If you leave out the mayo then coleslaw becomes much safer for picnics and barbecues on hot days!
Makes 8 Servings
2 tbsp. Dijon mustard or to taste
1/4 cup freshly squeezed lemon juice or apple cider vinegar (I used the vinegar)
1 tbsp honey
2 cloves of garlic, minced
1 tbs. minced chiles, seeds removed
1/4 cup extra virgin olive oil or peanut oil (I used EVOO)
1 small cabbage, shredded
2 medium carrots peeled and grated
1 large Granny Smith apple or any tart crisp apple, shredded
1 medium sweet onion minced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp celery seeds, if you have them
Make the dressing by combining the mustard, vinegar, honey, garlic and chile and oil in a food processor until blended.
Combine the cabbage, carrots, onions and apples in a large bowl and mix well. Pour the dressing over and toss to coat. Sprinkle on salt and pepper and toss again. Taste and adjust the seasoning to your liking and then place in the refrigerator for at least one hour to mellow and allow the cabbage to soften.
Per Serving: 119 calories, 7.5g fat, 13.4g carbs, 1.7g protein, RDA: 39.7% of Vitamin A, 58% of Vitamin C
Based on the recipe from here: http://amoderatelife.com/2010/10/tackling-bittman-shredding-him-but-good-his-coleslaw-that-is/
Saturday, July 23, 2011
Waldorf Salad
This is my own version, loosely based on "Waldorf Salad".
2 Granny Smith apples, chopped
3 stalks of celery, chopped
1/4 cup of raisins
1/4 cup of walnuts, chopped
1/2 cup of yogurt
1/4 tsp cinnamon (optional)
Combine all ingredients. Let sit for an hour so the flavors can blend. Enjoy!
It's better the first day, after that the juice and yogurt kind of separate.
serves 4: 145 calories, 6.6g fat, 23g carbs, 2.8g protein
2 Granny Smith apples, chopped
3 stalks of celery, chopped
1/4 cup of raisins
1/4 cup of walnuts, chopped
1/2 cup of yogurt
1/4 tsp cinnamon (optional)
Combine all ingredients. Let sit for an hour so the flavors can blend. Enjoy!
It's better the first day, after that the juice and yogurt kind of separate.
serves 4: 145 calories, 6.6g fat, 23g carbs, 2.8g protein
Thursday, June 16, 2011
Fry it in butter!
If you are looking for an easy dessert to satisfy a sweet craving, or maybe just woke up really hungry for something warm and the eggs are gone, you can try frying fresh fruit in butter. The frying concentrates the sugars and caramelizes them, to make them really delicious!
Use 2 tbsp butter for a small frying pan, and about a cup of fruit, cut up into bite-sized pieces. I think apples, pears, bananas, or pineapple work well for this.
Let the butter melt on low/medium heat then add the fruit, spreading it out so it is all touching the pan. Then just leave it until it begins to brown. You can serve it as is or stir it to let the other sides brown, too. If you have butter left over save it for cooking - it's especially good in almond cookies!
Use 2 tbsp butter for a small frying pan, and about a cup of fruit, cut up into bite-sized pieces. I think apples, pears, bananas, or pineapple work well for this.
Let the butter melt on low/medium heat then add the fruit, spreading it out so it is all touching the pan. Then just leave it until it begins to brown. You can serve it as is or stir it to let the other sides brown, too. If you have butter left over save it for cooking - it's especially good in almond cookies!
Gryo Salad with Tzatzki Sauce Dressing
I'm not sure if it's ok to re-post stuff from other sites but whenever I try to follow links to sites that aren't there any more, well, it's really frustrating!!!!
Today I'm making Gyros for lunch, minus the pita, like a gyro salad with lettuce, sweet onion, tomato, and of course lots of tzatzki sauce!
From
http://allrecipes.com/recipe/traditional-gyro-meat/
Ingredients
1/2 onion, cut into chunks
1 pound ground lamb (You can use other kinds of meat if you can't find lamb)
1 pound ground beef
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried marjoram
1 teaspoon ground dried rosemary
1 teaspoon ground dried thyme
1 teaspoon ground black pepper
1/4 teaspoon sea salt
Directions
Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef.
Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
Preheat oven to 325 degrees F (165 degrees C).
Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel.
Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour.
Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
------------
My Tzatzki Sauce
3 cups of yogurt
1 cucumber, shredded
juice of 1 lemon
10 sprigs of mint
salt and pepper
After you shred the cucumber, put it in a bowl and salt it. The salt draws out the moisture so it won't make your tzatzki too runny. If you're thinking ahead you can also put the yogurt in a cheese-cloth lined strainer to thicken it but I rarely plan ahead so much!
Put the yogurt in a mixing bowl. After the cucumber has been salted, wait about 10 minutes then get handfuls of the shredded cucumber and squeeze them, getting out as much of the water as possible. If it tastes too salty you can rinse it first with cold water then squeeze it. Add it to the bowl of yogurt. Stir in the lemon juice then salt and pepper to taste. Sometimes I also add some cumin.
Today I'm making Gyros for lunch, minus the pita, like a gyro salad with lettuce, sweet onion, tomato, and of course lots of tzatzki sauce!
From
http://allrecipes.com/recipe/traditional-gyro-meat/
Ingredients
1/2 onion, cut into chunks
1 pound ground lamb (You can use other kinds of meat if you can't find lamb)
1 pound ground beef
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried marjoram
1 teaspoon ground dried rosemary
1 teaspoon ground dried thyme
1 teaspoon ground black pepper
1/4 teaspoon sea salt
Directions
Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef.
Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
Preheat oven to 325 degrees F (165 degrees C).
Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel.
Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour.
Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
------------
My Tzatzki Sauce
3 cups of yogurt
1 cucumber, shredded
juice of 1 lemon
10 sprigs of mint
salt and pepper
After you shred the cucumber, put it in a bowl and salt it. The salt draws out the moisture so it won't make your tzatzki too runny. If you're thinking ahead you can also put the yogurt in a cheese-cloth lined strainer to thicken it but I rarely plan ahead so much!
Put the yogurt in a mixing bowl. After the cucumber has been salted, wait about 10 minutes then get handfuls of the shredded cucumber and squeeze them, getting out as much of the water as possible. If it tastes too salty you can rinse it first with cold water then squeeze it. Add it to the bowl of yogurt. Stir in the lemon juice then salt and pepper to taste. Sometimes I also add some cumin.
Friday, June 10, 2011
Chinese Fruit Soup
I've read a few places that Chinese fruit soup is believed to prevent flu and relieve sore throats. I've had it a few times now, in a restaurant in NYC and at a Chinese church I went to with my friend who is from China. It is delicious, and after having some you crave it.
It's hard to find recipes online that agree, I think fruit soup is rather ubiquitous in China and asking for a recipe is like asking how to make chicken soup in America - there are as many versions as there are cooks, and people change it depending on their mood or what is available at the time. I took elements from several recipes, left out things that aren't SCD (like yams and barley), and came up with this recipe, which I hope folks will like.
1/2 cup dry wine (optional)
3 cups water
4 cloves
1-1" stick of cinnamon
1 tsp coriander seeds
1 1/2" piece of ginger, thinly sliced
2 cups chicken or pork stock with meat
1/2 cup lentils
1/8 tsp salt
1 pound (2 1/2 cups) assorted fruits - raisins, dried dates, figs, fresh mango, chopped
Combine wine, water, cloves, cinnamon, coriander, and ginger in a pot and bring to a boil. Simmer for 5 minutes, then strain and keep the liquid.
Add the stock, lentils, and salt and simmer, covered for 25 min.
Add the fruit and simmer, covered, until the dried fruits and lentils are tender, about 20 min. more.
Can be served warm or cold.
If you aren't familiar with buying Mangoes, they are ripe when they yield to gentle pressure, kind of like a ripe pear. I used to pick out the yellow/red ones but it turns out they can be sweet and ripe but fully green, so I guess you just have to go by feel.
If you want to make the soup more authentic or get more vegetables into your kids, you can use some chopped winter squash in place of some of the fruit (to replace the yam that the recipes usually have) - hubbard, butternut, acorn, or similar kinds should work well. Unless you double or tripe the recipe, tho, you won't be able to use much of a large squash, so adding in carrots cut into sticks then chunks (so it matches the fruit) might work better.
It's hard to find recipes online that agree, I think fruit soup is rather ubiquitous in China and asking for a recipe is like asking how to make chicken soup in America - there are as many versions as there are cooks, and people change it depending on their mood or what is available at the time. I took elements from several recipes, left out things that aren't SCD (like yams and barley), and came up with this recipe, which I hope folks will like.
1/2 cup dry wine (optional)
3 cups water
4 cloves
1-1" stick of cinnamon
1 tsp coriander seeds
1 1/2" piece of ginger, thinly sliced
2 cups chicken or pork stock with meat
1/2 cup lentils
1/8 tsp salt
1 pound (2 1/2 cups) assorted fruits - raisins, dried dates, figs, fresh mango, chopped
Combine wine, water, cloves, cinnamon, coriander, and ginger in a pot and bring to a boil. Simmer for 5 minutes, then strain and keep the liquid.
Add the stock, lentils, and salt and simmer, covered for 25 min.
Add the fruit and simmer, covered, until the dried fruits and lentils are tender, about 20 min. more.
Can be served warm or cold.
If you aren't familiar with buying Mangoes, they are ripe when they yield to gentle pressure, kind of like a ripe pear. I used to pick out the yellow/red ones but it turns out they can be sweet and ripe but fully green, so I guess you just have to go by feel.
If you want to make the soup more authentic or get more vegetables into your kids, you can use some chopped winter squash in place of some of the fruit (to replace the yam that the recipes usually have) - hubbard, butternut, acorn, or similar kinds should work well. Unless you double or tripe the recipe, tho, you won't be able to use much of a large squash, so adding in carrots cut into sticks then chunks (so it matches the fruit) might work better.
Thursday, June 9, 2011
Fudgy Date/Cashew balls
These really do have the texture and mouth-feel of good fudge. Tho they're less sweet, they're still nice to eat!
Ingredients:
1 cup cashew nuts, roughly chopped
1 cup plus a few more of dates, chopped
Begin by putting the cashews, about 1/4 cup at a time in your food processor, blender, or even coffee mill. Most of them will be ground into a greasy flour, but a few will try to stay whole. Put it in a bowl, picking out the whole nuts to be processed with the next batch.
Add the dates and mix to distribute evenly. Return 1/3 of the mixture to the food processor and pulse until it kind of holds together and the dates are chopped finely. Continue with the remainder.
Pick up a handful and squeeze it. If it crumbles it's too dry and you need to add more dates. Chop them and put them in the processor with some of the cashew/date mixture and pulse until they are ground and evenly mixed in.
Now form the mixture into balls of about 1 tablespoon (or whatever size and shape you prefer) and store in an air-tight container in the refrigerator for a week or the freezer for up to 3 months. These are a great take-along snack because they are filling and no-fuss.
Ingredients:
1 cup cashew nuts, roughly chopped
1 cup plus a few more of dates, chopped
Begin by putting the cashews, about 1/4 cup at a time in your food processor, blender, or even coffee mill. Most of them will be ground into a greasy flour, but a few will try to stay whole. Put it in a bowl, picking out the whole nuts to be processed with the next batch.
Add the dates and mix to distribute evenly. Return 1/3 of the mixture to the food processor and pulse until it kind of holds together and the dates are chopped finely. Continue with the remainder.
Pick up a handful and squeeze it. If it crumbles it's too dry and you need to add more dates. Chop them and put them in the processor with some of the cashew/date mixture and pulse until they are ground and evenly mixed in.
Now form the mixture into balls of about 1 tablespoon (or whatever size and shape you prefer) and store in an air-tight container in the refrigerator for a week or the freezer for up to 3 months. These are a great take-along snack because they are filling and no-fuss.
Wednesday, June 8, 2011
Hearty Veggie Fish Stew
I smelled the Ratatouille cooking and decided to add some of my whiting fillets to make it a fish stew. It's really good that way!
So here it is:
Ingredients:
1 medium eggplant, peeled and chopped
2 zucchini, chopped
1 onion, chopped
4 plum tomatoes or a handful of sundried tomatoes, soaked in water until soft enough to chop (reserve the water to use as cooking fluid in recipe)
1 bell pepper, any color, chopped
1/2 tsp garlic powder or 2 cloves garlic, crushed or minced
2 tbsp olive oil
2 tbsp apple cider vinegar or lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp of cayenne pepper
1 lb of white fish, chopped into 1" cubes or smaller
3 tbsp chopped fresh basil
1/4 cup chopped fresh cilantro
Put all the ingredients except the fish, basil and cilantro in the crockpot. Add enough water so you can see it through the vegetables and cook on high for 3-4 hours or low for 6-7 hours, stirring occasionally, until the vegetables are tender. Stir in the fish, basil and cilantro. Let it cook another 15-30 minutes - until the fish flakes easily with a fork. If you wish, top with grated parmesan cheese.
You could make it more Mediterranean by adding in some green or black olives and/or capers and some marjoram or oregano (around 1/4 tsp of dried or 1 tsp of fresh).
So here it is:
Ingredients:
1 medium eggplant, peeled and chopped
2 zucchini, chopped
1 onion, chopped
4 plum tomatoes or a handful of sundried tomatoes, soaked in water until soft enough to chop (reserve the water to use as cooking fluid in recipe)
1 bell pepper, any color, chopped
1/2 tsp garlic powder or 2 cloves garlic, crushed or minced
2 tbsp olive oil
2 tbsp apple cider vinegar or lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp of cayenne pepper
1 lb of white fish, chopped into 1" cubes or smaller
3 tbsp chopped fresh basil
1/4 cup chopped fresh cilantro
Put all the ingredients except the fish, basil and cilantro in the crockpot. Add enough water so you can see it through the vegetables and cook on high for 3-4 hours or low for 6-7 hours, stirring occasionally, until the vegetables are tender. Stir in the fish, basil and cilantro. Let it cook another 15-30 minutes - until the fish flakes easily with a fork. If you wish, top with grated parmesan cheese.
You could make it more Mediterranean by adding in some green or black olives and/or capers and some marjoram or oregano (around 1/4 tsp of dried or 1 tsp of fresh).
Ratatouille, Party Style!
Where have I been? I went to my sister's wedding out of town! She's a fabulous cook. While I was there she made ratatouille, which I love. Whaddaya know, it's SCD-legal!!! She left out the eggplant and added plenty of melted cheese on top, serving it as a side-dish to a roast she made. It was delicious that way, but I didn't catch her recipe, so I'll post instead one of my favorites that uses the crock pot instead of the oven to prevent heating the house up too much now that the weather is so warm.
This is adapted from Mabel Hoffman's Crockery Cookery, a really great cookbook and one of my favorites.
1 medium eggplant, peeled and chopped
2 zucchini, chopped
1 onion, chopped
4 plum tomatoes or a handful of sundried tomatoes, soaked in water until soft enough to chop (reserve the water to use as cooking fluid in recipe)
1 bell pepper, any color, chopped
1/2 tsp garlic powder or 2 cloves garlic, crushed or minced
2 tbsp olive oil
2 tbsp apple cider vinegar or lemon juice
1/2 tsp salt
1/4 tsp pepper
3 tbsp chopped fresh basil
1/4 cup chopped fresh cilantro
Put all the ingredients except the basil and cilantro in the crockpot and cook on high for 3-4 hours or low for 6-7 hours, until the vegetables are tender. Stir in the basil and garnish with the cilantro. If you wish, top with grated parmesan cheese.
The recipe says to serve with sourdough bread or pita to dip in this, but my husband just eats it out of a bowl anyway! Still, it's great to bring to a party or pot-luck where you'll be mixing with non-SCD people.
This is adapted from Mabel Hoffman's Crockery Cookery, a really great cookbook and one of my favorites.
1 medium eggplant, peeled and chopped
2 zucchini, chopped
1 onion, chopped
4 plum tomatoes or a handful of sundried tomatoes, soaked in water until soft enough to chop (reserve the water to use as cooking fluid in recipe)
1 bell pepper, any color, chopped
1/2 tsp garlic powder or 2 cloves garlic, crushed or minced
2 tbsp olive oil
2 tbsp apple cider vinegar or lemon juice
1/2 tsp salt
1/4 tsp pepper
3 tbsp chopped fresh basil
1/4 cup chopped fresh cilantro
Put all the ingredients except the basil and cilantro in the crockpot and cook on high for 3-4 hours or low for 6-7 hours, until the vegetables are tender. Stir in the basil and garnish with the cilantro. If you wish, top with grated parmesan cheese.
The recipe says to serve with sourdough bread or pita to dip in this, but my husband just eats it out of a bowl anyway! Still, it's great to bring to a party or pot-luck where you'll be mixing with non-SCD people.
Sunday, May 29, 2011
Broccoli and Cheese Salad
Just in time for Memorial Day barbecues, here's a great SCD salad recipe to go with the grilled meat everyone is making today! You can leave out the Bacon but I really like it in there. The original recipe called for mayonnaise, but I really don't like using canola or soybean oil, and most mayonnaise has one or the other, so I've decided to learn to make my own, and it's surprisingly easy. The recipes online make it sound like you have to whip it with a wire whisk until your arm nearly falls off, but why do that when with the miracle of modern technology you can use an electric mixer to do the whipping for you! Don't use the green, flavorful olive oil in this or the flavor will be too overwhelming, make sure you use the light-flavored oil.
Ingredients
4 slices SCD-legal bacon
1/2 large red onion, chopped
2 heads fresh broccoli, chopped into small/bite sized pieces
1 1/2 cups sharp Cheddar cheese, shredded
2/3 cup light olive oil
1 egg yolk
1 teaspoon fresh lemon juice
1/4 cup red wine vinegar (or apple cider vinegar)
2 tbsp honey
2 teaspoons ground black pepper
1 teaspoon salt
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove when it is crispy, and crumble.
Fry the onion in the bacon grease until it is browned. If you prefer the onion raw, you can soak it in cold water for 30 min. to sweeten it and remove the "hotness".
In a large bowl, combine broccoli, cheese, bacon and onion.
For the dressing: Put the egg yolk and lemon juice in a medium-sized bowl and beat at medium speed with an electric mixer. Slowly add oil, a few drops at a time, then a little more, then a drizzle, all the while mixing it continuously until it is all mixed in (you've just made home-made mayonnaise!). Mix in the vinegar, honey, salt and pepper.
Combine dressing with salad. Cover, and refrigerate until ready to serve.
Ingredients
4 slices SCD-legal bacon
1/2 large red onion, chopped
2 heads fresh broccoli, chopped into small/bite sized pieces
1 1/2 cups sharp Cheddar cheese, shredded
2/3 cup light olive oil
1 egg yolk
1 teaspoon fresh lemon juice
1/4 cup red wine vinegar (or apple cider vinegar)
2 tbsp honey
2 teaspoons ground black pepper
1 teaspoon salt
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove when it is crispy, and crumble.
Fry the onion in the bacon grease until it is browned. If you prefer the onion raw, you can soak it in cold water for 30 min. to sweeten it and remove the "hotness".
In a large bowl, combine broccoli, cheese, bacon and onion.
For the dressing: Put the egg yolk and lemon juice in a medium-sized bowl and beat at medium speed with an electric mixer. Slowly add oil, a few drops at a time, then a little more, then a drizzle, all the while mixing it continuously until it is all mixed in (you've just made home-made mayonnaise!). Mix in the vinegar, honey, salt and pepper.
Combine dressing with salad. Cover, and refrigerate until ready to serve.
Spiced Prune and Walnut Nuggets
I have hated prunes ever since my mom used to try to force me to eat them when I was 5. She used canned prunes and my sister, helpfully, told me they were rotting eyeballs. UGH!
But sometimes you may want the effects of prunes in your diet. 'Nuf said.
I got some dried prunes but still thought the flavor was a little insipid, and the texture, well, slimy. I managed to get just one down.
But I actually like this recipe, for LaraBar style prune nuggets.
Ingredients:
3/4 cups walnuts, shelled and chopped
3/4 cups pitted prunes, chopped
1/4 cup raisins, chopped
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp ginger
(optional, some organic orange zest, minced)
Once the prunes, walnuts, and raisins are chopped put all the ingredients in a bowl and stir to mix. Put handfuls at a time into a food processor and pulse, shaking frequently, until the mixture blobs together. Continue until all of it has been pulsed and is holding together.
Flatten it some and wrap it loosely in plastic wrap, parchment paper, or waxed paper and press it out to a square/rectangle about 3/4" thick. Put it in the refrigerator for an hour.
After an hour (or longer) cut it into squares. These can be kept refrigerated for up to a week or frozen for several months to be used as needed. They are great snacks for fast energy, and travel pretty well. I'm finding they kind of satisfy my chocolate cravings, even tho they don't taste much like chocolate!
But sometimes you may want the effects of prunes in your diet. 'Nuf said.
I got some dried prunes but still thought the flavor was a little insipid, and the texture, well, slimy. I managed to get just one down.
But I actually like this recipe, for LaraBar style prune nuggets.
Ingredients:
3/4 cups walnuts, shelled and chopped
3/4 cups pitted prunes, chopped
1/4 cup raisins, chopped
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp ginger
(optional, some organic orange zest, minced)
Once the prunes, walnuts, and raisins are chopped put all the ingredients in a bowl and stir to mix. Put handfuls at a time into a food processor and pulse, shaking frequently, until the mixture blobs together. Continue until all of it has been pulsed and is holding together.
Flatten it some and wrap it loosely in plastic wrap, parchment paper, or waxed paper and press it out to a square/rectangle about 3/4" thick. Put it in the refrigerator for an hour.
After an hour (or longer) cut it into squares. These can be kept refrigerated for up to a week or frozen for several months to be used as needed. They are great snacks for fast energy, and travel pretty well. I'm finding they kind of satisfy my chocolate cravings, even tho they don't taste much like chocolate!
Spinach Salad with Hot Vinegar Dressing
I've been watering the spinach in the garden with the fish tank water when I do water changes. It's growing like I've never seen it grow before! We have a lot of large dark green leaves, and it made me want some spinach salad (tho the no-crust quiche looked tempting).
As I've posted before, according to Eileen some bacon is SCD-legal. Finding it can be a little hard, but the low-salt kind often has no sugar.
Ingredients:
1 package baby spinach (about 9-10 oz) or that much washed spinach leaves
2 - 3 slices of bacon
1 small onion, chopped
1 clove garlic, crushed or minced
2 tbsp cider vinegar (or the same amount as the bacon fat)
A pinch of salt
Two pinches of pepper
2 teaspoons honey
1 egg, hard-boiled, sliced
Preparation:
Put the spinach (and other vegetables if you like) in a large bowl. The spinach will shrink down some in the hot dressing, but you need room to work.
Fry the bacon until crisp. Crumble the bacon when it is cool enough and put aside.
Cook the onion in the bacon grease until it begins to brown, then add the garlic and cook until it becomes translucent.
Add the vinegar, and scrape up the brown bits in the pan. Add the salt, pepper, and honey. Stir to dissolve, and pour the dressing over the spinach.
Toss the spinach (tongs work well) until coated. Transfer to individual plates or bowls and top with the crumbled bacon and boiled egg slices.
Other good toppers are sliced, grilled portobello mushrooms and roasted peppers.
Makes three ample servings as a side dish.
As I've posted before, according to Eileen some bacon is SCD-legal. Finding it can be a little hard, but the low-salt kind often has no sugar.
Ingredients:
1 package baby spinach (about 9-10 oz) or that much washed spinach leaves
2 - 3 slices of bacon
1 small onion, chopped
1 clove garlic, crushed or minced
2 tbsp cider vinegar (or the same amount as the bacon fat)
A pinch of salt
Two pinches of pepper
2 teaspoons honey
1 egg, hard-boiled, sliced
Preparation:
Put the spinach (and other vegetables if you like) in a large bowl. The spinach will shrink down some in the hot dressing, but you need room to work.
Fry the bacon until crisp. Crumble the bacon when it is cool enough and put aside.
Cook the onion in the bacon grease until it begins to brown, then add the garlic and cook until it becomes translucent.
Add the vinegar, and scrape up the brown bits in the pan. Add the salt, pepper, and honey. Stir to dissolve, and pour the dressing over the spinach.
Toss the spinach (tongs work well) until coated. Transfer to individual plates or bowls and top with the crumbled bacon and boiled egg slices.
Other good toppers are sliced, grilled portobello mushrooms and roasted peppers.
Makes three ample servings as a side dish.
Friday, May 27, 2011
Awesome Gadget, the Food Mill!
My sister-in-law told me about the food mill. She uses hers to help make homemade applesauce. It has straining plates to catch the seeds and skins so all that gets through is the pulp. That allows you to cook roughly chopped apples to make sauce, without all the peeling and coring that usually goes along with the job.
I looked for one to buy (we eat a lot of homemade applesauce) but they were surprisingly expensive! I finally found the Oxo Good Grips Food Mill, for around $40 at Kitchen Kapers. I love it! You can also buy it from Amazon.com or even Zappos.com.
I've found another great use for mine - I cook down plum tomatoes I get at Produce Junction for $2 a bag to make my own tomato sauce for cooking. It gets out the seeds and skins and leaves me with chunky tomato sauce. If you want it smoother you can puree it in a blender/food processor. I like it chunky.
I make tomato sauce once a week or so and freeze it until needed in 2-cup containers.
To make it into marinara sauce is easy - add 1/4 tsp of basil, 1/2 tsp of oregano, 1 tsp salt, 1/8 tsp garlic powder, and 1/8 tsp of pepper. This is great on broiled or grilled zucchini.
I looked for one to buy (we eat a lot of homemade applesauce) but they were surprisingly expensive! I finally found the Oxo Good Grips Food Mill, for around $40 at Kitchen Kapers. I love it! You can also buy it from Amazon.com or even Zappos.com.
I've found another great use for mine - I cook down plum tomatoes I get at Produce Junction for $2 a bag to make my own tomato sauce for cooking. It gets out the seeds and skins and leaves me with chunky tomato sauce. If you want it smoother you can puree it in a blender/food processor. I like it chunky.
I make tomato sauce once a week or so and freeze it until needed in 2-cup containers.
To make it into marinara sauce is easy - add 1/4 tsp of basil, 1/2 tsp of oregano, 1 tsp salt, 1/8 tsp garlic powder, and 1/8 tsp of pepper. This is great on broiled or grilled zucchini.
Curried Cauliflower
Ingredients:
1 small cauliflower
2 tbsp oil for frying
1 small onion (chopped finely)
2 green chilis/jalapenos, seeds removed, chopped finely
4 cloves of garlic, chopped very finely
1/2 tsp mustard (powdered or seeds)
1/4 tsp cumin
1 tomato, cut into small pieces
1 tsp salt
pinch of turmeric
1 tsp garam masala
1/2 tsp cayenne pepper (optional)
1 tbsp ghee or butter
1/2 cup plain yogurt
cilantro, for garnish (optional)
Method:
Cut cauliflower into small florets and boil it in water until tender.
In a wide skillet, heat the oil Add onion, peppers, and garlic. When they start to brown add mustard, cumin and tomatoes and fry until tomatoes are tender.
Add salt, pinch of turmeric, cayenne and garam masala and stir.
Drain and slightly mash the boiled cauliflower and add. Stir them well. Simmer until the flavors blend and all the vegetables are tender, stirring occasionally.
Add a yogurt and ghee before serving and garnish it with cilantro.
1 small cauliflower
2 tbsp oil for frying
1 small onion (chopped finely)
2 green chilis/jalapenos, seeds removed, chopped finely
4 cloves of garlic, chopped very finely
1/2 tsp mustard (powdered or seeds)
1/4 tsp cumin
1 tomato, cut into small pieces
1 tsp salt
pinch of turmeric
1 tsp garam masala
1/2 tsp cayenne pepper (optional)
1 tbsp ghee or butter
1/2 cup plain yogurt
cilantro, for garnish (optional)
Method:
Cut cauliflower into small florets and boil it in water until tender.
In a wide skillet, heat the oil Add onion, peppers, and garlic. When they start to brown add mustard, cumin and tomatoes and fry until tomatoes are tender.
Add salt, pinch of turmeric, cayenne and garam masala and stir.
Drain and slightly mash the boiled cauliflower and add. Stir them well. Simmer until the flavors blend and all the vegetables are tender, stirring occasionally.
Add a yogurt and ghee before serving and garnish it with cilantro.
Wednesday, May 25, 2011
LaraBar, Indian style (kind of)
LaraBars are made from a base of dates and cashews, but other fruits and nuts are used, and other ingredients can be added. They are a great high-energy snack that travels well.
I've never bought a LaraBar, but I did get some dates stuffed with something similar once and have been craving it ever since!
I looked at a bunch of recipes online and then came up with my own, based on something someone said in the comments after a recipe I can't find now, that in India they like to combine apricots, raisins, and cardamom. Yum!
Ingredients:
1/2 cup dried apricots
1/4 cup raisins
1/2 cup walnuts
seeds from 3 cardamom pods (or about 1/8 tsp ground)
2 whole allspice berries (or about 1/8 tsp ground)
Chop the apricots and raisins until they are in small bits and getting sticky. Put them in a bowl. Chop the walnuts and put the walnuts, cardamom, and allspice in your blender or food processor. The walnuts will quickly turn to walnut butter and glob up around the blade. Remove that part and keep on until most of the walnuts are ground into a paste. Then mix it with the chopped fruit and put it into the food processor, and blend until it globs together. I did it in two batches because my processor is small.
Spread it on a sheet of plastic wrap or parchment paper, fold the sheet over it and gently press or roll it out to 1/2" thick. Let it sit in the refrigerator for at least an hour then cut it into bars, squares, or whatever you like.
If they are too sticky you could add more nuts or coat them in almond flour or crumbled ground walnuts.
I've never bought a LaraBar, but I did get some dates stuffed with something similar once and have been craving it ever since!
I looked at a bunch of recipes online and then came up with my own, based on something someone said in the comments after a recipe I can't find now, that in India they like to combine apricots, raisins, and cardamom. Yum!
Ingredients:
1/2 cup dried apricots
1/4 cup raisins
1/2 cup walnuts
seeds from 3 cardamom pods (or about 1/8 tsp ground)
2 whole allspice berries (or about 1/8 tsp ground)
Chop the apricots and raisins until they are in small bits and getting sticky. Put them in a bowl. Chop the walnuts and put the walnuts, cardamom, and allspice in your blender or food processor. The walnuts will quickly turn to walnut butter and glob up around the blade. Remove that part and keep on until most of the walnuts are ground into a paste. Then mix it with the chopped fruit and put it into the food processor, and blend until it globs together. I did it in two batches because my processor is small.
Spread it on a sheet of plastic wrap or parchment paper, fold the sheet over it and gently press or roll it out to 1/2" thick. Let it sit in the refrigerator for at least an hour then cut it into bars, squares, or whatever you like.
If they are too sticky you could add more nuts or coat them in almond flour or crumbled ground walnuts.
Tuesday, May 24, 2011
Salsa Fresca
Ingredients
2 medium cucumbers - peeled, seeded, and chopped
2 medium tomatoes, chopped
4 jalapeno peppers, seeded and minced
1 small onion, chopped and soaked in ice water for 30 min.
1 clove garlic, minced
2 tablespoons lime juice or juice of 3-4 limes
2 teaspoons minced fresh cilantro
1/2 teaspoon salt
Directions
Dice the onion and put it in a small bowl of ice water to draw out the "hot" flavor. Let it sit while you cut up the rest of the vegetables into small pieces. I often put the garlic, peeled limes, and cilantro in the food processor and puree them. Combine the onion, cucumber, tomato, garlic, peppers, lime, cilantro, and 1/2 tsp salt in a bowl. Cover and refrigerate for at least 1 hour.
I like this as a salad topper (instead of dressing). It's especially good with grated pepper jack, cheddar, or monterey jack cheese, avocado, and maybe some black olives.
It also tastes wonderful over lentils cooked with salt and pepper.
You can make it with a red (or yellow or any other color) bell pepper instead of 3 of the jalapenos, but I'm allergic to bell peppers so I just use more jalapenos. Lately the ones I buy are not that hot at all, if you remove the seeds!
2 medium cucumbers - peeled, seeded, and chopped
2 medium tomatoes, chopped
4 jalapeno peppers, seeded and minced
1 small onion, chopped and soaked in ice water for 30 min.
1 clove garlic, minced
2 tablespoons lime juice or juice of 3-4 limes
2 teaspoons minced fresh cilantro
1/2 teaspoon salt
Directions
Dice the onion and put it in a small bowl of ice water to draw out the "hot" flavor. Let it sit while you cut up the rest of the vegetables into small pieces. I often put the garlic, peeled limes, and cilantro in the food processor and puree them. Combine the onion, cucumber, tomato, garlic, peppers, lime, cilantro, and 1/2 tsp salt in a bowl. Cover and refrigerate for at least 1 hour.
I like this as a salad topper (instead of dressing). It's especially good with grated pepper jack, cheddar, or monterey jack cheese, avocado, and maybe some black olives.
It also tastes wonderful over lentils cooked with salt and pepper.
You can make it with a red (or yellow or any other color) bell pepper instead of 3 of the jalapenos, but I'm allergic to bell peppers so I just use more jalapenos. Lately the ones I buy are not that hot at all, if you remove the seeds!
Fennel soup
This is a deceptively simple recipe, but turns out absolutely delicious! When you buy the fennel, look for nice white firm bulbs. The stalks and leaves are also edible, and I've seen them in recipes for cold chicken salad, asian salad, etc. They have a good flavor raw, very fresh and clean. Fennel aids digestion, reduces inflammation, and even contains some anti-cancer compounds.
Ingredients
2 tbsp butter
2 fennel bulbs, trimmed, quartered, and sliced
1 medium onion, chopped
4 cups (32 oz) chicken broth
salt and pepper to taste
Directions
Melt the butter in a large skillet over medium heat. Add the onion and fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. I like to puree it at this point for a very creamy soup. Ladle into soup bowls, and season with salt and pepper. You can garnish it with some of the fennel leaves or a swirl of yogurt.
Ingredients
2 tbsp butter
2 fennel bulbs, trimmed, quartered, and sliced
1 medium onion, chopped
4 cups (32 oz) chicken broth
salt and pepper to taste
Directions
Melt the butter in a large skillet over medium heat. Add the onion and fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. I like to puree it at this point for a very creamy soup. Ladle into soup bowls, and season with salt and pepper. You can garnish it with some of the fennel leaves or a swirl of yogurt.
Saturday, May 21, 2011
Chicken Nuggets
My son loves chicken nuggets. We used to go to Chick Fil-A about once a week for them, but I worry about the health consequences of fried food and all that MSG that may be adding to his dyslexia. They put MSG in the chicken and in the breading!
I decided to make our own chicken nuggets, trying to get the flavor close to what he likes. My book "Charcuterie" really helped - because it taught me about brining! When you soak meat in a salt solution (or rub it with salt) the salt is drawn into the protein of the meat, plumping the cells and making the meat more juicy and tender. That's why a lot of processed meat says on the label it has water added. But whatever is in with the salt is also drawn into the meat, so brining is a way to pull seasonings and flavor deep inside the meat (think ham, here). A typical brining solution might have equal parts sugar to salt, the sugar offsets the saltiness and adds more flavor, plus people just like that sweet flavor.
To use herbs and seasonings in a brine, it works best if you first boil some water and make a tea of them, to extract the flavor into the water. Add the salt and sugar and once it has cooled your brine solution is ready for the meat.
I always brine in glass containers, because I don't like the odor soaking into plastic bowls and I don't want to worry something in the plastic is dissolving into the meat. I find a glass loaf pan works really well for chicken breast meat.
Ingredients:
4 chicken breasts
2 cups of water
1/2 tsp thyme
1/2 tsp garlic powder
1/4 tsp sage
1/4 tsp rosemary
1/4 tsp marjoram
1/4 tsp pepper
1/8 tsp nutmeg
2 tbsp salt
1-2 tbsp honey
2 tbsp oil for frying - I use bacon grease or butter but you can use olive oil if you prefer
Bring the 2 cups of water to a boil and add the thyme, garlic, sage, rosemary, marjoram, pepper and nutmeg. Let boil for 1 minute then remove from heat and add honey and salt. Stir until the salt dissolves or it can leave pocks in the bottom of the pot.
Let it cool to room temperature.
Cut the chicken into 1" chunks (or you can leave them whole for barbecue). Put it in a glass container and pour in the brine, moving the chicken around to remove any air pockets. The chicken should be submerged in the brine. If it is not, you may need to use a smaller container.
Cover and refrigerate for several hours to overnight. It works best with more time to brine, but that requires thinking ahead. You can freeze this but after several weeks the flavor changes and it's not so appealing.
To Cook: Heat oil in a frying pan and add enough chicken to make a single layer. Let it cook until one side is browned then turn and repeat until all the sides are browned.
My kids like to eat this with toothpicks like an appetizer. It doesn't need any dipping sauce but if they really must dip it, you can make honey mustard by combining 2 parts mustard to 1 part honey.
This is also a great finger food for parties.
I decided to make our own chicken nuggets, trying to get the flavor close to what he likes. My book "Charcuterie" really helped - because it taught me about brining! When you soak meat in a salt solution (or rub it with salt) the salt is drawn into the protein of the meat, plumping the cells and making the meat more juicy and tender. That's why a lot of processed meat says on the label it has water added. But whatever is in with the salt is also drawn into the meat, so brining is a way to pull seasonings and flavor deep inside the meat (think ham, here). A typical brining solution might have equal parts sugar to salt, the sugar offsets the saltiness and adds more flavor, plus people just like that sweet flavor.
To use herbs and seasonings in a brine, it works best if you first boil some water and make a tea of them, to extract the flavor into the water. Add the salt and sugar and once it has cooled your brine solution is ready for the meat.
I always brine in glass containers, because I don't like the odor soaking into plastic bowls and I don't want to worry something in the plastic is dissolving into the meat. I find a glass loaf pan works really well for chicken breast meat.
Ingredients:
4 chicken breasts
2 cups of water
1/2 tsp thyme
1/2 tsp garlic powder
1/4 tsp sage
1/4 tsp rosemary
1/4 tsp marjoram
1/4 tsp pepper
1/8 tsp nutmeg
2 tbsp salt
1-2 tbsp honey
2 tbsp oil for frying - I use bacon grease or butter but you can use olive oil if you prefer
Bring the 2 cups of water to a boil and add the thyme, garlic, sage, rosemary, marjoram, pepper and nutmeg. Let boil for 1 minute then remove from heat and add honey and salt. Stir until the salt dissolves or it can leave pocks in the bottom of the pot.
Let it cool to room temperature.
Cut the chicken into 1" chunks (or you can leave them whole for barbecue). Put it in a glass container and pour in the brine, moving the chicken around to remove any air pockets. The chicken should be submerged in the brine. If it is not, you may need to use a smaller container.
Cover and refrigerate for several hours to overnight. It works best with more time to brine, but that requires thinking ahead. You can freeze this but after several weeks the flavor changes and it's not so appealing.
To Cook: Heat oil in a frying pan and add enough chicken to make a single layer. Let it cook until one side is browned then turn and repeat until all the sides are browned.
My kids like to eat this with toothpicks like an appetizer. It doesn't need any dipping sauce but if they really must dip it, you can make honey mustard by combining 2 parts mustard to 1 part honey.
This is also a great finger food for parties.
Thursday, May 19, 2011
Home-made Kielbasa!
When you start cutting out a lot of carbs - i.e. sugars and grains, fat becomes an important source of calories to keep your energy levels up and prevent hunger and cravings. You may not want to use meat that contains 30% fat, but believe me, that's pretty standard in sausages, and it give you a juicy, moist, flavorful product. If you go with lean meat it will be dry and weird.
The only questionable ingredient in this is liquid smoke, but it turns out most liquid smoke products are safer than barbecued food! So most of them are SCD legal. Hooray! We can make meats that rival what we can buy in flavor but using healthier ingredients (or at least no MSG and preservatives!!!!)
This is my version of the recipe for kielbasa I found here.
Ingredients
1.5 lbs mixed ground pork and beef (30% fat) - ask at a butchers, many of them can do this for you!
2 tsp minced or crushed garlic
1 tbsp salt
1 tbsp honey
1 tsp black pepper
1/2 tsp ground allspice
1/2 tsp marjoram or oregano
1/2 tsp fennel seeds
1/2 teaspoon liquid smoke flavoring
Directions
In a large bowl, stir together all of the ingredients. You may need to use an electric mixer or knead with your hands to combine.
Form them into patties (I used 1/3 cup to measure the meat out) and freeze to use later or let them sit overnight so the flavors can blend (this may be totally unnecessary, I cooked one up right away and it was good).
----------------------------
I left out the casings part because the kids and I don't like sausage casings. It's GUTS - EEEWWWW!!!! You can add in pepper flakes or cayenne if you like your kielbasa more spicy.
My favorite way to eat kielbasa is to fry some onions and peppers, cut into 1-inch chunks, in bacon grease or butter until they start to brown, then add in the kielbasa, smothering it in the peppers and onions and cooking it until it is browned.
You can also cook these kielbasa patties on the grill, or use the meat in your favorite soup, like with lentils and kale.
The only questionable ingredient in this is liquid smoke, but it turns out most liquid smoke products are safer than barbecued food! So most of them are SCD legal. Hooray! We can make meats that rival what we can buy in flavor but using healthier ingredients (or at least no MSG and preservatives!!!!)
This is my version of the recipe for kielbasa I found here.
Ingredients
1.5 lbs mixed ground pork and beef (30% fat) - ask at a butchers, many of them can do this for you!
2 tsp minced or crushed garlic
1 tbsp salt
1 tbsp honey
1 tsp black pepper
1/2 tsp ground allspice
1/2 tsp marjoram or oregano
1/2 tsp fennel seeds
1/2 teaspoon liquid smoke flavoring
Directions
In a large bowl, stir together all of the ingredients. You may need to use an electric mixer or knead with your hands to combine.
Form them into patties (I used 1/3 cup to measure the meat out) and freeze to use later or let them sit overnight so the flavors can blend (this may be totally unnecessary, I cooked one up right away and it was good).
----------------------------
I left out the casings part because the kids and I don't like sausage casings. It's GUTS - EEEWWWW!!!! You can add in pepper flakes or cayenne if you like your kielbasa more spicy.
My favorite way to eat kielbasa is to fry some onions and peppers, cut into 1-inch chunks, in bacon grease or butter until they start to brown, then add in the kielbasa, smothering it in the peppers and onions and cooking it until it is browned.
You can also cook these kielbasa patties on the grill, or use the meat in your favorite soup, like with lentils and kale.
Fish Curry Masala
I go to an Indian store pretty frequently due to an addiction to Bollywood movies, and last time we were there I picked up a box of seasoning mix for Fish Curry Masala. I checked the ingredients and there was nothing vague like "spices" to cover for MSG, so I figured it was pretty safe to use. The brand is "MDH".
The instructions on the box say "Coconut fish curry: Clean 1/2 kg fish, apply salt and keep aside. Soak 30g coconut powder/milk in half a cup of water and add 1/2 tsp turmeric powder, 20g Fish Curry Masala and salt to taste. Chop 120g red onions finely and saute in 30g cooking oil in a flat pan till light golden. Add paste & stir for 5 min. Add 200 ml water. Simmer till the sauce reduces to half. Stir occasionally. Add fish and simmer till cooked."
What I did was use frozen haddock fillets, which were all stuck together. I tried soaking them in cold salted water to thaw them but they just got more stuck together. I added 4 teaspoons (20g) of the seasoning mix and 1/2 tsp turmeric to 1 can of coconut cream (pure - no added ingredients), then chopped an onion and fried it in 2 tablespoons of butter. When it was browned, I added the coconut cream/seasoning and let it simmer until it was thick, then added the fish, still stuck together, which I had roughly chopped into about 1.5" chunks. I covered the pan and let them simmer until the fish had thawed and I could break it apart, then let it simmer another 20 min. until the watery sauce was again thick (the fish had a lot of ice stuck to/between them!)
Despite all these problems, it turned out delicious! It was really good. Cooking the fish all that time didn't make it tough at all - it was tender and delicious!
The instructions on the box say "Coconut fish curry: Clean 1/2 kg fish, apply salt and keep aside. Soak 30g coconut powder/milk in half a cup of water and add 1/2 tsp turmeric powder, 20g Fish Curry Masala and salt to taste. Chop 120g red onions finely and saute in 30g cooking oil in a flat pan till light golden. Add paste & stir for 5 min. Add 200 ml water. Simmer till the sauce reduces to half. Stir occasionally. Add fish and simmer till cooked."
What I did was use frozen haddock fillets, which were all stuck together. I tried soaking them in cold salted water to thaw them but they just got more stuck together. I added 4 teaspoons (20g) of the seasoning mix and 1/2 tsp turmeric to 1 can of coconut cream (pure - no added ingredients), then chopped an onion and fried it in 2 tablespoons of butter. When it was browned, I added the coconut cream/seasoning and let it simmer until it was thick, then added the fish, still stuck together, which I had roughly chopped into about 1.5" chunks. I covered the pan and let them simmer until the fish had thawed and I could break it apart, then let it simmer another 20 min. until the watery sauce was again thick (the fish had a lot of ice stuck to/between them!)
Despite all these problems, it turned out delicious! It was really good. Cooking the fish all that time didn't make it tough at all - it was tender and delicious!
Wednesday, May 18, 2011
Moroccan Carrot Salad
This recipe is pretty authentic - I had it first in a Moroccan restaurant, then when I was visiting my sister her friend from Morocco made the salad and it tasted just like this one, both times. It's amazing how much a few simple ingredients can transform carrots!
Ingredients:
6-7 carrots, cut into 1/4" pieces
3 Tbsp. lemon juice
2 Tbsp. olive oil
2 cloves garlic, crushed or minced
1/2 tsp. cumin
1/2 tsp. paprika
salt and pepper to taste
Small bunch of cilantro, washed and chopped
Preparation:
Boil the carrots in salted water for 5 minutes then drain. In a small bowl mix the lemon juice, olive oil, garlic, cumin and paprika. Mix the dressing with the carrots. Season to taste with salt and pepper. Garnish with the cilantro.
Carrots are a great source of beta carotene, the precursor of vitamin A.
-------------------
I'm making more adobo today, this time I substituted in 6 plum tomoatoes and 1/4 cup honey for the ketchup, and a dash of cloves. I've yet to make SCD ketchup because I rarely use it. I've gotten so addicted to adobo on my morning eggs, I haven't wanted to eat them as much since I ran out of it!
Ingredients:
6-7 carrots, cut into 1/4" pieces
3 Tbsp. lemon juice
2 Tbsp. olive oil
2 cloves garlic, crushed or minced
1/2 tsp. cumin
1/2 tsp. paprika
salt and pepper to taste
Small bunch of cilantro, washed and chopped
Preparation:
Boil the carrots in salted water for 5 minutes then drain. In a small bowl mix the lemon juice, olive oil, garlic, cumin and paprika. Mix the dressing with the carrots. Season to taste with salt and pepper. Garnish with the cilantro.
Carrots are a great source of beta carotene, the precursor of vitamin A.
-------------------
I'm making more adobo today, this time I substituted in 6 plum tomoatoes and 1/4 cup honey for the ketchup, and a dash of cloves. I've yet to make SCD ketchup because I rarely use it. I've gotten so addicted to adobo on my morning eggs, I haven't wanted to eat them as much since I ran out of it!
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