Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Thursday, December 30, 2010
4 cups cranberries (one 4 oz bag)
2 cups of peaches, cut into chunks (frozen work fine)
1/4 cup pure pomegranate juice
1/4 cup honey (or to taste)
Combine all ingredients in a heavy-bottomed saucepan and bring to medium heat.
Continue to heat, stirring occasionally, until mixture has simmered long enough for the cranberries to pop, about 20-30 minutes. The mixture should thicken as it simmers- if it gets too thick, or begins to scorch, you can add more pomegranate juice.
Thursday, December 23, 2010
2 T butter or ghee
1/3 c honey
zest of 1 lemon
1 1/2 tsp cardamom powder
2 cups of cashews (preferably soaked and dehydrated)
Dry toast the cashews in an iron skillet or other heavy-bottomed pan on medium heat until they are slightyl browned and crunchy.
Add the butter, allow it to melt, then add the other ingredients. Stir them to combine and cook until the liquid has bubbled for about 5 minutes.
Pour the mixture onto a cookie sheet lined with greased parchment paper and allow to cool.
Store in an airtight container preferably in the refrigerator.
2 T butter or ghee
3 T honey
1 1/2 tsp salt
1 tsp chili powder
1/2 tsp cumin
1/4 tsp chipotle powder (or cayenne powder)
2 cups almonds (preferably soaked and dried)
If the almonds are not crunchy, dry toast them in an iron skillet (or other heavy-bottomed pan) on medium heat until they reach desired level of crunchiness.
Add the butter to the nuts and allow it to melt, then add the other ingredients and thoroughly stir them together.
Continue heating and stirring until the liquid bubbles for about 5 minutes, then pour the mixture out onto a cookie sheet lined with greased parchment paper and let it cool.
Store in an air-tight container, preferably in the refrigerator.
Monday, December 13, 2010
1 pound ground pork
1 tsp. sage
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. savory
dash of cayenne pepper
pinch of cloves
1 tsp. honey (optional)
1-2 Tbsp. lard or bacon grease for frying
Combine dry ingredients in a medium glass bowl. Rub with your fingers to crush and thoroughly mix. Add ground pork and mix well with your hands. Add optional honey and mix through. Heat 8 inch skillet over medium-low heat. Form sausage into small link-shaped sticks. Saute until browned and cooked through, turning at least twice to brown all sides.
You can partially cook these ahead of time and freeze for a quick breakfast, lunch or dinner in the future. Just them out of the freezer and brown before serving.
Friday, December 10, 2010
2 cups Hazelnuts
1/4 cup Butter
1/2 cup honey
1/2 cup cocoa powder
1/4 cup filtered water
1/4 tsp. salt
1 tsp. vanilla extract
Preheat oven to 350 degrees F. Grease or butter an 8 or 9 inch round cake pan. Grind hazelnuts into a fine powder in a food processor. Melt butter and mix with honey in a medium-sized bowl. Add eggs, water and vanilla and beat until well-blended.
Pulse cocoa powder and salt into the ground hazelnuts. Gradually beat dry ingredients into wet ingredients.
Bake for 15-30 minutes until set. (Sorry I don't remember the exact time. When I make this again, I'll jot down the time and get a pic.)
Wednesday, December 8, 2010
1 cauliflower, grated
3 c cooked chicken, shredded or cut into chunks
1 c peas
1 c chopped ham (or 3/4 c chopped bacon)
2 T butter or bacon fat
1 onion, chopped
2-3 tsp salt
1/2 tsp saffron
1/3 c broth
2 green onions, chopped
1 large tomato, chopped and drained
3 c cheddar cheese, grated
8-10 green olives, sliced
If using bacon, fry until crispy then crumble or chop.
Heat about 2 T of butter (or bacon fat if you are using bacon) in a large skillet. Add the chopped onion, and once it begins to soften add the saffron and salt and stir thoroughly.
Add the grated cauliflower and broth and let cook for about 3-5 minutes or until the cauliflower has softened.
Transfer to a large bowl and combine with the peas, ham, green onion, chopped tomato, and chicken pieces.
Pour this mixture into a 9 x 13 Pyrex baking dish, or dish of similar size. Cover with the grated cheese and olives and bake for 25-30 minutes, until it is heated through and the cheese is adequately melted. Put it under the broiler if you want the cheese to be browned.