Atlanta Real Food is run by the Atlanta area chapter leaders of The Weston A. Price Foundation. Here you will find the latest news from local farmers, get information on how to properly prepare real foods, and stay up to date on local events.

SEE WHAT WE ARE COOKING TODAY

Friday, January 6, 2017

Bread Beckers' eBread for January 4, 2017

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Dear Atlanta,

Thanks for subscribing to our Newsletter.  Please feel free to forward this to a friend.  If you'd like to unsubscribe from this newsletter, there is a link at the very end.

If you are interested in one of the events below, please click on the link to register - classes do fill up quickly!  More classes and events will be scheduled, you can also find them on our web site.

DUE TO WINTER WEATHER: Our office and store will be closed Fri 1/6 at 1PM and all day Saturday 1/7.
RECIPE

Just in time for the cold weather, this hearty soup (stew) is sure to be a favorite. Searing the chicken before adding the broth, adds a richness and depth of flavor to the soup. It can be cooked all day in a crock pot or conventionally on the stove top but the pressure cooker method makes this soup fast, easy and delicious.


Hearty Chicken and Vegetable Stew, (GF, DF, EF)
  • 4-6 slices turkey bacon, diced
  • 1 ½ lbs bone in chicken thighs
  • 2 teaspoons S.A.L.T. Sisters Mediterranean Rub
  • 2 Leeks, thinly sliced
  • 2 large carrots, sliced
  • 2-3 stalks of celery, sliced
  • 10 - 12 ounces small red potatoes
  • ½ cup white wine (I use a Chardonnay)
  • 4 cups chicken broth
  • 1 teaspoon Real Salt
  • Pepper to taste
  • 5-6 sprigs of thyme
  • 2 large handfuls chopped fresh spinach, stems removed

In a large skillet or pressure cooker pot, over medium-high heat, fry bacon pieces until crisp. Remove bacon from pan leaving drippings in pan. Set bacon aside.

Sprinkle chicken thighs with Mediterranean Rub and sear on all sides in pan with bacon drippings. Remove chicken from pan.

Add leeks, carrots, celery and potatoes to pan and sauté for 3-5 minutes. Add wine to pan to deglaze the pan and scrape up browned bits that are stuck to the bottom of the pan.

Return bacon and chicken to the pot. Add the chicken broth, salt and pepper. Lay the sprigs of thyme in a bundle on top. Lock pressure lid into place.

On high heat bring pressure up to second ring. Reduce heat to maintain pressure. Cook for 10 minutes. Remove from heat and let naturally release.

Once pressure is released, remove thyme sprigs and discard. Remove chicken from pot and debone. Cut in bite size pieces or shred and add back to soup. Add prepared spinach, stirring until spinach is just wilted.

Cooking Classes

Getting Started
Saturday January 21, 2017
10AM - 2:30PM
Registration $10
Taught by Sue Becker
Click here to register


We will introduce you to the world of milling your own grains and making all your own breads.  We will start from "scratch" and discuss all the necessary baking ingredients and types of wheat and equipment needed to make this lifestyle change not only possible but doable!

We will demonstrate milling flour, mixing quick breads, kneading bread dough, either by hand or machine, shaping the dough, making quick cereals, and even tortillas.

And best of all - you get to taste everything we make!!  We will demonstrate the Wonder Mill, NutriMill, Bosch Kitchen Machine, the Ankarsrum Original mixer, Zojirushi Bread Machine, Tribest Personal Blender, and the ChefPro Tortilla press.

Lots of information presenting the endless possibilities of baking with whole grains.

NOTE: If you already own a copy of our "Recipe Collection" (the RED cookbook), it would be a good idea to bring it to take notes and mark-up some recipes with helpful information you will hear in the class.  If you don't have a copy (or forget to bring one), we do have plenty for sale in the store!



Soup and Bread

Tuesday - January 24, 2017
10 am - 1 pm
Registration $10
Taught by Sue Becker
Click here to register


I cannot think of anything much more satisfying and warming than a bowl of hot soup and fresh bread on a cold winter night. (Well maybe add a good movie and warm fire). Come see (and taste) for yourself how fast, easy and flavorful it is to make great soup using a pressure cooker. What used to take all day to make, can often times take less than 30 minutes. And the flavor is unbeatable!



Cooking Under Pressure
February 4, 2017
10am - 2 pm
Registration $10
Taught by Sue Becker
Click here to register



Learn how to use the pressure cooker for chicken, pot pies, pot roast, garlic green beans, potatoes, beans and rice, barbeque, bread pudding and cheesecake!




Healthy Eating Simplified

Back by popular demand, Sue will teach her 4 week series, Healthy Eating Simplified. Each class will include a both a nutritional presentation and a cooking demonstration. Classes will be held February 7, 13, 21, and 28. Please note that February 13 is a Monday evening. All other dates are Tuesday evening.

All Classes: 6:30 PM-9:00 PM
Registration $40        
Taught by Sue Becker
Click here to register

Sue is passionate about showing you how easy (and delicious) it is to eat healthy foods. Her 7 Easy Steps to a Healthy Lifestyle are not only easy, but also very rewarding. Incorporating "Real Bread" into a diet consisting of other real foods can bring noticeably improved health. Sue will expose the myths of what is healthy and what is not and present the truth in an easy to implement style. Great information and great food each week. This is a four part series-each week will build off the previous lesson.

    Tuesday, February 7 - Step 1 - Change Your Bread.  Sue will explain the history of white flour and the importance of changing the bead we eat in order to achieve better health.  She'll then bake and sample a variety of bread items.

    *Monday, February 13 - Steps 2 & 3 - Water and Fermented Food - Sue will discuss the importance of drinking water, as well as a largely overlooked area of our diet-fermented foods.   After discussing these critical areas in our diet, she will demonstrate how you can introduce more fermented foods into your meals with delicious recipe ideas.

    Tuesday, February 21- Steps 4 & 5 - Not only will Sue show you scientifically why you need to eat more fruits and veggies and get rid of junk food, but also great ways to cook (and even sneak) more fruits and veggies into your food, as well as alternatives to the junk food.

    Tuesday, February 28 - Steps 6 & 7 - The last two steps tie up Healthy Eating Simplified, and after Sue teaches on how exercise and rest influence your overall health, she'll cook a full meal for you that encompasses all the previous steps.

*Please note this class will be held on Monday night.



Getting Started
Saturday February 11, 2017
10am - 2:30pm
Registration $10
Taught by Sue Becker
Click here to register

We will introduce you to the world of milling your own grains and making all your own breads.  We will start from "scratch" and discuss all the necessary baking ingredients and types of wheat and equipment needed to make this lifestyle change not only possible but doable!

We will demonstrate milling flour, mixing quick breads, kneading bread dough, either by hand or machine, shaping the dough, making quick cereals, and even tortillas.

And best of all - you get to taste everything we make!!  We will demonstrate the Wonder Mill, NutriMill, Bosch Kitchen Machine, the Ankarsrum Original mixer, Zojirushi Bread Machine, Tribest Personal Blender, and the ChefPro Tortilla press.

Lots of information presenting the endless possibilities of baking with whole grains.

NOTE: If you already own a copy of our "Recipe Collection" (the RED cookbook), it would be a good idea to bring it to take notes and mark-up some recipes with helpful information you will hear in the class.  If you don't have a copy (or forget to bring one), we do have plenty for sale in the store!
 
CO-OPS

Co-ops are a great way to get your grains and other supplies that are just too expensive to ship any other way.  Current co-op shipping rates range from 12 cents to 15 cents per pound (depending on distance from our warehouse) when we deliver on our own truck, compared to UPS rates that can be around 60 cents a pound!

We have over 100 co-op locations around the Southeast.  Visit our website  and find the co-op closest to you, our coordinators will be happy to welcome you into  a co-op!
 
The co-op schedule can be found on our web site at  
http://www.breadbeckers.com/blog/co-op-schedule/

Bread Beckers Inc  |  770-516-5000  |  support@breadbeckers.com  |  www.BreadBeckers.com
 


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