"Pasta" Alfredo

This is my newest addiction. It satisfies my craving for pasta with it's creamy delicate flavors. So yummy!

"Pasta" Alfredo

Ingredients:
1 spaghetti squash
8 strips bacon
1/2 large onion, chopped
dash nutmeg
dash cayenne pepper
salt and pepper to taste
1/2 c. SCD whipped cream, unwhipped (you can use regular cream if that is part of your diet too)

Method:
1. Cut squash in half lengthwise. Remove seeds. Place cut side down in a glass baking dish.
2. Add 1 c. water and bake at 400 degrees for 1 hour or until skin is brown and bubbley.
3. Remove from oven and let cool 10 minutes while you prepare the sauce.
4. Cut bacon into small pieces and fry until well done. Remove from pan reserving drippings.
5. Add onion to bacon drippings and cook until translucent, about 5 minutes.
6. Add the bacon back into the pan with seasonings and cream. Heat thoroughly.
7. Shred spaghetti squash and add to pan, you want to keep some sauce so you may not use all the squash. Stir gently until heated through.
8. Serve immediately.

Notes

• To really amp up the nutritional value of this recipe (and to cut down on the cooking time) use chopped fresh spinach instead of spaghetti squash.
• You could also make this a vegetarian dish by using coconut oil to saute the onion and omitting the bacon.

Recipe Review: Pork Carnitas from My Big Fat Grain Free Life

I fell in love with My Big Fat Grain Free Life when I first discovered it a few weeks ago. The recipes all look delicious and they are written in nice detail.  This recipe looked so good I had to give it a try as soon as possible. We served the pork carnitas over shredded lettuce with lime wedges, fresh salsa, SCD sour cream, chopped tomatoes, and guacamole. The grain eaters in my house had it on corn tortillas with cheese. It was a hit for everyone!

I really liked the way the thickened sauce clings to the meat, so flavorful. I was not able to do the last step of broiling the meat because my oven is broken but it was really good anyway. Thanks MBFGFL for a recipe that is a keeper.

Note added: This tastes even better the following day!

Autumn Apple Butternut Squash and Pork Roast

I had this roast at my Great Aunt's house in Mississippi last week. I was craving it for days before I got a chance to make it for lunch today. If it is possible this meal actually tasted like Fall. Thank you Aunt Charlotte for your hospitality and all the great meals you made especially for me!

Autumn Apple Pork Roast

Ingredients:
1 pork roast
1 can apple juice concentrate
salt and pepper or seasonings to taste.

Method:

1. Remove roast from packaging. Cover with salt and pepper on all sides.
2. Place in crock pot. Add 3/4 -1 c. apple juice concentrate.
3. Cook on high 4 hours or on low 7-8 hours, roast should measure 170 degrees when done.
4. Remove from crock pot, let rest 10 minutes. Shred into serving sized pieces.
5. Place roast pieces on serving platter and drizzle with juices from the crock pot.
6. Enjoy!

Autumn Apple Butternut Squash

Ingredients:
1 butternut squash
salt and pepper
1 1/2 c. apple juice (not concentrate)

Method:

1. Cut squash in half and remove seeds. Sprinkle each half with salt and pepper.
2. Place cut side down in a glass baking dish. Pour juice into pan.
3. Bake at 350 degrees for 1 hour to 75 minutes. The squash skin should be brown and bubbly.
4. Remove from baking dish and serve as is or mash squash together with some of the juice in the pan and and place back into skins, sprinkle with pecans.

Sausage, Spinach and Egg Scramble

I had a stroke of luck this week when my neighbor offered me two chickens that were laying daily. My chickens were still not producing as they are too young so I jumped at the offer. It turned out the bigger laying hens were bullying the smaller ones so I found a home for them with another neighbor (if you live in a small town you understand all this animal trading, if not it must sound really weird!). Bottom line, I have two hens that are laying daily! In their honor I post this recipe, it is a filling and satisfying meal.

Sausage, Spinach and Egg Scramble

1-2 tsp. coconut oil
1/4 lb. bulk breakfast sausage (here is my recipe)
1 c. fresh spinach leaves
2 large eggs
salt

Beat the eggs with a pinch of salt in a small bowl. Melt the oil in a small frying pan. Cook the sausage breaking it into small pieces. When it is no longer pink and beginning to brown add the spinach leaves. Stir fry for 1 minute. Add the beaten eggs and continue stirring with a spatula until done. Serve immediately.

Sage Breakfast Sausage, SCD and Paleo

In my quest to remove white sugars and corn syrup from my diet I have yet to find a breakfast sausage with neither. Even the "made in store" sausages at Whole Foods contain sugar. I found my local supermarket sells fresh ground pork for under $3.00 a pound, with no additives so I tried making my own. I found I like to be able to control the salt and seasonings.


Sage Breakfast Sausage (SCD and Paleo)

1 lb ground Pork
3/4 tsp. rubbed sage
1 tsp. salt
1/2 tsp. poultry seasoning
1/2 tsp. freshly ground black pepper
1/4-1/2 tsp. ground cayenne pepper

1. In a medium sized bowl thoroughly combine all ingredients mixing with your hands ( I like to wear latex gloves for this).
2. Cover with plastic wrap and refrigerate at least 1 hour and up to 24 hours.
3.Remove from refrigerator and taking 4 T. of meat shape into small patties.
4. Fry over medium low heat turning every 3-4 minutes until thoroughly cooked (there should be no pink in the middle).
5. Serve immediately.

Bacon Wrapped Asparagus with Dipping Sauce

This recipe is from Martha Stewart's website. I struggled to get a good picture, this one really doesn't do it justice. It looked pretty and tasted fabulous! I didn't use toothpicks and the bacon stayed on the asparagus just fine. I think I will cook them under the broiler on low next time to see if the bacon will get crispy before the asparagus is done. Click here for the recipe and enjoy!

Pueblo Green Chile Stew

I found this recipe in Diet and Nutrition magazine, they attribute it to Jane Butel, chef and author. I dressed it up a little by adding garnish. If you like the flavor of chilies you will love this recipe.

Pueblo Green Chile Stew from Diet and Nutrition Magazine

2 lbs. boneless pork, cut into 1 inch cubes
3 T. arrowroot starch (not SCD legal, omit if needed)
2 T. bacon drippings or butter
1 cup onion, chopped
2 cloves garlic, minced
6 tomatoes, chopped or 2 cans diced tomatoes
1 tsp. salt
1/2 tsp. Mexican oregano
1/4 tsp. ground cumin
20 fresh green chiles, roasted, peeled and chopped (click here for directions)

Lightly coat pork cubes with starch. Melt bacon drippings or butter in a large heavy dutch oven or stock pot. Add pork cubes a few at a time. Stir until browned. Once all the pork has been browned push it to the side of the pot and add the onion and garlic. Cook until the onion is soft. Stir everything together and add the tomatoes, salt, oregano, and cumin. Cover and simmer 1 hour, stirring occasionally and adding water if necessary. Add the chilies and simmer 30 minutes or longer. Taste and adjust seasonings. Garnish with Yocheese or sour cream, shredded Monterey jack and cheddar cheese and chopped cilantro.