>Tuesday Twister April 6

> Each week Wardeh at Gnowfglins.com hosts the Tuesday Twister where we can share through pictures and words what has been Twisting in our kitchens.

Last month I bought a bag of frozen wild caught Whiting. I was looking for a replacement fish to the farm raised tilapia that we love. The Whiting is not it. We found the fish to be very strong when breaded and fried. So with half a bag of Whiting left I decided to try the recipe for Fish Cakes in the Nourishing Traditions book. These turned out to be a great way to prepare the Whiting. The fish cakes are easy to make and were a huge hit with the girls.

Here is another recipe from Nourishing Traditions. Sauteed Chicken Livers. They are very good. The original recipe calls for white wine but I never seem to have wine so I used a slightly tart kombucha. Delicious.

The end result doesn’t look very good but believe me when I tell you that this is a delicious way to enjoy chicken livers. We served it over bulgar and topped with Spicy Lemon pieces. Spicy Lemons are maybe my very favorite condiment right now. They are so good. If you have been wanting to try a fruit to lacto-ferment I would recommend these to start with. They are by far better than any other fruit that I’ve fermented (take a look here at some of my lacto-fermenting experiments) and I have found numerous uses for them.

I’ve made this soaked pasta from Wardeh a few times now but I’ve always used whole wheat flour. With my last Azure Standard order I got a small bag of Kamut. OH MY. This makes the best pasta ever. The flavor is different than the whole wheat and the color much lighter (like an actual noodle). It was delicious topped with Antelope stew meat in gravy that had cooked all day in the crock pot.

Here is my oven doing double duty. On top are soaked oats and bottom soaked almonds. I’ve been taking Wardeh’s eCourse (registration is now closed but I think she is offering another class in the fall) and after she did a class on soaking and dehydrating nuts, we can’t get enough. Unfortunately I don’t have a dehydrator and my oven gets a little hot so I’m killing off some of the nuts good enzymes but they still taste delicious. In last weeks Tuesday Twister, Lisa at Walk NT shared how she made Granola Bars with soaked oats so I’m copying her.

You might want to take a peak at my family blog where I shared our plans for gardening and chickens (for meat and eggs) since they are sort of kitchen related or will be someday soon.

What’s been Twisting in your kitchen? Pop over to Gnowfglins.com to see other Twists.
Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at MillieCopper.com.


  1. Wardeh

    >I'm happy you tried the pasta w/ Kamut! It is soooo good. Thanks for sharing your week in the Twister, Millie! The fish cakes look really good.

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