Lori, Author at Fake Food Free

Gold Potato and Bacon Croquettes with Jackpot Beer Cheese Sauce

September 16, 2014

The challenge? Come up with a potato recipe that can be classified as Potatoes: Vegas-style! We go to Las Vegas every year so I started thinking of all the words I associate with that sparkly, shiny town.

Gamble – Maybe a little too negative and not something you really want to take with a new recipe.
Strip – As in the street, but it still leaves a little too much to the imagination.
Winner – Maybe.
Jackpot – Now you’re talking.

So I started thinking about what I would consider a jackpot of flavors. You can never (and I mean, never) go wrong with potatoes and bacon. And sharp cheddar, of course. Cheddar then makes me think of beer, as in beer cheese. I tossed around ideas of how to put it all together and finally decided on some crispy, crunchy baked croquettes that resembled playing chips with their disk shape. It has to be gold potatoes, by the way, because there are few cities as golden and shiny as Las Vegas.

Frozen White Russian Cocktails

September 12, 2014

Turn your White Russian cocktail into a spiked frozen treat with this recipe!

I like to keep my desserts and my cocktails separate. I’m rarely tempted by the spiked dessert shakes or fancy frozen drinks that show up on restaurant menus.

But that is when I’m dining out. This? This is when I’m at home. No way am I passing up a frosty combination of spirits and ice cream at home. It’s a lot more fun to be creative with frozen cocktails in your own kitchen than to pay someone else to do it for you. At least that is how I feel about it.

I love both Black and White Russians, which is no surprise considering that I am a huge coffee fan. So with some coffee ice cream in the freezer and a few warm days lingering from summer, I thought a frozen cocktail would be a welcome addition to a rather long week.

Goat Milk Ice Cream, Baobab, Pre Run Snacks and Coconut Flour: Four Favorites September

September 10, 2014

It’s time for Four Favorites, the September edition! I say that like there have been previous editions. Well, there haven’t.

You see, I’ve come across so many cool specialty foods and ingredients over the past year. Some I buy myself, others are sent to me for review. Many have become regular staples in my kitchen, others are treats that I think you must try.

In the past, I haven’t felt comfortable sharing about some of my favorite finds because they aren’t all ingredients. Having a blog called Fake Food Free that is focused on eating fewer processed foods has pressured me for a long time to show that I make just about everything we eat.

The truth is, I don’t make everything. I used to make a lot more when we lived in Kentucky, but in the Bay Area I have access to so much. I’m finding foods that are equally, or more, natural, unrefined, delicious (whatever term you want to use) than I can even make myself.

Don’t worry. I plan to keep on cooking and making things from scratch as I have for the past several years. I value that. There are some things that I really want to share, though, because the products are great or the companies are doing great work. And sometimes you can use a good gift idea!

I love browsing favorite thing posts from other bloggers so I thought it was time I start my own. Just once a month and hopefully you’ll find something fun you haven’t tried before. Continue Reading…

Sorghum Pomegranate Salad with Goat Cheese and Walnuts Recipe

September 8, 2014

Switch up your cold grain salads and add some sorghum! In this recipe, the chewy grain is combined with pomegranate and walnuts, and then topped off with tangy goat cheese.

I was cooling down from my run last week, taking a nice leisurely walk back to the house, when I saw it. Tucked between two houses was a tree with long branches that were bending under the weight of beautiful red pomegranates.

I see fruit trees around here all the time – figs, citrus, persimmons – and while I’ve seen a pomegranate tree before, I had never seen one in our neighborhood. It was gorgeous.

And I want some!

When I see trees loaded with fruit that seem to be untouched I am so tempted to knock on the door and ask if the owners are going to use the fruit. But I have never gotten up the courage. Then again, the stakes have never been quite this high. A pomegranate might be just enough to get me out of my comfort zone.

So here is the plan. I’m going to watch the tree for the next few weeks and if none of the fruit disappears, I’m doing it. I’m going to walk up and ring the doorbell.

I think. Maybe.

Pomegranate and Pear Salad Recipe from Mason Jar Salads

September 5, 2014

Have you ever been the victim of being labeled the healthy eater at your workplace? If not the healthy eater, than the fancy eater?

I thought being teased by peers was something that I’d leave in grade school, but some of my jobs as an adult proved me wrong. I worked in public health so a lot of people were healthy eaters, but I quickly became labeled as a fancy eater in the lunch room.

I was the one who would bring in leftovers of Asian noodle dishes, black bean burgers or grilled pastured, local chicken. It was usually balanced out with some greens, fruit, some healthy fat — all the major food groups. I’d get comments about how healthy I ate and that I must cook, etc.

You never really know what to say to these things. Sorry? I promise I’m not trying to get attention, I honest-to-goodness just eat like this.

Chipotle Tomato Soup Recipe

August 23, 2014

This chipotle tomato soup comes together in minutes. It is rich and smooth with a hint of spice from chipotle peppers.

I love the little cans of chipotles in adobo. I do. But every time I buy one I’m reminded that they may be the reason that phrases like – a little goes a long way – were created. I can never seem to find use for more than one pepper out of the can at a time.

My point being, I have another chipotle recipe to share. So here’s to hoping you like things spicy!

Grilled Chipotle Peach and Nectarine Tilapia Packets

August 19, 2014

Grilled Chipotle Peach and Nectarine Tilapia Packets | fakefoodfree.com

We’ve lived in California less than two years and I’ve already started to lose track of the seasons. I grew up around all sorts of berries in Indiana and I visited the orchards in Kentucky so I could tell you exactly when strawberry, blueberry, peach, plum and apple season where in full swing at different points throughout the summer.

But here? Here, most of those fruits last all summer long.

It’s quite the experience for the fruit and vegetable lover. I aim to cherish every moment of it, while still grounding myself with thoughts of those produce-lacking winter seasons spent in Kentucky.

Chili Garlic Bean Salad Recipe

August 16, 2014

This was supposed to be a three bean salad.

I went to the pantry and grabbed three cans of beans, drained and rinsed them and added them to the mixing bowl. It wasn’t until I was halfway done making the recipe that I looked down and thought – wow, all those dark beans look the same. It turns out I grabbed two cans of black beans instead of one black and one can of kidney beans. It seems I have a problem with attention to detail.

Oh well, you are getting a little less variety, but not at the cost of good flavor or a darn easy recipe.

Salmon and Spinach Cakes with Fried Eggs Recipe

August 12, 2014

Protein for breakfast.

Of all the improvements we’ve made to our eating habits over the past year or so, this has been the best one by far.

I wasn’t a complete stranger to a high protein morning meal. I’d have eggs on occasion, or a shake with nut meal, but it wasn’t until we started focusing on eating a lot of protein first thing that I realized how much I relied on carbohydrates for breakfast.

Now, this isn’t necessarily a bad thing. I still work in yogurt with fruit and oatmeal, especially when we are training for a race, but these carb focused breakfasts seemed to be making me crave something sweet every morning.

Once we made the switch, things changed pretty drastically.

Javanese Carrot and Cucumber Pickle Recipe (Acar Timun)

August 5, 2014

This recipe for carrot and cucumber pickles remains one of my very favorites. If you like pickled veggies as much as I do, this cookbook needs some space on your shelf!

Javanese Carrot and Cucumber Pickle | fakefoodfree.com

The first time we traveled to Southeast Asia, I completely missed a very important thing about the cuisine.

It’s all about the condiments.

I saw the little bowls of peppers, relishes, chutneys and sauces on our table and I tried one here and there, but it wasn’t until we returned and I researched recipes further that I realized I should have been much more adventurous! Now, I can make a complete meal out of the condiments alone. Sweet, spicy, tangy, pickled, fermented – you name it and I want it.

I’ve become that annoying person at the dinner table who asks a million question of the server. What is that? How is it made? What’s in it? I’ll take any little piece of information I can grab to help me find a recipe so I can make it at home later, or at least attempt to. I always feel a little intimidated because it never seems to turn out just right. But that’s probably because I haven’t really had a reliable resource for recipes. Until now.