More on Cushaw Squash

More on Cushaw Squash

Yes, it has been a while since I last posted.  And honestly, the last thing anyone probably wants to hear more about is Cushaw Squash.

My middle daughter, who has gone back and been working her way slowly through GAPS is not eating anything green and leafy.   And she does not like mushrooms….so that leaves me with some challenges, particularly for breakfast.  We are working on her losing and maintaining her weight, while we are trying to get her immune system built up…i.e. guts working properly.

I have gone to rigorously implementing the 20/80 rule.  Twenty percent protein, eighty percent veggie or fruit.  Fruits are for snacks.  So that leaves me always looking for ways to add veggies to everything I make.

I was quite pleased the other day when this daughter commented on breakfast., “This is the best”, “It’s better than Bob Evans!”  Now, when one of your kids say something like that to you, it makes you take notice.

In the previous post, I talked about how I cut up and peel these big squash and then store them in the fridge for later use.  I toss them into soups, breads, etc.

Lately, I have been cooking them sliced up with onions in some butter and olive oil.  I cook them until they have browned a bit and sprinkle them with garlic powder, salt and paprika. When they are done, I add eggs to the top and cover the skillet until the eggs are done.

I have also made “French Toast” eggs with Cushaw’s as well.   I take the squash and grate it. Then I fry the squash (this time without onions)  in butter and coconut oil until it is browned a bit.  When done, I liberally sprinkle on cinnamon.  In a bowl of beaten eggs, I add vanilla, salt, and a spoonful of honey.  I beat the whole mess up until the eggs are a bit fluffy and pour it over the fried squash, stirring in the eggs a bit to mix them in.  I cover with a lid and steam until almost done, then I flip the eggs and squash (cutting it into manageable sections) browning the other side.  Top with a scoop of plain yogurt-or if you are prone to like your sweets, add some honey.    FAST and easy French Toast the GAPS way!!

I hope you never give up trying to find easy and affordable ways to make GAPS meals.



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Posted by on February 9, 2014 in Squash


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Rabbit Stew

Rabbit Stew

If you are squeamish about consuming game meats, then this post will not be for you.   While I love to have you here, it is not my intent to offend anyone.  So if you think meat comes from the grocery store, then please stop reading here and wait for the next post which will be all about lettuce.

Speaking of lettuce, I had a horrible time with things eating down my spring produce.  I had at least two flats of cabbages munched down to the ground.  Almost 40 feet of beets eaten down to the ground along with pepper plants and some tomato plants.

Now I usually do not mind planting a little extra for the bunnies.  Usually by the end of the season the coyotes or the hawks have gotten them all.  This year, we had an over abundance of the the cute little fur balls all over the place.  But after about the third planting of things and watching the season march ruthlessly toward summer I asked my hubby to declare war on them.

It had been a long while since I had prepared a wild rabbit so I pulled the “old” cookbooks out and my new French book (after all the Europeans eat all kind of things that Americans would consider with disdain).  Well, I am not a French cook, too complicated, too many dishes to wash up after the fact, but I gleaned some ideas and went back to my original “stewed rabbit” recipe from the “old” books.

Because this was wild game and not farm raised (unless you consider it being my farm) I soaked it in water for about three hours, this helps to draw out the blood. After soaking, I cut the rabbit into quarters.

I used my iron bean pot for this recipe because it is the most practical–one pan to clean instead of two!!

I put a good layer of lard in the heated bean pot and browned the meat. I removed the meat, put 2 tablespoons of butter in the pan and cooked a pile of onions (3-5 depending on the size) and a box of mushrooms. Once done, I added a quart of chicken stock and a heavy splash of white wine. (Actually mine is a homemade wine made out of my leftover kefir whey.  Nasty stuff to drink but makes a fine cooking wine!)

To this I added, several carrots and a couple of stalks of celery. At this time I tossed in a handful of dried Shitakes. (A mixture of mushrooms would give it that “old world” flavor but I used what I had on hand and what was most cost affective.)  It is my opinion that a rutabaga would be very good in this in place of the carrots but I did not have one.

No old world food would be complete without two or three large cloves or garlic and some kind of green herb.  I used fresh sage.   And of course salt and pepper.

I put this in the oven to bake at 325 for about an hour and then turned it down to keep it warm until we were ready to eat it a couple of hours later.  You want the meat to be almost fall off the bone done.  So you will need to check it after about an hour to judge the time needed.

One could use GAPS approved thinking and blend up the carrots and onions to make a thickening agent.

Of course this can be made in a crock-pot without all the browning of the meat and onions. More than likely it would come out tasting about the same….I am just partial to my old bean pot.


Posted by on June 25, 2013 in Crock Pot, Game Meat, Stews


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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