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SCD chefs...let's share! - Page 7

post #121 of 354
What are these varied uses for whey? I made some dripped yogurt, and have no idea what to do with the whey. I certainly don't want to throw it out!
post #122 of 354
Speaking of whey....

I totally ruined a bunch of yogurt (and it is still in my fridge..sshh). I believe that it got too hot--kinda curdled, but lots of whey on top.

I spoke to my goat farmer about it and she said I made cheese! Can I do anything w/this?
post #123 of 354
I know that whey can be used in lacto-fermenting veggies and fruits...
post #124 of 354
Here's a recipe for biscuits made with whey:

http://www.recipesource.com/baked-go...1/rec0131.html

You can also use the whey in muffins, pancakes or anything that calls for milk, juice or water. Or or frozen for future use, in scones, soups and stock, pastry, rice dishes - just about anything you want to add a cheesy flavour to.

(ala Google)
post #125 of 354
Quote:
Originally Posted by AmyD
I totally ruined a bunch of yogurt (and it is still in my fridge..sshh). I believe that it got too hot--kinda curdled, but lots of whey on top.
I recently did the same thing 4 L. of this stuff sitting in my fridge since 2 weeks ago. I'm trying to convince DP to use it, but I'm going to have to scrounge out recipes to "use it up"!

I'm going to strain a large portion of this stuff. I think the cheese would be more palatable to the fussy people here who aren't on SCD. I'll certainly have a lot of whey then!

Thanks chasmyn for the recipe. We don't usually eat biscuits, but I might just try it out anyway.
post #126 of 354
Any ideas what to do with Chicken Liver besides make pate?

I suppose I could just sautee in butter, but if anyone has any bright ideas, please throw them my way. I intend on liver becoming at least a once-a-week meal.
post #127 of 354
Lots of liver recipes at bottom of this page:
http://www.westonaprice.org/foodfeatures/liver.html
post #128 of 354
I am just starting week 4 of SCD. We are eating chicken, ground beef, turkey, carrots, zucchini, artichoke, asparagus, peas, butternut, banana, applesauce, pearsauce, peach, blueberry and strawberry compote with our 24 hour yogurt, honey, DCCC and a little mild cheddar cheese. I would really like to add coconut oil but I am not sure what to do with it at this point. Any suggestions? The only thing I can think of right now is to make a yogurt smoothie and put the oil in there.

Also, we are using nut butters (pecan, almond and some peanut). Can I use these to make recipes that call for nut flour? Will it change the ratio of liquid I should use? Or should I modify the recipes in any way? Has anyone made zucchini muffins with nut butter? I would love to make a simple carrot cake with pecan butter.

Thanks for sharing.
post #129 of 354
I add coconut oil to just about everything I bake. I also add it (or coconut cream) to some nut butter, add a little honey and mix it up w/a whisk then fill candy molds and freeze. YUM!
post #130 of 354
Quote:
Originally Posted by Annikate
I add coconut oil to just about everything I bake. I also add it (or coconut cream) to some nut butter, add a little honey and mix it up w/a whisk then fill candy molds and freeze. YUM!
OOOooo. Tell me more about coconut cream. Where do you get it or how do you make it? I can't have coconut milk yet so I hope it doesn't include that! These sound delicious.

For baking, do you just add it into the other called-for ingredients or do you have to do any alterations since you are adding a fat? How much do you add? I am wondering if with the moist nut butter and the coconut butter it would make the muffins/cake too moist. What has been your experience?

Thanks!
post #131 of 354
nak
I don't really measure but a little goes a long way. Sometimes if a recipe calls for butter I'll use 1/3 butter & the rest co to moisten.

I get it @ my co-op but havr also ordered from here.
post #132 of 354
I am a little confused about whey, someone told me it was the waste after the cheese was made, and not healthy to use.

Then, another person told me that it contained most of the nutrients, and that by straining the whey off, I was losing nutritional value....:

How long does whey keep in the fridge?
post #133 of 354
Quote:
Originally Posted by Siana
Any ideas what to do with Chicken Liver besides make pate?

I suppose I could just sautee in butter, but if anyone has any bright ideas, please throw them my way. I intend on liver becoming at least a once-a-week meal.
i dont do scd, but my dad always fried his chicken livers and just ate them like that
post #134 of 354
can anyone explain why raw goat milk, or all fluid milks are illegal on the scd?

I am going to make kefir with the raw goat milk. Our dd drank 1 1/2 gallons of the goat milk without my knowledge before I could make it into dddc or kefir. They are used to just eating whatever they want w/o asking, but on this diet, I feel like there might need to be some kind of system for food rationing or something because of the cost. The cats ate 1/2 of my dddc while it drained last week. I'm having a tough time keeping ingredients on hand before someone gobbles them up....
post #135 of 354
Quote:
Originally Posted by Bestbirths
can anyone explain why raw goat milk, or all fluid milks are illegal on the scd?
Because they contain lactose, a sugar (the wrong kind). The 24 hr. yogurt is allowed because the good bacteria eat all of the lactose in the 24 hrs. of incubation.

BTW, Bestbirths, I meant to respond a long time ago to your problem of your family not liking the food. How's it going now? It sounds like it may be resolved. What I was going to suggest was not to try to make "substitutes" for things (except the baking recipes -- those or really yummy), and don't try too many new and different recipes at first. Just try to make the things your family likes and change things if necessary to fit into the SCD. Like roasted chicken is something most people like. Serve it with a salad and some winter squash instead of mashed potatoes. And burgers (just skip the buns -- or make the SCD sandwich rolls) served with lots of veggies. And if you grill, grill the burgers and veggies. Or make kebabs. Or taco salad (without the chips, of course). Anyway, you get the idea, and probably don't even need help now anyway. I figured, though, that if I was responding anyway that I'd address this too, just in case.

Christie
post #136 of 354
[QUOTE=Spencersmom]I would really like to add coconut oil but I am not sure what to do with it at this point. Any suggestions? The only thing I can think of right now is to make a yogurt smoothie and put the oil in there.[QUOTE]
I use it for cooking (and sometimes add extra just because). And I use it instead of butter in baking. I also add it to my smoothies. And btw, you asked before about coconut cream. I'm not the one who posted about, so I don't know what she was referring to. BUT, I use something called coconut cream concentrate from Tropical Traditions. It's very yummy, and can be added to baked goods and frostings, or even just spread on your nut butter pancakes as a spread. It's just very finely ground up coconut, and has 70% oil, so it's another way to get the oil in you. Here's a link to it: http://www.tropicaltraditions.com/co...oncentrate.htm

Quote:
Also, we are using nut butters (pecan, almond and some peanut). Can I use these to make recipes that call for nut flour? Will it change the ratio of liquid I should use? Or should I modify the recipes in any way? Has anyone made zucchini muffins with nut butter? I would love to make a simple carrot cake with pecan butter.
I haven't made a lot of things with nut butter. I've made the cashew butter muffins (with other butters), and I've made the midas gold pancakes (which call for almond flour, but I use an equal amount of nut butter). I haven't had to make any changes to the pancake recipe. With the muffin recipe, though, since I'm using other butters that can get pretty thin if I let them, you have to be careful not to let the nut butter grind past a thicker paste. I would guess that this would be a good strategy for converting some of the nut flour recipes to nut butter recipes. I hope this was at least a little bit helpful.

Christie
post #137 of 354
Quote:
BTW, Bestbirths, I meant to respond a long time ago to your problem of your family not liking the food. How's it going now?
ok...here it is...they don't like spagetti squash...but they do like zuchini. Tonite is the spagetti sauce with zuchini noodles instead. Plan B-they put the spagetti sauce in a bowl, add 3 over easy eggs and slather the whole mess in cheese, nuke for 30 seconds and voila. They are inventing new foods. They have eaten canned pears, p-nut butter directly out of the jar, and olives. They did like the pb cookies. I have full support from dh. SCD is the only foods we are serving & soon it will be all that is left in the house. They have ate 4 containers of applesause. The huge ones. They love baked apples. If the 17 year old wants something not SCD, he would have to drive himself to get it (hense, he cracked open the drivers manual...when we thought driving was a skill he might never learn). That alone is motivating us too keep on this diet.

We have spent a fortune on fruit and cheese. They hated...I mean hated...chicken cupcakes & cauliflower mashed potatoes. They like zuchinni lasagne. We have served grilled hamburgers and a veggie like green beans. It takes 2 lbs of burger to feed them. They likes the ginger chicken with the yogurt. They like the grape juice 1/2 with the water. I just bought 4 gallons of orange juice. We bought our oldest son diet pepsi. They like the baked goods made from almonds. They like the fruit we have bought. They don't like the dddc or yogurt in a shake, or just with fruit. or even adding a bunch of cinnamon to tone it way down..too tart. Most of them can eat raw goat yogurt in a recipe, but dh cannot stand the taste of raw goat milk or yogurt. He has a thing about sour tasting milk...a trauma from his childhood...bahahaha...only it's not funny. Someone always left the milk out when he was a child. I wish he could get over it. DH refuses to eat liver. I might try a really yummy liver recipe for the children and see. I found sugar free bacon from kroger. Lets just say this could be the bacon and egg diet. They liked the chicken and carrot soup. So things are going well, except I don't know if I can afford this diet...I need to cheapen it somehow...They have eaten apples, bananas, oranges, grapes, cherries, and watermelon in HUGE QUANTITIES...they are practically frutarians. Fruit and meat are the most expensive foods, yk? They devour fruit like...the only word I can describe is locusts...ha...you think I am kidding. The first 2 lb block of cheese I bought they had eaten before we carried the groceries in from the car....it's not funny. They have eaten 2 containers of raisins. The big ones. We have used up something like $20 dollars worth of honey in 2 or 3 weeks. I am not joking.

OMG a diet with no cheap fillers in it....it is killing the pocket book...chicken and carrot soup is like the only cheap thing I have made so far....YK?

They liked the chicken and avacado salad served on cheese slices. Does anyone have some more cheap food ideas? There are 8 of us, only 7 now because my mom is out of town...but I've got to get a handle on the food budget.
post #138 of 354
BB, OMG! That sounds like our house. I run to the store every other day for more FRUIT and more CHEESE!

I can eat grapes by the pounds. They're like my new snack food. I eat them the way I used to eat chips. I take one and keep eating and eating and eating. . .

Btw, what's the name of the bacon you found? I have yet to find any w/o sugar here.

I wish I could give you some inexpensive food ideas, but I don't have any either. Pasta used to be our "cheap dinner". We could eat a plate full and not be hungry. Somehow, spaghetti squash w/sauce just doesn't cut it alone.
post #139 of 354
Annikate, it feels nice to not be alone in this! The bacon...I would read the package to you (and I bought FOUR pkg) um...five days ago...but they are all gone. It is the no sugar brand from Kroger. I purchased it at a store called Dillon's. It was smoked bacon processed with no sugar.

Once the die off is over though, I think I will feel really great on this diet.
I hope that the foods we are eating are going to be giving us more nutrients than what we were eating before. I wonder if craving the fruit and cheese means we all need to supplement calcium and vit C.

So far, I am thinking on budgeting that all extra anything we were doing is out...we cut out all of the extras and just spend $$ on food.
post #140 of 354
Quote:
Originally Posted by Bestbirths
I am a little confused about whey, someone told me it was the waste after the cheese was made, and not healthy to use.

Then, another person told me that it contained most of the nutrients, and that by straining the whey off, I was losing nutritional value....:

How long does whey keep in the fridge?
Yes, there is whey from cheese and then there is whey from dripped yogurt. Also you can make whey from soured raw milk. I know nothing about whey from cheese but whey from milk and yogurt is extremely nutritious and very high in probiotics. It lasts up to six months in fridge according to NT.

By straining off the whey you are reducing probiotic count and some nutrients.
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