Recipe Review: Honey Mustard Sauce/Dressing by My Big Fat Grain Free Life

Although in the original recipe from My Big Fat Grain Free Life this is called a sauce, I used it as a salad dressing and it was phenomenal! If you love the honey-mustard combination you have to try this!

Rachelle's Marinara

This recipe came from my good friend and neighbor, Rachelle. It has become our favorite pizza sauce. I like to make a double batch then ladle it into canning jars and freeze it for later use. My son Alex likes to have it as a dip with gluten free bread sticks.


Here are a few favorite recipes that use marinara:

Low Carb Spaghetti

SCD Pizza Crust

Pizza Buttons

And here is the recipe for this super easy and flavorful sauce....

Rachelle's Marinara

Ingredients:

28 oz canned tomatoes
16 oz tomato paste
4 T. fresh parsley, or 1 T. dried
2 cloves garlic
1 tsp. oregano
1/4 tsp. pepper
1 tsp. salt
6 T. olive oil
1/3 c. diced onion
1/2 c. chicken broth

Method:

1. Place tomatoes, paste, parsley, garlic, oregano, salt and pepper in a food processor and process until smooth.
2. Heat oil in a large stock pot and saute onion till translucent. Add the tomato mixture and chicken broth. Simmer for 30 minutes.

Stocking the Basics

In this post I referred to running out of my staples, the basic foods I keep on hand. I thought I would do a post listing them for my own reference when stocking up. I use canning jars to freeze the liquids and soups, and glass or plastic "Lock and Lock" containers for the muffins and baked goods. I keep the granola, yogurt and cream in the refrigerator.

#1 Chicken Broth




This is my #1 healing food and the basis for a quick soup. If my digestion is off I drink a cup of broth for breakfast and it gets me off to a good start. I like to store it in the freezer in various sizes of containers. A half pint is perfect for a serving and a quart is enough for making soup. Some favorite recipes that use this broth are Chicken Casserole, Funeral Zucchini, 10 Minute Chicken Thai Soup, and Cream of Mushroom Soup.




#2 Healing Chicken Soup

I like to always have this soup in the freezer. Sometimes I can't eat the meal I made for my family, or I have been gone all day and need something quick. This soup is my version of the Phase 1 soup of the SCD.




#3 Granola

This granola has gotten me through many vacations. It is portable, nutritious and filling. My favorite way to have it is over yogurt and I always try to have it with me when I am out of town because it can be a meal in a pinch.




#4 Yogurt

I cannot say enough about SCD Yogurt. It is the basis of many recipes, is loaded with probiotics to help heal your gut and keep you healthy. It can be made into sour cream or cream cheese. I especially love this cheesecake made with it. Another favorite is this Yogurt and Fruit Sundae topped with granola.






#5 Whipping Cream

It really isn't a necessity but I like to keep whipping cream on hand for a quick dessert. It is great with some fresh fruit. It is also an ingredient in many soups and recipes, some of my favorites are Lemon Pudding, Cream of Mushroom Soup, Creamed Spinach, and Banana Cake .




#6 Crumb Topping

This crumb topping can be made up and frozen, then sprinkled frozen on top of fruit and baked for a quick dessert. Mrs. Ed used it for her Caramel Apple Tart. The possibilities are endless!





#7 Muffins

I like to have a few dozen muffins or some kind of bread in the freezer to add to a meal of soup or scrambled eggs. They freeze well and defrost in the microwave in 30 seconds. My standby's are Chocolate Muffins, Banana Almond Muffins, and these Pumpkin Muffins.




#8 Brownies

If you read this blog much you know I have a thing with chocolate. Sometimes I just need a fix and that is why I keep these brownies on hand in the freezer. Note: chocolate is not legal on the SCD. My other chocolate fix is cookies which can also be frozen.

As Seen on TV

With some gentle prodding, my parents gave me this brownie pan for my birthday. I raced home and made brownies that night. Today I made Elana's Chocolate Chip Cookies in my new pan, tomorrow I am going to try some mini pumpkin loaves using this recipe.

This 3 part pan comes with a divider that you place in the pan after putting in your batter. The cookies/brownies/mini loaves bake then you take them out and let them cool, lift the divider and you have perfect portions. I really wanted this pan because when I make brownies then cut them for freezing the edges get all smashed and weird. With this pan the brownies are ready to go into the freezer as soon as they are cool.

So...if your birthday is coming up and you happen to be out shopping at Bed Bath and Beyond with your mother, drop some major hints about how you have heard about this pan and how much you think you would enjoy it. Then act really surprised when you open it. Thanks Mom and Dad!

Coconut Cream

I recently discovered Coconut Cream, also called Coconut Butter. I have been using it as a spread on bread and muffins, sometimes I mix it with honey, but more often I just warm a little up and use it plain. It is fairly expensive but a little goes a long way. This is the brand I found at my local health food store (Real Foods Market). The ingredient list says 100% organic raw coconut and that is all! It is not sweet but has a particular texture I think will lend itself well to many recipes. I plan on trying this fudge from Joyful Abode next. What are your favorite coconut cream recipes? Please share.

Gluten Free Delightfully Delicious

I wanted to share a new blog just up and running by one of my favorite readers, Ina. In the past Ina has shared a few recipes with me that have become standards in my menu.

Ina's Easy Pesto
Ina's Pesto Baked Salmon
Ina's Ranch Burgers
Ina's Blackberry Vinaigrette Dressing

Go check out Gluten Free, Delightfully Delicious and let Ina know you were there by leaving a comment. I know she has been working on this blog for quite some time and I can't wait to see what she posts next. So far her Zucchini Cakes and Chocolate Decadence are on my list of recipes to try. Thanks Ina for all the good recipes!

The Chicks Arrive

Last Fall I got 4 chickens as an experiment to see if I would like having them enough to invest in a full scale operation. Two of the four turned out to be roosters, so they got returned. I then traded the remaining two, who were not yet laying for two that were and......I fell in love. Some women need to feed their nurturing side by carrying around a tiny dog in their purse...I got 12 baby chicks. I have ordered a coop which should be coming in the next few weeks that will hold up to 15 chickens. Oh the joy! I know, I am weird, but happy. I have 4 different breeds and will get blue, green, brown and white eggs. They won't be laying until late Summer or Fall, I will let you know when the first eggs arrive.

"Sour Cream"

A few weeks ago I was reading this post by "Mrs. Ed". She said that if you make yogurt out of half and half you get the perfect "sour cream". Now I have made yogurt out of all kinds of milk and cream, but I had never tried half and half. Where have you been all my life? This is so rich and creamy, much better than dripped yogurt for a sour cream substitution. I plan on keeping this on hand so look for it in future recipes. I followed my basic yogurt recipe here and substituted half and half for the milk.

Creamy Yogurt Fruit Dip

I love yogurt with fruit, it seems the perfect combination. This creamy yogurt dip is great with citrus and bananas.

Creamy Fruit Dip

1/4 c. Yogurt (Homemade if you are on the SCD)
2 T. cream (cultured if you are on the SCD)
pinch of cinnamon
1 tsp. honey

Combine all ingredients and serve with your favorite fruit.

Pecan Nibbles

This is a simple treat that has worked for so many things at my house, I had to share. These are chopped pecans, sprouted and then candied we call them nibbles. We have been eating them by themselves, topping muffins and salads with them and sprinkling them over baked squash. To make them follow the two recipes in the links above just substitute chopped pecans for the whole pecans.

My All Time Favorite Pie Crust from Comfy Belly

I have referenced this recipe before but it is so versatile I thought it deserved it's very own post. In the past week I have made pumpkin pie, chocolate cream pie, quiche and chicken pot pie all with the same crust.

The recipe is here at Comfy Belly. If I half the recipe and place all the ingredients in the pie pan and mix them up with my hands then press the dough into the pan I get a perfect crust every time. I do substitute Spectrum Shortening for the butter.

The pumpkin pie recipe is here and it is good enough to serve your Thanksgiving guests. I did bake the crust for 10 minutes before adding the pie filling.

For the quiches I made them in individual sized dishes. I baked the crust at 375 degrees till it was firm (10 minutes) then added the filling and baked it at 325 degrees until it was done.

They turned out great and I think it would be fun to let the kids add their own filling ingredients next time. This is one recipe that will go on the inside of my cupboard door because I use it so often. Next experiment, I am going to try adding cocoa powder and making chocolate tarts!

Master Crumb/Fruit Crisp Topping Mix

This has become one of my favorite recipes. I like to mix up a big batch and keep it in the refrigerator. You can use it to top any kind of fruit (in the picture I used green apples and cranberries), muffins, and even squash. This mix makes enough to cover a 8x8 inch square pan but you can use just what you need for an individual size bowl and refrigerate the rest for later. To make this a Paleo recipe omit the honey and use the sweetener of your choice.

Master Crumb Topping Mix

2 c. blanched almond flour (I like Honeyville's the best)
1/4 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
2-4 T. honey
1 T. vanilla
1/4 c. shortening, coconut oil, or butter

1. Mix all ingredients together with your hands till crumbly.
2. Crumble over fruit or muffins.
3. Bake at 350 degrees on a low rack till lightly browned, time varies depending on the size of your dish. An 8x8 pan will take about an hour.
4. Remove from oven and cool. Serve warm or cold with SCD Whipped Cream.

This one is apples and blueberries....yum!

Chicken Stock

I have been experimenting with chicken stock recipes for the past month. I have always been one to open a can or a carton not realizing the difference in taste from homemade stock. Wow! Have you ever had a home grown tomato and a store bought one? Well this is the same kind of flavor difference. It seems like a lot of work and a lengthy process, and it is worth it!

Don't misunderstand though, this is not all about taste. There is a great post here about the benefits of real broth in our diet if you would like to learn more!

Ingredients:
12 c. filtered or spring water
1 organic chicken or 3-4 lbs chicken parts with bones
1 onion, coarsely chopped
3 carrots, cut into 3 inch pieces
2 celery ribs cut into 3 inch pieces
2-3 zucchini sliced into 2 inch rounds
2 T. raw apple cider vinegar
2 T. coconut oil
1 heaping Tablespoon garlic puree
1 tsp. ground ginger
2 T. salt

In a large stock pot place chicken and water. Bring to a boil, skim the foam off the top and discard. Place chicken in a large crock pot. Pour water over the meat (be careful, use a large measuring cup with a handle to ladle the hot water) and add all remaining ingredients. Cook on low 12 hours. Remove chicken and place on a platter to cool. Continue cooking the broth. Once chicken has cooled remove all meat from the carcass (this makes a great chicken salad). Place all bones and skin (anything remaining) back into crock pot and cook 12 more hours. Strain through a seive, discarding all vegetables and bones. Place broth in the refrigerator to cool, skim off fat and place in canning jars to store. This stock keeps 2 weeks in the refrigerator or up to 6 months in the freezer.

Note: I like to start the chicken after dinner, then cook overnight. In the morning I remove the meat and cook the broth all day, straining it just after dinner again and refrigerating it overnight.

How to Make Homemade Mayonnaise

I have seen many posts on homemade mayonnaise and wanted to try it. All I can say now is why didn't I try this sooner? This is the best tasting mayo I have EVER had, and it makes everything taste better. It is thinner than conventional mayonnaise but that has not been a problem in any of my recipes yet.

The original recipe comes from Nourishing Traditions Cookbook by Sally Fallon which I highly recommend. It is not an SCD cookbook but has many basics in it that I am enjoying such as chicken stock and this mayonnaise. I don't like to post recipes from cookbooks but I did find it here online if you can't wait for your book to arrive! Also if you have been on a casein free diet and miss creamy salad dressings this is your ticket! I am going to try Ranch with this mayo, I will keep you posted....

Naturally Clean

This post is a little different, the recipe is not to eat but to clean with. This makes a great everyday cleaner that works in the bathroom as well as the kitchen on non-porous surfaces. The alcohol and tea tree oil are antiseptic and the orange and jasmine leave a nice scent.

Everyday Cleaner

1 1/2 c. spring water
1/2 c. vodka
1/2 tsp. jojoba oil
12 drops sweet orange essential oil
6 drops jasmine absolute oil
6 drops sandalwood essential oil
6-10 drops tea tree oil

Combine ingredients in a spray bottle. Shake well before using. Not safe for fabrics or leather, non-porous surfaces only. Spray on and wipe off. For more information on natural cleaning check out this book.

Drying Chives...Easy, easy, easy

I grow chives in my herb garden, they are really easy to grow and are beautiful too! To dry them harvest early in the morning, remove any brown leaves and chop into small pieces. I hold them all together in one clump (you could even put a rubber band around the end to hold them together) and chop. I let them dry on the kitchen counter for 3-5 days then store in an airtight container. I told you it was easy! Chives are great in scrambled eggs and all kinds of dishes, they have a mild oniony flavor.

SCD Peanut Butter Sauce

I promised you it was coming......an SCD legal ice cream topping you would love. This is so great with bananas.....YUM! If you need a good ice cream recipe try this one.

SCD Peanut Butter Sauce

2 parts Peanut Butter
1 part honey
1 part coconut milk

Heat all ingredients together in a microwave safe bowl for 30 seconds, stir well. Heat again in 10 second intervals if needed. Mixture should be smooth and creamy. I think this would be good on pancakes too!

Super Easy Tomatillo Salsa or Enchilada Sauce

I love this sauce with everything! Cucumber and carrot slices, drizzled over black beans and shredded chicken, scrambled eggs, I am even tempted to just slurp it!

Super Easy Tomatillo Salsa or Enchilada Sauce

2 pounds tomatillos, husked and washed
1 jalapeno, washed, stemmed, and seeded
4 garlic cloves or 1 tsp. mashed garlic
2 c. water
2 T. finely minced onion
1 tsp. salt
chopped cilantro

Place water, whole tomatillos, jalapeno, garlic, and onion in a large saucepan or stock pot. Bring to a simmer and place a lid on the pot. Simmer, covered, for 15 minutes. Remove from heat and process in a food processor 0r blender till smooth. Pour into a bowl and stir in cilantro, onion and salt to taste.

Ina's Easy Pesto

My favorite reader, Ina, gave me this easy and delicious Pesto recipe. I have been trying it on many different things this week so watch for more pesto recipes to come. And to Ina, you have really helped me find some delicious and interesting things to make and eat, thanks so much for taking the time to share.

Ina's Easy Pesto

2 c. packed fresh basil leaves
3 T. flat leaf Italian parsley
3 chopped garlic cloves
1/2 c. extra virgin olive oil
1/4 c. almond meal or 1/3 c. toasted pine nuts
1/4 c. shredded Parmesan cheese

Ina uses whole almonds that she slices and roasts then transfers them to a food processor and pulses till finely chopped. I had some pine nuts I needed to use so I substituted them and it worked great. Whatever nuts you choose pulse them in a food processor till finely chopped. Then add basil, parsley, garlic, and pulse again until you have a paste. Slowly add olive oil and finally mix in the Parmesan cheese.

Berry Compote

This compote can be served on ice cream, waffles, pancakes, or just eat it plain. I used strawberries, raspberries and blackberries and served it on Coconut Flour Waffles. Yummy!

Berry Compote

3 c. berries, fresh or frozen in any combination
1/4 c. honey
1/4 c. lemon or orange juice
1 tsp. vanilla
1/4 tsp. cinnamon (optional)

Combine all ingredients over medium heat, mash the fruit with a potato masher if you don't want the compote too chunky. Simmer for 15 minutes or until most of the liquid is gone. Serve hot or cold over ice cream, waffles, pancakes, pudding, with whipped cream or eat it plain.