Tag Archives: WAPF

Comfort Food: Ham & Biscuit Pot Pie

This was born out a desperation for comfort food.  Earlier this month, we got hammered with snow storm after snow storm… I wanted to crawl up in a blanket, drink my coffee, and eat comfort food.

Which, for a real-food foodie, is not as easy as it sounds.

This recipe was inspired by this Biscuit Pot Pie from another blogger, but I changed it up a bit to exclude unsprouted/unsoaked wheat…  and to use up my leftover Christmas ham that’s been freezin’ away. Y’all, these are the BASICS of eating real food.  It’s exchanging the fake/unhealthy food for the good stuff God made for your body (a.k.a. “real food”).

Mmmmmm.  Ham.
P1100753Some tips before you set out to make this yummy dish: *and you need to read this before you set out to start cooking*

Prep your biscuits.  The recipe I use regularly is from The Elliott Homestead.  I make these, on average, about every 10 days.  I do this as it reduces the amount of snacking/eating the processed stuff I do allow (like cereal).  When they can grab a warm biscuit with healthier wheat, grass-fed butter, and topped with raw honey… it’s now a health-food.  So I usually plan to make the potpie close to the day I’m going to make biscuits.  The reason that it’s so important to plan this out is that these biscuits take a little thinking ahead — you have to set the dough for soaking 24 hours before you can bake them.  This is not complicated, do not be overwhelmed!  I basically spend 5 minutes at about 7 at night to prep the biscuits, then finish the prep the next morning at 7 a.m.  (I usually double the batch.)  I would bake all but six of them in the morning (which is what I did today), and save those six to top my pie tonight.

Another *think ahead* step: I usually buy organic celery, chop it up, then freeze it.  Since I do not ever want to eat it raw (sorry, YUCK!), but just cook with it, it’s so much less expensive… I can use a small amount and not waste the rest or feel obligated to eat it (again, YUCK!).

So! On to the ingredients and directions:

INGREDIENTS:

3tbl grass-fed butter
3 carrots
1c chopped celery (I did not thaw mine)
1 onion, chopped finely
2 garlic cloves
1 tbl + 1/4c arrowroot powder, divided; or similar GF thickener
2c chicken broth
1c milk or heavy cream (so much yummier with the cream!)
1c frozen peas (do not thaw!)
1lb of ham, cut into bite-size
1tsp fresh minced thyme
sprinkle of pepper
6-10 soaked biscuits (depending on preference and size of dish)

DIRECTIONS:

Preheat your oven to 400 degrees.

Melt your butter in a large pot/pan.  Once it’s melted, begin to saute the carrots, celery, and onion.

P1100746Saute these vegetables for 5-10 minutes, and they will start to become fragrant.
P1100748.
Once the veggies are starting to cook and lose their color (they look duller), add the pressed garlic.  You can do this however, but I have a garlic press.
P1100759Let this cook for another minute or two until you smell that garlic.  Garlic cooks quick (and consequently burns) so you don’t want this to sit long.

Once you smell the garlic, throw 1 tablespoon of arrowroot powder and stir.  This is the beginning part of the thickening process.
P1100760Still stirring, add your 2 cups of chicken broth.  Continue to stir for a minute or two until it’s all combined.  I would also suggest scraping the bottom of the pan with a wooden spoon (the browned bits on the bottom are part of what makes it delicious!).

After its scraped, add your 1 cup of milk and stir.

Whisk in the remaining arrowroot powder (1/4 c).  Keep whisking until it’s mixed well.
P1100772Bring this mix to a boil, and let it boil for about 5-10 minutes until it’s thickened significantly.

Add your chopped ham, chopped thyme, and peas, and stir.  Put the lid on and let this cook at a slow boil for another 10 minutes.
P1100767When you uncover it, it will be thick and combined.
P1100775Dump into a casserole dish, and sprinkle with black pepper.
P1100789Bake this for about 10 minutes at 400 degrees.

It will be slightly browned when you pull it out.

Top this with your uncooked biscuits.  You can put as many as you want on top, but just be aware that they tighter they are squished into the dish, the longer it will take to cook them through.  I usually space 6-8 out over the dish, and that’s because I don’t want heavy bread at night-dinner.
P1100794Put this dish back in your over, and cook for another 10-15 minutes, until your biscuits are cooked through and the tops are browned.  If you pull up a biscuit, you might notice it looks gooey on the bottom — and this is because it’s been sitting in thickened soup, basically.  If you’re concerned about the doneness, break a biscuit apart and examine the contents in the middle for how well it’s cooked.
P1100798Let it cool for 5-10 minutes, so it won’t burn your mouth.

And last, most important step –

Eat.  And be comforted.

Waste Not, Want Not – Split Pea Soup

I hate, hate, HATE to waste food.  If I paid my hard-earned money for it, I better consume it all!
We usually have a Christmas ham, and I really wanted to use that leftover ham bone.  Everything I’ve read about beef and chicken bones being used a soup/broth base only fueled the desire to figure it out!
So, I introduce to you:

Split Pea and Ham Soup!

I really wanted to just eat it. Not sit around and take pictures of it.

I really wanted to just eat it. Not sit around and take pictures of it.

INGREDIENTS:
1c dried split peas
water (will depend on how much your peas soak, size of pan, etc)
olive oil for frying
1 onion, chopped finely
1 leftover ham bone from a roast (still leave it meaty! but please note it should’ve already been cooked once before)
3-4 sprigs of fresh thyme (*I find it helpful to tie them together with butcher’s twine so the twigs stay together, making removal much easier)
2 carrots, chopped
2 stalks of celery, chopped
DIRECTIONS:
  1. Let the peas soak in at least 2 cups of water overnight (at least 8 hours, I did mine around 14). You can almost always add in more water than necessary and drain it off later.
  2. Heat the olive oil in a dutch oven for a couple of minutes, but be careful that it doesn’t smoke (overheated olive oil isn’t good for you!).  Add the chopped onions once the oil is hot. *Do not skip this step! It is the base to all good soups!*
  3. Stir the onions frequently.  As the onions start to caramelize, add the soaked peas, 3-4 sprigs of thyme, ham bone.  Add just enough water to reach the top of your ham bone (I had to add about 6 cups).
  4. Bring this to a rolling boil, and let it boil for about 20-30 minutes.  Remove the ham bone to let it cool.
  5. While the bone is cooling, add the carrots and celery and let it boil for about 5 minutes, then bring it down to a simmer.
  6. Once the ham bone is cool enough to handle, cut off all meat into bite size pieces.  Add just the meat back to the pot.
  7. Bring to a boil again, and add water to the soup for desired consistency.  You can do this step a few times to get it to where you want it, but I would suggest only adding in 1/2 c at a time, and letting it simmer on low for at least five minutes before adding any more.  ** TIP: You know the vegetables and soup has cooked long enough when the thyme leaves have cooked off the twigs.  (If this hasn’t happened by the time you reach this point, continue to simmer until those leaves are off!)
  8. Let the soup cool for about 5 minutes before serving for final thickening/cooling. Be sure to remove the thyme before serving!
I found that sometimes you may want to blend some of the peas for a smoother consistency.  I had intended to do this when I first set out to create the recipe, but found that the peas had mushed up so well between the 14 hour soak and slow cooking.
I made this for my husband and father-in-law (who loves split pea soup!) and they couldn’t believe how great it was! I admit, I’m not typically a fan of split-pea soup, but this recipe totally changed my opinion.

Eating and Famines

This is a post from Sarah.  At some point we’ll get two users set up on the blog so you can see who is posting what… but for now, I’ll just announce myself. ;-)

And the REASON it’s important you know who is speaking is because while we love each other to the moon and back, Eleilia and I do food a little different from each other.  The principles Eleilia follows are commonly identified as strict Paleo.  You can find out some great definitions on what types of food here.  The biggest thing to draw your attention to is the image on this page provided by BalancedBites:

Image

I follow the Weston A. Price Foundation philosophy on food, Eleilia does not.  To put it simply: I do dairy and soaked grains.  Eventually, I’ll do a post  on soaked grains, but for now just understand that this is NOT as simple as cooking with 100% whole wheat.  It’s a process of preparing the grains so that your body can absorb the nutrition.  As far as the dairy is concerned…. I have no qualms admitting I am an addict.  It would take a severe allergy or intolerance for me to give it up.

That being said about soaked grains and dairy — I do limit my intake significantly of these two items.  The dairy- because I can’t get much of any raw dairy.  I can get grass-fed cheese and butter (let’s hear it for kerrygold!), but not raw, which is the preferred format of dairy. That, and I’m on a budget.  I’m already going primarily organic, and raw on top of organic is just plain-ole expensive.  I limit my soaked grains because, while soaking does allow the grains to be nutrient-dense, it’s still a carbohydrate… and I am not an athlete.  I have no need for an overabundance of carbs.  Furthermore, I am overweight.  A love of carbs is half of what got me into this spot, and my body needs to be burning off all the storage I’ve been building up.

Which brings me to my last point…. all of this information about what is good food and what isn’t is fine and good, but here’s my absolute bottom line of deciding what to eat:  My body thought I was in a famine of sorts.  Yes, I was eating…. but I wasn’t eating nutritious things that my body would interpret as food.  So day in, day out, I was consuming calories that my body did not interpret as food.  So if your body thinks you’re starving, it’ll add some cushion, and at minimum, not let go of the fat.  This was proven when I cut ALL processed food, and kept it to food that had nutritional value (vitamins, healthy fats, etc)… and dropped 10 pounds in 2 weeks.  Suddenly, my body was FED and had no need for my cushion.  I was out of a famine.

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