Re: Re: Short cuts? Time savers?

[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]

BIG BATCH, involving about 12 pounds of spinach.You serious?? I didn't even know it was possible to get two pounds of spinach! It weighs nothing! Pour Dieu, pour terre,Alyssa 15UC April 2008, diagnosed Sept 2008SCD June 2009 (restarted)No meds =)

[Guest guest]

BIG BATCH, involving about 12 pounds of spinach.You serious?? I didn't even know it was possible to get two pounds of spinach! It weighs nothing! Pour Dieu, pour terre,Alyssa 15UC April 2008, diagnosed Sept 2008SCD June 2009 (restarted)No meds =)

[Guest guest]

BIG BATCH, involving about 12 pounds of spinach.You serious?? I didn't even know it was possible to get two pounds of spinach! It weighs nothing! Pour Dieu, pour terre,Alyssa 15UC April 2008, diagnosed Sept 2008SCD June 2009 (restarted)No meds =)

[Guest guest]



I can't handle cheese yet, I make all my quiche or soufflé without it. I use lots of sautéed onion to hold the mixture because I'm not able to use nut flours either yet.

[Guest guest]



I can't handle cheese yet, I make all my quiche or soufflé without it. I use lots of sautéed onion to hold the mixture because I'm not able to use nut flours either yet.

[Guest guest]



I can't handle cheese yet, I make all my quiche or soufflé without it. I use lots of sautéed onion to hold the mixture because I'm not able to use nut flours either yet.

[Guest guest]

LOL welcome to the world of 16 quart pots and buckets instead of mixing bowls... and 17 cubic spare freezers.

Re: Re: Short cuts? Time savers?

BIG BATCH, involving about 12 pounds of spinach.

You serious?? I didn't even know it was possible to get two pounds of spinach! It weighs nothing!

Pour Dieu, pour terre,

Alyssa 15

UC April 2008, diagnosed Sept 2008

SCD June 2009 (restarted)

No meds =)

[Guest guest]

LOL welcome to the world of 16 quart pots and buckets instead of mixing bowls... and 17 cubic spare freezers.

Re: Re: Short cuts? Time savers?

BIG BATCH, involving about 12 pounds of spinach.

You serious?? I didn't even know it was possible to get two pounds of spinach! It weighs nothing!

Pour Dieu, pour terre,

Alyssa 15

UC April 2008, diagnosed Sept 2008

SCD June 2009 (restarted)

No meds =)

[Guest guest]

LOL welcome to the world of 16 quart pots and buckets instead of mixing bowls... and 17 cubic spare freezers.

Re: Re: Short cuts? Time savers?

BIG BATCH, involving about 12 pounds of spinach.

You serious?? I didn't even know it was possible to get two pounds of spinach! It weighs nothing!

Pour Dieu, pour terre,

Alyssa 15

UC April 2008, diagnosed Sept 2008

SCD June 2009 (restarted)

No meds =)

[Guest guest]

At 06:10 PM 9/15/2009, you wrote:

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?

Chrissy,

Well, I have never ceased to thank the odd ghods of the galaxy that

cheese was not persona non grata for ME. Y'see, I don't use blood for

carrying oxygen to my cells... I use liquid cheese!

I know that some people have made nutmilk yogurt and dripped it to make a

sort of dry curd cottage cheese for quiches and things.

I have also used peeled cooked zucchini as a " yogurt "

substitute in a few things.

And another perfectly daft thing is to use hard boiled eggs! The hard

boiled eggs have a different texture when whipped into the raw eggs to

make the quiche. And, of course, vegetables and meat added.

—

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 06:10 PM 9/15/2009, you wrote:

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?

Chrissy,

Well, I have never ceased to thank the odd ghods of the galaxy that

cheese was not persona non grata for ME. Y'see, I don't use blood for

carrying oxygen to my cells... I use liquid cheese!

I know that some people have made nutmilk yogurt and dripped it to make a

sort of dry curd cottage cheese for quiches and things.

I have also used peeled cooked zucchini as a " yogurt "

substitute in a few things.

And another perfectly daft thing is to use hard boiled eggs! The hard

boiled eggs have a different texture when whipped into the raw eggs to

make the quiche. And, of course, vegetables and meat added.

—

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 06:10 PM 9/15/2009, you wrote:

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?

Chrissy,

Well, I have never ceased to thank the odd ghods of the galaxy that

cheese was not persona non grata for ME. Y'see, I don't use blood for

carrying oxygen to my cells... I use liquid cheese!

I know that some people have made nutmilk yogurt and dripped it to make a

sort of dry curd cottage cheese for quiches and things.

I have also used peeled cooked zucchini as a " yogurt "

substitute in a few things.

And another perfectly daft thing is to use hard boiled eggs! The hard

boiled eggs have a different texture when whipped into the raw eggs to

make the quiche. And, of course, vegetables and meat added.

—

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 06:17 PM 9/15/2009, you wrote:

You serious?? I didn't even know

it was possible to get two pounds of spinach! It weighs

nothing!

Completely serious. I used frozen chopped spinach... somewhere around 14

or 15 ten ounce boxes. And a mucking great lot of brie sauce. I had a

punch bowl full of brie sauce and spinach, and they ate it ALL!

—

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 06:17 PM 9/15/2009, you wrote:

You serious?? I didn't even know

it was possible to get two pounds of spinach! It weighs

nothing!

Completely serious. I used frozen chopped spinach... somewhere around 14

or 15 ten ounce boxes. And a mucking great lot of brie sauce. I had a

punch bowl full of brie sauce and spinach, and they ate it ALL!

—

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 06:17 PM 9/15/2009, you wrote:

You serious?? I didn't even know

it was possible to get two pounds of spinach! It weighs

nothing!

Completely serious. I used frozen chopped spinach... somewhere around 14

or 15 ten ounce boxes. And a mucking great lot of brie sauce. I had a

punch bowl full of brie sauce and spinach, and they ate it ALL!

—

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]

Drat...onions, we don't do onions either. I pull them out of everything, using them just for flavor My kids are doing well and inhaling everything I make so I am not brave enough to leave them in. I did ONCE and cooked them to mush and the next day the oldest had mushy BM and was acting wackadoodle...I've been chicken ever since.

OT...are pork rinds really legal or are they one of those borderline-I-guess-so-if-you-want-to-but-I-wouldn't sorts of things?? My baby needs something crunchy for Occupational Therapy and I have been giving him plain pork rinds (pork and salt) but I still haven't called about what they are fried in (didn't occur to me until today, for some reason. duh.) and they are kind of repugnant so their legality boggles my mind.

Chrissy

mama to 3 boys on SCD 4 months

Subject: Re: Re: Short cuts? Time savers?To: BTVC-SCD Date: Tuesday, September 15, 2009, 7:19 PM

 I can't handle cheese yet, I make all my quiche or soufflé without it. I use lots of sautéed onion to hold the mixture because I'm not able to use nut flours either yet.

[Guest guest]

Drat...onions, we don't do onions either. I pull them out of everything, using them just for flavor My kids are doing well and inhaling everything I make so I am not brave enough to leave them in. I did ONCE and cooked them to mush and the next day the oldest had mushy BM and was acting wackadoodle...I've been chicken ever since.

OT...are pork rinds really legal or are they one of those borderline-I-guess-so-if-you-want-to-but-I-wouldn't sorts of things?? My baby needs something crunchy for Occupational Therapy and I have been giving him plain pork rinds (pork and salt) but I still haven't called about what they are fried in (didn't occur to me until today, for some reason. duh.) and they are kind of repugnant so their legality boggles my mind.

Chrissy

mama to 3 boys on SCD 4 months

Subject: Re: Re: Short cuts? Time savers?To: BTVC-SCD Date: Tuesday, September 15, 2009, 7:19 PM

 I can't handle cheese yet, I make all my quiche or soufflé without it. I use lots of sautéed onion to hold the mixture because I'm not able to use nut flours either yet.

[Guest guest]

Drat...onions, we don't do onions either. I pull them out of everything, using them just for flavor My kids are doing well and inhaling everything I make so I am not brave enough to leave them in. I did ONCE and cooked them to mush and the next day the oldest had mushy BM and was acting wackadoodle...I've been chicken ever since.

OT...are pork rinds really legal or are they one of those borderline-I-guess-so-if-you-want-to-but-I-wouldn't sorts of things?? My baby needs something crunchy for Occupational Therapy and I have been giving him plain pork rinds (pork and salt) but I still haven't called about what they are fried in (didn't occur to me until today, for some reason. duh.) and they are kind of repugnant so their legality boggles my mind.

Chrissy

mama to 3 boys on SCD 4 months

Subject: Re: Re: Short cuts? Time savers?To: BTVC-SCD Date: Tuesday, September 15, 2009, 7:19 PM

 I can't handle cheese yet, I make all my quiche or soufflé without it. I use lots of sautéed onion to hold the mixture because I'm not able to use nut flours either yet.

[Guest guest]

Chrissy, have you tried leeks instead of onions, they are not as strong but still give the flavour, they might do better.

jena

 

Drat...onions, we don't do onions either.  I pull them out of everything, using them just for flavor   My kids are doing well and inhaling everything I make so I am not brave enough to leave them in.  I did ONCE and cooked them to mush and the next day the oldest had mushy BM and was acting wackadoodle...I've been chicken ever since. 

OT...are pork rinds really legal or are they one of those borderline-I-guess-so-if-you-want-to-but-I-wouldn't sorts of things??  My baby needs something crunchy for Occupational Therapy and I have been giving him plain pork rinds (pork and salt) but I still haven't called about what they are fried in (didn't occur to me until today, for some reason. duh.) and they are kind of repugnant so their legality boggles my mind.

Chrissy

mama to 3 boys on SCD 4 months

Subject: Re: Re: Short cuts? Time savers?

To: BTVC-SCD Date: Tuesday, September 15, 2009, 7:19 PM

 

 I can't handle cheese yet, I make all my quiche or soufflé without it.  I use lots of sautéed onion to hold the mixture because I'm not able to use nut flours either yet.

[Guest guest]

Chrissy, have you tried leeks instead of onions, they are not as strong but still give the flavour, they might do better.

jena

 

Drat...onions, we don't do onions either.  I pull them out of everything, using them just for flavor   My kids are doing well and inhaling everything I make so I am not brave enough to leave them in.  I did ONCE and cooked them to mush and the next day the oldest had mushy BM and was acting wackadoodle...I've been chicken ever since. 

OT...are pork rinds really legal or are they one of those borderline-I-guess-so-if-you-want-to-but-I-wouldn't sorts of things??  My baby needs something crunchy for Occupational Therapy and I have been giving him plain pork rinds (pork and salt) but I still haven't called about what they are fried in (didn't occur to me until today, for some reason. duh.) and they are kind of repugnant so their legality boggles my mind.

Chrissy

mama to 3 boys on SCD 4 months

Subject: Re: Re: Short cuts? Time savers?

To: BTVC-SCD Date: Tuesday, September 15, 2009, 7:19 PM

 

 I can't handle cheese yet, I make all my quiche or soufflé without it.  I use lots of sautéed onion to hold the mixture because I'm not able to use nut flours either yet.

[Guest guest]

At 11:09 PM 9/15/2009, you wrote:

OT...are pork rinds really legal

or are they one of those

borderline-I-guess-so-if-you-want-to-but-I-wouldn't sorts of

things?? My baby needs something crunchy for Occupational Therapy

and I have been giving him plain pork rinds (pork and salt) but I still

haven't called about what they are fried in (didn't occur to me until

today, for some reason. duh.) and they are kind of repugnant so their

legality boggles my mind.

Pork rinds are legal as long as they don't have starch added with some

kind of " seasoning " or " flavoring. "

Yes, they can be a bit weird, but it's no worse than anything else we

eat. They're legaol because they don't contain inappropriate

carbs.

I usually have, for instance, a LOT of chicken skins left over from the

leg quarters I use to make soup. I take them, lay them out on cake

cooling racks, place the racks over lipped cookie sheets, and bake for

about one hour at 300F. Then I salt lightly and let them cool. Very

crispy, and a change of pace from pork rinds.

Pork rinds do have the advantage that they don't have to be made...

—

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 11:09 PM 9/15/2009, you wrote:

OT...are pork rinds really legal

or are they one of those

borderline-I-guess-so-if-you-want-to-but-I-wouldn't sorts of

things?? My baby needs something crunchy for Occupational Therapy

and I have been giving him plain pork rinds (pork and salt) but I still

haven't called about what they are fried in (didn't occur to me until

today, for some reason. duh.) and they are kind of repugnant so their

legality boggles my mind.

Pork rinds are legal as long as they don't have starch added with some

kind of " seasoning " or " flavoring. "

Yes, they can be a bit weird, but it's no worse than anything else we

eat. They're legaol because they don't contain inappropriate

carbs.

I usually have, for instance, a LOT of chicken skins left over from the

leg quarters I use to make soup. I take them, lay them out on cake

cooling racks, place the racks over lipped cookie sheets, and bake for

about one hour at 300F. Then I salt lightly and let them cool. Very

crispy, and a change of pace from pork rinds.

Pork rinds do have the advantage that they don't have to be made...

—

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 11:09 PM 9/15/2009, you wrote:

OT...are pork rinds really legal

or are they one of those

borderline-I-guess-so-if-you-want-to-but-I-wouldn't sorts of

things?? My baby needs something crunchy for Occupational Therapy

and I have been giving him plain pork rinds (pork and salt) but I still

haven't called about what they are fried in (didn't occur to me until

today, for some reason. duh.) and they are kind of repugnant so their

legality boggles my mind.

Pork rinds are legal as long as they don't have starch added with some

kind of " seasoning " or " flavoring. "

Yes, they can be a bit weird, but it's no worse than anything else we

eat. They're legaol because they don't contain inappropriate

carbs.

I usually have, for instance, a LOT of chicken skins left over from the

leg quarters I use to make soup. I take them, lay them out on cake

cooling racks, place the racks over lipped cookie sheets, and bake for

about one hour at 300F. Then I salt lightly and let them cool. Very

crispy, and a change of pace from pork rinds.

Pork rinds do have the advantage that they don't have to be made...

—

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]

Aren't leeks really fibrous too, they seem so. The fibrous thing is the issue, not the flavor. My kids like big flavor...garlic especially. I would happily add leeks..I love them.

Chrissy

From: Brooklyn <bestmombrooklyn@ shukmarket. com>Subject: Re: Re: Short cuts? Time savers?To: BTVC-SCD@yahoogroup s.comDate: Tuesday, September 15, 2009, 7:19 PM

 I can't handle cheese yet, I make all my quiche or soufflé without it. I use lots of sautéed onion to hold the mixture because I'm not able to use nut flours either yet.