SCD Recipe: Eggplant Parmesan Bake

Here's one we really want to try but just haven't made yet. Let me know if you try it and like it. :) This is from the book, Recipes for the Specific Carbohydrate Diet by Raman Prasad.

Ingredients:

• 4 small to medium-size eggplants
• 1/4 tsp salt
• Olive oil, for frying
• 4 to 5 medium-size tomatoes, thinly sliced
• 8 oz cheddar cheese, thinly sliced, or grated
• 1/2 c basil leaves, freshly minced
• 3 cloves garlic, finely minced
• 1/3 c grated Parmesan cheese

Peel the eggplants and slice them into 1/8-inch thick rounds. Sprinkle with salt and drain in a colander for 2 hours. Rinse and pat dry.

Preheat the oven to 375 F.

Fry the eggplant slices in olive oil in small batches and drain on paper towels. Place a layer of the eggplant slices in a 9x13 baking dish. Top with successive layers of tomatoes, cheddar cheese, basil leaves, and garlic. Bake for 20 to 30 minutes.

When almost done cooking, remove from the oven, top with the Parmesan cheese, return to the oven, and bake until the cheese melts or is lightly browned.

SCD Recipe: Chili

This is one of Mark's favorites. This has been adapted from the book, Recipes for the Specific Carbohydrate Diet by Raman Prasad.

Ingredients:

• 1/3 cup dried red kidney beans
• 1 T olive oil
• 2 cloves garlic, minced
  
• 1 medium onion, chopped
• 1 T chili powder
• 1 tsp cumin powder
• 1 lb ground beef
• 5 plum tomatoes, chopped

Soak the kidney beans in water for 10 to 14 hours -- the water level should be above the beans. During this time, rinse the beans and add fresh water if the water becomes too bubbly from the "gas" released from the beans.

After soaking, cook the beans by putting them in a pot of fresh water, bringing the water to a boil, and then simmering until they are soft and cooked through, 1 to 2 hours.

In a separate pot, heat the olive oil, and brown the garlic and onion for 2 to 4 minutes. Add the chili and cumin powders, and stir for 1 to 2 minutes. Add the beef and tomatoes and cook until done, approximately 20 minutes. Add the pre-cooked, drained kidney beans and mix until well blended.

NOTES: I cook a whole bag of dried red kidney beans and store the extra beans in the fridge so I can quickly make another pot of chili. Also, after the meat is browned and spices added I go ahead and add the tomatoes, beans, and some water and let it cook for about 20 minutes or until it's done. Remember, to be SCD-friendly don't use canned beans. :)

Specific Carbohydrate Diet

Several people have asked lately what diet we are following to help with Mark's diagnosis of Crohn's Disease and what he can and cannot eat.

Here is the basic rule: "No food should be ingested that contains carbohydrates other than those found in fruits, honey, properly-prepared yogurt, and those vegetables and nuts listed." (Breaking the Vicious Cycle, Ch 9 p61) The rationale is that the intestine is injured and we need to heal it. SCD attempts to heal the intestine by first removing foods that feed harmful bacteria and can't be digested by the injured intestine. (An injured intestine can't break down specific types of carbs.) And then restores the balance of beneficial bacteria through homemade yogurt.

So, that's the very basic rule and it's probably already more than you wanted to know. ;) Here's the link that I seem to use on a daily basis. It's the Legal/Illegal food list.

We no longer have any food that comes in a box, bag, can, jar, or envelope. It's all about fresh, baby. Fresh veggies & fruits. Nothing processed! We buy bricks of hard cheeses and slice it or shred it ourselves. No bread, pasta, rice, potatoes, or sugar. I thought it was going to be much more difficult than it really is. My recipes have become less complicated. I'm learning a new way to cook and we are both more healthy for it.

One more thing about the Specific Carbohydrate Diet. It's not just for Crohn's Disease. It also helps with IBD, Celiac Disease, Autism, Cystic Fibrosis and more. Questions? Feel free to ask and I'll try to answer the best I can.

Be on the lookout for SCD friendly recipes. They're surprisingly delicious! There will be a new label on the right side of the blog to easily link to SCD recipes & other info.

SCD Recipe: Shepherd's Pie

We tried this new recipe tonight and it was a BIG hit. To quote Mark, "It was the best shepherd's pie I've ever had." I'd say that is a good review! This is from the book, Recipes for the Specific Carbohydrate Diet by Raman Prasad.

Ingredients:

• 1 1/2 T olive oil, divided
• 1 lb ground beef
• 1/2 tsp cumin powder
• 1 tsp salt
• 1/2 tsp pepper
• 10 green onions chopped (I used 4)
• 2 T lime juice (I used juice of 1 small lime -- didn't measure)
• 1 medium head of cauliflower, cut into florets
• 2 T butter (the real stuff, never margarine)
• 3/4 c grated cheddar cheese (brick, not processed)
• Parsley for garnish

Preheat oven to 325F. Spread 1/2 T of olive oil in pie dish.
In saute pan, heat remaining olive oil and saute ground beef. Add cumin, salt, and pepper and cook until beef is cooked through.
Add the green onions to beef mixture and stir. Remove the pan from heat and mix in the lime juice. Pour beef mixture into prepared pie dish.
While beef is cooking, steam the cauliflower florets until tender. Puree or blend the cauliflower with the butter until smooth. (I highly recommend using a food processor. I used a combination of blender & hand mixer = messy!)
Spread smooth cauliflower over beef mixture. Add the grated cheese on top and sprinkle on parsley.
Bake for 15-20 minutes, until cheese is melted.

This would be a great recipe for anyone trying the South Beach Diet too. :)

SCD Recipe: Mom's Tomato Sauce

I made this sauce over the weekend so that Mark could enjoy it with my brother's stuffed cabbage on New Year's Day. (Thanks to Jason for making Mark's without the rice!) Then we used it again as the sauce for our Parmesan Chicken. It's tasty as is, but I'm sure could be adapted as long as NO SUGAR IS ADDED. :)

This is from the book, Recipes for the Specific Carbohydrate Diet by Raman Prasad.

Ingredients:

• 12 plum (roma) tomatoes
• 2 T olive oil
• 2 cloves garlic, minced
• 1 small onion, minced
• 1/2 c water
• 1 c fresh basil leaves, chopped
• 2 T fresh parsley (I used the flat leaf Italian variety)
• 1 tsp salt
• 1/2 tsp black pepper

Peel, core, and dice the tomatoes. (To peel, immerse them in boiling water and then dip them in cool water.)
In large saucepan, heat the olive oil and saute the garlic & onion until tenter. Add the tomatoes, water, basil, parsley, salt, and pepper.
Bring to a boil and then reduce heat, simmering uncovered for 45 minutes and stirring occasionally.
If you prefer the sauce smooth, allow to cool and then blend in food processor. Refrigerate leftover sauce or freeze until needed.

I will admit that the tomato process is a little work intensive. This is when I wish we could use canned. But...the sauce was worth the work! Next summer I would like to grow a TON of tomatoes and have a party to peel, core, dice, and can them. Or for someone to make me a huge batch of sauce and bring it over in freezer bags. ;)