Crest Cottage Creations

Food, Family, and Fun in our little cottage…


Fermenting Again!

It’s so nice to have the energy to devote to creating.  We haven’t started any fermented veggies in FOREVER, so I tackled that today. 
First on the list?  Dill Pickles.  Don’t the cucumbers look so pretty in the jars?
We had fresh dill from our last CSA delivery, so I added that to the jars, along with sea salt, mustard seed, and whey.  
The other thing I got fermenting was a sauerkraut concoction.  I started out shredding a head of cabbage and 2 apples.  I read in a few different places that adding apples will give it a different taste, so I am trying it out. 
It needed more color, so I added in a ton of carrots.
I sprinkled salt on top to get the juice out of the produce.
After mixing it together and letting it sit for a little while, I smushed it all up.
Into the jars it went, with some whey and water!
Since our house is relatively chilly, it will take more than a few days for them to get going, so I’ll keep you posted!

This post was shared on Real Food Wednesday with Kelly the Kitchen Kop and Simple Lives Thursday at GNOWFGLINS!


Taste of Yum (John Style)

I always show you what I cook, but I rarely share John’s recipes… mostly because he doesn’t like me to take pictures while he is cooking.  Regardless, I snap away at the finished meals.  
By snap away, I mean quickly grab a photo before he notices.  
Some of John’s recent creations:
Pizza with vodka sauce and raw milk cheddar (with cookies on the side)
Hake and balsamic roasted asparagus
Sardine, tomato, cheese, and other stuff salad
Lacto-Fermented Daikon Radishes
I need to get better at snapping pictures of things that he cooks.  I mean, he is in charge of dinner on Thursdays, and all meals on the weekends.  I help out, but he is the boss.  Everything he makes is really tasty, and I want to share it with you!


Pickle Success!

I haven’t talked about our lacto-fermentation in a while.  We have still been working on a number of projects.  Check out the pickles!
4 little cukes in a jar:
Covered in salt, dill, mustard seed, and whey:
We covered it with filtered water and waited about a week.  
It worked!  They were definitely pickled, although I need to adjust the seasonings a bit.
This post was shared with Real Food Wednesday with Kelly the Kitchen Kop!


Lacto-Fermented Ginger Drink!

I hesitate to call this ginger ale, because although it is bubbly and gingery (and sometimes sweet), it doesn’t taste like store-bought ginger ale.  This drink was part of the lacto-fermenting frenzy we were on not too long ago.  I just realized that I never posted about it!  
The hardest part of this drink, other than waiting for it to be ready, was getting the ginger ready.  First, I peeled it (I need to do some research to see if this is actually necessary), and then I sliced it into teeny tiny pieces.  
Then, I mixed it together with the juice of a lemon, 1/4 cup whey, 2 t sea salt, and a squirt of honey.  
I poured the mixture into jars…
 and filled them with water.  
 We let it sit for a few days.  It didn’t get bubbly like some of our other ferments, but that’s okay, I guess.  We serve it mixed with seltzer.  Typically, we do 1/3 ginger, 2/3 seltzer.  
We served this to John’s dad (sweetened with sucanat)!  He liked it, and he is a big, BIG fan of store-bought ginger ale.  Win!

This post was featured on Fight Back Friday at Food Renegade!


Goat Cheese and Apple Quesadillas

I made tortillas a few days ago in preparation for our quesadilla extravaganza.  I knew I wanted mine with goat cheese.  Well, I knew I was going to have it with goat cheese because it was the only cheese in the house.  I took that idea and ran with it.  
Goat Cheese.
Thinly sliced apples. 
Onions.  I would have preferred to have them cooked, maybe even caramelized, but I didn’t think of that in advance and was NOT waiting to do it now.  I was HUUUUUNGRY!
Quesadilla Maker.
Served with red beans and rice and cortido?  Yeah, man!



I have no idea which is the correct spelling.  All I know is that is is lacto-fermented, delicious, and in my kitchen. What else is it?
Cabbage and carrots leftover in the food processor.
Lots of oregano, sea salt, and some whey. 
 I smashed it all down until it formed some liquid.  
Into the jar it went, and then the jar was filled up to the tippy-top with filtered water.  
A week later:
Super bubbly and delicious!  In addition, John had a stuffy nose and after he ate some, he said, “WOW!  This really helped open up my nose!”  Win!

This post was featured on Fight Back Friday at Food Renegade, Real Food Wednesday with Kelly the Kitchen Kop, Simple Lives Thursday at GNOWFGLINS, and Monday Mania at the Healthy Home Economist!


Beef Sorta Stir Fry

One of our favorite take-out foods in Chinese Food.  Unfortunately, now that our bodies are no longer used to junk, Chinese take-out doesn’t love us.  I have been trying to recreate things, and most have failed.  This particular dish doesn’t taste like take out, but it is reminiscent of it. 
I started by sauteeing onions and garlic in butter.  Most of my recipes start like that. 
I added in some grass-fed beef that I sliced up pretty thinly. 
Once it was starting to brown, I added in some celery. 
 When the meat was just about cooked, I added an egg to one side of the pan and fried it up.
By then, it was time for the sauce!  It is just a 3:1.5 mix of soy sauce and rice wine vinegar.  That’s it!
The fast-cooking ingredients were added in last… mushrooms and beet greens!
Just  before I was ready to serve it, I added in some cooked rice.  
Now, normally, I would add in carrots when I added the celery, and ginger when I added the sauce.  THIS time, I just added the lactofermented ginger carrots on top at the end!  


Lacto-Fermented Lemonade

I am on a fermenting roll!!
Last week I set up a whole slew of things to ferment, and many of them are ready!  Yay!  The Ginger Carrots were ready first, and this Lemonade was ready second.  Here’s how I made it!
I gathered up 6 lemons, some local honey, whey, and filtered water.  I used 4 Meyer lemons and 2 regular organic lemons.
I juiced the lemons first.
Then, I added in about a half cup of whey and 1/4 cup of honey.  I didn’t add too much honey because the Meyer Lemons were already pretty sweet.  
Into the jars they went!
The jars were then filled up with the filtered water, closed, and left to ferment!
A week later…
Bubbles galore!
I strained it out before I drank it. 
It was delicious!! Subtly bubbly, tangy yet sweet.  When John tried it, his eyes opened wide and he said, “AWEsome!”


Ginger Carrots

Another fermenting success!  YAYYY!!!!
I went on a bit of a fermenting spree last weekend.  The ginger carrots are first thing that was ready, so here they are!!
First, I shredded up a few carrots in my food processor.  
Then, I added 4 tablespoons of whey, 1 tablespoon of sea salt, and some ginger to the carrots.
I mixed it up, and then mashed it down to let the juices flow!
After it was stuffed into a jar…
I filled it nearly to the top with filtered water and let it sit for 3 days.  
Now, after 2 days, I noticed that there were quite a few bubbles.  By the third day, the the lid was starting to bulge up a little.  When I pressed on it, I could feel that there was a build up in pressure under it.  I knew it was ready at that point.  
 I didn’t know just HOW ready it really was!
It kept rising, spilling over the top of the jar!! I hope all my other things turn out this well!
Oh, by the way… Taste wise?  It is yummy!!

This post was featured on Fight Back Fridays at Food Renegade!


Burger Pockets

John invented the coolest thing ever!!  I am calling them burger pockets, but if anyone has a better idea for a name, let me know in the comments.  
First, he took some grassfed ground beef, formed it into burgers, and seared them on the grill pan.  
 While they were cooking, he rolled out my home made pizza dough and added a layer of grassfed raw milk cheddar cheese.  
When the burgers were seared on the outside (but really raw on the inside), he took them out of the pan. 
Then, they went onto the dough.  
He rolled it up, sealed it, and put it in the oven.  
He baked it for 350* for about 10 minutes.
It was so delish!
Check out the side of saurkraut!