Short Rib Curry with Lychees (Slowcooker) - GF

Ingredients
beef short ribs
coconut milk
red curry paste
pickled and sliced banana peppers
jumbo onion, sliced
straw mushrooms
whole lychees (or pineapple)
beef gelatin
cane sugar
sea salt

Ok...so I've never had a lychee before, but it was priced the same as pineapple...so I grabbed a can.  They look like odd shrimp and taste like a bland over sized raspberry without the seeds.  I am sure fresh is better.

Layer in order in the slow cooker, adjust amounts to the size of your cooker.  My oval cooker fit a 6.8 lb frozen block of ribs.  There was a small space on the side for the onions and peppers.  I added the mushrooms, lychees, gelatin, sugar and salt towards the end. This cooked over night and I pulled out loose bones in the morning.  Some of the interior pieces needed more cooking time for bone release.  An extra hour on high did the trick.
Use approximately 1 TBS gelatin per 1/4 of meat and roughly equal parts gelatin and sugar.  Measuring doesn't matter too much, except the salt.   Leave it out until finished cooking, then season to taste. Serve over rice or potatoes.

Hunk of Meat Monday
See Ya In The Gumbo

Sausage and Potato Casserole

This makes a lasagna pan's worth of food, or 2 smaller casseroles.

Ingredients
4-6 lbs of potatoes, peeled and sliced.
1 onion, diced

1/2 lb cream cheese or nuefchatel
1/2 lb of queso fresco **
1/2 lb farmer's cheese
2-4 TBS prepared mustard
4 TBS coconut oil
4-6 TBS gelatin
2 eggs
8 TBS cane sugar
Sea Salt, a lot.....2 TBS?
Cream of tartar as needed

1 lb Sausage, bite sized

1. Prep potatoes and onions and set aside
2. Combine sauce/filling ingredients until smooth.
3. Correct seasoning, should be slightly saltier/zestier than needed as the potatoes will neutralize some of the taste when it's all cooked together.
4. Combine sauce with potatoes and onions and pour into a coconut oil greased pan/s.
5. Add bite sized sausage evenly over the top.
6. Cook for about an hour at 350*-375*, cover, if needed to prevent burning.  
7. Check for softness of middle potatoes.  Adjust cooking time as needed.
8. Cool for about 20 minutes and serve.

This was a big hit the first time around.  It doesn't reheat well, as is. I used the leftovers as a soup by adding broth, some tomatoes and a little extra gelatin and salt. Traveled very well in my thermos. Fabulous!


**Queso fresco is ricotta-ish, without the additives usually found in commercial ricotta.

Hunk of Meat Monday 
Hearth and Soul Hop 
Fat Tuesday

Onion Rings

This was breakfast! 

I have had a love/hate thing with onion rings.  I love onions and nothing smells better than onion rings....but I stopped eating them because they regularly disappointed me.....all batter, no onion.  I have never made onion rings myself before.  I have deep fried onions when already making fries, without batter, and they're tasty, but not the same.  These were light and crisp and just the right balance of batter and onion.

Ummmm, I think I need to go make some more....

Ingredients
1 medium Onion
1 medium Egg
Rice Flour for coating (or corn masa)
Salt
Coconut Oil for frying

1. Heat oil in deep pot.  Make sure to leave room from the top for bubbling oil.
2. Slice onion in rounds perpendicular to the stem/roots ends.
3. Remove skin and ends and save for broth in freezer.
4. Beat egg in small bowl.
5. Pop rings out of onion rounds.
6. Put some flour in a small, wide bowl or plate with sides.
7. Add some salt to the flour or egg at this point.
8. Dip rings in egg, then dip in flour, coating thoroughly. 
9. Place coated rings aside until oil is hot.  
10. Add coated rings in small batches to hot oil.
11. Cook for a few minutes, until desired color, but not too dark.
12. Strain out of oil and place on baking sheet or other wide, oven safe container.
13. Salt more.
14. Keep warm in oven until finished with all the batches.

Bonus step:  When you are finished making onion rings, add the remaining flour to the egg and add some sugar and possibly salt and cream of tartar, if needed.  Drop little balls of dough into the hot oil and fry up the extra.  They cook up fast, so don't turn your back. Oh, and don't forget to turn OFF the oil when you are done cooking.

See Ya In The Gumbo 
Monday Mania 
Totally Tasty Tuesdays 
Slightly Indulgent Tuesday
Gluten Free Wednesday 
Real Food Wednesday

French Onion Style Potato Soup

Comfort food that travels well too.  I took some with me in a thermos and ate it  about 6-8 hours later.  Some of the cheese had dissolved into the broth...all the better, but I still had yummy clumps of melted cheese too.

Ingredients:
Homemade Beef Broth
Potatoes
Gelatin
Cheese
Salt
Pepper
Cane Sugar (optional)


I save all my leftover bones in freezer bags, along with onion skins.  When I have gathered enough to make a batch of broth, I just dump the bag into a pot, add some water and ACV and cook low and slow for a while.  This time I used my crock pot so I wouldn't take up stove space. Broth is done when I have time to strain and put away.  This batch was especially onion heavy in relation to the bones.  The smell throughout the house was wonderful.

I filled a pot with peeled and cubed potatoes (shredded would work too), then covered with the onion rich beef broth, salt and a little extra water to cover.  I brought to a boil, then simmered for 40-50 minutes...so an hour in total.  I added some gelatin towards the end and corrected the seasoning with a little more salt and a touch of pepper.  I ladled into bowl and topped with freshly shredded Swiss Cheese.  Oh yeah......

Pan Fried Beets with or without Egg

Pan Fried Beets

Fresh is best for this recipe, but canned would work too.


Heat up some coconut oil with a little butter or bacon grease, if desired. 

1. Add chopped beets, onions an potatoes.  
2. Salt generously.  
3. Cook until tender.  
4. Add a dash or so of fresh ground pepper.
5. Add a dash of ACV or other vinegar (optional)

Eggs and Beets

If you don't need "pretty" add an egg or 2. 

It looks kind of scary but the taste is wonderful!

Pink Potato Salad with Beets and Cheese

Potassium rich and quick and easy, (especially if using previously cooked or canned ingredients).

Ingredients:
Potatoes
Beets
Cheese
Vinegar
Olive Oil
Sea Salt
Pepper
Basil (Optional)

I used pickled beets, canned potatoes, raspberry vinegar, fresh ground salt and pepper, dried basil and queso fresco for the cheese.  You could easily substitute fresh beets, feta or fresh mozzerella or paneer, fresh basil in the summer and apple cider or balsamic vinegar.  Red onions, fresh or cooked would work too.  This would be a good use for leftover beet pickle juice as well.

I would recommend this as a travel/to-go food...but only if using golden beets or not wearing white. ;)

See Ya In The Gumbo
Fat Tuesday
Gluten Free Wednesday

Cheeseburger Macaroni - GF

I found this recipe on-line and modified it to my dietary needs and what I actually had in the house. ;)


Ingredients: (to the best of my recollection)
1/4 cup (4 TBS) coconut oil
1 onion, diced
3/4-1 lb grass fed ground beef

Paste Mix:
4 TBS Beef gelatin
1 TBS mustard
2 oz tomato paste
2 oz ACV
4 TBS cane sugar/cream of tartar mix
Salt to taste...I think I used a tsp... or maybe 2?

2.5 cups water
2 cups rice pasta (elbow, penne, etc)

8 oz Munster or other white cheese, cubed

1. In a LARGE skillet (I over flowed mine a few times due to the slope in my stove top), brown the onions and burger in the coconut oil.
2. Mix the paste ingredients together and add to skillet.
3. Add water and bring to boil.
4. Add pasta of choice.
5. Cook for 8-10 minutes or until desired tenderness.
6. Turn off burner and add small chunks of cheese of choice. I chose Munster because it's a semi-soft cheese that dissolves easily.  It was either that or pepper jack.  I just broke pieces off.
7. Serve when cheese is thoroughly blended.

P.S.  I just read the instructions of the original recipe again.  I didn't drain the meat juices or cover while cooking the noodles. I don't know if the out come would be any different or not.

Friday Potluck
Hunk of Meat Monday
See Ya In The Gumbo

Rice Cooker Spanish Rice w/Gelatin

Ingredients: Makes about 8 servings
2 cups Broth
4 TBS Beef gelatin
1 tsp Cream of tartar
1 tsp Salt
1 cup Salsa
4 scoops Rice (rice cooker scoop is about 3/4 of a cup of actual rice)
Water to 4 cup fill line
2 TBS Coconut oil or Butter

1. Put broth in pot and sprinkle with powdered ingredients, so gelatin can soak up some liquid.
2. When soaked, put rice and salsa into pot and stir.
3. Fill to 4 cup line marked on pot with water (or add extra broth).  
4. Add a plop of oil or butter.
5. Cook.
6. When rice is done, fluff and serve.

My 4 cup rice cooker allows for setting a timer to start cooking at a later time AND keeps the food warm for up to 14 hours. Very handy!

Foodie Wednesday

Deep Fried Cheese Rolls GF

I recently came across this recipe: Cats and Casseroles: Baked Mozzarella Sticks  I thought making a cover  for the cheese sticks was a marvelous idea and I wanted to try it.  I had some spring roll "skins" or wrappers (tapioca starch, rice starch, salt and water),  in the cup board already.

I have made these twice now.  The firsts ones were a little gummy, kind of pale and bland...but tasty enough to try again.  The second ones were crisp, mostly golden and much tastier.  The secret is being patient enough to let the oil get HOT ( too cool and the cheese melts before the skin is done) and soaking the skins in SALT water when softening.  It's possible using an already saltier cheese would solve that problem as well.

Ingredients:
Cheese sticks or any white cheese cut into chunks
Spring Roll Skins
Salt to taste
Water for soaking
Coconut Oil for frying

Dipping Sauce:
Savory Neufchatel Dip
Or
Favorite Pizza Sauce
Or
1 can crushed tomatoes
handful of basil flakes
red wine vinegar to taste
salt to taste
onion powder
thyme
beef gelatin

Directions:

1. Heat coconut oil in a deep pot and bring the temperature to 375* or so. This can take up to 45 minutes depending on the size of pot, BTU capacity of the burner and how cold the kitchen is at the time.  In the mean time, get out ingredients and 3 dinner plates; one for soaking (mine have a decent rim for holding water), one for rolling, and one for placing finished rolls while the oil heats up.
2. Mix ingredients for sauce in a separate pan, set on medium low.  Keep covered, stir once or twice and forget about it until rolls are done.
3. Carefully fill one dinner plate with salted water.  When salt is dissolved, add spring roll skin. (Skins are too brittle otherwise.) Do one at a time to prevent them sticking to each other.
4. Unwrap cheese sticks or cut cheese into chunks.  Think roughly index finger dimensions as a guideline.
5. Remove spring roll skin from soaking water when pliable. Hold up briefly over soaking plate to let drips fall off.
6. Starting on edge of skin, roll cheese up, folding the sides towards the middle after one full rotation of the cheese.  Continue rolling and tucking the sides, as needed.
7. Place finished roll on third plate, seam side down.
8. When oil is hot, add a single roll at a time, at least initially.  Adding two at the same time can cause them to glue themselves together.  Trying to separate will cause the skins to tear and allow for the cheese to bubble out.
9. They are done when floating and are the desired color (and/or the cheese is exploding from somewhere on the roll.)  Remove from oil with an appropriate, long handled tool; such as tongs or a slotted spoon.
10. Let cool for a few minutes at least...burning the mouth on too hot cheese doesn't make it taste better.
11. Serve warm with a generous portion of warm sauce.

These are yummy and fun to make...and eat.   I can see making it with Mexican themed seasonings (with corn tortillas even) or with apple pie type fillings with a custard sauce for dessert.

Gluten-Free Wednesday
Tasty Traditions

Decadent Triple Cream Potato Soup

A friend of mine gave up eating grains and won't eat her specialty cheeses without crackers....so guess what I get to play with?  I have no such food rules, so put the remainder of the Brillat Savarin Affine in the coconut oil lined crock pot with some potatoes, milk, egg, gelatin, salt and a little cayenne and onion powder.

Oh, yeah!

The richness and boldness of flavor of the triple cream cheese balanced by the mildness of the milk, the lightness of the egg curds, the heartiness of the potatoes, the gentle heat of the cayenne, the savory of the onion all work together for this wonderful treat.


Ingredients: (fits a 4 quart Slow Cooker)
Coconut oil (prevents sticking )
1-2 eggs
1-4 TBS beef gelatin
4 cups milk
1/2-1 lb of Triple Cream Cheese
8-10 potatoes (peeled and cut into bite sized pieces)
Salt to taste
Cayenne Powder (optional)
Onion Powder (optional)

 Directions:

1. slather the coconut oil generously along the bottom and sides.  I used a butter knife with a long blade.
2. whip the egg in the bottom of the pot (saves dirtying and extra dish)
3. add milk and chunks of cheese
4. add salt and spices to taste. The cheese has very little salt, so make it slightly saltier than desired as the potatoes will absorb a lot.
5. fill to desired level with potatoes and stir to cover potatoes
6. Heat on high for about 2 hours until bubbling, then set low for another hour or so or set it on low and forget about it for the day or overnight if starting in the evening and serving for breakfast.

Ingredient Spotlight

Cranberry Coconut Stew with Beef

Cranberry Coconut Stew with Beef  (8+ servings)
(fits a 4 quart slow cooker)

2 lbs Homegrown, grass fed beef, cubed 
1 package OG frozen Cranberries 
1 can Pineapple with juice
1 can Golden Star Coconut milk (no stabilizers or fillers)
8-10 TBS Beef Gelatin
8-10 TBS Cane sugar with Cream of tartar
Salt to taste 
1-2 TBS Green Thai Curry paste (optional)
1 Onion, sliced (optional)

I had asked for some GOAT stew meat to be brought up from the freezer...I guess the lighting was poor or something.  I prefer to use organic cranberries because the non organic I can get locally have all had an unpleasant bitterness I don't care for.  The price isn't much different because I buy them AFTER season and hoard.

I layered the beef on the bottom of the slow cooker, with the cranberries filling in around the still frozen blocks.  I mixed the dry ingredients together first, then sprinkled over the top.  The canned items were added next, with the curry paste and onion being an after thought.  I like the balance of sweet and tart and found that the salt counter balanced the sour as well.

There's enough acid in the broth that the gelatin stays fairly liquid even in the fridge.  Leftovers pour out of the jar instead of having to be carved out.

Food and Health Carnival 
Alimentary Tuesdays Carnival

Cottage Cheese and Potato Casserole GF

 This was inspired by all the baked mac and cheese recipes I've been seeing......

1. Whip 1-2 eggs in a large bowl.
2. Mix in cottage cheese (I was using up a container, so approximately 1.5 cups)
3. Add a generous portion of salt (approximately 2 TBS) plus desires spices (I used granulated onion and 90,000 HU cayenne) and blend well.
4. Add peeled, shredded potatoes (approximately 6 medium) and mix until evenly coated
5. Coat a casserole dish with coconut oil and add potato mix
6. Top with 1/2-1 lb white cheese (I used Jack)

Bake at 375* for about an hour

Let cool for about 15 minutes and serve.

Savory Sunday

Potato Soup ( or Chowder) GF

Base
Leftover mashed potatoes
Beef gelatin
Milk
Salt/pepper to taste

I use approximately 1 TBS gelatin to 1 cup potatoes with a 1:1 ratio of milk for a THICK chowder and 1:2 cup milk for a thinner soup.  Heat and serve.

Optional Add ins
Clams
Oysters
Leftover bacon (is there such a thing?????)
Chicken
Sausage
Beef
Shrimp
Salmon
Mushrooms
Onions
Pickled hot peppers/red pepper flakes

Healthified Ramen

Ok, I admit it...I have a "thing" for cheapo ramen noodles.  I haven't actually eaten them in years, but the longing is still there.  I used to like them on the soggy side and would always rebelliously add the flavor packet DURING cooking.  I suppose it wasn't really the noodles I was craving, but the salt and flavorings.  If I was feeling guilty, I would add some frozen peas or corn to make it "healthy".  Yeah right.

Years later, I have found a "natural" version that has "acceptable to me" ingredients.
Specifically, Koyo Lemon Grass Ginger Ramen.  Technically one package is one serving, but we STRETCH things here by adding protein and extra salt...which is really what the flavor packet is anyway, mostly.
No soy, no MSG or "natural flavor", no super ubber long names.  I could, in theory, make it from scratch in my kitchen if I had the time, tools and the inclination.  There is one or two other flavors this brand carries that are acceptable as well, but I prefer this one.  It is in the "fun treat" category of our food repertoire as it contains wheat, "heirloom" wheat (whatever that means), but wheat none the less.  I always have to make a special effort to chew, chew, chew...too easy to be in a hurry, especially with ramen, as it has a tendency to slurp up and slide down in one fell swoop.

Healthified Ramen (Variations)

Base: (AKA things I always add)
Coconut Oil
Unflavored beef gelatin
Koyo Lemon Grass Ginger Ramen
Flavor packet
Extra Salt


Extras: (AKA...things I add depending on mood and availability)
Fresh Mushrooms...usually Crimini
Dried Mushrooms (Oyster mushrooms are a particular favorite)
Leftover brats
Leftover meatloaf
Leftover spaghetti sauce
Egg
(beat the egg and drizzle into hot broth while stirring in a circle...going for the whirlpool thing...right before removing from burner)
Onion - color or type doesn't matter
Cane Sugar/Cream of Tartar to balance
ACV or Rice vinegar
Red Pepper Flakes
Hot Pepper Oil

Simply Delish 
Fight Back Friday 
Pennywise Platter Thursday

Pan Fried Potatoes

Pan Fried Potatoes

diced potatoes
coconut oil
small onion, sliced or diced (optional)
egg (optional)
maple syrup (optional)
unrefined salt to taste

Heat a generous amount of oil in a wide pan. Add onions, if using.  Sauté.  Dice up the potatoes to fill the pan single layer.  Stir to coat potatoes in oil.  Cover and cook for 7-8 minutes on "egg" temperature or medium low.  Uncover and "flip" potatoes with a spatula...or at least un-stick them from the bottom of the pan.  Cover and cook for another 7-8 minutes.  Add an egg or two, if desired,  to the pan and stir.  Turn off heat and cover.  Egg will be done by the time you call everyone to table.  Salt to taste.  The potatoes should be "melt in your mouth" soft on the inside and crispy on the outside.  If you used onions, you can drizzle with a little maple syrup too to balance the sugars. 

Maple Onion "Pie"

or "How to eat the same thing over and over and yet try to make it interesting."  

We eat a LOT of potatoes now a days.

Ingredients:
Shredded potatoes
Small onion, shredded
Munster cheese
Real Maple syrup
coconut oil
unrefined sea salt

Coat the bottom and sides with a heavy layer of coconut oil.  Added potatoes and salt heavily.  Shred cheese (I used Munster, but any white cheese will do) and onion together and layer on top.  Drizzle lightly with maple syrup.  Maple syrup is NOT cheap, but helps balance the sugars in the onion.  Maple syrup is higher in glucose than fructose, onions are higher in fructose than glucose.  If you don't have it available, better to substitute a little cane sugar or leave it out than use honey.

BAKE at 350* for an hour or so.  Cooking time varies on how thick you layer the potatoes.

This is nice drizzled with apple cider or red wine vinegar...even Ketchup Boy thinks so.

Gluten Free Wednesday 
Ingredient Spotlight: Onions

Green Tomato Stew

Ingredients
1 large glop of coconut oil
1 glug of ACV
1 pound of stew meat
1 small onion
4 TBS sucanat
1 tsp cream of tartar
4 TBS gelatin
green tomatoes, diced
4 potatoes shredded, hash brown style
handful of salt, to taste
basil (optional)

Before frost, (or in our case, a freeze), pick the tomatoes that are left in the garden.  Throw it all in a slow cooker on low and let it cook for the day.  The tomatoes provide the broth.  Enjoy!

Pennywise Platter Thursday 
The Ultimate Soup Recipe List