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I have heard some recipes just plain aren't good in Nourishing Traditions. I was hoping you could save me the agony by letting me know which ones they are <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/loveeyes.gif" style="border:0px solid;" title="Loveeyes">:<br><br>
Also, which ones ROCK? <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/winky.gif" style="border:0px solid;" title="Wink">
 

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I have had good success with chicken broth, but I just made some beef broth and it was terribly disappointing. It said 1/2 cup vinegar and 4 quarts water. I browned the meaty bones and then the broth cook 24 hours. When it cooled, I skimmed the fat and tasted it and it tasted like vinegar water - not beefy or meaty or gelled or anything yummy. Just watery and vinegary. I think next time I will use less vinegar and I guess try to cook it more like 48 hours???
 

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for me, the Mayonaise and now the Basic salad dressing.<br>
I guess Extra Virgin Olive Oil is not for me.
 

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the ginger carrots.....ugh!!! But I did use whey and have since heard that whey and fermented veggies dont mix that well.. I am about to try it with just salt.<br><br><br>
Tanya
 

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Ditto on the ginger carrots... too much salt. They were awful. I love the chicken enchilada recipe though. As well as the curried chicken salad. I normally tweak all recipes though depending on what I have on hand.
 

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bum, I was going to try the carrots this week. So use less salt?
 

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Even when I used less salt they didn't seem very yummy. Lots of people on here seem to like them though so maybe they have some ideas? I love ginger and love carrots and love fermented stuff... but it just didnt do it for me!
 

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The almond cookie recipe was too crumbly until someone here said to add an egg. With the egg added it worked great and tastes really good.
 

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The trick with the ginger carrots is to use WAY less salt (I have found about 1/2 -1 tsp to be the MAX for a mason-jar sized batch of any fermented veg) and to make sure the carrots are REALLY REALLY GOOD CARROTS!!! They have to be sweet and crunchy and carrots you WANT to eat raw, otherwise they will just taste dirty and nasty.<br><br>
The chinese-style cabbage rolls are really good! Takes a bit of time to make them though.
 

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Do you peel your carrots first too? " dirty" was exactly how the batches I did tasted.
 

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<div>Originally Posted by <strong>Village Mama</strong> <a href="/community/forum/post/7959244"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Do you peel your carrots first too? " dirty" was exactly how the batches I did tasted.</div>
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Yes, I do peel my carrots that I buy from the store. <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/bag.gif" style="border:0px solid;" title="Bag">: I know that loses some nutrients but if carrots aren't fresh there's just no way to get the dirt taste off without peeling them.
 

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<div>Originally Posted by <strong>spughy</strong> <a href="/community/forum/post/7959849"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Yes, I do peel my carrots that I buy from the store. <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/bag.gif" style="border:0px solid;" title="Bag">: I know that loses some nutrients but if carrots aren't fresh there's just no way to get the dirt taste off without peeling them.</div>
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I've always peeled the carrots before pickling. I love when I make them, everyone eats them even the kids, but I wouldn't make the recipe from NT. It looks weird to me
 

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The mayo was a poor substitution for me too. I haven't tried the cajun kraut I made basically following her recipe. I hope it's good. The potato cheese is interesting. I find creative ways to sneak it in like putting a layer of of it on a tortilla before & I add the ingredients for enchiladas. Nobody even noticed it was there! (and that's a good thing!)<br>
I have to peel carrots too-or sometiomes I can taste mold on them and it's just not good. I've heard it's o.k. to peel carrots. All the vit/minerals aren't concentrated in the skin such as in potatoes & apples & the like.<br>
I think a lot of the recipes like the carrot/ginger are meant to be like a condiment. I was thinking of trying it on a reuben sandwich or mixing it with other milder foods to tone the salt down a bit. I can't eat that much concentrated salt!<br>
has anyone tried the chutney recipes? Those sound good to me! I don't want to waste a bunch of good dried organic fruit though!
 

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<div>Originally Posted by <strong>425lisamarie</strong> <a href="/community/forum/post/7959942"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I've always peeled the carrots before pickling. I love when I make them, everyone eats them even the kids, but I wouldn't make the recipe from NT. It looks weird to me</div>
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I would love to hear how you make them <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/loveeyes.gif" style="border:0px solid;" title="Loveeyes">:<br><br>
tanya
 

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Well, I make a few kinds, but we like best carrots and cabbage together. I do 5 pounds of carrots, about a 1/2 pound of cabbage, 2 Tblsp sea salt, gresh grated ginger, and some fresh grated onion. I honestly don't know how much ginger or onion, maybe a couple of ounces worth, I just eyeball it and it seems to come out the same each time.<br><br>
I like this better than just carrots alone. It's really not much cabbage in ratio to the carrots, and the onion I think adds a good flavour.
 

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Well I don't care for the baking recipes. I tried the banana bread recipe and the bread was just to dense and seem so undone when finished baking. Soaking the flour makes me<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/dizzy.gif" style="border:0px solid;" title="Dizzy">:. Plus it seems as if some of the recipes are over complicated.<br>
If you are looking for a good cook book with a TF slant try <span style="text-decoration:underline;">The</span> <span style="text-decoration:underline;">Garden of Eating,</span> which is more produce and meat oriented.
 

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<div>Originally Posted by <strong>Nikki98</strong> <a href="/community/forum/post/7961708"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Well I don't care for the baking recipes. I tried the banana bread recipe and the bread was just to dense and seem so undone when finished baking. Soaking the flour makes me<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/dizzy.gif" style="border:0px solid;" title="Dizzy">:.</div>
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I had this happen too!! Though I thought the crispy nut based cookies were alright. I LOVE the cream cheese breakfast pastries. I have made them with buckwheat flour and they turned out great. The spice cake with butter cream icing is also very good. (As you can tell, I always try the baking recipes first!) <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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I bought NT, and I think the only thing I've made so far is the salsa.<br>
The first batch, I hated. It was nasty. But I thought it might have been the cilantro.<br>
Sure enough, I made another batch without it, and I've made a bunch more batches and I love it every time. I've made it with whey, without whey, with fresh tomatoes, and with canned tomatoes (though if you use canned, use less salt. I found that out the hard way!!)
 

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<div>Originally Posted by <strong>Deva33mommy</strong> <a href="/community/forum/post/8018928"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I bought NT, and I think the only thing I've made so far is the salsa.<br>
The first batch, I hated. It was nasty. But I thought it might have been the cilantro.<br>
Sure enough, I made another batch without it, and I've made a bunch more batches and I love it every time. I've made it with whey, without whey, with fresh tomatoes, and with canned tomatoes (though if you use canned, use less salt. I found that out the hard way!!)</div>
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Whey in salsa?? I haven't read the book yet, just skimmed it at the book store, but putting whey in salsa sounds not so good to me. Seems like Fallon's recipes are a little "whey happy" from what I've gathered on this thread.<br><br>
-Angie
 
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