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Meat & Poultry
1 lb of hamburger
1/4 cup of water
1 tsp of garlic
1 tsp of basil
1 tsp of dill
Mix above ingredients all together and form into meatballs. Fry in olive oil in pan. Put grease dripping in a pan and add some water, warm this up. Mix up about 2 T of flour and 1 cup or so of water and add to the mixture and slowly bring to a boil to form a gravy for over the meatballs. I serve this with a mixture of steamed veggies and some rice or pasta noodles.
P.S. Adrienne gave me the idea of baking chicken wings in the oven on tinfoil until crispy and then making fried rice with veggies. We really like this too. I eat that a lot too. We also do a lot of fish (Talapia) on the grill with the salad dressing mixture that we are allowed over it. It is very very good fish. Also turkey burgers we grill and then I have them leftover for lunch. I may gross you out but Matia said that oysters are fine and I fry them in egg and flour as a snack. I love fried oysters. They are expensive but hey you need to eat something and when there is so much that we can't have.
Place veggies on a stick and brush with butter and olive oil mixture and grill. We used zucchini, broccoli, cauliflower, red, orange and yellow sweet peppers, yellow squash. You could also add meat like beef or chicken too.
Raw cut up potatoes brushed with butter and olive oil and grilled are very good too!
Chris's Beef Pot Pie with Flaky Crust
Filling: Beef chuck, Yellow squash, green beans, zucchini and a small amount of new red potatoes.
I cut the chuck roast into small chunks and dust with a little flour. Sauté with a little vegetable oil till lightly brown, but not cooked through. Put the beef in a crock pot with a bay leaf, basil, two cloves of garlic. Cover the beef with water (about four cups) and put the crock pot on low for about four hours.
I take the beef from the stock and place in a pie dish and sauté the green beans, yellow squash, and zucchini in a little oil and salt. I make a roux with butter and add the juices from the stock pot (strain), thicken and pour over beef and vegetables.
Crust: 2 cups whole wheat flour - unbleached
1/2 cup Butter
1/2 tsp Salt
1/4 cup water
Cut the butter/cold into the flour, add salt, water and knead and roll out to circle shape and put over beef and vegetables. Cook at 450 degrees for 30-45 minutes until crust is brown. I think it is a perfect medley of carbs, protein and vegetables. I eat it with a big salad.
Rita's Roast Pork Loin
Top Loin Roast, boneless
Fresh or dried Basil
Salt and Pepper
Preheat oven to 325 degrees. Place roast on broiler pan. Brush with olive oil. Cut small slits all over, just big enough to place a clove of garlic and sprig of basil in. Do this according to taste. ( I use a lot ) If you want, you can sprinkle dried basil on the roast instead. If you can tolerate Rosemary, it is delicious, also. Rosemary is very pungent, so don't try it unless Matia says it's ok for you. Sprinkle roast all over with salt and pepper. Place thermometer in center of roast. Bake uncovered, until thermometer reaches 170 degrees. Let stand for 10 minutes before slicing.
Rita's Beef Stir Fry
Round steak, cut in thin strips
Salt, garlic powder and pepper to taste (pepper if tolerated)
Sliced bell peppers and onions (onions if tolerated)
1 cup water or broth
Sprinkle meat with spices. Put in a skillet and cook in a little oil until well browned. Add 1 cup of water or broth and cook on medium heat until the liquid in pan is dark and flavorful, about 10 minutes or so. Add a little more liquid if you need to and make a thin gravy, using whatever kind of flour you can have. Sauté the bell peppers and onion in a little oil and add to the meat. Serve over rice or pasta.
Michelle's Crunchy Chicken Casserole
2 cups COOKED chicken
1 cup chopped celery
1/2 cup chopped onion
1/2 tsp. salt
1/4 cup homemade mayo (egg and oil)
1/2 cup shredded provolone, mozzarella or one of the other cheeses
we can have if you can tolerate it
1 1/2 cups bread crumbs
Homemade mayo--I got this from Rita on the message board a ways back, thank you Rita: 1 egg, 3/4 cup canola oil and a little salt. Blend together in a separate bowl. Bread crumbs (croutons)--cut up spelt bread into small squares and dip in melted butter. Lay them out on a cookie sheet and cook at 350 for 20 minutes. Heat oven to 450 degrees. Mix all ingredients together except 1/2 cup bread crumbs and cheese. Spoon into 1 quart casserole dish. Then sprinkle cheese and remaining bread crumbs on top. Bake for 25-30 minutes.
Adrienne's Stuffed Chicken
Take chicken breast and slice in half. Roll chopped green pepper, onion, and/or whatever veggies you like in the chicken. Add a 1/2 slice of whatever cheese you are allowed. Add some breadcrumbs to keep the cheese from oozing out. I used spelt and just chopped it up into tiny crumbs and it worked pretty well. Roll up and use toothpicks to hold it together. Put salt, garlic or whatever spices you're allowed and pop in the oven until baked.
Shannon's Oven Baked Chicken
Split chicken breasts with bone and then put flour, salt and garlic powder on them. Bake over 45 minutes. If the flour does not brown take some of chicken juice and pour over flour to moisten.
Rita's Chicken/Collard Wraps
Sauté small pieces of chicken breast. Add chopped celery, onion, bell pepper, garlic, salt, pepper, basil; whatever is safe for you. Take a large leaf of collard green. Place chicken mixture in the middle of it and roll up like a burrito. You can't roll the stem end up, so just leave it open. Secure with toothpicks. Place in a skillet and pour a cup of chicken broth over it. Steam for a few minutes.
Nicole's Turkey Pot Pie
1 1/2 cups flour
3/4 cup arrowroot (this is in question)
1/2 tsp salt (optional) 1/2 cup canola oil
1/4 cup water\r
3 cups spelt flour
1/2 tsp. salt (optional)
1/2 cup water
In a large bowl combine one of the flour mixes above with the salt. Add the oil and blend thoroughlyl with a pastry cutter. Add the water and mix the dough until it begins to stick together. Divide the dough in half.
2 cups cooked cubed turkey
2 cups cooked cubed vegetables
1/4 cup turkey gravy
3 tbs. rye of spelt flour. 3-4 tbs. turkey drippings. Cook mixture over medium heat, stirring for a few minutes. Gradually add 1 cup water while stirring mix. Cook until thick. Add salt if desired.
For the spelt crust put one half on a floured pastry cloth and put into pie dish. For the amaranth press half into pie dish and add mixture. Lay top half on top and crimp edges together and prick top of crust. Bake at 350 degrees for 45 minutes.
Lisé's Prime Rib
Makes 1 - 10 pound roast
Makes 15 servings
Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes
Ready in: 1 Hour 40 Minutes
1 (10 pound) prime rib roast
10 cloves garlic, minced (you could use garlic powder if you can't eat garlic)
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper (if you can tolerate)
2 teaspoons dried thyme (check with Matia before you use this herb)
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the
roast sit out until it is at room temperature, no longer than 1 hour. Preheat the oven to 500 degrees F (260 degrees C). Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare. 4 Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
Lisé's Herb-Baked Chicken
3 pound whole broiler-fryer chicken
3 heads garlic
1/4 cup whole fresh thyme or rosemary (check with Matia)
6 medium carrots (you can always let your family eat these...)
4 medium stalks celery
3 medium baking potatoes
3 medium onions
2 tablespoons butter
1 tablespoon chopped fresh thyme or rosemary (check with Matia)
Heat oven to 375 degrees. Remove organ meats from chicken. Rinse chicken well with cold water and pat dry. Cut off tops of garlic exposing the individual cloves, but don't remove the garlic skins. Place whole cloves of garlic and 1/4 cup whole fresh thyme or rosemary inside chicken cavity. Tie drumsticks together with string and place chicken breast side up in a roasting dish. Roast uncovered for 45 minutes. Cut carrots and celery into 1-inch pieces. Slice unpeeled potatoes into 1 1/2-inch pieces. Peel the onions and cut into wedges. After 45 minutes, remove chicken from oven. Arrange the vegetables around the outside of the chicken. Melt the margarine and stir in the thyme or rosemary. Drizzle margarine over the chicken and vegetables. Cover and bake another 45-60 minutes or until chicken is no longer pink or a meat thermometer reads 180 degrees.
Makes 6 Servings
Adrienne's Mediterranean Yogurt Chicken with Blackened Onions.
Yield: 4 servings
1 cup DANNONÆPlain yogurt
4 chicken breast halves (8 oz each, bone-in, skin removed)
2 large onions (approximately 3/4 pounds)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried rosemary leaves chopped
1 teaspoon olive oil
1/2 teaspoon salt
freshly ground pepper to taste
1 cup DANNONÆPlain yogurt
1 teaspoon olive oil
1/4 teaspoon ground cumin
1 teaspoon onion puree (half of small onion grated on box grater)
fresh cilantro leaves (optional)
salt to taste
(I didn't use the cumin, pepper, cilantro leaves, or rosemary leaves)
1. To prepare chicken:
Place chicken breasts and DANNON Plain yogurt in large, nonñmetal bowl. Peel onions and dice into oneñquarter inch squares. Add rosemary leaves, 1/4 teaspoon cumin, 1/2 teaspoon salt and freshly ground black pepper. Mix well. Cover and refrigerate 3 to 4 hours.
2. Preheat oven to 375∞ F. Place chicken breasts covered with yogurt and onion mixture in heavy shallow baking pan. Bake 20 minutes. Prepare sauce (see below).
3. Remove pan briefly from oven and drizzle 1/2 teaspoon oil over each chicken breast. Place pan under broiler for 5 minutes until onions begin to blacken and chicken is cooked to desired doneness. Serve immediately with sauce. Garnish with fresh cilantro leaves, if desired.
4. To prepare sauce:
In small bowl, mix DANNON Plain yogurt, olive oil, cumin and onion puree. Add salt to taste. Set aside.
Karla's Salisbury Steak
1/2c bread crumbs (I took Nicole's saltines and made bread crumbs out of them--worked great)
1/3 - 1/4 cup chopped onion (vary to taste)
1/3 - 1/4 cup chopped green pepper (vary to taste)
salt - to taste
Combine hamburger, bread crumbs, egg, chopped onions, chopped green pepper and salt. Shape into patties and then flour the outsides. Fry in pan 10-15 minutes on each side (or until brown). Add beef broth and chopped onions. Cover and let simmer for 30 minutes, turning once.
Remove patties and set aside. Combine 3-4 tablespoons of flour in either water or any left over beef broth. Add to drippings (on low heat) and stir until thickened for gravy. (you may have to add more, depending on how much beef broth has been added)
Nicole's Beef Jerky
Thinly slice lean roast
Place in a bowl add chicken broth or beef stalk just enough to marinate. Sprinkle with salt, pepper, onion powder, and garlic powder. Place in fridge for one hour. Place beef strips on baking sheet. Place in oven at 200 degrees or lowest setting for 8-10 hours.
Karla's Chicken Dish
Cut skinless/boneless chicken into strips and fry in a pan in canola oil. Add chicken broth (I found and bought some Healthy Valley brand. They make chicken and beef broth. The chicken has turmeric in it, but Matia told me to just try it and see. It hasn't bothered me yet and was very tasty) bits of asparagus, red onion, cauliflower, zucchini, broccoli, basil and salt. Simmer in the the skillet for maybe another 1/2 hour and at the very end, add in just enough flour and water combined to make it a tiny bit thick.
Michelle's Breaded Pork Tenderloins
Cut up little squares of bread and toss with melted butter, olive oil and whatever spices you like. I use a little garlic and onion powder, salt, pepper, and basil. Then you spread them out on a cookie sheet and bake for 15 minutes or until they are toasted. I use them as croutons on salads or when a recipe calls for bread crumbs, I use a rolling pin and crush the croutons into small particles to bread things with. Another thing I use to bread things is those brown rice puffs. With a rolling pin I crush the rice puffs into tiny pieces.
Pound out a pork chop so it's really thin, dunk it in egg, and then these crushed up rice puffs and fry it in canola oil. My husband loves this! He eats on a sandwich, and I just eat it plain but it so good!
Michelle's Beef/Veggie Stew
Brown some ground beef in a BIG skillet, and then add chopped up onion, green pepper, celery,
cabbage and potatoes (but you could do any veggies you want). Then add about a cup of water (you could use beef broth to give it more flavor), season it, put a lid on it and cook it for about 15- 20 minutes or until potatoes are tender. You can freeze leftovers in small batches for lunches or have it for snacks.
Catherine's Beef and Broccoli
Thin strips of round steak
1 tablespoon of oil
1 stock of celery - cut Chinese style
1/2 Spanish onion cut into large pieces
can of beef broth
1/4 teaspoon sea salt
1/2 cup water or more
Spelt flour - enough to mix with additional water for gravy
Brown beef in the oil in wok. When cooked, add water. Add onion and celery. Cover and let cook till veggies are just tender. Add broth and salt. Mix up a couple of tablespoons of flour with water until it is a runny paste-like consistency. Place a sieve in the centre of the boiling ingredients and pour flour/water mixture in stirring quickly to avoid lumps. Lift sieve out and stir all ingredients. It should have thickened.
Meanwhile, steam your broccoli - leave crisp AND have cooked brown rice at the ready.
Place spoonfuls of rice on a plate. Ladle the meat etc. overtop. Place broccoli on the very top.
Catherine's Beef Stew with Potato Dumplings
1/4 cup Spelt flour
3/4 teaspoons sea salt
1/2 teaspoon pepper
2 bay leaves
2 lbs. beef - cubed
2 medium onions - chopped
2 tablespoons oil
2 cans beef broth
3/4 cup water
1 teaspoon thyme
1/4 teaspoon garlic powder (or fresh minced)
In plastic bag combine flour, salt and pepper. Add meat. Toss to coat. In Dutch oven cook meat and onion in oil till browned. Stir in broth, water, and seasonings. Bring to a boil. Reduce heat, cover and simmer 1 1/2 hours or till meat is almost tender. Remove bay leaves.
3/4 cups dry Spelt bread crumbs (bread toasted in oven not toaster - crisper and easier to make into crumbs with rolling pin)
1 tablespoon Spelt flour
1 tablespoon minced onion
1/2 teaspoon thyme
1/2 teaspoon sea salt
1/2 teaspoon pepper
2 1/1 cups finely grated raw potato
In a bowl beat egg, add crumbs, flour, onion and seasonings. Stir in potato. Mix well. With floured hands with the additional flour, shape into 1 1/2 inch balls. Dust with flour. Bring stew to a boil, drop dumplings into stew. Cover and simmer for 30 minutes (DO NOT LIFT LID!). Serve immediately.
Cook (2lbs) hamburger,
(3 cloves) garlic
(1/2) green peppers,
(1/2) red onion onions and salt (to taste) together.
After hamburger is cooked through, add in 2 cans of beef broth and 1 cup of uncooked brown rice. Then add in two tomatoes (diced) and 1/2 tsp basil. Cover and simmer for another 45-50 minutes (to cook rice).
Oven “Fried” Chicken Breast
1 package of boneless skinless chicken breasts
1 bowl of homemade Mayonnaise
1.Preheat Oven to 350 F.
2.Pound chicken breasts until thin. Dip in mayo. Dip in Breadcrumbs. Transfer to a baking sheet and place in oven.
3.Check on the chicken after an hour. It probably needs at least 15 – 20 more minutes, but depending on thickness of chicken it might be ready after an hour. Chicken is ready when inside is white and juices run clear.
Clam Pie (You could easily sub chicken for clams)
2 ½ cups spelt flour, plus extra for rolling
1 cup (2 sticks) unsalted butter, very cold, cut into ½ inch cubes
1 tsp salt
4 to 6 Tbsp ice water
1 egg, beaten
2 dozen clams (I recommend cherrystone)
2 cups of hot boiled potatoes, diced in ¼ inch cubes
2 medium onions chopped finely
2 cups celery, diced finely
5 tablespoons butter
2 tablespoons spelt flour
salt and pepper
1. Combine the flour salt and butter in a food processor and pulse 6 to 8 times until the
Mix resembles course meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until the mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If not, add a little more water and pulse again. If you do not have a food processor, you can mix the flour, butter and salt with a pastry cutter.
2. Remove the dough from the food processor. Knead the dough just enough to form two hockey puck shaped discs. Do not over-knead. There should be small bits of butter in the dough. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
3. Soak the clams in a bowl of water first and then scrub them. Transfer the clams to a large pot. And ½ a cup of cold water, and steam the clams open with the lid closed. Do not let the mix come to a frothy boil. Remove the open clams from the pot, and separate the clam meat from the shell. Reserve the clam liquor. Chop the clam meat coarsely. Throw away the clams that did not open
4. Saute onions and celery in 3 Tbsp of butter until just golden brown. Add clam liquor and simmer until tender. Make a roux of flour rubbed with the remaining 2 tablespoons of butter and add to claim liquor, stirring until smooth, making a thin gravy. Add clam meat and potatoes, turning carefully so an not to make potatoes mushy. Add salt and pepper to taste. You may want to omit salt all together because the clams are naturally salty.
5. Remove discs from refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out 1 disc with a rolling pin on a lightly floured surface to a 12-inch circle, about 1/8 of an inch thick. Carefully place onto a 9-inch pie plate. Gently press the pie down so that it lines the bottom and sides of the pie plate. Add filling to the pie. Roll out the second disc and place on top. Seal the pie crust. Wash the top of the pie with the egg and prick air holes in the top. Bake in a hot oven (450 F) for at least 15 minutes or until brown.
6. Fold in three and repeat this until the pastry has had four rolls, folds, and half-turns. The dough should now be ready to use.
7. Cut circles out of your dough with a cup. Place heaping tablespoon of filling in center. Fold over into half-moon and seal edges with a form. Prick a few holes on top. Cover with egg wash. Bake pastries 30 minutes or until golden brown.
3 – 3.5 lb boneless rump roast
a few cloves of garlic, sliced into thin slivers
salt and pepper
1.Start with roast at room temperature (remove from fridge about 1 hour before cooking). Preheat oven to 375 F.
2.With a sharp knife make multiple incisions around the roast. Place a sliver of garlic into ach incision. Take a tbsp of olive oil and spread all around the roast. Sprinkle with salt and pepper. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This way you will not have to turn the roast.
3.Brown the roast at 375 F for half an hour. Lower the heat to 225 F. The roast should take somewhere between 2 to 3 hours to cook. If you have a meat thermometer, you want the internal temperature of the roast to reach 135 to 140 F.
4.Make a gravy: deglaze the drippings with water, transfer to a saucepan. Set burner to medium heat and slowly add flour while stirring.
Vegetable Turkey Loaf
1 – 1.5 lbs ground turkey. Don’t use the lean kind. Get dark meat/fattiest kind available. Otherwise loaf will be too dry.
2 Tbsp homemade mayo
Salt, garlic powder (optional), and dry herbs to taste
½ medium onion, finely chopped
3 ribs celery, finely sliced
3 leaves kale, finely chopped
1.Preheat oven to 350 F
2.Sprinkle salt, garlic powder, and dry herbs over turkey and mix together.
3.Add Mayo and combine.
4.Add vegetables and combine.
5.Add eggs and combine.
6.Transfer to a loaf pan. Bake about 1 hour and 10 minutes.
Turkey Shepard’s Pie OR Turkey Casserole
1-1.5 ground turkey (not lean, get the fatty kind)
½ can Health Valley Chicken stock or Water
Salt and Garlic Powder (optional) to taste
½ medium onion, finely chopped
4 ribs of celery, sliced
¼ medium savoy cabbage, sliced into ribbons
¼ medium red cabbage, sliced into ribbons
a few tablespoons of spelt flour
Olive-oil Mashed Potatoes (for shepard’s pie) or 1 box of prepared spelt elbow noodles (for casserole)
1.Preheat oven to 350 F (for sheppard’s pie only – skip this step if making casserole).
2.Steam the cabbage and celery.
3.Season turkey with salt and garlic powder. Brown turkey in a large skillet with the onions. Drain the liquid . Add broth or water to the pan, and simmer. Add a few tablespoons of flour to the liquid to achieve a gravy consistency.
4.For Sheppard’s pie: Transfer turkey and gravy to the bottom of casserole pan. Layer steamed vegetables over turkey. Layer mashed-potatoes over vegetables. Bake 20 minutes until top starts to brown.
5.For Casserole: Mix the Gravy, Steamed vegetables, and prepared spelt noodles together. Enjoy.
Turkey Lttuce Wraps
browned ground turkey (with garlic if tolerated) and salt
cook purple cabbage and celery
boil rice/spelt pasta and then crisp in a pan with a little oil (I like them extra crispy)
I then take a little bit of each of the above ingredients and put into lettuce and wrap.