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SCD chefs...let's share! - Page 15

post #281 of 354
:

Just wanted to say that me and ds (2) will be joining you. We both have symtpoms of celiac and I have had blood tests indicate that also. (I have also self-diagnosed with leaky gut)

Anyone have an opinion on the SCD cookbooks? Which is the best?Thanks,
Jen
post #282 of 354
Thread Starter 
I love the Garden of Eating. It is very SCD compatible-no grains, just meat, fish, eggs, and veggies. IT's basically NT without the grains.
post #283 of 354
I think I will put that on my Christmas list. I am excited to try some recipes in BTVC. They look great.
post #284 of 354
Thread Starter 
Honestly, Jen-just google SCD recipes. You will get more free recipes than you can shake a stick at! That was a better resource for me than any book I could put my hands on. There's a pecan pie that's awesome!
post #285 of 354
Quote:
Originally Posted by newcastlemama View Post
:

Just wanted to say that me and ds (2) will be joining you. We both have symtpoms of celiac and I have had blood tests indicate that also. (I have also self-diagnosed with leaky gut)

Anyone have an opinion on the SCD cookbooks? Which is the best?Thanks,
Jen
Yeah, I experimented w/ recipes from all the different SCD sites - - there are so many good recipes to choose from!

I bought Grain-Free Gourmet (my only *SCD* cookbook) and every recipe I've tried from there has been awesome. It's totally worth buying imo.

Just last week I made 2 new things (a chicken/sausage casserole & "potato" latkes made w/zucchini & cauliflower.)

Delicious!
post #286 of 354
I have made this pate twice now and it turned out well. It has a mild liver flavor for those of us that don't *love* liver. You can slice this and serve as an easy snack. I even made a version without the spices for ds. It is important to use veal as the fat congeles nicely so you can slice the pate.

Pate
1/2 lb chicken livers, trimmed of membranes and fat
1/2 lb ground veal
1 cup chicken stock
2 T. chopped onion
1 clove garlic, minced
2 T baked winter squash (butternut or pumkin both good)
1/2 t. ground mustard
1/2 t. salt
dash pepper
1 bay leaf

Combine livers, chicken stock and bay leaf in med saucepan. Heat to a boil over med heat, reduce heat to low. Barely simmer, covered, until livers are tender, 6-8 min. Drain and discard bay leaf. Saute onioins and garlic until almost translucent, add salt, mustard and pepper. Add veal and saute until done. Combine all ingredients and process until smooth in a food processor. Refrigerate for a half hour. Form the pate into a 'log' in plastic wrap and refridgerate over night.
post #287 of 354

Royal Tea Punch

2 Cups of boiling Water
3 tea bags or 4 tsp. loose tea
4 Cups grape juice (Welches is legal)
2 Cups grapefruit juice (make sure it doesn't have sugar added)
4 cups sugar free ginger ale or soda water
honey to taste.

Pour boiling water over tea. Brew for 5 minutes. Strain. Just befpor serving, combine other ingredients and sweeten to taste. Pour over ice cubes in a punch bowl. Serves 25
post #288 of 354
I made the muffins that firefaery posted and they are a hit. Thanks.
post #289 of 354

Spaghetti Sauce Supreme

In a large pot combine:

1 pkg. fresh muchrooms
3 cups home canned tomatoes
48 oz. canned tomato juice
1 1/2 lbs. raw hamburger
2 tsp. basil
1 tsp. oregano
1 tsp. marjoram
2 heaping tsp. chili powder (make sure it's a legal brand)
1 tsp. celery salt
2 ssp. minced garlic or to taste
1 tsp. pepper
2 tsp. salt
2 large chopped onions
approx. 4 stalks celery (optional)


Cook for aproxamitely 1 hour on medium, than simmer 1/2 hour. Bring to a boil, add 1 cup homemade tomato paste. More can be added to thicken. Use as a sauce over spaghetti squash, or zucchini lasagna.
post #290 of 354
Is canned (Thai Kitchen) coconut milk legal? I was going to get some and try making 24H yogurt out of it. I am going shopping today and want to stock up on stuff (since we live in the boonies).

Dh and ds loved the SCD PB cookies (I added more almond flour and some coconut flakes so they became more like cookies and less like pacakes)

I want to try that liver pate! One of my goals is to incorporate liver into our diet. I live an hour + from Whole Foods and have not seen any organic liver around here though. One is supposed to open closer to our house soon though.
post #291 of 354
Quote:
Originally Posted by ChristieB View Post

Christie's Chili

2 lbs. ground meat (my favorite is buffalo)
1 onion, chopped
2-3 cloves garlic
1 tsp. salt (or to taste)
2 tsp. cumin
1 tsp. coriander
1/2 tsp. chipotle powder (you could use more if you like it hot, but since ds eats this, I make mild)
black pepper, to taste
1 tsp. oregano
1 1/4 cup coconut milk
1 1/2 tsp. lemon juice
3 cups chopped tomatoes
1 roasted red pepper, chopped (this would probably be really good with Jane's
pickles peppers!)

I cook the meat first, then add the onion and garlic and the spices. Saute for a few minutes, and then add the coconut milk and lemon juice, tomatoes and peppers. Let simmer until the tomatoes are cooked and falling apart a bit and the sauce starts to thicken (or is as thick as you'd like).

Hope you enjoy these ideas!

Christie
Had this for dinner last night and it was SOOOOOO good. Yummy. Thanks for the recipe!
post #292 of 354

Looking for a good dessert

Hey - I'm trying to gear up for Thanksgiving with lots of yummy recipes so that I don't get bummed out and lose self control (Thansgiving is one of my favorite times, all because of the yummy food that I can't eat this year, so I'm a little worried). I'm really lacking in the dessert arena, though. I can't do any dairy or eggs, and I'm still on my CO strike, so that is really making things hard.

Anyone have a good idea for a cobbler type thing that I could make with apples and a nut flour crust? I could do the apples with honey and cinnamon, but what's a good way to get the crust the right consistency?

Also, I've been dreamy of some kind of creamy concoction with coconut milk (oddly, even though CO is revolting to me right now, I'm loving coconut milk). Any ideas about how to achieve that would be most appreciated, too.
post #293 of 354
It's long but I have to post it: I haven't yet made it but am planning to and it's from Grain Free Gourmet (no recipe from there has failed yet!)

Apple-Cranberry Crisp
10 lg. sweet apples
1/2 c. water
2 tsp. ground cinnamon
1 tsp ground nutmeg
pinch salt
1/2 c. unsweetened frozen cranberries
1 c. almond flour
1 1/2 c. almonds, chopped
2 tbsp. melted butter
1 tbsp. honey
1/2 tsp. ground cinnamon
pinch salt

Heat to oven to 310

Peel apples and cut into chunks

Place in lge. pot and add water, cinnamon, nutmeg and salt
cook covered for 5-10 min. until apples soften - don't let them get mushy

Remove apples from the heat and drain. Reserve 1/4 c. of the liquid for the topping.

Add frozen cranberries to the apples and toss until even. Pour into a 9 x 13 casserole dish.

Prepare topping by combining remaining ingredients using your hands to make a crumbly mixture - not a paste.

Crumble evenly over the crisp.

Bake for 40 minutes until top is lightly browned.

Serve warm. Can also be baked ahead and reheated in a 200 degree oven for 30 minutes.

If you make it before me let me know!
post #294 of 354
Quote:
Originally Posted by newcastlemama View Post
Is canned (Thai Kitchen) coconut milk legal? I was going to get some and try making 24H yogurt out of it. I am going shopping today and want to stock up on stuff (since we live in the boonies).
I'm probably late responding to this, but I'll do it anyway. Thai Kitchen coconut milk is NOT legal. It has guar gum in it. It's very hard to find anything without a gum or nasty preservatives in it. Trader Joe's has a somewhat acceptable coconut milk. It Light, though, so you're paying for a lot of water. And I'm convinced they add coconut flavor to it (it's not on the label, but my nose tells me it's there). I'm sure it has no gums in it, though, or it wouldn't be so watery. I've also been told that there is a coconut milk at some Asian stores, Grace brand, that has no gums in it. I haven't been able to find it, though, so I can't vouch for it. Same with Blue Mountain, in hfs. Haven't found it either. There's also supposed to be a frozen coconut milk at Asian stores, but I haven't been able to find it. Of course, I live in NM, so that may play into it. Also, we, too, live a long way from good shopping, so we only have so much time when we go in. We can't just wander from place to place looking for something.

For making yogurt, I've only ever used Thai Kitchen successfully. It doesn't take 24 hrs., only about 8-10. You aren't trying to eat up all the lactose, so there's no need to have it go longer. And if you do go longer, it just separates badly (it separates a little anyway). I tried the Trader Joe's, but it made a very watery yogurt, even with added gelatin. Maybe it would be thicker if you added more gelatin. I haven't tried it, though.

Sorry to be the bearer of bad news.

Christie
post #295 of 354
Quote:
Originally Posted by LovinLiviLou View Post
Had this for dinner last night and it was SOOOOOO good. Yummy. Thanks for the recipe!
I'm so glad you liked it!! We certainly do (esp. with guacamole! ), but you never know if others will like something you make, yk.

Christie
post #296 of 354
Quote:
Originally Posted by LovinLiviLou View Post
Hey - I'm trying to gear up for Thanksgiving with lots of yummy recipes so that I don't get bummed out and lose self control (Thansgiving is one of my favorite times, all because of the yummy food that I can't eat this year, so I'm a little worried). I'm really lacking in the dessert arena, though. I can't do any dairy or eggs, and I'm still on my CO strike, so that is really making things hard.

Anyone have a good idea for a cobbler type thing that I could make with apples and a nut flour crust? I could do the apples with honey and cinnamon, but what's a good way to get the crust the right consistency?

Also, I've been dreamy of some kind of creamy concoction with coconut milk (oddly, even though CO is revolting to me right now, I'm loving coconut milk). Any ideas about how to achieve that would be most appreciated, too.
Another cobbler type thing you could do is to make the crisp I posted awhile back, and use apples. I plan on making that, with pears (ds can't eat apples for now) and cranberries. It doesn't use nut flour, but it uses coconut flour, which is also legal. I like it, because there are so few nuts that ds can eat.

As for something creamy made with coconut milk, how about ice cream?? I made some recently, and it really hit the spot for all of us. Adding some raw egg yolks really added to the creamy quotient. And making sure that your mix is cold, cold before putting it in the ice cream maker, and making sure that your bowl for the ice cream maker has been in the freezer at least the amount of time it's supposed to be, will give you an "airier" ice cream, which doesn't freeze quite so solid when packed in a container and frozen.

And another dessert that I'm going to try making is a pumpkin bar, only with persimmons. Ds can't tolerate pumpkins very well, so I thought I'd try persimmons. Besides, a steamed persimmon pudding is very traditional for my family during the holidays, so it will give me something along those lines, too. Who knows, at Christmas, I may even try to make something more like the persimmon pudding, if I'm feeling up to the challenge.
post #297 of 354
Speaking of Thanksgiving menu, what are all of you going to do for dressing? It's one of our favorite parts of the Thanksgiving meal, and I know we're really going to miss it. I don't usually stuff the bird with it (I usually put onions, garlic, lemon, celery, and herbs in there). I usually put it in a pan and bake it. I know that some people make a (probably very yummy) mushroom stuffing, but ds can't eat mushrooms. Any other ideas??

And what about gravy?? How does one make a good SCD gravy.

I really want this to be a good meal. Ds looks forward to it all year. Besides, I'd like to invite another family over, but I want to be able to serve food that will seem at least a bit traditional. And those are my two stumbling blocks.

Any other ideas (about any of the traditional dishes served) are also welcome. We should be sharing, since multiple heads are better than one.

And in the spirit of sharing, here's the cranberry relish I'll be making. I've made it for years, so that's one thing that won't change. I know that cranberry relish isn't difficult to make SCD legal, but I thought I'd share anyway.

Cranberry Relish

1 bag cranberries
1/2 bag frozen raspberries
1 tangerine (or orange), including peel (I usually try to remove any seeds)
honey to taste
2 handfuls of chopped nuts (or to taste)

Put cranberries, raspberries, and tangerine or orange into the food processor and pulse, until chopped to the right consistency. This could also be done with food grinder, if you have one. Add honey and nuts to taste. Don't be tempted to use tangerines, since they're smaller than oranges, becuase they're a stronger flavor, so you only need one. Or you could just stick to the traditional orange (I can eat tangerines, but not oranges, so that's why I use the tangerine).

Anyone else?

Christie
post #298 of 354
Quote:
Originally Posted by ChristieB View Post
As for something creamy made with coconut milk, how about ice cream?? I made some recently, and it really hit the spot for all of us. Adding some raw egg yolks really added to the creamy quotient. And making sure that your mix is cold, cold before putting it in the ice cream maker, and making sure that your bowl for the ice cream maker has been in the freezer at least the amount of time it's supposed to be, will give you an "airier" ice cream, which doesn't freeze quite so solid when packed in a container and frozen.
Oops! I just realized you can't eat eggs. How rude of me!

I have little doubt that you can make a good ice cream without eggs. Lots of people do it. The more honey and/or sweet fruit you add, the less hard the final product with be. Also, if you add some coconut cream concentrate to it, you'd have some good fat added, which would make the final product less hard, too (it has coconut oil in it, but it most definitely doesn't taste like coconut oil, so maybe you could eat it??). I'm thinking back to when I made pumpkin ice cream, too, and it seems to me that the pumpkin made it more creamy. That would make a good Thanksgiving treat!

Also, if you're not opposed to using coconut flour, and you can use butter (or is that too much dairy? CO could be used, but you don't want to use that), there's a recipe for pie crust I could share. I haven't made it yet. I need to get a new rolling pin (my others have gluten on them ). But I plan on trying it. Ds would really like animal cookies, and I'm thinking to try making the pie dough and using it to make the cookies.

What can you use for fat in recipes? No CO and no butter makes it pretty tricky to make desserts. I just realized that the two crisp recipes wouldn't work for you if you can't use a fat. Can you use lard, maybe?

Hope you can find some good food so that Thanksgiving is enjoyable for you!

Christie
post #299 of 354
Quote:
Originally Posted by LovinLiviLou View Post
Hey - I'm trying to gear up for Thanksgiving with lots of yummy recipes so that I don't get bummed out and lose self control (Thansgiving is one of my favorite times, all because of the yummy food that I can't eat this year, so I'm a little worried). I'm really lacking in the dessert arena, though. I can't do any dairy or eggs, and I'm still on my CO strike, so that is really making things hard.

Anyone have a good idea for a cobbler type thing that I could make with apples and a nut flour crust? I could do the apples with honey and cinnamon, but what's a good way to get the crust the right consistency?

Also, I've been dreamy of some kind of creamy concoction with coconut milk (oddly, even though CO is revolting to me right now, I'm loving coconut milk). Any ideas about how to achieve that would be most appreciated, too.
I'm not sure if you can eat this because it has butter in it, and butter is dairy, but i'll give it to you in case you choose to substitute something for the butter.

Darlene's Apple Crisp

5 apples peeled
2 pears. peeled and sliced
1 cup almond flour
2 Tablespoons honey
2 tablespoons butter
cinnamon to taste

Mix apple and pear slices in a dish and sprinkle with cinnamon. Mis together flour, honey, and butter, and top the fruit mixture. Bake350 degrees for 30 minutes untill bubbly.

I used this as a basis for a revision, and made a Peach cobbler

I filled a dish with peeled sliced peaches, stirred in some honey, and used the topping , baking 350 degrees for 30 minutes. I thought it was ok. I took it to a pot luck, and people raved about how good it was. I don't know if they were being kind, or if I was too hard on my judgement of the dish. I thought it tasted fine. Not exceptional, but good enough to make again.
post #300 of 354
Christie-Thanks for all the info. I saw that it had guar gum at the store. I will search around a little more.

LivinLou-Me too on the Thanksgiving thing. We host it so I have a big advantage in terms of staying on track....I am in charge of the turkey but I think I will make stuffing and some sort of pie too.

There are stuffings on www.paleofood.com/stuff.htm that I might try out. It is a good website for SCD recipeideas because it is meats, veggies, fruits, nuts...The recipe was originally from Marta Stewart (I have not mad this but it sounds really flavorful.
Quote:
FRUIT-AND-NUT STUFFING
Makes about 10 cups

18 whole pitted prunes
1/2 cup dried currants
1 cup dark raisins
24 dried apricot halves
1/4 cup orange juice
3 tart cooking apples, unpeeled, cored, chopped
3 large onions, diced
2 celery stalks, diced
6 tablespoons olive oil
2/3 cup whole macadamia nuts, unsalted
2/3 cup whole brazil nuts
1 cup walnut pieces
2 cups whole raw cranberries
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon dried chervil leaves
1 teaspoon finely minced fresh flat-leaf parsley
2 teaspoons coarse sea salt
1/2 teaspoon freshly ground black pepper
2 eggs, slightly beaten

1. Put the prunes, currants, raisins, and apricot halves in a bowl, and
pour the orange juice over the fruit. Cover bowl, and soak overnight.
2. Combine the apples, onions, and celery in a large skillet along with
four T olive oil. Cook the mixture over moderate heat, stirring
occasionally, until the onions are soft and the celery is tender, about 10
minutes.
3. Heat 2 teaspoons olive oil in a skillet and add the nuts. Toast them,
stirring constantly, until golden.
4. Transfer the sautéed onion mixture to a large mixing bowl. Add the
macerated fruit, the toasted nuts, and all remaining ingredients. Gently
mix the stuffing with 2 large spoons or your hands until evenly blended.
Set the stuffing aside while you prepare the turkey for roasting.
5. After the turkey has been stuffed, any remaining stuffing can be cooked
separately. Place stuffing in an oiled baking dish, cover and bake at 350
degrees for about 45 minutes until heated through.
Adapted by Patti Vincent
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