How to Make Homemade Real Food Mayo

How to Make Homemade Real Food Mayo

Everyone needs a good recipe in their repertoire that is easy to make and will impress those it’s served to. Homemade mayo in my opinion is one of those. It’s so incredibly easy to make that there is almost no excuse not to make it.

Just think no last-minute runs to the store for a jar of mayoness to spread on your sandwiches or mix up for egg salad. You can have a simple and decadent jar of goodness ready in less than 10 minutes!

Growing up I HATED mayo. I wouldn’t touch it with a 10-foot stick. I realized my problem was that I didn’t like the poor quality ingredients that were used. The first time I made my first batch about 4 years ago I discovered how amazing it could be. I can practically eat this stuff off of a spoon now! It’s that.incredibly.tasty. Plus it is extremely good for you which is a plus since most brands you find in the store should be treated like four-letter words. There is nothing in but nourishing oils, organic egg yolks, lemon juice and real salt in this homemade version. If you want a garlic aioli simply blend the mayo and a few cloves of garlic together.

Recipes using homemade mayo:

RealFoodMayo

Making homemade real food mayo is easy. It only has 4 ingredients or 5 if you decide to lacto-ferment it. The regular recipe will last for at least a week, though I have had it lat longer. If you add whey to your mayo to ferment it, it will last up to 2 months, not that I’ve ever been able to keep a jar around for that long, but you get the point!

How to make homemade real food mayo
Author: 
 
Ingredients
  • 4 egg yolks
  • 2 cups olive oil (or 1 cup olive oil and 1 cup coconut oil/grape seed oil)
  • 2 TBS lemon juice or vinegar
  • 1 tsp mustard (optional)
  • 1 tsp unrefined salt
Instructions
  1. Place to egg yolks, lemon juice (or vinegar), salt and mustard (if using) in a quart sized mason jar.
  2. Using the immersion blend, blend until smooth.
  3. Add the oil(s) slowly, moving the immersion blender up and down until the mayonnaise is thick and fluffy.
  4. Method two:
  5. Place all the ingredients in a jar, move the immersion blender up and down until the mayonnaise is thick and fluffy. (This method works for me but some have said it does not turn out thick enough.)

Lacto-fermeted Mayo
Author: 
 
Ingredients
  • 1 recipe mayo
  • 1 batch mayonnaise or aioli 1 TBS of whey
Instructions
  1. Add the whey to the mayo, stir, cover, and leave on the counter for 7 hours.
  2. Place in the fridge.
  3. It will stay fresh for up to 1 month.

Garlic Aioli
Author: 
 
Ingredients
  • One batch of mayo
  • 4 cloves of garlic
Instructions
  1. Blend the mayo and garlic until smooth.

 

30+ Recipes for Celebrating a Nourishing Real Food Thanksgiving

30+ Recipes for Celebrating a Nourishing Real Food Thanksgiving- www.modernalternativemama.com

Thanksgiving is all about traditions. There’s the turkey, rolls, mashed potatoes, pumpkin pie; I could go but you get the picture. Thanksgiving is a time for family, friends, thankfulness and food. Loved ones gathering around the table to enjoy one another’s company is near to my heart.

It is a hard time to be a real foodie. It’s easy to want to just go for it and dig in since it’s one time a year. At the same time there is something that screams in my body,  “This is NOT what food is supposed to be like!”

Have you been there? Rest assured that many of us have. Are you feeling a bit overwhelmed with learning how to recreate your family’s tried and true favourites to be real food that nourishes the body? There are so many real foodies out there that have paved the way for you! Find links to all the recipes at Modern Alternative Mama!

Simple Apple Cider Syrup

Apple Cider Syrup aka Apple Cider Concentrate

Looking for a fun way to give your pancakes or coffee a fall twist? Then apple cider syrup is your answer. It is one of the easiest things I have ever made. It has 1 ingredient, apple cider. It can’t get easier than that right?

I wish I could take credit for this awesome syrup but really it was inspired by a dear friend of mine when we were living in Mexico. She made pumpkin pancakes drizzled with apple cider syrup for the kids one year. They were so amazing that I still remember how they tasted almost 10 years later!

This simple apple cider syrup is straight apple cider simmered for about two hours until it has reduced in size forming a concentrate. It is wonderful syrup but it is also a handy way to keep apple cider in the fridge when you don’t have a lot of shelf space. When you want a cup of cider you simply add 1 to 2 tablespoons of the syrup to a glass of water and there you go, apple cider! You can always add a dash of cinnamon for an extra special fall treat.

Apple Cider Syrup- www.nourishingsimplicity.org

Simple Apple Cider Syrup
Author: 
 
Ingredients
  • 2 quarts apple cider
Instructions
  1. In a medium-sized pot simmer the apple cider until it has reduced in size to 1½- 2 cups. Stir occasionally.
  2. Strain and save in a glass jar.
  3. It will stay fresh in the fridge for at least 1 month.
  4. Use on top of pumpkin pancakes, in coffee or to make apple cider/juice.
  5. To make apple cider stir 1-3 tablespoons of the syrup into 1 8oz glass of water.

 

How To Stretch A Chicken Into 6 Meals

How to Stretch 1 Chicken for 6 Meals- www.nourishingsimplicity.org

The iconic roasted “Sunday Chicken”, there is little that tastes better than a savoury piece of chicken with crispy skin and spices. When served with some potatoes and a vegetables, you have a meal that is satisfying and delicious.

Unfortunately if you are buying a pastured chicken or even a regular organic chicken you might be paying $10-15 per chicken. All the more reason to raise your own if you ask me. Many of us including me at the moment don’t have that option. (Someday though, I’ll be raising chickens again.)

With prices that high per chicken many of us can’t afford to have a chicken last for just one or two meals. We need ways to make the chicken stretch for a few extra meals. Over the years I have learned to get the most I can out of my chickens.

These suggestions are for made with a family of four in mind. Every family is a different, so feel free to take these suggestions and run with them! As glad as I am that I know how to stretch 1 chicken for 6 meals there are times when I have served the whole bird and just made soup with the leftovers. There’s no shame in throughly enjoying a whole bird now and again.

1. Roasted Chicken

I love to make roasted chicken. It is one of the easiest “fancy” dishes to learn to fix. It is sure to impress and oh so tasty!

Cut off the legs and thighs to feed your family that night. Leave the rest of the chicken on the counter so no one is tempted to gobble up the whole thing. To help everyone feel like they aren’t having a filling meal serve the chicken with a couple tasty sides like mashed potatoes, rice pilaf, roasted vegetables or fresh soaked whole wheat bread.

I am a huge fan of chicken wings. They aren’t always easy to find so when I am prepping a chicken to roast I normally cut off the wings and place them in a freezer bag. Once I save enough wings for a meal I pull the bag out and make my favourite teriyaki wings.

2. Pick the Chicken Clean

Cut off the breast meat. Slice into bite size pieces. You can add to yellow curry, Thai Curry Noodle Soup, or a stir-fry.

Sometimes I will cut off the breasts before I roast the chicken and save them to make a “Chick-fil-A” nuggets or a tandoori chicken sandwich.

Pick any other meat left on the bones to save for meal #6.

Nourishing Homemade Chick-fil-A Nuggets

3. Bone Broth

There are few things better for you than bone broth. I like to use my bones to make batches of broth. For added flavour and nutrition I like to add one or two chicken feet when I have them on hand. The first broth tends to be more rich and savoury. I’ll use it for soups where the broth is the star like Nourishing Thai Noodle Soup or Knefla (German Dumpling Stew).

My second batch or broth is used to for soups where many other ingredients are added such as my green tortilla soup, roasted tomato tortilla soup or to make rice pilaf.

4. Giblet Broth

The giblets are what my Grandma Burnett always went for. When I was little I thought she was crazy. Looking back I see what a smart woman she actually was. I like to set the “offal” as it is also called aside to make crazy good for you broth. I add chicken feet to the broth as well. Like my second batch of bone broth I tend to use giblet broth for making rice and soups with lots of add ins. Don’t throw the offal away, set it aside for a nutritious boost to another meal.

Giblet Broth
Author: 
 
Ingredients
  • 2 quarts of water
  • Chicken Neck
  • Giblets
  • 2 Chicken Feet (optional)
  • 1 tsp salt
Instructions
  1. Simmer for up to 24 hours. Strain the broth throw a fine mesh strainer or a cloth. Disarcd the bones and set the giblets aside for another meal.


ToastedRicePilafIMG_7763

5. Organ Meats

I like to use the offal left from making the giblet broth mixed into soups like chile or chopped up in meatloaf or meat balls. There is so little that it is impossible to detect it. You get the nourishing benefits from the offal and you aren’t letting them go to waste!

6. Bit and Pieces

Whatever bits and pieces that may be left are perfect to add to a salad, fried rice or another pot of soup, such as Simple Chicken and Rice Soup.  (Can you tell I like soup?)

Another perk to having your own chickens is that you get to take awesome pictures like these!

Chicken Love 2What are you best tips for stretching a chicken for more than one meal?

 

How to Can Peaches in a Simple Honey Syrup

How to Can Peaches in a Simple Honey Syrup

Peaches are the fruit I look most forward to in the summertime! Well, I guess I have to add in strawberries, cherries and nectarines as well.

California’s Central Valley has some of the best summer fruit in the nation! I beg to differ that our peaches might even be better than Georgia’s but I’ve never been there so I better watch what I say!

There is one thing I know, you can.not. buy peaches from the store! No questions asked, if you do and you’re happy with them you don’t what you are missing out on. If I can’t buy them fresh and local there is no way I am even eating them. I tried that once, big mistake.

Peaches are the perfect summer fruit, sadly their growing season is short. There are five options:

  1.  You enjoy them in the summer and that is the end of them
  2. You freeze
  3. You dry them
  4. You make fruit leather
  5. You can them

As much as I love and promote eating with the seasons sometimes it is nice to have a bit of peach sometime later on in the year.

Fresh Peaches

I have very limited freezer space so I only freeze a few gallon size bags of peaches each year. The past few years I have either dried, made fruit leather or canned peaches. My prefered form of preservation is canning.

Canned peaches are the perfect after dinner dessert or topping for oatmeal. Most store-bought canned peaches are canned in high-frutose corn syrup. Then there is the BPA concern so I haven’t bought peaches from the store in years. When I was little we did get to eat some that were canned in a light syrup ever so often. I like to make a simple honey syrup for my peaches. Sometimes I’ve run out and just canned them in water and not noticed the difference.

Organic peaches are always preferred but can be a bit pricey. I tend to haunt the farmer’s market and buy peaches from the “sceconds” bin. Seconds are fruit that are bruised or otherwise blemished making them not able to be sold full price. I’ve found that many time there are only slight bruising or spot so I always buy them. I end up only paying 1/4 of the price!  It makes the farmer happy to be rid of it while at least getting a bit of money and it makes me happy too since I’m saving lots of money.

5.0 from 1 reviews
How to Can Peaches in a Simple Honey Syrup
Author: 
 
Ingredients
Instructions
  1. Peel your peaches. You can peel them with a paring knife which is what I normally do since I am using bruised fruit. You could also freeze them whole for about an hour and them rub the skin off under running water. Lastly you could put them in a pot of boiling water for 30 seconds and then place them in a bowl of ice water for another 30 seconds. Pick the peach up and the skin will come right of.
  2. Cut your peaches. You can cut them in half or slice them to your desired thickness. Place them in a bowl.
  3. Fill each jar with your cut peaches. Pour the lemon juice over the peaches. Use 1 teaspoon for each pint jar and 2 teaspoons for each quart jar.
  4. Bring the lids/seals to a gentle simmer.
  5. Bring the honey and water to a simmer to make a "syrup". Once the honey is dissolved turn off the heat.
  6. Pour the hot syrup into each jar, just filling to where the threads of the jar start.
  7. Wipe the rim and place the seal and lid on the jar. Twist on the ring, being sure not to make it too tight.
  8. Place the jars in a water bath canner or pressure canner without the lid.
  9. Cover the jars with water and bring to a boil for 20 to 30 minutes.
  10. Remove the jars from the pot with a jar clamp and place on a counter or table covered with a dish towel.
  11. Allow to fully cool and seal before storing away.
  12. If you have never heard a jar seal before, it is music to the ears!

Have you tried canning before? What is your favorite thing to can?

 

 

This post is part of Simple Lives Thursday, Wildcrafting Wednesday,