Tag Archives: honey

Our Semi-SCD Thanksgiving Menu

Well, it looks like its going to be a small Thanksgiving for us this year. The husband and my dad both have to work Friday and my sister and her husband will be staying with his family this year…

My mom and I hashed out the menu this week. So, we both have our shopping lists and assumed responsibilities. The husband naturally had his requirements for fried turkey… Since I can’t eat fried foods, we will also be roasting a turkey!

Two turkeys for four people should provided for sufficient amounts of leftovers. My mom and I love making turkey soup/stews and casseroles (those recipes will follow soon).

cranberry sauce chicken

We decided to go with regular mashed potatoes (instead of Garlic Mashed Cauliflower) so that everyone else has a couple reasons to use gravy. My mom will make her famous dressing (for some reason, I’m not a fan – never have been). Now i have an excuse as it’s made with a lot of bread.

Curried Carrot Souffle
image courtesy of Family Circle magazine

As a substitute for sweet potatoes, there will be a new recipe for carrot souffle. I found it this week in a magazine and will have to modify it slightly for SCD legalities (and to drop the curry). Also, we will be modifying green bean casserole on the fly Thursday to be SCD legal. I will post the modified recipes!

pecan pie plated

So here it is, our Thanksgiving menu!

Fried Turkey
Roasted Turkey (see also Roasted Chicken)
-with Brown butter and fried sage Au Jus
Mashed Potatoes and Gravy
Carrot Souffle (original recipe Family Circle magazine)
Fresh Green Bean Casserole
Cranberry-Orange Sauce with honey (see my recipe here)
Pecan Pie (SCD legal of course – see my recipe here)
Pumpkin Pie

I hope you have a safe and wonderful Thanksgiving holiday!!
I will post some really good leftover recipes after turkey day. Stay tuned…

“Mock”sgiving – Cranberry-Orange Sauce

We never, ever, had homemade cranberry sauce at our table growing up. I think I remember the can-shaped jelly slices alternated with pineapple slices… I can only remember eating the pineapple.

cranberry ingredients

When we were planning our first Thanksgiving, the husband insisted on cranberry sauce. Once we understood each other, I realized he wanted a dish made-from-scratch. So, off I went to Google Search.

All the recipes required a lot of sugar. But, since I didn’t know any better at the time, I followed the instructions. Not bad tasting, but that amount of sugar these days would probably kill me.

cranberry cooking

I can definitely tell my tastes are changing. I find now that honey adds more to the depth of flavor than just sugary sweetness and am really enjoying using honey instead of refined sugar.

If you haven’t splurged on some ‘varietal honeys’, you should really consider it. When bees produce honey from one certain flower, the flavor becomes very distinctive. We highly recommend Sourwood honey. According to the folks at Savannah Bee Company, Sourwood has the lowest glucose content of all the mono-flower honeys. It is the only honey that can actually age and improve in flavor. Also, due to the low sugar content, it does not crystallize (well, at least not for 40-50 years).

If you’re ever in Savannah, stop and see them. They offer free tastings, body care products and are full of information. You can purchase all their products online and I’ve seen some honey in Fresh Market stores.

cranberry sauce chicken

CRANBERRY-ORANGE SAUCE
makes about 2 cups

12oz package cranberries
1C orange juice
1/2C water
1/2C – 2/3C Honey (amount depends on preference of tartness)
1/4tsp sea salt

Rinse and sort cranberries – pull out bad ones. Combine all ingredients in sauce pan. Cover and cook on medium-high for 10-12 minutes, stirring occasionally. Remove the cover once the “popping” stops and reduce to desired thickness. Serve warm or cold.

cranberry chicken plated

This is an easy recipe to make the day before and allow you to reduce the ‘day of’ cooking. I served this over chicken and it was delicious – hopefully the turkey will be as good!

Enjoy!

The Essense of Fall: Pumpkin Cinnamon Rolls

pumpkin cinnamon roll
My sister was married this weekend and life was sorta turned upside down for a few days.

It seems I also managed to setback my progress a few steps. I was so careful to watch the food I ate all weekend. I do not drink often or much – but it seems I was a bit too liberal with my wine… While I had a blast at the time, I’ve sure been paying for it since Sunday! Chalk it up to another lesson learned: no more wine.

pumpkin dough

My husband calls it the silly season, but I see it as the approaching season of temptation and longing. Especially for those of use that can’t eat…well, most anything (grains, refined sugars, lactose…). There have been several sites featuring some pretty amazing baked goods lately and it got me thinking.

pumpkin dough rolled

I’ve been tossing around a couple ideas over the last few weeks for apples, pumpkin and cookies. I had started this recipe the weekend before but couldn’t quite get it to completion. There are a few things I might still change; but, definitely worthy of a posting!

pumpkin dough filling

Here is my first fall recipe featuring pumpkin! The pumpkin flavor is subtle and it does a good job of keeping the breading moist. The sweet cheese layer melds a little with the pumpkin breading – so the spiral isn’t as distinctive as ‘normal’ cinnamon rolls.

pumpkin dough stuffed

These rolls were inspired by the talented Deb at Smitten Kitchen.

PUMPKIN CINNAMON ROLLS
dough:
3/4C pumpkin puree
2C almond flour
1/3C coconut flour
3 eggs
4TBSP butter, room temperature
1tsp salt
1tsp cinnamon
1/8tsp ginger
1/2tsp nutmeg
3TBSP honey
1/2tsp baking soda

filling:
7oz farmer cheese (I used Friendship brand – only 0.5% lactose)
1TBSP cinnamon
1/3C honey

Combine all dough ingredients in a bowl and mix until smooth. Wrap dough in plastic wrap and refrigerate for 30mins to 1hour.

While the dough chills, set out the farmers cheese to come to room temperature. Preheat oven to 325degrees.

Roll out dough into large rectangle between 2 sheets of plastic wrap. (NOTE: I’ve tried to roll dough between parchment paper, not good. Plastic wrap peels off much easier!) I rolled mine on the bottom of an upside down sheet pan to make it easier to move. Once rolled out, refrigerate the dough for another 30minutes.

Remove the top layer of plastic wrap. Spread the cheese/honey mixture over the pumpkin dough – carefully, it is a soft dough. Using the bottom layer of plastic wrap, start to roll the dough into a tight log, peeling off the plastic as you go.

Refrigerate again if needed. Cut log into 2inch slices and carefully place cut-side up. Space them equally in 8inch round pan. Should hold roughly 7 rolls per pan.

pumpkin dough baking

Bake at 325degrees for 40-50minutes. Remove from oven and set aside for at least 10-15minutes to cool. Serve warm – top with butter and a drizzle of honey!

pumpkin cinnamon roll

These certainly are not be the prettiest cinnamon rolls I’ve ever seen, but they are the essence of fall and quite delicious. They set well when given proper time to cool – and even reheat well the next day! You may experiment with increasing the almond flour if you desire a stiffer dough.

Delicious SCD Pulled Pork

Growing up in the south has made me appreciate all different types of BBQ. We don’t eat pork very often – but we love bacon and pulled pork BBQ.

Now, you need to understand that there are pretty major regional differences in barbecue. If you were to take a drive down I95 from North Carolina to Georgia/Florida – you could have 3 completely different culinary experiences. The bases range from tomato to mustard to vinegar.  (this link explains them a little further).

While in college, we used to tailgate at a friend’s house. They were originally from NC and my first introduction to vinegar based barbecue. The boys used a special pre-mixed gallon jug of seasoning. I’ve looked for it for years to no avail.

About a year ago, I found this wonderful recipe on Martha Stewart’s website for pulled pork sandwiches. Its delicious.

We had some company over this weekend and the menu included this pork and (previously posted) garlic and onion mashed cauliflower. I didn’t manage to get any photos (I just couldn’t bring myself to bust out the camera and make everyone wait).

I did adapted a few ingredients to make it SCD legal. It’s easy to change the recipe for quantity as needed. I typically use a 4-5pound butt (1/2-1pound per person) and vary the spiciness for the crowd I’m feeding. Also, I prefer to slow cook it all day or overnight. It keeps for great leftovers too!

Southern Pulled-Pork Sandwiches
image from Martha Stewart

Everyone ate their pork on rolls with Sweet Baby Rays Sauce. Its so good and tender – I ate mine right out of the pan.

PULLED PORK
adapted from Martha Stewart

1/8C honey
1/2-1 tsp cayenne pepper
1-2 tsp Coarse salt to taste
Ground pepper to taste
4-5 pounds boneless pork shoulder (Boston butt), cut into pieces
1 1/2C apple cider vinegar
4 garlic cloves, minced/crushed
Water to cover

8 soft sandwich rolls, split (optional)
Store-bought barbecue sauce, for serving (optional)

Preheat oven to 225 degrees.
Heat cider and honey in 5-quart Dutch oven on medium until just combined.
Add pork, garlic and spices.
Add water to cover meat.
Cook until tender and separates easily when pulled with a fork, 6 to 7 hours.
Transfer pork to a work surface, reserving pan juices.
With two forks, shred meat.
Transfer to a large bowl, and toss with pan juices to moisten
(you may not need all the juices).
-Here is where it helps to check the flavors and add more honey or salt/pepper as desired.
Pile pork on rolls, and top with barbecue sauce, if desired.

“Mock”-sgiving: SCD Pecan Pie!!

“Anything worth doing, is worth doing right.”
-Hunter S. Thompson

Still trying to get ready for Thanksgiving.

I’ve been mulling over some thoughts on an SCD pecan pie for a couple weeks now. I found a couple recipes via Google search, but had some personal issues with the amount of honey they require (some up to 1  1/2C!). With my hypoglycemic issues, its important not to cause BIG spikes in my blood sugar. Second, honey can be a bit intense and over powering. It is pecan pie after all.

The husband and I like LARA bars. They are made entirely of fruit and nuts and the only prepackaged food I’ve found that fits into the SCD (lemon is my favorite!). The primary ingredient in most of the bars is dates. That got me thinking…

Could we incorporate dates into the filling and reduce the honey?

As it turns out – Yes, we can! It’s not the simplest recipe, but it’s definitely worth it in the end.

I got the recipe for the pie crust from my new cookbook, Grain-Free Gourmet. It works well – reminiscent of a graham cracker crust. I think next time I’d make some small changes, but I’ll write about that when/if I actually do it.

First things first: Soaking nuts. It is really important to prepare foods to increase your ability to digest them. By soaking raw nuts, you remove a majority of the tannins and decrease the phytates and inhibiting enzymes that can cause digestive distress. Plus, it makes them taste so much better.

They will stay good for 2-3 days after soaking. If you plan to prepare a large quantity, I’d recommend that you also dry them after soaking.

SOAKED NUTS
Nourishing Traditions (Fallon) – link in Resources

1C nuts (in this case Pecans)
2C filtered water
1/2tsp sea salt (see post on sea salt here.)

Combine ingredients in jar, shake well and leave on counter overnight. Drain and rinse well. Refrigerate for 2-3 days or dehydrate at 105degrees for 10-12 hours.

PIE CRUST
Grain-Free Gourmet (Bager & Lass, 2010)

Makes 1 9″ pie crust
1 1/2C almond flour
3TBSP butter (cold, cut in pieces)
2TBSP honey [I only used 1TBSP]
1/8tsp baking soda
1/4tsp salt

Preheat oven to 300degrees. Combine all ingredients. Using pastry cutter or food processor, cut in butter or pulse until it begins to form a ball. Place dough ball between 2 pieces of plastic wrap/parchment and roll out to 11″ round. Place on sheet pan and refrigerate for minimum of 15mins. Remove from fridge and peel off one side of plastic wrap. Working quickly, invert pastry round into pie plate and peel off remaining plastic. Patch any holes. Dock crust with a fork. Bake for 10 to 15mins until it just starts to brown. Set aside.

pie crust doughpie crust rolledpie crust panpie crust dockedpie crust bakeddates and honeydates and eggsdates and pecanspie crust filled

PECAN PIE 

1C pitted dates (heaping)
1 1/4C filtered water
1/2C honey
3TBSP butter
3 eggs – lightly beaten
1/2tsp vanilla
1tsp salt
2C soaked pecans (roughly chopped)

Combine dates and water in saucepan and soak for 1hour.
Turn heat on medium and bring to a boil. Reduce heat and simmer 20mins with lid on. (optional: remove some of the floating skins, not necessary, they just bothered me). Pour into blender (be careful, it is hot after all) and puree until smooth. Return to sauce pan and add honey. Bring mixture back to a simmer – stirring constantly – for 5 mins. Remove from heat, add butter and stir to combine. Set aside until mixture is cool to the touch and has thickened. Add eggs, vanilla and salt to date/honey mixture – stir to combine then add in pecans. Pour into prepared pie crust. Bake at 300degrees for 40 to 50mins. When you shake the pie pan the mixture should barely shake/jiggle in the center. Remove from oven and cool.

and the finished pie! ta-daa!

pecan pie plated

The husband, who is not usually a huge fan of pecan pie, loves it! Give it a try. Please let me know what you think!!!

Black Beans with a Kick!

A couple weeks ago, the husband and I went out for a quick anniversary dinner. We decided to be frugal and use a gift card we’d been meaning to use for Chili’s restaurant. I had gone online a few days prior to see what sort of gluten/grain/refined sugar-free stuff they might have. It can be very challenging finding foods that meet all the limitations. I was pleasantly surprised to find an extensive PDF of allergy information. You can find it here.bbingredients

I got a grilled steak and shrimp combo with a side of broccoli and black beans. I had not had black beans in a really long time and thought they’d be a nice change. Boy was I right. I’ve been thinking about those black beans for 2 weeks now. This week I finally got around to making them.

Following the directions for cooking black beans in Nourishing Traditions, I mixed my dry beans to soak.
bbmixedupbb12hrsoak
The photo on the left is immediately after mixing; photo on the right is after 12 hours of soaking.

According to Nourishing Traditions (pages 495-496), legumes must be prepared carefully to “neutralize phytic acid and enzyme inhibitors” and make them easier to digest.

To prepare black beans: Combine 1 Cup dry beans, 2 Cups filtered water and 1 TBSP lemon juice (or whey). Allow beans to soak 12-24hours. Drain and rinse beans. Add beans to 2Qt pan and cover with 6 Cups water. Bring to boil and skim off foam. Reduce heat, cover and simmer for 4-8 hours. Add water as necessary.
Note: Be gentle when stirring beans, they will break down easily.

BLACK BEANS

Prepared black beans
2tsp Chili powder
1/2tsp cumin
1/2tsp garlic powder
1tsp honey
1 fresh jalapeno, diced
1TBSP fresh garlic
salt/pepper to taste
1TBSP butter

Toppings: fresh diced tomatoes, red onions and cilantro

When the black beans are finished cooking and start getting a little thick, add the spices, jalapeno, garlic and butter. [You can leave out the jalapeno completely if you don’t like too much spice, or grade the intensity by leaving out some of the seeds.] Cook for another 30mins, adding water as needed for consistency.

Top as desired and serve warm.

bbfinished

yum! These are a bit of work, but so worth it! Enjoy!

best grain-free pancakes I’ve ever had!

[updated 10/15/12]

pancakes? flapjacks?… hotcakes??
Whatever you call them, I’ve missed them.

The following recipe is for the best grain-free pancakes I’ve ever had. Never mind, that they are the only grain-free pancakes I’ve ever eaten…

As weekends go, I had a pretty good one. I went to visit my parents in Florida. My sister is getting married soon and we had a full schedule of showers and parties for her on Saturday. By Sunday morning, we were whipped.

Despite all the running around, there is always something so relaxing about being at my parents home. Maybe because my mom is a very special lady. She has always been so supportive of me – in ALL my endeavors. This was the first weekend I had to eat food prepared by others. She surprised me by spending over 20$ to purchase almond meal and coconut flour to make pancakes!

I was quite impressed!! They weren’t perfect, but we sat down and made some corrections to the recipe…The full recipe is listed below with our suggestions in [brackets]. She also made a honey butter syrup that is a definite necessity!

Almost every online review of almond flour I’ve seen advises against using Bob’s Red Mill. I have been using Bobs as it is easily accessible in my local grocery store and I haven’t had the funds to try other brands online. I hadn’t had perceived any issues until Sunday. Most complain that the texture is not fine enough. There was a noticeable texture difference in the final pancake using Bob’s products. We both agreed that they were reminiscent cornmeal cakes. I have not tried Honeyville, but most seem to recommend this brand. According to the website, Honeyville offers blanched almond flour (skins removed), lower price per pound (for 5#’s) and more convenient quantities, but must be purchased online. If you do use Bob’s Red Mill, I have found that mixing the ingredients and pulsing in the blender for 30sec-1min helps smooth the texture a bit.

pancake batter

on the griddle

Here is a shot of my first short stack with bacon and honey butter syrup!

shortstack by kellymarie.yoder
shortstack, a photo by kellymarie.yoder on Flickr.

ALMOND FLOUR PANCAKES
-from Paleo Plan

1 cup almond flour
1/2 cup unsweetened applesauce
1 TBSP coconut flour
2 eggs
1/4 cup club soda water (makes them fluffier, can use plain water if needed)
1/4 tsp freshly grated nutmeg
1/4 tsp sea salt [increased to 1/2 tsp]
[1/2 tsp baking soda]
[2 tsp honey]
coconut oil or butter [your preference]
fresh berries (optional)

Combine all ingredients except club soda and mix together completely in a blender for 30seconds-1min. Add the soda water and mix till combined. The batter will appear a little thicker than normal mix – that’s good, it needs to be. Heat a frying pan over medium-low heat with 1 tsp coconut oil/butter. Drop 1/4 cup of batter onto the hot pan. Depending on consistency, you may need to spread out batter slightly. If they are too thick, they will not cook evenly. Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute or two. Add more oil/butter to the pan and repeat with remaining batter. Cook slow, they brown quickly.
Top with fresh berries [and/or honey butter syrup below!].

HONEY BUTTER SYRUP

1/2 cup butter (1 stick)
3 1/2 tbsps honey
1 tbsp milk [omit if following SCD]
1 pinch cinnamon
1 pinch nutmeg
melt butter in small saucepan. remove from heat and add remaining ingredients. stir until combined thoroughly. serve warm.
Enjoy!
 Update: 10/15/12 – I made these this weekend for my husband and did not have any soda water. I added 1/4 C of apple cider instead. They were fantastic!