Today is the 1st of October. For me, it's a meaningful day this year. I'm taking a challenge by participating in October Unprocessed 2014
I am going to try to stay on track and not eat processed foods for the whole month. This is a challenge that's been going on every October since 2010. Andrew Wilder is the brains behind this wonderful madness. You too can participate in October Unprocessed 2014. Just visit Eating Rules and join in....the experience. I have a feeling your body will thank you.
What does unprocessed mean? I think people have a wide range of how far unprocessed can and cannot go. I personally like Andrew's definition....
"Unprocessed food is any food that could be made by a person with reasonable skill in a home kitchen with whole-food ingredients"
A lot of foods undergo some level of processing. It's just a matter of whether or not it can be done without all of the added junk. Not that you have to do it yourself (unless you want to) but you can eat things like cheese and pasta that you buy, just pay attention to the ingredients. You can use flour, just make sure it's not bleached and that it's not enriched.
Stuff like that is totally fine.
This isn't meant to make your life crazy. No one expects you to churn your own butter...just be mindful of the products you buy. Of course if churning your own butter is a life long dream of yours, and this gives you the perfect 'excuse' to do it....then go for it!
Before I keep going on and on....just visit the Frequently Asked Questions at Eating Rules and you'll see some wonderful posts that will give you some very valuable information about our foods.
With all that said, one of the things I pretty much try and avoid in my cooking in general, are those canned cream soups. There are a gazillion recipes out there that call for them, but they contain so many ingredients that I can't pronounce, identify and don't want in my body.
This recipe is NOT a condensed version. It makes just over 2 cups. If you're going to use it to replace condensed cream of mushroom soup, take into account that 1 cup of broth or milk that you'd be adding to the recipe as well and adjust accordingly.
Homemade Cream of Mushroom SaucePrintable Version
makes about 2 cups
8 oz mushrooms, chopped or sliced (use whatever variety you choose)
1/2 large onion, chopped or sliced
1 tablespoons butter
1 tablespoons light olive oil
1 garlic clove, minced
2 tablespoons flour
Splash of vermouth, white wine or chicken broth
1 cup chicken broth
1 cup milk
1/8 tsp nutmeg
Salt and pepper
Heat the butter and olive oil in a skillet over a medium heat. Saute the mushrooms and onions until tender, stirring occasionally. Add in the garlic and saute for an additional minute. You'll know by the magnificent aroma when everything is ready for the next step.
Stir in the flour, and continue stirring for about a minute. Pour in a splash of vermouth, white wine or chicken broth. Stir to deglaze, getting up all that flavor off the bottom of the pan. Pour in the chicken broth and then slowly stir in the milk. Season with nutmeg and then the salt and pepper to taste.
Reduce heat to medium low and continue to stir until it begins to thicken. Make sure to keep it moving so nothing adheres to the bottom and sides of the pan, scraping as needed.
Reduce heat to low and let simmer until desired thickness, stirring frequently.
Now it's ready to add to whatever your heart desires. Like I said early, this makes over 2 cups...maybe 2 1/2?
Let's just say...unprocessed just tastes right.