Re: RECIPES for the WEEK- Have a great week-end

[Guest guest]

Gay - We will be keeping you in our prayers!! Chris

>

> I am having Surgery Fri. Dec.1 etc.

> I will not be on line for awhile....

> Antoinette Bunce <ajbunce@...> will be watching the list for

me.

> Loving Care, Gay

> ...................SCD™ Moderator of SCDiet.net/

http://www.scdiet.net/

> ........................SCDiet cookbooks, etc.

http://www.scdiet.com/

>

> Savory Turkey Sausage

> This is so absolutely delicious and tender that I have gotten over

my

> aversion to working with raw turkey in my anticipation of serving

something

> so yummy!

> 3 lbs. ground turkey (see note below)

> 1 cup homemade applesauce, no added seasonings

> 1 1/2 tablespoons olive oil

> 1/4 cup warm water

> 4 teaspoons powdered sage (or less, to taste)

> 3 teaspoons salt

> 2 teaspoons pepper, black or white

> 2 teaspoons marjoram

> 1/2 teaspoon savory

> 1/2 teaspoon cayenne

> 1/2 teaspoon nutmeg

> Mix all seasonings in small bowl with warm water. In a large

bowl,

> thoroughly mix all ingredients (turkey, applesauce, olive oil and

seasoning

> mixture). I divide the mixture in half, one part for bulk use and

one part

> for sausage patties. For patties, spoon desired amount to make a

single

> patty into small baggies (i.e., one baggie for one patty). Once

all sausage

> has been distributed among the baggies, you can easily shape the

sausage

> into patties by patting the outside of the baggie. Place the

baggies on a

> cookie sheet and freeze. Once frozen, (they will now remain flat,)

place

> the small baggies in a large freezer baggie that is already labeled

with

> date and contents. You can cook the patties right out of the

freezer.

> Place in a lightly oiled skillet on medium low heat and cover.

Check

> frequently and turn halfway through cooking. Even though frozen,

the

> sausage will not take long to cook through. The remaining bulk

sausage can

> be frozen or used immediately. Brown in skillet, with or without

oil,

> depending on your skillet and preference. Crumble as you brown

it. Use in

> spaghetti sauce or other recipes.

> NOTE:

> 1. ALWAYS check with your butcher to make sure there are no added

> ingredients in the ground turkey.

> 2. At Whole Foods, I buy 1 1/2 lbs. dark meat ground turkey and 1

1/2

> lbs. light meat ground turkey. Before I shopped at Whole Foods, I

didn't

> even know ground turkey came in light and dark and I just bought

whatever

> was there as long as it contained no illegal ingredients.

> 3. I got the applesauce idea from a chef on television.

> 4. We like spicy things at our house. If it is too spicy for you,

just

> make adjustments. (But I highly recommend spicy.)

> Diane Salo <iplay4jane@...>

>

>

> Mashed Cauliflower

> 1 head of Cauliflower (this serves about 3 people)

> Butter - ¼ stick

> Nutmeg to taste

> Salt and Pepper to taste

> Pressed garlic, if you like garlic. You can also add SCD yoghurt if

you want

> it creamier. Steam the cauliflower in a pot really well – so it is

very

> tender. Drain the water and return the cauliflower to pot. Add the

butter,

> spices and yogurt if you like. Blend with a hand-held blender in

pot so that

> is the same texture as mashed potatoes! Serve Hot

> Theresa <murphyth@...>

>

> Glazed Pork Tenderloin

> 2 pork tenderloins (about 12 ounces each), trimmed of excess fat

> 1 T. olive oil

> salt and pepper

> 1/2 cup honey

> 1/4 cup SCD legal brown mustard (I use the Eden brand)

> 1) Mix honey and mustard in a small bowl (you can adjust the amount

of honey

> and mustard to suit your tastes).

> 2) Heat broiler; set rack 4 inches from heat. Line a rimmed baking

sheet

> with foil. Rub pork with oil; season with salt and pepper and brush

on 1/2

> of the honey mustard mixture with a pastry brush; Broil 10 minutes.

> 3) Remove pork from broiler; brush with remaining sauce. Continue

broiling

> until pork is blackened in spots and registers 150 degrees F on an

> instant-read thermometer, 5 to 10 minutes more.

> 4) Cover pork loosely with foil; let rest 5 minutes before slicing.

Slice

> each tenderloin into 1/4 to 1/2 inch slices and serve fanned out.

> Duclayan <gduclayan@...>

>

> five favorite recipes

> A lot of them were my own recipes that I thought would be worth

posting.

> I'm going to make an effort to post one a day. I figure if I make a

public

> committment, I'll be more motivated to write them down for myself.

These

> recipes include baked goods (some using coconut flour), an easy

but

> delicious chicken recipe with an elegant fruit sauce, a turkey

sausage

> recipe that can be used in a number of yummy ways, my growing group

of

> Mexican recipes and my small but growing group of holiday appetizer

type

> recipes. By the way, does every SCD'er aspire to write an SCD

cookbook?

> #1.

> Sam's Favorite Vanilla Cake

> 1 stick butter (1/2 cup), divided use:

> butter the pan, then melt the remaining butter.

> Anywhere from 6 to 8 tablespoons should go in the cake.

> 1/2 cup honey

> 3 eggs

> 1/2 tablespoon vanilla

> 3 cups almond flour

> 1 teaspoon baking soda

> Mix all ingredients well in order given. Mix in the baking soda

after the

> first cup of almond flour. Put in a buttered 9 x 13 pan. Bake at

350 for

> 16—18 minutes.

>

> #2.

> Mother's Day Fast and Easy Dump Cake

> Even the non-SCD family members love this recipe and will often eat

it for

> breakfast.

> This turns out very juicy, which bothered me at first although the

rest of

> the family liked it. I use the extra juice to swirl into yogurt.

> 1 12 oz. bag frozen raspberries

> 1 8 oz. can crushed pineapple

> 1/2 cup honey (We never measure this. We just drizzle it

right

> out of the bottle.)

> Cinnamon

> 1 cup almond flour

> 1 stick butter, melted

> Butter a 9 x 9 (or 8 x 8) pan. Put in raspberries. Spread

pineapple over

> the raspberries. Generously drizzle honey over the fruit.

Sprinkle

> generously with cinnamon. Spread almond flour over all. Lightly

sprinkle

> with more cinnamon. Pour melted butter over all. Bake at 350 for

20

> minutes or until edges bubble.

> Doubles easily. Use 9 x 13 pan.

> Note: Last Mother's Day, our newspaper wrote an article about the

old dump

> cake recipe that uses a boxed cake mix and canned pie filling and

margarine.

> The article rhapsodized about this processed food recipe as if

Child

> had invented it. But it did set me to thinking about how nice it

would be

> to dump things right in the pan and not have any mixing bowl to

clean—which

> is why I don't use an egg in the almond flour.

>

> #3.

> Mom's Meat Loaf

> Note: Remember to allow time for the tomato sauce to reduce. It

doesn't

> take that long, but you do need to plan for it.

> 2 pounds ground beef

> 1 large onion, chopped

> 1 green bell pepper, chopped

> 1 cup almond flour

> 2 eggs

> Salt and pepper to taste

> About 2 cups Tomato Sauce, divided use (see below)

> Olive oil or oil to taste to sauté vegetables

> Set aside a generous 1/2 cup of tomato sauce to put on top of the

meat loaf.

> Saute onion and pepper in oil until tender. Mix sautéed vegetables

with all

> remaining ingredients including the 1 and 1/2 cups tomato sauce.

Shape into

> a loaf and put in baking dish. Top with the reserved tomato

sauce. Bake at

> 350 for 45 minutes. Baking time will be more or less depending on

the shape

> and thickness of your meat loaf.

>

> #4.

> Tomato Sauce

> 1 46 ounce can tomato juice

> 1 cup water

> 1 or 2 cloves of garlic, minced

> 1 tablespoon dried basil

> 1 tablespoon dried oregano

> 1 or 2 bay leaves

> 1 tablespoon honey

> Optional salt and pepper to taste

> 1. If you use a large skillet rather than a sauce pan, it will cut

down the

> time it takes to reduce the juice to a sauce.

> 2. I use the water because the brand of tomato juice that I use

seems

> excessively salty when I reduce it. It is easier to add salt at

the end if

> needed. (I never do.) You may think that you don't need the water

and that

> is fine. It is hard to mess this up as long as you end up with a

generous

> two cups.

> Put all ingredients except the honey and the salt and pepper in a

large

> skillet.

> Bring to a boil. Stir and reduce heat but keep it bubbling gently

until

> reduced to about two cups. Add the honey after twenty minutes. If

you

> forget, add it whenever you remember. The honey is not for

sweetness but to

> lighten the acid tartness of the tomato juice. Stir from time to

time.

> When reduced, remove the bay leaves and taste to see if you want to

adjust

> the seasonings with salt and pepper.

>

>

> #5. Christmas Jewels or Holiday Jewels if you prefer

> This recipe came out of a longing for COLOR on my SCD holiday

table. Yes,

> we got color and Sam's non-SCD twin sister pronounced these

> cream-cheese-like cookies " gourmet " .

> 1 1/2 cups dripped yogurt

> 1 egg yolk

> 1/2 cup honey

> 1/4 teaspoon salt

> 3/4 cup sifted coconut flour (MUST be sifted)

> Fruit jam of your choice (There are several recipes for jam out

there. You

> may have one of your own. See below for my recipe if you need it.)

> Butter a cookie sheet. Preheat oven to 375.

> Mix yogurt, egg yolk, honey and salt. Add sifted coconut flour and

mix

> well.

> Shape into 1 inch balls and place on prepared cookie sheet. Using

your

> thumb, make an indention in the center of each cookie. Bake for 12-

15

> minutes or longer. The size of your cookie may require longer

time. After

> the cookies are cooled, fill the indentions with dollops of jam.

> Fruit Jam Fillings Strawberry

> 1 12 oz. bag frozen strawberries

> 3/4 cup honey, more or less to taste

> 1 tablespoon gelatin

> 1/4 cup cold water

> Heat honey and strawberries until bubbly. Soften the gelatin in

the cold

> water.

> Using a hand-held blender, puree the strawberry mixture. (Or

transfer the

> strawberry mixture to a blender and blend. Then return mixture to

pot.)

> Taste for desired sweetness, adding honey if desired. Add the

softened

> gelatin to the hot strawberries. Stir until dissolved. Let cool

slightly.

> Put in jars and refrigerate or freeze.

> Peachy Orange

> 1 12 oz. bag frozen peaches

> 3/4 cup honey, more or less to taste

> 3/4 cup orange juice, divided use

> 1 tablespoon gelatin

> Heat honey, peaches and 1/2 cup orange juice until bubbly. Soften

the

> gelatin in remaining 1/4 cup cold orange juice. Using a hand-held

blender,

> puree the peach mixture. (Or transfer the peach mixture to a

blender and

> blend. Then return mixture to pot.) Taste for desired sweetness,

adding

> honey if desired. Add the softened gelatin to the hot peaches.

Stir until

> dissolved. Let cool slightly. Put in jars and refrigerate or

freeze.

> Diane Salo <iplay4jane@...>

>

> Squash Buttons by Debbie Kirk

> One large acorn squash cooked

> 2 eggs

> 1 tbs honey

> a little cinnamon

> Blend in food processor and pour small amount 1-2 tsp in well

greased mini

> muffin pan and bake on 300 degrees for 40 minutes

> Her explanation is better than mine, but that is the gist of it. I

usemuffin

> liners and they work just fine. That would probably also be a way

to get

> some good carbs in her.

> How to get Squash Buttons Frm

> I fill each muffin slot of a mini muffin pan about half full and

bake for 40

> minutes. Then I let them cool and take the paper off. Then bake on

a piece

> of aluminum foil for 10-12 minutes. That is what gets them to be

firm. Also

> sprinkled cinnamon on top before baking the second go around.

> Debbie (who originally sent in this recipe) said that she would

make up a

> bunch and freeze some.

> " Beet Buttons " and " Pumpkin Buttons " can be made also.

> The buttons work well because they cook up pretty firm and have the

> appearance of being bread like to children who crave that texture.

At least

> that is my experience. Also, I have had no problems with the

buttons

> sticking to the paper liners. I take the muffin tin out of the

oven and

> then let it cool before I try to take them out of the liners. Then

I heat

> them again on 350

> degrees on a sheet of aluminum foil for 10 minutes right before

serving

> that's is what helps them to really firm up.

> " Dana Pope " <danamichellepope@...>

>

> Hot Parmesean Artichoke Dip

> prep 10 min (unless you do not have scd mayo on hand or preprepared

> artichokes! )

> total 35 min

> 1 can (14 oz) artichoke hearts drained and chopped.............(I

leave

> these out and add the spinach when not in season.....otherwise I

prepare

> from the artichoke which is admittedly a lot of work.....I am sure

that

> canned artichokes are illegal though....hubby made it with the

canned

> artichokes for himself and without for me and we both loved

it.....he is not

> scd.....we have done the artichokes from scratch before though)

> 1 cup scd legal mayo

> 1 cup grated parmesean cheese

> 1 clove garlic, minced

> 2 Tbsp chopped tomato

> 2 tbsp green onions

> preheat oven to 350 F mix in all ingredients except tomato and

onions. Spoon

> into 9 inch pie plate or shallow ovenproof dish. Bake 20-25 min or

until

> lightly browned. Sprinkle with tomato and onions. (Here it say

serve with

> crackers......would need to be scd legal of course...........I am

so

> entrenched in Scd I ate it with a spoon and it sits heavy anyway.

But maybe

> the pizza crust from grain free gourmet? I usually enjoy this as a

universal

> flatbread.)

> Makes 18 servings 2 tbsp each

> Variation To make spinach artichoke dip prepare as directed adding

1 pkg

> frozen chopped spinach thawed well drained. This is an adaptation

from a

> Kraft recipe

> " Michele Hellmann " <milcurtis@... on

> scdrecipe_creators

>

> Hot Crab Melt

> 1 cup dripped SCD yogurt [it may not be enough]

> 4 tablespoons SCD mayonnaise

> 2 cups shredded Cheddar cheese

> 2 (6 ounce) cans crabmeat, drained

> 1 1/2 tablespoons fresh lemon juice

> 2 teaspoons hot sauce

> paprika, for garnish

> Preheat oven to 350 degrees F (175 degrees C). In a medium bowl,

mix the

> yogurt cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice,

and hot

> sauce . Transfer to a shallow 9x13 inch baking dish. Garnish with

paprika.

> Bake in the preheated oven 30 minutes, or until

> golden brown and bubbly.

> scdrecipe_creators Adapted from Allrecipes

> I'd appreciate if someone gives it a try and adjusts accordingly.

> " carolfrilegh " <c.frilegh@...> on

> scdrecipe_creators

>

> Cranberry Apple Sauce

> One bag of raw cranberries

> Five apples (peeled, cored and sliced)

> 1 cup honey (cut down to 1/3 if new to diet)

> 1 packet of Gelatin (adds a bit of protein and helps it to set nice)

> Clean cranberries and sort out bad guys. Put one cup of cool water

in pan

> and mix well with gelatin packet and honey. Then add cranberries

and apples

> slices. Bring to boil for ten minutes until the berries pop. Cook

until

> apples are tender. Cool, then throw into food processor until well

blended

> into sauce. Process a bit more. It will set up in fridge...or enjoy

warm. If

> you want to make pop sickles just put into molds and freeze them.

> **After cooked can add spotted banana to purée into mixture. This

can add

> calories and extra nutrition.

> **After it has cooled down significantly sneak your vitamins. Use

discretion

> not to put to much of them in. Just enough for one day per serving.

Can

> freeze vitamins in the pop sickles. Great way to

> sneak them into our little ones. They don't even know what they are

eating.

> Antoinette ajbunce@... on scdrecipe_creators

>

> Veal Meatballs-Italian Style

> 1 pound ground veal

> 1 cup almond flour

> 1 egg, slightly beaten

> 1/4 cup finely chopped onion

> 2 tablespoons finely chopped fresh parsley

> 1/2 teaspoon salt

> 1/2 teaspoon crushed garlic

> 1/8 teaspoon freshly ground black pepper Grated Parmesan cheese

> Heat oven to 350°

> Combine ground veal, almond flour, egg, onion,

> parsley, salt, garlic and pepper, mixing lightly but thoroughly.

> (Mixture will be moist.)

> Shape into 12 meatballs; arrange in

> greased 15 x 10-inch jelly roll pan.

> Bake in 350o oven 20 minutes or until centers

> are no longer pink, turning once.

> Sauce (from BTVC)

> 2 cups tomato juice

> 1 bay leaf

> Dried Rosemary, Oregano and Basil liberally shaken

> 1/2 teaspoon red wine vinegar

> 1 tablespoon of honey

> Combine ingredients in a saucepan , reserving honey. Simmer until

reduced in

> half. Remove from heat, remove bay leaf, add honey. Pour over meat

balls

> before or after they are cooked.

> From:

scdrecipe_creators/files/ Joiin

> to get recipes.

> " carolfrilegh " <c.frilegh@...>

>

> Zucchini Side Dish

> Peel a large zucchini and cut into flat thin strips with the

vegetable

> peeler. Heat skillet, add 2 pats of butter and saute the zucchini

unril soft

> and transparent. Add a heaping tablespoon of almond flour and cook

another

> 3-5 minutes stirring often. Add your favorite seasonings.

> " carolfrilegh " <c.frilegh@...>

>

> Veal Meatballs-Italian Style

> 1 pound ground veal

> 1 cup almond flour

> 1 egg, slightly beaten

> 1/4 cup finely chopped onion

> 2 tablespoons finely chopped fresh parsley

> 1/2 teaspoon salt

> 1/2 teaspoon crushed garlic

> 1/8 teaspoon freshly ground black pepper Grated Parmesan cheese

> Heat oven to 350°

> Combine ground veal, almond flour, egg, onion,

> parsley, salt, garlic and pepper, mixing lightly but thoroughly.

> (Mixture will be moist.)

> Shape into 12 meatballs; arrange in

> greased 15 x 10-inch jelly roll pan.

> Bake in 350o oven 20 minutes or until centers

> are no longer pink, turning once.

> Sauce (from BTVC)

> 2 cups tomato juice

> 1 bay leaf

> Dried Rosemary, Oregano and Basil liberally shaken

> 1/2 teaspoon red wine vinegar

> 1 tablespoon of honey

> Combine ingredients in a saucepan , reserving honey. Simmer until

reduced in

> half. Remove from heat, remove bay leaf, add honey. Pour over meat

balls

> before or after they are cooked.

> From:

scdrecipe_creators/files/ Joiin

> to get recipes.

> " carolfrilegh " <c.frilegh@...>

>

> Zucchini Side Dish

> Peel a large zucchini and cut into flat thin strips with the

vegetable

> peeler. Heat skillet, add 2 pats of butter and saute the zucchini

unril soft

> and transparent. Add a heaping tablespoon of almond flour and cook

another

> 3-5 minutes stirring often. Add your favorite seasonings.

> " carolfrilegh " <c.frilegh@...>

>

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