Not being able to buy mayo was hard in the beginning. I mean, really, no other recipe seems to taste like the jars on the shelf. But, once you get used to making your own the flavor is really good.
If you’re still struggling with the flavor let me know below and I can write a post on flavor troubleshooting, but back to the subject at hand…
What I really missed was the creamy texture. It seemed like silky, smooth mayo was what professional chefs made, and seriously, if they told me to hand whisk I would have probably screamed. Uh, no. I like quick and easy. But my Mom came up with the perfect solution.
The top of your food processors compact cover usually has a little cup with a hole in it. So all you have to do is put all the ingredients (except your oil) in the food processor and turn it on. Then fill the little cup with oil and let it slowly drizzle in, filling the cup when it’s drained to far, until all the oil is gone.
1 organic, free-range chicken (5-6 pounds, or more)
1/4 cup plus 2 tablespoons extra-virgin olive oil
8 heads garlic, halved horizontally
Preheat oven to 450 degrees. Mix together paprika, oregano, 1-2 teaspoons salt. Place chickens, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs of each bird together with kitchen twine, unless the legs are tucked under the fat. Pat chicken dry with paper towels. Rub skin of each with 2 tablespoon oil, then with paprika mixture. Stuff 2 garlic-head halves into the cavity. Reduce oven temperature to 400 degrees. Roast chickens for 20 minutes. Remove from oven, and baste with pan juices. Dunk remaining garlic-head halves into remaining 1/4 cup of oil, place cut side down on sheet, and drizzle leftover oil over the chicken. Roast for 10 minutes. Tent the chicken loosely with foil. Roast until juices run clear and an instant-read thermometer inserted into the thickest part of each thigh reaches 165 degrees, about 30 minutes more. Uncover chicken, and let rest for 10 minutes before serving with roasted garlic.
Note: The degree change is the most important part, and you might want to cook it for the last 10 minutes uncovered so all the fat has a chance to get crispy.
I’m making good on posting more pictures and here is my first one. I did have to play with the levels a little in Photoshop because as I’ve said my camera just doesn’t like me.
Don’t you just love feeling special? That’s how I felt last Saturday when we had bacon and pancakes.
I am a pancake kind of girl. Love them, and bacon… let me count the ways. But we can’t have bacon on GAPSâ„¢ – trust me, I’ve tried it and it doesn’t work.
We love bacon in our house and where we bought our pig once was doing bacon with honey and all GAPS “safe” ingredients. It sounded like heaven. We bought the bacon. We weren’t quite sure we could have it, but not quite sure we couldn’t.
It tasted great, but after eating it for a month or two I began to see a return of some of my symptoms. I wouldn’t have believed it if I hadn’t gone through it myself. Turns out smoked meats are a no. I don’t understand all the whys or reasons, but I can say don’t question it. For some reason it does make a difference.
So, how did we get the bacon in the picture? When we bought our last hog we had them give us uncured bacon. Nothing done to it except sliced and packaged.
We cook it in a pan just like regular bacon except we salt and pepper each batch. It tastes really good and makes me feel so special and wonderful that I can have bacon.
I’m so excited to share Tip #3 with you. This tip blew me away, especially with a new video clip I saw last week.
If you haven’t read tip #1 or tip #2 you might want to check them out.
Tip #3 might just be the biggest tip out of this three part series. It’s just that important.
[title]Eat Real Food[/title]
All those little boxes that line our store shelves are fake food. They may taste somewhat like real food or even look like real food to us, but they are filled up with preservatives, dyes, and smothered in artificial or “natural” flavors that taste like the real thing, but really come from a little bottle in a lab somewhere around the world.
This video clip I saw recently was definitely intended to impress, but I found it bone chilling. Personally I think foods in their natural state, as God made them, taste the best. Smell the best. And are the most satisfying.
Fresh, natural ingredients have the ability to satisfy us in a deep place. A place that all the boxed, canned, and per-processed foods can’t touch. Instead they leave us desiring more.
That’s why I’m committed to eating my food fresh and natural whenever possible. To choose the farm fresh before the microwave dinner. The homemade stock before bullion cubes or canned stock. To choose to go one step above what the companies want me to eat, and to instead eat what’s good for me and my family.
So here is the challenge. I encourage you to try it for at least a week or two, and see the difference. Staying on it, in my opinion is the best thing you can do, but try to do it in a way that it will fit into your lifestyle and stick.
Remember you can always change your life more later.
Try to avoid, whenever possible, artificial or natural flavorings. Choose fresh over store shelf packages. Just try to go the extra step.
[title]Mean and Lean[/title]
Avoid processed foods, especially those with artificial or natural flavorings. Make fresh and homemade a priority.