Quinoa and ChickPea Flour input

[Guest guest]

Hi:

Noticed that this was served on quinoa....was under the impression that quinoa

is not SCD-legal. We are newbies to the SCD and have just started our daughter

on SCD (2nd day on the starter). We read in Elaine's book that quinoa and

amaranth may not be legal. We are desparately looking for a legal alternative

to almond flour, as we do not want to introduce that to her yet because we are

fearful of her allergies. Is anyone on the list been using chickpea flour as an

alternative, and is it legal?

Thanks.

Ajay

>

> >

> >

> > I made this tonight and it was fabulous. Is it ok to post it? I did the

grill method. Had extra to freeze too.

> >

> > No one knew there were prunes in it. I LOVE prunes and I couldn't tell. I

have a pdf version but couldn't attach. I have a picture of the chicken too. I

don't know where I got the original from but I tweaked it to work for me. (Of

course I'm always C so I'm hoping the prunes work their magic).

> >

> >

> >

> > ~~~~~~~~~~~~~~~~~~~

> > Caramelized Chicken with Green Olives and Prunes

> >

> >

> >

> >

> > 8 chicken breasts free-range (6 1/2 pounds)

> >

> > 3/4 cup green olives

> >

> > 10 oz pitted prunes, boiled for 10 minutes in ½ c water then pureed in food

processor

> >

> > 3 cloves garlic, crushed

> >

> > 4 bay leaves

> >

> > 1/3 cup extra virgin olive oil

> >

> > 1/3 cup sherry vinegar

> >

> > 3 rounded tablespoons dried oregano

> >

> > Fine sea salt

> >

> > Freshly ground pepper

> >

> > The leaves from 1 small bunch fresh cilantro (flat-leaf parsley can be

substituted)

> >

> > 1/3 cup sliced almonds, toasted

> >

> >

> >

> > Serves 10 to 12.

> >

> >

> >

> >

> > Start the recipe the night before. In a large salad bowl, combine the

chicken, olives, pureed prunes, garlic, and bay leaves. In a small bowl, whisk

together the oil, vinegar, and oregano. Season generously with salt and pepper.

> >

> >

> >

> > Pour over the chicken, and combine until the marinade coats the chicken

thoroughly. Cover with plastic wrap and refrigerate overnight.

> >

> >

> >

> > Remove from the refrigerator an hour before baking. Remove bay leaves.

Preheat the oven to 350°F. Place the chicken in a baking dish large enough to

accommodate it in a single layer OR heat the grill on low.

> >

> >

> >

> > Puree the remaining marinade.

> >

> >

> >

> > OVEN: Pour the remaining marinade (and any remaining

solids) over the chicken. Place in the oven and bake for 1 to 1 1/2 hour,

basting and flipping the thighs every 20 minutes or so, until the juices run

clear, the meat is caramelized.

> >

> > GRILL: Grill chicken on low for 30-40 minutes. Checking

after 15. When meat is done cooking and marinade is caramelized, remove from

heat.

> >

> > Heat the remaining marinade thoroughly then pour over

chicken.

> >

> >

> >

> > Sprinkle with cilantro and almonds, and serve.

> >

> >

> >

> > Note: Serve with grilled green beans and quinoa cooked in chicken broth.

> >

> >

> >

> >

> >

> >

> >

> >

> >

>

[Guest guest]

Sorry Chickpea flour is not legal. You could try making your own bean flour

with legal (soaked, cooked and then dehydrated) beans though? Or perhaps

coconut flour (not sure what the allergy is to)? However if you're just

starting the SCD it might be too soon to start using the " flours " anyway.

Stacey

>

> Hi:

>

> Noticed that this was served on quinoa....was under the impression that quinoa

is not SCD-legal. We are newbies to the SCD and have just started our daughter

on SCD (2nd day on the starter). We read in Elaine's book that quinoa and

amaranth may not be legal. We are desparately looking for a legal alternative

to almond flour, as we do not want to introduce that to her yet because we are

fearful of her allergies. Is anyone on the list been using chickpea flour as an

alternative, and is it legal?

>

> Thanks.

> Ajay

[Guest guest]

quinoa is not legal, nor is chickpea flour.

Mara

> Hi:

>

> Noticed that this was served on quinoa....was under the impression that quinoa

is not SCD-legal. We are newbies to the SCD and have just started our daughter

on SCD (2nd day on the starter). We read in Elaine's book that quinoa and

amaranth may not be legal. We are desparately looking for a legal alternative

to almond flour, as we do not want to introduce that to her yet because we are

fearful of her allergies. Is anyone on the list been using chickpea flour as an

alternative, and is it legal?

>

> Thanks.

> Ajay

>

>

>>

>>>

>>>

>>> I made this tonight and it was fabulous. Is it ok to post it? I did the

grill method. Had extra to freeze too.

>>>

>>> No one knew there were prunes in it. I LOVE prunes and I couldn't tell. I

have a pdf version but couldn't attach. I have a picture of the chicken too. I

don't know where I got the original from but I tweaked it to work for me. (Of

course I'm always C so I'm hoping the prunes work their magic).

>>>

>>>

>>>

>>> ~~~~~~~~~~~~~~~~~~~

>>> Caramelized Chicken with Green Olives and Prunes

>>>

>>>

>>>

>>>

>>> 8 chicken breasts free-range (6 1/2 pounds)

>>>

>>> 3/4 cup green olives

>>>

>>> 10 oz pitted prunes, boiled for 10 minutes in ½ c water then pureed in food

processor

>>>

>>> 3 cloves garlic, crushed

>>>

>>> 4 bay leaves

>>>

>>> 1/3 cup extra virgin olive oil

>>>

>>> 1/3 cup sherry vinegar

>>>

>>> 3 rounded tablespoons dried oregano

>>>

>>> Fine sea salt

>>>

>>> Freshly ground pepper

>>>

>>> The leaves from 1 small bunch fresh cilantro (flat-leaf parsley can be

substituted)

>>>

>>> 1/3 cup sliced almonds, toasted

>>>

>>>

>>>

>>> Serves 10 to 12.

>>>

>>>

>>>

>>>

>>> Start the recipe the night before. In a large salad bowl, combine the

chicken, olives, pureed prunes, garlic, and bay leaves. In a small bowl, whisk

together the oil, vinegar, and oregano. Season generously with salt and pepper.

>>>

>>>

>>>

>>> Pour over the chicken, and combine until the marinade coats the chicken

thoroughly. Cover with plastic wrap and refrigerate overnight.

>>>

>>>

>>>

>>> Remove from the refrigerator an hour before baking. Remove bay leaves.

Preheat the oven to 350°F. Place the chicken in a baking dish large enough to

accommodate it in a single layer OR heat the grill on low.

>>>

>>>

>>>

>>> Puree the remaining marinade.

>>>

>>>

>>>

>>> OVEN: Pour the remaining marinade (and any remaining

solids) over the chicken. Place in the oven and bake for 1 to 1 1/2 hour,

basting and flipping the thighs every 20 minutes or so, until the juices run

clear, the meat is caramelized.

>>>

>>> GRILL: Grill chicken on low for 30-40 minutes. Checking

after 15. When meat is done cooking and marinade is caramelized, remove from

heat.

>>>

>>> Heat the remaining marinade thoroughly then pour over

chicken.

>>>

>>>

>>>

>>> Sprinkle with cilantro and almonds, and serve.

>>>

>>>

>>>

>>> Note: Serve with grilled green beans and quinoa cooked in chicken broth.

>>>

>>>

>>>

>>>

>>>

>>>

>>>

>>>

>>>

>>

>

>

>

>

> ------------------------------------

>

>