Re: What Have You Cooked/Baked This Weekend?

[Guest guest]

>

> I'll start

>

> Yesterday, mom came over and we made a batch of monster cookies, cashew

> muffins, and a batch of chicken nuggets.

>

> Today, more cashew butter muffins, veg beef soup, and I'm prepping to

> make 63 turkey meatballs.

>

> I love to look into my freezer and see so much food for my kids, I sigh

> with relief!

>

> Do you think I could store the chicken nuggets in glass jars or would

> there be too much air in them and cause freezer burn?

>

> What have you made lately and any batch cooking tips welcome.

>

> Thanks,

Tammy,

If you want to chat about recipes you may want to join:

http://groups.yahoo.com/group/SCDrecipes/

Carol F.

[Guest guest]

So far my best thing is just making huge batches of stock and then making smooth

soups from it. But I would love to hear more from those who have been on the

diet longer. What a great idea for discussion. Really Excellent.

I'd especially like to hear responses to the question of freezing chicken in

glass jars. I recently switched to glass jars for most of my storage and I have

put chicken in just once so far. I was concerned, but was only trying to freeze

chicken that had been picked off of the bones while making stock, so I just

ladled some stock in with it and figured I'd find a use for the stock when I

used the chicken. It can be drained off and used separately. Or it could be

that I'll use the chicken in some way that the stock will be a good part of what

I'm making. But what about when I'm ready to try chicken nuggets? Will I be

able to stock them up in the freezer?

I've done large batch cooking in the past, but learning to do it with all of

the new concepts that we've got to implement to do SCD correctly is still quite

a challenge for me. Cooking was always a big part of my life and it was

something that I thought that I was fairly good at. But now I often find myself

stumbling around the kitchen in confusion. I already knew so many kitchen

things that came naturally to me when I needed to adapt a recipe or rescue a

dish from some mistake or just make something without a recipe. But now a lot

of what I would have done in the past won't work and even if it will it can't be

tried without a tremendous amount of thought to figure out if it is " safe " . I

think I'll ask for more SCD cookbooks for Christmas this year. Then I'll go

back to trying lots of new recipes and following them exactly (as I used to do

when I was younger). But it seems like it will take forever to get to the point

of being able to comfortably get everything

down and be able to do it easily. And I think large batch cooking is a key

concept to help organize our lives and not start dropping the ball on other

important things just to be able to do this part right. My family has not

suddenly stopped needing all the things they need from me, just because I've got

this new thing that is important to me. No matter how valuable SCD is to me, it

is not worth it if I can't do it and also still take care of my family at least

as well as I used to do. There just isn't any question that if I have to go

through many more months of " learning " SCD the value of it to me won't be worth

all of the things that have had to be dropped to spend so much extra time in the

kitchen. And remember this is a coming from a person who has always been

willing to spend a lot more time in the kitchen than most people today seem to

do, has always put a very high priority on good nutrition, and has been willing

to go through the learning process on Feingold

and for the most part mastered it without ever whining about it. It is really

astonishing just how hard SCD can be. Elaine was not mistaken about just

admitting up front that it is very hard rather than trying to convince people to

believe that it would be easier in order to help them be willing to try it.

I'm also really interested in doing everything from scratch, rather than

constantly writing to companies to try to get verification on their products

(and then updated verification the next time the label changes). If any of you

have any recommendations for which cookbooks include the most basics, I'd love

to hear them. It is funny how often a cookbook about getting back to basics

will still list ingredients that are clearly either store bought or need

explanation as to how to prepare the ingredient, but then never offer that

explanation. (coconut milk, etc.) Are the SCD cookbooks better about this? Or

at least some of them?

Even with all of the things I've tried, dietary and otherwise, I'm still very

ADD sometimes, (in the months since I started SCD that is. After years of

success on Feingold, I think I must be getting something I shouldn't since

starting SCD, to be having so much ADD trouble of late, but what could it be?)

I need to be able to refer back easily, rather than trying to remember where on

line I might be able to find something if I'm willing to search around for who

knows how long. And I've always been able to utilize my cookbooks that way,

without any trouble.

Thanks,

Sheril

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