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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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Holiday Cranberry Sauce

 

The GAPS/SCD diets can make the holidays difficult, particularly when we gather with extended family members.  Cranberry sauce is one of those things that for some must go with the turkey.  Cranberry Sauce is also loaded with sugar.

The following is a GAPS/SCD friendly version of cranberry sauce.

I package of fresh cranberries rinsed and put in a sauce pan with 1 cup of water.

I add a cup of raisins at this point.

Bring it to a boil, letting the berries pop. Turn off the heat, stir in a package of plain gelatine.

Add about 1/2 to 3/4 cups of honey, (really to taste, you might want as much as a cup)

Let it cool, stir in chopped walnuts and celery.

Place in a dish to chill.

Serve with the turkey.

Happy Thanksgiving!!

 
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Posted by on November 21, 2012 in Holiday Foods

 

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Coconut Risotto

This was so easy and something totally different for us.  I admit the photo is really lacking but the flavor was very good.

It all started this morning when I was shopping for coconut oil.  I was contemplating whether or not I wanted to include any more coconut flakes in my order.  And then I slowed down a bit to read about the various cuts of the flakes and all of a sudden this jumped out at me… “about the size of white rice”!

Like many of you, rice was a staple in our home and some recipes are just not the same without it.  And while I have found cabbage to be a good rice replacement, there are some things that it is not right for.  So I got to thinking about ways to use coconut like rice.   The thought of making risotto popped into my mind.

This is what I did.  I put about a cup of coconut in the bottom of my pan and covered it with water.  Then I added a chopped onion, and a stalk of celery.  On top of this I placed 5 chicken legs and covered the pan.  I let this simmer until the chicken was done.
When the chicken was finished, I removed the chicken and put the rest of the contents of the pan into the blender and blended it up until it was creamy.  I then returned this to the pan, added sliced mushroom and about  a 1/3 cup of Parmesan cheese and a splash of white wine. It was a little thick so I added a splash of kefir to it.  I let this rest on warm until the mushrooms were cooked.

I served this with the chicken, mustard greens, and carrots.  It was a great meal!  I am very excited about the results of this.  I plan to research other risotto recipes and see what kind of modifications I can come up with.

So while this will not be as cheap as rice, it will make a nice variation from time to time.

Buon Appetito!

 
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Posted by on November 8, 2012 in Coconut Risotto

 

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The Lowly Meatloaf

Meatloaf is very economical, easy to make, can be made up in advance and frozen then reheated, and is VERY GAPS/SCD approved.  AND the combinations for making one are as endless as the stuff you like and keep in your kitchen.  The history of the meatloaf goes back into ancient history but it probably rose to stardom during the 1940’s during the war years.  Food rations existed and budgets were still being kept due to the hard depressions years that came before the war.  Women needed to make every penny count and nothing was wasted or overlooked.  Let’s face it GAPS/SCD can be a budgeting nightmare at times for those families that are doing this as a whole.  My primary focus with this blog was to encourage others to look around their kitchens and to be creative with what you have on hand, with what you can afford, and to do the best you can with what you have.

I believe the meatloaf is one such idea.  The diversity is incredible whether you start with a cheap package of frozen turkey, or use an $10 pound of buffalo meat.  Your starter is ground meat (poultry, pork, or beef), your fillers are what you have on hand and you must use at least one egg per pound.

The meatloaf I made today probably cost me a total of $1.50 to make. I used a package of ground turkey I bought on sale for $1, I added in one egg, a shredded carrot, and some leftover spinach.  Oh yes, and onion is essential.  I will top it with a layer of Swiss cheese and offer some cucumber ketchup I made with honey.

I could have used coconut or almond flour as a filler but since I am serving some coconut flour bread with it I did not want the added roughage (the nut flours do not totally agree with everyone in my family.)  Also, meatloaf is a place where we can pack in more veggies. You can put just about any type of veggie into a meatloaf.  Squash would work but we are not limited to eating squash all the time. If you do not grow your own or if you do not have a cheap outlet for them, they can begin to add up quickly in cost.

These diets are all about maximum nutrition and we need to be packing as much variety as possible into what we are making.  As an exercise in planning a pound of ground meat can be mixed with smushed peas, ground up green beans, grated carrots, radishes or rutabaga, cooked and drained frozen spinach or kale (or chopped up fresh), shredded cabbage (this is becoming my rice replacement), cooked and drained eggplant, chopped tomatoes, green peppers, lots of onions, and of course squash of any variety (winter or summer).  You could also add fruits.  It is just a matter of finding combinations that you like and have on hand.  If you are consuming nut flours with no problems, adding in a spoonful or two of these will make the meatloaf even bigger and denser for added volume for more mouths.

So whether you are feeding a large family or just one, the meatloaf is versatile with a lot of benefits like being made up in advance, easy, and filling.  So the next time you face a “something different moment” or want to plan for freezer meals, remember the lowly meatloaf.

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Posted by on October 30, 2012 in Beef, Green Beans, Helpful Tips, Spinach, Squash

 

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What to do with Eggplant

Eggplant is a good GAPS/SCD food if it is tolerated.  It is high in fiber and very versatile.  I make a side dish out of it by cooking it with tomatoes, onions and peppers.  As a fusion food, it can be spiced up to go with about any main entree.  For Italian flavor add the Italian herbs such as oregano and basil and of course a lot of garlic.   For Mexican meat add cumin, garlic, hot peppers and paprika. And if you want to make it taste Asian try adding a touch of honey, some toasted sesame oil and fresh parsley.

Eggplant can be added to soups. Cube up the eggplant, add ground meat, onions, tomatoes, peppers, carrots, and stew it.  Add your favorite seasonings.

One of our favorites is eggplant mini- pizzas.  You cut eggplant rounds brush with olive oil and top with your favorite toppings.  Bake.

Also you can cut eggplant into lasagna noodles and make it up like a regular lasagna.  It helps to fry the eggplant in a bit of olive oil before placing it into your baking dish. Layer it with ground meat, sauce and cheese.

I usually soak the eggplant in salt water for about and hour before cooking it. The soaking releases the bitter enzyme that resides in the fruit.  After soaking I rinse and then allow to drain for a couple of minutes.

If Eggplant is not part of your regular food regiment, and if you can tolerate it, consider including it to your GAPS list.  There are all kinds of eggplant recipes on the internet, many of them are gaps friendly and others easily converted to GAPS.

 

 

 
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Posted by on October 12, 2012 in Crock Pot, Eggplant, pizza, Soup

 

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A New Squash Casserole

Or at least for us it was a new squash casserole.  For years I have made a squash lasagna and I will write that one up eventually but last night I was thinking about ways to make a simpler meal.  I had asked my daughter to cook supper and she is still in the learning stage…so I wanted to make it easy for her to do.

These are the instructions that I gave her:

Shred the squash in the food processor and put it in the colander to drain…squeeze it out after it sits for a few minutes.  Dump it into a bowl and add a couple of eggs, and a enough coconut flour to thicken it just a bit.

While the squash are draining season the tomato sauce to taste Italian.  (Basil, oregano, garlic, and fennel-but not too much or daddy will tell us he does not like it.)

Put the squash in a greased baking dish. (350)  Put on a layer of cheese and then the tomato sauce.  When it is done in about 30 minutes put on another layer of cheese.

Oh yes, do not forget the salt and pepper where it is needed.

It came out delightfully good for a first try.  We all thought hamburger or bacon would have been good in it and it would have been included except…search as we might, we could not find any without a trip to town which was not going to happen.   But even without the added meat this was a really tasty and fulfilling supper.

 

 
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Posted by on August 1, 2012 in Squash

 

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