Category Archives: Main Course

STUFFING Your Face

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This stuffing graciouly stolen from nomorecrohns.com‘s holiday menu.

The Goods
2 c. onion, chopped
2 c. celery, de-strung and chopped
1 medium tart apple, chopped
1/2 c. fresh cranberries
1/4 c. scd currants
1 c. almond flour (ground almonds)
1 tsp. baking soda
1 1/2 tsp. rubbed sage
1/2 tsp. each salt and thyme
1/4 tsp. each marjoram, pepper and rosemary, crushed
2 Tbs. butter, melted
2 eggs, slightly beaten

The Gettin’
1. Generously butter an 8 inch glass baking dish.
2. In a large bowl (to give you room to work), combine onion, celery, apple, cranberries and raisins.
3. In another bowl combine almond flour, baking soda, sage, salt, thyme,  marjoram, rosemary and pepper.
4. Mix thoroughly and pour over onion mixture. Stir well.
5. Pour eggs and melted butter over vegetable mixture, mixing well with a spoon.
6. Pour into prepared dish, cover, and bake at 325 degrees for 1 hour.
7. Serve with turkey and cranberry relish.

The Take
I forgot to “cover” for the trial run, but it was still really nice.  First of all, the smell alone when you open the oven to take it out will overwhelm you with love for Fall. Jordan usually only likes savory and without sweet in the mix, but he said he wouldn’t change a thing! Alright!

Total Time: 1 hour and 15 minutes
Prep –  15 minutes
Cook–  1 hour

Yield: 16 servings

Level: Easy

The 1st (Practice SCD) Thanksgiving

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This recipe inspired by both The World’s Simplest Turkey Recipe and the tag on the turkey breast.

The Goods
1 turkey breast and neck, plastic timer included
1 granny smith apple chopped
1 sweet onion chopped
1 package baby carrots
2 tbsp butter
Mixed “Thanksgiving-y” herbs, salt and pepper to taste. (The herbs we used were the same as in our stuffing.)

The Gettin’
1.  Preheat the oven to 325 degrees.
2. Dry the turkey with paper towels, then season inside and out with “Thanksgiving-y” herbs, salt and pepper.
3. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter.
4. Roast turkey until plastic timer pops.
5. Let rest.

The Take
Really moist Turkey!  So tender!  We finally found a turkey without a sugar solution added!  The key seems to be as long as they are not frozen! 🙂 Very good Turkey!

Total Time: 2 hours 15 minutes
Prep–  15 minutes
Cook– 2+ hours

Yield: 10 servings

Level: Easy

So Far, Sooooooooo Good.

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Recent recipes stolen have been graciously from Grain-Free Gourmet and Everyday Grain-Free Gourmet by Jodi Bager and Jenni Lass.

  

We’ve made:

Blueberry Pie


 The Take:  Well, we did not have enough blueberries, so it is really Blueberry, Blackberry, Strawberry and Cherry Pie…. or Bumbleberry Pie!    Regardless… Yes yes and yes!  In fact, so pleasing, I am making it tonight with peaches to see how that goes, looks promising!

Sweet Stuffed Peppers

 The Take:  Jordan thought he didn’t like stuffed peppers, however, Lauren didn’t know when she planned the meal.  Thankfully it knocked of his socks and he no longer has cold feet about them… that doesn’t even make sense… WE LOVED THE FLAVA FLAV!

Apple Ice Cream

 The Take:  Lauren’s favorite ice cream, which happened to be seasonally around her birthday, was Braum’s Pumpkin.  Her heart inexplicably melted from this frozen treat.  What a beautiful flavor!  This ice cream tastes like fall and is SO easy to make!

The Books

  

So far, soooooooo good.  We say, buy ’em!

“Is this chicken, what I have, or is this fish? I know it’s tuna, but it… it says ‘Chicken of the Sea’.” Tuna Salad

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This recipe inspired by www.cooks.com and Jessica Simpson.

The Goods
2 (5 oz) cans of SCD tuna
6 boiled and chopped eggs
4 Tbs. mustard
4 Tbs. SCD yogurt
1 chopped Bubbies Dill Pickle
dash of cayenne pepper
dash of dill
salt and pepper to taste

The Gettin’
1. Open and drain the water from the canned tuna.
2. Chop the boiled eggs and pickle.
3. Add the all ingredients to a bowl and mix.
4. Eat plan, make lettuce wraps with tuna and tomato, and spread on SCD sandwich bread.

The Take
Well done, nice and tasty.  I will be excited to try another tuna recipe soon. If you have the boiled eggs already, this is quick and good.  If you don’t have boiled eggs ready, it takes a bit of time to make them and let them cool (to hastened the speed put them in the freezer).  Nice cool main dish.

Total Time: 10- 15 minutes (not including boiling the eggs)
Prep–  10-15 minutes (not including boiling the eggs)

Yield: 4 servings

Level: Easy

Crustless Cheeseless Quick Junk Quiche

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This recipe inspired by a craving, allrecipes.com, and the fridge.

The Goods
6 strips SCD bacon
1/2 onion chopped
6 small portabella mushrooms chopped
10 oz. frozen spinach
8 eggs
liberally salt and pepper

The Gettin’
1. Preheat oven to 350 degrees and lightly grease a 9 inch pie pan.
2. Cook bacon strips in skillet until crispy, then set aside to cool.
3. Pour out bacon grease leaving about 3 tables spoons in pan.
4. Add chopped onions and mushrooms to pan and cook, stirring occasionally, until onions are soft.
5. Stir in spinach and continue cooking until excess moisture has evaporated.
6. Chop cooled bacon into bacon “bites”.
7. In a large bowl, combine eggs, , salt and pepper.
8. Add spinach mixture  to bowl and stir to blend.
9. Scoop into prepared pie pan.
10. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

The Take
Very good quiche, but I would add more bacon… we love bacon…

Total Time: 1 hour
Prep –  20 minutes
Cook–  30 minutes
Cool– 10 minutes

Yield: 6 servings

Level: Easy

Chicken No-Noodle Soup… Mmm Mmm Good

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The recipe inspired graciously by Elaine Gloria Gottschall of Breaking the Vicious Cycle: Intestinal Health Through Diet.

The Goods
4-5 Ibs. chicken legs and thighs
2 packages baby carrots or 10 peeled and chopped carrots
2 large onions
few stalks of chopped celery
few stalks of parsley leaves
salt to taste

The Gettin’
1. Clean and chop carrots, onions and celery.
2. Place chicken pieces and vegetables into large pot, add parsley and salt to taste.
3. Fill pot to cover with water.
4. Simmer pot for 4 hours.
5. Pour soup through colander to separate broth from the vegetables and chicken. (You may wish to take some of the broth and pour it into ice cub trays for freezing as means to add flavor to other dishes later!)
6. Let chicken pieces cool, then de-bone and de-skin chicken.
7. Place veggies and chicken meat back into broth and enjoy!

The Take
This is your average chicken soup. (You may wish to take some of the broth and pour it into ice cub trays for freezing as means to add flavor to other dishes later!)

Total Time:  4 hours 27 minutes
Prep– 7  minutes
Cook– 4 hours
Cool/De-bone–  20 minutes

Yield:  15 servings

Level: Intermediate

Marinated and Grilled Pork Chops with Mixed Herb Chimichurri

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This recipe stolen graciously from Emeril.



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The Goods
1 cup extra-virgin olive oil
2/3 cup red wine vinegar
2 Tbsp. lemon juice
4 Tbsp. chopped fresh basil leaves
3 Tbsp. minced garlic
2 Tbsp. minced shallots
2 Tbsp. chopped fresh cilantro leaves
1 Tbsp. chopped fresh oregano leaves
1 cup chopped fresh flat-leaf parsley leaves
1 jalapeno – deseeded
1/4 tsp. crushed red pepper
2 1/2 tsp. kosher salt
1 1/4 tsp. freshly cracked black pepper
4 (12-ounce) double-cut pork chops

The Gettin’
1. In the bowl of a food processor, combine the olive oil, red wine vinegar, lemon juice, basil, garlic, shallots, cilantro, oregano, parsley, jalapeno and crushed red pepper.
2. Pulse until well blended but do not puree.
3. Stir in 1/2 teaspoon of salt and 1/4 teaspoon of the black pepper.
4. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrapand reserve at room temperature for up to 2 hours.

*If cooking pork another day, refrigerate sauce and return to room temperature before serving.*

 5. Season the pork chops on both sides with the remaining 2 teaspoons of the salt and the remaining teaspoon of the black pepper and place in a large, resealable plastic food storage bag.
6. Add the remaining chimichurri sauce from the processor into bag covering the chops.
7. Seal bag and refrigerate the pork chops for at least 2 and up to 4 hours.
8. Preheat a grill to medium.
9. Once the chops have finished marinating, remove them from the refrigerator and let them come to room temperature for 45 minutes.
10. Set the chops over the hot grill and cook for 7 to 8 minutes on each side.
11. Once cooked through, serve the chops and pour 1/4 cup of the reserved chimichurri sauce over each chop before serving.

The Take
“I didn’t know pork chops could taste this good,” Jordan. (Lauren passed out on floor.)

Total Time:  3 hours 15 minutes
Prep –  15 minutes
Inactive – 2 hours 45 minutes
Cook–  15 minutes

Yield: 4 servings

Level: Easy

Shrimpy Shrimp

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This recipe graciously inspired by Grechinlin.

The Goods
25-30 pieces of large shrimp cooked, peeled, deveined
1 medium white onion
2 shallots
3 heads garlic
1 Tbsp. parsley
7 springs of chives
2 Tbsp. butter
1 Tbsp. olive oil
2 shakes paprika

The Gettin’
1. If frozen, thaw the shrimp under running water.
2. Add olive oil and butter in a small skillet, until melted.
3. Finely dice onion, shallot, garlic, parsley, and chives.
4. Add onion and shallot to skillet, let those cook until soft.
5. Add garlic and cook for a couple more minutes.
6. Add the shrimp, chives, paprika, and parsley, and let cook through.

The Take
So we had one problem when we made this…  It was good, but we felt like the shrimp themselves needed more flavor.  Perhaps instead of precooked/frozen, next time we’ll try fresh.  The sauce was good and the shrimp were good, but we wanted more integration!

Total Time: 30 minutes
Prep – 10 minutes
Cook– 20 hours

Yield: 2 servings

Level: Easy

Death by Carnitas

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This recipe GRACIOUSLY stolen from David Lebovitz.

The Goods
7-8 pounds boneless pork shoulder, cut into 5-inch chunks, trimmed of excess fat
salt
3 Tbsp. neutral vegetable oil
2 cinnamon sticks
2 1/2 tsp SCD chile powder
3 bay leaves
1/2 tsp. ground cumin
5 cloves of garlic, peeled and thinly-sliced

The Gettin’
1. Rub the pieces of pork shoulder all over with salt. Refrigerate for up to 3 days.
2. Heat the oil in a roasting pan set on the stovetop. Cook the pieces of pork shoulder in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around. (If your cooking vessel is too small to cook them in a single-layer, cook them in two or more batches.)
3. Once all the pork is browned, remove them from the pot and blot away any excess fat with a paper towel, then pour in about a cup of water, scraping the bottom of the pan with a flat-edged utensil to release all the tasty brown bits.
4. Heat the oven to 350 degrees.
5. Add the pork back to the pan and add enough water so the pork pieces are 2/3 submerged in liquid. Add the cinnamon stick and stir in the chile powders, bay leaves, cumin and garlic.
6. Braise in the oven uncovered for 3½ hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.
7. Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, about 2-inches (7 cm), discarding any obvious big chunks of fat if you wish.
8. Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized. It will depend on how much liquid the pork gave off, and how crackly you want them.
9. Immediately upon tasting, you may die. Please take precautions for such a response.

The Take
So even when you accidentally smoke up the house, spill grease on the floor, and suffer through mind-blowing smells you wish you could tweet (it is a bad thing in the torture sense) it is all worth it. 

Total Time:  5 hours 30 minutes
Prep –  1 hour
Cook–  4 hours 30 minutes

Yield: 10 servings

Level: Intermediate