This recipe is graciously stolen from Chef John at foodwishes.blogspot.com.
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1 lamb breast, about 3-4 lbs.
For the spice rub:
3 tablespoons olive oil
2 teaspoon salt
2 teaspoons cumin
1 teaspoon freshly ground black pepper
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon paprika
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
For the “chimichurri” sauce:
1/2 cup packed chopped Italian parsley
2 cloves crushed garlic
1/3 cup white wine vinegar, more as needed
1/2 teaspoon red pepper flakes
1 teaspoon honey
juice from 1 lemon
pinch of salt
1. Preheat oven to 300° F.
2. Combine all ingredients for the spice rub. Rub the rub (teehee) generously all over the lamb breast.
3. Place the lamb breast in a roasting pan and cover tightly with foil. Place pan in oven and cook for 2 1/2 – 3 hours, or until fork tender.
4. Remove lamb from oven (in the meantime, set the oven to 450° F) and separate into serving size portions. Place portions on a cookie sheet lined with aluminum foil and brush excess fat from the roasting pan on the lamb breast portions.
5. Place lamb back into the preheated 450° F for 15-20 minutes or until well browned.
6. While lamb is finishing, combine ingredients for chimichurri sauce and mix well.
7. After lamb has cooked, turn broiler on high and broil for 3-4 minutes, or until a nice crust has formed.
8. Serve lamb portions with chimichurri sauce poured on top!
Although this meal does not serve a lot considering the time involved, it is decadent enough to be perfect for that special occasion or that special someone! The rich, robust flavor of the lamb is paired excellently with the mock chimichurri sauce. This one is a mouth-waterer for sure!
Total Time: 3 hours 15 minutes
Prep – 15 minutes
Cook – 3 hours
This recipe is graciously stolen from Colene at allrecipes.com.
46 oz. Campbell’s tomato juice (SCD Approved)
1 pkg frozen carrots
1 pkg frozen green beans
1 pkg frozen peas
1 pkg frozen cauliflower
1 stalk celery
1/2 lb mushrooms
1. Chop any ingredients you want to add that are not frozen: celery, onion, mushrooms, etc.
2. In a large pot over medium heat combine the tomato juice, water, mixed vegetables, Italian spices, salt and pepper to taste. Allow to simmer for 30 minutes.
Lauren loves this soup. It is easy, quick and delicious. Perfect for a cold day. Add a slice of cheddar on top when serving and boy oh boy watch out! You can substitute different veggies of your choosing and can easily downsize this recipe if you want something even quicker. So good. So good.
Total Time: 35 minutes
Prep – 5 minutes
Cook – 30 minutes
This recipe is graciously stolen from May Franks at allrecipes.com.
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2 (16 ounce) packages Cheddar cheese, shredded
20 jalapeño peppers, seeded and halved
2 packages SCD bacon
1. Preheat the broiler. Stuff halved peppers generously with cheese. Slice the bacon in half.
2.Wrap the stuffed jalapeño halves with the bacon slices. Wrap a medium baking sheet in foil and place the peppers on the sheet.
3. Broil 5 to 10 minutes, or until the bacon is done to your satisfaction.
This one is GREAT for parties, your own or to take! Easy and delicious! Always a hit and surprisingly not too hot. Taking out the seeds makes them very eatable even for those not inclined for the heat. Jordan and I love to enjoy these even as leftovers after the event.
Total Time: 30 minutes
Prep – 20 minutes
Cook – 10 minutes
This recipe is graciously stolen from Joslyn at Ramble On.
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1/2 cup SCD legal yogurt
1 frozen banana
1 tsp organic vanilla
1 tsp honey
Blend everything together and enjoy.
Lauren adores the classic vanilla and Jordan loves to spice it up by adding some nut butter or scd caramel. Sooooo good! We’ve been making it in bulk and freezing them in mason jars so Jordan can take it to work. He’ll put it in the fridge in the morning to thaw, then by his lunch break it is perfecto! 😀
Total Time: 10 minutes
Prep – 5 minutes
Cook (sitting time) – 5 minutes
Yield: 4 smoothies