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RECIPES for the WEEK 11/27 Have a great SCdiet Happy Thanksgiving week-end�

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Brie Cheese Sauce (an LSCDL Recipe)

8 ounces peeled weight brie cheese (12 ounces in the rind)2 sticks (eight ounces) butter1 cup half & half yogurt cheese or 8 ounces dry curd cottage

cheese, whipped smoothPlace peeled brie in top of a double boiler. Place butter

on top. Cover, and heat over gently simmering water until

brie is very soft and butter is completely melted.Remove from heat. Whisk brie and butter together. Add

yogurt cheese (or whipped smooth dry curd cottage

cheese) and whisk until smooth. Heat gently until warm,

whisking. This sauce can be made ahead, but it does tend to

separate when re-warmed, so be prepared to whisk it back

into shape. Mix with vegetables, or serve on top.Marilyn louisianascdlagniappe@...

Recipe from Louisiana SCD Lagniappe (forthcoming)

Cheese Sauce (an LSCDL Recipe)1 stick butter2 large eggs4-6 ounces legal cheese, shredded1/4 - 1/2 cup yogurt cheese1/4 - 1/2 cup water or brothMelt butter in the top of a double boiler. Allow to cool to

“finger temperatureâ€, i.e., still liquid, but not cooking hot.

Add eggs and whisk together until smooth and velvety –

a stick blender with detachable whisk is very useful for this. Place mixture over gently steaming water and whisk briskly

for 6-9 minutes. Detaching the whisk from the stick blender

and using it works very well – it does not need to be beaten

fast, but you cannot leave it for any reason or you will have

scrambled eggs in butter. The mixture will thicken very

suddenly. When it does, continue heating for a few more

seconds, whisking to be sure all the egg is cooked. Add the shredded cheese (I like a mixture of mild and sharp

cheddar; a mix of cheddar and Swiss is also tasty, or

cheddar and parmesan.) Continue whisking while cheese

melts. The cheese will tend to clog up your whisk, so you’ll

need to whack it on the side of the pan from time to time

to get the cheese out where it can melt.When the cheese is melted completely, add the yogurt

cheese and blend completely. Now add water or broth

until the sauce reaches the desired thickness. If it will be

used with steamed or boiled vegetables, it should be

somewhat thick as there will be additional water on the

vegetables. Delicious on various vegetables.Variations: Do not thin. Instead, remove from heat after cheese is

melted and incorporated, and chill. Makes a great cheese

spread for Sue’s Crackers, almond bread or (when

tolerated) http://uclbs.org/recipes/bmc/suecrackers.php

celery sticks and other raw vegetables.Sauté peeled, seeded, and chopped mild or jalapeño

peppers until tender. Add to un-thinned sauce for chili con

queso. Make sauce with all Swiss cheese. Add chopped

dill pickles. Chill. Spread on SCD bread. Substitute wine

or broth for the butter. Note: dry white wine works best for

this. Red wine tends to make a strange pinkish-orange

sauce, especially if using yellow cheddar.Marilyn louisianascdlagniappe@...

Recipe from Louisiana SCD Lagniappe (forthcoming)

Butternut Squash with onions and pecans2 1/2 lbs butternut squash, peeled, seeded and cut into 1/2 inch

cubes (about 6 cups)3 TBS butter1 large onion, finely chopped1 cup coarsely chopped pecans, toasted, divided3 TBS minced fresh flat-leaf parsley, dividedPEEL butternut squash with vegetable peeler. Cut in half,

scoop out seeds and trim off ends.? Cut into 1/2 inch cubes

(about the size of the end of your finger)MELT butter in heavy large skillet over medium heat.? Add

onion and reduce heat to medium-low.? Saute about 15

minutes, until very tender but not browned, stirring often

and reducing heat if needed.ADD squash and toss to coat with butter and onions.?

Cover and cook until squash is tender but still holds its

shape, about 15 minutes, stirring occasionally. ? Season to

taste with salt and pepper.? (Can be made to this point

about 2 hrs. ahead.? Let stand at room temperature. ?

Rewarm over medium heat or microwave briefly before

finishing.)STIR in half the pecans and half the parsley.? Transfer to

a serving bowl and top with the remaining pecans and

parsley.

Tyler Tyler5996@...

Apple CobblerThe topping tasted like REESE'S PIECEShttp://www.scdrecipe.com/recipes-pie/apple-cobbler-recipe/5 to 6 medium baking apples cored, peeled and sliced upbutter to grease pannutmeg to flavor apples (fresh ground preferred)1 egg1/4 cup butter (melted)1 teaspoon baking soda1/2 cup honey1 teaspoon pure vanilla1 cup "Old Fashioned" peanut

butter (Peanuts and Salt only) (I'm

sure almond butter could be subsituted but I haven't tried it that

way YET)1. Preheat oven to 350 degrees. 2. Layer apple slices in bottom of 2"x10"x13" (or similar

sized) butter/greased cake pan. 3. Grate nutmeg (you could use cinnamon, but I prefer

nutmeg) over top of apples. 4. Put in oven and let them cook for a few minutes while

you make the topping. 5. TOPPING PART: 6. Put egg, melted butter, honey, baking soda and vanilla

in food processor. 7. Whip it up for a few minutes. 8. Put peanut butter into processor and whip all ingredients together. Mix em up well, but don't burn out the motor in

your processor! 9. Pull apples/pan (warining it is hot!) from oven and

carefully pour the peanut butter goo evenly over the top of

apples. 10. Return to oven and bake at 300 Degrees for 20 to 25

minutes or until golden brown on top. 11. You can check for "done ness" if a toothpick inserted

into cake comes out clean. 12. Can be eaten warm or cold. Store covered in fridge.

Misty miztydawn@... Broccoli Cauliflower GratinI added 2 minced cloved garlic and salt/pepper toohttp://www.scdrecipe.com/recipes-casserole/broccolicauliflower-gratin/1 pound fresh broccoli flowerets1 pound fresh cauliflower flowerets1-1/2 cups homemade mayonnaise1 cup cheddar cheese, shreded (4 ounces)3/4 cup freshly grated Parmesan cheese4 green onions, sliced2

tablespoons SCD legal Dijon mustard1/4 teaspoon cayenne pepper3 tablespoons toasted SCD breadcrumbs 1. Arrange flowerets in a steamer basket over boiling water.

Cover and steam for 6 to 8 minutes or until crisp-tender.

Drain well. 2. Arrange flowerets in a lightly greased 2-quart baking

dish. 3. Stir together mayonnaise, cheddar, parmesan, green

onions, Dijon and cayenne pepper. Spoon over flowerets. 4. Sprinkle with SCD breadcrumbs. (I used almond meal

and drizzled it with melted butter and it came out toasty

and brown) 5. Bake at 350 & deg;F (175 & deg;C) for 20 to 25 minutes or

until golden. 6. Makes 8 servings.

Misty miztydawn@... Butternut Sqash Casserole

(sweet potato casserole is my all time fave thanksgiving dish. This was OK. the topping wasn't as

crispy and carmalized as the original, but it was still good).3 cups mashed butternut squash2 small Cans crushed pineapple (if your squash is loose, drain)1/2 - 1 cup honey2 eggs, lightly beaten 1 teaspoon vanilla 1/2 cup melted butter Topping: 1/2 cup honey1/3 cup coconut flour (i didn't try almond flour so i don't know how it would come out)1/3 cup melted butter 1 cup chopped pecansCombine first 6 ingredients. Pour into a buttered 1 1/2 to

2-quart casserole dish. Mix remaining ingredients together

and sprinkle over top. Bake at 350° for 30 to 40 minutes,

until hot and browned. Serves 6 to 8.Misty miztydawn@...

Chicken Dinner in a Cookie.2 chicken breasts, boiled, cooled and food processed1/2-3/4c pear sauce ( homemade)3/4 c squash ( cooked and mashed)1/2 c left over cooked veges() I use broccoli often1 avacado1-2 tsp cinnamin1/4-1/2 tsp nut meg2-3 tsp legal vanilla1/3 c honey ( more would be good, but my daughter can't do it)1/3 or so c palm oil shortening--could use butter if you can do

dairyFood process all of it till it's all mixed together and look

like a slightly less than stiff cookie dough. Use parchment

paper and drop small dollups on the cookie sheet. Wet fork

and double cross them to flatten. cook on 350 for UP to 50

min. I find a stoneware pan works best for this, but you can

use others, Just watch for the bottem so it doesn't burn.

These are great.. you can freeze them ahead.. but once

they are thawed I always keep them refrigerated because

they have chicken in them.

Variations you could use egg you could put that in as well..

just thoughts.

Kuykendall windravyn@...

Honey Squash Cookies(guessing a bit because I always forget exactly what I did

before and end up just throwing stuff together,2 lbs or so of boneless chicken thighs (we like thighs best

because they are cheaper and not quite as dry as breasts)

boiled, cooled and food processed.about 3 cups cooked butternut squash2/3 cups of legal shortening, last time I also threw in some butter2/3 cups of honey (more or less depending on your tolerance and

taste)2 eggslots of vanilla, maybe 2 tablespoons?about 3-4 teaspoons of cinnamon. Follow same directions as above recipe

Chicken Dinner in a Cookie. I usually check mine at 30

minutes. When they are firm enough, I often flip them over

so that they can continue cooking without burning on the

bottom. We love these for snacks because they have

protein, fat, and carb in them, so they are very satisfying.Kuykendall windravyn@...

Holiday Bread

I do everything to taste - but I'll try to guesstimate.2 teaspoons vinegar - white or apple cider.1/2 teaspoon nutmeg (fresh ground is nice)2 teaspoons cinnamon or more to tastepeel from one medium orange (or lemon - if you are out of

oranges at the moment.)at least 2 teaspoons vanilla1/4-1/2 teaspoon sea salt (or regular)1/2 an inch piece of ginger peeled and coarsely chopped for thefood processor - or more if you like ginger at lot. (I do).Less than a quarter cup honey. Start with an 1/8 cup and see if

you need more.This is for the double recipe that I made, which makes a

large loaf pan.One thing. Grease bottom of the pan really well, as it can

stick a bit on the bottom.Also, I cook it longer than what Baden suggested - more

like 35-45 minutes, but it varies a bit depending on the

wateriness of the squash that needs to cook out.Also you need to cook the squash by boiling it or baking it

prior to making the recipe.

Mara Schiffren alcibiades@...

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