Almost three years ago, my twin boys, River and Terran concocted the idea of launching their own food podcast.
They would travel to restaurants both near and far, prepare special recipes in our own kitchen, go on plant foraging excursions, and inspire the world's children and adults to eat healthily, explore different types of cuisine, and entertain their palates.
I'm proud to announce that the mouth-watering result – their “Go Greenfields Show” – is now approaching its third year in production with more than 50 audio and video episodes available for your listening pleasure, so I thought for today's article I'd share a few of their most delicious episodes and recipes.
So sit back and prepare to have your taste buds teased with these 5 mouth-watering dishes derived straight from the Go Greenfields Podcast:
- Naturally-Dyed Easter Eggs (friendly reminder: Easter is next Sunday, folks! No better time than now to start dying eggs)…
- Coq au Vin (a French dish of chicken braised with wine, lardons, mushrooms, and garlic)…
- Watermelon Gazpacho And Panna Cotta With a Strawberry Balsamic Reduction…
- Spam Musubi (a healthy version of a traditional Hawaiian dish)…
- And last but certainly not least, Grandma Annie's World Famous Cinnamon Rolls…
Bon Appétit, and feel free to add your questions, comments, feedback, and your own stay-at-home recipes in the comment section!
Watermelon Gazpacho & Panna Cotta With a Strawberry Balsamic Reduction
- 8 cups of organic watermelon
- 4 tbsp of organic lime juice
- 2 tbsp of organic lime zest
- 2 tsp of organic ginger
- 2 tsp of Colima sea salt
- 2 cups of chopped organic tomatoes
- 1 cup of organic cucumber
- 1/2 a cup of organic cilantro
- 1/2 a cup organic bell pepper green
- 2 tbsp of organic serrano pepper
Directions: Put all ingredients into blender until smooth.
Panna Cotta Ingredients:
- 1 cup of whole, grass-fed, organic milk (can substitute A2 milk, Goat’s milk, or Camel’s milk)
- 3 cups of whipping cream (can substitute A2 cream or Goat’s cream)
- 1 tbsp of gelatin powder
- 1 tbsp of organic coconut sugar (or substitute Stevia)
- 4 cups of organic strawberries
- 2 1/2 tbsp of organic balsamic vinegar
- 1/4 tsp of Colima sea salt
Directions: Place milk in a bowl. Add gelatin to bloom for 4 minutes. Pour milk into a saucepot on medium and stir until gelatin is dissolved. After 5 minutes, add cream, sugar, and salt. Stir until all of the ingredients are dissolved. Remove from heat and pour into 6 wine glasses cool. Chill overnight.
Naturally-Dyed Easter Eggs
- 1 cup of shredded organic purple cabbage
- 1 cup of organic red onion peels
- 2 tbsp of organic turmeric
- 1 tbsp of organic white vinegar (one tbsp per jar)
- 12 pasture-raised eggs
- 3 jars
Directions: Add 2 cups of water to four separate pots, and boil all ingredients (cabbage, onion peels, turmeric, and eggs) in separate pots. Boil everything except eggs until the water reaches about two shades darker than the color of your liking. Once eggs are boiled (boil for about 20 minutes) and your mixtures are done, put 4 eggs in each jar along with one tbsp of vinegar in each jar and then submerge them in the mixtures and refrigerate for 12+ hours. Then eat or keep for decorations!
Coq au Vin
- 3 pounds pasture-raised chicken legs and thighs
- 2 ½ tsp Colima sea salt, more as needed
- ½ tsp freshly ground organic black pepper, more to taste
- 3 cups hearty organic, biodynamic red wine, preferably from Burgundy
- 1 organic bay leaf
- 1 tsp chopped fresh organic thyme leaves
- 4 ounces pasture-raised lardons, pancetta or bacon, diced into 1/4-inch pieces (about 1 cup)
- 3 tbsp extra-virgin olive oil, more as needed
- 1 large organic onion, diced
- 1 large organic carrot, peeled and diced
- 8 ounces organic white or brown mushrooms, halved if large, and sliced (about 4 cups)
- 2 organic garlic cloves, minced
- 1 tsp organic tomato paste
- 1 tbsp low-glyphosate all-purpose flour (or flour of your choice: coconut flour, breadfruit flour, amaranth flour, almond flour, buckwheat flour, or brown rice flour)
- 2 tbsp brandy
- 3 tbsp unsalted grass-fed butter
- 8 ounces peeled organic pearl onions (about 12 to 15 onions)
- Pinch organic coconut sugar (or substitute Stevia)
- 2 slices white bread, cut into triangles, crusts removed
- ¼ cup chopped organic parsley, more for serving
Directions: Season chicken with 2 1/4 tsp salt and 1/2 tsp pepper. In a large bowl, combine chicken, wine, bay leaf, and thyme. Cover and refrigerate for at least 2 hours or, even better, overnight.
In a large Dutch oven or a heavy-bottomed pot with a tight-fitting lid, cook lardons over medium-low heat until fat has rendered, and lardons are golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in pot.
Remove chicken from wine, reserving the marinade. Pat chicken pieces with paper towels until very dry. Heat lardon fat over medium heat until it’s just about to smoke. Working in batches if necessary, add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. (Add oil if the pot looks a little dry.) Transfer chicken to a plate as it browns.
Add diced onion, carrot, half the mushrooms and the remaining 1/4 tsp salt to pot. Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat if necessary to prevent burning.
Stir in garlic and tomato paste and cook for 1 minute, then stir in flour and cook for another minute. Remove from heat, push vegetables to one side of pot, pour brandy into empty side, and ignite with a match. (If you’re too nervous to ignite it, just cook brandy down for 1 minute.) Once the flame dies down, add reserved marinade, bring to a boil, and reduce halfway (to 1 1/2 cups), about 12 minutes. Skim off any large pockets of foam that form on the surface.
Add chicken, any accumulated juices and half the cooked lardons to the pot. Cover and simmer over low heat for 1 hour, turning halfway through. Uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper, if necessary.
Meanwhile, melt 1 tbsp butter and 2 tbsp oil in a nonstick or other large skillet over medium-high heat. Add pearl onions, a pinch of sugar and salt to taste. Cover, reduce heat to low and cook for 15 minutes, shaking skillet often to move onions around. Uncover, push onions to one side of skillet, add remaining mushrooms, and raise heat to medium-high. Continue to cook until browned, stirring mushrooms frequently, and gently tossing onions occasionally, 5 to 8 minutes. Remove onions and mushrooms from skillet, and wipe it out.
In same skillet, melt 2 tbsp butter and 1 tbsp oil over medium heat until bubbling. Add bread and toast on all sides until golden, about 2 minutes per side. (Adjust heat if needed to prevent burning.) Remove from skillet and sprinkle with salt.
To serve, dip croutons in wine sauce, then coat in parsley. Add pearl onions, mushrooms and remaining half of the cooked lardons to the pot. Baste with wine sauce, sprinkle with parsley and serve with croutons on top.
Healthy Version Of Spam Musubi (A Local Comfort Food The Boys Fell In Love With On A Hunting Trip In Hawaii)
- 1 ½ lbs of ground pasture-raised pork
- 4 oz of pasture-raised ham
- 4 cups of water
- 3 tbsp of tapioca starch
- 2 tsp of Colima sea salt
- 2 tsp of coconut sugar
- Sushi Nori sheets
- Pasture-raised eggs
Directions: (For this recipe, you'll also need a musubi maker.) Process ham and a ¼ cup of water in a food processor until a paste.
Add raw ground pork and a ½ cup of water, salt, sugar, and starch, until a thick paste is formed.
Transfer in a bowl and refrigerate for at least one hour, overnight works too.
Preheat oven to 400º F.
Press the spam into a 9 x 5 x 3 in. loaf pan with the back of a spoon. Place loaf pans into a cake pan.
Boil 4 cups of water on the stovetop. Pour the boiling water into the cake pan. The water level should go about halfway up the sides of the loaf pans. This is called a water bath.
Cover the loaf pan with aluminum foil. This will ensure that your spam remains moist.
Bake for 50 to 60 minutes. Then you are going to take the spam from the loaf pan and cool for ten minutes.
Musubi Construction: Now that your spam is ready it is time to make some sushi rice and fry up some eggs.
Cut nori lengthwise. To construct the roll you will lay out a half sheet of Nori. Place the musubi maker on a short end of the nori. Spoon some sushi rice into the musubi maker and then us the provided press to press the rice down. Next, slice a bit of spam and lay it on top of the rice. The next layer will be the fried egg. To finish the layers you will add a small layer of rice. Finally, take the press and press all the layers down.
Now lift up the musubi maker mold and wrap the nori around your spam rice egg stack. Seal the nori like an envelope. Use water not your tongue 😉 Enjoy!
Grandma Annie's Cinnamon Rolls (For Alternate Recipe – Jessa Greenfield's Slow Fermented Sourdough Version, Click Here)
- 2 cups water
- 5 1/2 – 6 cups low-glyphosate all-purpose flour (or flour of your choice: coconut flour, breadfruit flour, amaranth flour, almond flour, buckwheat flour, or brown rice flour)
- 1/2 cup organic avocado oil
- 1/4 cup organic coconut sugar (or substitute Stevia)
- 1 pasture-raised egg
- 2 tbsp yeast
- 1/2 cup melted grass-fed butter
- 1 cup organic coconut sugar (or substitute Stevia)
- 2 tbsp organic Ceylon cinnamon
In a large bowl add the water. Then sprinkle the yeast over the surface of the water and allow it to activate. This will take 2-5 minutes. Now add in the sugar and oil and stir. Add in 1 1/2 cups of flour and mix well. Then gradually start adding in the remaining flour until you get a nice lump. Knead the dough for 10 minutes. Finally, cover the dough and allow it to rise for 2 hours.
After the first raise punch down the dough. Throw the lump of dough onto a floured surface and roll the dough out to a 16 X 8 rectangle.
For the filling melt the butter in a saucepan. Add the cinnamon and sugar to the melted butter and mix well.
Pour the filling evenly over the rolled out dough and be sure to spread the filling to every corner.
Roll the up the dough into a log shape. Mark the middle of the log with a small cut. Then cut 12 even rounds. About 1 1/2 inches thick. Finally, place all the round into a well-greased 9 X 18 cake pan. Cover the rolls and allow them to rise for an hour.
Preheat oven to 375º then place the rolls in to bake for 25 minutes. Once the rolls are out, let them cool for about 10 minutes.
So that's it! Hopefully, you enjoyed this “lighter than usual” content.
I figured these recipes might come in handy with any folks having some extra time on their hands these past couple of weeks.
For more recipes (as well as cooking tips, local plant foraging, and journeys to and reviews of restaurants in Spokane and across the globe!) check out the Go Greenfields Podcast here. You can also subscribe on iTunes here, or wherever else fine podcasts are found. If you do subscribe, leave the little fellas a review as it helps the show out and will give a boost to their thriving yet fledgling business!
Leave your thoughts, comments, questions, or favorite recipes below!