Guest guest Posted November 30, 2009 Report Share Posted November 30, 2009 Lilian,a) Rutabaga - legal or not?Mara answered this one. any suggestions fro substituting rice in a recipe that calls for mashed carrots to be mixed with rice?Have you tried grated cauliflower blanched in boiling water for about 1-3 minutes? Rice would normally absorb some liquid that the mashed carrots might create so you might add some coconut flour, if you can tolerate it, to help with that. Start with very small amounts and build up or you will have a dry mess on your hands! I would actually sift it in by the teaspoonful until your overall texture improves. c) Cured (with salt) raw salmon - legal or not?This one is tricky. Best bet would be to cure it yourself or call the producer to make sure there is nothing else added. c) any porridge-like recipe I could use instead of rice porridge? You might try experimenting with nut flour. A combination of almond and cashew would be fairly neutral in taste (as far as that can be anyway). Again, a very small amount of coconut flour to help with consistency. There is a dish in India called sheera that is traditionally made with sooji which is semolina ground finer than for cous cous. It is cooked with loads of milk, butter and sugar with saffron and cardamon for flavoring. I have used the nuts and other substitutions and came out with something very nice. Just my thoughts,AmeliaHusband UC 9 years, SCD 15 monthsabout to start LDN (yeah!) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2009 Report Share Posted November 30, 2009 Apple Cinnamon Oatmeal http://www.scdrecipe.com/recipes-breakfast/apple-cinnamon-oatmeal/ If you are tolerating nut flours there's this. It's very yummy and filling. When I used to eat this, I left out the yogurt. http://www.scdrecipe.com/recipes-breakfast/hot-cereal/ For rice subs, I steam cauliflower until crisp-tender and add it. It's great with beans. It might work for your recipe. Just keep in mind the cauliflower will add some extra liquid to your dish. I wonder how dehydrated cauliflower would work???? I have to get a dehydrator. Misty kimble CD - no meds SCD - 22 months > > Hi all! > Being that I'm Scandinavian Christmas is big for me. This year I'll be facing the dilemma of trying to make my traditional recicpes SCD legal. So I'm appealing to you experienced SCD folks to comment on the following questions: > > a) Rutabaga - legal or not? > any suggestions fro substituting rice in a recipe that calls for mashed carrots to be mixed with rice? > c) Cured (with salt) raw salmon - legal or not? > c) any porridge-like recipe I could use instead of rice porridge? > > Thanks so much in advance! > Lilian > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2009 Report Share Posted November 30, 2009 Lilian,a) Rutabaga - legal or not?Mara answered this one.____Oops, no I answered the salt cured salmon question. Have no clue about rutabagas. Okay - I just looked them up.They're the big yellow turnips - which are illegal, I believe. (But delicious in soups,so too bad.) c) Cured (with salt) raw salmon - legal or not?This one is tricky. Best bet would be to cure it yourself or call the producer to make sure there is nothing else added. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2009 Report Share Posted November 30, 2009 Amelia, and others that were kind enough to answer carrots to be mixed with rice? > > Have you tried grated cauliflower blanched in boiling water for about 1-3 minutes? This sounds like genius, I'll try this approach! > c) Cured (with salt) raw salmon - legal or not? > > This one is tricky. Best bet would be to cure it yourself or call the producer to make sure there is nothing else added. No preblems here, I make it myself. > c) any porridge-like recipe I could use instead of rice porridge? You might try experimenting with nut flour. <>There is a dish in India called sheera that is traditionally made with sooji which is semolina ground finer than for cous cous. It is cooked with loads of milk The traditional rice porridge is cooked with milk. Would it taset really wacky if it was cooked with youghurt?? Lilian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2009 Report Share Posted November 30, 2009 At 08:10 AM 11/30/2009, you wrote: The traditional rice porridge is cooked with milk. Would it taset really wacky if it was cooked with youghurt?? <grin> I have a problem with rice, myself, because 90% of our New Orleans recipes start with " First you brown a roux... " (browning flour in butter or oil) and end with, " ...and serve it over rice.... " I'm currently experimenting with split red lentils and/or brown lentils. I think if using the yogurt, I would drip it really well, and then add water to get a thinner consistency ala milk. — 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...
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