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
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).
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.
(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.
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!
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
This is adapted from the "Lamb-Fennel Casserole" in "The Grassfed Gourmet," by Shannon Hayes. She says, "Consider making a double batch, because the leftovers are even more delicious when reheated the second day." This is really tasty with some good kalamata olives.
Serves 4
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.
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.
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