Month: July 2019

Head Cheese

I spent some time in Corsica recently and fell in love with the delicious fromage de tete there, known as head cheese here in English-speaking lands. Head cheese is bits of meat from a simmered pig’s head, covered in gelatinous broth and cooled to make a solid mass. It is delicious, and full of healthy collagen and gelatin. ⁣⁣⁣⁣
I wanted that French head cheese flavor, so I used the fromage de tete recipe from @huntgathercook. You can find it by searching for “honest food fromage de tete” in your search engine of choice. ⁣⁣⁣⁣
I followed the ingredients in the recipe exactly, including the optional star anise, which was incredibly fragrant. I modified the process slightly. Believe it or not, head cheese is really quite easy to make. ⁣⁣
Here are my steps. I added the spices and vegetables exactly like in the recipe, so I will not write those here.⁣ ⁣⁣

First, we skinned the pig’s head. This was very easy, much easier than skinning pig’s feet. Then, you put the head into your huge stockpot, add veggies and spices, and cover with water. Bring to a boil, skim the foam, and and lower heat so that it simmers. Cover the pot with a lid, and simmer overnight.⁣⁣
You will wake up the next morning with your whole house smelling like star anise. Now comes the fun part. Remove the head (it will fall apart into pieces) and set it aside to cool a bit. Pour about half the broth into a smaller stock pot, add wine, and bring to a rolling boil. I used red wine. Boil until broth is down to a quarter of its original volume.⁣⁣
In the meantime, pick all the yummy meat off the head, chop it up, and put into your terrine dish (or loaf pan, or bowl). Line the dish with plastic wrap first, for easy unmolding. Add spices and salt and mix. Once your reduced broth has cooled a bit, pour it over the meat in the dish.⁣⁣
Cover and cool in the fridge overnight. Unmold, serve, and enjoy! I love eating head cheese with pickles, sauerkraut, and potatoes. Use your leftover broth for soup. Bon appetit!⁣⁣


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Bolognese Sauce

Are you in the mood for Bolognese sauce, but don’t have all the ingredients or time or energy to make it? Here’s a “fake Bolognese” that’s very easy to whip up, and is delicious.

2 lbs. ground beef
1 large yellow onion, finely diced
3 cloves garlic, crushed or finely chopped
1 25oz jar of marinara sauce (I use store-bought)
salt and pepper
ghee for sautéing

Heat ghee in pan on medium heat. When hot, add onion and sauté until starting to brown, about 8 minutes. Add ground beef and crumble. Keep stirring and crumbling until beef is non longer pink and is cooked through, about 10 minutes. Add garlic and keep stirring and cooking for 2 minutes. Add salt and pepper to taste. Add marinara sauce and stir. Bring to a boil, then turn down and simmer for 2 minutes. Turn off heat. Serve with spaghetti or spaghetti squash and grated cheese. Buon appetito!⁣

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Fast Chicken Soup

Here is a fast and easy chicken soup recipe that takes less than an hour and a half to make. It does not require having any premade bone broth available.⁣

Unlike bone broth chicken soup, which has a rich and cloudy broth, this recipe makes a light and clear broth. It is very nourishing and easy to digest.

I bought a nifty product called the Soup Sock recently. It makes it very easy to remove all your meat and veggies from the broth.

1 whole organic chicken
1 large onion, peeled and quartered
4 celery stalks, roughly chopped
1 large or 2 small turnips, peeled and halved
2 large or 4 small carrots, peeled
2 large or 4 small parsnips, peeled
2 large potatoes, diced
2 cups frozen peas
1 bay leaf
1 1/2 tsp salt
2 tbsp apple cider vinegar
Peppercorns and parsley (optional)
Fresh parsley or fresh dill, finely chopped (optional, sprinkle when serving)
Sour cream for serving (optional)

Add chicken, onion, celery, turnips, carrots, parsnips, bay leaf, salt, vinegar, and peppercorns and parsley (if using) to a small to medium stock pot. Cover with just enough filtered water to cover ingredients, not too much.

Bring to a boil on high heat, then reduce to a simmer and cook it covered for one hour.

Turn off heat and remove chicken and veggies from broth. Wait for the chicken to cool a bit, then remove all meat and dice.

Dice the cooked carrot, and if desired, the cooked parsnip.
Bring the stock back to a boil, and add the potatoes. Boil on medium heat until potatoes are soft, about 10 minutes.

When potatoes are cooked, add frozen peas, bring back to a boil, and boil for two minutes.

Add diced carrot, parsnips (if using), and chicken. You should have roughly twice as much chicken as you do potatoes. Save extra for chicken salad.

Add salt and pepper to taste. Add some sour cream to each serving if you would like a richer soup. Serve and enjoy!

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