RECIPES for the WEEK - 4/27 - Have a great week-end!

[Guest guest]

Barbecue Recipe

Cook a Boston butt in the crockpot in the morning, cook on low all days,

shred the meat when

cooked, and pour sauce into the crockpot. Stir it thoroughly, and then I

like to give it another half hour at least for the sauce to meld with the

meat.

Meleah " robin " <rmcorner@...>

Frittata

Sliced carrot, pumpkin cooked and cut into slices, green beens, peas,

[corgettes/summer squach] , spinach or silverbeet or any combination you can

tolerate including mushrooms,[ capsicum or hot pepprs] and you can throw in

a chopped cooked bacon rasher for added flavour if you like. Heat a pan and

melt some butter or you can use sunflower oil and toss the vege around in

that for a few minutes. Add the lightly beaten eggs with some grated scd

cheese and salt and pepper and cook on a low heat for a time without stiring

to let it set, then place under grill in oven to set the top. Make this in a

scanpan which has an ovenproof handle.

Note: It comes out of the pan easily and is about the size of a dinner plate

and a bit over an inch thick which means it can be cut into wedges and they

can be reheated individually if need be. Leftovers make a very filling

lunch the following days too.

Lona Vezich <lonavezich@...>

Mini-Fritattas and Mini-Savoury Muffins

Half tbsp olive oil

1 very small onion finely chopped

Half a carrot, peeled and coarsely grated

1 small zuchinni, peeled and coarsely grated

1 whole egg and 1 egg yolk

Half a cup grated cheese

1 dessert spoon SCD yoghurt

Quarter cup almond flour

Quarter tsp bicarb soda

Preheat oven to 180 degrees. Grease 2 mini muffin tins or 2 mini-tartlet

tins (larger shallower more rounded hole than a mini-muffin tin). The

mini-tartlet tins worked better - it was much easier to extract the bites.

Heat oil in frying pan. Saute onion for 4-5 mins until onion is tender. Add

carrot, cook for 2-3 mins, add zuchinni, cook 2 mins. Transfer to large

bowl and cool in fridge for 10 mins.

In a jug whisk together eggs, cheese and yoghurt. Season to taste. Mix in

bicarb. Stir egg mixture into cooked veges. Stir almond flour through until

well combined. Spoon mixture into prepared pans. Bake about 15 mins if the

oven is preheated. Serve warm or cold.

*Note: Lot of potential to vary this recipe slightly with different veggies

(maybe red pepper or spinach would be nice) and strong flavoured cheeses.

These are great served with veggies for dinner. Great potential tomorrow as

lunch food, maybe sliced with butter or cheese with salad on the side. The

only problem with them was (at least while hot) they were tricky to extract

neatly from the mini-muffin tins, so grease the tins well.

Kylie <kyliefl@...>

Ice Cream

1 egg

1 tablespoon of vanilla

1/3 cup of honey

Dash of salt into a blender

Add a tablespoon or 2 of butter

Mix this with 3 cups of yogurt. [you may need more/less vanilla and/or

honey depending on your taste.] Put it in the freezer or 45 min. and then

put it in the icecream maker.

Note: I always make it with Ethan standing by to taste it and give the ok

before we put it in the

freezer. I usually stir in the cookie pieces and the mint after the

icecream comes out of the ice cream maker. that way we can make 3 flavors

with one batch- vanilla, cookies and cream, and mint. The mint is very

strong, add a drop at a time to taste.

" jill smyth " <jllalison@...>

Delicious Drink B

Blended one frozen banana, half a cup of grape juice and a couple of

teaspoons of yoghurt. I was surprised how much like an ice cream thick shake

this tasted - quite different to my usual banana/ yoghurt smoothies.

Kylie <kyliefl@...>

MARSHMALLOWS by Papove

2 envelopes unflavored gelatin (knox)

½ cup cold water

1 1/2 cups honey

1/3 cup water

1 egg white

nut flour or toasted coconut for covering

Soften gelatin in ½ cup cold water. In saucepan combine honey the 1/3 cup

water and cook to soft ball stage. (You need a fairly large pot for this as

it foams up a lot).Remove from heat. Stir in gelatin to dissolve. Let cool

for 10 or 15 minutes.In separate bowl beat egg white to stiff peaks. Slowly

add syrup beating on high speed of electric mixer till candy stands in soft

peaks. (Be prepared as this takes a long time of beating at least it did for

me.)Pour onto plain brown paper or parchment paper.Spread into a 12x10 inch

rectangle. Let stand overnight.Dust lightly with either the toasted coconut

or nut flour.Turn over on another piece of paper (here I used brown paper

cut from a paper bag)If you used the brown paper to put it on originally

then moisten the brown paper slightly to remove from candy. I found the

parchment paper pulled off nicely without the moistening.)Cut in desired

size pieces. Dust or dab the pieces lightly into the coconut or nut flour

the marshmallows are quite sticky when cut and this takes away the

stickiness.

Vella's Strawberry Sherbet

http://www.scdiet.org/2recipes/desse01.html#VellasStrawberrySherbet

Yogurt Ice Cream http://www.scdiet.org/2recipes/desse01.html#YogurtIceCream

Coconut Ice Cream

http://www.scdiet.org/2recipes/desse01.html#CoconutIceCream

Banana Smoothies http://www.scdiet.org/2recipes/desse01.html#BananaSmoothies

Strawberry Fluff http://www.scdiet.org/2recipes/desse01.html#StrawberryFluff

Lemon Ices http://www.scdiet.org/2recipes/desse01.html#LemonIces

Denah's Super Duper Fruit Ices

http://www.scdiet.org/2recipes/desse01.html#DenahsSuperDuperFruitIces

Selma's Delicious Pareve (non-dairy) Ice Cream

http://www.scdiet.org/2recipes/desse01.html#SelmasDeliciousPareveIceCream

FRUIT LEATHER from ZOOM, PBS Kids

http://www.pecanbread.com/recipes.html

1 cup chopped fruit, like strawberries, blueberries or raspberries

2 TBL honey

cookie sheet with a lip

plastic wrap

blender

spoon or plastic spatula

1 .Preheat the oven to 140 degrees or lower.

2. Then, take the plastic wrap and cover the top of the cookie sheet.

3. Put the chopped fruit and two tablespoons honey in the blender. Make sure

that the top is

secure on the blender.

4. Blend for ten seconds or until it's smooth.

5. Pour the fruit onto the cookie sheet and smooth it out with a spoon or

spatula. Make sure that

you spread it evenly.

6. Put the tray in the oven and cook for three hours or until the fruit is

dry.

7. Remember that it takes a long time for the fruit to cook in the oven. It

won't save time if you

turn up the heat. You'll just burn the fruit.

8. Once the fruit is dry, take it out of the oven and set it aside to cool.

9. When it is cool, just roll it up and it's ready to eat.

Zuccinni Muffins http://www.scdiet.org/2recipes/bread01.html#ZuccinniMuffins

Zucchini Muffins - variation

http://www.scdiet.org/2recipes/bread01.html#ZucchiniMuffinsvariation

Excellent advice on muffins

http://www.scdiet.org/2recipes/bread01.html#Muffins

Almond Muffin Loaf

http://www.scdiet.org/2recipes/bread01.html#AlmondMuffinLoaf

Cute Nut Muffin Story w/ a Jewish Twist

http://www.scdiet.org/2recipes/bread01.html#CuteNutMuffinStory

Lemonade

2 large whole green golden delicious apples -- cut so that it fits

down your juicer chute

1/2 lemon (peel included) -- also cut to fit

Juice them together and serve immediately, as it will turn brown if stored

(although it still tastes good). You will have to adjust the amounts if you

come across very small apples/very large lemons in the produce section

" Rob or Sunseri " <RobRose@...>

Zesty lamb Chops

2 tablespoons Dijon Mustard

4 loin lamb chops

2 cloves fresh garlic, grated

Dried or fresh Rose,ary

A few capers

a1/2-1 tsp. honey

salt and pepper

Almond flour, enough to dredge and coat chops. Preheat oven to 400 Combine

mustard, seasonings, garlic and honey in a shallow soup dish. Dredge chops

so they are very thickly coated with the mixture and then rub them in the

almond flour. Arrange on a rack in a pan. Bake at 400 for 10 minutes, turn

heat down to 350-375 and bake another 10 minutes. Turn chops and bake 15

minutes. Check to see if meat is done but a little pink. Another tasty dish

is Zucchinni Lasagna. Add lots of basil and oregano and garlic to your SCD

tomatio sauce, I am assuming he can eat cheese.

carolfrilegh <c.frilegh@...>

Spice Cupcakes

4 oz room-temperature butter

4 oz. honey or less

3 eggs, lightly beaten

3 oz. nut flour

1 oz. coconut flour

1 tsp baking soda

¼ tsp salt

1 tsp pumpkin pie spice

Preheat oven to 375° F.

Wet ingredients:

In mixing bowl, cream butter and honey..

In small bowl, lightly beat eggs.

Add half of egg mixture at a time to creamed butter/honeymix.

Blend well.

Dry ingredients:

In med. bowl, mix together rye and coconut flour. Stir in baking soda, salt

and pumpkin spice.

Add dry ingredients to wet. Blend well by hand, but do not overmix. Line

muffin tin with cupcake liners. Pour batter into cups, filling each slightly

over halfway. Bake at 375° F. for 15 to 20 min. Luci's Note: Generally, only

¼ of total amount of flour should be coconut flour, for optimal binding.

Use any flavoring you like, such as 1 tsp vanilla extract. An electronic

kitchen scale is a marvelous gadget to have on hand for recipes that use

ounce (not cup) measurement. Hey! It's European!

No peeking until done, as opening the oven door too early can cause cakes to

sink. Check on them by looking through window with oven light on.

" Jello "

Put 1/4 cold water in a 1-quart bowl and sprinkle the envelope of plain Knox

gelatin (1 Tablespoon) on top and let it soften. Stir in 3/4 cup of boiling

water and honey " to taste " (I don't use

any). Stir to mix well. Add one cup of fruit juice and stir again. If you

want to put it in a mold, oil the mold and pour in your jello mixture. Chill

until set. Or, if you want fruit in your jello, add 1-2 cups of fruit when

it just starts to set and then continue chilling until completely set. This

makes 6 servings.

<julie46250@...>

Fermented Cabbage

Put shredded cabbage in bowl. Mix in 2 tsp salt for each pound of cabbage.

Pack tightly into a jar (Wash the jar very well, made sure it was clean and

dry.) Make a brine of 1.5 to 4 Tbsp pickling salt per quart of water and

add enough of it to cover cabbage. Put three plastic bags together --

one inside the other. Bags should be large enough to seal the crock (I use

a gallon jar). Fill the inner bag with the brine (in case the bags should

leak). Cover the jar with a lid. Set in a dark place with a relatively

steady temperature, like a closet of cellar that doesn't freeze, checking

every few days to wipe off any yeast that forms on the surface. All I ever

found was darker colored cabbage, which I wiped off. I put my jar in a

bottom cabinet in the kitchen and checked it once or twice and took it out

after a week. For milder flavor, eat after one week. Wait longer if you

want something tangier. Pour out some of the liquid.

I did make a mix of beets, cauliflower, carrots, cabbage and onions. It was

very good and everyone loved it. It was tart, but not too tart. After a

week, I put it in the refrig and it kept for quite a while. Of course,

everyone liked it so well, they ate it pretty fast.

Carfagno " <jcarfagno@...>

_________________________________________________________________

Need a break? Find your escape route with Live Search Maps.

http://maps.live.com/default.aspx?ss=Restaurants~Hotels~Amusement%20Park & cp=33.8\

32922~-117.915659 & style=r & lvl=13 & tilt=-90 & dir=0 & alt=-1000 & scene=1118863 & encType=\

1 & FORM=MGAC01