Okay, so, usually I have a plan for dinner. Tonight I did not. So, I threw a few things in a pan hoping to replicate a little fajita-ish flavor for my flavor-deprived boy. Turned out great and I ate half. Oops. The portions are small b/c I thought I was cooking for one. I'll update the next time I make it for larger portions.
1/2 organic chicken breast, sliced very thin against grain and diced.
1/2 organic zucchini, pealed and diced
1/2 organic red pepper, diced.
Marinade:
2 Tbsp apple cider vinegar
2 Tbsp oil (light olive works well)
1 Tbsp honey
1/4 tsp coriander (can be increased if you like more fajita-ish flavor)
1/8 tsp cumin
1/8 tsp black pepper
1/4 tsp dried oregano
1 tsp salt
2 cloves diced garlic
Mix marinade and pour over chicken and veggies. Let sit 15 minutes. Dump everything into a VERY hot skillet and stir-fry until done.
Monday, March 29, 2010
Egg-Free Pecan Spice Cookies
1 1/2 Cup Pecan Flour (would work just as well w/almond too)
1/8 Cup honey
1/4 Cup pear sauce
1/8 Cup melted spectrum palm shortening
1 tsp baking soda
1/8 tsp salt
1/2 tsp SCD vanilla
1/4 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
Mix honey into warm, melted shortening. Blend pear sauce & vanilla into it. Stir all dry ingredients together. Pour wet ingredients into dry and blend well. Roll into small balls and press flat like peanut-butter cookies (I use a standard cookie scooper). Bake at 300 for 15 minutes. Cool on a wire rack.
1/8 Cup honey
1/4 Cup pear sauce
1/8 Cup melted spectrum palm shortening
1 tsp baking soda
1/8 tsp salt
1/2 tsp SCD vanilla
1/4 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
Mix honey into warm, melted shortening. Blend pear sauce & vanilla into it. Stir all dry ingredients together. Pour wet ingredients into dry and blend well. Roll into small balls and press flat like peanut-butter cookies (I use a standard cookie scooper). Bake at 300 for 15 minutes. Cool on a wire rack.
Pearsauce
So, makin' pearsauce is time consuming, but easy.
Step 1. Buy green pears.
Step 2. Peel pears
Step 3. Core Pears
Step 4. Throw pears in pot on low - medium heat for 4 hours, stirring every 15 min for the first hour and mashing them down as they soften.
Step 5. Puree pears and freeze in individual-size containers.
I usually do 9-12 pounds of pears at a time b/c Will INHALES this stuff. Tastes like candy when it's done (and looks a little pink too). But, can be done with just a few pears if you want. You know it's done when the pears just fall apart and turn a little pink.
Step 1. Buy green pears.
Step 2. Peel pears
Step 3. Core Pears
Step 4. Throw pears in pot on low - medium heat for 4 hours, stirring every 15 min for the first hour and mashing them down as they soften.
Step 5. Puree pears and freeze in individual-size containers.
I usually do 9-12 pounds of pears at a time b/c Will INHALES this stuff. Tastes like candy when it's done (and looks a little pink too). But, can be done with just a few pears if you want. You know it's done when the pears just fall apart and turn a little pink.
Spaghetti Squash and Meat Sauce
Sauce:
48 ounces strained tomatoes (I found some bottled ones in the organic section of giant - they were PERFECT).
1-4 onions
6 ribs of celery
4-6 cloves garlic
3-4 tbsp olive oil
1 tsp salt
1/4 tsp pepper
1-2 bay leaves
1 tsp oregano
1-2 tsp other spices (rosemary, basil, parsley, sage, thyme, etc.)
3/4 - 1 pound organic ground beef
Use food processor to dice finely the onion, celery and garlic
In Stock pot, warm olive oil over med heat for 1 minute
Add all ingredients except tomatoes
Saute/stir frequently until almost all liquid has evaporated
Add tomatoes.
Cover with splashguard and allow to simmer on low for 15- 20 minutes
In frying pan, brown meat. Strain and add to sauce.
Squash:
wash 1 spaghetti squash
Cut in half and scoop out seeds and other gook
Place rind up in casserole dish with 1/2 inch of water and bake at 375 for 30 - 45 minutes until knife goes in easily.
When done, scrape squash with fork side to side to make "noodles"
Serve sauce over squash noodles.
48 ounces strained tomatoes (I found some bottled ones in the organic section of giant - they were PERFECT).
1-4 onions
6 ribs of celery
4-6 cloves garlic
3-4 tbsp olive oil
1 tsp salt
1/4 tsp pepper
1-2 bay leaves
1 tsp oregano
1-2 tsp other spices (rosemary, basil, parsley, sage, thyme, etc.)
3/4 - 1 pound organic ground beef
Use food processor to dice finely the onion, celery and garlic
In Stock pot, warm olive oil over med heat for 1 minute
Add all ingredients except tomatoes
Saute/stir frequently until almost all liquid has evaporated
Add tomatoes.
Cover with splashguard and allow to simmer on low for 15- 20 minutes
In frying pan, brown meat. Strain and add to sauce.
Squash:
wash 1 spaghetti squash
Cut in half and scoop out seeds and other gook
Place rind up in casserole dish with 1/2 inch of water and bake at 375 for 30 - 45 minutes until knife goes in easily.
When done, scrape squash with fork side to side to make "noodles"
Serve sauce over squash noodles.
Egg-Free Pumpkin Cookies
3 Cups SCD Flour
1/4 Cup Honey
3/4 plus 1/8 cup Pumpkin Puree
1/8 cup melted palm shortening or coconut oil
2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/2 tsp ginger
3/4 tsp cinnamon
1/2 tsp nutmeg.
Preheat oven to 300
Melt oil.
Combine all wet ingredients
Combine all dry ingredients
Mix wet into dry ingredients
Form dough into little balls the size of walnuts (I use a cookie scooper for this) and place on parchment lined cookie sheet (or silpat)
Bake 10 - 15 minutes until slightly browned.
Makes about 3 doz cookies.
1/4 Cup Honey
3/4 plus 1/8 cup Pumpkin Puree
1/8 cup melted palm shortening or coconut oil
2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/2 tsp ginger
3/4 tsp cinnamon
1/2 tsp nutmeg.
Preheat oven to 300
Melt oil.
Combine all wet ingredients
Combine all dry ingredients
Mix wet into dry ingredients
Form dough into little balls the size of walnuts (I use a cookie scooper for this) and place on parchment lined cookie sheet (or silpat)
Bake 10 - 15 minutes until slightly browned.
Makes about 3 doz cookies.
Chicken Curry
1 tsp olive oil
1 onion diced
4 cloved minced garlic
1 tsp salt
2 1/2 tsp SCD Curry Powder
2 medium tomatoes diced
1 Tbsp minced garlic
1 1/2 lb chicken diced
1 1/2 C Water
1. Saute onion & Garlic in oil 4-5 min.
2. Add salt, ginger & Curry. Cook 1-2 min.
3. Add tomatoes & mix well
4. Add chicken, stir well.
5. Add water.
6. Cover & cook on medium 20 minutes
7. Uncover & cook on low 10 minutes
1 onion diced
4 cloved minced garlic
1 tsp salt
2 1/2 tsp SCD Curry Powder
2 medium tomatoes diced
1 Tbsp minced garlic
1 1/2 lb chicken diced
1 1/2 C Water
1. Saute onion & Garlic in oil 4-5 min.
2. Add salt, ginger & Curry. Cook 1-2 min.
3. Add tomatoes & mix well
4. Add chicken, stir well.
5. Add water.
6. Cover & cook on medium 20 minutes
7. Uncover & cook on low 10 minutes
Curry Powder
1 tsp cardamom (or seeds from 8 whole cardamom pods)
4 inches of cinnamon stick
8 whole cloves
4 tsp corieander seeds
4 tsp cumin seeds (or 1/2 tsp cumin)
1/2 tsp black pepper
1/4 tsp cayenne
Grind together in a coffee grinder approx. 3 minutes into a fine powder. You can add more cayenne if you like a spicier finished product. This amount of cayenne allowed me to use it for my son (not spicy)
4 inches of cinnamon stick
8 whole cloves
4 tsp corieander seeds
4 tsp cumin seeds (or 1/2 tsp cumin)
1/2 tsp black pepper
1/4 tsp cayenne
Grind together in a coffee grinder approx. 3 minutes into a fine powder. You can add more cayenne if you like a spicier finished product. This amount of cayenne allowed me to use it for my son (not spicy)
Chicken or the egg??
I have found that 2 oz of raw chicken pureed into the wet ingredients in a baked-good recipes binds the final product together better than any other egg-free "eggs". So, feel free to substitute away. :)
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