RECIPES for the WEEK 12/5 Have a great SCdiet week-end�

[Guest guest]

Kid friendly SCD foods

For everyone who has been asking for recipes to go with

photos in my albumn. I have updated my photo albumn -

I have added a few new photos, and I have added

descriptions of everything in the albumn with directions for

recipes or places I found recipes. pecanbread/photos/album/1023648989/pic/listLet me know if you have any questions.Diane D. musicd@...

Beef Stew

Sprinkle salt and pepper on the beef and brown in a tiny bit

of oil in a heavy (cast iron) skillet. Remove the beef, use

water to deglaze the pan, and put that liquid in the crock

before adding your other liquid. I use onion, celery, garlic,

and carrots in mine and cook on low for about 8 hours.

Browning the meat and deglazing the skillet are key to

making it taste really good. About 6 hours, if it's too soupy,

I turn it on high and position the lid so some of the liquid

can escape and it will cook down a little bit. i haven't

experimented with any replacement veggies like celeriac

yet.

Misty Kimble miztydawn@...

Alton Brown's Pie Crusts

3 ounces (6 tablespoons) butter, chilled

1 ounce (2 tablespoons) coconut oil, chilled

1 cup almond flour, plus extra for rolling dough

1/2 teaspoon table salt

Place butter and coconut oil in the freezer for 15 minutes.

In the bowl of a food processor, combine the flour and salt

by pulsing 3 to 4 times. Remove butter and coconut oil from

the freezer and cut both into small pieces. Add butter and

pulse 5 to 6 times until texture looks mealy. Add coconut oil

and pulse another 3 to 4 times. Remove lid of food processor

and make sure mixture is mealy and holds together when

squeezed. You do not want it in a big ball. If it is, it is too wet

and you need to add more almond flour. (I ended up having

to add probably 1/2 cup more almond flour.) Place mixture

in large zip-top bag, squeeze together until it forms a ball,

and then press into a rounded disk and refrigerate for 30

minutes. Preheat oven to 325 degrees F. Place a buttered

metal pie pan in the refrigerator to chill. Remove dough

from refrigerator. Cut along 2 sides of the plastic bag, open

bag to expose dough, and sprinkle both sides with flour.

Cover again with plastic and roll out with a rolling pin to a

10 to 11-inch circle (or you can roll it out between two

pieces of plastic wrap. wet the counter top a little before

putting the plastic wrap on it so the plastic wrap will stick

to the counter). Return dough to the fridge for 15 minutes.

Remove pie pan and dough from refrigerator and peel

plastic from bottom of dough. Gently flip crust into the

buttered pie pan. Pat dough into the pan and remove the

top piece of plastic. Trim edges if necessary. Lightly poke

a few holes in the bottom of the dough with a fork and place

in the refrigerator for 15 minutes. Remove dough from

refrigerator and bake for 10-15 minutes. Allow to cool before

filling.Kim Hesche khesche51499@...

Avocado Pineapple Smoothie 1 medium ripe avocado.1 ½ cups of fresh pineapple.1 ½ cups of orange juice.1 tablespoon of honey.2 teaspoons of lime juice.¼ teaspoon of coconut flavoring.2 ice cubes. Peel and slice the avocado and pineapple into small chunks.Combine with rest of ingredients (except the ice cubs) and

puree in a blender until smooth.Add the ice cubes and blend again.

Clare Claretressler@...

Lime Mousse 3 small to medium or 2 large ripe avocadoes Zest & juice of 3-4 limes 5 tablespoons agave syrup Handful of raspberries Liquidise all ingredients (except raspberries) in food

processor. Stir raspberries through. Clare Claretressler@...

Osso Buco1 sprig fresh rosemary 1 sprig fresh thyme 1 dry bay leaf 2 whole cloves Cheesecloth Kitchen twine, for bouquet garni and tying the veal shanks 3 whole veal shanks (about 1 pound per shank), trimmed Sea salt and freshly ground black pepper Blanched almond flour, for dredging 1/2 cup vegetable oil 1 small onion, diced into 1/2-inch cubes 1 small carrot, diced into 1/2-inch cubes 1 stalk celery, diced into 1/2 inch cubes 1 tablespoon SCD tomato sauce 1 cup dry red/or white wine 3 cups SCD chicken stock 3 tablespoons fresh flat-leaf Italian parsley, chopped 1 tablespoon lemon zest Place the rosemary, thyme, bay leaf and cloves into

cheesecloth and secure with twine. This will be your

bouquet garni. For the veal shanks, pat dry with paper

towels to remove any excess moisture. Veal shanks will

brown better when they are dry. Secure the meat to the

bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in

flour, shaking off excess. In a large Dutch oven pot, heat

vegetable oil until smoking. Add tied veal shanks to the hot

pan and brown all sides, about 3 minutes per side. Remove

browned shanks and reserve. In the same pot, add the

onion, carrot and celery. Season with salt at this point to

help draw out the moisture from the vegetables. Saute

until soft and translucent, about 8 minutes. Add the tomato

sauce and mix well. Return browned shanks to the pan

and add the red/or white wine and reduce liquid by half,

about 5 minutes. Add the bouquet garni and 2 cups of the

chicken stock and bring to a boil. Reduce heat to low,

cover pan and simmer for about 1 1/2 hours or until the

meat is falling off the bone. Check every 15 minutes,

turning shanks and adding more chicken stock as

necessary. The level of cooking liquid should always be

about 3/4 the way up the shank. Carefully remove the

cooked shanks from the pot and place in decorative

serving platter. Cut off the kitchen twine and discard.

Remove and discard bouquet garni from the pot. Pour all

the juices and sauce from the pot over the shanks. Garnish

with chopped parsley and lemon zest. Carolyn Silver c2silver@...

Gefilte Fish Loaf3 lbs ground fish (carp, whitefish,pike, etc...) If you can't get ground

fish get 3 lbs of fillets, de-bone carefully, and grind them yourself.2 onions (+ 2 onions sliced for the pot if boiling)2 carrots(+ 2 carrots sliced for the pot if boiling)! bunch dill ( optional, but nice if you are boiling the fish)3 eggs1/2 cup H2O4-5 tbsp ground almond flour( more if nesc)salt & white pepper to tasteground dill to taste ( optional, but nice if you are baking the fish)parchment paper large mixing bowl & e large mixing spoonlarge pot to boil in or tray to bake on Grind carrots and onions in food processorplace in mixing bowl with ground fish. add eggs, salt,

pepper to taste, then 1/2 cup H2O. Mix well. add almond

flour until mixture is sticky but holds its shape. If boiling:

Fill pot with water, set to boil. If baking set to 325f and

preheat.Cut 18" piece of parchment paper. place flat on your work

surface. Remove fish mixture from bowl and shape into a

thick log ("approx 3 1/2 -4" diameter approx 7-9" wide) on

parchment paper. Place roll lengthwise on paper close to

top edge.Carefully roll fish loaf and top edge of paper until fish loaf

is completely covered, and paper overlaps and is completely

wrapped around fish. Turn SEAM SIDE DOWN. Twist edges

that sick out past ends tightly ( sort of resembles candy

wrapping : ) ) and fold them down onto the top of the loaf.Turn the whole thing over. You should have a tightly

wrapped loaf, edges now tucked under, stiitring in front of

you. You can choose to freeze the loaf if you now seal the

whole shebang tightly up in tin foil and keep it in the

freezer for( no more than two weeks) or you can boil or

bake it. To boil:

Place in large pot w/8-10 qt boiling water. Place fish loaf,

carrots, onions, dill in pot. Biol 2 hours. Watch water level

add more hot water if you feel water level is getting too low.When Done remove from pot and drain carefully. allow to

cool a bit before you open paper because the steam from

the fish is quite powerful. Serve hot or cold. To bake:

Place on baking tray in preheated oven and bake for two

hours, turning over loaf at least once. Serve hot or cold. Not Just For Pesach Wicked Good Chrain (I make WAAAY ahead of fish, say a week at least) Make

with a friend-your eyes will tear and you will need the

backup help.Work with open windows if at allpossible. DO NOT TOUCH YOUR EYES OR FACE(OR ANYONE ELSE'S

UNTIL YOU ARE COMPLETELY FINISHED AND HAVE WASHED

EVERYTHING UP- WASH YOUR HANDs AGAIN JUST TO BE

SURE. TRUST ME.) 2 large fresh horseradish roots, peeled and grated in food processor2 large beets, or 3-4 small ones, ground in food processorjuice from 6 lemonshoney to taste(optional)2-3 clean jars with tight lids Mix everything together well. Fill each jar as full as possible

and close tightly. Let mixture marinate in fridge for a week

before serving. You can eat it fresh out of the bowl if you

can tolerate the stuff. It will clear your sinuses. Is extremely

good mixed with some mayo right before serving as a

garnish to Gefite Fish. Bateavon!!

Liebert yarnzilla@... a very good cook!!!!

Magic Lemon Pudding (SCD)

http://milkforthemorningcake.blogspot.com/

3 Large Eggs - separated1/4-1/3 cup of honey (1/4 makes a just sweet pudding 1/3 makes

a sweet one)Zest of 1 1/2 lemons90ml lemon juice (1 1/2 lemons)50g (2oz) Butter - melted200ml Full Fat Coconut Milk (check for stabilisers - no xanthan

gum for SCD) Or see Lucy's Cookbook for recipe see below:80g (3oz) Ground Blanched Almondspinch of saltPreheat the oven to 150C fan assisted 160C if not. Place

four mugs in the tray and fill it with water to come 3/4 of

the way up the cups. Take the cups out, set aside and put

the water filled tray into the oven to heat through. In a

mixing bowl, whisk the egg yolks, lemon zest, juice and

honey until smooth.Whisk in the melted butter in a thin

stream and then pour in the coconut milk and whisk again.Beat in the almonds and set aside.In a scrupulously clean

bowl with a clean whisk, beat the egg whites with the salt

to stiff peaks.Fold half the egg whites into the lemon mixture

to loosen, mix until no blobs of white are visible. Fold in the

rest very gently, trying to knock as little air as possible out of

the whites.Spoon evenly into the waiting mugs until they are

nearly full and place carefully into the hot tray of water in the

oven.Bake for 30-40 minutes, or until the tops are risen, puffy

and golden brown. Under cook rather than overcook. Serve

immediately, but warn people that the cups are hot. A

spoonful of creme fraiche or strained yogurt would be

delicious, or a little extra coconut milk poured into the hole

made after the first spoonful.

Naomi Devlin naomidevlin@... in UK

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