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.

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February 7, 2013

The end of the beginning {GAPS}

Posted in child-friendly, GAPS friendly, soup tagged , , , at 8:49 pm by Jordan

meatballsoup

Well, our first week on the GAPS diet ends today. After having soup for breakfast, lunch, and dinner for seven days, everyone’s favorite is Creamy Cauliflower Meatball soup (well, actually, any kind of meatball soup)!

It’s so easy!

Ingredients:
1-2 heads cauliflower
garlic to taste
Stock (we like chicken)
1-2 lbs. ground meat (we like turkey)

To be GAPS legal, be sure to cut off all of the fibrous cauliflower stems. Put in pot with peeled garlic cloves and cover with stock. Boil until soft, then puree with an immersion blender.
Now for the meatballs. You can simply pinch off small pieces of ground meat (think bite size for children), or neatly roll them into balls. Bethany (age 13) makes the best, perfect meatballs!  Drop them into the soup base, which should be kept at a gentle boil (med heat). The meat will be cooked through after about 15 minutes.

Obviously this can be made more interesting by seasoning the meat and soup base. Right now we’re just keeping it simple with the four legal ingredients. Meatballs can be added to just about any soup base, but we found that they blow apart in the crockpot on high – which still leaves you with a tasty ground meat crumble soup!

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.

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).