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.

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.

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.

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

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)

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. :)

Egg-Free Pecan-Banana Muffins (Chicken binder)

Which comes first, the chicken or the egg? Well, if your kid can't eat eggs, then it is most definitely the chicken!! Raw, pureed chicken makes a great replacement for eggs in muffin batter.

5 Cups SCD Flour (I use 3 cups Pecan, 2 cups Pumpkin Seed)
2 tsp Baking Soda
4 RIPE bananas pureed with 1 tsp baking soda
1 cup pureed squash (butternut, acorn)
6 ounces pear puree
2 ounces honey
1/2 small - medium organic chicken breast

Preheat oven to 300 degrees
Line 3 muffin pans with paper liners
In large bowl mix flour and 2 tsp baking soda. Set aside
Purree bananas with 1 tsp baking soda and set aside
In food processor, puree chicken with pear sauce until smooth. Add in squash and honey. Puree further until smooth. Add in bananas. Puree until smooth.
Pour wet ingredients into dry ingredients and mix until combined.
Fill muffin liners 1/2 - 2/3 full. Should make 3 dozen muffins.
Bake 35 - 45 minutes until muffins spring back and toothpick comes out clean.
Cool on rack. Keep in freezer. Liners peel off most easily when muffins are frozen. Microwave 15 seconds to rewarm.