Roast Duck with Orange Glaze and Pan Gravy

roast duck with orange glaze and pan gravy reduction

Every once in a while I cave and buy a duck from my local health food store.  It’s usually this time of year when the air is a little crisper, and I start to crave warming, hearty meals.

The reason I say that I “cave” is because what I really wish is to either go hunting, or to benefit from my used-to-go-hunting relatives by encouraging them to start anew.  If I got my way, they would bring me ducks and pheasants.  Or better yet: take me with them and teach me how!

But if I can’t get out to hunt my own duck, a storebought pastured wild duck is the way to go.  It crisps up beautifully, and the duck fat from the pan dripping is perfect for sauteing potatoes, making gravy, or making this amazing pan sauce to spoon over the duck slices.  I went to savory heaven again today.

[Read more…]

Happy & Healthy Holidays Online Class

Every holiday season I pull these recipes out and I make something that not only makes me feel good because it’s healthy and made with wholesome sweeteners and flours, but it’s delicious.  I strive to perfect my recipes here at Our Nourishing Roots, so that they are tried and true and really work.  I appreciate that that is what Jenny does as well, so I can trust that her recipes will turn out well and taste amazing.

I absolutely adore Nourished Kitchen.  Jenny is a beautiful writer and photographer, as well as an excellent chef.  She was there for me when I started my real food journey, providing clear instructions and gorgeous recipes to help me feel confident that I could embrace a traditional diet.

It’s no wonder that I am completely in love with her Happy & Healthy Holidays Online Class; I highly recommend it. This 10-class course is normally $149 but is being offered for 40% off through November 21st: only $89.  Plus, you get lifetime access to the videos, menus, and recipes.

[Read more…]

Ultimate Tomato Basil Soup

When I lived in Michigan, I worked at a bread store that also served soups for lunch, and tomato basil soup was one of my favorites. Especially with a crusty, buttered piece of toast to dip in it. Over the years I tried to replicate the recipe, and I even came close a few times.  It was not until I found Nourishing Traditions that I learned the real secrets to the depth of flavor.

But I’ll tell you what really pushes this recipe over the top: serving it with grilled turkey, ham, and cheese sandwiches.  You will die and go to Savory Heaven.  You’ve been warned! [Read more…]

My 4th of July Menu

The hottest holiday of the year is coming up, and I still need to go and buy some fireworks for my boys to set off on the 4th of July!  But have no fear in the food department: I’ve got you covered.

Many of my recipes are perfectly suited to our star-spangled holiday.  Between my tried and true recipes and some help from my fellow real food bloggers, let me take you through the Independence Day with an Americana flair! [Read more…]

REAL FOOD 101: How to Make Old-Fashioned Buttermilk Biscuits

 

This post is part of a series.  You can buy the Volume One of the e-book containing several REAL FOOD 101 tutorials here: To buy the REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared, click here.  Full color photos, step by step tutorials, and more.  Only $14.

Perhaps I should have been born in the south, because I love me some biscuits and gravy. Warm from the oven, break one apart and savor the rich, flaky texture from the buttermilk and bright, yellow butter.

Biscuits are always handy to have on hand: alongside dinner and slathered in honey butter, for making breakfast sandwiches (like with these egg muffins, cut in half), sopping up some homemade sausage gravy, or delectable desserts like strawberry shortcake.

[Read more…]

Roasted Herb Potatoes

Yesterday I picked up some fresh thyme, and I immediately thought: roasted potatoes.  These potatoes are a staple in my house, pairing well with steaks, fish, seafood, eggs, or even eaten cold and tossed with some of my homemade vinaigrette.

I don’t know what it is about those buttery-gold potatoes seasoned with real salt and pepper and fresh herbs, but all I know is that I am smitten.  Plus, I finish these potatoes off with salty grass-fed parmesan cheese.  It’s a savory nirvana!

[Read more…]

Kid-Friendly Broccoli Cheese Bites

Kid Friendly Broccoli Cheese Bites | OUR NOURISHING ROOTS #kids #snacks #dinner #kidloved

These little bites are very popular around here.  I love to hear my six-year-old come home from school delighted to down 4 or 5 of them and say “Mom, you should be on Top Chef!”  Ah, the days where your children think you are the most accomplished, smartest person in the world!

Simple to throw together, and full of veggies and nutrient-dense fats from the cheese, this is a great after-school snack or bag lunch recipe.  In fact, you could cut the pieces smaller and serve them as hors d’oeuvres if you were feeling fancy!

[Read more…]

REAL FOOD 101: How to Make Fresh Pasta

fresh soaked pasta

This post is part of a series.  You can buy the Volume One of the e-book containing several REAL FOOD 101 tutorials here: To buy the REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared, click here.  Full color photos, step by step tutorials, and more.  Only $14.

Since I am about one quarter Italian, I tend to like the delicious foods of my ancestors.  I also enjoy any sunshine I please, since between my Italian skin and taking fermented cod liver oil, I never burn!  But today I am going to focus on one of the central foods of Italian cuisine: fresh pasta.

I love to see fresh pasta made in glossy magazines and gourmet food television programs.  But I always considered it out of my reach, or at least on par with something really difficult and time-consuming to make like croissants or something.  Oh how wrong I was, and happy to be!

In only a few minutes time, you can have fresh pasta ready to eat, and all without any special equipment.

[Read more…]

Quick Sun-Dried Tomato Pesto Sauce

Quick Sun-Dried Tomato Pesto in the blender! | OUR NOURISHING ROOTS

This handy sauce is perfect when you, ahem, run out of ideas for lunch or dinner.  I usually have some organic sun-dried tomatoes packed in olive oil in my pantry, and I wouldn’t be a self-respecting Italian if I didn’t have good parmigiano reggiano cheese in my fridge at all times.

So to make this sauce I really just need to grab some fresh basil from my garden or the farmer’s market and I’m good to go.  Plus, I love making this in the blender if I’m really short on time–it’s an even faster cleanup! [Read more…]

REAL FOOD 101: How to Make All-Purpose Yogurt Dough

soaked pie crust

This post is part of a series: To buy the REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared, click here.  Full color photos, step by step tutorials, and more.  Only $14.

In Nourishing Traditions, there are separate recipes for pie crusts, crackers and various breads.  I love to try different recipes for those baked goods, to see which is my favorite, which is easiest, which works for a particular meal or pairing.

But this all-purpose yogurt dough is one of my favorites, because it is so versatile in and of itself.  I have personally made it into whole grain crackers, into a round for a pizza crust, and turned it into a pie plate for a flaky crust.  Plus, it’s a lot easier than any pie crust or pizza dough recipe I know!

[Read more…]