Chicken Soup

Ingredients:
1 chicken, meat cut off the bone and diced; skin and fat trim reserved
2 yellow onions, peeled & quartered
1 head garlic, peeled; ½ of it sliced
¾ lb crimini mushrooms, sliced ¼ inch thick
1 full bag vegetable scraps (or about ¾ lb vegetables if you haven't been saving your scraps in the freezer)
4 carrots, peeled & diced about ¼” thick
¾ C rice
1 lemon, juiced
salt & pepper TT

Instructions:
1.Preheat oven to 425 degrees.
2.Roast the chicken carcass (with leg bones) with the onions and the whole peeled garlic cloves for 30-40 minutes or until well browned.
3.Meanwhile, start a large pot with 2 ½ quarts water simmering over medium-low heat. Add the bag of vegetable scraps and the trim from the carrots. When the chicken, onions and garlic are done roasting, add them, too.
4.Simmer the stock over low heat for 3 ½-4 hours.
5.At some point while the stock is cooking, heat a large saute pan over medium-high heat. Add the chicken skin and fat trimmed off the chicken and render the fat off for about 5 minutes. Remove the chicken and add the mushrooms. Brown well for about 8-10 minutes and reserve.
6.Strain the stock into a new or cleaned pot and bring to a simmer over medium heat. Add the chicken, mushrooms and rice and cook for 15 minutes. Add the carrots and sliced garlic, and cook until the rice is cooked through, about 20-30 minutes more. Add the lemon juice, season to taste and serve.

Vegetables over Rice

Ingredients:
1 t oil
½ bu celery, peeled & sliced ½” thick
1/2 head garlic, peeled & sliced ¼“
½ cup water
1 t oil
5 carrots, peeled & sliced ¼”
1 1/2 C rice
salted water
1 wax cucumber or ½ English cucumber, peeled (if wax) and sliced ¼ inch thick
salt & pepper TT
2 T white wine vinegar

Instructions:
1.Heat a saute pan over high heat and add 1 tsp oil. Add the celery and garlic, season and brown for a few minutes. Transfer to a small saucepan.
2.Deglaze the saute pan with the water, then pour over the celery and garlic. Cover the saucepan and cook on low for 20 minutes.
3.Meanwhile, start to prepare the rice according to package instructions.
4.Heat the saute pan again over medium-high heat, and add the last 1 tsp oil. Add the carrots, season and and saute for 2-3 minutes.
5.When all the vegetables are done, combine with the cucumber and add the vinegar. Taste for seasoning. Serve over the rice.

Cucumber & Almond Salad

(conforms to the elimination diet)
Serves 2

Ingredients:
1 English cucumber
½ t salt
1 pinch pepper
1 tsp honey
1 lime, juiced
¼ bunch cilantro or parsley
1 oz almonds

Method:
Slice the cucumber about ¼ inch thick. Toss with everything else but the almonds and allow to marinate for 30 minutes. Top with almonds and serve.

Baked Salmon over Roasted Root Vegetables in Coriander Broth

(conforms to the elimination diet)
Serves 2

Ingredients:
1 C water
½ t coriander
1 1-inch piece of ginger, peeled & sliced
3 cloves garlic, peeled
1 pinch salt and black pepper
1 turnip
1 parsnip
1 beet
1 carrot
1 T olive oil
½ t salt
1 pinch pepper
2 salmon fillets
olive oil
salt and black pepper
½ lemon, juiced

Method:
Broth: Simmer the water, coriander, ginger, garlic, and 1 pinch each of salt and pepper over medium heat for 15 minutes. Strain and set aside.
Vegetables: Preheat the oven to 375 degrees.
Peel and cut the vegetables approximately one inch on a side.
Toss them in a bowl with olive oil, salt and pepper, then put on a baking sheet. Roast in the oven for 25-30 minutes or until tender. Set aside. Keep the oven hot.
Salmon: Season the fillets with a light coating of salt and pepper, and put in a baking pan over olive oil. Bake in the oven for 10-15 minutes or until the fish flesh starts to come apart at its seams a little and some white albumen (protein) comes out.

To serve: Warm the vegetables in the broth and put them in a shallow bowl, then put a fillet over each serving of vegetables. Top with lemon juice.

Braised Brussels Sprouts & Leeks

(conforms to the elimination diet)
Serves 2

Ingredients:
6-8 Brussels sprouts
½ leek
6 cloves garlic, peeled
1 T olive oil
½ t salt and black pepper
¼ C almond butter
½ lemon, juiced

Method:
Slice the Brussels sprouts thinly, about ¼ inch thick. Wash and slice the leek to the same thickness. Slice the garlic.
Heat a sauté pan over high heat and add the olive oil.
Add all the vegetables to the pan, season with salt and pepper, and sauté for about 1 minute. Reduce the heat to low and cover the pan.
Cook for 15-20 minutes, or until the sprouts are tender. Meanwhile, mix the almond butter and lemon juice together with a fork.
When the sprouts are done, add in the almond/lemon mixture, combine and serve.

This side dish and the Sautéed Asparagus one can be matched to either of the Sautéed Duck Breast or the Scallops & Veggies in Acorn Squash entrees, for four possible meal combinations.

Sautéed Asparagus w/ Walnuts & Lemons

(conforms to the elimination diet)
Serves 2

Ingredients:
½ bu asparagus
1 tsp olive oil
salt and black pepper
1/3 C walnuts
½ lemon, juiced

Method:
Peel (the lower half) and trim asparagus.
Heat a sauté pan over medium-high heat and add the olive oil.
Add the asparagus with salt and pepper to taste, and sauté it for about 2 minutes or until just tender. Add the walnuts and lemon juice and serve.

This side dish and the Brussels Sprouts one can be matched to either of the Sautéed Duck Breast or the Scallops & Veggies in Acorn Squash entrees, for four possible meal combinations.

Sautéed Duck Breast with Pomegranate Seeds & Walnuts

(conforms to the elimination diet)
Serves 2

Ingredients:
2 duck breasts
½ tsp olive oil
salt and black pepper
Seeds from ¼ a large pomegranate
Small handful of walnuts

Method:
With a sharp knife, lightly score the skin on the duck breasts so it doesn’t shrink too much while cooking. Season the breasts on both sides with salt and pepper.
Heat a heavy sauté pan over high heat. Add the olive oil and let it heat up.
Add the duck breasts skin side down. Reduce the heat to low and let the pan cool slightly. Cover the sauté pan and cook the breasts for 14-17 minutes to desired degree of doneness.
Uncover the pan and add the pomegranate seeds and walnuts.

This entrée and the Scallops & Veggies in Acorn Squash can be matched to either of the Brussels sprouts or Sautéed Asparagus side dishes, for four possible meal combinations.

Scallops and Veggies in Acorn Squash "Nests"

(conforms to the elimination diet)
Serves 2

Ingredients:
1 acorn squash
olive oil
salt and pepper
1 t olive oil
2 stalks celery
1 bell pepper
6 cloves garlic
1/3 lb scallops
1 T olive oil
1 T grape juice (the nicer quality the better)
½ t salt
black pepper to taste
¼ C cashews

Method:
Preheat oven to 375 degrees.
Slice acorn squash into 1 inch rings, getting at least 2 good rings.
Lightly coat rings with olive oil, season with salt and pepper and roast in oven for 16-18 minutes or until tender when pierced with a fork.
Set aside when done. Keep warm or prepare to reheat.
Peel celery (use a vegetable peeler on the outside of the ribs) and slice ½ inch thick.
Slice bell pepper into thin strips, slice garlic.
Prepare scallops by blotting them dry.
Heat large sauté pan over high heat until very hot, add olive oil.
Sear scallops for 1 minute on each side, add celery and cook for 1 minute more. Reduce heat to medium-high.
Add bell pepper and garlic, cook for 1 minute more, then add olive oil, grape juice, salt and pepper, and cook for one more minute.
Serve the scallop mixture in the squash rings topped with cashews.

This entrée and the Sautéed Duck Breast can be matched to either of the Brussels sprouts or Sautéed Asparagus side dishes, for four possible meal combinations.

Braised Leg of Lamb with Olives

(conforms to the elimination diet)

Serves 2

Ingredients:

¾ lb leg of lamb

1 tsp olive oil

salt and black pepper

1/3 C olives (any)

6 cloves garlic, peeled

Method:

Preheat oven to 300 degrees. Heat a heavy sauté pan over high heat. Add the olive oil and let it heat up.

Season the lamb with a light coating of salt and plenty of black pepper, and brown well in the pan. Be patient.

Move to a deep, oven-safe dish that is not much bigger than the meat. Toss in the garlic (whole cloves) and olives, and cover almost all the way (use foil or leave the lid slightly askew). Braise for 2 hours. Serve with a vegetable side dish.

Melons & Olive Oil

(conforms to the elimination diet)

does this even count as a recipe? it’s delicious anyway.

Ingredients:

1 melon

Salt & black pepper to taste

1 T honey

½ C nuts

1/3 C olive oil

Method:

Slice melon into quarters, and scoop out the seeds with a large spoon.

Cut into small wedges and blot dry with a paper towel, or air dry for 5 minutes.

Season with salt & pepper.

Drizzle with honey, top with nuts and olive oil. A mild Spanish, Portuguese or Lebanese olive oil would be very nice.

Tuna & Broccoli Salad

(conforms to the elimination diet)

makes about 2 large salads

Ingredients:

1 bu. broccoli

1 t olive oil

pinch each of salt and pepper

¹/₃ C turkey stock

1 green bell pepper

One 3 oz. can of tuna (nice, imported tuna if you want)

1 t olive oil

1 lime, juiced

1 pinch each salt & black pepper

2 T white or black sesame seeds

Method:

Trim the bottom off the broccoli and peel the fibrous skin of the stalk. Slice the broccoli into ¼ inch planks.

Season the broccoli. Heat a large sauté pan, then add the first teaspoon of olive oil. Sear the broccoli over high heat in olive oil for a few minutes, then add the stock. Cook for one minute over high heat (stock should reduce a lot), move to a bowl and set aside.

Slice the bell pepper into strips and put in another large bowl. Add the broccoli.

Break the tuna into large chunks and add. Drizzle with the remaining olive oil; add salt, pepper and the sesame seeds. Toss lightly and serve or store.

Crab & Avocado Salad

(conforms to the elimination diet)

makes about 2 large salads

Ingredients:

¼ lb. crab meat (whatever source & quality desired)

1 avocado

2 carrots

¼ C pecans

1 T honey

½ lemon, juiced

1 pinch each salt & black pepper

Method:

Put the crab in a large bowl.

Dice the avocado and add.

Use a vegetable peeler to “whittle” the carrots into thin, papery coins. Start at the tip of the carrot and whittle at a 45 degree angle to it until you are holding a carrot nub. Eat the nub. Add the coins to the bowl.

Add remaining ingredients and toss lightly. Serve or store.

Fall Naked Casserole

(conforms to the elimination diet)

makes about 4 large servings

A naked casserole is a casserole without a binding component such as eggs, cream or flour.

Ingredients:

¾ lb. turkey leg meat, cubed one inch on a side

pinch each salt & black pepper

½ head cauliflower

½ bu. Italian parsley

1 bu. lacinato (or “dinosaur”) kale

½ head garlic, cloves smashed

½ C turkey stock

½ t salt

large pinch black pepper

¼ C olive oil

½ lemon, juiced

½ C almonds

Method:

Preheat oven to 350 degrees.

Season the turkey meat with salt and pepper.

Sear the turkey in a very hot pan for a few minutes until well browned but not cooked through.

Put the turkey on a cold plate and set aside to cool a bit.

Chop the cauliflower into bite-sized pieces. Chop the kale into bite-sized pieces, and chop the parsley.

In a casserole dish, assemble all the ingredients except the lemon juice, tossing lightly to distribute seasoning evenly.

Bake partially uncovered (foil over most of the dish with a corner upturned is the easiest way) for an hour and a half to two hours, checking the turkey and cauliflower for doneness. Taste for seasoning, adding more salt and pepper if needed.

Add lemon juice, top with almonds and serve in bowls with the cooking juices.

Thanksgiving Naked Casserole

(conforms to the elimination diet)

makes about 4 large servings

A naked casserole is a casserole without a binding component such as eggs, cream or flour.

Ingredients:

¾ lb. turkey leg meat, cubed one inch on a side

pinch each salt & black pepper

2 stalks celery

3 small or 2 medium sweet potatoes

1 bu. mustard greens

½ head garlic, cloves smashed

4 sprigs thyme, picked

4 sage leaves

½ C turkey stock

½ t salt

large pinch black pepper

¼ C olive oil

½ lemon, juiced

½ C walnuts

Method:

Preheat oven to 350 degrees.

Season the turkey meat with salt and pepper.

Sear the turkey in a very hot pan for a few minutes until well browned but not cooked through.

Put the turkey on a cold plate and set aside to cool a bit.

Peel the celery (if desired; you can save the peels for the next stock), chop into bite-sized pieces. Peel and cut the sweet potatoes the same size. Cut the mustard greens away from the thick stems (also save for stock) and chop bite-sized as well.

Chop the herbs.

In a casserole dish, assemble all the ingredients except the lemon juice, tossing lightly to distribute seasoning evenly.

Bake partially uncovered (foil over most of the dish with a corner upturned is the easiest way) for an hour and a half to two hours, checking the turkey and sweet potatoes for doneness. Taste for seasoning, adding more salt and pepper if needed.

Add lemon juice, top with walnuts and serve in bowls with the cooking juices. Can be reheated or even eaten cool.

Fall Lamb Salad

(conforms to the elimination diet)

makes about 2 large salads

Ingredients:

½ lb. lamb leg meat, cubed ¾ inch on a side

pinch each salt & black pepper

1 avocado

1 persimmon

¼ C pumpkin seeds

2 T olive oil

1 T lemon juice

large pinch each salt & black pepper

Method:

Season the lamb with salt and pepper.

Sear the lamb in a very hot pan, then reduce heat to medium. Keep the lamb moving in the pan until cooked, about 5-7 minutes for medium doneness.

Put the lamb on a cold plate and set aside to cool a bit.

Dice the avocado and persimmon; combine with the lamb and remaining ingredients. Serve or store.

Turkey Stock

(conforms to the elimination diet)

makes about ¾ gallon of stock

Ingredients:

3-4 lbs. turkey leg bones (pre-roasted if you want darker stock)

1 gal. cold water

1 leek, washed & sliced

6 cloves garlic, smashed

2 carrots, cut in large chunks

1 bay leaf

any other vegetable or meat scraps you have (within the diet)

Method:

Simmer bones in water for about 45 minutes, skimming off any foam that emerges.

Add vegetables and simmer for an hour.

Strain & store. Freezes very well.

Hummus

Ingredients:
1 #10 can garbanzo beans
1/2 10 (or 12?) oz can tahini (sesame paste)
1 head garlic
2 ea lemons, juiced
1/2 C water
1 T salt
1 t pepper

(garnish:)
olive oil
1 bu parsley, chopped
ground sumac

Method:
1. Blend together all ingredients except the garnish in a food
processor until very smooth. Add a bit more water if needed.
2. Taste for seasoning. Garnish with the garnish and serve with
toasted pita, vegetables or whatever you like.

Braised Winter Vegetables & Chicken over Roasted Potatoes

Ingredients:
7 chicken drumsticks
1/2 t salt
1/2 t pepper
1 t oil

8 sm. yukon gold potatoes, cut into large dice
2 T oil
2 t salt
1/2 t pepper

3/4 pound crimini (brown) mushrooms, sliced 1/4" thick
1/2 head garlic, peeled
1/2 yellow onion, sliced thinly
1 bu red chard, chopped into bite-sized pieces
4 carrots, cut into bite-sized pieces
2 t salt
1 t pepper

Method:
1. Preheat oven to 375 deg.
2. Sprinkle chicken with salt and pepper.
3. Heat a large saute pan over high heat and heat the oil in it briefly.
4. Brown the drumsticks in oil.
5. Put the chicken in a covered pan and cook in the oven about 45 min
to one hour.
6. Meanwhile, toss the potatoes in oil, coat with salt and pepper and
roast in the oven about 35-45 minutes.
7. While that's cooking, heat another large saute pan over high heat
and heat the oil in it briefly.
8. Add the mushrooms and brown well.
9. Add the salt and pepper, onion and garlic and stir. Cut the heat.
10. Put the mushroom mixture in a roasting container with the chard
and carrots. Stir together.
11. Cover the pan and cook for about 30 minutes.
12. Everything will hopefully be ready at around the same time.

Late Winter Soup

Ingredients:
1/2 onion, rough chopped
1/2 head garlic, peeled
2 carrots, rough chopped
1/2 bu celery, rough chopped
1 t oil

1/2 onion, diced
1/2 bu celery, peeled & diced
8 ea. sm. yukon gold potatoes, diced small
2 carrots, diced
1/2 head garlic, sliced
3 T salt
1 T pepper

4 bell peppers, diced
1 grapefruit, juiced
1 lemon, juiced

Method:
1. Start 1 gal water simmering over med-low heat in a large pot.
2. Preheat oven to 450 deg.
3. Toss 1/2 onion, 1/2 bu celery, rough-chopped carrots and first 1/2
head garlic in 1 t oil, put on a sheet pan and roast in the oven for
15 min.
4. Add these roasted veggies to the water and begin simmering for
about 40 minutes.
5. Strain stock and add everything except the citrus and bell peppers.
6. Add the remaining ingredients and taste for seasoning.

Tomato & Olive Sauce for Pasta

Ingredients:
1 T oil
1 ea yellow onion, diced
3 bell peppers, diced
1/2 head garlic, peeled & sliced

2 12 oz (or 14 oz?) cans pitted olives
1 6 oz (or 8 oz?) can tomato paste

1 #10 can crushed tomatoes
2 t dried oregano
1 t dried thyme
1/2 C water
1 T salt
1 t pepper
1/3 C sugar

Method:
1. Heat a large saucepan over meduim heat, then add the oil and heat up
briefly. Saute onion & garlic for 5 minutes.
2. Add bell peppers, olives and tomato paste, stir and cook for 3 minutes more.
3. Add water, salt and pepper, crushed tomatoes and herbs; simmer 20
minutes more.
4. Add sugar and taste for seasoning.