What NT recipe are you making?

[mommyshoppinghabit]

I am a total klutz in the kitchen to begin with and pretty much not organized at all so all I've managed to make out of the book is a pretty bland bone marrow broth (I just threw one kind of bone in water w/o following the rest of the directions), three-minute yolks for baby, and currently in the kitchen I have a giant bowl of what I hope will turn into grape cooler (is it supposed to be growing mold on top?) and soaking walnuts and almonds.
Could you all share what you have recently made or are going to make in the near future? And any pitfalls with the recipes you have tried?

[mamabohl]

I have made (all in the last month or so, lol)

yogurt (turned out great)
mayonaise (also great)
fermented salsa (good, but I'll use green onions next time, don't like the crunchiness of white...and I'll probably cut it in half cuz we don't use THAT much salsa)
tried berry preserves...but they went alcoholic after 1 day, not sure what I did wrong there...
garlic soup (absolutely horrible, will never ever make a soup with squash in it again, the texture was aweful and there was no flavor, other than garlic)
chicken stock a couple times (that always turns out well, I've been doing it for years though...)
breaded chicken breasts (pretty good, but I've made a better recipe that was similar and was baked instead of fried)
turkey breakfast sausage (really yummy!)
carrots vichy (good)
potato and celery root puree (yucky, the celery root was way too bitter, but smelled delish while boiling...not sure why)
chicken tostadas (delish...going to bake tortillas next time though, I'm not good at getting them crisp in the pan)
basic brown rice II (good)
buttermilk biscuits (gross, nothing at all like real biscuits...and I've been eating whole wheat biscuits for a while)
yoghurt dough (alright...not the best for pizza but I'm going to try it with the empanadas)
yeasted buttermilk rolls (not very good, hard as rocks and no flavor...but it may have been me cuz I'm fairly yeast-bread challenged)
basic beans (works well)
crispy pecans, walnuts, peanuts, pine nuts and almonds (good, nuts with skins take FOREVER to dry, and pine nuts taste really gross, but that's my personal opinion, lol)
flaky pie crust (this was way too difficult, I've made whole wheat pie crust with ww pastry flour that was fab...)

I plan on trying

the empanadas
Kimchi
other stuff eventually

[mamabohl]

made the empanadas today - YUM! They were really so good. The yogurt dough was perfect for that type of recipe. I omited the peas (ew, peas in a Mexican dish, yuck!) and used leftover shredded pot roast instead of ground beef. So So yummy. I cut the recipe in half and there was still a ton, plus they are really filling.

[WendyC]

I found the yogurt dough foul. It seems like it just needs someone to tweak it though. If you have figured out how to get it tasting good - please post what you did!

I have been doing the nuts, and they turn out like... nuts.

The beef broth, I can't stomach by itself - even with the flavorings. Something never turns out right with it. BUT when I use it to cook all my other dishes, its fantastic. I drink the chicken broth straight everyday with a pinch of sea salt - but I think that chicken soup flavor just really appeals more to me.

I just made the mayo and it was really bizzare tasting to me, but I have never had real mayo before, so it was almost like it had too much flavor, if that makes since. I am going to try it again, as soon as it chills for a few more days in the fridge.

Oh, and I made the crackers - what a disaster.

Mostly, though - I have kept my same basic recipies, but just tweaked the prep and ingredients to be NT friendly.

[mamabohl]

it's so odd that everyone's had so much trouble with the yogurt dough, for me that has been the easiest soaked flour recipe, I've hated all the others. I just made it as the recipe derects then add some water cuz it's too dry to hold together. I add enough to make it all stick together and be very slightly sticky, maybe a tbsp or 2. Then I let it soak and roll it out with lots of flour the next day. Not delish or anything, but when rolled really thin it was perfect for empanadas...it had that flaky, buttery crust just like I remember when my mom used to make empanandas. (excpet hers was white flour and margarine, lol)

Oh, and I don't eat mayo, I just use it for egg sandwiches...so while it smelled way different than commercial it worked well for the only thing I use mayo for.

[yitlan]

Originally Posted by mamabohl

it's so odd that everyone's had so much trouble with the yogurt dough, for me that has been the easiest soaked flour recipe

Me, too. We eat pizza much more b/c we like it as the crust so much. We use half the butter b/c I found the results fine and it saves money on good butter!

fermented salsa ...and I'll probably cut it in half cuz we don't use THAT much salsa)

We have to double and triple our recipes and I still struggle to keep up. We love salsa in general and even though I don't make it spicy, dh still loves the fermented stuff b/c of the extra tang of it.

I just pulled out some Holiday Pecans. Yum!

[gardenmommy]

Well, I'm not very adventurous with the NT cookbook part. I've made a few things out of it, but mostly I just tweak my own stuff to make it NT-friendly. I've made the hummus, and it was excellent. Crispy nuts, yep, they taste like nuts!

I'm making at the moment:
yogurt
sourdough pancakes
soaking almonds for crispy nuts

In the near future projects:
sourdough bread
granola, when the crispy nuts are done, as I can't do both together in my kitchen
crackers

[kbchavez]

Originally Posted by mamabohl

made the empanadas today - YUM! They were really so good. The yogurt dough was perfect for that type of recipe. I omited the peas (ew, peas in a Mexican dish, yuck!) and used leftover shredded pot roast instead of ground beef. So So yummy. I cut the recipe in half and there was still a ton, plus they are really filling.

My mexican MIL always puts peas and carrots in her rice (along with sabor something or other which are msg-laden mexican bouillon cubes... it think it's probably a modern replacement for stock...)

[nicolelynn]

We like the Coconut-Chicken soup. I use lime juice instead of lemon and put in more coconut milk. My husband has always said he didn't like coconut but since going NT he likes coconut milk and oil...so I guess he just dosn't like the meat.

The Korean Beef is delicious and easy.

We make the soaked oatmeal (with organic cultured butter- I can't affoard $7.50 for 8 oz of raw butter per week! I do get the raw milk, though) a few times a week.

I adapted the Ecuadorian Quinoa Casserole to taste like the Chimichurri rice from Trader Joes (yummy, but white rice)...instead of potatoes: rice. Add garlic, ginger, jalapenos, lime juice, cilantro and top with creme fraiche. Like a pilaf but more gooey like a porridge- yummy, though.

Cortido- it's decent. I like Kimchi better, though. I haven't made it myself yet.

I make the whey and cream cheese with yogurt.

Chicken stock. I'm still getting it down- I think I need a better stock pot.

Other than that I simply adapt everything to NT standards. I'm still working on converting my kitchen and finding time to make my own kombucha and bread rather than buying them (I work full-time).

[mamabohl]

I made almond butter last night. I cut the amount of oil down a lot and used a combo of olive oil and coconut oil. I also cut the sea salt in half. I think I might cut the honey in half next time. It's very yummy and very rich.

[memory maker]

for those that have made the NT salsa...Did you follow it pretty close to what NT says or did you need to tweek it any? I am going to make some next week after going to the farmers market.

[yllek]

I just made a batch of the Turkey Breakfast Sausage. We needed another option in the morning instead of bacon, bacon, bacon. Very simple. Tastes yummy. And toddler approved.

[Still_Snarky]

I'm making the banana bread right now, soaking the spelt in kamut.

[mamabohl]

Originally Posted by memory maker

for those that have made the NT salsa...Did you follow it pretty close to what NT says or did you need to tweek it any? I am going to make some next week after going to the farmers market.

I made it pretty much exactly as the recipe says. I thought there were too many onions...but I don't like uncooked crunchy onions.

[desertpenguin]

we love the turkey sausage!

i made the ketchup and i think it's tasty (different than store bought, but still tasty.) my problem is that it's very salty. i think maybe next time i will try leaving out the extra salt and maybe cut down a bit on the fish sauce, and only 1 or 2 cloves of garlic instead of 3. (the ketchup gave me really bad garlic breath for several hours. lol. )

i also did the banana bread and i don't think it's as tasty as my dad's recipe..not sure what he uses in his, though.

[hethir]

grape juice ferment
apple juice ferment
Fig chutney
kimchi
raw milk kefir
water kefir
beet kavass
orange rasp. juice ferment
coconut kefir
Beef broth- made french onion soup w/it
chicken broth - cured me of a cold in 2 days, all i did was drink broth all day.
whey/cream cheese

I am waiting for the book- 13 moons or something like that to come. Also wild fermentation. so more fun to come!

[yitlan]

Originally Posted by memory maker

for those that have made the NT salsa...Did you follow it pretty close to what NT says or did you need to tweek it any? I am going to make some next week after going to the farmers market.

I eliminate the oregano. I just don't think it adds anything.

[mommyshoppinghabit]

Here's how the grape cooler went: I used concord grapes. It gets moldy on top as it's fermenting and attracts fruit flies! Use seedless grapes or don't use a cheap juicer. The seeds fly everywere as you're throwing them into the machine
Since the grapes were from an non-organic orchard, I made DH drink it . He says it turns more sour every day!