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.
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.
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.
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
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
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
Okay, so the title isn't very snappy. But this was really good! Frittatas are always tasty, and you can vary the ingredients however you like. This was made with stuff we had in the fridge tonight. (If we were eating dairy, I'd use only maybe 1/3 the fat, and put perhaps 8 oz. hard cheese over the filling before pouring the eggs over top. Also, I'd use maybe 1/3-1/2 less salt in that case.)
2 lbs. lean beef (like London Broil), partially thawed for ease of slicing
1 tsp. salt
1/2 tsp. freshly ground pepper
(can also add cumin, etc.)
Remove all fat (otherwise the jerky may be impossibly chewy), and slice the meat against the grain into uniformly thin slices (about 1/8-inch thick). Place in a glass container with salt and pepper, and toss gently to combine.
This is a good way to get more fat in...the custard absorbs it all, and just tastes richer and richer. :) Of course, the flavor is quite austere, this being a GAPS rendition of "custard" (i.e. no sweetener). If you can have dates, blending up and adding 8-10 of them will go a long way toward making this into a dessert.
This is adapted from a recipe in "The Grassfed Gourmet," by Shannon Hayes. I usually don't much like rosemary, but it's delicious in this. The edges are so crispy! You can use Denver ribs, short ribs, or riblets.
Serves 2-4, depending upon meatiness of ribs/riblets and/or hunger level of the diners.
1-2 pounds lamb ribs/riblets
1 tbsp. ghee
1 tbsp. mustard (wet)
2 tsp. dry rosemary
1 tsp. salt
1 tsp. freshly ground black pepper
2 large cloves garlic, crushed