RECIPES for the WEEK- Have a great week-end

[Guest guest]

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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