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.

Green Bean Casserole (SCD)

The infamous Green Bean Casserole, SCD style. For my topping I use Herbes De Provence (Morten and Bassett brand). It is a  mix of marjoram, rosemary, sage, savory, thyme, lavender, basil, parsley and sometimes fennel, chervil and garlic. If you can't find Herbes de Provence, than a combination of three or more of those herbs would work nicely. This recipe is for 4 to 5 people, you may need to double it.

Green Bean Casserole

2 cups Finely Diced Onions to make Crispy Onions
8 oz package Button Style Mushrooms, sliced
2 TBSP Oil or Butter
1 cup Yogurt or Yogurt Cream (SCD yogurt made from half and half)
Salt and Pepper to taste
10 oz package frozen cut Green Beans

Topping:
1/2 cup Almond Flour
1 teaspoon Herbes de Provence
1/2 teaspoon Paprika
Salt to taste

Make a batch of Crispy Onions. You can do this a few days before and refrigerate until use.

Preheat oven to 350 degrees.

Slice Mushrooms. Heat oil or butter in a frying pan and saute mushrooms to desired doneness. In a medium mixing bowl combine yogurt, onions, and mushrooms. Season to taste. Add green beans and mix. Pour into a small casserole dish. Combine topping ingredients in a small mixing bowl, sprinkle on casserole. Bake 30 to 40 minutes.

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.

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.

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.

Roasted Cabbage - SCD

There was a head of cabbage in my CSA box. I've never been a cooked cabbage fan, but ever since I tried roasted Brussels sprouts I have wondered if the same technique could work for cabbage. Yes it does!  This came out sweet with a bit of crunch, not soggy and strong like my childhood memories of cabbage. Plus it's easy.

Roasted Cabbage

1 medium head Savoy Cabbage
3/4 cup Broth or Consomme
5 TBSP Butter

Preheat oven to 450 degrees. Butter a 9" x 13" baking dish.

Slice cabbage into 1/2" shreds, discard stem and core. Place cabbage shreds in baking dish. Pour broth over the top. Dot with pats of butter. Roast for 15 minutes. Flip the cabbage. Roast another 15 minutes. Makes about 4 to 6 servings.

Here are some more SCD friendly cooked cabbage recipes:

Roasted Cabbage with Lemon from Kaylyn's Kitchen

Roasted Cabbage with Bacon from the Kitchn

Roasted Cabbage and Kale Chips from Yard Farm

Braised Red Cabbage with Apples from Jill's Test Kitchen

Cider Braised Red Cabbage and Apples from Healthy Living Market

Stuffed Cabbage from Comfy Belly

This recipe is linked to Pennywise Platter Thursday, Real Food Weekly, Fightback Friday, and Traditional Tuesdays.

Taking the Plunge - Joining a CSA

I did it. I finally joined a CSA. CSA stands for Community Supported Agriculture. It works a bit differently than the usual way you buy your produce. In a CSA you buy a share for that growing season, you pay an up front price and then each week you pick up a box with your share of that weeks harvest. The CSA farmer tries to grow a great assortment so your box has a good variety. Since it was my first year, I opted for a bi-weekly box. I love the idea of a CSA. I think it is good for local economies, I like knowing that my farmer doesn't use a multitude of pesticides, and I like that my produce wasn't trucked across the country using lots of petroleum in the process. The challenge for me will be to use my box of produce and trying not to waste any if possible. An even bigger challenge, however, is that I grew up avoiding vegetables, so I haven't worked with many greens, root vegetables and squashes. I want to incorporate more greens into my diet, so finding recipes I like will be an adventure. I have been preparing for over a year now by purchasing some books to help such as Greens Glorious Greens! byJohnna Albi and Catherine Walthers and From Asparagus to Zucchini by the Madison Area CSA. There are also some great CSA recipe websites. If I do stumble upon any great dishes, I'll pass them on.

If you want to find a CSA in your area check out Local Harvest.

Links for storing and using your CSA produce:

Maritquita Farms - Great resource for vegetable info and recipes!

Live Earth Farm CSA Notes from Debbie's Kitchen A ton of recipes, they've been adding recipes since 2002.

Anchor Run - Lots of recipes

This post is linked to Grain-Free Tuesdays.

Broccoli Cheese Casserole (SCD)

Here's my can-free version of this classic casserole. It's just as easy too. Yogurt made with half and half takes the place of sour cream.

Broccoli Cheese Casserole

1 heaping cup of fresh Mushroom cut into pieces/bits
1 TBSP Butter
1 cup Mayonnaise
1 cup Yogurt Cream (Yogurt made with Half and Half)
2 cups (8 oz) Shredded Cheddar Cheese
1 (16 oz) bag frozen Broccoli
about 1/2 cup SCD Seasoned Bread Crumbs (easy from Heal-Balance-Live)

Heat oven to 375 degrees.

In a small skillet, saute mushroom bits in melted butter until lightly browned.

In a large mixing bowl combine mayo, yogurt, and shredded cheese. Stir in cooked mushrooms. Stir in frozen broccoli. Scoop into a casserole dish, I used a 9" x 9" Pyrex dish. Sprinkle with seasoned SCD breadcrumbs. Bake 30- 40 minutes until bubbly.

Recipe Review for Zucchini Casserole from H-B-L and I've Been Tagged

I made the Zucchini Casserole recipe from Heal-Balance-Live for Thanksgiving this year and it was wonderful. I wasn't able to get a good photo of it though. For one, casseroles are hard to photograph. Then, this was the last dish to come out of the oven and hit the table in time to eat, and we all just pounced on it...getting the camera was not on my mind. I've had this recipe bookmarked for awhile and wish I'd made it sooner. I love casseroles and this was perfect...flavorful, cheesy and homey, mmmm. Karen's "SCD Seasoned Breadcrumbs" recipe for the topping was very good and would be perfect to add to some other dishes. I might try it on my "Mac" and Cheese.

This recipe does take some planning to get much of the moisture out of the zucchini. Karen recommends starting five hours before. I did, placing the shredded zucchini in a large mesh colander and setting it over a mixing bowl. I lightly salted it and every now and then I would wring it with my hands (clean hands of course). Over time there was a lot of liquid in the bowl, which I dumped on my flowerbed. I doubled the cheese it called for and it worked well. This was so good I'll be making it again soon!!

Also for Thanksgiving, a nice post from The Daily Lipid called Thanksgiving, A Source of Eternal Joy. I think this post reminds us of what the holiday season is truly about.

Also in the news...I've been tagged. Ina of Gluten-Free Delightfully Delicious tagged me in a game of food blog tag. It's a game that gives us a chance to know our food blogging neighbors a little better. I answer 10 questions from Ina, and then I get to "tag" other bloggers with my 10 questions. So here goes:

1. What is your absolute favorite food? (this can be a tough one, so go ahead and include a few)
I think spices and herbs are. They allow you to make everything taste good.

2. Who is your favorite Food Mentor, or Chef, and why?
My grandmother, she taught me to cook. We could always talk about food.

3. What meal did you first cook, that inspired you to become a better cook, and to create new recipes?
Actually it was a cookie, not a meal. I don't remember my first attempt, but my parents do. When I was a toddler they woke up to the smell of burning and found me in the kitchen with a plate of beans on the stove. I looked at them and said "chocolate man". The time I do remember was kindergarten. In class we made a no bake cookie. The first time my mom left me and a friend home alone, I pulled out flour, sugar and food coloring and tried to go off memory. My mom came home to a mess, and I have been determined ever since to be a better cook. I would cut out photos of food as a child and dream of making them one day.

4. What is your favorite cook book?
I am a total cookbook whore. I read cookbooks on vacation, for fun, before I go to bed, etc. I absolutely love them. I have too many favs to mention. Some are Elaine Corn's 365 Ways to Cook Eggs, The Joy of Cooking, just about anything in the Wei-Chaun Publishing Series... and more recent Dana Carpender's 500 Low Carb Recipes.

5. What kitchen gadget can you not live without in the kitchen and why?
My timer. I'm so absent minded that I fully depend on it.

6. Where in the world would you most love to eat, and what food would that be?
Malaysia, and it would be just about anything they served me.

7. What are some of your favorite recipes on your blog?
The curry and wing recipes.

8. What food, will you absolutely not eat and why?

I used to say Brussels Sprouts, but I've finally found ways to enjoy them. Lately, I have read about how healthy organ meats are for you. I can eat liver, but not brains, heart, etc. I wish I could because I think they are very beneficial, but ewww.

9. Do you grow your own food? And if so, what is your favorite food to grow?
I wish I had time to. Eddie has been the gardener so far. I would like to grow pickling cucumbers and learn how to make pickles.

10.Who in the world, would you most love to share a beautiful dinner with?
My husband Eddie.

Now, I would like to tag:

Paul of Eating SCD
Zoe of Z's Cup of Tea
Tracey of Unbreaded
Stephanie of The Dairy Free Diva
Melanie of A Foodies Fall from Grace

Here are my 10 questions:
1. What is your first cooking memory?
2. Which two spices, herbs or flavorings do you find most useful (besides salt and pepper)?
3. If you could be a fly on the wall of any kitchen, which one would it be? (past, present or future)
4. If you could invite a historical figure to your home to cook dinner for who would it be? (past, present or future)
5. If you could spend one week in any country in the world, in an average kitchen, learning to cook the local cuisine, which country would it be?
6. When you are very busy, what easy meal/dish do you usually prepare?
7. What are your favorite recipes on your blog?
8. If you could have anyone cook a meal for you, who would it be?
9. Is there a meal you will never forget? Describe it?
10.What is your favorite dessert?

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.

Lemony Watercress and Cauliflower Salad (SCD, GFCF)

This lovely salad was inspired by a pasta salad recipe in "Greens Glorious Greens!" by Johnna Albi & Catherine Walthers. I substituted cauliflower for the pasta.

1 head Cauliflower
1 bunch Watercress
1 small Red Onion, diced
about 2/3 cup Kalamata Olives, chopped
Grated Rind of 2 small or 1 large Lemon
Juice from Lemon
4 TBSP. Extra Virgin Olive Oil
Salt and Pepper to taste.

Cut cauliflower into bite size pieces and steam for about 8 minutes, just until tender. Run under cold water to cool. Pick watercress leaves from the stems. Rinse leaves well and spin dry. Chop slightly.

Combine cauliflower, watercress, red onion and olives in a mixing bowl. In a small bowl, whisk lemon rind, lemon juice, olive oil and seasoning until combined. Toss with veggies. Chill to allow flavors to combine.

Rutabaga Chips (SCD Advanced, GFCF)

I'm really beginning to believe that if you don't like a particular vegetable, it's just because you simply have yet to have it prepared the right way. I would not have expected the rutabaga, a large homely lump, to make an outstanding chip. It has a great crunch with a hint of sweetness to it.

A rutabaga or two
Oil for frying
Salt to taste

Good knife, cutting board and a mandolin (or similar device) for slicing

Rutabagas have a waxy coat on them and they are tough buggers to cut. Cut the rutabaga in half, then cut off the waxy coating. I used a mandolin to slice them. First I used the very thin setting, which made thin strips that crinkled when fried. They were very crunchy and sweet, but if you are wanting to use them for dip you need them thicker.

Then I sliced some with the thicker setting. They were not as sweet (a hint of sweetness), but they were sturdy enough for dips.

Heat enough oil, in a deep pan or fry daddy, and drop in some of the chips. The trick is to watch them close, you want to get them out as soon as you see a hint of browning. They get too browned easily at this point. You may want to do a couple small trials before frying larger batches. They get crisper after they cool and can stay crisp up to three days.

Note for those on the SCD, Elaine warned to try these cautiously, they are very fibrous.

Spinach Egg Soup (SCD)

The other day I had a cooked chicken in the fridge and planned on using it in a salad. The weather changed to cold and rainy and I found myself going through Barbara Kafka's "Soup A Way of Life", looking for something warming and homey. I found this lovely recipe, called "brodo con straciatella". It makes "strings" of eggs using a combination of eggs, flour and Parmesan cheese allowed to drip through a strainer into hot broth. I tried it, minus the flour, and found it much easier to just drip it off a spoon. I've altered the recipe by adding chicken and using frozen spinach.

2 Eggs
3 TBSP Parmesan Cheese, very finely grated
Dash of salt
4 cups Rich Chicken Broth, salted to taste
10 oz Frozen Spinach, chopped very fine (no need to thaw)
1 or 1 1/2 cups Chicken, cooked and diced fine

Combine eggs, cheese and a dash of salt in a cup. In a large pot heat broth to boiling, add spinach and heat through. Drizzle egg mixture in with a spoon. Add chicken and heat through, about one minute.

Serves 3 or 4.

Curried Spinach Coconut Soup (SCD, GFCF)

What does good in bed mean to me? When I'm sick and I stay home from school propped up with lots of pillows watching TV and my mom brings me soup - that's good in bed.
Brooke Shields

Soup is the best comfort food there is. This is one of my favorites. I love the combination of curry and coconut. This was adapted from "Fields of Greens" by Annie Somerville

1/2 small Onion, chopped
1 or 2 Garlic Cloves, minced (optional)
1 TBSP Oil, a light kind such as Grapeseed
2 teas. Madras Style Curry Powder
1 (9oz) bag of Spinach Leaves, or one box of frozen
3 cups Chicken Broth
1/2 teas. Sea Salt (omit if your broth is salty)
12- 16 oz Coconut Milk
1 TBSP Lemon Juice
about 1/2 cup Shredded Coconut, unsweetened

In a stock pot heat oil over medium heat and saute onions just until tender. Stir in garlic and curry powder. Add spinach. If you are using a box of frozen spinach then cook until spinach is thawed and heated. Add chicken stock and salt and simmer, uncovered until spinach is tender. Puree in a blender or with an immersion blender. Return to heat and add coconut milk, cook for about 10 more minutes. Add lemon juice. Garnish with toasted coconut.

There are two ways to toast coconut. You can put it under your oven broiler and watch it constantly. You can also use a small dry skillet, cast iron works well, and saute over medium heat until toasted.

Here's a link for a Madras Curry Powder recipe.

Brussels Sprouts - Two Ways (SCD, GFCF)

For some odd reason I have always thought there was something elegant about a dish of brussels sprouts on a holiday table. Perhaps it's because one of these recipes belongs to my grandmother. She's 92 an still exudes a certain vogue, reminiscent of the Jackie-O era. Her marinated brussels sprouts are always perfectly poised in little crystal dish, calling to be doted on. Although I have to admit, actually finding a brussels sprout recipe one can look forward to eating is a challenge for some of us. I hope at least one of these recipes will do the trick. If not, there's a list of links to other creative sprout recipes, all look divine enough for holiday feasting.

Marinated Brussels Sprouts

The beauty of this recipe is it is made the day before, so there's less to worry about on your holiday.

Fresh or Frozen Brussels Sprouts
1/2 cup Wine Vinegar, or Cider Vinegar
2 TBSP to 1/4 cup Honey
1/4 cup Salad Oil

Cook brussels sprouts to desired doneness. Drain well. Whisk marinate ingredients to combine. Put all in an airtight container and marinate in refridgerator at least 24 hours. Shake periodically to insure all sprouts get marinade. Serve in a pretty dish.

Roasted Brussels Sprouts

This is my favorite way to eat these. They have a tinge of crisp on the outside and a tender creamy inside. Roasting will bring out a sweetness in most vegetables. This recipe was adapted from Barbara Kafka's "Vegetable Love".

Fresh Brussels Sprouts, wash and trim ends, cut in half
Butter and/or Olive Oil (I like using both)
Sea Salt

Oven 450 degrees.

Select a baking pan/dish that will roast your sprouts in a single layer. If using butter melt just enough butter to add a dense coat. Add brussels sprouts in a single layer. Then pour a small dab of oil over each. Sprinkle with sea salt. Roast about 10 to 20 minutes. They will have a tinge of brown and be fork tender when done.

Other Great Brussels Sprouts Recipes:

They say if you don't like a vegetable it's simply because you haven't found the right preparation for it. Here's a variety of gluten-free and SCD friendly preparations for brussels sprouts from talented food bloggers:

Golden Crusted Brussels Sprouts from 101 Cookbooks

Braised Brussels Sprouts from Cooking For Engineers

This one from Kalyn's Kitchen also includes a list of links, which is Miss Kalyn's usual custom. This is a beautiful website by the way.

Julia Child's Brussels Sprouts Browned with Cheese from Sugar and Spice by Celeste

Pancetta Wrapped Brussels Sprouts with Almonds from The Kitchn

Brussels Sprouts Go Chinese from Food Gal Carolyn Jung. The Soy Sauce, Mirin and Hoisin Sauce are not SCD legal, but it still may be good enough without them. There's several other SCD legal ingredients here.

The Great Brussels Sprouts Taste Off is an article in the New York Times. Note: the balsamic vinegar is not SCD legal.

Creamy Curried Zucchini Soup (SCD)

Soup is the ultimate comfort food when the weather is chilly. I've adapted this recipe from a great little book called "Recipes from the Night Kitchen" by Sally Nirenberg. It's a great addition to any soup lovers library. I have found many of the recipes to be easily adapted to SCD and gluten free diets.

2 TBSP. Butter
1/4 cup Onion, finely chopped
2 Cloves Garlic, pressed
1 TBSP Curry Powder (Madras style)
1 teas. Ginger, finely minced or grated
2 Zucchini, chopped
1/4 to 1/2 cup Celery, chopped fine
1/4 to 1/2 cup Carrots chopped fine
4 cups Chicken Stock
1 cup Yogurt Cream
Minced Green Onions and Cilantro for Garnish

Melt butter in a saucepan or stockpot. Saute onions, garlic, curry powder, ginger, zucchini, celery and carrots until tender. Add chicken stock and cook to a slight boil and simmer for 15 to 20 minutes. Stir in yogurt and heat through. Serve with garnish.

Here's a link for a Madras Curry Powder recipe.

Spinach Cheese Bake (SCD)

I'm still mourning my broken camera and this blog is in need of the color green! So pretend there's a lovely spinach quichey/cakey thing floating above this recipe... This was one of my favorite homey dishes in my gluten eating days. Luckily the SCD version tastes identical. For those of you not on the Specific Carbohydrate Diet, you can use one cup of baking mix in place of the almond flour and baking soda.

1 (10 oz.) Box frozen Chopped Spinach, thawed
1 cup Almond Flour
1/2 teas. Baking Soda
1/2 teas. Sea Salt
2 Eggs, lightly beaten
1 cup Yogurt
1/4 cup (1/2 stick) Butter, melted
1/4 cup Onion, finely minced (optional)
1 cup Monterrey Jack Cheese, shredded
2 TBSP Parmesan Cheese, shredded

Oven 350 Degrees. Butter a 2 quart, 11" x 7" casserole dish.

Put spinach in a strainer and squeeze as much liquid out of it as possible. In a large mixing bowl, combine flour, soda, salt, eggs, yogurt and butter. Mix in onion and spinach. Blend in cheeses. Pour into casserole dish and bake for 30-40 minutes. It will be slightly browned.

Asparagus Dip (SCD, GFCF)

This is my fathers recipe. We just spent the last few days in Albuquerque visiting my parents and he served this. A few months ago there was an email touting the benefits of asparagus, which inspired his mission to develop some creative recipes with it. To make a gfcf version, omit the yogurt. For the SCD use fresh or frozen asparagus instead of canned. While I was on this trip I dropped and broke my camera, so my blog may be a bit blah until it's fixed.

1 (12 or 14 oz) can Asparagus, drained or
1 1/2 cups Asparagus, cooked until soft
1 TBSP. Olive Oil
1/4 cup Yogurt
2 fresh Sage leaves
1- 1 1/2 teas. Apple Cider Vinegar
1 clove Garlic

Combine all ingredients in a blender and blend until smooth. No need to cook the canned Asparagus. Serve with crackers.

"Mac" and Cheese (SCD)

George Stella is a very creative Low Carb chef. This recipe was adapted from his cookbook "Eating Stella Style". I like my dishes very creamy so I use yogurt made from half and half, but regular yogurt would probably work just fine. His version calls for a little mustard and garlic, so you may want to try some.

1 head Cauliflower, cut into small pieces
3 TBSP Butter
1 cup Yogurt Cream
1/3 cup Parmesan Cheese, grated
1 1/2 cups Cheddar Cheese, grated
Salt and Pepper to taste

Heat oven to 350 degrees. Lightly butter a casserole dish.

Steam cauliflower for a few minutes, just until barely tender. Drain well and pour into the casserole dish.

In a saucepan melt butter. Add yogurt and heat through. Add Parmesan cheese and stir until blended. Add cheddar and seasonings. Stir until melted and blended. Pour over cauliflower and bake about 15 minutes until bubbly and slightly browned.

Garden Saute (SCD, GFCF)

1/2 cup Chicken or Vegetable Broth
1 Bell Pepper, diced or julienned
2 or 3 Summer Squash and/or Zucchini, diced
2 Tomatoes, Diced
Salt and Pepper
Chili Powder

In a large skillet over medium heat, saute bell pepper in broth for about 4-5 minutes. Add squash and saute another 4-5 minutes. Add diced tomatoes and season to taste, cook another 4 minutes or so.

For SCD'ers use a homemade Chili Powder blend.