By Whitney Ross on
1/8/2012 7:20 PM
Have you tried Delicata squash? It's really good!
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By Whitney Ross on
11/16/2011 7:07 PM
These are not quite AIP meatballs but I will notate the substitutions to adapt them. The recipe is technically primal because it calls for parmesan.
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By Whitney Ross on
9/14/2011 7:40 PM
Chicken broth is important. I keep meaning to make soup out of it, but if I only use one chicken I and up drinking it all and not having enough left over for soup. That is why I bought a giant stock pot so I can make three chicken broth.
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By Whitney Ross on
9/11/2011 6:04 PM
Meatloaf in the sense that it is a loaf of meat.
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By Whitney Ross on
8/13/2011 8:31 PM
My friend texted me this recipe and billed it as North African Ribs. But I am calling it exotic pork ribs because I don't think there are any pork recipes coming out of North Africa.
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By Whitney Ross on
8/7/2011 8:31 AM
There should always be cooked meat available for recipes. This morning I worked with left overs from a popular steakhouse. A celebratory dinner that turned into the best breakfast I've had in a while.
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By Whitney Ross on
8/5/2011 11:33 AM
This is the best way to cook large cuts of beef. Chuck roast, shoulder, any roast.
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By Whitney Ross on
7/29/2011 10:48 AM
I love cookies, so my sister who owns a cake shop Taylor's Sweet Art, made me cookies that follow the AIP (almost).
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By Whitney Ross on
6/15/2011 10:25 AM
To make my broth, I searched GAPS broth and then here is what I do after reading all the sites that came up. For beef: I use a long marrow bone and neck bones, about 1.5 lbs. I use 1.5 large or 2 small chopped onions, 3-4 carrots, 2 celery, 3 bay leaves, 2 tsp salt or herbamare, 1 tbs peppercorns, 3-4 cloves garlic chopped. All those ingredients are chopped. I saute everything but the meat in olive oil for about 5 minutes, then I add the meat and fill the pot with water and leave a little over an inch of space at the top. Bring that to a boil over medium heat, then simmer for 2 hours. 2 hours is the optimal time for simmering. Take the meat out and get the meat off the bone and poke the marrow out of the bone and put it aside. strain the broth and discard the chunks. Then, in my huge wok pot, I cook on medium high in bacon fat, coconut oil, or olive oil 1 onion, 1/2 a head of 'riced' cauliflower, 3 carrots, 2 celery stalks, 2 bay leaves, salt and pepper and 3 cloves chopped garlic (you can add that towards the...
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By Whitney Ross on
6/13/2011 2:26 PM
I made this recipe to suit my tastes (no onion, garlic, etc.), but it is very forgiving. Feel free to add whatever spices, etc. you like. Use the coconut milk powder to coat the chicken if you want it to have a bit of a “crust”; it’s completely optional, though. And be sure to include pulp in the orange juice—when dish is all done, the orange bits give a nice burst of flavor.
This dish should be eaten the day it is made; it does not reheat very well (especially if you’ve used arrowroot to coat the chicken pieces).
Ingredients
1 lb boneless chicken thighs, cubed (any chicken parts will do; just cut them up)
2-4 Tbs. coconut oil
Seasonings: Chinese five spice, salt, pepper, ground ginger (whatever you like)
Coconut milk powder, enough to coat chicken pieces (~⅓ cup) and a bit to thicken the sauce (~⅟₂ tsp.) (optional)
Juice and pulp from 1-2 oranges
2” piece of fresh ginger, grated
Red pepper flakes (optional)
Large bunch of broccolini (or any similar...
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By Whitney Ross on
6/6/2011 2:41 PM
By Jacob Hilbert
Manna, Wilmington NC
Summer 2011
Prep time: 15 minutes
Cook time: 45 minutes to an hour
Serves 4-6
For the chicken:
1 large roasted pan able to contain a whole chicken
1 large 4-6 lbs. organic chicken
12 leaves of fresh marjoram chopped
12 leaves of fresh basil chopped
1 whole head of garlic
1/4 cup olive oil or oil
1 tbsp. cracked black pepper
1 tbsp. kosher or sea salt
1 large white onion cut into thick slices and arranged in the bottom of a roasting pan as a pedestal for the chicken.
Preparation
preheat the oven to 375* on bake
combine all of the ingredients together in a bowl except for the chicken and the garlic.
place the whole garlic into the cavity of the chicken
coat the inside and outside of the chicken with the olive oil and herbs
place the chicken on top of the onions place in the oven
The chickie should need about 45 minutes to an hour to cook thoroughly. When cooked the juices will run entirely clear at the joints.* ...
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By Whitney Ross on
5/19/2011 8:55 AM
This is my Dad's Brussels sprouts recipe. He came home from a trip to Napa with it. He didn't make them this way when we were growing up, that's for sure. I didn't even realize I like Brussels sprouts until I had them this way.
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By Whitney Ross on
5/19/2011 8:53 AM
Trim the silver skin off the shank, Tie the kitchen twine around the shank to help it hold its shape while roasting, using a large saute or roasting pan add the oil and bring the pan to almost smoking, sear the lamb on all sides making sure to have a crust all around the meat, remove the shank from the pan saving the juices, add the veg and saute until they have a crispy outer edge...
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By Whitney Ross on
5/19/2011 8:52 AM
Cut bacon into small strips put in sauté pan on low heat until bacon is crispy and all oil is rendered off, pull crispy bacon goodness out of pan and reserve on paper towel. Add the shallots and toss in bacon love until translucent. Add the vinegar, Dijon and honey...
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By Whitney Ross on
5/19/2011 8:50 AM
1/3 piece of bacon for every date. I use bacon from hormone/ antibiotic free pastured pigs and California medjool dates www.sundateusa.com are the ones I am using today. Pre heat oven to 350...
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By Whitney Ross on
5/11/2011 8:03 AM
Lamb Sweet Potato Hash is tha bomb. You can eat it for days for any meal.
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By Whitney Ross on
5/10/2011 9:04 AM
Fry 4-5 pieces of chopped up bacon in a big pan.
Take the bacon out and leave the grease in. Cook the shallots in the bacon grease for a while on medium high heat, stirring enough so they don't burn....
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