Mexican Red Sauce
Portion Size: 1/2 cupServings: 3
Ingredients:
- 3 C of Tomato puree
- 2 C of Chicken Broth
- 1 oz of Cacao solid (minimum 99%)
- 2 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Dehydrated garlic
- 2 tsp Himalayan Salt
- 2 tsp Red Pepper powder (to your spice likeness)
- 2 tsp Fresh diced oregano
- 1 tsp fresh thyme
Directions:
Blend all the ingredients in a saucepan with a whisk, bring to a boil, whisk and reduce to a high simmer. Cook for 1 hour to blend flavors. Continue to cook until it reaches the desired thickness.You can add a smoky paprika or chipotle for a variation to the sauce
Ranch
Dip: Portion Size: 1/4 cup Servings: 5Dressing: Portion Size: 3 T Servings: 8
Ingredients:
- About 1/8 a cup of minced: oregano, thyme, basil, & parsley
- 1 tsp of dehydrated garlic
- ½ tsp Himalayan salt
- 1 cup of raw or grass-fed cultured cream (sour cream) or Yogurt
For Dip
- 1/4 C whole cream
For Dressing:
- 1/2 C whole cream
Directions:
Add whole cream to the yogurt or cultured cream until desired consistency is achieved (dressing or dip). Blend minced herbs, garlic and salt.The herbs do not have to be exact but a nice equal blend of all 4 herbs is recommended.
Mushroom Cream Sauce
Portion Size: 1/2 cup
Servings: 4
Ingredients:
- 4 oz fresh mushrooms
- 1 T onions, chopped fine
- 1 garlic clove, minced
- 1 T butter
- 1 C chicken broth
- 1 C cultured cream
- 1/2 tsp salt
- 1/4 tsp pepper
Directions:
- Cut the mushrooms into thin slices.
- Melt butter in large frying pan.
- Add onions, garlic, and mushrooms and cook until onions are soft.
- Add chicken broth and boil until slightly thickened while stirring frequently.
- Reduce heat and stir cream continuously until warm.
- Serve over pork, pasta or numerous other dishes.
Cream of Mushroom Soup
Portion Size: 1 1/2 cups
Servings: 3
Ingredients:
- 8 oz fresh mushrooms
- 2 T onions, chopped
- 1 garlic clove, minced
- 2 T grass-fed butter
- 2 -3 T flour (separated)
- 2 C chicken broth
- 1 C grass-fed or raw cream
- 1/2 tsp salt
- 1/4 tsp pepper
Directions:
- Cut the mushrooms into slices.
- Melt butter in large frying pan.
- Add onions, garlic, and mushrooms and cook until onions are soft.
- Blend in 2 T of flour with a whisk.
- Add chicken broth and heat until slightly thickened while stirring frequently with a whisk.
- Whisk 1 T of flour, salt and pepper into the cream.
- Lower heat and add the cream to soup.
- Heat to thicken while stirring frequently.
PomTom Salsa
Portion Size: 1/2 C
Servings: 6
Ingredients:
- 1 medium pomegranate, seeds removed
- 2 medium heirloom tomatoes, blanched and chopped
- 1 diced jalapeno (or any hot pepper to your preference)
- 1/4th C minced onion,
- 1/4th C thyme, parsley, cilantro and mint
- 1/8th tsp salt
Directions:
Stir all ingredients together.What I Use
Food:
Raw Dairy* by Organic PasturesRaw Cream by Organic Pastures
Grass-fed Dairy by Strauss
Organic Grass-fed Yogurt, European Style and Greek by Strauss
Amino Acids by Braggs
Organic Yellow Mustard by Woodstock
Dry Sherry by Christian Brothers (cheapest available)
Fresh Ginger from Lincoln Spring Street Farms
*milk, cream, yogurt, cheeseHerbs from the garden:
can be pricey to buy, easy to grow- Mint
- Parsley
- Thyme
- Oregano
- Basil
- Cilantro
Equipment:
Wooden MuddleTrimmer by Cutco
Petite Chef Knife by Cutco
Whisk, stainless steel 18/10
Really interesting video! Was surprised about the collagen being good for the digestive system. Now I will keep that in mind. It was nice to add new recipes using herbs to my collection, I now have a new drink to try. Another thing that sparked my interest was the fact that you could actually make ranch from home and that it pretty much consisted of only herbs, it seems like a healthy alternative. I like that at the end she’ll let us know that even with one sauce you can add it to multiple plates, she explains that one sauce does not need to go with only one dish. I am eager to try the PomTom salsa especially because it has a hint of spice.
ReplyDeleteI was also really surprised on how beneficial collagen is and it makes sense why grass-fed and free-range animals are extremely good for you. They get to absorb all the vital nutrients from the best sources and by using them as our food source we in turn reap the benefits of consuming the proper dosage of vitamins and minerals. This really explains why generations who ate 100% natural and organic food before the GMO craze are extremely healthy and are expected to outlive children who grew up on GMO’s. (Engie Penaloza)
DeleteI love herbs and Libby’s twist on soft herb cheeses are a great way to make use of various combinations. I also found it extremely shocking on how easy ranch is to make because I have always been under the impression that it was this super complex recipe that needed precision and accuracy. Now I know better and I look forward to trying out this recipe once I have some free time to experiment. I also really appreciate how Libby went out of her way to provide alternative dairy products for people who are unable to access raw milk or simply do not feel comfortable using it. It really shows the recipes flexibility and her consideration to people not used to particular products. (Engie Penaloza)
ReplyDeleteAfter watching this episode, I've learned some herb combinations that I'm sure will greatly benefit my culinary journey. I also appreciate how Libby selected ranch dressing, as it's one of the most popular sauces that many people consume. This allowed her to demonstrate how easy it is to make and which ingredients we need. Processed sauces from factories often contain questionable ingredients, so making them at home can be a healthier alternative. I totally agree with your observation that Libby was considerate of others by suggesting alternative options in place of raw milk for certain sauces. These alternatives are likely more familiar to people and can be easily found. (Nguyen Thuy Lan Vo)
DeleteWhat a varied and insightful video! I love the diverse applications of creams, sauces, and herbs and spices Libby uses. It is very helpful that Libby takes complicated concepts like getting the most vitamins out of your cooking, and puts it in simple terms that we can all understand. Now knowing that products coming from poultry and cattle that are grass fed, contain vitamin A and vitamin D. This video also taught me that the pasteurization process with milk denatures vitamin B and lactase. This whole series does an excellent job conveying broad themes and dense topics in simple terms with so many alternative options for personal preference. I am looking forward to try out this simple yet delicious looking recipe for mushroom cream sauce :)
ReplyDelete-Jaden Wyszpolski
I was interested in watching this episode because I love cooking with herbs and spices. I personally prefer using rosemary, mint, basil, garlic and pepper in almost all my dishes. When I was in culinary school, I was taught to thicken my sauces with a roux, which is equal parts butter and AP flour. About a month ago, I tried making a white cheese sauce without a thickener and it curd. Watching Libby make the mushroom sauce using sour cream and watching it emulsify, smoothly made me realize I probably didn’t whisk my sauce properly which was probably the reason why it curd. Moreover, her sauce didn’t need a roux to thicken—the sour cream and the stock reduction were enough for the sauce to gain a good consistency.
ReplyDeleteAnother interesting subject I found in the video was the collagen found in the chicken broth. How it can be beneficial for the skin and digestive system when properly sourced. I say properly source because in order to get the nutrients needed, a chicken must be grass fed, being cage free, and receive lots of sun light. It is essential to purchase pasteurized chicken.
This episode caught my attention because I personally love eating foods that are seasoned well and are super saucy! I also enjoy working with a variety of herbs and spices; when something is seasoned well, I think you've most likely nailed the dish. Not only was I already familiarized with what herbs and spices paired well together, I learned a whole list of new things from this video such as making your own chicken broth using pasture raised chicken, that way we take in the glucosamine and collagen to help with digestion and skin. What also stuck out to me was the fact that Libby cultured her own cream so that it was completely raw and added a few herbs and spices to make ranch dipping. Who knew it could be so easy and more nutritious? I suddenly became hungry once Libby began making the mushroom sauce for her pork because I love a good cream sauce. What surprised me was that she added sour cream to thicken up her sauce, as I would typically use heavy cream to thicken up any cream sauce I would make at home. I'll be sure to try all of her methods and recipes in the future!
ReplyDeleteI also agree with what Engie Penaloza said about Libby's method of trying different pairings of herbs by adding it to cheeses. I think that is a great way to test out some different flavor profiles. With so many varieties of cheeses out on the market, you'll never know, you might just end up liking your own concoction of herb cheeses and make it at home instead of buying it!
- Stephanie Phu
Wow, all that food looks delicious! I really enjoyed hearing about the benefits of foods from pasture-raised animals. In my sustainable food systems class, we have learned that just because something says “organic” or “cage free”, it doesn’t necessarily mean that the animal is in optimal living conditions. The requirements for these terms and their implementation is where confusion can occur. For instance, one of the requirements for a cage free animal is that they have access to go outside. This doesn’t mean that they are likely to go outside, in fact, they may still be living in close quarters filled with dirt and bacteria. I was able to see the differences between an egg from a pasture-like environment with access to the sun and grass in my class today. The egg yolk was a rich orange filled with nutrients compared to the common egg yolk from an industrial type environment which was a lighter yellow-orange. I bet the ranch dip and the sauces made in this video are exploding with flavor. I’d like to eat this way. I learned about Vital Farms as a pasture-raising egg distributor. Are there any companies that do this kind of farming for cheese and pork?
ReplyDelete-Sam
I have always been so curious on how to make sauces at home because of quarantine. I do not eat out anymore and I try to cook at home more often but I am always having to buy bottled sauce at the grocery store. It is definitely not as good as what I potentially can make at home. I enjoy how you mention that we can play with mixing different herbs together for a completely different flavor. I want to learn how to grow my own herbs to save money but you gave me even more motivation to grow my own herbs so that I can gain more nutrients. What is the easiest way to grow my own herbs to make these sauces?
ReplyDeleteI thought this video was very interesting! It made me think of all of the different ingredients and "things" that I am putting into my body with the packaged foods that I eat. I really do not know all of the ingredients that are in some of the foods that I eat, especially the sauces with the amount of ingredients and flavours that have to be combined to create the distinct flavours of these sauces.
ReplyDeleteEspecially by making my own sauces, I will know what exactly is going into my body and what I am eating. With sauces, I can also use them for a multitude of items and dishes that I can eat at any time. This video can help me with the foods I eat at any times of the day. This also allows me to make sure that sustainable practices are in place with the foods I cook. I can make sure that the herbs and produce I use to make sauces specifically are coming from sustainable farms.
For me, the ranch sauce recipe seems really interesting because I use ranch constantly! I want to try this recipe out some day!
This is a great idea to make own dressings and sauces that relate to sustainability. First, I can grow herbs or some ingredients such as tomatoes or jalapeno at home or get from a friend’s yard. Second, I can use my ingredients that are seasonal and from local. Finally, I can make sure that these ingredients are “organic” and “fair trade” products. In addition, I like her recipes, using mushrooms, raw cream, yogurt and herbs for the sauce because these ingredients enhance the flavor and richness. More importantly. her recipe is simply, so most people can easily make own sauces.
ReplyDeleteNguyen Thuy Lan Vo
ReplyDeleteI have a deep love for herbs and sauces, so this episode was the perfect match for my food preferences. I appreciate that the herbs featured in the videos are familiar to me, and I know that they can be amazingly good if we pair them the right way or use them to elevate various dishes and sauces. While I've never tried rosemary with potatoes before, I'm definitely eager to give it a shot.
I was also impressed with Dr. Gustin's attention to detail when it came to suggesting alternative ingredients in place of raw milk. This guidance is incredibly helpful, as I tend to worry about the outcome of a sauce when I substitute ingredients. The idea of a rosemary and mustard sauce sounds incredibly delicious, and I'll be sure to make a note of it for future reference.
Lastly, there's the tomato sauce, or as Dr. Gustin likes to call it, the 'Mexican red sauce.' I had no idea that chocolate could be a secret ingredient for this sauce, and I'm excited to try it the next time I make tomato sauce from scratch.
Having an herb garden has always been a small dream of mine, and watching this episode has given me valuable insights into which herbs complement each other and the potential sauces that can be created with them. With this knowledge, I can make thoughtful decisions about which herbs to grow in my future garden.
I really feel Libby’s enthusiasm through the video and she truly demonstrates how knowledgeable she is about all of her sustainable practices. Her instructions with all of the directions that she is providing are clear and accurate. I am a big sauce guy and love having sauce with any of the foods that I eat, so having this assortment of sauce recipes is perfect to add some more variety to the foods that I am eating. One big tip that I heard from her that I will definitely start incorporating into my cooking is her use of a wide frying pan to cook sauces in rather than a traditional sauce pan. Having that even distribution of heat from a larger surface area in order to more effectively emulsify whatever sauces you may cooking looks like a big game changer. In addition to knowing exactly what ingredients you are putting into your body, making your own sauces rather than just buying the store bought varieties looks like it will definitely save you some money in the long run too and would also help you cater your cooking to your own individual flavor palette. I look forward to seeing more future sauce recipes from you!
ReplyDeleteThis video was an interesting watch because it felt very real. All the items shown were easy to cook and make at home without any extra effort or cooking knowledge that other cooking videos expect you to have or know. This felt like a great introduction to cooking but also to understanding what you are using and putting in your dishes. The emphasis on raw dairy was there but it was good to hear what the alternative is if you cant easily find a good raw dairy product just go for the grass fed. Hearing how to test herbs and what goes with one another was also helpful because the video gave a solution to what most people struggle with which is being willing to try something new. Overall this video helps viewers see what they can accomplish with their new grocery purchases and they also get to see that they will be able to still eat well and eat rich food but the ingredients are more nutritional for you.
ReplyDeleteI love using spices and herbs! I think it brings so much flavor enhancement and body to a dish that is usually so simple. It really great to be knowledgeable about what kind of vitamins and nutrients are in the herbs and spices you use. Like when you added a simple sprig of muddled mint to your water, this enhancement can help treat indigestion, boosts immunity, and helps alleviate stress. However, like in your other blog, it is important to always use organic or home grown! Also, thanks for the great tip about using cultured cream! I have been lactose intolerant my whole life and yet I have heard wonders about sugaring cultured cream instead to help heal my gut.
ReplyDeleteThere is so much useful information in this video and can teach you a lot about not only how to make a good meal but also make sure it good for your health and contribute to the health of the planet. Several times throughout the video Libby brings up where she sourced some of her food, for example when she is talking about the cream and milk, she uses she puts an emphasis on using grass fed and if it's from a good source raw cream. This allows for there to be greater nutrional value in the cream. The way that Libby plays with the herbs and spices shows the great knowledge and experience she has and how she can not only focus on the sustainability and nutrition of the food but also give it a great flavor profile. As Libby explains in her video, you have to be unafraid to make mistakes when cooking in order to push the envelope and deliver a product that is delicious, healthy and sustainable.
ReplyDelete-Ethan Oliver