GAPS/SCD

This is so good! I adapted it from "The Grassfed Gourmet", by Shannon Hayes, and added a few veggies--the original has chickpeas and/or lentils, I think, so I just upped the meat. She says something about how this stew is associated with the holiday of Ramadan, and also how some people might describe it as the tastiest stew in the world... :)

The ingredient list seems long, but the dish comes together easily.

2 T. tallow or other fat
2 lbs. lamb stew meat
1.5 tsp. salt
1 tsp. freshly ground black pepper

I recently made the most delicious salsa, based on this recipe: http://www.thenourishinggourmet.com/2010/08/lacto-fermented-roasted-tom… . SO good! And it's fermented, to boot!

My modifications/ingredient list are below; I used the technique from the original recipe:

* 3 pounds tomatoes, sliced in half length-wise (I used a mixture of cherry tomatoes, heirlooms, and romas)

* 1 pound (2 medium/large) red peppers, seeded and sliced in half lengthwise

Thanks to Tammy for this fantastic and simple recipe! It was crispy on the outside, super moist inside, and it cooked quickly. What's not to like?? I adapted my technique from this article: http://almostbourdain.blogspot.com/2010/02/thomas-kellers-favorite-simp… . I don't know how to truss a chicken, so I just tied the legs together.

3-lb. chicken, giblets removed
1 tsp. fine sea salt
pepper, if desired
1-2 tsp. minced fresh thyme, if desired.

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

This is SO good! And so easy. And fatty. And Delicious.

1 brisket (maybe 2-3 pounds)
some crushed garlic and ramps (or scallions and garlic greens, or leeks and garlic, or...)
Salt and pepper to taste, a generous sprinkling

Brown the brisket under the broiler, 2-8 minutes per side (watch very carefully, in case your broiler is a 2-minute variety); switch the heat to oven 375f.

Tuck the garlic and ramps under and around the brisket in a dutch oven, and fill with water to 3/4 cover the meat.

http://www.howtocookathanksgivingturkey.com/

I recently wanted to cook a turkey, and had never roasted a whole one successfully. I tried this technique and it worked great – I used aluminum foil to cover the bird while it was cooking, and removed the foil for the last hour in order to crisp up the skin.

Thanks to Terri for this recipe! And yes, they really taste good. :) The tongue is a pain to prepare, but this is an undetectable way to insert this nutritious meat into ones diet.

1 lb ground beef
12-16 oz. tongue (can also substitute part liver or kidney for the tongue)
1 tsp. salt
2 shallots or some onion
1-2 cups broth
1 small onion, cut in half
1 summer squash (or piece of cauliflower), cut in half

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.