Guest guest Posted June 23, 2010 Report Share Posted June 23, 2010 Amber, what foods are you curently able to eat? Katy ____________________________________________________________ Get Free Email with Video Mail Video Chat! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2010 Report Share Posted June 23, 2010 This is a easy and very good: http://scdandme.com/Startingscd/Stage_1_recipes/Innlegg/2009/8/16_Chuck_blade_wi\ th_squash.html karianne > > Amber, what foods are you curently able to eat? Katy > > ____________________________________________________________ > Get Free Email with Video Mail & Video Chat! > http://www.juno.com/freeemail?refcd=JUTAGOUT1FREM0210 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2010 Report Share Posted June 23, 2010 Hey Amber, I'm not sure what stage you're on, but this is my fave. With a chicken breast on the side (which freezes and heats, well or even chunked and added in), it would be a meal. http://www.scdrecipe.com/recipes-casserole/broccolicauliflower-gratin/ www.scdrecipe.com has other casserole recipes too. Here are some of my adapted/own casserole type dishes. Squash Bake Ingredients • 2 Zucchini peeled and sliced into thin strips • 1 Eggplant, peeled and sliced into thin strips • 4 Cloves Garlic, quartered or very roughly chopped • Wedge of Parm Cheese • Butter • Salt and Pepper to taste Directions First - butter or oil the bottom of a 9 " round cake pan. Layer 1 - layer the bottom with 1/3 of the eggplant and 1/3 of the zucchini. With a veggie peeler, add a few shavings of parm cheese, sprinkle on it about 1/3 of the garlic, sprinkle lightly with salt and pepper. Layer 2 - add 1/3 more of the eggplant and zucchini, sprinkle with garlic, salt and pepper and some more cheese. Layer 3 - add the rest of the eggplant and zucchini, salt and pepper, sprinkle with remaining garlic. Cook - Cover tightly and bake in a 350 degree for at least 1 hour. My first try - I cooked this for 30 minutes covered loosely with a pot cover that allowed too much liquid to escape (I'm out of aluminum foil) and it looked liked it was drying out bad on the top and that's when I poured about 1/4 cup of the liquid over it and covered it more tightly with my cast iron skillet (fit right in there). Shepard's Pie Ingredients • 1 Recipe Mashed Cauliflower • 1 Recipe Mexican Style Ground Beef or…. • 1 LB. Ground Beef cooked with ½ a diced onion, 3 cloves garlic, and salt/pepper to taste. Or just plain if you can't handle onions. • 2-3 Cups Cheese Directions Spread ½ of the meat mixture on the bottom of a 11x9 baking dish (you might want to use a smaller pan the first time) Spread ½ of the mashed cauliflower over the meat Sprinkle ½ of the cheese over the cauliflower Repeat layers. You can use a smaller dish if you deem necessary. You can double the recipe and do more layers. Chicken with fruit and herbs Ingredients • 1 chopped onion • 3 Apples peeled, cored and sliced in thick chunks and/or 1 bunch grapes • 3 – 5 large chicken breasts with bone and skin on – about 4 pounds • 6 cloves garlic minced • Salt/pepper/red pepper flakes • ¼ cup minced rosemary or thyme • Olive oil Directions Mix apples (or grapes) with onion, 1/2 the garlic, about 1/8 - 1/4 cup olive oil, 1/2 of the rosemary (or thyme), salt/pepper/red pepper flakes (whatever you like). Lift the skin on the chicken, sprinkle salt/pepper/red pepper flakes and the remaining garlic and herbs. Put the skin back in place and brush the skin with the remaining olive oil. Add fruit mixture to a baking dish; arrange chicken on top, kind of push the chicken down into the fruit mixture so it kind of comes up the sides of the chicken. Bake in a 350 degree oven until the chicken is done 45 min - 1 hour. You can broil the chicken for a couple minutes to get the skin crisp if you'd like. Adapted from: http://www.epicurious.com/recipes/food/views/Chicken-with-Roasted-Grapes-and-Sha\ llots-356329 Spaghetti Squash and Tomato Sauce (ground beef could be added to make a complete meal) Ingredients • 1 spaghetti squash • 8 oz DCCC • 2 TBS fresh oregano and basil • Salt/Pepper • 4 eggs • 1-2 cups tolerated cheese like havarti shredded • About 2-3 cups of tomato sauce or fresh tomato slices. You'll probably need 4 - 6 tomatoes Directions Cook Spaghetti Squash Method 1: Microwave whole 7-10 minutes (I never do this) Method 2: Cook whole on 350 for about an hour or until poked easily with a fork Method 3: Cut in half and cook on 350 for about 45 minutes Scoop seeds out of squash and shred out the " spaghetti " with a fork. Place in a colander to cool and drain. Meanwhile, mix eggs, DCCC, herbs, and salt/pepper in a large mixing bowl. When the squash is cool, mix it in. Taste and adjust salt/pepper. Put ½ of squash mixture in a baking dish and cook on 350 for 30 minutes. Add ½ of the tomato sauce (or cover with tomato slices) then the other half of the squash and cook 30 more minutes. Add remaining tomato sauce and a thick layer of cheese on top and cook until bubbly. It will be a little liquidy, but tastes amazing. Lamb and Eggplant Shepard's Pie Ingredients • 1 Large Eggplant (about 1 ½ lbs.) in 1 inch. cubes • 7 TBS oil • 2 lbs. lamb shoulder well trimmed and cut in cubes • 3 cups chopped onion • 1 cup dry white wine (or more stock) • 28 oz. diced tomatoes • 3 cups SCD beef broth • 8 garlic cloves • 1 TBS Dried Oregeno • 2 ½ lbs cauliflower • 2 TBS Oil • 2 minced garlic cloves • ¾ cup SCD chicken stock • 1 ¼ packed grated Kasseri or Parm cheese Directions For filling: Scatter eggplant on rimmed baking sheet. Sprinkle with coarse salt; let stand 1 hour, tossing occasionally. Rinse eggplant and pat very dry. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add eggplant and sauté until tender, about 12 minutes. Transfer to medium bowl. Sprinkle lamb generously with coarse salt and pepper. Heat 2 tablespoons oil in same pot over medium-high heat. Add half of lamb. Sauté until browned, about 8 minutes. Transfer lamb to large bowl. Repeat with 2 tablespoons oil and remaining lamb. Add 1 additional tablespoon oil to same pot, if needed. Add onions. Cover and cook over medium-low heat until very tender, about 10 minutes (bottom of pot will be very dark). Add wine (I used more stock) to pot. Increase heat and boil until wine evaporates, scraping up browned bits, about 5 minutes. Add tomatoes with juice, broth, garlic, and oregano and bring to boil. Add lamb with any accumulated juices. Cover; reduce heat to low and simmer 1 hour. Uncover and continue to simmer until lamb is very tender and gravy thickens slightly, about 45 minutes. Stir in eggplant. Season with salt and pepper. Transfer to 13x9x2-inch glass baking dish. DO AHEAD: Can be made 3 days ahead. Cool slightly. Cover and chill. For topping: Preheat oven to 375°F. Cook cauliflower in large pot of boiling salted water until tender, about 8 minutes. Meanwhile, melt butter with oil in medium saucepan over medium-high heat. Add garlic. Sauté until fragrant, about 1 minute. Add milk and bring to simmer. Drain cauliflower. Return to pot. Stir over medium heat until excess moisture evaporates. Add stock mixture and cauliflower until just smooth. Stir in cheese. Season with coarse salt and pepper. Drop cauliflower over filling by heaping tablespoonfuls, covering completely. Bake pie until filling is heated through and topping is golden, about 45 minutes. Adapted from: http://www.epicurious.com/recipes/food/views/Lamb-and-Eggplant-Shepherds-Pie-351\ 509 Ground Beef and Veggie Stuffed Eggplant Ingredients • 2 medium sized eggplant • 1 pound ground beef • 1 onion chopped • 2 stalks celery chopped • 1 bell pepper chopped • 1 jalapeno diced • 4-5 small yellow squash diced • 2 peeled deseeded tomatoes pureed • Cumin • Paprika • Salt/pepper • Olive oil Directions Coat the bottom of a cast iron skillet with oil and warm over medium heat. Cut the eggplant in half from top to bottom and salt. Place the eggplant flesh side down in the skillet and cook until dark brown. Flip and cook about 5 – 7 more minutes. Remove eggplant. Add beef, onion, celery, bell pepper, and jalapeno and cook until the beef is done. Add tomato puree and squash. Stir until well combined. Scoop the flesh out of the eggplant, chop and add to the beef. Stir well. Add about 1 tsp cumin, paprika, salt and pepper. Stir well and adjust seasonings. Continue cooking covered over low heat about 30 minutes. Add as much stuffing as you can to each eggplant and put in an oven safe dish. I had more so I cored 2 bell peppers and stuffed them too. Cook at 350 for 45 minutes or until done. Misty Kimble SCD - 2 + years CD - no meds > > Hey guys I'm new to the SCD, and next Sunday I'll be traveling to another city (about an hour and a half drive) for a family gathering and I wanted to bring my own food because I'm not ready to trust anyone else with it. I was thinking about possibly making a casserole or something but can't find any recipes. Let me know if you have suggestions! > > Thanks! > Amber > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2010 Report Share Posted June 26, 2010 Misty, Thanks so much for all of these wonderful ideas! Amber Quote Link to comment Share on other sites More sharing options...
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