Sweet Potato Latkes Revisted

There was a great suggestion made in a comment on my previous Latke post. The suggestion was to serve these with maple whipped cream for dessert. There wasn't a name left but whoever you are thank you!

This morning I was testing adding some flour to the mix to help the patties stay together better and I realized I had some cream already whipped so I tried the combination. SHAZAAAAMMM!
It was a fabulous combination. I wanted to note that I added 2 T. coconut flour to the recipe and the patties held together much better.

Chicken Berry Salad with Honey Mustard Dressing

There are just some flavors that unexpectedly go great together and this is one of those surprising combinations. A great salad that is a meal and goes together quickly.

Chicken Berry Salad with Honey Mustard Dressing

Serves 2

Ingredients:

2 c. fresh spinach

1 c. diced cooked chicken (or turkey)

1/2 c. fresh or frozen blueberries

1/2 c. whole pecans

1 slice goat cheese

1 recipe Honey Mustard Sauce

Method:

1. Layer ingredients in a bowl beginning with spinach and going in order listed. Top with dressing and serve immediately.

"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: Cucumber Avocado Salad From Shelly's Belly

When I saw this post from Shelly's Belly I couldn't wait to give it a try. I used a mandolin to "matchstick" the cucumber, mashed up the avocado and it was practically done. So simple and easy.

This satisfying salad has become one of my favorites! I have stuck to the original recipe so far but am considering adding some tomato, olives, or even a few dashes of hot pepper sauce. Thank you Shelly for an amazing recipe that is quickly becoming a staple.

Recipe Review: Mashed Roasted Cauliflower

Comfy Belly posted this recipe last week. I immediately added cauliflower to my grocery list so I could make it. I have never had mashed cauliflower but now I am thinking of all the variations I want to try.

I cooked the cauliflower a few extra minutes until it was nice and browned, then processed it in my food processor with SCD whipping cream and some water and garnished with dried thyme. The final dish is creamy and flavorful, the cauliflower takes a back seat to the garlic, cream, and thyme. I think it would also be great with chicken broth and some fresh herbs.

You can "like" Comfy Belly on Facebook and Erica's new posts will show up on your home page. Her blog is one of my favorites, I have never made a recipe that wasn't a keeper from Comfy Belly. Thanks for another great one!

Roasted cauliflower before mashing

Marinated Cucumbers

I adore the fresh foods of summer. This is one of my favorite dishes for family BBQ's and potlucks, it is so easy and quick to prepare and everyone seems to love it.

Marinated Cucumbers

Ingredients:
2 cucumbers
red onion
white wine or apple cider vinegar
salt and pepper

Method:
Peel and slice cucumbers and onion. Combine together in a small serving bowl and barely cover with cold water. Add vinegar, I can't give you an exact amount as it varies with the size of cucumbers. I go by taste, you should be able to taste the vinegar in the water, think of pickles here, a bit of tartness. Then sprinkle liberally with salt and pepper. Let marinate in the refrigerator until time to serve, 2-3 hours. Sometimes I lay them out on a serving dish and lightly sprinkle with salt and pepper and sometimes I serve straight from the marinade.

Recipe Review: Creamed Spinach by Joyful Abode

Sometimes you are blessed. I spent the entire day cleaning and doing some intense shopping. This evening I had a church meeting and got home around 8:00 pm. After unloading the car and checking on all the animals I realized I was HUNGRY! Joyful Abode posted this recipe for Creamed Spinach, and I had all the ingredients, and it was a quick recipe (this is the blessed part). I loved the combination of the cream and nutmeg along with the caramelized onions and spinach. This was an excellent way to cook up a quick dish, I will be making this again...probably tomorrow.

I am going to list my ingredients because the original recipe does not include amounts. I thought mine turned out well, the only change I would make is to let it cool a bit. In the picture it was very hot but as it cooled the sauce really thickened up.

• 3 T. chopped onion
• 2 T. olive oil
• 1/2 tsp. pureed garlic
• 1/8 tsp. salt
• dash pepper
• 2 dashes nutmeg
  
• 2 heaping Tbsp. cream, I used my SCD Whipping Cream, unwhipped.
• 3 c. chopped fresh spinach

Thanks Joyful Abode!

Butternut Hashbrowns

This may sound a bit weird but give it a try before you count it out. Butternut squash actually make a pretty good substitute for potatoes. I have tried fries before with this squash and they are excellent, check out that post here. Sometimes I wonder not if but how my tastes have changed after almost an entire year of no grains or potatoes. In the end it really doesn't matter, I make food I love and I feel great!

Butternut Hashbrowns

Ingredients:
1/2 butternut squash, peeled and shredded, about 3 cups
2 eggs
1/2 tsp. salt
1/4 c.Coconut oil or butter for frying

Method:
1. Combine shredded squash, eggs, and salt in a medium sized bowl. Mix with your hands until thoroughly combined.
2. Heat oil or butter in a small frying pan, add mixture 1/4 c. at a time, spreading until even.
3. Fry until edges begin to brown then flip over. Continue cooking until evenly browned on all sides.
4. Continue until all batter is used up, you may have to add more oil or butter to the pan.
5. Serve immediately.

Broccoli Stuffed Portobello Mushrooms

A few weeks ago I started serving one vegetarian meal a week. This was a big change in my house! We are carnivores in every sense of the word and a meat free meal is something to get used to. The evening I made these everyone else opted for leftovers. I devoured this one and had the other one for lunch the next day. I thought the meal was very satisfying.

Ingredients:
2 Portobello mushroom caps
1/2 c. cooked chopped broccoli
1/2 c. shredded cheddar cheese (sub Dripped Yogurt if needed)
1/4 c. SCD Whipping Cream or Creme Fraiche
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 c. SCD Breadcrumbs or Gluten Free Seasoned Breadcrumbs

Method:
1. Clean mushroom caps and place upside down on a baking sheet.
2. Combine broccoli, cheese, whipping cream, salt and pepper in a small bowl.
3. Stuff mushroom caps with broccoli mixture
4. Sprinkle tops with seasoned breadcrumbs.
5. Bake at 350 degrees for 20 minutes.
6. Serve immediately.

Funeral Zucchini

I know this is a strange name for a recipe, let me explain. If you live in Utah or near a group of Latter Day Saints you have surely had "Funeral Potatoes". These are standard fare not only at funerals but church gatherings too. Traditionally they are made with shredded potatoes, sour cream, cheddar cheese, cream of chicken soup, green onions, butter and topped with corn flakes (almost all the ingredients are SCD illegal) and served with baked ham. My mom made these recently for our family Christmas party and I just couldn't get them out of my head, they are the ultimate comfort food especially if you were raised with them.

It took me about a week but I figured it out; zucchini for the potatoes, a little cheddar cheese, green onion, dripped yogurt, SCD whipping cream, a little chicken broth and almond flour bread crumbs for the topping. My daughter laughed and said it wouldn't work.....she ate 3 helpings at dinner tonight and said she liked them better than the potatoes!

Here is my version of the famous "Funeral Potatoes"

Funeral Zucchini

2 scallions, thinly sliced
1/2 c. shredded cheddar cheese
1/4 c. SCD whipping cream, unwhipped
1/2 c. dripped yogurt
1/4 c. strong chicken broth
1/2 tsp. salt
1/4 tsp. ground black pepper
3 medium zucchini
1/2 c. SCD "Breadcrumbs"

Begin at least 5 hours before you want to serve this dish. Wash and trim the zucchini then coarsely shred all of them. Place the shredded zucchini in a dish towel and twist the ends up so the towel tightens around the zucchini. Place in a bowl (towel and all) and let rest 2 hours. Twist the towel up again, by now it should be quite wet, and let sit another hour. Alternatively you could let it sit overnight, the idea is to dry out the zucchini so it has a potato like texture.

Combine all ingredients except breadcrumbs and zucchini in a microwavable bowl. Heat 1 minute on high and stir. Heat and stir in 30 second intervals until the cheese starts to melt. Stir in the zucchini and thoroughly mix ingredients. Spread evenly into an 8x8 inch glass pan. Sprinkle "breadcrumbs" (actually seasoned almond flour) over the top. Refrigerate until ready to bake. Bake at 350 degrees 45-60 minutes. The edges should be bubbly and the topping browned. I must say I am pretty impressed by how good this turned out...maybe I will take it to our next church party and see what they think.

Quickie Appetizers

Waaaahhhhooooo! I got my new camera and am back in the blogging business. I hope you can use a quick appetizer recipe as much as I can. Sometimes the only food I can eat at a party is the food I bring, and this appetizer could be a meal in a pinch, plus it is so easy.

Quickie Appetizer

1 cucumber, peeled and cut into 1/4 to 1/2 inch slices
1 recipe chicken salad minus the lettuce leaves
colorful garnish, I used the green part of a scallion and some bell peppers but olives or fresh herbs would work too.

Arrange cucumber slices on a nice serving plate. Top with a dallop of chicken salad (a small cookie scoop comes in handy here) and garnish with desired toppings.

Recipe Review: Butternut Squash Fries with Curried Mayonnaise

I don't even know where to start praising this recipe from the Nourishing Gourmet. If you are craving fries these really hit the spot! Crispy on the outside and tender on the inside. I followed the recipe exactly (no snickering here) and set the oven timer to turn them over in 20 minutes and they were done. So keep an eye on them while they are baking. Serve with Curried Mayonnaise as a dipping sauce.

Curried Mayonnaise

4 T. mayonnaise, homemade is the best!
1/4 tsp. curry powder
pinch of turmeric
dash of paprika

1. Combine the mayo, curry powder and turmeric.
2. Garnish the top with a dash of paprika.
3. Serve immediately or store in the refrigerator for later use.

Recipe Review: Mrs. Ed's Honey Ginger Wings

I am an avid fan of Mrs. Ed's Blog.......great information available there as well as many tempting recipes. I made these (SCD) chicken wings and they were FABULOUS! I think the sauce would make a great dipping sauce for plain chicken too. Thanks Mrs. Ed! Click here for this recipe.

Italian Tomatoes

The one type of food that I crave the most and cannot seem to satisfy (until now) is Italian. All that bread and pasta, it is just so comforting. These tomatoes have such a rich Italian flavor you won't miss the bread or pasta, serve them as an appetizer or side dish.

Italian Tomatoes

2 Hearty Tomatoes (home grown if you can)
2 tsp. olive oil
2 tsp. white wine vinegar
salt and pepper
2 slices Provolone cheese
1/2 tsp. Italian seasoning
fresh basil leaves

Remove the stems from tomatoes and slice into halves or thirds. Cut the ends so that each slice lies flat. Place on a baking sheet. Drizzle with oil and vinegar, sprinkle with salt and pepper. Tear cheese into pieces and divide evenly over all the slices. Top with Italian seasoning. Broil on low until the cheese is bubbly and lightly browned. Remove from broiler and top with basil leaves. I like to tear the basil into little pieces so I get some in each bite but it makes a nicer presentation to place one on each slice.

Recipe Review: Cool As A Cucumber Salad

Can you tell it is getting really hot here and the summer veggies are coming on? The garden is starting to produce and by the evening it is way too hot to want to cook. I have been grilling outside and coming up with salads to cool us down.

This one my husband called pasta salad without the pasta, and a friend of mine ate it as a topping on bread. I really liked it just like this. I think you could adapt it many different ways. We have had it twice in the last week and I just can't get enough of it. I like the fact that I can make it up ahead of time and it goes with just about anything. I subbed honey for the agave and apple cider vinegar for the balsamic vinegar which is not SCD legal.

You can find the recipe here at Karina's Kitchen

Recipe Review: Summer Squash "Noodles"

You have to try these! The recipe comes from Mark's Daily Apple and boy this "noodle" idea has rocked my world! Here I come Alfredo and Marinara, or how about garlic, rosemary, and thyme, with pine nuts, or even serving them raw with vinegar, honey, onion and tomato...I can't get these delicious "noodles" out of my head.

Click here for the recipe

Stir Fried Spinach

Stir Fried Spinach

5 c. Spinach leaves, washed and dried
2 T.Sesame Oil
1 dried whole chili pepper
1/2 tsp. chopped garlic
salt

Heat wok to medium. Add oil, garlic and crush the pepper over the oil. Once oil is hot add spinach and stir fry 2 minutes till wilted and hot. Sprinkle with salt and serve immediately.

How to make SCD Black Beans

SCD Black Beans

2 c. black beans
water
6 cloves garlic
1/2 onion
1 tsp. salt

Cover beans with water (make sure you have water 3-4 inches over the beans because they expand) and soak for 24 hours. During that time drain once and replace the water. After 24 hours drain again and add beans to a pressure cooker, stockpot, or crockpot with 6 c. water, 1/2 onion and garlic. Cook beans according to notes below. Drain again, remove onion pieces and add salt. Add fresh water to keep beans moist during storage. Store in refrigerator for up to 1 week, drain before serving.

Notes:

Pressure cooker: Cook for 15 minutes at 15 lbs of pressure
Stovetop: Cook on low to medium, keeping beans simmering for 2-3 hours or until done.
Crockpot: Cook on low for 8-10 hours or high for 4-6 hours, beans should be tender.

Instant Salad Dressing

Instant Salad Dressing

2 tsp. olive oil
1/4 lemon or 1 1/2 tsp. lemon juice
Your favorite Seasoning Salt (I use Jane's Krazy Mixed Up Seasoning Salt)
Your favorite Pepper (I use Jane's Krazy Mixed up Pepper)
Ground red pepper

Prepare your salad in an individual serving bowl. Drizzle olive oil all over and then squeeze the lemon all over( or drizzle lemon juice). Top with a sprinkle of seasonings, ending with the pepper. Toss the salad and enjoy!