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.

"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.

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.

Shittake Mushroom and Red Lentil Soup with Red Wine

Right around when my second son was born, the Sierra Club magazine ran a recipe that sounded delicious: red lentils cooked with "fire-roasted" tomatoes, wild rice, a bunch of shittake mushrooms, and red wine, cooked until creamy and full of flavor: http://www.food.com/recipe/shiitake-lentil-pressure-cooker-soup-276160 .

The problems with the original recipe were small but numerous, including how it made way more than indicated, and overflowed my cooker!

But the taste was fantastic, so I just re-jiggered things and generally don't use a pressure cooker when I make it.

Creamy Cauliflower Soup with Turmeric

I love what cauliflower does to a soup - it's much more than you might think, if you imagine cauliflower as a Limp Steamed Vegetable! And turmeric supposedly does all sorts of good things for conditions like Dementia, etc...except I can't remember what it does, exactly...

At least this is delicious. :)

3 T. ghee
1 lg. onion
2 lg. heads cauliflower (~8 cups florets)
3 lg. cloves garlic, sliced
1 T. tomato paste
1 T. plus 2 tsp. turmeric
2 tsp. mustard powder
1 bay leaf
6 c. chicken stock
1/2 c. heavy cream
3 T. fresh dill
salt and pepper, to taste

One of the best (Red Lentil) Soups Ever

Total Time: 35 minutes
Servings: 4 to 6
(Adapted from Moosewood Restaurant Cooks at Home.)

"A golden soup with flecks of red and orange. Variations of this soup are found in cuisines from Egypt to India. It's even better as a leftover, when the flavors have fully mingled. This soup is good served with toasted pita wedges and topped with yogurt, minced onion, or sprigs of fresh mint, parsley, or cilantro. For a simple meal, accompany with a tossed green salad and bread."

1 1/2 cups red lentils
6 cups water
3 bay leaves
4 garlic cloves, chopped

Black Bean Soup

Makes about 9 cups

Another total favorite from "Laurel's Kitchen," by Laurel Robertson et al.

1 1/2 cup black beans
6 cups water

1 onion, chopped
2 tbsp. oil
2 cloves garlic
2 celery stalks
1 potato
1 carrot
1 bay leaf
1 tsp. oregano
1/4 tsp. savory
2 tsp. salt
1/8 tsp. pepper

1 lemon, juiced

Wash the beans and put them in a saucepan along with the water. Cover loosely, bring to a boil, and simmer for 2 1/2 hours or so, until the beans are quite tender.

Information about Making Broth

When I am making broth, I put a bunch of bones and water in an 8- to 16-qt pot with a few tbsp. of apple cider vinegar, and simmer it overnight. I skim the scum off the top, and try to use as many cartiligenous ingredients as possible (duck or chicken feet, knuckle bones, etc.). Good broth gells when it cools, but it's still nutritious if it doesn't gell.

Tony's Fantastic Beef Stew

This recipe is actually adapted from the cookbook "Cooking Provence," by Antoine Bouterin, but Tony is the one who told us about it. And it's SO good! Worth the little extra work and the slightly longer ingredients list. For the final cooking, you can simmer on the stove, dump everything into the crockpot and forget about it, or transfer to an ovenproof pot and bake in the oven at 325f for about two hours, covered. All the vegetables can be cut into bite-size pieces, for a very appealing and easy-to-eat dinner (or breakfast!).

Italian Wedding Soup

I recently adapted this recipe and we liked it a lot; serves four sparsely.

MEATBALLS:
1 lb. ground beef
1/2 c. shredded carrots
2 cloves minced garlic
few sprigs parsley, minced
1 egg
3/4 tsp. salt
1/4 tsp. pepper
1/2 c. parmesan cheese, shredded (optional)

SOUP:
2 T. butter or ghee
1 medium onion, minced
3 medium carrots, chopped
2 stalks celery, chopped
6 c. stock
1/2 c. white wine (or vermouth)
1/2 tsp. dill weed
Salt and pepper to taste
3 big handfuls baby spinach (optional)

A Big Pot of Simple Chicken Stew

Lately I've been trying to make a large pot of stew once per week that can be stored in four half-gallon jars; we heat one jar's worth and divide among four people each morning for breakfast. This stew was better than most I've been making, and is dead easy (at least considering how much you get). I adapted the recipe from "Cooking Provence," by Antoine Bouterin

16 chicken thighs
1 medium turnip, or 1 bunch turnip greens, chopped
1 large rutabaga, peeled and chopped
1 large onion, diced
2 stalks celery, chopped, or one celery root (celeriac), trimmed and chopped
2 tomatoes, chopped

Herb Broth

I recently adapted this recipe to make an unusual and very nutritious and gelatinous broth for our family. The original recipe pointed out that broth is really very similar to tea--so why not add some herbs to up the ante??

several gallons of filtered water
1 or 2 chicken carcasses
1/4 cup cider vinegar

Bring this to a boil, and them simmer gently for about twelve hours. Then add:

3 T. nettles
3 T. seaweed (not GAPS legal for intro)
2 T. calendula flowers
5 astragalus root slices

Really Tasty Spring Vegetable Soup

In Cook's Illustrated November/December 2011 issue, they printed a recipe for "Farmhouse Vegetable Soup." I'm sure their version, thickened with barley and potatoes, would be spectacular. This version, GAPS-legal, is still spectacular, though it requires the lemon-thyme butter to add unctious texture just before serving (you can substitute plain butter; just don't leave the fat out entirely!).

Serves 6-8

3 tbsp. unsalted butter
1 1/2 pounds leeks, washed thoroughly, white and light green parts sliced 1/2 inch thick
2 carrots, cut into 1/2-inch pieces

Broccoli-Cheddar Soup

I'm currently trying to re-discover my love of cooking...and Cook's Illustrated helped by providing a recipe for "Broccoli-Cheese Soup" in their March/April 2011 issue, from which this version is adapted.

4+ tbsp. unsalted butter
2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems peeled and cut into 1/4-inch thick slices
1 medium onion, coarsely chopped (about 1 cup)
2 medium garlic cloves, minced or pressed (about 2 tsp.)
1 1/2 tsp. dry mustard
pinch cayenne pepper
1 tsp. salt
5-6 cups homemade chicken broth
1/4 tsp. baking soda (optional; see below)

Creamy Cod and Mushroom Soup

I adapted this from a recipe on Starlene's blog http://gapsdietjourney.com/ , and Ben said, "This is my favorite soup for breakfast in the whole WORLD!"

1 cup scallions (or onions), finely chopped
1 lb. crimini or other mushrooms, sliced
3 cups meat stock or broth, divided
2 pounds boneless cod fish, diced into 1″ chunks
1 teaspoon good salt
1/2-1 cup good, raw butter
Minced fresh chervil, optional

Harira - or, Super Tasty Lamb Stew, Moroccan Style

This is so good! I adapted it from "The Grassfed Gourmet", by Shannon Hayes, and added a few veggies--the original has chickpeas and/or lentils, I think, so I just upped the meat. She says something about how this stew is associated with the holiday of Ramadan, and also how some people might describe it as the tastiest stew in the world... :)

The ingredient list seems long, but the dish comes together easily.

2 T. tallow or other fat
2 lbs. lamb stew meat
1.5 tsp. salt
1 tsp. freshly ground black pepper

1 tsp. turmeric powder
1.5 tsp. cinnamon
1/4 tsp. cayenne pepper

Amanda's Southwestern-Style Chicken Soup

Amanda Love is a total inspiration http://thebarefootcook.com/ ! And she inspired this soup, which can be infinite varied with different types of veggies, etc. I find that it works best to simmer the chicken in the highly-seasoned brother the day before, and then refrigerate the chicken separately overnight. The next day, you can picked the meat off the carcass and proceed with the recipe without burning your hands.

Garlicky Egg Soup

Tastes like dinner at a Chinese Restaurant!

1/4 c. chicken fat, duck fat, or other fat
4 good-sized garlic cloves, pressed or minced

1 quart bone or meat broth http://www.lifeisapalindrome.com/recipes/information-about-making-broth
1 zucchini or yellow squash, grated
Salt and Pepper

a handful chopped cilantro (a bunch of chopped watercress is delicious, too)
6 beaten eggs

Saute garlic for a few seconds in fat, just until it's fragrant.

GAPS Vegetable Soup

This is deeply satisfying and reminds me of minestrone (add some crumbled ground beef along with the onions during the first step, if you like). Feel free to substitute for the vegetables; just make sure you have 8-12 cups

1 medium onion, diced
1/4 cup fat (chicken, duck, beef, ghee)
6 garlic cloves, mashed
1/2 cup water

1/2 celeriac
2 medium carrots
1 small head broccoli
1 bunch kale, stems removed
1 medium zucchini
1/2 medium cabbage
About 3 tbsp. dried basil, 1.5 tbsp. dried oregano, 1 bay leaf, 1/2 tsp. black pepper, and a pinch of fennel seed

GAPS Pureed Soup

This is an all-purpose soup that can be varied in infinite ways. This recipe makes approximately 8-12 cups. We don't eat it plain, but make it into "egg things" http://www.lifeisapalindrome.com/recipes/gaps-egg-things, which is essentially a solidified liquid diet for a severely picky GAPS patient.

1/4 cup fat (chicken fat, lard, ghee, coconut oil, or a mixture)
2 onions (and 2 stalks celery, if desired)
6 large garlic cloves

2 lbs. ground beef or chicken parts (no bones)
~2-3 quarts chopped veggies: cabbage, zucchini, etc.
Lots of salt and pepper
herbs (we like lots of oregano)

GAPS "Egg Things"

These are kind of like a frittata with no cheese, and the texture is like scrambled eggs (one of the only foods my son will eat). They have nearly everything necessary for a complete meal, and just need to be accompanied by fermented veggies and avocado (if tolerated).

1 quart soup http://www.lifeisapalindrome.com/recipes/gaps-pureed-soup
1 dozen really good quality eggs
~3/4 cup fat (I vary between lard and ghee)

Blend the soup and eggs together, adding salt if necessary.

Carrot Leek Soup

5 large leeks, cleaned very well (split apart leaves all the way to
the base), and coarsely chopped
~8 cups carrots, washed and cut into large chunks
a potato, chopped or 1/2 cup red lentils
Olive oil
water
salt and pepper

Saute leeks slowly in olive oil (browned leeks are bitter) till
tender. Add carrots, potato or lentils, water to cover, and salt and
pepper. Bring to a boil, and simmer (or pressure cook for 1-3
minutes) until vegetables are tender. Puree with immersion blender.

The Most Delicious EASY Lentil Soup

Makes about 8 cups, to serve 6

From "Laurel's Kitchen"

A thinner, more flavorful version of lentil soup than the usual stewy kind.

2 cups lentils (green, red, or French lentils)

8 cups water

half an onion, chopped

1 carrot, diced

1 potato, diced

1 celery stalk, diced

2 tbsp. olive oil

2 bay leaves

1 1/2-2 tsp salt

2 tsp. red wine vinegar

Pick over lentils and wash.

Mix all ingredients except the vinegar in a soup pot and cook until the lentils are very soft, about one hour. Stir in vinegar at the end and serve

Minestrone Soup

This soup is infinitely variable and adjustable. In fact, the only rule is that you can only make it the same way once.

1/4 cup olive oil
1 large onion
1/2 head green cabbage, cut up small
3 celery stalks or a celeriac
3 cloves garlic
Salt and pepper
Red pepper flakes

1 potato
2 carrots

28-oz can tomatoes, plus some tomato paste or dried tomatoes
2-4 cups cooked beans
1/4 cup dried basil
2 tbsp. dried oregano
pinch of fennel
2 bay leaves

1/2-1 cup cooked grain, or a handful of uncooked rice or wheat pasta

1 head kale, stemmed, finely chopped

Barley-Vegetable Soup

10 servings

3 tbsp. canola oil
2 Medium Onions, peeled & diced
2 Large Carrots, scraped & diced
2 Stalks Celery, chopped

28-oz. can tomatoes, chopped
8 c water
1 tsp. dried basil
1/2 tsp. dried thyme

2 tsp. salt
1/4 tsp. pepper

1 c pearl barley or brown rice

2 c frozen green beans or peas
1 tbsp. chopped fresh dill

Sauté onions, carrots, and celery in heated butter or margarine in a large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper. Bring to a boil. Stir in barley and lower heat.

Hearty Pea Soup

So good, from "Laurel's Kitchen," by Laurel Robertson et al.

1 onion, diced
2 tbsp. oil
1 bay leaf
1 tsp. celery seed

1 cup green split peas
1/2 cup barley or rice
2 quarts water

2 tsp. salt
dash pepper
1 small carrot, chopped
3 stalks celery, diced
1/2 cup chopped parsley
1 small potato, diced
1/2 tsp. basil
1/2 tsp. thyme

Saute onion in oil until soft, along with bay leaf and celery seed. Stir in peas and barley. Add 2 quarts water and bring to a boil. Cook on low heat, partially covered, for about an hour and a half.

Lentil Minestrone

Makes 4 to 6 generous servings

Adapted from The Best Vegetarian Recipes by Martha Rose Shulman

"From France to Italy to Lebanon to India to Mexico, lentils are appreciated for their distinctive earthy flavor. Any lentil soup can be a main dish. This one, with pasta or rice added at the end and Parmesan sprinkled over each serving, is another Italian minestrone, or "big soup." The pasta and rice absorb much of the liquid, so the soup is thick (you can add more water if you want a brothier soup). Use just enough cayenne to add a little bite.
"

1 tbsp. extra virgin olive oil

Mushroom Barley Soup

6-8 servings

Adapted from Horn of the Moon Cookbook

1 cup raw barley (2 cups cooked)

6 cups boiling water or stock (more as needed)

2 tbsp. vegetable oil

2 cups chopped onion

2 cups sliced carrots (2 carrots)

1 tbsp. dried dill weed

1 1/2 cups sliced celery (2 stalks)

4 cups sliced mushrooms

1 tsp. salt

Black pepper or cayenne pepper to taste

1 tbsp. tamari

1/2 cups minced fresh parsley

Combine barley and boiling water or stock in a 4-quart soup pot. Cover and simmer until tender, about 40 minutes.

Simple Pink Lentil Curry (Masoor Dal)

1 cup pink lentils

3 cups water

1/2-1 teaspoon turmeric powder

1 teaspoon salt

1 tablespoon lemon juice

1/2-1 teaspoon garam masala powder
(if you need a recipe, check here http://www.lifeisapalindrome.com/recipes/garam-masala-spice-blend )

Baghar:

1 tablespoon oil or ghee

1/2-1 teaspoon cumin seeds

1/4 teaspoon cayenne pepper

1 teaspoon coriander powder

Red, Gold, Black, and Green Chili

preptime: 40 minutes

servings: 6

source: Moosewood Cooks at Home

1/2 cup bulger

1/2 cup hot water

1 28-oz can diced tomatoes

3 tbsp. olive oil

3 cups onions, chopped

3 cloves garlic, minced

1 generous tsp. ground cumin

1 generous tsp. chili powder

1 tbsp. hot pepper sauce, or 1/4 tsp. cayenne

2 green bell peppers, chopped

2 cups cut corn

1 14-oz can black beans, drained

1 14-oz can kidney beans, drained

salt to taste

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