Here are some recipes that I use for SCD. Some are completely SCD compliant and there are a couple that have a cpl ingredients that might be questionable. I do SCD to about 95%…I use a little ketchup, a little soy sauce and some spices that I’m not sure are legal, etc…I know those are not compliant, but it works for me.
Bobby Orr Pasta Salad
¾ C Olive Oil
2 ½ TBSP Red wine vinegar
Juice of one lemon
1 large garlic clove
1 TBSP fresh dill
1 TBSP fresh basil
1 TBSP fresh parsley
2 TBSP Dijon mustard
2 TBSP honey
½ tsp salt
freshly ground pepper
Blend all ingredients in blender
The recipe calls for you to put with rotini pasta, ham, cheese, peas, bell pepper, etc…
Lemon-Herb Chicken Breasts
When hosting a barbecue, it is generally a good idea to offer a choice of at least two different grilled meats, and you usually cannot go wrong making chicken one of them. Chicken breasts marinated in lemon and herbs are a nice contrast to barbecued ribs or other rich meats.
3 lb. boneless, skinless chicken breast halves
1/4 cup extra-virgin olive oil
3 garlic cloves, finely chopped
Grated zest and juice of 1 lemon, plus shredded zest for garnish (optional)
2 Tbs. chopped fresh rosemary, plus whole leaves and sprigs for garnish (optional)
2 Tbs. chopped fresh thyme
2 tsp. coarse salt
1 tsp. freshly ground pepper, to taste
Rinse the chicken breasts and pat dry. In a large, shallow nonreactive dish, whisk together the olive oil, garlic, grated lemon zest and juice, the 2 Tbs. rosemary, the thyme, salt and pepper. Add the chicken breasts and turn to coat well. Cover and refrigerate for at least 4 hours or up to 8 hours. Prepare a medium-hot fire in a grill. Oil the grill rack and position it about 6 inches from the heat source. Grill the chicken breasts, turning once, until firm to the touch and opaque throughout, about 5 minutes per side. Transfer the chicken breasts to a cutting board and cut on the diagonal against the grain into slices 1/2 inch thick, capturing any carving juices, if possible. Arrange the chicken slices on a warmed serving platter and drizzle any carving juices over the top. Sprinkle with rosemary leaves and sprigs and shredded lemon zest. Serves 8.
Butternut Squash Soup with Cinnamon Cream
½ Cup unsalted butter
1 small onion
½ tsp grated nutmeg
3 2-lb butternut squash
2 large potatoes (optional)
6-8 Cups chicken stock
1 Cup plus ¼ Cup heavy cream (or SCD yogurt)
salt and pepper to taste
2 tsp sour cream
½ tsp cinnamon
Melt butter in stockpot. Saute onion with nutmeg. Add squash and potato and sauté over high heat for 10 minutes. Add Chicken stock and bring to a boil. Turn heat to medium and cook for 45 minutes.
Process soup in a blender working in batches. Put soup back in pot and bring back to a boil. Add 1 Cup heavy cream (or SCD yogurt) and season with salt and pepper.
Combine remaining ¼ Cup heavy cream, sour cream and cinnamon….spoon cinnamon cream on top of soup! (I use SCD yogurt and cinnamon)…
P.S….You DON’T need to use the potatoes. The soup is thick enough as it is when you blend everything together. I use the SCD yogurt instead of the heavy crm and I make my own chicken stock.
Celery Slaw with Shrimp
For the Dressing:
½ C. Mayo
¼ C. Sour Crm (or SCD Yogurt)
¼ C. Olive Oil
¼ C. Cider vinegar
1 tsp. dry mustard
1 garlic clove, chopped
For the Salad:
2 lb Shrimp peeled and deveined
3 TBSP. olive oil
1 tsp smoked paprika
Coarse salt and fresh gr. Pepper to taste
¼ lb bacon slices, pan fried (optional)
½ head green cabbage, cored and shredded
5 celery stalks thinly sliced
6 gr. Onions, chopped
½ C. chopped fresh parsely
1/3 C. blue chz (or gorgonzola)…sprinkle on top
To make the dressing, combine all ingredients in a blender or food processor and process until smooth. (delicious with other salads or on fish too)
In lg. bowl combine the next 10 ingredients, then add the dressing and serve!
Great for parties!
12 Large Shrimp
1 cup good quality dark rum
¼ cup honey
¼ cup soy sauce
¼ cup olive oil
Juice of 1 lime or ½ orange
1 TBSP mustard
1 TBSP chopped fresh ginger
2 Large garlic cloves, minced
½ tsp dried parsley flakes
salt and pepper
Combine all ingredients for marinade and put shrimp in and marinate for 30 minutes in fridge.
Remove shrimp from marinade and reserve marinade. Heat skillet over High Heat. Pan sear shrimp until cooked through, then remove from pan. Add marinade and cook until reduced to a syrupy glaze. Pour over shrimp…great for entrée or just as an appetizer!
Greek Salad Dressing:
1/4 cup red wine vinegar 1/8 cup white wine vinegar 1 teaspoon Dijon mustard 1 teaspoon fine salt, plus more as needed 1/2 teaspoon fresh ground black pepper 1/4 teaspoon crushed red pepper or dash of cayenne, optional 1 small clove garlic 1/3 cup extra-virgin olive oil 1/2 cup canola oil 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano or Italian seasoning
In a blender, combine the vinegars, mustard, salt, pepper, red pepper, and garlic and puree. With the motor running, very slowly pour in a steady stream of olive oil to make a smooth dressing. Repeat with the canola oil.
Transfer the dressing to a glass storage container and mix in the oregano. Taste the dressing and season with salt, if necessary. The dressing will keep for 2 weeks, covered in the refrigerator..
1 Cup Peanuts
3 TBSP Honey
1 pinch salt
Preheat oven to 350 and line baking sheet with parchment paper
Combine peanuts, honey, and salt in saucepan over medium heat.
Stir until the peanuts are entirely coated with the honey and form a hot sticky mass.
Spread peanuts on the prepared baking sheet and bake for 15 minutes.
Remove from the oven and let cool and harden. I usually put the baking sheet (once cool) in the freezer…it makes it easier to break apart.)
Break clusters into smaller pieces and store in airtight container at room temp or freezer.
Salmon for a Monday
1 Cup lite soy sauce
2 Cups Orange Juice
2 Garlic Cloves finely chopped
1 tsp finely minced jalapeno chiles
1 TBSP finely chopped ginger
1 TBSP tomato paste
1 TBSP toasted Sesame Oil
6-8 Salmon Steaks
1-2 tsp light brown sugar (or more to taste)
2 TBSP Cornstarch
2 TBSP cold water
Place Salmon in marinade and marinate overnight.
Preheat oven to 425 degrees. Drain and reserve any excess marinade from fish. Place fish in baking pan and cook 10 minutes for every inch of thickness.
Place 1 oz or more of marinade and brown sugar in small saucepan, bring to a boil…stirring to dissolve sugar.
Combine cornstarch and water, drizzle into saucepan (about 1 TBSP) until just about ‘slurry’.
Serve with veggies and rice.
P.S…..I usually use all the marinade when making the sauce b/c I like extra sauce, and if you do that you would just a little more brown sugar…to you liking. Just add it a little at a time.