Kale Chips

Do you think your kids won't eat vegetables? Try these. I am generally against recipes that require me to stand around doing repetitive work, especially when the fruits of my labor are then gobbled up in less than 10 minutes. But I have to make an exception for a recipe that gets my kids chanting, "Kale! Kale! Kale! We want kaaaaaale!" I think we all know that kale is a "super food" and these delicious chips have the added benefit of being crispier than potato chips!

Enjoy!

Ingredients

2 bunches kale (the flatter varieties are easier to work with, but any type will do)

1 Tbsp. extra virgin olive oil* (or other oil/fat, if desired)

Sea salt and freshly ground pepper

Method

Heat your oven to 250 degrees F. Wash kale and remove tough central rib (you can skip this step, if your kids will eat up to the rib, and you don't mind having chewed on stems around). Pat kale dry. Place in a bowl and coat with olive oil (I use my hands to rub the oil on all surfaces). Place kale in one layer on two baking sheets. Sprinkle with sea salt and pepper (you can leave out the pepper. I sometimes do). Bake in the oven for about 30 minutes or until leaves are very crispy (they will easily break apart). Allow to cool until they are easy to handle, then watch the feeding frenzy begin.

*NB, Dr. Campbell-McBride advises against heating olive oil. Personally I do not have a problem cooking with extra virgin olive oil at low temperatures (below its smoke point). I have not read any scientific studies that corroborate the claim that heating olive oil causes it to take on unhealthful properties. I would be happy to peruse any such studies that my readers might know about. (I'm not interested in links to claims, only to actual studies or reports of actual studies, where the journal of publication is cited). If you wish not to use olive oil, any fat would work, but the flavor would be different (though almost surely very tasty). Obviously hard fats would need to be melted first.

Chili

The problem with chili is that it doesn't photograph well. It's not exactly an elegant dish, but it is delicious and a crowd pleaser. Giving up most beans does not mean you have to give up chili! Real chili doesn't include beans anyway (but you can add navy beans, if you don't mind the look). I have been making this chili for a while now, and it is a big hit with my family and with company. It's also a lot of fun to prepare a variety of toppings for people to add as they desire--chopped tomatoes, chopped avocado, chopped jalapenos (or other chilies), chopped onions (or scallions), minced fresh cilantro, olives, guacamole, salsa, sour cream, hot sauce, etc.

This is another recipe I don't measure precisely with, plus I always make a huge batch and freeze any leftovers. Also, I tend to make my "spicy" dishes mild and let people add more hot sauce, if desired.

Ingredients

2 Tablespoons fat (for browning meat)
Salt and pepper
5 pounds beef stew meat, cut into cubes
1 1/2 large onions, finely chopped (my kid doesn't like chunks of onions)
3 Tablespoons dried ground paprika
2 Tablespoons dried ground cumin
1 Tablespoon dried oregano, crushed in palm before adding
1/8 teaspoon cayenne pepper
2-4 Tablespoons red wine (optional)
2 Cups beef broth (or water)
3 cloves garlic, crushed

Method

Sprinkle salt and pepper over meat. In a large cooking pot, brown the meat in the fat over medium heat. You will probably need to do this in batches. Add onions, and saute until softened and translucent. Add all meat back to the cooking pot. Add paprika, cumin, oregano, and cayenne to meat and stir over medium heat for about a minute to coat and allow spices to "activate". Add optional red wine, and stir to blend. When simmering, add beef broth to cover meat at least half way. Bring to a simmer then lower heat to keep at a low simmer and cover. Cook for an hour or two until meat is tender. Add garlic at the end and stir through. Taste and adjust seasonings as desired.

If you want to do this in a slow cooker, just add all of the ingredients after you've browned the meat and softened the onions. If you put everything in together at once (raw), it will still taste good, but the onion flavor will be stronger, and the meat will have less depth of flavor and color.

Crustless Quiche

If you have a crust recipe that you like, you could certainly use one, but I find this so easy without a crust.  This recipe is so simple and works for any meal of the day, is relatively portable, and can even be fancy enough to bring to a gathering or serve to guests. 

INGREDIENTS:

4 eggs
1 can (14-16 oz) of coconut milk without additives
1-2 T butter or fat for cooking
1/2 onion
1 cup diced meat (I prefer ham)
OR diced vegetables (bell pepper, asparagus, greens, or zucchini work especially well)
1 cup of cubed cheese
1/2 tsp salt
other herbs and spices, optional

METHOD:

1.  Preheat the oven to 375 degrees.

2.  Crack the eggs into a mixing bowl and beat in the coconut milk.  Mix in the cubed cheese, salt, and any other herbs or spices that you are using.

3.  In a 10 inch skillet (ideally cast iron), melt the fat and saute the onions for several minutes.

4.  If you are using vegetables, add them now and saute several more minutes, allowing any moisture to come out (such as with mushrooms).

5.  Turn off the heat, add your meat and stir, and then pour the egg mixture over the top.

6. Bake for 45 minutes or until an inserted knife comes out clean.

Pork Carnitas

This is a really delicious and easy dish. We can't get enough of it in our house. Left-overs are even better. It's a nice meal for a warm evening or for a cold night when you're sick of traditional winter foods. It's excellent served with an avocado/tomato salsa (as pictured here) or served up "taco salad" style with lettuce, olives, cheese, sour cream, hot sauce etc. Even though you see cheese in the picture, the recipe is dairy-free, and it is also quite tasty without any garnishes.

Ingredients

1 teaspoon salt
3 cloves garlic, minced or crushed
2 teaspoons ground cumin
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon olive oil, softened butter or lard
1 (4-5 pound) pork roast
2 bay leaves
2 cups chicken broth

Method

Mix first seven ingredients together to form a paste. Add more olive oil, if necessary. Rub mixture all over the roast. Place bay leaves in the bottom of slow cooker. Place roast on top. Carefully add chicken broth around meat (don't pour over the meat or spices will rinse off). Cover and cook on low heat for six to ten hours, until meat shreds easily with a fork. Remove from pot and allow to cool a bit. Shred the meat with two forks. Alternatively you can refrigerate immediately and shred the next day with your hands (This is what I usually do. Sometimes I cook it overnight, then refrigerate all day, then shred and eat for dinner.) The shreds are also good fried in coconut oil.

You can also make this in a pot on the stove top or in the oven. Just keep the temperature low and cook for a long time.

Shredded Beef Soup with Kimchi

This was so easy and delicious. I've been making a lot of "recipes" that are quick throw-togethers lately. I'm guessing that there are a lot of other people out there who'd like some ideas for what to do with leftovers or big pots of meat and broth!

I had planned to make a large batch beef broth with my grass-fed "soup bones". It turned out that those bones had loads of meat on them. I boiled the beef in filtered water (with the usual salt, pepper, carrots, onions, celery and bay leaf) until tender. Then I stuck the whole lot in the fridge to cool. The next day I shredded up the beef by hand and came up with this dish.

Ingredients

1 cup beef broth
1/2 cup shredded beef
2 whole garlic cloves, minced or crushed
2 scallions, washed and sliced
1/4 cup kimchi
2 Tbsp. chopped cilantro (well rinsed)
A couple dashes hot pepper sauce to taste (optional)

Method

Boil the beef broth and shredded beef until hot. Pour into a bowl. Add garlic, scallions, kimchi, cilantro and optional hot pepper sauce.

Peach Pomegranate Cranberry Sauce

This is a simple yet unusual twist on cranberry sauce that has become our favorite.  If you like cranberry sauce, you can have a lot of fun trying different combinations of fruit, juices, and vegetables.

INGREDIENTS:

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)

METHOD:

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. 

Lemon Cardamom Cashews

Not to toot my own horn, but these are unbelievably good!  I can't have many cashews because of the oxalate levels but these are worth suffering for :)

INGREDIENTS:

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)

METHOD:

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.

Chili almonds

These are sweet and spicy and make a nice gift.

INGREDIENTS:

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)

METHOD:

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.

Cole Slaw

INGREDIENTS:

1/2 yellow onion
3 carrots
1 large green cabbage

for the dressing:
1/4 c plus 2 T olive oil
1/4 c mayonnaise
1 1/2 tsp salt
2 T lemon juice
honey to taste

METHOD:

Grate or puree the onion in a food processor.  Grate the carrots.  Put the thin slicing blade on the food processor and slice the cabbage.  Place the vegetables in a large bowl.

To make the dressing, whisk together the ingredients and pour over the vegetables.  Stir to coat thoroughly, then taste and adjust the seasonings.

Crab and Asparagus Salad

This salad turned some leftovers into a fabulous lunch.

INGREDIENTS:

1 c crab meat
1 c cooked asparagus, cut into 1-inch pieces
1 c cherry tomatoes cut in half
1/2 c mild cheese, cut into small cubes (optional)
2 T olive oil
juice of half a lemon
1/2 tsp curry powder or cumin
salt and pepper to taste

METHOD:

Combine the crab meat, asparagus, tomatoes, and cheese (if using) in a bowl.  Drizzle the olive oil over the food and stir to coat, then sprinkle on the salt and pepper and curry powder and stir.  Pour on the lemon juice and stir again. 

Turkey Pecan Waldorf Salad

This makes a nice lunch or light dinner.  It can be served on its own or on a bed of salad greens.

INGREDIENTS:

1 c cooked turkey, cut into pieces
2 stalks of celery
1 large crisp apple
1/2 c pecan pieces
1/2 c red grapes, cut in half

For the dressing:
1/4 c plus 2 T mayonnaise (6 T total)
1 1/2 tsp lemon juice
1 T olive oil
salt to taste
a little honey, optional

Chop the celery (I like to include the leaves), and place in a medium mixing bowl.  Cut the apple into bite-sized pieces and add to the bowl.  Put in the meat and grapes.

To toast the pecan pieces, put them into a dry skillet and heat them on medium heat while stirring.  Remove from heat when they start to smell really good.  Let them cool, then add them into the salad and mix.

Whisk the ingredients for the dressing together and pour over the salad. 

You can substitute raisins or chopped dates for the grapes.  Chicken would work in place of turkey.  You can also try adding fresh herbs, such as  parsley or cilantro for a little more flavor.

Peas with Mint

This goes very well with lamb, and together makes a meal that to me tastes like spring.

INGREDIENTS:

2 cups peas (1 package frozen)
2 T butter or ghee
1 leek, thinly sliced
1/4 c meat broth
1/4 c coarsely chopped mint
1-2 cloves of garlic, crushed, optional
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Melt the butter or ghee in a skillet, and saute the leeks a few minutes, until soft.

Add the peas (they can be added frozen).  Pour in the stock, add the garlic and stir, then cover and reduce heat.

Cook for 5-10 minutes, or until the peas are nearly done.  Add the mint, and put the cover back on.  Cook another 2-3 minutes until the mint has wilted.

Tomato Melts

This was a quick and oh-so-delicious impromptu lunch the other day and it would lend itself to so many variations!  The first batch (pictured here) were simply slices of tomato with provolone cheese melted on top in the broiler to a nice brown.  We later experimented with "pizza toppings" such as green olives and mushrooms, but this could also be faux-mexican (with taco meat and cilantro) or an open -faced version of many sandwiches, such as ham and swiss or a tuna melt.  There are just so many possibilities!

Deviled Eggs

These are yummy, and just in time for Easter :)

Ingredients

4 hard boiled eggs, peeled and cut in half lengthwise
2 Tbs. homemade mayonnaise
1 tsp. homemade curry powder*
Sea salt to taste
Celery seeds or paprika for garnish

Method

Remove yolks from whites and place in a bowl. Add mayonnaise, curry powder, and salt. Mash together with a fork. Spoon (or pipe with a pastry bag) yolk mixture back into whites. Sprinkle with celery seeds or paprika.

*I used Alton Brown's curry recipe. It was serviceable, but not great, in my opinion--too much cardamom and not enough complexity. I'll keep experimenting with this.

Amoreena's Peanut Butter Fudge

This simple and absolutely delicious recipe was given to me by my friend Amoreena, and has been a favorite snack for the past week.  It is also a great way to eat coconut oil for those who don't enjoy eating it straight.

INGREDIENTS:

1 c coconut oil
1/2 c peanut butter
honey to taste
dash of salt
1 tsp vanilla extract

METHOD:

Melt the oil in a saucepan on very low heat. 

Pour the oil and remaining ingredients into a blender or food processor and blend until smooth.

Pour this mixture into an 8 x 8 pyrex dish (or similar glass dish), and place in the freezer.

This fudge is best stored in the refrigerator or freezer. 

Green Beans with Garlic

This is a delicious, simple side dish served warm as well as a flavorful and very portable salad for lunches and picnics.

INGREDIENTS:

1 lb green beans
2 T butter or ghee
2 T apple cider vinegar
2 cloves of garlic, crushed
salt to taste
fresh dill (optional)

METHOD:

Rinse and trim the green beans.  Cut them into 2 inch pieces.

Steam them until they reach desired softness.  The time will vary, so keep a close eye on them after about 5 minutes and taste one to check the level of doneness.

Remove the beans to a bowl.  Add the butter, and stir to let it melt and coat the beans.  Then add the crushed garlic, vinegar, and salt, and fresh dill if using.

You can serve this right away or refrigerate for later use.

Coconut Macaroons

This is a simple and tasty way to use up extra egg whites.  These are also essentially the same as "normal" macaroons so make a nice snack for non-GAPS visitors.

INGREDIENTS:

6 egg whites
1/4 tsp salt
1/3 c honey (you can use much less if preferred)
1 1/2 T vanilla extract OR 1 T vanilla extract and 1 tsp almond extract
3 c shredded coconut

METHOD:

Pre-heat oven to 300 degrees.

Beat egg whites until soft peaks form.  Add the salt, honey, and extract slowly as you continue to beat until stiff.  Fold in the coconut or add while the mixer is running (if using a mixer).

Drop by teaspoonfuls onto a baking sheet lined with parchment paper and bake for 30-40 minutes, until lightly browned but not scorched.

Let cool slightly before removing from parchment.  Once cool, store in an airtight container.

The Creamiest Ice Cream Ever!

This ice cream is made from kefired heavy cream and is so incredibly luscious and creamy.  The richness out-does Hgen-Daaz but with the tangy flavor of frozen yogurt.  This has become one of our favorite ways to get good fats and probiotics into diet.

To make the ice cream, kefir pure heavy whipping cream for at least 24 hours and strain out the grains (I would use between 2 and 4 pints).  Mix honey and vanilla into the kefired cream to taste, several egg yolks if you want (I add at least 3), and pureed fruit if you want.  Then freeze in an ice cream maker.  This also makes creamy popsicles with the "feel" of a fudge-sicle. 

Golden Beet Noodles

These noodles are a bit more like pasta in their texture than spaghetti squash, and offer another option if you can't find spaghetti squash or are wanting more variety in your meals.  They are also much faster to make (as long as you have a food processor).  To make them, simply grate golden beets.  I found that 3 beets makes a nice amount of "pasta".  You can either eat them raw, in which case they have a harder, crunchier texture, or you can boil them for 2 minutes.  This gives them a texture much more like al dente pasta and reduces the bitter taste that raw beets have.  Serve them with whatever sauce you like or just with butter and salt.

Apricot Rosemary Turkey Breast

This is a simple and delicious way to roast a turkey breast, as well as a way to include some broth.  The sauce that results from this dish is light and tasty and my otherwise broth-averse 8-year-old loved it.  It goes well with cranberry sauce and celery chestnut stuffing.

INGREDIENTS:

1 4 lb turkey breast (I prefer bone-in)
1 c meat stock
1/2 c apricot jam
        OR 1/2 c pureed fresh apricots, or 8 dried apricots
1/4 c honey 
1 T dried rosemary (or fresh if you have it)

METHOD:

Preheat the oven to 325 degrees.

Rinse the turkey breast, pat it dry, and place it skin side up in a roasting pan.  Place in the oven and set a timer for one hour and fifteen minutes.

Combine the stock, apricot jam (or pureed apricots), honey and rosemary in a saucepan and bring it to a boil.  Simmer for about 10-15 minutes to allow it to thicken and reduce.  Set aside.  NOTE- if you are using dried apricots, pour boiling water over them and let them stand until soft.  Drain them and add them to the stock mixture as you would the jam, but puree the mixture BEFORE adding the rosemary. 

When the timer goes off, pour the apricot mixture over the turkey breast and return it to the oven for another 15-30 minutes, or until a meat thermometer reads 170 degrees.