Sara's Favorite Recipes

This is an ever-growing collection. I used to be vegetarian, and some of these older recipes are for large crowds or food service use. (I was obsessed with whole-grains, gluten-free baked goods, and sourdough bread.) Now I'm learning how to be an omnivore, and am slowly collecting recipes featuring meat. E-mail me if you are trying to cook something, and if I have a recipe that measures up, I'll post it.

Fantastic Cassava Banana-Blueberry Muffins (no added sweetener)

This is an amazing recipe: https://eatbeautiful.net/2018/07/25/paleo-blueberry-banana-muffins/ . The only changes I made here were in order to eliminate the added sweetener. The texture is wonderful, and it's like banana bread except the muffins get cooked all the way through! No goopy centers, and big bursts of blueberry flavor. :) Sooooo delicious with butter or ghee.

4 medium bananas, ripe but not overly so
3 large eggs
1/3 c. melted coconut oil or other fat
1 T. cider vinegar

1 c. + 2 T. cassava flour
1/4 c. collagen
1/2 tsp. baking soda, sifted
1/2 tsp. cinnamon

"Frickin' Tasty" Creamy Vegetable Soup

That's what my boys said when I asked them how they liked this soup...

This recipe is an approximation of a process I often use to make soup: 1. Saute aromatics; 2. Add more veggies, and cook till very tender (it's fine if you only have one type of vegetable, like cauliflower - it will still taste delicious); 3. Add broth, and puree; 4. Add additional steamed, chopped veggies to taste. This makes a really delicious, texturally interesting, infinately variable soup.

This makes a big pot full, which is good so you can eat the leftovers for several lunches in a row.

Sourdough Cassava Waffles

I recently discovered an amazing blogger, and adapted this waffle recipe from one of hers: https://eatbeautiful.net/2017/07/09/cassava-flour-sourdough-waffles-grai...

2.5 c. cassava flour
2 c. brown rice starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
1 tsp. salt
2/3 c. avocado oil
10 large eggs
1/2 c. water

1 tsp. baking soda
3 bananas or other fruit, cut into small pieces

Pan-Roasted Sweet Potatoes

This is a super straightforward but surprisingly tasty way to cook sweet potatoes. They caramelize and cook down a little, and so there are some crusty bits that form deliciously along the way, yielding a side dish that is not quite mashed, but soft and sweet enough for decadence. :)

3 large sweet potatoes, of any type, peeled and cut into uniform chunks approximately 3/4-inch square.
4-6 tbsp. ghee
salt and pepper to taste

Heat the ghee in a heavy-bottomed saucepan with a lid, over medium heat; add the sweet potatoes and salt and pepper, and toss to coat.

How I Cook White Rice

For years, I got so frustrated with countless batches of rice that turn out mushy, or crunchy, or watery, or any number of ways that aren't Perfectly Fluffy, Tender, Chewy, Separate Yet Cohesive Grains of Deliciousness. Then I read this helpful article: https://www.cooksillustrated.com/how_tos/9395-science-the-secrets-of-coo... .

Delectable Dolmas (Stuffed Grape Leaves)

This is not a recipe to provide complete instruction on the Middle Eastern art of creating amazing Dolmas; instead, this is How To Make A Delicious and Wonderful Filling for about 150 grapeleaves. Cookbook Google can provide you with instructions for rolling the dolmas - I will just add to the great information online that you can use tender, young, wild grape leaves without blanching them first!

2 onions, diced small
2 tbsp. salt
1/4-1/2 cup olive oil

Sauté gently for about ten minutes. Add:

1 bunch scallions, minced
4 cloves garlic, minced
1 bunch parsley minced

Our Best Liver Pate Recipe

Liver is so super healthy, and I'm always trying to find sources that are good-quality. We usually eat it once per week as prepared in this recipe, with plantain chips to dip, and maybe some good goat cheese and raw veggies on the side. I'm really pleased with this recipe (thanks to Kristen for the seasoning details! It tastes a little like liverwurst, which is more popular with more members of our family than previous recipes), especially because it is SO much simpler than other techniques, and quite delicious.

Quantities of ingredients may be adapted to taste.

Goat Cheese No-Bake Cheesecake (with Strawberry Option)

Slightly adapted from this amazing blog: https://eatbeautiful.net/2017/07/30/saffron-vanilla-no-bake-cheesecake-g...

Crust:
2 cups macadamia nuts
4 dates
6 tbsp. ghee
1/2 tsp. cinnamon

Chevre (Soft Goat Cheese) Filling:
2 11-ounce chèvre logs at room temperature
1/2 cup water
1/3 cup maple syrup OR 1/4 cup raw honey
1-1/2 teaspoons gelatin
2-1/2 teaspoons vanilla extract
(2.5 oz. freeze dried strawberry powder)

To Make Crust:

Baked Chicken Romano

This delectable dish is based on the recipe below, with changes made for our dietary requirements (I also used goat butter), and to make enough for six people! The cheese provides just enough salt, the butter makes the sauce creamy, the chicken is super tender, and the lemon gives everything a fantastic burst of flavor. YUM!!

https://www.howsweeteats.com/2009/10/chicken-romano-w-lemon-butter-sauce/

2 lbs (6) boneless skinless chicken thighs
3 jumbo eggs
1 cup finely-grated Romano cheese
1/3-1/2 c. Cassava flour
3 T olive oil
2/3 c white wine
1/2 stick butter

An unusual and delicious Dosa Recipe

We hadn't eaten beans since we started GAPS a year and a half ago, and this was my first experiment. It started as a recipe for "Tarhana," which is a Turkish soup made from a fermented dough. I used red lentils for the dough, and fermented it until it was quite sour. Then, with a little water added to thin it, I poured it into a hot cast-iron pan with LOTS of fat. The resulting "dosas" were incredibly tasty...a bit of a cross-cultural fusion!

This recipe makes a lot of dosa-style pancakes; maybe 12 cups of batter. It keeps in the fridge for at least a week after it's finished fermenting.

Delicious Salmon Cakes

I adapted this recipe to feed our hungry family of 6 (and to exclude almond flour), from the excellent version found here: https://www.everydaymaven.com/paleo-salmon-cakes/ . They are super yummy, moist on the inside and crispy on the outside, and affordable too!

1 lb. cooked/mashed sweet potato
1 c. flour (I often use cassava)
1/2 c. chopped parsley or fresh dill
3 T. chopped onion
2 T. lemon juice
1 T. salt
2 tsp. cumin
1 tsp. ground black pepper
(1 T. paprika or smoked paprika, optional)
3 eggs
3 14-oz. cans salmon, drained
Coconut oil for frying

Delectable Solar Oven Peach Cobbler

This came out much better than I thought it would - the peaches kept their shape, the "gravy" was neither too thick nor too thin, the peaches didn't require peeling nor sweetener, and this recipe made delicious and generous servings for six people. The cobbler can be cooked in a regular oven, but you'd have to adjust the temperature and timing - maybe 350f would work, but don't cook it nearly as long (maybe 45 mins), and be careful not to let the bottom scorch. You probably wouldn't need to cover the pan in a regular oven, either.

Beautiful, Tender, Fluffy Paleo Panckes

Green banana alone is too dry; cassava flour alone is too goopy. Together, they make a delicious, awesome pancake that is easy to mix up, holds together great, and yields a truly fluffy, delicious breakfast/lunch/dinner. If the mixture thickens up too much while you're cooking the first couple of batches, just stir in a bit more water.

Makes enough pancakes for six hungry eaters.

2 c. green banana flour
2 c. cassava flour
1/2 tsp. salt
1 Tbsp. baking soda (pour through a sieve into the bowl to remove lumps)
zest of one lemon
1 dozen eggs
1 can coconut milk (full-fat)

Millie's Cuban Chicken Soup, Adapted

(My adaptation is that I added some measurements. The soup would probably be even more
delicious without any of these!)

1 whole Chicken
Water to cover
1/2-1 tsp. cumin
Salt and pepper
5 bay leaves
1/2 cabbage, cut into two pieces
1-2 heads garlic, peeled, cloves flattened slightly under the side
of a knife blade
1 small onion, peeled and cut in half

Cook these ingredients for about 3 hours in a large pot, or until the
chicken is falling off the bones.

Remove the chicken and the bay leaves, and blend the broth and veggies until smooth.

Super Easy, Inauthentic, But Delicious Thai Curry

After testing innumerable complicated, three-hour-prep-time, requiring-of-many-obscure-ingredients Thai Curry recipes, I decided to make up my own. And if I do say so myself, this is a very versatile technique more than a recipe, and many substitutions can be made if you wish (you can use chicken instead of fish, broccoli is delicious, but you can use another vegetable - etc.). And, it tastes really good, even without fussy sauteeing or parboiling, etc.

Super Delicious, Light and Airy Gluten-Free Sourdough Drop Biscuits

I honestly didn't think these could be possible - light and airy, not gummy, no gums, with just a delicate, crunchy bottom crust. Plus, they're fermented! This is pretty much everything I was hoping for in a biscuit.

Start these the night before if you want to eat them for breakfast.

Makes 12 2.5-inch biscuits

170 g. (1 c.) white rice flour
28 g. (1/4 c.) tapioca starch
33g. (1/4 c.) potato starch
3/4 tsp. salt

1 c. boosted brown rice sourdough starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
1 egg
1-2 T. water

Gluten-Free Sourdough Starter

excerpted and adapted from an article by Sharon Kane

*A few definitions:*

STARTER: A culture of wild yeast and lactobacilli in a flour-and-water medium used for leavening bread products.

PLAIN STARTER: Simply brown rice flour and water (not as potent or dependable as a boosted starter).

BOOSTED STARTER: Brown rice flour and water boosted with one to two tablespoons of water kefir, dairy kefir, kefir whey or kombucha.

FRESHLY MADE STARTER: A new starter made without any previously fermented starter.

Gluten-free Sourdough Egg Bread

When you google special-diet recipes, you realize that everybody's got different requirements. ("Hmmm...that fried chicken IS gluten-free, but it's definitely not vegetarian! Gotta get those search terms straight...") And googling Special Diets is what forces you become a Recipe Developer instead of merely a connoisseur.

Susan's Fabulous Picadillo Cubano

Thanks to Sue for this awesomely spicy, savory, and sweet recipe! I only changed a couple of things, based on what was in my fridge at the time, but we all loved it. Such a great new way to enjoy a less-expensive cut of meat! :)

1/4 C olive oil (optional if using very fatty meat)
2 lbs ground beef
1/2 tsp cumin
1/4 tsp oregano
1 bay leaf
1 large onion, finely chopped
1 sweet pepper, finely chopped
2 cups grated or minced green cabbage
5 garlic cloves, crushed
Salt and pepper, to taste
1 jar crushed or diced tomatoes, approximately 18 oz.
1 C white wine

Gluten-Free Potato Latkes, Totally Delicious

I was surprisingly unsatisfied with the latke recipes I turned up by google-searching this year...so I adapted this one from the Food Network. They turned out deliciously, tiny and lacy and crisp and just-right salted. Perfect with apple sauce...

This makes a large number of latkes, almost enough for two hungry adults and three hungry children.

(2016 Latke Party Notes: 21 lbs. of potatoes (7x recipe) generously fed 17 eaters; we also ate a 2/3 full 8-quart pot of applesauce (about 7 jars worth), and had a pot of chicken soup on the side.)

Delicious, No-Churn Ice Cream!

In the process of developing a delicious GAPS cheesecake, I discovered that with a few minor adjustments to the filling, one can have fantastic GAPS ice cream! Even if you don't have an ice cream maker. The texture is a little hard, but not icy, and super creamy and delicious. Add 3/4 c. good-quality organic cocoa to the honey/date mixture before blending with the cream, if you want chocolate.

1-1 1/2 c. pitted dates, OR 1/2 c. raw honey
4 tsp. unflavored gelatin
3 T. hot water
4 cups sour cream (24-hour-yogurt made with 2 pints of heavy cream)
2 Tbsp. vanilla

Maya's Tree Cake (Chestnut Applesauce Cake)

Maya gave me her recipe for "tree cake 2.0", which involved two unusual ingredients: chestnut flour, and acorn flour, and was a big hit. :) I decided I liked it even better with more fat, and I experimented with using dates to sweeten it, and I discovered that a banana version is quite delightful. Great flavor, with none of the Strange Gluten-Free Taste that sometimes haunts GF baked goods...

The basic idea is: you want about twice as much liquid as dry ingredients, by volume. (I also tried substituting 1 lb.

Perfect Pear Pancakes (Gluten-Free)

Make enough for 4-5 hungry people

This is the easiest way to use up leftover gluten-free sourdough starter! Just feed the starter (and measure, to make sure you'll have the right amount in the morning) so that it's very thick (and for even better texture, make the last feeding tapioca flour, white rice flour, sweet rice flour, and/or other gluten-free flours - the starter doesn't like this for regular use, but if it's the final feeding-before-it-gets-eaten, it works just fine).

Shannon Hayes' Shepherd's Pie

This is adapted from Shannon Haye's exceptional recipe for meaty deliciousness! I post it here so that I can reference the ingredients even when I'm away from her awesome cookbook.

4# potatoes
4-8oz Parmesan, shredded
4-8 T. butter
1/2 cup yogurt
~2 tsp. salt, to taste
1 clove garlic, minced or pressed
pepper

2# ground beef
2 T. fat of your choice
2 medium onions, diced small
1.5 tsp. salt, to taste
4 medium carrots, diced
2 c. green beans, chopped
1/3 c. white rice flour
2-4 c. meat broth
2 c. peas

Shiitake Mushroom Meatloaf, with Delicious Mushroom Gravy

Growing up vegetarian, we often ate "lentil loaf" for dinner; it had a good flavor, as lentil loaves go, but a crumbly texture. When I started eating meat six years ago, I wondered about meatloaf - but my attempts up until now yielded dense, greasy loaves, swimming in their own juices. I recently adapted a recipe from "Cook's Country" magazine, and turned out this amazingly delicious, perfect-textured loaf, with a lovely deep brown Crust, no greasiness to speak of, and fantastic flavor. Plus, the pan drippings turn into a delicious mushroom gravy! And the leftovers make awesome sandwiches.

Our Favorite Squash Pie, for Ben

This recipe is by Elena (creator of the beautiful blog http://elanaspantry.com/ ), written down by me so that Ben could attempt to make it by himself.

Squash Pie

Ingredients

2 medium butternut squash, cut in half [ask Mama or Papa to help with this!], seeds removed
3 tablespoons butter
2 large eggs
1 tablespoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt

Instructions:

1) Preheat oven to 350f (“convection bake”).

Cod with Olives

This was SO so good, even though I adapted the recipe (to eliminate the flour used in the original recipe, for dredging the fish, and then to eliminate the dredging/frying step entirely). I think the breading could be improved, actually (the spectacular part of this recipe is the sauce, which tastes great over plain old unseasoned, non-breaded cod filets); my friend had an idea to use partially-ground sesame seeds mixed with coconut flakes, which might be less-dense than the macadamias I used.

Perfect Applesauce "Snack Cake"

With gratitude to healthyseasonalrecipes.com, from whose recipe this is adapted. I was so thrilled to find something so perfect to fill a craving for a warm, spicy apple cake! (If you leave some of the applesauce chunky, so much the better.)

1 large bundt pan or a 9x13” sheet pan

Ingredients:

2 eggs
Zest from 1 lemon
2 c. unsweetened applesauce, preferably home-made
½ cup maple syrup (or ¼ c. syrup + ¼ additional c. applesauce)
1/3 cup coconut oil
2 cups rice flour
1 ½ teaspoon baking soda
1 tsp. cinnamon
¼ tsp. nutmeg
½ teaspoon salt

Instructions:

Sourdough Cassava Flatbread

I have recently discovered Otto's Naturals Cassava Flour http://www.ottosnaturals.com/ , a dangerous addition to a reformed special-diet baker's pantry... :)

These flatbreads are super yummy, satisfying a craving for both sourdough-bread-uneaten-over-the-past-six-years, and an infinitely versatile starch source that tastes good with most everything. You can split the breads open when they're still warm, if you want to try for a stuffed sandwich. I love that these aren't trying to be anything else - no binders, strange ingredients or flavors...just delicious.

Millie's Easy Kimchee

Millie says: "According to the Korea Food Research Institute, correctly fermented kimchi contains higher amounts of lactic acid and lactic acid bacteria than dairy fermented products such as yogurt. Kimchi contains protein, calcium, phosphorous, vitamins C, B1, B2, and niacin. The following recipe uses common ingredients usually kept on hand or easily found. The ingredients are cut into small pieces for easy eating and quicker fermentation."

1 head Chinese or Napa cabbage, 2 ½ - 3lbs.
1 medium Asian radish (daikon or similar)
¼ cup coarse sea salt
4 scallions (cut into 1" pieces)

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