Sara's Favorite Recipes

This is an ever-growing collection. I used to be vegetarian, and some of these older recipes are for large crowds or food service use. (I was obsessed with whole-grains, gluten-free baked goods, and sourdough bread.) Now I'm learning how to be an omnivore, and am slowly collecting recipes featuring meat. E-mail me if you are trying to cook something, and if I have a recipe that measures up, I'll post it.

Amanda's Southwestern-Style Chicken Soup

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.

Home-Corned Beef

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.

Completely Non-Authentic Antichuchos (Marinated Beef Heart)

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

1/4 cup or so fat
2 onions, diced
5 stalks celery, diced
2 medium rutabagas, cut into large chunks
Fresh thyme (a few sprigs)

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

Garlicky Egg Soup

Tastes like dinner at a Chinese Restaurant!

1/4 c. chicken fat, duck fat, or other fat
4 good-sized garlic cloves, pressed or minced

1 quart bone or meat broth http://www.lifeisapalindrome.com/recipes/information-about-making-broth
1 zucchini or yellow squash, grated
Salt and Pepper

a handful chopped cilantro (a bunch of chopped watercress is delicious, too)
6 beaten eggs

Saute garlic for a few seconds in fat, just until it's fragrant.

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.

How to Make Ghee

I use a crockpot. Put the butter (up to eight pounds fits in mine) in, cover, and set the temperature setting to "low."

Let the butter melt and simmer for about eight hours; at this point, there will be a sort of foamy "scum" on top (protein, mostly), a lot of butterfat (all the good yellow stuff) in the middle, and the milk solids at the bottom.

Italian Beef Sausage Patties With Organ Meats

Tonight, we have a winner! A sausage patty that the boys said was SO good...and it's full of the most nutrient dense meats! Thanks to Christie, from whose recipe I adapted these. (Jeff thought they could use more salt and spices, but I didn't want them too strong, personally)

Makes about eight patties

1/2 lb. beef heart, cut into large chunks
1/4 lb. beef liver
2 tbsp. chopped onion
1 large garlic clove
1 tsp. fennel seeds
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. black pepper
1/2 tsp. salt

1 lb. ground beef, crumbled

Crockpot Roast

I adapted this from the "California Pot Roast" recipe in The Grassfed Gourmet, by Shannon Hayes. It came out nice and slice-able, with more than enough tasty sauce.

1 3.5 pound (or bigger) roast (I used sirloin tip)
2 tsp. salt
2 tsp. freshly ground pepper
3 tbsp. beef tallow or other fat

2 cups tomatoes, fresh or frozen
1 onion, coarsely chopped
2 cloves garlic, minced
1 tsp. dry mustard
1 tsp. dry basil
1 tsp. dry oregano

1/4 cup apple cider vinegar

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:

Swedish Meatballs

This is adapted from a new cookbook that looks fantastic: "Full Moon Feast," by Jessica Prentice. I took out GAPS-illegal ingredients, and didn't make the gravy (which she makes by deglazing the pan with beef stock and creme fraiche)...

1 pound ground beef
1 egg yolk

3 oz. beef liver (or other type of liver)
1/2 medium onion, peeled and coarsely chopped
1 handful parsley leaves
1 tsp. good salt
1/2 tsp. pepper
1/4 tsp. dried thyme

1-3 tbsp. lard, tallow, or other fat

Put the ground beef and egg yolk in a bowl.

How to Eat Raw Liver

Okay, it's not a sexy recipe. But sometimes you just need to do things quick and dirty...

1. partially thaw a pound of really good quality, grassfed liver (lamb, cow, etc.)

2. cut the liver into pill-sized chunks, spread in a single layer on a plate lined with parchment paper, and re-freeze.

3. each time you need to Do the Deed, break off your desired quantity of liver chunks, and defrost (goes quickly if you spread them on something metal).

4. when the chunks are nearly thawed, swallow them one at a time with plenty of water.

Raw Beef Jerky

2 lbs. lean beef (like London Broil), partially thawed for ease of slicing
1 tsp. salt
1/2 tsp. freshly ground pepper
(can also add cumin, etc.)

Remove all fat (otherwise the jerky may be impossibly chewy), and slice the meat against the grain into uniformly thin slices (about 1/8-inch thick). Place in a glass container with salt and pepper, and toss gently to combine.

Spaghetti Squash and Cinnamon Custard

This is a good way to get more fat in...the custard absorbs it all, and just tastes richer and richer. :) Of course, the flavor is quite austere, this being a GAPS rendition of "custard" (i.e. no sweetener). If you can have dates, blending up and adding 8-10 of them will go a long way toward making this into a dessert.

1 medium-large spaghetti squash, cooked (poked with a fork all over, 375 for about 1.5 hours, turning over halfway through); about 4 cups pulp, total
1/2-1 cup fat (ghee, butter, or coconut oil)
1/4 cup ground cinnamon
6 extra-large or 8 large eggs
1/4 tsp. salt

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!

Lamb Ribs with Mustard-Rosemary Garlic Paste

This is adapted from a recipe in "The Grassfed Gourmet," by Shannon Hayes. I usually don't much like rosemary, but it's delicious in this. The edges are so crispy! You can use Denver ribs, short ribs, or riblets.

Serves 2-4, depending upon meatiness of ribs/riblets and/or hunger level of the diners.

1-2 pounds lamb ribs/riblets
1 tbsp. ghee
1 tbsp. mustard (wet)
2 tsp. dry rosemary
1 tsp. salt
1 tsp. freshly ground black pepper
2 large cloves garlic, crushed

Crispy Cauliflower-Egg Patties

These are easy and delicious!

2 c. steamed cauliflower, mashed
3 eggs
2 minced scallions
1/2 tsp. salt, and pepper to taste.

Stir ingredients together

Fry in lots of coconut oil and or ghee, over medium heat.

Sourdough Buckwheat Pancakes

Makes enough pancakes for four people, with a few left over.

This recipe has two parts, and starts 12-24 hours before you make the pancakes. Combine the following ingredients in a large glass bowl:

3 cups light or dark buckwheat flour
2 1/2 cups warm water (110f)
1 tbsp active dry yeast (about half a package)
1 tbsp sugar
1 tsp salt

+++OR+++

1 3/4 cups light or dark buckwheat flour
1 1/4 cups water
2 cups boosted brown rice starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
3/4-1 tsp salt

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.

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.

Dilly Beans, Lacto Fermented

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

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

Timeframe: Approximately 14 days

Ingredients
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

Method

Spaghetti Squash with Sausage

2 uncooked sausages, crumbled http://www.lifeisapalindrome.com/recipes/homemade-sausage
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.

How to Make Apple Cider Vinegar

1/2 gallon apple cider, preferably organic and definitely preservative-free

1 gallon jar
cloth to cover the top.

Put the cider into the jar, and cover with the cloth. Set in a cool, dark place for a month or two. The trick to cider vinegar is that it needs oxygen for its fermentation process: you should make sure to stir it well at least once a day, replacing the cloth cover each time to prevent fruit flies from infesting...

Zucchini Pasta

4 medium zucchinis
ghee
salt
pepper

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.

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

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.

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

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

Dilled Cauliflower Pickles

These are really tasty, just like pickles except...they're not. Recipe is adapted from someone on the GAPS yahoo group.

3 c cauliflower, cut into chunks
1 large garlic clove, crushed
1 T dry dill
3-4 peppercorns
1 bay leaf
2 T sea salt
2-3 c filtered water

Wash cauliflower well, and cut into chunks.

Crush garlic clove, and add to jar with spices. Add cauliflower, pressing down firmly into jar so chunks are tightly packed, leaving 1" space at the top of the jar.

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