Tag Archive for: recipes

Chicken Kebabs with Rice and Lettuce Wraps

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Embracing Motherhood Chicken Kabobs with Rice and Lettuce Wraps

It’s summer, and that means it’s time for grilling! There is just something so amazing about slow grilled, flame-licked, and well seasoned meat on a hot summer’s day or cool summer’s night. Get ready to have your taste buds blown away with this amazing recipe that has quickly become a family favorite in our household. I have always enjoyed cooking kebabs, but I was inspired by some an online post about a beef, rice, and lettuce wrap and I decided to take our kebabs to the next level by adding rice and lettuce and turning them into these amazing wraps!

Ingredients

  • 3 Large Chicken Breasts
  • 2 Bell Pepper
  • 1 Medium Onion
  • Cherry Tomatoes
  • Skewers
  • 3 T. Apple Cider Vinegar
  • 3 T. Olive Oil
  • 1 c. Fresh Herbs (I used cilantro, parsley, and dill. You could also use oregano, basil, thyme, etc.)
  • 3 t. Salt
  • ½ t. Cayenne Pepper

Directions

  1. Cut up the chicken breast into one inch cubes.

    cubed raw chicken

    Cubed Raw Chicken

  2. Marinate the chicken cubes in apple cider vinegar, olive oil, fresh herbs, and salt. You can add some pepper here too if you want. I like add a little cayenne pepper for extra flavor. Add more or less depending on how spicy you like things.
    seasoned chicken cubes

    Raw Chicken Cubes with Seasonings

    • I like to use fresh herbs from my garden when I can, but any kind of herbs will do.

      potted herb garden

      My Little Herb Garden

    • You might as well go ahead and make some Italian dressing while you’re at it now because it needs all of the same ingredients.

      italian dressing

      Italian Dressing

  3. Cover and place in the fridge for an hour, up to overnight.

    mixed seasoned chicken cubes

    Chilled Marinated Cubed Chicken

  4. Cut up the onion and bell pepper into one inch squares.

    ready to make kebabs

    Skewering Chicken Kebabs

  5. Make the skewers. I like to alternate bell pepper, chicken, onion, chicken, bell pepper, you get the idea! The tomato on the end doesn’t always stay put on the grill, but it sure looks pretty, and it tastes amazing!

    raw kebabs

    Raw Chicken Kebabs

  6. Make sure to preheat your grill and scrape it clean before you start grilling. Set the grill temperature to medium, and grill for about 20-25 minutes turning the skewers occasionally. I like to try to make sure that every side of the chicken gets some grill time. You can also paint the kebabs with any remaining sauce as you turn them. Before you take all of the skewers off from the grill, test one to see if the chicken is fully cooked. It should be firm throughout, not pink, and not opaque.
    cooked kebabs on the grill

    Chicken Kebabs on the Grill

    pile of cooked kebabs

    Grilled Chicken Kebabs Served on a Plate

  7. While the chicken is grilling, prepare your rice. I just used an Uncle Ben’s Lemon Wild Rice mixture, but you can cook any kind of rice. *Check out my post about phytic acid to learn how to properly prepare rice and other grains. But in this case, I just view the rice as something extra that gives flavor rather than a “healthy addition”.
  8. Prepare the lettuce. I like to buy organic romaine lettuce bunches. I just went to the middle to get some firm leaves for the “shell” or the “bed”.kabobs with rice and lettuce bowls
  9. Make the lettuce wraps.
    Chicken Kebab with Lettuce and Rice Wrap

    Chicken Kebab with Lettuce and Rice Wrap

    Cut Up Chicken Kebab on Rice in a Lettuce Wrap

    Cut Up Chicken Kebab on Rice in a Lettuce Wrap

    chicken kebab kid plates

    Chicken Kebab Kid Plates

    kebab salad

    Kebab Salad

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Pizza Toast: Your Kids’ New Favorite Food

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embracing motherhood Pizza Toast: Your Kids' New Favorite Food

When my sister Lisa was visiting recently from Oklahoma, I loved seeing how much my little two year old nephew Tristan loved his “pizza toast”, and it inspired me to make some pizza toast of my own! I went on a little pancake binge not too long ago and created every conceivable recipe for pancakes that I could imagine (I have since created several more, but I’m sick of writing recipes for pancakes!) Well, now I feel like everything is coming up pizza these days! And why not? Kids love pizza, it’s a great way to incorporate a mixture of foods and flavors, and there are many different ways to make it if you’re feeling creative!

Ingredients

  • Sourdough Muffins (or whatever kind of bread you have or like to use)
  • Butter
  • Organic Tomato Sauce (glass jars are best, but we make do)
  • Herbs and Spices (basil, oregano, garlic powder, and salt)
  • Mozzarella Cheese (shredded, or any cheese you like or have around)
  • Toppings (pepperoni, ground hamburger, lunch meat, green pepper, tomato, green olives, etc.)

Directions

  1. Cut the sourdough muffins in half and top generously with butter. (I like putting my salt and garlic powder on at this point, but it can go on top of the sauce too.)

    Sourdough Muffins Topped with Butter, Garlic Powder, and Salt

    Sourdough Muffins Topped with Butter, Garlic Powder, and Salt

  2. Place a spoonful of tomato sauce on top of each muffin and spread using the back of the spoon.

    Sourdough Muffins Topped with Tomato Sauce

    Sourdough Muffins Topped with Tomato Sauce

  3. Top with herbs and spices.
  4. Sprinkle generously with cheese.

    Sourdough Muffins Topped with Mozzarella Cheese

    Sourdough Muffins Topped with Mozzarella Cheese

  5. Add any desired toppings.
  6. Pop in the toaster oven for 10 minutes (or until the bread is toasted and the cheese is melted and bubbly).

    Pizza Toast with Pepperoni

    Pizza Toast with Pepperoni

  7. Use a pizza cutter to cut into little pieces. (My kids always like eating bite sized things.)

    Pizza Toast Cut Up Into Bite Sized Pieces

    Pizza Toast Cut Up Into Bite Sized Pieces

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Whole Wheat Pancakes or Waffles

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I love making these whole wheat pancakes or waffles when we need a quick meal and I don’t have the time to wait for my Sourdough Waffle and Pancake Recipe or my Sort of Sourdough Pancake Recipe. I like this recipe because it has the most eggs and least amount of flour of any of my waffle or pancake recipes. Yes, it will have phytic acid, but as long as it’s just sometimes and not all the time. The kids love helping me with this recipe.

Ingredients

  • 2. c. Milk (Raw is best.)
  • 3 ½ c. Flour (I get my wheat berries here, but you can find some similar here too. I use this grinder. You could also just buy some organic sprouted grain flour here.)
  • 4 Eggs (Preferably pastured)
  • 2 T. Cinnamon (Buy some here.)
  • 2 T. Vanilla Extract (This vanilla would be best, but on our budget, I buy this.)
  • ½ t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • 1 t. Baking Soda  (or Aluminum Free Baking Powder)
  • 2 T. Coconut Oil (This coconut oil would be best, but on our budget, I buy this.)

Directions

  1. Preheat your cast iron skillet (make sure it’s cured properly) by setting it to a 2 or 3 for about five minutes.
  2. Add a dollop of coconut oil to your cast iron skillet (or whatever cooking pan you choose).
  3. Mix the eggs. It definitely is a good idea to have some help with this! Ruby knows how to puncture each egg yolk and stir them up.

    child cracking eggs into a bowl

    Ruby is Really Good at Cracking Eggs

  4. Add the cinnamon, vanilla, salt, and baking soda. Stir well.
  5. Add the flour and mix together. (Add a little at a time and mix well to avoid lumps. To make a thinner mixture, use 3 cups of flour, and to make a thicker mixture use 4 cups of flour.)
  6. Turn the heat dial to 4 and pour a ladle’s worth of batter into the skillet. (The oil should be bubbling around the pancake.) *If you’re making waffles, go ahead and add the batter to the waffle iron. I like to grease mine with coconut oil.

    whole wheat pancake batter just starting to cook on a cast iron skillet

    Whole Wheat Pancake Batter Starting to Cook

  7. Cover and let cook for about 2-4 minutes. (By the time I get a few pancakes in, the heat is sometimes too high and needs to be turned down temporarily. You’ll know if the heat is too high if you get hit with splattering coconut oil!)
  8. When the edges are slightly browned and the top is bubbly, you’ll know it’s time to flip. (Stand back as you do this so you don’t get hit with splattering coconut oil.)

    whole wheat pancake cooking in a cast iron skillet

    Whole Wheat Pancake Cooking

  9. Cover and cook for about 1 minute on the other side.

    whole wheat pancake cooking in a cast iron skillet

    Whole Wheat Pancake Cooking

  10. Cook the rest of pancakes and add more coconut oil as needed. When you rock the pan back and forth, there should be enough oil to generously coat the bottom. This batter should make about 5-6 pancakes.
  11. Serve with butter and maple syrup. (I like to smear the butter all over the top, then cut it up, and finally add a very modest amount of syrup.)
    whole wheat pancake topped with butter and syrup ready to eat on a plate

    Whole Wheat Pancake Topped with Butter and Syrup

    child eating whole wheat pancakes for breakfast with a glass of milk

    Elliot Loves these Whole Wheat Pancakes!

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Sort of Sourdough Pancakes

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Typically, when you make things with sourdough, you need to prepare them well in advance, but what if you wake up one Sunday morning and you’re just craving pancakes? This is a good recipe to make some quick pancakes that are “sort of sourdough”. (If you’re looking for more of a real deal sourdough waffle/pancake recipe, check this recipe out, and if you just want some whole wheat pancakes, go here.) My kids always love this pancake recipe, and we sometimes even eat them for dinner!

Read my article about phytic acid if you want to learn why eating sourdough is so important!

Ingredients

  • 1 c. Sourdough Starter
  • 2. c. Milk (Raw is best.)
  • 2 c. Flour (I get my wheat berries here, but you can find some similar here too. I use this grinder. You could also just buy some organic sprouted grain flour here.)
  • 3 Eggs (Preferably pastured)
  • 6 T. (¾ stick) Melted Butter (You can add room temperature butter and it should mix alright though.)
  • 2 T. Cinnamon (Buy some here.)
  • 2 T. Vanilla Extract (This vanilla would be best, but on our budget, I buy this.)
  • ½ t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • 1 t. Baking Soda (or Aluminum Free Baking Powder)
  • 2 T. Coconut Oil (This coconut oil would be best, but on our budget, I buy this.)

Directions

  1. Mix the sourdough starter and milk. Try to let it sit out for as long as you can. If you let it sit out for 8 hours, all of the phytic acid will be broken down, but if you can at least let it sit out for half an hour to an hour it will be better than nothing. (*Eating sourdough is an acquired taste. It might be a good idea to slowly get your family used to the sour taste of these pancakes by letting the batter sit out for increasing amounts of time.)
  2. Preheat your cast iron skillet (make sure it’s cured properly) by setting it to a 2 or 3 for about five minutes.
  3. Add a dollop of coconut oil to your cast iron skillet (or whatever cooking pan you choose).
  4. In a separate bowl, mix the eggs.
  5. Add the cinnamon, vanilla, salt, and baking soda. Stir well.
  6. Add the flour and mix together. Add about a ½ c. to a cup more flour if you like poofier pancakes. This mixture is pretty thin, but it makes some deliciously thin pancakes that we all love. (*I find that my kids really like it when I cook pancakes one way for awhile, that I mix it up and make it a little different. So I’ll go from thick to thin and less sour to more sour quite often.)

    sourdough pancake batter mixed up and ready to serve with a ladle

    Sort of Sourdough Batter

  7. Turn the heat dial to 4 and pour a ladle’s worth of batter into the skillet. (The oil should be bubbling around the pancake.)

    sort of sourdough batter just starting to cook on a cast iron skillet

    Sort of Sourdough Batter Starting to Cook

  8. Cover and let cook for about 2-4 minutes.  (By the time I get a few pancakes in, the heat is sometimes too high and needs to be turned down temporarily. You’ll know if the heat is too high if you get hit with splattering coconut oil!)
  9. When the edges are slightly browned and the top is bubbly, you’ll know it’s time to flip.  (Stand back as you do this so you don’t get hit with splattering coconut oil.)

    Sort of sourdough pancake with brown edges and bubbling on top ready to flip

    Sort of Sourdough Pancake Ready to Flip

  10. Cover and cook for about 1 minute on the other side.

    sort of sourdough pancake cooking in a cast iron skillet

    Sort of Sourdough Pancake Almost Done Cooking

  11. Cook the rest of pancakes and add more coconut oil as needed. When you rock the pan back and forth, there should be enough oil to generously coat the bottom. This batter should make about 5-6 pancakes.
  12. Serve with butter and maple syrup. (I like to smear the butter all over the top, then cut it up, and finally add a very modest amount of syrup.)
    sourdough pancake fully cooked with a dollop of butter on the top

    Sort of Sourdough Pancake

    cut up sourdough pancake with butter and syrup ready to eat on a plate

    Sort of Sourdough Pancake Cut Up and Ready to Eat

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How to Make the Perfect Fried Egg

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fried eggs cooked in a cast iron skillet

There are so many different types of egg dishes to consider making, but my each of my four kids have gone through a phase when one of their favorite foods was a perfectly cooked fried egg. Just like all of my other egg recipes, this one is simple and easy to follow, and will soon become a family favorite in your home too.

Ingredients

  • 3-4 Eggs (Preferably Pastured)
  • 1 T. Coconut Oil
  • ½ t. Salt (I buy my Real Salt in bulk here. You can buy a shaker here, or a refill pouch here.)
  • ¼ t. Pepper
  • 1 T. Butter
  • ½ c. Cheese (Optional)

Directions

  1. Cure the Cast Iron Skillet: If you’re using a cast iron skillet, which I recommend, then you’ll want to make sure it’s cured properly before beginning.
  2. Coconut Oil: Plop in a dollop of coconut oil and let the pan warm up for a good 3-5 minutes on a low setting. (This helps to ensure that the skillet is properly cured even more.)

    Coconut oil melting on a cast iron skillet

    Coconut Oil Melting on a Cast Iron Skillet

  3. Turn Up the Heat: Turn the heat up to a 3 or 4 and if you have the patience, let it heat up for another few minutes.
  4. Crack the Eggs: I usually like to cook three or four eggs at a time.

    fried eggs just starting to cook in a cast iron skillet

    Fried Eggs Just Hit the Cast Iron Skillet

  5. Break the Yolks: Puncture the yolks by making an X in them with the spatula. (Don’t get too crazy here, you want the white and yellow parts of the egg to stay somewhat separate.)
    fried eggs halfway cooked with yolks broken

    Fried Eggs with Broken Yolks

     

  6. Cover and Cook: Cover the pan with a lid and cook on a 3 for about 8 minutes. Check the eggs after about 4 minutes. If they’re not really cooking yet, turn it up a bit. If the oil is bubbling and the eggs are cooking too fast, turn it down.)

    Fried eggs covered and cooking.

    Fried Eggs Covered and Cooking

  7. Flip: Once the eggs are cooked almost all the way through, it’s time to flip.
    fried eggs ready to flip in a cast iron skillet

    Fried Eggs Ready to Flip

    fried eggs cooked and flipped in a cast iron skillet

    Fried Eggs Flipped

  8. Cheese: If you want cheese, add it now. Either shredded or sliced will work just fine.
  9. Cover and Turn Off the Heat: Let the eggs finish cooking for a minute or two, or wait until the cheese melts.

    cooked fried eggs with melted cheese in a cast iron skillet

    Fried Eggs with Cheese

  10. Serve: If I’m serving the eggs plain without any cheese, I like to add a large pat of butter. Then I cut the eggs up into bite size pieces and serve. These eggs also work really well in egg sandwiches.
    cooked fried eggs with melted cheese and bacon on a plate

    Cooked Fried Eggs with Cheese Served with Bacon

    One Egg with Melted Cheese Cut Up and Ready to Eat!

    One Egg with Melted Cheese Cut Up and Ready to Eat!

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How to Cook the Perfect Sunny Side Up Eggs

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perfectly cooked sunny side up eggs with sourdough muffins

Frying an egg might seem like the simplest of culinary feats, but it can also be one of the most challenging..especially if you want to cook an egg just perfectly so that the white part is completely cooked and the yolk is nice and dippy. For years and years, I would proclaim to my husband that we were having sunny side up eggs for breakfast, only to serve them over medium time and time again. But I have FINALLY figured out how to cook the PERFECT  sunny side up egg. Every. Single. Time.

Ingredients

  • 3-4 Eggs (Preferably pastured)
  • 1 T. Olive Oil
  • 1 T. Coconut Oil
  • 1 t. Real Salt (I buy my Real Salt in bulk here. You can buy a shaker here, or a refill pouch here.)
  • ½ t. Pepper
  • Sourdough Muffins
  • 1 T. Butter

Directions

  1. Cure the Cast Iron Skillet: If you are cooking with a cast iron skillet (which I recommend for pretty much everything), then you’ll want to make sure it’s properly cured before you begin. Even if it’s been cured recently, I recommend running some hot water over it to clean out any bits of food, pouring in a fresh glug of olive oil, and letting it sit at the lowest setting on your stove for about thirty minutes to an hour.
  2. Coconut Oil (or Butter): Add a dollop of coconut oil and turn the heat up to a 3 or 4 for a few minutes.

    Coconut Oil Melting on a Cast Iron Skillet

    Coconut Oil Melting on a Cast Iron Skillet

  3. Add the Eggs: Make sure the coconut oil is melted and the pan has had plenty of time to heat up (a few minutes at least), and then crack the eggs into the pan.

    three sunny side up eggs just starting to cook in a cast iron skillet

    Sunny Side Up Eggs Just Starting to Cook

  4. Cook Low and Slow: The trick with just about every egg dish is to cook them at a low temperature for a long time. Resist the temptation to turn the heat up because you’ll turn your back for ONE SECOND and the eggs will be overcooked. You’ll want to cook them for about ten minutes or so. If the eggs are just not cooking after some time, turn the heat up just a titch, and if the oil is starting to bubble, turn the heat down a smidgen. DON’T COVER WITH A LID! You might think that it will help cook the tops, but it won’t. It will just overcook the eggs.

    three sunny side up eggs cooked halfway through on a cast iron skillet

    Sunny Side Up Eggs Halfway Cooked

  5. Add the Salt and Pepper: At any point after you’ve cracked the eggs, go ahead and sprinkle on some salt and pepper.

    three sunny side up eggs almost ready to flip on a cast iron skillet

    Sunny Side Up Eggs Sprinkled with Salt and Pepper

  6. Time to Flip: Once the eggs are cooked just about all the way through, they are ready to be flipped.
    three sunny side up eggs being flipped in a cast iron skillet

    These Sunny Side Up Eggs are Ready to Flip

    Flipping the Eggs

    Flipping the Eggs

  7. Keep it Quick: To make a truly perfect dippy egg, you’ll only want to keep the egg flipped for no more than ten seconds. If you keep it flipped for about 30-40 seconds, you’ll notice that the egg is still dippy, but more firm around the edges. Any longer, and you’ve ruined the whole thing, and you might as well start over. Just make sure the whites are cooked through all the way because it’s really gross when they’re not.
    showing how sunny side up eggs only need to stay flipped for a very short time

    Sunny Side Up Eggs Cooked to Perfection

    In the picture above, the egg with the fork next to it was flipped for about 45 seconds, the egg in the middle was flipped for about 30 seconds, and the egg on the right was only flipped for about 5 seconds.

  8. Check the Pan: You’ll know if your cast iron skillet was cured properly (and that you didn’t cook the eggs at too high of a temperature) if your pan looks like this when you are done.

    after cooking sunny side up eggs this cast iron skillet still looks clean

    Cast Iron Skillet After Cooking Sunny Side Up Eggs

  9. Enjoy: Serve with some toasted and buttered sourdough muffins, a few slices of bacon, and a tall glass of milk for an amazing breakfast! (Also, make sure to sprinkle those yolks with a generous helping of Real Salt!)

    three sunny side up eggs, sourdough muffin, bacon, and milk make the perfect breakfast

    Sunny Side Up Eggs, Sourdough Muffin, Bacon, and Milk…the Perfect Breakfast!

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How to Make the Best Scrambled Eggs

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perfect scrambled eggs cooked in a cast iron skillet

Scrambled eggs are an absolute staple in our family. I usually cook some kind of eggs every morning. Sometimes I’ll be in the mood for scrambled eggs, but it may be a day for some sunny side up eggs or a baked egg dish. You never know! Anyways, knowing how to make REALLY GOOD scrambled eggs is one of the first lessons a mom chef needs to learn.

Ingredients

  • 4 Eggs (Pastured is best.)
  • ¼ c. Milk (Raw is best.)
  • 1 t. Real Salt (I buy my Real Salt in bulk here. You can buy a shaker here, or a refill pouch here.)
  • ½ t. Pepper
  • 2 T. Butter
  • 1 c. Shredded Cheddar Cheese

Directions

  1. Cure the Cast Iron Skillet: If you are cooking with a cast iron skillet (which I recommend for pretty much everything), then you’ll want to make sure it’s properly cured before you begin. Even if it’s been cured recently, I recommend running some hot water over it to clean out any bits of food, pouring in a fresh glug of olive oil, and letting it sit at the lowest setting on your stove for about thirty minutes to an hour.
  2. Coconut Oil (or Butter): Add a dollop of coconut oil and turn the heat up to a 3 or 4 for a few minutes.

    Coconut Oil Melting on a Cast Iron Skillet

    Coconut Oil Melting on a Cast Iron Skillet

  3. Mix the Eggs: While the pan is preheating, combine the eggs, milk (you can always substitute water if you’re out of milk), salt, and pepper.
    eggs, milk, salt, pepper ready to mix for scrambled eggs

    Eggs, Milk, Salt, and Pepper

    If it suits your fancy, you can add a few other spices like maybe some cayenne pepper, onion powder, of some chives. Get crazy! Mix really well.

    scrambled egg mixture mixed until it's nice and bubbly

    Scrambled Egg Mixture

  4. Add the Eggs: Make sure the coconut oil is melted and the pan has had plenty of time to heat up (a few minutes at least), then pour in the eggs. If the pan sizzles as you add the eggs, you know the temperature is just right. (But don’t worry if it doesn’t, it’s better too cook too low than too high.)
  5. Cover and Cook: The key to making really good scrambled eggs is to cook them at a low temperature and to cook them cook slowly. If you lift up the lid and nothing is going on, turn up the dial a titch. But keep your eye on it, because they can burn quickly!  It’s better to start too low than too high.

    scrambled eggs cooking nice and slow so that they don't burn

    Scrambled Eggs Cooked Halfway Through

  6. Stir: After you can see that the eggs have cooked a considerable amount, start to stir. Start by flipping the eggs over, then chop them up (I prefer semi-big chunks) as you move them around. Just don’t over stir, you’ll make the pieces too small and they’ll lose their softness.

    IMG_8723

    Cooked Scrambled Eggs

  7. Add Butter: Add a big chunk of butter, let it melt, then stir it around to mix it in.

    cooked scrambled eggs with melting butter in a cast iron skillet

    Scrambled Eggs with Butter

  8. Add More Salt: This is when I like to add a fresh sprinkling of salt.

    cooked scrambled eggs with butter and salt in a cast iron skillet

    Scrambled Eggs with Butter and Salt

  9. Add Cheese: Sprinkle on some shredded cheese, cover with a lid, and turn the stove off until it melts.
    cooked scrambled eggs with shredded cheese about to melt

    Cooked Scrambled Eggs with Shredded Cheese Ready to Melt

    cooked scrambled eggs with melted cheese in a cast iron skillet

    Cooked Scrambled Eggs with Melted Cheese

  10. Serve: This is another kid favorite in our house!

    cooked scrambled eggs with melted cheese on a plate with a kids fork

    Kid’s Plate with Scrambled Eggs

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How to Cure a Cast Iron Skillet

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cast iron skillet perfectly cured

Having a good cast iron skillet in my kitchen is a must! I love using it when my cast iron skillet when it is cured properly because it provides an amazing cooking surface that provides extra iron and is easy to clean. If you’ve never used a cast iron skillet or if you have, but you haven’t been able to master curing it properly, check out my tips and tricks!

Benefits of Cooking with a Cast Iron Skillet

  1. Perfect Non-Stick Surface – If cured properly (see below), a cast iron skillet will provide the perfect nonstick surface, which makes cooking so much easier!
  2. Source of Iron – By cooking with a cast iron skillet, you are getting more iron in your food! In scrambled eggs, the amount of iron is almost tripled! The longer you cook something and the more you stir it, the more iron it will absorb.
  3. Why No Teflon – Teflon is the repellent coating in your standard pan that keeps food from sticking to its surface. It contains PFCs (perfluorocarbons), which is a chemical linked to liver damage, cancer, and developmental problems. This is especially bad if the surface is scratched which allows the cook to inhale these noxious fumes at a dangerous level.
  4. Why No Aluminum – Aluminum is a toxic metal that can lead to degenerative diseases like Alzheimer’s and Parkinson’s, so it’s best to stay away from cooking (or storing) your food in it.
  5. Better Bargain – Stainless steel is better than aluminum or teflon coated pans, but they are more expensive, and for the life of me I can’t fry anything in them without it sticking like crazy!

How to Cure a Cast Iron Skillet

  1. Set the temperature on your stove to low/medium (about a 3 or 4).
  2. Add some kind of oil. I prefer olive oil or avocado oil which both do well at high temperatures. I use coconut oil for cooking, and I have tried curing my cast iron skillet with it, but unfortunately it doesn’t work very well. (Also, stay away from Canola or any other vegetable oil because they are just bad for your health.)
  3. Once the oil melts, swirl it so that it coats the entire bottom of the pan and twist the pan while spinning it to coat as much of the inside edges as you can as well. *If you’re in a rush, take a folded paper towel and rub it around the bottom and the sides. 

    a very reflective cast iron skillet with olive oil making a perfectly cured surface

    Olive Oil Warming on a Cast Iron Skillet

  4. Turn the heat down as low as it will go (low to 1).
  5. Let it sit like that for as long as you dare without forgetting that the stove is on (the longer the better, but a few hours should be good).

    cast iron skillet curing on the stove at a low setting

    Cast Iron Skillet Curing

  6. Repeat this every time you notice it sticking or after you clean it.
  7. *You can also cure it by placing the oiled skillet in the oven at 400˚F for a few hours. You’ll probably want to put a pan underneath to catch any drippings. Also, flip the skillet over at some point. I’ve never tried this, however, because it seems like too much work. 🙂

How to Clean a Cast Iron Skillet

  1. First of all, you don’t need to clean your cast iron skillet after every use. When I use my cast iron skillet just for making eggs, I rarely ever clean it. I just scrape out the bits of egg that accumulate and call it good. But if you’ve cooked something like taco meat or something at too high of a temperature that made things stick to the bottom, it’s time for a cleaning!
  2. To begin with, fill it up with hot water and let it soak for a bit.
  3. Then use a soft bristle brush, wash cloth, or some other gentle cleaning apparatus (Don’t use a wire scrubby – it will ruin any work you’ve done with curing thus far.) to gently clean the bits of food away.
  4. DON’T use soap when cleaning! Unless you plan on curing it all over again that is.

Buying a Cast Iron Skillet

I have one 10 inch skillet that I use for my daily cooking needs and one 12 inch skillet that works well for extra large dishes. You might also want an 8 inch skillet for smaller dishes. I also definitely recommend getting a hot pad cover for the handle. As you can see, mine has some holes in it, so I sewed a potholder around it. *Update, I’ve since upgraded to these wonderful silicone handle covers, and I also recommend these pan scrapers that are great for cleaning the circular surface of the pan. I ended up using lids from our other pots and pans, but you’ll definitely want either a 10 inch lid or a 12 inch lid depending on the size of your pan.

There are also lots of other great cookware that is made out of cast iron like this waffle maker, this 14 inch pizza pan, this dutch oven, this muffin pan, and this kettle. There are so many possibilities to bring cast iron into your life!

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How to Make the Best Baked Potato

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Embracing Motherhood How to Make the Best Baked Potato

Who doesn’t like a steaming baked potato loaded with fresh toppings? Potatoes are very high on the glycemic index, so I always thought it was best to steer clear of them. But then I learned about their wonderful benefits, such as being high in vitamin C and B6 (almost half of the daily recommended amounts), and discovered how they can be a vehicle for other good foods such as butter, sour cream, and cheese which drastically lowers its glycemic index, and now I am a big fan! There are so many good options for a baked potato, so get creative and dig in!

Organic potatoes are one of the dirty dozen, meaning that they contain a large amount of pesticides. In fact, according to studies, 81% of conventionally grown potatoes contain pesticides, even after being washed and peeled. We pay $3.50 for a 3 lb bag of organic potatoes at our local grocery store, which I think is well worth the price.

Ingredients

  • 1 Potato
  • 2 T. Butter (Kerrygold)
  • 4 T. Sour Cream
  • ½ c. Shredded Cheddar Cheese
  • 2 Chives, Chopped
  • Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • Pepper (Buy it here.)
  • Optional Toppings: Crumbled bacon, chili, or broccoli

Directions

  1. Cook the Potato.
    1. Microwave: Poke holes in the potato and cook for 5 minutes.
    2. Bake: Wash your potatoes, rub with olive oil or coconut oil, sprinkle with salt and pepper, and bake at 350˚F for 1 hour. (Flip halfway through.) Bake a whole bunch so that you can keep extra in the fridge so that you won’t need to wait for an hour the next time you want a baked potato! *Throw these in the oven when you’re making a roasted chicken!

      organic baked potatoes with olive oil, salt, and pepper

      Baked Potatoes

  2. Cut it up, smother it with butter, and sprinkle shredded cheddar cheese on the top. Pop it in the microwave for 1 minute.
  3. Then, smother it with sour cream, top with chopped chives, and sprinkle generously with salt and a little pepper.

    Baked Potato with Butter, Melted Cheese, Sour Cream, Real Salt, and Chives

    Baked Potato with Butter, Melted Cheese, Sour Cream, Real Salt, and Chives

  4. Now tell everybody to leave you alone because you have some serious eating to do!!
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Sourdough Waffles and Pancakes

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These waffles are a BIG hit with my kids! I like to keep one fresh batch in the fridge and one spare batch in the freezer. In either case, I just pull one out, pop it in the toaster, and we’re in business! Then I like to slather it with a generous amount of butter, cut it into bite size pieces, top with some fresh maple syrup (or organic syrup when the budget is tight), and WALLA –breakfast is served! (*Note: Sometimes my kids suddenly turn on me and stop liking what they used to like. When that happens with this recipe, I switch to my Sort of Sourdough Pancake recipe or my Whole Wheat Pancake recipe.)

Ingredients

  • 1 c. Sourdough Starter
  • 2. c. Milk (Raw is best.)
  • 4 c. Flour (Freshly ground for optimal nutrition so that the phytase that will break down phytic acid. I get my wheat berries here, but you can find some similar here too.)
  • 2 Eggs (Preferably pastured)
  • 6 T. (¾ stick) Melted Butter (You can add room temperature butter and it should mix alright though.)
  • 2 T. Raw Honey  (You could add ¼ c. brown sugar, or just skip this ingredient – it just helps to counteract the flavor if you’re not used to sour. It’s best to buy local raw honey, but you can buy it here too.)
  • 1 t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
  • 1 t. Baking Soda  (or Aluminum Free Baking Powder)
  • 2 T. Cinnamon (Buy some here.)
  • 2 T. Vanilla Extract (This vanilla would be best, but on our budget, I buy this.)
  • 2 T. Coconut Oil (This coconut oil would be best, but on our budget, I buy this.)

Directions

Part 1: The Sponge (Mix and Let Sit Overnight…or for 8 Hours)

  1. Dissolve the sourdough starter into the milk.
  2. Mix in the flour.
  3. Cover and let sit overnight or for 8 hours. (I like to do all of my food prep in the morning, so I make my overnight batter in the morning, then put it in the fridge during the day, and finally put it out on the counter before I go to bed so it’s ready the next morning.)
  4. Note: Now, if you’re like me and you unintentionally leave it out for way more than 8 hours, YOU might still like it, but your picky eaters may not. So watch the time.

Part 2: The Final Batter (The Next Morning…or 8 Hours Later)

  1. Start preheating your waffle iron.
  2. Add the eggs, butter, cinnamon, vanilla, salt, and baking soda to the overnight mixture. (You can mix all of these ingredients in a separate bowl first if you want.)
  3. I like to use beaters to mix everything together, but you could also use a spoon.
  4. Coat the waffle iron with coconut oil. I just bought this waffle iron, and I love it. (I like my waffles square so that I can pop them in the toaster.)
  5. Cook for about 6 minutes (or until the light turns green). You want them as lightly cooked as possible so that you can reheat them later in the toaster, and they won’t be too overdone.

    Cooking Waffles

    Cooking Waffles

  6. *This also makes great pancake batter, so if you don’t have a waffle iron, just make pancakes instead.
  7. Smother with butter and maple syrup then serve! (Find out why I like to smother everything with butter here.)

    Waffles Cut Up

    Waffles Cut Up

*I adapted this recipe from The Fresh Loaf, which is a great source for all bread making.

Why Eat Sourdough? To learn more about why sourdough is the best way to get rid of phytic acid, check out my blog: Phytic Acid: The Anti-Nutrient That’s Slowly Killing You.

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Hi, I’m Stacey Maaser,

author of Embracing Motherhood! I am a stay at home mother of 5 with 7 years of teaching experience and a Master’s degree in Curriculum and Instruction. I am passionate about teaching my children, feeding them healthy food, learning the truth about things (not just what is popular opinion or counter culture), and sharing what I’ve learned and experienced with others. Thanks for stopping by!

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