Mashed “Potatoes”… er… Cauliflower!

This recipe is a Recipe Thieves original!

The Goods
2 12 oz. bags frozen cauliflower
4 Tbs. butter
1/2 lb cheddar cheese, shredded
salt to taste

The Gettin’
1. Steam frozen cauliflower in microwave or over stove top and drain excess water.
2. In a blender, combined steamed cauliflower with butter, cheese, and salt to taste.

The Take
Miss your mashed potatoes? So do we. We make these on Thanksgiving and with steak, sooooooooooooo perfecto!!!!! 🙂

Total Time: 18 minutes
Prep –  10 minutes (both before and after cooking)
Cook – 8 minutes

Yield:  4 servings

Level: Easy

That Wonderful Time of Year, Again! (SCD Thanksgiving Year 2)

It’s that wonderful time of year again! This is our SCD Thanksgiving Year 2!
Thanksgiving is coming up and we’ll be doing all our cooking and prepping this weekend to take to our family and friends!
We’ll be adding new recipes, adjusting old ones, and enjoying Charlie Brown’s Thanksgiving.
We love this time of year! Don’t you?

Click Here to Enjoy Last Thanksgiving’s Recipes While You Wait!

Braised Short Ribs with Gravy

This recipe graciously stolen from the Real Food Forager.

The Goods
2 – 3 lbs short ribs
1 large onion, peeled and sliced
3 – 4 stalks celery, sliced
20 or so baby carrots
4 cloves garlic, pressed
1 bay leaf
handful of peppercorns (15 or so)
1 cup beef stock
1 cup water
salt to taste

The Gettin’
1.  On top of the stove, heat the dutch oven to medium, melt some tallow or lard (we used bacon grease) and gently brown all side of the short ribs – you may have to do this in sections until all the meat is browned.
2.  Hold the meat aside in a large bowl.
3.  There should be plenty of fat in the pan — add all the vegetables except the garlic and saute until somewhat soft.
4.  At the end, for a minute or two, add the garlic and let it warm up.
5.  Add the meat back in on top of the vegetables.
6.  Add the beef stock, the water and the bay leaf and the salt.  Add whatever other herbs you like, too.
7.  Cover the dutch oven and put inside the stove at 325 degrees F for 3 — 4 hours.

For the gravy…

1.  Remove all the meat from the dutch oven.
2.  Using an immersion blender, blend the vegetables with the liquid gravy to create a nice, thick starch-free gravy!  Reserve as many vegetables as you want, or blend them all, depending on how thick you like your gravy.
3.  Add salt to taste.

The Take
This is the kind of meal that is perfect for a cold autumn day.  On those days, you need something that “sticks to your bones.”  These ribs are the perfect meal for that – filling, wholesome, and delicious!  Creating the gravy by blending the vegetables is innovative and tasty!

Total Time: 3 hours 45 minutes
Prep –  45 minutes (both before and after cooking)
Cook – 3 hours

Yield:  6 servings

Level: Easy

Taco Seasoning

This recipe graciously stolen from Bill Echols at allrecipes.com.

The Goods
1 tbsp SCD chili powder
1 1/2 tsp cumin
1 tsp salt
1 tsp black pepper
1/2 tsp paprika
1/4 tsp SCD onion powder
1/4 tsp SCD garlic powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried Mexican oregano

The Gettin’
1. Combine all ingredients thoroughly.  Store in an airtight container.

The Take
They say variety is the spice of life – we prefer actual spices!  This is our go-to recipe for taco seasoning.  It tastes especially good when we use our homemade chili powder!  Adjust the recipe however you please to suit your own tastes.  We use about 3 tbsp per pound of ground beef.

Total Time: 5 minutes
Prep –  5 minutes
Cook – n/a

Yield:  1 serving

Level: Easy

Chile Relleno Casserole… Classic & a Staple

This recipe graciously stolen from nomorecrohns.com and used a gazillion times.

The Goods
1 large can (27 oz) whole Ortega Green Chilies, split
1-1/2 c. freshly grated cheddar cheese (pre-grated cheeses contain starch)
1-1/2 c. freshly grated jack cheese
Salt and pepper
4 large eggs
1 c. homemade SCD yogurt
1 small can sliced black olives
1 medium-size firm-ripe tomato, diced

The Gettin’
1. Slice chilies open and arrange half of the chilies, spread open, in a single layer on the bottom of a shallow 1-1/2 to 2-quart baking dish.
2. Evenly sprinkle half of the cheddar and jack cheeses over chilies. Spread on half the olives. Lightly sprinkle with salt and pepper.
3. Repeat layers, using remaining chilies, cheeses, and olives.
4. In a bowl, beat together eggs and yogurt until blended. Pour evenly over chilies and cheese, topping with remaining olives.
5. Bake at 375 degrees until custard is set and jiggles only slightly in center when gently shaken and edges have begun to brown, 30 to 35 minutes. Let cool 5 to 10 minutes.
6. Garnish with the diced tomatoes on top.

The Take
We make this all the time. It takes some prep with the cheese grating and slicing, but is really tasty and we love it as leftovers.  Frequently we’ll make taco meat to have with it as well.  So stinkin’ good, guys. Seriously try it.

Total Time: 50 minutes
Prep –  20 minutes
Cook – 30 hours

Yield:  10 servings

Level: Easy

Roasted Lamb Breast

This recipe is graciously stolen from Chef John at foodwishes.blogspot.com.

[picture to come.]

The Goods
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

The Gettin’
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!

The Take
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

Yield:  4

Level: Medium

Mmmm Mmmm Good… Tomato Soup

This recipe is graciously stolen from Colene at allrecipes.com.

The Goods
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 onion
Italian Spices
Salt
Pepper

The Gettin’
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.

The Take
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

Yield:  12

Level: Easy

Jalapeño Poppers

This recipe is graciously stolen from May Franks at allrecipes.com.

[picture to come.]

The Goods
2 (16 ounce) packages Cheddar cheese, shredded
20 jalapeño peppers, seeded and halved
2 packages SCD bacon

The Gettin’
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.

The Take
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

Yield:  40

Level: Easy


Milk Shake baby!

This recipe is graciously stolen from Joslyn at Ramble On.

[Picture to come.]

The Goods
1/2 cup SCD legal yogurt
1 frozen banana
1 tsp organic vanilla
1 tsp honey

The Gettin’
Blend everything together and enjoy.

The Take
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

Level: Easy

Peanut Butter Brownies

This recipe stolen from Matt Robinson at www.naturaldigestivehealing.com.

[Picture to come.]

The Goods
1 jar unsweetened peanut butter
1 cup honey
2 eggs
1 tsp baking soda
1/4 tsp SCD legal vanilla
pinch of salt
1 very ripe banana, mashed (this is the secret ingredient that makes the brownies awesome!)

The Gettin’
1.  Preheat oven to 350 degrees F.
2. Combine all ingredients in a bowl.  Try to eliminate any chunks of peanut butter or banana.
3. Line an 8 inch glass baking dish with parchment paper and pour in the brownie mixture.
4. Bake for 25 minutes or until the top of the brownies are browned to your liking.  (It is difficult to get the brownies to set in the middle; however, gooey is still delicious!)

The Take
If you haven’t figured it out by now, we at the Brooks household love peanut butter.  These brownies are no exception.  They are gooey and delicious!

Total Time: 35 minutes
Prep –  10 minutes
Cook – 25 minutes

Yield:  25 small brownies

Level: Easy