lovingscd

Spreading the love one person at a time

Ebelskivers – Pancake balls August 17, 2014

Filed under: Breakfast — mwelker42 @ 11:52 am
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One thing you miss on the SCD diet is a good pancake. we found a pancake recipe on Milk For The Morning Cake blog that was easily adaptable for the SCD diet. If you have made almond flour pancakes before you know that they can be difficult to make into anything other than small silver dollar pancakes. The Ebelskiver is a great form of a pancake because they work well with almond flour, they are easily proportioned, and they are fun to eat. We use a Ebelskiver pan from Nordic ware. You can find one at Amazon or Williams Sonoma if you are so inclined.

The recipe below will make about 14 Ebelskivers, I typically double it because I love leftovers. The Ebelskivers will keep in the refrigerator for a week or two. Ebelskivers are better than pancakes because you can fill them with fruit and chocolate if you can tolerate it or make them plain. You can serve Ebelskivers with honey, or some fruit syrup made by cooking down berries in a pot.

 

Ingredients:

  • 130 grams almond flour
  • 1/2 cup SCD yogurt. One of those small jars works fine.
  • 1 tsp lemon juice
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract  (if you do not have almond extract you can just double the vanilla.)
  • 1/4 tsp Baking soda
  • pinch of salt
  • 1 TBSP butter melted
  • Blueberries, or Raspberries,  cut up ( Optional)

Directions

The night before mix the almond flour yogurt and lemon juice in a glass or ceramic bowl then cover with plastic wrap, and leave on the counter for 8-14 hours.

The next morning add the eggs, baking soda, salt, vanilla, and almond extracts. It should be the consistency of a whipped cream if it is too dry and hard add yogurt or water, if it is too runny add almond flour. If you plan to place anything inside the Ebelskivers now is the time to cut everything up and have it ready.  Melt the butter in a small dish. Put the Ebelskiver pan on the cook top and turn it to just below medium. Wait until the pan is hot. Hold your hand about 1 inch from the pan and count to three, it should feel very warm.

Put 1/4 tsp of melted butter in to the bottom of each of the ball cups. The butter should start to dance. If it jumps too much turn down the heat. place about 1/2 TBSP of batter into the ball cups. Add whatever you want to have inside the center, and gently push it down into the batter. Add a little batter on top to cover.  I know its not exact but you will get the hang of it. Wait about 2 minutes. Use a pair of bamboo skewers and run one around the outside of the ball to loosen it.  ( Metal will ruin your pan, and spatulas are too big.) Take the skewer and slide it down the side and turn up the ball a little. It will be light brown when it is ready to flip. Use the skewers to turn the ball over and tuck it back into the ball shape. Let it cook for 1-2 minutes more, check to see how brown they are and remove them if they look done. I hope the pictures below help in how and when to flip the balls.

Enjoy the Ebelskivers.

 

 

Guama Mama Guacamole September 16, 2013

guama mama

Happy Guacamole Day.

I wanted to share this recipe for one of the best guacamoles we have made yet. It is easy to prepare and it stays well in the refrigerator with minimal color change. No color change if Susan makes it.  This is a smooth and extremely tasty guacamole.

Ingredients

  • 2 large or 3 small ripe avocados.
  • 1 large red tomatoes, chopped
  • 1 green onion, chopped fine
  • 1 Serrano pepper, chopped fine
  • 1 cup of cilantro ( or until you get tired) chopped
  • juice of 1 lime
  • 1 tsp salt

Directions.

Throw everything in a bowl. Mush it together with a fork until you like what it looks like. Grab something to eat this guacamole, summer squash slices, celery, or my favorite, a spoon. Enjoy.

Gather all the good stuff

Gather all the good stuff

 

Roasted Eggplant and Tomatoes With Parmesan Cheese September 2, 2013

Filed under: Sidedish — mwelker42 @ 3:45 pm
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all done

If you get lucky and have a few Japanese eggplants in your home garden this recipe is a fantastic way to use them. It is simple to put together and the flavors play well with each other.
The original recipe can be found here .  If you haven’t yet tried to grow Japanese Eggplant, they are easy to grow and are about the only thing that grows in our garden in August, or they are worth adding your grocery list.

Ingredients:

  • 6 plum tomatoes, cut into 1/4 inch slices
  • 6 Japanese eggplants , cut into 1/4 inch slices
  • 2 garlic cloves , minced
  • 4 TBSP olive oil
  • 12 basil leaves , Chopped
  • Fresh grated Parmesan cheese
  • 2 green onions chopped
  • 1 tsp salt  ( or to taste)
  • 1/4 tsp black pepper  ( or to taste)

Directions:

Spray a 9×13 baking dish with olive oil.  Preheat the oven to 425° F.

Place the eggplant and tomatoes in a large Ziplock type storage bag with salt and pepper, garlic, basil, olive oil. Toss all the ingredient together.

Spread the contents out the prepared 9×13 pan. It is best if you do put them in a single layer, but we never do.  They all fit comfy in a 9×13. Sprinkle with Parmesan cheese.

Bake in oven 35-45 minutes, or until the vegetables are nicely browned.  Let it cool off and enjoy.

 

Austin Bunless Burger Review August 18, 2013

Filed under: Eating out,Uncategorized — mwelker42 @ 12:13 pm
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There are a countless number of places to grab a burger in Austin. The hard part is finding a burger that tastes good without the bun or all the extra things they put on a burger to make the meat taste better. Being on SCD I cannot have any processed sugar, and a long list of things. So I usually get to eat my burgers with nothing to hide. I thought I would add a review of the burgers I have tried around Austin to help any other people on the SCD diet that wants a good burger.

 
 

1 fork ratingRed Robin: 13000 North IH35 SBFR, Building 5 Austin. This is a good representative of a big chain restaurant, and one of the only I will put in my review. The standard and cheese burgers are good as long as you remember to have them leave off the mayonnaise. You can get fruit cup substituted for the fries, but I think the fruit is packed in syrup so if you are SCD you may want to skip that as well. The burger itself is passible and makes it a safe burger in a pinch.

 
 
 

4 fork ratingElevation burger: Great Hills Market 9828 Great Hills Trail. This is a good tasting patty. Well worth the trip. You can taste the seasoning without being overpowered by it.  The menu has a lettuce wrap burger that can actually be eaten as a lettuce wrap. The cheese has that Sharp cheddar tang. If you go, check out the cinnamon orange ice tea it is an added bonus.

 
 
 
 

5 fork ratingnxnwNxNW: 10010 Capital of TX Hwy N  Austin, TX 78759  This is where I fell in love with burger salad. If you go, order the angus burger, cheddar cheese,  no bun. Ask them to substitute a side garden salad for the fries. Place the burger on the salad and enjoy life. This is my favorite place to grab a burger for lunch. I can get more than just a burger for lunch.
 
 
 

 
 
 

1 fork ratinghutsHuts:  807 W 6th St Austin, TX 78703, I could not have done a burger review without stopping by Huts Hamburgers.  I had “Arnold’s Best” burger. It certainly looked tempting from the menu, bacon, jack cheese and guacamole.   Of course I had it without the bun.  The Longhorn beef was excellent, and prepared well. The guacamole left a little to be desired. Luckily it was on the side and not on my burger. The bacon was there, but very thin and had very little taste.  I would tell you that longhorn beef is worth the try, just try another burger.
 

 
 

 
 
 

2 fork ratingHopDaddy Burger Bar: 2438 A WEST ANDERSON, AUSTIN, TX 78757.  I am going to anger a lot of people but I do not like Hopdaddy. Hopdaddy is a great place if you can have a burger with a bun, and all the extra special sauces. But if you are eating just a burger, “The Classic Burger”, you may be disappointed. I have been there a couple of times and both times left me unimpressed. The burger looked like it was a pressed grey piece of meat. It was overcooked and had no flavor.   I tried this twice because so many people love HopDaddy’s.
 
 
 

4 fork ratingWholly Cow Burger. original location is located inside the new ZEN Food Mart Convenience Store at 3010 S. Lamar Blvd., Austin, TX  78704. This is a bun less burger treat. I eat at the original location and have “The Fit Cross”. This is a burger between two grilled portabella mushrooms, grilled onions, bacon and mustard.  It is a mess to eat, but grab some napkins and deal with it. This is worth the mess.
 
 
 

3 fork ratingPhil’s Ice House:  5620 Burnet Rd # B, Austin . Phil’s are located next to Amy’s ice creams.  I had the Swiss mushroom burger. The patty was a little dry and it had overall average taste. Nothing to write home about, but a great change of scenery to allow your eating companion to enjoy some of the other items on the menu.

 
 
 
 

4 fork ratingtavernThe Tavern: 922 W 12th St Austin, TX 78703. This is a quaint little bar on Lamar in the downtown area. I was looking for a burger and did not feel like Huts, and just had Counter Café a couple of days ago.  I had the PattyMelt. A burger with Swiss cheese, grilled mushroom and onions, no bun. I was pleasantly surprised to have this be one of my top burgers. The meat was cooked well and you could taste the meat without all the extra things that some places put in their burger meat to make it taste different. This burger qualifies as comfort food on Lamar.

 
 
 

4 fork ratingCounter CafeCounter Cafe: 626 N Lamar Blvd Austin, TX 78703.  If you are next to Whole Foods and you have a burger craving, this is the place to go. This is a great little hole in the wall burger place with a great burger. The Counter burger is a simple good tasting burger. When you order it with the side salad it makes the perfect burger salad. The cheddar cheese on top is a perfect medium cheddar. The meat itself has all the taste of a burger that’s not afraid of having a little fat. There are no extra special spices to hide a bad burger taste. Because this burger has a great taste

 
 
 

4 fork ratingross cafeRoss’s café: 11800 N Lamar Blvd Ste 6 If you are up in the north part of town and want to try a good burger you must stop by Ross’s. This is a little mom and pop burger place that has a great classic cheese burger. Their salad is fantastic for making a burger salad. The small shop atmosphere is relaxing.

 
 
 
 
 
 

I’ll keep trying burgers around town. Let me know your suggestions for a good burger with no grain no sugar and no gluten I will make sure I put it on my list to eat. If I get enough to write about there will be an Austin bunless burger review II.

 

Frittata: Tomatoe, Ham and Fontina Cheese. August 1, 2013

Filed under: Breakfast,Fritatta — mwelker42 @ 12:36 pm
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tomatoe ham done

My love affair with Frittatas  continues.  This one comes with a warning. It is one of the trickiest Frittatas that I have made. The tomatoes can add a lot of extra moisture, making it a mess.  If you have issues getting the frittata flipped just get it back into the pan and cook one side. You will be surprised at how well it will reform and hold together. When I cooked this one at my daughter’s, I tried to make it in a pan that was not non-stick. DO NOT try that. The frittata sticks to the pan and does not flip, it falls apart and looks more like scrambled eggs until you put it back in the pan.

Ingredients

  • 12 eggs – (Yep that’s a lot of eggs)
  • 1 cup parmesan cheese, grated
  • 5 to 8 oz Fontina cheese, cut in to 1/2 inch cubes.   ( For me more cheese is better.)
  • 1 to 2 Tbsp. butter  (You can use any cooking oil you want but I find butter works best with onions.)
  • 1  medium sweet onion, sliced
  • 5 oz of ham, diced (Or a packet of your favorite ham slices, diced.)
  • 1 to 2 medium tomatoes, sliced into about 1/2″  thick slices
  • 1 1/2 Tbsp. fresh basil, thinly sliced.
  • Salt and Pepper to taste

tomatoe_onion_ready

Directions

Cut the onion and tomatoes. Warm the butter in one side of your frittata pans. (or a good 7-9″ non-stick fry pan) Sauté the onions and tomatoes, over medium heat, until the onions are clear and almost all of the water has been evaporated from the cooking tomatoes. At this point you can remove the skins from the tomatoes pretty easily. While the tomatoes and onions are cooking, place the eggs in a medium bowl and mix them together. Add the parmesan and fontina cheeses and stir well. Add salt and pepper to taste.

When the onions and tomatoessauteed look like the picture to the left you are ready to add the egg and cheese mixture. Stir the egg and cheese mixture into the tomatoes and onions. Stir the complete mixture every minute or so until it gets thick and most of the moisture is gone from the top, about 10 minutes. Smooth the top of the frittata and let it cook for 5 minutes to brown the bottom.  If you have not cooked out enough of the water from the tomatoes you will see a lot of water coming up around the edges of the egg mixture. If you try to cook off all of this water you will burn the frittata to the bottom of the pan. You can remove some of this water with paper towels.

Place the other frittata pan over the first pan and flip the frittata. If you do not have frittata pans you can use a cutting board or plate that is larger than your pan to flip the frittata onto, then slide it back into the same pan with the brown side up. Let the frittata cook for another 5-10 minutes  depending on how brown you want it. After 6 minutes I use a spatula and peek at the bottom side of the frittata to get the amount of brown you want on the eggs.  Flip the finished frittata into a 9 inch pie plate or whatever you want to serve it on. A cutting board will work in a pinch.

What do you think?  Do you have a favorite frittata?

 

Chicken soup is good for more than just your soul July 14, 2013

Chicken Soup

A couple of weeks ago I had a routine colonoscopy. Before the procedure I was doing well because of the SCD diet, no flare for more than a year.  After the prep-work, and a lot of biopsies I had a flare. This time I decided to fight the flare when it first appeared and not hope that it goes away on its own.

We decided to make chicken soup, hamburgers, and ginger tea for the weekend. We made up a good chicken soup that cooks for 3 hours and watched my diet. In two days the bleeding had stopped and the pain was going away. By the time I got on a plane five days later I was feeling fine and the flight did not cause any pain on landing.

Here is the chicken soup we made, it is similar to Elaine Gotschall’s Chicken soup recipe from “Breaking the Vicious Cycle”

Ingredients

  • Whole organic chicken ; cleaned, and cut enough to fit in your pot. Remove the skin to reduce the fat in the soup. Cut off the wing tips.
  • 10 carrots peeled and chopped into large chunks
  • 2-3 stalks of celery cut into pieces large enough to fish back out.
  • 2 large onions peeled and quartered
  • Parsley about 1/2 cup  rough chopped.
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Ginger

Directions

Find the largest pot you have. Place all the ingredients in the pot. Cover them with water and turn the pot on med-high.  Once the water starts boiling  turn it down to a simmer to keep it at a light boil. Let it simmer for 3 hours. Chicken will fall off the bone. Remove the chicken and let it cool. After the chicken is cool enough to touch, pick all the meat from the bones and shred it, then return the meat to the soup pot. Remove the onions, celery, and parsley. ( If you are not having a flare and are later in the SCD diet you can put these in a blender also but the extra fiber is not good during a flare.)   Place the carrots in a blender with some soup  and create a puree. Place the carrot puree back into the soup pot.  Stir the pot, because you know you love stirring the pot. Serve it hot.  It looks more like a carrot soup with chicken but it tastes great and will help reset your system.

Since starting the SCD diet I have learned that doctors are not trained to reduce your medicine and will discourage you from doing so. When I asked my GI about eventually stopping my medicine, a doctor I trusted compeletly, he asked me if I went to Vegas and gambled. He said that 1 in 1000 people would not flare if they stoped their medicine. I thought the SCD diet has gotten me this far and if I stop the medicine and I flare I can go back on the medicine. But if I do not try I will not know. Wish me luck as I reduce my meds slowly. If we do not listen to our bodies when they tell us we are well, then our only choice is to stay on medications and endure the side effects.

 

Machacado Frittatas June 18, 2013

Filed under: Breakfast,Fritatta — mwelker42 @ 8:43 pm
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Carne Seca Fritatta

One of the first foods that are considered “legal” to eat on SCD is eggs. You get real good at cooking eggs.  If you have read my blog LovingSCD than you know I like eggs, I have a few frittata recipes on the blog that I have experimented with and really enjoyed.

It really helps to have a frittata pan but if you do not have one then you can still make this frittata by placing a large dinner plate over a large skillet and flipping the frittata when it is half done onto the plate then slide the frittata back into the pan to cook the other side.

Frittatas can be an art form to make them come out pretty. Don’t worry if it breaks up on the first flip. Just squish it back together in the pan while it is cooking on the other side. Let it cook some more and then flip it over onto the serving plate. Even if the frittata breaks up again it will still taste great.

This Machacado Frittata uses Carne Seca or Mexican Dried Beef. Carne Seca is dried beef and salt.  I usually find it at my local Mexican grocery store but you can also find it online here. http://loscorrales.net/products.htm

Raw Ingredients

Raw Ingredients

Ingredients

  • 1 tbsp coconut oil or butter.
  • 1 medium sweet onion, chopped
  • 1 large or 2 medium tomatoes to taste, chopped
  • 2 garlic cloves, minced
  • 1 Serrano pepper, ribs removed, seeded, chopped
  • 2 oz Carne Seca “Machacado”
  • ½ tsp Chili powder
  • 10 eggs
  • 8 oz cheddar cheese grated ( I use a good sharp cheese)
  • Salt and Pepper to taste
Whisk Eggs

Whisk Eggs

Crack the eggs in a bowl and mix them together, add salt and pepper to taste. Stir in the grated cheese and set aside.

Ingredients chopped up

Ingredients chopped up

Place the oil in the larger side of a frittata pan set. When the oil gets hot place the onions in the pan to cook. Let them cook until translucent about 5 minutes.

Onions Ready!

Onions Ready!

Add the tomatoes, serrano pepper, garlic, and chili powder then cook for an additional 2 minutes. Add the Machacado and cook for 2 more minutes.  Add the egg and cheese mixture. Stir the entire mixture. Stir the mixture about every 30 seconds or so for about 10 minutes. The mixture will look firm and have a little moisture on the edges. Smooth out the top and let it sit for 5 minutes to cook the bottom.

Ready to Flip!

Ready to Flip!

Check periodically to see if the bottom is a light brown with your spatula, you will begin to smell the cheese cooking.  Flip the frittata and let cook for an additional 5 minutes until the bottom is golden brown.   Serve warm or it can be reheated for a few days. Servings 6-8.

.

Ready to Serve

Ready to Serve