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SCD chefs...let's share! - Page 5

post #81 of 354
Thread Starter 
jane-clarification on the cashew bread...if only making bread do you use two loaf pans? It doesn't sound like it, but then you talk about splitting and making cake and bread...so how many loaves does the recipe actually make? I'm trying it tonight and that's way too $ a batter to mess with!
post #82 of 354
I'm sorry...

Yes, the whole recipe makes 2 loaves of bread or one cake and one loaf.
post #83 of 354
Quote:
Originally Posted by JaneS
I'm sorry...

Yes, the whole recipe makes 2 loaves of bread or one cake and one loaf.
Heh...I found this out the hard way last night when it overflowed out of the bread pan
post #84 of 354
OK...I'm subbing...I am convinced that my son needs the SCD for his bacterial overgrowth. I plan on adding SCD foods that he can eat one at a time to replace his normal foods.
post #85 of 354
Anybody have a good crispy cracker recipe? The versions I've tried are good but the crackers don't stay crispy, especially if you seal them afterward.
post #86 of 354
Drying any recipe out at 150-200 degrees for several hours always worked for me. Cookies too.
post #87 of 354
Jane- What size loaf pan for your bread? I have a few different sizes.

I made a monte cristo sandwich last night. It came out really good! I didn't have ham but other than that it was really good. I used Lois Lang's bread.

3 thin slices bread
thin slice turkey or chicken
thin slice of ham
two slices of swiss cheese
mustard
1 egg
water
s&p

Whisk egg with some water and s&p and set aside in a bowl.
Make tripple decker sandwich. Bread, ham, turkey, bread (spread with mustard if desired) 2 slices swiss cheese bread. Hold it all together with toothpicks. Cut into smallish pieces either into triangles or whatever works with your bread. Dip in egg mixture, get all sides. Don't let it sit too long or it crumbles.
Have a well greased med hot skillet and cook on all sides till done. You can deep fry these (at least the origional version). It was really nice that the egg kept the bread together well. Even a 12 year old visitor who is super picky liked these. I'll be making them again.
post #88 of 354
Sorry IL's visiting. I use Pyrex 4.5 x 8.5 inches.
post #89 of 354
hey all! haven't caught up on this thread (or old ones yet), so forgive me (and please tell me) if this has been covered before--but does anyone have a good recipe for chicken reserved from making stick for EARLY on the diet? i've been making chicken salad for dh, and he's tired of it, and i want something we all can eat. (i can't eat chicken salad without celery and or onion and we're not near raw food yet.)

thanks for sharing your wisdom.
post #90 of 354
Quote:
Originally Posted by Pattyla
I made a monte cristo sandwich last night. It came out really good! I didn't have ham but other than that it was really good. I used Lois Lang's bread.

3 thin slices bread
thin slice turkey or chicken
thin slice of ham
two slices of swiss cheese
mustard
1 egg
water
s&p
Yum! Where have I been? I though ham and swiss cheese were SCD illegals? No?
post #91 of 354
Thread Starter 
depends on whether or not you can find them with no fillers/preservatives.
post #92 of 354
I know swiss cheese is ok. DH really likes that. We don't eat ham here but I assume there are some out there that are legal. We made it just with chicken.
post #93 of 354
Panna Cotta
http://www.epicurious.com/recipes/re...ws/views/14224

(Replace sugar with honey, add to hot water/gelatin mixture to melt. Replace half and half/cream with all yogurt, do not heat it. Chill overnight.)
post #94 of 354
for those that use nut butters in place of the nut flours, do you have to adjust the amounts for the recipe to work or do you just use the same amount
post #95 of 354
Hard to say. Depends on the recipe and the nuts. Drier nuts like almonds are not as runny as walnuts. With pancakes it's easy to judge the weight/texture of batter so that's about the same amount. And plenty of eggs are used to bind.

What are you trying to make?
post #96 of 354
Quote:
Originally Posted by memory maker
for those that use nut butters in place of the nut flours, do you have to adjust the amounts for the recipe to work or do you just use the same amount
I haven't found it necessary to adjust the amount. I make pancakes mostly, though. What I DID find, though, is that with muffins (and I think the recipe I used called for nut butter -- cashew in this case), I don't want to grind the nut butter as long. I let the nut butter get nice and smooth and runny (which works the best for pancakes), and the muffins fell. But if I only ground the butter until it was thick still, they worked fine. That was probably because I was using pine nuts, which have a lot of oil in them.

Jane had a good question, though. What are you trying to make?

Christie
post #97 of 354
I've been away from quite awhile, too, and thought I'd share a few things. But first, I don't think I ever did thank all of you for the veggie suggestions. Thank you! (Who knows what else I've missed, too). We still haven't tried spinach. I need to do that. We tried green beans, but , for both dh and ds. And I thought I'd try cauliflower, because they can both eat that and it would make a nice addition (potato substitute, for one). And it's been over 10 years since I tried broccoli, and I'm quite a bit healthier now, so I really thought it would be OK. I only tried a small amount, and thank goodness, because that small amount messed up my gut for at least 2 weeks (no black teeth, though, so that's good)! I won't be trying that again!

Anyway, on to the good things. Ds made up a recipe with me, and I thought I'd share. You know those mini sweet peppers? Well, ds loves those, and wanted a sandwich sub. for a picnic that he was going to have with some other kids. So he wanted to cut the tops off and stuff something inside. What we did ended up being very yummy (and simple). We used some fried up chicken strips that we had in the fridge. We whizzed them in the food processor, added some yogurt to moisten the mix, and then, since I misjudged on the yogurt and add a bit too much, we added some brazil nuts and whizzed again. Since the chicken already had spices on it (lemon pepper-type thing), we didn't add anything else. We stuffed that in the peppers. A big hit! I also made it recently with some shredded chicken I had in the freezer. With that, though, I added some spices to taste. I've also made it with some chicken with a different kind of seasoning, which is my favorite. I use cumin, coriander and ground chipotle.

Ds's birthday was earlier this month. I made cupcakes, loosely following the recipe for cashew butter muffins. I didn't add the banana, so I used more nut butter, and an extra egg. I added lemon zest and lemon juice. And I used pine nuts. And I sweetened them, of course (I used agave nectar because it doesn't affect ds's blood sugar. I know isn't SCD legal, that works better for us than honey. Honey would work fine in the recipe, though). They were sooo yummy! I frosted with a cooked egg white frosting. And ds had seen an idea in a party book, and so we sprinkled ground pine nuts over the top of them (for sand -- the book had suggested brown sugar, so we improvised), and we stuck a little drink umbrella in each one. We also made a cake, shaped like a fish and frosted with the same frosting, tinted with natural food color (blueberry juice concentrate for purple and black currant juice concentrate for pink -- supposed to be blue and red, but oh well) and I put coconut flakes on for scales, and blueberry for the eye. The cake was the same recipe, except I used vanilla instead of lemon. No one would have known that had no flour in them except that some of the mothers knew we have a special diet, so they asked what it was made of. Plus, one mom said she'd been dreaming of my home baked cake for weeks, so I thought I ought to warn her that it wouldn't be the same as previous years. She still thought it was worth the wait! Everyone (except one boy who was sick -- AAARGH, now we have bad colds!!) loved everything. We also had a fruit tray and a veggie tray, and guacamole as a dip. I wanted ds to be able to eat everything, since there will be plenty of parties where he won't be able to eat anything but what I bring for him.

BTW, I'm buying these to transport cupcakes in for parties that we attend: http://shop.bakerscatalogue.com/deta...7S&search=C251

It was all much fun.

Sorry this turned so long. Just thought I'd share.

Christie
post #98 of 354
Ugh on the cauliflower Christie. I could only do pureed for the longest time.

Thanks for the decorating ideas! DS's bday is coming up and he's having like 3 parties...

Everyone, see another thread for SCD meal ideas here:
http://www.mothering.com/discussions...d.php?t=458841
post #99 of 354
Quote:
Originally Posted by JaneS
Hard to say. Depends on the recipe and the nuts. Drier nuts like almonds are not as runny as walnuts. With pancakes it's easy to judge the weight/texture of batter so that's about the same amount. And plenty of eggs are used to bind.

What are you trying to make?
dont know yet, was just wondering for reference for when I start (june1)
post #100 of 354
Please tell me how to make SCD sausage! I've been craving it (even bought some illegal stuff that sits in my freezer.) :
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