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Tag Archives: SCD Diet

Dehydrating Cheese

This is an idea that I read about and decided to try.  Dried Cheese.  I love my dehydrators and use them for all kinds of things.

I had so much fun doing this that I just wanted to share this with everyone.  Granted it was a bit messy and some people might wonder why bother but I liked the final product so well that I plan to utilize this concept more in the future.  It is a way to buy cheese on sale and then store it up for later.  It also makes a great on the go snack!  The cheese can also be grated and added into just about anything like  GAPS/SCD breads, pancakes, etc. with the moisture already reduced

The first thing  you do is start out with a GAPS/SCD approved cheese.  That would be any of these cheeses: Cheddar, Asiago, Blue, Brie, Camembert, Colby, Edam, Gorgonzola, Gouda, Havarti, Jack, Muenster, Parmesan, Roquefort, Stilton, Swiss, Romano and uncreamed cottage cheese.

I slice the cheese about a 1/4 inch thick or a little thinner.  And place it on my trays that I lined with parchment paper.  (Parchment works much better than wax!)

I have done this a couple of different ways and have decided that the one I am giving here is the best. After turning the dehydrator on, I let it run for about 15 minutes or until the cheese begins to get soft.

The oil will begin to come out of it and this is where it can get tricky.

I tilt the tray and allow the oil to run off.  (I slanted the tray and let the oil run into the sink.)

Then as the cheese cools a bit I lift if off the tray and wipe the oil off with a paper towel.  Wiping both the cheese and the tray.  At this time I turn the cheese over.

I repeat this process until there is little excess oil and then I just allow it to dry, turning it every so often until it is hardened.  I then store it in a airtight jar.  I now have cheese and dried fruit to keep in the car for ready to eat snacks.

 
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Posted by on November 4, 2012 in Cheese, Dehydrating Foods, Snacks

 

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The Lowly Meatloaf

Meatloaf is very economical, easy to make, can be made up in advance and frozen then reheated, and is VERY GAPS/SCD approved.  AND the combinations for making one are as endless as the stuff you like and keep in your kitchen.  The history of the meatloaf goes back into ancient history but it probably rose to stardom during the 1940’s during the war years.  Food rations existed and budgets were still being kept due to the hard depressions years that came before the war.  Women needed to make every penny count and nothing was wasted or overlooked.  Let’s face it GAPS/SCD can be a budgeting nightmare at times for those families that are doing this as a whole.  My primary focus with this blog was to encourage others to look around their kitchens and to be creative with what you have on hand, with what you can afford, and to do the best you can with what you have.

I believe the meatloaf is one such idea.  The diversity is incredible whether you start with a cheap package of frozen turkey, or use an $10 pound of buffalo meat.  Your starter is ground meat (poultry, pork, or beef), your fillers are what you have on hand and you must use at least one egg per pound.

The meatloaf I made today probably cost me a total of $1.50 to make. I used a package of ground turkey I bought on sale for $1, I added in one egg, a shredded carrot, and some leftover spinach.  Oh yes, and onion is essential.  I will top it with a layer of Swiss cheese and offer some cucumber ketchup I made with honey.

I could have used coconut or almond flour as a filler but since I am serving some coconut flour bread with it I did not want the added roughage (the nut flours do not totally agree with everyone in my family.)  Also, meatloaf is a place where we can pack in more veggies. You can put just about any type of veggie into a meatloaf.  Squash would work but we are not limited to eating squash all the time. If you do not grow your own or if you do not have a cheap outlet for them, they can begin to add up quickly in cost.

These diets are all about maximum nutrition and we need to be packing as much variety as possible into what we are making.  As an exercise in planning a pound of ground meat can be mixed with smushed peas, ground up green beans, grated carrots, radishes or rutabaga, cooked and drained frozen spinach or kale (or chopped up fresh), shredded cabbage (this is becoming my rice replacement), cooked and drained eggplant, chopped tomatoes, green peppers, lots of onions, and of course squash of any variety (winter or summer).  You could also add fruits.  It is just a matter of finding combinations that you like and have on hand.  If you are consuming nut flours with no problems, adding in a spoonful or two of these will make the meatloaf even bigger and denser for added volume for more mouths.

So whether you are feeding a large family or just one, the meatloaf is versatile with a lot of benefits like being made up in advance, easy, and filling.  So the next time you face a “something different moment” or want to plan for freezer meals, remember the lowly meatloaf.

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Posted by on October 30, 2012 in Beef, Green Beans, Helpful Tips, Spinach, Squash

 

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What to do with Eggplant

Eggplant is a good GAPS/SCD food if it is tolerated.  It is high in fiber and very versatile.  I make a side dish out of it by cooking it with tomatoes, onions and peppers.  As a fusion food, it can be spiced up to go with about any main entree.  For Italian flavor add the Italian herbs such as oregano and basil and of course a lot of garlic.   For Mexican meat add cumin, garlic, hot peppers and paprika. And if you want to make it taste Asian try adding a touch of honey, some toasted sesame oil and fresh parsley.

Eggplant can be added to soups. Cube up the eggplant, add ground meat, onions, tomatoes, peppers, carrots, and stew it.  Add your favorite seasonings.

One of our favorites is eggplant mini- pizzas.  You cut eggplant rounds brush with olive oil and top with your favorite toppings.  Bake.

Also you can cut eggplant into lasagna noodles and make it up like a regular lasagna.  It helps to fry the eggplant in a bit of olive oil before placing it into your baking dish. Layer it with ground meat, sauce and cheese.

I usually soak the eggplant in salt water for about and hour before cooking it. The soaking releases the bitter enzyme that resides in the fruit.  After soaking I rinse and then allow to drain for a couple of minutes.

If Eggplant is not part of your regular food regiment, and if you can tolerate it, consider including it to your GAPS list.  There are all kinds of eggplant recipes on the internet, many of them are gaps friendly and others easily converted to GAPS.

 

 

 
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Posted by on October 12, 2012 in Crock Pot, Eggplant, pizza, Soup

 

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Swiss Chard

Swiss Chard

It has been awhile since I last posted, believe me it is not because I have not eaten!  Life has had other demands than time spent blogging.  Yet I still think about the things I make and “plan to” blog on them. Today’s topic is one of those.

Swiss chard is another perfect GAPS/SCD food.  It is highly nutritious, colorful, and tasty.  Yet I must confess I have not always been a fan of chard.  I just had to learn to fix it in a way that tasted good to me.  I work a Farmer’s Market during the summer months and always ask people how they prepare the things they buy from me.  One woman told me she steamed it with her squash. Another said that she boiled them like greens. Well I don’t do either, although I tried adding them to my squash and found that to be very acceptable. And boiled is okay.  My dad likes chard boiled and he does not want them cut up but left whole with stem and leaf together.

I saute Swiss Chard with onions and mushrooms, cooked in good butter or sesame oil.  The mushrooms seem to make the difference in the taste. These three flavors go well together.  I chop the stems finely and then chop the greens finely, this causes it all to cook quickly and it seems to blend the flavor of the stems with the greens (there is a slight difference).  And for appearance, I also finely chop the onions and mushrooms.  I cook it all until it is tender, add salt and pepper.  If I am not in a hurry, which most of the time I am, I will add a little lemon juice.

Some people like the stems in particular and one customer told me that his wife cut them off and drizzled them with olive oil and garlic and baked them in the oven.

Some people at the market ask me what Swiss Chard tastes like…it is very hard to describe food flavors to a person that has never had something.  I try to be as honest as possible and I tell them that Swiss Chard is actually in the beet family and is a mild flavored beet green.  Automatically that turns some people off.   But I go on to tell them that it also has a slight “spinach” flavor without the stems.  And I have found that Swiss Chard does very well in quiche as a spinach replacement.  While some shoppers are adventurous others say no thanks and walk away quickly.  But then that is the life as a market vendor…

 
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Posted by on October 8, 2012 in Greens, Swiss Chard

 

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A New Squash Casserole

Or at least for us it was a new squash casserole.  For years I have made a squash lasagna and I will write that one up eventually but last night I was thinking about ways to make a simpler meal.  I had asked my daughter to cook supper and she is still in the learning stage…so I wanted to make it easy for her to do.

These are the instructions that I gave her:

Shred the squash in the food processor and put it in the colander to drain…squeeze it out after it sits for a few minutes.  Dump it into a bowl and add a couple of eggs, and a enough coconut flour to thicken it just a bit.

While the squash are draining season the tomato sauce to taste Italian.  (Basil, oregano, garlic, and fennel-but not too much or daddy will tell us he does not like it.)

Put the squash in a greased baking dish. (350)  Put on a layer of cheese and then the tomato sauce.  When it is done in about 30 minutes put on another layer of cheese.

Oh yes, do not forget the salt and pepper where it is needed.

It came out delightfully good for a first try.  We all thought hamburger or bacon would have been good in it and it would have been included except…search as we might, we could not find any without a trip to town which was not going to happen.   But even without the added meat this was a really tasty and fulfilling supper.

 

 
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Posted by on August 1, 2012 in Squash

 

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Canning Squash

 

Yesterday I put up 14 quarts of zucchini squash.  Since squash is one of those perfect GAPS/SCD foods and they are abundant this time of year.  If you do not grow your own, see if you can find a friend that has extras, or go visit a Farmer’s Market, by the end of the season they can be almost hard to give them away.   But I have a mindset to never let food go to waste if I can help it.  So I put up as much food as I can and often accept peoples leftovers for the purpose of keeping my pantries stocked and my freezers full.

Up front I have to say that the powers that dictate what we are and are not supposed to do tell us that Squash is something that we are not supposed to can.  I am a rebellious maverick in the kitchen…refusing for modernity to tell me that I cannot do something that my grandmother could have done.  I have to wonder some times how our grandmothers managed to raise all of those kids.

Over the years I have done squash in several ways. I did consider just doing them plain so they could be made into soups…but in the past I have found that doing them in tomatoes seems to produce the best long term taste.

The process is simple.  You wash your squash, cut them into chunks, and pack them into jars.  I add a little less than a tsp of salt to each jar and a good sprig of fresh basil.  (if you do not have fresh herbs, you can add your favorite Italian dry herbs..or skip this all together.)   Some years I add garlic but simply did not feel like messing with the garlic yesterday and decided it could be added later on when I reheat the squash for consumption.

In a large pan, I added some tomato sauce, three small cans of paste and some water.  (I have done this many ways…and if the tomatoes in the garden would have been a week further along I would have just used fresh tomatoes.   I got the tomatoes boiling and added a tablespoon of apple cider vinegar for every jar that I planned to process.

You must keep the tomato juice boiling, ladle this hot fluid over the squash, run a knife down the sides of the jar releasing air…wipe the jar tops and put on the lids. If you are inexperienced  at canning…please do more research on the canning process to better understand how it all works.

Use a pressure canner and process at 10 lbs of pressure for 40 minutes.

Later on when I reheat these I will add them to a sauted onion and some garlic.  Or I will add them to some soup.

Here is a link to another sites that gives you a different idea for putting up squash.  This one has you hot pack the squash.

http://pennypantry.com/canning/canning-squash-zucchini-and-tomatoes/

and here is another that gives a bit more precision to the process for those of you that like “exacts”.

http://www.food.com/recipe/Zucchini-in-Tomato-Sauce-Canning-134151

 

 

 
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Posted by on August 1, 2012 in Cooking Helps, Squash

 

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Beans Fresh Out of the Garden

Fresh green beans out of the garden often mean something boiled.  While I like green beans cooked with onion and lard, during the summer when the beans are coming in fresh off of the plants I often make them stir-fried. 

If I am in a hurry I just clean the beans and toss them in the skillet without any extra steps.  But today I had the time so I split the beans in half, this allows the beans to cook a bit faster and I think gives a nicer looking presentation. 

I started with a bowl of beans.  Today I mixed Blue Lake green beans with Dragon Tongue heirloom beans.  The Dragon Tongue are yellow with purple stripes so I had a good color variation.

Blue Lakes and Dragon Tongues!

Then I thinly sliced an onion and a couple of hot peppers. Red chilies are good for this recipe but mine are not ready yet so I used jalapeno. 

In a medium hot iron skillet I drizzled in a little toasted sesame oil, coconut oil and some olive oil, then tossed in the onions and peppers, allowing them to cook down a bit before tossing in the beans. 

The beans need to cook until they change color.  If you desire more tenderness, cook them longer.  If they seem to be browning, add in a drizzle of water or stock, or juice.  Once the beans are done sprinkle a good dusting of powdered ginger over them, salt, pepper, and crush 2-3 cloves of fresh garlic into them. Stir together and serve hot.    

The basics for this can be altered.  I have one daughter that does not like toasted sesame oil so some times, I leave it out and just add it on at the table…and if you do not like hot food, it is easy to eliminate the hot peppers.  Fresh sliced ginger can be used in place of the powered, but it should be added in at the beginning.   Juice will sweeten the beans.  I have even made these and thrown in other things like greens or carrots.

Other than cleaning the beans, this is a fast and fun side dish that goes well with most any meal.  It is full of flavor and texture.  I served mine with a liquid amino acid to replace the traditional soy sauce.

 
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Posted by on July 18, 2012 in Green Beans

 

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Coconut Beef with Shitake Mushrooms

Coconut Beef with Shitake Mushrooms

This is one of my families favorite beef recipes.  I have made it for years…It is all GAPS/SCD approved.  And it is simple to prepare.

Take a beef roast and brown it. Place it in a roasting dish (I just use my iron skillet that I browned the meat in).  Pour over coconut milk. (Either from an approved source or make your own by blending up water and coconut until you get a consistency you can live with. For today, I settled for a coarse coconut milk.)  Pour this over the meat…sprinkle with salt and black pepper, toss in some crushed garlic.  To this I add several dried shitake mushrooms, making sure they are down in the coconut milk. The dried shitake mushrooms give it a destinctive flavor but regular button mushrooms can be used. 

Cover your baking dish and put this in the oven. Bake at about 300 for two hours or until the meat is tender.  Today, I removed the meat from the coconut/meat drippings in the pan and added in onion with some fresh parsley, a splash of white wine and cooked it down until the onions were tender.  After pouring this over the roast I rushed it off to the table to be consumed with glee.  We particularly like this served with green beans, and today black olives were a must. 

Another simple and quick to prepare meal.   The recipe idea works just as well with chicken.

 
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Posted by on June 22, 2012 in Beef

 

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Chicken and Mexican Cabbage

Chicken and Mexican Cabbage

I’ve got some little guys that I am quite fond of that used to come to my house before SCD and I always made them chicken and rice. It delighted me to no end to see them consume the entire large pan full.

They too are on the GAPS/SCD diet now and so I decided to attempt to make something similar in flavor so I can again treat these little men when they come to my house.  My first attempt at this was not successful, I confess it tasted like cabbage.  So today I tried again…

I started with part of a head of cabbage, cooked it slowly in lard and some coconut oil.  As I cooked the cabbage I added in some dried green pepper chunks (I would have used fresh except I was out) and a small onion.   I cooked the cabbage until tender and then drizzled in some annatto oil (annatto seeds soaked in olive oil), this gave the cabbage a yellow color and is what  the Latin Americans use to yellow their rice.  (Saffron is expensive and few places make true yellow rice with saffron) 

Okay, once I got the color just about right, I added salt, cumin, paprika.  It didn’t taste quite like I wanted (perhaps too much cumin)  So I decided to add a light drizzle of honey and a about 3 tbsp of tomato sauce.  I simmered this together, wondered if I dare add in the crushed garlic and decided that everything is better with garlic!  So I added two.  And I was right, the garlic, tomato, and honey just went together perfectly.    So my creative juices, decided this was actually going to turn out tasting similar to Mexican rice so I tossed in some dried jalapeno pieces just for fun.

I am happy to say that this experiment turned out very good.  I served this with some baked beans , avocado with onion, and salsa.   No, not like the former rice dish that I made but certainly not bad!  For those that like Mexican rice this is pretty close.  I would not be ashamed to feed this to my little friends.

 
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Posted by on May 31, 2012 in Cabbage, Chicken

 

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Salmon Salad

I planned to do several things today that required the use of my kitchen so for lunch I wanted something fast and simple to put together.  Since it has been several days since we have had fish, I settled on a can of Salmon. 

I made some wonderful mayo last night out of half coconut oil and half walnut oil.  So for my salad, I drained the liquid off of the salmon (reserved to be used later on) added in enough mayo to moisten the fish, a couple of scallions (but any sweet onion chopped up will do nicely), and that was it.   Quick, easy and ready.  I intended to add celery but I forgot.

I served this with some GAPS/SCD bread and some carrots sticks.  On the side, I offered some homemade hot mustard which accompanied it all very well.

GAPS/SCD does not have to be hard and complicated.  Even if you include the time it took to make the mayonaise last night and the mustard several days ago the whole time frame for this meal was less than 20 minutes.

 
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Posted by on May 30, 2012 in Condiments, Fish, Salad

 

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