Re: Re: Short cuts? Time savers?

[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.

[Guest guest]

Thanks for the quick reply, Marilyn. I was worrying about it a bit. Yes, they are totally plain, I know better than to try commercially seasoned things!! I will be pulling them from my oldest son's food list...he has had a stomach ache ever since he ate them and it is more than 12 hours later now. the baby loves them though and they are digesting fine, thank goodness. I do love something I don't have to make!!

Chrissy

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]

Thanks for the quick reply, Marilyn. I was worrying about it a bit. Yes, they are totally plain, I know better than to try commercially seasoned things!! I will be pulling them from my oldest son's food list...he has had a stomach ache ever since he ate them and it is more than 12 hours later now. the baby loves them though and they are digesting fine, thank goodness. I do love something I don't have to make!!

Chrissy

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]

Thanks for the quick reply, Marilyn. I was worrying about it a bit. Yes, they are totally plain, I know better than to try commercially seasoned things!! I will be pulling them from my oldest son's food list...he has had a stomach ache ever since he ate them and it is more than 12 hours later now. the baby loves them though and they are digesting fine, thank goodness. I do love something I don't have to make!!

Chrissy

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]

Leeks can be expensive and are seasonal. Scallions may be less fibrous and easier to digest, perhaps. When I put my onions in my food processor I find they are broken down fine and are easier to digest. Just some suggestions... Terry To: BTVC-SCD From: chrissypottershah@...Date: Wed, 16 Sep 2009 06:02:20 -0700Subject: Re: Re: Short cuts? Time savers? 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. ChrissyFrom: 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.

[Guest guest]

Leeks can be expensive and are seasonal. Scallions may be less fibrous and easier to digest, perhaps. When I put my onions in my food processor I find they are broken down fine and are easier to digest. Just some suggestions... Terry To: BTVC-SCD From: chrissypottershah@...Date: Wed, 16 Sep 2009 06:02:20 -0700Subject: Re: Re: Short cuts? Time savers? 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. ChrissyFrom: 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.

[Guest guest]

Leeks can be expensive and are seasonal. Scallions may be less fibrous and easier to digest, perhaps. When I put my onions in my food processor I find they are broken down fine and are easier to digest. Just some suggestions... Terry To: BTVC-SCD From: chrissypottershah@...Date: Wed, 16 Sep 2009 06:02:20 -0700Subject: Re: Re: Short cuts? Time savers? 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. ChrissyFrom: 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.

[Guest guest]

Can you make a soup with onions or leek and puree it smooth? Oris that as problematic?MaraAren'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.

[Guest guest]

Can you make a soup with onions or leek and puree it smooth? Oris that as problematic?MaraAren'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.

[Guest guest]

Can you make a soup with onions or leek and puree it smooth? Oris that as problematic?MaraAren'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.