Re:Letter + Twenty Minute SCD Meals

[Guest guest]

Dear Marilyn,that is a wonderful letter.  Thought about it with a smile a number of times.  Then realized I did not actually send a note of thanks.  Thank you for writing it.  It is helpful for me to have, and other too.  Thank you for Hurricane Dressing.  Looks yum.Most of all, thank you for creating this list and equally for setting the tone of support and caring.  I love reading what arrives.sincere best to everyone on the listRuthTwenty Minute SCD MealsPosted by: "Wizop Marilyn L. Alm" LouisianaSCDLagniappe@...   marilynxaFri Apr 10, 2009 4:30 pm (PDT)Friday, 10 April 20091 pound catfish fillets2 large ripe avocadoslemon juice (optional)Hurricane Dressing (optional)Preheat electric grill.Brush catfish filets with olive oil, and sprinkle one side with homemade blackened fish seasoning. Set aside.Cut avocados in quarters, remove peels, remove pits. Cut each quarter in thirds, sprinkle with lemon juice to prevent browning, and arrange on a salad plate. Place in refrigerator.When grill is hot, place filets on the grill, close lid, and grille for 8-12 minutes, depending on size of filets. (Thinner ones will cook faster.) Remove cooked filets to dinner plates.Serve fish with avocado. Harry likes to drizzle Hurricane Dressing on his avocado; I just sprinkle a little salt on mine. We're usually eating so quickly, I don't bother with the fresh lemon juice.Blackened Fish Seasoning (an LSCDL Recipe)2 tablespoons cayenne pepper¼ cup whole oregano2 tablespoons whole thyme2 tablespoons black pepperUse only dry seasonings. Place cayenne, oregano, and thyme in blender or food processor and process until powdered. Add black pepper and process until well blended. Use between ¼ and ½ teaspoon per pound of fish. This is not a table seasoning. If you want a milder mix, substitute black pepper for cayenne, and white pepper for black. If you decide you really like this mix, and want to make a large quantity of it, here are the proportions:½ cup cayenne pepper1 cup whole oregano½ cup whole thyme½ cup black pepperVariation:1 tablespoon cayenne1 tablespoon black pepper2 tablespoons white pepper2 tablespoons thyme¼ cup oreganoAdapted from Chef Remy.Hurricane Dressing (an LSCDL Recipe)During the hurricane season of 2005, I got to create a new salad dressing. The power was out for two days after Hurricane , and I wasn’t opening my freezer or refrigerator for anything. But I did have my spices, and oil and vinegar. And so, the following recipe resulted.1/2 cup olive oil3 tablespoons red wine vinegar1/2 teaspoon homemade onion powder1/2 teaspoon homemade garlic powder1/2 teaspoon yellow mustard powder1/2 teaspoon salt (optional)1/4 teaspoon white pepper1/4 teaspoon powdered horseradish1/8 teaspoon Krivelshire spices1 small drip liquid lecithin (legal emulsifier, makes oil and vinegar stay blended on your salad)Place in bottle. Shake well. Best if it stands for half an hour before use. Even better the next day.Krivelshire Spices1/2 teaspoon dried ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground coriander seeds, 1/4 teaspoon ground allspice, 1/4 teaspoon cayenne pepper. Blend together and store in tightly closed container.— MarilynNew Orleans, Louisiana, USAUndiagnosed IBS since 1976, SCD since 2001Darn Good SCD CookNo Human ChildrenShadow & Sunny Longhair DachshundRecipe from Louisiana SCD Lagniappe (forthcoming