August 22nd, 2009 / No Comments » / by jzigbe
Crunchy Zucchini Chips
Slice Zucchini into 1/4 inch “chips”. Salt them lightly.
Dry the chips in a food dehydrator. (105 degrees recommended)
Eat the chips plain, dip into avocado or guacamole, or add to SCD soups or salads.
[Adapted from Living Raw Foods]
August 21st, 2009 / No Comments » / by jzigbe
Homemade Tomato Paste/Puree
20 peeled, chopped and cored ripe plum tomatoes
1 chopped sweet red pepper
1 bay leaf
1 teaspoon salt
Combine all ingredients and cook slowly one hour. Press through a fine sieve.
Continue cooking slowly until thick enough to round up on a spoon, about 2 1/2 hours. Stir frequently to prevent sticking.
Process into cans or jars.
You can also freeze them into icecubes trays and put them in freezer bags.
August 21st, 2009 / No Comments » / by jzigbe
Mutton Karahi (Wok)
Ingredients:
1 kilogram mutton cubes
1 tablespoon ginger, chopped
1 inch piece ginger, cut into small slices
2 – green chillies, chopped [or to taste]
3 medium tomatoes, chopped
2 teaspoon black pepper
2 tablespoon garam masala
4 tablespoon coriander, fresh, chopped
2 teaspoon salt
1\2 cup oil
How to Cook:
1. Heat oil in a shallow frying pan or karahai / Wok. Add chopped ginger and one chopped green chilli, stirring frequently fry for 2 minutes.
2. Add meat and salt. Stirring frequently fry until the meat is well browned
3. Add water, stir well and simmer for 20-25 minutes or until the meat is almost tender, and nearly all the water has evaporated.
4.Add chopped tomatoes, stirring frequently fry the meat mixture for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water if necessary to prevent the mixture from sticking to the bottom of the pan
5. Add ginger sticks, one chopped green chili, black pepper and garam masala. Still stirring frequently fry the mixture for few more minutes. Sprinkle with finely chopped coriander leaves
August 21st, 2009 / No Comments » / by jzigbe
CHICKEN TIKKA
Ingredients
3 lbs. Chicken
1 cup Yoghurt
1 tbs. Pressed Garlic & Ginger
1 tbs. Lemon Juice
2 tbs. Red Chilli Powder
2 tbs. Olive Oil
Salt & Pepper to taste
Method
Skin & bone the chicken. Cut into 4 parts. Prick it well with a fork or a sharp knife.
Mix yoghurt, ginger, garlic, chilli powder, salt and pepper in a bowl.
Place chicken into marinade for 2 hours.
Thread chicken pieces onto skewers.
Brush with olive oil and place on BBQ for 6 minutes or more on each side.
August 21st, 2009 / No Comments » / by jzigbe
300gms chicken breasts diced into cubes
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 bunch coriander, 1 bunch mint leaves, crushed to a thick paste
Juice of half a lemon
1 teaspoon crushed green chilli
1 teaspoon of crushed cumin and coriander seeds
1 cup dripped yogurt
Mix all ingredients together.
Allow to marinate for at least 3 hours (in the fridge)
Thread into skewers and grill until golden brown.
August 21st, 2009 / No Comments » / by jzigbe
Ingredients
2 cups almond flour
1 cup peanut flour
1 cup chopped peanuts
1/2 cup butter
1/2 cup honey
2-3 eggs, beaten
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup finely grated coconut
Melt butter and honey, stir in the rest of the ingredients adding the flour,
coconut and peanuts last.
Pour and spread out in a [well greased] wide shallow pan. [Poured dough should
not be thicker than 1/2 inch]
Bake at around 160 C [320 F] for about an hour or until the cake just starts to
get brown at the edges.
Switch off oven and let the cake crisp further in the dying heat of the oven.
[The only problem is that it gets eaten so fast that very soon there is none
left. 
Jan]
August 21st, 2009 / No Comments » / by jzigbe
HOMEMADE PICKLES
by Elaine Gottschall
4 1-quart-size Mason jars
4 quarts cucumbers (3-5 inches long–about 4 lb. or 32-36 cucumbers)
fresh dill
6 tablespoons pickling salt (not iodized and not cattle salt) Ask the grocer for SPECIFIC SALT FOR PICKLING
2 cups white vinegar. It must be pickling vinegar (7% acetic acid whereas most white vinegar is 5%) USE 7% pickling vinegar.
6 cups water
garlic (optional)
Instructions
1. Wash cucumbers and soak overnight in cold water.
2. Drain.
3. Places pieces of dill in the bottom of clean jar. Pack cucumbers into jars and place more dill on top. I usually put in 2 cloves of fresh garlic sliced.
4. Combine salt, vinegar and water, bring to a boil and pour hot liquid over cucumbers.
5. Seal and let stand in a cool place at least 6 weeks before using.
August 21st, 2009 / No Comments » / by jzigbe
Jan’s Homemade Ginger Powder
Slice ginger thinly
Spread on wide tray(s) in oven
Dry at lowest oven temperature. The lowest temp of my oven is 40 C which is too
low for me. Unfortunately the next temperature setting is 100 C. What I do is
put in the trays, ‘preheat’ at 100 C and when the oven signals that preheating
temp is reached, I switch off the main switch and let the ginger dry whilst the
oven slowly cools down. I repeat this after every hour or so … for about 3
hours. {This saves a lot on electricity charges.}
After it has dried a little, I grind the semi-dried ginger in the nut grinder.
I spread back the ground ginger on the trays. This time it dries much faster due
to the grinding.
Continue drying using the above method until the required dryness is reached.
Grind once more into a fine powder.
August 21st, 2009 / No Comments » / by jzigbe
Easy Spicy Peanuts
Sort the peanuts to remove discolored ones, etc.
Put them into a pan with a lid. [Something that you can hold with gloved hands and shake.]
Add a couple of tablespoons of oil and shake to ‘wet’ all the peanuts.
Add salt, black pepper, chili powder [and optionally garlic and ginger powder].
Shake well again to coat all the peanuts with these spices.
Put them on a stove top and cook for about 10 to 15 minutes, Stirring and shaking every half minute or so.
Let them cool and enjoy!
August 21st, 2009 / No Comments » / by jzigbe
Seekh Kebab
1 lb lamb mince
6 cloves garlic peeled
2 inches ginger peeled
1/2 cup fresh coriander leaves
1/4 cup fresh mint leaves
2 tsp garam masala
1/2 tsp chilli powder [or to taste]
1/2 tsp freshly ground nutmeg
1 small egg
1 tsp salt
8 skewers
In a food processor, process the ginger, garlic, fresh coriander and mint together with one quarter of the mince and half the egg. You want to grind the meat to a creamy smooth paste. Then remove this into a large mixing bowl and process another quarter of the meat with the remaining egg.
Next add in the remaining meat in the mixing bowl with the spices and salt and mix well with your fingers.
Cover this bowl and chill for about an hour or more if you can.
When you’re ready, wet your hand and divide the mixture into 8. Then take each portion and shape it like a sausage around each skewer. Wet hands makes this process easier.
Finally grill/broil on high for 20 minutes turning every now and then to ensure even cooking.
Hi! My name is Jan Zigbe. I have been suffering from Ulcerative Colitis and have been practising SCD since Feb 2003. I had been a member of the SCD Long-Island List from Feb/Mar 2003 [I have most of the archives from long before] and have reserched intensively on the topic of Colitis, Crohn's and Diet. I am also the owner of http://groups.yahoo.com/group/SCDrecipes/
