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!

Lamb Curry

This is a flavorful dish that will fill your house with fabulous smells.  You can use different vegetables to give some variety, and it would work well with all vegetables instead of meat.  I buy my curry powder from Mountain Rose Herbs which provides high quality spices with no fillers, or you can find a recipe and make your own.  Curry powder is easy and fun to make. 

INGREDIENTS:

2 T coconut oil
1 lb cubed lamb meat or lamb stew meat (ground meat would probably also work)
1 large or 2 medium onions
3-4 carrots
1 T grated ginger root
3 cloves of garlic
2 tsp curry powder
1 tsp salt
1/2 c broth
1 c coconut milk


METHOD:

Cut the onion into large pieces and chop the carrots into 1-inch lengths, set aside.

Melt the coconut oil in a large pot and brown the meat.  Remove the meat and set aside, leaving the fat in the pan.

Saute the onions on mediumuntil they soften, about 10 minutes.  Then add the garlic, ginger, and curry powder and saute a little longer.  Add the carrots and continue to stir to coat them with the spice mixture.

Pour in the stock and scrape up any brown bits that are still stuck to the bottom of the pan from browning the meat.  Pour in the coconut milk and bring to a simmer. 

Add the meat back in and simmer for 30 minutes.

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.

We're finally on Facebook!

Hi All,

A rare, non-food-related post from us :) We finally have a page on Facebook. Check us out, we're Grainfreefoodies, and become a fan! We will be posting GAPS-supporting articles and other info there. We will continue to devote this site to recipes.

We invite you all to post links to your own GAPS-related site and/or to share recipes there. Facebook is a much better venue for that kind of thing. If we like your recipe, we'll post it here, with your permission and a grateful acknowledgment, of course!

Hugs and health,

Teri

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.