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Monthly Archives: December 2012

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Pickled Eggs

Pickled Eggs

These have become a new staple in our home.  I have always liked pickled beets and I have always put boiled eggs in my leftover pickle brine, coming out with lovely purple eggs with all the pickled flavor.

Recently, I have learned to make pickled eggs differently.  They taste different but super good. Even the daughter that does not care for boiled eggs likes these.

You start by hard boiling your eggs.  You will need to cook a few extras just in case you have some that do not peel perfectly. (You do not want to use any eggs that have the yolks showing or that are split.)  Once your eggs are hard boiled (and this varies with altitudes) drain the hot water off of them, gently roll them around in the pan while running cold tap water over them…you want to gently crack the shells….Cover with cold tap water and allow to cool. Then further crack and peel.

This recipe is a guideline.   For a quart you want to use the following…

12 very hard boiled eggs

5-6 cloves of peeled garlic

The eggs and garlic go into the quart jar

Then in a sauce pan combine the following:

2 cups of vinegar and 2 tablespoons of salt (sea or non-iodized)

To that add about 5 TBSP of honey(you can use more or less)

Added in about an 1/8 tsp of the following spices and then adjusted them to taste–Mace, nutmeg, and ginger.

15 whole cloves and a good shake of paprika to give it all a good reddish color.  Oh yes, and a sprinkling of black pepper.

Hot Peppers are optional.

Bring all of this to a boil and pour over your boiled eggs packed into a quart canning jar.  (Wide mouth is necessary)  Put on the lid and when cool transfer to the refrigerator.  Allow to sit for two weeks. (If you can wait that long!)

 
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Posted by on December 26, 2012 in Eggs, Holiday Foods, Snacks

 

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Oyster Omelet with Cheese

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It was so good we forgot to get a picture before we ate it!!

My ancestors come from the mid-westerner section of the United States.  It is traditional for this region of the country to eat oysters as the holiday fare.  It goes back to the days before the modern transportation and certain foods only got shipped into the country during the holidays.   Every year, my mother has told me that Grandpa used to buy a gallon can and Grandma made the best scalloped oysters, and Mom could never make them like Grandma…..a few years back I found the old time recipe that surely was how my great ancestor made this treat.  It was cracker, cream, and oysters

Well, GAPS/SCD does not allow the crackers…and I have tired other things but not to my satisfaction, until this morning.  Normally we have oysters on Christmas Eve, that is the tradition….but yesterday, did not go as planned so we ate chicken instead.

It was my plan to make a quiche with the oysters for breakfast but I forgot that I only had one oven and a large turkey to go into it…

So I decided to make oyster omelets.  This came out better than I expected.  I mixed the cup of fresh oysters with 6 eggs and about a 1/4 cup of coconut flour and a couple tablespoons of raw cream.   I mixed all of this together and proceeded to fry omelets in butter.  When I make omelets I fry them on low heat and cover them with a lid to steam the tops.  I flipped these (perhaps not perfectly) and made an omelet stack.  I put a layer of omelet and then some white cheese, and then another layer of omelet, until there were three layers.

I must tell you that this turned out far better than I had expected!!!  And we will certainly do this again and it will be much sooner than next Christmas.

I know that some of you will not appreciate this recipe but for those of you that like things like fried oysters, oyster dressing, fried oyster, or scalloped oysters and have not been able to find a good GAPS/SCD “oyster substitute” I can highly recommend trying the oyster omelet.  You will not be disappointed.   I am afraid we were hungry and forgot to take a picture.

Merry Christmas 2012!!

 
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Posted by on December 25, 2012 in Oysters

 

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