“FRIED CHICKEN” Gravy and ‘Chicken FRIED STEAK” burgers.

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#AIP #GLUTEN FREE

This morning I fixed “CHICKEN FRIED STEAK” for  breakfast. It consisted of my  Veggie Beef Burger that I reheated and then covered with hot “Fried Chicken” Gravy, some Romaine lettuce and a Clementine. It was delicious and quick and easy. I needed quick and easy because the kitchen is totally ripped out and in the process of being remodeled.

‘”CHICKEN FRIED STEAK” BURGERS

I cooked the Veggie Burgers last Saturday, with the idea that I could reheat them after we no longer had a workable kitchen. Each burger had been patted out in Cassava Flour, so when baked them, they formed a nice crust, almost like a chicken fried steak. I fixed up two pounds of hamburger into the Veggie Burgers. That was too much to fry in a skillet, so, I baked them in a 400 degree oven. I placed them on greased cookie sheets.  I turned each burger after about 5 minutes. Total cooking time was about 10-12 minutes.

It’s been great to be able to heat up a burger and top it with some hot “chicken” gravy .  Almost like having Chicken Fried Steak.

The recipe is basically the same as my “EASY YUMMY CELERY SOUP”, except that it has Beef Bone Broth  and some “poultry” herbs added to it.

RECIPE:

Makes about 2 1/2 quarts

One whole stalk of celery, chopped

One large onion, chopped

12oz bag of frozen cauliflower

1 tsp dried Thyme

1/2 tsp dried Sage

1 tsp dried Oregano

NOTE: The herb quantities are on the conservative side. More can be added according to taste.

2 quarts of beef bone broth

1/2 quart water  ( if a thick gravy is wanted then don’t add the water)

salt to taste

Beef fat or other fat for browning the vegetables.

DIRECTIONS:

Heat the fat or oil in the soup pot.

Place the chopped celery and onion into the soup pot.

Cook the vegetables, in the fat or oil, until they get start to get soft.

Add in the frozen cauliflower.

Continue to cook the vegetables until they start to brown a little bit.

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Add the bone broth and water. Let the gravy simmer until all the vegetables are cooked. This only took about 15 minutes.

Process the gravy in a blender, on the puree setting, until it is creamy.  I  have to do this in batches. I poured each batch into a large bowl until all the gravy was processed.  It turned out to be a very pretty light green color.

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This recipe made about 2 1/2 quarts of gravy.  I poured it into quart canning jars. If this is more than can be used in a reasonable amount of time, then freeze the extra. It reheats beautifully.

ENJOY!

Cooking with Love in My Nonesuch Kitchen,

Karen

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WICKED GOOD BEEF SHANKS

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#AIP #glutenfree

One thing about I’ve learned after going AIP has been how to start looking at spices and herbs in new ways. A lot of my favorite spices and herbs such as coriander, cumin and hot peppers are not allowed on the Auto-immune-protocol since they are all members of the nightshade family and nightshades are strictly forbidden.

Normally, when cooking a tough piece of beef such as a chuck roast, or in this case, beef shank, I would add lots of hot chilies, tomatillos and coriander, cumin, etc.  So what to do when I have lovely beef shanks and I can’t use those ingredients?

I asked myself “What if”( I frequently ask myself this when in the garden, the studio and the kitchen)  I used sweet spices such as cloves and ginger. They both seemed like they would be good with the richness of beef.  So I used, ground cloves, ginger, basil and turmeric along with a good dash of Coconut aminos. Add in some veggies such as roasted beets, carrots, onions and celery and you’ve got a wickedly good, rich stew that will serve several people or give you lots of fabulous leftovers.  Either way it’s worth the time to create this dish.

RECIPE:

I started with about 8 pounds of beef neck bones and shanks, that I had in the freezer.  I ended up with about 4 pounds of meat and lots of bones that cooked up into 2 quarts of bone broth, after I had boned out all of the meat.

4 – 5 pounds of chuck roast would be an excellent substitute for the neck bones and shanks.

Heat the oven to 450 degrees.  Place the meat into a large heavy skillet and let it brown for about 20 – 30 minutes.

Place two medium to large beets into the oven at the same time. Let them roast, in their skins, for about 1 hour.

Once the shanks and neck bones are browned. Take them out of the oven and let them cool until they are cool enough to handle.  Pick all of the meat off of the bones, that will come off. If using a bone in chuck roast, forget this step.

Place the meat into a dutch oven or other large pot, along with:

One large Onion, sliced

3-4 stalks of Celery, chopped

2 large Carrots, peeled and cut on the diagonal into several pieces

2 TBL Coconut Aminos

1 TBL Turmeric

1/4 tsp ground Cloves

1/4 tsp ground Ginger

1 tsp dried Basil

(These are rather conservative uses of the above spices but more can always be added later if neede.)

1 tsp Sea Salt or more to taste

Let this all simmer for at least an hour, or more, until the meat is starting to get really tender.

In the meantime, remove the beets from the oven and let them cool.  Peel the beets and dice them. About a 1/2 hour before serving, add the beets to the stew.

Here is the stew as it is simmering with the beets added. Look at that wonderful, rich color!

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I served the stew with homemade AIP tortillas, Yummy Celery Soup that had frozen asparagus added to it and a salad of Romaine lettuce, sliced onions, Clementines and a vinaigrette of olive oil and Apple Cider vinegar.

Find the tortillas, the celery soup and the Apple Cider vinaigrette in the February archives. I will also be posting them again.

As with many stew recipes, this one just gets better the next day. It reheats beautifully and can be made ahead for a dinner party.

I am grateful for the expanded way of looking at ingredients that I have been experiencing. It’s making for some very delicious meals.

Cooking with Love in My Nonesuch Kitchen,

Karen

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BRAISED LAMB SHOULDER WITH VEGETABLES

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#AIP #glutenfree #dairyfree

Knowing that my husband and I were going to be working several hours today, creating a path through some woods on our farm, I decided that this would be a good time to cook up a Lamb shoulder roast and vegetables, that could be slowly braised for several hours in a slow oven.

The roast was browning in the oven while I ate breakfast.  As soon as I finished breakfast, and after putting together a Cream of Celery Soup, I added vegetables to the roast, and water.  The whole thing went into a 325 degree oven and cooked for the several hours that we were working outside. It was wonderful to come back in and know that in a few minutes we would have a delicious, hot dinner on the the table. 

We started with YUMMY Celery Soup. I had Winter Coleslaw leftover, so we used it for the salad. It was a wonderful contrast to the richness of the roasted meat and vegetables. We added a bit of cucumber to the salad just because we had the cucumber and it tasted good.

RECIPE:

Preheat the oven to 450 degrees.

Place the lamb roast ( 4-5 pounds) into a Dutch Oven. Let the roast brown for 20- 30 minutes.

Remove roast from the oven and reduce oven heat to 325degrees.

Add:

Three large carrots

One medium Rutabaga

One large onion

One stalk of celery

Salt to taste

About 1/8 cup of raisins ( The raisins add an interesting contrast to the herbs without being too sweet. )

About 1/2 tsp of each of the following herbs:

Rosemary

Thyme

Sage

Cover it all with water.  Bring the water to a simmer with the pot on top of the stove.

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Place the pot into the oven and cover with a lid. Leave the lid a bit open so the the pot does not boil over in the oven.

Let cook for about 3 hours. The meat will fall off the bone and be very moist and tender. The vegetables are succulent with it.

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This is a very simple meal to put together and it was great to be able to enjoy such a delicious meal after working out in the cold weather.

Pork would also work with this recipe.

Serve with a good, hearty red wine for a really special treat.

Cooking with Love in My Nonesuch Kitchen,

Karen

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YUMMY, EASY CELERY SOUP

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#AIP #glutenfree #lowcarb #dairyfree

My husband and I had planned to spend a good part of today working outside, clearing a path through some woods on our farm, and I realized that we would need something ready to eat when we came in all tired and cold from the work.

I put a lamb shoulder in the oven to brown, before adding vegetables to it,  and while it was browning, I decided we needed a soup to go with the roast.

I had a stalk of celery that really needed to be used.  Somewhere in the back of my mind came the idea for Cream of Celery Soup.   I thought it would be a lovely way to start a meal, especially after working outside, in the cold,  all day.

I ended up with a delighfully  creamy soup that is very flavorful with just a few ingerdients used. It was the perfect start to our Lamb Roast dinner.  I was surprised by the brown color of the soup. For some reason, I thought it would be more green but I think the beef broth made it brown in color. It’s good no matter the color.

RECIPE:

This recipe makes several servings. I had at least 2 quarts of soup leftover. It will freeze if that is more soup than can be used at one time.  It also will reheat beautifully and no doubt, be better the next day.

One whole stalk of celery, chopped

One large onion, chopped

12oz bag of frozen cauliflower

1 quart of beef bone broth

1/2 quart water

salt to taste

Beef fat or other fat for browning the vegetables.

Heat the fat or oil in the soup pot.

Place the chopped celery and onion into the soup pot.

Cook the vegetables, in the fat or oil, until they get start to get soft.

Add in the frozen cauliflower.

Continue to cook the vegetables until they start to brown a little bit.

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Add the bone broth and water. Let the soup simmer until all the vegetables are cooked. This only took about 15 minutes.

Process the soup in a blender until it is creamy. This will have to be done in batches. I poured each batch into a large bowl until all the soup was processed.  Since celery is stringy, the soup does need to be strained to get all the tiny stringy bits out of it.

Place a strainer over the soup pot, and pour the soup, through the strainer,  back into the pot.

Reheat and serve this incredible creamy bit of goodness.

Cooking with Love in My Nonesuch Kitchen,

Karen

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The Nonesuch Gnome is amazed by how much goes into the compost bucket after fixing a meal from scratch.  I am too!

 

 

WINTER COLESLAW

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#AIP #Gluten free  #Low carb

I love a good crunchy and tangy  Cole Slaw, especially in the winter . It just goes really well with slow cooked meats and stews that are very rich in flavor, especially beef and lamb dishes.  I have found that Red cabbage is great in a salad when it has time to marinate in the oil and vinegar dressing.  It soaks up the flavor of the dressing without getting soft or mushy.  The same can be said for carrots and Asian pears.  So, I combined all those ingredients with onion and Napa cabbage and came up with a salad that was refreshing, full of good texture and made terrefic leftovers.  The longer it sits, the more blended the flavors become.  I love having it leftover to use as a side dish for a quick meal.

This recipe is just a recommendation. The amounts, of each ingredient, can be varied according to taste.

RECIPE:

NOTE:  I hand slice and grate all of the vegetables but you could make this using a Food Processor.  I just find it quicker to do it all by hand and I like working with the food by hand.

6 servings

Mix together:

2 cups of thinly sliced Red Cabbage

2 cups thinly sliced Napa Cabbage or Green Cabbage

1 cup grated carrots – grated on the large grate size

1 large thinly sliced Asian Pear

1/4 cup thinly sliced onion

1 tsp sea salt

About 1/2 tsp dried Basil

DRESSING:

1/4 cup organic Apple Cider Vinegar

1/2 cup Olive Oil

Measure the Apple Cider Vinegar into a small bowl or measuring cup.  Whisk the oil and vinegar together by slowly pouring the oil into the vinegar while whisking it the whole time.  The two ingredients should meld together into a dressing.

Pour over the salad ingredients and toss everything together until all the vegetables are coated with the dressing.

A beautiful and delicious salad!

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This salad can be made several hours ahead of serving time.  If it has been refrigerated, let it sit at room temperature, for a while before serving, to give the olive oil time to become liquid again.

Cooking with Love in My Nonesuch Kitchen,

Karen

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