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105 JULY 31, 2017 30 MINUTE MEALS
GARLIC STEAK AND POTATO FOIL PACKS
Juicy and savory seasoned garlic steak and potato foil packs are the perfect baked or grilled 30 minute hearty, healthy meal!
Garlic Steak and Potato Foil Packs | lecremedelacrumb.com
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In my mind there are some foods that just go together. French fries and ketchup. Oreos and peanut butter. Chips and salsa. Diet coke and cherry syrup. And of course, we can’t forget, steak and potatoes.
I’ve always been a fan of potatoes, as far back as I can remember. Whether mashed, split open and piled with sour cream, cheese and bacon, or deep fried and salted, I’m on board. Steak was a different story though. For years I thought that I didn’t like steak.
I thought it was tough and flavorless, that is until my late teenage years when I ate at a Japanese restaurant and devoured a fillet mignon in about 2.7 seconds.
Garlic Steak and Potato Foil Packs | lecremedelacrumb.com
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I had no idea steak could be so juicy, so tender, so melt in your mouth perfect with such incredible flavor! Now I’m hooked. Especially when we are talking about garlic steak. I’ll take garlic on pretty much anything (seriously. garlic is LIFE.) but garlic steak is just out of this world delicious.
Since I’ve become somewhat obsessed with foil packs this summer, I decided to try a twist on steak and potatoes with lots of garlic and seasonings. Turns out this recipe was just waiting to happen because it is perfection.
Garlic Steak and Potato Foil Packs | lecremedelacrumb.com
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I like my steak with just a teeny tiny hint of pink right in the middle, just to the point it’s about to disappear completely. If you like it that way too, I suggest cutting the steak into larger 2-inch chunks because the potatoes need enough time to cook all the way through. If you like a heavier char and more doneness to your steak, just cut it into 1-inch pieces and it should come out just right.
Steak and potatoes are a fantastic combination and they really shine in this easy and insanely flavorful foil pack meal! Savory herbs, olive oil, and garlic bring these ingredients to life in just 30 minutes with pretty much zero cleanup. It doesn’t get any better than that!
Garlic Steak and Potato Foil Packs | lecremedelacrumb.com
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4.6 from 8 reviews
Garlic Steak and Potato Foil Packs
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Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Juicy and savory seasoned garlic steak and potato foil packs are the perfect baked or grilled 30 minute hearty, healthy meal.
Author: Tiffany
Recipe type: Main Dish
Cuisine: American
Serves: 4
Ingredients
2-2½ pounds top sirloin steak, trimmed of fat and cut into 2½-inch pieces (see note)
1 pound baby yellow potatoes. quartered (or halved if they are already less than 1 inch in size, see note)
3 tablespoons olive oil
salt and pepper, to taste (I use about 1 teaspoon salt and ¼ teaspoon black pepper)
1 tablespoon minced garlic
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
fresh thyme or parsley for topping (optional)
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Instructions
In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine.
Divide steak and potatoes between four 12x12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness (see note).
**If you prefer a char on your steak, you can open up the packets at the end and cook for a couple minutes directly on the grill, or for baking you can switch oven to broil for a few minutes (with packets opened).
Garnish with fresh thyme or parsley and serve immediately.
Notes
Be sure to cut your steak into pieces that are at least 2x2 inches, and potatoes into pieces smaller than one inch. This ensures even cooking.
**For medium doneness on the steak, boil the potatoes first for five minutes before adding to the bowl and proceeding with the rest of the recipe. This will help them to cook faster once in the foil pack.
105
CATEGORIES: 30 MINUTE MEALS
TAGS: beef, healthy dishes
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READER INTERACTIONS
comments
Thomas Porter says
July 31, 2017 at 4:23 pm
How we Share this?
Reply
Ethan says
August 2, 2017 at 12:20 pm
Copy the link and send it to people, post it on FB, etc.
Reply
Thomas Porter says
August 8, 2017 at 10:21 am
Where is the link?
Reply
Marta says
July 31, 2017 at 9:25 pm
I like to bake this …but it is not recommended to use aluminum foil t cook meat..any advice of how to bake it ???
Reply
Tiffany says
August 1, 2017 at 7:28 am
Hi Marta, You can line your foil with a layer of parchment paper, or you can bake wrapped in just oven-safe parchment paper, you’ll likely need a toothpick or two to secure the packet and keep it closed.
Reply
Becky says
August 1, 2017 at 1:43 pm
Why arent you suppose to use foil to cook meat, i have been doing it for years and never new that..
Reply
Delores Clark says
August 1, 2017 at 9:39 pm
IF TRYING NOT TO USE FOIL………….
Try parchment paper crimped around the edges much like making a stromboli (at least I think that’s what I’m thinking of…..sorry it is late). Take a piece of parchment paper and on 1/2 of the sheet place the meat, potatoes and other stuff then fold over the other 1/2 of the parchment then crimp the edges together to seal. Bake as recommended. Worth a try.
Reply
Cassandra says
August 1, 2017 at 9:43 pm
Why can’t you cook meat in a foil pack?
Reply
Eileen says
August 2, 2017 at 5:25 am
aluminum has been getting alot.of and press.lately. research is showing a correlation between aluminum and certain diseases dementia and Parkinsons, same with sprays lime deodorant and air.dresheners
pumps and solids are more.recommended as is parchment paper for.cooking and baking
Reply
Jay says
August 3, 2017 at 3:19 pm
I’m a doctor. That’s nonsense. Stop believing everything u read on the interwebs.
Reply
barbara allen says
August 2, 2017 at 9:15 am
Because it is not healthy…google it! http://www.huffingtonpost.com/the-conversation-africa/why-you-shouldnt-wrap-you_b_9622502.html
Reply
Lara says
August 2, 2017 at 1:30 pm
It’s now linked to many health problems especially Alzheimer’s.
Reply
Richard Valentine says
August 5, 2017 at 12:17 pm
Alzheimer’s (dementia) has been around a lot longer than Aluminum foil. More than likely it is defective genes. This is like when eggs and butter were to be avoided but now they are ok. Looking for reasons like this is what keeps scientist employed.
Reply
L. H. says
August 3, 2017 at 8:50 am
There are bake bags in the ziploc section in the store that can be used as well. I’ve used them for poultry and roasts in the past.
Reply
Deborah L Pendley says
August 3, 2017 at 2:00 pm
Possibly line the pouch with parchment paper?
Reply
Ki says
August 1, 2017 at 7:34 am
Hi,
Yum this looks amazing! What type of forks are those I love the look of the handle ๐
Reply
Tiffany says
August 1, 2017 at 7:39 am
Thank you! These forks are some antique ones I found a while back, but I’ve never seen them anywhere else besides that one little shop and I bought all they had ha! I wish they still made silverware like that!!
Reply
Ki says
August 1, 2017 at 7:49 am
I so agree Tiffany they are awesome!
Reply
Ashley says
August 1, 2017 at 8:07 am
Hi! What kind of steak did you use?
Reply
Tiffany says
August 2, 2017 at 12:06 am
Top sirloin. ๐
Reply
Vicki says
August 1, 2017 at 9:37 am
Has this been tried in a crockpot?
Reply
Mary Voepel says
August 1, 2017 at 9:50 am
Ok why aren’t you supposed to go meat in aluminum foil?
Reply
Val H says
August 2, 2017 at 7:47 am
My electric fan oven doesn’t cook well in foil I don’t know why so I never use it. Think it’s the same for convection ovens too.
Reply
Tammy Parker says
August 2, 2017 at 8:58 am
I think they believe the aluminum get’s into the food?
Reply
Bernie Hassisnger says
August 2, 2017 at 12:02 pm
Apparently there is no good reason to avoid using foil to cook the meat and potatoes in. I have used foil all my life for recipes like this but I like to spray the foil with a nonstick coating, like Pam, to keep the food from sticking. The question was asked multiple times for the reason why you shouldn’t use foil. There wasn’t a reason given to anyone asking, so I’m assuming (shame on me for that) that there isn’t a good reason for not using the foil.
Reply
OCGirl says
August 3, 2017 at 5:27 am
There are many replies. A lot of research leans towards aluminium being linked to dementia
Reply
Lesley says
August 3, 2017 at 9:58 am
There actually was a reply if you scroll up you’ll see it was posted at five something in the morning on the same day you posted yours the aluminum has been associated with Alzheimer’s and various other diseases it leaches into the food so you can use parchment paper to line the aluminum foil or Parchment paper by itself
Reply
Casey says
August 5, 2017 at 3:07 pm
It has been answered numerous times why. And to google if you want.
Reply
Monica says
August 1, 2017 at 10:18 am
Hi,
How do you get your steak to look “grilled”? Every time I cook foil packs, the meat never looks “grilled”, but more like it is boiled!
Reply
Tiffany says
August 2, 2017 at 12:06 am
Hi Monica! When I’m baking foil packs, I like to open up the foil pack toward the end and switch my oven to broil for the last few minutes to get a nice browning. For grilling, my meat gets brown as long as the food in the packet isn’t stacked too deep if that makes sense – I try to spread it all out in an even layer so the packet is kind of flat when it goes on the grill. You can also move the meat over directly onto the grill for the last couple of minutes to get some char on it. ๐
Reply
Pat says
August 1, 2017 at 11:07 am
So, if you boil the potatoes first, do you still cook it in the foil pack for the same amount of time?
Reply
Tiffany says
August 2, 2017 at 12:04 am
Hi Pat, if you boil your potatoes first, you can reduce the cooking time for the foil packs a bit depending on the desired doneness for the steak.
Reply
Jo says
August 1, 2017 at 11:38 am
Can you do these in the oven? What temp and time do you think if so?
Reply
Jo says
August 1, 2017 at 11:39 am
oops, didn’t read all the way. LOL. Thanks for this recipe!
Reply
Pat says
August 1, 2017 at 2:25 pm
Can you bake this in a Pyrex dish?
Reply
Tiffany says
August 2, 2017 at 12:01 am
Yes! I recommend switching your oven to broil for a few minutes right at the end to get a good color on the potatoes and steak. ๐
Reply
Nicole Precourt says
August 1, 2017 at 2:53 pm
Hello! Can you add a veggie to the packets? Would that change the baking time or temperature if you do?
Reply
Tiffany says
August 2, 2017 at 12:00 am
You definitely can! The time will only need to be increased if you’re adding a lot of veggies and the packets are large. ๐
Reply
Barbara Varalli says
August 3, 2017 at 10:24 am
Nicole Precourt I have done this and added carrotts, onion, and a small ear of corn. I did mine in the oven and still cooked it for 30 to 45 mins and it was great. I love corn on the cob, potatoes, and carrotts together and used the onion to add a little more flavor. I also added a bay leave (fresh from my herb garden) for a little more flavoring. I’m by myself, but I did all 4 packets, cooked all 4. My daughter came and ate with me, so the other 2 I placed in the fridge. One of my sons came over later that day and his wife was out of town, so I gave him one to have for supper. The other one I placed in the freezer at the end of the day. That was about a month ago and I took the last packet from the freeze last week. I dumped it into a microwave safe dish and heated it in the microwave. It was as good then as it was when I first cooked them. And I did use the foil. Have always used foil and I did spray it with the non stick spray. I did add butter to mine since I had the corn in it.
Reply
Michelle says
August 1, 2017 at 2:55 pm
Are there any tips/tricks to having it come out crispy and caramelized like that and not just steamed?
Reply
Tiffany says
August 1, 2017 at 11:59 pm
Hi Michelle, Definitely! If you are baking, you can open up the foil packs and switch your oven to broil for a few minutes at the end. Same with grilling, you can open up the foil packs and transfer the steak directly onto the grill to get a good char. ๐
Reply
Abbey says
August 1, 2017 at 3:34 pm
My husband like med. for his steak. How long would that take to cook?
Reply
Tiffany says
August 1, 2017 at 11:58 pm
About 15 minutes on the grill (half on each side) and be sure to boil your potatoes for 5-8 minutes beforehand! ๐
Reply
Denise says
August 1, 2017 at 4:40 pm
OMG. Easy, fast and delicious! A must make
Reply
Melinda says
August 1, 2017 at 6:10 pm
I use the Reynolds grill bags. However I was disappointed that the meat was not pretty and looked golden. It looked more boiled. I followed the directions completely. However it did have good flavor – cooking time of 20 is spot on
Reply
Tiffany says
August 1, 2017 at 11:57 pm
Hi Melinda, I’m glad you liked the flavor! Sometimes I open up my foil packs at the end and move the meat straight onto the grill so it gets a good char on it. ๐
Reply
Eileen says
August 1, 2017 at 6:30 pm
Does the steak actually get the charred look? I fear it will be pale & steamed looking.
Reply
Tiffany says
August 1, 2017 at 11:56 pm
If baking, you can open up your foil pack at the end of the cooking time and switch your oven to broil for a few minutes to get a nice broiled surface. You can also open up your foil pack on the grill at the end and put the meat straight on the grill if you want a really good char. ๐
Reply
Joshua Keshmiri says
August 1, 2017 at 7:16 pm
I like my steaks more medium rare, so maybe boil my potatoes for eight minutes???
Reply
Tiffany says
August 1, 2017 at 11:55 pm
Yes that should work well!
Reply
Tamar Weber says
August 1, 2017 at 7:33 pm
I made this in the oven. It turned out really good. I maybe need to add a vegetable next time like carrots. Oh and adjust the spices. I liked it. The steak was really tender
Reply
Emily says
August 1, 2017 at 9:46 pm
Love it! Would you ever add any veggies in there?
Reply
Tiffany says
August 1, 2017 at 11:54 pm
Onions and mushrooms are my top picks!
Reply
Samantha says
August 1, 2017 at 11:23 pm
Hi
Love all the receipts on here. I love this idea of the potatoes with the steak. However, as it has been mentioned not to cook/bake food in aluminum. What do you suggest we use to get the same effect.
Thanks
Samantha
Reply
Tiffany says
August 1, 2017 at 11:54 pm
Hi Samantha, You can always line your foil packs with parchment paper. ๐
Reply
Jan Beesley says
August 4, 2017 at 4:16 am
Hi Is parchment paper baking paper?
Reply
Tiffany says
August 5, 2017 at 11:36 pm
Hi Jan, I haven’t heard of baking paper?? I buy parchment paper near the foil and ziplock bags at my grocery store. ๐
Reply
Shawnna Griffin says
August 2, 2017 at 4:31 am
hey girl- this looks so yummy!
Reply
Norma Beresford says
August 2, 2017 at 5:25 am
I’ve been cooking meat in foil for along time. Didnt know I wasn’t supposed to. What is the prob)em?
Reply
Marleen says
August 2, 2017 at 6:13 am
I never saw the reason not to cook meat in foil! Please answer this question. All of my friends have done this fir years. Thank you!
Reply
Tammy says
August 3, 2017 at 10:43 pm
I’ts now thought to be linked to high levels of aluminum in your body which is causing things like Alzheimer’s etc.
Switching to parchment paper seems to be the advice they are giving on here.
Reply
Shenika says
August 2, 2017 at 8:23 am
So if you grill it as instructed is this for well done steak?
Reply
Lynne says
August 2, 2017 at 10:08 am
Hi. I’m 63 but not old. I have had eye surgery – retina detachment. Is this page hard to read or is it my vision? I’d love this page and subsequent recipes to be darker. The video is enticing and then I can’t read the reicipe…….
Reply
Tammy says
August 3, 2017 at 10:49 pm
My 74 year old friend just had that surgery also, hope your recovery is going well! She’s had a few scary moments but hoping she springs back as good as new when it’s all said and done since she’s always been so active.
The print is very much on the light side hopefully she can darken it up to help you and others out.
It’s looks quite yummy and I will be trying this soon as I bought stuff today to make it.
Reply
Janean says
August 2, 2017 at 10:54 am
I love how NOBODY answered the question if why we shouldn’t cook with Aluminum Foil, so I looked it up. A study was done, and it seems the Aluminum can leach into the food when cooked at high temps. Especially when cooked with spices and ingredients that are highly acidic. Even though we ingest Aluminum many different ways, too much could be linked to diseases such as Alzheimer’s. Our bodies do secrete it, just not by much. At least that was what I found.
Reply
Raya says
August 3, 2017 at 10:58 pm
Someone did answer that question
Reply
Janean says
August 2, 2017 at 10:55 am
BTW, This looks super yummy and can’t wait to try it!!
Reply
Misty says
August 2, 2017 at 1:35 pm
Can I substitute sesame oil for the olive oil?
Reply
Tiffany says
August 2, 2017 at 11:53 pm
Sesame oil has a very strong sesame flavor and will change the flavor of the dish, but you could use vegetable, canola, or peanut oil.
Reply
Joanie says
August 2, 2017 at 8:31 pm
Will this work with chicken? (:
Reply
Tiffany says
August 5, 2017 at 11:41 pm
Yes!
Reply
Lisa says
August 2, 2017 at 10:44 pm
This may be a crazy question, but do I use a baking sheet in the oven or do I place them directly on the oven rack?
Reply
Tiffany says
August 2, 2017 at 11:50 pm
Directly on the oven rack. ๐
Reply
Lisa says
August 3, 2017 at 11:23 am
Thank you! I’m going to try this today.
Reply
Maria says
August 3, 2017 at 2:24 am
Can this be done in a crock pot?
Reply
Jody says
August 3, 2017 at 6:22 am
Wonder if it would taste good with pork chop? Going to try the steak just have pork chop in the fridge for tonight!!!!!!
Reply
Tiffany says
August 5, 2017 at 11:41 pm
Hey Jody! I haven’t tried it with pork chop but that sounds delicious! Let me know if you give it a go, I’d love to hear how it turned out!
Reply
Ang says
August 3, 2017 at 9:45 am
If I make it in the oven (and not the grill), what temp do I bake it at and for how long?
Thanks
Reply
Ang says
August 3, 2017 at 9:46 am
disregard previous question, I just noticed the baking details on your site. Sorry
Reply
Mindy says
August 3, 2017 at 10:55 am
It would be wonderful if you could add a nutritional label to the recipe. Some of us are watching our calories, etc. Recipe does look tasty.
Reply
Dave says
August 3, 2017 at 1:44 pm
I am wary of the steak looking more steamed than the way your photo shows. How about browning the steak in a pan before proceeding with the recipe?
Reply
Tiffany says
August 5, 2017 at 11:40 pm
Yes that definitely works! Also, when baking the foil packs, you can open the pack about five minutes before the end and switch from bake to broil for a few minutes to get some additional color.
Reply
Catherine says
August 3, 2017 at 2:26 pm
Hi this looks delicious! I am going to make it tonight for dinner. I am deciding on which way to make it and saw someone mentioned cooking it in pyrex. I always cook is pyrex and was wondering if the cook time would be the same and if I should still use aluminum foil? I never knew cooking in aluminum foil could be bad for you before this post and do not have parchment paper.
Reply
Tiffany says
August 5, 2017 at 11:39 pm
Hi Catherine, The foil is just for convenience – if you want to use a pyrex dish you don’t need to line it with anything, simply grease the pan first. ๐
Reply
Lorna says
August 4, 2017 at 3:02 am
Hi, I am not a cook but would like to try this. Sorry if I sound stupid but what does it mean change your oven to broil?
Reply
Tiffany says
August 5, 2017 at 11:37 pm
Hi Lorna, if you want additional browning on your meat and potatoes, you can switch your oven from bake, to broil at the end (with the foil packs open at this point). All you do is turn your oven off, and then turn it back on but with the “broil” option instead of the bake option.
Reply
Richard Valentine says
August 4, 2017 at 10:46 am
How did you get the deep brown color?
Reply
Tiffany says
August 5, 2017 at 11:35 pm
Hi Richard, When I grill these foil packs they are less dark at the end, but when I bake them, I usually switch to broil and open the packs for the last few minutes to get some extra color on them.
Reply
LaDonna says
August 4, 2017 at 1:27 pm
How did you get the charred look on the pictures you posted?
Reply
Tiffany says
August 5, 2017 at 11:35 pm
Hi LaDonna, I usually grill these foil packs but when I photographed them I baked them and then just opened up the foil packs at the end and switched the oven to broil for a few minutes. ๐
Reply
Raja Izal Shah says
August 5, 2017 at 4:16 am
What do you think, if I added some Broccoli and/or Cauliflower for colour?
Reply
Tiffany says
August 5, 2017 at 11:33 pm
Definitely! That would be delicious!
Reply
Michelle says
August 5, 2017 at 11:36 am
Could we add shrimp to the pack? Raw or cooked?
Reply
Tiffany says
August 5, 2017 at 11:33 pm
You can add raw shrimp to the foil pack but should wait until maybe about halfway through the cooking because shrimp cooks pretty quickly. ๐
Reply
Mary says
August 5, 2017 at 12:25 pm
Hi Tiffany. Thank you for this delectable recipe. I’m am trying it tonight at the urgent request of my daughter (who not-so-subtly posted it to my facebook page). I am using the foil packets as recommended. My question is, should I use double sheets of foil?
Reply
Tiffany says
August 5, 2017 at 11:32 pm
I recommend just one layer of foil – hope you love it!
Reply
Lex says
August 5, 2017 at 4:09 pm
What if I wanted to add shrimp in to my foil pack? Would I cook for the same amount of time?
Reply
Tiffany says
August 5, 2017 at 11:31 pm
Shrimp only takes a few minutes to cook so I would add it into the foil pack half way through the cooking.
Reply
Elizabeth says
August 5, 2017 at 4:37 pm
Managed to follow your recipe and the result was delicious. My husband was delighted. Thank you Tiffany!
Reply
Trisha says
August 5, 2017 at 11:07 pm
My son who is 8 watched this video and asked if he could cook it for dinner. We have just done our grocery shopping and are going to cook this tonight. Fingers crossed. Looks amazing
Reply
Shannon says
August 18, 2017 at 7:49 pm
I’m not a fan of thyme, so I subbed onion and added a tiny bit more garlic because we love garlic. It was ok. Different, but still not something I’d rave about
Reply
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MEET TIFFANY
Hey y'all! I’m Tiffany - cook, photographer, mother, and semi-professional taco eater. I am passionate about turning simple flavors and ingredients into tasty meals the whole family will love, with minimal prep and cleanup so there’s more time to spend eating and enjoying. Stay awhile, and help yourself to a taco or two.
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Chicken Wings 7 Ways
BuzzFeed Video
1. Baked Garlic Parmesan Chicken Wings
INGREDIENTS
* 2 pounds chicken wings
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1 tablespoon Italian seasoning
* 1 teaspoon ground cumin
* ⅓ cup grated parmesan cheese
* 4 garlic cloves, finely minced
* ¼ cup tablespoons olive oil
* ¼ cup parsley, chopped
PREPARATION
1. Preheat oven to 300ยบF/150˚C.
2. In a large bowl, mix together the salt, pepper, Italian seasoning, and cumin. Pour chicken wings into the bowl and coat with the spice mixture.
3. Transfer wings onto a baking sheet, then bake for 20 minutes. Increase the oven temperature to 425˚F/220˚C, bake for 15 more minutes.
4. While the chicken is baking, mix together the parmesan cheese, garlic, oil, and fresh chopped parsley.
5. When the chicken is cooked through, toss the wings in the garlic/cheese/olive oil mixture.
6. Serve immediately. Enjoy!
2. Teriyaki Wings
INGREDIENTS
* ½ cup soy sauce
* 2 tablespoons brown sugar
* 2 tablespoons honey
* 1 tablespoon sesame seeds
* 1½ pounds baked chicken wings
PREPARATION
1. In a hot pan, bring soy sauce to a boil.
2. Stir in brown sugar and honey.
3. Add in sesame seeds and stir until slightly thickened and bubbling.
3. Chicken Wings
INGREDIENTS
* 1½ pounds chicken wings
* 2 teaspoons baking powder
* ¼ teaspoon salt
PREPARATION
1. Preheat oven to 250˚F/130˚C.
2. Place wings in a large bowl and pat dry.
3. Add the baking powder and salt to the wings. Stir to coat.
4. Spray a baking rack with nonstick cooking spray and place on top of a foiled sheet pan. Distribute wings evenly on top, making sure none of them touch and they are all face-up.
5. Bake for 35 minutes, then increase the temperature to 425˚F/220˚C and bake for an additional 45 minutes, or until wings are crisp and golden. (Do not remove the wings from the oven when increasing temperature.)
6. Remove from oven and toss wings in sauce.
4. Spicy Mango Chicken Wings
INGREDIENTS
* ½ cup flour
* ½ teaspoon chili powder
* ½ teaspoon garlic powder
* ½ teaspoon pepper
* ½ teaspoon salt
* 1 pound chicken wings
* 1 mango
* 3 habanero peppers, optional seeded or unseeded
* 2 garlic cloves
* ½ teaspoon paprika
* ¼ cup apple cider vinegar
* 2 tablespoons lime juice
* ¼ cup honey
PREPARATION
1. Preheat oven to 425ยบF/220ยบC.
2. In a small mixing bowl, combine flour, chili powder, garlic powder, pepper, and salt.
3. Pat the chicken wings dry using a paper towel, then batter in flour mixture.
4. Place chicken wings on a wire-racked baking sheet, and bake for 45 minutes, flipping halfway for even cooking.
5. In a food processor or blender, mix together the mango, habanero peppers, garlic, paprika, apple cider vinegar, and lime juice. Blend until fully combined. The mixture should be a bright orange vibrant color.
6. In a saucepan, combine honey with your mango habanero mixture at medium heat. Stir occasionally to prevent sticking and simmer for 5-10 minutes or until your sauce reaches a prefered consistency.
7. Fully coat your cooked wings in the sauce then place on a parchment-lined baking sheet and bake at 450ยบF/230ยบC for 8-10 minutes or until sauce has slightly caramelized.
8. Enjoy!
5. Honey Garlic Chicken Wings
INGREDIENTS
* ½ cup flour
* 1 teaspoon garlic powder
* ½ teaspoon pepper
* ½ teaspoon salt
* 2 pounds chicken winglets and drumlets
* Oil for frying, enough to fill the pan with ¼ inch of oil
Honey Garlic Sauce
* 1 tablespoon butter
* 1 tablespoon garlic
* 1 tablespoon ginger
* ½ cup soy sauce
* 5 tablespoons honey
* 1 tablespoon brown sugar
Garnish
* 1 teaspoon sesame seeds
* Scallions
PREPARATION
1. Mix flour, garlic powder, pepper, and salt in a small bowl. Coat each chicken wing with a generous layer of the flour mixture.
2. Pour ¼ inch of oil into a shallow pan, and bring it to a medium-high heat.
3. In small batches, fry the chicken wings for 4 minutes on each side. Remove from the oil and let rest on a paper towel.
4. Over medium-high heat, melt the butter and add the garlic and ginger.
5. Add soy sauce, honey, and brown sugar to pan and reduce for 5-7 minutes, stirring occasionally.
6. Add the fried wings directly into the saucepan and stir until the wings are covered in the sauce, then sprinkle with sesame seeds.
7. Serve with scallions on top & enjoy!
6. Nashville-Style Hot Chicken Wings
INGREDIENTS
* 3 pounds chicken wings
* 4 cups buttermilk
* ½ cup lard
* 1 cup flour
Master Spice Mix
* ½ cup cayenne
* 6 tablespoons dried minced onion(or onion powder)
* 6 tablespoons dried minced garlic (or garlic powder)
* 6 tablespoons paprika
* 4 tablespoons brown sugar
* 2 tablespoons salt
* 2 tablespoons black pepper
PREPARATION
# Mix all master spice mix ingredients and separate into 3 equal portions.
# In a large bowl combine 1/3 master spice mix and 4 cups buttermilk, and the chicken wings. Cover and chill for as long as possible. 4 hours to overnight.
# Rinse the brined wing pieces and pat dry.
# Mix 1 cup of flour with another 1/3 of the master spice mix. Dredge the chicken wing pieces in the flour/spice mixture, shaking off any excess. Set aside.
# Heat your oil to 325˚ F / 170˚ C
# Fry your wings for 8-10 minutes, until the internal temperature reaches 165˚F. The wings will splatter so its a good idea to have a lid nearby!
# Take the wings out and drain on a paper bag or paper towels.
# Place 1/2 cup of lard in a saucepan and sprinkle over the last 1/3 of your master spice mix. Once the lard is melted and warm, stir the mixture and take it off the heat. Immediately baste your fried wings with the lard/spice mix and serve immediately
7. Root Beer Chicken Wings
INGREDIENTS
* 3 pounds chicken wings
* 2 teaspoons salt
* 2 teaspoons pepper
* 1 cup bbq sauce
* 16.9 ounces root beer
* Extra bbq sauce, to taste
* Brown sugar, to taste
PREPARATION
# Season chicken wings with salt and pepper.
# Spray your slow cooker pot with cooking spray, add chicken wings, bbq sauce and root beer.
# Cover, cook on low for 4 hours. Remove wings from slow cooker, place on parchment lined tray. Brush more bbq sauce onto wings, sprinkle some brown sugar.
# Put under broiler for 8 -10 minutes. Enjoy!
Watch the full video below!
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While you’re waiting for it to arrive (it will take 10-15 minutes), please read the letter below so you can find how out to learn even more traditional cooking skills that will help your family's healing journey... ~Wardee {special one-time offer below!}
Attention: Healthy Family Cook
Learn Healthy Traditional Cooking Skills
… Improve your family’s life-long health by learning traditional cooking skills that honor God’s design for healthy eating, and create meals that look beautiful and taste delicious…
Buy eCookbook Pkg Now Only $14 ($128 Value)
Dear Traditional Cook,
Is your restrictive diet making you feel tired and weak all the time?
Do you suffer from eczema, headaches, weight gain, or other health symptoms that doctors, diets, and pills just can’t touch?
Have you picked up books or watched videos about Traditional Cooking… but gotten overwhelmed by the complicated ingredients and cooking techniques?
What if you could enjoy all the vibrancy, good health and energy that comes from eating ALL the foods that God has provided for you?
My name is Wardee Harmon. And I’m the author of the Complete Idiot’s Guide to Fermenting Foods. I am also the lead teacher at Traditional Cooking School - an online cooking school I created to honor my grandmother’s cooking traditions and preserve them so that future generations can enjoy the health benefits, flavors and fun of traditionally prepared foods.
But my story actually starts with my children…
My son was born with itchy rashes all over his body. His knees, elbows and face were the worst. Instead of glowing with new baby freshness (like my other two children), he looked miserable in his own skin.
We searched everywhere for a solution… doctors, allergists, creams, going vegan, but nothing helped.
After 2 1/2 years of struggle and experimentation, I finally found a combination of foods that worked. This is what worked for us:
Free-range organic chicken, grass-fed beef, wild salmon, and eggs
Sprouted whole grains and beans
Soaked whole grains, beans, nuts and seeds
Naturally fermented food and drinks
Cultured dairy and cheeses, and
Sourdough bread.
The result? Now my entire family eats, laughs and plays together. And no one gets sick from food!
Today our home is filled with more joy than I could have ever dreamed possible. My husband and I both work from home and we homeschool all 3 kids.
Suddenly I Found Myself On A Mission
I have dedicated my life to sharing this one simple message: The healthiest foods are God’s Natural, Organic, Whole Foods, Grown Locally, In Season… AND traditionally prepared to bring out their best.
My mission is to help you simply, quickly, and easily bless your family with good health, vibrancy and energy by using the GNOWFGLINS techniques taught in my online Traditional Cooking School, so that you can embrace every good thing that God has designed for you and your family.
Success Story: How This Traditional Cooking School Member “Accidentally” Lost 100 Pounds
I am so grateful to have so many wonderful, supportive friends in the Traditional Cooking School community, but the real question is: Does Traditional Cooking really work? Maureen Valdivia says, “Yes!”
Here is her story…
Maureen Valdivia has Hashimoto’s Thyroiditis - a condition that tells the thyroid to produce too little of the thyroid hormone. It also causes weight gain.
Maureen suffered for more than 10 years with worsening symptoms of Hashimoto’s Thyroiditis. Conventional medicine couldn’t help her and made her feel worse.
So she began her own healing journey with the Traditional Cooking methods I teach. Today, she is feeling oh-so-much-better with improved energy and mental clarity — and she lost 100 pounds without even trying!
But Where Do I Start?
When people come to me, they’ve already tried everything else. Traditional Cooking is usually their last ditch effort to regain their health (and their sanity).
They often feel overwhelmed, discouraged, and frustrated that they haven’t succeeded in the past.
That’s where I can help.
Traditional Cooking Fundamentals I & II is a 2-book set that solves 2 big problems. Here they are:
1- How do I get started with the basics of Traditional Cooking? “Help! I need to build a solid set of Traditional Cooking skills that I can use every day. I’m ready for cooking to finally be healthy, easy and delicious.” and
2- How do I take my new skills and turn them into a Traditional Cooking lifestyle that I love? “What about natural sugars, traditional fats, sea salt and super foods? Teach me more about God’s design for healthy eating, so I can start having fun in the kitchen!”
I Combined The Best Of Both Classes Just For You!
My first class was called Fundamentals of Traditional Cooking.
And I quickly followed up with Fundamentals II and 8 other classes that explore Sourdough, Cultured Dairy, Lacto-Fermentation, Dehydrating, Real Food Kids, Allergy-Free Cooking, Cooking Outside, and Einkorn Baking.
Have you ever heard the phrase “Two heads are better than one”?
Well in this case, 2 eBooks are better than 1.
Even though Traditional Cooking Fundamentals I & II were originally taught as 2 separate pay-for classes, I feel like they really belong together.
So I decided to compile all of the wisdom, tips, advice and fun of our Fundamentals I & II live classes into 2 convenient eCookbooks, and offer them to you at a deeply discounted price.
Fundamentals I is a 180-page, 14-lesson eCookbook, adventure guide and learning community all in one. And Fundamentals II is the 141-page, 17-lesson deep-dive companion book that takes Traditional Cooking to new heights.
There’s no need to pay big money for a live class, show up at specific times, or rush through the program to keep up with other students. You proceed at your own pace, make just the recipes that interest you the most, and build your confidence as you go.
A Sneak Peak Into What You’ll Learn
In Fundamentals I, you will learn…
All the basics: the process, the ingredients, the tools, and how to get started — Some ingredients are mission critical… some you can fudge a little. I’ll tell you exactly where and when to insist on the best, and when you can relax… and save some cash,
How to soak, sprout or cook whole grains, dry beans, nuts and seeds — A no-fail method to cancel out anti-nutrients and unlock the super-power nutrients hidden inside (plus, it just tastes better),
How to cook and bake with soaked whole grains — Muffins, pancakes, biscuits and pasta,
How to sprout whole grains and bake with sprouted flour — Did you know you can sprout grain “berries” and then turn those cute little tails into crackers and breads? I’ll show you how.
Cooking chicken and making chicken stock — Free-range chicken can go from tender to tough as nails in a heartbeat. I’ll show you how to make tender, fall-off-the bone chicken dinners… every time.
How to make skillet dinners — This dependable formula saves dinner on a busy night.
Beginner and advanced water kefir — Includes a quick-start primer on unrefined sugar… what’s good, what’s bad… and what to use instead.
Dairy kefir — Everything you need to know about the tools, the method, and caring for your kefir grains… plus 6 delicious ways to serve it up today.
Homemade Natural Soda — There’s nothing like a bubbly, chilled, naturally-fermented soda on a hot day. So easy, the kids can make it themselves!
Soft, Spreadable Cheese — Imagine all the yummy ways you can flavor your creation - jams, honey, nuts, seeds, herbs, garlics, salt, cocoa, coffee… the sky’s the limit!
Sourdough Bread — How to make tender, mild and sweet breads for every diet (gluten-friendly or gluten-free, all diets are sourdough compatible)
How to create a simple sourdough starter that you can use on a moment’s notice to whip up a batch of homemade pancakes or waffles — The easy, set-it-and-forget-it method anyone can use.
How to ferment fruits like whole fruits, chutneys and preserves — Just follow the basic proportions, give a quick stir and let the lacto-fermentation process take over from there!
In Fundamentals II, you will learn…
How to create hearty, nourishing, center-of-the-plate meals using wild and pastured meats, organ meats, dark stocks and fish stocks — guaranteed to impress dedicated meat eaters with its mild flavor,
Advanced grain preparation — It’s time to take your whole grains to new levels of flavor and nutrition,
How to strategically add super foods, vegetables, homemade salad dressings and sauces to enhance the health benefits of the meats you serve (Also works if you are vegetarian - once you know the secrets of combining foods, the kitchen becomes your playground.)
How to make ghee — on the stove or in the crock pot, it’s up to you,
How to stock your Traditional Kitchen with tools that reduce preparation time, won’t react negatively with your food, and make clean-up a breeze. (Don’t worry. Most of the equipment is inexpensive, easy to find, and will last a lifetime.)
How to make naturally sweetened desserts,
Are you getting mixed messages about fat and salt? I debunk the myths and take the fear out of cooking with these unfairly villainized ingredients. Plus, I give you my top 3 recommendations for the best salts and exclusive discount coupons so that you can start enjoying flavorful, satisfying meals again.
How to make healthy snacks that the kids actually want to eat (and won’t spoil their appetites for dinner),
How to prepare seasonal vegetables that they sing with flavor — I include 82 recipes in Lesson 11 alone. Plus, there are dozens of links to free recipes from Traditional Cooking School,
How to handle corn — this is a special case that you don’t want to miss,
How to travel with real foods (If you’ve ever had to miss out on an important dinner because the restaurant didn’t serve anything you could eat, then this lesson is for you.),
Plus, a bonus! — an entire video lesson is devoted to preparing tender, grass-fed, BBQ steak (a treat for the steak-and-potato lover in your home).
And so much more…
It’s Easy, It’s Fun, It Tastes Delicious…
The Fundamentals I & II eCookbook will give you the confidence and step-by-step guidance you need to improve your family’s life-long health by learning traditional cooking skills...
...that honor God’s design for healthy eating (fully-backed by modern science), and create meals that look beautiful and taste delicious.
Here are some of the recipes that you’ll learn:
Main Dishes — Arabic Meatballs, Roasted Leg of Lamb, All-day Chicken Soup, Crockpot Beef Stroganoff, and Slow-Cooked Rosemary Beef,
Probiotic Potato Salad — Creamy, tangy, and satisfying… all of the flavors from your childhood picnics. A family favorite.
Cauliflower and Pea Salad — Layer in all your ingredients or toss them together free-form… but don’t forget the secret ingredient… bacon!
Seasonal Vegetables — Quinoa Garden Salad, Bleu Cheese Coleslaw, Moroccan Carrot Salad, Sprouted Lentil Salad, Creamy Salad Dressing, Roasted Root Veggies, and Sourdough Batter Onion Rings,
Naturally Pickled Ginger Carrots — This simple recipe packs a flavorful punch. Eat it alone for a snack or add it to your salads and sandwiches,
Lacto-fermented Ketchup, Mayo and Thousand Island Dressing — Go ahead, let the kids dump homemade ketchup all over their dinner (we can keep the healthy benefits a secret between us),
Herbed Seasoning Salt — The perfect way to sneak real salt into all your meals and reduce meal prep time without sacrificing flavor,
Single and Double-Rise Sourdough Bread — (the classic recipe updated for today’s busy lifestyles),
Sweet Butterscotch Rice — A fun way to use up leftover rice. It’s like rice pudding, but in bite-sized balls that fit perfectly into a lunch box,
Cinnamon and Honey Soaked Biscuits — You’ll love these light and flaky biscuits, with a hint of cinnamon and honey. They pack well for hikes and picnics,
Spelt Lemon Cake — an easy-to-serve gourmet delight with down-home charm,
Naturally Sweetened Desserts — Peppermint Pattie Coconut Bark, Coconut Fudge, Eggnog, Coconut Macaroons, Plum Sauce, Spiced Raw Applesauce, Mom’s Apple Pie, Soaked Pumpkin Bread, and Creamy Vanilla “Coffee”. Yumm!
Plus, dozens more recipes to inspire you and delight your family…
And expert tips like:
And this set of 13 tips to starting and keeping up with your new traditional cooking routines (There are seasons in the kitchen, just like there are seasons in the garden. I’ll show you what to focus on each step along the way, so you never get overwhelmed.) - Page 26ction.....
The mystery of gluten SOLVED! — What it is, why it matters to your health, and 3 proven ways to make whole grains more nutritious and easier to digest (includes: tips for soaking whole grains, souring and fermenting grains, and sprouting). - Page 41
How to convert recipes to “soaked” grain recipes — Here’s a quick primer on how to bring your favorite baked goods recipes into your new lifestyle. Eventually, making the conversion will become second nature to you, but these tips will get you off to a good start now. - Page 77
One good reason to sprout seeds: If you can’t get high quality fresh veggies in the winter, sprouting gives you fresh “vegetables” during those darker, leaner months. (Also works for sprouting beans because sprouted beans digest as vegetables. So cool.) - Page 87
Meat from heritage-breed pastured chickens can be tougher than factory-farmed chicken (and much more expensive). Here’s how to make sure your chicken comes out tender and delicious… how to turn the bones into flavorful stock… and how to save money by making one chicken stretch across several meals. A win-win-win! - Page 97
Stuck in a recipe rut? I’ll show you my secret for never serving the same meal twice… “Skillet Dishes”. These one-dish meals satisfy all your dietary needs, and give you endlessly satisfying variety. - Page 108
Wondering how to make your sourdough loaves rise tall and look bakery-beautiful? My 30-Second Roll and Tuck Method for making perfectly shaped loaves is on page 161. (Pictures are included!)
Sprouting whole grains — It’s simple, but you have to know what to do… and when. Timing is everything. You’ll learn how to get started, when (and how often) to rinse your sprouts, and how long the “tails” need to be before serving on top of your dinner salad, or dehydrating the sprouts to use in your sprouted pancakes. (Hint: short “tails” are best for salads, long tails are best for baking.) - Page 165
Natural Pickled Foods —Exactly what equipment to use, which foods ferment best, and precisely how to store your ferments so that they last for months (and get tastier as they age) - Page 170
Setting up the perfect Traditional Cooking kitchen is easier, and cheaper than you think. You’ll learn the Basics (things you absolutely can’t live without), Helpful Appliances (these simple tools are big time savers), Hand Tools (take your cooking “off the grid” whenever you wish), Specialty Tools (useful tools for special techniques), and my favorite… Leave It Behind (tools that you never have to use again… you’ll be surprised what made the list!) - Page 14
Have you ever wondered why sugar makes people fat? Here’s a hint: it’s not just about the calories. Page 21 gives you a quick glimpse into what sugar is really doing to your body… and what you can do instead. Don’t leave sweet treats behind, here’s how to enjoy your sweets and nourish your body at the same time. - Page 21
How to make Dark Stock (a.k.a. Bone Broth on social media) to increase the minerals in your diet, improve your digestion, and help you absorb more protein from the other foods you eat. Why? It’s like Mom’s chicken soup with extra superpowers! - Page 55
Myth debunked: Raw green smoothies aren’t all that great for you. Why? Raw dark leafy greens contain an acid that binds certain minerals, and reduces absorption of other minerals. Both prevent your body from absorbing the vitamins, minerals, and enzymes your body desperately needs. I’ll show you how to neutralize the trouble-maker… and make super-charged smoothies that taste great and give you the best nutrition. - Page 81
How to make a salad that “dresses itself”. These one-dish wonders taste better than their fussier counterparts. Perfect for quick lunches on the go! - Page 108
Are you ready to take your traditional foods lifestyle on the road? Here’s how to plan your trip to keep your healthy eating on track. I’ve also included 3 Traditional Cooking worksheets to keep all your meal plans at your fingertips. - Page 130
And much more…
6 Videos To Help You Get Started Fast
When I was little, traditional cooking skills were passed down from one generation to the next just by hanging out in the kitchen together. Even the tiniest child could help by scraping carrots, shucking corn or snapping peas.
These days, it’s hard to find simple cookbooks on these lost skills. And when you can find a cookbook, it’s full of science jargon and requires complicated tools.
That seems silly to me.So I decided to do something totally different…You are invited into my kitchen to learn right along side me.
I promise that after you spend a few minutes watching my step by step process, you’ll be chomping at the bit to give it a try yourself.
When you order the Fundamentals I & II eCookbooks, you will be immediately be ushered into a series of 5 Master Class Videos that reveal my Traditional Cooking secrets.
You will learn
Fundamentals I… Video 1: What are GNOWFGLINS? (Why Traditional Cooking School exists and why it is a trusted resource for thousands of members.)
Fundamentals I… Video 2: Soaked Whole Grain Muffins (Fresh homemade muffins that look just as beautiful as muffins from the corner bakery, and are easy on the tummy.)
Fundamentals I… Video 3: How to Make Soft, Spreadable Cheese (When you taste your first morsel, you won’t believe you made it! Mild, pleasant, creamy and smooth — this cheese pleases everyone.)
Fundamentals II… Video 1: Equipment for the Traditional Food Kitchen (Stock your Traditional Kitchen with tools that reduce preparation time, won’t react negatively with your food, and make clean-up a breeze.)
Fundamentals II… Video 2: All About Natural Sweeteners (Is that special sugar really worth the extra money and the hassle of driving all over town looking for it? I’ll show you the differences between the sugars… and even tell you when you can skimp a little and use a cheaper substitute without compromising quality or good health.)
Fundamentals II… Video 3: BBQ Steak — an entire video lesson devoted to preparing tender, grass-fed, BBQ steak (a treat for the steak-and-potato lover in your home).
The retail value for this free gift collection is $74, but the courage and confidence these videos will give you is absolutely priceless.
2 Free Gifts For You
Your first gift is the Lacto-Fermented Veggies eBooklet.
It is a 10-recipe quick reference guide full of lacto-fermentation success tips straight from my kitchen to yours — perfect for preserving summer’s bounty, breaking out of the cooking doldrums, and sneaking healthy probiotics into your family’s diet.
Inside you will find recipes for:
Garlic-Dill PicklesCured,
Fermented Olives
Fermented Beets, and Fermented Red Onions
Ginger Carrots, and Indian Carrots
Pickled Asparagus, and Pickled Brussels Sprouts
Pickled Celery, and Pickled Radishes
Here’s your second gift:
Grass-fed beef can be expensive, no doubt. One of the cheaper cuts is ground-beef, but that can get old — unless you've got a good selection of ground-beef recipes.
And that's where this Grass-Fed Ground Beef Dishes eBooklet can help you. It contains ten of my favorite ground-beef dishes from previous Traditional Cooking School menu plans, including:
Beef Garden Skillet with Soaked Brown Rice
Beef, Zucchini, and Potato Hash
Green Chile Beef and Bean Burritos
Garden Lentil-Beef Chili with Cornbread
Chili and Potato Bowls
Sloppy Joes
Spaghetti and Meatballs
Ground Beef Stroganoff
Beef Picadillo Tacos
Spaghetti Squash Goulash
It’s all here for you. And it is free with your purchase of the complete Fundamentals I & II 2-Book Set. (Combined retail value $14.)
A Special Offer For Traditional Cooks — The Complete Fundamentals 2-eBook Set
For a limited time, I have created a special offer just for you, if you are ready to improve your family’s life-long health by learning traditional cooking skills that honor God’s design for healthy eating (fully-backed by modern science), and create meals that look beautiful and taste delicious.
This includes:
Fundamentals I eCookbook, the 180-page, 14-lesson eBook in printable pdf format (Retail value $20),....
Fundamentals II eCookbook, the 141-page, 17-lesson eBook in printable pdf format (Retail value $20),
All 3 Fundamentals I Master Class Videos (Retail value $37),
All 3 Fundamentals II Master Class Videos (Retail value $37),
Lacto-Fermented Veggies eBooklet, 10-recipe quick reference guide— Just follow the basic proportions, give a quick stir and let the lacto-fermentation process take over from there! (Retail value $7), and
Grass-Fed Ground Beef Dishes eBooklet, the 10-recipe quick reference guide — Is hubby worried about giving up his meat-and-potatoes lifestyle? This eBooklet will fill his belly and soothe his worries. (Retail value $7).
This offer is unique. Usually I offer eCookbooks one at a time, but these books belong together. It’s like a chicken and egg problem… which came first? It’s hard to know.
But I know this… you will get the most value out of your investment in your Traditional Cooking skills if you start with this 2-book set.
You get both books, 6 Master Class videos, and both companion eBooklets. And the price makes sense too.
The retail value of this package is $128, but you can get it today for the low price of $14.
Click here to order - just $14 ($128 value).
Buy Now Only $14
Your Investment Is 100% Guaranteed
I am so sure that you will love the Fundamentals I & II eCookbooks that I am offering you a 30-Day 100% Satisfaction Guarantee.
If for any reason, you decide that improving your family’s life-long health by learning traditional cooking skills, is not for you then, please return both eCookbooks and I will refund 100% of your investment. No questions asked.
Please keep the 6 Fundamentals I & II Master Class Videos, the 10-recipe Lacto-Fermented Veggies eBooklet, and the 10-recipe Grass-Fed Ground Beef Dishes eBooklet as my gifts to you.
Click here to order - just $14 ($128 value).
Buy Now Only $14
Welcome To Traditional Cooking… It Couldn’t Be Easier To Get Started
Hey, if you’ve read this far, then I know Fundamentals I & II eCookbook is right for you.
Yet moms often ask me...
“Why should I get Fundamentals I & II rather than getting one of your other eBooks?"
Here’s how to decide.
The Fundamentals I & II 2-eBook set is perfect for you if:
1) You’re just getting started with Traditional Cooking and you want to know more,
2) You’re ready to embrace a cooking style that let’s you eat all of the foods that God created, and
3) You want a deep dive into the principles, techniques and ingredients of Traditional Cooking so that you can go “off book” and start free-styling in your kitchen.
Once you find a technique that sparks your imagination (like sourdough or lacto-fermentation), then hop on over to my other books to explore it further.
And remember, you get 6 free videos when you buy Fundamentals I & II. Watch them.
And you'll see how fun it is to cook alongside me in my home kitchen!
So let’s get started.
Click here to order - just $14 ($128 value).
Buy Now Only $14
Here's What To Do Now:
Improving your family’s life-long health by learning traditional cooking skills that honor God’s design for healthy eating (fully-backed by modern science), and create meals that look beautiful and taste delicious, starts with 3 easy steps:
1) Download your Fundamentals I & II eCookbooks.
2) Watch the first Fundamentals I & II Master Class Video: “What are GNOWFGLINS?”, and
3) Whip up your first healthy, delicious traditional meal (and don’t forget dessert!)
Now just sit back, relax and wait for the kids to clear their plates!
Here’s that Buy Now button again:
Click here to order - just $14 ($128 value).
Buy Now Only $14
God bless you and your family,
–Wardeh (‘Wardee’) Harmon
Traditional Cooking School Master Teacher
GNOWFGLINS Founder
P.S. God designed food for your good health and pleasure. It looks good, tastes good, and feels good. Most importantly, it supports your mission to DO good, in your family and in the world. Now is your chance to create a cooking lifestyle that supports you, nourishes you, and helps you bless others. Click the Buy Now button below to get started today!
In your capable hands, you’ll be able to cook healthy, tender, delicious meals and desserts in very little time.
No, it's not set-it-and-forget-it, but it is amazingly fast, efficient, and full of flavor. I think you'll very quickly start to wonder how you ever cooked without it. Here's the Buy Now button again. I'll see you inside shortly!
Click here to order - just $14 ($128 value).
Partner Branches and Collaborating Bakeries
GO WHEAT, GO TINAPAY·WEDNESDAY, FEBRUARY 24, 2016
Metro Manila
Liberty Bakery: 1401-03 Zamora St. Tondo, Manila
Nangka Bread Stop: 908 JP Rizal St., Nangka Marikina
Mae San Bakery: 1641-47 Fugoso St. Sta. Cruz, Manila
Tinapayan Festival: 3rd Floor Fishermall, Market Market, 1650 Dapitan Street
Yochabel Bakeshop: 69 Israel St. Greenheights Phase 4 Nangka Marikina
French Baker - Metro Manila
Village Gourmet - Metro Manila
Marby Bakery - Metro Manila
Walter Bread - Metro Manila
Goldilocks Bakeshop - Metro Manila
Gardenia - Laguna'
Kambal Pan de sal - Metro Manila
Eng Bee Tin - Metro Manila
Salazar Bakery - Metro Manila
Arlees - Metro Manila
Wan Kee Bakery - Metro Manila
Monteland Bakery - Metro Manila
Bagong Pagasa Bakery - Metro Manila
Bacolod
Foodman Industries: Lacson Street, Bacolod City
D Baker Cakes & Pastries - Bacolod City
Quan Bakeshop - Bacolod City
Cebu
Julie's Bakeshop- Cebu City
Patties Bakeshop- Cebu City
Anitas Bakeshop - Cebu City
La Fortuna Bakery - Cebu City
Shamrock Bakery - Cebu City
Conching's Bakeshop - Cebu City
Iloilo
Tibiao Bakery: Bonifacio Drive, Iloilo City
J D Bakeshop - Iloilo City
Angelina Bakeshop- Iloilo City
Sweet Treat Bakeshop - Iloilo City
Luzon
Cherry Land Bakeshop - Legaspi City
Graceland Bakeshop - Naga City
Atlantic Bakery - Naga City
Dealo Koffee Klatch - Lucena City
Cindy’s Bakery - Tarlac City
Mucho Pan Bakeshop - Baguio City
Baker's Percent- Tuguegarao
Solano Bakeshop - Nueva Vizcaya
N.E Bakery - Nueva Ecija
Mindanao
Jo Ann Bakeshop - General Santos
KCC - General Santos
Kathryn Bakery - Cagayan de Oro
Rickys Bakery - Dumaguete City
Rose Bakeshop - San Francisco, Agusan del Sur,
Joje's Bakeshop - Tagbilaran City
Davao
Maan Bakeshop: Robinsons Supermarket Cybergate, Davao City
NCCC Bread Factory - Davao City
Tiny Kitchen Creations- Davao City
Rosario Bistro - Davao City
Royal Breadhouse - Davao City
Rolee's Bakeshop - Davao City
Visayas
Mariels Bakeshop - Silay City, Negros Occidenntal
El Ideal Bakeshop - Silay City, Negros Occidental
Inngredients:
450g/1lb mutton or lamb leg, cut into 2.5cm/1inch cubes
1 whole dried chilli, cut into 3 pieces
1 x 5cm/2inch cinnamon stick
15ml/1tbsp cumin seeds
30ml/2tbsp coriander seeds
60ml/4tbsp vegetable or corn oil
3 onions, peeled and roughly chopped
2.5cm/1inch piece fresh root ginger, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
600ml/1pint good, hot lamb stock
Salt
4 medium tomatoes, roughly chopped or 1 x 400g can chopped tomatoes
60ml/4tbsp freshly chopped coriander
Tips:
If you prefer a wetter sauce add an extra 150ml/¼pint lamb stock.
Print Recipe
450g/1lb mutton or lamb leg, cut into 2.5cm/1inch cubes
1 whole dried chilli, cut into 3 pieces
1 x 5cm/2inch cinnamon stick
15ml/1tbsp cumin seeds
30ml/2tbsp coriander seeds
60ml/4tbsp vegetable or corn oil
3 onions, peeled and roughly chopped
2.5cm/1inch piece fresh root ginger, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
600ml/1pint good, hot lamb stock
Salt
4 medium tomatoes, roughly chopped or 1 x 400g can chopped tomatoes
60ml/4tbsp freshly chopped coriander
Tips:
If you prefer a wetter sauce add an extra 150ml/¼pint lamb stock.
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Method:
In a dry frying pan roast the chilli and cinnamon stick over a low heat until light brown. Remove from the pan and set aside to cool. Repeat with the cumin and coriander seeds then crush with the cinnamon and chilli in a mortar and pestle until you get a crushed peppercorn consistency.
Heat the oil in a heavy-based pan on a high heat. Add the mutton or lamb and seal well.
Maintaining the heat, add the spice mix and stir-fry for 1 minute. Add the onions and stir-fry with the meat, stirring constantly until the onions are soft.
Add a little water to help clean the bottom of the pan. Add the ginger and garlic. Stir-fry for a couple of minutes on a medium heat and enough stock to cover. Season and reduce the heat. Cover and cook for 1 hour.
Add the tomatoes and cook for a further hour or until the meat is tender and the gravy is thick. If there is too much liquid after the first hour, remove the lid for the final stage of cooking.
Before serving adjust the seasoning then stir through the fresh coriander.
