Main Dish

French Lentil Salad for a Crowd

This can feed about 100 people, if you serve a few other dishes as well (works well with a pasta salad and a veggie salad).

16 oz. (1 bottle) balsamic vinegar
2 heads of garlic, cloves peeled and minced or pressed
Salt and Pepper to taste

3 bunches of broccoli
2 red peppers, seeded and diced
1 medium green cabbage, chopped finely and blanched
1 medium red cabbage, chopped finely and blanched
2 large bunches parsley, minced
1 large bunch basil, minced

1 quarts dry French lentils, soaked or sprouted, and then cooked till just tender

Tammy's Superlative Brisket

This is SO good! And so easy. And fatty. And Delicious.

1 brisket (maybe 2-3 pounds)
some crushed garlic and ramps (or scallions and garlic greens, or leeks and garlic, or...)
Salt and pepper to taste, a generous sprinkling

Brown the brisket under the broiler, 2-8 minutes per side (watch very carefully, in case your broiler is a 2-minute variety); switch the heat to oven 375f.

Tuck the garlic and ramps under and around the brisket in a dutch oven, and fill with water to 3/4 cover the meat.

How to Roast a Turkey

http://www.howtocookathanksgivingturkey.com/

I recently wanted to cook a turkey, and had never roasted a whole one successfully. I tried this technique and it worked great – I used aluminum foil to cover the bird while it was cooking, and removed the foil for the last hour in order to crisp up the skin.

Terri's Tongue Cutlets

Thanks to Terri for this recipe! And yes, they really taste good. :) The tongue is a pain to prepare, but this is an undetectable way to insert this nutritious meat into ones diet.

1 lb ground beef
12-16 oz. tongue (can also substitute part liver or kidney for the tongue)
1 tsp. salt
2 shallots or some onion
1-2 cups broth
1 small onion, cut in half
1 summer squash (or piece of cauliflower), cut in half

Boil the tongue for a few minutes, then remove from water and let cool. Peeling it is annoying, but a sharp knife helps; you need to remove all the skin.

Fricase con Pollo

I'm sure this is not authentic, but it's delicious anyway. :)

1 3-4 lb chicken
Water to cover
Salt and pepper to taste
Chicken fat or lard

1 lg. onion, chopped
6 stalks celery, chopped
1 head garlic, chopped

4 zucchini, cubed
1/4 cabbage, chopped
2 peppers, chopped
2 tsp. cumin powder
Salt and pepper to taste

1 cup tomatoes, fresh or frozen
1 T. capers (optional)

Olive oil to serve

Pork Omelettes

This recipe is from Tammy's mom, who doesn't measure but makes sure that everything just tastes Right. I added some measurements, and cooked the omelette mixture like pancakes, and everyone loved them anyway.

1 lb. ground pork
5-8 eggs
1/2 tsp. salt
4 dried shittake mushrooms, soaked and minced
handful scallions or chives, minced
lard or ghee to fry

Mix everything besides fat in a medium bowl. Heat a large cast-iron skillet over medium heat, and cook flattened dollops of the mixture gently until cooked through (flip once).

Garlic-Tomato Short Ribs

This is adapted from "The Grassfed Gourmet," by Shannon Hayes. You can cook everything in a slow cooker for 6-8 hours (don't bother sauteeing; just dump everything in the cooker), or on the stove top or in a 300f oven (in a dutch oven) for 3-4 hours.

1/2 tsp. salt (and more, to taste)
1/2 tsp. freshly ground black pepper
3-4 lbs. short ribs
1-3 tbsp. lard or other fat
1 medium carrot, finely chopped (plus one extra large carrot, chopped, for later)
1 large onion, finely chopped
10 cloves of garlic, peeled and left whole
1 tsp. dried thyme (or 1 tbsp. fresh)
1 tsp. dried basil

Millie's Cuban Chicken Soup, Adapted

(My adaptation is that I added some measurements. The soup would probably be even more
delicious without any of these!)

1 whole Chicken
Water to cover
1/2-1 tsp. cumin
Salt and pepper
5 bay leaves
1/2 cabbage, cut into two pieces
1-2 heads garlic, peeled, cloves flattened slightly under the side
of a knife blade
1 small onion, peeled and cut in half

Cook these ingredients for about 3 hours in a large pot, or until the
chicken is falling off the bones.

Remove the chicken and the bay leaves, and blend the broth and veggies until smooth.

Stir-Fried Pork with Broccoli and Garlic

This is adapted from a recipe by Mark Bittman in "The Best Recipes In the World." I had no idea I could make such a tasty Chinese-Restaurant Style dinner that was GAPS legal!

2 tbsp. lard
3 or 4 dried red chiles, optional
1 pound boneless pork shoulder, thinly sliced or cut into 1/2-inch chunks
1 bunch broccoli, chopped into small florets and stems peeled then sliced (about 4 cups)
2 tbsp. minced garlic
1 tbsp. peeled and minced fresh ginger
1/2 cup sliced scallions or shallots or both
1/2 cup stock/broth
2-3 tbsp. coconut aminos (or 1 tbsp. soy sauce)
2 tsp. toasted sesame oil

GAPS Gefilte Fish

This is adapted from a recipe at Elana's Pantry: http://www.elanaspantry.com/gefilte-fish/ . I should also mention that, having been entirely vegetarian for 30 years (up until GAPS in April 2010), I have never eaten gefilte fish before tonight, and have absolutely no idea what they're supposed to taste like. But this was delicious--and straight from the kitchen of a non-kosher Atheist Jew, nontraditional lard notwithstanding.

Makes about 24 fish balls/patties

2 tablespoons lard
1 large red onion, diced
1 cup carrots, cut into chunks

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