Readers' Recipes
The following recipes are supplied by our readers. And with this we must make a special mention of Carol Frilegh who has been instrumental in keeping SCD true to Elaine Gottschall's specifications. She has generously supplied a 'book's' worth of recipes for these pages. Enjoy! (Carol also supplied some wonderful images, which we are working on placing onto the website soon). Asparagus Omelet 2 eggs
1 pat butter
4-5 spears fresh asparagus
minced fresh basil leaf
sprig of Italian Parsley
1" finely minced garlic scape(optional)
1 tablespoon yogurt
salt and coarse black pepper to taste
a drop of Tobasco or any legal red pepper hot sauce.
Break ends from asparagus and steam 5-7 minutes. Drain and set aside.
Heat 6" pan and add butter
Beat eggs, add herbs and seasonings.
Pour eggs in pan, allow to set. Pull sides in so liquid escapes to pan.
When set, turn over for a few seconds.
Place on plate and set asparagus on omelet. Fold, and top with yogurt and the Tobasco.
Garnish with a sprig of parsley Goat Brie Stickies 4 oz. goat Brie
4 rounded tablespoons almond flour
2 teaspoons SCD mayonnaise
salt and pepper
rosemary, basil and oregano to taste
1 tablespoon grated onion
Preheat oven to 375 F
Line a cookie sheet with parchment paper
Mash goat cheese until it is still a little lumpy
Add mayonnaise
Add almond flour and mash to consistency of pastry dough
Add seasonings and onion
Shape into round flat crackers about 1.5" in diameter
Bake 15-20 minutes or until top begins to brown lightly.
Cool- crackers will be sticky and chewy Smoked Salmon Appetizers Naturally smoked salmon slices (made without smoke flavoring)
Goat Brie
Capers
Coarsely ground black pepper
Paper thin bits of shaved sweet onion
2 drops of honey
Roll and secure with toothpick or serve flat Ranch Dressing RANCH DRESSING
http://www.scdrecipe.com/recipes-dressing/ranch-dressing/
1 cup SCD yogurt
3 tablespoon honey
1/2 teaspoon dried parsley
1 teaspoon dried chives
3 toes garlic (minced-- I put through a garlic press)
1/2 teaspoon pulverized onion (or 1/4 teas onion powder)
1 cup homemade mayonaise
salt to taste
ground cayenne pepper or hot sauce to taste
Combine all ingredients in order, beating as you add. Sole Mio I piece Filet of Sole (5-6 oz.)
Almond flour for breading
1/4 sweet onion, chopped
1/2 cup sliced fresh mushrooms
2 oz. Cheddar Cheese, hand grated
2 tablespoons olive oil
Dried basil, oregano and parsley
Salt and pepper
Preheat oven to 350 F.
Place almond flour on a flat plate and dredge fish on both sides to coat.
Heat a skillet and add 1 tablespoon of oil.
Brown coated fish on each side. Remove sole to a rectangular Pyrex baking dish.
Scrape skillet clean and reheat skillet. Add 1 tablespoon of oil.
Saute onions until golden and translucent.
Add mushrooms and saute 3-5 minutes more. Add seasonings
Heap onions and mushrooms on top. of sole
Add grated cheese.
Bake 25 minutes.Brown Cauliflower 'Rice' This is very hearty and filling and tastes just like rice. You can reduce beef stock before adding to make it tastier.
1/ head cauliflower
1/4 medium onion
2 tablespoons oil
1/2 cup sliced fresh Cremini mushrooms (darker than white mushrooms)
1 1/2 -2 cups dark homemade beef stock (include some carrot or squash from the soup)
1 tablespoon butter
salt ad pepper to taste
PDried parsley to taste
Put cauliflower and onion through grating disk in food processor.
Heat a saute skillet (deeper than a frying pan). Add oil, Saute cauliflower/onion until golden, add mushrooms and ook a few minutes longer.
Reduce heat and add beef stock and seasonings.
Simmer, uncovered, until stock evaporates and cauliflower is desired density. Add butter. Cheese and Onion Muffins 1/2 cup blanched almond flour
1 egg
2 oz. legal hard cheese shredded at home
1/4 teaspoon baking soda
salt pepper and optional herbs or snips of scallion tops
Preheat oven to 375F.
Insert large cupcake papers in muffin tin.
Divide dough in half and fill cups.
Bakr 20-25 minutes. Green Pea Soup and Fried Tomatoes Green Pea Soup
1 cup frozen peas
1/2 cup water
1 teaspoon butter
2 tablespoons yogurt
a few drops of honey if using yogurt
salt and pepper to taste
Bring water to a boil in a saucepan. Add pinch of salt and the peas, cover and turn down heat. Cook five minutes. Pour soup into a blender or use immersion wand. Puree peas, add butter, blend it in and spoon into soup dish. Add yogurt and honey and stir. I topped the soup with crumb pieces from the fried tomatoes.
Fried Tomatoes
2 tablespoons vegetable or olive oil
1 tomato, sliced medium
1-2 tablespoons SCD mayonnaise
1/4 cup nut flour
green onion tops sliced very thin
salt and pepper
dried basil and oregano (optional)
Coat tomato slices with the mayonnaise.
Dredge in almond flour until well coated.
Add seasonings
Preheat frying pan and add oil.
Fry tomatoes until golden brown, turn and cook on other side.
Garnish with green onion slices or pan leavings of fried crumb chunks. Tangy Chicken with Fruit 1/4 onion, chopped
1 clove garlic, minced
1-2 tablespoons oil
1 pat butter
2 skinless, boneless chicken thighs, cut into strips
1 pat butter
splash of red wine
1 tablespoon honey
1 teaspoon capers and some liquid
salt and pepper to taste
3 pitted prunes
3 chunks fresh pineapple cut in smaller pieces
Heat saute pan, add oil. Brown onion and garlic lightly.
Add chicken and brown well.
Add remaining ingredients and continue to cook, stirring briskly. Turn down heat and simmer until juices thicken. Garnish with something green
Serves one or two Delicious Drink 4 strawberries (I used frozen ones)
1/2 cup orange juice
1/2 cup water
slice of lemon
slice of lime
honey to taste.
Combine and chill. Drink juice, eat the berries. Glazed Pork Tenderloin 1 small pork tenderloin
1/2 onion, sliced
2 cloves garlic, minced
2 teaspoons vegetable oil
Salt and pepper
a splash of red wine
1teaspoon capers
1 mini box raisins
1/4 teaspoon Dijon mustard
1/1 teaspoon honey
1/2 cup grape juice
a sliver of butter
Preheat oven to 350. Spray a baking pan with oil..
Slice pork tenderloin lengthwise, spread open and pound just enough to flatten it out a little. Season.
Preheat skillet, add oil, saute onion and garlic over medium heat eight minutes, stirring frequently. Add a few drops of honey at the eight minute mark. This will darken and caramelize the onions. Add capers and raisins and cook two more minutes. remove from pan, clean pan and heat again. Add a little oil or spray. Brown meat on each side. Place in baking dish. Put onion mixture on top of meat. Add grape juice. Bake 30-40 minutes. Cool for five minutes before slicing. Asian Honey Garlic Beef One serving
4 oz, beef tenderloin
2-3 large cloves garlic, minced
1 teaspoon honey
1/2 tablespoon red wine vinegar
2 slices fresh ginger a pinch of dried mustard
salt and pepper
vegetable oil for frying
Partly freeze beef. Slice very thin. ( It can be done in a food processor or by hand)Combine next six ingredients and place in a covered glass dish. Marinate several hours or overnight.
Heat 1" of vegetable oil until very hot.
Drop in beef slices and garlic and fry on each side until dark brown and crisp. Drain on paper towels. Curried Chicken Meatballs CURRIED CHICKEN MEATBALLS
1 lb. ground chicken
1 c. almond flour
1/4 c. onion, chopped
1 egg, beaten
pinch dried mustard
1/8 tsp nutmeg
1 tsp. ginger powder or minced ginger root
1/8 tsp. cinnamon powder
SAUCE: :
1/4 c. honey
2 tbsp. Dijon mustard
1 tsp. curry powder (( repeat spices above for homemade curry powder)
Mix all meatball ingredients together and shape into 36 (1 inch) balls. Place in baking dish sprayed with oil. Bake at 350 degrees for 20 minutes or approximately 4 minutes in the microwave until thoroughly cooked.
Serve in warm sauce mixture that has been stirred well. Pear and Onion Omelet with Cheddar Cheese 4 slices onion
1/2 fresh pear (peeled or un-peeled)
1 little vegetable oil
1 pat butter
1 egg, beaten1 slice Cheddar cheese Heat 6" skillet and oil and butter. Saute onions until golden to dark brown. Add pears and continue cooking, Stir asit cooks. Remove mixture to a plate. Pour egg into pan and allow to set. Add half of the onion/pear mixture. Roll and remove to a plate. Top with remaining pears and onions and garnigsh with cheese. My Best Chicken Recipe EVER I believe this to be my best chicken recipe ever.
It' has a French accent but is very rich and high in saturated fat. Still, It would make Bobby Flay and Cat Cora take notice. I ate it before I could take a photo and really did lick the plate.
1 teaspoon oil
2 slices bacon
1/4 large sweet onion
1 handful sliced mushrooms
chicken stock
salt, pepper
dries Rosemary, parsley, and basil
orange juice
pat of butter
Cut bacon into 1/2 inch pieces, chop onion fine, and sliver ginger. Heat a saute pan, add oil and bacon. Stir well, Add onion and cook until translucent. Add ginger, mushrooms and seasonings. Cut chicken into four pieces. Cut it slantwise. Move vegetables to one side and brown chicken pieces on each side. Add juice, stock and drizzle with honey. Turn down heat and simmer covered for ten minutes. Remove cover and cook a few minutes longer. Remove chicken and simmer pan items and liquid until reduced. Take pan from heat and stir in butter. It will make the sauce shiny. Pour over plated chicken and serve. Stuffed Sole
2 small pieces of flat Sole
a handful of baby spinach, chopped
1/4 onion minced fine
1 tablespoon oil
1 tablespoon almond flour
1 tomato cut in small pieces
salt and pepper
a little dried basil
Optional a tablespoon SCD mayonnaise
Pre heat oven to 350 F.
Heat small skillet and add oil. Saute onion until transparent. Add spinach. Cook until it is just wilted.
Add almond flour and cook, stirring until slightly browned.
Lay one piece of the sole on a large piece of foil, large enough to enclose the sole. Add the stuffing and top with the other piece of sole.
( If desired you can stuff each piece and roll tightly in individual pieces of foil) Enclose tightly in the foil.
Place on a baking pan in the oven for 30 minutes.
20 minutes into the cooking time, simmer the fresh tomato in a covered saucepan until soft and tender. Pour over fish. If desired, top with mayonnaise. Orange Mango Ambrosia 1 envelope unflavored gelatin powder
1/4 cup cold water
1/4 cup boiling water
1/2 cup mango cubes, fresh or frozen
1-1/2 cups orange juice
honey
1/2 cup dripped yogurt
If using frozen mango, let it thaw in the orange juice.
Combine mango and juice and puree with an immersion blender.
Sprinkle gelatin over cold water in a medium size glass bowl. Add hot water and stir.
Add fruit mixture, stir well and chill until set
Gently fold it into the dripped yogurt along with the honey.
Serve in a parfait glass with a long handled dessert spoon
Note: Juice i supposed o be diluted a bit more but adding the yogurt diffuses its concentration. Spiced Pears 2 pears peeled, halved, seeds removed
honey
orange juice
butter
vanilla
tiny slice of ginger
cloves
cinnamon
Preheat oven to 375
Pace honey, orange juice vanilla and spices in a small saucepan and simmer about five minutes.
Place pears in a baking dish cut side up. Pour syrup over and bake 45 minutes, turning when halfway through cooking time.
If desires they can be pureed in a blender to make pear sauce. General tips I don't like the legal canned fruit and stocked up with Europe's Best frozen fruit, mango, raspberries, blueberries, strawberries and peaches. It was on sale and the quality is excellent. It has citric acid and ascorbic acid added to preserve color and they are legal. (Available in the US and Canada.
Try putting the fruit pieces while still frozen, into yogurt, add lots of honey and stir. Soon the fruit will partially melt and you will have a nice dessert.
Different veggies can be prepared in one steamer. The flavors don't get mixed. I just did asparagus and butternut squash together.
Don't settle for bland chicken burgers (I prefer chicken to beef) Add a little mustard, a few capers, slivered almonds, salt, pepper, rosemary, basil, parsley, oregano, a bit of SCD ketchup, a drop of hit sauce and a drop of honey to the raw chicken before shaping into patties.
Poached eggs are very nice on cooked zucchini strips, or mashed cooked squash or cauliflower even at breakfast time.
Make a caramel sauce by cooking butter and honey. Add cut up apples, pears or mango and cook in the mixture until they darken and gets sticky. Make a crepe of beaten egg with a little almond flour added. Roll the fruit in the cooked crepe and pour some of the syrup over it. Garnish with coconut.
Cook vegetables in chicken stock for more flavor.
Make the basic muffins from BTVC, using 1/2 cup yogurt and grated lemon zest in the batter. Make a syrup of lemon juice and honey. Poke holes in the baked muffins and pour in the syrup. Garnish with lemon zest.
Carol
SCD 10 years, celiac Cookie Roll Who can forget those chilled wafer logs made with cookies and whipped cream using a yogurt mixture?
We can make then for SCD.
1 cup dripped yogurt
1/4 honey
2 tablespoons almond butter
1/2 teaspoon vanilla extract
20 of your favorite flat SCD nut flour cookies
Combine all ingredients but the cookies and blend gently by hand so the yogurt does not collapse. Reserve i cup of the yogurt mixture.
Place a daub of yogurt mix on each cookie, and stack in groups of 4 or 5. Chill in refrigerator 15 minutes.
Remove short stacks from refrigerator and lay down on serving plate to make one long roll. Spread reserved yogurt mixture on outside of roll. Cover and chill 3 hours before serving. Cut diagonally in 3/4 inch slices.
Carol
SCD 10 years, celiac Stuffed Chicken Breast I amy have sent this before but this is a better picture and I changed the recipe:
Stuffed Chicken Breast
1 skinless boneless chicken breast cut in half
1/2 sweet onion, diced
5-6 porcini mushrooms
1 stalk celery, diced
1 clove garlic, minced
2 tablespoons almond flour
5-6 cranberries
2 dried prunes cut in pieces
rosemary, oregano, thyme, basil, parsley
salt and fresh ground pepper
1/3 of a quarter pound stick unsalted butter
2 tablespoons chicken stock
honey
Heat oven to 375F
On stovetop, heat a saute pan, add half the butter. Add onions and mushrooms and saute until golden brown. Add cranberries, prunes, and seasonings and cook for three minutes. Add almond flour and stir well, cooking another 2 minutes until mixture thick and browned.
Spread foil on a small roasting or broiling pan with edges up to prevent juices from leaking. Remove stuffing mixture to a plate and scrape pan bits to the side.
Spread stuffing on half the chicken breast, cover with other half and ties with string in three places.
Brown this roll well on both sides ( about 5 minutes on each side)
Place on foil lined pan and cover loosely with more foil.
Bake covered one hour. Remove foil, add chicken stock to drippings and baste chicken roll. Continue baking another 15 minutes, basting a few times.
Remove chicken and allow it to cool a few minutes before slicing
Carol Salad It doesn't need dressing
Watercress
Capers
Thin slices of white onion
Sliced tomatoes
Roquefort Cheese
Fresh Thyme
Olive oil spray
Black pepper (salt optional)
Preheat broiler
Place a bed of watercress on a flat glass plate.
Line small cookie sheet with foil. Pace tomato slices, small hunks of the cheese and sprigs of thyme and onion on tomatoes.
Spray with olive oil.
Broil 2" under broiling element until cheese melts. Remove and grind on pepper.
Place on watercress.
Carol