All Saints, pray for us!

So I thought this was fitting to post, since being Catholic is truly a joy of my life.  Matthew and I went to Mass tonight, and were accompanied by all the old people who also had no children to take trick or treating =).  We celebrated the Vigil of All Saints.  I am so grateful for being Catholic, and LOVE that I can ask those in heaven to pray for me, just as I ask my family and friends here on earth to pray for me!  It is truly a blessing.

After Mass, Matthew and I both said to each other that we realized a couple of things during Mass.  I told him my realizations: 1) I want the Litany of the Saints played at my funeral when the time comes, because it is that awesome (p.s. I also love the Matt Maher version) and 2) the Litany of the Saints would be such an awesome place to start for picking out names, if we are blessed with children in the future.  And wouldn't you know it, he said that was the same realization he came up with!  The Holy Spirit is funny, isn't He?

All Saints, pray for us!

Chicken & Broccoli "Alfredo"

2 Boneless, Skinless Chicken Breasts
Salt & Pepper to taste
4 Heads Broccoli
3/4 Cup SCD Yogurt
1/2 Stick of Butter
1/2 Cup Parmesan
1/2 Cup pureed white beans (soaked 24 hours, cooked - Puree with a little water for a smooth consistency)
1 tsp Salt
1/4 tsp Garlic Powder

Season and cook chicken breasts (I sprinkled Lemon Pepper and cooked on George Foreman). Let cool and cut into bite size pieces. Set aside.

Cut up and steam broccoli to desired tenderness.

Heat a medium pot on medium-high and add beans, butter, garlic powder, salt, yogurt, and parmesan cheese.  Stir frequently until heated through. 

Layer broccoli, then sauce, then chicken and enjoy!


Thank you to a fellow SCD-er for this recipe (I've slightly modified).  http://foreverscd.blogspot.com/2012/08/chicken-broccoli-alfredo.html.

Taco Meat

1 lb ground beef

1 medium onion

1.5 T. chili powder

1 tsp salt

½ tsp. cumin

½ tsp. minced garlic

¾ c. water

Brown ground beef with onion.  Stir in water and spices.  Heat to boiling, reduce heat and simmer uncovered for at least 20 minutes, or longer until enough liquid has cooked out.  Serve over salad for a tasty SCD salad.

No Bake Chocolate PB Cookies

1/4 c peanut butter

1/4 c plus 3 T raisins

2 T peanuts

1/8 tsp pure vanilla extract

1 ½ T cocoa powder

1/8 c chocolate chips

Throw everything except chocolate chips into a food processor and combine until very smooth. Add chocolate chips to mixture, roll into balls, and refrigerate.

1 Egg Omelette

1 egg

1 tsp SCD yogurt

Salt and pepper to taste

Handful of diced ham

Handful of diced bell peppers

½ handful of cheddar cheese

Preheat a greased small skillet over medium heat.  In the meantime, whisk egg with yogurt, salt, and pepper in small bowl. Pour into hot skillet, and add cheese over entire egg surface, then ham and bell peppers to half of the egg surface.  Let egg cook for at least couple of minutes so that it browns up on bottom and is easy to fold over.  Fold over egg to form omelette.  

Almond Flour Waffles/Pancakes

1 almond flour

4 eggs

2 T. honey

1 t. vanilla

¼ t. salt

¼ t. baking soda

Cinnamon, ginger, and nutmeg (optional)

Mix all ingredients and pour on a greased griddle to make pancakes.  (Works great in a waffle maker, too!)  Drizzle with honey and serve with fruit.

Italian!

Pizza dough (Not SCD legal)

(Makes enough for 1 very large pizza)

1 (.25 ounce) package active dry yeast

1 cup warm water

1 tablespoon olive oil

1 teaspoon white sugar

1 teaspoon salt

2 1/2 cups all-purpose flour, divided

1 teaspoon olive oil

Directions:

In a small bowl, dissolve yeast in water (temp of about 110 degrees). Add the oil, sugar and salt and let it sit for about 10 minutes; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled. 

Roll out dough, add sauce and other ingredients (I add a sprinkle of Penzey’s pizza seasoning on top after sauce), and then bake at 450 for 7-8 minutes.  If using a stone, preheat the stone for about 5-10 minutes prior to baking the pizza.  The dough can also be divided to make individual pizzas or calzones.

Pizza sauce (Not SCD legal)

(Makes enough for 3 pizzas)

1 (15 ounce) can tomato sauce

1/4 cup water

1 teaspoon sugar

1/4 teaspoon dried oregano

1/4 teaspoon dried basil leaves

1/4 teaspoon dried thyme

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon black pepper

1 whole bay leaf

1/2 teaspoon lemon juice

Directions:

Combine all ingredients in a small saucepan. Cook over medium heat until sauce starts to boil.  Lower heat and simmer, covered, for 30 to 45 minutes or until it is as thick as you like it.

Spaghetti Squash and Spaghetti Sauce (SCD legal)

1 Onion
2 Garlic Cloves
1 Tbsp Oil
1 lbs Ground Beef
48 oz Tomato Juice
1 Bay Leaf
1 tsp Oregano

Chop onion and garlic and brown in oil in skillet with meat.  Add tomato juice, bay leaf, oregano, and any other spices you may want.  Simmer to desired thickness, 1.5 hours or longer.  Serve with Spaghetti Squash (poke holes in it and cook in oven for 1 hour on 350 degrees).

Homemade Yogurt (24 hour yogurt) and Smoothies

For my first post, I thought I’d share how I make homemade yogurt, which I make weekly, and my main use for this yogurt (daily smoothies).  Making your own yogurt in the way described below is easy, a great way to save money on yogurt, and lactose free.  On the smoothie recipe, I use ice cubes of fruit, buying the fruit when on sale/in season, blending, and freezing in ice cube tray.

Homemade yogurt (24 hour yogurt)

½ c. plain yogurt with live cultures (I use Dannon)

8 c. whole milk

Warm milk in saucepan to 180 degrees, stirring frequently.  While milk is warming up, measure yogurt and set out to let it warm up to room temperature.  Place saucepan of milk in ice water bath in sink and cool milk to 115 degrees.  Poor milk into a crock pot on “warm” setting and stir in yogurt.  Let it cook, uncovered, checking temperature every few hours to ensure it is between 110-120 degrees.  Let it cook for 24 hours.  (This allows lactose to cook out.)  Carefully scrape off “skin” on top with a fork and discard.  Refrigerate for a few hours before eating.  Great in smoothies (or with fruit mixed in, and honey to taste, as this yogurt is more tangy than store bought).  Note: this recipe can also be made in yogurt maker, but I prefer to avoid buying more kitchen appliances.

Raspberry/Strawberry Banana Smoothies

5 ice cubes

3 raspberry or strawberry ice cubes (or large handful raspberries/strawberries)

8 oz yogurt

1 banana

1 packet sweet and low

Add all ingredients to blender and blend until smooth.

Howdy!

So I am taking my sister-in-law's advice and starting a blog.  =) Stay tuned for my first real post.