Baked Beans with Chinese Five Spice Powder
With the Holidays all around I keep searching to recreate the comfort foods so familiar to us. Here is my Gaps legal versions of sweet sticky baked beans. I am in love with Chinese Five Spice. It is a mixture of five spices, encompassing all five flavors of sweet, sour, bitter, pungent, and salty. Containing the sweet tones of star anise, cloves and cinnamon with the bite of Szechwan pepper, all married together wtih ground fennel seeds and sometimes ginger. I think it sings in this recipe.
It may seem complicated but you can enjoy it for many days and it’s well worth the trouble. You can serve it with a steak and salad with a good homemade dressing. Or bring it along to a potluck.
I also wanted to add in another thought. I’m all about keeping food alive and sneaking pro-biotic food into my family. I left about half of the raw ingredients out that I put a star** next to below and added them in after the beans cooled. You can try that too and keep it much more healthy. Play around and have fun, leave out what you don’t like and add what you do.
Please Enjoy and Merry Christmas!
1 pound White/Great Northern beans, soaked (at least 48 hours with whey added)
1 large yellow onion, chopped
4 slices high quality bacon, salt pork, finely chopped (or use smoked ham hock)
1/4 cup dates, very finely chopped
1/4 dried apricots, very finely chopped
1/4 black current or raisins, very finely chopped
4 teaspoons mustard** (organic, Gaps legal)(lacto-fermented if you have it)
1/4 teaspoon cayenne pepper
3 cloves of garlic, finely chopped
2/3 cup raw honey**
1 teaspoons organic orange rind (zested)
1 bay leaf
2 teaspoons of Chinese five spice powder (Mountain Rose Herb)
1/2 teaspoon chili powder (Mountain Rose Herb)
1/2 teaspoon paprika (Mountain Rose Herb)
4 tablespoons raw apple cider vinegar**
1 small can of a good tomato paste (just paste, no fillers)
1 cup chicken or beef broth
1/4 cup fish sauce**
1/4 cup cultured butter**(optional)
sea salt to taste
Drain beans, rinse them and place them in large saucepan. Add fresh water to cover beans by about inch. Bring to a boil, then adjust heat so beans simmer gently, uncovered. Cook about 1 hour, or until tender. Drain.
Place beans in 3-quart bean pot, large cast iron pan or casserole. Add remaining ingredients (see below**) and stir well. Bake, covered, in preheated 300º oven until beans are tender again and colored as brown as the sauce around them, about 6-8 hours. Stir beans at least once an hour while they cook. Serve
(**remember for Gaps or Weston Price to check which things to save and stir after it cools a bit)
Keep in mind, these are high in sugar and we will only have these about once a month.
It’s cold outside and that means we want something spicy to warm our bellies. Ginger is the way to go in the winter when everyone is ill. Ginger’s use as a remedy for digestive distress, colds and viruses dates back at least 5,000 years to ancient Chinese practitioners. In addiction to calming inflammation ginger is calming to the intestinal tract. This zesty spice may also defend against the growth of colorectal and other cancer cells! Eat you food and your medicine for dinner. Enjoy!
carrots (As many as you want)
onion (2-3 large)
2 Tlb of Chinese 5 spice powder (from Mountain Rose Herbs)
garlic (4 large cloves)
ginger root (about 2 inches, peeled and grated)
homemade chicken broth (2 quarts)
2 cups of homemade yogurt
fish sauce to taste
sea salt (1/2 tsp or to taste)
2 Tlb of raw honey
small handful of chopped cilantro
freshly ground peppercorns
How To: Rinse and chop the carrots coarsely. Peel and chop the onions. Place them all in a pan. Next add the broth, garlic, ginger root, and spices. Bring to simmering point, put a lid on and simmer gently for about a half hour. Blend (I use a simple handheld blender). Taste and add salt and peppercorns (freshly ground) to taste. When it has cooled a bit stir in yogurt and fish sauce to taste. Top with cilantro.
Tuna Casserole (Gaps legal)
1 med. onion (thinly sliced)
1/2 c. raw cheddar cheese (shredded)
1/4 c. Gaps legal whipping cream (un-whipped, un-sweetened) (see note)
1/2 c. dripped homemade yogurt
1/4 c. strong chicken broth
1/2 c. homemade mayo
1/2 c. white mushrooms (finely chopped)
1 tsp. sea salt
1/4 tsp. ground black pepper
2 tbl. dried dill 1/4 tsp. celery seed
1 large spaghetti squash
2 cans tuna (in water or olive oil, no vegetable broth)
1/2 c. “Topping” your choice, almond flour, crumbled pork rinds and/or more cheese.
Pierce and bake squash for 45 min to one hour. Let it cool a bit.
Cut it in half, scoop out seeds and scrape out the flesh into a bowl. Mix all ingredients together. Spread evenly into an 9×3 inch glass pan. You can sprinkle “breadcrumbs” for the last 15 minutes. I just did cheddar but you can add almond flour or crumbled pork rinds with cheese. Refrigerate until ready to bake. Bake at 400 degrees 45-60 minutes. The edges should be bubbly and the topping browned. Enjoy!
This even passed the
Super picky hubby test!
Note-here is a recipe for whipped cream but you can use 1/2 stick of butter in its place.
I need a spice to my life and I get very bored without tons of flavor. And I really miss eating out sometimes, so I just make what I like to eat right here in my kitchen.
Another thing I enjoy is grilling when I get a chance. So this is right up my alley! Enjoy!
Chicken Tikka Masala
1 cup yogurt (home made)
1 tablespoon lemon juice (fresh)
1 teaspoon ground cinnamon
2 teaspoons ground cumin
2 teaspoons cayenne pepper
1/2 teaspoon of ground clove
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
3 teaspoons of garam masala (optional) make sure it’s a pure spice blend!
2 teaspoons salt, or to taste
4 boneless chicken thighs, cut into bite-size pieces
4 long skewers
1 tablespoon butter, ghee or lard
3 clove garlic, minced
1/2-1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1-3 teaspoons salt, or to taste
1 (8 ounce) jar tomato sauce (home-made)
1 cup coconut cream or coconut milk
1/4 cup chopped fresh cilantro
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, clove, spices and 2 tsp or more salt. Stir in chicken, cover, and refrigerate all day. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. Melt butter, ghee or lard in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1-3 teaspoons salt to taste. Stir in tomato sauce and coconut cream or milk. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.
Transfer to a serving platter, and garnish with fresh cilantro.
Serve with fried califlower. And steamed snow peas with a squeeze of lemon juice.
For dessert serve
Banana Lassi (recipe below)
2 cup plain home-made 24 hour Yogurt
2 peeled and sliced very ripe Banana’s
2 tbl sp Honey or to taste
1/2 tsp Cardamom Powder
1/2 tsp of cinnamon
Hand full of Ice-cubes
How to make Banana Lassi:
Combine all ingredients and blend until smooth in a blender.
Pour in glasses and serve chilled topped with a sprig of mint.
But for the life of me I could not think of what to do with the carcass. I was pondering this at the diner table while everyone sat around and chatted about the desserts that I couldn’t have (ok, I was envious this time, I’m detoxing so I was actually craving “normal food” which is very unusual on the “diet”). Anyways I digress..
I would normally just make soup with poultry bones but duck is such a strong flavor. I knew I had to use bold flavors to pull it off. My first thought was curry but I do curry too often. So here is what I came up with this morning.
Lime “n” the coconut soup
1-2 star anise
2 tsp fennel seeds
1 tablespoon coriander seeds
1-2 small cinnamon sticks (depending on size)
1 tsp whole cloves
1 1/2 lbs ground meat of your choice (I love pork but I used chicken tonight)
2 quarts of duck/turkey/chicken broth (I used duck) (homemade) Directions here http://www.westonaprice.org/Broth-is-Beautiful.html
1/2 cup cilantro (chopped fine)
1/2 cup basil (chopped fine)
1/2 can coconut milk (with no added ingredients)
1 inch piece of ginger grated
5 cloves garlic (chopped)
1/4=1/2 tsp cayenne
zest and juice of one lime
1/4 cup raw organic peanuts (soaked and dried at home) for garnish
1/4 cup coconut oil, rendered pork fat or duck fat. (I saved duck fat from last night)
4 tablespoons of honey or *tamarind paste
shrimp paste (optional) (homemade if you have it)
*kelp or rice noodles (optional)
salt and pepper
veggies to roast (your choice but this is what I did)
cabbage Chopped (green, red, napa, bok choy)
peas (garden, sugar or snow)
2 carrots Chopped
2 bunches of green onions sliced
2 bunches of brocoli chopped
2 red bell peppers (make sure they are organic)
Pre-heat oven to 400 degrees add the oil or fat to a large roasting. Let it melt in the oven. Remove it and add veggies (except garlic), salt and pepper and toss to coat.
Put veggies in the oven and roast for about 20 min.
Put the first 5 ingredients in a spice grinder and blend until fine powder.
Add oil to a large stock pot. On low heat toast spices. Add the garlic and ginger, saute for 2 minutes. Add shrimp paste, honey or tamarind paste, lime zest, half the basil and cilantro, cayenne and saute for 1 more minute. Add all the stock to the pot and bring to a boil. Meanwhile put the ground meat in a mixing bowl, add in most of the remaining cilantro and basil (reserving some for garnish) add salt and pepper and form meat into 12 meatballs. Turn down the soup if it’s boiling. Take the veggies out of the oven and stir. Arrange all the meatballs on top on the veggies and return both to the oven. Cook until both are nicely browned all over about 20 more minutes. Add veggies and meatballs into the soup. Cover and warm through for 10 minutes. Mix in the lime juice and coconut milk. Season with salt and pepper.
Serve with peanuts, a sweep of coconut milk and fresh basil and cilantro.
For my husband (who is not totally on The Gaps Diet) I added Tamari sauce (wheat-free soy sauce) and kelp noodles to his bowl. For my 3-year-old I mixed in peanut butter instead of whole nuts (he doesn’t digest them)
This would also be great with pickled veggies or julienned cucumbers on top. Make sure you use chopsticks for ambiance. Also oven grilled pineapple with coconut lime sorbet is the perfect dessert for this meal.
* not Gaps or Specific Carbohydrate Diet Legal
I’ve been craving something yummy and sweet. It’s just that time of year. Of course it has to be Scd legal so I tried to make the famous peanut butter “brownies” from Breaking the Vicious Cycle book. They were too rich for me. I cut up frozen banana and dropped the hot brownie on top. But I regretted all of this after it settle in my tummy. It was a little much but good. However, these little treats always hit the spot. I can’t say enough about how wonderfully complex and amazing the taste of dried apricots are. They have a depth of flavor that is almost buttery to me. Today I added a bunch to home-made bbq sauce. It made the sauce! I’m going to try to make dried apricot jam tomorrow with the extra’s. Then later in the week I’ll add it to pork chops. Mmm..
- 1 1/2 cups raw almonds or walnuts
- 1 1/2 cups dried apricots
- 1/2 cup of dried dates
- 2 teaspoons cinnamon
- pinch of fine salt
- 2 teaspoons vanilla or almond extract (orange would also be nice)
- 1/2 cup UN-sweetened shredded coconut or any kind of crushed nuts
- In a food processor thoroughly combine first six ingredients until the mixture forms a dough-like ball. Using your hands, firmly roll into small balls. Roll in coconut and or crushed nuts.
- Refrigerate to firm up.
Note..these are an easy to pack high energy snack. I put these in my sons lunch. You can combine any fruit and nuts you can think of. Have fun!
We go through a lot of squash! I mean a lot! I don’t want my boys to be deprived of carbs. And carbohydrates are a little tougher to get come by on this diet. Well unless you eat a ton of sugary fruit! My favorite squash is butternut. I make everything from “pumpkin” pies to bacon apple roasted squash soup with it. This amazing food contains an array of healthy benefits such as beta-carotene (which your body automatically converts to vitamin A), significant amounts of potassium, B6 and just one cup gets you nearly half the daily recommendation of vitamin C.
So you want to go and try it right? But here’s the problem…they are really expensive! I saw them at the store yesterday for $.80 lbs! That would really add up at our house. So I had to think of a solution or sell our car (insert chuckle here)..So I got on our local Craigslist and posted an ad basically stating that I needed quite a bit and the price we could pay. Let’s just say it worked out great! I picked up about 95 squash for $70! I plan on dipping them in a mild bleach solution, curing them and storing them all through the winter. Needless to say I’m happy thrilled.
Directions to cure them can be found all over the internet just search curing winter squash. Good luck and hurry! I’ll post recipes to use them up soon.
Welcome, I’m new at this. I hope to have this up and running soon!