Most of these are taken from Site of IBD
Turkey Burger
Ingredients
Directions
|
Roasted Garlic Hummus
Ingredients
Directions
|
Gluten-Free Chocolate Soufflé CakeIngredients
Directions
|
Blueberry French Toast
Ingredients
Directions
|
Seared Salmon with Roasted Red Pepper TapenadeIngredients
Directions
|
Spinach and Rocket Salad
Ingredients
Directions
|
Mini bacon & Cheese Fraittatas
Ingredients
4 slices thick bacon, diced and
cooked until crispy 1 c. (4 oz.) shredded cheddar cheese 7 eggs 3 Tbs. minced green onion 2 Tbs. water 1/4 tsp. salt 1/4 tsp. pepper Directions
Generously grease 8 muffin cups.
Divide bacon and green onion evenly among cups; top with cheese. In a small bowl, whisk eggs and water. Whisk in the salt and pepper. Pour over cheese, filling each muffin cup three fourths full. Cover and freeze for up to 2 weeks. Or if using now, Bake at 375 for 22-25 minutes or until a knife inserted near the center comes out clean. Do not over bake. Carefully run a knife around edges to loosen; remove from pan. Serve warm |
Chicken with Lime Butter
Ingredients
6 boneless, skinless chicken breasts
1/2 tsp. salt 1/2 tsp. pepper 1/3 c. oil 3 Tbs. lime juice 1/2 c. real butter 1 Tbs. minced green onion 1 tsp. dill weed Directions
Sprinkle chicken on both sides
with salt and pepper. In a large skillet, heat oil, then add chicken and sauté one side until lightly browned, about 4 minutes. Turn chicken, then cover pan. Reduce heat to low and cook 10 minutes or until juices run clear when pierced. Remove from pan and keep warm. Drain off fat. Add lime juice to skillet and cook over low heat until juice begins to bubble. Add butter, and cook and stir until mixture becomes opaque and thickened. Stir in green onions and dill. Spoon sauce over chicken. Makes 6 servings |
Fresh Marinara Sauce
Ingredients
4 Tbs. olive oil
1 c. finely chopped onion (opt.) 5 garlic cloves, minced or 5 tsp. crushed garlic 5 lb. fresh tomatoes, peeled and chopped* 8-10 tomatoes made into homemade tomato paste** 4 Tbs. dried tomatoes, chopped 3 Tbs. dried basil 2 Tbs. dried oregano 2 Tbs. ground fennel seed * Directions
**Quick Homemade Tomato Paste
Peel and cut 8-10 tomatoes, place in a food processor and puree. Pour tomato puree onto several layers of thick paper towels and spread to inch thickness. Top with more paper towels. Allow to sit for 5 minutes, then scrape tomato paste into the pot. Make a huge batch of this great sauce so everyone can enjoy it! It may be made ahead and frozen. If you want to serve it with meatballs, you can make, bake and freeze meatballs from the recipe for Albondigas Soup or Mom’s Meatloaf. Italian Breakfast Sausage (Breakfast section) would also be excellent. Make two types of spaghetti: your favorite pasta for non-SCDers and Italian Spaghetti Squash (see recipe in Side Dishes section). Sauté onion and garlic in the olive oil in a large pot until the garlic is golden. Add tomatoes, tomato paste, dried tomatoes, basil, oregano and fennel. Bring to a boil then reduce heat and simmer for 20 -30 minutes or until desired thickness. *Note: To peel fresh tomatoes, cut out the core, then put them in a pot of boiling water for about 10 seconds until the skins can be peeled off. Discard skins. www. |