Re: Gourmet Meals: Looking Forward

[Guest guest]

That bread sounds delicious. Can't wait to try it.

Have you, by any chance, tried it with other nuts? Or just

with almond?

Incidentally, I was away over the holidays and was trying

to remember the cashew bread recipe in Eat Well, Feel

Well - and ended up tinkering by adding grated and wrung

out zucchini to it - as an innovation (since I had some extra

on hand). The texture of the bread came out great. Really

smooth and delicious.

Now, when I make it again, if I can only figure out the

approximate amount I used. <g>

Mara

> Herb Bread (LSCDL Recipe)

>

> 3 cups almond flour

> ½ cup fresh parsley, finely chopped -or- ¼ cup dry

> ¼ cup fresh chives, finely chopped -or- 2 tablespoons freeze dried

> ½ teaspoon dry oregano -or- 2 teaspoons fresh finely chopped

> ½ teaspoon dry thyme -or- 2 teaspoons fresh

> ½ teaspoon baking soda

> pinch of salt

> 3 extra large eggs

> 3 Tablespoons melted butter

> ¾ cup dry curd cottage cheese

> 8 cloves of garlic pressed

>

> Combine almond flour, herbs and baking soda and salt in a bowl.

>

> Blend the eggs, butter, dry curd cottage cheese (or dripped yogurt)

> and pressed garlic in a processor or blender until very, very

> smooth. Add to the seasoned almond flour and mix together.

>

> You should have a fairly stiff dough. If you do not, add almond

> flour, a quarter cup at a time, until you do.

>

> Turn dough into a parchment or wax paper lined 2 x 4 x ? bread pan.

> Bake at 325°F

>

> Variation: Add 2¼ cups freshly grated Parmesan cheese (about 4

> ounces weight or 110 grams) to the almond flour before adding the

> wet ingredients.

>

[Guest guest]

Hi I wrote earlier today if anyone knows if I pack a tupperware cont. w/yogurt in it and it stays in my bag for about 2 hrs if you think it will be Al right. I have a seminar to go to tomorrow and they provide breakfast but I will not eat there's I want to eat my own. Do you think it will be OK?

Thanks,

Suzanne

Re: Gourmet Meals: Looking ForwardTo: BTVC-SCD > At 01:25 PM 1/4/2008, you wrote:> >But I didn't know it was going to come out that good > beforehand. > > Which is an even better reason to write it down > -- so if it doesn't come out, or if it does, you can figure out WHY.> > Of course, I'm a great one to talk... I made > something the other night which turned out > delicious, but which wasn't at ALL what I was > trying to make. Now I just have to figure out > what I did to achieve the result I got... and > what to do the next time to achieve the result I wanted!> > > — Marilyn> New Orleans, Louisiana, USA> Undiagnosed IBS since 1976, SCD since 2001> Darn Good SCD Cook> No Human Children> Shadow & Sunny Longhair Dachshund> >

[Guest guest]

Suzanne, sure it will be fine to use. Enjoy. Katy

Hi I wrote earlier today if anyone knows if I pack a tupperware cont. w/yogurt in it and it stays in my bag for about 2 hrs if you think it will be Al right. I have a seminar to go to tomorrow and they provide breakfast but I will not eat there's I want to eat my own. Do you think it will be OK?

Thanks,

Suzanne

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