Wednesday, September 28, 2011

Simple Chicken Seanoodle Soup - GF, GAPS Safe

Dried seaweed is a great bang-for-your-buck food source.  A small amount expands considerably in liquid and is nutritious and filling. It keeps for months in air-tight storage, so is easy to grab for adding extra grain-free food-ness to your soup, or scrambled eggs. There are numerous varieties, many of which I've not even tried, but all the ones I've had are just fun to eat - noodly texture without the noodly starch - and full of flavor.
This recipe makes one serving but can easily be stretched by just adding more of everything, exact amounts not necessary. It's a great breakfast or snack for when you're under the weather or just want some slurpy comfort food with lots of healing properties.

  • 1 cup real chicken or turkey broth (If it has fat on top, use it)
  • 2 T dried seaweed leaves (I used hijiki, a dark, small-leaved, chewy seaweed with a shrimp-like aroma)
  • 1/4" slice of fresh ginger root, pressed through garlic press
  • 1 clove garlic, pressed through garlic press
  • 1 egg
  • Salt and pepper to taste

Cook broth, seaweed, ginger and garlic in small saucepan over med heat till broth boils and seaweed expands. Cover and cook for 5 minutes on low. Crack egg into the soup, swirling the egg white into the broth, but leaving the yolk unbroken. Cover and cook 1 minute. Remove from heat. Serve in soup bowl. Sprinkle with milled flax seed if desired.

Thursday, September 8, 2011

Sweet Burger Skillet Dinner

(re-post from my non-cooking blog) This recipe is gluten-free, and absolutely delicious. Make sure to give enough time for the sweet potato cubes to cook to soft, sticky yummy blobs (unless you like your sweet potatoes crunchy).

I made this skillet supper for dinner tonight. It was so yummy that I wanted to put down the recipe somewhere.

You will need

1 large-2 small sweet potatoes, scrubbed and pared
1 sweet onion
1 bell pepper

Chop all on a cutting board and add to

2 T coconut oil in a large skillet over medium heat.

Cook and stir until onions begin to soften. Cover and cook on low for 10 minutes. Remove temporarily to separate dish. Add to skillet:

3/4 lb. hamburger
2-3 cloves garlic

Cook until meat is brown and add sweet potato mixture back into skillet, stirring all together.

1/2 tsp. cayenne pepper
2 tsp. paprika
1/2 tsp. black pepper
1 1/2 tsp. salt
fresh basil, oregano, rosemary and thyme - chopped, or 1 tsp. each dried if no fresh available.

Add a Tbsp or so of beef or vegetable stock as needed to prevent sticking. Cover and simmer on low half an hour, stirring occasionally until sweet potatoes are soft.

Serve over this base:
Cook millet or rice in half beef or vegetable stock/broth, and half coconut milk with cinnamon, salt and black pepper, till dry and fluffy.