Guest guest Posted March 27, 2009 Report Share Posted March 27, 2009 Chicken or Turkey Sausage†I pound of ground turkey add around 2-3 T of roseemary 1T of a mexican seasoning ( pepper based) cajun's choise 1-2 t salt 2-3 t homemade garlic. Mix it all together let stand for 15 minutes or so then cook it in patties. I'll reheat them the next day. This help break up the diet a little. I have also made my own Lara bars.Pat Bourgo pat_bourgo@... Seafood Cakes 1 med. lobster tail (you could probably substitute shrimp) 1 can crab meat (check to make sure there are no illegals) 1 tilapia fillet ½ red bell pepper, finely chopped ½ small sweet onion, finely chopped 1 clove garlic, minced Olive oil for sautéing vegetables 1 T. chopped parsley 2 eggs 2 T. well-dripped half-and-half SCD yogurt or French cream ¾ t. Old Bay seasoning (I use this without problems, but you may want to use Marilyn's crab boil recipe or Zatarain's if you can find it) ¼ t. dry mustard Salt and pepper to taste ¾ c. SCD bread crumbs (make almond bread, cut into cubes and dry in low oven) Butter for frying cakes Cook lobster in bag in hot (not boiling) water for 5-7 minutes. Add tilapia fillet in bag and continue cooking for another 12-15 minutes. (We vacuum-seal our seafood so use those bags. Ziplocks have a tendency to leak but will work in a pinch.) Remove, cool, and chop.Sauté bell pepper, onion, and garlic in a little olive oil for 3-4 minutes until slightly softened. Combine seafood, vegetables, and parsley in a medium bowl. Whisk together eggs, dripped yogurt, Old Bay seasoning, and dry mustard in a small bowl. Add to seafood-vegetable mix and mix well. Add salt and pepper to taste. Add bread crumbs, adjusting mixture so that it is not too wet or too dry in order to make cakes that will hold together.Form into cakes and refrigerate for 30 minutes to 1 hour. Heat nonstick skillet over medium-low heat and add butter. Fry each cake about 4-5 minutes per side, or until golden brown and crispy. Kathy s2kredhead@... Frosting I add half a cup of honey 1-2 teaspoons of vanilla extract. You can use other extracts to vary the flavor. You can also use fruit sauce to sweeten, but be sure your fruit sauce is at least as thick as honey.Marilyn LouisianaSCDLagniappe@... Untomato Sauce16 oz beets, cooked and drained well 32 oz carrots, cooked and drained 2 Tbs lemon juice 1 cup water 1 tsp salt 1/2 tsp oregano 1/2 tsp garlic crushed 1 tsp basil 1/2 tsp honey or to taste Puree completely in processor (no chunks of carrot left). Let sit for several hours in the refrigerator for flavors to blend. Onion, garlic, spices, mushrooms and cooked hamburger may be added to taste for spaghetti sauce, pizza sauce, etc.This is an SCD adaptation of a Feingold recipe. Looks to be like the beets, carrots, and lemon juice are the key components, and then you could season it however you wanted. Marilyn LouisianaSCDLagniappe@... You might want to cut the brine recipe in half if you are not making a lot. I found that if I stuffed a quart jar with cucumbers, I needed 1/2 cup vinegar and 1 1/2 cups water (and thus 1 1/2 tsp salt). So that is 1/4 of the recipe. At least I think it was a quart jar. Now it is full of pickles, so I can't check. MY REFRIGERATOR PICKLE RECIPE on http://www.scdiet.net Bridges Blog2 cups apple cider vinegar (or distilled white vinegar, wine vinegar, whatever you want)4 cups cold water2 tablespoons salt1 tablespoon dried dill (or fresh sprigs of dill)pickling cucumbers, cut into spears (peeled if you're still symptomatic)whole peeled garlic cloves (if you want)Mix up the vinegar, cold water, and salt. Peel if you are still peeling your veggies to cook them. Cut cucumbers into spears or rounds or whatever. Toss in the jar with the dill and garlic, and refrigerate. Ready in about 10 days. Bridges susanlbridges@... http://scdgirl.blogspot.com/ Tahini Candy Recipe (called Halvah) that I found and use often:1 1/2 cup honey (this is a lot of honey..eat this candy in moderation)2 1/2 tablespoon lemon juice1 tablespoon toasted sesame seeds (I skip this ingredient as I am still cautious about seeds)1 1/2 tablespoon melted butter (I skip this too because I don't eat dairy, I use olive oil instead)1/2 cup tahini pasteCombine the honey and 1/4 cup water in a saucepan and slowly bring to a boil, add the lemon juice and the sesame seeds. Gently boil until it reaches the soft ball stage (234 to 238 degrees) on a candy thermometer. Brush a parchment lined baking sheet with the melted butter. Quickly whip the tahini paste into the sugar mixture using a wooden spoon to form a smooth consistency. Pour into the prepared pan. Set aside to cool. Turn the candy out onto a cutting board, peel off the paper, and, with a sharp knife, cut into workable pieces.Sheena yana.jeleva@... Marshmellow Frosting:2 egg whites1 cup honey1 t cider vinegar1 t vanilla Put all ingredients into a glass or stainless steel bowl, except vanilla. Place bowl over hot water bath on the stove top. With hand mixer beat at high speed for about 7-8 min. It will form stiff peaks when done.Meaghan Tomato Salad with Sesame Crusted Chicken and Cheese 12 chicken tenders 2/3 cup nut flour or sesame seeds 5 Tbsp. extra-virgin olive oil 6 medium tomatoes , halved and cored 8 ounces fresh baby spinach 3 Tbsp.SCD balsamic vinegar see recipe on Legal and Illegal B 1 small red onion , thinly sliced 1 ball fresh cheese , torn into pieces 1 Tbsp. grapeseed oil Coat chicken tenders in the nut flour or seeds. Heat 1 tablespoon of oil in a large nonstick sauté pan over medium-high heat. Add half the-coated chicken tenders and cook for about 2 minutes on each side, or until just cooked through and golden brown. Transfer the chicken to paper towels to drain any excess oil. Repeat with 1 tablespoon oil and remaining chicken tenders. Whisk the vinegar and remaining 3 tablespoons of oil in a medium bowl to blend, and season the vinaigrette to taste with salt and pepper. Cut the tomatoes in half, then place them in a large bowl with the baby spinach leaves and red onion. Toss the salad with the vinaigrette and season to taste with salt and freshly ground black pepper. Divide the salad among 4 serving plates, and place the nut flour or sesame-crusted chicken over the top of the spinach, surrounding the salad with the tomatoes and torn pieces of Cheese Ranch Dressing (an LSCDL Recipe)When I began SCD, I was absolutely horrified at the thought of never having my beloved Hidden Valley Ranch Dressing again, although it had too much salt to it for my taste. After some experimenting, I came up with the following recipe, but used whole milk yogurt cheese which was still too tart for my taste. Someone s uggested using half-and-half for the yogurt, and voila! I had served this dressing to my parents on Gourmet Meal Night, which we had weekly before Hurricane Katrina. One week, my father wanted to take us out to a gourmet steak house. I brought my ranch dressing, but my husband Harry and my Dad decided to spare my homemade and take the house ranch on their salads. My dad tucked into his salad, but after a couple of minutes, he looked up, and said, “You know, their dressing isn't nearly as good as yours.†Harry grinned at my father and said, “Well, I wasn't going to say anything, but I agree!†So now when we go out to that gourmet steak house, I make sure to carry enough homemade dressing for all of us! I have also made this for a salad dressing with slightly dripped whole milk goat yogurt and no water – for some reason, the tartness of the goat milk does not annoy me the way the tartness of the cow milk yogurt did. 1 tablespoon dried chives1 teaspoon dried parsley1 teaspoon powdered home-dried onion 1/2 teaspoon powdered home-dried garlic 1/8 to 1/4 teaspoon white pepper1/4 teaspoon salt Blend spices into 1 cup yogurt cheese made with half and half or full cream. Add 1-4 tablespoons of water to reach desired consistency. If yogurt cheese is a little thin, reduce water. Cover and refrigerate at least an hour, better over night if you can stand to wait. A good thick dipping ranch cheese which goes great with vegetables and Sue’s crackers. Thin with water or homemade mayo for use on a salad.I make yogurt in half gallon (two liter) batches, and then drip it. I split it into two 3 cup containers, one for dessert things and one for ranch dressing mix. For the mathematically challenged among us, per three cups of half & half yogurt cheese:3 tablespoons dried chives1 tablespoon dried parsley1 tablespoon powdered onion (home-dried)1.5 teaspoons powdered garlic (home-dried)3/8 to 3/4 teaspoon white pepper3/4 teaspoon saltWizop Marilyn L. Alm LouisianaSCDLagniappe@... on http://www.scdiet.net/ under SCDiet Recipe Links (1) - Sue's Cheddar Dill Crackers http://www.scdrecipe.com/recipes-cracker/sues-cheddar-dill-crackers/(2) - Sue's Herb Crackers category: cracker (3) - Sue's Lemon Pepper Crackers category: cracker (4) - Sue's Salt and Vinegar Munchies categories: cracker | snack Quote Link to comment Share on other sites More sharing options...
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