Not exact matches
«Our founders, Val Brewer and Vern Langenberg, felt there was still a need for someone to deal directly to independent retailers, so we consolidated the
stock of several
meat companies
into one place and started distributing directly to stores.»
The foundation for GAPS intro is
meat stock, made
into soups and stews.
I like to throw a couple of chicken thighs (with bone and skin)
into my
stock to give it that real chicken flavor, and after several hours of gently simmering, the succulent, tender
meat is falling off the bone.
This way, we will eat the chicken straight away in the
stock with some vegetables (I often throw some chopped veggies, sometimes from the freezer,
into the pot for the last 20ish minutes) for an easy meal, then have a whole pot of
meat stock left over for more soups and for drinking from a mug, and sometimes we have chicken left to put
into other meals as well.
Stir the remaining lobster
meat into the
stock and remove from the heat.
Pour the apple cider vinegar
into the pot along with the
stock and make sure the liquid comes half way up the
meat on all sides.
1.5 pounds lamb stew
meat, cut
into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup
stock (beef or lamb) 2 small / medium potatoes, cut
into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
Add the flour and stir it
into the
meat mixture then add the Worcestershire Sauce, tomato paste (or ketchup) and beef
stock.
Just dropping in to share the kind of recipe you, too, might make if you found yourself on a Thursday with a reasonably well
stocked pantry, a lot of kale (or other greens you picked up at the farmers» market back on Saturday), and two sweet Italian sausages that you bought from the very same farmers» market for way too many dollars and which are threatening to go bad if you don't find a way to integrate them
into this week's meal plan, a meal plan that has already incorporated more
meat than you really like to eat.
1/4 cup flour 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 pounds cubed beef stew
meat 3 tablespoons olive oil 1/2 cup red wine 4 cups beef
stock 1 teaspoon dried rosemary 1/2 teaspoon ground black pepper salt to taste 3 large potatoes, peeled and cubed 4 carrots, cut
into 1 inch pieces 4 stalks celery, cut
into 1 inch pieces 1 large onion, chopped 1 tablespoon Worcestershire sauce 1/4 cup Red Duck ketchup 1 tablespoon A-1 steak sauce 2 teaspoons cornstarch 2 teaspoons cold water 2/3 cup frozen peas
You can use it in place of
meat stocks to adapt non-vegetarian recipes
into vegetarian versions, too!
ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut
into florets) 1 medium yukon gold potato (peeled, cut
into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white
meat, 50 % dark
meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken
stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
4 tablespoons olive oil 1/4 teaspoon garlic powder 1/8 teaspoon mustard powder 1/8 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon fresh rosemary, chopped 1 teaspoon fresh thyme, chopped 1 yellow onion, chopped 2 cups chicken - free strips (e.g., Lightlife Smart Strips or Beyond
Meat strips), chopped
into 1 / 2 - inch cubes 5 medium carrots, chopped 1 cup crimini mushrooms, chopped 1 cup celery root or celery, roughly chopped 1/4 cup Italian parsley, roughly chopped 1/2 cup dry red wine 1 cup vegetable
stock
A whole chicken can be roasted and served with roasted root vegetables and a simple salad one night; the leftover
meat can be shredded
into a lunchtime salad the next day; and the bones and giblets can be made
into a delicious and rich
stock.
100 grams (3.5 oz) butter 1 medium onion 1 tablespoon flour (or substitute with arrowroot if gluten free) 1 cup fish
stock 1 cup milk 1 cup sweetcorn 1 medium potato, diced
into small cubes 2 tins smoked herring fillets (or equivalent amount of smoked fish) 2 - 3 cups mixed seafood of your choice (I usually use a small tin of salmon, some shrimp
meat and bay scallops) 1/2 cup cream Salt and pepper (to taste)
Coles began to
stock certified organic
meat around this time and not long after, exporters began shipping certified organic beef
into the EU.
Mix a few tablespoons of
stock into shellfish
meat to keep moist, then cover and chill.
Wan had transformed a government - owned slaughterhouse, where he was appointed manager in 1984,
into China's largest
meat company, eventually listing it on the Hong Kong
stock exchange and becoming its largest individual shareholder.
I imagine many of you transformed your turkey bones
into stock, however, and that you still have some
meat you'd like to use in a new and different way... at least I hope so.
Ingredients: 12 cups Chicken
Stock 1 pound boneless beef shanks or stew
meat, cut
into 1 - inch pieces 2 pounds celeriac, peeled and cut
into 1 - inch pieces 2 carrots, roughly chopped 2 celery stalks, roughly chopped 1 large yellow onion, roughly chopped 1 cup whole cilantro leaves, plus 1 tablespoon finely chopped fresh cilantro and a few sprigs for serving 1 cup Basic Sofrito (see recipe below) 1 tablespoon kosher salt 1/4 cup heavy cream 1 tablespoon finely chopped fresh flat - leaf parsley 1 tablespoon finely chopped fresh thyme
about 200 g of left over chicken
meat 1 liter of chicken
stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut
into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut
into planks 1 can of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped
Place chicken in a large stainless steel pot with water, lemon juice and all vegetables and herbs Bring to a boil, and remove foam that rises to the top Reduce heat, cover and simmer anywhere from 1 - 6 hours Remove whole chicken with a slotted spoon Remove chicken
meat from the carcass and reserve Strain the
stock into a large bowl and refrigerate until fat rises to the top and congeals Skim off fat and place
stock in a jar or covered container in your refrigerator
You'll Need: 1 lb US Wellness
Meats bison stew
meat 2 tbsp coconut oil or ghee 1/2 tsp each salt and pepper 1 medium onion, chopped finely 2 cloves garlic, minced 1/4 cup red wine 1 cup each beef and chicken
stock / broth 1/2 tsp dried thyme 2 bay leaves 2 russet potatoes, peeled and chopped
into bite - sized chunks 2 carrots, peeled and chopped
into bite - sized chunks 1 parsnip, peeled and chopped
into bite - sized chunks 1/2 cup frozen peas 1 tsp chopped fresh parsley for garnish
Follow the recipe as though you were going to cook in the oven: cook down the onions, brown the
meat (flour first if you want to) and put
into a casserole or large saucepan with the
stock vegetables and any other flavourings.
Directions: Place the
meat into a large crock pot or
stock pot.
2 lbs 100 % grass fed beef tenderloin, stew
meat, chuck roast or chuck eye, cubed 1 onion, sliced 2 cups organic mushrooms, sliced 1 1/2 cups homemade cream of mushroom soup 1/3 cup arrowroot powder, whisked
into 3 Tbsp cold water 3 cups organic sodium - free beef
stock 1/2 tsp onion powder 1 tsp garlic powder 1/4 tsp fresh black pepper 1/4 tsp paprika 1/3 cup homemade dry onion soup mix 3 Tbsp Worcestershire sauce
Homemade
stock, which can easily be made
into soup by blending in vegetables and
meat, is not just food, but also medicine.
I am starting to incorporate more of WAPF
into my and my husband's diet, i.e. avoiding the dirty dozen, eating more eggs, making my own
stocks, I look forward to eating free range
meat and drinking raw milk.
Cook on low for probably 8 - 10 hours, remove chicken, pull
meat off bone and add back
into the soup, reserve bones to make
stock another time??? Does anybody think that would work?
Alternatively, if I made
stock the day my large
meat order arrives I will have a large amount of
stock — which I would probably be freezing
into portions.
Keep adding some probiotic food
into every cup of
meat stock and every bowl of soup: juices from sauerkraut, fermented vegetables or vegetable medley, or homemade kefir / yogurt.
If dairy is still out [by results of sensitivity test or negative reaction when introducing it], then
into every cup of
meat stock or soup add juice from your homemade sauerkraut, fermented vegetables or vegetable medley (please look in the recipe section of the book).
«By shopping with discount retailers and hunting around for bargains I aim to
stock up with the basics and treats to keep them going for a good few weeks / months and then when I drop them off at their accommodation, I buy the fresh expensive stuff such as
meat and fish which goes
into the freezer.
Whether I'm deboning raw
meat or scraping dinner plates after the meal, I always slip the bones
into a container in the freezer for when I'm ready to make a big pot of
stock.
Cooked Daily, Chicago, IL, 1/2009 to 5/2010 Kitchen Helper • Assisted in preparing food items by peeling, cutting, chopping and dicing
meats, vegetables and fruits • Cleaned counter tops and ensured general cleanliness of the kitchen area • Provided support in preparing main orders by handing platters and arranging food items aesthetically on them • Loaded soiled dishes
into dishwashers and wiped them dry so that they can be stored • Ascertained appropriate levels of food items in
stock • Distributed orders to waiters along with special instructions regarding table numbers and spice levels