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Tag Archives: zucchini

Green Chicken & Vegetable Chili

Oct 24 2013

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 »

Green Chicken & Vegetable Chili

In early fall, this chili takes advantage of the last of the late summer produce like zucchini and peppers, and goes heartier with the addition white beans, chicken, and swiss chard. The veggies soak up the chili spices and make it a one-dish meal. Of course you could enjoy this year-round, with minor adaptations. Feel ...

Beef Picadillo with Summer Squash

May 02 2013

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 »

Beef Picadillo with Summer Squash

A quick and easy one-pot meal, with the Spanish flavors of smoked paprika and green olives, balanced with a tiny bit of sweetness from raisins. Most of the ingredients are easy to keep in a well-stocked kitchen. This recipe is easily adaptable to suit food-allergies and availability of ingredients.