Re: Calling all good SCD cooks

[Guest guest]

My son was the same way when we switched from canned green beans to frozen. He

still doesn't care for them, but has finally started eating them just about a

week ago...and we've been scd for six months now. Here are a few suggestions

though. Canned green beans are very salty. I also used to drop a beef boulion

cube in when I would heat them on the stove. You could make beef broth, and

cook your frozen green beans in that. Also, what about the old southern way of

sticking a slice of ham or bacon in with the green beans while they're cooking.

Just make sure that it is scd legal ham or bacon.

For making sausage, I can't give you an exact recipe...I'd bet someone here can.

But, you'll want salt, pepper, sage, probably some garlic and onion, and then

you'll need some kind of binder like an egg, nut meal, ect. Hope this helps.

Meleah

Calling all good SCD cooks

Is there a way to make frozen green beans taste good? More so in a

way that a 3 year old would eat them. If I could get them to taste

like the can ones he'd eat them. The only vegs he'll eat are carrots

and butternut squash- but they are in his nuggests (he's not really

eating them by choice/knowledge)

Also I cooked up some ground turkey to add to chicken nuggets and

realized it looked like sausage I'd brown up for homemade pizza (prior

to SCD)and he would always eat that. Is there a way to get the turkey

to taste somewhat like browned sausage _ what spices would you use.

Becky

3 year old son

SCD one month

cooking challenged

[Guest guest]

>

> Is there a way to make frozen green beans taste good?

This isn't exactly a cooking tip, but we find that frozen French-cut

green beans (I get Kroger brand) taste better than regular " cut green

beans " . Definitely add salt.

, mom to

>

[Guest guest]

Hi Becky,

<< Is there a way to get the turkey to taste somewhat like browned

sausage _ what spices would you use. >>

There are two sausage recipes at

http://www.scdrecipe.com/recipes/r_041_00068.php

You can also find the spices to use for making sausages by using a

search engine (Google, Yahoo etc..) to look for sausage recipes.

Here's a breakfast sausage recipe from http://www.3men.com/sausage.htm

" Breakfast Sausage

15 pounds boned pork butts

8 tablespoons kosher salt

5 teaspoons ground white pepper

3 tablespoons of rubbed sage

1½ teaspoons ginger

5 teaspoons nutmeg

5 teaspoons thyme

4 teaspoons cayenne pepper

3 cups ice water

Grind all of the pork butts through a three-sixteenths or one-quarter

inch plate. Refrigerate the ground pork until well chilled - ideally

32 to 34 degrees Fahrenheit. When the meat is chilled, thoroughly mix

the remaining ingredients in a bowl. In a large bowl or lug,

thoroughly mix the water and spice mixture with the ground pork.

Immediately stuff into 22mm to 24mm lamb casings. Hang the stuffed

sausage in a cool place to dry to the touch, approximately 30

minutes. Refrigerate or freeze immediately after drying.

If you do not have a sausage stuffer, you can store the sausage in

patties or in bulk. Refrigerate or freeze as desired. "

There are other recipes at this site but others may have illegals

like garlic powder. If unsure of any ingredient ask away

Sheila