Eileen's Tasty Meatballs

This is a tasty way to mix meat and veggies in a form that isn't soup. :) I like to bake these, to make it super easy to prepare a lot (4 lbs of beef makes enough for two large sheet pans' worth). They're also very yummy with tomato sauce.

1 lb. ground beef
1 cup lightly sauteed/steamed cooked veggies (onion, celery, carrots, cauliflower, and/or broccoli, etc.)
1 clove of garlic, minced
1/2 tsp. dry thyme or 1 tsp. fresh
1/2 tsp. dry oregano or 1 tsp. fresh
1 tsp. salt
1/4 tsp. pepper
1 egg

Preheat oven to 425f.

Cauliflower Crust Pizza (It Really Is Delicious

This recipe is based on Starlene's: . It's amazingly tasty! It's a bit of work, but every so often, for a treat, we have pizza for dinner (one of these pizzas serve two generously, so I double the recipe and rotate the pans in the oven during baking.

1 good-sized cauliflower, flowerettes pulsed--using S-blade in food processor--to make rice-sized grains.
1 tsp. oregano
1 whole egg
pinch of salt
about 1 cup highly-seasoned, homemade tomato sauce (it should be thick and not too runny)

Warm Chicken Salad

This is adapted from "Cooking Provence," by Antoine Bouterin, and is super delicious and fairly simple.

For the dressing (makes a little extra):

2 tbsp. Dijon mustard (prepared, without sugar)
2 tbsp. cider vinegar
Salt and freshly ground pepper to taste
6 tbsp. extra virgin olive oil

For the chicken:

3 tbsp. or so, refined coconut oil
6-8 chicken thighs, no bones or skin for this dish
Salt and freshly ground pepper, to taste

For the rest of the salad:

1 large carrot, julienned
1 large zucchini, julienned

Chicken with Crispy Cauliflower and Kalamata Olives

I made this yesterday, slightly adapted from Elana's Pantry (oh what a beautiful blog that she maintains!) I want to make it every week now--it's easy to make ahead, feeds five or six people, and has fantastic taste.

1 bunch fresh thyme sprigs
About 4 pounds (three packages) bone-in, skin-on chicken thighs or legs (we always go with skin-on, for more fat)
1 head cauliflower, cut into large florets
1 cup Kalamata pitted olives
1 shallot, finely chopped
5 cloves garlic, thinly sliced
½ teaspoon salt
1 teaspoon black pepper
zest of 1 lemon (use a microplane zester)

A Big Pot of Simple Chicken Stew

Lately I've been trying to make a large pot of stew once per week that can be stored in four half-gallon jars; we heat one jar's worth and divide among four people each morning for breakfast. This stew was better than most I've been making, and is dead easy (at least considering how much you get). I adapted the recipe from "Cooking Provence," by Antoine Bouterin

16 chicken thighs
1 medium turnip, or 1 bunch turnip greens, chopped
1 large rutabaga, peeled and chopped
1 large onion, diced
2 stalks celery, chopped, or one celery root (celeriac), trimmed and chopped
2 tomatoes, chopped

Tony's Fantastic Beef Stew

This recipe is actually adapted from the cookbook "Cooking Provence," by Antoine Bouterin, but Tony is the one who told us about it. And it's SO good! Worth the little extra work and the slightly longer ingredients list. For the final cooking, you can simmer on the stove, dump everything into the crockpot and forget about it, or transfer to an ovenproof pot and bake in the oven at 325f for about two hours, covered. All the vegetables can be cut into bite-size pieces, for a very appealing and easy-to-eat dinner (or breakfast!).

The Best Cooked Beets

This is from Laurel's Kitchen, and it's SO tasty, even if you don't have all the ingredients, or any herbs.

12-15 tiny beet, tops and all
6 medium beets, sliced 1/4 inch thick
2 T. olive oil
juice of 1 lemon
1 scallion, chopped
1/2 tsp. dill weed
1/2 tsp. tarragon
1/2 tsp. salt
a squeeze of garlic

Wash beets well and remove inedible parts, leaving them whole and keeping the skin and leaves.

Heat all ingredients in a heavy saucepan with a tight-fitting lid. Cook over medium heat, adding a small amount of water as necessary to prevent burning. Cook until tender.


Really Tasty Spring Vegetable Soup

In Cook's Illustrated November/December 2011 issue, they printed a recipe for "Farmhouse Vegetable Soup." I'm sure their version, thickened with barley and potatoes, would be spectacular. This version, GAPS-legal, is still spectacular, though it requires the lemon-thyme butter to add unctious texture just before serving (you can substitute plain butter; just don't leave the fat out entirely!).

Serves 6-8

3 tbsp. unsalted butter
1 1/2 pounds leeks, washed thoroughly, white and light green parts sliced 1/2 inch thick
2 carrots, cut into 1/2-inch pieces

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

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

Syndicate content