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For the Love of Food and Books

What the Ancient Romans Taught Me About Eating Well

September 3, 2019 by KimiHarris 9 Comments

We recently sat down to a flavorful dinner, every dish well seasoned with fascinating spice combinations. Our meal was relatively simple, full of “whole food” ingredients, and fun. Why so fun? Our meals were inspired by our history studies on Ancient Rome. 

While our scenery has changed from the lush greens of the northwest to the open range of the prairies, our school has continued. I love making history a central part of our homeschool, and we’ve picked up where we left off – Ancient Rome. I thought it would make history come alive to eat like a Roman for a day. 

How Did the Ancient Romans Eat?

This time period has the potential to inspire lush and delicious meals. I should well know as my husband and I once went to a delectable four-course dinner at a pop-up restaurant in Portland with a guest chef who cooked us a meal inspired by traditional Roman food. Yum! 

How well an Ancient Roman ate varied by their social status. The very rich could eat ridiculous and precious food items, and the poor could eat repetitive and nutritionally deficient meals. But generally, their diet was full of nourishing, varied ingredients, and well spiced. I joked that I wouldn’t be surprised if someone capitalized on how healthy their diet was by writing a book entitled something like, “Eat like an Ancient Roman for Health.” But let’s be honest, it’s true! Most people would eat a healthier diet if they ate like the Ancient Romans. 

Their diet, very similar to a modern Mediterranean diet, was full of whole grains, lentils, peas, vegetables, fruits, cheeses, eggs, and meats. What sets the cooking style apart for me was their use of spice combination. One article mentioned that the flavors they used – balancing sweet, savory, umami, and sour – were closest to modern Asian cooking. Regardless, there is a lot of inspiration to be had from the Ancient Romans. They also flavored much of their food with a fermented fish sauce. Our closest equivalent now would be Asian Fish Sauces (like this one from Amazon: Fish Sauce). 

Regardless of what people group you look at, I’m reminded how simple many foods were in Ancient times. You will notice the simplicity of the meal plan below. 

Other resources for Ancient Roman Recipes: Around the Roman Table: Food and Feasting in Ancient Rome and Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City: A Cookbook

Our Ancient Roman Meal Plan 

(Note, we weren’t trying to be completely historically accurate in how we prepared all of these foods, but just got as close as we could). 

Breakfast (ientaculum): We enjoyed Milk and homemade Bread or Bread dipped into olive oil and vinegar. If this sounds “light” to you, consider that milk and bread (a standard breakfast for Roman children) was likely more hearty than the typical bowl of cereal with milk we eat now. 

As I researched midday meals, I came across numerous articles discussing Roman street food. Did you know that Ancient Romans were probably the first to popularize street food? (You can read about this historical tidbit here.)

One fact that I have always found especially fascinating was that a form of pizza was likely a popular street food, alongside many other food offerings. How fun that this popular meal has such old origins! 

“Poor citizens of Pompeii could order some of the ready-to-eat specialties of the era, which most likely included a sort of tomato-free pizza (tomatoes were not yet brought to Europe at the time) made of cheese and onions, soups, pickles, eggs, fish, ham, and of course wine.” Source

Lunch: prandium

We went with a simple lunch inspired by this description: “The Roman lunch (cibus meridianus or prandium), a quick meal eaten around noon, could include salted bread or be more elaborate with fruit, salad, eggs, meat or fish, vegetables, and cheese.” Source

Our lunch, eaten on the fly after a hike (which, since most Romans ate on the go at lunch time, was appropriate) included: Delicious wine crackers (you can get the recipe here – I also made a gluten-free version), goat cheese, olives, grapes, and apples. This was an easy and scrumptious meal! 

Dinner: (cena) 

While the rich could eat elaborate and lengthy dinners, we opted for a more moderate feast. I spent some time researching gluten-free grains that would be still authentic to Roman times. In the past, historians assumed that millet was only consumed by the poorest in Ancient Rome. Recent research suggests, however, that it was eaten by a much broader swath of the population. 

Ancient Romans ate many grain porridges, so I thought it would be fun to make a savory millet porridge. (You can see an authentic sweet porridge recipe here.) 

Unable to find a definite recipe for a millet porridge from Ancient Roman times, I improvised adding herbs I knew they used (basil and oregano) and flavoring it with broth, onions and garlic. It may not have been authentic, but it was very delicious. I may make it part of our regular menu. 

We also made a chicken dish cooked in a white wine sauce, spiced with fennel, dried herbs, and pepper… (Delicious!). 

Broccoli steamed in a spiced white wine sauce, and then served with a mint spiced sauce over it (inspired by this version). 

And we also had cantaloupe and cucumber slices on the side. 

After dinner, I asked the kids what they thought about eating food for a day inspired by history, and they were all fans. I was asked to continue the tradition as we continue to read about new people groups and other time periods. 

Ancient Romans reminded me of these four essential concepts: 

  • Eating simply can be very nourishing as well as delicious. Most people from Ancient times, like us now, had little time to make elaborate meals. Simple doesn’t necessarily mean bland or unhealthy. 
  • Many ancient people groups included grain porridges on the menu (I’ve always enjoyed the Asian rice porridges, Congees, for example). These can be hearty, simple, frugal, and delicious. 
  • Produce – such as fruit and vegetables – should be more central on our table. It’s a healthy practice, but it’s also satisfying and delicious. 
  • Use spices and herbs liberally, and make simple sauces to further enrich the flavor of dishes. Roman food was bursting with flavor, and there is little reason we can’t follow suit!

Filed Under: For the Kids, For the Love of Food and Books, Nourishing Practices, Uncategorized

15 Unrecipes for Healthy Busy Day Meals

February 27, 2019 by KimiHarris 2 Comments

These easy methods can produce yummy healthy meals with what you have on hand - and without a formal recipe!

There is a certain lovely rhythm you can fall into in the kitchen that lends itself to creating simple meals and snacks with what you have on hand. A pinch of this, a handful of that, some leftovers, and a pot of beans, and dinner is served.

While I continue to experiment with some new recipes to bring to you at The Nourishing Gourmet, I wanted to share some of my “un-recipes,” or methods that are so simple, and pliable to what you have on hand, that an exact recipe is not needed.

I will link to some easy recipes as well, to get your thought process going. But I find that a well-stocked kitchen can often supply delicious meals without a recipe and just a dash of creativity.

You will notice that some of these snacks and easy meals are inspired by the books I read as well.

Bed of Greens + random bits and pieces
Cover a plate with fresh greens of choice (I use the baby salad greens), and top with leftovers such as shredded meats, cooked grains, chilled vegetables, leftover (or canned) beans, fresh vegetables, and top with dressing of your choice (here are 8 of my favorite dairy-free salad dressings). Other options: Canned fish, fried egg, boiled eggs, diced, homemade croutons (fry diced older bread cubes in a pan with melted butter and olive oil and salt and pepper).

I’m amazed at the delicious meals I am often able to make using just the little bits and pieces of leftovers used over salad greens.

Nutritious Smoothies
If you keep frozen fruit in the freezer, it’s easy to whip up a last minute meal or snack. Add salad greens for vegetables, or cucumber or zucchini. Use banana or some juice to sweeten it. Add protein by using white beans, collagen powder, or a spoonful of nut butter (like in this recipe )

Easiest soups ever
If you have broth, you can make a soup with leftovers or pantry items. For example, many soups can be created with a few vegetables, and some eggs (egg drop soup [PDF file]is one of my favorites!).

Or heat broth and add leftover vegetables, rice, and diced meat. Or saute vegetables, add broth, and then add some leftover pasta and meat. There are as many variations as you can imagine! If your broth is homemade and flavorful (just salt it well!), you can get away with adding less to it, and it still being delicious.

Apples and Cheese or Apples and Nut/Seed Butters
This makes a light meal or a snack. Slice apples and cheese, and enjoy. Or slice apples and serve with your choice of nut, peanut, or seed butter. (We love this DIY Maple Pumpkin Seed Butter too).

Celery Stick and Peanut butter or nut/seed butter
You know the drill, slather celery sticks with nut butter of choice, and top with raisins, if desired. If you want to get even fancier, there are other versions as well according to Google.

Swedish Rye Bread and Cheese
Weston A Price noted that Swedish villagers used dark rye bread and a large slab of grass-fed cheese (about the size of your hand) for meals. When both the bread and the cheese are using nutrient-dense ingredients, you get a surprising amount of nutrients in such a simple meal. It’s important to remember that people in the past didn’t have time to make elaborate meals, but their bread and cheese were often more nutrient dense because of the ingredients and methods they used to produce them. (Grilled cheese is also delicious, and to make it more “grown-up” you can always add grilled onions or vegetables, or serve with a soup or salad on the side). Our kids also love quesadillas!

Stuffed Avocados
Slice an avocado in half and fill with egg salad, top with sliced boiled eggs, or tuna or chicken salad. Yum!

Japanese Avocados
This is a favorite from my husband’s childhood. Follow the recipe once, and never need it again!

Open-faced sandwiches
I love this Norwegian tradition. Use hearty sliced bread (I use gluten-free) and serve with leftover sliced meats, hard-boiled eggs, butter, sliced cucumbers, and radishes, baby greens, leftover cooked fish + whatever you have on hand, or want to use! People can make their sandwiches as they like it. You can even put out lettuce cups for those not eating grains or use a paleo bread.

This easy dish makes a wonderful and flavorful frugal main dish that is paleo and AIP friendly too! Serve it over desired carbohydrate (AIP - think cauli-rice or sweet potato). -- The Nourishing Gourmet

Skillet Meals
Again, using leftovers, you can create excellent meals. Fry up leftover rice or quinoa into fried rice/quinoa. Use diced meats, frozen peas or corn, or saute up some vegetables and then add pre-cooked ingredients to the pan. Read, The Art of Skillet Dinners, for more ideas, including some grain free options.

Fried Bread (inspired by James Herriot)
James Herriot, in one of his beautiful books, talks about his wife making him fried bread to bring along when he was driving to visit a farm in his veterinarian duties. It makes a delicious snack! Basically, you pan-fry a slice of bread in butter, olive oil, or bacon grease, and serve nicely browned, while warm. Top with sandwich makings, if desired, or enjoy as is! This is like toast, but better.

Eggs in a Million Ways
Eggs are the perfect fast food. Scrambled, fried, boiled, soft-boiled, and on. Serve it for dinner along with sausage and toast, and everyone is happy. One easy recipe – Simple Deviled Eggs.

Grain “Puddings”
This makes an easy and delicious snack (or dessert!). Use leftover cooked and chilled grains such as rice, quinoa, buckwheat, or oats. Cover with milk of choice, lightly sweeten with sweetener of your choice (pure maple syrup is delicious), dust with cinnamon, and then serve cold or warm.

Sliced leftover meats with veggies, cucumbers, or baked goods
Put out a platter of leftover sliced meats (like pot roast, which is delicious cold), serve with cucumber slices and carrots and red bell pepper slices, and toast, muffins, or biscuits (biscuits are easy to make last minute!).

Leftover Baked Potatoes or Sweet Potatoes
I always try to make extra when we have these for dinner (see how to make sweet potatoes in a slow cooker here), and then I can quickly reheat them and serve with butter and salt and pepper, or stuffed with cheese or sour cream, or diced meats or leftover shredded beef. I also make roasted sweet potatoes rounds on a regular basis (another recipe where you really only need to use the “recipe” once or twice, before you have the method down).

Filed Under: 52 ways to save money on a healthy diet, For the Love of Food and Books, Nourishing Frugal Recipes, The Low Energy Guide to Healthy Cooking

Black Citrus Ice Cream

October 18, 2017 by KimiHarris 11 Comments

Amazing color and citrus flavor! This vibrant dairy free ice cream is colored with activated charcoal and is bursting with lime zest and juice. Yum! -- The Nourishing Gourmet

This vibrant ice cream has a deep black color and a tangy and sweet lime flavor! Not only does this gloriously and naturally colored ice cream make the perfect Halloween ice cream, but it also offers benefits as well. Upset tummy? This is what I turn too. This paleo version is dairy-free and egg-free, so it is suitable for many diets.

Black Ice Cream and Activated Charcoal Craze

Have you heard about the black ice cream craze? I know of several high-end ice cream stores that have offered black ice cream as a novelty item, but it’s so easy to make at home. The secret to black ice cream is not black dye (no thank you!), but activated charcoal. Activated charcoal is popular in everything from face masks, toothpaste, supplements, drinks, and food items! (I got this finely ground, food grade activated charcoal powder for a great deal).

What Activated Charcoal Does

While the black color lends itself well to a gag treat for Halloween, it also makes the perfect dessert to serve after consuming food that has unhealthy ingredients in it, or perhaps foods that you mildly react to such as food dye, gluten, dairy, or other trigger foods. That’s because activated charcoal acts like a mop in your digestive track. (Please note, if you are constipated, don’t take activated charcoal! It can make you constipated, or your make your constipation worse because of how it works in the intestine.)

In scientific terms, activated charcoal “adsorbs” certain materials.

“The word adsorb is important here. When a material adsorbs something, it attaches to it by chemical attraction. The huge surface area of activated charcoal gives it countless bonding sites. When certain chemicals pass next to the carbon surface, they attach to the surface and are trapped.” Source: How Stuff Works

Practically speaking, activated charcoal is used as an important part of many water filters to remove impurities, and is even used in hospitals to treat specific poisonings (they use high amounts under supervised medical care, and it is not suitable for all cases of poisoning). You can read more about that use from Poison Control.

My doctor has me using activated charcoal as a supplement, but I’ve also become interested in reports of people finding it helpful in dealing with digestive complaints after exposure to problem foods. I’m not sure if that’s because it adsorbs gas in the digestive tract or the actual food, but it does seem to help with the after effects. When not dealing with an actual allergy, but with foods that cause gas, digestive discomfort, etc., activated charcoal does seem to be helpful for us. We also use it when we have stomach bugs as it helps settle the stomach.

IMPORTANT NOTE: It’s very important not to take medication or supplements with activated charcoal, because it can adsorb them. Time them a couple of hours away from taking activated charcoal or consuming drinks or foods that contain them.

Other Important Notes: A friend commented below that they experienced some “detox” symptoms when adding in activated charcoal, so serve small servings and be aware of any side effects if you have never taken it before. Also, don’t take or eat foods or drinks with activated charcoal if you are constipated or have any health condition that slows food through the intestine. Please read about any side effects of activated charcoal here, and talk to your health care provider about any concerns.

For KIDS: If you serve this to children, you need to keep servings very small! Our kids have had small amounts of activated charcoal before, so I knew they didn’t have any problems with it, but I still wouldn’t serve them a huge scoop of this. This is a lot of activated charcoal, so keep servings small. (I’m always surprised that the ice cream shops who serve this don’t have some sort of warning label on it, considering the fact that it can adsorb medication and make you constipated if you eat too much of it!)

Special Supplies:

  • You can use coconut activated charcoal or hardwood. I recommend finely ground (the ice cream will have a little texture to it because of the charcoal, but you don’t want it to be overly gritty). As of right now, this 30 dollar’s worth of finely ground activated charcoal powder is only 10 dollars.
  • My ice cream maker is one of my favorite kitchen tools! I have this ice cream maker.
  • I love this guar gum-free coconut milk (you can also use the coconut cream).
  • For zesting a lime, this is my favorite tool.

We had fun coming up with crazy names for this black ice cream: Dementor Ice Cream (Harry Potter inspired), Santa’s Black Coal Ice Cream, Black Dwarf Ice Cream (Narnia), Black Cat Ice Cream, Spooky Ice Cream. Do you have any to add? I’d love to hear!

Amazing color and citrus flavor! This vibrant dairy free ice cream is colored with activated charcoal and is bursting with lime zest and juice. Yum! -- The Nourishing Gourmet

Black Citrus Ice Cream

This dairy-free, egg-free and paleo version of black ice cream is delightfully limey. If you would like to make a simple vanilla version, leave out the lime juice and lime zest and add 2 teaspoons of vanilla extract instead.

Other variations: Use lemons instead of limes for a lemonade ice cream. Or try an orange juice and orange zest for a creamy orange ice cream!

  • 3 cups of coconut milk (I used this guar gum free milk)
  • The zest of one lime
  • ½-¾ cup of freshly squeezed lime juice (I used the full ¾ cup for extra lime flavor, yum! But if you want it a little more subtle, use the ½ cup).
  • ⅔ cup of organic cane sugar, or ½ cup of honey
  • ¼ cup finely ground activated charcoal

1: Add all ingredients into a blender, and blend until smooth.
2: Optional: Chill in the refrigerator until cold.
3: Pour into ice cream maker and make according to manufacturer’s directions. My ice cream maker takes about 20 to 25 minutes.
4: Serve right away as soft serve, or put into a container and place in the freezer.
5: Remove from freezer 20 minutes before serving.

 

Printable version:

Black Citrus Ice Cream
 
Print
 
This dairy-free, egg-free and paleo version of black ice cream is delightfully limey. If you would like to make a simple vanilla version, leave out the lime juice and lime zest and add 2 teaspoons of vanilla extract instead. Other variations: Use lemons instead of limes for a lemonade ice cream. Or try an orange juice and orange zest for a creamy orange ice cream!
Ingredients
  • 3 cups of coconut milk (I used this guar gum free milk)
  • The zest of one lime
  • ½-¾ cup of freshly squeezed lime juice (I used the full ¾ cup for extra lime flavor, yum! But if you want it a little more subtle, use the ½ cup).
  • ⅔ cup of organic cane sugar, or ½ cup of honey
  • ¼ cup finely ground activated charcoal
Instructions
  1. Add all ingredients into a blender, and blend until smooth.
  2. Optional: Chill in the refrigerator until cold.
  3. Pour into ice cream maker and make according to manufacturer's directions. My ice cream maker takes about 20 to 25 minutes.
  4. Serve right away as soft serve, or put into a container and place in the freezer.
  5. Remove from freezer 20 minutes before serving.
3.3.3077

 

 

Some links may be affiliate links. I may earn a small commission on items purchased through my links. 

 

Filed Under: AIP, Dairy Free, Desserts, Egg Free, For the Kids, For the Love of Food and Books, Gluten Free, Grain Free

Stove Top Goat Cheddar Mac and Cheese (Gluten Free)

May 23, 2016 by KimiHarris 9 Comments

Gluten-Free Goat Cheddar Mac and Cheese - Kid friendly, and NO cow dairy! -Creamy and delicious. - The Nourishing Gourmet

Gluten-free noodles topped with an ultra creamy and mild cheese sauce that is free of any cow dairy, but rich and creamy with goat cheddar and chicken broth. Yum! This dish is gluten-free and cow dairy-free, but still has that lovely creamy flavor and perfect noodles that I loved as a child.

I’m glad that my children eat a variety of nourishing foods, including ones that I wouldn’t have ever eaten as a child ¬– foods like caviar and seaweed and dark greens. But sometimes it’s also fun to share nourishing versions of my favorite childhood dishes. And my favorite by far was mac and cheese. Growing up my mom would make big dishes of oven-baked mac and cheese. Yum!

The problem is that some of us don’t do well with cow dairy, and half the family is gluten-free. I had been tossing around the idea of making a goat cheddar mac and cheese recipe, but I was a little worried about how it would turn out. I finally took the plunge, and it came out wonderful!

Did you know that macaroni and cheese was a popular penny-pinching dish for a long time? I’ve read several references to it as such in old cookbooks – one of which was one that helped the poorest city folks know how to cook frugally for their families.

But I was very amused by the references to mac and cheese in the book, Below Stairs, by Margaret Powell (Amazon links are affiliate).  Have you heard of it before? Margaret was born in 1907, and worked as a kitchen maid and later as a cook, and this book is her autobiography. Her book is supposed to have inspired both Upstairs, Downstairs, as well as Downton Abbey. I read it recently and enjoyed it. It must have been eye opening at the time for the upper class to see themselves through the perspective of one of the maids. Plus, Margaret has a witty and insightful writing style that makes this book so much fun!

For example, when talking about trying to find a husband, “Men are very susceptible to flattery. Even a man with a face like the back of a bus, if you tell him he doesn’t look too bad, believes you. You can stuff men up with any old yarn. They believe anything. You’ve only got to gaze into their eyes, and sound as though you mean what you say. I’ve tried it so I know it’s true.”

Or on cooking, “It’s a funny thing, but the less cooking you know how to do, the more competent you feel. It’s only when you know how to cook that it worries you when it goes wrong, because when you don’t know, you don’t know it’s gone wrong. The more experienced I got the more I worried. I soon realized when a dish wasn’t perfection. Not that I could have hoped to have a dish that was perfection at Lady Gibbons’ because even the best cook in the world can’t make a dish out of poor ingredients.”

The book is full of rich little nuggets like above that make this book a riot to read (but also full of human insight). And while reading the book, I noticed that my favorite dish was treated rather poorly. In pre-war times in the wealthy households that she worked in, mac and cheese was not held in high regard at all. Margaret describes how some of the households went through vast amounts of cream and meat and all sorts of good ingredients to make elaborate 12-course meals for their every dinner upstairs, while downstairs, the servants were fed far less scrumptious meals.

She says, “What we had at night were the left- overs of the day before or a macaroni cheese or welsh rarebit. It wasn’t Mrs. McIlroy’s fault [the cook], she wasn’t allowed to give us more. Some of the maids used to moan like mad and say they never got enough to eat. I didn’t moan, but I used to feel it wasn’t fair.“

What! My beloved mac and cheese snubbed by even the servants? But on second thought, considering we do all of our housework ourselves, I guess we are the servants of our household, and so it is fitting that we eat creamy and delicious poor man mac and cheese. 😉

If you, like me, accept humble fare instead of 12-course meals, I hope you’ll enjoy this lovely little dish. (And if you love books, check out Below Stairs ).

Goat Cheddar Cheese Sauce - Pour over noodles for mac and cheese OR over steamed vegetables. Yum! -- The Nourishing Gourmet

This creamy cheddar sauce is perfect not only noodles but also over steamed vegetables for a low-carb option (or just a very yummy vegetable side!). Try it with cauliflower!

Notes on the recipe:

  • I used the this gluten free pasta (they hold together well and taste great), but you can use whatever brand/kind you like. You can get them here on Amazon.
  • I didn’t use goat milk in this recipe to replace cow milk. Why? Goat milk tends to get more “goaty” in flavor when heated. I was nervous about using chicken broth as I was concerned it would be too thin, but it turned out great. I used store bought, and not homemade, but homemade would be even better.
  • You can make this into baked mac and cheese by putting the finished mac and cheese in a pan, and sprinkling with cheese and putting in a 350F oven for 20-25 minutes.
  • Make sure you use a mild cheese (not “goaty” cheddar) for this recipe.

Gluten-Free Goat Cheddar Mac and Cheese - Kid friendly, and NO cow dairy! -Creamy and delicious. - The Nourishing Gourmet

Other Recipes Based on Books:

  • White Hot Chocolate, inspired by The Lion, The Witch, and the Wardrobe
  • Buckwheat Pancakes, inspired by The  Long Winter
  • Gluten Free Dough Cakes, inspired by The Secret Garden
  • Cinnamon Dandelion Tea, inspired by Stuart Little

Stove Top Goat Cheddar Mac and Cheese

Serves 4

Ingredients: 

  • 8 ounces of gluten free elbow noodles
  • 2 tablespoons butter of choice (Goat, sheep, or cow, if you can tolerate it) OR oil or fat of choice (you can try bacon grease too!)
  • 2 tablespoons tapioca flour (Or try arrowroot or organic corn starch)
  • 1 cup of chicken broth, homemade or store bought (made with real food ingredients)
  • 1 heaping teaspoon mustard powder
  • ½ pound of mild goat cheddar, grated
  • Unrefined salt
  • Pepper
  • Optional flavor addition: dried or fresh thyme, paprika, cayenne, fresh chives, diced cooked bacon

Directions:

1. Cook the noodles according to the packages instructions until JUST cooked (don’t overcook). Make sure you boil in salted water. Drain and rinse.

2. For the cheese sauce: In a large saucepan, melt the butter over medium heat, and whisk in the tapioca flour. Whisk for one to two minutes (don’t allow it to burn) and then slowly whisk in the broth. It should thicken almost immediately. Once it has thickened, add the goat cheddar, and stir until the goat cheddar has melted (about five minutes or so). Salt and pepper to taste. Add any flavor additions. The sauce should be on the verge of being too salty, as it will be diluted on the noodles.

3. Pour the noodles into the sauce, and gently fold into the cheese sauce. Serve right away and enjoy!

(To bake: Pour into a casserole dish, sprinkle with more cheddar cheese. Bake in a 350F oven for 20-25 minutes.)

Stove Top Goat Cheddar Mac and Cheese (Gluten Free)
 
Print
 
Ingredients
  • 8 ounces of gluten free elbow noodles
  • 2 tablespoons butter of choice (Goat, sheep, or cow, if you can tolerate it) OR oil or fat of choice (you can try bacon grease too!)
  • 2 tablespoons tapioca flour (Or try arrowroot or organic corn starch)
  • 1 cup of chicken broth, homemade or store bought (made with real food ingredients)
  • 1 heaping teaspoon mustard powder
  • ½ pound of mild goat cheddar, grated
  • Unrefined salt
  • Pepper
  • Optional flavor addition: dried or fresh thyme, paprika, cayenne, fresh chives, diced cooked bacon
Instructions
  1. Cook the noodles according to the packages instructions until JUST cooked (don’t overcook). Make sure you boil in salted water. Drain and rinse.
  2. For the cheese sauce: In a large saucepan, melt the butter over medium heat, and whisk in the tapioca flour. Whisk for one to two minutes (don’t allow it to burn) and then slowly whisk in the broth. It should thicken almost immediately. Once it has thickened, add the goat cheddar, and stir until the goat cheddar has melted (about five minutes or so). Salt and pepper to taste. Add any flavor additions. The sauce should be on the verge of being too salty, as it will be diluted on the noodles.
  3. Pour the noodles into the sauce, and gently fold into the cheese sauce. Serve right away and enjoy!
  4. (To bake: Pour into a casserole dish, sprinkle with more cheddar cheese. Bake in a 350F oven for 20-25 minutes.)
3.3.3077

Some links may be affiliate links. I may earn a small commission on items purchased through my links. 

Filed Under: $10 Main, Egg Free, For the Kids, For the Love of Food and Books, Gluten Free, Main Dishes

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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