Re: Re: Short cuts? Time savers?

[Guest guest]

Chrissy, I'm a huge fan of the crockpot, do you think I can try it in there?

[Guest guest]

Chrissy, I'm a huge fan of the crockpot, do you think I can try it in there?

[Guest guest]

>> This website has weekly cooking plans for recipes from the book

>> Cooking for Celiacs, Colitis Croh's and IBS. It's all very organied.

>>

>>

http://www.cookingforceliacscolitiscrohnsandibs.com/cooking_for/content/weekly_c\

ooking_plan.html

>>

>> Might help.

>>

>> Mara

>>

>

> I think the website must have moved or something. There are just

> advertisements there.

Hmm. Works for me. Maybe cut and paste it.

Or try the home page and look at the bottom of it for

the link to the weekly cooking plan:

http://www.cookingforceliacscolitiscrohnsandibs.com/index.php

Mara

[Guest guest]

With three ravenous boys and a husband who acts like he has been working in the salt mines all day....we go through a LOT of food very quickly. I feel your pain. It is so frustrating to cook and cook and cook and feel like you are still behind and they are still hungry! Wow, you guys make me feel spoiled! I only have to cook for myself! The beauty of the list =) Liz, maybe it would help to have a 'family cooking day.' Like, one weekend every month or something that you can put on the calendar and have your kids help cook for a few hours? And your husband can clean up? That way, everyone would be helping and you wouldn't be stuck with all the work. I know I get overwhelmed just cooking for myself, but it helps even to just have help peeling apples, or cleaning up the kitchen. Plus, this way you might get enough food in the freezer to make a difference.Just a thought... Pour Dieu, pour terre,Alyssa 15UC April 2008, diagnosed Sept 2008SCD June 2009 (restarted)No meds =)

[Guest guest]

With three ravenous boys and a husband who acts like he has been working in the salt mines all day....we go through a LOT of food very quickly. I feel your pain. It is so frustrating to cook and cook and cook and feel like you are still behind and they are still hungry! Wow, you guys make me feel spoiled! I only have to cook for myself! The beauty of the list =) Liz, maybe it would help to have a 'family cooking day.' Like, one weekend every month or something that you can put on the calendar and have your kids help cook for a few hours? And your husband can clean up? That way, everyone would be helping and you wouldn't be stuck with all the work. I know I get overwhelmed just cooking for myself, but it helps even to just have help peeling apples, or cleaning up the kitchen. Plus, this way you might get enough food in the freezer to make a difference.Just a thought... Pour Dieu, pour terre,Alyssa 15UC April 2008, diagnosed Sept 2008SCD June 2009 (restarted)No meds =)

[Guest guest]

With three ravenous boys and a husband who acts like he has been working in the salt mines all day....we go through a LOT of food very quickly. I feel your pain. It is so frustrating to cook and cook and cook and feel like you are still behind and they are still hungry! Wow, you guys make me feel spoiled! I only have to cook for myself! The beauty of the list =) Liz, maybe it would help to have a 'family cooking day.' Like, one weekend every month or something that you can put on the calendar and have your kids help cook for a few hours? And your husband can clean up? That way, everyone would be helping and you wouldn't be stuck with all the work. I know I get overwhelmed just cooking for myself, but it helps even to just have help peeling apples, or cleaning up the kitchen. Plus, this way you might get enough food in the freezer to make a difference.Just a thought... Pour Dieu, pour terre,Alyssa 15UC April 2008, diagnosed Sept 2008SCD June 2009 (restarted)No meds =)

[Guest guest]

well, I don't know...the point of simmering it is to cook out the water, which doesn't happen in a crockpot...maybe if you left the lid off, but I think it would take all day or longer on high. Maybe not. Even so, with the lid off you will still be stirring it because basically you are cooking it the same way as on the stove. I can't see the time savings or convenience factor, personally.

Crock pots, unfortunately, have their limits!

Subject: Re: Re: Short cuts? Time savers?To: BTVC-SCD Date: Tuesday, September 15, 2009, 12:03 AM

Chrissy, I'm a huge fan of the crockpot, do you think I can try it in there?

[Guest guest]

well, I don't know...the point of simmering it is to cook out the water, which doesn't happen in a crockpot...maybe if you left the lid off, but I think it would take all day or longer on high. Maybe not. Even so, with the lid off you will still be stirring it because basically you are cooking it the same way as on the stove. I can't see the time savings or convenience factor, personally.

Crock pots, unfortunately, have their limits!

Subject: Re: Re: Short cuts? Time savers?To: BTVC-SCD Date: Tuesday, September 15, 2009, 12:03 AM

Chrissy, I'm a huge fan of the crockpot, do you think I can try it in there?

[Guest guest]

Just want to throw in a thank you for all these ideas. I need to streamline my routine and add some new stuff. I took nut butters/flours back out for my oldest so now I need to make more snacks again, since the muffins were more filling for him. Any unique ideas for spinach? The kids were intolerant at first so now, four months in, we are going to try spinach again. The zucchini is no longer a problem, hopefully the spinach is a go as well.

thanks!!

Chrissy

mama to 3 boys on SCD 4 months

Subject: Re: Short cuts? Time savers?To: BTVC-SCD Date: Tuesday, September 15, 2009, 9:31 AM

I'm sorry, but I don't have any suggestions for prepared foods. Especially not for your son.If you don't have one, a big food processor will help you so much. It can shred cheese, chop veggies into disks or chop/dice them for cooking. The small one (referenced below) is great for small jobs, mayo, mincing garlic, mincing herbs, 1/2 an onion for nachos (below). Another invaluable tool for me is an immersion (stick) blender. I got mine at Wal Mart for $15 bucks and user it a couple times a week. It has a whisk attachment that might help you make the mayo (below) if you don't want to get a small food processor. Homemade mayo is super easy to make. I have a mini food processor that came with 2 bowls. I got mine for $5 at a yard sale. I have no idea how much a new one with 2 bowls would be from a local store.http://tinyurl. com/m2xcwbMayo:1 cup safflower

oil (they sell it at my wal mart now)1 Room Temp Egg 2 TSP fresh lemon juice1 TBP apple cider vinegar (ACV)1/2 TSP dried mustard1/2 TSP saltHoney (optional... I don't use it. Never was a miracle whip fan.)Yields: Approx 1 cup mayoIf you have 2 bowls double everything and once one batch is done, prepare the second batch. I've tried making a double batch at one time using the whisk method and it didn't emulsify so I make 1 cup batches now. Add all the ingredients but the oil in the processor. Mix until just combined. In a slow steady stream start adding the oil while the processor is going. When all the oil is added, continue to run the processor for another 20-30 seconds to make sure all is combined. Refrigerate at least one hour before using. I adapted this recipe from Alton Brown. Here is the original. I've used his method with great results; however, the food processor is faster and the mayo holds

together better.http://tinyurl. com/n8dhzxMayo is great for making chicken/egg/ tuna salad. If you use a couple of ripe avacados (whip them until very smooth... I use my tiny food processor), it will make the mayo stretch further. I am required to make my avacado "mayo" chicken salad for all functions these days. I whip up a batch of regular mayo JIC my chicken salad is not creamy enough. I don't think the avacado "mayo" would be good in tuna/egg salad though. Here is a recipe for kale "chips" I posted a long time ago. Everyone that's tried it loves it. http://tinyurl. com/5rgu6pHere is a recipe for cauliflower "popcorn".http://tinyurl. com/9v5jdrI love to make nachos with fried pork skins (only ingredients being

pork skins and salt). I cook hamburger meat with onions, garlic, and taco seasoning until done. Spread the pork skins out on a baking tray, sprinkle with crumbled ground beef, add toppings of choice, I like diced onion, fresh or picked jalepenos, and lots of freshly shredded cheese.I cook lots in my crock pots. Roast, chicken, beans. I have a large oval shaped one that will hold a pretty nice sized roast. Spagetti and meatballs are good too. I make the meatballs the night before so they can "marinade" in the fridge all night (1.5 lbs beef, 2 TBS parsley, basil and oregeno, 1/2 diced jalepeno, salt and pepper to taste). I add a cube of havarti cheese in the middle of my meatballs. I get 16 nice (golf ball) sized meatballs out of that.You could use a 32 oz jug of campbells tomato juice to start your sauce. Saute 1 onion, 4 cloves garlic in a little olive oil until soft, add 2 TBS basil and oregeno, 1 TSP salt, 1 TBS pepper and

sautee 2 more minutes. If you like chunkier sauce, add a couple diced tomatoes (peeled and deseeded if you don't tolerate the skins).Add the tomato juice and cook on medium high stirring regularly until it starts to thicken... about 15 minutes. Add meatballs to the sauce and cook a little more.I would def try making the ketchup in the crock pot and posting your results. I would be very interested in knowing how that would work out.Misty KimbleCD - no medsSCD - 20 months > Does anyone have any suggestions for shortcuts, prepared foods or timesavers? Please don't suggest hiring help - we're barely making ends meet as it is. I'm spending Thursdays (my day off) trying to

cook ahead, but the kids eat everything I make in a day or two. I don't have time to do this all "perfect".> > Thanks,> Liz>

[Guest guest]

Just want to throw in a thank you for all these ideas. I need to streamline my routine and add some new stuff. I took nut butters/flours back out for my oldest so now I need to make more snacks again, since the muffins were more filling for him. Any unique ideas for spinach? The kids were intolerant at first so now, four months in, we are going to try spinach again. The zucchini is no longer a problem, hopefully the spinach is a go as well.

thanks!!

Chrissy

mama to 3 boys on SCD 4 months

Subject: Re: Short cuts? Time savers?To: BTVC-SCD Date: Tuesday, September 15, 2009, 9:31 AM

I'm sorry, but I don't have any suggestions for prepared foods. Especially not for your son.If you don't have one, a big food processor will help you so much. It can shred cheese, chop veggies into disks or chop/dice them for cooking. The small one (referenced below) is great for small jobs, mayo, mincing garlic, mincing herbs, 1/2 an onion for nachos (below). Another invaluable tool for me is an immersion (stick) blender. I got mine at Wal Mart for $15 bucks and user it a couple times a week. It has a whisk attachment that might help you make the mayo (below) if you don't want to get a small food processor. Homemade mayo is super easy to make. I have a mini food processor that came with 2 bowls. I got mine for $5 at a yard sale. I have no idea how much a new one with 2 bowls would be from a local store.http://tinyurl. com/m2xcwbMayo:1 cup safflower

oil (they sell it at my wal mart now)1 Room Temp Egg 2 TSP fresh lemon juice1 TBP apple cider vinegar (ACV)1/2 TSP dried mustard1/2 TSP saltHoney (optional... I don't use it. Never was a miracle whip fan.)Yields: Approx 1 cup mayoIf you have 2 bowls double everything and once one batch is done, prepare the second batch. I've tried making a double batch at one time using the whisk method and it didn't emulsify so I make 1 cup batches now. Add all the ingredients but the oil in the processor. Mix until just combined. In a slow steady stream start adding the oil while the processor is going. When all the oil is added, continue to run the processor for another 20-30 seconds to make sure all is combined. Refrigerate at least one hour before using. I adapted this recipe from Alton Brown. Here is the original. I've used his method with great results; however, the food processor is faster and the mayo holds

together better.http://tinyurl. com/n8dhzxMayo is great for making chicken/egg/ tuna salad. If you use a couple of ripe avacados (whip them until very smooth... I use my tiny food processor), it will make the mayo stretch further. I am required to make my avacado "mayo" chicken salad for all functions these days. I whip up a batch of regular mayo JIC my chicken salad is not creamy enough. I don't think the avacado "mayo" would be good in tuna/egg salad though. Here is a recipe for kale "chips" I posted a long time ago. Everyone that's tried it loves it. http://tinyurl. com/5rgu6pHere is a recipe for cauliflower "popcorn".http://tinyurl. com/9v5jdrI love to make nachos with fried pork skins (only ingredients being

pork skins and salt). I cook hamburger meat with onions, garlic, and taco seasoning until done. Spread the pork skins out on a baking tray, sprinkle with crumbled ground beef, add toppings of choice, I like diced onion, fresh or picked jalepenos, and lots of freshly shredded cheese.I cook lots in my crock pots. Roast, chicken, beans. I have a large oval shaped one that will hold a pretty nice sized roast. Spagetti and meatballs are good too. I make the meatballs the night before so they can "marinade" in the fridge all night (1.5 lbs beef, 2 TBS parsley, basil and oregeno, 1/2 diced jalepeno, salt and pepper to taste). I add a cube of havarti cheese in the middle of my meatballs. I get 16 nice (golf ball) sized meatballs out of that.You could use a 32 oz jug of campbells tomato juice to start your sauce. Saute 1 onion, 4 cloves garlic in a little olive oil until soft, add 2 TBS basil and oregeno, 1 TSP salt, 1 TBS pepper and

sautee 2 more minutes. If you like chunkier sauce, add a couple diced tomatoes (peeled and deseeded if you don't tolerate the skins).Add the tomato juice and cook on medium high stirring regularly until it starts to thicken... about 15 minutes. Add meatballs to the sauce and cook a little more.I would def try making the ketchup in the crock pot and posting your results. I would be very interested in knowing how that would work out.Misty KimbleCD - no medsSCD - 20 months > Does anyone have any suggestions for shortcuts, prepared foods or timesavers? Please don't suggest hiring help - we're barely making ends meet as it is. I'm spending Thursdays (my day off) trying to

cook ahead, but the kids eat everything I make in a day or two. I don't have time to do this all "perfect".> > Thanks,> Liz>

[Guest guest]

Just want to throw in a thank you for all these ideas. I need to streamline my routine and add some new stuff. I took nut butters/flours back out for my oldest so now I need to make more snacks again, since the muffins were more filling for him. Any unique ideas for spinach? The kids were intolerant at first so now, four months in, we are going to try spinach again. The zucchini is no longer a problem, hopefully the spinach is a go as well.

thanks!!

Chrissy

mama to 3 boys on SCD 4 months

Subject: Re: Short cuts? Time savers?To: BTVC-SCD Date: Tuesday, September 15, 2009, 9:31 AM

I'm sorry, but I don't have any suggestions for prepared foods. Especially not for your son.If you don't have one, a big food processor will help you so much. It can shred cheese, chop veggies into disks or chop/dice them for cooking. The small one (referenced below) is great for small jobs, mayo, mincing garlic, mincing herbs, 1/2 an onion for nachos (below). Another invaluable tool for me is an immersion (stick) blender. I got mine at Wal Mart for $15 bucks and user it a couple times a week. It has a whisk attachment that might help you make the mayo (below) if you don't want to get a small food processor. Homemade mayo is super easy to make. I have a mini food processor that came with 2 bowls. I got mine for $5 at a yard sale. I have no idea how much a new one with 2 bowls would be from a local store.http://tinyurl. com/m2xcwbMayo:1 cup safflower

oil (they sell it at my wal mart now)1 Room Temp Egg 2 TSP fresh lemon juice1 TBP apple cider vinegar (ACV)1/2 TSP dried mustard1/2 TSP saltHoney (optional... I don't use it. Never was a miracle whip fan.)Yields: Approx 1 cup mayoIf you have 2 bowls double everything and once one batch is done, prepare the second batch. I've tried making a double batch at one time using the whisk method and it didn't emulsify so I make 1 cup batches now. Add all the ingredients but the oil in the processor. Mix until just combined. In a slow steady stream start adding the oil while the processor is going. When all the oil is added, continue to run the processor for another 20-30 seconds to make sure all is combined. Refrigerate at least one hour before using. I adapted this recipe from Alton Brown. Here is the original. I've used his method with great results; however, the food processor is faster and the mayo holds

together better.http://tinyurl. com/n8dhzxMayo is great for making chicken/egg/ tuna salad. If you use a couple of ripe avacados (whip them until very smooth... I use my tiny food processor), it will make the mayo stretch further. I am required to make my avacado "mayo" chicken salad for all functions these days. I whip up a batch of regular mayo JIC my chicken salad is not creamy enough. I don't think the avacado "mayo" would be good in tuna/egg salad though. Here is a recipe for kale "chips" I posted a long time ago. Everyone that's tried it loves it. http://tinyurl. com/5rgu6pHere is a recipe for cauliflower "popcorn".http://tinyurl. com/9v5jdrI love to make nachos with fried pork skins (only ingredients being

pork skins and salt). I cook hamburger meat with onions, garlic, and taco seasoning until done. Spread the pork skins out on a baking tray, sprinkle with crumbled ground beef, add toppings of choice, I like diced onion, fresh or picked jalepenos, and lots of freshly shredded cheese.I cook lots in my crock pots. Roast, chicken, beans. I have a large oval shaped one that will hold a pretty nice sized roast. Spagetti and meatballs are good too. I make the meatballs the night before so they can "marinade" in the fridge all night (1.5 lbs beef, 2 TBS parsley, basil and oregeno, 1/2 diced jalepeno, salt and pepper to taste). I add a cube of havarti cheese in the middle of my meatballs. I get 16 nice (golf ball) sized meatballs out of that.You could use a 32 oz jug of campbells tomato juice to start your sauce. Saute 1 onion, 4 cloves garlic in a little olive oil until soft, add 2 TBS basil and oregeno, 1 TSP salt, 1 TBS pepper and

sautee 2 more minutes. If you like chunkier sauce, add a couple diced tomatoes (peeled and deseeded if you don't tolerate the skins).Add the tomato juice and cook on medium high stirring regularly until it starts to thicken... about 15 minutes. Add meatballs to the sauce and cook a little more.I would def try making the ketchup in the crock pot and posting your results. I would be very interested in knowing how that would work out.Misty KimbleCD - no medsSCD - 20 months > Does anyone have any suggestions for shortcuts, prepared foods or timesavers? Please don't suggest hiring help - we're barely making ends meet as it is. I'm spending Thursdays (my day off) trying to

cook ahead, but the kids eat everything I make in a day or two. I don't have time to do this all "perfect".> > Thanks,> Liz>

[Guest guest]

If your son is the only one on SCD, then I suggest high calorie smoothies to help put on weight. Full fat SCD Yogurt, OJ, fruit, frozen banana, coconut oil or any oil and blend in the blender and have him drink it in between meals as a snack. I use whole milk as it is the least expensive for me--my boys love the smoothies. Smoothies without the oil are good for rest of family and are quick and easy, esp with frozen fruit you can find at Walmart or Costoco.

Terry

-----

[Guest guest]

Ruth, I use the S curve chopping blade.

[Guest guest]

Any unique ideas for spinach? The kids were intolerant at first so now, four months in, we are going to try spinach again. Spinach souffle? NOt sure what's in that or how to make it, but I know it contains spinach =) Pour Dieu, pour terre,Alyssa 15UC April 2008, diagnosed Sept 2008SCD June 2009 (restarted)No meds =)

[Guest guest]

I am going to try this tonight with broccoli. Will that work? Is

1 tbls. mayo about right or do you use more? How long to bake? Intriguing to

say the least.

Carol

From: BTVC-SCD

[mailto:BTVC-SCD ] On Behalf Of smdsmom2008

So easy. Cook spinach until well done. Put it

in a blender with about 4-5 eggs, seasoning ( I like to add a little SCD mayo).

Blend, then pour it in a casserole dish and cook at 350 until it is brown on

the top and done in the middle. You can do this with other veggies too.

PJ

[Guest guest]

I am going to try this tonight with broccoli. Will that work? Is

1 tbls. mayo about right or do you use more? How long to bake? Intriguing to

say the least.

Carol

From: BTVC-SCD

[mailto:BTVC-SCD ] On Behalf Of smdsmom2008

So easy. Cook spinach until well done. Put it

in a blender with about 4-5 eggs, seasoning ( I like to add a little SCD mayo).

Blend, then pour it in a casserole dish and cook at 350 until it is brown on

the top and done in the middle. You can do this with other veggies too.

PJ

[Guest guest]

I am going to try this tonight with broccoli. Will that work? Is

1 tbls. mayo about right or do you use more? How long to bake? Intriguing to

say the least.

Carol

From: BTVC-SCD

[mailto:BTVC-SCD ] On Behalf Of smdsmom2008

So easy. Cook spinach until well done. Put it

in a blender with about 4-5 eggs, seasoning ( I like to add a little SCD mayo).

Blend, then pour it in a casserole dish and cook at 350 until it is brown on

the top and done in the middle. You can do this with other veggies too.

PJ

[Guest guest]

At 02:15 PM 9/15/2009, you wrote:

Any unique ideas for

spinach? The kids were intolerant at first so now, four months in,

we are going to try spinach again.

Do the kids tolerate dairy?

My favorite of all time is spinach plus brie sauce. YUMMM!

I made a batch of it for my tai chi Christmas Part a couple of years ago.

BIG BATCH, involving about 12 pounds of spinach. I figured there would be

plenty left for us to enjoy later. I brought home an empty bowl. Several

of the moms asked for the recipe -- their kids had never touched spinach

before....

—

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 02:15 PM 9/15/2009, you wrote:

Any unique ideas for

spinach? The kids were intolerant at first so now, four months in,

we are going to try spinach again.

Do the kids tolerate dairy?

My favorite of all time is spinach plus brie sauce. YUMMM!

I made a batch of it for my tai chi Christmas Part a couple of years ago.

BIG BATCH, involving about 12 pounds of spinach. I figured there would be

plenty left for us to enjoy later. I brought home an empty bowl. Several

of the moms asked for the recipe -- their kids had never touched spinach

before....

—

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 02:15 PM 9/15/2009, you wrote:

Any unique ideas for

spinach? The kids were intolerant at first so now, four months in,

we are going to try spinach again.

Do the kids tolerate dairy?

My favorite of all time is spinach plus brie sauce. YUMMM!

I made a batch of it for my tai chi Christmas Part a couple of years ago.

BIG BATCH, involving about 12 pounds of spinach. I figured there would be

plenty left for us to enjoy later. I brought home an empty bowl. Several

of the moms asked for the recipe -- their kids had never touched spinach

before....

—

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]

PJ,

That is cooking genius and I am feeling silly I didn't think of it. Thanks for the suggestion, Alyssa and the instructions PJ...yay. I LOVE spinach and quiche/souffle types of things are the only eggs my oldest will eat. If he tolerates it and likes it we may have a winner for breakfast! Banana pancakes take way too long and need too much love for a school day morning. loving you, loving you, loving you....lol

Chrissy

Subject: Re: Short cuts? Time savers?To: BTVC-SCD Date: Tuesday, September 15, 2009, 4:48 PM

So easy. Cook spinach until well done. Put it in a blender with about 4-5 eggs, seasoning ( I like to add a little SCD mayo). Blend, then pour it in a casserole dish and cook at 350 until it is brown on the top and done in the middle. You can do this with other veggies too.PJ>> > Any unique ideas for spinach? The kids were intolerant at first so > > now, four months in, we are going to try spinach again.> > > Spinach souffle? NOt sure what's in that or how to make it, but I know > it contains spinach =)> > Pour Dieu, pour terre,> Alyssa 15> UC April 2008, diagnosed Sept 2008> SCD June 2009 (restarted)> No

meds =)>

[Guest guest]

PJ,

That is cooking genius and I am feeling silly I didn't think of it. Thanks for the suggestion, Alyssa and the instructions PJ...yay. I LOVE spinach and quiche/souffle types of things are the only eggs my oldest will eat. If he tolerates it and likes it we may have a winner for breakfast! Banana pancakes take way too long and need too much love for a school day morning. loving you, loving you, loving you....lol

Chrissy

Subject: Re: Short cuts? Time savers?To: BTVC-SCD Date: Tuesday, September 15, 2009, 4:48 PM

So easy. Cook spinach until well done. Put it in a blender with about 4-5 eggs, seasoning ( I like to add a little SCD mayo). Blend, then pour it in a casserole dish and cook at 350 until it is brown on the top and done in the middle. You can do this with other veggies too.PJ>> > Any unique ideas for spinach? The kids were intolerant at first so > > now, four months in, we are going to try spinach again.> > > Spinach souffle? NOt sure what's in that or how to make it, but I know > it contains spinach =)> > Pour Dieu, pour terre,> Alyssa 15> UC April 2008, diagnosed Sept 2008> SCD June 2009 (restarted)> No

meds =)>

[Guest guest]

PJ,

That is cooking genius and I am feeling silly I didn't think of it. Thanks for the suggestion, Alyssa and the instructions PJ...yay. I LOVE spinach and quiche/souffle types of things are the only eggs my oldest will eat. If he tolerates it and likes it we may have a winner for breakfast! Banana pancakes take way too long and need too much love for a school day morning. loving you, loving you, loving you....lol

Chrissy

Subject: Re: Short cuts? Time savers?To: BTVC-SCD Date: Tuesday, September 15, 2009, 4:48 PM

So easy. Cook spinach until well done. Put it in a blender with about 4-5 eggs, seasoning ( I like to add a little SCD mayo). Blend, then pour it in a casserole dish and cook at 350 until it is brown on the top and done in the middle. You can do this with other veggies too.PJ>> > Any unique ideas for spinach? The kids were intolerant at first so > > now, four months in, we are going to try spinach again.> > > Spinach souffle? NOt sure what's in that or how to make it, but I know > it contains spinach =)> > Pour Dieu, pour terre,> Alyssa 15> UC April 2008, diagnosed Sept 2008> SCD June 2009 (restarted)> No

meds =)>

[Guest guest]

Marilyn,

Unfortunately dairy is persona non grata around here. <tears of sadness...> that recipe sounds delish, though. Others will benefit!!

PJ sent a simple how to on spinach souffle with no dairy and so I will try that. Is there a way to make quiche without cheese? My quiches have always been major cheesy so I am lost as a ball in tall weeds...

I can adapt lots of things to SCD but cheese is my stumbling block. What subs for that when you aren't even doing yogurt yet?

Thanks,

Chrissy

mama to 3 boys on SCD 4 months and thriving

Any unique ideas for spinach? The kids were intolerant at first so now, four months in, we are going to try spinach again. Do the kids tolerate dairy?My favorite of all time is spinach plus brie sauce. YUMMM!I made a batch of it for my tai chi Christmas Part a couple of years ago. BIG BATCH, involving about 12 pounds of spinach. I figured there would be plenty left for us to enjoy later. I brought home an empty bowl. Several of the moms asked for the recipe -- their kids had never touched spinach before....

— 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,

Unfortunately dairy is persona non grata around here. <tears of sadness...> that recipe sounds delish, though. Others will benefit!!

PJ sent a simple how to on spinach souffle with no dairy and so I will try that. Is there a way to make quiche without cheese? My quiches have always been major cheesy so I am lost as a ball in tall weeds...

I can adapt lots of things to SCD but cheese is my stumbling block. What subs for that when you aren't even doing yogurt yet?

Thanks,

Chrissy

mama to 3 boys on SCD 4 months and thriving

Any unique ideas for spinach? The kids were intolerant at first so now, four months in, we are going to try spinach again. Do the kids tolerate dairy?My favorite of all time is spinach plus brie sauce. YUMMM!I made a batch of it for my tai chi Christmas Part a couple of years ago. BIG BATCH, involving about 12 pounds of spinach. I figured there would be plenty left for us to enjoy later. I brought home an empty bowl. Several of the moms asked for the recipe -- their kids had never touched spinach before....

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund