thewildsix

A family of six and their fearless journey through life, love and the pursuit of all things yummy

The Wild Six Goes on a Red Rooibos Tea Rampage May 31, 2012

A dear friend of mine introduced me to this tea forever ago and to be truthful, I forgot all about it. Since my horrific habit of smoking is now done, I’ve been trying to find tasty things to help my bod get back on track and I again returned for a look at Red Rooibos tea.

I already knew that it wasn’t technically a tea and that it’s from South Africa, but I had NO idea the level of healing properties this bad boy had. I’m borrowing my information from various websites, but found a fantastic short-list of health benefits. It looks amazing, but I just started drinking it because it was naturally caffeine free but didn’t taste like dishwater. I would highly recommend this tea – it’s yummm, caffeine free and tastes amazing cold and hot.  See for yourself and down about 8 cups per day. I do this when I need some “flushing” (not a laxative!) and I’m beyond tired of water! Let me know what you think of the Rooibos tea.

 

Nutritional Value: Red rooibos tea has no oxalic acid and therefore, it can also be consumed by those people who have kidney stones. Rooibos tea is rich in many mineral contents such as ironcalcium,potassiumcopper, fluoride, manganesezincmagnesium and alpha hydroxy.

Benefits: Red rooibos tea is one of the best health drink or beverage for all those who care for their health and fitness. Some of the beneficial factors related to red rooibos tea are as follows:

  • Polyphenols: Rooibos contains polyphenols that has anti-inflammatory, anti-viral and anti-mutagenic qualities.
  • No Caffeine: Rooibos tea is totally caffeine-free, therefore it is recommended by doctors for insomniacs. A cup of rooibos beverage just before going to bed can help you sleep better.
  • Good for Bones: Red tea is rich in calcium,manganese and fluoride minerals that assist in good bone structure and stronger teeth.
  • Infant Relief: It can be useful for little infants who suffer from colic or stomach pains. You may add some sweetened milk to the tea for added taste.
  • Good for Skin: The alpha hydroxyl acid and zinc contents in red tea are best for skin. You can also try applying some red tea powder directly to the skin to relieve acne, pimples, sunburns or related skin conditions.
  • Kidney Stones: Even people with stone problem can drink as much red rooibos tea as they want as there is no oxalic acid in the beverage.
  • Hypertension: Rooibos tea is said to bring relief to stress, nervous tensions and hypertension conditions.
  • Anti-spasmodic Agents: The tea is rich in anti-spasmodic agents, which eases severe stomach cramps and abdominal pains.
  • Allergies: In many parts of South Africa, red tea is used as an effective curative to treat allergies likeeczema, hay fever and allergic bronchitis.
  • Slows Aging: The anti-oxidants present in rooibos tea slows down human aging process and also boost the immunity levels of human body.
  • Great Beverage: Red rooibos tea is an excellent thirst quencher and does wonders for active people such as sportsmen, hyper active children and constant travelers. Most people love to drink rooibos tea in its natural form without any sweeteners.
  • Rare Nutrients: Rooibos tea is said to contain rare nutrient contents such as Quercetin and Bioflavanoid that assists in good blood circulation and obstructs hemorrhaging. (Information from organicfacts.net)
 

Quick Italian Bread…via the big kids! May 10, 2012

Filed under: Food, Wine, and Nummies — Brandi @ 12:45 am
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Love this recipe from Emeril Lagasse. I cut down on the salt a tidge. It’s quick, tasty and hearty. Caius and Vi did an amazing job and they were so proud of themselves. Yummm…

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Italian Quick Bread

Dissolve your yeast in the warm water and let it sit for about 10 minutes.

Put your flour, sugar and salt in a large mixing bowl. Put a well in the middle and add your yeast mix and the olive oil. Start pull the flour into the liquid in the middle with a sturdy plastic spoon. Once the liquid is absorbed, flour your counter and put the dough onto the flour and let it sit for about 3 minutes to allow the flour to absorb any remaining liquid.

Begin kneading your dough on a surface dusted with flour. Add flour if your dough begins to stick to your hands. Knead for about 10-15 minutes. Put your dough into a greased bowl, cover with a towel and let rise for about an hour and a half or until doubled in size.

Deflate your dough. Throw down some flour and shape your dough into a long loaf with rounded ends. Place it on a greased cookie sheet or baking stone dusted with cornmeal. Cover with towel and let rise for about 45 minutes. Heat your oven to 425 degrees.

Once your dough has risen, take a serrated knife and put cuts about a 1/2 inch deep going down the length of the bread. Make the cuts at an angle and use QUICK strokes and let the knife do the work. Beat an egg white in a bowl and brush the white onto your bread. Place bread in the oven and bake until it’s a deep golden brown. Yummmmm! Now look at you go!

 

Adventures in Feta – Attempt #1 April 30, 2012

Filed under: Food, Wine, and Nummies — Brandi @ 2:04 pm
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Okay, tried my hand as making feta this weekend and it wasn’t difficult, just a process. I had the finished project by Sunday, but had some problems at the end. Don’t get me wrong – the flavour is amazing. It’s creamy, tangy, and salty and crumbles beautifully. The only problem is that my brine that I need to keep the feta in (you know – that watery junk in with a solid chunk of feta you get from the grocery store?), dissolved the feta. BOOOO! I saved some and am “drying” the large chunks in the refrigerator.

I am now doing Feta 2.0 and combining two different techniques. I’m posting my photos of my first attempt and will show you the finished product and instructions when it’s completed by late this afternoon.

Its is SO incredibly easy to make your own cheese and I’m having a blast trying out recipes, seeing what works and what doesn’t. So far, I feel that I have good hand on making my own BUTTER, MOZZARELLA, RICOTTA and GJETOST (Norwegian Cheese).

If there’s an interest, I’ll be posting recipes for mozzarella! Huzzah for cheese!!!

 

Aquacotta Soup – Tuscan Mushroom and Spinach Soup April 22, 2012

Filed under: Food, Wine, and Nummies — Brandi @ 11:57 pm
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This is another wonderful David Rocco recipe. At first I thought it may be a little plain and thin, but don’t let the minimal ingredients fool you.  I love David’s opinion about adding water instead of stock to yummy soups. If you do all this work to layer in flavours, you don’t need stock, and in fact, the stock muddles the natural flavours you’ve developed. Serve with fresh French bread and you have a killer meal. If you want to beef it up a bit, add some pre-cooked rice.

2 cloves garlic, minced

1 small onion, diced

olive oil

chili flakes

salt and pepper

2 containers of baby bella mushrooms

1 tsp. rosemary

1 tsp. thyme

1 tsp. oregano

Heat about 2 T. of olive oil in a pot or deep sauce pan and saute garlic, onions, chili flakes and season well with salt and pepper.

Add two containers of cleaned and thinly sliced baby bella mushrooms along with herbs. Add more salt and pepper to taste and a splash of water. Saute until a little soft.

Add about 5-6 cups of water or enough to make enough soup for your family. Season to taste.

5-6 cups of chopped spinach to simmering soup and stir for 5-7 minutes. Serve with bread and sprinkle freshly grated parmigiano on top. Bon appetit!

 

Bouncing Beautiful Beignets April 16, 2012

Filed under: Food, Wine, and Nummies — Brandi @ 11:41 pm
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This is by far the best beignet recipe I’ve ever tried. It’s courtesy of Bobbly Flay, but I “Brandied” it up a bit for my Wild Six. Feel free to add a variety of spices to make it your own. These are a must try because let’s face it, life is too short to eat sub-par fried foods!

1 envelope of yeast, 3/4 cup warm water and 1/4 c. sugar. Mix these together in a mixing bowl and let sit until the yeast becomes liquid (5-10 minutes).

To the yeast mix, add 1-2 T. of orange zest, 1/2 t. of nutmeg, 1 beaten egg, 3/4 t. salt, 1/2 c. milk and 1 1/2 c. flour. Mix that all together. Gradually beat in another 1 3/4 c. flour.

Move dough to dusted surface and knead in about 1/4 c. flour for about 5 minutes. You’ll need to eyeball this to make sure that you’re not adding too much flour. Put in a greased bowl, cover with a tea towel and let rise for about an hour or until it’s double in size.

Punch down and dust a counter with flour. Roll out your dough to about 1/2 inch thickness, Using a 1 inch cookie cutter, cut out your beignets and place on a greased cookie sheet. You may reform the leftover dough to do more beignets. Cover beignets and let them rise about a half an hour. Start heating your oil

Heat canola oil in a fryer until it reaches 350 degrees. Deep fry the beignets in batches until golden brown. Place on cookie sheet covered in paper towels and dust with icing sugar. DYNAMITE!