A Little About Cooking

[Guest guest]

My " ex " used to put his arm around me and ask, " Do you want to fool

around? " These days most of my fooling around is in the kitchen :-(

I got to be a passable SCD cook mostly because I am and always have

been hungry. One of the moderators used to return some of the vague

recipes that did not include measurements and insist I detail same, but

my best dishes have originated using a method of cooking but sometimes

without measure.

Let me explain.

If you want to make a stir fry, chicken tenders, beef slivers, or pork

slices, the method is the same. Cut up the vegetables that require

cutting:

Example, snow peas, onions, garlic, Shitake mushrooms, sweet peppers.

Brown them in oil or oil and butter in a nice heavy skillet or a wok.

Add the meat, stir constantly and allow it to brown some more.

Prepare a sauce in a separate dish. Example: combine tomato juice,

mustard, almond butter, hot sauce, and honey. Add to skillet and stir

until the sauce is reduced, and thickened. Add fruit and nuts if

desired .

Example cut up pineapple, some pecans or cashews or coconut (some of

these ingredients are advanced)

Let it cool for 3-5 minutes so it will thicken a bit more.

Done!

Now for something braised with a nice brown gravy, sort of French

style. You can use beef, chicken, veal, pork etc.

Here is the method:

Brown sliced onions and garlic in a skillet. Add meat. Tonight I used

chicken drumsticks. Brown on both sides. Season. I used salt, pepper,

sage, thyme and a hint of cinnamon. Remove from heat and add grape

juice (about 1/2 cup) and some frozen peas. Cover and simmer on a low

heat until juice is reduced and brown and chicken is cooked (about 15

minutes)

Again, add what you like. The flavors will differ a bit each time you

make it.

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 7 years