Grace Your Table with Organic Goodness
Organic Goodness can grace your table in many ways this Holiday.
The quality of the organic food you serve will bring health-giving nutrients to those who share in your meal.
The authentic flavors of real food will bring organic goodness to their taste buds.
The shared good times with good food will bring another kind of organic goodness, cherished memories.
I grew up in a time and place where kids went home for lunch in Elementary School. One of my fondest memories is of the Cream of Celery Soup my Dad would sometimes make for Mom and me to enjoy for my lunch break. No soup can was involved, it was pure, and full of organic goodness in all 3 ways, nutritious, full of flavor, and is still a cherished memory.
My Mom and Dad were both good cooks and did not use recipes, so I don’t have my Dad’s original to pass along. I did find a recipe that looks and sounds as good as his.
Organic Cream of Celery Soup
2 1/4 cups finely chopped organic celery
1 cup finely chopped organic onion
2 cloves organic garlic, grated
3 tablespoons organic butter
1/4 cup organic flour (or rice or potato flour)
2-3 cups organic chicken broth
1 cup organic half and half
1/4 teaspoon celery seed
chopped organic celery leaves
Organic Gold Potatoes with Herbs and Bacon
1 1/2 pounds organic gold potatoes, cut into chunks
6 slices organic bacon, sliced into pieces
4 cloves garlic (minced or smashed)
2 tablespoons chopped fresh organic herbs, rosemary, sage, parsley, thyme or a combination
1 teaspoon organic sea salt
1/2 teaspoon ground black pepper
Steam the potatoes until almost done, and set aside.
In a dutch oven or deep skillet, fry the bacon until crisp on high heat.
Add the potatoes to the pan and a little olive oil if not enough fat from the bacon. Stir in garlic*, herbs, salt and pepper.
Cook covered until potatoes are soft and browned in the fat. Keep warm until serving time.
*If you don’t mind pieces of garlic, use minced garlic. If you prefer the flavor without the garlic bits, use smashed cloves and remove them before serving.
Every year someone asks me how to make cranberry sauce, so I am repeating my recipe here. It’s a good idea to make a batch for the Holidays and keep it ready not only as an accompaniment to meats or fish, but also as a sauce for them or for use with pancakes, French Toast, and on Biscuits.
Basic Organic Cranberry Sauce
12-16 ounces organic cranberries, fresh
1 cup water or juice, wine, cider, etc.
1/2 cup real maple syrup, raw honey, or coconut nectar
OR 1 cup coconut sugar
Rinse and sort the berries, removing stems. Place them in a pan with the liquid and sweetener of your choice and bring to a boil, cooking until the berries begin to “pop”.
Turn down the heat (they will pop right out of the pan on high heat!) and continue to cook, stirring frequently until thickened.. somewhere between 15-20 minutes. It will thicken a little more upon cooling.
Here are a few suggestions for uses and additions:
Add some chopped apples, oranges, raspberries or apricots and cook along with the cranberries.
It seems any veggie that is stick shaped or can be cut into a stick is game for being made into a “fry” these days. So, no reason carrots should not be used. We know they are healthy, loved by kids and adults and colorful…more organic goodness.
Maybe you’d like to try these with a day-after Turkey and Cranberry Sauce Sandwich! Carrots are baked in this “fry” recipe, not truly fried.
Organic Baked Carrot Fries
1 pound organic carrots (rainbow) cut into sticks for fries
2 tablespoons olive oil
Sea salt and pepper*
Organic Rosemary or another organic herb
Preheat oven to 425
Peel the carrots and cut them in half lengthwise. Then cut them in half horizontally until you have “French Fry” shaped sticks. If large circumference, you may have to cut them lengthwise into quarters.
Toss with olive oil, salt, and pepper. Spread the carrots in a single line on a baking sheet. Bake for 20-25 minutes, turning halfway through until browned.
*For a spicy version use chipotle pepper, chili pepper or a pinch of cayenne
For a decadent fry, toss the carrots with extra oil, 1/4 cup grated parmesan, and about 1 tablespoon garlic powder or freshly chopped organic garlic.