Spaghetti Mushroom Delight

My neighbor (non SCD) shared this recipe with me. She insisted I try it... I wasn't disappointed...

1 large Spaghetti Squash, halved lengthwise and seeded
2 large Onions, peeled & Cubed
3 Tbls. Coconut Oil
10 oz. fresh Mushrooms, peeled & Cubed
5 Eggs, beaten
1 3/4 tspn. Salt
1/8 tspn. Black Pepper

1. Preheat oven to 350 degrees F. Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 40 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add mushrooms and saute for another 20 minutes.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Combine all ingredients in the bowl and mix well.
5. Pour batter into a 9X13 pyrex dish.
8. Bake on 350F for 1 1/2 hours, until the edges are golden brown.

Tip: For the ideal plan ahead meal, place into individual portion pans and freeze before baking. When ready to use, bake for 1 1/2 hours. They'll taste fresh - as if you made it that day.

Four Layer Cream Cake

No need to wait for a special occasion to make this deluxe cream cake. Make it for the reason I've made it - just because I love good food : )



Cake:
12 eggs, separated
3/4 cup honey
3 1/2 cups almond flour
1/2 tspn. baking soda
2 Tbs. lemon juice
2 Tbs. vanilla extract
1 tspn. grated lemon rind
1/3 cup shredded coconut

3 tspn ground coffee, perked (save for last step)

Preheat oven to 350F. Line 2 cookie sheets with parchment paper and grease with oil.
Using an electric mixer, beat egg whites until stiff. Add the yolks one a time. Add honey very slowly, while the mixer keeps mixing. Add vanilla extract, lemon juice, lemon rind, and baking soda. Add almond flour and coconut last. Pour half of batter into one cookie sheet. Add coffee to remaining batter, and pour into second cookie sheet. Bake cakes for 17 minutes. Remove from oven and cool completely. Freeze cake for several hours before creaming.

Cream:
Option #1:
1 1/4 cups coconut oil
6 egg yolks
1 cup honey
3 tspn ground coffee, perked
1 tspn vanilla extract
Using an electric mixer, beat the coconut oil very well on high speed and then add the yolks one at a time, very slowly. Add the honey, very slowly. Add the vanilla extract and coffee. Keep beating until the consistency looks like a cream. Use immediately or refrigerate, and then re-beat again completely before spreading.

Option #2:
1 lb. farmer cheese
3/4 stick melted butter
1/3 cup honey
2 tspn vanilla extract
Blend everything together using a stick blender.

Assembly: Cut the frozen cakes in half. Remove 3 pieces from the parchment paper. Cream all 4 pieces with a thin layer of cream. Layer coffee cake alternately with plain cake. Stack the layers of creamed cake on top of each other. There should be a layer of cake, cream, cake, cream, cake, cream, cake, and cream on top. Freeze again at this point to make cutting easier. When somewhat frozen, cut this cake into individual size squares and pack in small pans and freeze for later use.

Duck Sauce gone Simple!

Duck sauce can't be more simple than this! I enjoyed it last night over chicken for dinner - it made plain boring chicken so tasty!

Equal amounts of:
Brown Mustard
Honey
Ground Red Pepper (Paprika)

Mix well and spread over chicken. Bake covered on 350F for 1 1/2 hours, and another 1/2 hour uncovered.
Enjoy : )

Upcoming Cookbook

My mom is working full time now revising her cookbook "SCD w/ Taste & Tradition". She's planning on publishing not just a SCD cookbook, but rather a complete guide for intestinal sufferers including stress management, exercise guide, cooking tips, and much much more, not to mention the most mouthwatering recipes. We spent all day last Thursday at the photographer taking magnificent photos. I'm excited to share some of them for your review.