Once upon a time, I loved frittatas, which are impressive-looking yet really simple (and pretty foolproof) egg-based casseroles that are often full of cheese. You can make dairy-free frittatas, like this one: http://www.lifeisapalindrome.com/recipes/really-tasty-rutabaga-and-zucc… . But here is a pretty simple formula for making a tasty, cheesy version, which I don't serve very often but really like a lot. :)
This recipe is based on Starlene's: http://gapsdietjourney.com/2012/04/recipe-review-cauliflower-pizza-crus… . 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.
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:
This is my favorite way to make lamb ribs; it works with Denver ribs, short ribs, riblets, or any other. I use another sheet pan to cover the meat during cooking, but you could use aluminum foil.
3-4 lbs. of ribs, depending on how many people you're feeding (I find that each of us can devour one rack of Denver ribs)
Salt and pepper
Lay the meat on a sheet pan, fat side up, and sprinkle with salt and pepper. Cover the pan, and roast at 300f for about two hours, until everything is looking delicious and tender.
Natto is traditionally an Acquired Taste--a stringy, stinky, almost moldy-looking ferment cultured with soybeans. I've heard that in Japan, it's eaten for breakfast with some raw egg yolks over rice.
Since soy is not something I'm super keen on eating much of, these days, I've tried natto-ifying various other beans, including black turtle and lentils. These produce natto that is milder than the soy version, but I'm hoping that the spores still manage to produce lots of Vit. K, etc.
This is based on a recipe from The Grassfed Gourmet, which promised really tender meat, perfect for leftover cold-chicken lunches. Except that our chicken was a REALLY tough bird, so I cooked it around the clock. Probably if you have a tender one, then you should try 8 hours or so. The meat was delicious! And the vegetables and juices were good too.
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.
I based this recipe on Patty's http://www.lovingourguts.com/hootenanny-pancakes-2/ , and everyone in this family loves it. To our now-very-sensitive taste buds, it is like a decadent dessert. ;) Which is kind of is! I have made it deliciously buttery, or nearly as deliciously dairy free--and you can make your own version quite easily, I'm sure.
In the middle of the night recently, during one of my daughter's too-numerous-to-count Wakeful Periods, I thought these up. And they're really tasty! Kind of like a bite of very flavorful, creamy strawberry ice cream.
1 cup strawberries
2 tbsp. water
6 pitted dates
1/2 tbsp. gelatin
1/2 c. "refined" coconut oil (the kind that doesn't taste coconutty)
I recently adapted this recipe and we liked it a lot; serves four sparsely.
MEATBALLS:
1 lb. ground beef
1/2 c. shredded carrots
2 cloves minced garlic
few sprigs parsley, minced
1 egg
3/4 tsp. salt
1/4 tsp. pepper
1/2 c. parmesan cheese, shredded (optional)