Twenty Minute SCD Meals (OK, not quite, on this one!)

[Guest guest]

Easter Sunday was a busy day. We went to the sunrise service on the

Mississippi River levee, and the wind just about whipped us off our feet.

A friend has reminded me that it has been three years since we went to

that service -- and I heard a robin sing. The first song bird I'd heard

singing since Hurricane Katrina, seven months before.

My mom has been unwell, but was feeling enough better that we had planned

to go out to eat. Unfortunately, a favorite restaurant decided to take

the weekend off, and getting a reservation on Saturday for anywhere else

wasn't possible.

So, I nipped into Whole Foods, picked up a boneless pork loin, some

cheese, and some spinach, and prepared one of our favorite meals, pork

loin stuffed with dry curd cottage cheese (can also use really well

drained yogurt cheese) and spinach, along with some garlic and oregano. I

had in the freezer some already peeled, cooked, and ground celeriac,

which I whipped with salt-free dry curd cottage cheese and salt free

butter to make mock whipped potatoes. Then I mixed blueberries and granny

smith apple slices with pecan flour and cinnamon, drizzled some honey and

salt-free butter over it (probably could have left the honey out: those

blueberries were SWEET!) and baked it for an hour, as a compote.

Turned out to be fortunate I did this, as Dad came down with a horrible

cold over night, and did not want to go anywhere. So we hand-delivered

the meal, and then came home and had our share of it.

I bought a large roast, as this is one of our favorite " fancy

meals " -- it takes a bit to prepare and bake, but then the roll can

be sliced into portions and frozen, and we have a quick meat-n-veggie

meal which is easily reheated. Although this took about 20 minutes to

arrange and roll the roast, and 2 hours to cook, we will be getting

around 4 extra dinners for two off this large roast, in addition to the

meals I took to my folks.)

In fact, I put away portions of roast, celeriac, and compote into small

containers, and that will be one of my carry-in meals for the HNS

conference in Chicago in June.

I'd made ostensibly eight portions of the compote: don't know how many

portions the folks will get off their share, but Harry and I will likely

have dessert all week in addition to what I froze for the

conference.

All in all, a busy, but good day -- two weeks ago, Mom was so ill we

weren't sure she'd see Easter morning.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Recipe

from Louisiana SCD

Lagniappe (forthcoming)