| ||Date:||10/30/96 7:08:24 AM|| |
| ||From:||Deborah A. Dowd (100760.1110@CompuServe.COM)|| |
| ||Subject:||Recipe File|| |
| ||[bottom]|| |
Links to all recipes (65 in all)
2 cups orange juice
Blend all of these ingredients together in a blender. I guess you could add honey if you wanted to but it is tasty enough as it is. I usually add more banana.
I confess. I am a bar-b-q sauce addict. Before I went on this diet, I ate store bought bar-b-q sauce with EVERYTHING. When I went on the diet I had to make my own. I just follow the Ketchup recipe in Elaine Gottschall's book but add chopped garlic, onion, and parsley to make it chunky like bar-b-q sauce. It tastes just as good as the store bought and works just as good on food. Just a suggestion.
Oil and Vinegar Dressing
I didn't like the vinaigrette dressing given in the book. I like this one better:
3 parts vinegar
I actually add only 3 parts oil. That last part is optional.
Spinach Salad w/ Hot Bacon Dressing
6 c. torn spinach
Saute bacon until very crisp. Remove and drain on paper towel. Slowly add vinegar, pepper, and honey to bacon grease. Stir. Heat to boiling. Remove from heat & add onions. Place washed spinach in salad bowl. Add chopped egg & crumbled bacon. Slowly pour hot dressing on & toss lightly. Serve at once.
1/4 c. slivered almonds
Mix salad ingredients. Top with Sweet & Sour Dressing (below).
Variation: Add grilled chicken breast
Sweet & Sour Dressing
1/4 c. oil
Shake together. Store in Refrigerator.
4-6 tomatoes (roma or plum are best), chopped
Mix together tomatoes, green onions, and garlic. Add green chilies and cilantro. Best if sits refrigerated 8 hours or more. May add more or less chilies and cilantro to taste.
1 lb. Hamburger
Brown hamburger (add own spices for taste). Arrange lettuce on large plate or bowl. Add hamburger and cheese. Top with fresh salsa. May add homemade yogurt (instead of sour cream).
Seven Layer Salad
Use shallow dish. Layer as follows:
Sprinkle with parmesan cheese
Variations: Use cheddar cheese, grated, instead of parmesan. I like to do this salad in a deep clear bowl and repeat the layers. It is very pretty this way.
4 c. broccoli, chopped
Mix mayonnaise, vinegar, and honey. Mix all other ingredients and add dressing. Marinate 12 - 24 hours.
Variation: Can leave out bacon and add sunflower seeds.
6 c. peeled, cored, sliced apples
In a 2 quart microwave casserole dish, mix apples, water, and lemon juice. Cook covered on high for 10-12 minutes, or until apples are tender. Place in blender. Add remaining ingredients and blend until smooth.
Apple Berry Salsa
Can be used as a topping for home made frozen yogurt or eaten as a fruit salad.
1 qt. Strawberries, sliced
Mix together sliced fruit. Add juice of orange. Then zest orange peel and add. Add 2 Tbsp. Honey if desired. Marinate for several hours or overnight.
Vegetable Beef Soup
Use Dutch oven or other large pot on stove.
Add some or all of the following:
Makes 8-10 servings. Freezes well.
1/2 c. raw cashews
Grind cashews. Add 1 cup of water or stock to cashews. Grind for 30 seconds.
Add remaining liquid. Saute onion in oil. Add mushrooms. Cook 10 minutes. Add spices. Pour cashew mixture into pan. Simmer 15 minutes. Just before serving, stir in lemon juice. To thicken, grind 1 c. soup and return to pot.
French Onion Soup
3 lg. Onions, cut to length desired
Saute onions in olive oil until some turn brown. Add chicken stock. Simmer an hour. Top with grated cheese (may broil - to brown cheese - in oven proof bowl if desired.
6-oz. can frozen orange juice concentrate
In blender, combine all ingredients; process for 1/2 minute or until ice cubes are crushed.
Zesty Salmon Patties
1 (143/4-oz.) can salmon, drained
In large bowl, combine all ingredients except margarine; mix well. Form salmon mixture into four 4-inch patties. Melt butter in large skillet over medium heat. Fry patties 6-8 minutes or until golden brown, turning once during cooking.
1 cup homemade yogurt
In large bowl, combine yogurt, lemon juice and honey until smooth. Fold in strawberries and bananas. Cover; refrigerate 10 minutes. If desired, garnish with toasted coconut.
Cheesy-Veggie Scrambled Eggs
1 1/2 cups frozen broccoli/cauliflower combination
Cook vegetables as directed on package; drain. Keep warm. In medium bowl,
combine eggs, yogurt, salt, basil and pepper; beat well. In medium skillet
over medium-high heat, melt butter. Add onions; saute for 1-2 minutes or until
tender. Reduce heat to low; add egg mixture. Cook until eggs are set but
still moist, stirring occasionally from outside edge to center of pan. Stir in warm
begetables; sprinkle with cheese. Cover; cook 2-3 minutes or until cheese is
1 lb. hamburger
*Cooked dry red beans or kidney beans (small bag)
Brown hamburger. Add onion, garlic, and green pepper to saute. Add tomatoes.
Cook 5-10 minutes. Add rest of ingredients, including prepared beans. Simmer 30 minutes.
Homemade Refried Beans
1 small bag pinto beans
Put beans in dutch oven or large pot. Cover beans with water and soak overnight. Drain. Cover with fresh water and cook on low until soft, about 2 hours. Drain.
After cooked, place 1 1/2 - 2 cups of beans in blender. Add 2 tsp. butter, 1 Tbsp. yogurt, 1/8 tsp. garlic powder, salt and pepper. Blend until smooth (some chunky beans will remain). One small bag will make about 4 batches, which can be frozen and used when needed.
2 c. tomato juice
Place ingredients in pan, Simmer 5 minutes.
4 chicken breasts
Prepare chicken breasts in advance. Place breasts in pan and cover with water.
Cover with lid and cook on medium several hours so that chicken will shred easily. May need to add water as it cooks. Reserve liquid if desired (chicken stock can be used in soup recipes).
Shred chicken with 2 forks. Put in bottom of 2 qt. casserole dish. Pour enchilada sauce over chicken. Spread refried beans over chicken. Sprinkle grated cheese on beans. Top with olives and green onions. Bake in 350° F. oven for 1/2 hour. Good with homemade salsa.
Diced green chili (I use frozen chilis that have been thawed)
Grease 13 x 9 in. pan. Mix cheeses together. Alternate layers of cheese & chilis.
Prepare tomato sauce as follows: Saut=02 onion, mushrooms, and peppers in small amount of oil. Add chopped tomatoes. If necessary, add tomato juice to create smoother sauce. Cook for 1/2 hour to 1 hour.
Slice eggplant in 1/2 inch slices. Dip in egg. Dip in parmesan cheese. Cook in pan of 1/4 c. heated oil about 30 sec. on each side or until cheese is browned.
Place 2-3 slices of eggplant on a plate. Spoon on several spoonfuls of tomato sauce. Sprinkle with grated cheese. Serve.
Fruited Chicken Salad
4 boneless chicken breasts
Cook chicken breast either in microwave or on stove. Chill. Cut into bite size chunks. Place in a large bowl. Add all ingredients. Chill an hour or more.
Vegetable Chicken Salad
4 boneless chicken breasts
Cook chicken either in microwave or on stove. Chill. Cut in small pieces.
Place in large bowl. Add rest of ingredients. Chill an hour or more.
Variation: Experiment with different vegetables, adding the fresh vegetables you like best. Suggestions: radishes, zucchini, mushrooms, red or yellow pepper.
1/4 lb. bacon (optional)
Prepare northern & kidney beans by soaking them overnight in large pot covered ith water. Drain. Cook 2 hours on low until tender. Drain. Cook bacon until very crisp. Brown hamburger and onion. Place in large pot. Add all other ingredients. Cook several hours on low. (can bake in oven at 350° F. -may take longer to cook down tomato juice).
2 cans tomato paste (I used some that just listed "tomatoes". Living
Cheesy Chicken Cutlets
2 oz. cheddar cheese (or other permitted cheese)
Cut cheese into four slices and place one on each cutlet. Starting with a short end, tightly roll up cutlets, jelly-roll style. Tie securely with string.
On waxed paper, combine flour and pepper. Mix well. Add cutlets; roll in flour to coat. In a large skillet, melt butter over medium heat. Add cutlets; cook, turning frequently, until golden, about 3 minutes.
Add broth, wine, and dried oregano to skillet. Increase heat; bring to a boil. Reduce heat to medium-low; simmer until chicken is cooked through and sauce is slightly thickened, about 10 to 12 minutes. Place on a serving plate; remove string. Garnish with parsley and oregano sprigs.
1 1/2 lbs. beef suitable for stews
Trim fat from beef, cut beef into 1-inch pieces. Combine marjoram and
pepper, sprinkle over beef. Heat oil in a large pot over medium heat. Add
half the beef; cook 5 minutes, or until evenly browned, stirring
occasionally. Remove from pot. Repeat with other half of beef. Pour off
any drippings; return beef to pot. Stir in broth and garlic; bring to a
boil. Reduce heat to low, cover tightly and simmer 1 1/2 hours. Add
carrots, mushrooms and onion. Increase heat to high and bring to a boil;
simmer 30 minutes longer, or until beef and vegetables are tender. If
desired, thicken by removing some of the vegetables and broth and pureeing
them; then returning to the stew.
1 tbsp minced ginger root
In a soup pot or large casserole, saute ginger, garlic, and onion in butter
until tender. Stir in carrots. Add chicken broth and water and simmer
until carrots are tender (about 20 minutes). Add lime juice and puree soup
in blender until smooth. Chill or serve warm. Top each bowl with a large
dollop of yogurt.
Jamaican Jerked Chicken
1/4 cup minced green onions
Mix first 8 ingredients in large plastic bag. Add chicken, close bag and mix to coat chicken as evenly as possible. Refrigerate 30 minutes or overnight. Grill or broil, 4-5 inches from heat, 10 to 12 minutes or until desired doneness.
Cheesy Egg Casserole
1/4 tsp. salt
Combine salt, and butter in large bowl. Add eggs, farmer's cheese, chiles, pimiento and cheese; mix well. Pour mixture into a lightly greased 10x6x2 in. baking dish. Garnish casserole with green pepper. Bake, uncovered, at 375° for 30 minutes.
3 medium zucchini, sliced
Saute zucchini and mushrooms in oil until tender. Cook ground beef and onion until browned in separate pan; drain. Stir in tomato sauce and seasonings. Layer half each of zucchini mixture and diced green papper in a lightly greased 13x9 pan. Spoon half of ground beef mixture over vegetables. Sprinkle with half of cheese. Repeat leayers of vegetables and ground beef. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese, and bake an additional 5 minutes.
Here is Mac's Lentil ideas:
<<...It all started with Elaine's sweet and sour lentils and then I got creative--first modification was to substitute balsamic vinegar and fresh sweet basil in her original recipe. The next version included one seeded and diced jalapeno pepper, small sweet yellow onion and balsamic vinegar instead of the original seasonings as listed in the book...>>
Peach Yogurt Sherbet
1 pound (4 or 5) ripe peaches, yields about 2 cups prepared fruit
Blanch the peaches in boiling water for 20 seconds. Refresh under cold water
and remove the skins. Remove the pits and slice. Peel and slice the banana.
Freeze the fruit in plastic bags. (I chopped the fruit up first before
freezing) When frozen solid, remove from the freezer and pound to break into
chunks. ( I found no need to pound, it simply broke into pieces in a few
Mix one cup almond flour, one teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
Combine one beaten egg, 3/4 cup yogurt, and 1/6 cup oil. Stir this into dry ingredients only until moistened.
Use a hot griddle or frying pan. Start with small size as they may be hard to flip. Give them plenty of time to cook through. They will be beautifully brown and taste great with honey, your homemade syrup, or just plain.
Combine in blender:
Frozen Fruit Slush
Mix together in bowl:
Creamy Lentil Soup
1 cup lentils (rinsed and soaked)
In pot, cook lentils, water and stock.
Crunchy Almond Chicken
1 cup ground almonds
Mix almonds, garlic, ginger, salt, paprika, cumin and pepper. Dip chicken pieces into butter; roll in almond mixture. Place chicken in ungreased baking pan. Cook uncovered in 375° oven until thickest pieces are done, 45 to 60 minutes.
I did a bit of experimenting last week with recipes
1 lb. hamburger
Thoroughly mix first four ingredients and pat evenly on bottom and sides of
9" pie pan. Spread with catsup and top with sauteed mushrooms. Cover with
cheddar cheese and sprinkle with oregano and parmesan. Bake at 350°
for 25 minutes.
Cranberry Chicken Bake
3 whole chicken breasts, skinned, boned, halved
Grease 13x9 baking dish. Place chicken breast halves in dish. Bake at 400° for 25 minutes. Meanwhile, in skillet cook and stir onion in hot oil until crisp-tender. Add ketchup, honey and orange peel; blend well. Stir in cranberries. Spoon over partially baked chicken breasts. Bake an additional 20 minutes or until chicken is tender.
Fresh Asparagus Frittata
6 eggs, slightly beaten
Combine eggs, milk, garlic, salt, aspragus and 1/2 cup of the cheese; mix
Shepherd's Pie with Squash and Cauliflower Topping
(Makes 8 servings)
Recipe for Mayonnaise
Process at highest speed in blender:
Blend in 1/2 envelope unflavored gelatin dissolved in 1/4 cup water.
Chill and enjoy. This is delicious for deviled eggs.
Note: When I tried this recipe I used a whole envelope unflavored gelatin. My mayonnaise was too thick. I'm guessing 1/2 envelope would be about right. It might take some more experimenting to get it just right. Let me know how it turns out.
Saucy Pork Chop
1 teaspoon butter
Saute mushsrooms, onion and green pepper in butter until tender. Stir in tomato, water, lemon juice and seasonings. Place pork chop in baking dish and spoon vegetable mixture over top. Bake at 350° until pork chop is done. This recipe is for one serving so I just multiply the ingredients by however many servings I wish to make. It suggests you serve over rice. I served rice to the other members of my family and spaghetti squash to my son.
2 tablespoons mayonnaise
Combine mayonnaise and honey; mix well. Combine remaining ingredients in
bowl. Add to dressing; toss until well coated.
Stuffed Ground Turkey Patties
2 lbs. raw ground turkey
Combine turkey, garlic powder, celery salt, and pepper; mix well, and shape into 12 thin patties. Combine green peper, green oinions, and mushrooms; spoon 2 rounded tablespoons of vegetable mixture on top half of the patties. Top each with half of a cheddar cheese slice and a remaining turkey patty, sealing edges. Wrap bacon around each patty and secure with toothpick. Place patties on greased broiler rack; bake at 350° for 20 minutes or until done. Place under broiler for an additional 2 minutes or until bacon is browned.
2-3 lbs. chicken, cut up
Place chicken in lightly greased baking dish. Combine remaining ingredients in saucepan; bring to a boil. Reduce heat and simmer 5 minutes. Pour over chicken. Bake, uncovered at 350° for 1 hour or until done, basting frequently.
Sweet Hot Pinto Beans
1 (16-oz) package dried pinto beans
Sort and wash beans; soak overnight. Drain off soak water and add fresh
water to cover beans. Add chiles, bacon, salt, . Bring to a boil; cover,
reduce heat, and simmer 1 1/2 hours. Add remaining ingredients and
additional water, if needed; cover and simmer 30 minutes or until beans are
tender. Remove chiles before serving.
3/4 cup grated parmesan cheese
Combine cheese, butter, green onions, mayonnaise, and chives; mix well and set aside. Place grouper in a single layer in a greased baking dish. Pour lemon juice over fish; sprinkle with pepper. Broil fillets 6-8 minutes or until fish flakes easily. Remove from oven; spread top of fillets with cheese mixture. Broil fillets an additional 2-3 minutes or until cheese is lightly browned and bubbly.
Zucchini Egg Casserole
1/4 cup water
Combine first 3 ingredients and microwage 8-10 minutes, stirring after 5 minutes. Drain well and set zucchini asisde. Saute mushrooms and onions in butter until tender. Add remaining ingredients and zucchini to sauteed vegetables and mix well. Pour into a greased baking dish. Bake at 350° until eggs are set.
1 medium head cauliflower
Cook cauliflower whole or cut in florets. Drain cauliflower and set aside, keeping warm. Combine mayonnaise, pimiento and green pepper; spread over hot cauliflower. Sprinkle with bacon.
Anyone out there hungry for a crunchy snack? I tried one tonight that turned out so well Jon said I've got to share it with the group. It's easy. Here goes . . . .
Heat your griddle or heavy skillet.
Eat hot or cold with salsa or plain.
You can make the cheese chips bite size or make one enormous chip and then break it up to whatever size you like.
We haven't tried storing these yet - I'm not sure what will work for that - But I do know they are great fresh . . . and they CRUNCH like a chip!!
Peanut Butter Balls
1/2 cup peanut butter
Mix peanut butter, honey, almond flour together. Roll by hand into balls. Roll balls in chopped nuts to coat the outside. I keep them in the fridge and they have a pretty nice consistency then.
Old Fashioned Lemonade
1/4 cup boiling water
Pour the boiling water into a bowl with the honey and stir until
the honey melts. Add the lemon juice and water and stir. Pour
into glass with ice cubes.
Hot Tuna or Chicken Salad
Can of tuna or equivalent of shredded chicken
Mix the above ingredients and then warm in the microwave until the cheese melts. The original recipe was for a Grilled Tuna sandwich, so for those people who make their own bread this would make a great grilled sandwich as well.
I liked this recipe because it's lower in fat than if you had used mayonnaise.
Just wanted to pass along this recipe I came across which fits the SCD perfectly! It is a very moist and delicious carrot cake with a hint of orange. We found it to be very much like a 'real cake'. I was so suprised that the recipe did not call for flour.
6 eggs, seperated
Preheat over to 325° F.
We found our Yogurt Maker in a Health Food Store. The brand is Yogourmet II Electric Yogurt Maker. It makes great yogurt always very thick and creamy much nicer than any commercial yogurt I ever tried.
The company you could contact to find out where to purchase one in your area is Lyo-San Inc.
Lachute, QC [Quebec], CANADA
The phone # is 1-514-562-8525
We have tried other yogurt makers but never got the excellent quality yogurt we get with the Yogourmet II. Actually this brand was recommonded to us by Lucy Rosset (Ist Testimonial on the back cover of Breaking the Vicious Cycle. Hope this info helps.
Breakfast Eggplant Parmesan
These are not my recipes, in fact, I haven't even tried them yet. But I
found them on a
low-carb recipe page
[ ftp://ftp.nmcs.com/pub/lowcarb/recipes/ ].
Take boneless chicken breasts and cut with a meat scissor in the shape of fries and then deep fry till golden brown and faily well done. Add some homemade catsup and use your imagination... also chicken nuggets taste great with an egg batter and powdered garlic and onion coating (no breading) make great finger snack... make them small and eat like peanuts.
Garlic Eggplant(4-6 servings)
1 medium onion - coarsely chopped
1 Tablespoon dried basil or 1/4 cup fresh chopped salt and pepper to taste.
In a large heavy bottomed pan (or dutch oven), sautee (in water or veggie
stock) onions over medium heat until soft and sweet. Add mushrooms, eggplant,
garlic and water. Keep on med - high heat stiring occationally until the water
is boiling (about 2 min). Turn down heat to a simmer and cover about 1/2 hour
or until eggplant is done and very soft (regular eggplant may take a bit
0.5kg/1lb lean minced beef
Slice the aubergines quite thinly (about 3-4mm) and layer them in a deep dish,
salting each layer as you go. Leave them at least an hour, preferably two,
and then drain and rinse off the juice which appears. Shake them dry.
Heat a frying pan and fry single layers of aubergine in olive oil until
darkened and tender. When all the aubergine is cooked put it aside.
Heat some sunflower oil and cook the mince until just brown, adding the
pressed garlic in the last minute or two.
Thom Yam Thai Soup(a note with the recipe said to ignore the Krapau leaf because the contributor didn't know what it was.)
Wash lemon grass and trim root ends and tough layers. Slice bottom 6 inches thinly. Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced ginger, garlic, peppercorns, coriander roots and shallots. Bring 1 cup of coconut milk to boil and add lemon grass mixture. While stirring, reduce heat to medium and add chicken, remaining coconut milk, ginger slices and lemon grass. Bring to boil, reduce heat, and simmer uncovered until chicken is tender. Season with chilies, fish sauce and lime juice. Decorate servings with lime leaves and coriander sprigs.
To make coconut milk: Blend 2 cups fresh or frozen grated coconut with water. Strain through double cheesecloth, pressing out all liquid. This is thick coconut milk. To get thin milk, add warm water to residue from first straining. Let stand 5 minutes, then press as before.
For coconut cream, refrigerate first pressing and cream will rise to top. Refrigerate or freeze. Two cups coconut makes 3 cups thick milk, of which 6 tablespoons is cream.
Garlic Sauce Recipe
A good standby:
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