The Harvest Eating Podcast

130-Making Hummus From Scratch

129-Making Tortilla Soup

yummy

beans

juice

On today's show I will talk you thru making grilled eggplant napoleons with spicy tomato chutney and basil vinaigrette. These are quite easy to make and are perfect for a dinner party to wow your guests with bold flavors and a great presentation. This dish can be made totally vegan or just vegetarian by including some cheese which I will discuss in the show. At the end I discuss a new effort to raise cash to reprint the Harvest Eating cookbook and tell you how you might be able to help out.

On today's show I discuss the art of making corned beef and pastrami. I also discuss why luncheon meat is not a very healthy thing to eat all the time. Of course, as with most things, moderation is key. I will discuss how it's made and how I like to enjoy it. For those of you who enjoy kids my family drops in to make a appearance. The recipes and photos showing how I make pastrami will be posted as the pastrami comes along.

On today's show I will walk you through the preparation of a terrific Ethnic recipe that comes from Southeast Asia, Vietnamese Beef Noodle Soup. I explain in detail how to create this wonderful dish that is inexpensive, healthy and delicious.

On today's show I will be telling you why I am not gardening this year in the ground . Instead we will do some vertical gardening on the deck and spend the time we save not gardening pursuing other activities such as hunting, hiking, fishing, camping and entertaining.

In this episode I discuss healthy snacks for children and for adults. We will cover the things not to eat and how you can be prepared for impromptu snacking with convenient make ahead snacks.

On today's show I discuss the controversial subject of soy. Soy is everywhere, in all the processed foods, fast foods, oils, snack, cakes, etc. Soy is controlled by the biggest food conglomerates in the world and they have armies of scientists for research and marketing muscle to push their soy filled agendas.

On today's show I discuss how I like to make chicken pot pie. We will go over crust making, the vegetables and ever important Veloute sauce. After listening you should be able to make a delicious chicken pot pie.

On today's show I discuss pork green chili. One of my favorite comfort food recipes this simple green, chili is made with widely available ingredients and has a lovely taste and texture. In my batch last night I used ground local pork from a Hutterite Colony located nearby my western Montana homestead.

On todays's show I discuss my thoughts on the proper methodology of seasoning foods. From basics such as using salt and pepper to mixing in Ethnic flavors and using proper cooking technique to make foods taste better. We will discuss major protein sources such as chicken, fish, beef, pork and how I like to think about seasoning them. This show has lots of banter on the thought process and skills required to make foods taste good. Also a primer on the Harvest Eating seasoning blends.

In this episode I discuss my new walking regimen and how you can incorporate walking into your daily life. Also discussed is the importance and health reasons to stay properly hydrated by drinking adequate amounts of pure water.

In this episode I discuss how to make pizza from scratch. I go over making the dough, making tomato sauce, infused olive oil and also different grated cheeses and toppings like mushrooms, bacon, peppers, etc. I also give a basic equipment primer and speak about the proper oven temperatures and getting the pizza into the oven.

In this episode I talk all about eggs; how to find local eggs, why they are better and the ways I like to cook eggs. I also dispel the theory that store-bought eggs claim to be free range and healthy.

In this episode I discuss some basic strategies for finding the people near you that can provide you with the foods we need to eat local. so far, here in Montana I have made some excellent connection that have yielded a regular supply of great foods. My goal is to inspire you to seek these sources near you.

In this episode, the very first show recorded from Montana I discuss the move in detail, why did we move, how we moved and all the crazy stuff en route. Towards the end my son and my other son the doberman invade my space and I have to shoo them both out...anyhow..you will learn all about our new farmstead.

In this short episode I discuss how easy and it is to make lentil vegetable soup. This healthy and delciious soup needs a good 90 minutes to reach it's full potential but the rewards and efforts are well worth it.

In this episode I discuss the power of my favorite leafy green....kale. Kale is a nutritious powerhouse. This disease fighting vegetable is being studied all over the globe. Kale is LOADED with b vitamins and antioxidants that may prevent many types of cancer. It's easy to grow, versatile in the kitchen and tastes great...at least I think so.

In this episode I discuss the simple technique on how to make stocks and broths at home with simple ingredients. Making your own ensures you are NOT consuming hidden additives like MSG or other "natural" flavors.

In this episode I talk about making meatballs, those lovely classic Italian American delights. I'll take you through the process start to finish including sauce making and special Sicilian/ North African style lamb meatballs with cinnamon, pine nuts, raisins and fennel seeds.

In this episode I discuss the venerable standing prime rib roast that will adorn many Christmas Dinner tables in a few days. I discuss the entire preparation from purchasing to sauce making. Enjoy!

In this episode I discuss a few potato dishes that can be made for Christmas dinner. I love these lard roasted potatoes, super simple yet really interesting and tasty. Also, au gratin potatoes are lovely and easy as well.

In this special episode recorded from the Mile High city of Denver I introduce a new sponsor My Patriot Supply.com then briefly describe how I like to make simple beef chili. Real, simple, chili only needs a few basic ingredients; meat, onions, chilies, spices and a little time...

In this special episode I focus solely on helping you cook the perfect turkey. We will discuss the thawing, cooking, gravy making etc. Making a turkey that tastes great and is moist and delicious is not difficult as long as you follow some simple rules.

In today's episode I briefly tell you about the history of cranberries and the easy recipe needed to make fresh cranberry compote this Thanksgiving Day.

In this episode I talk you through the creation of mashed potatoes. Will discuss types of taters to use, methods of cooking, seasonings, whipping or mashing etc.

In this episode I discuss making bread and why I think we all should try it. Baking bread at home gives provides personal independence and culinary satisfaction. Store bought bread have many flaws and home baked bread has many attributes. I also mention some basic equipment and supplies needed.

In this episode I discuss the benefits of using pressure cookers and how they can be used safety. I also briefly discuss the differences between pressure cookers and canners. I also give my brand recommendations.

In this episode I discuss eating clean sources of protein such as beef, yogurt, nuts, cheese, milk etc. I truly believe we need to limit factory farm protein sources whenever possible.

In this episode I am recording outside on the banks of the St John's River in Jacksonville Florida. I will update you on my allergies and TV show production as well as dive into the topic of food inflation as we watch food packages get smaller while the price stays the same or even increases. I talk about a few ways you can maintain or lower your food budget by supporting local farms, buying in bulk and cooking at home.

As fall brings cooler weather soup making takes center stage. Here I discuss a few of our favorite soup recipes plus some other updates.

In this episode I discuss what were growing in the garden this fall and talk about eating fall foods such as apples, greens, squash etc. I also talk about the upcoming video shoots for the Harvest Eating TV show.

In this episode I discuss the most important meal of the day....breakfast..where have you heard that before??? I do believe that eating a great breakfast is a good start to your day and discuss this at length today. I also share what I eat allot and what I eat very occasionally.

In today's show I discuss several ways to use up the fresh tomatoes we all seem to have on our counters this time of year. I list about 10 ways to use tomatoes in everything from soup to pasta to drying and caning. This show will help you get the most of your tomato harvest.

In this episode I discuss eating and cooking fresh, local summer corn. I talk about my corn that has been blown over and plenty of ideas for cooking corn and for storing and preserving corn. I discuss a few other issues too and get off topic a few times but I think you will enjoy the conversation.

In this episode I discuss the basic equipment you'll need to be a profecient home cook. From cutting boards to knifes to cookware to smallwares there are cetain tools and equipment we all need to make the kitchen and enjoyable work space. Making the investment in proper, high-quality tools will yield many years of enjoyable home cooking. You cannot cook properly without the right equipment, this episode will give you a list of the equipment you need and I do discuss specific brand names.

On today's show I discuss making condiments at home. Items like BBQ sauce, ketchup, salad dressings, mustards, salsa...kind of...and mayo. These can all be made easily at home with very little effort.

This episode is all about the Survival Hoestead. That is to say a planned homestead for the upcoming challenges we all face. I discuss gardening, row grops, dairy animals, food storage, the importance of protein, guns and ammo, security dogs and more.

This episode has three topics; first up is a long discussion about our new doberman puppy and how the dog situation has gone since we moved here. Then I give you a little behinds the scenes sneak peak regarding a recent trip to illinois where I did a live TV appearance and several live cooking demonstrations. I was fortunate to take my wife and spend some quality time with just she and I. Lastly, I walk you through making cherry cheeescake ice cream.

In this episode I discuss what happens as the seasons change, now that we are into summer, the last of the spring crops are disappearing and the summer crops are either in full production or about to start their harvest. We are also about to harvest the spring potato crop, then compost and till the garden to get ready for fall crops.

On todays's show I discuss the fact that June 26th is my wedding anniversery, 13 years of marriage to my wonderful wife. I also discuss using white beans as a storage/survival food. Cooking white beans for use as a marinated white beans side dish and also for a Tuscan style white bean soup. I touch on dairy goats too.....

I have been harvesting plenty of zucchini, squash, herbs, blueberries etc. from this year's garden. I discuss making ratatouille using summer produce then mention several ways to use it up making it a very uselful recipe for the homesteader and avid gardener. My 3 year old son Garrett makes a cameo apperaance and chats for a minute or so.

In this episode I discuss pickling. A Facebook Fan suggested a podcast on pickles and making brine etc. and I thought it was a great idea. I discuss the basics of pickled foods such as cucumbers, beets and also discuss sauerkraut and a few rants here and there. Enjoy!

On today's episode I talk about Harvet Eating on vaction. When we travel the kid's nutrition is paramount. We always search out local farmers markets and buy fresh local produce, bread, cheese, meat, seafood etc. Whatever looks fresh and is local we buy, that way we can cook and eat real foods while away. This also means having to bring cookware, knifes cutting boards etc. so real meals can be prepared. I also briefly discuss my new, ol, Troy built Horse tiller.

In this episode I discuss the ins and outs of making really great BBQ ribs, well talk about the meat, the smoke, the spices and techniques you need to use. Somehow I also mix in my love of American Made luggage and carry bags...I'm a big fan of Tom Bihn of Seatlle, Red Oxx of Montana and also MEI Packs of California. I own many pieces from each company..closet is stacked full of them! And, I also love smoking ribs and other BBQ'd items. So let's listen in and learn from my mistakes and sucess.

In this episode I muse about the process of seasonal cooking and what it means to me. I toss some off the cuff tips and ideas in too. A few updates as well.

In this episode I talk about how easy it is to grow lettuce, something I've touched on before. Also, even if money is tight foods like beans and rice can be very enjoyable, healthy and affordable. I talk some about perennial fruit gardens too.