Crispy cracklin’s (or chicken chips, as my kids like to call them) are hard to resist if they’re done right! When you make them, you get two real food treats in the deal!
Crispy Cracklin’ Chicken Chips
I’d heard the word “schmaltzy” before – describing things like a ridiculously over the top romance movie drama, or saccharine love song. Now I know why. Schmaltz is a soft, spreadable fat with amazing flavor, which can be used in frying, baking, or spread like butter… just as seductive as a good romance!
It’s easy to get, too. Basically, you cook a … Continue reading Crispy Cracklin’ Chicken Chips
Sure, you can just pour the turkey drippings onto your faux-tatoes, but it’s just not the same as real, thick gravy. Gluten-free folks can use corn starch or arrowroot powder to thicken theirs without flour, but on GAPS we thought we were out of luck when it came to gravy.
Gravy on Faux-tatoes
Fortunately, Kelsy stumbled on a secret when making stew last year: If you puree onions into your broth, it makes a tasty gravy that even onion-haters like our kids can’t resist!
This is so simple, it’s a wonder no one ever told us about it before!
Ingredients … Continue reading Starch-Free Onion Gravy
There are all sorts of fancy ways to cook a turkey… deep frying, brining, stuffing. Since potlucks don’t really work when you are 100% gluten-free and most of your friends and family are not, we find ourselves making every single Thanksgiving dish… then packing them up and bringing them with us.
Crispy Herbed Turkey with Brussels Sprouts
So when it comes to the turkey, simple is better!
The one thing I insist on, however, is crispy skin, so the crock pot is out of the question. (Not to mention also too small – even if my bird is only feeding … Continue reading Crispy Herbed Turkey Time!
I’ve been pretty tired of the same old flavors over and over, so I decided to start trying out Indian recipes. I’m no expert on Indian cuisine, or any cuisine for that matter, but a little experimentation is good for the soul. All cuisines have dishes which are GAPS legal or which can easily be made GAPS legal.
I didn’t have all of the right spices or ingredients. But working with what I had on hand, I used an excellent youtube video from Eat East Indian to create this version of Chicken Mughlai. The family loved it so … Continue reading Chicken Mughlai
Turnips pulled from the garden
I love growing food! Turnips are so easy and they do double duty in the kitchen. You can eat the greens as you thin them out or when you pick the turnips, and of course you can roast the turnips themselves or put them in soups and stews.
Turnips are cruciferous veggies and the greens are a bit prickly. So rather than putting them in fresh salads, I cook them. You can cook them up the same way you’d cook collards or kale. This time I had a chicken liver around and some drippings … Continue reading Turnip Greens & Liver
Stewed duck (Kitchen Sense recipe)
Kelsy had a real treat for us yesterday… a duck! We don’t have duck often because, well, at about $25 a head we just can’t afford it. But for a special treat, you can’t beat duck. Normally we roast ducks ala The Hungry Mouse’s (Hello Crispy Skin) method which is amazing, but Kelsy decided to try something new this time.
Kelsy used the recipe from Mitchell Davis’s Kitchen Sense. While sometimes his recipes are too sweet for our taste and need to be modified a bit to be GAPS Legal, this book is … Continue reading One Duck, Three Dishes
Garlicky Chicken Soup with Avocado
Here’s another easy way to do an easy chicken soup, with a completely different flavor and feel from the ginger chicken soup I posted the other day.
Ingredients: chicken stock chicken reserved from making stock, or leftover from a roasted chicken mushrooms cauliflower garlic schmaltz (chicken fat) or ghee salt avocado (optional) Directions: Wash and slice your mushrooms. Wash and cut your cauliflower into spoon sized florets. Peel and chop garlic finely or press it. Put schmaltz or ghee in the pot and turn up the heat to medium. Add the mushrooms, garlic, and salt. … Continue reading Garlicky Chicken Soup
Apple Ginger Roasted Chicken
Roasted chicken is the basis of a lot of our meals. Not only is it great on its own or served up alongside vegetables; it also makes fantastic leftovers that can be used in anything from salads to soups. Of course the liver is great for pate (or hiding in sausage!), and what’s left will make amazing stock!
This time I decided to experiment a bit. Turns out that was a good thing, since I lost track of time and drastically overcooked this chicken (it was above 190 F when I took it out of the … Continue reading Apple Ginger Roasted Chicken
Chicken Ginger Soup
Most people who go on GAPS do so because they felt pretty bad in the first place! You don’t want to have to do elaborate cooking every day. If you can stock up on the basics, you’ll be in for a lot of easy meals. Here’s another simple soup I’ve been enjoying while I heal. I got a bit overzealous with my veggies this time but I promise the stock is in there!
ps – you don’t have to be on a special diet to enjoy soup!
Chicken Ginger Soup
Chicken stock Chopped carrots Broccoli (or … Continue reading Chicken Ginger Soup
This wintry salad has a delightfully surprising tart note.
Here’s a winter time take on a fall classic. I started with this Chicken Waldorf Salad Recipe and tweaked it to fit what I had in the house. Had I had any salad greens or lettuce, I would have served it as a green salad. But I didn’t, so it got served neat.
Wintry Waldorf Chicken Salad serves 4 Salad: 1 medium apple (sweet or tart), unpeeled, chopped 2 cups cooked chicken, diced (I used leftover roast chicken) 1 large carrot, chopped 1 stalk celery, chopped 1 green onion, … Continue reading Transforming Leftovers – Wintry Waldorf Chicken Salad