa water May 21, 2013

Filed under: Recipes — kumquaty @ 9:10 am
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image

Found this in either Natural Health or Eating Well magazine

1cucumber sliced
2 lemon sliced
5 sprigs mint torn
1 pitcher filtered water

Combine and put in fridge for 24 hrs and muddle before drinking. So delicious and refreshing!

 

Kumquaty Coconut Porridge (grain free/dairy free/sweetener free) May 4, 2013

Filed under: Recipes — kumquaty @ 1:00 am
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coconut porridge

Mmmm. Something warm and comforting? and as white as a new born baby lamb? I was cleaning my pantry and found some coconut flakes and milk and had a sudden craving to try to make a coconut porridge. I saw recipes for flax porridge so why not. This is flavored with indian ingredient….you could just as easily sweeten it a little with a mashed banana, dates, or cut up fresh fruit

Coconut Porridge

2 cups unsweetened coconut flakes
1 cup coconut milk
2 cups water
Seeds from 1 cardamom pod
1 tsp vanilla
4 eggs
Splash rose water
Sprinkle cinnamon

Put coconut into food processor and pulse until it is finely chopped. Put into a pot and add coconut milk, water and cardamom pod. Cook on medium. Once it comes to a bubble add the vanilla. Put the eggs into a bowl and scramble with a fork. Add 2 ladles of the hot coconut mixture to the eggs and stir in well to temper then pour the egg mixture into the pot (this is to avoid having scrambled eggs strings in your porridge). Stir for a few minutes until the egg is cooked thru then turn off the heat and add a splash of rose water. Serve with a sprinkling of cinnamon.

 

Crockpot Ham with Brown Sugar Mustard Glaze April 8, 2013

Filed under: Recipes — kumquaty @ 1:00 am
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Ham’s on sale! woot! But I’m not going to be home all day to watch the oven booooo. I learned how to make the perfect ham when my husband and I lived in our first apartment when we got married. It wasn’t really an apartment before me moved in it was just a basement with a fridge. But we put in alot of work and spruced up the place and my husband even put in a new kitchen….problem was the electrical box was overloaded and we couldn’t plug in the stove without blowing the circuit breaker….so he jerry rigged the stove and had each element go to a different circuit 🙂 Safe? yes Approved by an actually electrician? No. But it worked well enough. The elements in the stove though, didn’t get as hot as they were supposed to so my oven never reached above 325 degrees so that was the temperature that I cooked EVERYTHING…but I learned it makes for some really tender meat 🙂

Stir together:

1 cup brown sugar
1/2 cup mustard
1 ham

Place 1/4 of mixture on bottom of crockpot. Score ham. Place ham in crock pot flat side down. Pour remaining glaze over ham. Tent ham with aluminum foil if cover won’t fit. Cook on low for 6 hours. I saved the bone the make a ham bone broth for some yummy pea soup (to be posted later).

This could also be a honey mustard or a maple syrup mustard glaze but my husband can be picky when it comes to honey and maple syrup flavors being too strong and I decided that it’s just a glaze it won’t kill us.

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Grain free “Burrito” April 4, 2013

Filed under: Recipes — kumquaty @ 1:00 am
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tacobell 5 layer burrito hash

Mmmm layer beefy burrito from taco bell… I made myself a copycat version in the past but this time since I’m cutting out the wheat I decided to try it as a hash with potatoes.

My regular copycat 5-layer beefy burrito recipe:

Large flour tortilla
1 jar nacho cheese
1 can refried beans
Taco bell beef (recipe below)
Sour cream

My taco bell beef recipe I use is from another website and it tastes pretty authentic.

Taco bell beef:
1 pound lean ground beef
1/4 cup flour (replace with corn flour/gluten free flour)
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water

Of course to be grain free I omitted the tortillas in this case I choose to use potatoes. Not top in the healthy category but not terrible. So then I just boiled the potatoes chopped them. Put the beef in the cast iron pan with the flour substitute and spices and mush them all together on medium heat and poured in the water continuing to mush until cooked through. Then I added the refried beans and potatoes cooked for 25 minutes until the flavors melded with the potatoes. Topped with nacho cheese and sour cream (or whole milk yogurt). FYI if you are using real good chili powder don’t get so excited that your lean over the pan and breath in deeply my nostrils burned for a little while….dum dum dum 🙂

 

Natural Cold/Flu Soother March 23, 2013

Filed under: Recipes — kumquaty @ 1:00 am
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So husband has like the flu or something gross. He’s not a big fan of home remedies because they usually involve several pills or some form of syrup or drink which means you have to……taste it yuck. A friend from work gifted him a bottle of bourbon. He told him to make a hot toddy out of it since that is what he drinks every time he gets sick. And because it’s a gift from a friend he was willing to try it …yay!

(A brief aside I always found it funny that the korean word for medicine sounds alot like yuck….my mom would always come to me when I was sick and tell me to eat this or that yak and it was always just that, yuck.)

Hot Toddy

1 mugful of hot water
1 black tea bag
1 tbs lemon juice
2 tsp honey
2 oz bourbon (up to 4 oz but he’s not a big fan of alcohol)

Steep the black tea in the hot water for 2 minutes. Stir in the lemon and honey until the honey is dissolved. Pour in the bourbon and enjoy 🙂

This is great for when you are sick. The honey soothes the throat, the lemon juice has vitamin-c, the alcohol helps sleep, and the moist heat does wonders. It’s definitely not a cure but it’s definitely a help. Friends are awesome.

 

Ginger Beer! March 21, 2013

Filed under: Recipes — kumquaty @ 1:00 am
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My husband has a soda addiction that he has been trying to curb. So I decided to try and make my own lactofermented soda sweetened with stevia for him.

Kumquaty Ginger Beer

2-3 tbs of ginger minced
1 cup 1 tbs sugar
2 cups filtered water + water to fill container
2 lemons rind and juice
1 orange rind and juice
2 tbs ginger powder
2 liter plastic bottle (i chose to use plastic this time since this is my first time making it and I’m a little afraid of the glass bottle exploding)

Start the ginger bug:

In a glass container add 1 cup of water, 2 tsp of minced ginger and 2 tsp of sugar. Stir. Cover with a coffee filter using a rubber band to keep it on. Swirl 1x a day and every other day add another tsp of ginger and sugar until you see a white film. It’s cold in the house since it’s winter so after 2 days I put it in the oven with the light on and by the end of the day I had a nice film on the top.

Make the syrup:

In a small pot add 1 cup of water. 1 cup of sugar. the rest of the minced ginger, ginger powder, lemon and oragne juice and lemon and orange peel. (if your fruit is not organic boil some water with a splash of vinegar and dip the fruits peel on into the water using a slotted spoon. Take out and rub with a dry cloth to get the wax and pesticides off to the degree possible). Let water come to a boil. Stir occasionally to make sugar sugar dissolves. Turn off and let cool to room temperature.

Add the ginger bug and cooled syrup into the 2 liter container. Fill to 1 inch of the top with filtered water. Twist top on tight and put in a non drafty corner. Squeeze bottle every other day to see if the pressure has built up in the bottle from the fermentation.