Re: Kim H. Enchilda Recipe Was: Spices??

[Guest guest]

Kim,

Without revealing the crepe recipe in the grain free gourmet, could you post the

directions (not exact measurements since your not a measurer... just a step by

step guide) to your enchilada with a little more detail. I'd really love to try

them. They sound fantastic and I REALLY miss enchiladas.... they were one of my

signature dishes before SCD.

My friends love my SCD food so much... I am now required to make chicken salad,

roast, scampi, and Spaghetti Carbonara II from Allrecipes.com with one SCD

substitution on the Carbonara: I add Zucchini noodles the last couple minutes of

cooking. My friends never thought they'd like my food. Like Marilyn and so many

others, my food is usually the first to go when I bring it places. Not the

desserts though.

Thanks so much,

Misty Kimble

CD - no meds

SCD - 19 months

> We love this enchilada sauce,

http://www.genaw.com/lowcarb/red_enchilada_sauce.html It is a low carb website,

not SCD and, obviously, has to be converted. It's really easy though. The only

things you have to change are, honey instead of splenda, chili powder you made

yourself and homemade tomato sauce, not canned. I make crepes, from the Everyday

Grain Free Gourmet cookbook, and stuff them with either cheese, cooked chicken

or taco meat, put the sauce over and top with grated cheese. It's really, really

good.

> Take care,

> Kim H.

> husband, , CD 1999, SCD 2002

[Guest guest]

Hi Misty,I will do my best :-)Make the crepes and enchilada sauce. For crepes, for people who don't have the Grain Free Gourmet, you can also use this recipe (got it off of one of the lists). I really don't think it makes any difference which one you use.------I noticed Ronnie had mentioned "pasta", and I wanted to let you all

know I found an easy and delicious substitute! I just make crepes with

eggs and a little bit of oil (example 2 eggs to 1 tsp oil...6 eggs and

3 tsp oil makes enough crepes for a "lasagna"... I mix them in my

blender). I cook the crepes on a griddle and they come out much like

egg noodles. I sliced them into strips and put them in our chicken soup

the other night. Kids loved it! I made lasagna last night and it was

great! I have also used them to make manicottis. Just thought I'd

share! :-)

DS 11 yo CD Jan 08 SCD 5 months------I use that recipe for "noodles" for chicken noodle soup (Also off that low carb website I posted yesterday. I think it's called Chunky Chicken Vegetable Soup or something like that and some substitutions have to be made for it to be legal. It is so good! It tastes just like the homemade chicken noodle soup my mom always made. I can't wait till it cools off and is soup time again.), lasagna, spaghetti, chicken alfredo, beef stroganoff....basically anything that traditionally has pasta in it. For chicken enchiladas, I make some chicken fajita meat. I haven't found a recipe I absolutely adore. There are some good ones on www.allrecipes.com. I usually go there to look for fajita recipes. Since I haven't found THE ONE yet, I try different ones every time. This one is next on my list to try,Marinade:

1 cup water

3 tablespoons soy sauce (recipe from Raman Prasad's cookbook)

4 1/2 teaspoons granular Splenda or equivalent liquid Splenda

(sub honey)

1 tablespoon salt

1 tablespoon white vinegar

1 1/2 teaspoons chipotle chile powder

1 teaspoon liquid smoke

(I'll leave it out. There has been talk about a legal liquid smoke but I haven't gotten that brave yet.)

1 teaspoon paprika

1 teaspoon garlic powder

(homemade)

1/2 teaspoon onion powder

(homemade)

1/2 teaspoon pepper

For beef enchiladas, just make some taco meat or you could use beef fajita meat. For cheese enchiladas, we use cheddar and monterrey jack (grated)Take your filling of choice, put it in the middle of your "tortilla" (crepe) and roll it up. Line them up, side by side in a square or rectangle cake pan. Ladle the enchilada sauce over them and top with grated cheese. I do a mix of cheddar and monterrey jack. At that point, I stick them in the fridge. We don't do sit down dinners. We all eat at different times so when we're ready, we take out however many we're going to have and microwave them. I'm sure you could put the whole pan in the oven to heat them and melt the cheese.Last time we made guacamole and refried beans, recipe here http://eatingscd.wordpress.com/2008/02/04/refried-beans/ and it was like having "real" Mexican food

:-)I hope this helps. I'm sorry, I'm really bad at writing recipes/instructions.How do you do your chicken salad and scampi? I'm going to have to go look up that Carbonara recipe!I always worry that people are eating my food and telling me how good it is just to be nice. I have such a complex about my cooking...LOL... Let me know if something in there is not clear and you have questions.Take care,Kim H.To: BTVC-SCD Sent: Friday, August 7, 2009 7:53:09 AMSubject: Re: Kim H. Enchilda Recipe Was: Spices??

Kim,

Without revealing the crepe recipe in the grain free gourmet, could you post the directions (not exact measurements since your not a measurer... just a step by step guide) to your enchilada with a little more detail. I'd really love to try them. They sound fantastic and I REALLY miss enchiladas.. .. they were one of my signature dishes before SCD.

My friends love my SCD food so much... I am now required to make chicken salad, roast, scampi, and Spaghetti Carbonara II from Allrecipes.com with one SCD substitution on the Carbonara: I add Zucchini noodles the last couple minutes of cooking. My friends never thought they'd like my food. Like Marilyn and so many others, my food is usually the first to go when I bring it places. Not the desserts though.

Thanks so much,

Misty Kimble

CD - no meds

SCD - 19 months

> We love this enchilada sauce, http://www.genaw. com/lowcarb/ red_enchilada_ sauce.html It is a low carb website, not SCD and, obviously, has to be converted. It's really easy though. The only things you have to change are, honey instead of splenda, chili powder you made yourself and homemade tomato sauce, not canned. I make crepes, from the Everyday Grain Free Gourmet cookbook, and stuff them with either cheese, cooked chicken or taco meat, put the sauce over and top with grated cheese. It's really, really good.

> Take care,

> Kim H.

> husband, , CD 1999, SCD 2002

[Guest guest]

Hi Misty,I will do my best :-)Make the crepes and enchilada sauce. For crepes, for people who don't have the Grain Free Gourmet, you can also use this recipe (got it off of one of the lists). I really don't think it makes any difference which one you use.------I noticed Ronnie had mentioned "pasta", and I wanted to let you all

know I found an easy and delicious substitute! I just make crepes with

eggs and a little bit of oil (example 2 eggs to 1 tsp oil...6 eggs and

3 tsp oil makes enough crepes for a "lasagna"... I mix them in my

blender). I cook the crepes on a griddle and they come out much like

egg noodles. I sliced them into strips and put them in our chicken soup

the other night. Kids loved it! I made lasagna last night and it was

great! I have also used them to make manicottis. Just thought I'd

share! :-)

DS 11 yo CD Jan 08 SCD 5 months------I use that recipe for "noodles" for chicken noodle soup (Also off that low carb website I posted yesterday. I think it's called Chunky Chicken Vegetable Soup or something like that and some substitutions have to be made for it to be legal. It is so good! It tastes just like the homemade chicken noodle soup my mom always made. I can't wait till it cools off and is soup time again.), lasagna, spaghetti, chicken alfredo, beef stroganoff....basically anything that traditionally has pasta in it. For chicken enchiladas, I make some chicken fajita meat. I haven't found a recipe I absolutely adore. There are some good ones on www.allrecipes.com. I usually go there to look for fajita recipes. Since I haven't found THE ONE yet, I try different ones every time. This one is next on my list to try,Marinade:

1 cup water

3 tablespoons soy sauce (recipe from Raman Prasad's cookbook)

4 1/2 teaspoons granular Splenda or equivalent liquid Splenda

(sub honey)

1 tablespoon salt

1 tablespoon white vinegar

1 1/2 teaspoons chipotle chile powder

1 teaspoon liquid smoke

(I'll leave it out. There has been talk about a legal liquid smoke but I haven't gotten that brave yet.)

1 teaspoon paprika

1 teaspoon garlic powder

(homemade)

1/2 teaspoon onion powder

(homemade)

1/2 teaspoon pepper

For beef enchiladas, just make some taco meat or you could use beef fajita meat. For cheese enchiladas, we use cheddar and monterrey jack (grated)Take your filling of choice, put it in the middle of your "tortilla" (crepe) and roll it up. Line them up, side by side in a square or rectangle cake pan. Ladle the enchilada sauce over them and top with grated cheese. I do a mix of cheddar and monterrey jack. At that point, I stick them in the fridge. We don't do sit down dinners. We all eat at different times so when we're ready, we take out however many we're going to have and microwave them. I'm sure you could put the whole pan in the oven to heat them and melt the cheese.Last time we made guacamole and refried beans, recipe here http://eatingscd.wordpress.com/2008/02/04/refried-beans/ and it was like having "real" Mexican food

:-)I hope this helps. I'm sorry, I'm really bad at writing recipes/instructions.How do you do your chicken salad and scampi? I'm going to have to go look up that Carbonara recipe!I always worry that people are eating my food and telling me how good it is just to be nice. I have such a complex about my cooking...LOL... Let me know if something in there is not clear and you have questions.Take care,Kim H.To: BTVC-SCD Sent: Friday, August 7, 2009 7:53:09 AMSubject: Re: Kim H. Enchilda Recipe Was: Spices??

Kim,

Without revealing the crepe recipe in the grain free gourmet, could you post the directions (not exact measurements since your not a measurer... just a step by step guide) to your enchilada with a little more detail. I'd really love to try them. They sound fantastic and I REALLY miss enchiladas.. .. they were one of my signature dishes before SCD.

My friends love my SCD food so much... I am now required to make chicken salad, roast, scampi, and Spaghetti Carbonara II from Allrecipes.com with one SCD substitution on the Carbonara: I add Zucchini noodles the last couple minutes of cooking. My friends never thought they'd like my food. Like Marilyn and so many others, my food is usually the first to go when I bring it places. Not the desserts though.

Thanks so much,

Misty Kimble

CD - no meds

SCD - 19 months

> We love this enchilada sauce, http://www.genaw. com/lowcarb/ red_enchilada_ sauce.html It is a low carb website, not SCD and, obviously, has to be converted. It's really easy though. The only things you have to change are, honey instead of splenda, chili powder you made yourself and homemade tomato sauce, not canned. I make crepes, from the Everyday Grain Free Gourmet cookbook, and stuff them with either cheese, cooked chicken or taco meat, put the sauce over and top with grated cheese. It's really, really good.

> Take care,

> Kim H.

> husband, , CD 1999, SCD 2002

[Guest guest]

Hi Misty,I will do my best :-)Make the crepes and enchilada sauce. For crepes, for people who don't have the Grain Free Gourmet, you can also use this recipe (got it off of one of the lists). I really don't think it makes any difference which one you use.------I noticed Ronnie had mentioned "pasta", and I wanted to let you all

know I found an easy and delicious substitute! I just make crepes with

eggs and a little bit of oil (example 2 eggs to 1 tsp oil...6 eggs and

3 tsp oil makes enough crepes for a "lasagna"... I mix them in my

blender). I cook the crepes on a griddle and they come out much like

egg noodles. I sliced them into strips and put them in our chicken soup

the other night. Kids loved it! I made lasagna last night and it was

great! I have also used them to make manicottis. Just thought I'd

share! :-)

DS 11 yo CD Jan 08 SCD 5 months------I use that recipe for "noodles" for chicken noodle soup (Also off that low carb website I posted yesterday. I think it's called Chunky Chicken Vegetable Soup or something like that and some substitutions have to be made for it to be legal. It is so good! It tastes just like the homemade chicken noodle soup my mom always made. I can't wait till it cools off and is soup time again.), lasagna, spaghetti, chicken alfredo, beef stroganoff....basically anything that traditionally has pasta in it. For chicken enchiladas, I make some chicken fajita meat. I haven't found a recipe I absolutely adore. There are some good ones on www.allrecipes.com. I usually go there to look for fajita recipes. Since I haven't found THE ONE yet, I try different ones every time. This one is next on my list to try,Marinade:

1 cup water

3 tablespoons soy sauce (recipe from Raman Prasad's cookbook)

4 1/2 teaspoons granular Splenda or equivalent liquid Splenda

(sub honey)

1 tablespoon salt

1 tablespoon white vinegar

1 1/2 teaspoons chipotle chile powder

1 teaspoon liquid smoke

(I'll leave it out. There has been talk about a legal liquid smoke but I haven't gotten that brave yet.)

1 teaspoon paprika

1 teaspoon garlic powder

(homemade)

1/2 teaspoon onion powder

(homemade)

1/2 teaspoon pepper

For beef enchiladas, just make some taco meat or you could use beef fajita meat. For cheese enchiladas, we use cheddar and monterrey jack (grated)Take your filling of choice, put it in the middle of your "tortilla" (crepe) and roll it up. Line them up, side by side in a square or rectangle cake pan. Ladle the enchilada sauce over them and top with grated cheese. I do a mix of cheddar and monterrey jack. At that point, I stick them in the fridge. We don't do sit down dinners. We all eat at different times so when we're ready, we take out however many we're going to have and microwave them. I'm sure you could put the whole pan in the oven to heat them and melt the cheese.Last time we made guacamole and refried beans, recipe here http://eatingscd.wordpress.com/2008/02/04/refried-beans/ and it was like having "real" Mexican food

:-)I hope this helps. I'm sorry, I'm really bad at writing recipes/instructions.How do you do your chicken salad and scampi? I'm going to have to go look up that Carbonara recipe!I always worry that people are eating my food and telling me how good it is just to be nice. I have such a complex about my cooking...LOL... Let me know if something in there is not clear and you have questions.Take care,Kim H.To: BTVC-SCD Sent: Friday, August 7, 2009 7:53:09 AMSubject: Re: Kim H. Enchilda Recipe Was: Spices??

Kim,

Without revealing the crepe recipe in the grain free gourmet, could you post the directions (not exact measurements since your not a measurer... just a step by step guide) to your enchilada with a little more detail. I'd really love to try them. They sound fantastic and I REALLY miss enchiladas.. .. they were one of my signature dishes before SCD.

My friends love my SCD food so much... I am now required to make chicken salad, roast, scampi, and Spaghetti Carbonara II from Allrecipes.com with one SCD substitution on the Carbonara: I add Zucchini noodles the last couple minutes of cooking. My friends never thought they'd like my food. Like Marilyn and so many others, my food is usually the first to go when I bring it places. Not the desserts though.

Thanks so much,

Misty Kimble

CD - no meds

SCD - 19 months

> We love this enchilada sauce, http://www.genaw. com/lowcarb/ red_enchilada_ sauce.html It is a low carb website, not SCD and, obviously, has to be converted. It's really easy though. The only things you have to change are, honey instead of splenda, chili powder you made yourself and homemade tomato sauce, not canned. I make crepes, from the Everyday Grain Free Gourmet cookbook, and stuff them with either cheese, cooked chicken or taco meat, put the sauce over and top with grated cheese. It's really, really good.

> Take care,

> Kim H.

> husband, , CD 1999, SCD 2002

[Guest guest]

At 09:48 AM 8/10/2009, you wrote:

I looked at many recipes for

souffle bread and they don't contain any nuts. Which recipe do you

use,---most probably your own? Could you please share where to find

a recipe for pecan souffle bread?

Reposting the origin of pecan souffle bread.

—

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]

"FYI, I also use the souffle bread (I make pecan souffle bread) to make wraps for hot dogs and other sandwiches. I spread the entire batch out thin on parchment paper in a rough rectangle, then bake it. Then I use a dedicated-to-SCD pizza wheel to cut "sandwich bread" or "hot dog buns" out of it... and again, make chips out of the trimmings".Marilyn,

I looked at many recipes for souffle bread and they don't contain any nuts. Which recipe do you use,---most probably your own? Could you please share where to find a recipe for pecan souffle bread?

Many thanks.

Phyllis