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Feedback
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Below you'll find some of the vegetable recipes that members of the SCD
mailing list have mailed to one another.... If there is any contradiction
between instructions in Breaking the Vicious Cycle and any recipe in these
archives, kindly adhere to what the book states.
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Michelle's Sunburgers
These are yummy:
- 1 cup ground sunflower
seeds
- 1/2 cup grated raw
carrots
- 1/2 cup finely chopped
celery
- 2 tbsp chopped onion
- 1 tbsp chopped parsley
- 1/4 cup homemade
SCD tomato sauce
- 1 egg
- 1 tbsp oil
- 1/4 tsp salt
- 1/2 tsp basil
- 1 tbsp chopped green
pepper
Mix all ingredients and pat into a 9 inch square pan. Bake at
350 F (180 C) for 20-25 minutes. Cut into squares -- can eat
in lieu of burgers.
Tara Gustafson
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-
1/4 tsp. salt
- 1/4 cup butter,
melted
- 4 eggs, beaten
- 1 cup farmer's cheese
or dry curd cottage cheese
- 4 oz. chopped green
chiles
- 1 (4-oz.) jar pimientos
- 2 cups shredded
monterey jack cheese
- green pepper
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 F (200 C) for 30 minutes.
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Grilled Portobello Mushrooms
- 2 large portobello
mushrooms
- 2 slices of Lois
Lang bread
- few slices of Monterrey
Jack cheese
Sauce:
- olive oil
- red wine vinegar
- thyme
- dill
- salt
- pepper
Veggie topping:
- sliced tomato
- chopped green onions
- sliced red and
green peppers
- 1 clove of garlic
chopped in large pieces - to flavor surrounding veggies
- Brush portobellos (without stalks?) and other veggies with
vinegarette sauce
- broil/grill veggies under low heat
- serve mushrooms topped with veggies on toasted lois lang bread
- place slices of jack on top while hot to melt
Melissa O'brien
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-
from the Pillsbury cookbook.
- 1/2 cup chopped
green onions
- 2 TBS butter
- 3 cups mashed, cooked
squash (acorn or butternut)
- 1 cup grated Parmesan
cheese
- 4 eggs, beaten
- 1 to 2 TBS honey
- 1/2 tsp dry mustard
- 1/4 tsp pepper
Heat oven to 350
degrees. Oil a 3-quart casserole dish. In small skillet, cook
onions in butter until tender; set aside.
In large bowl, combine squash, Parmesan cheese, eggs, honey,
dry mustard and pepper; mix well.
Add onions; stir gently. Spoon into prepared dish. Bake for
30 to 40 minutes until set.
6 to 8 servings.
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Parmesan Squash (II)
Summer squashes are the soft ones like zucchini, or crookneck
yellow.
You do not have to peel them, just cube and steam, microwave
or cook in a little water for 5 - 10 minutes.
Winter squashes are the hard ones like acorn, butternut, banana
or
spaghetti. Cut these in half, scoop out seeds and strings,
bake covered
in a pan, cut side up with a little water for 30 - 50 minutes
at 350
degrees F (175 C). When they are done (soft), you can eat
them mashed with a little butter or honey.
Here is my favorite squash recipe:
- 1/2 cup green onions
(2 bunches), chopped
- 2 TBSP butter
- 3 cups cooked, mashed
winter squash
- 1 cup grated Parmesan
cheese
- 4 eggs
- 1 - 2 TBSP honey
- 1/2 tsp dry mustard
- 1/4 tsp pepper
In small skillet, cook green onions in butter until tender.
Set aside.
In large bowl combine remaining ingredients and mix well. Add
onions
and stir. Pour into greased casserole and bake at 350 degrees
F (175 C) for 30 to 40 minutes or until set.
Carla
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Another Spagetti Squash Recipe
Another variation of the Spagetti Squash.
I just love this as the main course with a small portion of beef
stake.
Take a spagetti squash approx 7 to 8+ACI- long cut it into two
halves length wise. Clean the seeds out of both halves. I put
one half in the fridge for another day.
Place a teaspoon full of butter in both ends of the hollowed out
area where the seeds used to be.
Cube one tomato and lay into seed area.
Dice 1/2 a spanih onion lay over the tomatoes. Add a small amount
of chopped green bell peppers, and /Or some fresh chopped celery.
Add salt and pepper to taste, or your favorite spices.
Place in a micro wave proof dish and cover with med heat for 12
to 15 minutes untill a fork penetrates the squash easily.
This will feed two adults a good size meal.
Bon apetite.
William
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Squashes and Quiche
Claudette Cameron wrote:
> I am not used to cooking with
squashes and could sure use some recipes. I
> know what to do with the "spaghetti" squash, but
would sure appreciate some
> recipes for the othe types. I have purchased some pepper
squashes and
> another type of squash they call summer squash but am not
sure just how to
> use them. Any suggestions?Much thnaks.... Claudette
Butternut sqaush is the BEST!
Try cutting it in half, baking for 1.25 hours on 350 degrees F
(175 C), scrape out the seeds, put some butter, salt and pepper
on it, cover with swiis or parmesean cheese, bake another 10 minutes
and enjoy.
Also try taking pumpkin, mixing with 3-4 eggs and spices, mix
in chunks
of asparugus, cauliflower and mushrooms, cover with swiss or cheddar
and bake in a well buttered dish for about an hour on 350 F (175
C). Makes a sort of quiche/caserole.
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Curried Squash
Here's a new recipe for squash that my sister invented. Normies
eat it over rice as a main course, but I used it as a side
dish with roast at a recent dinner party.
- 1 medium Butternut
Squash cubed
- 16 ounces fresh
coconut milk (used canned if necessary, make sure it doesn't
contain any illegals)
- 1/2 tsp honey
- 1 sweet red pepper
(thinly sliced)
- 1 med.red onion
or sweet onion (thinly sliced)
- curry paste to
taste, I used Thai red curry paste, my sister uses yellow. Read
the ingredients to determine if the paste is SCD legal (or make
your own)!
Saute peppers and onion in a little oil.
In a large pot, heat the coconut milk and then add curry paste
to your taste.
Add 1/2 tsp honey
Add onion and pepper to liquid.
Pre cook squash in micro wave for about 10 minutes.
Add squash to pot, simmer until flavors blend (20 minutes).
The next day there was a lot of leftover sauce and a bit of
squash, I added some water, pureed with the hand blender and
it made a nice soup.
Liz Lutz UC
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We
make something we call Pizza Casserole because it reminds us
of a vegetarian pizza. It uses cheese so it depends on your
vegetarian persuasion.
Thinly
slice zucchini the long way so it looks like lasagna noodles.
Lay a 1/4 - 1/2 inch layer in the bottom of a pan with a lid
(works better than one that needs foil), next very thinly sliced
onion all over the top, then you can put thinly sliced green
pepper (we don't right now) then peeled and sliced tomato. Sprinkle
with dried basil and salt and bake at 350 F degrees covered
until veggies are desired doneness then sprinkle with shredded
white cheese and put in the oven a couple minutes until melted.
(We use a sharp, white, cheddar.) We bake it an hour because
we're still doing well done veggies.
Not
meaning to tread on your dietary beliefs but I was a vegetarian
for five years before starting this diet and feel so much better
with meat. I eat more chicken than beef. You might want to consider
it.
Shannon
(UC - husband - Lyme Disease - Both)
Idaho
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- 1/4 cup water
- 14 teaspoon salt
- l1 lb. zucchini,
coarsely chopped
- 1 tablespoons butter
- 1 cup sliced fresh
mushrooms
- 1/3 cup chopped
onion
- 4 eggs,s beated
- 1 1/2 cups shredded
Cheddar cheese
- 1 2-oz. jar diced
pimiento, drained
- 1/8 teaspoon garlic
powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
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 ingreients and zucchini
to sauteed vegetables and mix well. Pour into a greased baking
dish. Bake at 350 F (180 C) until eggs are set.
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Pizza
Have made the pizza recipe from Elaine's book MANY times.
I now double the recipe and make 2 trays.
One tray doesn't last very long.
I make a tomato sauce the old fashion way with
- olive oil
- onion
- garlic
- bell pepper
- mushrooms
- basil
- oregano
- bay leaves
- salt and
- pepper
all
this sauteed until onions are clear.
Now add a couple of cans of tomato juice, a little dry red wine,
if you have some, and simmer gently for a couple of hours. When
it's just about finished, you can stir in a little honey to
cut back on the acidity. Don't worry about the sauce not getting
super thick, it will be a lot thicker than tomato juice and
will taste great. Ideally, you already have sauce made the day
you make the pizza. I make a large batch of the sauce and freeze
it in pint size jars so it's ready for any dish that requires
t. sauce.
Now back to the pizza crust. I've skipped adding the almond
flour to the batter and it sets up fine. Also, when I double
it, I'll cut the egg back a little. I prefer not detecting any
egg flavor in the finished product.
I top mine with sliced mushrooms, olives, red and green bell
peppers, and lots of thinnly sliced onion. I take it out of
the oven when I see the onions just starting to brown. The pizza
freezes well in individual size servings.
Reheated, I think it tastes better comming out of the toaster
oven. Sometimes I'll reheat until it's just warm in the microwave,
then slide it onto a tray or foil and finish heating in the
t. oven, until bubbly.
Good Luck!
Lucy
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Basic Pasta
Here's a basic pasta recipe:
- 2/3 cup flour (we
would use finely ground almond flour)
- Make a well in
the flour.
- Drop in 1 egg
barely combined with:
- 1 tablespoon water
- 1/2 teaspoon salt
- 1 teaspoon oil
Work the mixture with your hands folding the flour over the
egg until the dough can be rolled into a ball and comes clean
from the hands. If you want to make green noodles, add at this
point (2 to 4 tablespoons finely chopped cooked spinach)
Knead the dough as for bread, about 10 minutes. Then let it
stand covered for 1 hour (it seems pointless to let nuts stand,
no gluten). Now roll the dough, stretching it a little more
with each roll.
Between each stretch and rolling continue to sprinkle it with
flour to keep from sticking to pin and board.
Repeat about 10 times or until the dough is paper thin or translucent.
You can hang it for a while (like laundry on a clothes line)
with plastic or foil underneath it. Before it becomes brittle
roll it into a scroll and cut on the bias into any width strips
you like.
Cook for apx. 10 minutes in rapidly boiling salted water.
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Orange Spiced Baby Carrots
(serving :4)
- half cup water
- half tsp. Vanilla
extract
- half cup orange
juice
- quarter tsp. Nutmeg
- 1 Tbs. Butter
- 1 half tsp. Orange
zest
- 1 lb. Baby carrots
Put water, orange
juice, and butter in a sauce pan. Add carrots. Cover tightly
and simmer on low heat 25 minutes or until carrots are crisp-tender.
Check occasionally to make sure carrots don't burn. If needed,
add a few Tbs water. Sprinkle carrots with vanilla, nutmeg,
and orange zest. Mix well.
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Stuffed Acorn Squash (serves: 4)
- 2 cup water
- 1 cup cranberries
(fresh or frozen)
- 2 acorn squash,
halved, and seeded
- quarter tsp. Cinnamon
- half tsp. Salt
- half sm. Spanish
onion,
- 2 Tbs. Walnuts,
chopped (opt)
- 1 egg white
- half Granny Smith
apple, peeled and diced
- 3 tsp. Orange juice
or apple cide
Preheat oven to
400*F.
Bake squash for 35 minutes, cut side down in a large dish
with 1 half cup water in it.
While squash is baking, prepare filling. Combine onion, apple,
and celery in a medium - low heat for 15 minutes or until
apple is soft. Remove from heat and add remaining ingredients.
Remove squash from oven and cool enough to handle. Scoop out
half of the flesh, leaving enough so the squash retains its
shape. Do not break the skin.
Add scraped out squash to apple mixture. Divide stuffing into
4 parts and fill the squash shells.
Bake for 30 minutes or until tender.
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>aubergine
/ eggplant / zuccini
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- 1 large eggplant,
chopped
- 2 small zucchini
(summer squash can be substituted for one of the zucchinis)
- 1 large green pepper,
chopped
- 1 onion, chopped
or grated
- several cloves
crushed garlic
- several tablespoons
dry red wine
- 1-1/2 tsp pure
salt
- 1 bay leaf
- 1 tsp basil
- 1 tsp marjoram
- 1/2 tsp oregano
- six to eight plum
tomatoes, blanched and chopped
- tomato juice, simmered
down to approx. half cup after about fifteen minutes
- fresh parsley
- 1/4 cup olive oil
- black pepper, to
taste
Heat olive oil in large pot. Add crushed garlic, bay leaf, onion,
and salt lightly. Saute over medium heat until onion turns transparent.
Add eggplant, wine and "cooked" tomato juice. Add
herbs. Stir until mixed well, then cover and simmer over low
heat about ten minutes. Add zucchini and peppers. Cover and
simmer another ten minutes. Add salt and pepper; then add tomatoes,
and mix well. Continue to stew for a few more minutes until
vegetables are tender. Just before serving, mix in the fresh
parsley. Top generously with shredded havarti cheese, and sprinkle
with chopped black olives (optional). Enjoy...!
P
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California Vegetable and White Bean Chili
Hi all,
I got this recipe from
http://food.epicurious.com/e_eating/e02_recipes/recipes.html
Looks really yummy.
Chick peas have been substituted with white beans, since chickpeas
are NOT permitted on the SCD.
White navy beans (soaked overnight) are used instead.
- 1/2 cup vegetable
oil
- 2 medium-size onions,
chopped
- 1 celery rib, chopped
- 1 small green bell
pepper, seeded and chopped
- 1 garlic clove,
minced
- 2 medium-size yellow
squash or zucchini, scrubbed, ends trimmed, and chopped
- Two cups of white
navy beans (soaked overnight), drained
- 2 tablespoons chopped
fresh coriander (cilantro) leaves
- 2 tablespoons chili
powder
- 1 tablespoon chopped
fresh oregano leaves, or 1/2 teaspoon dried, crumbled
- 1 tablespoon chopped
fresh basil leaves, or 1/2 teaspoon dried, crumbled
- 1 teaspoon ground
cumin
- Salt and freshly
ground black pepper to taste
- Cayenne pepper to
taste
- 4 large, ripe tomatoes,
chopped and juices retained
- 1 1/2 cups tomato
juice
In a large, heavy pot, heat the oil over moderate heat, then
add the onions,celery, bell pepper, and garlic, and cook, stirring,
till
softened, about 2 minutes. Add the squash and cook, stirring,
3 minutes
longer to soften. Add the remaining ingredients and stir well.
Reduce the heat to
a low simmer,cover, and cook for 1 hour, adding a little water
if the
stew begins to get too thick.
Makes 4 to 6 servings.
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- 1 (16-oz) package
dried pinto beans
- 2-3 dried red chiles,
washed, stemmed, and seeded
- 4 slices bacon,
chopped
- 2 teaspoons salt
- 1 large onion, quartered
- 1 medium green pepper,
chopped
- 1/4 cup honey
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. NOTE:
To make refried beans, heat 1 tablespoon vegetable oil per cup
of cooked beans in large, heavy skilled.
Add beans, and
mash to desired consistency, stirring as needed until thoroughly
heated. Add additional cooking liquid from beans, if necessary.
Editor's
note: Pinto beans are not listed in BTVC. We suggest using a SCD-legal
bean instead.
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Any number of vegetables
may be cooked in this sauce and served cold. As a first course
or with cold meats or fish as a main lunch dish. Or serve several
vegetables a la grecque on a combination hors-d'oeuvre tray
with stuffed eggs, sliced tomatoes, thinly sliced cold meat.
Vegetables cooked in this manner may be kept in refrigerator
for several days.
Sauce:
- 1 1/2 cups water
- 1/4 cup olive oil
- juice of 2 lemons
- 1 tsp salt
- 2 or 3 garlic cloves
- 1 bay leaf
- 1 parsley sprig
- 1 celery top
- 1 tsp dried thyme
- fennel sprig or
fennel seeds (optional)
- 1/2 tsp white pepper
- dash of hot pepper
sauce
Vegetables (see
below)
Combine all the
ingredients of the sauce and bring to a boil. Boil for 5 minutes.
Add fresh vegetables and simmer until just tender. Do not
overcook. Let them cool in the sauce and serve chilled with
some sauce spooned over. Or, drain, and serve with vinaigrette
sauce. Or, the vegetables can be removed when they're done,
the sauce cooked down until somewhat reduced, then cooled
and poured over the vegetables. Top with chopped parsley,
chives and fresh tarragon.
Vegetable suggestions:
- 12 small artichokes
(about 2 inches) or 12 hearts
- 2 lbs. large-stalked
asparagus
- about 20 scallions
- 12-16 small zucchini
(about 2 inches)
- 12-16 whole baby
carrots
- 1 lb small mushrooms
- 28-30 small white
onions
Janice
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White Bean Soup Au Gratin
Hi!
I thought
I would write in with my favorite SCD food at this time of year.
Anyone else want to contribute anything to this category? I know
we all must have foods we rely on AND look forward to.
- Soak White Beans
overnight. (I use two small packages from grocery store)
Discard soaking
liquid and rinse.
Cover with clean
water, bring to boil and skim off foam that forms.
Add:
- two yellow onions
- two carrots
- two cups sliced
mushrooms
- one rutabagus,
grated
- 2-3 tsp. salt (or
to taste)
- Ground pepper to
taste
Simmer for 2 hours.
At end of cooking time, when beans are soft, bring to boil
and boil rapidly for at least five minutes. This is what makes
the soup really "creamy."
When ready to eat,
place a couple slices of swiss cheese on top of soup in bowls.
(optional: adding
pieces of cooked chicken to the soup is really good too).
Yum! The perfect
wintertime food!
Best wishes,
Denise
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- 4-5 C. your favorite
mixed vegs
- 1 C. chopped onions
- 2 cloves garlic
- 1 C. chopped almonds
- 2 cup water
- 2 T. butter
- 1 tsp. horseradish
(fresh)
- 1/2 tsp dry mustard
- 1 T. tamari (I
don't know if this is allowed so I leave it out)
- dash tabasco (I
use pepper instead)
- salt to taste
TOPPING: Additonal
1/2 C. chopped toasted almonds
Saute' onions and
garlic in 1 T. butter and a little water (about 5-7 min.).
Add vegs. and saute' until crisp tender. Toast 1 C. chopped
almonds and place in blender with water. Puree until smooth.
Add seasonings and 1 T. butter to sauce. Combine vegs and
almond sauce. Pour into buttered casserole. Sprinkle top with
additional chopped almonds. Bake 15 min. at 400.
P.S. Last night
I made my family tacos. Seasoning the meat with my own spices.
In the past I have really missed the good old CRUNCH of the
forbidden taco shell. So this time I used the fried cheese
recipe from the SCD web site as taco chips and it was great!!!
Give it a try, its easy!
Best to all.
Joni
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Lentils with Spinach and Ginger
- 1 cup lentils, picked
over, washed and drained
- 3 cup water
- 6 T vegetable oil
(I use olive)
- 1 tsp grated fresh
ginger
- 1/2 cup well chopped
fresh coriander
- 1 1/4 lb fresh
spinach, trimmed, washed and chopped
- 2 tsp salt
- 2 T lemon jouce
(more to taste)
Put the lentils
and water in aheavy pot and bring to a boil. Cover, turn heat
to simmer and cook for 1 hour. Over medium flame, heat theoil
in a pot large enough to hodl the spinach. When hot, add the
ginger and fry to 10 secs. Add coriander and spinach and still
and cook until the spinach is wilted. Now add the cooked lentils
and the salt. Stir to mix and bring to a simmer. Cover and
cook very gently for 25 minutes. Add the pepper and lemon
juice, stirto mix and cook uncovered for another 5 minutes.
Adjust any seasonings.
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Breakfast Eggplant Parmesian
Hi everyone,
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/
They look like they work for the diet and are potentially very
tasty.
Denise
1.Cut
eggplant into slices (1/2 in thick) or 1 in cubes.
2.Cook eggplant until tender but not mushy
- steam in veggie/rice steamer left over from vlf days (10 minutes)
- or in a pot with a lid and 1/2in water (8 minutes)
- or microwave in some water until tender (only did this once,
I think it was about 5 min.)
3. Put eggplant in something that can microwave or go under the
broiler or in the toaster oven (or back in the pot, if that's
all you have). Add a little spaghetti sauce, some cheese. Broil,
nuke, toast or cook until cheese has melted (1 minute).
4. Sprinkle with parmesian cheese.
5. Eat.
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Garlic Eggplant (4-6 servings)
- 1 medium onion
- coarsely chopped
- 8 oz mushrooms
- quartered
- 6 japanesse eggplants
- cut in cubes
(or one large regular eggplant, the japanesse are sweeter in
my opinion. If you you regular eggplant, you may want to salt
and drain for a couple of hours.)
- 3/4 HEAD of garlic
- crushed or chopped fine
(that's HEAD not clove, yes, a lot of garlic
you can use less if you really want to.)
- 1 cup water
- 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
longer).
Add basil, salt and pepper to taste. Reheat when ready to serve.
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Borsht
Karen A Bartlett wrote:
>Deanna, Can you please post the receipe for Borsht. Excuse
my ignorance, but I've never heard of it. Do you eat the greens
of the beets?
_______________
Borscht is readily available in many supermarkets' "kosher
food sections" (I use quotes because kosher food is all
over the store, but there's often one little section that stocks
traditional European Jewish foods like matza, gefilte fish,
and borscht... though many
younger folks prefer kosher sushi or fetuccini alfredo... but
I digress...)
Store-bought borscht comes in 1-quart glass jars. The ingredients
are usually: water, (grated) beets, sugar, salt, and citric
acid ("sour salt"). Its taste is kind of on the sweet
side, with a hint of sour. I have also seen "no sugar added"
borschts which are probably SCD-OK -
if a sweeter SCD borscht is preferred, honey can always be added.
It is most commonly eaten chilled, and topped with a dollop
of sour cream (for which homemade yogurt is a superb substitute!).
Great for hot weather.
Any traditional Jewish-style cookbook will have one or more
borscht recipes. If the recipe calls for sugar, honey can be
substituted - I think honey is supposed to be twice as sweet
as sugar, so half the amount can be used. When preparing beets,
I suggest wearing an apron, and don't be surprised if your hands
turn bright magenta! For a more elaborate SCD homemade borscht,
I turned to Jane Kinderlehrer's
"Cooking Kosher the Natural Way":
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Beet Borscht
"This borscht...should make your eyes sparkle and enrich
your blood."
Beet greens are loaded with vitamin A (more than 5000 international
units in 3 1/2 ounces) and are an excellent source of iron.
Borscht
has a robust, refreshing flavor whether served hot or cold.
- 2 bunches of beets
(approximately 8 beets in all)
- cold water
- 1 onion
- 2 quarts boiling
water
- 1 tsp salt (optional)
- 2 eggs
- 2 tablespoons of
honey
- 1/4 cup lemon juice
Cut the tops off about 2 inches above the beets. Reserve the
tops for later use. (Be sure to do this before scrubbing them.)
After scrubbing carefully, place the beets in a pot, cover with
cold water, and cook for 15 minutes or until fork-tender.
Meanwhile, wash the beet leaves very carefully and chop them
fine. Be sure to include the stems: they have good nutrients
that shouldn't be wasted.
When the beets are cooked, drain the liquid into a soup pot.
Slip the skins from the beets and discard; then grate the beets
into a bowl. Grate the onion into the grated beets. Add this
to the liquid in which the beets were cooked. Add the chopped
beet tops and the boiling water. Add salt if you wish, and bring
to a boil; then reduce and simmer for 5 minutes.
Beat the eggs in a bowl. Add the honey and lemon juice. Stir
a little of the hot liquid from the borscht into the eggs. Mix
it up quickly so the egg doesn't cook. Pour this mixture into
the soup pot and - you've got borscht. Serve cold with a spoonful
of sour cream or yogurt, or hot (with a boiled potato - not
SCD!). Serves 6 to 8."
Deanna
PS: Borsht
is most commonly eaten chilled, and topped with a dollop of
sour cream (for which homemade yogurt is a superb substitute!).
Great for hot weather.
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Cool Late Summer Borscht
I found dozens of borscht recipes on the Web - some are *very*
elaborate: made with meat, veggie stock, and many kinds of added
veggies. There seems to be a great deal of regional (Eastern
European, that is) variation. This one sounds pretty basic,
as well as SCD-OK:
Clayton Schmitt (schmittc@chiriqui.com)
Yield: 8 Servings
- 3 lb. beets (about
12 medium)
- 4 cups apple juice
(substitute cider for SCD)
- 4 cups water
- 6 tbsp. lemon juice
- pinch of salt
- 2 cups homemade
yogurt
- 1/2 cup homemade
yogurt for garnish
- 6 large red radishes,
diced, for garnish
- 1/2 cup seedless
cucumber, diced, for garnish
Preheat oven to 350 degrees F. Wash beets well; trim stems and
roots, leaving one inch of each. Wrap beets individually in
aluminum foil and place on baking sheet. Bake for 1 1/2
hours or until tender. Remove from oven and allow to cool slightly.
Remove skins. Coarsely grate the beets. Place beets in a heavy
pot. Add the apple juice (cider), water, lemon juice and salt.
Bring to a boil, reduce heat to a simmer and cook soup for 15
minutes, partially covered, skimming foam that rises to top.
Remove from heat and cool to room temperature. Place 2 cups
yogurt in a bowl and whisk in about 3 cups of the soup. Gradually
whisk this mixture back into the soup pot until thoroughly combined.
Chill completely in the refrigerator. Serve the borscht in bowls
garnished with a dollop of yogurt, then sprinkle with the diced
radishes and cucumbers.
Recipe from Sheila Lukins. Typed for you by Diane Newbury.
Deanna
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During
the holidays, I was craving stuffed shells and manicotti -- or,
more specifically, a baked ricotta cheese-like food -- so I came
up with this recipe as a subsititute. Although I haven't tried
it, I think chopped broccoli would work as well as the spinach
- 1 lb dry curd cottage
cheese
- 2 eggs
- 1 package frozen
chopped spinach, thawed and drained
- 1 clove garlic,
minced finely
- salt and pepper
to taste
Mix all ingredients
together well, and pour into a loaf pan. Bake at 350 degrees
for about an hour until the mixture has set and the top is
golden brown.
Cool and slice
-- great served with tomato sauce or heated with melted provolone
cheese.
Enjoy!
Tara -- UC
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Lentils with Spinach and Ginger
- 1 cup lentils,
picked over, washed and drained
- 3 cup water
- 6 T vegetable oil
(I use olive)
- 1 tsp grated fresh
ginger
- 1/2 cup well chopped
fresh coriander
- 1 1/4 lb fresh
spinach, trimmed, washed and chopped
- 2 tsp salt
- 2 T lemon jouce
(more to taste)
Put the lentils
and water in aheavy pot and bring to a boil. Cover, turn heat
to simmer and cook for 1 hour. Over medium flame, heat theoil
in a pot large enough to hodl the spinach. When hot, add the
ginger and fry to 10 seconds. Add coriander and spinach and
still and cook until the spianch is wilted. Now add the cooked
lentils and the salt. Stir to mix and bring to a simmer. Cover
and cook very gently for 25 minutes. Add the pepper and lemon
juice, stir to mix and cook uncovered for another 5 minutes.
Adjust any seasonings.
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Vegetable dishes page II
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