Real Food Mama

Musings about cooking, eating and everything in between.

So Long, Fresh Milk January 27, 2011

Filed under: Animal Husbandry,Raw Goat Milk — realfoodmama @ 11:12 am
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Eek!

This week is the week I am going to finally dry up my poor goat. She has given me copious amounts of liquid white gold for nearly a year now, but the continued lactation is finally taking a toll on her. She is skinny, she dislikes getting up on the milk stand, frequently kicks at me and generally looks annoyed whenever I come down to the pen with the milk pail in hand.

I am anticipating a long dry spell this year. My Nubian didn’t get bred until November so she is not due until April. That means I am looking at at least two months of milklessness (yes I realize that isn’t a word). In an effort to alleviate the horror of it all, I made a gallon of kefir yesterday in order to continue to bake and make pancakes. I suppose I will just have to give up on alfredo sauce altogether. The household will continue to purchase yogurt as the primary eater of yogurt hates the flavor of goat anyway (sorry to out you mom!) and we always have half and half about for coffee and such for a similar reason. I suppose I can resign myself to putting half and half in my tea if I must.

The alternative, of course, is to buy raw goat milk from a friend or the farmer’s market but that really just get’s my goat, so to speak. I hate buying it when I actually own the animals! Regardless, I think my girl will be much happier when she no longer is obligated to feed us. She needs a nice long rest to put on some fat and enjoy life before I get her impregnated this fall.

 

Pork and Beans! January 7, 2011

Filed under: Home Made,Recipe,Stew — realfoodmama @ 10:52 pm
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Stewy goodness!

A friend of mine recently gifted me with a package of Rancho Gordo beans. Variety, Runner Cannellini Beans. I have been wanting to try these things for a long time, nearly nine months, and yet I haven’t taken it upon myself to purchase any. Suffice it to say I was very excited about trying them out and decided to improvise a dish using some cubed pork and Italian inspired ingredients. The result was quite delicious so I thought I would share it!

Pork and Cannellini Stew

1 1/2 c dried Cannellini beans
1/2 c home made chicken stock
1/2 c home made tomato sauce
1 lb cubed pork
10 slices dehydrated zucchini
1 tsp cumin seed
1 tsp fennel seed
1 tsp dried basil
1 tsp dried oregano
1 TBSP flour
salt and pepper to taste

Begin by soaking the beans for a few hours to soften them. This can be done overnight if you’d like. Drain and place beans in the pot. Cover with six cups of water, add a couple of slices of the dried zucchini and let cook over low heat for about two hours.

For the pork, heat about two tablespoons of olive oil in a cast iron skillet. Add the cumin and fennel seeds and let sizzle for a few minutes. Mix the flour with a bit of salt and pepper. Dry off the pork with a paper towel and dredge in the flour, then place in the oil. Brown the meat on all sides then transfer to the bean pot. Add the chicken stock and tomato sauce as well as the remaining dried zucchini, basil and oregano.

Let cook for another hour or until the beans are soft and the meat is tender. Serve over polenta and enjoy!

Happy Eating!

 

Welcome 2011! January 2, 2011

Filed under: Baking,Home Made,Kitchen Toys,Recipe — realfoodmama @ 12:03 pm

I am really looking forward to the new year, especially since I received some really nice gifts for the holidays (kitchen related of course!) that I anticipate using a lot in the coming months. For one I finally got the KitchenAid Mixer that I have been lusting after forever, complete with a grinder and a pasta extruder attachment! So now I can make my own sausage, ground beef, and extruded pasta! I also received a hand cranked pasta extruder which makes different things from the aforementioned automatic one.

I actually used the hand cranked one last evening to create a delicious dish of large macaroni in a mushroom bechemel sauce. It turned out fabulously and the noodles were delicious. I included the recipe, simple as it is, below.

Honestly I have been feeling rather uninspired when it comes to cooking these days, and as a result I have not been writing here as much as a result. I like to think that my new toys have given me some much need inspiration and I am really looking forward to some kitchen experimentation in the coming weeks.

I hope that all of you are enjoying 2011 so far and that the year brings each of us the abundance we deserve. Happy New Year and Happy Eating!

Baked Macaroni with Mushrooms

1 lb home made macaroni
1 c sliced mushrooms
1/2 medium onion, diced small
1 c raw goat milk
2 TBSP butter
2 TBSP organic unbleached flour
1/2 c grated Parmesan

Pre-heat oven to 400 degrees.
Grease a 9×5 inch baking pan.

To make the bechemel:

Melt the butter over low heat. Add the onions and stir for about one minute. Add the flour and whisk off the heat until blended. Put back over the heat and add the milk. Season with salt and white pepper to taste. Increase heat to medium and cook until thick, whisking frequently. Set aside.

Saute the mushrooms in butter or olive oil until they have released all their moisture. Add to the bechemel.

Cook the noodles to al dente consistency. Drain. Mix the noodles with the sauce and pour into the baking dish. Cover with the Parmesan and place in the oven for 15 min or until the sauce is bubbling and the cheese has browned.