Super Tasty Lamb-Fennel Stew

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

2 tbsp. lard
1 medium red onion, diced
1 pounds lamb stew meat
1/2 cup dry white wine
2 cups frozen cherry tomatoes, or frozen chopped tomatoes, or a 14.5 oz. of tomatoes (undrained)
4 large dried mushrooms, or 4 oz. fresh
1 tsp. dried oregano
1/2 tsp. salt
Freshly ground black pepper to taste

Wanice's Exotic Indian-Spiced Turnips

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.

"Frickin' Tasty" Creamy Vegetable Soup

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; 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.

1/2 cup of tasty fat (ghee, lard, duck fat if you're really lucky...)
2 large onions

Dilly Beans, Lacto Fermented

From the recipe by Seth Travins / Hawthorne Valley Farm. These are so tasty!

One-quart Mason jar
1- or 2-piece lid

Timeframe: Approximately 14 days

1 1/4 pounds young green beans (beans should be crunchy and not fully formed)
3 to 4 teaspoons non-iodized salt
2 to 4 garlic cloves, crushed
1 to 2 flowering dill heads (can substitute 1 teaspoon dried dill)
1 teaspoon mustard seed
fresh or dried hot pepper to taste
Optional: Other spices to taste-coriander, cloves, black pepper, cinnamon, ginger


Spaghetti Squash with Sausage

2 uncooked sausages, crumbled
1 medium spaghetti squash, cooked (pierce with a fork several times, bake at 375f for 1.5 hours, flipping the squash halfway through. Then, cut in half, remove seeds and discard, and scrape all the "spaghetti" out).

Brown the sausage, and then add the "spaghetti." Cook, stirring frequently and seasoning with salt and pepper to taste.

Zucchini Pasta

4 medium zucchinis

Heat a large cast-iron pan over medium heat. Grate the zucchinis on the largest shredding side of a box grater.

Melt the ghee in the pan, and add the zuchinni. Season with salt and pepper. Cook, stirring frequently, until most of the excess liquid exudes and evaporates.


Kristy's Garlic Cucumber Pickles

6 large garlic cloves, cut into thirds
2 or 3 pin oak leaves or grape leaves
thick sliced pickling cucumbers
sprig of dill

Place the oak leaves in the bottom of the jar, add dill and then layer slices of cucumber with pieces of garlic. Cover with brine (2-3 TBSP Sea salt per quart of water) and let ferment for 4-6 days at room temperature.

Millie's Cultured Autumn Salad

yield 1 quart

Millie says: "Watching your sugars?  Don't worry about the apple in this salad - according to Donna Gates, Body Ecology Diet expert, the sugars in cultured apples get eaten up during the fermentation process. In fact, she suggests using apples in cultured recipes even during Candida treatment.  Taking a cue from her, I added one to this mix; it adds a nice hint of tart/sweet flavor that compliments the other flavors well.  Trust your own intuition and tolerances; choose to include it or leave it out!"

1 organic apple, diced
1 c cauliflower florets

Nancy's Apple-Cranberry Kraut

From Nancy, via Millie, comes this recipe, adapted by me:

1 part cabbage (very pretty with purple)
1 part peeled apples
1 pint fresh cranberries, or 1/2 bag frozen ones, whirled in the food processor until just chopped
1 tbsp. salt
1/2 cup sauerkraut juice/starter (optional)

Mix all ingredients, cover carefully (so that liquid covers the veggies/fruits) and let ferment for about two weeks.

Proportions: 4 lbs. cabbage and 4 lbs. apples, along with the cranberries, fits into 2 gallon jars, each filled halfway.


Update on this recipe:

How to Make Sauerkraut

As you know (since you know me!), fermented vegetables are essential for good health, and should be eaten morning, noon, and night.

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