Tag Archives: Garlic

Swiss Steak

Swiss Steak
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
3 cloves garlic, crushed
2-3 T. oilswiss steak
3 lbs. tenderized round steak
Salt and pepper
28 oz. crushed or pureed tomatoes
½ C. water
1 t. crushed basil
In a Dutch oven, sauté onions, peppers and garlic in oil.  Remove from pan and set aside.  Cut steak into serving-size pieces. Season, to taste, with salt and pepper.  Brown both sides of meat in oil. Add basil, garlic, onion, bell pepper, tomatoes and water over steak and simmer over low heat until meat is tender, about 1½ hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper, if needed.

Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a fabulous dinner.

Low heat on a slow cooker is about 200°F and high heat on a slow cooker is about 300°F.


Filed under Recipes

Flourless Cheesy Bread Recipe

Just made this for lunch.  It is amazingly good!

I used 1/2 c mozzarella because I didn’t have Parmesan.

I put 1/4 teaspoon REAL salt and sprinkled a good bit of garlic granules in the mix.  We all liked it and I will definitely be doing this again.

Flourless Cheesy Bread Recipe

(Grain-Free, Gluten-Free, Primal-Friendly)

Serves 4


  • 1 egg, preferably from pastured hens
  • 1/2 cup packed grated Parmesan cheese
  • 1 cup packed shredded cheddar cheese
  • 2 tb plain whole milk yogurt
  • 1/4 cup arrowroot*
  • pinch cayenne pepper
  • pinch fine ground celtic sea salt
  • 1/4 tsp baking soda



1. Preheat the oven to 350 degrees F.

2. Combine all ingredients in a medium bowl. Mix with a hand mixer until well-combined. [Elizabeth: I used my standing mixer for this recipe, but a hand mixer would definitely work just as well.]

3. Spread the mixture onto a baking sheet lined with parchment paper or anExopat. Use a silicone spatula to spread the mixture out as thin as you can make it without seeing any holes.

4. Bake at 350 degrees for 18-22 minutes. The edges should be very browned, and the top should be nicely browned. [Elizabeth: mine took a few minutes longer–I don’t think I spread it quite thin enough!]

5. Remove from the oven and cool for a few minutes. Then use a pizza cutter or knife to cut the bread into wedges or pieces.

6. Serve! Leftovers can be refrigerated in an airtight container. To reheat, just place the slices in a toaster oven set at 200-250 degrees for a few minutes.

* Arrowroot is not GAPS-legal. See reader comment below for a GAPS-legal substitution.  (1/8 cup coconut flour for GAPS)

Here is the link online to the recipe




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Filed under Recipes