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Monthly Archives: March 2012

Egg Foo Young, Spinach, and Cucumber Salad

I love Asian cuisine.  When we were first married my husband and I were stationed in Hawaii and it was there that I learned to love the diversity of flavors that one finds in the Asian and Polynesian foods.  While rice, soy sauce, and all those sweet sauces are not allowed on our diet the basic tenants of Asian cooking is very much an option for us.

Egg Foo Young is one of those options and simple to make.  You start with the veggies of your choice.  I decided on a cubanelle pepper, an onion, a couple of stalks of celery, all sliced very thin.  To this I added in some finely diced mushrooms and a little grated carrot.  Oh yes, and a couple of good sized cloves of garlic crushed.   In a separate bowl I whipped up 8 eggs and then added this to my veggie combination.  Then I add salt, black pepper, and a good shake of powdered ginger.

About this time my Darling Hubby walked into the kitchen and offered to help.  I put a frying oil mixture of coconut, palm, and seasame into a small iron skillet and put him to work.

 

This allowed me to make the next portion of our meal.   I crushed about 4 cloves of garlic and chopped up a cayenne pepper then added this to a skillet with coconut and seasame oil and allowed it to flavor the oil for a few minutes.  Then I tossed in thinnly sliced carrot and cooked them until tender.  Afterwards I topped off the pan with a bag of fresh spinach that I cooked until just done.

Along side of this I made a cucumber salad.  Simpy cucumber, sweet onion, sweet peppers with a dressing made of a splash of apple cider vinegar, a drizzling of olive oil and a spoonful of honey to sweeten. And of course salt and pepper to taste.

It was a fine meal and one that the family all totally enjoyed.

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Posted by on March 31, 2012 in Eggs

 

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Beef with Red Cabbage, Onions, and Mushrooms

 

This was another day that I found myself with a small pot roast cooked over night in the crock pot and no real plans for what to do with it.  Some of you know that in addition to my family, I also make sure that my father-in-law gets fed twice daily.  On many days I literally cook four meals instead of two. The goal for him is proper nutrition and quantity.  Dear Ole Dad (DoD), needs to feed before noon so often I fix his small meal and then move on to ours after I send a daughter out the door to take Grandaddy his.  Dear Old Dad can be a bit of a stinker about feeding.  He is not picky but one has to be very careful about rotating the things he likes in a way that keeps him interested in eating.

So it was one of those mornings when I looked at the clock and realized that I needed to quickly come up with an idea for Dad’s lunch.  He is very fond of red cabbage, onions, and mushrooms.  And since he grew up on a ranch and has been a rancher his whole life, beef is always a favorite.

So I sauteed, until very tender, onion, red cabbage, and mushrooms in a liberal amount of coconut oil, butter, and olive oil.  When it was done I salted it well and added garlic powder (DoD’s favorite seasoning combination) along with black pepper.  This was so good I decided that I would fix the same thing for our lunch.

After the cabbage, onions, and mushrooms were cooked down I served it with sliced pot roast and some navy beans which complimented well.

As an aside, recently I have learned something about cooking my meat in the crock pot overnight (perhaps I am still a novice with the crock pot…)  I have found that if I put my meat in the crock pot frozen the night before and turn it on low that the meat does not get over cooked and tough.  Instead it comes out with a tender texture and one that is more enjoyable.

 
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Posted by on March 29, 2012 in Beef, Cabbage, Crock Pot

 

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Coconut Cake

My family does not do a lot of desserts but when we had this one it was so very good that I decided that I needed to include it here.   Thanks to Precious Joys http://preciousjoys.wordpress.com/ who pointed me to the recipe found here http://www.lovingourguts.com/coconut-butter-cake-with-coconut-frosting-2/

This cake is fabulous and worth the time it takes to make it. I took this cake to a birthday party last evening.  My motivation was to bring something GAPS/SCD approved so the extended family could see that we are not doing without all the those “good things” that are known to be part of most family get togethers.  This cake held its own amongst the other ooey gooeys that laden the table.

I made the coconut cream from shredded coconut which I purchase in bulk from http://www.tropicaltraditions.com/organic_dried_coconut.htm.  You can also buy the coconut cream at this location.  

The making of the coconut cream is what took the time.  I did mine in the food processor.  It took a while because I didn’t want to overheat my appliance. This was not really a problem for me because I was doing other stuff in the kitchen so I would just switch the processor off and on as needed.   Perhaps it was not as smooth as it could have been but that was not a negative in my opinion.  I did adjust the recipe by adding juice from half a lemon to the batter.  The next time I make it, I plan to add more lemon juice to compliment the coconut. 

The author at Loving Our Guts give ideas for ways to use the basic recipe to make other kinds of cakes.   So if you are looking for that perfect cake to show off to your non-GAPS/SCD family and friends, go get this recipe and give it a try.  You will not be disappointed!!

 
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Posted by on March 22, 2012 in Cake

 

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Pizza Crust

In one of my early post, I mentioned that there is really no perfect substitute for yeast breads.  That of course includes pizza crust.  There are all kinds of alternative pizza crust ideas found on the internet.

This is the one that seems to be the quickest and easiest for my family.

Ingredients:

1/2 cup coconut flour

1/4 almond (or peanut) flour

1 cup of whey (water, chicken stock, or milk would suffice)

1/2 tsp pf salt

3 eggs

Start by beating the eggs, then add in the rest of the ingredients.  Spoon this out in a 1/4 inch layer onto greased parchment paper.  Bake at 375 for approx 15 minutes. It is done when the bottom is browned.

Transfer the crust to a cookie sheet.  Add the sauce and toppings of your choice place back in the oven long enough for the toppings to heat.

 
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Posted by on March 15, 2012 in pizza

 

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Butternut and Beef Curry

Today at lunch, I was again faced with this meat from the broth pot and no idea what I was going to do with it.  One daughter suggested soup again.  After two days of very fine tasting soups I didn’t think any of us (except her) would want soup again… She suggested that I do something curry like.  (She once spent an entire summer mastering the art of curry making.)

Before GAPS, curry always meant something with rice or a flat bread.  So when I think of curry I have to rethink it, attempting to capture the flavors we love in a way that suits our current dietary needs.  Recently, I have begun to try to get more fiber into our diet.  (One of those stopping to evaluate what we need to tweak moments…)

Also, as you could guess by now, I do not cook from a menu but use what I have on hand.  This usually means the meats I pick up on sale, the veggies I get for a good price, or stuff that I grew myself.   I had a bumper crop of winter squash this year and we are still just making a dent in the pile.  So after very little thought, I decided that butternut squash would make a fine thicken agent for my curry.

I am trying to incorporate a bit more palm oil into our diets (good source of Vit E) so I started with a palm, coconut, butter, and seasame oil blend.  I tossed in one small sized squash cut up in fairly small pieces.  Along with this I added a small onion, about a quarter of a green pepper (I did not want this to be on overpowering flavor) and a handful of sliced mushrooms.  I let this cook for a few minutes until the squash was done.   Then I added in the meat and about a cup of broth.  Next came the spices: salt, pepper, 1/4 tsp of powdered ginger, a good dash of paprika, and a couple good dashes of curry powder.   I let it all simmer for a few minutes and called the family to lunch.

I told them that I felt like lunch was not going to be very exciting and suggested that the “curry” would probably be good with the French Cream that I put on the table.  I hadn’t eaten any yet when one daughter piped up with “this is good!”, and quickly the other two concurred.  I put a little French Cream on mine and when I tasted it I was surprised at how good it was.

Don’t you love it when a meal comes together better than you expected?

 
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Posted by on March 6, 2012 in Beef, Meat Leftovers, Squash

 

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