Harvest Eating Podcast-plant Based Vegan Recipes

In today's episode, I walk you through a basic bone broth that will yield some delicious soup and extra meat that can be used in many ways. As always, try to use a pasture-raised chicken if possible. The flavor of this broth, especially with the garlic in it, is incredible. This can be strained and used to sip on like a drink for anyone on the GAPS diet. It can be used to make just about any soup and in this case, I describe a simple leek soup. You can learn more about soups by visiting Harvest Eating.

In this episode, I discuss Rugbrod, a famous Danish sourdough rye bread that is loaded with cracked wheat, rye, sunflower seeds, flax seeds etc. I have made this many times and it's a very delicious, hearty bread perfect for toast with many toppings like cream cheese and jam, cucumbers and cheese, peanut butter, almond butter, chicken, or tuna salad. The sky is the limit. this bread is simple to make assuming you have a strong active sourdough starter to use. Check out the recipe over at Harvest Eating  

*** Recorded 4/10/2020-I said 3/10...duh On today's show, I will do my best to walk you through a basic sourdough bread recipe. I discuss making bread using a banetton and also in a Pullman loaf or similar pan. It's s simple recipe and method but certainly challenging to describe in audio format I do my best, however. You can find the episode notes and plenty of photos and links at Harvest Eating Instagram Food Storage Feast Facebook  

In this episode of Harvest Eating, I will walk you through a quick sourdough starter recipe and technique. I will also discuss making simple whole wheat fermented sourdough pancakes which are to die for! Be sure to visit Harvest Eating to find the recipes for these and hundreds of other recipes.    

Here is a quick episode about a simple dish that is still perfect for this time of year as I record in March 2019. It's simple and easy to prepare and vegan for those following that lifestyle.   Enjoy...more shows coming soon!!   Keith

Today I share some personal updates and discuss a wonderful Asian style salad I've been enjoying recently.   Please be sure to visit Harvest Eating for much more.

Today I am discussing Migas, a very rustic dish that Mexican's enjoy with day-old tortillas, eggs, chilis, onion and usually cheese. I find this to be one of my favorite breakfast dishes to splurge on once per month. Not exactly lo-carb! However, extremely satisfying. I love it with Cotija cheese. Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk. This cheese is very flavorful and adds that finishing touch to the dish. Be sure to check out Harvest Eating's Store to get some spices

On the last show of 2018 (maybe forever?) I walk you quickly through making simple popovers & Omi's lard roasted potatoes both of which are terrific with meat dishes for Christmas. I hope everybody has a blessed Christmas season and a wonderful new year.  thank you for the support in 2018...! Chef Keith Snow

Today I thought I would just chat about our plans for Christmas Dinner 2018 and what I think we should prepare. Yes, of course, the production and planning for this holiday meal will rest on my shoulders. I greatly appreciate and enjoy this task, however. Instead of the standard prime rib we're thinking (no decision has been made yet) of having a fillet of beef with all the trimmings this year. So I'm discussing this today in hopes that it might help you with your planning.  

Today I am talking about the need for probiotics in the form of food. Real Food. Eating items like sauerkraut, kimchi, yogurt, miso, natto, kombucha, kvass, kefir, raw milk cheese, sour pickles etc. These foods are rich with beneficial bacteria that helps your immune system function well. There is plenty of research and writing on the topic of the microbiome. Gut health and beneficial bacteria is being studied the world over. you will see major pharma companies coming out with super bacteria that is prescription only as they do not want to "miss the boat" on this important topic. You will be reading and hearing much more about the microbiome as the research continues to come out, trust me, this is not a fad. And the only thing you need to do is start consuming the items on the list above, you don't need expensive pills! Support the show by becoming a Harvest Eating Foodie!

Today I talk about the Keto diet being affordable or not. Many keto practitioners say it's affordable while many new devotees say it's not. Hmmm. I say it can be, but you must be realistic about the choices you make. Avoiding the pricier cuts or beef can really help bring the costs down. Using butter, cream and avocados to help provide needed fats and calories is also a great tool to cut the costs associated with keto diets and low carb in general. We'll talk about a wide-ranging array of topics and even about my dog who decided to go ballistic while  I am recording. Be sure to check out the Harvest Eating spices and get them while you can. No more inventory will be purchased for several months, what's in inventory will be gone soon.    

Need a simple dessert to bring to a party or for invited guests? This apple cake is perfect! Very few ingredients, simple techniques and common equipment all combine to make this a wonderful addition to your baking regimen. Perfect when apples come in season, especially for those who are fortunate enough to have trees. Takes only 15-20 minute to get this entire cake ready to go into the oven. Bake for 50 minutes to 1-hour and you're ready to go. Gild the lily by glazing the top with apricot jam and butter warmed int eh microwave for that shiny finish. Enjoy this show? Consider supporting it by becoming a Harvest Eating Foodie

Today we are talking about beef brisket, one of the underdogs of the beef world. Sure, it's popular around Passover and in Texas at BBQ joints and in NYC for pastrami and corned beef, but aside from that.. somewhat unpopular. Brisket is a wonderful cut, juicy, beefy and very flavorful is cooked properly. If in Texas you must visit hill country and try the bbq...legendary! Today we're talking Passover brisket, cooked slowly with cabbage, onions, tomato, and seasonings. Nothing short of amazing IMO I really like the fennel seed in this, it provides that "what is that flavor?" element. If you buy a full packer brisket you will start with 8-12 lbs of meat and wind up with about 30% less due to cooking. Be sure to check out Farm Foods Market, you can get amazing grass-fed beef from select CA family farms shipped right to your door free. Save 10% on first order by using coupon code:  harvest Are you a Harvest Eating Foodie? Learn more at Harvest Eating

Today I discuss a dish that I grew up eating at holiday time; Mom's Sausage Apple Stuffing! This is a terrific recipe, it's super easy to make and does not require any special ingredients aside from sweet Italian sausage. The combination of those flavorful sausages, apples, and sage end up creating a wonderful stuffing. IMO much better than a boxed stuffing mix!  The fennel in real Italian sausage and the sage play off the sweetness of the apple and overall moistness of the stuffing to create something that is not just a plate filler, but something to behold. To support this show become a Harvest Eating Foodie Moms Sausage Apple Stuffing   8 tbs butter 1 onion, chopped 3 stalks celery, chopped 1/2 green bell pepper, chopped 3-4 SweItalianian sausages, casings removed 3 medium tart apples, like Granny Smith, cored 2 cups turkey or chicken stock(or more...it's your stuffing) 1 about 8 cups of good bread, cut into 1/2 cubes, toasted 2 tsp rubbed sage 1-2 sage leaves, minced   Season with salt and pepper   Melt b

On today's show, I discuss making a simple keto coffee cake. Basic ingredients and simple to make. It's moist, flavorful and not too sweet, plus Lakanto sweetener does not jump-start the blood sugar. You can learn more about Lakanto here. I choose the blanched almond meal for this but those with nut allergies can use coconut flour...although that is not my favorite taste or texture as coconut flour can be "grainy" Be sure to visit Harvest Eating to get the recipe and be sure to check out our Harvest Eating Foodie Memberships to learn about the awesome benefits you get by supporting this show.

On today's show, I walk you through the proper way to make a rich and flavorful stock, then a wonderful turkey gravy. With the big Thanksgiving Holiday coming soon, I want you to have the best possible gravy, making it yourself using these methods will ensure you'll be a rockstart in the ktichen and in the dining room! The secret to making stock is using a combination of roasted turkey and chicken, particularly the fatty wings. Also, a basic mirepoix or trinity is needed. If you enjoy and listen to this show, please consider supporting it by becoming a Harvest Eating Foodie, our new membership program that provides excellent benefits for supporting the show, website etc.

Today I dive into Pate Choux...the old-school French pastry dough that can be made into both savory and sweet treats. It's simple to make with very common ingredients and takes only minutes to prepare. You can make wonderful little goodies with pate choux like gougeres which are cheese puffs, add some diced salami and WOW. The pate choux dough is also great for profiteroles or cream puffs. Be sure to visit Harvest Eating to learn more. While there check out our Harvest Eating Foodie Memberships.

On today's show, I share a simple dinner roll recipe. Having dinner rolls with a meal is an amazing treat. These rolls are so simple anybody can make these without special equipment. A simple bowl and spoon will do it. Here is the Recipe: -5 c sifted bread flour -1 tsp  regular yeast -2 c warm water (under 110 degrees) -1/2 c whole milk -2 tsp salt Mix flour and yeast in a bowl, add warm water an milk, mix briefly, cover and let sit 30 minutes to 1 hour. Add salt and mix well until well combined. Let sit 3 hours minimum up to 5 hours. Shape rolls into balls, the recipe should make, 12-16 rolls. Bake in preheated 400-degree oven 25-30 minutes. I wanted to encourage you to support the show. Harvest Eating is supported by listeners, without you contributing, I cannot continue to do this. Thanks to all the supporting listeners through the years, your support is very meaningful! Check out Harvest Eating and learn more about our Foodie memberships and the benefits you get with each membership. You can support the

Today's episode is not focused on food or cooking rather sustainability. I use the word in my show's opener so I thought it was about time I discuss these conservation action items with you. Now we're not Green Peace members but we do feel a responsibility to conserve what we have in order to be thrifty (not cheap) and do our part to protect our precious environment. Sadly, conservation and other closely related topics have become political; that's a shame because we all can do something to help conserve. I would appreciate hearing about your efforts so email me if you're inclined. Enjoy the show! If you want to help keep Harvest Eating available to you and others, consider becoming a Harvest Eating Foodie.

Today I give you three ideas to help make Thanksgiving Day as enjoyable and stress-free as possible. Making sure your turkey is not overcooked, creating hot and lump-free mashed potatoes and lastly encouraging you to make ahead as much as possible. Cranberry sauce, pies, stuffing (dressing), prepare vegetables etc. Don't wait to do everything on one day!