March 1, 2013

Shepherd’s pie {GAPS}

Posted in GAPS friendly, main dish tagged , , , , , , , , , at 9:17 pm by riahjoy

Shepherd’s pie is something that the whole family loves and has enjoyed many different ways; we’ve never done the same recipe twice!

The basic idea is to brown some ground meat in meat stock. Mix in with a vegetable (green beans, peas, zucchini, broccoli, etc.,.) in a casserole dish. Smooth some faux-tatoes on top. Add a little ghee and cook!

Below are some pictures of our past variations:

Browning the meat

Browning the meat

Mixing in the green beans

Mixing in the green beans

Faux-tatoes (processed with cilantro giving it the green color) for the top!

Faux-tatoes (processed with cilantro giving it the green color) for the top!

Yummy gee

Yummy ghee for added richness 😀

Peas and chicken

Faux-tatoes, peas, and chicken

Meat w/squash

Zucchini, yellow squash, and ground beef

Faux-tatoes top

Delicious pie right out of the oven and ready to be enjoyed!

February 27, 2013

A guest chef {GAPS}

Posted in child-friendly, GAPS friendly, main dish, side tagged , , , , at 9:05 pm by Jordan

Stuffed zucchini

Every month, Mom heads up a large food drop at our house. Some time ago, a friend (Mrs. V) noticed that we didn’t eat well on drop day, so she took it upon herself to provide a meal! This month, since we’re on the GAPS diet, she worked very hard to make delicious food that we could eat without “cheating”.

GAPS meatballs

Stuffed zucchini (her own recipe) and meatballs were on the menu – plus dessert! Notice the little hands in the corner of this picture. Both boys *loved* the meal. Just a month ago, they probably would have turned up their nose to all those vegetables.

Be sure to check out the comment section where Mrs. V posted the recipes!

February 23, 2013

Stuffed Peppers

Posted in child-friendly, GAPS friendly, main dish tagged , , , , , , , , , at 10:20 pm by riahjoy

(This is Mom posting because the girls are out on a date with their dad :))  Tonight we had something we’ve never had before and we LOVED it. That’s a great side benefit of this diet–we’re forced to try new things and expand our palates and cooking abilities! Jordan found a wonderful recipe then tweaked it to fit what we happened to have on hand.

stuffed peppers

The filling was
a pound of “cal blend” frozen veggies (cauliflower, broccoli, and carrots) chopped up in the food processor
2 egg whites (we add raw egg yolk to our soups so we have a lot of whites to use up!)
a 6 oz can of tomato paste
1 tsp grey celtic sea salt
1/4 c fresh cilantro
2 pounds ground beef

I was glad I had found nice big red peppers at the farmer’s market yesterday because they worked perfectly in the crock pot. After stuffing them with the mixture, we put some stock in the bottom of the pot, cooked them on high for an hour and then low for another 4. It smelled like pizza in the kitchen and everyone loved the special meal!

February 17, 2013

Ways we make Sabbath special {GAPS}

Posted in GAPS friendly, main dish, special meals tagged , , , at 8:35 pm by Jordan

Sabbath table setSince the first Saturday of this month, we’ve been trying to set the table in some special way for Sabbath dinner, in preparation for Sunday worship. Last night, Bethany prepared the table for our meal. The china is a family heirloom, and the chicken decor she collected from an exchange at our church a while ago (she kept it a surprise until tonight!)

dressed for Sabbath dinnerWe try to dress nicely – Sunday best.

Sabbath meal on chinaLast night everyone ate on china, even the little boys (age 5 and 7).

Sabbath meal

Peas are Bethany’s favorite, so she prepared Shepherd’s Pie with peas for us. Topping the pie is cilantro.

After dinner, we read about and sang a hymn from Hymns for a Kid’s Heart by Joni Eareckson Tada (with Bobbie Wolgemuth). Then put on the movie about her that we haven’t seen in a very long time. Mom sat down for a whole hour with the family and did no work!

February 16, 2013

Filled Burgers {GAPS}

Posted in child-friendly, GAPS friendly, main dish, side tagged , , , , , , at 9:09 am by Jordan

filled burger

As promised, here is the GAPS burger recipe! These aren’t just burgers…

burger filled with tomato paste mixture

They’re filled burgers! The herbed tomato paste reminded us of ketchup.
These are especially child-friendly because the messy “ketchup” is inside – not all over the child’s face and fingers and… 😉

filled burger ingredients

Just three ingredients:
ground beef (turkey won’t hold together)
tomato paste (we used about 3/4 of this can for 2 lbs of beef)
fresh herbs (sage and rosemary from the yard – we used the pictured amount for 2 lbs of beef)

filled burgers

Chop the herbs and mix into the tomato paste.
Form the beef into patties a little smaller than your palm. Put a little of the tomato/herb paste into the middle of one, and top with a second, pressing the edges together to enclose the filling.

tomato/herb filled burgers

Bethany found that forming the bottom patty into a sort of bowl helped keep the filling in. Experiment to figure out what works for you!

cooking the filled burgers

Bring the stock to a boil, reduce to med-low. Lower hamburger in with a spatula. The stock should come at least half-way up the burgers. Cover, and cook for 7 minutes. Flip burgers and cook covered another 7 minutes.

Enjoy!

February 9, 2013

A Special Sabbath Meal {GAPS}

Posted in GAPS friendly, main dish, sauces, side tagged , , , , , , at 9:31 pm by Jordan

Sabbath meal

Tonight we had a very special meal. The excitement?

eating with forks

Eating with forks!

spaghetti squash, meat sauce, broccoli, and green beans

The meal was comprised of spaghetti squash and tomato meat sauce cooked in crockpots all day, boiled broccoli, and green beans. Everyone was quite pleased with the meal.

May 14, 2011

Fennel Soup

Posted in main dish, side, soup tagged , , , , , , , at 5:06 pm by Jordan

The original recipe (my version is as follows) can be found in the book Nourishing Traditions by Sally Fallon (check your local library!)

Half of the ingredients came from my garden (marked by *)

1 fennel bulb, with most of the greens*
4 small onions, with greens*
some Red Palm oil (enough to cover the bottom of the stock pot)
2-1/2 quarts beef stock
3 cloves of garlic*
6 medium red potatoes, cut in eighths
salt and pepper to taste
fennel fronds for garnish*
coconut cream (optional)

Cut the fennel into 1-2″ pieces and slice the onion. Cook them in the palm oil on medium heat. Add stock, bring to a boil and skim if there is substantial foam (I didn’t have any). Add potatoes and garlic. Simmer covered until the potatoes are soft, about 1/2 hour.

Puree soup in Vita-Mix (or hand-held blender). Season to taste and garnish with fennel fronds. Serve with cream.

September 11, 2010

Calzones

Posted in appetizers, main dish, side at 4:43 pm by Jordan