Main Dish

Herb Roasted Lamb Chops

This is a recipe adapted from Epicurious.com, by Maria Helm Sinskey.

4 large garlic cloves, pressed
1 tbsp. fresh thyme leaves (or 1 tsp. dry)
1 tbsp. fresh rosemary leaves (or 1 tsp. dry)
3/4-1 tsp. salt
2 tbsp. fat or ghee
6 1 1/4-inch-thick lamb loin chops

Mix first four ingredients and 1 tbsp. fat in a large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.

Preheat oven to 400f. Heat remaining tbsp. fat in heavy large oven-proof skillet (preferably cast iron), over high heat.

Spaghetti Squash and Bacon Pie

This is super tasty! Kind of like a crustless quiche. Even with uncured (no sugar) bacon...

1 medium onion
1 lb. uncured pork bellies (or bacon), diced

1/2 cup ghee
1 3-lb. spaghetti squash (pierced several times, baked till tender at 375f (about 1.5 hours, flipping halfway through), then scraped out (skin discarded).)
1 dozen eggs
2 tsp. salt
1 tsp. pepper

Saute onion and bacon over medium heat with 1 tsp. salt, until most of the bacon has started to crisp. Preheat oven to 350f.

Chicken in a Dutch Oven

adapted from "French Chicken in a Pot," from the February 2008 edition of Cook's Illustrated. No crisp skin here, but very tender and flavorful meat.

"The cooking times in the recipe are for a 4 1/2 to 5 pound bird. a 3 1/2 to 4 1/2 pound bird will take about an hour, an a 5 to 6 pound bird will take close to hours. We developed this recipe to work with a 5 to 8 quart pot with a tight-fitting lid. If using a 5-quart pot, do not cook a chicken larger than 5 pounds."

1 whole roasting chicken, giblets removed and discarded, wings tucked under back

Really, Really Tasty Roasted Pork Shoulder

This is adapted from Mark Bittman's recipe. Serves 4-6.

one 3-4 pound bone-in pork roast, such as Boston Butt
2 large garlic cloves, pressed
3/4 tsp. salt
1/2 tsp. black pepper
1 tsp. dried rosemary (or use more fresh)
1/8 tsp. cayenne pepper

About 2 cups of broth (or try white wine)
1 tbsp. butter or ghee

Preheat the oven to 450f. Rub the salt and spices all over the roast, and place in a cast iron Dutch oven.

Roast undisturbed for 15 minutes. Pour 1/2 cup of broth over it, and return to oven. Turn the heat down to 325f.

Overnight Stew Beef

If you're wondering, "Why on earth did she tag this as a _breakfast_ recipe??", then you're not on the GAPS diet. This is a great way to make an economical "cut" of meat into something tender and good.

2 lbs. stew beef, or 3-4 lbs. short ribs
1/2-3/4 tsp. salt
A good large grind of pepper
2 garlic cloves

Put the beef into a slow cooker on "low." Sprinkle with salt and pepper, and crush the garlic on top. Cover the cooker and go to sleep.

Come back again in the morning, about 12 hours later, and eat with some veggies and ferments. Enjoy!

Moroccan Lamb Koftas

These are so good--like little meatball falafels. I adapted this recipe from "The Grassfed Gourmet," which recommended grilling on skewers (I don't have a grill).

Makes four small servings; these are delicious with yogurt http://www.lifeisapalindrome.com/recipes/how-i-make-raw-milk-yogurt .

2 large garlic cloves
2 tbsp. fresh cilantro
2 tbsp. fresh parsley
1 tbsp. paprika
3/4 tsp. ground cumin
3/4 tsp. ground coriender
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. black pepper
1 pound ground lamb

How to Make Hamburgers

I know this is crazy, but I didn't eat my first hamburger until age 30 and three-quarters. It was a traumatic experience ( http://www.lifeisapalindrome.com/content/schoolbuses-neuroplasticity-and... ). But now I really like them...most of the time.

In order for my GAPS recipe section to accurately reflect all the new foods I am now making, here is my recipe:

1 lb. super-good-quality (local, pastured, organic, etc.) ground beef
1/4 tsp. or so good salt
1/4 tsp. or so freshly ground pepper
2 tbsp. finely minced onion

GAPS Vegetable Soup

This is deeply satisfying and reminds me of minestrone (add some crumbled ground beef along with the onions during the first step, if you like). Feel free to substitute for the vegetables; just make sure you have 8-12 cups

1 medium onion, diced
1/4 cup fat (chicken, duck, beef, ghee)
6 garlic cloves, mashed
1/2 cup water

1/2 celeriac
2 medium carrots
1 small head broccoli
1 bunch kale, stems removed
1 medium zucchini
1/2 medium cabbage
About 3 tbsp. dried basil, 1.5 tbsp. dried oregano, 1 bay leaf, 1/2 tsp. black pepper, and a pinch of fennel seed

Homemade Sausage

This is Mark Bittman's recipe for sausage, and it's got LOTS of extra fat into which (if you're Ben) you can dip your sausage. :) You can freeze the sausages once they're made into patties; thaw overnight in the fridge.

2.5 lbs boneless pork shoulder, with its fat (or, if it's lean, use 2 lbs. shoulder and .5 lbs. fatback)
1 tsp. salt
1/2 tsp. black pepper
1/8 tsp. nutmeg
1/2 tsp. dried sage (or 1 tsp. fresh)

Cut the pork into 1-inch cubes. Grind, using either a meat grinder or a food processor (if you use the latter, do several batches and take care not to pulverize the meat).

Our Favorite Roast Chicken

Even though I know that some people feel that the holy grail of roast chicken is a crispy-all-over skin, I think this is a fine compromise. The fat doesn't burn on the bottom, the chicken is really tender, and there's a good amount of crispy skin that happens even with the lid on.

1 onion, diced
1/4 c. ghee
1 celeriac, diced
2 large carrots, or a small butternut squash, cut into large chunks

1 medium 4-pound-ish chicken
1/4 lemon
Salt and pepper

Preheat the oven to 450f.

Syndicate content