This month I’m participating in an unprocessed challenge hosted by Andrew Wilder of Eating Rules.
The October Unprocessed Challenge
The challenge, should you choose to accept it, is to avoid processed foods. You can read the October Unprocessed Rules over on Eating Rules. Andrew defined unprocessed food as “any food that could be made by a person with reasonable skill in a home kitchen with readily available, whole-food ingredients.” You can check out a list of potential ingredients and discussion on Andrew’s site as well.
Right now the plan is to try one week pretending we’re part of the Ingalls family, eating only what we can buy at the market and grow ourselves and a few “corner store” items. Making butter won’t be difficult, and I am personally looking forward to breakfast-for-dinner fried eggs.
The rest of the month we’ll focus on not buying convenience items, but we will utilize a few items that we don’t have the resources to make at home, oil being the most common and cheese following soon thereafter. (I do plan on attempting a few homemade cheeses, though.)
I hope you’ll consider joining us on this challenge. Feel free to jump in whenever is good for you and your family, and at least consider joining the challenge for a week or so to get a feel of how your diet would change when relying more heavily on whole foods and less on prepackaged, manufactured and convenience items.
Monday – Brick-Grilled Chicken with farmers market chicken, homegrown onions, herbs and homemade butter
Tuesday – Lentil Shepherd’s Pie with homemade ketchup and butternut squash mash.
Wednesday – Tomato Basil Soup with Homemade Whole Wheat Sourdough Bread from a homemade starter
Thursday – Butternut Squash Risotto with farmers market squash, brown Arborio rice and homemade chicken stock
Friday – Eggs fried in homemade butter, toast with homemade jam, fresh fruit and homemade sausage using maple syrup in place of brown sugar
The Preparation Shortcuts:
1. My favorite way to start off the week is roasting a whole chicken to make stock and have leftover meat for the upcoming week. After the carcass is picked clean, turn it into stock that will be used for both the risotto later in the week.
2. Make your bread dough ahead of time and store it in the refrigerator, taking it out to proof the day you’re baking it.
3. Leftover bread can be sliced and refrigerated to toast for dinner later in the week. Because we’re toasting it, keeping it fresh in a sealed container in the refrigerator will suffice.
4. Use half the butternut squash for risotto and half for the shepherd’s pie. Just cut it all at once and store the rest in an airtight container.
The Farmers Market and Grocery Shopping List:
1 whole roaster chicken
1 pound pork butt
1/4 pound fat back
1 bunch green onions
2 ears sweet corn
1 large butternut squash
1 cup fresh basil leaves
chives, sage, rosemary, thyme
8 ounces Parmesan cheese
heavy cream and milk
chicken broth (homemade)
apple cider vinegar
canned crushed tomatoes
fresh grated nutmeg
red pepper flakes
kosher salt and pepper
Last week from Food for My Family: