Tag Archives: Soups

Aug12

Summer in a Pot: Hamburger Ratatouille (GAPS/SCD/Grain Free/Gluten Free)

Posted on by
Standard

I raided the garden for supper tonight…

Hamburger Ratatouille:

2 T. coconut oil

2 lb ground beef

4 cloves of garlic

2 large onions, chopped

2 small eggplant, peeled and diced

4 green bell peppers, seeded and chopped

6-8 large tomatoes, chopped (or 2-14.5 oz cans of diced tomatoes)

3 small summer squash, chopped

1/4 c. fresh basil

2 T. fresh oregano

1/2 – 1 quart of beef broth (it makes it’s own liquid, see what you need)

Fresh parsley for garnish, and sea salt and pepper to taste

Saute the ground beef and onions in the coconut oil…

Add summer squash…

Add the peppers, eggplant and tomatoes…and your broth….

Add garlic and fresh herbs…

Cook until veggies are tender…Serve garnished with fresh chopped parsley, and enjoy!!!

And the rest goes out to the hens… 🙂

This post was shared at the Healthy Home Economist’s Monday Mania; The Morris Tribe’s Homesteader Blog Carnival; The Better Mom’s Mondays Link Up; The Prairie Homestead’s Homestead Barn Hop; Living with Food Allergies and Celiac Disease’s Made From Scratch Monday; Real Food Forager’s Fat Tuesdays; Simply Sugar and Gluten Free Slightly Indulgent Tuesdays; Cooking Traditional Foods Traditional Tuesdays; Like a Mustard Seed’s Living Green Tuesdays;The Tasty Alternative’s Allergy Free Wednesdays; The Willing Cook’s Allergy Free Wednesdays; Whole New Mom’s Allergy Free Wednesdays;  Laura’s Gluten Free Pantry; Kelly the Kitchen Kop’s Real Food Wednesdays; Frugally Sustainable’s Frugal Days, Sustainable Ways; GNOWFLINS Simple Lives Thursday; Real Food Freaks Freaky Friday; Food Renegade’s Fight Back Fridays; The Liberated Kitchen’s GAPS Friendly Fridays; The 21st Century Housewife’s Gallery of Favorites; Too Many Jars in My Kitchen’s Fill Those Jars Friday;

Jul27

GAPS Veggie Soup (GAPS, SCD, Grain Free, GF)

Posted on by
Standard

My 3 year old daughter and I started back on GAPS Intro again this week – Stage 4 to be exact – to take care of a couple of stubborn minor health issues that she has going on.  So…it’s time to rethink cooking in our house yet again…and look for good soup options.  After a visit to the farmer’s market and my own garden this week, this is what I came up with:

GAPS Veggie Soup

1 head of chopped broccoli

1 large head of cabbage, chopped in 1″ pieces

4 chopped tomatoes

3 chopped onions

4 cloves of garlic, finely chopped

2 quarts of homemade beef broth (see this post from Jenny @ Nourished Kitchen with links on how you make it, and why you would want to!)

sea salt (we use Real Salt – YUM!) and pepper to taste

coconut oil for sauteeing veggies – I get mine here

Saute onions in stock pot until slightly tender.  Add broccoli, cabbage, tomatoes and beef broth.  Bring to boil and cook until veggies are tender – about 25-30 minutes.  Take pot off burner and add chopped garlic at the end.  Raw garlic is wonderful for the immune system, and you don’t want it to cook much if possible.  Add sea salt and pepper to taste before serving.   We got about 10-12 servings from this.

I served this with grilled cube steaks.  You could add ground beef or chopped chicken in the soup if you wanted.  I just did it this way… 🙂

Sorry there are no pics of the soup.  I am still getting the hang of blogging and need to pay more attention to that…and in all honesty…the soup is GONE! 🙂

This post is linked to:  Real Food Freaks Freaky Friday; Food Renegade’s Fight Back Friday; The Liberated Kitchen’s GAPS Friendly Fridays; The Healthy Home Economist’s Monday Mania; Real Food Forager’s Fat Tuesdays; Cooking Traditional Foods Traditional Tuesdays; Simply Sugar and Gluten Free’s Slightly Indulgent Tuesdays; The Tasty Alternative’s Allergy Free Wednesdays; The Willing Cook’s Allergy Free Wednesdays; Whole New Mom’s Allergy Free Wednesdays;  Kelly the Kitchen Kop’s Real Food Wednesdays; The Nourishing Gourmet’s Pennywise Platter.

Jun22
Posted on by
Link

Kale Lentil Curried Stew (GAPS, SCD, gluten free, grain free)

I don’t know about you, but I have greens coming out of my ears these days.  And while they’re in season, I am trying to find creative ways to use them up…  We had this for supper last night and it was a hit with two out of three kids.  And the third is notoriously picky, but he did eat anyhow, just not quite as enthusiastically…

Kale Lentil Curried Stew

2 pounds ground beef

1/4-1/2 c. pureed liver (to boost nutritional content, they won’t know it’s there!)

2 chopped onions

3-4 cloves of chopped garlic (depending on how spicy you like it)

3 quarts of homemade beef stock (here is a link to the “why” homemade, as well as further links to the “how” – http://nourishedkitchen.com/bone-broths-adrenals-bones-teeth/)

4 cups of soaked and sprouted lentils (I used green; you will want to soak and sprout them to remove phytates in the lentils which inhibit nutrient absorption and make the nutrients more “usable” – I soaked mine about two days, changing the water morning and night)

1 bunch of kale, chopped into 1″ pieces with any large ribs removed

2 T. of curry powder (or more if you like it really spicy!)

sea salt to taste

and a little coconut oil for frying!

Brown the ground beef and mix in the liver, and add the chopped onions.  Cook til meat is no longer pink and onions are tender.  I add a little coconut oil during the frying process to add beneficial fats – I suppose 3-4 T. worth.  Add the stock, lentils, sea salt and curry powder and bring to a boil.  Cook about 20 minutes or until the lentils are fairly tender but not mushy.  About the last five minutes of cooking, add the chopped kale.  At the last minute, add the raw garlic (raw garlic has many healing and nutritional benefits!).  Serve, and enjoy!

I served this soup with one (ok, more than one, probably more like three) dollop each of homemade whole milk plain yogurt, which cools the spiciness of the soup a little bit.  If you are not a fan or curry, you could season this however you want (basil, oregano, thyme) but my daughter just happened to request curry…