Tag Archives: mushrooms

Biscuits and Gravy Breakfast

Biscuits and Gravy Gluten Free Real Food GAPS Style

Biscuits and Gravy Breakfast

My husband pulled an all nighter helping some friends move and as he was on his way home this morning told me he was dreaming of biscuits and gravy, eggs [affiliate link] and bacon. So, being the loving wife that I am, I set out to make him a GAPS modified version of an old favorite. It helps that I've had some experience with making this meal and it helps that I had the necessary ingredients on hand.

THE BISCUITS

The most important thing is the biscuits. Since my husband is not yet truly on GAPS, I contemplated snitching some of my youngest son's Bisquick mix to make just a couple of biscuits for hubby, but then I thought why do that, when I can make a fairly acceptable almond flour [affiliate link] biscuit. Granted almond flour is not white flour, so the texture is a little bit different, but when you're trying to avoid gluten and foods that literally strip your body of nutrients (white flour) instead of feeding your body there has to be some compromise.

This recipe is adapted from: Healthy Indulgences: Easy Low Carb Gluten Free Biscuits.

 

Preheat oven to 350°F.

Place the almond flour and sea salt into a bowl, mix together.

Take the two tablespoons of butter and using a sharp knife, shave off thin slices of the butter, then chop into smaller bits.

Mix the butter into the almond flour and salt mixture, and mash with a fork to mix the butter into the mixture.

Add one egg yolk and mix lightly with a fork. You are looking for a pie crust type dough – at the first stage when it is just mixed together and still crumbly looking.

Add second egg yolk if you feel the dough needs to be a bit wetter.

Whip the four egg whites with a mixer until stiff peaks form.

Gently fold the egg whites into the crumbly mixture.

This recipe made five muffins. I used cupcake papers because the dough sticks pretty badly. So if you don't want to use the papers, grease the tins heavily and flour using almond flour.

Bake for 10 minutes or until toothpick inserted comes out clean.

Because of the beaten egg whites, these muffins are lighter than normal almond flour muffins. I thought they turned out pretty good, but I think next time I'll use 1/2 teaspoon salt.

Here is another biscuit recipe of mine: Green Onion Flecked Biscuits

THE GRAVY

  • 2 cups stock
  • 2 cups cauliflower
  • 4 mushrooms, sliced
  • 2 Tablespoons onion

Cook cauliflower, mushrooms and onion in stock for about 20 until very tender.

Allow to cool for a while and then I blend everything together. I used my Magic Bullet.

Here are my other gravy recipes:

Mushroom Onion Gravy
Onion Gravy

I had also cooked nitrate-free bacon to go with this meal. So I drained out most of the bacon grease, leaving a few of the crumbly bits of bacon in the pan, and added the blended cauliflower to the pan and warmed it up. I had to add several ladles of chicken stock to get the right texture for gravy, and added salt to taste. If my husband could tolerate black pepper [affiliate link], I would have added that, too.

Then I scrambled up some eggs, and dished up some sauerkraut to complete the meal.

Biscuits and Gravy, Bacon and Scrambled Eggs

The only thing missing from the old days is a side of hash browns… which I could have managed a close substitute with peeled and shredded zucchini squash. I understand if you squeeze the squash with cheesecloth the resulting shreds become similar to potatoes.

You'll have to let me know if you try any of these or the whole shebang! 🙂

Biscuits and Gravy Gluten Free Real Food GAPS Style
Author: 
 
Ingredients
  • Biscuits
  • 1 cup almond flour (lightly scooped, not packed, slightly overflowing)
  • ¼ teaspoon sea salt
  • 4 egg whites
  • 2 egg yolks
  • 2 Tablespoons frozen butter
  • Gravy:
  • 2 cups stock
  • 2 cups cauliflower
  • 4 mushrooms, sliced
  • 2 Tablespoons onion
Instructions
  1. Biscuits:
  2. Preheat oven to 350°F.
  3. Place the almond flour and sea salt into a bowl, mix together.
  4. Take the two tablespoons of butter and using a sharp knife, shave off thin slices of the butter, then chop into smaller bits.
  5. Mix the butter into the almond flour and salt mixture, and mash with a fork to mix the butter into the mixture.
  6. Add one egg yolk and mix lightly with a fork.
  7. You are looking for a pie crust type dough - at the first stage when it is just mixed together and still crumbly looking.
  8. Add second egg yolk if you feel the dough needs to be a bit wetter.
  9. Whip the four egg whites with a mixer until stiff peaks form.
  10. Gently fold the egg whites into the crumbly mixture.
  11. Use cupcake papers or grease the tins heavily and flour using almond flour.
  12. Bake for 10 minutes or until toothpick inserted comes out clean.
  13. Gravy:
  14. Cook cauliflower, mushrooms and onion in stock for about 20 until very tender.
  15. Allow to cool for a while and then I blend everything together.

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chicken Heart Salami

Chicken Heart Salami Homemade

Chicken Heart Salami

My husband brought me home a pad of chicken hearts… I am fortunate in that I love heart. I'm not keen on liver, or tongue (gag) but I do love heart. Beef heart, chicken heart, yes, I love it.

But when he brought me home two pounds worth of chicken hearts, I was a little intimated on what to do with THAT much heart, after all it weighed two pounds! I decided to run an experiment, using a recipe from my old La Leche League cookbook, and here's what I came up with:

I ground the heart using my Kitchenaid and its grinder attachment. I also ground the bacon. I pushed two mushrooms through to clear the grinder of the meat. I mixed the meat up, and reground again. I pushed the last two mushrooms last to push out the rest of the meat.

Add all the ingredients listed. Place in a bowl with a lid, let this set in the refrigerator for 24 hours.

Form the mixture into small meatloaf shaped logs and bake at 250°F for four hours. Allow to cool for an hour or so and then place in the refrigerator until thoroughly chilled. Slice with a sharp knife and serve as you would salami.

This recipe was included at Divine Health's Offal & Odd Bits Challenge.

Chicken Heart Salami

Recipe: Chicken Heart Salami Homemade
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 pounds heart
  • 6 ounces nitrate-free bacon
  • 4 mushrooms
  • ½ teaspoon basil
  • 2 teaspoons sea salt
  • ¾ teaspoon pepper
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon fennel seed, crushed
Instructions
  1. Grind the heart using a Kitchenaid and grinder attachment - you may also use a food processor. Grind the bacon, use two mushrooms to push through and clear the grinder. Mix together and regrind for a second time using last two mushrooms to clear the grinder.
  2. Add the remaining ingredients, mix.
  3. Place in a bowl with a lid, allow to set in the refrigerator for 24 hours.
  4. Form the mixture into small meatloaf shaped logs.
  5. Bake at 250°F for four hours.
  6. Allow to cool for an hour or so and then place in the refrigerator until thoroughly chilled.
  7. Slice with a sharp knife and serve as you would salami.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Mushroom Eggs

Before GAPS I preferred to add some kind of carbohydrate to eggs [affiliate link], like brown rice or potatoes.

However, since GAPS I'm finding I love scrambled eggs mixed with vegetables. Zucchini Eggs was one of my first favorites, and I love having leftover steamed veggies on hand because eggs mixed with veggies are a “fast food” when it comes to eating GAPS.

  • 8 fresh mushrooms, sliced
  • 1/2 cup of steamed cauliflower
  • 2 eggs
  • 2 Tablespoons butter

Place butter (or ghee, coconut oil [affiliate link], or your preferred traditional fat) into your skillet over medium heat. While the butter is melting, rinse any debris off your mushrooms and slice. Add to the skillet once the butter is bubbling. Stir frequently and cook until the mushrooms turn color. Chop the cauliflower into small pieces and add. While the cauliflower is warming, scramble the eggs. Add the eggs to the skillet and stir and scrape the pan constantly (this will keep the eggs from browning, which I dislike fervently).

Once the eggs are solid, turn off the heat and begin transferring from the skillet to your plate (again to avoid browning of the eggs).

Salt to taste. Serves one.

I really love mushrooms, but I know they are expensive. You could easily double, triple or quadruple this recipe with the same number of mushrooms, depending on how much your diners enjoy mushrooms. I would add more cauliflower in increments of 1/4 cup. So if you were doubling the recipe, I'd say 4 eggs and 3/4 cup cauliflower. If you were tripling, I'd say 6 eggs and 1 cup cauliflower. If you were quadrupling, 8 eggs and 1 1/4 cup cauliflower.

Enjoy!

Recipe: Mushroom Eggs
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 svg
 
Ingredients
  • 8 fresh mushrooms, sliced
  • ½ cup of steamed cauliflower
  • 2 eggs
  • 2 Tablespoons butter
Instructions
  1. Place butter (or ghee, coconut oil, or your preferred traditional fat) into your skillet over medium heat.
  2. While the butter is melting, rinse any debris off your mushrooms and slice.
  3. Add to the skillet once the butter is bubbling.
  4. Stir frequently and cook until the mushrooms turn color.
  5. Chop the cauliflower into small pieces and add.
  6. While the cauliflower is warming, scramble the eggs.
  7. Add the eggs to the skillet and stir and scrape the pan constantly (this will keep the eggs from browning, which I dislike fervently).
  8. Once the eggs are solid, turn off the heat and begin transferring from the skillet to your plate (again to avoid browning of the eggs).
  9. Salt to taste. Serves one.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Eggplant Garden Delight

This is a decidedly Italian tasting vegetable dish.

I usually harvest from my garden on Friday and Monday mornings, and last Friday this is what I found:

Garden Harvest June 25, 2010
Garden Harvest June 25, 2010

I just realized both of my eggplants are hybrids. I started the plants from seed in January 2009 and they lasted through last winter and came alive and began producing again this spring. The Early Girl tomatoes are also hybrids, purchased this spring from Home Depot. I don't know if the peppers are heirloom or hybrids, but they also came from Home Depot.

Eggplant Garden Delight
Eggplant Garden Delight

Eggplant Garden Delight

  • 3 Tablespoons butter
  • 2 cups leeks, cleaned and sliced
  • 1 cup onion, chopped
  • 1/4 cup fresh basil (also from my garden)
  • 1 Tablespoon oregano
  • 2 cloves [affiliate link] garlic, crushed
  • 1 cup broth (chicken or beef, or you can use water)
  • 6 cups eggplant (de-seeded, peeled and chopped)
  • 1.5 pounds of tomatoes (skinned, de-seeded – 2 cups)

Melt butter in a large skillet over medium heat. Add the leeks and onions [affiliate link] and saute for ten minutes. Add the basil and saute for five minutes. Add the garlic and oregano and saute for five minutes. Add the broth, eggplant and tomatoes, cover and cook for twenty minutes.

Eggplant Garden Delight
Eggplant Garden Delight

This would go well on zucchini pasta. I have had it plain as a side dish, and mixed with scrambled eggs [affiliate link] for breakfast.

Recipe: Eggplant Garden Delight
Author: 
Recipe type: Veggie Maindish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 Tablespoons butter
  • 2 cups leeks, cleaned and sliced
  • 1 cup onion, chopped
  • ¼ cup fresh basil (also from my garden)
  • 1 Tablespoon oregano
  • 2 cloves garlic, crushed
  • 1 cup broth (chicken or beef, or you can use water)
  • 6 cups eggplant (de-seeded, peeled and chopped)
  • 1.5 pounds of tomatoes (skinned, de-seeded - 2 cups)
Instructions
  1. Melt butter in a large skillet over medium heat.
  2. Add the leeks and onions and saute for ten minutes.
  3. Add the basil and saute for five minutes.
  4. Add the garlic and oregano and saute for five minutes.
  5. Add the broth, eggplant and tomatoes, cover and cook for twenty minutes.

 

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.