Gluten-Free

Amanda's Southwestern-Style Chicken Soup

Amanda Love is a total inspiration http://thebarefootcook.com/ ! And she inspired this soup, which can be infinite varied with different types of veggies, etc. I find that it works best to simmer the chicken in the highly-seasoned brother the day before, and then refrigerate the chicken separately overnight. The next day, you can picked the meat off the carcass and proceed with the recipe without burning your hands.

Home-Corned Beef

I recently used this recipe from the Nourished Kitchen for making corned beef: http://nourishedkitchen.com/home-cured-corned-beef/

It was delicious! I "corned" it for 11 days, after which I sauteed a bunch of veggies (onions, celery, carrots), added the rinsed roast (I used a chuck roast, about 4 lbs.), and a quart of water. I let it simmer all day, covered in a dutch oven.

Completely Non-Authentic Antichuchos (Marinated Beef Heart)

I hear tell that beef heart is a Peruvian Delicacy, generally served grilled on skewers as the ultimate in nutrient-dense street food.

However, in our house we do not have a grill, and this was my second attempt at making beef heart edible to all family members...this made a very palatable casserole.

1 Beef Heart, gristly parts removed, cut into 1- to 2-inch chunks
1/2 Cup apple cider vinegar
1 tsp. cumin
1 tsp. salt
pepper

1/4 cup or so fat
2 onions, diced
5 stalks celery, diced
2 medium rutabagas, cut into large chunks
Fresh thyme (a few sprigs)

How To Make Fermented Coconut Cream

Just in case you're interested, here's my small amount of accumulated wisdom on the topic of Coconut Milk:

Ingredient: 4 mature (brown) coconuts.
Time: I have not been able to complete this process in under two hours...yet.

Equipment: Hammer, awl/butter knife, potato peeler, nut milk bag, Vitamix or similar blender.

This makes about three quarts of milk, or two quarts of cream plus one quart of fermented coconut water.

Wanice's Exotic Indian-Spiced Turnips

These are very tasty, and a nice way to eat more local roots in the dead of deep dark winter.

1/3 cup or so of ghee
2 large onions, diced
1 tsp. salt
1 heaping tsp. turmeric
2 heaping tsp. coriender (ground)
4 medium turnips, sliced thin

Saute the onion and salt in ghee (use a wide cast-iron skillet with lid). Add spices, and stir thoroughly for 30 seconds or so. Add turnips, and stir to coat.

A Really Tasty Way to Cook Brisket or Chuck Roast

I adapted this from the Pot Roast recipe in "Full Moon Feast," by Jessica Prentice. It was really good! A really tender roast, swimming in a pot full of creamy gravy, with lots of tender veggies. Everyone loved it, and we ate leftovers for breakfast. With this much broth, it's almost like a soup. Use less if you'd prefer a more meaty entree.

This is probably a very variable recipe--I'm just noting the measurements I used last night.

2 tbsp. lard
a 3-lb brisket
1/2 onion, chopped
1/2 celeriac (large), chopped
2 medium carrots, chopped
1.5 tsp. salt
Lots of freshly ground pepper

"Frickin' Tasty" Creamy Vegetable Soup

That's what my boys said when I asked them how they liked this soup...

This recipe is an approximation of a process I often use to make soup: 1. Saute aromatics; 2. Add more veggies, and cook till very tender (it's fine if you only have one type of vegetable, like cauliflower - it will still taste delicious); 3. Add broth, and puree; 4. Add additional steamed, chopped veggies to taste. This makes a really delicious, texturally interesting, infinately variable soup.

This makes a big pot full, which is good so you can eat the leftovers for several lunches in a row.

Crockpot Roast

I adapted this from the "California Pot Roast" recipe in The Grassfed Gourmet, by Shannon Hayes. It came out nice and slice-able, with more than enough tasty sauce.

1 3.5 pound (or bigger) roast (I used sirloin tip)
2 tsp. salt
2 tsp. freshly ground pepper
3 tbsp. beef tallow or other fat

2 cups tomatoes, fresh or frozen
1 onion, coarsely chopped
2 cloves garlic, minced
1 tsp. dry mustard
1 tsp. dry basil
1 tsp. dry oregano

1/4 cup apple cider vinegar

Swedish Meatballs

This is adapted from a new cookbook that looks fantastic: "Full Moon Feast," by Jessica Prentice. I took out GAPS-illegal ingredients, and didn't make the gravy (which she makes by deglazing the pan with beef stock and creme fraiche)...

1 pound ground beef
1 egg yolk

3 oz. beef liver (or other type of liver)
1/2 medium onion, peeled and coarsely chopped
1 handful parsley leaves
1 tsp. good salt
1/2 tsp. pepper
1/4 tsp. dried thyme

1-3 tbsp. lard, tallow, or other fat

Put the ground beef and egg yolk in a bowl.

Italian Beef Sausage Patties With Organ Meats

Tonight, we have a winner! A sausage patty that the boys said was SO good...and it's full of the most nutrient dense meats! Thanks to Christie, from whose recipe I adapted these. (Jeff thought they could use more salt and spices, but I didn't want them too strong, personally)

Makes about eight patties

1/2 lb. beef heart, cut into large chunks
1/4 lb. beef liver
2 tbsp. chopped onion
1 large garlic clove
1 tsp. fennel seeds
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. black pepper
1/2 tsp. salt

1 lb. ground beef, crumbled

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