Guest guest Posted July 18, 2006 Report Share Posted July 18, 2006 It's only the first session since starting SCD, but he was extremely NICE at his session today - all good reports from the ABA folks. Nice to hear and gave me a great motivation to continue, even though we are missing rice and potatoes immensely at this point. And this is really, really good, because we have been having SO many compliance problems with him for the last two months. He's been tantrumming during ABA, throwing things at us, just generally out of sorts and angry at everyone. So, such good news. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2006 Report Share Posted July 18, 2006 > It's only the first session since starting SCD, but he was extremely > NICE at his session today - all good reports from the ABA folks. Nice > to hear and gave me a great motivation to continue, even though we are > missing rice and potatoes immensely at this point. , When you are ready o introduce cauliflower, it makes excellent " rice " Bemoaning the loss of rice? Don't! Here is one of the loveliest recipes we did in the cooking class in Toronto. It tastes just like rice. I am taking it to our Potluck. It has some prep steps that are made easier in a food processor and it is EXPENSIVE but oh so yummy. " Civilians " beg for the recipe. It was created by Fannie DeCaria who has an autistic son and is a graduate chef. Cauliflower Mushroom Risotto 1/2 head cauliflower 5 dried porcini mushrooms 2 tablespoons chicken stock (home made) 2 tablespoons dry white wine 2 tablespoons olive oil 1 or 2 small onions, finely chopped 2 cups of mushrooms, sliced 1 garlic clove, crushed 3 tablespoons finely chopped parsley 2 tablespoons Grated fresh Italian Parmesan (Reggiano) cheese or amount to your to taste salt and pepper Soak the Porcini in 1 cup boiling water for 20 minutes. Drain, keeping the liquid. Pass the liquid through a fine sieve. Chop the Porcini mushrooms. Put the cauliflower through your food processor using the shredding blade. This gives the cauliflower a texture that is remarkably similar to rice. Blanch for 3 minutes (boil and rinse with cold water) Please, don't overcook it! Heat the olive oil in a large pan, cook onion and garlic until softened but not brown. Toss in the fresh mushrooms. Season and cook, stirring for 1-2-minutes. Add the Porcini and their liquid, and the wine and chicken stock. Increase the heat and cook until the liquid has been reduced. Add the cooked cauliflower and reduce the heat to low, stirring continuously until the stock has been absorbed. Remove from the heat and stir in the Parmesan and top with parsley. Carol F. Toronto, celiac, SCD 6 years > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2006 Report Share Posted July 18, 2006 Carol, can you think of other potato or rice type recipes that might help us wean off those things? I know there are cauliflower mashed potatoes..just need to try to make them. Carol Frilegh wrote: > It's only the first session since starting SCD, but he was extremely > NICE at his session today - all good reports from the ABA folks. Nice > to hear and gave me a great motivation to continue, even though we are > missing rice and potatoes immensely at this point. , When you are ready o introduce cauliflower, it makes excellent " rice " Bemoaning the loss of rice? Don't! Here is one of the loveliest recipes we did in the cooking class in Toronto. It tastes just like rice. I am taking it to our Potluck. It has some prep steps that are made easier in a food processor and it is EXPENSIVE but oh so yummy. " Civilians " beg for the recipe. It was created by Fannie DeCaria who has an autistic son and is a graduate chef. Cauliflower Mushroom Risotto 1/2 head cauliflower 5 dried porcini mushrooms 2 tablespoons chicken stock (home made) 2 tablespoons dry white wine 2 tablespoons olive oil 1 or 2 small onions, finely chopped 2 cups of mushrooms, sliced 1 garlic clove, crushed 3 tablespoons finely chopped parsley 2 tablespoons Grated fresh Italian Parmesan (Reggiano) cheese or amount to your to taste salt and pepper Soak the Porcini in 1 cup boiling water for 20 minutes. Drain, keeping the liquid. Pass the liquid through a fine sieve. Chop the Porcini mushrooms. Put the cauliflower through your food processor using the shredding blade. This gives the cauliflower a texture that is remarkably similar to rice. Blanch for 3 minutes (boil and rinse with cold water) Please, don't overcook it! Heat the olive oil in a large pan, cook onion and garlic until softened but not brown. Toss in the fresh mushrooms. Season and cook, stirring for 1-2-minutes. Add the Porcini and their liquid, and the wine and chicken stock. Increase the heat and cook until the liquid has been reduced. Add the cooked cauliflower and reduce the heat to low, stirring continuously until the stock has been absorbed. Remove from the heat and stir in the Parmesan and top with parsley. Carol F. Toronto, celiac, SCD 6 years > --------------------------------- See the all-new, redesigned Yahoo.com. Check it out. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2006 Report Share Posted July 18, 2006 > Carol, can you think of other potato or rice type recipes that might > help us wean off those things? I know there are cauliflower mashed > potatoes..just need to try to make them. There is a cauliflower pudding around somewhere which is like potato pudding. You can also saute onions and pan fry cauliflower with them, sort of hash brown style. Try making the squash chips or fries on Pecanbread too. Cauliflower potatoes are easy. Boil the vegetable, mash with butter and add yogurt if you are up to introducing it. It's bland so a bit of legal mustard enhances the flavor. Try the Lois Lang Bread in BTVC as well. The carb addicted love this! Carol F. Celiac, MCS, Latex Allergy, EMS SCD 6 years Quote Link to comment Share on other sites More sharing options...
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