Homemade Chili Seasoning

Prep time  5 mins

Total time  5 mins

Ingredients

• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dry oregano
• ¼ tsp cayenne pepper
• ¼ tsp garlic powder
• ½ tsp onion powder
• 1 tsp salt
• ¼ tsp (approximately) freshly ground pepper

Instructions

1. Add all of the ingredients to a bowl and stir to combine. Store in an air-tight container, away from heat and moisture for up to six months.

Notes

Makes enough for one pot of chili (about 6 servings).

Sweet Dairy-Free Cornbread

Prep time  15 mins
Cook time 30 mins
Total time 45 mins
Serves: 9

Ingredients

1 cup almond (oat) milk
2 tablespoons lemon juice
1 teaspoon baking soda
¾ cup cornmeal
1¼ cups flour
½ teaspoon salt
½ cup dairy-free margarine (such as Earth Balance Soy-Free)
1/3 cups sugar (optional)
2 eggs

Instructions:

Preheat oven to 375ºF degrees.
Prepare an 8” square pan with parchment paper.
Measure out the almond milk and add the 2 tablespoons of lemon juice to make dairy free buttermilk.
Combine baking soda, cornmeal, flour, and salt in a medium sized bowl and set aside.
Melt dairy free margarine.
Stir white sugar into the dairy free margarine then add the egg replacer and dairy free buttermilk.
Now add the dry ingredients to the wet ingredients and fold until only a few lumps are still left.
Pour the mixture into the prepared pan.
Bake for 30 minutes.

Author: Sugar Bakers

Chili

Ingredients

1 lb ground venison or 1 lb ground beef or 1 lb ground turkey
2 onions, diced
1 green pepper, diced
1 tablespoon jalapeno, finely chopped
1 (14 ounce) cans Mexican-style tomatoes ( like Rotel)
2 (8 ounce) cans tomato sauce
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika ( smoked if you can find it)
1 (14 ounce) cans kidney beans, drained and rinsed
1 (14 ounce) cans black beans, drained and rinsed
1 cup water
Toppings
sour cream
cheddar cheese
green onion

Directions

Cook ground meat with onions and peppers in dutch oven.
Drain excess grease and add tomatoes, seasonings, and water, bring to a boil.
Add beans, cover and simmer 1-2 hours.
Serve with toppings.

By KelBel food.com

Chocolate Chip Cookies (GAPS Approved, Gluten-Free, Dairy-Free)

 Ingredients:

•  1 ¾ almond flour
• ¼ cup vanilla honey or (¼ honey + 1 tsp vanilla)
• ¾ cup  homemade chocolate chips (use this recipe, non-GAPSters can use Enjoy Life Chocolate Chips)
• ¼ cup butter or coconut oil (softened)
• ¼ tsp unrefined sea salt (where to buy sea salt)
• ¼ tsp baking soda

Directions:

1. Preheat oven to 350 degrees.
2. Line cookie sheet with unbleached parchment paper.
3. Mix all ingredients together in one bowl (except chocolate chips).
4. Add in chocolate chips.
5. Scoop out 1 tablespoon cookie dough with a spoon (I use a measuring spoon) and place on the prepared cookie sheet. Keep 3 inches of space between each cookie. Press down slightly to flatten the cookie.
6. Bake for 6-10 minutes. The cookie should just be a little golden brown on the bottom. Do not over cook!
7. Cool for 10 minutes on the cookie sheet (or else they will be too soft to pick up). These cookies should stay soft when cool.
8. Eat with a smile! Yum

*Store leftovers in a container for 1 week or the fridge for a few weeks.

(Source: http://www.mygutsy.com/gaps-chocolate-chip-cookies-grain-free/)

Swiss Chard, Potato, and Sorrel Soup with Creme Fraiche Recipe

Servings: 4-6

Ingredients

• 1 tbsp butter/ or light olive oil
• 1 onion, chopped
• 3 potatoes, peeled and thinly sliced
• 1 bunch Swiss chard, stems removed, about 10 cups leaves
• 2 cups sorrel leaves
• 1-2 bay leaves
• salt and freshly ground black pepper
• 1/3 cup creme fraiche
• bread, for dipping
• water or chicken broth/stock
• boiled eggs for garnish (optional)

Directions

1. Heat the butter/oil in a medium pot over low-medium heat. Add the onion and potatoes and cook, stirring occasionally, until soft, about 8 minutes.

2. Add 1/2 cup water/stock and. Add in the Swiss chard and sorrel, and 1-2 bay leaves as well as 1 1/2 tsp salt. As soon as they wilt down, add 6 1/2 cups water/stock. Bring to a boil, then simmer, partially covered for 12 to 15 minutes.

3. Using an immersion blender, puree the soup.  Taste for salt and season with pepper. Ladle the soup into serving bowls. Mix the creme fraiche with a tiny bit of water and then stir a tbsp or two into each bowl. Serve with bread for dipping.

Barefoot Contessa’s Homemade Chicken Stock

Prep 30 mins
Cook 4 hrs 30 mins

Yield 6 quarts

• 3 -5 lbs roasting chickens
• 3 large yellow onions, unpeeled, quartered
• 6 carrots, unpeeled, halved
• 4 stalks celery & leaves, cut in thirds
• 4 parsnips, unpeeled, cut in half (optional)
• 20 sprigs fresh parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled, cut in half crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns

Directions

1. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20 quart stockpot.
2. Add 7 quarts of water and bring to a boil.
3. Simmer uncovered for 4 hours.
4. Strain the entire contents of the pot through a colander and discard the solids.
5. Chill the stock overnight.
6. The next day, remove the surface fat.
7. Use immediately or pack in containers and freeze for up to 3 months.
8. **Cooking time does not include chilling the stock overnight.