1 tbsp. Fat or ghee
2 pounds beef stew cubes
2 tsp. Salt
¼ onion, diced
1 stick celery, diced
1 carrot, diced (optional)
1-2 leaves cabbage, chopped
2 bay leaves
½ cup marsala wine (dry)
water to cover
2 white potatoes, peeled and diced (or use leftover cooked rice)
Right around when my second son was born, the Sierra Club magazine ran a recipe that sounded delicious: red lentils cooked with "fire-roasted" tomatoes, wild rice, a bunch of shittake mushrooms, and red wine, cooked until creamy and full of flavor: http://www.food.com/recipe/shiitake-lentil-pressure-cooker-soup-276160 .
The problems with the original recipe were small but numerous, including how it made way more than indicated, and overflowed my cooker!
I love what cauliflower does to a soup - it's much more than you might think, if you imagine cauliflower as a Limp Steamed Vegetable! And turmeric supposedly does all sorts of good things for conditions like Dementia, etc...except I can't remember what it does, exactly...
At least this is delicious. :)
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)
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
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!).
I recently adapted this recipe to make an unusual and very nutritious and gelatinous broth for our family. The original recipe pointed out that broth is really very similar to tea--so why not add some herbs to up the ante??
several gallons of filtered water
1 or 2 chicken carcasses
1/4 cup cider vinegar
Bring this to a boil, and them simmer gently for about twelve hours. Then add:
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
I'm currently trying to re-discover my love of cooking...and Cook's Illustrated helped by providing a recipe for "Broccoli-Cheese Soup" in their March/April 2011 issue, from which this version is adapted.
I adapted this from a recipe on Starlene's blog http://gapsdietjourney.com/ , and Ben said, "This is my favorite soup for breakfast in the whole WORLD!"
1 cup scallions (or onions), finely chopped
1 lb. crimini or other mushrooms, sliced
3 cups meat stock or broth, divided
2 pounds boneless cod fish, diced into 1″ chunks
1 teaspoon good salt
1/2-1 cup good, raw butter
Minced fresh chervil, optional