Thanksgiving Preparations & More!

11-19-12

  I'm sorry it has been so long since my last post. I'm finding that pregnancy is far more tiring than I remember anyone ever telling me about! I've been sleeping at least 10 hrs a night and then sometimes I'll even take a nap after I get home from work! Thanksgiving day I'll begin week 9 of my pregnancy and still have yet to experience any "morning sickness", although I've had a few bouts of nausea that lasted an hour or two. This week the baby is the size of a raspberry and growing a millimeter a day. By week 9 (Tday) it will be the size of a green olive! I've has some really weird dreams, but that's apparently normal. My husband has been a real sweetheart and is so gentle, making sure that I have everything I need and am always comfortable. 
  We have 3 days until Thanksgiving and I've already started the preparations! My husband and I will be going up to his Aunt's for the holiday, with his brother and many other family members. With that thought in mind I've been thinking of all the things I need to make ahead and what I can take with me to make there. Today I'm being quite industrious by making a batch of Homemade Yogurt, 2 loaves of bread, and pie crusts. I'll also need to bake a pumpkin for pies later. The recipe I'll be including with this post is the bread recipe that I've been using. It isn't anything super special, but I like it and it is really easy to make and the ingredients are easily obtainable if I don't already have them on hand. I'm super excited to finally have a piece of buttered toast again! The first loaf I made was cubed and taken to a party at a friend's house for some delicious Swiss Cheese Fondue! Which was quite tasty. 
Happy Holiday and much Thanks!


Almond Loaf
Yields: 1 loaf

2-1/2 cups Almond Flour
1     cup  Dry Curd Cottage Cheese(DCCC), packed
3          Eggs
1/4   Tbsp Butter, melted
1     tsp  Baking Soda
1/4   tsp  Salt

Preheat Oven to 350^F.

1)  Grease 8x4 Pyrex loaf pan with butter. Dust bottom of pan with almond flour.
2)  In food processor blend DCCC, Eggs, melted Butter, Baking Soda, and Salt. Puree until smooth butter consistency.
3)  Add Almond Flour and blend until thoroughly combined. 
4)  Remove from food processor and shape into loaf in pan.
5)  Bake for about 1 hour @ 350^F. Cool on wire wrack. 

Original Recipe Link: http://www.scdrecipe.com/recipes-bread/

Beefy Stew and a Warm, Wet Fall

10-29-12

  Hey people! So this post features a recipe I used to make a delicious French Beef Stew. My client gave me the recipe when I told her that I had some stew meat and wanted to do something with it. We scoured her favorite cookbook until we found the recipe she'd been thinking of. I got home and adjusted a few ingredients, but was super excited to find out how it turned out. The next morning I got up an hour earlier and started chopping and dumping ingredients into my crockpot (shout out to my hubby here for his great foresight in getting it for me for Christmas last year; I use it a lot!). I had my hubby turn it down two hours later, as I was at work, and then I added some veggies after I got home from work. The stew spent a total of 10 hours in my crockpot and when we at it for dinner that night the meat with nice and tender and just fell apart on your fork, so yummy! With no further ado I have my recipe and the original recipe below. Happy Cooking!

French Beef Stew

3 lbs   Beef Stew Meat

3 cups  Chicken Stock

3       Onions, chopped

3 Tbsp  SCD Bread Crumbs(I used some from a "flop-loaf" I'd froze)

3 Tbsp  SCD Yogurt

2 cups  Carrots, chopped

5 stalk Celery, chopped

1)  Combine all ingredients (excluding carrots and celery) in slow cooker, mixing well.

2)  Cook on high for 2 hours; then turn down to low for at least another 4 hours.

3)  Add carrots and celery before 2 hours before finished cooking.

4)  Serve over "FauxTatoes" and enjoy!

Original Recipe:

2 lbs   Beef Stew Meat

2 cups  Beef Broth

2       Onions, chopped

2 Tbsp  Bread Crumbs

2 Tbsp  Tapioca

1 smCan Mushrooms

1)  Combine all ingredients in large baking dish. Mix well.

2)  Bake on 325^F for 4-5 hrs in covered dish.

3)  Serve over noodles, rice, or mashed potatoes.

 

P-P-P-Pumpkins!!!

10-23-12

  Wahoo!!!! I successfully made my very first pumpkin pie, completely from scratch! That's right, SCRATCH, no canned pumpkin, no pre-made crust, and only honey as a sweetener! I made it last night and there is only one piece left. I'm currently cooling another crust so I can bake a second pie tonight :-P   It's a "chores around the house" day, so I figured I'd go ahead and post the pie recipe while I'm waiting on the laundry. My wonderful husband was a real gem and helped me every step of the way and I'm pretty well convinced that I'll never buy a pumpkin pie again (homemade is by far better and definitely worth the effort).  

  I'm super excited about all the people that I'm getting to come take a look at my blog and what I'm doing here. I added some pictures to some of my previous posts I hope you all enjoy.  I'm kinda flabbergasted...this morning I decided to weigh myself again (just for giggles) to find out how the last few days of Cinnamon Bun Muffins, Strawberry Sorbet, and Pumpkin Pie had affected me. Sorry to those people thinking I'd most definitely gained a pound or two...nope, I lost a whole pound! 0_o  I find that totally weird and against normal thought, but in fact I've lost yet another pound. I thought for sure I was at a plateau, perhaps I'm wrong. I'm the skinniest I've ever been in my entire life! I'm having a really hard time imagining that there is anything left to loose, but then I loose more weight and I continue to marvel at the oddity. Enough about that, on to the recipe!

Pumpkin Pie

Yield: 1-8"pie+1ramekin filling

Crust:

1-3/4  cup  Almond Flour

1/3    cup  Coconut Oil, melted

2     Tbsp  Honey

1      tsp  Vanilla Extract

1/4    tsp  Baking Soda

1/4    tsp  Ground Cinnamon

1/4    tsp  Ground Ginger

Dash        Salt

Filling:

2   cup  Pumpkin Puree (15oz canned)

1/2 cup  Water

3        Eggs

1   tsp  Vanilla Extract

1   tsp  Salt

1   tsp  Ground Cinnamon

1   tsp  Ground Ginger

1/4 tsp  Ground Clove

1/4 tsp  Ground Cardamom

1/2 tsp  Ground Nutmeg

1/2 tsp  Lemon Zest

1/2 cup  Honey

Crust:

1)  Mix all ingredients until just combined (I suggest mixing dry ingredients first and then adding the wet).

2)  Press dough into greased pie plate, spreading evenly up sides and across bottom of pan.

3)  Bake at 325^F for 10 Minutes. Remove from oven and cool completely.

Filling:

1)  Whisk all ingredients together in a bowl. Combine thoroughly.

2)  Pour into pre-baked pie crust. You will end up with extra filling. Pour this into 1-2 greased ramekin(I used a small Pyrex dish). 

3)  Place pie and ramekins on baking sheet. Bake at 350^F for 30-40 minutes, or until center is slightly jiggly. (If crust edges brown too quickly, put strips of foil around the edges of the pie)

4)  Refrigerate until chilled, then serve.

Original Recipe Link:   http://www.againstallgrain.com/2011/11/22/grain-free-and-dairy-free-pumpkin-pie/

Yum, Yum, Avocado!

10-22-12

  I've met a lot of new people over the last couple weeks and have gotten to share the particulars of my diet. It is fun talking to other people about the restrictions I have and what I'm still able to eat and make in spite of how bleak it might look initially.  I've been on the diet 100% now for about 4 months, but had semi-started it beforehand. Over the last 6 months I've lost a grand total of 20 pounds! I've finally plateaued and I think this is probably my bodies healthy weight.

  This last Friday I made a "pasta" dish for dinner! The guys thought it was so good that they devoured every last bit of it and there were absolutely no left-overs (and it made a good sized batch too!). It came out pesto-like in flavor only with a strong avocado influence, making it quite superior to red sauce. The recipe I used this time around was just for a sauce, so I used a Spaghetti Squash for the noodles (so yummy). For enough sauce to cover a whole squash I tripled the recipe. So, without further ado, here is the newest recipe that I've tried!

Creamy Avocado Sauce

Yields: 2 servings

1  med.  Avocado, ripe and pitted

1  Tbsp  Lemon Juice (half lemon squeezed)

2 cloves Garlic, peeled

1/2 tsp  Salt

1/4 cup  Basil (recipe called for fresh, but I used dried)

2  Tbsp  Olive Oil

   Dash  Ground Black Pepper

2 Servings Cooked Pasta of Choice (zucchini noodles or spaghetti squash for scd)

1)  While pasta is cooking, place garlic, lemon juice, and olive oil in blender. Blend until smooth. 

2)  Add avocado, basil, and salt. Process until smooth and creamy.

3)  Pour sauce over drained, cooked pasta and toss until pasta is evenly coated with sauce. Garnish with black pepper and serve.

Original Recipe Link:  http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/

Using What's on Hand...

10-16-12

  One of my favorite things to do is find an ingredient in my kitchen that has just been sitting there, usually because someone is afraid to "eat the last one", or because it's too small of a quantity to use in one of my normal recipes. With this ingredient in mind, I then scour the internet for a recipe that utilizes that food item and anything else I have on hand. 

  Last night I was craving some bread, after eating the delicious squash soup, so I began to look for a recipe that would use the 1, overripe, banana sitting idle in the fruit bowl. It was quite a task, because most bread and cake recipes I found used 2-4 bananas. At long last though I found a recipe that served the purpose and sounded delicious! My Hubby and I worked together and made this dessert. When it came out of the oven, and cooled sufficiently, everyone tried a piece and thought it was super good! I was so glad the guys liked it so well (although I wonder if they were just happy to have a good homemade dessert again), however I didn't like it so well at first. The flavor was good, but the crumble on top was off for me and too dry. This morning I decided to have a piece again, but I drizzled some honey on top after warming it up, and enjoyed it so much more. I'd contemplated trying to alter the recipe the next time I make it, but decided, that with such an easy fix, I'd leave it as it is. 

Always,

Kittydid

Banana Spice Coffee Cake

Batter:

1       Banana, mashed

5       Eggs

1.5 tsp Vanilla Extract

1  Tbsp Honey

1.25cup Almond Flour

1.5 tsp Ground Cinnamon

1/2 tsp Ground Ginger

1/2 tsp Ground Nutmeg

1/2 tsp Ground Cloves

1/2 tsp Sea Salt

1/4 tsp Baking Soda

1/4 cup Coconut Oil, melted (plus more for greasing pan)

Topping:

1/2 cup Almond Flour

1   tsp Ground Cinnamon

1/4 tsp Ground Ginger

1/8 tsp Ground Nutmeg

1/8 tsp Ground Cloves

1.5 tsp Coconut Oil

Preheat oven to 350^F

Batter:

1)  In a large bowl mix together mashed banana, eggs, vanilla, and honey until all the wet ingredients are incorporated.

2)  In a small bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, and baking soda.

3)  Add dry ingredients to wet ingredients and mix until better forms. Stir in melted coconut oil to batter; mix well.

Topping:

4)  In a small bowl, blend together flour, cinnamon, ginger, nutmeg, cloves, and coconut oil. Blend until the mixture forms a crumb-like texture. Add 1/2 tsp more coconut oil if the crumb mixture doesn't form.

5)  Pour batter into greased 8x8 baking dish and sprinkle topping evenly across the top. Bake in preheated oven for 45-50 minutes, or until golden brown and a toothpick inserted into center comes out clean.

  Allow to cool for 5-10 minutes and then cut into squares and serve.  

Original Recipe Link:  http://www.multiplydelicious.com/thefood/2012/08/banana-spice-coffee-cake/

It's a Soupy Fall After All.

10-16-12

  Yesterday my Hubby and I went to the store and guess what I saw all over the store? Squashes! Of all different sizes, shapes, and colors! This is one of my favorite parts of fall, even more now that I know what each one is and can be used for.  We purchased some more Acorn squash, some spaghetti squash, butternut squash, and a pie pumpkin! I'm so excited to figure out how I want to use it all! 

  I used the first one for dinner last night and it was a real hit! I was so excited and it was my first time using this particular type of squash. So, below is my recipe for Butternut Squash Soup, and as usual I will have the link at the bottom to the original recipe. 

Always,

Kittydid

Butternut Squash Soup

Recipe says it Yeilds 4 servings, but I must have had a large squash or something, because I came out with 6-8 servings.

1       Butternut Squash, peeled and cubed

1 Tbsp  Ground Ginger (called for ginger root, but I only had this)

6 cups  Chicken Stock

1/2     Onion, chopped

1/2 tsp Salt

1/4 tsp Ground Cardamom

Preheat Oven to 450^F

1)  Place squash, onion, ginger, and 2 cups Chicken stock in a 9x13 baking dish and bake for 1 hour or until squash is soft.

2)  Place pan contents in food processor with steel blade(I used my blender). Process mixture until smooth, gradually adding remaining stock, salt, and cardamom into puree.

3)  Reheat if necessary (I kept mine warm on low on the stove top until the guys got home).

Original Recipe Link:  http://www.scdiet.org/2recipes/veget02.html

Shepherd's Pie?

10-15-12

  Life has been busy here in the Boro for me. I got busy with work and ran out of honey, so my baking/cooking pursuits were put on hold for a bit.  But I'm back with the report of what I threw together for dinner last night. I originally got the inspiration from a recipe I saw in Sunset Magazine for Shepherd's Pie. The unique thing about the recipe in the magazine was that they'd used mashed Pumpkin for the top of the dish, instead of the usual mashed potatoes. I was thrilled with the idea because it helped me to realized that I don't actually have to use the common ingredients to make traditional dishes. With this in mind, I purchased an Acorn Squash to use for dinner two nights ago. I had some chicken and veggies on hand, so I decided to create my own version of this Shepherd's Pie (and yes, to all you Gordon Ramsey fans, the original recipe called for lamb). So with all other explanations aside, my recipe is below.

Always,

Kittydid

Chicken and Squash Bake

Yeilds: 3 Servings

1        Acorn Squash, cooked and mashed 

2  Tbsp  Butter, room temperature

2  cups  Chicken, (cooked & seasoned) sliced

1        Bell Pepper (I used green), chopped

2  cups  Carrots, chopped (I only had baby carrots, so I sliced lengthwise and halved)

2  Tbsp  Olive Oil

1/2      Onion, coursely chopped

1  clove Garlic, minced

1-2 cups Chicken Stock

2  Tbsp  Almond Flour

1)  Preheat oven to 375^F

2)  Mash together squash and butter in small bowl; set aside.

3)  Place chicken, bell pepper, and carrots in bottom of 8x8 baking dish; set aside.

4)  In saucepan heat oil, onion, and garlic over medium heat, until onion is translucent. 

5)  Sprinkle flour over top of onions and mix continuously until you can smell a warm almond-like scent; add chicken stock and any pan drippings from chicken. Simmer until slightly thickened.

6)  Pour gravy mixture over veggies and meat in baking dish, then top with squash mash.

7)  Bake, uncovered, for approx. 30 minutes, or until veggies are cooked.

Serve and enjoy!

Fall: Arriving in Style

10-1-12

  Today I welcomed fall with a wonderfully delicious Cinnamon Bun Muffin recipe. It made the house smell much like fall and the only thing missing was warm apple cider on the stove top. Sadly, the recipe makes only nine muffins, so I'll be making another batch before the evening is done. I've posted my version of the recipe at the bottom of this post. At the bottom of the recipe is a link to the original recipe from Elana's Pantry (http://www.elanaspantry.com/cinnamon-bun-muffins/). I find many of my recipes on her site and a couple of others (this will be very apparent as my posting progresses).

  I had my three month check up with my doctor today. It was probably the best doctor appointment I've ever had! She was very happy with the progress I've made on the diet (as am I) and how good I'm feeling. She was surprised to see how much weight I've lost, but is happy to see how well my body/gut is liking the diet. I went away feeling very confident about how well I'm doing and excited to continue on this journey to healing. 

  Another really neat thing, my father and eldest brother came up with a brine made of honey, salt, and water for smoking fish. I came home from a visit with some very delicious smoked tuna! yummy, yum, yum! I'm so very thankful for all the family and friends that are constantly supporting me in my dietary restrictions and finding ways to fix special things for me that I can have! 

  Happy Harvesting!

God Bless,

Kittydid

Cinnamon Bun Muffin
makes 9 muffins

Cinnamon Topping:
2 Tbsp Honey
1 Tbsp Cinnamon
1 Tbsp Grapeseed Oil

1)  To make cinnamon topping, combine honey, cinnamon and oil in a small bowl
2)  Set mixture aside



Muffin Mixture: 

1  cup  Blanched Almond Flour 

2  Tbsp Coconut Flour

1/2 tsp Baking soda

1/4 tsp Salt 

1/4 cup Grapeseed Oil 

1/4 cup Honey
3       Eggs

1  Tbsp Vanilla Extract

1)  Combine almond flour, coconut flour, baking soda and salt in a medium bowl
2)  In a large bowl blend together oil, honey, eggs and vanilla
3)  Blend dry ingredients into wet and scoop a scant 1/4 cup at a time into lined muffin cups
4)  Spoon topping onto muffins
5)  Bake muffins for 8-12 minutes at 350°. Cool on wire wracks.

Original Recipe Link: http://www.elanaspantry.com/cinnamon-bun-muffins/