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Hamburger Lindstrom

I have recently been moving bookshelves around and was flipping through some cookbooks.  Many recipes can quickly be made GAPS friendly by swapping out an ingredient or two.

I am also trying to incorporate more diversity in my meals.  My main goal is to find ways to stretch my grass-fed meat budget.

The other morning as I was flipping through a cookbook I came across this recipe which I have converted to make it 100% GAPS legal.    We all were delighted with how this tasted.

1 lb of ground meat

1 cup of beets

2 eggs

a splash of apple cider vinegar

1 tsp of dill weed

salt and pepper

about a 1/4 cup of coconut flour (perhaps less)

and of course salt and pepper

I put the beets in the food processor and ground them up. Then I tossed in everything but the coconut flour.  I ground it up and then added in flour until it was a good texture for frying

Before serving I topped with yogurt cheese that I had mixed with dill weed.   (yogurt cheese is like cream cheese)

I admit that I had some reservations about this recipe but I am so glad that I did not pass it over.  It was truly fabulous.  So if you are trying to get more veggies into your diet, this recipe is a winner.  It works out to be about half meat and half veggies.  But the addition of eggs and the cheese keeps the protein levels up.

I used a very lean ground beef so it cooked out no fat, making these burgers good eaten cold or chopped up in a salad.

 
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Posted by on November 24, 2013 in Beef, Beets, Cheese

 

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Dehydrating Cheese

This is an idea that I read about and decided to try.  Dried Cheese.  I love my dehydrators and use them for all kinds of things.

I had so much fun doing this that I just wanted to share this with everyone.  Granted it was a bit messy and some people might wonder why bother but I liked the final product so well that I plan to utilize this concept more in the future.  It is a way to buy cheese on sale and then store it up for later.  It also makes a great on the go snack!  The cheese can also be grated and added into just about anything like  GAPS/SCD breads, pancakes, etc. with the moisture already reduced

The first thing  you do is start out with a GAPS/SCD approved cheese.  That would be any of these cheeses: Cheddar, Asiago, Blue, Brie, Camembert, Colby, Edam, Gorgonzola, Gouda, Havarti, Jack, Muenster, Parmesan, Roquefort, Stilton, Swiss, Romano and uncreamed cottage cheese.

I slice the cheese about a 1/4 inch thick or a little thinner.  And place it on my trays that I lined with parchment paper.  (Parchment works much better than wax!)

I have done this a couple of different ways and have decided that the one I am giving here is the best. After turning the dehydrator on, I let it run for about 15 minutes or until the cheese begins to get soft.

The oil will begin to come out of it and this is where it can get tricky.

I tilt the tray and allow the oil to run off.  (I slanted the tray and let the oil run into the sink.)

Then as the cheese cools a bit I lift if off the tray and wipe the oil off with a paper towel.  Wiping both the cheese and the tray.  At this time I turn the cheese over.

I repeat this process until there is little excess oil and then I just allow it to dry, turning it every so often until it is hardened.  I then store it in a airtight jar.  I now have cheese and dried fruit to keep in the car for ready to eat snacks.

 
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Posted by on November 4, 2012 in Cheese, Dehydrating Foods, Snacks

 

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