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Monthly Archives: May 2012

Chicken and Mexican Cabbage

Chicken and Mexican Cabbage

I’ve got some little guys that I am quite fond of that used to come to my house before SCD and I always made them chicken and rice. It delighted me to no end to see them consume the entire large pan full.

They too are on the GAPS/SCD diet now and so I decided to attempt to make something similar in flavor so I can again treat these little men when they come to my house.  My first attempt at this was not successful, I confess it tasted like cabbage.  So today I tried again…

I started with part of a head of cabbage, cooked it slowly in lard and some coconut oil.  As I cooked the cabbage I added in some dried green pepper chunks (I would have used fresh except I was out) and a small onion.   I cooked the cabbage until tender and then drizzled in some annatto oil (annatto seeds soaked in olive oil), this gave the cabbage a yellow color and is what  the Latin Americans use to yellow their rice.  (Saffron is expensive and few places make true yellow rice with saffron) 

Okay, once I got the color just about right, I added salt, cumin, paprika.  It didn’t taste quite like I wanted (perhaps too much cumin)  So I decided to add a light drizzle of honey and a about 3 tbsp of tomato sauce.  I simmered this together, wondered if I dare add in the crushed garlic and decided that everything is better with garlic!  So I added two.  And I was right, the garlic, tomato, and honey just went together perfectly.    So my creative juices, decided this was actually going to turn out tasting similar to Mexican rice so I tossed in some dried jalapeno pieces just for fun.

I am happy to say that this experiment turned out very good.  I served this with some baked beans , avocado with onion, and salsa.   No, not like the former rice dish that I made but certainly not bad!  For those that like Mexican rice this is pretty close.  I would not be ashamed to feed this to my little friends.

 
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Posted by on May 31, 2012 in Cabbage, Chicken

 

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Salmon Salad

I planned to do several things today that required the use of my kitchen so for lunch I wanted something fast and simple to put together.  Since it has been several days since we have had fish, I settled on a can of Salmon. 

I made some wonderful mayo last night out of half coconut oil and half walnut oil.  So for my salad, I drained the liquid off of the salmon (reserved to be used later on) added in enough mayo to moisten the fish, a couple of scallions (but any sweet onion chopped up will do nicely), and that was it.   Quick, easy and ready.  I intended to add celery but I forgot.

I served this with some GAPS/SCD bread and some carrots sticks.  On the side, I offered some homemade hot mustard which accompanied it all very well.

GAPS/SCD does not have to be hard and complicated.  Even if you include the time it took to make the mayonaise last night and the mustard several days ago the whole time frame for this meal was less than 20 minutes.

 
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Posted by on May 30, 2012 in Condiments, Fish, Salad

 

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Lactose Fermented Kimchi

There is always something brewing in my kitchen.  This week it is Kimchi, pickles, grape leaves, and a catmint (not catnip) tincture.  There was also a pot of tea but I omitted it from the photo.

If you haven’t tried fermented Kimchi I am here to encourage you.  When you make it you can control the level of heat that you put into it.  I like it mildly hot but one daughter likes it best without the heat so I make it mild and then sprinkle on extra cayenne pepper when I want it.

Kimchi is made out of a nappa cabbage, a head of bok choy, a small daikon radish (but you can use regular salad radishes), 3 or 4 scallions, a 2 inch chunk of ginger root peeled and grated, 2 or 3 cloves of garlic.   Oh yes, and I add 2-3 carrots!!  You can omit any of these ingredients but for the best tasting Kimchi use them all.   And if you like hot food add in some dried hot peppers, and if you don’t like hot food skip them completely.  Kimchi is just as good without the heat.

I chop my nappa cabbage and bok choy up coarsely.  Small enough that it will pack in jars comfortably but not shredded like for sauerkraut.   After I get every thing chopped up I add 1 TBSP of sea salt (sometimes more if the heads of cabbage and bok choy were large) and 4-6 TBSP of kefir or yogurt whey.  And before I stir it all up I take my paparika shaker and give it all a generous sprinkling of paparika.  This will give the Kimchi that good red color and enhances the flavor.

After I get everything in the bowl, I toss it all together and allow the bowl to set for an hour or so.  This is not necessary but I have found allowing my kraut and kimchi to sit in the bowl for a little while helps the packing process.  The salt begins the break down process which makes for easier transfer from bowl to jars. 

I pack the Kimchi into the jars, packing the ingredients down with a wooden spoon until the juice rises above the contents.   Fill the jar giving yourself about an inch of head space.  I set the jars in the little plastic boxes that mushrooms come in to catch any overflow of brine.  The kimchi sets out for three days before I transfer it to the fridge.  

I often eat Kimchi with a splash of Braggs Amino Acids.  Out of all of the fermented foods that I make Kimchi is probably my most favorite.   So if you have only made sauerkraut, you might want to give Kimchi a try!!

 
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Posted by on May 30, 2012 in Cabbage, Fermented Foods

 

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Spinach Omelet the Perfect Gaps Meal

The GAPS/SDC diets require some forethought into what is for dinner.  We all have unexpected events that interupt our days and our meal planning. My family has always liked omelets and so for us the omelet is a regular favorite meal.

Omelets are quick and easy to make.  The other benefit to omelets is they can be stuffed with just about anything that your family likes and they go well with a variety of side dishes.

One of our favorites is spinach with cheese.   I cook a bag of frozen spinach up with some onion and mushrooms and keep it warm while I am making the omelets

The secret to a good omelet is not to let it brown.  Eggs are not meant to be browned. Once they reach that point of doneness the flavor begins to change to something less than desirable. Eggs whites are best cooked to just barely done.

When making an omelet, you do not need a fancy omelet skillet, they can be made in any good skillet. The skillet needs to be evenly heated to a med-low heat before pouring in the eggs.

While the skillet is heating prepare your stuffing and set aside.

Next whip up 2 or 3 eggs in a bowl.

Add a tablespoon of butter to your skillet and pour in the eggs.

Then take a fork and draw in the eggs in from the outer edge into the center of the pan allowing the uncooked egg to fill in the spaces in the skillet. (You may want to lift the pan and rotate it a bit at this point)

If there is a lot of uncooked egg you may want to repeat the above process.

I cover my skillet with a lid and let the eggs steam for about a minute this is usually enough to firm up any uncooked portion of the omelet.

Once done, I quickly add in the stuffing, fold the omelet over and transfer it to a plate.  When making several I then place the plate in the oven to keep it warm.

Once you are comfortable with the process, this is one of the quickest SCD/GAPS meal that you can make. So the next time you forgot to plan or something comes up that keeps you from getting your regular meal prepared remember the simple and fast omelet.

 
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Posted by on May 20, 2012 in Eggs, Spinach

 

Baked Coconut Cod

When I was kid, my dad was a commercial fisherman.  I grew up eating the cream of the ocean and to this day love good quality fish. Unfortunately, I do not live near a good fish market and I am limited to what I can find at my local supermarket.

Most cheaper grade of fish are best battered and fried.  GAPS/SCD limit us in being able to fry foods like fish.  I got to thinking about ways to oven fry…and remembered a while back that I oven fried chicken livers with some success.   So I decided to try this with my package of cod.

I dipped the pieces of cod into an egg wash and then rolled them in a seasoned coconut flour mixture (seasoning was garlic, salt, black pepper, paprika, and thyme).  After placing them on a greased cookie sheet I baked the coconut floured fish in a 350 oven about 15 minutes or until the breading is golden brown. (timing will vary depending on the thickness of the pieces.

I served this with carrot soup, some freshly made Kimchi, and spinach cooked with mushrooms and onions.

A fast and easy meal to prepare.  So if you miss fried fish try this oven version!

 
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Posted by on May 16, 2012 in Fish

 

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Sparks of Reformation

Yesterday I wanted to do something a little bit different. I had a couple of very fresh and ripe tomatoes. I didn’t want to just slice them up. So I thought I’d make a tomato salad…here is the story…

“Let’s see…I want to have that avocado for lunch, anyways–so let’s use that, too…and a piece of that big sweet onion…how about this half a lemon that is lying here–lemon juice is very good on avocado and on tomato…and a handful of shredded coconut…and a little bit of honey…now it is a bit dry–how about some of that apple cider vinegar…Oh! I almost forgot the salt and pepper…hmmmm..I don’t think I should do anything else to this…lest I mess it up……..” (All this with a taste between every ingredient….)

It ended up pretty good. If I would have had some olive oil, I would have used just a drizzle, too, for making…

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Posted by on May 13, 2012 in Uncategorized