Re: Let's Share recipes!!!

[Guest guest]

Hey listmates,

We are suffering from menu burnout at our house and I want to get out of

this rut. I realized this morning that much of my sadness over the whole

way of life (which we¹ve been doing for 9 years now) is the stagnating

menu. Pathetic, but what set me off was not being able to serve my kids

Butterscotch chips (mixed with chocolate chips) melted over Rice Krispie

Treats. I still find myself looking at new recipes longingly and sighing.

Some can be adapted but others not so well. I used to try new things all of

the time, but now I rarely do. We used to love checking international

cookbooks out of the library and trying them out. So many things have a

banned substance as a main ingredient, I pretty much gave up. We did have

Hoppin¹ for New Year¹s, though, and my two cabbage haters liked it! My

oldest son kept going back for more and actually seemed kind of disturbed

that he was eating and enjoying cabbage. Kind of funny.

We do have some good recipes, but would love any new ideas. I think I¹ll

post some of our recipes soon.

I haven¹t made my favorite recipe, Murgh Jhal Frezi, for I¹ll bet 8 years.

I don¹t know... maybe it¹s this long stretch after the holidays in Indiana

with a whole lot of gray sky and dead grass (I think we¹re all just holding

on for April), but I feel the need to shake things up a little bit.

Maybe others feel the same.

OK, I¹m done whining.

Caroline G.

[Guest guest]

Caroline,

Our first appt with Dr. G is end of Jan, so I haven’t delved into the diet

stuff yet. We’ve been strict SCD b/c I have a hug gut kiddo and he sees a GI

doc for autistic enterocolitis, but I know I need to expand his diet soon.

I may have missed it, but is there a section with recipes? I didn’t see that

in the files, although I did read about the general diet (one page) that

protocol uses.

If there is a section for recipes, can you point me to where it is; if not,

it would be awesome to start a file for recipes. I am sure most of my

recipes can be used here (except nuts, but we aren’t using nut flours right

now anyway), so I’d be happy to add some to the files.

Thanks

Kathi

From: [mailto: ] On Behalf Of

Caroline Glover

Sent: Wednesday, January 05, 2011 3:14 PM

Subject: Re: Let's Share recipes!!!

Hey listmates,

We are suffering from menu burnout at our house and I want to get out of

this rut. I realized this morning that much of my sadness over the whole

way of life (which we¹ve been doing for 9 years now) is the stagnating

menu. Pathetic, but what set me off was not being able to serve my kids

Butterscotch chips (mixed with chocolate chips) melted over Rice Krispie

Treats. I still find myself looking at new recipes longingly and sighing.

Some can be adapted but others not so well. I used to try new things all of

the time, but now I rarely do. We used to love checking international

cookbooks out of the library and trying them out. So many things have a

banned substance as a main ingredient, I pretty much gave up. We did have

Hoppin¹ for New Year¹s, though, and my two cabbage haters liked it! My

oldest son kept going back for more and actually seemed kind of disturbed

that he was eating and enjoying cabbage. Kind of funny.

We do have some good recipes, but would love any new ideas. I think I¹ll

post some of our recipes soon.

I haven¹t made my favorite recipe, Murgh Jhal Frezi, for I¹ll bet 8 years.

I don¹t know... maybe it¹s this long stretch after the holidays in Indiana

with a whole lot of gray sky and dead grass (I think we¹re all just holding

on for April), but I feel the need to shake things up a little bit.

Maybe others feel the same.

OK, I¹m done whining.

Caroline G.

[Guest guest]

All, here are some recipes

here is my meatloaf recipe

 

1 pound ground chuck

1 pound ground veal or lowfat beef

1 pound ground pork (unseasoned)

1 pound homemade bread crumbs (wonder bread ends shredded in a cuisanart)

1 diced onion

2 stalks celery cut fine

3 cloves diced garlic

1 small can tomato paste

1 can diced green peppers

1/2 cup shredded parsley or basil or a mix

A squirt of Worcestire sauce or pickapeppa sauce

garlic powder

a pinch old bay, cayenne, black pepper and tumeric

 

mold all the ingredients in a bowl and place in a covered dish in the oven at

350 for 45 minutes, remove the lid and spread a mix of ketchup, bulogi sauce or

bbq sauce. and cook uncovered for an additional 20 minutes and let cool for 5

minutes before cutting.  I adjust the spices and sauce according to who is

going to eat it.

 

And lentil dal

 

2 cups lentils

4 cups kitchen stock

2 cups water

diced ginger

diced garlic

diced onion

optional eggplant or stewed tomatoes

curry powder, tumeric and mustard powder

 

heat vegtavle oil in a large pan, add onions and cook till translucent.  Add

garlic and curry powder and any other vegtables.  Stir until the garlic browns

and remove from heat.  Add dry lentils, ginger, tumeric and vegtable stock and

bring to a light boil.  Put the lid on and reduce heat till it gently boils for

20 minutes.  Remove from heat let cool and spoon mixture into a cuisanart and

pulse it.  Return mixture to pot, season to taste and add 2-4 cups of water,

depending on how thick you want it.  Cook for addtional 20 minutes.  Good over

rice, as a side or dip.  Freezes well and is a good source of fiber.

 

Carne asada.

 

3 lbs beef chuck or similar cut

2 cups red wine or cooking wine

1 head garlic

1 bay leaf

sofrito mix or tomatillo salsa

2 tablespoons fine ground flour

optional:  mushrooms, potatoes

 

Brown both sides of the roast adding diced garlic at the end.  Add the wine,

bay leaf and sofrito mix.  if using a crock pot set for 4 hours, if using a

dutch oven set to 280.  Cook for 3 1/2 hours remove roast; shred and reserve on

a plate.  Skim excess fat off the top of the liquid and beat in the flour

return meat and cook an additional 1/2 hour.  Good in tacos, over rice or by

itself.

 

These are the basic recipes, I add a lot more spice personally and when possible

cook with animal fat (bacon grease or duck fat)  If you have specific allergies

try to substitute.  Using fresh herbs and roots adds flavor.  I always keep

fresh ginger and garlic in the house and garden during the summer for the fresh

veggies.  Enjoy

From: Caroline Glover <sfglover@...>

Subject: Re: Let's Share recipes!!!

Date: Wednesday, January 5, 2011, 3:13 PM

 

Hey listmates,

We are suffering from menu burnout at our house and I want to get out of

this rut. I realized this morning that much of my sadness over the whole

way of life (which we¹ve been doing for 9 years now) is the stagnating

menu. Pathetic, but what set me off was not being able to serve my kids

Butterscotch chips (mixed with chocolate chips) melted over Rice Krispie

Treats. I still find myself looking at new recipes longingly and sighing.

Some can be adapted but others not so well. I used to try new things all of

the time, but now I rarely do. We used to love checking international

cookbooks out of the library and trying them out. So many things have a

banned substance as a main ingredient, I pretty much gave up. We did have

Hoppin¹ for New Year¹s, though, and my two cabbage haters liked it! My

oldest son kept going back for more and actually seemed kind of disturbed

that he was eating and enjoying cabbage. Kind of funny.

We do have some good recipes, but would love any new ideas. I think I¹ll

post some of our recipes soon.

I haven¹t made my favorite recipe, Murgh Jhal Frezi, for I¹ll bet 8 years.

I don¹t know... maybe it¹s this long stretch after the holidays in Indiana

with a whole lot of gray sky and dead grass (I think we¹re all just holding

on for April), but I feel the need to shake things up a little bit.

Maybe others feel the same.

OK, I¹m done whining.

Caroline G.

[Guest guest]

,

Thank you so, so much for posting your recipes!

I can¹t wait to try them (and I¹ll bet I¹m not the only one)!

Caroline G.

[Guest guest]

I'd like some recipes too! The diet can be very boring and difficult after a

while....

On Jan 5, 2011, at 5:46 PM, Caroline Glover <sfglover@...> wrote:

> ,

>

> Thank you so, so much for posting your recipes!

>

> I can’t wait to try them (and I’ll bet I’m not the only one)!

>

> Caroline G.

>

>