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SCD chefs...let's share! - Page 4

post #61 of 354
Christie,
I understand the vegetable rut thing too. It seems like we eat an awful lot of green beans around here. That and squash. All types. I did make brussel sprouts the other day and they were yummy but I always had trouble w/them and the other day was no exception. How about spinach?

I am dying to do some more fermenting but already tried some ginger carrots and I'm not ready for them yet.

I flavor my stir frys with ginger, garlic, and firefaery posted about using orange juice too. I tried that and it's pretty good.

Or you can use yogurt sauce. I'm going to post a sauce I made tonight next.
post #62 of 354
I was craving a casserole tonight and I had leftover turkey breast. Here's what I did and it was super good! (Especially the yogurt sauce which I'm planning on using for a lot of things now.)

I mixed:
diced cooked turkey
sauteed onions
green beans (cooked)
a bit of almond flour
and yogurt sauce (yogurt, salt, pepper, cumin, mustard powder - whisk together)

I sort of layered it in a casserole dish and poured the sauce on top. Baked at 325 for about 40 minutes. Remove cover for last 15 minutes or so.

The sauce reminded me of the sauce in one of the dishes at an old favorite NY vegetarian restaurant I used to go. Yummy!
post #63 of 354
Cucumber Pickles

1 large cucumber, sliced, peeled or not
1 T. mustard seeds
1 T. sea salt
4 T. whey (if not available, use an additional 1 T. salt)
1 c. filtered water

Pack cucumbers into a qt. sized mason jar.
Mix remaining ingredients and pour over.
Add more water to cover cucumbers...the liquid should be at least 1 inch from top of jar.
Cover tightly.
Keep at room temp. to ferment for 2-3 days before refrigerating.

From Nourishing Traditions, as is red pepper recipe above.
post #64 of 354
Christie,

I use Peptizyde and think it's a great high protease product, it's not just for ASD kids or gluten or dairy. I take it between meals to heal inflammation and clean up debris. It took me a while to get used to it, but I really feel fantastic on it (or the other high protease I've used, Virastop from Enzymedica).

I need to make my cake again to tweak a bit, I will send you what I have. DS can't eat it and I've been busy making things for him.
post #65 of 354
Boiled down bone broths (makes the classic French demi glace) is a great addition to stir frys and mimics the taste of soy sauce when added with garlic, ginger, honey, red pepper flakes or whatever you like. Orange juice sounds yummy, I'll have to try that.

Terri,
That casserole sauce idea looks great.
I've also mixed chicken broth demi glace, butter and dripped yogurt to make a similar sauce for chicken pot pie with peas and carrots. Almond flour biscuits for topping.

I made Beef Strogonoff the easy way last week too.
Beef stew chunks in a covered casserole.
Pour in broth at least one inch above beef. Add lots of sliced onions.
Bake at 300 for 3 hrs. Stir a couple times. Could also do in crockpot.
Add sauteed mushrooms and dripped yogurt to finish dish.
(gradually whisk a little hot broth into yogurt in separate dish to loosen and bring up to temp, then add to main dish).
post #66 of 354

Vegetables

Broccoli turning teeth gray??? I wonder if it's the sulfur? I've never heard of that before. I'd die if I couldn't eat broccoli, it's been a staple in my diet since craving it while pg. I'm weird though, I like it steamed to death til starts to turn olive color, nice and sweet and easier to digest.

Asparagus is a good substitute. Can't wait for fiddlehead season here in Northeast!

Julienned and sauteed all together zucchini, carrots and onions. Or multicolored bell peppers and sliced onions, sauteed until carmelized. Sometimes I add tomato sauce and this is a hearty sauce for chicken or spaghetti squash.

I like spinach with Indian spices, I think there is a recipe at www.scdrecipe.com. Indian spiced eggplant is good too with chopped tomatoes. Or curried cauliflower or butternut squash with coconut milk.

I've been very into Portobello mushrooms lately too.

I cook so plain lately b/c of DS, hard to think of more...
post #67 of 354
DD will be ONE on the 10th so we're having a party on Saturday!

I need some suggestions for a cake for her. I don't really want her to eat it yk, I just want her to be able to stick her fingers in and get some pictures. Of course, she's going to ingest some, but with her allergies/intolerances, I'm afraid to give her anything baked w/nut flour too.

What do you all think? Any suggestions? We don't *have* to have a cake, but her big sis has pics from her 1-yr. party and I don't want her feeling like I forgot about her when she gets bigger and looks back at pics.
post #68 of 354

birthday cake

I have heard of moms making a "cake" out of molded mashed potatoes or something and piping icing of carrot puree to decorate it. That would definitely work for the photo op.
Good luck!
post #69 of 354
Life has been very crazy lately, so I haven't gotten back to you all. Sorry. And thank you for the suggestions! You mamas are wonderful! We just got back from a big (and long!) day in the city, so I'm beat. I'll give a more detailed message tomorrow or the next day.

But...ds saw some portabellos at the store today, so we got some. And since I've never been successful at storing mushrooms for very long at all, I need to cook them up tomorrow. But I don't have many ideas for cooking them. I know I can saute them up, but is there anything else? I've heard of people grilling them. I have a grill pan, but I don't know what else I need to do. Any ideas would be greatly appreciated.

Off to shower and sleep now,
Christie
post #70 of 354
Yes, grilling is good, just brush hot pan with oil and sear them. Or outside on grill. Good meaty burger-like.

I also used to chop them up finely, saute and make "mushroom duxelles" a la Julie Child, as a meat substitute.
post #71 of 354
I made the cashew butter bread recipe above with homemade almond butter (soaked and dehydrated blanched almonds whirred in fp) and it came out great.

Very neutral tasting due to the lightness of the blanched almonds. So much like real bread!

I've made it before with roasted almond butter from jar and this is way better.
post #72 of 354
Thread Starter 
Jane~ a good friend of mine is desperate for a chocolate cake that is SCD legal. Her birthday is Mon. (dd's is tomorrow!) Are you able to share your choc recipe yet? She would be so very happy!
post #73 of 354

Yummy Honey Mustard Salad Dressing

Ran out of olive oil so just created this on the fly for my spinach salad today...

Yogurt
Honey
Mustard (Eden Organic Yellow)
Apple Cider Vinegar



It could be a little thicker so maybe next time I'll use dripped yogurt.
post #74 of 354
I've only been able to make this once as is. So far one taster-mama said it sank a bit (which made me double check the nut measurement) and one said it was perfect! (Thank you both for helping. )

I've been meaning to try to make again with 10 dates instead just to compare. It's also good w/o any dried fruit but less intense of a flavor.

Choco-Nut Cake

7 large dried prunes
1/3 cup water

8 oz. pecans (about 2 heaping cups)

1/2 cup honey
1/4 cup oil, melted palm shortening or melted butter
1 t. vanilla

5 large eggs
1 teaspoon baking soda


1.Place prunes and water in a saucepan. Bring to simmer over medium heat. Cover and simmer on low heat for 10 minutes or until soft. Remove prunes with a fork to a dish to cool enough to handle. Discard liquid.
2.Preheat oven to 300 degrees.
3.Grind the pecans in a food processor until completely smooth (as nut butter). Scrape down several times with a spatula. This will take 5 minutes or longer. Remove nut butter and reserve. No need to clean processor bowl.
4.Cut prunes in half. Add prunes, oil or butter, honey and vanilla to processor. Process until completely smooth.
5.Add nut butter to prune mixture in processor. Add baking soda and eggs. Process for one minute.
6.Grease an 11x7 rectangular Pyrex dish generously with oil or shortening.
7.Bake @ 300 degrees for 50 minutes or until cake springs back in middle when pressed.

I'm sure 2 round cake pans would work. This is a variation of the cashew butter bread recipe above. I've done so many things to it and it never fails for me (as long as I cook it long enough). Probably b/c of the large amount of eggs.

I think this could also make a great gingerbread with fresh and dried ginger, cinnamon, cloves. Another "when I get time to try it"!
post #75 of 354
: Selkie!
post #76 of 354
Just taking notes. . .
post #77 of 354
Thread Starter 
Thanks Jane! I'm passing on the recipe (my friend will be soooo pleased!) and Selkie thanks you!
post #78 of 354
I made dd her first birthday cake on Saturday! (GAve it a trial run on Friday) and it turned out yummy! Luckily, she only picked up the cake decoration and never tried to put anything in her mouth so I got some cute pics but didn't have to sweat it!

Lots of April girls here!
post #79 of 354
Does anyone have a recipe for carrot cookies or something similar?
My munchkin does not like fruits or veggies. Sometimes he'll eat sweet potatoes- but nothing else. He gags on anything with a similar texture to babyfood. He loves mac-n-cheese (organic, of course), bread, eggs (sometimes), and does okay with veggie burgers. I'd like to try to disguise some fruits and veggies as breads, etc. Any suggestions would be much appreciated.
post #80 of 354
Gremlin, look here. for recipes your dc might like.
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