Three Secrets Chicken

February 19, 2010 in chicken, Kefir, recipe


I put together this recipe on a lark (a term you might use to describe most of my experimentation in the kitchen, light hearted with a chance of failure always but that being ok).

I call it Three Secrets Chicken because there are three ingredients in it that I think most people do not usually use with their chicken.

Those ingredients are:

Chicken can get to be such a drudge! With this recipe you get something new from a meat that might be boring to you. I do not like buying boneless and skinless chicken. The flavor is not in the meat (especially in the BigAg industrial chicken) but in the fat, bones, and skin. You can take the skin off after cooking if you have issues with it. Nibble the meat off the bone!

I think you will enjoy this recipe, do give it a try. If you do, let me know how it goes!

POM Chicken

Three Secrets Chicken


  • 6 chicken thighs (bone in, skin on)
  • 1 – 2 cups Maseca (Instant Corn Masa Mix)
  • dried herb mix (up to you, I used a Montreal Steak Seasoning mix)
  • pinch of salt, up to you
  • 1-2 cups medium thick real Kefir
  • 1 red bell pepper, sliced into strips
  • 1/2 head of white cauliflower, cut into florets
  • 1 medium onion, thinly sliced
  • 8 ounces POM 100% Pomegranate juice
  • olive oil, enough to oil baking pan

Preheat oven to 400 F.

Oil the baking pan, sprinkle with some of salt and the herb mix, layer in sliced onion, red bell peppers and cauliflower.

Mix herbs into maseca in a bowl for dredging.

Dry thighs off, dip in kefir, dredge in maseca, put into baking pan.

Sprinkle with a little extra herb mix.

Pour POM pomegranate juice over or between chicken thighs (juice, if poured on chicken will turn it dark while baking, which is great!).

Bake in 400 F oven until thermometer inserted into flesh (without touching the bone) reaches 170 F.

Remove and allow to cool enough to eat!

I served it to the family with rice. The veggies are also served on the side.

POM Chicken

Everyone enjoyed the various flavors and the moistness of this chicken. The maseca gives the chicken a crispy exterior that is much more flavorful than wheat flour would. The POM pomegranate juice added a delicious dimension of delicious tanginess to the chicken and the vegetables. The kefir seemed to help add some of that tanginess and also keep the meat moist.

This post was entered into the “Grow Your Own” roundup, created by Andrea’s Recipes and hosted this month by House of Annie.

Whole Wheat Kefir Crumpets

February 2, 2010 in bread, Food Porn, recipe


I recently got a starter batch of kefir grains from Wardeh at Gnowfglins. She too has her own herd of dairy goats and also works hard to give her loved ones whole and wholesome foods.

Her kefir grains have been amazing, quite vigorous, and the kefir delicious!

What is kefir?

Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars. This symbiotic matrix forms “grains” that resemble cauliflower. Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of micro-organisms termed probiotics.

How to pronounce “kefir”:

It is NOT “Keeee-fer”

its “Kuh-fear”

I have made my own goat buttermilk in the past and have been struck how much like buttermilk kefir can be (except for the yeast smell). For this reason, I immediately thought of using kefir in baking and breads. I have yet to make a bread with kefir but I do plan on it.

Today I am sharing a recipe for whole wheat kefir crumpets that I made up and found to turn out to be quite excellent.

I recommend buying crumpet rings if you want to make the proper size. I didnt have rings and I could not find biscuit or cookie cutters anywhere (mysteries abound here).

Instead, I used, the horrors, canning jar rings because I just could NOT wait until the budget allowed to order crumpet rings.

Whether you use the proper crumpet rings or any other sort, be sure they are well greased and well heated in your pan before using. This helps the crumpet batter to not stick to the rings, they will pop right out.

If you do not have real kefir (alive, made at home, not the sterile stuff in the store), use real cultured buttermilk in its place.

Whole Wheat Kefir Crumpets

Whole Wheat Kefir Crumpets


  • 1 1/2 c whole wheat flour
  • 1/2 c unbleached bread flour
  • 1 cup warm water + 1/4 cup warm water if needed to adjust
  • 1 cup medium thick kefir (or buttermilk)
  • 2 pks or 4 1/2 tsps yeast
  • 1/2 tsp baking soda
  • 1 tsp salt

To 3/4 cup whole wheat flour add 1 cup warm water and yeast, mix and proof until fluffy, about 20 minutes or so, do not let it over-proof (would smell alcoholic).

Add 1 cup medium thickness kefir (or buttermilk), remaining flour, baking soda, salt, to the foamy yeast/flour base and then mix well. 

Add 1/4 c water as needed to make medium thin batter.

Spray rings with non-stick spray or oil them. 

Heat rings in medium hot pan with some oil.

Add batter to rings until about 1/3 full.

Cook until dry bubbles on top, watching for any burning.

Flip, remove rings, cook until light brown or golden.

Allow to cool.

Slice in half and toast interior.

Slather with butter and load up with delicious jam or preserves or many be clotted cream!

Whole Wheat Kefir Crumpets


Crunchy Hippy Fresh Ground Whole Wheat Chocolate Cranberry Cookies

January 26, 2010 in cookies, Food Porn, recipe


A fact of life with kids and school these days – Snack Must Be Provided For Snack Time.

Week after week I have to find a snack that the kids will eat but which is not nasty like cheezits or chips or other sorts of candy.

Sometimes they go in with cheese, other times homemade saltines, some times homemade bread.

The little ones had half a day today and were quite adamant about wanting cookies so I decided to make some cookies that I would not feel guilty (well not TOO guilty) about letting them eat. These will also last for a few days as snacks.

I ground my own whole wheat flour for this recipe. It would be better for us if the berries had been pre-sprouted (like you see in this post – Making Sprouted Whole Wheat Flour) but I went ahead with unsprouted ones. Sprouting substantially inactivated phytic acid in the flour.

Ok, without further delay, please enjoy these healthy snacks!

Crunchy Hippy Fresh Ground Whole Wheat Chocolate Cranberry Cookies


  • 1/2 cup butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup white granular sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup whole wheat flour (Freshly ground from fresh whole wheat berries)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/4 cups old-fashioned rolled oats
  • 2 tablespoons cocoa powder
  • 1 cup semi-sweet bakers chocolate, broken/shaved into chunks
  • 1 cup dried cranberries


Set oven to 375 F

Using your wheat grinder or a dry jar on your Vita-Mix, grind your wheat berries until well ground, measure 1 cup and put into bowl. Next, grind 1 1/4 c oats, put in with ground wheat. Mix in baking powder, baking soda, salt, add dried cranberries.

In the bowl of a stand mixer, put butter, and white and brown sugar. Cream until fluffy. (2-3 mins?) Add 1 egg and your vanilla, mix well.

Sift in the dry ingredients slowly. Add chocolate shavings.

Form golf ball sized dough balls with your hands.

Whole Wheat Chocolate Cranberry Cookies

Put on greased parchment on cookie sheets.

Bake your first batch about 15 minutes. If you want them wetter, cook next batch less, crispier cook them longer.

Whole Wheat Chocolate Cranberry Cookies

[This recipe was inspired by this one but added quite a lot more crunchy hippy cred *winks*)

Christmas Granola

December 24, 2009 in christmas, recipe


We have been enjoying christmas here, lots of baking.

My mother gave me a Kitchenaid stand mixer and we have been using it for a few initial recipes.

Christmas 2009: my present!

One of them is a cheesecake we have baking in the oven as I type.

Another is a recipe I whipped together on the fly for a tasty NUT FREE granola, hope you enjoy it!

I used dried cranberries, dried cherries, dried medjool dates, and dried papaya.

Its super delicious, give it a try!

Christmas Granola 2009

Christmas Granola


  • 3 cups quick cooking oats
  • 1/2 c honey
  • 1/2 c maple syrup
  • 1/2 c oil
  • 1 tsp salt
  • 1 tsp pumpkin spice
  • 1 1/2 c dried fruit, cut up to small pieces


Preheat oven to 250 F.

Mix oats, honey, maple syrup, oil, salt, pumpkin spice until well mixed.

Onto foil lined cookie sheets, spread mix and put into oven for one hour.

Pull from oven every 15 minutes and mix well.

After one hour, turn oven up to 350 F and toast until it is a color you like (ours is golden to light brown).

Remove from oven and cool to slightly warm.

Add dried fruits, mix, store in baggie.


Christmas Granola 2009