RE: Twenty Minute SCD Meals

[Guest guest]

Thanks for the recipe, Marilyn. I am always looking for easy fixes for my husband! Heidi

To: BTVC-SCD From: LouisianaSCDLagniappe@...Date: Wed, 8 Apr 2009 20:42:50 -0500Subject: Twenty Minute SCD Meals

Dinner, 8 April 2009:1 pound ground round or ground bison1 10 ounce package frozen chopped spinach or 1 pound baby spinach, stems removed and chopped2 cups very thick homemade tomato sauce2-3 fingers garlic, pressed1 teaspoon oregano1/2 teaspoon thymeGrated parmesan, romano, or provolone to taste (optional)Brown ground meat. Add tomato sauce and seasoning. Stir. If using frizen spinach, place into pan and cover with lid on medium heat for about 20 minutes, or until defrosted and cooked. If using the fresh spinach, place on top of the sauce mix, cover, and steam for about 10 minutes, then stir it in.Divide into two bowls. Top with cheese. Serve.

— 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)

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[Guest guest]

At 10:18 PM 4/8/2009, you wrote:

Thanks for the recipe,

Marilyn. I am always looking for easy fixes for my

husband!

Heidi,

Me too! Just FYI, my husband ate half the recipe, with about 4 ounces of

provolone. I hate 1/4 of the recipe with 2 ounces of provolone.

And he's the skinny one....

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Thanks Marilyn!

To: BTVC-SCD From: LouisianaSCDLagniappe@...Date: Fri, 10 Apr 2009 18:01:39 -0500Subject: Twenty Minute SCD Meals

Dinner, 9 April 2009Leftover Roasted Chicken*Boston lettuceRoma tomatoesFreshly grated cheeseSalad dressing of choice (we used Hurricane Dressing)Place chicken in toaster oven at 300F to reheat. Remove stems from lettuce. If necessary, peel and seed tomatoes, then slice on chunk onto the lettuce. Sprinkle with grated cheese. Have dressing handy for each person use the amount they like.When chicken is hot, serve with salad.***In the event that you have no leftover roasted chicken, the meal may take 30 minutes. Use your favorite chicken pieces, rinse, pat dry, brush lightly with olive oil and broil 10-15 minutes while you work on the salad. Turn chicken over, return to broiler, and continue cooking while you finish the salad.**If you cannot tolerate raw vegetables for a salad, steam your favorite green vegetable and serve with a drizzle of oil and vinegar dressing or butter. My choice earlier in the week was broccoli florets.

— 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)

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[Guest guest]

Thanks Marilyn! Looks good! Where can I find the recipe for the mustard? Heidi

To: BTVC-SCD From: LouisianaSCDLagniappe@...Date: Mon, 13 Apr 2009 17:47:33 -0500Subject: Twenty Minute SCD Meals

Saturday, 11 April 2009This 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 Burgers1 pound ground bison or ground round4 slices of Gene's crispy bacon*sliced or grated cheddarsalt, pepperhomemade mustard, mayo, and/or catsuphomemade dill picklesgreen leaf lettuceRoma tomatoescarrot 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 weed2 cloves garlic, pressed½ cup fresh lemon juice or white vinegarCold 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 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Recipe from Louisiana SCD Lagniappe (forthcoming)

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[Guest guest]

At 10:22 PM 4/13/2009, you wrote:

Thanks Marilyn! Looks

good! Where can I find the recipe for the

mustard?

Posting.... although a search of the archives should turn the condiments

recipes up.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund