GAPS/SCD

Poached Salmon

This is an easy way to prepare salmon, and it’s good hot or cold, especially with a pile of seasoned sushi rice.
2 lbs. Salmon
1 T. salt
Put salmon and salt into a 4-quart saucepan. Cover with filtered water by one inch, cover the pot, and bring just to a boil. Turn off the heat and let sit for nine minutes.
Meanwhile, combine the marinade ingredients:
1 T. tamari/soy sauce
2 T. toasted sesame oil
1 tsp. Minced fresh ginger
1 clove garlic, pressed or minced.
Drain the salmon; gently combine with marinade. Enjoy hot, or put in the fridge to soak up the flavors for later.

Honey Lime Chicken

This fabulous recipe is from Megan over at Eatbeautiful.net, one of my favorite recipe-creators of all time.

Sauce:
3 T. honey
1.5 T. lime juice
1.5 T. soy saucepan
1/4 tsp. Salt

1 lb. Chicken thighs, boneless and skinless
1 T. avocado oil
¼ tsp. each dried ginger, ground cumin, ground black pepper, onion powder, garlic powder/granules

4 oz. Sliced mushrooms
Other thinly sliced vegetables, if you wish (no more than about a cup or so)

Combined sauce ingredients in a small cup.

Simply Perfect Beef Stew

1 tbsp. Fat or ghee
2 pounds beef stew cubes
2 tsp. Salt

¼ onion, diced
1 stick celery, diced
1 carrot, diced (optional)
1-2 leaves cabbage, chopped
2 bay leaves

½ cup marsala wine (dry)
water to cover
2 white potatoes, peeled and diced (or use leftover cooked rice)

Brown one pound beef and all the salt in the fat or ghee over medium-high heat; stir occasionally till brown on all sides (about 8 minutes).

Balsamic Marinated Steak

This is a super delicious marinade, and will tenderize the steak as it sits in the fridge; best not to let it sit longer than eight hours so the meat doesn’t get mushy.

2 tbsp. Balsamic vinegar
2 tbsp. Worcestershire sauce (optional)
2 tbsp. Soy saucepan
2 tbsp. Avocado or olive oil
2 tsp. Dijon mustard
1 tsp. Honey
2 cloves garlic, minced or pressed
½ tsp. Black pepper
½ tsp. Dried rosemary
1 lb. Steak

Poached Chicken with Garlic

Poaching simply means to cook in a large quantity of liquid. The trick is to make sure that liquid is extremely flavorful, and to include enough salt; then you can serve the finished dish with noodles or rice to sop up the deliciousness. This is simple, yet tastes like something you'd order at a Chinese Restaurant.

4-5 pounds chicken parts (use skinless and boneless if you prefer, but bones and skin will add flavor)
6 whole garlic cloves, unpeeled
4 tsp. salt
6 cups water

Our Best Liver Pate Recipe

Liver is so super healthy, and I'm always trying to find sources that are good-quality. We usually eat it once per week as prepared in this recipe, with plantain chips to dip, and maybe some good goat cheese and raw veggies on the side. I'm really pleased with this recipe (thanks to Kristen for the seasoning details! It tastes a little like liverwurst, which is more popular with more members of our family than previous recipes), especially because it is SO much simpler than other techniques, and quite delicious.

Quantities of ingredients may be adapted to taste.

Goat Cheese No-Bake Cheesecake (with Strawberry Option)

Slightly adapted from this amazing blog: https://eatbeautiful.net/2017/07/30/saffron-vanilla-no-bake-cheesecake-g...

Crust:
2 cups macadamia nuts
4 dates
6 tbsp. ghee
1/2 tsp. cinnamon

Chevre (Soft Goat Cheese) Filling:
2 11-ounce chèvre logs at room temperature
1/2 cup water
1/3 cup maple syrup OR 1/4 cup raw honey
1-1/2 teaspoons gelatin
2-1/2 teaspoons vanilla extract
(2.5 oz. freeze dried strawberry powder)

To Make Crust:

Susan's Fabulous Picadillo Cubano

Thanks to Sue for this awesomely spicy, savory, and sweet recipe! I only changed a couple of things, based on what was in my fridge at the time, but we all loved it. Such a great new way to enjoy a less-expensive cut of meat! :)

1/4 C olive oil (optional if using very fatty meat)
2 lbs ground beef
1/2 tsp cumin
1/4 tsp oregano
1 bay leaf
1 large onion, finely chopped
1 sweet pepper, finely chopped
2 cups grated or minced green cabbage
5 garlic cloves, crushed
Salt and pepper, to taste
1 jar crushed or diced tomatoes, approximately 18 oz.
1 C white wine

Our Favorite Squash Pie, for Ben

This recipe is by Elena (creator of the beautiful blog http://elanaspantry.com/ ), written down by me so that Ben could attempt to make it by himself.

Squash Pie

Ingredients

2 medium butternut squash, cut in half [ask Mama or Papa to help with this!], seeds removed
3 tablespoons butter
2 large eggs
1 tablespoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt

Instructions:

1) Preheat oven to 350f (“convection bake”).

Keema (Really Tasty Curried Ground Meat)

Many thanks to Sue for both a delicious dinner after Ivy was born, and this recipe, which is infinitely variable and a great way to make ground meat taste really special. Lamb or goat would be awesome, but ground beef is good, too. It's delicious served with basmati rice, peas, and raita (yogurt with grated cucumber, dill, coriender, and salt).

2 lbs. ground meat
1 T. ghee or other fat
2-3 tsp. each: cumin, coriander, and turmeric
1 cinnamon stick
hot chile to taste (or omit for a mild curry)
1 medium onion, peeled and cut into eighths
2 large cloves garlic, peeled

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