Twenty Minute SCD Meals

[Guest guest]

Saturday, 11 April 2009

This dinner requires having your favorite condiments, such as mayo,

mustard, and catsup on hand, and, if you want pickles, to dill them in

advance. I found I tolerated the dilled cucumbers earlier than other raw

vegetables, although this may not be the case for everyone. This is our

standard Saturday night dinner. It's practically sacrilege to suggest

anything else except maybe steaks for Saturday night. " If it's

Saturday, dinner must be burgers! "

Bacon & Cheese Burgers

1 pound ground bison or ground round

4 slices of Gene's crispy bacon*

sliced or grated cheddar

salt, pepper

homemade mustard, mayo, and/or catsup

homemade dill pickles

green leaf lettuce

Roma tomatoes

carrot shreds**

Divide ground meat into two half-pound burgers and pat into a round

shape. Sprinkle lightly with black pepper. Set aside.

Preheat electric grill or grill pan on the stove.

While the grill is heating, remove stems from lettuce. If necessary, peel

and seed tomatoes, then slice or chunk onto the lettuce. Decorate with

carrot shreds. Sprinkle with grated cheese. Have dressing handy for each

person use the amount they like. (We used Hurricane Dressing)

When the grill is hot, place burgers on the grill and cook, 3-6 minutes

on a side, or until it is done to your liking. Slide burgers onto serving

plates. Arrange bacon strips across burgers. Sprinkle with grated cheese,

or place thin slices on the hot burgers. If desired, place under hot

broiler for a moment to melt the cheese. Serve with condiments and

pickles, with salad on the side.

*Gene's Crispy Bacon (an LSCDL Recipe) is bacon prepared the way my

mother-in-law, Genevieve Alm made it. Place cake cooking racks over jelly

roll pans (or larger pans). Lay strips of bacon out, about 6 slices to a

rack, depending on the size of the slices. Do not over lap. Preheat oven

to 300F, and place the pans in. Cook bacon for about one hour, or until

as crispy as you like it. Fat drips down into the pan and can be disposed

of, or use for other recipes. This recipe originated with bacon and eggs

for a large family right after Mass on Sunday -- Gene would prepare the

pans, put them into oven to bake just as they were leaving for Church,

and then when they came back, all she had to do was prepare the eggs.

This is a great way to cook lots of crispy bacon for a large family

without having to stand over a hot frying pan for hours. I often prepare

a whole pound this way, then lay the strips on paper towels and slide

them into a ziplock bag in the freezer. If I need bacon crumbles for a

salad or other topping, or strips, I just reach in, pull out what i need,

and rewarm it in the toaster oven at about 300F.)

**When peeling carrots for some other dish, run the peeler over each

carrot a couple of extra times. Place the shreds in a suitable container

and refrigerate. You can also do this to have just a few bits of broccoli

or cauliflower florets or any number of veggies to add color and texture

to a salad.

***If you cannot tolerate raw vegetables for a salad, you can save bits

and pieces of different tolerated vegetables for a few days, then steam

them as a tasty medley. It's a great way to use up the half a carrot,

half cup of broccoli, third of a cup of cauliflower, or whatever else you

may have left from various other recipes.

Refrigerator Dills (and LSCDL

Recipe)

10-14 whole pickling cucumbers, approximately two inches long, or

one large cucumber, cut in spears, if smaller pickling cucumbers are not

available

3 sprigs dill -or- 2 teaspoons dried dill weed

2 cloves garlic, pressed

½ cup fresh lemon juice or white vinegar

Cold water

If using dried dill weed, blend it with the lemon juice in a blender.

Otherwise, pack a sterilized jar with the cucumbers, dill and garlic,

alternating layers, leaving ¼ inch head space.

Pour lemon juice over cucumbers and fill jar with cold water. Seal and

refrigerate for about two weeks.

These will keep at least six weeks after they are dilled.

Variation: use thinly sliced cucumbers, and follow the directions for the

honey dills.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

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