In the Kitchen, Recipes

Jambalaya

I modified Rachael Ray’s Everything Jambalaya recipe to fit our food plan. I’m not sure if this still counts as jambalaya if it doesn’t have rice or pasta. If you need something to soak it up I imagine that spaghetti squash might be a good option. All of my ingredients are organic, nitrate-free and free range, uncured or wild caught. I have added langostino lobster in sometimes as well.The time is all in the prep for this dish.

Jambalaya

2 tbsp butter/ghee/coconut oil
1 lb boneless chicken, cubed (can be white or dark meat, with skin or without)
1 lb Applegate chicken andouille sausage (uncured, nitrate free, organic) sliced
1 lb raw, medium shrimp, deveined and peeled
1 onion, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 bay leaf
2 pinches cayenne pepper (if you use my chili powder recipe then reserve the extra cayenne for your tastes, the chili powder alone is a lot of kick).
1 tsp cumin
2 tsp chili powder
1 tsp poultry seasoning
2-3 tbsp nut flour (almond or coconut)
1 140z can diced tomatoes in juice
2 cups homemade chicken stock or broth
Celtic sea salt and fresh ground black pepper
Chopped scallions and fresh thyme for garnish, optional

DIRECTIONS

  1. In a skillet over medium heat add butter to pan. Add chicken until brown, about 3 minutes. Add sausage and cook for 2 minutes. Add onion, celery, bell pepper, bay leaf and cayenne and/or chili powder. Cook for another 5 minutes
  2. Sprinkle flour and cook 1-2 minutes. Add tomatoes, broth, cumin and poultry seasoning. Bring to boil.
  3. Add shrimp. Simmer 5 minutes until shrimp is pink and firm.
  4. Ladle into bowls and sprinkle with salt, pepper, scallions and thyme as desired.

Total time: 30 minutes
Serves: 4
Level: Easy 

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In the Kitchen, Recipes

Chili Recipe – GAPS friendly, Gluten & Dairy Free

I get asked all the time for my chili recipe. It’s the bomb, but I was sworn to secrecy by the person who gave it to me. However, since switching to the Page Food Plan and moving into the GAPS diet I’ve had to make some slight adjustments to the recipe and therefore see no reason I can’t share the modified recipe. The new version is equally delicious and is totally ok with our diet. Feel free to mix it up for your own use. Be forewarned that this makes an enormous amount of chili, you can freeze half and still feed the whole neighborhood. (Not really, but close). I have tried to “cut it in half” but it doesn’t taste the same. I think a big batch is part of the magic. Prep time is therefore quite a while. I prep all my veggies before I start cooking anything.

Then I make my own chili powder

Chili 

4 lbs of ground meat 
1 lbs bell peppers, chopped – Usually 3-4 large peppers.
1 1/2 lbs onions, chopped – Usually 3-4 med-large onions.
2 heads garlic, finely minced
5 cups diced tomatoes, drained – Usually two 28oz cans of tomatoes.
8-10 carrots, diced
1/2 cup fresh parsley, chopped
1/2 cup butter
1 1/2 tbsp butter
1/3 cup chili powder
1 1/2 tsp cumin
2 tbsp salt
1 1/2 tsp black pepper

DIRECTIONS

  1. Saute bell peppers, onion, garlic and parsley in 1 1/2 tbsp butter until soft and fragrant.
  2. Saute meats in 1/2 cup butter until browned. Do not drain.
  3. Add vegetables and remaining ingredients.
  4. Bring to boil and simmer for 3-4 hours.
  5. Top with diced onions and serve.

Notes:
Meat: I like to use organic grass fed-beef and ground lamb, typically in equal amounts or 3 lbs beef to 1 lbs lamb. Nitrate-free, organic, free-range turkey or chicken works well too. Pick 2 types of meat to use.
Bell Peppers: Any color, I like using 1 of each color, because it looks pretty.
Onions: Again, any color you prefer. I typically use yellow or brown. 
Tomatoes: I use canned organic tomatoes in juice. I don’t have the time to steam, peel and dice whole tomatoes.
Parsley: I have substituted parsley flakes in the past, but fresh is better.
Butter: I use unsalted, pastured butter. Pastured meaning from cows that are grass-fed. The package should say 100% grass-fed otherwise it was probably finished in a feed lot with grain/corn.

But there’s no beans in this chili!! Nope, there’s not. We don’t eat beans. I’ve substituted carrots for beans instead. You can add beans, subtract carrots, you can even add a head of broccoli. (I like the broccoli in it, but none of the boys did).

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In the Kitchen, Recipes

Chili Powder Recipe

I use this in Taco Seasoning and in my chili. It’s got a nice kick (said from someone who’s not BIG on spicy food), feel free to use less cayenne if it’s too hot for you. I’m of course only using organic spices with no additional additives. I mix up two batches at once and store in my cupboard in an air tight container. It makes a little over 1/3 cups.

Chili Powder

3 tsp paprika
6 tsp ground cumin
6 tsp garlic powder
3 tsp oregano
3 tsp cayenne pepper

Total Time: Less than 5 minutes
Yields: Between 1/3 and 1/2 cups, Approximately 7 Tablespoons

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