RECIPES for the WEEK 10/24 Have a great SCdiet week-end

[Guest guest]

Creamy tomato basil soupþ

The easy way:

2c. ’s Tomato Juice

1/2c. Goat yogurt

3-4 fresh basil leaves

1/4t. Italian seasonings (I use a seasoning grinder from McCormik, as the spices are whole in the jar, they’re good)

1T dry curd cottage cheese

In a small pan reduce the tomato juice by 1/3 (about 20min at a low boil/simmer) While reducing add in crushed/chopped basil leaves and 3 to 4 grinds of Italian seasonings (that would be rosemary thyme and oregano).

Once it as reduced, add goat yogurt, more or less to taste. Garnish with a few chunks of dry curd cottage cheese.

The hard way:

2c. ’s Tomato Juice 1/2c. Goat yogurt 3-4 fresh basil leaves 1/4t. Italian seasonings (I use a seasoning grinder from McCormik, as the spices are whole in the jar, they’re good) 1T dry curd cottage cheese

In a small pan reduce the tomato juice by 1/3 (about 20min at a low boil/simmer) While reducing add in crushed/chopped basil leaves and 3 to 4 grinds of Italian seasonings (that would be rosemary thyme and oregano). At the same time, place the goat yogurt in a dish in a warm water bath. You want to bring it’s temp up to 80 or 90 degrees without cooking it in the microwave and killing the bacteria, it will take about as long as the juice will to reduce. Once the tomato sauce has reduced, place in a cool/tempid water bath and stir. Check temperature constantly till it reaches 115-125. Then it is safe to add goat yogurt, more or less to taste. Garnish with a few chunks of dry curd cottage cheese. pensyled.in@...

Chicken

Several cloves of garlic in and around the chicken

w/ an onion cut up

salt and organic pepper

brown it under the broiler turning to get both sides

then turn the temp down to about 200 for as long as it takes.

It comes out so tender

Carol artfulch@...

Meatballs 1 lb hamburger

1 egg

Spice with what you like (basically basil, oregano, salt, pepper,

fresh garlic).Fry them in olive oil or bake then make a sauce.

I make a really good honey bbq sauce.KL redwriter1@...

Honey BBQ Sauce

Cook down some homemade tomato sauce, 1 cup.

Plus 2 tablespoons honey (or as much as you want)

Add some finely chopped sauteed onions.

I happen to have the legal Canada fake brown sugar so

I add a tablespoon of that also. [?] Where do you get it [?]Making meatballs is great way to make a whole bunch at

one time, Put them in baggies and all he has to do is put

5 or 6 in a bowl, pour a little sauce on them and

microwave.p.s. I also found one of those great flour sifters at the

dollar store and it makes a huge difference in the almond

flour and the pork rind flour. Very silky.KL redwriter1@...

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Hot Dog BunsHome made hot dogs sitting in front of me. I love plain hot dogs

with cheese and homemade Creole mustard and homemade

refrigerator dills.I have a hot dog bun pan in which I've put the Lois Lang bread

(my basic bread variation thereof). Makes nice bunsI bought myself a big pizza stone.

On http://www.scdiet.net/scdfood.htm

Pampered Chef http://www.scdiet.net/pamperedchef.htm

Stone wear

http://www.pamperedchef.biz/bridgette?page=products-category & categoryId=9

Put on the middle shelf of the oven for me. Preheated the oven

to 350F with the stone in it.6 egg whites, beaten stiff with

a few pinches of salt.Beat two egg yolks with

2 tablespoons finely ground pecan butter.Drizzle on the egg whites. Whip together. Spoon this into the eight well-buttered spaces on my hot dog

bun pan and bake.

It flattened as it cooled. It also stuck like the blazes to the pan,

although I eventually got them out intact. Effort Two:Six egg whites, beaten stiff with

a few pinches of salt.Beat two egg yolks with

2 tablespoons finely ground pecan butter.Drizzle on the egg whites. Whip together. Put a large sheet of parchment paper (slightly longer than the

pizza stone) on a stiff cutting board. Turn out the egg white

mixture and spread it out into a rough rectangle on the parchment.

Opened the oven, and pulled out the rack with the stone and slid

the parchment onto the stone. Retouched the egg whites to a

smoother layer, slid the rack back in and closed the oven. Bake

for 20-25 minutes. Slide the parchment back out onto the cutting

board, and turn off the oven. Use a pizza wheel to slice into

bread-sized slices, or a slightly larger rectangle which can wrap

around the hot dog, cheese, and chili. YES! (Though I wish you

could have seen the look on my non-SCD husband's face when I

informed him I needed to grab his buns...to measure for the size

of the rectangle, of course...) So, Effort THREE!Six egg whites, beaten stiff with

a few pinches of salt.Sprinkle with 4 tablespoons finely ground pecans.Beat two egg yolks, and drizzle on. Whip together. Put a large sheet of parchment paper (slightly longer than the

pizza stone) on a stiff cutting board. Turn out the egg white

mixture and spread it out into a rough rectangle on the parchment.

Opened the oven, and pulled out the rack with the stone and slid

the parchment onto the stone. Retouched the egg whites to a

smoother layer, slid the rack back in and closed the oven.Bake for 20-25 minutes. Slide the parchment back out onto the

cutting board, and turn off the oven. Use a pizza wheel to slice

into bread-sized slices, or a slightly larger rectangle which can

wrap around the hot dog, cheese, and chili. YES! I swear, this

stuff comes up tasting like whole wheat bread. The pizza stone

eliminates the need to turn the souffle bread over to bake the

bottom, which makes it much easier.

Now then, twelve spare egg yolks .Beat until thick and yellow

sprinkle in 3 tablespoons of pecan flour, mix, and spread on

parchment paper and bake on a regular pan on the top shelf of

the oven while baking

Version 3. Allow to cool. Slice thinly. Egg noodles. (Actually,

I've done this before with just eggs, but always had a problem

with the egg crepes sticking to the pan. My suspicion is that

the egg yolks without the nut flour would work fine, too) But I

just can't resist experimenting. So I took a couple of handfuls of

the "egg noodles" and put them in the dehydrator over night.

Crispy, crunchy pretzel-like sticks. Bet they'd do well as

"Chinese noodles" with a stir fry, too.The next experiments will involve trying almond flour, cashew

flour, and maybe some walnut flour. I'm also going to try

making a batch of the bread, dressing it with pizza sauce and

homemade pepperoni and provolone... I love my nut flour

Parmesan crusted pizzas, but they're still pretty heavy.I've often thought that perhaps one reason people new to the diet

have trouble is because they're craving bread-substitutes.

However, their bodies aren't ready for large quantities of nut flours

or even nut butters yet. But they may be able to tolerate small

quantities, if they tolerate the eggs. In my case, I'm trying to

keep my calorie intake to a modest level because of the obesity

which is the hallmark of my particular brand of digestive disorder.

Full nut breads are pretty calorie-dense -- a reason carb junkies

sometimes find themselves eating just nut breads because they

fill up on the breads the same way they used to fill up on

grain-based breads and don't have room for healthy meats,

vegetables, fruits, yogurt, and broths.It has the advantage of requiring one large mixing bowl for the

whites, and two smaller ones for the yolks -- two in one and

four (for later noodles) in the other. It also needs a mixer and

some parchment paper. Minimal cleanup. Takes about 35

minutes from the time I turn on the oven to the time I'm pulling

the bread out of the oven. This bread is relatively light -- about

55 calories per sandwich sized slice. I haven't calculated out the

noodles.

As a matter of fact, I had a chicken salad sandwich on pecan

souffle bread for lunch, and we're making Philly Cheesesteak

sandwiches for dinner tonight. Harry (my non-SCD husband) will

have his on a hoagie roll. Mine will be on a slightly larger slice of

souffle bread.The cool thing is that you can cut it to the sizes you need. Oh,

and if you cut up the uneven buts which you cut off with the

pizza wheel and toss them on the still hot pizza stone, then

close the oven, by the time the oven cools, you'll have a small

bag's worth of crispy chips to dip in somethingWizop Marilyn L. Alm LouisianaSCDLagniappe@...

Cream Soup 2 cups chicken, veal, vegetable, or beef stock, or water 1 cup yogurt cheese or DCCC, whipped smooth2 tablespoons finely minced onion2 tablespoons butter1 finger garlic, pressed½ teaspoon each fresh basil and thyme ¼ teaspoon white pepper ¼ teaspoon salt (optional)In a large sauce pan, melt butter. Sauté onion until just translucent, then add garlic and cook about 2-3 minutes. Add ½ cup of the stock. If a very smooth soup is desired, remove from heat, cool slightly, then purée in a blender. Whisk in the yogurt cheese. Gradually add the rest of the stock, whisking until smooth. Stop adding stock when you have desired degree of thickness for the soup. Add desired meats, vegetables, and seasonings:· Cream of tomato

soup: Mix 2-3 cups very thick tomato sauce with cream soup base. Adjust seasonings – a sprinkle of Krivelshire spices or Cajun Vegetable Seasoning is nice. Bring just to a simmer.· Cream of onion soup: Melt 4 tablespoons butter and add 3 cups coarsely chopped red, yellow, or white onions. Cover and cook on low heat 15 to 20 minutes, or until very tender. Cool slightly, then add to soup base.· Cream of chicken soup: use chicken stock for base. Add 2 cups cooked, coarsely shredded chicken meat and 1 teaspoon poultry seasoning and stir well. Bring just to simmer, and serve.· Cream of mushroom soup: sauté ½ pound sliced mushrooms, crimini or button in 2-4 tablespoons butter. Sprinkle

with ½ teaspoon thyme. Cook slightly, then add mushrooms and butter to the soup.· New England-style clam chowder: cook ¼ to ½ pound bacon very crisp (Gene’s Crispy Bacon) and crumple, reserving 2-4 teaspoons bacon grease. Sauté 2 dozen medium size quahog clams in bacon fat, along with ¼ cup chopped onion. Cool slightly, and add with 2 cups soaked, cooked navy pea beans or split red lentils or 2 cups cooked, chopped cauliflower to the soup. Serve topped with bacon bits. Use Pork or Seafood stock for the soup base.If you add too much stock so soup is too thin, beat one or two eggs well, then add 2-3 spoonfuls of cooled soup, whisking it into the eggs. Repeat until at least one cup has been added. Then add this mixture into the soup and blend well. (Soup should not be hot when adding the egg). Return to heat and bring to just simmering, stirring constantly. Boiling the soup after

adding the egg will cause it to curdle, and you will have a nice, creamy, egg drop soup flavored with whatever else you added. Wizop Marilyn L. Alm LouisianaSCDLagniappe@...