Recipe of the Week: Moroccan Preserved Lemons

This comes to us from the Weston A. Price Foundation.  I haven’t made this yet, but I did preserve lemon slices once and they were very good.  Salt and lemon, yum, tasted like a margarita!


Moroccan Preserved Lemons

This recipe is taken from the recently published article The Nourishing Traditions of Morocco and based on a recipe provided by Jacqueline Hahn.


Ingredients

5 Meyer lemons
2 tablespoons finely ground unrefined sea salt or mined salt

Instructions

  1. Trim the very tips from the lemons but don’t expose the flesh. Slice the lemons lengthwise into quarters without slicing completely through, so that you keep the quarters connected at the base.
  2. Sprinkle the inside of the lemons with a generous pinch of salt, and then pack them tightly into a 24-ounce (or 750-ml) glass jar. Sprinkle each layer of lemons with additional salt.
  3. Press the lemons down tightly in the jar so that they release their juices and combine with the salt into a brine that submerges the lemons completely. Place a weight over the lemons and seal the jar. Use an airtight container to help prevent mold formation. A weight to keep the lemons submerged and a fermentation seal will help even more. Allow the lemons to ferment at least a month before opening the jar to taste them and ensure the pith is no longer bitter. It may take two months!

View all Weston A. Price Recipe of the Week


I just noticed that this is my 777th post to this newsletter over the last 13 years!  Must be luck number 7.

Cooking Demo: Healthy and Flavorful Keto Sauces

I decided to do a cooking demo on sauces, and debated about whether or not to use the word “Keto” in the title.  Family members convinced me to include it, but I want you to know that this class is open to anyone!  The recipes are classic Nourishing Traditions style recipes, suitable for anyone following: Keto, Low-carb, Weston Price, Wise Traditions or any whole foods & traditional foods diet.

Date:

Wednesday, February 13, 2019

6:00 PM

Location:

Natural Grocers
201 Coburg Road
Eugene, OR 97401

Topic:

Healthy and Flavorful Keto Sauces

Looking for ways to add more healthy fats into your diet? Sauces, dressings and gravies are traditional ways to incorporate delicious healthy fats and oils. Sauces add flavor and nutrients to your meals. Lisa will discuss and demonstrate several sauces, including: mayonnaise, Caesar salad dressing, Hollandaise, and Coconut Peanut Sauce.

As time allows, we will cover variations to these recipes, making gravy and other sauce ideas.

There will be samples included! Oh yeah!

More info:

Food Feature: Crisp Lemon Calf Liver

This recipe comes to us from our co-chapter leader, Victoria.  If you try it, please let us know how it turns out.

Crisp Lemon Calf Liver:
Both chicken liver and calf liver are mild tasting and nutritious.  As with all liver, it is a quick and easy to prepare. Always best to have fresh organic liver. Only takes about 10 minutes of preparation time and another 20 minutes of cooking. This amount serves 2.

  • 6 slices bacon
  • 1/4 cup flour
  • 2 teaspoons dried dill weed
  • salt and pepper
  • 1/2 lb calf liver, cut into bite size bits
  • 3 tablespoons butter
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon zest, grated

1. Cook bacon until crisp. Remove from skillet to cool.
2. You may remove some of the bacon fat but leave a generous amount, do not clean skillet.
3. Crumble bacon.
4. Combine flour, dill, salt& pepper in a paper bag.
5. Add liver and coat well, shake off any excess flour.
6. Fry liver in the “bacon” skillet over high heat until crisp on outside but still moist inside (about 4-6 minutes).
7. Remove liver but keep warm.
8. Discard fat from skillet but do not scrape the pan.
9. Over medium heat melt butter scraping in all the brown bits.
10. Stir in lemon juice, parsley and crumbled bacon.
11. Put liver back in the pan to ensure it is hot.
12. Sprinkle with grated lemon and enjoy.

Food Feature: Chicken Liver with Apples

This recipe is provided by our co-chapter leader, Victoria Schneider:

Chicken Liver Divine
Serves 4 or 5 people
Preparation time: 15 minutes

  • 1 lb of chicken livers (organic and local if possible)
  • 2 to 4 Golden Delicious or other sweet apple depending on the size
  • Butter, salt and pepper

Begin by gentle sautéing the cleaned chicken livers in a skillet just until they are light pink when cut. Salt and pepper them as you like. Remove from the pan and keep warm. Wipe out the skillet and put in fresh butter. Cut the apples into flat round slices (as if drying) and remove the seeds if you wish. Sauté the apples in the warm butter until golden but still firm.  As the apples are gently cooking, take the livers and keeping one end connected; slice them so they can be splayed out on the plate. When the apples are done, take a slice of apple and slide it into each one of the slices where you have cut into the liver. Remember to keep it connected so the finished liver looks something like an apple flower. Salt and pepper as desired. Work fast to keep them warm for serving. Place 3 to 4 on each plate.  The sweetness of the apple coupled with the rich flavor of butter creates a very complementary way to enjoy chicken liver.

Food Feature: Easy Roasted Chicken

Roasted Chicken:

  • 1 whole Chicken (preferably locally raised pastured, but any will do)
  • Unrefined Sea Salt
  • Poultry seasoning
  • Chicken fat (or butter, lard, tallow, coconut oil, etc.)

Rinse chicken under cold water and pat dry.  Slather with chicken fat.  I usually do this with my hands.  Chicken fat is nice in that even when it is cold it is still spreadable.  If you haven’t collected chicken fat yet, just use another good fat, but you may need to warm it first.  Sprinkle generously with salt and organic poultry seasoning.  Poultry seasoning is available in bulk from many local natural food stores.  If you prefer you can make your own mixture of sage, marjoram and thyme, or other herbs and spices.  Coat the chicken well with salt and seasoning.

Place chicken breast-side down on a baking rack.  I use a stainless steel cookie cooling rack set over a casserole dish, but if you have a good roasting pan by all means use that.

Preheat oven to 350 degrees F, and bake for about 2.5 to 3 hours.  After the first hour, remove the bird from the oven and baste using the drippings at the bottom of the pan.  Use a silicone brush, turkey baster, spoon or natural bristle painting brush .  When the chicken starts looking nice and golden on the top, flip over using two large spoons or forks.  Baste other side.  Check after another hour and then every half hour until done.

When the skin is golden and crispy all around remove from oven. Set the chicken aside while you pour the drippings at the bottom of the pan into a small glass jar.  To remove bits, strain this liquid through a stainless steel strainer.  Place the jar in the refrigerator for later use.  There will be some fat on the top and juices on the bottom.  These can be used to make gravy, flavor sauces or soups, and when the fat has cooled it can be scooped off to use for cooking vegetables or basting your next chicken.

Enjoy the crispy chicken skin while it is fresh out of the oven.  And the crispy tail piece is a special treat for the cook!

When the meat has all been removed from the bones, place the bones in the freezer.  When you have 2-3 carcasses, make chicken stock!

Newsletter – November 2008

From the Editor:

Giving Thanks

Maybe I’ve been a “foodie” my whole life. While as a child I am sure I would have told you that Christmas and my Birthday were my favorite holidays, I’ve always had a fondness for Thanksgiving. Now, as an adult, I have a deeper appreciation for the holiday. When else does our culture value traditional foods, preparing and eating a meal with loved ones, and giving thanks for the bounty from the Earth?

Even during my years of vegetarianism I made special foods for the occasion. I thought my roast “tofu-beast” tasted OK at the time, but is not something I would recommend anymore. Now I realize that traditional foods are wonderfully tasty and naturally filling. Thanksgiving is the one meal each year when you could serve a meal cooked entirely from Nourishing Traditions to any junk-food-junky and they would not think it was out of place.

Forget about the sugary store-bought cranberry sauce, marshmallows, and commercial pie. Roast a turkey stuffed with whole grain bread crumbs, vegetables, nuts or even fruit, roast squash and other vegetables, make a simple cranberry relish and pumpkin pie using natural sweeteners, share the meal with your loved ones, and cultivate an attitude of appreciation and thanks. Now there is a recipe for a wonderful holiday!

Enjoy!

~ Lisa

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November Events:

Wise Traditions 2008 Conference

The Wise Traditions 2008 conference is this month, and is the first West Coast conference!

Dates:
Friday, November 7 to Sunday, November 9, 2008
(with additional special events on Monday, November 10th)

Location:
Hyatt San Francisco Airport,
1333 Bayshore Highway
Burlingame, California 94010
(650) 347-1234
www.sanfranciscoairport.hyatt.com

Full Conference Registration for WAPF members is $400. Full Conference Registration for Student or Senior WAPF Members is $300. Register online here, or at the door.

We still have space available in my minivan for additional drivers/riders. We are planning to leave from Eugene Wednesday night, and return home Monday after the last of the events.. We may also still have room for one more person in the hotel room. Let me know if you are interested in carpooling or sharing a room.

More details about the conference can be found at: www.westonaprice.org/conference/2008/index.html

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Meeting & Potluck Dinner

Monday, November 17, 2008
6:00 to 8:00 PM

Location:
At the home of Sara Reilly
2455 Emerald Alley, Eugene
(just south of the university)

Directions: From the corner of 24th and Hilyard, go East on 24th about 5 blocks. Pass University Ave, and Onyx Street. Turn right in the first alley after Onyx (it is unmarked). 2445 Emerald Alley is a big house on the left with a stone wall in front of it. It is about half way down the alley.

Please park on 24th or 25th street because there won’t be room for everyone in front of the house.

Phone: Sara’s number is 345-6770

Please bring a Nourishing Traditions style dish and join us for some great food and great conversation! Families and guests are welcome. Please bring enough food to feed the size of your party and your recipe on a 3×5 card or notepaper.

RSVP if you think you will be attending so that we have a rough idea of how many people to expect (but feel free to just show up).

Our potluck meetings are regularly scheduled on the second Monday of each month. We have changed the day of the meeting this month, as the second Monday falls on the same day as the Wise Traditions 2008 Conference.

We also need volunteers to host the next few potlucks. Let us know if you would like to host one.

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“The Popcorn Review”

“Making Food Storage a Life Style”

by Russ Silver

Friday, November 21, 2008
7:30 to 9:00 PM

Location:
Market of Choice
67 West 29th, Eugene
Upstairs in the Community Room

This is a recording of Russ Silver, a Utah WAPF chapter leader, presenting a class on the topic of putting away food for long term storage. He says in this presentation that at one time he and his wife stored enough food to last them 7 years!

“Making Food Storage a Life Style” DVD was given a thumbs up review in the current issue of the Wise Traditions journal. Below is an excerpt. Please see the Fall 2008 issue for the full review.

He starts off with a brief summary of Dr. Price’s work, then discusses the need for soaking grains. Next, he talks about which are the good fats and explains how to render suet into tallow. At the top of his list of food storage recommendations is cod liver oil (good choice), coconut oil, ghee, and lard (not from the store). Other recommendations include dehydrated fruit and vegetables, canned fish, hard cheese coated with paraffin, jerky, pemmican and seaweed or kelp. He points out that seeds and nuts do not last very long in storage. He also goes into how to make no-kneed bread.

The presentation includes basic information about the principals of the Weston A. Price Foundation with an emphasis on storable foods. So, whether you are serious about food storage, as he is, or just putting away some food to always have on hand or in case of a winter power-outage this DVD has some interesting tips.

We are requesting a $5-10 donation to the Eugene Chapter at the door.
Space is limited, so please contact us to reserve your seat.
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Featured Recipe

Fermented Cranberry Relish

This is a recipe I came up with last year. It got very good reviews from everyone I served it to. The fermentation is optional, but should make it keep longer (if you can keep from eating it all). Recipe makes about 1 pint.

  • 1 bag (12 oz) fresh cranberries
  • zest of 1 orange
  • juice of 1 orange
  • 1/4 tsp ground cinnamon
  • 1/4 c. honey or other natural sweetener
  • 1/2 tsp fresh grated ginger
  • 1/4 tsp unrefined salt
  • 2 TBS whey (optional)

Directions: Place all ingredients except whey (and honey* if using) in saucepan. Cook until cranberries pop and soften and mixture thickens. Let cool until tepid. Add whey and honey and stir. Place into 1-pint jar. Leave about 1/2” headspace. Screw on lid. Label and date.

Optional Fermentation: Let sit at room temperature for 1-2 days. Then place into refrigerator and enjoy.

Variations: adjust spices or add other spices to taste. Add more sweetening if needed, or leave tart by using about 2 TBS sweetener.

* In order to preserve enzymes, I prefer to keep my raw honey unheated.

Note: In the original recipe I used agave syrup as the sweetener, but after reading an article on the making of agave syrup in the summer issue of Wise Traditions I question the use of it. I am planning to try a cooked down pear or apple sauce as the sweetener this year. I’ll let you know how it turns out!

Newsletter – September 2007

From the editor:

Welcome, to the September newsletter. We have lots of wonderful events planned for this month!

Below you will find descriptions of our fall membership drive, the upcoming potlucks, cooking class and other events in September, plus a letter from our foreign correspondent (bet you didn’t know we had one, did you?) and our featured recipe.

This is our second month of the newsletter. So far the feedback I got on the first newsletter was all positive, so it looks like I will keep with the newsletter format. Please write me a quick note to let me know what you think. And feel free to forward the newsletter to anyone who you think would enjoy it.

~ Lisa


Membership Drive

September is our fall membership drive for The Weston A. Price Foundation.

By joining WAPF you will:

  • Receive the quarterly journal Wise Traditions. An information packed publication.
  • Support a wonderful organization that is one of the few groups speaking the truth about our need to return to traditional diets.
  • If you put my name (Lisa Bianco-Davis) as the person who referred you, you will help me win a free membership to the national conference in DC this November (I only need 8-10 more!).

This membership form has my name already on it. Please download the form, print it out, enclose your payment and give it to us at an event this month, or send it to our mailing address.

We are mailing the forms in together at the end of September to ensure that they are all counted towards the contest.

If anyone has been waiting to become a member,
now is the time!

Memberships are $40 (or $25 for students and seniors).

Membership forms are also available at our local events and on the WAPF website.

 


September Events:

Eugene Celebration

    • Saturday & Sunday, September 8th & 9th
      The Eugene Chapter of the Weston A. Price Foundation will have a booth at the Eugene Celebration in the non-profit area. We will be giving away information and free samples of sauerkraut and kimchi.Bring your friends and come by and say “hi”. We will also have Kraut Pounders and membership forms available.

 


Meeting & Potluck lunch

    • Monday, September 10, 2007
      Meeting & Potluck Lunch
      12:30 to 3:00 PM
      At the home of Victoria Schneider
      3245 West 16th, Eugene

 

    • Our daytime meetings are regularly held on the second Monday of each month. We have a different topic each month, and the potluck usually has wonderful foods. If you need driving instructions call Victoria

 


Meeting & Potluck Dinner

    • Monday, September 17, 2007
      Meeting & Potluck Dinner
      6:00 to 9:00 PM
      At the home of Victoria Schneider
      3245 West 16th, Eugene

 

    • This will be our last evening potluck of the Summer. Come enjoy the patio in the garden before the weather drives us inside. If you need driving instructions call Victoria at 343-3699.

 


HTML Class

An Introduction to HTML for the Absolute Beginner.
Learn How To Make E-Newsletters and Webpages.

I’ve had a number of people ask me to show them how I made this newsletter and the website, so I am offering an introductory class.

      • Tuesday, September 25, 2007
        Time: 7:00 – 8:30 PM
        Place: Oso Eco
        115 W. 8th Ave
        Suite 290
        (The corner building on Pearl and Broadway)Electronic newsletters, webpages and fliers such as this one can be created using simple tags that allow you to add color, backgrounds, columns, hotlinks and more.Use either a Mac or PC computer. No special software required!Use any web browser, such as Netscape, Explorer or FireFox, and a simple text editor such as Notepad, Word or SimpleText. In this class we will cover a basic introduction to HTML, including how to add:

        • background colors
        • headings
        • text
        • images
        • lists
        • tables
        • horizontal rules
        • buttons
        • hotlinks

         

        Suggested to bring:

        • Laptop computer
        • A little text to use for practice
        • A couple of small images
        • Ideas about what you would like to create

        The laptop computer is highly recommended, but these items are optional. If you don’t have a laptop computer you can still come and then do the exercises at home.

        Cost:
        Pre-register = $35
        At the door = $45

        Pre-Register for HTML Class Now


        You may pre-register online at:
        http://krautpounder.com/inv-pages/HTML_Class.html or by sending a check to our mailing address. Must be postmarked by Sept. 22nd to receive pre-registration discount. Please make payable to:

        For more information contact Lisa.

         


        Fermented Foods & Cooking Class

      • Sunday, September 30, 2007
        Cooking Class
        1:30 – 3:00 PM
        Washington Park CenterSample and learn how our ancestors made:

        • Traditionally prepared Sourdough Bread
        • Healthy Sesame Crackers
        • Fruit Kim Chi and traditional Kim Chi
        • Healing Bone Broth Soup Chicken and Beef

        Location: Washington Park Center
        2025 Washington Street.
        (West 20th Ave & Washington Street – On-street parking only)

Pre-register $10

 

    • Day of event $15

Pre-Register for Cooking Class Now


    • You may

pre-register

    • online or by sending a check to our

mailing address.

    • Must be postmarked by Sept. 27th to receive pre-registration discount.

 

News from Our Foreign Correspondent:
Raw Dairy in Paris

I received the following letter from one of our local members. I loved the quote from the owner of the cheese shop!

Hi Lisa,

I am one of your members who has been spending the summer in Paris, and thought you might be interested in hearing what my experience has been shopping for raw, organic dairy products here.

I had been led to believe raw milk was more widely available than seems to be the case. In the large central supermarket there is organic milk, but not raw. In the smaller shops you will not even find organic. I go to the weekly outdoor Organic Market, which is a fantastic resource, but requires a special effort to get to. There you will find every kind of product, including grass-fed meats, poultry & wild fish and raw, organic milk, cheese, yogurt, creme fraiche and butter, made of cow, goat and sheep’s milk. Many Americans shop there.

However, I stopped buying the milk because the sell-by date was usually only 1 or 2 days away and the milk turned sour too quickly. Also, the small cheese shops carry raw cheeses from all over Europe, and sometimes butter. Once I asked the proprietress whether all of her cheeses were “cru” or raw. “Madame,” she replied with surprise, “if you want pasteurized cheese you can go to the supermarket!”

Next week will are heading to the countryside, and then Greece & Italy-

– I will let you know if I find out anything of interest! I hope all is going well in Eugene. The website looks fantastic!

Sara

 


Featured Recipe

Here is a recipe for a beautiful pink kimchi. It is flavorful, but very mild. You can add hot peppers if you prefer it spicy!

Pink Kimchi

Makes 2 quarts

  • 1 medium head green cabbage
  • 2 turnips (Scarlet variety if available or substitute red radishes)
  • 1/2 cup grated dikon radish
  • 1 cup grated beet root
  • 1 TBS grated fresh ginger
  • 2 cloves garlic
  • 1/4 cup whey (liquid strained from yogurt)
  • 1 TBS unrefined salt

Directions: Coarsely chop cabbage, grate turnips, dikon radish, beet and ginger. Mix all ingredients in a large mixing bowl. Let sit for a few minutes to allow the salt to soften the vegetables. Pound with Kraut Pounder until vegetables have released their juices. Pack into 2 quart (1/2 gallon) jar, and press down with Kraut Pounder until vegetables are below level of juices. Leave at least 1″ headroom. Cap with lid, label and date jar.

Fermentation: Let sit at room temperature for 2-3 days. In cooler weather fermentation may take longer. Taste kimchi after 2-3 days and ferment longer if needed.

Store kimchi in the refrigerator or cool location. It will last for several months and improves with age. Serve with anything you like. It goes well served as a side with a cooked meat dish.

 


That’s all for now

Please join us at one of our upcoming events!