Guest guest Posted October 17, 2009 Report Share Posted October 17, 2009 Liz,Sounds like you have a good list already. Can many varieties of chicken. I have found that if I butterfly a chicken--or turkey-- it will cook much faster than whole. Also, it will take much less freezer space, so a win-win. [ok, not for the chicken.] When I have forgotten to defrost, I baked chicken that was brined, butterflied and frozen, and it cooked in only slightly more time than usual. Also, fish cooks very quickly. Either pan-sauteed or broiled, or simmered and made into a fish salad. Fish tends to be quick. I tend to find sides less simple on SCD: no quick baked sweet or other potatoes. Tho I usually have a Winter squash I can microwave.Freezer Meals?Posted by: "caralycalnikmom" caralycalmom@... caralycalnikmomFri Oct 16, 2009 7:44 pm (PDT)In a few weeks I will be getting extra busy with basketball coaching. I'm trying to get going on some cooking ahead and freezing things that can be put in the oven on time bake or into the crock pot in the morning before work so I don't have to cook when I get home after a very long day.Here's what I can think of for the freezer to pull out in the morning before work and throw into the oven or crock pot - meatloaf, meatballs in sauce, chicken soup, spaghetti sauce, hamburger soup, honey-dijon chicken and not much else.Easy to put together time bake or crock pot meals - roast chicken, pot roast, stew, and sweet & sour chicken.Cooking a vegetable to go along isn't hard, it's the main dish that I need to have ready when I get home or when most of my family is home and my daughter and I are still at practice.Does anyone else have any other ideas? We don't eat pork and not much dairy (only eat small amounts of sheep milk cheese). Thanks,Liz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2009 Report Share Posted October 19, 2009 This doesn't have to do with freezer meals, but another great time saver is a pressure cooker. Meats cook in some where near 1/2 to 1/3 the time and come out so tender. For example, a nice roast might take 2 hours to cook, and the same roast in a pressure cooker might take 45 minutes depending on cut and such. Beans are a snap too in just about 35 minutes or less! You can dry roast and fry too. Amelia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2009 Report Share Posted October 19, 2009 At 02:56 AM 10/19/2009, you wrote: Beans are a snap too in just about 35 minutes or less! This is one reason I like using lentils instead of beans. They cook faster. My system likes them better. And my husband, who hates beans of all descriptions, except for green beans, actually likes lentils. I must confess, though, that pressure cooker sounds like a really useful tool. I'll have to start researching them. (Oh, and just to bring this back on topic... cooked lentils freeze real well, too.) — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2009 Report Share Posted October 19, 2009 At 02:56 AM 10/19/2009, you wrote: Beans are a snap too in just about 35 minutes or less! This is one reason I like using lentils instead of beans. They cook faster. My system likes them better. And my husband, who hates beans of all descriptions, except for green beans, actually likes lentils. I must confess, though, that pressure cooker sounds like a really useful tool. I'll have to start researching them. (Oh, and just to bring this back on topic... cooked lentils freeze real well, too.) — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2009 Report Share Posted October 19, 2009 Just out of curiousity, how long on the diet before you thought about adding beans? My son has been on for two months and there's no way I'm even considering it yet. We've had a few setbacks with things that he's insisted on trying (frozen, homegrown grapes with tough skins were a disaster - especially since he ate almost half a gallon in 2 days). Is this a 6 month kind of thing? Thanks, Liz > >Beans are a snap too in just about 35 minutes or less! > > This is one reason I like using lentils instead of beans. > > They cook faster. > > My system likes them better. > > And my husband, who hates beans of all > descriptions, except for green beans, actually likes lentils. > > I must confess, though, that pressure cooker > sounds like a really useful tool. I'll have to start researching them. > > (Oh, and just to bring this back on topic... > cooked lentils freeze real well, too.) > > > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2009 Report Share Posted October 19, 2009 > Just out of curiousity, how long on the diet before you thought > about adding beans? My son has been on for two months and there's > no way I'm even considering it yet. We've had a few setbacks with > things that he's insisted on trying (frozen, homegrown grapes with > tough skins were a disaster - especially since he ate almost half a > gallon in 2 days). Is this a 6 month kind of thing? Longer is better, IMO, but it really comes down to when he can digest them properly. It took me forever, but other people have had a much easier time with them. So - it depends. But I would wait until symptoms have cleared up for some time before trying them. And he is able to digest other advanced food. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2009 Report Share Posted October 19, 2009 At 01:59 PM 10/19/2009, you wrote: Just out of curiousity, how long on the diet before you thought about adding beans? My son has been on for two months and there's no way I'm even considering it yet. Erm, well... I have to put this under the heading of, " Don't do as I did.... " 'Cause I made mock mashed potatoes out of white beans when I'd been on SCD for a whopping two months. (Well, hey... the it was CHRISTMAS!) And I paid for it. (Though it truth, I can't say it was specifically the beans that were the problem. I made a whole slew of super advanced foods for Christmas, which I shouldn't have touched.) I think I didn't go near beans again until the following summer, when I was trying to make " potato salad " out of them. The lentils, for me, are easier to digest. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2009 Report Share Posted October 20, 2009 I had read somewhere on here that lentils only needed to be soaked overnight or 8 hours (a while back but I can't find the email in the archive to reference) and I tried that last time. Woah!!! I thought I was going to die for 3 days. This was right after the peanut butter debacle so I'm still getting over this. When I used to soak them for the full 24 hours I tolerated them great. I'll never try the quick method again!!!! But lentils were easier on my system and cook really fast. They can be added to soups to thicken them up too and don't give that much of a " beany " flavor. Misty Kimble CD - no meds SCD - 21 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2009 Report Share Posted October 20, 2009 At 06:37 AM 10/20/2009, you wrote: I had read somewhere on here that lentils only needed to be soaked overnight or 8 hours (a while back but I can't find the email in the archive to reference) and I tried that last time. Woah!!! I thought I was going to die for 3 days. The little red split lentils are what only need to be soaked for a short time. OF course, I usually end up soaking then overnight, too, because I put them on when I go to bed so I don't get busy the next morning and say, " Well, darn... we're not having X tonight because I forgot to put on the lentils.... " Regular brown and green ones, I would soak at least overnight. At least, I've never soaked them less than overnight. You're right about them making a good thickener in soups and things without the bean-y taste. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2009 Report Share Posted October 20, 2009 At 06:37 AM 10/20/2009, you wrote:I had read somewhere on here that lentils only needed to be soaked overnight or 8 hours (a while back but I can't find the email in the archive to reference) and I tried that last time. Woah!!! I thought I was going to die for 3 days.The little red split lentils are what only need to be soaked for a short time. OF course, I usually end up soaking then overnight, too, because I put them on when I go to bed so I don't get busy the next morning and say, "Well, darn... we're not having X tonight because I forgot to put on the lentils...."Regular brown and green ones, I would soak at least overnight. At least, I've never soaked them less than overnight.You're right about them making a good thickener in soups and things without the bean-y taste.Here's what Elaine says:http://kenya-portals.com/colitis/elaine-soaking-lentils/Note she also mentions the problem with the yogourmet going too high - whichshe was aware of. From Dec. 2002hI assume you are using the Yogurmate (sp?) and if you are, I, too, findleaving the outer lid off makes a better yogurt as the temperature goes toohigh with the lid on.As for soaking lentils, this is a puzzlement to me who has been cooking foryears.Some need soaking overnight (certainly split peas do) but others such as redlentils seem to fall apart if you soak them more than 15 minutes. What Iwould do is experiment. If the lentils seem to fall apart if soaked toolong, then run them under water for about 3 minutes (in a strainer) untilall the white residue appears to disappear. Then cook until tender.Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2009 Report Share Posted October 20, 2009 Marilyn, I actually went through the trouble of soaking, drying, and then grinding some lentils to experiment with in baking and cooking and then lost my nerve! I only know how to make lentils two ways and both are with indian spices. I don't think they agree with us much here, and funnily enough, neither beans but we eat them anyway! ; ) Amelia. > >Beans are a snap too in just about 35 minutes or less! > > This is one reason I like using lentils instead of beans. > > They cook faster. > > My system likes them better. > > And my husband, who hates beans of all > descriptions, except for green beans, actually likes lentils. > > I must confess, though, that pressure cooker > sounds like a really useful tool. I'll have to start researching them. > > (Oh, and just to bring this back on topic... > cooked lentils freeze real well, too.) > > > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2009 Report Share Posted October 20, 2009 At 09:20 AM 10/20/2009, you wrote: I actually went through the trouble of soaking, drying, and then grinding some lentils to experiment with in baking and cooking and then lost my nerve! I only know how to make lentils two ways and both are with indian spices. I don't think they agree with us much here, and funnily enough, neither beans but we eat them anyway! ; ) Well, you got farther than I did with the experiment. I did make some crackers with bean paste, and they turned out more " cracker-y " and less nutty than almost anything else I'd encountered since SCD. (It's funny -- I never got tired of wheat flour concoctions when I was non-SCD, but sometimes, I do get tired of almond flour breads and crackers. ) But the bean paste was such a pain to make and store, and the dough was a nuisance to work with that I decided I had better things to do with my time. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2009 Report Share Posted October 20, 2009 At 09:20 AM 10/20/2009, you wrote: I actually went through the trouble of soaking, drying, and then grinding some lentils to experiment with in baking and cooking and then lost my nerve! I only know how to make lentils two ways and both are with indian spices. I don't think they agree with us much here, and funnily enough, neither beans but we eat them anyway! ; ) Well, you got farther than I did with the experiment. I did make some crackers with bean paste, and they turned out more " cracker-y " and less nutty than almost anything else I'd encountered since SCD. (It's funny -- I never got tired of wheat flour concoctions when I was non-SCD, but sometimes, I do get tired of almond flour breads and crackers. ) But the bean paste was such a pain to make and store, and the dough was a nuisance to work with that I decided I had better things to do with my time. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2009 Report Share Posted October 20, 2009 At 09:20 AM 10/20/2009, you wrote: I actually went through the trouble of soaking, drying, and then grinding some lentils to experiment with in baking and cooking and then lost my nerve! I only know how to make lentils two ways and both are with indian spices. I don't think they agree with us much here, and funnily enough, neither beans but we eat them anyway! ; ) Well, you got farther than I did with the experiment. I did make some crackers with bean paste, and they turned out more " cracker-y " and less nutty than almost anything else I'd encountered since SCD. (It's funny -- I never got tired of wheat flour concoctions when I was non-SCD, but sometimes, I do get tired of almond flour breads and crackers. ) But the bean paste was such a pain to make and store, and the dough was a nuisance to work with that I decided I had better things to do with my time. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2009 Report Share Posted October 20, 2009 > > I did make some crackers with bean paste, and > they turned out more " cracker-y " and less nutty > than almost anything else I'd encountered since > SCD. (It's funny -- I never got tired of wheat > flour concoctions when I was non-SCD, but > sometimes, I do get tired of almond flour breads > and crackers. ) But the bean paste was such a > pain to make and store, and the dough was a > nuisance to work with that I decided I had better things to do with my time. > > I have to admit that I found the cracker making thing very tedious too. Now I just thinly slice leftover bread or sandwich buns and dehydrate them. I then pretend I am eating melba toast or similar! ; ) Amelia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2009 Report Share Posted October 20, 2009 > > I did make some crackers with bean paste, and > they turned out more " cracker-y " and less nutty > than almost anything else I'd encountered since > SCD. (It's funny -- I never got tired of wheat > flour concoctions when I was non-SCD, but > sometimes, I do get tired of almond flour breads > and crackers. ) But the bean paste was such a > pain to make and store, and the dough was a > nuisance to work with that I decided I had better things to do with my time. > > I have to admit that I found the cracker making thing very tedious too. Now I just thinly slice leftover bread or sandwich buns and dehydrate them. I then pretend I am eating melba toast or similar! ; ) Amelia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2009 Report Share Posted October 20, 2009 > > I did make some crackers with bean paste, and > they turned out more " cracker-y " and less nutty > than almost anything else I'd encountered since > SCD. (It's funny -- I never got tired of wheat > flour concoctions when I was non-SCD, but > sometimes, I do get tired of almond flour breads > and crackers. ) But the bean paste was such a > pain to make and store, and the dough was a > nuisance to work with that I decided I had better things to do with my time. > > I have to admit that I found the cracker making thing very tedious too. Now I just thinly slice leftover bread or sandwich buns and dehydrate them. I then pretend I am eating melba toast or similar! ; ) Amelia Quote Link to comment Share on other sites More sharing options...
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