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.

 

 

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?

 

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

 

Cheesy Squash Casserole May 28, 2013

Filed under: Sidedish — mwelker42 @ 8:28 pm
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chessy caserole

We were looking for something new to do with squash and we ran across the Cheesy Squash casserole on the food network website and modified it to fit the SCD diet. We thought we would give it a try. What can go wrong with a recipe that says it is from Uncle Bubba?

Ingredients:

  • 1 tablespoon coconut oil
  • 6 medium yellow summer squash
  • 1 large sweet onion chopped
  • 1 tablespoon butter, or Ghee
  • 1/2 cup grated Parmesan
  • 8 oz shredded sharp cheddar
  • 1/2 cup SCD yogurt
  • Salt and pepper
  • 1/2 cup Almond flour

Directions

Preheat the oven to 350 ° F. Grease a 2 quart casserole dish.

Heat the oil in a large skillet over medium heat. Sauté the onions squash, and butter ( or Ghee)  until soft. Transfer to a large bowl and stir in the Parmesan, cheddar ( reserving a 1-2 tablespoons or each cheese), yogurt, and 1/4 cup almond flour. Add salt and pepper to taste. ( Don’t you love recipes that say that. How do I know how much I want to add if I have never tasted this food before? We added a pinch of salt, and a couple of good grinds on our pepper grinder.)

Place in the prepared casserole dish and sprinkle the remaining 1/4 cup almond flour, and reserved cheeses over the top. Bake for 30-35 minutes or until the top is golden brown and bubbly.

 

Chilaquiles May 19, 2013

DSC_0010

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.

 

Breakfast bars September 16, 2012

Filed under: Bread,Breakfast — mwelker42 @ 8:35 pm
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brk_bar

I have been on a quest to make a breakfast bar that is filling, has everything I need for breakfast and tastes great. I modified Louis Lang’s almond flour bread recipe and came up with a tasty little breakfast bar. When I finished mixing it and tasted the dough (benefit of being the cook). The dough actually tasted like a good cookie dough.  I know that does not sound like much but if you have made almond flour breads before they are good, but the dough does not taste like cookie dough.  You have got to try this just to taste the dough.

brk_bar_done

Recipe:

  • 2 1/2 cups almond flour
  • 1/4 cup of butter melted
  • 1 cup of farmers cheese
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs

These are the extra ingredients, you can play with the mixture to find something you like.

  • 3/4 cup raisins
  • 1/2 cup dried cranberries  (This one really is optional, I like them Susan does not.)
  • 1/2 cup walnuts chopped,  or pecans, whatever is handy
  • 1/2 cup macadamia nuts, chopped
  • 1/2 cup sunflower seeds
  • 1/2 cup dates,  chopped
  • 1/2 cup honey
  • 3/4 cup dried coconut flakes (large flakes are great for texture)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla

Directions:

Preheat oven to 350°F.  Place the coconut flakes in a small bowl and add a little water, about 1/2 cup to soften them, or they may dry out your batter. Place 3 eggs in a mixing bowl, add farmers cheese and melted butter, and honey. Mix until it is a consistent mixture like smooth butter. Add Almond flour, baking soda, salt, cinnamon, nutmeg, and vanilla. Mix the dough, it will be a little lumpy. Do not worry its about to get a lot lumpier. Remove the coconut from the water. Fold in the nuts, seeds, coconut, raisins, and cranberries to make a large lumpy well mixed ball of goodness. Spread the dough in a PREBUTTERED, 9 1/2 x 9 1/2 silicon baking pan. Nothing sticks to silicon especially with a little butter. Now bake it for 30 minutes. If a toothpick stuck in the center comes out clean than it is fully cooked. This recipe will freeze well if you cannot eat it all within a week.

 

Salsa Verde June 30, 2012

Filed under: condiments — mwelker42 @ 11:28 pm
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DSC_0004

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.