Happy February!

Let's begin this month's Food for your Body with answers to last months question: how to wrap cheese to help it last longer

​Cheese Paper It's waxed specifically to regulate the humidity and airflow to keep your cheese fresh. and you are meant to wrap the cheese.

Thank's Michelle!

Elaine also suggests using your food saver bags and sealing the bag after each use. She said this keeps her cheese fresh a long time.

I use this simple Food Saver and these multi-size Food Saver bags or multi-size Food Saver Rolls for food I make ahead and keep in the freezer.

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Recipe Number One

Autumn Bowls

IRecipe adapted from Cooking with Cata

Servings: 4 Prep time: 20 minutes Cook Time: 25 minutes

Ingredients:

1 13 oz package turkey kielbasa sliced

1 large sweet potato

1 bag of sliced Brussels sprouts

1 red onion

1 cup of dry farro, cooked

3 cups of kale

2 lemons (1 for kale, 1 for dressing)

3 tablespoons of olive oil

salt and pepper

paprika

garlic powder

Dressing:

4 tablespoons olive oil

2 tablespoon Dijon mustard

2 tablespoon tahini

2 tablespoon maple syrup

juice of one lemon

Salt and pepper to taste
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Directions:

1. Preheat your oven to 400.

2. Cook farro according to package.

3. Put chopped kale and juice from half a lemon in a medium bowl. Massage the kale with your hands until soft. Set aside.

4. Slice the red onion and sausage. Peel and chop the sweet potato. Slice brussle sprouts in thirds.

Add veggies and sausage to two baking sheets with sides. Drizzle olive oil over everything and sprinkle with paprika, garlic powder, salt and pepper. Mix well with your hands or a spoon.

Bake for 20-25 minutes.

5. In a medium bowl, whisk your dressing ingredients together.

6. Assemble the bowl. Put farro at the bottom. Add massaged kale. Top with roasted veggies and sausage. Finish with dressing on top.

It’s So Good!

Cottage Cheese has been having a moment on the socials. Large curd, whole milk is my go to. My mom used to serve it with her home canned pears or peaches. I’ve since learned to love it with salsa or just plain. The protein keeps you full for a long time. Cottage cheese recipes have popped up on the inter-webs so I decided to have a go at a salad dressing of my own. I think the result is fabulous.

Recipe Number Two

Creamy Cottage Cheese Cilantro Dressing

1 cup cottage cheese

1/2 bunch cilantro, including stems

1 tbsp plain yogurt

1/2 lime juice

1 tsp salt

1/2 tsp pepper

1 tsp onion powder

2 garlic cloves

Pickled jalapeños with their juice. Start with a tbsp of jalapeños and a tsp of juice. Keep adding jalapeños to your preferred spice level.

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I have the Ninja Mini Food Processor and it’s a favorite staple in my house. It’s compact, and it cleans up like a breeze. Nearly every sauce,, salsa, and salad dressing gets made in this mighty chopper.

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Into a food processor or blender, put all of the ingredients and blend until smooth.

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Serve over this salad:

Greens

Black Beans

Red Pepper

Corn

Avocado

Red Onion

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Or serve as a sauce over your burritos or tacos!

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Here is a link to the Mini Food Processor I use.

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February Food Question?

Question of the month - do you wash your organic lettuce? Does the organic Romaine lettuce require washing? If yes, is it necessary to wash more than the outer leaves?

Let me know if you give these recipes a try!

With all the love that comes through food...

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