We have always tried to eat healthy foods, and over the past couple of years I have been systematically eliminating most of the processed foods out of our family's diet.
This week I added a couple of fermented foods into the usual line up. I am a big fan of kimchi, a Korean fermented cabbage, but I usually just pick it up at the Asian market. I made up batches of pickles and sauerkraut using recipes from Nourishing Traditions, similar to this.
I also made noodles, which came out much better than my last pasta attempt. I think the key here is rolling the dough thin enough to see the counter top right through it. I also rolled the dough up to cut into slices last time, but found the process of unrolling the noodles was a ridiculous time killer. This time I zipped a pizza cutter across the dough. Maybe not as neat, but much quicker.
The noodles went into a soup. The both recipe is here. I try to make a pot of broth once a week.
There is the usual yogurt. I strain it overnight because we like it really thick.
Then the good stuff.
To die for brownies
and tortilla chips for nachos
James wants to try making potato chips next week.
No comments:
Post a Comment