Hanukkah is coming to an end– have you had your latkes yet? Whether or not you celebrate the Festival of Lights, a crispy fried vegetable pancake served with sour cream and applesauce is a special fall treat. I’m Jew-ish myself and appreciate connecting to my cultural heritage through traditional foods. Every year, I like to have vegetable latkes for Hanukkah in addition to classic potato latkes, (zucchini, carrot, sweet potato, etc) but this year while on the GAPS diet, I’m avoiding potatoes all together.
To top it off, I’m sensitive to eggs, which are a key ingredient in keeping latkes of any variety from falling apart. I usually cheat and eat eggs during the holidays… but no… not this year. This year I’m finding all the willpower I have in hopes that someday I might be able to happily eat eggs without negative reactions (but that, we shall see). A Hanukkah miracle? … Read On »
As it’s the end of October, I expected I’d be posting recipes like gluten-free pumpkin breads with coconut frosting or perhaps a creamy spiced kabocha squash soup. And I still plan to do that, but they’ll have be GAPS-friendly (more on that soon). In an ideal world, the chili I’m sharing with you is best suited to the produce of late summer/early fall (depending on where you live) and to cooler weather when we crave stews the most. But, some recipes we end up eating year-round, whether or not you adapt them to the seasonal produce most readily available. … Read On »
Summer is on its way out, but cucumbers are still here and it’s still in the upper 90s in Texas. So we’re still enjoying the refreshing produce before we say goodbye to cucumbers for a good long while (well fresh ones, anyway – there’s always pickles!). Now is a great time to savor cukes before we transition into soups and stews and yummy winter squash and cold-weather crops like broccoli and Brussels sprouts. I’m really ready for the change and am beginning to stockpile butternut squash, acorn squash and spaghetti squash. So keep an eye out for heartier recipes to come. … Read On »
It’s Memorial Day weekend and the grills are hot. So is the muggy Texas weather! I had an unexpected day off at the restaurant-on-a-farm and we squeezed in an impromptu get-together with a few pals. As a group, our homemade menu included salmon burgers and mango-cucumber salsa, local beef hot dogs (made by the new butcher shop, Salt and Time) topped with spicy mustard, minced onions and daikon pickles, red potato salad with bacon, capers and arugula, homemade root veggie chips fried in Dai Due lard with onion-sour cream dip, and my crunchy cabbage slaw. Plus some nice bourbon-based cocktails. Bocci ball was played, but no one kept score since our dog’s tomfoolery got in the way. She really wants to play fetch with the bocci balls; alas, they are heavier than tennis balls. … Read On »
So pretty and so tasty. I love the Thai-inspired delights in a little lettuce cup. There’s strong savory flavors from the pork, tamari and fish sauce, brightened by a stack of crispy raw vegetables and a punch of tangy, refreshing lime—delivered by a light sauce with fresh lime juice and by eating the small segments of lime inside the lettuce cups, peel and all. Morsels of lime and toasted coconut are borrowed from miang-kam, which happens to be the perfect blend of salty, savory, sweet, sour and pungent; do try the Thai snack food if you’d like to experience perfect food harmony. My simple version of lettuce cups are not so perfect, or Thai, and a little messy to eat, but that’s fun, as long as you have napkins. … Read On »
For a quick and satisfying dinner, I have a go-to meal, a very loose adaptation of Spanish-style picadillo, improvised with foods I usually have in my kitchen. Using staple ingredients makes this recipe easy to pull together, but it’s also just pleasantly simple to prepare. I make this dish when an extra trip to the grocery store isn’t going to happen, or when I want a hearty dish but don’t feel like working too hard. Even just to peel and cut onions and garlic – there are times I’m not going to be bothered. We always keep ground grass-fed beef in the freezer for quick dishes. I omitted the tomatoes usually found in picadillo because they tend to cause some joint pain for me, but I find that the paprika and chili powder (although they are in nightshade family) are less aggravating and add a nice smokiness to the balance of flavors, including the light salt of the olives and sweetness of the raisins. Preparing the squash and the meat in one (albeit heavy) cast-iron skillet cuts back on time and energy and that only makes me love my cast-iron skillet even more. … Read On »