recipes

[Guest guest]

Marilyn,

I did a search of your messages as I have seen you give tips and

recipes on the list. I've seen you mention your pepperoni recipe (i

think) and a couple of others. i know there are several websites

with recipes, but is there a specific place that recipes are posted

from this message board?

I am trying to find some simple recipes for my son. ne is ready to

move on the a little more advanced stuff. I have little time to

devote to it right now, however.

Also, is there a way to make a cracker type thing with veggies or

any combination of nut/nut flours/nut butter other than almond and

peanut? my son is allergic to those. in november we will test more

nuts to be sure he can have others. we know for sure he CAN have

cashews.

I need to start trying onions, bell peppers and mushrooms in things

but don't really have any ideas. i'm still used to the old way of

putting everything on rice or pasta.

Any advice is appreciated.

Thanks,

Bonita

son SCD for 2-3 months

Asperger's, ADHD, OCD, food allergies, highly salicylate sensitive

but No-Phenol is helping quite a bit, dyslexic tendencies and

tendencies towards tourette's

[Guest guest]

Bonita,

I used to post my recipes in the Natural Medicine

Forum on Compuserve, but that no longer exists,

alas. I need to get into the habit of sending

things to the SCD Recipe Creators, too.

My pepperoni recipe is at http://www.scdrecipe.com/recipes/r_004_00375.php

I have a couple of non-nut cracker recipes

kicking around in my head but I just haven't

gotten around to kitchen testing them to make

sure that what I think will work actually DOES.

<g> I did make a zucchini-based cracker, but it

has cheese in it, so if casein is still an issue

for you, this might be a problem.

I also have a recipe for SCD graham crackers

using pecan flour. http://www.scdrecipe.com/recipes/r_014_00393.php

In point of fact, you can substitute pecan or

hazelnut flour for most recipes calling for

almond flour. Elaine's original recipes used

pecans because they were the most readily

available and the least expensive. By the time I

joined the SCD throng six years ago, almonds were

least expensive and the creamy white color made

foods which were more familiar-looking to the

white bread and pasta crowd, so almond flour became the nut flour of choice.

Does your son yet tolerate any legumes, or is that still too advanced for him?

Onions, bell peppers, and mushrooms screams

" PIZZA! " at me.... or maybe " SPAGHETTI! " -- of

course, I'm hoping to get around to trying an old

New Orleans classic -- shrimp creole -- which

calls for onions and bell peppers and tomatoes...

I got my shrimp yesterday. Now all I have to do

is figure out what I'm serving it over, since rice is not an option.

Oh, and I may be making more progress on the cook

book soon. My friend Eileen (who monitors this

list due to a husband, daughter, and grandchild

who all need SCD) bought me a copy of Pagemaker

7, and it's on its way to me. She said,

essentially, " Here. You've been talking about

this cook book for years. Now, shut up and get it

finished, so my phone bill can stop looking like the national debt! "

— 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]

i've been wo mdering about the hazelnut flour. i really love the almond flour

as it has the most wonderful mild but full flavor but its so flexible. i've

tried pecan flour, but it has a harsher flavor, makes everything so dark and

doesn't lend itself to as many applications. is the hazelnut more like almond?

I'm going to start trying the legumes. He never had diarrhea at all, just

constipation for a couple of weeks till i got the right stuff in him to get him

going. he only gets bad gas once in a great while. he seems to tolerate the

foods pretty well in regards to the " stages " . i just need to get some recipes

together.

Consider this a kick in the seat. GET THOSE RECIPES GOING. . .of course as

nicely as i can possibly say it. . .and get her national debt down.

thanks for the info and links. once i find a flour or flour combo that will

work for my son i'll have to find a bread type recipe for him also, but that is

later.

Bonita

Re: recipes

Bonita,

[Guest guest]

I second that. Marilyn, I'm sooo glad to see you very active on the list

lately. I cannot wait for you to get that cookbook out. You know taht we adore

every recipe you've ever given.

Meleah Re: recipes

Bonita,

[Guest guest]

At 03:57 PM 8/15/2007, you wrote:

>i've been wo mdering about the hazelnut flour. i

>really love the almond flour as it has the most

>wonderful mild but full flavor but its so

>flexible. i've tried pecan flour, but it has a

>harsher flavor, makes everything so dark and

>doesn't lend itself to as many applications. is the hazelnut more like almond?

Bonita,

I haven't used the hazelnut flour, but from the

pictures I've seen, it's more like the almond

flour. Coconut flour looked like it could be very

nice. (I admit to liking the taste of cashews,

but I haven't yet used cashew flour, plus which,

cashews can be a problematical nut, since they're

the starchiest of any of the nuts we use.) I

admit -- I'd like to be able to buy a " sampler "

of some of the different flours, just a couple

cups, enough to tinker with, to see if I like some of them.

Perhaps someone who uses coconut or hazelnut or

macadamia nut flours can weigh in with their experiences?

>> I'm going to start trying the legumes. He

never had diarrhea at all, just constipation for

a couple of weeks till i got the right stuff in

him to get him going. he only gets bad gas once

in a great while. he seems to tolerate the foods

pretty well in regards to the " stages " . i just

need to get some recipes together. <<

Getting recipes together is the hard part. Does

your family like chili? I have a top mark chili

made with lentils if he tolerates legumes.

>> Consider this a kick in the seat. GET THOSE

RECIPES GOING. . .of course as nicely as i can

possibly say it. . .and get her national debt down. <<

Aye, aye! I have an illustrator in mind -- I must

get with him this weekend. And, of course,

there's this silly thing called a learning

curve.... I have to figure out how to USE Pagemaker!

— 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 05:56 PM 8/15/2007, you wrote:

>I second that. Marilyn, I'm sooo glad to see you

>very active on the list lately. I cannot wait

>for you to get that cookbook out. You know taht

>we adore every recipe you've ever given.

Meleah,

Well, it's good to be back on the lists,

actually. <smile> I finally got things set up so

that I could use a newer mail client (I won't use

Outlook or Outlook Express because they're virus

magnets) so that I can actually read formatted

mail instead of wading through all kinds of stuff.

<evil tantalizing grin> I have a LOT of recipes I've never posted.....

— 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,

yes, we LOVE chili.

Bonita

[Guest guest]

Well, it's nice to know that Outlook Express is a virus magnet. Perhaps

that's why we're always having a problem with something on the computer that

we're having to fix. Oh, I know you have tons of recipes that have never been

posted. That's why I want that cookbook. I will say that I think your beef &

brocolli pie and chili are probably iel's two favorites. In fact,

whenever I make just plain brocolli, he always says to me, " No. Beef and

brocolli pie. "

Meleah

Re: recipes

At 05:56 PM 8/15/2007, you wrote:

>I second that. Marilyn, I'm sooo glad to see you

>very active on the list lately. I cannot wait

>for you to get that cookbook out. You know taht

>we adore every recipe you've ever given.

Meleah,

Well, it's good to be back on the lists,

actually. <smile> I finally got things set up so

that I could use a newer mail client (I won't use

Outlook or Outlook Express because they're virus

magnets) so that I can actually read formatted

mail instead of wading through all kinds of stuff.

<evil tantalizing grin> I have a LOT of recipes I've never posted.....

- 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]

Hi, Bonita,

This might be just me, but thought I'd pass it on. I have used

hazelnut flour from www.nuts4u.com back when we were on " the nut

diet " . I can't remember if it was without the skins or not, though.

It was good, but I was only using it mixed with other nut flours. I

now suspect that if I had made something 100% out of hazelnut flour, I

would not have liked it. I think this because later on I made some

hazelnut butter by grinding blanched hazelnuts (also from nuts4u.oom).

I don't know if the nuts had been in the freezer too long or what, but

the taste of the hazelnut butter was different and awful.

So I guess I'm saying get a small quantity (if possible!) of the flour

or nuts and try it while it's fresh before you " stock up " .

mom to -12

SCD 4/23/04

[Guest guest]

Oh, one more thing. Coconut flour is very advanced since coconut is so

fibrous.

No, two more things. Starting baking with nut butter is also more

digestible than nut flour. You can use the same amount as the nut

flour.

mom to -12

SCD 4/23/04

[Guest guest]

,

Thanks for the info. It would be just like my luck to have to make and use a

combination of nut flours.

Bonita

Re: recipes

Hi, Bonita,

This might be just me, but thought I'd pass it on. I have used

hazelnut flour from www.nuts4u.com back when we were on " the nut

diet " . I can't remember if it was without the skins or not, though.

It was good, but I was only using it mixed with other nut flours. I

now suspect that if I had made something 100% out of hazelnut flour, I

would not have liked it. I think this because later on I made some

hazelnut butter by grinding blanched hazelnuts (also from nuts4u.oom).

I don't know if the nuts had been in the freezer too long or what, but

the taste of the hazelnut butter was different and awful.

So I guess I'm saying get a small quantity (if possible!) of the flour

or nuts and try it while it's fresh before you " stock up " .

mom to -12

SCD 4/23/04

[Guest guest]

cool. my son has really been wanting a nut butter again. i think it is time to

start experimenting; after all i have always been know for experimentation in

the kitchen.

bonita

Re: recipes

Oh, one more thing. Coconut flour is very advanced since coconut is so

fibrous.

No, two more things. Starting baking with nut butter is also more

digestible than nut flour. You can use the same amount as the nut

flour.

mom to -12

SCD 4/23/04

[Guest guest]

At 05:21 AM 8/16/2007, you wrote:

>Well, it's nice to know that Outlook Express is

>a virus magnet. Perhaps that's why we're always

>having a problem with something on the computer

>that we're having to fix. Oh, I know you have

>tons of recipes that have never been posted.

>That's why I want that cookbook. I will say that

>I think your beef & brocolli pie and chili are

>probably iel's two favorites. In fact,

>whenever I make just plain brocolli, he always

>says to me, " No. Beef and brocolli pie. "

Meleah,

I assume you have a good virus scanner?

I'm rather fond of beef and broccoli pie myself.

<grin> Well, except for the time I ate nothing

but that for dinner for a whole week. (For those

who don't know the story, I went to the UK in

2002 to do research, and to attend an SCD

gathering. The beef and broccoli pie is infamous

because I planned to eat it for two nights – the

night we arrived and the following day, figuring

that by that time, I could have scouted the local

environs for a restaurant that could meet my

needs. As it turned out, my portions were over

generous, and the pie lasted the entire week we

were in England. By the time we arrived at the

SCD get-together on Saturday, we had eaten beef

and broccoli pie for dinner for five days

running, and did not want to even look at

anything resembling beef, broccoli and cheese

combined. In fact, we didn’t have it again for

almost three months after we got back from our trip!)

I do two styles of chili -- did I send you the

one with the ground meat, or with the stew meat?

— 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]

We have a virus scanner, but I don't know how good it is. I don't have an

exact recipe from you for chili. It was just basic instructions on how much

tomato juice, what types of seasonings you like, ect. I do believe that you

have mentioned using shredded stew beef in it though. I use stew or ground

beef...whatever I have on hand, but our family loves it.

Meleah

Re: recipes

At 05:21 AM 8/16/2007, you wrote:

>Well, it's nice to know that Outlook Express is

>a virus magnet. Perhaps that's why we're always

>having a problem with something on the computer

>that we're having to fix. Oh, I know you have

>tons of recipes that have never been posted.

>That's why I want that cookbook. I will say that

>I think your beef & brocolli pie and chili are

>probably iel's two favorites. In fact,

>whenever I make just plain brocolli, he always

>says to me, " No. Beef and brocolli pie. "

Meleah,

I assume you have a good virus scanner?

I'm rather fond of beef and broccoli pie myself.

<grin> Well, except for the time I ate nothing

but that for dinner for a whole week. (For those

who don't know the story, I went to the UK in

2002 to do research, and to attend an SCD

gathering. The beef and broccoli pie is infamous

because I planned to eat it for two nights - the

night we arrived and the following day, figuring

that by that time, I could have scouted the local

environs for a restaurant that could meet my

needs. As it turned out, my portions were over

generous, and the pie lasted the entire week we

were in England. By the time we arrived at the

SCD get-together on Saturday, we had eaten beef

and broccoli pie for dinner for five days

running, and did not want to even look at

anything resembling beef, broccoli and cheese

combined. In fact, we didn't have it again for

almost three months after we got back from our trip!)

I do two styles of chili -- did I send you the

one with the ground meat, or with the stew meat?

- 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]

OK, Marilyn -- now I'm interested in the beef & brocolli pie recipe

(since I love both).

Dede

> >I think your beef & brocolli pie and chili are

> >probably iel's two favorites. In fact,

> >whenever I make just plain brocolli, he always

> >says to me, " No. Beef and brocolli pie. "

>