logo
mobile-logo
HomePosts Tagged "recipe"

Chimichurri (Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. And yes, this is Argentina’s Favorite Sauce.

Food historians think that chimichurri was invented by gauchos to flavor meat cooked over open fires. If so, the gauchos probably used dried herbs as fresh herbs would spoil.

Argentine in its origins, chimichurri is typically made of finely-chopped parsley, minced garlic, oregano and white vinegar – though there are regional variations, with Uruguay adding red pepper flakes for an added kick. The name’s origin is unclear. Numerous linguists hold the name, chimichurri, as derived from Basque’s tximitxurri, pronounced chee-mee-CHOO-ree; stumbling interpreted as ‘a mix of several things in no special order’. 

Another story claims that the name comes from ‘Jimmy’s curry’, Jimmy, being an Englishman who joined the fight for Argentine Independence. His name, being difficult for Argentines to pronounce, morphed into chimichurri.

Miguel Brasco, an Argentine food critic, believes the word was coined when the British failed in their invasion of Rio de la Plata in 1806 and were taken prisoner. The detainees requested condiments for their food and mixed English with Spanish.

Perbacco chef, Staffan Terje believes that chimichurri is identical to Sicily’s salmoriglio sauce, which is served mainly on seafood.

So what is Chimichurri? A zesty, green sauce made with fresh herbs, garlic, vinegar, chili pepper and olive oil that livens up pretty much anything you throw at it.

Let’s be honest, jalapeño Chimichurri is perfect as a topping for a grilled steak or a relish for lamb or chicken. Or served with tortilla chips.

When your garden is overflowing with peppers and summer herbs, whip up a batch of jalapeño chimichurri then store it in your fridge or freezer to keep those summer flavors alive all year round!

It’s as versatile as your favorite white t-shirt. You can use it 100 different ways. Steak, shrimp, fish, vegetables and chicken all love it — especially if they’re grilled or roasted. It even passes tossed with pasta or spooned over fresh tomato slices. Stirring it into scrambled eggs is a good idea, too.

But I promised you a recipe. Here’s we go.

Remember – you can make the sauce by hand or with the help of a bender or food processor. By hand works perfectly fine, it just means the sauce will have a bit more texture. The food processor makes quick work of things so choose whichever method you like best.

MAKES 1 CUP

YOU’LL NEED

1/4 cup vinegar or lemon juice
3 cloves garlic
1 jalapeño, halved and seeded
1/2 cup fresh parsley or cilantro leaves
2 Tbsp. fresh oregano
Pinch of chili flakes
Pinch of salt
1/4 cup extra virgin olive oil
Ice cubes

HOW TO MAKE IT

  1. Place vinegar or lemon juice, garlic, jalapeño, resh parsley and or cilantro leaves, fresh oregano, and a chili flakes, and a large pinch of salt in a blender.
  2. Pulse a few times to start then blend on medium speed. Slowly add extra virgin olive oil and 2 to 3 ice cubes. Puree until smooth.
  3. Scrape down the sides if necessary. Season with additional salt and chili flakes to taste. Serve over grilled fish, chicken, steak, pork, or veggies!
  4. Transfer any leftovers to a glass or plastic container with a tight-fitting lid. Store up to 2 weeks in the refrigerator.

 

Chef’s tip: Divide the jalapeño chimichurri into ice cube trays and freeze and use 1 to 2 cubes as desired per recipe.

corn tomato chimichurri salsa
Courtesy of Claudia Sidoti

Turn your jalapeño chimichurri into a fresh corn & tomato salsa and stir in 1 large diced tomato and 1 cup fresh charred corn kernels! Serve with tortilla chips. 

 

Until next time, enjoy this perfect Summer Jalapeño Chimichurri.

 

Article’s Source  

0 Comments

Food historians think this sauce was invented by gauchos to flavor meat cooked over open fires.

My great granny made her eggs just like this. I loved to spend the night with her when I was little so she could make me breakfast.

She had a little cast iron skillet on a hob and she stirred and stirred and stirred until they were perfect golden little blobs floating in butter. The crunch at the first bite says it all, perfectly toasted bread goes a long way with scrambled eggs.

Watch this and then I’ll probably see you in the kitchen.

0 Comments

No way they could have known that over 250 years later, their recipe would be shown to over a million viewers worldwide.

Garlic and honey are two wonderful ingredients from nature. Both of these have strong anti-inflammatory properties and are great as a home remedy for fighting both colds and the flu.

Besides having strong anti-inflammatory properties, honey and garlic are also good for your immune system. So, at the first sign of flu, grab this garlic-infused honey, or even garlic clove, and suppress those viruses that are trying to make you ill. Garlic is filled with allicin, a compound known to have anti-microbial and even anti-cancer properties.

Homemade Fermented Honey GarlicThe antibiotic quantities of garlic appear to be a direct result of allicin. The allicin is very sensitive, however, and cooking or heat treatment may destroy its benefits. The best way to get that allicin is by consuming the raw garlic, but many people cannot stand the smell or taste of it.

Although it has been shown through clinical studies that garlic can reduce the number of colds by 63% and reduce the length of cold symptoms by 70%, the overpowering flavor of garlic is just a deal breaker for some.

Luckily, honey is something almost everyone enjoys. As stated above, honey has strong anti-inflammatory properties but is also anti-viral and anti-fungal. Of course, as we all know, honey has a great flavor, and this natural delicacy can make even garlic taste better.

 

The combo of honey and garlic makes the garlic more palatable and easier for us to use. Besides, when infused with honey, the garlic properties become even more potent while at the same time improving the benefits of the honey.

The recipe for this remedy is very simple, and over time, the mixture will taste better. The garlic is ready to eat after a few days, but as time passes, it will develop complex flavors. In no time, you will not only love this flavor but also enjoy it as an addition to your pasta or pizza or smeared over warm toast.

Fermented Honey Garlic Recipe

Preparation time: 15 minutes + inactive time

Serving size: 2 ½ cups

Ingredients:

  • 1 cup garlic cloves, peeled;
  • 1 ½ cups honey (I used acacia.).

Instructions:

#1. Gather your ingredients.Homemade Fermented Honey Garlic

#2. Peel the garlic and place it into a clean jar.

Homemade Fermented Honey Garlic

 

#3. Drizzle the honey over the garlic. You can pour the honey directly over the garlic or drizzle in by using the wooden honey spoon. Do not use a metal spoon as the honey has an acidic pH and reacts with metallic surfaces. This reaction may damage the honey.*

Homemade Fermented Honey Garlic

#4. Once the garlic is covered with the honey, place a lid on the jar.

Homemade Fermented Honey Garlic

#5. Make sure the cloves are covered in honey. You can flip the closed jar upside down and place it in a dark place.

 

Homemade Fermented Honey Garlic

#6. Within a few days, the fermentation will begin. Bubbles will appear.** This is the first sign your garlic is ready to consume. (Of course, you can wait a few days more or even weeks, until the honey is thinned down and garlic drops to the bottom of the jar).

Homemade Fermented Honey Garlic

#7. At this point, you can store your fermented garlic in a dark place (not the fridge) and let it age.

Homemade Fermented Honey Garlic

NOTE:

*Although you are only touching the honey with a metal spoon for a short time, you still do not want to risk any honey spoilage or destroying its natural healing properties.

**If your fermentation does not begin, you may have too much honey. In that case, add a splash of water (about a tablespoon) and close the lid again.

Other self-sufficiency and preparedness solutions recommended for you:

The vital self-sufficiency lessons our great grand-fathers left us

Knowledge to survive any medical crisis situation

Liberal’s hidden agenda: more than just your guns

Build yourself the only unlimited water source you’ll ever need

4 Important Forgotten Skills used by our Ancestors that can help you in any crisis

Secure your privacy in just 10 simple steps

0 Comments

Garlic and honey are two wonderful ingredients from nature. Both of these have strong anti-inflammatory properties and are great as a home remedy for fighting both colds and the flu. Besides

Why compost or throw out those old brown bananas when you can have the smell of delicious banana oat bread wafting through your house in about an hour?  The prep time on this recipe is less than ten minutes and utilizes stuff you likely have in your pantry right now.  The use of quick oats is a healthy, satisfying addition that I love.

If you don’t have an hour to wait for the baking, your overripe bananas will freeze perfectly, allowing you to use them whenever you’re ready.  You can use whatever kind of flour and oil you prefer, and even sweeten with honey instead of white or brown sugar.

Here’s what you’ll need:

  • 1 c. flour
  • 1 c. quick oats
  • 1 t. baking soda
  • 1/4 t. salt
  • 1/2 c. oil
  • 3/4 c. sugar or honey
  • 2 eggs, beaten
  • 3 overripe bananas, mashed
  • 1 c. raisins or nuts (optional)

First off, preheat your oven to 350° and flour a 9×5 loaf pan.

Mix your flour, oats, baking soda, and salt in a small bowl and set aside.

In a large bowl, mash your bananas and add your sugar or honey, oil, and eggs and stir until well blended.

Finally, add the dry ingredients into the banana mixture and blend thoroughly.  If you want raisins or nuts, now is the time to add them.

Pour into your greased and floured pan and bake for 60-70 minutes until a toothpick inserted in the center comes out clean.

That’s it… just let it cool for ten minutes or so and dig in!  Mmmmm… banana bread.

 

Other self-sufficiency and preparedness solutions recommended for you:

Healthy Soil + Healthy Plants = Healthy You

The vital self-sufficiency lessons our great grand-fathers left us

Knowledge to survive any medical crisis situation

Liberal’s hidden agenda: more than just your guns

Build yourself the only unlimited water source you’ll ever need

4 Important Forgotten Skills used by our Ancestors that can help you in any crisis

Secure your privacy in just 10 simple steps

0 Comments

Why compost or throw out those old brown bananas when you can have the smell of delicious banana oat bread wafting through your house in about an hour?  The prep

A potted meat food product is a food preserved by canning and consisting of various seasoned cooked meats, often puréed, minced, or ground, which is heat processed and sealed into small cans. This is different from potted meat, an older noncommercial method of preserving meat.

When you think of potted meat you probably think of Armor. Ritz cracks and that weird gelatin on top might come to mind, too. If you are like me, you think of great memories on the couch with dad. We would eat this stuff together and watch TV.

You might also think of your own pantry. You know, these canned meats have a tremendous shelf life and make for a great protein solution. Did you know that canned meats can last up to 5 years beyond the best by date printed on the can?

The Plant You Can Use as a Diuretic But Also To Make a Great Wine! Good news? It grows all over the place. Details here

While you might think that potted meat came to be during the age of metal canning and the industrial revolution, you would be mistaken. Just because it’s in a tin can today does not mean it started that way. The potting of meat or preserving meat by covering it in its own fat is hundreds of years old.

It was a process so popular, in fact, it was published in more than one volume on cooking in the 1700s. We are going to be using a recipe from the 1778 book A Lady’s Assistant By Charlotte Mason. The recipe is called Potting Beef.

I like this recipe best because it’s very easy, it doesn’t require any added nitrites and it can be executed with everything the average person has on hand. We are going use a modern-day twist on the “POTS” used but other than that it will be pretty much the same method used in the 1700s.

The Power of the Fat Cap

Before we get to the process of potting meat I would like to talk about the preserving power of fat. When it hardens fat creates a barrier from moisture and oxygen.

Most bacteria need moisture and oxygen to survive. Without those two things, bacteria will not be able to proliferate. That fat cap on potted meat is what preserves it. That barrier is vital. It’s very similar to the process of the French confit which preserved duck legs under duck fat.

The ideal place to store your potted meat will be in a cold place where the fat cap can harden. That is assuming the power is out. Of course, a fridge will be the best option. The French even buried their duck confit in earthenware to assure that fat cap did not get compromised.

Related: The vital self-sufficiency lessons our great grand-fathers left us

Tools

The “pots” that would have been used were little more than earthenware or ceramic cups. Before the tin can this was how meat was potted. Our modern twist on this recipe is the resourceful use of coffee cups as the pots. I figure we all have a few too many coffee cups.

  • A Few Coffee Cups
  • A Large Bowl
  • A Sauce Pot
  • A Muddler or Another Tool to Pulverize the Beef

Ingredients for Potted Meat

  • A Few Pounds of Beef
  • Good Whole Butter
  • Clarified Butter

Related: Build yourself the only unlimited water source you’ll ever need

The Process of Making Potted Meat

Potting beef is very simple. Let’s start with that. We are simply going to mash up the meat and beat in some more fat. Then we are going to cover the entire thing with even more fat.

#1. Slow cook your beef, however, you are comfortable until it is falling apart. You can use a Dutch oven for this if you don’t know what you’re doing.

Meat

Once the meat is tender you are going to want to shred it a bit and chill it.

#2. After 8 or so hours your meat should be completely chilled, and you can start the process. Place all the meat into the bowl and begin to mash it with your muddler or something else hard that will really macerate the meat.

Mix

I guess you could use a food processor for this step but if you are making this recipe from the 18th century it seems kinda weird.

#3. Now you are going to add an extra third the amount of butter to your meat and continue mixing this. You really want to incorporate the butter.

How To Make Potted Meat

Understanding the idea behind an extra third is very important because it gives you the ability to reproduce this recipe no matter how much beef you have.

Mix the butter

For 2lbs of cooked beef, we will simply use another pound of butter. If you were doing 20lbs of beef you would apply a third of the fat and that would be 10lbs. This ratio makes this process very simple to scale.

#4. Now you are going to press your butter meat mixture into your “pots” and leave about 2 inches from the top. This will assure you have room to pour your butter.

How To Make Potted Meat

#5. Place your pots on a sheet pan and warm them around 200 degrees just until they are warmed through. This will take about a half-hour.

How To Make Potted Meat

#6. In your saucepot melt the clarified butter. When you pull the pots from the oven you can start ladling some warm clarified butter into the open space in your pots. Fill them up good. This seal does all the preserving.

Pour the melted butter

I used about ½ cup of melted clarified butter.

#7. Now chill the pots completely and you have potted your first bit of beef.

How To Make Potted Meat

If you can keep the clarified butter intact you will be able to store these pots for months at a time. This requires storage in a cold, undisturbed environment. There may be no better way to preserve your meat in the winter. These pots can be stored covered outside in an off-grid situation. You might even be able to get away with storing them in a root cellar.

Potted meat has come a long way since the 1700s. When you make this potted beef, you will see just how different and how delicious home potted meat can be. It’s much more than a cheap amalgamation of pork parts and chicken parts that are canned under pressure.

You might also add herbs to this potted meat recipe. Things like oregano and thyme are not only going to flavor your meat but they are also going to add some medicinal properties to your recipe.

There is no denying it, cooking from scratch is true salvation and one of the most important survival skills.

Other self-sufficiency and preparedness solutions recommended for you:

Healthy Soil + Healthy Plants = Healthy You

The vital self-sufficiency lessons our great grand-fathers left us

Knowledge to survive any medical crisis situation

Liberal’s hidden agenda: more than just your guns

Build yourself the only unlimited water source you’ll ever need

4 Important Forgotten Skills used by our Ancestors that can help you in any crisis

Secure your privacy in just 10 simple steps

0 Comments

A potted meat food product is a food preserved by canning and consisting of various seasoned cooked meats, often puréed, minced, or ground, which is heat processed and sealed into small cans.

Ready for the unthinkable?

This recipe is gluten-free, or easily adapted, and of course there are no artificial colors lurking inside.

Enjoy!

HEALTHY MINT CHOCOLATE CHIP SMOOTHIE

A thick and creamy plant-based smoothie filled with fresh mint and chocolate. A healthy breakfast, snack or dessert that tastes similar to a mint chip milkshake.

 Course Breakfast, Dessert, Snack
 Prep Time 5 minutes
 Total Time 5 minutes
 Servings 1
 Calories 438 kcal

What good is all your prepping if you get sick or injured and have no way to treat yourself? You will need a practical guide such as this.

INGREDIENTS

  • 1 small frozen banana
  • 1 1/2 cups milk I use unsweetened vanilla almond milk
  • 1 cup fresh spinach
  • 1/4 small/medium sized avocado
  • 20-30 fresh mint leaves see note
  • 1 scoop vanilla protein powder or collagen peptides see note
  • 1/2 cup crushed ice or more, if you’d like it thicker
  • 1 tablespoon cacao nibs or chocolate chips see note
  • whipped cream or whipped coconut cream for garnish, optional

INSTRUCTIONS

  1. Place banana, milk, spinach, avocado, mint, protein powder, and ice in a blender. Process until smooth. Add cacao nibs and stir or briefly pulse (don’t completely puree the chocolate otherwise the color of the smoothie will turn brown). Serve immediately, garnished with whipped cream and additional cacao nibs, if desired.

RECIPE NOTES

If you’re new to cacao nibs you might want use a smaller amount. I have found them to be an acquired taste.

My mint leaves were small so I used close to 30 of them. If your mint leaves are larger, or you prefer a milder mint flavor, use fewer leaves.

Photo Credit:
celebratingsweets.com

Healthy Mint Chocolate Chip Smoothie

Healthy Mint Chocolate Chip Smoothie

Other self-sufficiency and preparedness solutions recommended for you:

The Lost Ways (The vital self-sufficiency lessons our great grand-fathers left us)

Survival MD (Knowledge to survive any medical crisis situation)

Backyard Liberty (Liberal’s hidden agenda: more than just your guns…)

Alive After the Fall (Build yourself the only unlimited water source you’ll ever need)

The Lost ways II (4 Important Forgotten Skills used by our Ancestors that can help you in any crisis)

The Patriot Privacy Kit (Secure your privacy in just 10 simple steps)

0 Comments

Ready for the unthinkable? This recipe is gluten-free, or easily adapted, and of course there are no artificial colors lurking inside. Enjoy! HEALTHY MINT CHOCOLATE CHIP SMOOTHIE A thick and creamy plant-based smoothie filled

Everybody has his guilty pleasure – mine is powdered eggs. Yes, I know that nothing beats fresh-laid chicken eggs, because they’re packed with calcium, albumin, and so on and so forth. But what can you do? The heart asks pleasure first, as the saying goes, and I wouldn’t even consider coming down for breakfast if I’m all out of powdered eggs for my killer omelet.

There are very good reasons why I chose this instead of regular eggs, apart from the fact that they tout more or less the same nutritional values as their ‘living’ counterparts – they can be stockpiled for months if not years; can fit into any B.O.B, no matter how big or small it is and, most importantly, powdered eggs will be worth their weight in gold during an SHTF situation when all supermarkets will run out of the fresh variety.

Now, before showing you how I managed to make my first few jars of powdered eggs, I should warn you that this recipe will require a small investment because you’ll need a contraption called a dehydrator.

Wait! Don’t close this article yet. I was talking about a maybe a few tens (bought mine from Costco for $30). That’s about it as far as the financial part is concerned. Trust me when I say that this investment will pay off – imagine not having to hunt online discounts on survival foods such as powdered eggs. And, most importantly, if you know how to cook ‘em, you won’t notice any difference in taste.

Anyway, here’s what you will need to do in order to obtain a near-endless supply of powdered eggs.

Gathering your ingredients and kitchen supplies

To pull this off, you will need the following:

  • Eggs (I used two dozen for my first batch).
  • A teaspoon of vegetable cooking oil or butter.
  • The dehydrator.
  • A food processor.
  • A blender or fork for whipping up the eggs.
  • Canning jars.
  • Skillet.

Done gathering the ingredients? Great! Here’s what you’ll need to do next.

How to prepare powdered eggs

Step 1. Start by cracking open the eggs in a large bowl.

Step 2. Whip up the eggs using a mixer or a fork. I would advise you to use a blender since it’s quite tricky to whip up that many eggs using a simple fork and takes less time.

Step 3. Put the skillet on the cooking machine and add a little bit of veggie oil or butter. If you don’t have a non-stick pan, use both or stick to butter.

Step 4. Set the heat to medium-low and wait for the oil to heat up. If you’re using butter, you should put the whipped eggs inside when the butter’s all melted.

Step 5. Add the whipped eggs.

Step 6. Wait until the eggs begin to bind, then use a wooden spoon or spatula to sort of shred the omelet mass. Keep stirring and separating the eggs. It takes about 10 minutes or so. Yup, basically it’s like doing scrambled eggs. Now, if you want your eggs to be extra puffy, you can add a splash of milk to the bowl while you’re whisking them.

Step 6. Move the scrambled eggs to a clean plate with a bit of paper tissue underneath and allow them to cool.

Step 7. Once the eggs have cooled down, transfer them to your food processor and set it on “pulse.” Give your scrambled eggs a couple of spins. After a couple of seconds, you should have a puffy mass of diced eggs.

Step 8. Turn on your dehydrator and set it to 125 degrees Fahrenheit. Wait for it to reach the desired temperature (mine has a green LED bulb in the front which sort of lights up when the device reaches the right temp). Don’t forget to remove the dehydrator’s lid before heating it up.

Step 9. Transfer the eggs from your food processor to the dehydrator. Put on the lid and wait. It takes about four or five hours for the machinery to remove all the moisture from the eggs. Once they’re done, the eggs will have a brittle aspect.

Step 10.  Put the eggs back into the food processor and give them a spin or two to turn them into powder. Enjoy!

There’s another way of making powdered eggs. Works great if you’re on the run or not in the mood of going through all the steps. As you will see, the dehydrator you’re just bought comes with a fruit roll sheet (yup, you can use it to get the moisture out of fruits and make your own trail mix).

Now, get half a dozen eggs and whisk them. Put the fruit roll sheet on top of your dehydrator and set it to 145 degrees Fahrenheit. When the thing’s beginning to heat you, dip a paper towel in some veggie oil and grease the surface of your fruit roll sheet.

Add the whisked eggs (careful not to spill your mix inside the device). You don’t need to put the lid on. Leave it like this for 14 to 16 hours. Swing by from time to time to see if everything’s okay. When they’re done, they’ll have the same brittle texture as in the steps described above. All you need to do now is to transfer them to your food processor (don’t bother waiting for them to cool down), give them a good shake, and that’s it.

As for storing, you can use regular canning jars or zip-lock bags. If you want to make survival packs for your bug out bag or household survival kit, you can try using a vacuum sealer.

For the cooking part, all you’ll need to do would be to rehydrate them – I personally like to add them to a small pan with boiled water and sort of make poached, scrambled eggs. Yes, I know it sounds unappetizing, but nothing a little bit of salt, pepper, and a slice of homemade spam can’t fix.

Hope you’ve liked my article on how to make powdered eggs at home. If there’s anything more to add, be sure to hit me up in the comments section.

0 Comments

Powdered eggs will be worth their weight in gold during an SHTF situation when all supermarkets will run out of the fresh variety.

Wait! Before closing this article, hear me out. Yes, I know it sounds utterly disgusting, but you would be surprised to discover than dandelions are, at the same time, yummy and quite healthy.

In fact, according to some researchers who have nothing better to do than to test out just how edible wild plants are, dandelions are packed with zinc, potassium, iron, and calcium. If that wasn’t enough to convince you, then get this – dandelions are the second-best source of natural beta-carotene after carrots.

Even more, research indicates that tinctures and teas made from the stems and flowers can reduce blood pressure and help patients with diabetes better manage their blood sugar.

Anyway, because I’m always on the lookout for ‘exotic’ emergency food recipe, I’ve stumbled upon this little jewel while doing a bit of research on healing plants. It’s true that dandelion tea is great for the digestive system, but when mixed with a bit of flour and baked until golden-brown and crispy, it becomes a treat worthy of a king’s feast.

Interestingly enough, although tea made from dandelion flowers is a bit on the bitter side, bread is very sweet. Don’t know if it’s because of the extra honey or the taste of baked dandelions. Anyway, here’s how to prepare a loaf of delicious dandelion bread (has quite a ring to it, don’t you think?).

Gathering the ingredients

To make dandelion bread, you will need the following:

  • One cup of freshly-picked dandelions.
  • Half a cup of honey.
  • Three tablespoons of veggie oil.
  • One egg.
  • Half a teaspoon of salt.
  • One and quarter cup of cow’s milk.
  • Two cups of regular flour.
  • Two teaspoons of baking powder.

Are you ready with the ingredients? Well, time’s a-wasting. Let’s get cooking!

How to make dandelion bread

Step 1. Go out the back and pick up some dandelions (just enough to fill a cup). Discard the roots because you’ll only need the flowers and the stems. Head to the kitchen, toss them in a strainer, and give them a good wash. Make sure that there’s no dirt left on them.

Step 2. Place your dandelions in a bowl and grab a cutting board and a sharp knife.

Step 3. Use your knife to separate the flowers from the stem. You can toss the stems into the garbage or add them to the compost pile. Your choice.

Step 4. Mince the dandelion petals. Don’t worry about getting a couple of stems in the mix.

Step 5. Pre-heat your oven. Aim for 400 degrees Fahrenheit.

Step 6. Grab a large bowl from your pantry. Add the flour and your minced dandelion flowers. Give it a good stir and add a pinch of salt. Last, add the baking soda and continue mixing.

Step 7. Get a deep plate. Add your milk, honey, oil, and egg. Use a whisk or a fork to combine the ingredients. You can add a little more honey if you like your bread sweet.

Step 8. Pour the milk, egg, honey and oil mixture over the dandelions and flour. Use a fork or your hand to incorporate all of the ingredients. If the mix feels too gooey, add a quarter cup of flour and keep mixing.

Step 9. Grab a bread pan from your pantry and put some baking parchment inside. To prevent the parchment from sticking to the pan, brush the inner part with sunflower oil before arranging the paper.

Step 10. Transfer the mix to the baking pan and use a spoon or spatula to spread the mix.

Step 11. If you like all-cereal bread, you grab a handful of sunflower seeds or your favorite mix and sprinkle some on top of the bread.

Step 12. Stick the pan inside the oven and set your timer to 15 minutes. Bear in mind that, in some cases, it may take a while longer. The bread loaf should have a golden-brown color.

Step 13. After the surface begins to change color, lower the oven’s temp to 350 degrees Fahrenheit. Close the hatch and leave it in for another 20 minutes. There’s a quick and easy way to find out if your dandelion loaf’s done. Works for any kind of pastry, by the way.

Grab a toothpick or a clean piece of wood and stick it in the thickest part of the dough. Take out the stick and look at it. If there’s dough on it, leave the loaf for another 10 to 15 minutes in the oven. Don’t forget to lower the temperature to 300 degrees Fahrenheit. If the toothpick comes out clean, it means that it’s ready.

Step 14. Take the loaf out of the oven and allow it to cool for a bit before cutting it.

Congrats! You’ve just made your first dandelion bread loaf. What I like about this recipe is how easy it is to make it. With regular bread, you would need to use yeast in order to make the dough grow. More than that, it takes a bit longer to prepare, since you need to allow the yeast to act before placing it in the oven.

Word of caution before preparing this recipe – take care when choosing your dandelions. Unripe dandelions aka those that kids pick up and blow on it to make the flowers fly are very toxic.

Only use mature flower – you can easily recognize them by their yellow tint. Giving them flowers a quick wash will get rid of most dirt and earth. However, I would recommend submerging them in cold water and leaving them to soak overnight. Give them a rinse before adding them to the flour and baking soda mix.

Dandelion bread’s very tasty and pairs off nicely with smoked salmon and Velveeta cheese. It makes for an excellent breakfast with a thin layer of butter or margarine, of course.

As for storage, I placed a couple of leftovers in a vacuum-sealed bag (be sure to check out my piece on vacuum sealers) and tossed them in the pantry. Two weeks later, the bread’s still crunchy and highly edible.

Like my kick-ass dandelion bread recipe? Hit the comments section and let me know what you think.

0 Comments

Dandelions are packed with zinc, potassium, iron, and calcium. If that wasn’t enough to convince you, then get this – dandelions are the second-best source of natural beta-carotene after carrots.