Cook the rutabagas and sweet potatoes ahead of time, so dinner can be on the table quicker.
For Phase 1, serve this with biscuits, or a slice of my sourdough bread.
Shepherd’s Pie
Phase 1 or Autoimmune Plan
Makes 4 standard servings
2 stalks celery, coarsely chopped
1 sprig fresh rosemary, plus 1 tablespoon chopped fresh rosemary
1 sprig fresh thyme
2 dried bay leaves
1 clove garlic, minced
2lbs phase or plan appropriate beef or lamb, cut into 1-inch pieces
2 medium onions, chopped
2 tsp arrowroot
3 cups homemade beef stock
3 carrots, sliced thick
1 cup fresh green beans, sliced
1 tsp each salt and black pepper
3 rutabagas (about 3 pounds), peeled and cut into large pieces
2 sweet potatoes, peeled and cut into chunks (phase 1 only)
2T olive oil (autoimmune plan only)
Preheat oven to 350 degrees
Tie rosemary sprig, thyme, bay leaves in a small piece of cheesecloth to make a bouquet garni; set aside.
Heat a wide, heavy-bottomed pan over medium heat until hot. Add oil if using, add the meat. Season with the salt and pepper and brown meat, taking care not to crowd the pieces or they will steam and not brown. Transfer meat to a bowl using a slotted spoon and set aside. Add onions; cook until slightly softened, about 8 minutes. Return meat to pan and sprinkle arrowroot over the meat and onions, cook about 1 minute, stirring often.
Add half the stock, and bring to a boil, scraping the bottom of the pan to loosen the brown bits. Add the remaining stock and bouquet garni, bring to a boil, cover, and cook on low heat until meat is tender, about 1 1/2 hours. (or transfer this to a crock pot and cook on low for 6-8 hours, along with the celery, carrots and beans) Remove the lid after 1 hour; add carrots, celery and green beans, and cook, covered, for the last 30 minutes.
Place rutabagas and sweet potatoes in separate saucepans; cover with cold, salted water. Bring to a boil and simmer until tender, 30 to 40 minutes for the rutabagas and 25 minutes for the sweet potatoes. Drain; return to the saucepans to dry out any moisture from the vegetables for a few minutes.
Mash the rutabagas and sweet potatoes together with a potato masher or put through a food mill. You can also use a hand mixer. Add some beef stock if you need to help them mash. Season with salt and pepper; stir in chopped rosemary.
Remove bouquet garni; transfer stew into a deep 2-quart baking dish. Top with puree. Bake 1 hour, or until top is brown and crusty. Serve hot.
You can never have too many BBQ sauces under your belt. Or in your recipe file. Or in your fridge in jars that you forget to label so you forget what they are... perhaps maybe that last one is just me. I always forget that I keep masking tape and a Sharpie in my drawer just so I can label jars. I am constantly sniffing to see what all these sauces are before I use them.
Anyone doing an AIP (autoimmune plan) can use this but it also fits into all phases of Haylie Pomroy's FMD.
This sauce is tangy and sharp with flavor. It is vinegar based, not a typical thick and tomatoey sauce.
Easy to whip up- this will last for a couple weeks in the fridge.
AIP Carolina BBQ Sauce
Autoimmune Plan
All phases of FMD
1/2 cup prepared yellow mustard (make sure it is compliant)
1/4 cup balsamic vinegar
1/3 cup apple cider vinegar
1 tsp smoked salt or sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 cup xylitol
1T liquid smoke
1/4 tsp ground ginger
1/8 tsp ground cloves
Whisk all ingredients together in a sauce pan over medium heat. Bring to boil, reduce to simmer while whisking and cook for about 5 minutes. Let cool and pour into a jar with a lid.
Use this on pulled pork or grilled chicken, or turkey burgers. Or salad or whatever you like.
My close friend is doing the autoimmune plan from Haylie Pomroy's Food Rx book and I am trying to make as many totally yummy, crave worthy recipe as I can for her. Since she cannot eat tomatoes and peppers, I wanted a BBQ sauce that is compliant and tastes good on her pork loin or grilled chicken, or really anything.
This one is so good, I will be putting in my rotation.
This is not a spicy sauce but has BIG flavor!!
If you are not doing the autoimmune plan and you want a bit of spice, add some chili powder to this.
Rhubarb BBQ Sauce
Phases 2 and 3 or Autoimmune Plan
1 cup rhubarb- fresh or frozen, cut into chunks
2 cloves garlic, peeled
1/2 small onion, peeled
2 tsp olive oil (phase 3 and autoimmune plan only)
2T prepared yellow mustard (make sure this is compliant)
1/2 tsp each salt and black pepper
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 cup apple cider vinegar
1T tamari
2 tsp liquid smoke
1T balsamic vinegar
1/2 cup xylitol or stevia equivalent
Heat the oil in a sauce pan over medium heat. Add garlic, onion and cook for a couple minutes, stirring. For phase 2, use a little stock or water to cook the veggies. Add the rhubarb, salt, sweetener and vinegar. Bring to a boil, then reduce to simmer and cook until onion and rhubarb are soft. Put this mixture into a blender and blend on low, then increase to high- be careful not to burn yourself or let is splash. Blend until super smooth. Return to sauce pan and add other ingredients. Whisk the spices in and simmer for 10 minutes, stirring frequently. Taste and adjust the spices as you want.
Keep in fridge for up to 3 weeks.
