Indian food was Bored and discouraged!

[Guest guest]

Amelia,

I run into a similar problem -- Louisiana cuisine

all feels like it starts with " first you brown a

roux " (brown flour in butter or oil) and it ends

with, " and serve it over rice..... "

When I made a ginger-orange duck, I made a

version of Louisiana " dirty rice, " (rice with

seasonings and other " stuff " in it) substituting

properly soaked and boiled lentils. I have also

used split red lentils in lieu of rice. Celeriac

makes a nice sub for mashed potatoes.

— 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]

Mara,

This recipe is the muffin recipe from 'Eat Well, Feel Well' cookbook by Kendall

Conrad only slightly modified. A basic, savory muffin would be:

3 Cups almond flour (slightly packed/about 300 grams)

2 large eggs

1 stick butter melted (8 tablespoons=1/2 cup=4 oz by weight)

1 teaspoon soda

1/4 to 1/2 tsp salt (depending on if butter is salted and other

spices/flavorings used)

To make a sweet muffin, to the above I omit the salt and add:

1/2 cup honey

flavorings: 2 teaspoons vanilla or almond extract (lemon or orange are good

too), or whatever spice mixture (think gingerbread or spice cake)

1 1/2 cups fruit pieces (blueberries, apple chunks, chopped cherries, chopped

peaches, etc. or about 1 medium banana pureed)

So far in my experiments, I have used lemon extract (to taste), 1 tsp lemon

zest, and 2 tsp poppy seeds (advanced); apple, vanilla, and 1 tsp cinnamon;

almond extract alone; spice cake/gingerbread type spice mixture (2 tsp cinnamon

+ 1 1/2 tsp ginger + 1/2 tsp cloves); banana, vanilla, 1/8 to 1/4 tsp nutmeg;

almond extract with either cherries or peaches; wild blueberries, vanilla, 1/8

to 1/4 tsp nutmeg. And sometimes a flour mixture of almond flour with a small

portion (about 1/2 cup) of pecan flour makes a nice change too.

Bake in a 12 cup muffin tin in a pre-heated 300F/150C oven for about 40 minutes

or 300F/150C fan/convection oven 25-30 minutes.

For savory I have only ever added 1 cup grated cheddar with 1/2 cup finely

chopped red onion. I think lightly frying or caramelizing the onion first would

be yummy, but haven't tried it, yet. So would finely chopped sundried tomatoes,

basil, garlic. I have also made a mixture of nut flour out of mostly almond and

some cashews (about 2 parts almond to 1 part cashew) to mute the sometimes

strong almond influence--works well with sweet or savory.

When I get something else savory down with proportions, I will post.

Amelia

Husband UC 9 years, SCD 18 months

LDN 3 mg, prednisone 5 mg