RECIPES for the WEEK - 9/21 HAVE A GREAT WEEKEND

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Cranberry Apple Pecan Casserole

When I went SCD, I knew that I needed the whole cup of honey to help sweeten the

very tart cranberries, but puzzled over how wet the mixture was with that much

honey. Then I hit upon adding another cup of nut flour to balance the honey, and

some extra cinnamon to keep the spiciness up.

3-4 Granny (or other tart, firm apple), peeled, cored, and sliced or

chunked (about 1 pound)

1 12-16 ounce package fresh raw cranberries

1 cup honey

2 cups pecan flour

4 tablespoons softened butter

2 tablespoons cinnamon

In a very large mixing bowl, stir together apple chunks and cranberries, after

checking cranberries for any bad ones. Add honey and mix well – it will be

very sticky, and the cranberries will tend to clump together.

In another mixing bowl, combine pecan flour and cinnamon, and mix until it is an

even color. Cut in butter with a fork or pastry cutter and create a crumble,

evenly distributing the butter among the nut flour.

Stir the crumble into the apple-cranberry mix and distribute evenly. Turn

mixture into a one quart casserole and bake in a 300°F oven for 45-50 minutes,

or until cranberries are cooked through. Serve hot.

Variations:

Substitute 1 pound cooked pumpkin or butternut chunks for the apples

Cook casserole as above. The last ten minutes, top with SCD marshmallows, and

then bake until the marshmallows start to turn golden.

Add 1/2 teaspoon nutmeg or ginger to the cinnamon.

Note: For my husband's office parties, I mix this up before I go to bed and

stick it (covered) in the oven with the timer set to go on about 70 minutes

before my husband has to leave for work. It's cooked and ready, and he just

wraps it in a heavy towel to keep it warm until he gets to the office and can

set it on the small hot plate. And I don't have to claw my way out of bed at

four (ye ghods!) ay em to cook it for him! Harry's a great engineer. He is NOT a

cook.

Wizop Marilyn L. Alm (louisianascdlagniappe@...)

Cheese Sauce

1 stick butter

2 large eggs

4-6 ounces legal cheese, shredded

¼-½ cup yogurt cheese

¼-½ cup water or broth

Melt butter in the top of a double boiler. Allow to cool to “finger

temperatureâ€, i.e., still liquid, but not cooking hot. Add eggs and whisk

together until smooth and velvety – a stick blender with detachable whisk is

very useful for this.

Place mixture over gently steaming water and whisk briskly for 6-9 minutes.

Detaching the whisk from the stick blender and using it works very well – it

does not need to be beaten fast, but you cannot leave it for any reason or you

will have scrambled eggs in butter. The mixture will thicken very suddenly. When

it does, continue heating for a few more seconds, whisking to be sure all the

egg is cooked.

Add the shredded cheese (I like a mixture of mild and sharp cheddar; a mix of

cheddar and Swiss is also tasty, or cheddar and parmesan.) Continue whisking

while cheese melts. The cheese will tend to clog up your whisk, so you’ll need

to whack it on the side of the pan from time to time to get the cheese out where

it can melt.

When the cheese is melted completely, add the yogurt cheese and blend

completely. Now add water or broth until the sauce reaches the desired

thickness. If it will be used with steamed or boiled vegetables, it should be

somewhat thick as there will be additional water on the vegetables.

Delicious on various vegetables.

Variations:

->Do not thin. Instead, remove from heat after cheese is melted and

incorporated, and chill. Makes a great cheese spread for Sue’s Crackers,

almond bread or (when tolerated) celery sticks and other raw vegetables.

->Sauté peeled, seeded, and chopped mild or jalapeño peppers until tender. Add

to un-thinned sauce for chili con queso.

->Make sauce with all Swiss cheese. Add chopped dill pickles. Chill. Spread on

SCD bread.

->Substitute wine or broth for the butter. Note: dry white wine works best for

this. Red wine tends to make a strange pinkish-orange sauce, especially if using

yellow cheddar.

Note: If you have a double boiler, it works best. But this can be made on low

heat in a regular heavy-bottomed pan.

Wizop Marilyn L. Alm (louisianascdlagniappe@...)

Vegetable Soup

1 tablespoon oil

1/2 onion sliced

1/2 48 once can legal tomato juice

10 green beans

1 clove garlic

1/2 cup frozen peas

1 sweet red pepper, de-seeded, ribs removed, cut into 6 pieces

1/3 cauliflower broken into flowerets

1 cup of chicken or beef stock

salt and pepper to taste

1 cups water

Brown onions in oil, add juice and other ingredients and simmer 90 minutes.

Taste and add more water if desired. It can be pureed or served with all the

nice veggies floating around. Beak up the cauliflower with fork.

Carol Frilegh (c.frilegh@...)

Mushroom Sauce

1 tablespoon oil

1 lump butter (about a teaspoon)

1/2 large sweet onion

6 medium sliced Portobello mushrooms, stems and ribs removed

(you can but them all ready in grocery sections of the market)

1 tablespoon grape juice or wine

Rosemary or thyme and salt and pepper to your taste

1 cup *vegetable soup above.

Heat oil and butter, brown onions 5-7 minutes, add mushrooms and cook mixture 5

minutes. Add remaining ingredients and simmer 15 minutes. Cool slightly and

puree in a blender. Add water if too thick.

Carol Frilegh (c.frilegh@...)

Tangy Carrot Salad

1 lb carrots (buy them shredded, and save time!)

8 ozs sweet cherry tomatoes, halved

2 green onions, finely chopped

1 medium-sized jalapeno pepper, seeded and minced (or not! It's too hot for

me!)

2 T fresh cilantro leaves finely chopped

Fresh cilantro sprigs for garnish

Dressing:

1/2 t fresh lime zest

3 T fresh lime juice

1/2 c vegetable oil

1 T white wine vinegar

2 t honey

1/4 t salt

1. nne or shred carrots using a knife, box graer or food processor.

2. Toss carrots in a bowl with tomatoes, onions, jalapeno pepper and cilantro.

3. Whisk together or shake in a jar all dressing ingredients.

4. Coat salad with dressing, to taste.

5. Garnish with cilantro sprigs.

Kae McLaughlin

Manuka Honey

Is good to have once a day.

Also have a running honey drink with fresh ginger and fresh lemon.

Salad

Tomato or cherry tomatoes

Field greens

Blue Cheese crumbled or Feta Cheese

1 tablespoon capers

1 clove minced garlic

sometimes raisins and a few nuts or berries, bail, salt and pepper, a tiny

drizzle of honey,a few drops red wine vinegar,a big drizzle of olive oil. Toss

and serve

Carol Frilegh

Wolfgang Puck・s Braised Moroccan-style Lamb with Almonds, Prunes and Dried

Apricots

1 boned and trimmed lamb shoulder, about 2 pounds

2 teaspoons ground cumin

1 1/2 teaspoons freshly ground black pepper

1/2 teaspoon chopped fresh thyme

1 teaspoon kosher salt, plus more to taste

3 tablespoons olive oil

1 large onion, coarsely chopped

1 large carrot, peeled and coarsely chopped

1 rib celery, coarsely chopped

2 cloves garlic, thinly sliced

1 teaspoon chopped fresh rosemary

1 cup dry red wine

2 cups lamb or chicken broth, plus up to 1/2 cup, if needed

1 medium tomato, trimmed and coarsely chopped

1 cup blanched whole almonds, lightly toasted

1/2 cup pitted prunes

1/2 cup dried apricots

1. Preheat the oven to 450F.

2. Lay the lamb out, skin side down, and sprinkle with 1 teaspoon of the cumin,

1/2 teaspoon of the pepper, and the thyme. Roll and tie well with butcher・s

string. Sprinkle the outside with 1/2 teaspoon of the pepper and 1/2 teaspoon of

the salt.

3. Heat 2 tablespoons of the olive oil in a large ovenproof casserole dish. Add

the lamb and cook over medium-high heat until browned on all sides. Remove the

lamb from the casserole.

4. Add the remaining 1 tablespoon oil to the casserole. Add the onion, carrot,

celery and garlic. Cook, stirring over medium-high heat until vegetables soften,

about five minutes. Stir in the remaining teaspoon cumin, the rosemary and the

red wine. Bring to a boil and cook about 3 minutes, stirring with a wooden spoon

and scraping browned bits off the bottom of the casserole. Stir in broth,

tomato, 1/2 teaspoon salt and 1/2 teaspoon pepper. Return the lamb to the

casserole, cover, place in the oven and bake until meat is almost tender, about

one hour.

5. Remove the casserole from the oven and take out the meat. Remove the

vegetables from the pot with a slotted spoon and place them in a blender. Blend

until smooth. Scrape the mixture back into the pot and stir well. Place over

medium heat and cook about five minutes to thicken slightly. Return the meat to

the sauce and surround with the almonds, prunes and apricots. Cover and bake

until the meat is very tender and the fruit is soft, about 15 minutes.

6. Remove the lamb from the casserole, cut and remove the string and cut the

lamb into thin slices. If the sauce is too thick, thin with a little additional

broth. Divide the lamb among eight plates and spoon some sauce over the top.

Serve immediately, passing any remaining sauce separately.

Makes 8 servings.

Carol Frilegh

Avocado Mayo

3-4 ripe Haas avocados

one large or two small lemons.

Scoop the avocado flesh out of the skin and mash it some. Add the juice from the

lemons. Add 3/4 tsp salt and 1/4-1/2 tsp white pepper. Blend well with an

electric mixer. (If you have a hand blender, and want it really smooth, use

this.). If you are using the much larger Florida avocados, you'll need more

lemon juice to help keep it from turning brown.

Avocado is normally eaten raw because it tends to turn bitter when cooked.

However, I know of some folks who have made " avocado bread " and haven't reported

any bitterness.

Adding mayonnaise to a dish which is to be cooked is usually done to thicken the

sauce (because of the eggs in it). I legitimately don't know if the avocado --

which would thicken the mixture to a degree -- would serve the same purpose.

Wizop Marilyn L. Alm

Pumpkin Soup

Cut one slice of pumpkin and peel it (approximately 250 g) cut it in small

pieces and put it in the microwave with very little water for 30 min at maximum

power, if you do not like microwave

ovens use a normal oven for 45 min. Then simmer the pumpkin with a sliced onion

and some celey, add water or scd chicken stock (approx. 500 ml or 2 cups). for

20-30 min, put in food processor and make a soup, put it back in saucepan to

make it hot, add olive oil, grated parmesan cheese (or grated cheddar cheese),

salt, black pepper and parsley. I remove the celery before processing because it

is too fibrous and we do not like it.It is very filling, we enjoy it with cashew

nuts cheesy crackers. Let me know if you want that receipe as well.

Stefania Bowles

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