Great Recipe: Lemon Meringue Pie (SCD)

This luscious recipe is from Hold the Bread, Please. I saw Meyer Lemons at the store yesterday and decided it would be a good time try this. I love meringues but have never made one before. It was easy and great! The pie crust is exceptional as well and I will be using it again for other desserts.

Moo-less Dairy Products (SCD)

Here are a few products we like and are worth mentioning. Many folks find goat or sheep dairy to be easier to digest.


Meyenburg Goat Milk Butter

One of the first things you'll notice about this butter is how pricey it is. Goat butter is not cheap. Butter just happens to freeze well, and we use a lot of it, so when I saw it on clearance I stocked up (just wrap in freezer paper). The next thing you'll notice is that it isn't yellow like cow butter, it's white. According to Wikepedia it's because "goats produce milk with the yellow beta-carotene converted to a colorless form of vitamin A". The vitamin A in butter is suppose to require almost no digestive effort and is easy for the body to utilize. (for more on this see "Why Butter is Better") Because of it's white color, I wasn't expecting this butter to taste, well...buttery, like yellow butter. It is very buttery and wonderful!! My son eats it plain and calls it "butter cheese". I just can't say enough good things about it, especially when I find it on sale.




Alta Dena Goat Milk Cheese

This is a very mild cheese. I think it's too mild to eat plain. I have found it very useful for crackers though. I frequently use cheese in cracker recipes and sometimes using cheddar cheese can overpower the other flavors. This cheese works well for that.



Argitoni Pecorino Romano Cheese

This is a sheep's milk cheese. Romano cheeses are very similar to Parmesan, and usually much cheaper. I will usually use this in place of Parmesan. We purchase this in a big wedge at Sam's Club. It's been our favorite pizza cheese.

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.

Taco Salad (SCD)

Taco Salad is an easy weeknight favorite in our home.

1 pd Ground Meat
2 TBSP Chili Powder

In a large skillet brown ground meat, add chili powder and cook 2 more minutes.
Serve with any of the following:

Shredded Lettuce
Diced Tomatoes
Diced Onions
Sliced Olives
Shredded Cheddar, Monterrey Jack or Pepper Jack
Diced Peppers
Diced Cucumbers
Diced Celery

Top With:
Guacamole
Yogurt Cream (yogurt made with half and half, tastes identical to sour cream)
Paul's Salsa from Eating SCD

Green Chile Guacamole (SCD, GFCF)

There's so many ways to make guacamole. This one is very easy and the green chilies add a nice flavor.

2 large or 4 small Avocados (I prefer Haas)
2 teas. Lime Juice (or more to taste)
1 (4 oz.) can Diced Green Chilies (do not drain)
Salt and Pepper to taste

Mash avocados in a small mixing bowl with a potato masher or fork. Add lime juice and mix through. Mix in diced green chilies. Add salt and pepper to taste. Best served the same day.