lovingscd

Spreading the love one person at a time

Salsa July 12, 2012

Filed under: condiments — mwelker42 @ 1:23 am
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No condiments list would be complete without Salsa, at least a Texas condiments list. One thing Susan and I noticed is that there are not a lot of Tex-Mex recipes for SCD. We have a few we have modified and I will be adding them in the future. For now I found a Salsa off the shelf that we can eat.

If you have not been to the Wholefoods website http://wholefoodsmarket.com/ you can find lots of recipes that are easy to modify or do not need to be modified.

 

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Store bought Mayonaise

Filed under: condiments — mwelker42 @ 1:17 am
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Where ever you are I hope you have a whole foods or something close.  Last week we found Lemonaise. It is SCD friendly, tastes good and I do not have to make my own mayonnaise.  You can read the ingredients on their website.

http://www.qbfoods.com/lemonaise.html

I know a lot of condiments lately. It looks like there are enough of us on SCD or Paleo that the food manufacturers are starting to pay attention. YEAH

 

 

Salsa Verde June 30, 2012

Filed under: condiments — mwelker42 @ 11:28 pm
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We live in Texas and love Tex-Mex food.  The problem is Tex-Mex is not always SCD friendly. We found this great Salsa Verde recipe in the San Antonio Newspaper. We did not have to modify the recipe to fit in the SCD diet.  This Salsa is unbelievable if you place a little in a flat bowl, scramble some eggs and place on top the sauce then grate a little Cotija cheese on top.

The salsa is also very good on grilled chicken.

You can find Cotija cheese at Whole Foods or equivalent. Cotija is a Mexican cheese that tastes similar to Feta, but is legal on SCD.

Salsa Verde

  • 1 pound Tomatillos
  • 1-2 Serrano chili peppers
  • ½ medium white onion quartered
  • 3 garlic cloves, peeled
  • ½ cup loosely packed chopped cilantro ( about ¾ bunch)  Be careful too much cilantro and it will dominate the Salsa

Remove and discard the husks from the tomatillos; rinse under running water. Place tomatillos, peppers, onion, and garlic in a pot and cover with water. The tomatillos will float, you want enough to lift them all off the bottom, but not a full pot. Bring the pot to a boil. Cook until tomatillos change color but do not split or burst. This takes about 5 minutes. Transfer the ingredients to a blender reserving the liquid.

Blend the vegetables until they are smooth. Add water to obtain a medium sauce consistency. (I usually do not have to add water; you want it to be a thick gravy consistency.) Add the cilantro and pulse the blender for a few seconds more. I like to leave little pieces of the cilantro left in the salsa.