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.

Creamy Shrimp Bisque (SCD)

Did you know that January is National Soup Month? Lauren of Celiac Teen is hosting this months Go Ahead Honey It's Gluten Free. The theme is "Follow the Calendar" and January has more food holidays than you can beat with a stick. Soup is my favorite one, especially creamy bisques and chowders.

The idea for this soup came from Raman Prasad's "Red Pepper and Tomato Soup" in Recipes for the Specific Carbohydrate Diet. I love this cookbook! If you are on the SCD, Gluten-Free, Grain-Free, or just very serious about a whole foods diet, it's worth checking out.

Today's batch I made with creepy store bought wintertime tomatoes, not the best for flavor. For those of you not on the SCD, you may opt for a large can of whole tomatoes. For those of you on the SCD, this soup is a good inspiration to freeze those fabulous summer garden ones for winter recipes.

The creaminess comes from yogurt. Homemade yogurt that has been fermented for 24 hours has almost no lactose in it, the bacteria breaks it down. Many Celiacs also have lactose intolerance. Oh, I forgot to mention, this recipe makes a lot.

Creamy Shrimp Bisque (SCD)

2 Red Bell Peppers
7 Roma Tomatoes
1 cup Carrots
1 Onion
2 TBSP Butter
2 Cups Chicken Stock
Salt to taste
1 pound Cooked Shrimp, peeled and tails off
1 to 2 cups Yogurt or Yogurt Cream

To roast and skin peppers: Rinse and slice peppers lengthwise into quarters. Remove seeds. Place on an oiled baking sheet, skin sides up and place under broiler until skin is bubbly and has black spots. Turn oven off and let peppers sit in warm oven awhile.

To skin tomatoes: Boil a large pot of water. Drop in tomatoes. When skin splits, remove and add to a bowl of cold water. Skin should come right off.

Pull out peppers and let cool. Peel of the papery skins.

Add carrots and onion to a food processor. Pulse just until finely minced. Heat butter in a large pot, add carrots and onion and saute until tender. Add tomatoes and bell pepper to food processor and puree. Run through a sieve and pour strained mixture into carrots and onions. Add chicken stock and heat to boiling. Simmer for about 5 minutes. Salt to taste.

Put shrimp into food processor and pulse until finely minced. Add to pot and heat through. Stir in yogurt and heat about 1 minute. Serve.

Garlic Anchovy Dip (SCD)

I saw a recipe for this in Diane Rozas "Spreads, Toppers, & Dips" and was intrigued. I had to try it out of curiosity. I adapted it to what I had on hand. Don't let the word "anchovy" scare you here, they add a boldness to the dip, but they are not fishy.

Garlic Anchovy Dip

1 (1 1/2 oz) jar Anchovy Fillets in Olive Oil, drained
2 Cloves Garlic, minced
1/4 cup water
1 cup Yogurt Cream (yogurt made from half and half)
2 TBSP Parsley, more for garnish

In a small skillet, bring anchovies, garlic and water to a boil. Reduce heat and boil until thickened, stirring. Cool.

Put all ingredients in a food processor and pulse until smooth. Chill

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!

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.

Easy Curried Shrimp (SCD)

I like to keep a bag of shrimp in my freezer, it's so convenient. Just run the shrimp under cold water for 10 minutes while you're preparing the other ingredients. Then you're ready to go. This easy recipe was adapted from "Indian Cuisine" by Omana Jacob. It's part of a wonderful series of cookbooks by Wei-Chaun, a large Asian food manufacturer in Taiwan. They have a cooking school and scad of wonderful cookbooks on Asian cuisine. I picked up my first three in an Asian supermarket in Atlanta, I now have nine of them. If you want authentic Asian food at home these just can't be beat. While most would convert easily to the Gluten-free diet, the SCD is a little trickier.

1-2 lbs Shrimp, peel and remove tails
1 TBSP Cooking Oil
1 Cup Yogurt
1 or 2 Cloves Garlic, minced (optional)
1 TBSP Fresh Ginger, minced
1 TBSP Lemon Juice
1 teas. Chili Powder
1 teas Turmeric

Cilantro for Garnish

Heat oil in a wok or skillet over high heat. Add shrimp and cook until pink. Add the rest of the ingredients and cook until heated through. Garnish with cilantro.

Go Ahead Honey It's Gluten-Free...Creamy Creamless New England Clam Chowder (SCD, GFCF)

Here's an interesting soup article that was posted on Yahoo News today

Fellow SCD blogger Penny of Elysium Eatery gave this wonderful tip for making creamy soups with frozen cauliflower. I have found it works great. Here's my dairy-free, potato-free version of New England Clam Chowder, nice and creamy. It's for this months "Go Ahead Honey It's Gluten-Free! Laura of Mouthgasmic is the hostess and the theme is International Stews. Since I can't imagine that anyone in the world would not love New England Clam Chowder, that would make it "international" right?

3 strips of Bacon
1 small Onion, diced
1 or 2 stalks Celery, diced
1 Carrot, diced
1 (8 oz) bottle Clam Juice
1 or 1 1/2 cups Chicken Broth
1 (16 oz) Bag Frozen Cauliflower
2 (6.5 oz) cans Clams (packed in water), do not drain
Minced Green Onion or Parsley for Garnish (optional)
Salt and Cracked Pepper to taste

In a tall soup kettle cook bacon until crisp. Remove and set aside. Add diced onions, celery and carrot to pot and saute until tender. If you want these veggies pureed, leave them in the pot. If you don't, remove them now and you will add them back later.

Add clam juice, broth and cauliflower. Simmer until cauliflower is tender. Remove from heat. Puree in a blender or use and immersion blender. Add back to soup pot and heat. Add clams with their juice and cooked minced veggies and heat through. Crumble bacon and add to soup. Serve.

Easy Baked Snapper (SCD, GFCF)

This dish can swing two ways: Italian or Mexican. For an Italian flare use Oregano and Basil, for Mexican use chili powder. This makes great use of summer tomatoes.

1 inch thick Snapper fillets
Tomatoes, chopped (1 for every two fillets)
Salt and Pepper
Chili Powder or Basil and Oregano (dried)

Oven 425 degrees. Rinse snapper fillets and pat dry. Season with salt, pepper and spice of choice. Place in a baking dish, cover with diced tomatoes. Cover dish with foil and bake in oven for about 25 minutes. You may need to adjust time if your fillets are thinner.

For SCD'ers use a homemade Chili Powder blend.