Here in the UK, much is made of the shameful wastage of food that occurs daily in our homes. Well I have to say little goes to waste in our house as we can't afford it to. I suppose we have a bit of a war mentality - as if their was a shortage and every scrap was another mouthful for someone. We love left-overs. In fact we love them so much I often plan to have leftovers. They make super breakfasts, for example, plus its amazing what you can turn them into! For want of a better name I call this dish:
In fact, it is not one dish, but however many you can think of. The variations are endless and it need never be served up the same way twice! This recipe can be easily adapted for any meat - cold leftover turkey/chicken, or freshly cooked fish.
It is so simple, but it does need some leftover squash. You can adapt it as much as you like and you won't go far wrong, but it does make for a delicious dish. I include some ideas dependent on your diet.
I like to roast heaps of squash and carrot on a Sunday, while the Sunday roast is cooking. Then I have left-over squash/carrot mix (which does fine for this recipe) for soups and casseroles and stir-fries throughout the week.
Variations: Experiment and you will make a new dish every time!
As it is a left-overs meal, I tend to use cold meat - often left-over from the Sunday roast. However, we also like it with fish. I buy frozen fish, bring it to the boil in a pan of water and let it cook for a few minutes until flaky (this does not take long!). Then I mix it up with the squash as per recipe.
Mix a quantitiy of ground almonds (almond flour) with a small amount of butter and rub the butter in to make a crumble. Sprinkle this on top before placing in the oven.
Gratin: Gently fry thin slices of swede in a frying pan until they soften. Layer them over the casserole and place in the oven. Ten minutes before serving, sprinkle with cheese and return to the oven until melted and bubbling.
Cauliflower Sauce instead of or in addition to the stock: See recipe here. Make a batch and it will do a couple of meals during the week.
Tomato Passata maybe watered down a little with a quantity of stock.
Add different veg: pepper, frozen peas, tomatoes etc...
This dish is suitable for GAPS stage 4 of the introduction diet, once roast foods are introduced.
Someone did warn me that I only needed one courgette plant, at most two, but somehow after planting lots in case of disasters, I didn't have the heart to throw them away. Result - of course we are overrun with courgette and can't give them away fast enough. Some people love them, others hate them. I don't know which camp you fall. We are somewhere in between. If I turn them into crisps or chocolate cake (see snacks and treats for other ideas), the family love them, but if they stand out in a meal as just plain courgettes, then I'm afraid they don't go down too well! So my dilemma is how to use them up as fast as we are growing them - after having given as many as possible away. Here is one recipe that no-one minded. The courgettes are very inoffensive, and sprinkled with herbs, actually are quite tasty! I like to slip a little offal in unobtrusively as it is so good for us and compensates for the quantity of meat we are eating.
A few bumps in the path!
We started stage 4 optimistically. The fellows are now consuming cream and butter freely. So now they can have a bowl of sour cream with a dribble of honey for pudding! Oh, pudding!
We have gradually moved from sauerkraut juice to actual sauerkraut cabbage and that was doing well until the second day of stage 4 when I had more yoghurt for breakfast than usual, had more sauerkraut than usual and upped my dose of sour cream to two teaspoons. I thought I might have overdone it but wasn't ready for what happened. Two hours after eating I suddenly developed severe ectopic heart beats. It came suddenly and four plus hours later it went as suddenly as it came. I have no other explanation other than die-off, but did go and have an ECG in case, but was declared all right. I now realise that the palpitations I had on stage 2 and 3 were due to the probiotic food. This is really a learning curve as you find how your body responds to different things. So I will now go very carefully with the fermented goodies. I do think that having two strong cups of camomile tea helped as it went half an hour after drinking it and after a repeat performance four days later, I took the tea quickly and they went!
We have also started taking the probiotic (Biokult) before breakfast.
The following day was not so good either as Husband and I introduced carrot juice, while the lads had one teaspoon of yoghurt as they had already taken carrot juice. By the evening I had stomach cramps and needed the bathroom, so I suspect carrot juice and will keep it out for a while.
I made our first almond bread with just butter, ground almonds and eggs. You have to laugh. I made it into almond 'cakes', which looked very desirable to our sweet teeth, except they have no sugar in. The first day, I cut one into quarters and we had a bit each. It wasn't brilliant, but it was a new texture and we got quite excited, except Son 2 said it tasted of marzipan which he dislikes! The next day we had half each. We had to laugh at the peculiarity of our situation - I said they could only have a mouthful each to test it. Husband said one cake was a mouthful to him! So there we were feasting on a few small crumbs
For my second attempt I tried Cara Comini's recipe in her book 'What can I eat now, 30 days on the GAPS intro diet'. only I added a tiny bit of coconut oil - this nut bake recipe is very versatile. These have squash in them and they rose nicely and looked delicious! I showed them to Son 2, who disparagingly said 'You forgot to put the chocolate in!' I despair!! Never-the-less he ate his tiny portion slathered in sour cream and a drop of honey!
We really enjoyed our roast lamb with roast carrots and roast squash on Sunday. I did cheat and only used the juices and fat from the roast to make a thin gravy - so it tasted like normal. Plus I put fresh mint in the gravy which was almost like mint sauce!! It was a welcome relief after the 'sameness' of many of our meals.
Unfortunately on our fourth day on stage four, Husband got a stomach bug. So that will delay us a bit. We have decided to let the Sons go on to stage 5 so they can have stewed apple to lighten their diet.
Husband ate a normal breakfast of three soft boiled eggs and a cup of chicken broth, but then felt gradually worse. He had another mug of broth at lunchtime and began to feel better, but his symptoms didn't subside so he stopped all broth and just drank water. The second day he felt better and just had chicken broth for breakfast and lunch, followed by a stage one soup for tea. The next day he returned to work, having stage 2 food and he will gradually work back up to where he was over the next couple of days.
Good news is that Son 1 realises he is concentrating better on his work, and that is amazing as it has been an enormous issue for him for years, but we are all noticing the difference and enjoying it! What used to take up to three hours is taking just one! For a fourteen year old he is amazing - the moodiness has gone, he's bright and cheerful and amazingly cracking jokes! This Son never used to know when a joke was made, let alone tell one himself - so he's constantly fooling me and catching me out to his great delight. In addition, he's decided he likes writing essays!
So it's painful, but starting to bear fruit.
Hopefully we'll all be on Stage 5 soon!