I am going to give this recipe a shot - will check back in with the verdict:
http://www.food.com/recipe/saag-chicken-100674
Sunday, January 22, 2012
Monday, January 16, 2012
Curried Butternut Squash Soup
4 c chicken stock
1 medium-sized butternut squash
2 TBSP yellow curry powder
1 TBSP salt
I like to microwave the squash when making soup. Pierce the squash with a knife in about 8 different places and microwave on high for 12 minutes, turning the squash 1/3 turn every 4 minutes or so. When done, the squash should be squishy when you squeeze it. Cut the squash in half lengthwise and scoop out the seeds. Bring chicken stock to a simmer and add curry powder and salt. Scoop out the flesh into the stock, and cook covered for about 10 minutes. Take a potato masher and mash the squash until well mixed with the stock. Cook for another 10-15 minutes at low heat.
Enjoy!
1 medium-sized butternut squash
2 TBSP yellow curry powder
1 TBSP salt
I like to microwave the squash when making soup. Pierce the squash with a knife in about 8 different places and microwave on high for 12 minutes, turning the squash 1/3 turn every 4 minutes or so. When done, the squash should be squishy when you squeeze it. Cut the squash in half lengthwise and scoop out the seeds. Bring chicken stock to a simmer and add curry powder and salt. Scoop out the flesh into the stock, and cook covered for about 10 minutes. Take a potato masher and mash the squash until well mixed with the stock. Cook for another 10-15 minutes at low heat.
Enjoy!
Mmmm... Shortbread!
Super easy, and incredibly delicious!
3/4 c butter
2 c almond flour
1 TBSP cinnamon
1/2 c honey
1 tsp salt
Soften butter, add all other ingredients, and mix together thoroughly. drop by spoonfuls on parchment paper and flatten to 1/3" thickness. Bake at 375 for 10 minutes, or until golden brown around edges.
3/4 c butter
2 c almond flour
1 TBSP cinnamon
1/2 c honey
1 tsp salt
Soften butter, add all other ingredients, and mix together thoroughly. drop by spoonfuls on parchment paper and flatten to 1/3" thickness. Bake at 375 for 10 minutes, or until golden brown around edges.
A note on SCD (Specific Carbohydrate Diet)
It has been a while since my last post. I have made some major changes to my cooking style as a result of collaborating with friends who have had luck with the SCD(specific carbohydrate diet) to treat ailments such as ulcerative colitis and Crohns. Thankfully, I am only a celiac. I have been incorporating many of the dietary constraints of SCD because some of the research I have read suggests that eating extremely easy to digest food is really good for you.
The diet calls for eliminating starchy and sugary foods. At first blush, this seems really difficult. As a celiac, there are already many limitations, so wouldn't eliminating many things like rice flour make life really difficult? Surprisingly, no. Elana Amsterdam (www.elanaspantry.com) has compiled a few cookbooks with recipes that use almond flour in place of other types of flour. The result is nutritionally dense and incredibly delicious food. I hope the new format of recipes is helpful, and that they allow you to easily eat very nutritious and delicious food.
The diet calls for eliminating starchy and sugary foods. At first blush, this seems really difficult. As a celiac, there are already many limitations, so wouldn't eliminating many things like rice flour make life really difficult? Surprisingly, no. Elana Amsterdam (www.elanaspantry.com) has compiled a few cookbooks with recipes that use almond flour in place of other types of flour. The result is nutritionally dense and incredibly delicious food. I hope the new format of recipes is helpful, and that they allow you to easily eat very nutritious and delicious food.
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