February 21, 2013

The best spaghetti sauce {GAPS}

Posted in GAPS friendly, sauces tagged , , , , , , , at 10:06 pm by riahjoy

spaghetti 1

Tonight we had “spaghetti”, but in our opinion there was no reason for the squash since the sauce was so good! Mom put 2 pounds of organic ground beef (raw, broken up) in a crock pot then covered it with a concoction whipped up in the Vitamix: about 2 cups gelatinous meat stock, some onion, oregano from the garden, and a couple little cans of organic tomato paste. After it had simmered on low for 4-6 hours, she pressed some garlic cloves in it and we ate about an hour later.

spaghetti 2

Enjoyed with organic avocado and sour cream with live cultures (are you noticing a pattern with how we enjoy our food?)

Advertisements

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.

January 31, 2011

Vita-mix pesto

Posted in appetizers, sauces tagged , , , , , , , , , , , , at 11:30 pm by Jordan

I originally learned to make pesto using the recipe in the Vita-mix cookbook (a Vita-mix is I high-power blender, seen in the picture above). I read more about it in a book titled Pesto, and found that it’s not a science in the least. So now I make it like this…

1-2 cups of herbs – whatever is available! Basil is thought of first, parsley is a good filler, use about 1/4 cup with basil. I’ve used a mixture of Cilantro and Parsley, and my sister’s favorite is basil with a couple Tablespoons of Rosemary. You can also add other greens (lettuce, chard, etc) as filler, particularly when using very strong tasting herbs that need to be mellowed (cilantro, Rosemary, etc.) Oregano is a wonderful addition to Basil pesto.

1 cup of nuts. Pine nuts are traditional, and work best because of their high oil content. Walnuts (my personal favorite) are a close second for the same reason. You can also use pecans, almonds, or any other nuts, really. Just be aware that ‘crispy nuts’ (roasted or Nourishing Traditions recipe) will be chunky, rather than adding to the creaminess of the sauce.

1/2 cup Parmesan cheese or sesame seeds. The seeds are a great substitute for Parmesan cheese (ground in a coffee grinder, you can use it just like the powdered cheese – for pesto, you can use whole seeds). The only difference we’ve noticed in the pesto is that when we use real cheese, we don’t add as much salt as we do with the seeds.

Garlic to taste! The batch pictured above uses 3-4 cloves of a native variety. It was SO good!

A couple Tablespoons of lemon juice (optional because I often forget!)

Place all of the above ingredients into the Vita-mix, roughly in order (greens first, nuts next, everything else after that). Pour olive oil over that until you can see that it’s made it way to the bottom (about 1/2 cup, maybe?). Put the black part of the lid on, leaving off the clear part so you can continue to add oil. Start the Vita-mix on Variable 1 and slowly turn up to about five. Add olive oil as needed to keep things moving. When it’s moving nicely, you can stop adding for a thicker consistency, but I usually add more if we’re not planning on using it as a spread (thinner is better for uses like pasta sauce). Continue blending on a medium Variable speed until it looks good to you! (some people like it creamier than others).