Butternut Squash & Apple hash (Gluten free, Vegan, Free Of Many Allergens

**

  yes ill take a better pic next time I make it ;) I served the hash with :
My Rosemary - Honey Apple Mustard Pork Roast w/Roasted Carrots and Onions , and Butternut and Apple Hash . and gluten free Gravy .

Okay it was one of those nights dinner was fast approaching and I was pressed for time what to make and did not have allot of ingredients on hand and Only had 1 Butternut Squash and I had quite a few apple from our Apple Trees then I thought Man Hash would be good but perhahps a more Paleo Version. So here it is.

Butternut Squash &  Apple hash


1 Medium Butternut Squash ( I am sure you can use Acorn Squash and so forth), Peeled and grated.
2 Large Tart Apples , peeled and gated
2 garlic cloves , minced
2 Tab of chopped Lavender Thyme ( or regular )

Olive Oil
Salt & Pepper


Optional :
¼ cup of Finley Minced Shallot or Onion
1 Tsp of Nutmeg

Using your Food Processor and Your Cheese Grater attachment , grate your peeled squash and apples . Set aside in a bowl.
Mince your garlic and onions or shallots if using and your Thyme.

In a large pan add olive oil ( or coconut oil) about 2 tab or more depending on the varying size of the squash not sure how many cups u will end up with . :) Turn to Medium heat and add the garlic and shallots or onion, start to brown those , then add your grated apples and squash, add your Thyme and Nutmeg if used.
And Cook until the grated squash and apples have a golden hue to them , or I love getting them browned like “hash” is suppose to be like a hash-brown .

Serve and enjoy !
#Vegan
#Glutenfree
#AllergenFree
#Nut&Peanut-free
#DairyFree  COPYRIGHT AND ADVISORY
COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & and  content are copyright protected. Please do not use my images without prior permission or posts. ALWAYS link back to my blog. NEVER COPY AND PASTE. There is a SHARE Button to share posts and recipes , or Share directly from the link, Thank you.
2009-2014 JoAnna L McGarvie

JoAnna's Gluten free Oatmeal Raisin Lime Cookies

Oatmeal Raisin Lime Cookies 
These are perfect!!!!!! These are a hit at our house and I make them several times a week! :D

These are perfect!!!!!! These are a hit at our house and I make them several times a week! :D


350 degree (Oven)

1 cup earth balance

• 1 cup Stevia in the raw
  ¼ cup Honey
  ¼ cup Maple Syrup
  

• 2 Duck eggs (or 3 eggs of your choice)

• 2 teaspoon vanilla

• 1 1/2 cups My Fool Proof Mix
  1 ½ tsp of Xanthum Gum
  

• 1 teaspoon baking soda
  

• 1 teaspoon cinnamon
  ZEST OF ONE LIME
  

• 1 teaspoon salt
  

• 3 cups Certified Gluten-Free rolled oats
  

• 2 cups raisins
  
  
  Prepare your two cookies sheets with parchment paper ( I think I yielded 3 cookies sheets with this recipe ) Heat oven to 350 degrees.
  
  
  
  
  
• Mix up the dry ingredients together in a medium bowl and set aside.
  
  In your Mixer, I use a Kitchen Aid (whisk attachment) , cream the earth balance and sweeteners and eggs and vanilla.
  
  Slowly add in your dry ingredients and then stir the oatmeal in slowly and stir in or add your raisins, I have to admit I just use my kitchen aid .
  
  I use a ice cream scoop and , scoop my batter out and place them on the prepared cookie sheets, place in pre-heated oven. Bake for 10 min or longer depending on your oven, just make sure the tooth pick comes out clean.
  
  Enjoy !
  COPYRIGHT AND ADVISORY
  COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission or posts. ALWAYS link back to my blog. NEVER COPY AND PASTE. There is a SHARE Button to share posts and recipes , or Share directly from the link, Thank you.
  2009-2014 JoAnna L McGarvie
  

YES THESE ARE THE COOKIES AND THESE ARE CRAYOLA'S I MADE FOR PARTY FAVORS FOR MY SONS PARTY LAST year Nov 2013

♥

Apple Sage& Rosemary Venison in the crock pot

Well I wanted to share my recipe I made for St.Patty's day , No i know its not a authentic Irish Dish , but I just had to use what i had on hand, and a good friend gave us a small venison roast.
 I love venison , and if  you are not liking the "gamey flavor" as people put it then you will adore this one beacause there was no gamey taste... and remember i cannot have onions and even without them it was divine :)

1 small venison roast
3 garlic cloves
2 stalks of organic Celery cut into about 2 inch sizes
1 can or bottle of Izze Sparkling Apple+added like 1/4 cup of water. or 1cup 1/2 of stock of choice Try my homemade stock here : homemade-stock-aka-compost-stock
4 + sage leave clusters *or bunch
2 Large stems of fresh rosemary
1/2 lemon
8 carrots, cut about 2 inch sizes
salt & pepper
throw it all in the crock pot for 9 hours on high....
Then Feast! :)
**Save the dripping :)
If you wish to make a gravy or reduction.

(the reduction is gluten free, but is not gaps or scd but it is paleo if you follow the direction but just use arrow-root starch or tapioca. which some on the Paleo diet can tolerate. if not don't thicken it and just use the sauce or blend in blender with cooked onions and carrots to make a somewhat think "gravy".

2 tab of your butter substitute *i used earth balance
melt that and add 4 Tab of my My Gluten free Flour Mixes  mix , mix well with a whisk , take your dripping and put a strainer over the top of the pan and pour the drippings and so the strainer can catch all the bigger bit from the venison.
, remove strainer and whisk quickly , it should thicken up immediately  if not bring to a boil and it will ;) if you need to add anything like a small squeeze of braggs amino acids do so , just taste it to your liking.

Good Served with..... (Not scd & paleo friendly, only allowed on the advanced gaps if tolerated)

 Recipe here: parsley-and-rosemary-roasted-potatoes

COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission. ALWAYS link back to this post for the recipe.
2009-2014 JoAnna L McGarvie

♥ JoAnna❦❦GlutenFreeChefღ

Homemade Stock ( 2 stocks ) A.K.A. Compost Stock & Remouillage and Vegetable Broth here tooTHRIFTY AND HEALTHY!

Hello All I am taking this time to write out my recipe for Homemade Stock or AKA Compost Stock :) and to follow after that Remouillage.

** THIS SITE USES COOKIES

To note ; Reason Why I call this Compost Stock is WE SAVE EVERYTHING, (weather its for our Compost Stock , Our Tea compost , or our duck compost or our regular garden compost ) yes we have allot of composts  we use everything!  If its something that can be saved to go to make stock I put it in a bag and put it in the fridge I try to make stock once a week. for example, bits of pieces of celery , apple cores, carrots pieces ,cabbage cores , pretty much veggie scrapes!  fresh herbs ext whatever can go into your pot to make stock! :D
To note Note : No i dont use tea to make my stock lol.

*

Ingredients :
1. Whole Organic Raw Chicken or Beef bones and carcus of beef ribs or what u have same with pork , of Bison, or Elk or Venison , what u have as far as meat. (rinsed , giblets take out and throw into stock with the liver and all)
( of what we do too , is Roast the chicken , eat for dinner then use the carcase and bones and left over meat in the stock) But I have found One organic chicken can successfully make 2  Twenty Quart Pots of Stock and 1 Pot of remouillage :)

(So depending on what you saved for your compost stock if u find u don't have enough veggie scrapes then use the following :D

2. 6 Cloves or garlic ( or more depending on your pallet)

3.) 5 Large organic carrots cut into threes, and I whole Organic Celery  cut into threes.

4) 2 to 3 large apples ( i use these instead of Onions due to the fact i am Intolerant  them :) .

5) 1 to 2 large onions no need to peel just cut in 1/2. (if tolerated) 

6) One Inch of Fresh Ginger Root.
7)13 whole peppercorns
8) 2 1/2Tabelspoon of Raw Apple Cider Vineger (this helps Extract all the goodness for the bones of the bird).
Sea salt

3 fresh or dried Bay Leaves.

and fresh herbs , Rosemary , thyme ext.... what u have on had throw in some springs.

Add all items into stock pot , fill to almost full with filtered water.  First I turn the stove top on to Medium heat to bring to an almost boil then when it starts to simmer, I turn it down to Low and put the lid on and It simmers Overnight.
(Or just as long as it simmers on low for  at least 8 hours ) .
Let cool , Using your Spider take out all the veggies and carcess and put aside in a large bowl to use for Stock #2.  then store  all the Broth in Mason Jars in the Freezer or CAN. Or if you want u can also use Ziplock Freezer bags and freeze in the portions u wish.

STOCK #2
Now that your first stock is done, Now time to make your #2 Stock, Put everything from the Bowl that you set aside from Stock #1 and throw it all back into the Stock pot and add more veggies and apple cores if used.
use 1/2 THE VEGGIES and apples and rest of ingredients  :)
Fill with water and do just as u did above for Stock #1 , over night simmer and so forth. just as directed above!!! :D
How to make Remouillage Below!! :D

You can make stocking using a Stock Pot  this is the one I have :)

Le Creuset Enameled Steel 20-quart Stock Pot

Or you can use a Crock pot  :)

Follow the directions above but of course u will have to cut the ingredients in 1/2 due to the fact that your crock pot is most likely 6 to 7 quarts .
As above first throw in what veggie scraps you have been saving all week or so.
1.1/2 Organic Raw Chicken (rinsed , giblets take out and throw into stock with the liver and all)
( of what we do too , is Roast the chicken , eat for dinner then use the carcase and bones and left over meat in the stock) .
2. 3 Cloves or garlic ( or more depending on your pallet)

3.) 3 to 4  Large organic carrots cut into threes. And 1/2 of an organic Celery

4) 2  large apples ( i use these instead of Onions due to the fact i am Intolerant  them :) .

5) 1  large onions no need to peel just cut in 1/2. (if tolerated) 

6) 1/2 of one  Inch of Fresh Ginger Root.
7) 7 whole peppercorns
8) 1 Tablespoon of Raw Apple Cider Vinegar (this helps Extract all the goodness for the bones of the bird).
Sea salt Or you can use a pressure cooker :)

Fangor Pressure Cooker 6-quart , this is the one i have. (used to have :( it broke after many years of loving use.
Pretty Much the same directions as the Crockpot above.

Now for the  Remouillage:
"SECOND STOCK" (IN MY CASE IT WILL BE 3RD STOCK)What is Remouillage :The Culinary Arts Dictionary defines the French word remouillage as ”a weak stock made by re-simmering bones that have been used to make stock once already.” As Thrifty as I am My Remouillage  is made from my Third stock  :)

Follow directions above  add more veggies and apples if using and herbs and salt and pepper and peppercorns and fresh herbs and YOU HAVE Remouillage  :) !!
Wonderfully used when making rice, quinoa , veggies and soups , sauces and gravies and  all sorts of uses.


Enjoy! :)

VEGETABLE BROTH
1) 6 Cloves or garlic ( or more depending on your pallet)

2.) 8Large organic carrots cut into threes. And 1 Whole Celery cut into threes

3.) 4 TO 5 large apples ( i use these instead of Onions due to the fact i am Intolerant  them :) .

5) 2 TO 3 large onions no need to peel just cut in 1/2. (if tolerated) 

6) One Inch of Fresh Ginger Root.
7)13 whole peppercorns
8) 2 1/2Tabelspoon of Raw Apple Cider Vineger FOR health benefits .
Sea salt

3 fresh or dried Bay Leaves.

and fresh herbs , Rosemary , thyme ext.... what u have on had throw in some springs.
~Enjoy! ~ღ❦❦❦JoAnna❦❦❦


COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission. ALWAYS link back to this post for the recipe.
2009-2018 JoAnna L McGarvie

JoAnna's Rocki'n Kimchi

Hello all here is my Rock'in Kimchie Recipe,  everyday staple in our home!

Health Benifits of Kimchi:
Fermented foods are a really important part of our diet and have been used in many cultures as a way to preserve foods and make them more digestible. Why are fermented foods important? Here's the deal. We all have microflora (bacteria) in our intestine which is absolutely necessary to keep us healthy. In the body, there is "good" bacteria and "bad" bacteria and it's important to keep the "good" bacteria thriving. Fermented foods contain populations of the "good" bacteria that help to keep the microflora balanced. This is necessary because antibiotics are so prevalent in our world (especially in modern agriculture production) and they kill the bacteria in your body, regardless of whether it is "good" or "bad."

*kid approved!  ;)
Hello all here is my Rock'in Kimchie Recipe, Its kinda a mixture of Korean and non-traditional, using Sea Salt instead of Vinegar, I have posted allot of variations too so make it to suit your taste buds, But above all MAKE IT!!!!!  :) its soo good and I everyday staple in our home!

I find that Organic Veggies Ferment allot better, But of course if you cant find everything Organic that is ok, Try to do local all natural if you can! :)

               JoAnna's Rock'in Kimche


*RECIPE UNAVAILABE

JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission. ALWAYS link back to this post for the recipe.
2009-2014 JoAnna L McGarvie