RECIPES for the WEEK 4/10

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"Ladybug's Salad"2 heads broccoli (cut into small bite-size chunks)4 oz. cheese (cheese that holds it's consistency works bestcut into1/2 in. chunks)1 small (2-1/4 oz. can) sliced black olives4 large or 6 small sliced green onions10 - 12 sliced radish Dressings can vary:mix together and spread over cut vegetables:1 C. oil (of choice)1/8 c. vinegar1/8 C. lemon juice1/2 t. garlic homemade powder1/4 t. salt1/4 t. black pepper1/4 t. red pepper (cayenne)marinate a while if possibleLynd

Fluffy Biscuits Adapted from a recipe by DolsonMakes four biscuits1 and 1/2 tablespoons of unsalted butter1 cup plus two tablespoons of almond flour1/4 teaspoon salt1/2 teaspoon baking soda4 egg whitesPreheat oven to 400 degrees Fahrenheit.The technique for these

biscuits are simple. All you need is a fork and couple of bowls.

Follow these easy steps to biscuit perfection! Cut cold fat (butter or

shortening) into dry ingredients with the tines of your fork, rotating

the bowl around with your other hand until the mixture has pea-sized

chunks throughout. Chill mixture in the fridge for 5-10 minutes or as

long as you can stand it. The longer the better. The more the fat can

get cold and hard, the puffier your biscuits will be.Separate the egg

yolks from the whites (using the shell halves to tip the yolk back and

forth a few times). Reserve yolks (save all that creamy goodness for

ice cream or homemade mayo!) and whisk egg whites with a fork in

a bowl for 20 seconds, until no longer stringy and gloopy. You just

want 'em a little foamy.Remove mixture from fridge and whisk in the

egg whites for a couple of seconds, breaking up any massive chunks

in the dough with your whisk or fork. It'll be an extremely runny

dough with chunks of the almond mixture. Pour it into greased foil

lined ramekins/nonstick muffin cups/a muffin top pan and get that

sucker in the hot oven before the fat can even THINK about softening!IF YOU ARE USING FOIL-LINED RAMEKINS, bake for 15 minutes. IF

YOU ARE USING A MUFFIN TOP PAN, bake for 12 minutes. The edges

of these biscuits stick really badly, so be sure to grease liberally

whatever vessel you're using to bake these. Some sort of non-stick

pan works best here! Silicone muffin cups are great, too. Foil-lined

ramekins are alright, but you have to gently tease the muffins out of

the foil.~2.5 grams net carbs per biscuit!VARIATION: Garlic Cheddar BiscuitsOne basic biscuit recipe4-8 tablespoons of shredded cheddar cheese1/8 teaspoon garlic powder (homemade)1/4 teaspoon white pepperAdd most of the cheese and all of the garlic powder to dry ingredients.

Cut in shortening and chill dough. Whisk in egg whites and fill ramekins.

Top with a bit of the reserved cheese. Bake as directed.

Candied Pecans

http://eatingscd.wordpress.com/2008/01/15/candied-pecans/

Stocker paul.stockfish@... in IL

Oven Baked Porkchop

http://www.myscdjourney.blogspot.com/

Walters rachelwalters79@... in MN

Cherry Ketchup from LifeScript

If you think that ketchup is made only from tomatoes, think again!

Tart fruit can be simmered into delicious lightly spiced ketchup that

makes a fine condiment for just about any poultry or meat.

1 10-ounce package (2 cups) frozen pitted cherries (not in syrup)

1/2 cup dried cherries, with out sugar, or dried at home

1/2 cup cider vinegar

1/3 cup water

2 cloves garlic, crushed

1/2 tablespoon honey

1/4 teaspoon ground ginger

1/8 teaspoon ground allspice

1/8 teaspoon ground cardamom

1/8 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

Combine pitted cherries, dried cherries, vinegar, water, garlic,

honey, ginger, allspice, cardamom, cinnamon and cayenne in a

large saucepan. Bring to a simmer over medium-high heat. Reduce

heat to medium-low and simmer, uncovered, stirring occasionally,

until the fruit is tender, 15 to 20 minutes. Let cool slightly. Transfer

to a blender. Cover the lid with a kitchen towel. Holding lid securely

in place, blend until smooth. (Use caution when blending hot liquids.)

Transfer the ketchup to a small bowl.

Debbie texdebl@...