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

[Guest guest]

Dearest One n,

Please send me a copy for this weeks recipes for 9/14 please. It seems that

it didn't get to the list and I know I sent it but it hasn't come up yet.

I thank you for your help.

Loving Care, Gay

_________________________________________________________________

Kick back and relax with hot games and cool activities at the Messenger

Café. http://www.cafemessenger.com?ocid=TXT_TAGHM_SeptHMtagline1

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"Gay B." <hebegb70@...> wrote: Green Beans w/figs and cheeseCook or steam 1 lb. green beans, cool to room tempEither grill 12 figs (in half - brush w/oil) or sauté them w/butter on the stoveUse 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 oil1 tsp honey1/2 tsp. Redmond sea salt1 TBSP. minced shallotPepper to tasteIf you like that one, I've got a similar one w/beets." M. Heimendinger-Gallik" SHRIEK Pop Sicklesone avocadoone spotted Bananatwo cups apple sauce or pear saucehoneyUse 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 Cevapcici (Croatian sausages)Oven 350 F.1 1â„2 lbs. beef1â„2 lb. pork*1 onion, finely chopped5 garlic cloves, or to taste, finely choppedFew shakes of paprikaSalt and pepper1 eggalmond 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 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 poundsSalt1/2 cup extra-virgin olive oil1. 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 "Pasta" with FigsServes 4 to 61 cup (2 sticks) unsalted butter1 pound FRESH ripe black mission figs, cut into quarters [advanced food]1/2 pound blanched, toasted hazelnuts, coarsely ground in a mortar and pestle6 large, fresh basil leaves, thinly slicedCoarse salt and freshly ground black pepper1 pound good quality spaghetti squashParmesan cheese, for garnish (optional)2 tablespoons waterFill 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 desiredCarol Frilegh Quick recipes for Yom TovHere 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 inthe 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 Hot Parmesean Spinach and Artichoke DipEquivalent 14 oz artichoke hearts (prepared legally)

optional1 cup scd legal Mayo (homemade)1 cup parmesean cheese grated1 clove garlic, minced2 tbs chopped tomatoes2 tbs sliced green onionsPreheat 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 SpinachHere 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 spinach3-4 TBS olive oil3-4 cloves garlic crushed1/2 tsp salt.Derink Cheese Lace4 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 Beef and Broccoli PieThis 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 eggs1 cup yogurt cream cheese1 pound grated cheddar1 pound ground round, browned, drained and cooled and crumbled10-12 ounces broccoli florets, lightly steamed, cooled, and chopped1 teaspoon basilBlend 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 Basic BreadThis 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 flour1 cup firmly packed, well-drained yogurt cheese1/4 cup (1/2 stick) melted butter1 teaspoon baking sodaPinch salt (not optional)3 extra large eggsPreheat 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 Beef & Bean Burritos1 cup navy bean paste*2-3 eggs2 tablespoons melted butter3 tablespoons oil1 ½ pounds ground beef5 ripe tomatoes, peeled and seeded3 mild chili peppers, peeled, seeded and chopped1 yellow onion, chopped1-2 fingers garlic, pressed1 tablespoon legal chili powder1 ½ teaspoon ground cumin½ teaspoon salt (optional)Shredded cheddar and Monterey Jack cheeseShredded lettuceFor

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 Paste2 (dry weight) pounds white navy pea beansSort 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 Nacho Chips8 oz. cheddar cheese (mild) cut into 1/8” slices1 tsp.chili powder1/2 cup

almond flour1/8 tsp. Black pepperdash cayenne pepperPreheat 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 airtightBeth bethellen52@...

Other recipes: http://bethsblog.typepad.com/bethsblog/specfic_carbohydrate_diet_recipes/index.htmlSent in by Janet "JT on" _________________________________________________________________A place for moms to take a break! http://www.reallivemoms.com?ocid=TXT_TAGHM & loc=us*Important Notes and links for Databases:~~~ ~~~ ~~~ ~~~To Lurk; is to Learn. To participate; is to help others learn. Share what you know. Let me know if you have any concerns or needs - - n DMHelmick12@...~~~ ~~~ ~~~ ~~~ ABA Contact List:This list is provided for both parents seeking ABA and ABA personnel to list their contact information. This list is not for commercial or salicitation purposes. Parents seeking ABA personnel must ask questions or interview desired personnel as this list is only a reference and not an approved provider list.* You’ll need to sign

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