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]

At 07:53 AM 8/7/2009, you wrote:

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.

I make tortillas out of pecan souffle bread.... or out of almond souffle

bread. The latter I add a little cumin and garlic to.

—

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]

Hi Marilyn,I hope all is well with you.How do you do the bread? Cook in one big piece on a cookie sheet and cut into circles or make the batter in circles before you bake? Or some other way.... And do they roll pretty easily?Thanks,Kim H.

I make tortillas out of pecan souffle bread.... or out of almond souffle

bread. The latter I add a little cumin and garlic to.

—

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]

At 09:52 PM 8/7/2009, you wrote:

How do you do the bread? Cook in

one big piece on a cookie sheet and cut into circles or make the batter

in circles before you bake? Or some other way....

And do they roll pretty easily?

Kim,

You can do it either way. I sort of pour the batch into circles. Then I

use a frying pan lid to " cut " smooth edges on the rough circle.

I chop up the scraps and toss them back in the cooling oven to dry into

crispy chips.

—

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]

Marilyn...that is brilliant, esp. the part about the chips. Thanks!!

Chrissy

mama to 3 boys on SCD 2 1/2 months

> >How do you do the bread? Cook in one big piece

> >on a cookie sheet and cut into circles or make

> >the batter in circles before you bake? Or some other way....

> >And do they roll pretty easily?

>

> Kim,

>

> You can do it either way. I sort of pour the

> batch into circles. Then I use a frying pan lid

> to " cut " smooth edges on the rough circle. I chop

> up the scraps and toss them back in the cooling oven to dry into crispy chips.

>

>

> — 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]

Marilyn...that is brilliant, esp. the part about the chips. Thanks!!

Chrissy

mama to 3 boys on SCD 2 1/2 months

> >How do you do the bread? Cook in one big piece

> >on a cookie sheet and cut into circles or make

> >the batter in circles before you bake? Or some other way....

> >And do they roll pretty easily?

>

> Kim,

>

> You can do it either way. I sort of pour the

> batch into circles. Then I use a frying pan lid

> to " cut " smooth edges on the rough circle. I chop

> up the scraps and toss them back in the cooling oven to dry into crispy chips.

>

>

> — 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]

At 04:11 PM 8/8/2009, you wrote:

Marilyn...that is brilliant,

esp. the part about the chips. Thanks!!

Hey, we may as well get as much as we can out of all our efforts in the

kitchen!

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

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund