STAGE TWO: Recipes

Same deal. I link, you visit, everybody's happy. Mkay? Mkay.

The Pecanbread Food Stages Chart! if you're interested.

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PINEAPPLE (EGG FREE)

Fresh pineapple spears or cut up yourself
Water
Pyrex dish

Put some water in the bottom of the Pyrex dish. Not too much. Cover the Pyrex dish and cook at 400 degrees for 2 hours.

I cooked it uncovered, but I wasn't thrilled by how dry the parts not under water looked. That's why I put that you should cover it, because I should have! I turned the parts halfway through. You don't have to do that. But you can if you want.

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SCD KETCHUP (my version, EGG FREE)

6 cups tomato juice (one big can)
1/2 cup white distilled vinegar

Mix the tomato juice and vinegar. Simmer until thickened. Add the honey and complete the cooking. Pour into a jar and refrigerate.

I put the juice and vinegar in my largest saucepan, with the lid on slightly askew. I simmer on medium heat for about an hour, checking on it every so often. I understand that Le Creuset type pans work well for this sort of thing. When I'm rich I will let you know. LOL.

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ALMOND BUTTER BROWNIES (my version) (CAN BE EGG FREE)

1 c almond butter
1/2 tsp sea salt
1 egg (or 1/4 cup legal applesauce) (OR USE EGG REPLACER BELOW)
1/2 tsp SCD legal vanilla
1/2 tsp baking soda (OMIT IF USING EGG REPLACER)
1/3 cup honey (1/4 cup is about the minimum you can use and still have it taste somewhat sweet)

Mix by hand (it will get thick). Using a spatula, scrape it out of the bowl into an 8" square pyrex dish (no oil necessary). Bake at 350 for 35-40 minutes or until browned at the edges.

EGG REPLACER (from PECANBREAD)

1 1/2 TBL water
1 1/2 TBL oil
1 tsp baking soda
1/2 tsp vinegar (I did not use this for the brownies)

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ASIAN DIPPING SAUCE (EGG FREE)

1/2 c almond butter
3 TBSP honey
2 TBSP coriander
3 TBSP oil
1 tsp salt
1/4 tsp cumin (optional)

Mix and eat with chicken, or chicken and cooked pineapple. I think it is super tasty. Yay.

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BEEFY SPINACH WITH MUSHROOMS (STAGE TWO) (EGG FREE)

1 pound frozen spinach
8 oz white button mushrooms
1 pound ground beef
1 onion
6-7 garlic cloves
1 cup SCD ketchup

In a large saucepan, put the frozen spinach, mushrooms, garlic, and onion (quartered) with 2-3 cups of water. Cook until the water has reduced about half. Add the beef and cook through, reducing the liquid as much as possible. When it's done, stir in 1 cup of SCD ketchup. Add more ketchup if you like!

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ROAST GARLIC (STAGE TWO)

Take a large head of garlic and break it apart. You don't have to, but I think it makes things easier. Bigger cloves are easier to work with, too.

Take the big cloves and gather them up in a piece of foil. Don't peel them!

Bake at 400 degrees for about 45-50 minutes.

Wait until they are cool. Then, using a pair of kitchen shears, cut one end off each clove and squeeze out the garlic paste. You can use this in any recipe you want.

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TURKEY MUSHROOM SOUP (STAGE TWO) (EGG FREE)

3-4 pounds turkey parts (I used thighs and drummettes)
2 large onions
7-8 garlic cloves
1-2 pounds baby carrots
4 stalks celery
1 pound frozen spinach
8 oz white button mushrooms, chopped
1 tsp sage
2 tsp salt

In a large stock pot, put the turkey parts on the bottom. Add the onions (quartered), garlic cloves, carrots, and celery (cut into 2-3 inch pieces). Add water to cover and simmer for four hours.

Add the frozen spinach and mushrooms, adding more water to cover. Add sage and salt. Cook for one more hour. Cool and remove the meat from the bones before storing. Also don't forget to remove the onion and celery, as this is stage two.
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SPINACH AND MUSHROOM MEATLOAF (STAGE TWO) (EGG FREE)

2 pounds ground beef
1 pound spinach
8 oz button mushrooms, chopped
1 cup dry red wine
1 large onion, quartered
5-6 garlic cloves
SCD ketchup

In a large saucepan, cook the spinach, mushrooms, garlic, onion, and red wine with 2 cups of water. Simmer until the liquid is completely gone. This will take a while -- probably about an hour. Some alcohol will remain in the dish, but not much -- about 25 percent at most (the equivalent of 1/4 cup of wine), and remember, this is spread out into two meatloaves. If you don't want to do this, try 1/2 cup Welch's grape juice instead. Tell me how it turns out. :)

Dump the mixture into a large mixing bowl and let it cool. Add the ground beef and mix together by hand until the vegetables are well incorporated. Separate the mixture and form into two loaves. Pour SCD ketchup on top to cover. Bake in a Pyrex dish at 400 degrees for about an hour and fifteen minutes. Makes two loaves.

I think the SCD ketchup is important to this recipe to keep the spinach from drying out on the outside. Clark loves this meatloaf, and I thought it was pretty good too.
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BUTTERNUT SQUASH SOUP (STAGE TWO) (EGG FREE)

3-4 pounds butternut squash
2 cups SCD legal applesauce
3-4 roasted garlic cloves (a paste)
1 cup water
1 tbsp cinnamon
1 tbsp coriander
1/8 tsp cloves
1 tsp salt

Bake the butternut squash in the oven until done. You can bake the squash whole if you like for about two hours at 400 degrees. Remove from oven, cut open if you haven't already, and let cool until you can handle it easily.

Put the cooked squash in your blender with the applesauce, water, garlic paste, cinnamon, coriander, cloves, and salt. Blend until well combined.

I tried it with ginger the time I made it before this time, but I didn't like it. I couldn't find my nutmeg so I will try that at some point too. Probably 1/2 teaspoon would be good.

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ALMOND MILK (EGG FREE)

ALMOND MILK

1 cup almonds
water

Put the almonds in the blender. Add water to the four cup mark. Blend for 10 minutes.

I strained the almond pulp through a clean bandana. It worked very well. Do not try coffee filters. They will rip.
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