RECIPES for the WEEK - 9/14 HAVE A GREAT WEEKEND

[Guest guest]

Green Beans w/figs and cheese

Cook or steam 1 lb. green beans, cool to room temp

Either grill 12 figs (in half - brush w/oil) or sauté them w/butter on the

stove

Use DCCcheese (use goat for those on not on SCD)

Add 2 tablespoons wine vinegar.

Top with toasted pecans (you can use walnuts but pecans are easier to digest

for newbies)

Toss with dressing:

1/3 cup walnut oil

1 tsp honey

1/2 tsp. Redmond sea salt

1 TBSP. minced shallot

Pepper to taste

If you like that one, I've got a similar one w/beets.

" M. Heimendinger-Gallik " <michelle@...>

SHRIEK Pop Sickles

one avocado

one spotted Banana

two cups apple sauce or pear sauce

honey

Use dixie cups and stick sticks in them...freeze them...and walla...Shriek

Sickles. Good with strawberry too...leave out the avocado when you make them

with red fruits....or they look horrible.

Bunce <ajbunce@...>

Cevapcici (Croatian sausages)

Oven 350 F.

1 1â„2 lbs. beef

1â„2 lb. pork*

1 onion, finely chopped

5 garlic cloves, or to taste, finely chopped

Few shakes of paprika

Salt and pepper

1 egg

almond flour (optional)

*note, you can also substitute some lamb or veal. The blend of meats is what

gives these sausages their unique flavor.

1. Mix all ingredients well. Sprinkle on, and mix in, about 1 T almond flour

if mixture is too wet.

2. Form into 4†x1†sausages, rolling between your hands, so they hold

their shape, and assemble on a cooking sheet or large roasting pan, lined

with foil for easy cleanup.

Bake for 20-30 min at 350 and then test one to make sure it’s cooked

through.

Inman <leinman@...>

Serve with Roasted Red Pepper Purée:

(by Mark Bittman, author of the New York Times column " The Minimalistâ€)

4 large red bell peppers, about 2 pounds

Salt

1/2 cup extra-virgin olive oil

1. Preheat the oven to 500 degrees Fahrenheit. Line a roasting pan with

enough foil to later fold over the top. Place the peppers in the pan and the

pan in the oven. Roast, turning the peppers about every 10 minutes, until

the peppers collapse, about 40 minutes.

2. Fold the foil over the peppers and allow them to cool. Work over a bowl

and remove the core, skin, and seeds from each of the peppers, reserving

some of the liquid.

3. Place the pepper pulp in the container of a food processor with about 2

tablespoons of the reserved liquid. Add a large pinch of salt and turn on

the machine; drizzle the oil in through the feed tube. Stop the machine,

then taste and add more salt and/or olive oil if necessary. Store, well

covered, in the refrigerator (for several days) or the freezer (up to a

month).

Inman <leinman@...>

" Pasta " with Figs

Serves 4 to 6

1 cup (2 sticks) unsalted butter

1 pound FRESH ripe black mission figs, cut into quarters [advanced food]

1/2 pound blanched, toasted hazelnuts, coarsely ground in a mortar and

pestle

6 large, fresh basil leaves, thinly sliced

Coarse salt and freshly ground black pepper

1 pound good quality spaghetti squash

Parmesan cheese, for garnish (optional)

2 tablespoons water

Fill a large pot with water and bring to a boil over high heat.Meanwhile,

heat butter in a large skillet over medium heat. Continue cooking butter

until light brown and fragrant. Add figs, hazelnuts, and basil; season with

salt and pepper. Continue cooking until figs begin to soften, about 5

minutes. Remove from heat; set aside. Make SCD " pasta " of your choice (cooked

spaghetti squash or strips of sauteed zucchini according to package

directions. Add pasta and reserved water to skillet; toss to combine.

Serve immediately with Parmesan cheese, if desired

Carol Frilegh <c.frilegh@...>

Quick recipes for Yom Tov

Here are a few things that I've been making for my family that have been

pretty painless to whip up.

1) Stuffed peppers: I cut orange peppers (on sale for $.99/lb!) in half and

made a filling of DCCC (I think it was 14 ozs), 2 eggs, a few cloves of

chopped garlic and black pepper. I mixed the filling in

the KitchenAid mixer and baked it in the peppers.

2) Pesto spaghetti squash: prepare squash in the microwave; wash the outside

of the squash and just pop the whole thing in the microwave. Put a vent

holes in it. I did two small Sp. Squashes this way today and put the micro

on for 10 minutes, flipped them and then did 5 more.

->Pesto: two bunches fresh basil washed well, etc. Take the stems off and

put the leaves in food processor. While running, add a steady stream of

olive oil until it makes a smooth paste. Some people add pine nuts. We add a

healthy amount of shredded parmesan, mix it up with the spag. squash and

bake it like a casserole.

3) The Easiest Banana Ice Cream EVER (pareve): taken spotted bananas. Peel

and freeze in sm/medium size chunks. Put in food processor with 1-2 tbl. of

water (just enough to get the food processor to move). Blend and refreeze

(or eat as is for soft serve). This is such a fabulous recipe. My kids are

always thrilled to have " ice cream " and I'm thrilled I can make it in about

five minutes, as long as we have frozen bananas (since I find it's rather a

fine line between " SCD okay " bananas and rotten bananas, I usually have

plenty that need freezing). A happy and healthy New Year,

Ellen zagorskygoldberg <zagorskygoldberg@...>

Hot Parmesean Spinach and Artichoke Dip

Equivalent 14 oz artichoke hearts (prepared legally) optional

1 cup scd legal Mayo (homemade)

1 cup parmesean cheese grated

1 clove garlic, minced

2 tbs chopped tomatoes

2 tbs sliced green onions

Preheat to 350 f . Mix all ingredients except tomato and onions. Spoon into

9 inch pie plate or shallow oven proof dish. Bake 20-25 min or until lightly

browned. Sprinkle with tomato and onions. Add 1 pkg spinach thawed and well

drained to make spinach dip. Ask me questions contact:

Michele Hellmann <milcurtis@...>

Spinach

Here is a great way to cook spinach. If you think it is yucky you will

probably like this. After you wash it saute it in olive oil and crushed

garlic. Cook it until it is wilted and add some sea salt and enjoy.

I would use:

1 regular size bag spinach

3-4 TBS olive oil

3-4 cloves garlic crushed

1/2 tsp salt.

Derink <Derink1@...>

Cheese Lace

4 ounces of shredded cheese on a toaster oven tray, as evenly as possible.

I've done this with cheddar, provolone, and Swiss, although I like cheddar

the best. (I do provolone slices on taco shell holders for taco shells.)

For seasonings.... well, whatever you like that goes with the cheese you

like! A tiny bit of homemade chili powder on cheddar for " nacho chips, " or a

touch of powdered dill with Swiss... gosh, the only limitations are your

imagination! Mostly, though, I find it easiest to make the plain cheese

chips and then use them with my favorite SCD dips!

Wizop Marilyn L. Alm <louisianascdlagniappe@...>

Beef and Broccoli Pie

This recipe originated as an effort to recreate one of our favorite

casseroles. It’s really a quiche, but some American and Canadian men have

this “thing” about “real men don’t eat quiche”. Luckily, my husband Harry is

not one of them, but I list it as a “pie” for the sake of those cooks who

have finicky eaters. If you are a finicky eater, and think you shouldn’t eat

quiche, you didn’t read this paragraph.

4 eggs

1 cup yogurt cream cheese

1 pound grated cheddar

1 pound ground round, browned, drained and cooled and crumbled

10-12 ounces broccoli florets, lightly steamed, cooled, and chopped

1 teaspoon basil

Blend yogurt cream cheese and eggs. Add basil. Add ground meat and chopped

broccoli and stir well. Add grated cheddar cheese and make sure all

ingredients are well mixed. Turn into large, well-buttered pie pan. Bake at

325ºF-350ºF for 35-45 minutes, or until it sounds slightly hollow when

tapped in the middle.

Notes:

I typically buy fresh broccoli and trim the stems off before steaming,

leaving just enough to keep the florets together. The rest goes in a veggie

odds and ends bag in the freezer that either ends up in the dogs’ vegetable

mix, or a soup pot for us.

Variations:

->One favorite substitution in our house is to make this with spinach in

lieu of broccoli. Use ten ounces baby spinach leaves, remove stems, steam

for five to ten minutes, cool, press to drain well, then chop.

->Or de-string string beans, steam them, and chop them for an alternative

vegetable.

->Chicken and cauliflower with a teaspoon of sage or thyme makes a nice

combination – I like Havarti or Swiss cheese with this.

->Any mix of legal cheese you like may work. Half cheddar and half Swiss

works nicely.

->Another variation is to use this pie to use up any left over roast meats

and steamed vegetables from other meals you may have prepared. Run the

de-boned meat through a grinder on very coarse grind, or chop in a food

processor. Chop and mix vegetables.

Be sure to peel and seed all vegetables, as appropriate. Cook the

vegetables more if you are new to the diet. This pie travels very well, and

keeps well under some amazing conditions. In 2002, the beef and broccoli pie

became infamous on a trip to the UK. I planned to eat it for two nights –

the night we arrived and the following day, figuring that by that time, I

could have scouted the local environs for a restaurant that could meet my

needs. As it turned out, my portions were over generous, and the pie lasted

the entire week we were in England. By the time we arrived at the SCD

get-together on Saturday, we had eaten beef and broccoli pie for dinner for

five days running, and did not want to even look at anything resembling

beef, broccoli and cheese combined. In fact, we didn’t have it again for

almost three months after we got back from our trip!

Wizop Marilyn L. Alm <louisianascdlagniappe@...>

Basic Bread

This recipe is essentially the same as the Lois Lang Bread in BTVC. I've

made some adaptations for my climate and kitchen, including the fact that I

usually can't find dry curd cottage cheese, and that in my oven, the recipe

as written turned out burnt on the outside and soggy on the inside. This

one, baked in the Danish Loaf Pan (#5131) from www.kingarthurflour.com turns

out nice and golden on the outside, and tender-chewy on the inside. Like all

nut flour loaves, it has the heavier consistency one expects of a corn

bread, not a wheat bread.

3 firmly packed cups almond flour

1 cup firmly packed, well-drained yogurt cheese

1/4 cup (1/2 stick) melted butter

1 teaspoon baking soda

Pinch salt (not optional)

3 extra large eggs

Preheat oven to 325 F. Butter a Danish Loaf Pan (12 " x 4 " x 2 " ) lightly,

then place a cut-to-size piece of parchment or wax paper on the bottom, and

butter over it. Place almond flour in a large mixing bowl. In a blender or

food processor, combine yogurt cheese, melted butter, baking soda, salt (not

optional) and eggs. Blend until mixture is a thick, buttery yellow. It will

expand dramatically, so be certain your container is large enough to hold

double the amount of the original ingredients. (I didn't make sure the

container was large enough the first time. And had buttery-yellow egg and

cheese mixture spewing all over my counter, and dripping down on the floor.

The dachshunds thought this was wonderful. I started over... ) Pour the

mixture in with the almond flour, scraping everything out of the blender or

food processor with a spatula or spoonula. Mix completely. This should make

a medium-soft dough. If it is too wet, and looks more batter-like, add

almond flour by the half cups until you achieve an actual dough - and keep a

record of how much you add for next time. Depending on the weather, or the

precise size of the your eggs, or the amount of liquid remaining in the

yogurt cheese, it has been necessary to add up to two cups extra almond

flour. Bread making is an art, backed up by science. Place the loaf pan on

the center rack of the oven, and bake for about 1 hour. Bread will be

golden, with a crack across the top. Check to be sure it is done by

inserting a cake-tester or toothpick in the center. Remove from oven and

loosen sides by sliding a thin-bladed knife or spatula down along the sides.

Turn over onto a long platter, remove pan, remove paper, and allow to cool.

Bread will crumble if you try to cut it while hot, but it is excellent when

served just warm, with plenty of butter.

Wizop Marilyn L. Alm <louisianascdlagniappe@...>

Beef & Bean Burritos

1 cup navy bean paste*

2-3 eggs

2 tablespoons melted butter

3 tablespoons oil

1 ½ pounds ground beef

5 ripe tomatoes, peeled and seeded

3 mild chili peppers, peeled, seeded and chopped

1 yellow onion, chopped

1-2 fingers garlic, pressed

1 tablespoon legal chili powder

1 ½ teaspoon ground cumin

½ teaspoon salt (optional)

Shredded cheddar and Monterey Jack cheese

Shredded lettuce

For tortillas:

Blend bean paste, eggs, melted butter and ½ teaspoon cumin together until

smooth. Heat a crepe pan or pancake griddle and pour batter by quarter cups,

using a spoon to carefully spread the mixture out to appropriate tortilla

size. Cook three to four minutes, or until the edges start curling up. With

a very thin spatula, carefully lift each tortilla and turn it over. These

are quite fragile. Cook another 2-3 minutes. Place on warming plate with

paper towels between each tortilla.

For the meat sauce:

Place oil in large frying pan, and sauté onions and garlic until

translucent. Add ground beef. Brown and crumble beef. Chop and add 3-4

tomatoes and the chopped chilies, along with the chili powder and cumin.

Stir well, and cook over medium to medium-low heat until vegetables are

well-cooked.

To assemble the flat-style burritos, place one tortilla on each serving

plate. Add lettuce and shredded cheese, then ladle meat sauce to cover. Add

another tortilla, meat sauce, cheese, lettuce, and top with remaining

tomato.

Great also with homemade guacamole and a bit of garlic-seasoned yogurt

cheese in lieu of sour cream.

*Bean Paste

2 (dry weight) pounds white navy pea beans

Sort beans to be sure there are no stones or other undesirable items in

them. Place in a large pot, and cover with water to a depth of about 5

inches over the beans. Allow to soak overnight, or 8-10 hours, whichever is

longer.

Drain and rinse the beans. Return to pot and fill with water to a depth of

around four inches over the beans. Bring to a boil, then reduce heat and

simmer until the beans are completely tender, about two hours. Do not salt

the beans before or during cooking, as this will make them tough.

Drain, and rinse the beans. If vegetable skins are still a problem, use a

food mill to process the beans into paste and remove the bean skins. If

vegetable skins are not a problem, process the beans in a food processor,

blender, or through a meat grinder with a fine plate. (I use a Maverick

electric grinder.) The bean paste is now ready to use.

For future use: Plop bean paste on a cookie sheet in one-cup glops and

freeze solid. Pry glops off the sheet and store in a zip top bag in the

freezer. Then when you need a cup of paste, you can reach in, pull out a

glop, and set it in a bowl to defrost, and it’s pre-measured. Using the

“glop” method, you don’t have to go through the hassles of soaking, rinsing,

cooking, and rinsing the beans every time. Whole cooked beans can also be

frozen in pre-measured amounts for other uses.

Note: this can also be made with lima beans or with split red lentils, navy

pea beans.

Wizop Marilyn L. Alm <louisianascdlagniappe@...>

Nacho Chips

8 oz. cheddar cheese (mild) cut into 1/8” slices

1 tsp.chili powder

1/2 cup almond flour

1/8 tsp. Black pepper

dash cayenne pepper

Preheat oven to 300 degrees.

Line cookie sheets with parchment paper. Cut cheese slices into approx. 1”

squares. Allow cheese slices to come to room temperature. Mix together

remaining ingredients in a small bowl.

Dip cheese in almond flour mixture and pat to coat evenly. Arrange on

parchment paper spaced 1” apart. Bake at 300 for 10-15 minutes until bubbly.

Let cool on cookie sheets until cool enough to handleTransfer to paper

towels to absorb oils, until completely cool. At this point they will be

flexible and good to eat as a mini-soft taco shells. To make them crisp like

chips, arrange several on parchment paper and microwave on high 30-60

seconds. (Watch carefully so they do not burn.

They will bubble up, while cooking and develop a domed appearance.) Let cool

on paper towels.

As they cool they will become crisp.Store airtight

Beth bethellen52@... Other recipes:

http://bethsblog.typepad.com/bethsblog/specfic_carbohydrate_diet_recipes/index.h\

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Sent in by Janet " JT on " <JTon@...>

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