Cauliflower hash-browns! So good.

  This was delicious!! It only takes a few minutes--this is my new love! Cauliflower hash-browns Yum. I just added the egg at the end and covered the pan for a few minutes until the egg was as I desired.

I found this online here--http://www.anediblemosaic.com/?p=14484  but I cooked it my own way:

oil--I used just a teaspoon of coconut oil.
cauliflower chopped small--use as much as you desire (I have a neat little hand chopper that is quick)
onion--I used 3/4 of a medium one for my fry pan--do according to your taste
smoked paprika (the smoked kind gives a nice flavor)--just sprinkle it over the cauliflower
salt and pepper to taste
1 or 2 tab of water
garlic--3 cloves or whatever
egg if desired



1. Directions: heat oil in pan. Have skillet medium to medium hi and place cauliflower, and onions in the pan. Do not stir. Let them sit for 2 minutes and add the garlic and allow to sit another minute or so until the cauliflower starts to brown.

2. Add the smoked paprika, salt and pepper and stir Add the water and stir. Cover and continue heating until the cauliflower is a nice brown color and tender.

3. If using an egg--make a space in the center and drop the egg in there. Cover and cook until the egg is the way you like it.

Veggie lodge or Veggie "Gingerbread house!"

Pinterest won't pin on facebook and I found this on GREEN GIANT's facebook page. Here is how they did this:

(NOTE: I have heard it is difficult to make--I have not tried it--better if you use some kind of foam core to support--which means it is not really edible ;-) 


 Here is what we used to make our veggie lodge:...

Six 8"- carrot logs (One for front, five for back)
Eight 5"- carrot logs (sides of lodge)
Eight 3"- carrot logs (front)
Eight 1 1/4" - short spacer logs (by front door)
Four 1 1/2" - carrot logs (to create side window opening)
Three 7" -carrot log rafters

Sixteen 6" - 7" long stalks of celery (for roof)

The foam core board gable ends measure 8"x 6" x 6"
The foam core board floor/base measures 8" x 5" (plus extra on the back for chimney if desired)

The window is made out of a slice of turnip.

Use toothpicks if necessary, in addition to cream cheese mortar to fasten cucumbers and celery.
Use bamboo skewers for stacking chimney mushroom "stones."

Cinnamon Buns Gluten free!!

Wow are these DELICIOUS!! IT has been ages since I have had a good GLUTEN FREE cinnamon bun!! YIPEEEEE!  I found the recipe here  http://urbanposer.blogspot.com/2012/04/best-almond-flour-cinnamon-rolls-paleo.html    The only thing I did differently was I used 1/2 teaspoon of baking soda instead of the 1/4 called for. I did use about1/2 teaspoon of salt.  I have had these fail if I put too much honey on them or maybe it was not chilling them enough? Either way they spread out too far, but it still was delicious--more like a torte  

I am going to put the basic ingredients here--but go to her blog for the full directions. You need parchment paper when rolling out the dough and rolling it into a log. It is not hard when you follow the directions!  If the link doesn't work try:
http://theurbanposer.com/?s=cinnamon+rolls  or http://theurbanposer.com/best-almond-flour-cinnamon-rolls-paleo/

Ingredients:

For the biscuit rolls

3 cups'Honeyville' blanched almond flour  (I used Bob's red mill)
1/2 tsp salt (or just slightly under that amount)

1/4 tsp baking soda (I used1/2 tsp)

1/4 cup coconut oil/palm shortening, softened or liquid

2 Tbls honey

2 large room temp eggs (about 3.34 ounces/94 grams) (I just warmed them by placing in hot water a few minutes)

For the filling

1/4-1/2 cup honey (depending on how much sweetness you like)

1/2 cup ground pecans/walnuts

1/2 cup raisins

1- 2 Tbls ground cinnamon

Icing recipe and instructions is at the end of the post

Directions: preheat 340 degrees and cooks 10-15 minutes--now go here for the how to

- See more at: http://urbanposer.blogspot.com/2012/04/best-almond-flour-cinnamon-rolls-paleo.html#sthash.F3Ilnqja.dpuf

The link was not working so here are the directions:

Method:

1. Preheat the oven to 350 degrees

2. In a large bowl, combine the almond flour, salt and baking soda.

3. In a separate bowl, gently beat together the melted fat, honey and eggs. If the eggs are too cold, they will cause the coconut oil to harden.

4. Add the egg mixture to the almond flour mixture and mix until it comes together and a smooth dough is formed. Scoop up into a ball let rest in the fridge for 10 min. This will make it easier to work with.

5. Lightly grease the outside of the ball of dough. Using a rolling pin roll the dough out between two sheets of parchment paper into 9×13 rectangle (approx.) and between 1/4″ 1/8″ thick. Take your time and get a good uniform rectangle.

6. Drizzle the 1/4-1/2 cup of honey (or even spread with ghee and coat generously with maple sugar) evenly over the dough, then carefully spread it around to cover the whole surface. Honestly, I use my fingers to do this. I find that I am less likely to tear the dough this way.

7. Sprinkle the raisins, grounds pecans and cinnamon (or whatever you like) over the surface of the dough. Try to keep the filling additions finely chopped so they do not tear through the dough when you start rolling.

8. Now you’re ready to roll it up! Turn the dough so that the short end is facing you. Starting at that end, begin to roll the edge of the dough away from you. Try to start a tight roll from the beginning. Continue rolling until you have a nice uniform log. Again, take your time and get a uniform, tight roll. If the roll cracks use the warmth of your hand to press it together and make it smooth again. Use the parchment paper to help you roll as needed. This dough is not as workable as a gluten based dough would be.

9. Cut right away or chill if needed for smoother cutting.With a good bread knife, cut the roll into about 9-10 thick slices. I just use the width of two to three fingers (depending on how thick the roll is) as my guide. Shape them a bit if needed.

10. Lay the rolls cut side down onto a parchment lined cookie sheet. They can be placed apart or connected.

Bake 10-15 min.
Notes: I recommend staying close to the stove and checking toward the end of the baking time. They should be golden with some browning. The dough toward the center of the roll should be soft but not to doughy and not hard. As Goldilocks said, they should be “just right!”

When ready, remove from the oven and let cool for about 10 min. If you try to move them before then, they are likely to fall apart. Drizzle with coconut butter and/or honey just before serving.

Makes about 9-10 small cinnamon roll biscuits.

For icing: Drizzle with your favorite icing or for a lower sugar treat just drizzle a little warmed coconut butter or honey over the rolls, as seen in the photo. Or drizzle with your favorite caramel sauce.

What to expect? These cinnamon rolls, if baked right are soft and lovely. Since it is not a yeast or gluten based dough they will not have that ‘stretchy, pull apart’ feel that a yeast/gluten based roll would have. I would consider them to more of a ‘biscuit’ style cinnamon roll and less sweet than the traditional cinnamon roll.

Roasted cauliflower and butternut squash

I so love roasted cauliflower and tonight I combined it with butternut squash. Yum, I like these two together.

Cauliflower flowerets
slivers of butternut squash
olive oil
salt and pepper
minced garlic
good also with Parmesan cheese

I just placed the veggies in a non-stick cookie sheet and spritzed with olive oil, salt and pepper and a bit of minced garlic and parmesan if desired. I roasted it about 25-30 minutes at 400 degrees or so .PS. Cheddar cheese shredded as you serve it is good too.

Spinach mushroom quiche

I just wanted a quick quiche for a late breakfast today. This would be good with more cheese, but my body doesn't need all of that fat.....This is crustless.  Note I think this would be better with the spinach cooked.

Ingredients:

frozen spinach that has been thawed (I nuked about 10 ounces in the microwave for about 2-3 min)
mushrooms (I used a partial jar of mushrooms--use as much as you like Note: I think spinach would be better fully cooked.
4 eggs
1 cup of milk (for SCD use special milk or could try the homemade yogurt)
grated cheddar (I used about 1/3 of a cup but more would be nice ) Swiss would be better if you can have it!
parmesan cheese (I just sprinkled it on).
onions (would be a good option I forgot)
salt and pepper

Preheat oven to 350. Lightly oil pie plate. Place thawed chopped spinach on the bottom of pie plate.. Sprinkle with mushrooms. If you want some chopped onion add here.  Sprinkle with cheddar and parmesan . Mix the eggs and milk in a bowl and pour over all. Bake around 40 minutes or until knife inserted midway comes out clean and the quiche has some browning on the edges. 

Turkey and veggie meatballs

I really loved these meatballs--we served them in a spaghetti sauce. The guys had theirs on regular spaghetti and I had mine on spaghetti squash. I really love the flavor of these and I haven't always loved ground turkey--but these had a nice flavor. For a very QUICK VEGAN AND GF OPTION:  https://nannykimsrecipes.blogspot.com/2019/08/meatballs-vegan-gf.html

Ingredients:

1 pound of ground turkey
1 cup of grated carrots
1 cup of grated zucchini squash (I used my spirooli and then chopped a bit more)
1 cup of peeled and grated apple (used my spirooli)
1/3 cup chopped onion
1 egg
3 tab of balsamic vinegar
1 and 1/2 tsp or so of minced garlic
salt (I used sea salt--1/2 to 1 tsp) may be a bit more?
black pepper (I used a few grinds of my mixed pepper)

Mix everything with your hands and make into golf sized balls. Place on cookie sheet and bake at 425 degrees for 20 -25 minutes OR longer until they start browning and internal temp is 175 degrees.

I found the basic recipe here http://www.thetastyalternative.com/2013/11/pumpkin-apple-veggie-turkey-meatballs.html   BUT I LEFT OUT THE PUMPKIN----she adds about 1/2 cup--however she says it is best if not completely pureed. I think it would be a little runny if you did. Butternut might be a nice addition to these too, in place of the pumpkin. However I left it all out.

roasted chicken (upside down) with interesting spices

This is a very moist recipe. It called for cooking the chicken as you see it; UPSIDE DOWN! It made it nice and moist. This was an easy recipe and I enjoyed the rubbed on spices. I found the recipe at Lynn's kitchen adventures here http://www.lynnskitchenadventures.com/2013/02/floras-easy-roast-chicken.html   Lynn has lots of great recipes so go to her blog! You are supposed to rub it 24 hours before cooking. I didn't have the time--I did it about an hour before cooking and it still came out tasty--I will explain why below.  Here is a copy of this recipe:

Easy Roast Chicken

Make sure and remove the neck and any bag (full of the gizzards) before proceeding with the recipe!

• 1 teaspoon salt
• 2 teaspoons sugar (I omitted since I am not supposed to have sugar on SCD)
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• 1 whole chicken (about 4 pounds)
• 5 cloves of garlic, peeled (for cavity of chicken)
• 1 onion, cut if necessary to fit in cavity of chicken

1. In a small bowl combine the salt, sugar (me omit), cloves, allspice, nutmeg and cinnamon. Rub the chicken thoroughly with the mixture.{ I did it an hour before instead of the 24 hours--one thing I think that helped is I loosened the skin over the breast area and rubbed with the spices directly on the meat under the skin and then I did it on top of the skin too. I may have mixed up a little more of the seasonings}   Cover the chicken and refrigerate for 24 hours. OR do what I did--just did it about an hour before but rubbed the spices directly on the breast meat under and then on top of the skin.
2. Preheat oven to 425. Place the garlic and onion inside the chicken cavity and put chicken breast side down into a roasting pan or baking dish.[note--it IS upside down]
3. Bake for about 1 hour, or until internal temperature reaches 180 degrees. If the chicken is getting too brown, you can cover loosely with foil or lower the oven temperature. Remove from oven and allow to rest 15 minutes before slicing

Spaghetti Squash with butternut squash

What can I say?? I am LOVING spaghetti squash for pasta dishes. I always microwave the spaghetti squash ahead of time pricking it with a fork all over and nuking it 7 minutes then turning it and nuking another 7 minutes. BUT I made the mistake of pricking it this time with a knife in just a few places and the result was a big explosion! Still edible though~

 

 

Anyways!! I love this-- just use
Butternut squash
Onion
garlic
  olives
parmesan cheese
spaghetti squash
spaghetti sauce
basil or basil pesto

Cook your spaghetti squash. While cooking the spaghetti squash sautee the onion, garlic and small pieces of the butternut in a pan. When these are done to your liking--5-8 minutes add your spaghetti squash noodles. Then add the amount of spaghetti sauce you want. Serve in a bowl adding pesto, olives and a bit of parmesan if you like.

Ministrone

Man, this is going to be a favorite--great flavor!! This is grain free unless you want to add pasta to it. It is ok on the SCD diet too if you leave out the smoked paprika .(on the SCD you have to be careful which tomato paste you use and which tomatoes etc) For Vegan leave out the cheese.

Ingredients:

2-3 cups of kidney beans (I cooked my own the day before)
2 cups of the juice from the cooked kidney beans (If you don't have this use water, veg broth, whatever)
4 cups water
3-4 large carrots, chopped
1 large onion, chopped
4 celery (large) chopped
 1 cup string beans (I used the whole frozen ones and broke them up)
3-4 large garlic cloves sliced up
cabbage--I just threw a few slices in--maybe 1/2 cup
cauliflower--perhaps 1/3 to 1/2 cup-
1/2 teas thyme
1/2 tsp basil (dried- or I used a couple of fresh ones chopped and I also used some more when serving
1/2 teas oregano
1/2 to 1 teas salt
2 cups of fire roasted tomatoes
3 tab tomato paste
pinch of red pepper flakes
1 tab lemon juice
Smoked paprika (different from plain--adds nice flavor)--I just sprinkle it in (SCD omit)
parmesan for topping if desired along with some sliced fresh basil
oil--for sautéing --optional--you can always use water

Sautee for 5-6 minutes to soften--the carrots, onion , celery, and garlic. Then add the rest of the ingredients except for the kidney beans and topping items. Simmer about 45 minutes until the veggies are how you like them. Add the kidney beans and stir so they heat through.

Serve in bowls and top with fresh basil and parmesan if desired. You can add pasta that has been already cooked if you desire. I did this for the men in the family.

Kidney beans in the Crock Pot

This is crazy, but these are crazy good! I love them just cooked this way! The flavors of the seasoning make these so nice. But I will use some in soup too.

This Makes about 6 cups of beans (you use 1 pound of dried beans.

The night before soak the beans in the refrigerator overnight, covering them so 2 inches of water is over the top of the beans.

Presoaking is a must for kidney beans because some have some "poison" like stuff that needs to be drained off or you may feel a bit sickish!

Directions:

Drain off the liquid your beans soaked in. You may want to then boil them ten minutes in fresh water before adding them to the crock---read the note below in red
Make a flavor base by sautéing for 5 minutes:

   1 large onion
    3 large garlic cloves , sliced up
    a sprinkle of chili powder if desired.

In the crock pot place:

1 pound of pre-soaked beans
7-8 cups of fresh water
The sautéed onion and garlic
Smoked paprika (sprinkling some in---this has a huge impact on the flavor--you can order it online)

Cook on high for about 4 hours or until beans are nice and tender. It is better to cook on high then on low because of the higher temp related to the note below:

NOTE: Kidney beans are more toxic
than most other bean varieties if not pre-soaked and subsequently heated to the boiling point for at least 10 minutes  You can google to find out more information. FDA site: http://www.fda.gov/food/foodborneillnesscontaminants/causesofillnessbadbugbook/ucm071092.htm
NOTE: The following procedure has been recommended by the PHLS to render kidney, and other, beans safe for consumption:
Soak in water for at least 5 hours.
Pour away the water.
Boil briskly in fresh water, with occasional stirring, for at least 10 minutes 

Cranberry orange Muffins Gluten Free

This are wonderful--light and full of flavor

Without the nuts it makes ten muffins. These are gluten free and also good for the SCD diet.

They are great just like they are; I may try reducing the butter next time to see if I can reduce the fat a bit, but they are grand!

Ingredients:
2 1/2 cups of blanched almond flour

1/4 teaspoon of salt

3/4 teaspoon of baking soda

2 eggs

1/2 cup of honey (1/3 cup works well too if you like less sweet)

3 tablespoons of melted butter or oil (2 tab also works)

1 1/2 cups  or  you can use just 1 cup if you like of finely chopped cranberries (fresh or frozen)

1 orange with 1/2 of the orange's peeling

1/2 cup of walnuts (optional

 1/4 to 1/2 teaspoon of vanilla if desired (SCD diet's have to have vanilla without added sugar)

Directions:

Mix dry ingredients.

 Place cranberries in processor and process fine or as much as you like. You can also chop by hand to the size you like. Next

 Take the orange and run 1/2 of the orange with the peeling included in a food processer until nice and smooth. Add the other 1/2 of the orange without the peel and mix well in the processer. 

. Mix the rest of the wet ingredients--eggs, honey, melted butter and vanilla if using. Add these with your orange and cranberries to the dry ingredients.  Add nuts if desired.

Bake in paper lined muffin tins at 325 F for 15-20 minutes until the muffins start turning golden on top and tooth pic comes out clean.
.

Roasted fennel

I could eat an entire pan of this just for a snack--this is soooooooooo tasty. Preheat oven to 375 fennel (as much as you desire) olive oil salt and pepper parmesan cheese Take the fennel bulbs and slice them horizontally --about 1/4 inch or so in thickness. Place on non-stick sheet or whatever. Spritz them with olive oil. Sprinkle with salt and pepper and parmesan cheese. Cook in oven 375 degrees for 30 to 40 minutes, depending on how you like them. I actually like them a bit charred---these are sooooooo tasty! You can take some of the fennel fronds (the top leafy portions and cut them and sprinkle them atop when serving---delicious! Here is another link to this : http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-fennel-with-parmesan-recipe/index.html

Bonterra Chardonnay

 A nice dry white wine/ made of organic grapes/ a touch of fruity-ness in the taste and it almost feels as if there are bubbles but it is not bubbly.

Cauliflower Pizza crust Pizza

This is a GREAT grain free way to make Pizza. My hubby loves it as well; you can't tell it is cauliflower. Below is a picture of the cauliflower ground up:


This was so delicious!!  This makes a 9 inch round one which made 4 servings--2 slices for me and 2 for my hubby.  However I will give links at the end of the post which may give larger ones. Or you could double everything and make 2.

Ingredients for crust:

Cauliflower (riced in a food processer) --I used enough to give approximately 2 cups riced--I didn't measure.
1 egg
1-2 Tab ground parmesan cheese (you can do more)
1 Tab shredded cheddar cheese (you could do more if you like)
garlic powder (just sprinkle the amount you desire
Italian seasoning (sprinkle the amount you want)
Salt (sprinkle the amount you want.

After processing the cauliflower spread it out on a sheet and pat it with a paper towel to absorb some of the water--you could also heat it a bit to dry it a bit.

Then mix all of the crust ingredients. Place it on a sheet that is lined with parchment paper. I formed mine into a ball and then flattened it out to about 1/4 inch thickness.  Bake in a 400 degree oven for about 15-20 minutes until the bottom side is browned. Remove and carefully flip it over. I just took another piece of parchment placed on top and carefully flipped it holding top and bottom parchments--but it might be better to place a parchment paper and pan on top and then flip. I use AIRBAKED type cookie sheet--it cooks evenly and browns well.

Topping:

Pizza sauce or Spaghetti Sauce (I used some natural Spaghetti Sauce--thick kind)
Cooked mushrooms
raw purple onion
raw green bell pepper
sliced black olives
parmesan (I just sprinkled a bit)
cheddar cheese (sprinkled a bit)

I placed the sauce, and other ingredients on the crust and cooked for about 10 minutes or so until things were nice and hot (I had preheated the sauce before topping it on the crust).

Serve immediately ;-)


Some links to other Cauliflower Pizza recipes: This one is for a pineapple pizza: http://livingfullywithout.com/2013/03/17/pineapple-and-prosciutto-pizza-with-cauliflower-crust/    and then there is this one: http://foreverscd.blogspot.com/2012/09/cauliflower-pizza-dough.html

Banana Muffins

delicious--is what my hubby says!
These are made of white whole wheat flour, but you could probably use regular flour. My guys say they are good and tasty ;-) --I can't eat them because I am gluten free.

Preheat oven to 350--these make 12 and take about 20 minutes

Ingredients

• 4 large very ripe bananas mashed (or 5 small ones)
• 1 egg (beaten)
• ½ cup sugar
• ⅓ cup butter, melted
• 1½ cups plain all-purpose flour or white whole wheat
• 1 teaspoon baking powder
• 1 teaspoon baking soda (bicarb)
• ½ teaspoon salt
• a sprinkling of cinnamon
• 1/4 tsp vanilla
• blueberries if desired!

Instructions

1. Preheat oven to 350F
2. Mash bananas and add  egg, sugar and butter, cinnamon, vanilla and mix well to combine and set aside.
3. In another bowl add the flour, baking soda, baking powder and salt and whisk well. You could add nuts  here as well.
4. Add dry ingredients to wet ingredients and mix until nearly all the flour has disappeared. BE careful not to over mix because muffins get tough if you do! Add blueberries if desired gently folding into batter.
5. Pour into greased cupcake pans or paper lined pans and SPRINKLE with sugar if desired and bake for about 20 minutes. Test with a toothpick.  Remove from pan and cool.

fluffy omelet from 1912 kids cookbook!

We really liked this recipe. I added a bit of cheddar to it. Below is a picture of it while it is cooking:

We cut it in half to serve on the plates:

and below is a photo of the cute book from which I obtained the recipe--it is available at Amazon:

How to:

[I used 4 eggs]

1. Separate yolks and whites, putting them into different bowls.
2. Add dash of salt to whites , and dash of salt and white pepper to yolks.
3. Add cold water to whites, allowing 1 teaspoon to each.
4. Add cold water to yolks, allowing 1 tablespoon each [I did less]
5. Beat both very lightly.[I actually decided to really whip them both--this is why the whites are so airy in my omelet---but some time I will try it the way it is described here]
6.Melt 1 tablespoon of butter in frying pan (I used my ceramic pan)
7. Pour in yolks. Let cook a moment.
8. Spread whites over yolks, making a little hole in the center for steam to escape.
9. Cook SLOWLY for 5 minutes, or until the puffed up whites look dry. [I covered my pan--and I also sprinkled some cheddar over the whites]
10. Fold one half over the other.
11. Turn out on a warm platter.
12. Trim with parsley [if desired] and serve at once.

This books is so much fun--it has a book within a book and the pots and pans talk to the child.

almond honey cookies

This came out really well even though I forgot the egg! With the addition of the egg they will be LESS FLAT Once they cool they are fine and dandy  it is worth using an egg if you can eat them. This next photo is with the egg with no Baking soda and some additional raisins. When using raisins I decrease the honey a bit:

I could have used a bit less honey since these are nice and sweet.

Ingredients

1 1/2 cups Almond Flour (I used Bob's Almond meal/flour which has a slightly thicker texture than some others)

1/4 cup Butter, melted or softened

1/4 cup honey (I could have used a bit less since I like things on the less sweet side)

1 egg (OPTIONAL--I didn't use it)

1/2 t. vanilla extract (for those on SCD you have to use a kind without sugar)

1/4 t. salt

1/4 t. baking soda

OPTIONAL additions--raisins or Chocolate chips (if not on SCD).

DIRECTIONS:

Preheat oven to 350. Line a cookie sheet with parchment paper. Mix ingredients and spoon out in small amounts. It will make 11 or 12, and as you see they spread when no egg is added.  IF you add an egg they won't be the FLAT way!  Cook about 11 minutes until nice and golden.

navy bean soup

THIS IS SUCH AN EASY DISH AND NICE FLAVOR TOO

MY SON EVEN WANTED SECONDS!
I actually didn't have a whole pound of beans but I used the full strength seasonings and it was still fine. If I had the whole pound I would have had to use a larger crock--I used my small one.

Ingredients:

1 Tab olive oil (for flavor--but you can omit it)
4 cloves of garlic
1 medium yellow onion
1/2 pound carrots
4 stalks celery
1 pound of dry navy beans
1 bay leaf
1 tsp dried crushed rosemary
1/2 tsp dried thyme
1/4 to 1/2 tsp smoked paprika (you need the smoked kind for the flavor--you can get it from Amazon too
fresh ground pepper
1 tsp of salt or to taste
optional --if you eat meat , ham can be added- if you eat dairy you can add Parmesan when serving.or you can use almond flour or nutritional yeast sprinkled over top.

Directions

You can presoak the beans as it might be easier for people with stomach problems, but it is not necessary. 

1. Cut up the garlic, onion, celery, carrots and place with the oil in the crock pot.

2. Sort and rinse beans. Add to crock with the seasonings. You can hold off on most of the salt and add at the end to taste.

3. Add 6 cups water and stir.  Cook on low 8 hours. (Or you can heat on high for some hours to reduce the cooking time.

4. when beans are done mash a bit. Add some salt if needed.

The  original recipe I found at budgetbytes.com

Turkey Soup / with or without noodles

Turkey soup with noodles added/ for my hubby a



I am having it without the noodles. Both ways are nice. I made the stock as follows. Early in the day:

For the Stock:

Turkey carcass (This is what is left after eating most of the meat. But I did included a wing with the meat and a leg with the meat too)
5-8 cups of water (depending on how big the carcass is etc)
3-4 celery stocks chopped
3 carrots-chopped
a pinch of ground cloves
a bay leaf
1/4 tsp of dried sage (more or less according to taste)
salt and pepper (according to taste)
dried thyme (anywhere from 1 to 2 tsp)
small onion chopped

Note--on the seasonings it is up to how you like it.  Add all of these into a large pot and simmer for 1 and 1/2 hours or two hours.  Using a large slotted serving spoon (the kind with holes) remove the solids setting them to cool a bit on a cookie sheet.  Meanwhile place the broth through a sieve or strainer. I then refrigerate the broth [this makes it easier to skim the fat off later]. I chop up any of the meat and veggies  and place them in a separate container to cool. Throw out the bones, skin, and things you wont' be using.

About 1 hour or so before serving ,skim any fat off the top of the broth and discard the fat. Heat the broth. Add some fresh vegetables of your choice [you will add the ones you cooked earlier at the end]. For the fresh new ones,I used:

chunky carrots
chunks of celery
onion (I hadn't used any in the broth so I added some here)--chopped
cauliflower

I simmered these until done--about 20 minutes or so. Then I added

The meat and veggies I had strained out earlier {I like adding these veggies since they have full flavor from cooking in the broth] and I added

frozen baby peas

I heated these for just a minute and let it sit while I made a salad. They get warm just by sitting in the hot broth and the peas are nicely done without further cooking. I made noodles on the side for my husband and son to add to theirs since I am going grain free for a few months.

Old Vine Zin

 Oak Ridge Winery
It was unanimous--we loved the flavors in this wine--very interesting; I wish I had saved the description. We shall buy more of this!  Here is a description: "Producer notes: "96% Zinfandel. 4% Petite Sirah. An old vine Zinfandel from Lodi's oldest operating winery that offers a robust and delicious expression of California's unique terroir. Jammy with raspberry, milk chocolate and mocha flavors, soft tannins and a supple mouth feel. Alcohol 13.95%"----I can attest it is as described!

pumpkin pie (crustless)

2 recipes here— the top one is very easy!

INGREDIENTS 

• 1 15-oz can pumpkin puree
• 1 cup evaporated milk
• 3 large eggs
• ½ cup sugar
• ¼ cup packed light brown sugar
• 1 tablespoon cornstarch
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon vanilla extract
• 
  

DIRECTIONS 

Preheat oven to 325.

Spray a 9 inch pie pan lightly with oil.

Mix cornstarch and evaporated milk in small bowl.

Mix the other ingredients in a large bowl and then mix the evaporated milk mixture with it.

Pour into pie pan and cook for one hour and 5 minutes or until knife inserted in middle comes out clean.

Below is another version of crustless pie:

This is an easy GF crust-less pumpkin pie which can also be eaten on the Specific carb diet--I love the flavor of these spices. {I may try more yogurt next time because this version is a little heavy but tasty!]

1 can (15 and 1/2 ounces--or about two cups --SCD says no canned unless nothing added etc)
1/4 cup of my homemade yogurt (SCD is yogurt cultured for 24 hours)

 2 -3 tablespoon raw honey

 3 eggs and one white

2 teaspoon cinnamon (where to buy high quality spices)

 1/2 teaspoon nutmeg

 1/4 teaspoon clove

1/8 teaspoon ginger (optional)

1/8 teaspoon allspice

Mix it all together place in oiled pie plate and bake at 350 degrees for 45-50 minutes until set (knife inserted halfway between edge and center will come out clean). Cool and then serve.

Here is another version that is vegan and gf 

https://nannykimsrecipes.blogspot.com/2023/10/pumpkin-pie-vegan.html?m=0

Sauteed Cabbage with black beans, fire roasted tomatoes

I was surprised at how much I love this dish--I was just using some things I had on hand. I love this for lunch--it only takes a few minutes.

Cabbage/ sliced/ as much as you desire
coconut oil
Organic fire roasted tomatoes (I used a can kind which the SCD diet does not always allow because of additives--see note below.
  black beans --2 cups cooked carrots
Chili, Cumin, Salt and pepper

Sautee the cabbage in coconut oil. Meanwhile heat the tomatoes , beans and carrots together adding a sprinkling of chili and cumin and salt and pepper to taste. Serve over the cabbage. NOTE: Question 15 here http://www.scdiet.org/7archives/scd002.html

 Quote:    

   15) Why are canned tomato products not allowed? If I buy organic stewed
tomatoes from the health food store, and there are no added
ingredients (and I write the company, if I need to), are they okay?

Answer:
If you write to the company and they say there is nothing added to the canned
tomatoes, use them. I know that tomato juice works great in most recipes
requiring tomato puree or canned tomatoes. If you cook them and freeze them
yourself, they are OK.

YOGURT in the crock pot and oven

This is WONDERFUL creamy yogurt and nice and thick



I found the how to online


I used organic whole milk and regular plain Dannon yogurt as a starter using 1/2 a cup of the yogurt and 7 cups of organic whole milk letting it incubate 24 hours for the SCD  (specific carb diet)

Here is the how to: http://glutenfreehomebakery.blogspot.com/2013/04/make-your-own-greek-yogurt-in-crock-pot.html    Note--I used a 40 watt light bulb in my oven. AND I DID NOT HAVE TO STRAIN IT--IT WAS NICE AND THICK!

Go to the site for the complete detailed how tos!!! I kindof sterilize stuff with boiling water first.  here is the summary for my use:

1. I fill my large Crock Pot about 3/4 full or apx 3/4 of a gallon of milk.  I have a little hole in my lid and insert a meat thermometer. 
2. Turn the Crock Pot on High and cover, let the milk heat to 185-190 degrees.  Sometimes mine goes a little higher.  It's fine as long as you don't scorch the milk.  You want it to just begin to simmer on the outside edges. (mine takes about 1 and 1/2 hours to 2 hours}
3. Now let the milk cool in the covered Crock Pot until it registers 110-115 degrees.  You should be able to stick your finger in and hold it for 10 seconds without burning. It must be cool enough before you add the starter or the heat will kill the beneficial bacteria. (mine takes about 2 hours left in frig in crock pot}
4. Put the 1/2 cup of yogurt starter in a small bowl and add a cup of the warm milk, a little at a time to temper, or if using a dry starter follow the package directions.
5. Stir the small bowl of yogurt milk mixture into the large pot of your Crock Pot.
6. Put the cover on the Crock Pot and place in your (110 degree) warm oven with the light on.  Snugly cover the pot with a blanket or several large beach towels.  Some people replace the light bulb with a 60 watt but mine does fine as is. 
7. Leave the covered Crock Pot in the oven for 24 hours in order to get the full benefit of the lactose eating bacteria.  Keep the door closed and the light on.   Having an oven thermometer is helpful too. 
8. After 24 hours remove the pot and either strain for Greek yogurt or ladle directly into clean containers.  Refrigerate