RECIPES for the WEEK 3/7 MARILYN'S Have a great SCdiet week-end

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CREOLE MUSTARD (LSCDL Recipe)1/3 cup brown mustard seeds1/3 cup yellow mustard seeds1 cup white vinegarPlace ingredients in a pint jar. Cap, and allow the mustard seeds to soak overnight. In the morning, place the entire mixture in blender or food processor. Purée. For coarse-ground Creole mustard, popular in many recipes, stop before it is puréed smooth. However, since seeds can be a problem, be certain you can tolerate them before using this type of mustard. DIJON-STYLE MUSTARD (LSCDL Recipe) 1/4 cup yellow mustard seeds1 tablespoon dry mustard1/4 cup water1/4 cup legal dry white wine1/4 cup white

wine vinegar1/2 teaspoon salt (optional)1/4 teaspoon ground turmericMix the mustard seed with the dry mustard powder and water in a small bowl, cover with plastic wrap, and set aside overnight. Combine the mustards with the wine, vinegar, salt, and turmeric in a blender or mini-food processor. Puree until smooth. The mustard should be ready to use immediately, with a refrigerator shelf life of 3 months. If you prefer not to use a prepared mustard powder, substitute an additional tablespoon of mustard seeds, ground fine. YELLOW MUSTARD (LSCDL Recipe)1/2 cup yellow mustard seeds¾ cup white vinegar1/4 teaspoon salt (optional)Place mustard seeds in a pint jar. Add vinegar. Screw on lid. Let sit for 12 to 24 hours. Place mixture in blender or food processor. Purée until smooth. Depending on your

blender, it may not be easy. Seeds can be rough on the insides, so if your purée does not come out perfectly smooth, you may have to tuck this in the back of your refrigerator until you are more healed, and go with Yellow Mustard #2. Keeps about six months in the refrigerator. Makes approximately 1 cup. YELLOW MUSTARD II (LSCDL Recipe)1/2 cup yellow mustard powder1/2 cup (approximately) white vinegar1/2 teaspoon salt (optional)Dash white pepper Make a paste out of the mustard powder by adding vinegar a tablespoon at a time until you reach the consistency you want your mustard to be. If you refrigerate the vinegar in advance, the mustard will be spicier tasting. Add salt if desired, and a dash of white pepper. Makes about 1 cup. MUSTARD BUTTER (LSCDL Recipe)1/2 cup CREOLE MUSTARD1/4 cup melted butter or coconut oil1/4 cup safflower oilPour safflower oil

into a blender or food processor. Add Creole Mustard and blend. Add melted butter and blend again until smooth and creamy. Place in a clean jar and store in the refrigerator. If mixture is still too tangy for your taste, use a higher proportion of butter and oil to the mustard. If a creamier texture is desired, use 1-4 tablespoons additional oil. Zucchini Noodles (LSCDL Recipe)This recipe had its origin in the fact that as much as I like spaghetti squash, I often couldn’t find one when I was in the mood for SCD-style ‘pasta’. But I could always find zucchini! 6-8 medium zucchini ( or 1-2 medium zucchini per person) Peel zucchinis and remove stem tops. Using the vegetable peeler, scrape strips of zucchini the length of each zucchini. For easier peeling, insert a metal shishkabab skewer down the center of the zucchini, and hold onto the skewer while scraping the ‘noodles’

from the zucchini. Keep peeling until the entire zucchini is in shreds. Or, if even zucchini seeds are a problem, stop when you reach the seeds and freeze the remaining chunks for vegetable broth. Pile the zucchini ‘noodles’ on a buttered baking sheet and cook in a preheated 215°F oven for about 20 minutes. The objective of the low temperature is to cook the zucchini while evaporating as much of the excess water as possible.Serve, topped with plain butter and a little salt, or with your favorite vegetable sauce. Note: these can also be prepared by piling the "noodles" into a vegetable steamer and steaming them -- but the "baked noodles" work better for me with many sauces -- if they are a little dry, they will soak up liquid from the sauce, making it thicker and richer, and giving them a wonderful flavor.Wizop Marilyn L. Alm LouisianaSCDLagniappe@...

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