Eggs in a Hoola Hoop (SCD, GFCF)

This egg dish has been floating around the internet for awhile and I finally tried it.

The ingredients are obvious: eggs, bell pepper rings sliced about 1/3" thick (yellow, orange, and red bell peppers are much milder than green), a little fat for frying, salt and peper. I cooked the pepper rings for about 2 minutes per side before adding an egg to each one.


Here's the recipes from around the web:

Flower Power Eggs from Apron Strings

Fried Eggs in a Bell Pepper Ring from Food Renegade

Roasted Bell Pepper Egg in the Basket from Z's Cup of Tea

Bell Peppered Eggs from Back to Her Roots

Eggs Fried with Tomato in Bell Pepper Ring from Enjoy Your Cooking

Bell Pepper Egg-In-A-Hole from Shutterbean (Use SCD legal toast)

Roasted Carrot Hummus (SCD, GFCF, Nut-Free)

There are many different versions of garbanzo bean-less hummus. The first one I had ever tasted was a black bean hummus and it was delicious. This one uses carrots. Roasting the carrots brings out their sweetness which contrasts nicely with the cumin. This is also my submission for this month's "Go Ahead Honey It's Gluten-Free", hosted by yours truly. The theme is Dips and Dippers and the fabulous recipes are already coming in. Be sure to check back at the end of the month to see the recipe round-up.

Roasted Carrot Hummus

2 cups of petite baby cut carrots, you can use an equivalent of regular carrots
About 1 TBSP Olive Oil
Sea Salt
1/3 cup Sesame Tahini
3 TBSP Lemon Juice
1 Clove Garlic
1/4 teaspoon Ground Cumin

To roast carrots: Preheat oven to 400 degrees. Toss carrots with olive oil and sea salt, and roast for 10 to 15 minutes, just until fork tender. Cool.

Combine all ingredients in a food processor until fairly smooth. If it is too thick you can add a few drops of olive oil or water.

Here are some more garbanzo bean-less hummus ideas:

Roasted Carrot Hummus from She Let Them Eat Cake

Black Bean Hummus from Life's Ambrosia (Note for SCDers: Do not use canned beans, use properly prepared black beans)

Herbed Lima Bean Hummus from Epicurious.com

Beet Hummus from Elana's Pantry

Zucchini Hummus from Girl Cooks World

Red Kidney Bean Hummus from Adventures in Tralaland (Note for SCDers: do not use canned beans use properly prepared beans)

Red Lentil Hummus from Chow (Note for SCDers: Properly prepare lentils)

This post is linked to Monday Mania, Slightly Indulgent Tuesdays,  Real Food Wednesdays, Real Food 101, and Fight Back Fridays.

Crispy Onions (SCD, GFCF)

I had seen recipes for these in Indian cookbooks and meant to try them. Then, I ate some served on sliced flank steak at a Japanese restaurant in Las Vegas. They were diced so fine they looked like toasted coconut and tasted amazing. I could not wait to start using them at home. They are not just good on steak, they are also great with casseroles and vegetables. They will shrink up while cooking. Two cups of fresh diced onion will yield about 3/4 cup cooked. You can make these a few days ahead and refrigerate until use.

Crispy Onions

Small amount of Oil or Butter
Onions, diced fine

Here, I diced three small onions to get two cups worth. Oil a frying pan with just enough oil to coat the pan. Heat pan on medium high heat. Add onions in a semi single layer:

Adding more will cause some of them to cook before the others. Saute, stirring frequently until golden browned and done. If they need more oil while cooking, add a few drops at a time. If they seem to cook too fast, adjust the heat.

Hot Mulled Apple Cider (SCD, GFCF)

Need to warm your cockles and spice them up a bit? Hot mulled apple cider is just the thing. Heat a pot of this before your friends come over and your house will smell heavenly, with an aroma that says it's the holiday season. My ingredients are approximate, you may want to experiment by adding ginger, nutmeg, honey, orange juice, etc.

Hot Mulled Apple Cider

1 quart Apple Cider (SCD legal if your and SCD'er)
1 Cinnamon Stick, plus more for garnish
3 to 5 Whole Cloves
6 to 8 Whole Allspice
1 piece of Orange Rind, about 1" x 2"

Put all ingredients in a large pot. Bring to a boil and them simmer low for 15 minutes. Pour into mugs and garnish with a cinnamon stick. Serves 4.

This post is linked to Fightback Fridays and Go Ahead Honey It's Gluten-Free.

Easy SCD Chili (SCD, GFCF)

My dad has a saying, "Chili today, hot tamale". This is so true of Texas weather. One day it can be thirty degrees and the next day it can be eighty. This year we went from five months of August right into chili season. We have a hard time keeping the saltine crackers and cheddar cheese in stock at our little rural store. Everyone has a nice warm bowl of chili on their minds.

This recipe is from my son's grandmother. I have only adapted the seasoning to make it SCD legal, you can use my spice blend or a SCD legal chili powder. It's very easy. Cook's Illustrated suggests adding the spices to the hot oil before browning the meat for more depth.

Easy SCD Chili
2 TBSP. Cooking Oil
1 Onion, diced fine
1/4 to 1/3 cup SCD Legal Chili Powder
Cloves of Garlic, to taste
2 lbs. Lean Ground Meat
4 cups Tomato Juice
1 Whole Fresh Chili Pepper (optional)

Heat oil over medium heat in a dutch oven type pot. Add onions, chili powder, and minced garlic, cook until onions are tender. Add ground meat and brown. Add tomato juice and simmer for 20 minutes or more. (it will thicken the longer you simmer it, two hours makes a nice thick chili) If you are adding a chili pepper add it with the tomato juice and leave it whole (like you would a bay leaf). You can serve it with shredded cheddar cheese. I have a friend who serves her chili over steamed cauliflower and says it's delicious.

This post is linked to Fightback Fridays.

Freezing Tomatoes (SCD, GFCF)

There's nothing like the taste of homegrown tomatoes. The cruel irony is that just when you want that flavor the most, in your nice warm bowl of tomato soup when the weather is cold, there are no good tomatoes to be found. Several years ago a neighbor had a bumper crop of tomatoes. He told me to blanch them and freeze them. I took the tomatoes and the advice. I was amazed at how well the frozen tomatoes had retained their wonderful flavor. I was determined to have a good batch put away this summer. Eddie started some tomato plants this spring but the 100 plus degree weather dampened my plan. Luckily the farmers market here has some decent batches. This year, instead of boiling the tomatoes and peeling them, I got an even easier idea from a post on Apron Strings for Roasted Tomato Sauce for the Freezer.  I love the flavor of roasted tomatoes. So I followed the instruction for roasting. I sliced an X on the bottom of each tomato and placed them X side up in a roasting pan. I roasted them at 400 degrees for about 45 minutes, then let them cool. Then the skins just slipped off. It was so easy... and the house smelled like roasted tomatoes. I didn't make the sauce. Kalyn's Kitchen also has a recipe that caught my eye for "Just Tomatoes" Sauce for the Freezer. I'll be trying that one next week.

Hearty Vegetable Beef Soup (SCD, GFCF)

Soup season is coming! I love soup. This one is almost a stew, but not quite. I used "beef" in the title but almost any ground meat will do. This batch was made with deer meat. I prefer to use a leaner ground meat so there's little fat to drain off. Ingredients are approximate.

Hearty Vegetable Beef Soup

1 lb Lean Ground Meat such as Beef, Turkey, Deer, or Bison
Small amount of Olive Oil if needed
1 Onion, diced fine
1 Tomato, seeded and diced fine
3 cups Tomato Juice
2 cups Water
1 teas. Dried Basil
1 teas. Dried Oregano
Dash of Celery Seed (optional, early SCD'ers omit)
1 cup Carrots, diced fine
2 small Zucchini, diced fine
1 cup Frozen Cut Green Beans
Salt to taste

Brown meat in a large pot. Drain off excess fat if needed. Add onions and tomatoes and cook, stirring occasionally until onions are tender. (If meat is very lean you may need a little olive oil). Add tomato juice, water, and herbs. Bring to a simmering boil. Add the other vegetables and simmer to desired tenderness. Season with salt to taste. Serves 6.

This post is linked to Fightback Friday.

Chopped Brussels Sprouts (SCD, GFCF)

I love roasted Brussels sprouts, but despise the boiled ones. I didn't feel like firing up the oven to roast them, plus I was in a hurry, so I chopped and pan fried them. Very easy, quick and good. In fact so easy this really isn't a recipe at all, but I'll shamelessly post it anyways:

Chopped Brussels Sprouts

Brussels Sprouts
Butter, Oil or Fat for frying
Sea Salt

Cut the brown part of the stem part off the sprouts. Chop sprouts into quarters. In a frying pan over medium high heat, melt butter if you are using butter (for GFCF use another type of fat or oil). Add sprouts and cook until some are lightly browned and heated to your preference. Salt to taste.

My Crockpot is My Stockpot - Homemade Beef Broth and Consomme (SCD, GFCF)

I've finally had success making beef broth in the crockpot. The secret, besides roasting bones with a little meat on them, is a low setting for 24 hours. Roasting them first removes fat and browns the bones for better flavor. I used soup bones that were about 3 to 4 inches in diameter, cut about an inch thick, and still had a few chunks of meat on them. This recipe made about 7-8 cups of broth. This broth had a good flavor and made a nice consomme too.

Stephanie of a Year of SlowCooking recommends adding cider vinegar about half way through to bring out the flavor. I forgot to do this, but will try next time.

Homemade Beef Broth

3 lbs (approx) Beef Soup Bones
10 cups (approx) Water
Veggies on hand such as onions, celery, and/or carrots (I used 6 Green Onions)
2 or 3 Bay Leaves
Salt and Pepper to Taste

Preheat oven to 400 degrees. Put bones in a single layer on a roasting pan, and roast about 40 minutes, until browned. Place browned bones in crock pot, adding water and other ingredients. Cook for 24 hours on low setting. Note: make sure your low setting is able to bring it to a simmering boil, if not use higher setting.

Cool cooked broth to room temperature, pour into a pitcher, and refridgerate overnight. When chilled, scoop off layer of fat, if you're avoiding fat then discard, if you're embracing fat reserve it in the fridge for future use. Use broth within three days of put in freezer safe containers and freeze.

To make consomme, put broth in a saucepan and bring it to a boil. Boil until it is reduced by half. This will have a nice "beefy" flavor that is good in recipes. You can also freeze consomme for future use.

This post is linked to Fresh Bite Fridays,a whole foods carnival, Fightback Friday, and Traditional Tuesdays.

Great Recipe - Creamy Cilantro Lime Sauce from The Dairy Free Diva (SCD, GFCF, Nut-Free)

I saw this tasty recipe for Creamy Cilantro Lime Sauce on Stephanie of The Dairy Free Diva's site. It sounded so yummy I immediately began to think of ways to use it. Shrimp Salad? On Mexican food? Hmmm. I just happened to have some cooked chicken breast in the fridge and it was perfect for chicken salad. The lime and cilantro flavors go so well with chicken. I used all mayo, instead of part mayo/part sour cream, and added it to one half pound of cooked and finely diced chicken breast. I now have a new favorite chicken salad for lunches. Thanks Stephanie!

Seasoning for Salmon (SCD,GFCF)

I am always leery of spice blends. I was glutened once by lemon pepper seasoning. This is my replacement for Old Bay seasoning. There's no bay leaves in it but it goes well with salmon. I've had success with it on broiled salmon and salmon patties (recipe for future post). The nice thing about making your own blend is that you can adjust it to your taste.

 If you are avoiding seeds you can substitute celery flakes for the celery seed. I use Simply Organic spices but I cannot vouch whether they are SCD legal or not.

This post is linked to Grain-Free Tuesdays from Hella Delicious Food, a GAPS diet and whole foods blog.

Seasoning for Salmon (SCD,GFCF)

1 TBSP Paprika
2 teas. Coriander
3 teas. Mustard (powder)
1 1/2 teas. Celery Seed
1 1/2 teas. Sea Salt
1 teas. Ginger (powder)
1/4 teas. Allspice
1/4 teas. Cinnamon
1/2 teas. White Pepper
1/8 teas. Cayenne (optional)

Combine. Adjust to taste. Store in an airtight container.

Avgolemono Soup - For What Ails You (SCD, GFCF)

It was bound to happen. An occupational hazard of my new career change has just caught up with me. I think I might have the flu. Since October I have been a rural convenience store clerk. I really enjoy my job.  I also get the local scoop on what's going on in our little town. This scoop always includes what bugs are going around as well.  I see lots of stuffed-up folks and parents who have been up all night with a sick kid (some of them in my son's class) come in for Gatorade, seven-up, over the medicines, and of course, cans of chicken noodle soup. It was only a matter of time for it to arrive in our household. We've done well so far, which I suspect the extra vitamin C, elderberry and junk free diet has helped. Now that it's here, I want to find the best ways to get rid of it. There's much to be said for age old remedies, especially the one about chicken soup. It's even been dubbed "Jewish Penicillin". As usual, science eventually catches up with what grandmothers have known all along (here, here, here, and here).

However, Greek folks will tell you that it's not just any chicken soup that can do this. They will say it is their mother's avgolemono soup that can cure anything. I have had the honor of watching a greek friend's mother prepare this soup. Traditionally it contains orzo, a small gluten pasta. For those of you who consume gluten, you can cook the orzo in the broth before adding the egg mixture. For those of you who eat rice (non SCD legal), you can add a cup of cooked rice to the soup.

Avgolemono Soup

4 cups Chicken Broth
3 Large Eggs
Juice of one Lemon

In a tall stock pot, heat both to a boil. In a small bowl, using a hand mixer, mix eggs until frothy, about 30 seconds. Add lemon juice and blend another 30 seconds. Then, with and oven mitt, slightly rock stock pot back and forth, without sloshing to broth out of the pot. Slowly pour the egg mixture into the pot while rocking it. The goal is to combine the egg and the broth without separating the egg. Heat for about one minute. Enjoy.

Jelled Cranberry Sauce with Honey and Mixed Berries (SCD, GFCF)

It's funny how everyone has a different opinion on how holiday dishes are supposed to taste. I've heard people grumble about going to an in laws house for Thanksgiving because they don't make the stuffing right. Or that they prefer ham but the in laws make turkey. Or that no one could make pumpkin pie like their mother. Or that so-and-so doesn't even make pumpkin pie and all they served was cake.

My grandmother made the best cranberry sauce. It was quite easy and so yummy. She used boxed cherry jello, applesauce and cranberry sauce. I loved it. To me, that was how cranberry sauce was supposed to taste. For three years I have been trying to make a SCD version and I finally got it! It doesn't have any applesauce in it at all, but it tastes just like hers.

I used fresh cranberries for this but have been told that frozen cranberries are less tart. I have not tried it yet but they would probably work. The raspberries and strawberries cut out most of the tartness leaving only a hint.

Note: For those following the SCD, make sure the frozen berries have no added ingredients.

2 (12 oz each) bags Fresh Cranberries
1 (10 oz) bag Frozen Raspberries, thawed
1 (10 oz) bag Frozen Strawberries, thawed
1 1/2 cups Honey
4 packets (about 4 TBSP) Knox Unflavored Gelatin
2 cups Water
1 cup Water

Pick out and mushy or pale cranberries. I wound up with about 5 cups. Rinse cranberries and place in a medium saucepan with 2 cups water and other berries. Bring to a boil and simmer for about 10 minutes.

Meanwhile, in a large mixing bowl, pour in 1 cup cold water. Sprinkle in gelatin and let it sit.

Hold a large mesh strainer over the bowl with the gelatin. Ladle the softened cranberry mixture into the strainer, a few ladles at a time, and use a wooden spoon to press through the mesh. Stir the hot liquid with the gelatin to dissolve. Then ladle in the rest of the berries into the strainer. Repeat. Stir in the honey. Cover and refrigerate overnight until set.

My Crock Pot is My Stock Pot - Homemade Chicken Broth (SCD, GFCF)

Canned chicken broth can have hidden sources of allergens, especially yeast extract. Plus, some brands can really be expensive as well. Using a crock pot to make homemade broth is a cinch!

I actually have two ways I do it, depending on what I'm making it from. Plan A is for when I am making broth from chicken parts. Our grocer often has chicken necks for very cheap, which are ideal. Plan B is for when I'm cooking a whole chicken. I have a crock pot that does a little over two quarts, if your crock pot is a different size you may need to adjust.


Homemade Chicken Broth Plan A

1 to 2 Pounds of Chicken Parts (Necks work well)
About 2 quarts of water
1 TBSP Herbs de Provence (I use Morten & Bassett brand)
Sea Salt to taste
A few dashes of Turmeric (this will give it a golden color)
1/2 of a Yellow Onion, roughly chopped
Two handfuls fresh Parsely

Other options to add:
Two sticks celery
Celery Leaves
One or two Carrots
A couple large slices of Zucchini

Add all to crock pot, cover and cook on low setting for 8 to 12 hours. Chill, strain and then place overnight in a pitcher in the fridge. The next day you can remove the fat and use. You can freeze the broth in various sizes to have on hand. I like to do one and two cup portions, plus have some frozen in ice cubes.

Homemade Chicken Broth Plan B

This is how I make the most of a whole chicken, I use my crock pot two days in a row.

One small whole Chicken
Water
Salt to taste
A few dashes of Turmeric
A few dashes of Herbs de Provence

Remove any parts that are placed in the cavity of the chicken, place them in the fridge and save for round 2 (except for the liver, use that for pate or something else). Remove flaps of skin and fat (if you want to render it for later use see links below). Rinse chicken and place in crock pot. Add water to fill just about 2 inches below lid. Add seasonings. Cover and cook on low setting for 8 to 12 hours.

Remove chicken from crock pot and remove meat from chicken and use. Save carcass, bones and parts (put them in the fridge to use for round two the next day). Pour the broth into a pitcher and refrigerate. The next day remove chilled layer of fat on the top of broth. This batch of broth is what most cooks will refer to as "rich or strong" chicken broth. Use or freeze for later.

Now take the carcass and parts and follow directions for Plan A. This will make a light chicken broth.

Other SCD/GAPS chicken stock and soup recipes:

Not a recipe, just a great post from the Food Renegade: America Needs More Brothels

Homemade Chicken Stock from Amy of Simply Gluten and Sugar Free

Another broth recipe from Karen of Heal-Balance-Live. Her link to the fabulous Weston Price article "Broth is Beautiful" is updated here.

Kat of Kat's Food Blog also has one for the crock pot, How to Make Chicken Soup in a Slow-Cooker

Mmmm...Chicken and Dumpling Soup from Erica at Comfy Belly

Exotic Egg Flower Soup from Grain-Free Foodies

Comfy Tummy has Basic SCD Chicken Noodle Soup

Chicken "Noodle" Soup from Elana's Pantry

Here's some more helpful links to make the most of your chicken:

The Whole Bird

The Whole Bird - From the Weston Price Foundation

Roast Chicken Made Better, Start to Finish

Fat and Schmaltz

Chicken Fat--Some Interesting Facts

Mike Wolfberg's Recipe for Rendered Chicken Fat

Schmaltz & Grieven at FoodMayhem (recipes)

Schmaltz Recipe at Recipes Zaar

Great Recipe: Roasted Green Beans and Shrimp from Kaylyn's Kitchen (SCD, GFCF)

I love Kaylyn's Kitchen. Her website is Low Carb, but she has so many recipes that are naturally GF and SCD friendly. Her vegetable dishes are very creative, I like to leave comments nagging her to do a vegetable cookbook.

I loved this recipe for Spicy Roasted Green Beans and Shrimp. This recipe uses coriander, cumin and red pepper flakes, a wonderful combination with green beans Roasting the green beans gives them a nutty flavor and they still have a bite to them. This dish was also easy to make, perfect for a busy weeknight supper.
Thanks Kaylyn!

Adopt a GF Blogger: Flip Cookbook & Sunset Gazpacho (SCD, GFCF)

Shirley of Gluten-Free Easily is hosting "Adopt a Gluten-Free Blogger" this month. It's a cool web carnival idea. You "adopt" a gluten-free blogger, then make and post one of their recipes. It's a great way to stop stalking some of these wonderful gf websites, and actually make the recipes.

My adoptees' are Raj and Sonia of Flip Cookbook. I was first aware of their site in May when I was hosting "Go Ahead Honey It's Gluten-Free". Raj submitted Mango Kulfi. I was thrilled to know there was a GF and SCD blog with an Indian flair. I adore Indian food. And the recipes and photos are absolutely gorgeous. Everything looks so crisp and flavorful. It was so hard deciding which recipe to make!

I couldn't resist this recipe for Sunset Gazpacho. I've been wanting to try a gazpacho and this one was so colorful, and mango is a favorite flavor in our home.

The ingredients were mango, orange juice, extra-virgin olive oil, cucumber, bell pepper (I used a red one), onion (I used green onion), garlic, jalapeno (optional), lime juice, basil or cilantro, salt and pepper.

I was surprised how easy it was to make...no cooking! This will be a great recipes to impress company as well, they'll never know you didn't slave over a hot stove. This gazpacho would also be a good first course to a grilled meat or seafood meal.

I'm a big fan of Flip Cookbook. I can't wait to try more recipes. Thanks Raj and Sonia.

Salade Nicoise with a Twist (SCD, GFCF)

Here's yet another adaption from Dana Carpender's "Low Carb Recipes", called "Nicer Nicoise". I did not add true Nicoise olives (our secret), Kalamata's did just fine. You can use any type of olive here. I also did not add any anchovies to the vinaigrette, but they would be a nice touch.

This is my submission for this month's "Go Ahead Honey It's Gluten-Free". Sheryl of Breaking Bread is the hostess and the theme is Ooh La La Bastille Day

Salade Nicoise with a Twist

1 Head Cauliflower, diced small
1 Bag Frozen Green Beans, thawed (I used a 7 oz bag french cut)
1/3 cup Red Onion, diced
Handful Fresh Parsley, minced
Handful Olives, sliced
2 or 3 cans Tuna, drained
1 can Artichoke Hearts, quartered (check for SCD/GF ingredients)
Hard Boiled Eggs, as many as you like
Tomato Wedges, as many as you like

Vinaigrette (or use 1 cup of your favorite):

3/4 cup Olive Oil
1/4 cup Vinegar (any kind)
1 clove Garlic, minced (optional)
Salt and Pepper to taste
1/2 to 1 teaspoon mustard (powdered or prepared)

Steam cauliflower just until tender. Rinse under cold water.

In a large mixing bowl, combine cauliflower, green beans, onion, parsley, olives and tuna.

Prepare Vinaigrette by whisking all ingredients until combined. Toss with salad. Chill. To serve, garnish with tomato wedges, egg wedges and artichoke hearts.

BLT Chicken Salad (SCD, GFCF)

Happy July 4th!!
Bacon is just good with everything! These measurements are approximate, everyone likes theirs differently:

1 pd Chicken Breast, cooked and diced
1/3 cup Yellow or Green Onion, minced
6 slices Bacon, cooked and crumbled
1/2 cup Mayonnaise
Salt & Pepper to taste
Tomato Slices
Lettuce

Combine chicken, onion and bacon in a mixing bowl. Add mayo and seasoning and stir to combine. Line bowl or plates with a bed of lettuce. Scoop chicken salad onto lettuce. Garnish with tomatoes.

Coconut Shrimp Curry (SCD, GFCF)

This recipe was adapted from "The Ubiquitous Shrimp" by Judith Choate. It wasn't just adapted for the SCD, it was adapted for what I had on hand at the time. This dish was entirely scrounged up from my freezer and pantry. I wish I had some red bell peppers and cilantro on hand, they would have worked well. The original recipe called for cashews which I did not have, but you may want to add. This recipe makes a lot, which is on purpose. I wanted to have extra to freeze for lunches and busy nights. This is also my submission for this months "Go Ahead Honey It's Gluten-Free". The fabulous Zoe of "Z's Cup of Tea" is hosting and the theme is Dairy Free Delights

2 TBSP Oil
1 TBSP Fresh Ginger, minced
2 Cloves Garlic, minced
2 TBSP Madras Style Curry Powder
Cayenne to Taste (Optional)
Salt to Taste
1 1/2 cups Coconut Milk
1 (12 oz) Bag Frozen Mango, thawed (or fresh)
8 oz Clam Juice
1 TBSP Lemon Juice
1 (10 oz) Bag Frozen Green Beans
1 cup Carrots, in match sticks
1 Red Bell Pepper, julienned
1 (2 lb) bag Shrimp, shelled
Green Onions(about 4), sliced for Garnish
Cilantro

Run shrimp under cold water to thaw. Puree mango in a blender.

In a large wok or frying pan. Heat oil. Saute ginger, garlic and spices for a minute or two. Stir in coconut milk. Stir in clam juice. Stir in mango and lemon juice. Add veggies and cook to simmer until veggies are close to your liking. Stir in shrimp and cook for 5 minutes or until shrimp is pink.

Here is a link for Madras Curry Powder or you can try one part Tumeric with one part Chili Powder.

Ed's Portobello Burgers (SCD, GFCF)

This is also my submission for the Gluten-Free Homemaker's "Gluten-Free Wednesdays". In addition to Gluten-Free Wednesdays she also hold a monthy gluten-free challenge. The theme for this Wednesday and June is "Create a Burger". If you go to her site and click on her "Monthly Challenge" tab, she has ooodles of Gluten-Free recipes from these challenges. It's like a giant gluten-free recipe source. Very Cool!!!

What ever happened to the "Men's Favorites" section in cookbooks? Why did it go away? I think it would have made more sense to keep that section and add another for "Women's Favorites". We could fill a section with chocolate and jewelry (although I'm much more fond of chocolate).

Here's a grilled He-Man burger for Father's Day. The portobello's make a moist and flavorful bun. These are Eddie's instructions:

Ground Meat for Burgers (season with salt and pepper)
Cheese slices (Optional)
Two Portobello Mushroom caps for each burger

Heat grill to 400 degrees. Form meat into patties. Grill patties and mushroom caps until desired doneness. The mushrooms do best if there is a top shelf. Top with cheese and serve.