Posted in In the kitchen

Challah-lujah

When I started making challah nine months ago, I did so because it was one way that I could acknowledge and participate in this faith with which I was falling in love.

I wasn’t new to bread making. About eight years ago, I was very much on a homemaking kick and wanted to do as much as I could from scratch. I made bread every week and even made homemade dog biscuits for the dogs every Saturday. Over time I got away from it because, let’s face it, making bread can be a real pain in the tuchus. And I’m not a neat cook. Making bread usually meant flour everywhere – even places where it made no sense as to why flour ended up there at all.

So when it came time to start making challah, I cheated. I’d buy frozen yeast rolls, let them thaw and raise, and then I’d roll them out and make challah rolls. From there, I used those pre-made yeast rolls and started braiding a small challah loaf.

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Posted in In the kitchen

In the kitchen: Smoky Lemon Chicken Stew

This recipe is AIP (autoimmune protocol) friendly.  All ingredients are rough-chopped, taking into account that many people on the AIP diet, as I am, suffer from joint-related illnesses, making it hard to spend time finely dicing veggies. An added bonus is that this recipe is also kosher if you follow Jewish dietary laws.

This was made utilizing leftover chicken that had been smoked/grilled the previous evening. We have a Char-Broil Tru-Infrared Grill/Smoker/Roaster and it has literally changed the way we eat. We grill out practically every day, have become wood chip connoisseurs (hickory is the way to go if you’re curious), and are always experimenting with grilling. If it can be put on a grate, wrapped in foil, or put on a skewer, we’re going to grill it!

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Posted in In the kitchen

My favorite food on the planet

I’ve been a salmon addict ever since I first started coming to Seattle for training and would eat at restaurants where I would get perfectly seared salmon filets.  I relished the flavors – wood/fire smoke, lemon, that crunchy bite from the caramelization – bursting on my tongue. It was worlds away from the canned salmon patties I ate while growing up back in Indiana. Now that I live here in the Pacific Northwest, where fresh fish is in abundance, I’ve become absolutely addicted to Steelhead Trout. (And no canned salmon will ever get within 20 feet of my lips again!)

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Posted in Home, In the kitchen

Lila’s Macaroni and Cheese

My grandmother, Lila, is one of those old school cooks. She’s from that generation where they made due with what they had and learned how to squeeze rich, flavorful foods out of every possible part of the garden haul. (Proof of this is the fact that the only reason I love cabbage is thanks to her.  She’s found ways to make the lowly cabbage plant blossom into delicious dishes that has elevated the vegetable to my most favorite.)  She’s also of the generation that never wrote a single recipe down.  Her macaroni and cheese is incredible and the most-requested thing she makes and when I originally went to get the recipe from her, the response I got was, “Well, let me think about it for a minute.  Get a pen.”  So now, Mamaw’s recipe is written down.  I make it whenever I can and, since I hosted Thanksgiving dinner here yesterday, I got to make it.  I thought I’d share it here.

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