RECIPES for the WEEK - 5/4 - Have a great week-end!

[Guest guest]

Green Chile

Soak black beans 24 hours and then cook the next day till tender with some

bacon w/out sugar break into bits. In sperate pan, I brown some hamburger

(pork or beef), add cut up tomatoes and chili pepers (mild for kids) and

some tomato juice, garlic and onion, salt to taste, ook till it is well

seasoned, stirring often. Then serve in a bowel. Add black beans to the

bottom, chili on top and SCD safe grated cheese on top while hot so it will

melt.

Note:Black Beans may be tried when symptom free.

Antoinette " kikijabunce " <ajbunce@...>

HERBED PIZELLE FLATBREAD

5 eggs

3 cups almond flour

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon baking soda

3 tablespoons butter, melted

1 Cup Parmesan Cheese, grated

1/4 cup Fresh Parsley, chopped

2 Tablespoons fresh chives, chopped

1/2 Teaspoon Dry Oregano

1/2 Teaspoon Dry Thyme

1 cloves garlic Pressed

Combine almond flour, cheese, herbs, baking soda and salt in a bowl. Blend

eggs, butter, Lemon Juice and garlic in a processor or blender until very,

very smooth. Add to almond flour and mix together. Drop by the tablespoon on

to hot pizelle iron, until brown and crispy.

<julie46250@...>

PANCAKE REICPE

Today I used my pizzelle maker (I have a pizzelle pro from chef's choice)

with an adapted pancake recipe and made a crunchy cracker. It sort of tastes

like a cake ice cream cone and could be used for that. It is bland but you

could add spices. 11/2 TBS nut butter- I used mac. nut butter- the thicker

and less oily the better 1 egg dash of baking soda mix all together well.

put in pizzelle maker. It will tell you when it is done. they come out

crunchy. I used a biscuit cutter to cut them into nice even circles to look

like rice crackers.

karen <julie46250@...>

Pizzelles

1 cup of nut butter

2 cups of veggies , frozen or fresh

1/4 tsp of baking soda

1/2 tsp of salt

1 egg

1/2 cup of water

For the frozen veggies , the Cascadian farms California blend works great ,

it is broccoli, cauliflower, carrots, and zucchini , it is a 10 oz bag ,

rrun them over warm water and then process in a food processor. and it makes

small pieces of the vegetables. It ends up being 2 cups, You can use any

vegetable

Note: For a variety.

Add the nut butter, egg, spices and water, and process until smooth, place 1

tbsp of batter on the pizzelle maker, and within 20 - 30 seconds you have a

little pizzelle cracker .

For the sweeter version. Use cinnamon, ginger, and a sweetener

For a salty version, add 1/4 of a red pepper to the batter

Use salt, turmeric, and it even looks like cheese crackers

My kids are thrilled with their new cracker, you can also make ittle

sandwiches to make peanut butter and strawberry jam sandwiches.

Angie <kbrock@...>

Chicken Stock

A long time back my mother-in-law told me that the tastiest chicken stock is

made by using the carcass of a chicken after you have roasted it. Cook roast

chicken when the meat has been removed. Break up the carcass, cover it with

water and make stock with it. It doesn't make a lot but it is a nice amount

for adding to things for flavour and it is a much tastier stock. I have

also seen professional chefs make beef stock and they roast the stock bones

before throwing them in the stock pot.

" Lona Vezich " <lonavezich@...>

Chicken Stock

The best way to make chicken stock is with bones. The longer you boil those

bones the more nutritious the stock. Boil all night. Put a splash of apple

cider vinegar with your bones. This helps them release all the great

nutritients. Roast a chicken for dinner, pull the leftover meat off, put the

carcass in water, add a splash of ACV and let boil over night.

Charlene Flikkema <jflikkema@...>

Chicken Stock

2 Chicken legs quarter (with the skin on) makes a much richer broth (because

it's dark meat). Pur in some chopped carrots, celery stalk and some

quartered onion, bay leaf and it was really good. You can put in a chicken

breast also if you want to eat the white meat.

" Carol L. " <carol1212@...>

Additive Free Stock Cubes

Roast a chicken (or turkey) first for one meal, and use leftovers to make a

stock. With what's left of the roasted bird, boil up a large pot of water

(enough to cover a few inches), add simmer it for about an hour, with or

without some chopped garlic. Remove the meat and bones onto another

platter, and separate the meat later. Some salt and pepper to taste into the

stock at that point, and divide up the stock into containers and freeze

them. When defrosted, add the other veggies for the soup - chopped

carrots/onions/parsley etc. That way I get 2 meals out of the 'bird' and

stock as well.

Note: Another way is to get chicken or turkey pieces and boil them in the

stock rather than use leftovers from a roast. If you want to use it right

then, then add your onions/carrots chopped and chopped parsley along the

way.

<ydnewf@...>

Additive free stock cubes

Turkey, beef and, sometimes, chicken broth.

For beef is buy two large chuck roasts, cut as much fat off as you can, salt

and pepper on both sides then throw them in a large, oval 6 1/2 quart crock

pot. Line the bottom of the crock pot with sliced carrots then put the

roasts on top. Add a couple cups of water then put the temp on high for at

least an hour then turn it on low for 10 - 12 hours. When the roasts are

done, remove those and the carrots then strain the broth through many layers

of cheesecloth put inside a very fine strainer -- this cleans up the broth

very well. Double the amount of broth by adding water, which thins it out

and gives me more broth.

For turkey buy large turkey legs and remove the skins. Salt and pepper

those and put them in my large crock pot and fill the pot about 3/4 with

water. Put the temp on high for about an hour then turn on low for at least

8 hours.

Note: The turkey falls apart when it's done. Strain the broth. Add a bit

more water to the turkey broth. Shred the turkey and divide it up into

individual packets for the freezer -- it makes great soup.

For chicken cut up a whole chicken and throw it in a stock pot along with

chopped vegetables. Cook on the stove -- it works just as well in a crock

pot.

Note: Chicken is harder to deal with than turkey because of all the tiny

bones you have to pick out before you can use the meat, but a fine-mesh

strainer lined with cheesecloth will keep them out of the broth at least.

End up with basically boiled meats. Some people prefer using beef stock

bones then adding vegetables and water in a large stock pot that they put on

the stove. I like using my crock pot better because I can throw the meat in

before I go to bed and let it cook the whole time I'm sleeping without

having to watch it.

Kay Van Epps <kamiga1@...>

#1. North Carolina pulled pork, vinegar based barbecue sauce recipe

1 Cup white vinegar

1 Cup cider vinegar

1/4 Cup legal honey

1 Teaspoon cayenne pepper

1 Tablespoon red pepper flakes

1 Teaspoons salt

1 Teaspoon black pepper

Mix together and let stand overnight. You can also put split fresh chilies

in this recipe for really spicy sauce and you can add more honey if you

prefer it sweeter.

Sheila Trenholm <sheilat@...>

#2.North Carolina pulled pork barbecue sauce recipe

1 Cup SCD ketchup

1 Cup chicken stock

1/4 Cup apple cider vinegar

1 Onion, chopped

3 Cloves garlic, crushed and minced

2 Tablespoons honey

2 Tablespoon legal, dry, ground mustard

1 Teaspoon cayenne or one fresh cayenne chili cut into ringlets with seeds

Mix together in a sauce pan and heat to simmer. Simmer 20 minutes and let

cool.

Sheila Trenholm <sheilat@...>

EGG NOG

In a tall glass, pour half a glass of 24 hour yogurt.

Top the glass off with French cream.

Pour yogurt & cream into a bowl or large measuring cup.

Add a fresh egg.

Sprinkle a touch each of cinnamon and nutmeg.

Add a few drops vanilla extract.

Whiz up with immersion blender.

See it becoming a lovely yellow color from the egg.

Pour eggnog back into your tall glass, and it should fit perfectly. Lovely,

tasty, eggnog.

Gay Bauer hebegb70@...

Healthy Soup

½ pound bison hamburger

2 cups mushrooms

4 stalks celery

handful of fresh cilantro

2 to 3 cups fresh chicken stock

salt & pepper to taste

Roll meat into little meatballs (size of Swedish meatball). Cook meatballs

under broiler for 8 min.

While meatballs are cooking, chop veggies into bite-size pieces. Place

veggies in med-size soup pot.

Pour chicken stock over veggies and stir. Salt (Himalayan Salt is fantastic)

and pepper to taste. Place pot over medium heat. When meatballs are broiled,

add to pot and stir. Bring to boil, then reduce to simmer. Simmer 15 minutes

for veggies with some crunch to them, longer if desired.

Adjust seasonings and serve.

Note: You can use any scd veggies or meat in this recipe.

Gay Bauer hebegb70@...

CLASSIC GUACAMOLE

With a fork, moash 4 avocados (pitted, peeled)

2 Tablespoons fresh lemon juice

1 clove garlic, minced

Stir in 1 tomato, chopped

1/4 cup finely chopped onion

1/4 reaspoon ground cumin or omitt

3 drops Tabasco Sauce

Add salt to taste.

Serve on your scd crackers

Gay Bauer hebegb70@...

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