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!
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. Ingredients 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 sauteeing Heat ghee in pan on medium heat. When hot, add onion and saute 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!
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. Ingredients 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!
Toast two pieces of rye bread. Scramble two eggs and scoop over the bread Finely chop two to three chive stems and a chive flower (be sure to cut away from the reproductive part of the flower). Sprinkle on top.
I used farm fresh eggs from Shag Valley Farm and chives from my herb garden. The rye bread is non-GMO.
I love starting the day with fresh eggs. Farm fresh eggs, organic, locally sourced, cage-free, whatever you want to call them. There are so many great benefits to buying these type of eggs over the regular store bought ones. It all starts with what they eat. The quality of the chicken egg is directly related to what they eat. If they eat low-quality food without many nutrients, the eggs are going to reflect that. One benefit of farm fresh eggs from a local chicken farm is that their chickens are going to be able to get high-quality feed and are able to eat fresh grass, which is high in omega-3 fatty acids. The eggs will reflect that and be better taste, better nutritional value, and better overall quality. The food you make from farm fresh eggs is delicious and you’ll wonder why you ever bought commercially raised eggs. I’m not saying that store-bought eggs aren’t an option, but the taste of local organic eggs is just so much better. Farm fresh eggs have more vitamin A and E. They also have extra omega-3s which is great for heart and brain health. You’ll also be helping your local farm stay in business. Farm fresh eggs can often time be the cheaper option because these local farms are trying to stay ahead of the competition. Plus it helps you develop a great relationship with the farmers and local people as well. And who doesn’t love mixing it up with the locals?
Breakfast Beef and Egg Hash Beef for breakfast? Why not? This hearty and filling dish makes a great breakfast or lunch and uses ingredients you are likely to have in your pantry and freezer. Ingredients 1 lb ground beef 6 eggs 16 oz tomato sauce 1 yellow onion, finely diced 6 small or 3 large potatoes, yukon gold or red, diced into 1/4 inch cubes 3/4 cup grated cheese (i used sharp cheddar) water ghee salt and pepper Add 1 tbsp ghee to pan on medium heat. When ghee is hot, add onion and saute for 3 minutes. Add ground beef. Crumble the beef and stir. Keep stirring and breaking up the beef until it is fully cooked through about 10 minutes. Add potatoes and stir. Add salt and pepper to taste. Add tomato sauce and mix. Add enough water to almost cover the potatoes. Bring to a boil, then turn down to a simmer and cover. Cook until potatoes are soft, about 15 minutes. Open and boil off some of the liquid if there is too much. When tomato sauce is nice and thick, crack 6 eggs on top of the hash. Sprinkle hash with the cheese, make sure it is simmering, and cover. Check every minute, and turn off when eggs have just set and turned white on top. This will make for a delicious runny egg yolk. Serve and enjoy! Anita Hirth Follow Anita on Instagram for more healthy hardy recipes!
Healthy Traditions for your Healthy Family
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A roast is perfect for Thanksgiving or Christmas day feasts because it is large enough to serve an army of guests and extremely easy to prepare. This recipe calls for Farm Fresh Ham, particularly ham with extra fat. Fresh Hams are cut custom to your size family. The recipe below is for a half leg, about a 7 or 8lb roast.
If the skin is still on the roast, use a very sharp knife to cut a series of 1-inch gashes all over the skin. Try to cut down to the meat without piercing it, make about 30-40 gashes. Stuff the Sage and Thyme Pork Rub into these gashes, then rub the remainder on the bottom of the roast any other exposed meat. Set the meat in a large crockpot, about 8 hours. Then serve an enjoy!
Notes: Save the drippings for extra added flavor for homemade gravy or bake beans.
In a large bowl whip eggs and then add vanilla, milk, and almond flour. Mix well. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown. Top with lots of butter and your favorite homemade syrup,honey or maple!
Save the leftovers, they make wonderful sandwiches or peanut butter and jelly.
Fresh or dried marjoram, oregano, thyme and parsley
Cold filter water
1/4 cup apple cider vinegar
I set all my ingredients in a pot or crockpot turn on low and forget about it till the next day. Remove beef bones after cooled. If desired, remove meat, marrow, cartilage and discard bones; save meat for another use. Strain broth through a colander, discarding vegetables and seasonings.
Heres a simple way to strain your broth. Make sure you do it in the sink for quick easy cleanup or to prevent you from making a mess. I store mine in mason jars less waste and easy to clean.
This simple to prep dinner, is a great use for round steak, also known as cube steak. While this cut of beef can be notoriously tough after cooking, this recipe always turns out tender and tasty! This entree is delicious served over mashed potatoes, egg noodles, or spaghetti squash.
1. Preheat oven to 350 degrees, and heat oil in a skillet over medium-high heat. (I prefer to use lard or tallow for a deeper flavor and less waste.)
2. Mix all dry ingredients in a pie plate or shallow bowl.
3. Save 1/4 cup of the flour mixture for the gravy. 4. Dredge round steaks in the flour mixture.
5. Fry floured round steaks in the oil for 4-5 minutes per side until they are nice and browned.
6. Arrange browned round steaks in a baking dish.
7. Add reserved flour mixture to the beef broth, and whisk until completely smooth.
8. Pour gravy mixture over the round steaks. The mixture will be thin, but will thicken while baking.9. Cover with foil, and bake in preheated oven for 1 1/2 to 2 hours until round steaks are tender and gravy has thickened.
10. Serve over your choice of egg noodles, potatoes, or squash with a delicious fresh vegetable on the side!