lovingscd

Spreading the love one person at a time

Chilaquiles May 19, 2013

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Chilaquiles were created as a way to use the leftover corn tortillas.  They would fry the tortillas to make them crisp and serve them with eggs in the morning. Susan and I went to San Antonio and stayed in the St Anthony Riverwalk Wyndham Hotel. Susan ordered Chilaquiles for breakfast and we thought we could make this at home.   I am certain that the first sentence had most of you saying  “corn tortillas are not on the SCD diet”. We simply left off the tortillas and replaced them with extra crispy bacon. I think that is a fair trade.

To make the Chilaquiles you need to make the Salsa Verde I posted earlier. Then make scrambled eggs and let them rest is a little Verde sauce.  Break up the bacon into about 1 inch pieces, then sprinkle a little Cotija cheese on them.  Cotija cheese is a Mexican cheese that is similar in taste and texture to Feta, but unlike Feta, Cotija is SCD legal. At least I found I can tolerate it. I hope it is ok for you since it has made my life better and it substitutes for Feta in everything.

Ingredients:

  • Salsa Verde  enough to coat the bottom of a flat bowls. About 2 small ladles.
  • Eggs   About 1 1/2 to 2 eggs per person.
  • Butter   enough to cook the eggs
  • Bacon   whatever you want, but you need to be able to find the eggs.
  • Cotija cheese  To taste

Cook your bacon. Place a small amount of Salsa Verde in the bottom of a flat bowl. ( Warm the Salsa Verde up if it is cold.) Cook the scrambled eggs.  Place a portion of the scrambled eggs in the flat bowl on the Salsa Verde. Break up the bacon and put it on top the eggs.  Cut a 1/4 in or so piece of Cotija cheese and crumble  it on the eggs until you have enough. Grab a spoon and be ready to have a fantastic breakfast.

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Mexican Beef & Summer Squash Casserole July 29, 2012

Filed under: Mexican Food — mwelker42 @ 7:51 pm
Tags: , , ,

We found this recipe on the tropical traditions website for free coconut recipes. You need to read the ingredients of the recipes on the site but there are lots of recipes that can be easily modified to fit SCD.

The Mexican Beef & Summer Squash Casserole  

  • 1      lb grass-fed      ground beef or bison
  • 1      package organic taco seasoning (or for a change, 1 tablespoon steak      seasoning, 1 teaspoon yellow curry powder, salt & pepper to taste)     I use the fajita seasoning recipe below.
  • 2      cups shredded raw sharp cheddar
  • 1/2      cup chopped onion
  • 3/4      cup chopped peppers (a mixture of jalapeno, Anaheim, banana and green      peppers)
  • 2-3      cup summer squash (yellow, scallop (patty pan), zucchini)
  • 1      cup plain yogurt
  • 2      tablespoons coconut      oil
  • salt & pepper to taste

I use the fajita seasoning recipe below for the taco seasoning.  All seasonings are SCD legal. You need to really read those labels.

  • ½ Tsp salt
  • 1 ½ dried oregano – I use about Tbsp. fresh marjoram finely chopped
  • 1 -1/2 Tsp ground Cumin
  • 1 teaspoon garlic – I use 2-3 small roasted garlic cloves chopped.
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon crushed red pepper flakes. – I use about 2 shakes.

Preheat a medium skillet to med high heat.

Sauté onions and peppers with half the coconut oil (I used 1 TBSP butter because onions sautéed in butter taste sweeter.) and salt and pepper to taste (sauté in a splash of white wine for added flavor) until soft, set aside. Brown ground beef using the rest of the coconut oil, add the seasoning , from above, to the meat, until just cooked and tender.

While beef is browning, begin slicing yellow and zucchini squash. Dice squash. Drain any extra fat from beef.

Grease a 9×13″ glass dish with coconut oil (nothing sticks to coconut oil). Place half of the squash, peppers and onion in dish. Cover with half of the beef mixture and half of the shredded cheese. Spread yogurt over cheese. Add in the rest of the squash, peppers and onion and cover with the rest of the beef mixture, topping with the rest of the cheese and some fresh cracked pepper.

Bake at 350 for 30 minutes or until the top is starting to brown. If cheese starts to brown too soon, cover with foil. Allow to cool slightly before serving. Enjoy!

Recipe submitted by Lydia, Salem, VA