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.
Wednesday, June 8, 2011
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.
Subscribe to:
Posts (Atom)