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Snacks

{Family Centered Kitchen} Real Food, Pure and Simple

Farm Fresh Eggs

 

There is quite a discussion going on on my Facebook page today after I posted a meme about people who will spend $5 (it’s actually closer to $7 here in Massachusetts), but complain about the price of truly free-range, grass-fed, farm fresh eggs at $5 per dozen.  According to one friend, I am being judgmental.  I disagree.  I am the farmer who is insulted by someone standing in front of me at my farm stand or farmer’s market, sipping that $7 cup of coffee, when they tell me that my eggs (or vegetables, or meat) are too expensive.  It is a slap in the face to me and my family.  It is the same as saying that we should hold our tongues and know our place.  Because we are peasants.  And we have no right to ask for a living wage for raising wholesome food for our community.

I suppose they agree that farmers should earn a paltry .60 an hour – which is how the government values farm work.  Please, please consider when you visit your local farm family, or their farmstand at market.  They work really hard to produce truly healthy, wholesome food.  We deserve the dignity of being paid well for that work.

Most people have been positively wonderful. We are grateful to all of the people who purchase from us – plain or fancy, carrying a Starbucks or their own mug from home, whether they are dressed to impress, or just came from working a dirty job, whether they live in an affluent neighbourhood, or in a city tenement.  So grateful.  We are blessed by your encouragement and compliments; and that you entrust the production of your food to our family.

 

Farm Fresh Eggs

Here are some recipes that you can make with your lovely farm fresh eggs and other farm-fresh products:

Crockpot Oatmeal – It’s Irish oats, cooked overnight on low. You can add all
kinds of nice things with the oats. Dried or fresh fruits, canned pumpkin and
spices, nuts… Awesomely simple. The kids can just scoop it out and go when
they’re ready. My non-oatmeal eaters actually love Irish oats.

  • 4 c. water (or milk), boiling hot
  • 1c. Irish oats
  • 1/2 c. sugar, honey or syrup (optional)
  • 1 c. fruits
  • 1-2 tsp ground spices (optional)
  • salt to taste

Place all ingredients in your crockpot and cover.  Set your cooker to low and let cook overnight.  Serve with fresh milk or cream.

Special Egg Scramble or Frittata

What about tossing some eggs and milk in a jug the night before? You can just
shake it up and cook it in a skillet in the morning. If you’ve pre-cut cooked
meats, cheese, or veggies, they can toss those in, too. Or the same can be
tossed into a buttered baking dish and baked for about 30 minutes at 350 F for a
frittata.

  • 8 eggs, beaten
  • 1/2 c. milk (or water, if you prefer)
  • 1/2 tsp salt
  • pepper to taste
  • 1/2 c. pre-cooked meat, diced
  • 1/2 c. cheese, crumbled or shredded
  • 1/2 c. vegetables, diced (tomatoes, peppers, onions, garlic, mushrooms, and greens are all wonderful)

 

Scones – leave the dough in a roll (wrapped in parchment, plastic) to cut with
with a knife or string and bake.

  • 2 1/2 c. flour (freshly ground is lovely
  • 2 T. sugar
  • 1 tsp salt
  • 1 tsp. cinnamon
  • 1 stick butter
  • 1/2 c. currants (or other dried fruit, diced, if needed)
  • 1 c. buttermilk

Cut the dry ingredients together with the butter until you have what looks like a coarse meal.  Add fruit and blend well.  Pour buttermilk in slowly and fold to combine.  You may not need the entire cup, or you may need more, depending upon the humidity.  When you have a workable dough, form it into a log 2″-2 1/2″ thick, wrap and refrigerate overnight.  If you haven’t got buttermilk, use yoghurt, sour cream, or milk that is curdled with a tsp of vinegar.  Bake at 400 for 10-12 minutes, or until done.  Brush tops with melted butter and sprinkle with sugar.  Serve with clotted cream and homemade preserves.

Try replacing all or part of your fruit with herbs or edible flowers.  Lavender comes to mind.

**GF AP flour mix would be PERFECT for this.  Bonus: you can work the dough as much as you want and it won’t toughen.

Baked Custard made the night before (loaded with dairy and eggs) served with
fruit (stewed is nice) and toast. It’s dead easy to make (scale up in
proportion).

  • 2 eggs,
    1c. milk,
    1/4 c. sugar (you could use half and still get a nice custard)
    pinch salt
    spices (nutmeg and cinnamon)

Bake in a greased baking dish at 350 until set, or at 400 over hot water if
you’re in a hurry. Add a T of flour and some lemon juice and zest for a yummy
lemon pudding style custard. Remember to scale up for your size crowd! This
recipe as written serves two little ones or one medium one. You probably find
you need 3 or 4 eggs worth for a big boy.

 

I used to feed my little ones custard for either breakfast or luncheon when we
lived in England. I served with fruit and wheaten crackers (McVities
digestives, homemade graham crackers would work as well). Doc thought it was excellent for them, very wholesome. 🙂 Same
idea as above, mix ahead in a pitcher or large canning jar, shake it and bake it in the morning.

{Family Centered Kitchen} Real Food, Pure and Simple

A series of blog posts to help you eat better on a budget, inspired by my friend Tricia’s series, “Real Food on a Real Budget“, which I contributed to.

Real Food, Pure and Simple

Healthy, nutrition packed snacks are a real challenge sometimes.  They are especially tricky if you’re trying not to rely on sweet snacks, which are lovely.  But sometimes you want to serve your family something savoury.  Here are a couple of recipes for you to try.  The first is absolutely a complete protein because it contains GRAINS + BEANS.  The second isn’t a complete protein on its own, but I’ve offered a couple of suggestions to help you make it a complete protein.

Real Food, Pure and Simple

 

Real Food, Pure and Simple

EZEKIEL BREAD

{about 25¢/ serving.  Makes about 12 1 slice servings}

Caveat: I feel that this recipe needs some improvement.  The flavour is wonderful but the dough is a little bit too tight, and the finished bread is crumblier than desired.  I’m going to experiment with soaking the flour overnight (or two, or three nights), and with kneading for a lot longer – and with a machine – to develop the meagre proteins a bit more.  If you have any suggestions, please share them in the comments below so that we can all try it.

If you are grinding your own flour, I recommend doing a first grind of your beans and lentils in a coffee grinder, then adding them to the grains for a second pass.  This stops them getting jammed in the feed.  Depending upon which grinder you have, this may not be an issue. Weights for whole grains and beans are given below.  The flax meal is there to help give the yeast something to make bubbles with, and is easier on the tummy to many people than gums.

Ingredients

2 c. spelt flour  (8 oz. whole spelt)

1 c. lentil flour (4 oz. whole lentils)

1 c. barley flour (4 oz. whole barley)

½ c. bean flour (2 oz. whole beans – any kind you like)

½ c. millet flour (2 oz whole millet)

1-2 T. flax meal

2 tsp salt

2-4 T. honey

½  c. olive oil

1 T. yeast

1 – 1 1/2 c. warm water

Mix the dry ingredients. Add the olive oil, yeast, and warm water to form the dough. Knead and allow to rise for one to two hours in a warm place. Punch down and shape loaf.  Allow to rise again for 30 min. – 1 hour.

For sandwich loaf: Place in oiled bread pans and bake for 25-35 minutes, or until you hear a hollow sound when thumped on the bottom.

For artisan loaves: Hand shape the loaves, and sprinkle with salt or flour, baking for 20-25 minutes.

Real Food, Pure and Simple

Serving suggestion:  Toast several slices of Ezekiel bread, spread with homemade guacamole and top with slices of fresh tomato, salt and pepper or with a spoonful of salsa fresca for lunch.  DELICIOUS!

 

Real Food, Pure and Simple

SPICED CHICK PEAS

{about 13¢/serving, makes 16 ¼ c. servings)

I refused to eat chickpeas as a child.  I now adore chick peas.  And, thankfully, so does my family.  We will eat them (or any bean) right out of the pot and before they make their way into a recipe.  Yum yum!  Here is one way to enjoy them.

2 lb. cooked chick peas

2 T. EVOO

2 tsp. Kosher salt (or your fave)

1 tsp. chili powder

½ tsp. curry powder (sweet or hot)

Preheat oven to 400°.  Stir all ingredients together in a large bowl.  Tip out onto a lined jelly roll pan.  Toast for 15-20 minutes. Sprinkle with some toasted sesame seeds and BINGO!  You have a complete protein snack.  Or, throw some slivered almonds into the bowl and toast those along with the chick peas…

 

ETA: I failed to mention that, in order to make your non-animal proteins fully bio-available, you will want to soak them for between 8 and 48 hours before using them (teff, for instance, can take two whole days to soak properly).  Legumes, grains, seeds, and nuts should soak first.  You can drain and cook from there.  Alternately, if you’re planning to grind them into meal or flour, spread the soaked goodness on a tray and dry it out in a very low oven first.  Cool, then grind away.

{Family Centered Kitchen} | Snack Time:: Chocolate Peanut Butter Popcorn

{Family Centered Kitchen} | Chocolate Peanut Butter Popcorn

We love popcorn for an inexpensive snack.  We like to experiment with different flavours – savoury and sweet alike.  Here is one we tried recently.  It was a hit.

CHOCOLATE PEANUT BUTTER POPCORN

  • 1 1/2 c. popping corn
  • 1 stick butter (or coconut oil)
  • 1/4 c. organic cocoa powder
  • 1/2 c. organic sugar
  • 1/4 – 1/2 c. organic peanut butter
  • 1 tsp vanilla
  • 2 tsp. salt (or to taste)

 

Pop your corn and set aside in a very large mixing bowl.  It’s going to make a boatload – but we have an entire Navy’s worth of people here, so…  Melt your butter over medium heat in a large saucepan, add sugar and cocoa.  Continue to cook over medium low until the sugar completely dissolves; stirring constantly.  Stir in peanut butter until completely blended. Remove from heat; add vanilla.  Pour mixture over popcorn and toss.  Sprinkle salt over all and toss again.

 

What to Do When You’re Convalescing

Make something.  In the kitchen.  With a little helper.

In the Kitchen

In the Kitchen

 

In the Kitchen

In the Kitchen

In the Kitchen

In the Kitchen

In the Kitchen  In the Kitchen In the Kitchen

I highly recommend it; and it is just what I did today.  Joséphine and I made something for snacktime while the other kids sorted socks at the table, and while the soup bubbled away on the stove.  It is our own invention, and completely delicious.  I think you can see that Jo agrees.

You can get the recipe here.

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