In a large bowl, combine the bread with enough warm milk to saturate. (You may not need all of the milk.) Let soak for 30 minutes.
In a medium skillet, heat the butter over medium heat. Add the onions and sauté until soft and translucent, about 5-10 minutes. Season with a few pinches of salt, a few turns of freshly ground black pepper, nutmeg, and parsley. Transfer the onion mixture to the bread mixture.
Add half the beaten eggs to the bread mixture and mix with your hands. Continue adding egg and lightly kneading until a wet dough forms. If the dough is too sticky, add a little flour or breadcrumbs. Set aside to rest at room temperature for 10 minutes.
Bring a large pot of salted water to a boil over high heat. Use damp hands to form 2-inch balls with the bread mixture. Working in batches, lower the knödel into the boiling water and cook until firm, about 15 minutes. Using a slotted spoon, transfer to a plate lined with a clean towel to drain.
Here’s a wonderful recipe for authentic fried chicken! This is far better than KFC, and would make for a fine romantic date – Valentine’s day or not.
2 cups of real buttermilk
1 tea. Redmond real salt
a few shakes of Tabasco
1 lb. pastured chicken breast, sliced horizontally into about 4 pieces per breast
1 cup of all purpose flour
3/4 tea baking powder
a few grinds of fresh black pepper
1/4 tea. cayenne pepper (optional)
1/2 tea. dried rosemary, crushed
1/2 tea. dried thyme
1/2 tea. dried parsley
avocado oil, for frying
In a large glass bowl, make the brine by whisking together the buttermilk, salt and Tabasco. Add the chicken, making sure that it is completely submerged. Cover and refrigerate for 6-12 hours. Remove the bowl from the refrigerator about 1 hour before you plan fry.
Line a rimmed sheet with parchment paper. In a shallow dish, whisk together the flour, baking powder, and seasonings. One piece at a time, remove the chicken from the brine, shaking off the excess, and roll in the seasoned flour until completely coated. Place the coated chicken on the lined baking sheet.
In a large, cast iron pan, pour the oil to a depth of 1 inch (2.5 cm). Heat over high heat until temperature reaches 350F (180C).
When the oil is ready, using tongs, carefully add the chicken pieces to the hot oil and fry until the undersides are golden brown, about 3 minutes. Using tongs, turn and cook until the second sides are golden brown, about 3 minutes longer. Transfer the pieces to a paper towel lined plate to drain. Repeat with remaining chicken pieces. Serve as soon as possible, or keep chicken pieces warm in a 200F (93C) oven.
Adapted from the book Williams-Sonoma Chicken for Dinner
This is one of my favorite stew recipes. It’s an incredibly nourishing dish that will warm your bones and is easy on the digestion. It’s a perfect recipe to make anytime, but especially when recovering from illness, during one’s moon (menstrual) cycle or after indulging in too much inappropriate food.
Kitcheree keeps well in the fridge for up to a week. A good habit to get into is making soup or stew on a Sunday to last you through the week. This stew can be taken on the go in a thermos for a work lunch as well. The recipe calls for certain ingredients that may not be familiar, but all of these items can be easily sourced online. I purchase many of my pantry items in bulk from online purveyors to save time and money. Like most soups and stews, this recipe is very forgiving and great for novice cooks. Cooking good food in the home is of the utmost importance and a skill that all of our people need to hone – male or female. As always, all ingredients should be organic.
The Sacral Chakra (Svadhishthana)
When I cook I’m conscious of adding a good variety of colors to my food through the use of vegetables. This particular dish with its bright orange hue feeds the sacral chakra which is part of the lower triangle of energy centers in the body.
Second Chakra: To feel, to desire, to create
Location: Sex organs
Organ/Gland: Sex organs, reproductive glands, kidneys, bladder
Color, Element: Orange, Water
Yoga Exercises: Frog Pose, Cobra Pose, Butterfly, Sat Kriya, Cat Cow, Pelvic Lifts
Behavioral characteristics of the sacral chakra:
Expression of sexuality, sensual pleasure
Feeling the outer and inner worlds
Sacral chakra imbalance:
Dependency or co-dependency with others (psychic vampirism)
Dependency on a substance that grants you easy access to pleasure (addiction)
Being ruled by your emotions
Feeling numb, out of touch with yourself and how you feel (deracination)
Overindulgence in fantasies, sexual obsessions (excessive masturbation, pornography)
Lack of sexual desire or satisfaction (low libido, anorgasmia)
Feeling stuck in a particular feeling or mood
(makes about 6 serving)
8 cups filtered water
1/3 cup sprouted mung beans (I like truRoots brand)
1/2 cup white jasmine rice (I like Lundberg brand)
1 bay leaf
1/2 white onion, chopped
5 cloves garlic, minced or pressed
2 teaspoons ginger, grated
2 teaspoons turmeric, grated
1/2 teaspoon dried turmeric
1/2 teaspoon ground coriander
1 teaspoon dried basil
freshly ground black pepper, to taste
Celtic sea salt, to taste
coconut aminos, to taste (I like Coconut Secret brand)
umeboshi plum vinegar, to taste (this is not a true vinegar but a brine that adds depth to many recipes as well as having alkalizing properties. I like Eden Foods brand.)
1 cup chopped vegetables (celery, broccoli, zucchini, spinach, carrots, beets, cauliflower, mushrooms – I use carrots only)
Garnishes: crushed red chili flakes, cilantro, scallions, sesame seeds, nutritional yeast
In a large stainless steel pot combine the water, mung beans, rice, bay leaf, onion, garlic, ginger, both turmerics, coriander, basil and black pepper. Cover and bring to a boil.
Once boiling, lower the temperature and simmer 30 minutes until ingredients are soft and soupy.
Add the sea salt, aminos, and umeboshi vinegar to taste. Be gentle with the seasoning. You can always add more to your individual serving.
At this point, add the vegetables. Firmer veggies like celery, carrots, beets, and mushrooms need about 20 minutes to cook depending on size. Softer veggies like broccoli, zucchini and cauliflower need 10 minutes or less. Spinach can be added right before serving to help maintain its bright green color.
Once the veggies are tender, the kitcheree is done and ready to serve. Garnish as suggested and enjoy this hearty and flavorful stew!
Recipe adapted from the book Kundalini Yoga: The Flow of Eternal Power