Yes, I’m Still Alive


…And busy! I apologize for my silence the past few weeks. My mind has been spinning since I returned from our last trip.

Besides falling back into my regular routine, our family had a bit of a surprise a few weeks ago. Our cousin, who was to be getting married November 2011, moved his wedding up to November of this year. And we just couldn’t stay home for this wedding. So, we’re off to New York again. We’ve been loony ironing out all the details. But I look forward to it.

Besides that, I am working on a small enterprise to earn some pocket-money (and perhaps a little more–who knows?). My sister and I have to decided to put our knitting and crocheting skills to good use. Our father is funding us, and I hope to get started mid-October. We are thrilled! When I have our account up on Etsy, I will certainly share so that you can see all the work we have done!

But please don’t think I’ve forgotten my blog. I will admit, for a while, I did neglect it. When I did start thinking about it again, I was at a loss as to what to say. Recipe Remedies have eluded me. But I shall try harder, and maybe I shall actually come up with some fall-time goodies!

Thanks a bunch for your patience!

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Recipe Remedies: Blackberry Thumbprint Cookies


Good afternoon!

My family is having some friends over for dinner tonight, and I decided to make some cookies for dessert. I’d been thinking about thumbprint cookies for some time and finally tried them out with SCD restrictions.

Thumbprint Cookies

  • 3/4 cup butter, softened
  • 1/2 cup white sugar
  • 2 egg yolks
  • 1 3/4 cups all-purpose flour
  • 1/2 cup fruit preserves, any flavor

Now, at first glance, this might not seem like much of a remedy. Replace the sugar with honey and the flour with coconut flour. However, coconut flour is drier than regular wheat flours. I discovered, with my first attempt at thumbprint cookies, that you can’t just substitute the same amounts for all-purpose.

So, I started with one cup, stirring it in gradually. After that, I used 1/4 cup measures. I only used slightly over one cup, instead of the 1 3/4 cup the recipe calls for.

As for the preserves, I substituted crushed blackberries, blended with unflavored gelatin and honey.

Blackberry Thumbprint Cookies

  • 3/4 cup butter, softened
  • 1/4 cup honey
  • 2 egg yolks
  • approx. 1 cup coconut flour

Filling:

  • 1/2 cup blackberries, crushed
  • 2 teaspoons unflavored gelatin
  • honey, to taste

Instructions:

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a medium bowl, cream together butter, honey, and egg yolks. Mix in flour a little bit at a time until soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate 15-20 minutes. Place balls 2 inches apart on ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie.
  3. Bake 8-10 minutes in preheated oven, until golden-brown on bottom. Remove from baking sheet to cool on wire racks.
  4. While cookies are cooling, crush blackberries in a food processor, until smooth. Add two teaspoons of unflavored gelatin and honey, to taste. When cookies are cooled, place on a plate and fill with blackberry mixture. Chill for one hour, or until ready to serve.

Bon Appetit!

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(I entered this recipe in Sugar Free Sunday, Tempt My Tummy TuesdaySlightly Indulgent Tuesday 6/1/10, Real Food Wednesday 6/2/10, and Gluten-Free Wednesdays 6/2/10)

Recipe Remedies: Spicy Ginger Chicken


Good evening!

Boy, am I stuffed. My recipe remedy for this week was a huge success, and I have a happy, full tummy to prove it. I also love that this is a crockpot recipe–not as much clean-up!

The Original Recipe

  • 12 chicken drumsticks and/or thighs (2.5 to 3 pounds total), skinned
  • 2 14.5 oz. cans Muir Glen No-Salt-Added Diced Tomatoes
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon snipped fresh cilantro or parsley
  • 4 cloves garlic, minced
  • 2 teaspoons packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 3 cups hot cooked whole grain couscous
  • 2 tablespoons snipped fresh parsley

Since tapioca is a starch, and since nut flours can be a substitute for starches, I used coconut flour to thicken the sauce.

I diced 5 tomatoes instead of using canned diced tomatoes, and since canned tomatoes have excess juice, I used approximately 4 ounces tomato juice to supplement the tomatoes.

Instead of brown sugar, I substituted 1 3/4 teaspoons honey.

And lastly, thanks to a suggestion from tastyeatsathome, I substituted cauliflower, chopped into rice-sized bits, for the couscous.

Spicy Ginger Chicken

  • 2.5 to 3 pounds boneless, skinless chicken thighs, trimmed of fat
  • 5 large tomatoes, diced
  • approx. 4 ounces tomato juice
  • 2 tablespoons coconut flour
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon snipped fresh cilantro or parsley
  • 4 cloves garlic, pressed
  • 1 3/4 teaspoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons snipped fresh parsley
  • 1 large cauliflower
  • butter and salt, to taste

Instructions:

  1. Place chicken pieces in a 3 1/2- or 4- quart slow cooker.
  2. For sauce, in a medium bowl combine diced tomatoes, tomato juice, coconut flour, ginger, cilantro, garlic, honey, salt, and crushed red pepper. Pour sauce over chicken.
  3. Cover and cook on low heat for 6-7 hours or on high heat for 3-3 1/2 hours. Skim fat from sauce. Serve with cauliflower.
  4. For cauliflower, cut into florets and steam until just soft. In food processor, chop into rice-sized pieces. Add butter and salt, to taste.

Bon Appetit!

  • Like “Recipe Remedies”? Don’t miss a single one! Subscribe for e-mail or RSS updates, and feel free to comment below to tell me what you think. Your feedback is much appreciated. Happy cooking, everyone!

(I entered this Recipe in Slightly Indulgent Tuesday 5/25/10, Tempt My Tummy Tuesday 5/24/10, Gluten-Free Wednesdays 5/26/10, and Real Food Wednesday 5/26/10)

Recipe Remedies: Blackberry Jam


Last weekend, my family and I hosted a couple of our friends from northern Texas. They love to cook and introduced us to homemade strawberry jam! Unfortunately, it had fruit pectin in it, which is illegal on the Specific Carbohydrate Diet.

Still, I fixed this recipe with very few modifications. I figured that unflavored gelatin could easily take the place of fruit pectin, and I was right. As it happened, the gelatin package had a “slushy fruit cup” recipe on it, so I combined the two to make homemade blackberry jam! (I didn’t have enough strawberries on hand)

The Original Recipes

Blackberry Jam

  • 5 cups crushed berries
  • 7 cups sugar
  • 1 1.75 oz package fruit pectin

Slushy Fruit Cups

  • 1 envelope unflavored gelatin
  • 1 cup water
  • 1/2 cup sugar
  • 1 (6 0z) can frozen lemonade concentrate
  • 1 (20 0z) can crushed unsweetened pineapple
  • 2 bananas, thinly sliced
  • 1 (10 0z) package frozen strawberries, thawed

Well. I didn’t have strawberries, bananas, or pineapple, so of course I left those out. And I didn’t have nearly enough blackberries to make a large batch, so I used just 1 cup of blackberries in place of the five cups listed above. I substituted the 1/2 cup sugar in the slushy recipe for 1/4 cup honey, and I omitted the lemon concentrate.

Feel free to adjust the honey to your particular taste. I don’t like a strong taste of honey, so the 1/4 cup was just enough to sweeten the berries, but no more.

Blackberry Jam

  • I envelope unflavored gelatin
  • 1 cup water
  • 1/4 cup honey
  • 1 cup blackberries, crushed

Instructions

  1. In large saucepan, stir together gelatin, water, and honey. Heat over low heat until gelatin dissolves, about 5-6 minutes. Add crush blackberries, stir until well-blended. Pour into mason jar and refrigerate.

Enjoy!

  • Like “Recipe Remedies”? Don’t miss a single one! Subscribe for e-mail or RSS updates, and feel free to comment below to tell me what you think. Your feedback is much appreciated. Happy cooking, everyone!

(I entered this recipe in Slightly Indulgent Tuesday 5/11/10, Real Food Wednesday 5/12/10, and Gluten-Free Wednesdays 5/12/10)

Recipe Remedies: Pumpkin Pie


If you are anything like me, you like eating pumpkin pie any time of the year. You also like to find simple recipes, and you love it when that simple pumpkin pie recipe is adaptable to your special needs!

My remedy for pumpkin pie was easy. I had an illegal recipe, and I had an SCD recipe that was similar, but didn’t have the taste I’d grown accustomed to before I started watching what I ate. So I combined the two recipes to make one legal, delectable pie!

The Original Recipes

The Illegal Recipe:

  • 1 1/2 cups sugar
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 4 large eggs
  • 1 can (29 oz) 100% pure pumpkin
  • 2 cans (12 fl-oz. each) Evaporated Milk

The SCD Recipe:

  • 3 eggs, beaten
  • 1 cup homemade yogurt or uncreamed cottage cheese (dry curd), pureed
  • 1/2 cup honey
  • 2 cups of prepared squash or pumpkin
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves

I substituted the 1/2 cup honey in the SCD recipe for the sugar and the cup of homemade yogurt for the evaporated milk. Instead of 3 eggs, as in the SCD recipe, I used 4. Lastly, since I don’t care all that much for nutmeg, I used 1/2 teaspoon ginger.

I don’t make a crust for my pumpkin pie, since at the present I haven’t come up with one that’s been successful. However, I love this pie without crust. It doesn’t take away from it one bit.

Pumpkin Pie

  • 1/2 cup honey 
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 4 large eggs
  • 29 oz. 100% pure pumpkin
  • 1 cup homemade yogurt

Instructions:

  1. Mix salt, cinnamon, ginger, and cloves in small bowl. In another bowl, beat eggs. Stir in yogurt, honey, pumpkin, and spice mixture.
  2. Pour into 9 in. pie pan.
  3. Preheat oven to 425 degrees Fahrenheit. Bake for 15 minutes. Reduce temperature to 350 degrees, bake 40-50 minutes or until knife comes out clean. Cool 2 hours. Serve immediately or refrigerate.

Enjoy!

  •  Like “Recipe Remedies”? Don’t miss a single one! Subscribe for e-mail or RSS updates, and feel free to comment below to tell me what you think. Your feedback is much appreciated. Happy cooking, everyone!

(I entered this recipe in Slightly Indulgent Tuesday 5/4/10, Gluten-Free Wednesdays, and Real Food Wednesday 5/5/10)

Recipe Remedies: Trout Almondine


I was inspired by an old TV show to attempt this dish, and I’m so glad I did!

The Original Recipe

  • 8 tablespoons butter
  • 1/2 cup slivered almonds
  • 1 cup buttermilk
  • 2 teaspoons black pepper
  • 1 1/2 teaspoons garlic powder
  • salt, to taste
  • 4 fresh sea trout fillets, 5 to 6 ounces each
  • all-purpose flour, as needed
  • juice of 1 lemon
  • 2 tablespoons fresh parsley

Yogurt is a substitute for buttermilk, so of course I used my homemade yogurt. Instead of garlic powder, I used two medium-sized garlic cloves. Lastly, I substituted coconut flour for the all-purpose flour. I coated the trout a little too much–next time I plan to sprinkle the flour  over the trout sparingly.

Trout Almondine

  • 8 tablespoons butter
  • 1/2 cup slivered almonds
  • 1 cup homemade yogurt
  • 2 teaspoons black pepper
  • 2 garlic cloves, pressed
  • salt, to taste
  • 4 fresh sea trout fillets, 5 to 6 ounces each
  • coconut flour, used sparingly
  • juice of 1 lemon
  • 2 tablespoons fresh parsley

Instructions

  1. Melt 1 1/2 tablespoons butter in pan. Saute almonds in butter until golden brown. Remove from stove and set aside.
  2. Season yogurt with salt, pepper, and garlic. Dip fish in yogurt mixture, then sprinkle cocount flour sparingly over both sides. Shake excess flours from fillets.
  3. Melt 5 tablespoons of butter in skillet and saute fillets until golden brown. Remove from stove. Place on a warm serving plate and keep hot.
  4. In the same skillet, add lemon juice, 1 1/2 teaspoon butter and toasted almonds. Saute for 1 minute, until hot. Pour over fish, sprinkle with parsley, and serve.

Bon appetit!

  • Like “Recipe Remedies”? Don’t miss a single one! Subscribe for e-mail or RSS updates, and feel free to comment below to tell me what you think. Your feedback is much appreciated. Happy cooking, everyone!

(I entered this recipe in Slightly Indulgent Tuesdays 4/27/10, Gluten-Free Wednesdays 4/28/10, and Real Food Wednesday 4/28/10)

Recipe Remedies: Chicken Parmesan


Since this coming weekend is taken with preparations for my church’s very first wedding celebration, I’ll be posting this week’s remedy a day early. Yay!

This was an impulsive recipe remedy, as I had no food to bring with me to the rehearsal dinner tomorrow night. Praise God, it turned out great the first time I tried it!

The Original Recipe

  • 4 chicken breast halves (about 2 lbs), skinned and boned
  • 1/3 cup fine, dry breadcrumbs
  • 1/4 teaspoon dried whole basil
  • 1/8 teaspoon pepper
  • 1 egg, slightly beaten
  • Vegetable cooking spray
  • 1 (8 0z) can tomato sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried whole basil
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup (1 oz) shredded mozzarella cheese

 I substituted the breadcrumbs with 1/3 cup coconut flour. It coated the chicken nicely and tasted great when cooked.

Instead of a 1/4 teaspoon garlic powder, I used 1 medium clove of garlic. Since I love garlic, I thought it was perfect, but my father thought it was a touch too much. So, it’s really up to you how much you use.

I used regular tomato sauce, which we made absolutely sure did not have any sugar. However, I would suggest for SCD beginners that you cook down tomato juice for your sauce.

Since I am sensitive to Parmesan cheese, I filled my palm and sprinkled it lightly over the chicken. Of course, if you don’t have issues with parmesan, by all means follow the measurement specified in the original recipe.

Lastly, since mozzarella cheese is off-limits for SCDieters, I replaced it with havarti cheese which, when melted, is very similar in taste to mozzarella. In fact, I think it tastes even better.

Chicken Parmesan

  • 4 chicken breasts, skinned and boned
  • 1/3 cup coconut flour
  • 1/4 teaspoon dried whole basil
  • 1/8 teaspoon pepper
  • 1 egg, slightly beaten
  • Olive oil
  • 8 oz. tomato sauce
  • 1 medium clove garlic, pressed
  • 1/4 teaspoon dried whole basil
  • Parmesan cheese, to taste
  • Havarti cheese, to taste

Instructions

  1. Combine breadcrumbs, 1/4 teaspoon basil, and pepper. Dip chicken pieces in egg; coat in breadcrumb mixture.
  2. Coat a large nonstick skillet with olive oil and place over medium-high heat until hot. Place chicken breasts in skillet, and cook until lightly browned on both sides. Remove from skillet, and arrange chicken breasts in a 12- x 8- x 2- inch baking dish.
  3. Combine tomato sauce, garlic, and 1/4 teaspoon basil; pour over chicken. Cover and back at 350 degrees for approx. 40 minutes. Sprinkle with havarti cheese; broil for about 5 minutes.

Enjoy!

  • Like “Recipe Remedies”? Don’t miss a single one! Subscribe for e-mail or RSS updates, and feel free to comment below to tell me what you think. Your feedback is much appreciated. Happy cooking, everyone!

(I entered this recipe in Real Food Wednesday 4/21/10)

Recipe Remedies: Apple Snow Pudding


Well, here I am, with my first recipe remedy. *happy-happy-happy*

If you haven’t already guessed, I’ve been extremely excited about this first post. Not only am I discovering how to “fix” recipes for myself, I’m able to share them with others!

So, without further ado, I present you with Apple Snow Pudding!

This was an easy recipe to fix, and is legal on the Specific Carbohydrate Diet. For those of you just beginning the diet, check the list of stages to see just where in time this recipe can be introduced. If in doubt, save the recipe for the future. You can never be too careful, especially when you’re first beginning.

The Original Recipe

  • 1 envelope unflavored gelatin
  • 2 cans (8 1/2 oz) dietetic applesauce (2 cups)
  • 1 tablespoon grated lemon peel
  • 3 tablespoons lemon juice
  • 2 teaspoons noncaloric liquid sweetener
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 egg whites

Can you tell this is an OLD recipe? We certainly don’t have dietetic applesauce around anymore, so far as I know.

As I told you, and as you can see for yourself, this recipe can be fixed with just a couple minor tweaks. I replaced the “dietetic applesauce” for storebought, unsweetened applesauce that has all-natural and SCD-legal ingredients. If you are just beginning the SCD, you may feel uncertain about trying storebought, so by all means make homemade. Homemade applesauce is just as delicious, if not more so.

When I experimented with Apple Snow Pudding for the first time, I replaced the two teaspoons of liquid sweetener with one teaspoon of honey. Since honey is so sweet, I figured it would be enough. I left out the lemon peel, since I had no lemons in the house. Lastly, I rounded my measurements of cinnamon and nutmeg.

Bad idea.

While the pudding tasted good at first, it left a bitter aftertaste after it went down. I immediately identified the taste as that of the nutmeg. After further taste tests, I also decided that it could have been a little sweeter.

This morning I measured the nutmeg exactly as instructed, if not a little under 1/4 teaspoon. I also measured out two teaspoons honey, as the original recipe specified for the liquid sweetener. I took a taste before it was ready to chill, and it still tasted a little bitter, so I added another drop of honey before the mixture came to a boil. 

Well, my mother can’t stop eating it. So I guess it was a success! It doesn’t even need the lemon peel. Enough of the lemon juice shone through.

This is the final draft of my Recipe Remedy:

Apple Snow Pudding

  • 1 envelope unflavored gelatin
  • 2 cups unsweetened applesauce
  • 3 tablespoons lemon juice 
  • approx. 2 teaspoons honey
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 egg whites *

* If you are uncomfortable with eating raw eggs, buy pasteurized ones or pasteurize them yourself.

Instructions

1. Sprinkle gelatine over 1/2 cup cold water in small bowl, to soften.

2. Combine applesauce, lemon juice, honey, and spices in saucepan; bring to boil, stirring.

3. Add softened gelatine, stirring until dissolved.

4. Pour into bowl; refrigerate 1 hour.

5. Meanwhile, let egg whites warm to room temperature in small bowl.

6. Beat, with rotary beater, just until stiff peaks form.

7. Gently fold into gelatine mixture; refrigerate until well chilled.

Please, try Apple Snow Pudding and let me know how it turned out!

 Bon Appetit!

  • Like “Recipe Remedies”? Don’t miss a single one! Subscribe for e-mail or RSS updates, and feel free to comment below to tell me what you think. Your feedback is much appreciated. Happy cooking, everyone!

(I entered this recipe in Spring Cleaning: Get the Sugar Out!, Slightly Indulgent Tuesday–4/13/10, Real Food Wednesday 4/14/10, and Tempt My Tummy Tuesdays)