On today's episode, I discuss the upcoming 2018 Thanksgiving feast which is just a few weeks away. I chat turkey, and the best type to get. I also discuss myriad of sides including lard roasted potatoes, roasted sweet potatoes, slow-cooked collard greens, green peas, rustic cranberry sauce....basically, the whole meal is contemplated. I will touch on these dishes in more detail in shows upcoming.
Today I discuss a classic southern dish, Sweet Potato Pie. Most folks are familiar with good ole pumpkin pie which is great, but sweet potato pie is better in my opinion and has more style and class if I may say. What makes this pie special is the preparation of the sweet potatoes, in this case, roasting is the special trick. Roasting is a dry heat method of cooking and it produces more "caramelly" taste and texture than boiling does, which is the method most commonly used. If you've had sweet p...
Today's episode is dedicated to a dish I call the garbage salad. A Keto salad recipe made up of a combo of lettuces w olives, peppers, feta & provolone cheese, salami, cucumbers, roasted peppers, and a simple creamy Greek Dressing. This salad must be cold....which means cold salad bowls, serving bowls, and ingredients, no warm salad! Be sure to follow my work on these sites: Instagram Facebook Youtube...
Today I discuss a few basic eggs recipes, Gratin of Eggs and the tortilla or frittata....both classic comfort food egg dishes. Anyone adhering to the keto diet is usually cooking with eggs. These recipes are very eggcellent (could not resist) and filling but of course, delicious! Here is a link to the Spanish Tortilla video I did. It's a very easy and wonderful way to make use of eggs. Also, here is what typical European eggs look like....compare those to the eggs you get at your supermarket...y...
Fall is here, my favorite time of year for cooking! As apples come into season I get very excited to share new recipes with you featuring fall ingredients. No ingredient says fall more then apples! So today we will walk through a low cab apple tart recipe. Speaking of apples, have you seen this baked stuffed apple video I made?
In today's episode, I discuss making another German favorite Blaukraut. A simple dish of red cabbage with apples and onions this dish is perfect with any pork dish. I made video a few years back showing the procedure.
Today I'm sharing some basic roast beef cooking methods. Learning how to make a wonderful roast beef dinner is a great skill to have. Using the leftovers to make roast beef and swiss cheese sandwiches with horseradish cream sauce is the next level of awesomeness! Be sure to look up my Instagram feed to see photos of what I am cooking.
I want to thank Carl from Hawaii for sending me the request for a collard greens recipe. This Collard Green Gratin is a wonderful way to prepare collard greens. A simple bechamel sauce with cheese (compound-mornay sauce) and nutmeg is the binder for this dish. Some toasted breadcrumbs add a crunchy texture on top. If you enjoy collard greens, this dish is for you! I would encourage other listeners to send me their questions keith@harvesteating.com
On today's episode, I discuss Sauerbraten, a classic German comfort food recipe. I did a video on this way back when.. .see it here I also discuss Blaukraut, a simple cabbage recipe, I did a video on that one also. See that video here
On this episode, I discuss my recent Cape Cod trip then get into this wonderful alpine dish from France, Tartiflette. I have updated this one to be keto-friendly as it is usually made with pommes de terre AKA ..potatoes. This is a great dish! Also, please visit my Food Storage Feast Course and learn about how and why you need to be building a long-term storage pantry.
A quick episode today...I want to encourage you all to use indirect cooking for your bbq's. The cost of meat these days is nuts! Why burn or overcook it? Just use the simple indirect cooking method. I have sadly seen so many bbq's go bad in recent years because of people using sticky, sugar-laden marinades and sauces and leaving meat on the direct heat too long. By creating an indirect cooking area on your charcoal or gas grill you can sear and mark your items then finish them to proper desired ...
On today's show, I feature a video and recipe from my online course Food Storage Feast that is popular with students and so delicious. This buttery toasty cornbread is more like cake than bread, very rich satisfying and the best part-moist! On today's show I also talk about a new program I am releasing called Harvest Eating Insider which comes with many products, access to all online courses and a copy of the Harvest Eating Cookbook. Many of you good folks ask how you can support the show more t...
On today's show, I discuss making a simple but delicious Southern specialty; corn spoonbread. This soul food classic is simple to prepare, uses common ingredients and delivers the comfort-food feeling we all love about Southern food. Spoonbread is not cornbread which tends to be dry and crumbly. This is rich, soft, creamy and delicious. You need a spoon to eat it, almost pudding-like, hence the name-spoonbread. If you're serving some Carolina BBQ , a pot of greens or green beans this HAS to be s...
On today's show I walk you through a very simple summertime dish, or basically, anytime you can get fresh green beans. This dish takes under 30 minutes to make and needs just a few ingredients. Of course, in my opinion, the special touch is my Harvest Eating Northern Italian Seasoning ; a blend of basil, rosemary, oregano, marjoram, garlic and porcini mushroom. Get a free jar at Try Harvest Eating.com This is the biggest flavor component. the onions, garlic, and tomatoes play an important role a...
On today's show, I discuss cooking a wonderful tri-tip roast rubbed with Harvest Eating Steak House Blend. I filmed it and it's included in these videos for a small fee. Prime beef isn't that readily available....maybe some stores and specialty butchers and online places...but in the everyday world it's still a touch rare....no pun intended! Costco club stores do have a prime beef program and excellent pricing on quality beef. Keep in mind..even though it's prime it is still part of the factory ...
Today I discuss fruit salad. Not fruit salad cocktail, the stuff from cans, rather my Omi's (my mother in law) WONDERFUL fruit salad called Bircher Muesli. A combination of fruits, nuts, yogurt, oats and if you're felling into it....whipped cream. This stuff is legendary in my household. I had never seen anything like it before I met the "babe" my wife Sonja who grew up eating this stuff. It's hard to stop eating this stuff and if you like dairy the whipped cream version is dope! (sorry could no...
Just a quick announcement about a new website that lets you get a free sample of our spices (just cover shipping) If you visit Try Try Harvest Eating.com you cna get a free sample of the spices. The website there wil loffer a few differnt packages once you commit to taking the free sample. None of these are required but keep in mind they are the lowest proces I have, basically a multi jr discount. Speaking of jars...I now pack the spices in larger BPA free plastic jars with shaker tops that allo...
On today's episode, we cover quite a few things. I give an overview of the spices, where I'm at now, plans for the future, spice vendors etc. I have been mixing, blending, testing spices since 1992. Having worked with many vendors and having screwed up many blends has allowed me to become somewhat of a spice ninja. I have always looked at the spices like a side venture, more of a favor for the fans than a business for me. Sure I make some jingle...but it's always been done out of duty rather tha...
On today's show, I am back in the saddle recording after a long break. since Memorial Day is upon us I discuss a different take on most BBQ items. Country style ribs are not that popular but can provide an inexpensive and tasty alternative to most "grill" items. As usual, I HIGHLY recommend seeking out a local farm that raises hogs outside with a natural diet. We need to STOP supporting factory farms, natural pork is widely available, just takes some looking. Also today I talk about a very simpl...
Making sauerkraut at home is a simple, fun and rewarding activity. Instead of paying for probiotics that may or may not be working you can eat your own SUPER POWERFUL probiotics contained in sauerkraut. Some laboratory tests have shown that homemade sauerkraut can contain trillions of gut-friendly bacteria in a 4-6 oz serving that is also delicious and versatile. Take it slow at first, eat only an ounce or so the first few days to allow your gut to get used to the superfood. Learn more by visiti...
Today I discuss a very simple stir fry I enjoyed twice last week. Made with just a few vegetables like kale, onion, pepper, and garlic it's very simple yet very delicious. Ingredients for this are widely available as well. The full recipe is available on Harvest Eating.
So here is my cilantro lettuce salad w roasted cashwes and rice wine vinegar...so easy to make so delicious, so refreshing, so amazing. Find the complete recipe at Harvest Eating. There cannot be a better summertime recipe then this. The amount of refreshment this salad brings cannot be described with words alone, but please take note....this HAS TO BE SERVED COLD...IN A COLD BOWL...do not be a clown and serve it in a warm bowl!...
Here is an old-school recipe for a creamy tomato soup updated....now better and vegan. Creamy Tarragon & Tomato Soup is loaded with flavor, super creamy and rich tasting yet contains no cholesterol, no dairy, no animal fat. The minty, licquorice flavor is sexy too. Visit Harvest Eating for more great recipes.
On this short episode I discuss my recent cholesterol screening and numbers compared to 2 years back while eating, meat, dairy, eggs etc. Anybody looking to improve their cholesterol numbers needs to consider a vegan diet. My total cholesterol went from 238 to 130 in 120 days as a vegan. LDL went from 170 to 69 in same time period. http://www.harvesteating.com
On today's episode I discuss my new partnership with Ceramacor and their amazing solid ceramic cookware Xtrema, and an amazing vegan dish that you will wan't to make. Learn more by visiting the Ceramacor website . Quinoa is a terrific grain that is high in protein and very versatile. Today's Harvest Eating podcast instructs on how to use quinoa with sweet potatoes, Bush's vegetarian beans and wonderful tuscan kale greens. Enjoy!
Here is a very simple vegan version of creamed spinach only this used cashews and tofu along with garlic to bring tons of flavor.
On todday's episode of the Harvest Eating podcast I discuss making a vegan yet very meaty black bean chili for Superbowl Sunday. I use dried black beans for this and a variey of seasonings like cumin, corriander, chili powder, mustard seed and smoked jalepeno peppers in adobo AKA chipotle chilis....Mushrooms give it a very meaty texture. check out photos of the dish on my Instagram page....
Here's a very simple hearty stew made of vegetables/legumes. Perfect for lunch with some Naan bread, side of rice etc. Easy to cook and the ingredients are found in just about every market. Find a video at Food Storage Feast
On today's show I will be discussing a soup recipe called Ribollita. This dish hails from Tuscany and there are many variations but it always contains stale or day old bread. It also alwyas conaines beans, usually canellini beans and Italian black kale called Lacinato. This soup like most Tuscan dishes has peasant origins. the name ribollita litterally means re-boiled. I love how hearty this soup is, perfect for acold winter of fall day. It's a satisfying recipe and due to it's rustic nature, it...
On today's show I dive into more terminology in the plant based vegan world then I offer a few recipes ideas; baked potato salad and a simple quinoa bowl.
