I believe you, my readers, know that I host a PRN radio show every Saturday night and I love doing it. I usually have interesting and informative guests and we have a great time sharing pertinent information that helps families in the REAL world, live better today and prepare for the future. I hope you’ll tune in on Saturday nights starting at 6PM Eastern for my show Get Real – Get Prepared. Here is the link to this week’s show with my guest, author and teacher, Ray Gano.

In addition, I have the pleasure of being on the other side of the microphone as I will be the guest on the Dr. Bones and Nurse Amy radio show, the Doom and Bloom Hour. They are also on Saturday nights, but their show starts at 9 PM Eastern. Here is the link to their show, where I will be interviewed. 

I hope you can tune in to both shows! If you click on the link at the show time, you can join into the LIVE CHAT. To post, you must create an login, but just to listen to the show and read the chat, you do not need a login.

Come and share!

There are some simple steps to enter the giveaway and each step adds an entry. Here’s what you do:

Check out this cool video below! There will be a link to the wonderful radio show interview with Dr. Bones and Nurse Amy.  LISTEN to the show for the code that I give during the show and send it to me via email. Click on CONTACT here on the top of this page to email me. This code is only available to those who will listen to the show and this code is required to get you entered in the giveaway!

Here are the rest of the entry opportunities:

1) Sign up for the FREE Real Food Living Weekly Newsletter. The sign up box is in the upper right hand corner of this page.

2) Go to Doom and Bloom .net and sign up for their free emails or RSS.

3) Like the Real Food Living page on Facebook.

4) Like the Doom and Bloom page on Facebook.

5) Comment on the blog post HERE under the comments and post a separate entry for each item that you’ve completed.

6) Follow the instructions given on my show with the secret code and email the code to me. PLEASE DO NOT put the code in the comments here, only email it to me. To email me, click on CONTACT at the top of this page.

The Giveaway will end on March 30th at 5PM EASTERN. And I’ll announce the winner on next weeks show the day after the contest ends. BE SURE to leave your email address in your posts so I can reach you if you are the winner!

Be sure to register to enter the FREE GIVEAWAYS for 2 grain mills and 2 pounds of sprouted wheat!

Sign up here at GNOWLFLINS!

First, a BIG “thank you” to all who entered, what a great response! Stay tuned to the Real Food Living newsletter, blog, Facebook, Twitter and the PRN radio show, Get Real Get Prepared. We will be hosting more giveaways! These are just too fun!

And now….. <drum roll please>  Our Winner Is…  ROSE C!!!

Rose, thank you for your entries and you will receiving a brand spankin’ new Donvier Yogurt Cheese Maker, compliments of Real Food Living and Amazing Graze Farm General Store!

Yes,  it’s an old “cheesy” joke, but it’s hysterical when said around here, no matter how many times we’re heard it.

With the rich, luscious yogurt cream cheese (also known as yocheese) that is made simply, easily and with no mess from the Donvier Yogurt Cheese Maker, you’ll be saying “Hey, that’s MY yocheese!”

The Donvier Yogurt Cheese maker is a non-electric tool which separates whey from yogurt (homemade or storebought) into rich, thick, tasty creamy cheese, the consistency of cream cheese or the popular “Greek yogurt”.

(For the GIVEAWAY of the Donvier Yogurt Cheese Maker – keep reading!)Don’t let the simplicity of the design fool you, this yogurt cheese maker is one of the best, easiest and cleanest I have tested (and I’ve tested several). Here is my review of the Donvier Yogurt Cheese Maker.

To make yocheese,  place 3 cups of good-quality, active-culture [preferably organic] yogurt with no added thickeners or flavors into the stainless mesh “wave” screen. Homemade yogurt is a great choice. Place the mesh screen inside the container and press the lid on tightly. Put the container in the fridge and wait from 2-24 hours.

Remove the lid, the screen (which now holds thickened yocheese!) and in the bottom of the container you will have lovely, active whey which can be used for so many things (more on that later).

I prefer to empty the container of whey several times over 24 hours, to make the thickest yocheese.

Remove your whey – use it or store it – and wash the container. Remove the thickened yocheese from the strainer and place it in the clean container. Add flavorings if desired (I like chives and garlic). Cover the container and place the yocheese back in the fridge until use.  Refrigerate up to two weeks (if it lasts that long!).

*Be sure not to store the yocheese in the steel mesh strainer for more than 24 hours without washing the mesh.

Yields about 1 cup of thick, delicious, creamy, health-supporting yocheese!

                                          Donvier Yogurt Cheese Maker Giveaway!

Marci of Amazing Graze Farm General Store is giving away one FREE Donvier to Real Food Living readers! Here’s what you need to do:

1. Go to Amazing Graze Farm General Store and pick out something you would love to buy. Come back here and post it in the comment section of this blog post.
2. Sign up my REAL FOOD LIVING WEEKLY newsletter. Sign up box on this page, right upper corner.
3. “Like” Amazing Graze Farm General Store on Facebook.
4. “Like” Real Food Living on Facebook.
5. Optional entries: blog and Tweet this giveaway URL, place the links in your comments.
6. Make a separate comment for each entry.

I’ll announce the winner next Friday February 24th, 2012. Please make sure you include your email address in your comments (each one!) so I know how to contact you!

This will consolidate email updates from both Real Food Living and the Real Food Living blog. Each week we will send out a short, easy to read email including “What’s Cookin’”, real food recipes, tips, product reviews, topics from the Get Real – Get Prepared radio show and the latest news from Real Food Living!

Homemade whole grain pasta

If you are signed up to receive email updates from Real Food Living and / or Real Food Living blog, please sign up for the new Real Food Living Weekly newsletter! You can do this at Real Food Living or Real Food Living Blog.

As always, your email address will only be used for the Real Food Living Weekly newsletter and never given out for any reason.

Come and join us! Real Food Living Weekly Newsletter! Sign up today!

Make cornbread  batter (recipe following) and pour it into a buttered 9 x 13 pan.

Cut organic all-chicken or all-beef hot dogs in pieces and “bury”  them in the cornbread batter.

Bake at 400 degrees for 30-40 minutes, or until center is done to the test. (Insert knife into cornbread and when done it should come out clean) Let cool.

Cut pieces of the casserole so that each piece has a hot dog in it. Serve with lots of ketchup and/or mustard.

* OPTION: Add a layer (2-4 cups) of homemade chili to the bottom of the pan first, for a Chili CornDog Casserole. You can also add a thin layer of shredded cheddar cheese over the chili, before you add the cornbread batter and hot dogs.

* Sometimes I will add a sprinkling of shredded cheddar cheese on the top of the cornbread and it adds a nice flavor, texture and creates a nice “crust”.

WHOLE-GRAIN CORN BREAD

2 large eggs, beaten

1/2 cup honey

1 Tablespoon butter, melted

1 1/2 cups milk, buttermilk or non-dairy alternative

1 cup whole wheat pastry flour

2 cups yellow cornmeal (freshly-ground popcorn)

1 Tablespoon baking powder

1 teaspoon Real Salt

Beat eggs together then beat in remaining wet ingredients. Whisk flour, cornmeal, baking powder, and salt together. Stir into wet mixture and stir just until all ingredients are incorporated.

Spread into oiled or buttered 9 x 13 inch pan, OR for thicker cornbread use a large cast iron skillet. For the CornDog Casserole, use the 9 x 13 pan, the dogs fit better.

Bake at 400 degrees for 25-30 minutes. Serve hot, with extra honey or butter to drizzle! (Or ketchup and mustard for the CornDog Casserole.)

* OPTION: You can add 1-2 cups sweet kernel corn (frozen or canned) to the cornbread batter.

Enjoy!

Not only is this an amazing recipe book, complete with options for those dealing with food allergies and special dietary needs, but because it is written in the format of the extremely popular Cooking Traditional Foods’ Menu Mailer  spanning 30 weeks, Back to Basics includes detailed shopping lists, batch cooking instructions and pre-prepping schedules. You can take as much or as little of the information provided as you need, and you can gently work into introducing or adding traditional food recipes and techniques to your repertoire.

KerryAnn Foster starts at the beginning and walks us through how to set up a menu plan to make the best use of ingredients, time and effort. The information and details provided take a huge task and break it down into easy to accomplish steps. This makes real food menu-planning and executing that menu plan a relistically doable task, even for the busy wife and mother. Back to Basics provides wonderful, family-tested recipes, with varied options, for many tastes and preferences.

From KerryAnn’s site, Cooking Traditional Foods – what you will find in the Back to Basics series book, available in print, e-book, DVDs and by individual weeks.

• How to produce a moist, tasty roast beef in the crock-pot and the oven.
• How to pick cheaper cuts of meat.
• How to roast a whole chicken in the crock-pot and the oven.
• How to pan-sear chicken without drying it out.
• How to brine meat.
• How to stir-fry.
• How to roast vegetables.
• How to make soup.
• How to make ‘cream of mushroom soup’ replacement.
• How to use your broiler
• Homemade mayonnaise
• Homemade spice mixes
• How to reduce sugar and additives in your diet if you are new to Traditional Foods.
• Homemade dressings
• Homemade sauces and gravies
• Homemade gluten-free breads- quick breads, flat breads and sourdough.
• How to soak and cook grains.
• KerryAnn’s formula for great hamburgers, meatballs, meatloaf and more.
• Nourishing breakfasts, snacks and desserts.
• What to do with leftover, cooked meats.
• How to make stock.
• How to make yogurt.
• How to take a technique and change it into multiple different recipes.
• How to stretch meals and save on your grocery budget.
• How to decrease your time in the kitchen.
• A Traditional Foods Thanksgiving and Christmas.
• How to hide vegetables and liver in your meals.
• And much, much more.

The Back to Basics series book is an essential part of any traditional, real foods plan and I highly recommend it and the resources at Cooking Traditional Foods.

Real Food Storage book

KerryAnn Foster of Cooking Traditional Foods, has experienced first hand the pros and cons of having to feed her family totally from a food storage while not sacrificing the types of food her family prefers or requires (due to allergies). During Kerry’s husband’s 11-month period of unemployment, the Foster family was able to place their limited financial resources elsewhere, while maintaining the Real Food diet they needed, and without using food stamps or food banks or going hungry.

Written from personal knowledge and day-t0-day living it, the book Real Food Storage takes the reader through setting up a Real Food pantry and how that differs from using foods that cause or exacerbate illness. KerryAnn provides excellent and detailed information on what foods to choose, how to purchase, how much to store for each person, how to store, rotate and organize the foods and over 200 recipes on how to use them in real family recipes.

Real Food Storage recipes are wholesome, family meals that embrace the traditional foods, preservation and preparation methods and produce great-tasting, health-supporting real foods. Because KerryAnn is a celiac and needs to be gluten-free and her children have several foods allergies, the recipes in this book have allergy options and substitution information, which is helpful for all diet needs.

Table of Contents

KerryAnn’s Story

What to Store

Rotation and Organization

Per Person Storage Needs?

Water

Grains

Legumes

Dairy

Eggs

Sweeteners

Fats

Salt

Seasonings

Vinegars and Lemon Juice

Fruits

Veggies and Gardening Seeds

Sprouting Seeds

Stock

Meat

Condiments

Baking Needs

Packaged Products

Supplements and Herbs

Specialty Items

Personal Care, Kitchen and Cleaning Supplies

And How to Cook It  (Real Food Recipes)

Sourdough

Breakfast

Quick Breads

Side Dishes

Meatless Main Dishes

Chicken Dishes

Beef Dishes

Salmon Dishes

Other Meats

Packaged and Processed Replacements

Desserts

Resources

This book is one to have on the bookshelf, on the computer and always at hand. I highly recommend Real Food Storage by KerryAnn Foster in either e-book form, in paperback, or both.

KerryAnn writes: “If you’re looking to learn how to do a full year’s food storage program in your home or get some new, kid-approved recipes to use with your existing stores, this book is for you.   This book covers how much to store and of what, along with lists of questions to ask yourself to tailor your food storage to meet your own family’s needs and unique situation.”

KerryAnn Foster blogs at Cooking Traditional Foods and has authored multiple books and eBooks. She writes the longest running traditional foods Menu Mailer available, now in its fifth year. KerryAnn has over nine years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through celiac disease, food allergies, obesity, adrenal fatigue and heavy metals.