GHEE aka Clarified Butter
Bring a pot of water to a slow simmer.
Drop in a pound of unsalted butter.
Let it simmer gently. **Be Careful of Splatter.**
Skim off foam.
Cool & refrigerate overnight.
Scrape off unskimmed foam. Drain water.
Repeat until the water is no longer milky, about 3 times.
This advice is from my Grandma, one of her boys had dairy issues.
The foam is milk solids & the cloudiness in the water is milk. Butterfat evidently has no cassien or lactose. It's a time consuming process but most of it is unattended wait time.
When baking, she would add a bit of water to replace the suspended milk. I don't remember how much. 8-(
Discussion Topic
GFCF Recipes to share
Posted on 10/08/08, 05:36 pm
As suggested in the chat room.
Iâ??m not GFCF (yet?) but I am trying to learn.
Iâ??m not GFCF (yet?) but I am trying to learn.
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Reply #1 10/08/08 5:43pm
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Reply #2 10/08/08 5:51pm
Easy All Purpose Flour
3 cups rice flour
1 cup potato or corn starch
1/2 cup tapioca flour
1 Tablespoon xanthan gum or guar gum
Mix all. Use as 1 to 1 substitution for all-purpose flour.
This is a composite from several recipes on recipezaar.com. -
Reply #3 10/08/08 6:05pm
Brownies
1 1/4 cups sugar
1 cup vegetable oil
1/2 Tablespoon vanilla
5 eggs
3/4 cup cocoa
3/4 cup pecans (optional)
1 cup GFCF flour
Combine oil, vanilla and sugar. Stir in eggs, 1 at a time. Stir in cocoa. Chop nuts to desired fineness. Stir in nuts and flour.
Pour into greased 9x13 pan.
Bake 300 degrees for 30 minutes.
(Donâ??t tell hubby, but I crush a B-50 vitamin & a 100% RDA calcium supplement into this recipe.)
I've also made this using 3 Tablespoons corn starch & 1 cup minus 3 Tablespoons soy flour. -
Reply #4 10/10/08 1:24pm
Chicken Soup
1 egg
1/2 lb. chicken
1/2 c almond flour
1/4 tsp. dried parsley
salt and pepper to the taste
sliced cooked carrot
horseradish with no additives
2 c SCD chicken soup
Combine minced white chicken, parsley, onions, egg and almond flour, chilll the mixture then drop shaped ballsinto simmering chicken soup. Cook covered 15 min. (no peeking) add sliced carrot and horseradish, the result tasteslike Gefilte fish when chilled
You will get a firm but light texture in meat loaves and meatballs if you use the food processor when you combine the ingredients. It makes for easy slicing when served cold.
Now all the recipes I will add come from a grandmother from a local group I belong too. Hope you find them helpful -
Reply #5 10/12/08 9:35am
Non-Dairy Peanut Butter Ice Cream 6eggs separated
1/3 c. honey
1 T. vanilla
2 T. peanut butter
Beat yolks with honey Add vanilla and peanut butter and beat again.Beat egg whites until stiff peaks form. Fold whites into yolks. Put into ice cream maker OR Freeze for 1 1/2 hours. Mix together again to blend and refreeze. Keep mixing every 1/2 hour until it reaches ice cream -
Reply #6 11/05/08 7:44pm
This passed muster as pumpkin cake & banana cake. I measure the non-pureed fruit, like bananas or apples, by water displacement and I grind the nuts fine so that I get the taste without the crunchy bits.
Anything Cake
2/3 cup sugar
3/8 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon (optional)
1 cup fruit, chopped or pureed
1/2 cup nuts, chopped (optional)
Beat together sugar, oil, eggs, vanilla, & fruit (if pureed). Sift together flour, cinnamon & baking soda. Add to liquid mixture. Stir in nuts. Bake 325 degrees.
1 hour for loaf pan
35 minutes for 9x9 pan
25 minutes for muffins -
Reply #7 11/27/08 8:22pm
I made this with soymilk & it passed was deemed very good by a self-proclaimed eggnog connoisseur. (And hubby couldn't tell the difference either.)
Egg Nog
1/2 cup sugar
2 Tablespoons corn starch
7 cups milk or milk substitute, divided
5 eggs
1 teaspoon vanilla
In heavy 2 quart saucepan, blend sugar & corn starch. Whisk in 1 cup milk. Add eggs, one at a time, bleating thoroughly. Whisk in 3 more cups milk. Place over medium heat (7 of 10 on my electric stove). Whisk constantly until near the simmer point, about 11 minutes. (I check by running a spoon along the lower outer edge & checking for custard accumulation where the whisk doesn't reach.) Remove from heat. Add remaining 3 cups of milk. Whisk in vanilla. Cool. -
Reply #8 04/14/09 5:06pm
THIS IS WHOLE DINNER IDEAS
This dinner requires having your favorite condiments, such as mayo,
mustard, and catsup on hand, and, if you want pickles, to dill them in
advance. I found I tolerated the dilled cucumbers earlier than other raw
vegetables, although this may not be the case for everyone. This is our
standard Saturday night dinner. It's practically sacrilege to suggest
anything else except maybe steaks for Saturday night. "If it's Saturday,
dinner must be burgers!"
Bacon & Cheese Burgers
1 pound ground bison or ground round
4 slices of Gene's crispy bacon*
sliced or grated cheddar
salt, pepper
homemade mustard, mayo, and/or catsup
homemade dill pickles
green leaf lettuce
Roma tomatoes
carrot shreds**
Divide ground meat into two half-pound burgers and pat into a round
shape. Sprinkle lightly with black pepper. Set aside.
Preheat electric grill or grill pan on the stove.
While the grill is heating, remove stems from lettuce. If necessary,
peel and seed tomatoes, then slice or chunk onto the lettuce. Decorate
with carrot shreds. Sprinkle with grated cheese. Have dressing handy
for each person use the amount they like. (We used Hurricane Dressing)
When the grill is hot, place burgers on the grill and cook, 3-6 minutes
on a side, or until it is done to your liking. Slide burgers onto serving
plates. Arrange bacon strips across burgers. Sprinkle with grated
cheese, or place thin slices on the hot burgers. If desired, place under
hot broiler for a moment to melt the cheese. Serve with condiments
and pickles, with salad on the side.
*Gene's Crispy Bacon (an LSCDL Recipe) is bacon prepared the way
my mother-in-law, Genevieve Alm made it. Place cake cooking racks
over jelly roll pans (or larger pans). Lay strips of bacon out, about 6
slices to a rack, depending on the size of the slices. Do not over lap.
Preheat oven to 300F, and place the pans in. Cook bacon for about
one hour, or until as crispy as you like it. Fat drips down into the pan
and can be disposed of, or use for other recipes. This recipe originated
with bacon and eggs for a large family right after Mass on Sunday --
Gene would prepare the pans, put them into oven to bake just as they
were leaving for Church, and then when they came back, all she had
to do was prepare the eggs. This is a great way to cook lots of crispy
bacon for a large family without having to stand over a hot frying pan
for hours. I often prepare a whole pound this way, then lay the strips
on paper towels and slide them into a ziplock bag in the freezer. If I
need bacon crumbles for a salad or other topping, or strips, I just
reach in, pull out what i need, and rewarm it in the toaster oven at
about 300F.)
**When peeling carrots for some other dish, run the peeler over each
carrot a couple of extra times. Place the shreds in a suitable container
and refrigerate. You can also do this to have just a few bits of broccoli
or cauliflower florets or any number of veggies to add color and
texture to a salad.
***If you cannot tolerate raw vegetables for a salad, you can save bits
and pieces of different tolerated vegetables for a few days, then steam
them as a tasty medley. It's a great way to use up the half a carrot, half
cup of broccoli, third of a cup of cauliflower, or whatever else you may
have left from various other recipes.
Refrigerator Dills (and LSCDL Recipe)
10-14 whole pickling cucumbers, approximately two inches long, or one
large cucumber, cut in spears, if smaller pickling cucumbers are not
available
3 sprigs dill -or- 2 teaspoons dried dill weed
2 cloves garlic, pressed
½ cup fresh lemon juice or white vinegar
Cold water
If using dried dill weed, blend it with the lemon juice in a blender.
Otherwise, pack a sterilized jar with the cucumbers, dill and garlic,
alternating layers, leaving ¼ inch head space.
Pour lemon juice over cucumbers and fill jar with cold water. Seal
and refrigerate for about two weeks.
These will keep at least six weeks after they are dilled.
Variation: use thinly sliced cucumbers, and follow the directions for
the honey dills.
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Reply #9 04/14/09 5:08pm
CONDIMENT RECIPES
MUSTARD
My quest for the perfect mustard came about because I wanted a good Creole mustard for so many different recipes. My old stand-by, Zatarain's, contained "alginates" which are SCD illegal. I did find McIlheny's spicy brown mustard, which has a dash of that company's lovely red Tabasco sauce. But all of the commercial mustards had salt in them: anathema for my mother on a salt-free diet. Ann Legg of the SCDUK group posted the basics of the recipe for mustard from whole seeds that follows. It was so simple I couldn't believe it was real. I promptly ordered six pounds of mustard seeds and started playing with variations to suit our tastes.
CREOLE MUSTARD (LSCDL Recipe)
1/3 cup brown mustard seeds
1/3 cup yellow mustard seeds
1 cup white vinegar
Place ingredients in a pint jar. Cap, and allow the mustard seeds to soak overnight. In the morning, place the entire mixture in blender or food processor. Purée. For coarse-ground Creole mustard, popular in many recipes, stop before it is puréed smooth. However, since seeds can be a problem, be certain you can tolerate them before using this type of mustard.
DIJON-STYLE MUSTARD (LSCDL Recipe)
1/4 cup yellow mustard seeds
1 tablespoon dry mustard
1/4 cup water
1/4 cup legal dry white wine
1/4 cup white wine vinegar
1/2 teaspoon salt (optional)
1/4 teaspoon ground turmeric
Mix the mustard seed with the dry mustard powder and water in a small bowl, cover with plastic wrap, and set aside overnight. Combine the mustards with the wine, vinegar, salt, and turmeric in a blender or mini-food processor. Puree until smooth. The mustard should be ready to use immediately, with a refrigerator shelf life of 3 months. If you prefer not to use a prepared mustard powder, substitute an additional tablespoon of mustard seeds, ground fine.
YELLOW MUSTARD (LSCDL Recipe)
1/2 cup yellow mustard seeds
¾ cup white vinegar
1/4 teaspoon salt (optional)
Place mustard seeds in a pint jar. Add vinegar. Screw on lid. Let sit for 12 to 24 hours. Place mixture in blender or food processor. Purée until smooth. Depending on your blender, it may not be easy. Seeds can be rough on the insides, so if your purée does not come out perfectly smooth, you may have to tuck this in the back of your refrigerator until you are more healed, and go with Yellow Mustard #2. Keeps about six months in the refrigerator. Makes approximately 1 cup.
YELLOW MUSTARD II (LSCDL Recipe)
1/2 cup yellow mustard powder
1/2 cup (approximately) white vinegar
1/2 teaspoon salt (optional)
Dash white pepper
Make a paste out of the mustard powder by adding vinegar a tablespoon at a time until you reach the consistency you want your mustard to be. If you refrigerate the vinegar in advance, the mustard will be spicier tasting. Add salt if desired, and a dash of white pepper. Makes about 1 cup.
MUSTARD BUTTER (LSCDL Recipe)
My husband, who likes mustard on just about everything, commented that he found both the Yellow Mustard II and the Creole Mustard to be a bit overpowering on a sandwich because of the amount of vinegar in it. I tried using half water and half vinegar in the CREOLE MUSTARD, and didn't like the results. Then it occurred to me that perhaps this was an explanation for the "alginates" in my formerly beloved Zatarain's Creole Mustard. Alginates could be a gelatin-like substance, so I tried that first, and Harry didn't like the taste. Then I thought about the fact that he always puts butter on a sandwich, and wondered if butter would work. Since we'd have to store it in the refrigerator with the butter, that would make it too hard to spread. So, I added some oil. If you do not care for brown mustard, use YELLOW MUSTARD II in place of CREOLE.
1/2 cup CREOLE MUSTARD
1/4 cup melted butter or coconut oil
1/4 cup safflower oil
Pour safflower oil into a blender or food processor. Add Creole Mustard and blend. Add melted butter and blend again until smooth and creamy. Place in a clean jar and store in the refrigerator.
If mixture is still too tangy for your taste, use a higher proportion of butter and oil to the mustard. If a creamier texture is desired, use 1-4 tablespoons additional oil.
MAYONNAISE (LSCDL Recipe)
Just as there are many ways to season something, there are hundreds of different ways to make mayonnaise. There's an excellent basic recipe in Breaking the Vicious Cycle on page 78. One SCDer observed that "In terms of taste, I've noticed that mayo made with extra-virgin olive oil, cider vinegar and honey and mustard powder (a pinch too much of each), ends up tasting like Miracle Whip whereas if you make it with walnut oil (any "light" oil/ mildly flavored oil will work) and lemon juice and the proper proportions of seasonings you get a darn good imitation of Hellman's".
It took me months to get up my courage to make mayonnaise. Like so many other people, I bought into the line that raw eggs were bad. Thanks to the SCD list, I found out that if you gently wash the outsides of the eggs with warm water and soap, then pat dry before cracking, you eliminate most of the bacteria. True, you don't eliminate all of them, but even cooked mayo doesn't eliminate all bacteria. Interestingly, my non-SCD husband, who disliked commercial mayonnaise because it gave him digestive difficulties, loves SCD mayonnaise. Here's my basic mayonnaise recipe.
2 large eggs
2 tablespoons white vinegar -or- 2 tablespoons fresh lemon juice
1/2 teaspoon dry mustard powder -or- 1 teaspoon prepared smooth mustard
-or- 1 teaspoon CREOLE MUSTARD
1/2 teaspoon white, black, or cayenne pepper
1 cup safflower oil
Beat together eggs, vinegar and mustard until quite frothy. While continuing to whisk briskly, add the oil in a very thin stream. This can be done with a hand whisk (be prepared to whisk your arm off), with a hand mixer (some come with a whisk, which works better than the blades), or in a blender or food processor (yields the thickest mayo). It should take at least 60 seconds to add all of the oil. Continue whisking until mixture is quite thick. Store in labeled container in the refrigerator. I typically try to use up my mayo by the "sell by" date of the eggs I use, so use the freshest eggs you can find.
Note: I have never cared for "sweet" in my salad dressings, so I omit honey or saccharin. I also omit salt because of my mother's heart condition. If desired, you can add 1/4 to 1/2 teaspoon of salt, and a half teaspoon of honey.
For a mayo which sets up nice and thick after chilling, use 1/2 cup mild oil (safflower, sunflower, etc), and 1/2 cup expeller pressed (ie, almost flavorless) coconut oil. Coconut oil is solid at refrigerator temperatures, and yields a very thick mayo. Do not use all coconut oil, or your mayonnaise will be a brick when chilled.
COOKED MAYONNAISE (LSCDL Recipe)
If you really are concerned about the well-publicized "high incidence of salmonella poisoning contracted from eating raw eggs," you can use the following cooked mayonnaise recipe. This one uses only egg yolks, so you'll have to think of something to do with the leftover egg whites, like making macaroons. This recipe and similar variations can be found in many cookbooks and in numerous places on the Net. A search on "cooked mayonnaise" turned up 75 instances of what appeared to be the same recipe, apparently originating with the American Egg board. Personally, I've never been able to get this one to come out like real mayonnaise, but many of the moms on Pecan Bread have. For me, it makes a dandy salad dressing, but not a reasonably firm mayonnaise.
2 egg yolks
2 tablespoons fresh lemon juice
2 tablespoons water
1 teaspoon honey
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon cayenne
1 cup safflower oil
In a small saucepan, stir together the egg yolks, lemon juice, water, honey, mustard, salt and cayenne with a wooden spoon until blended. Place over very low heat and stir constantly until it bubbles in one or two spots. Remove from the heat and let stand 4 minutes. Pour into a blender and blend, slowly adding the oil in a thin, constant stream. Scrape down the sides as needed. When the mixture in thick and smooth, chill until ready to use.
EGG-FREE MAYONNAISE (LSCDL Recipe)
After reading the umpty-oughth panic-stricken message about raw eggs in mayonnaise, and how the cooked mayo didn't work, I decided to experiment. Elaine said that liquid lecithin was SCD-legal, although she didn't know why anyone would want to use it when one could be getting the good nutrients of egg yolks and whole eggs. I'd read an article about egg substitutions (most of which are SCD-illegal) , and went into the kitchen and put the ideas together. By the time I came up with the following, my husband wanted to know why I bothered since we both liked real mayonnaise.
1 tablespoon (packet) plain, unflavored gelatin
¼ cup cold water
1 teaspoon liquid lecithin
1 tablespoon SCD-legal prepared mustard
1 tablespoon white vinegar
1 cup sunflower oil
¼ teaspoon white pepper
¼ teaspoon salt (optional)
In a small saucepan, place water. Sprinkle gelatin over the surface of the water evenly. Allow to soften, then heat on low until gelatin is completely dissolved. Remove from heat and cool to room temperature. In a medium-sized bowl, place mustard, vinegar or lemon juice, lecithin, pepper, and optional salt. Whisk until fully incorporated. Add the cooled gelatin mixture and whisk again until completely smooth and well-blended. With electric mixer on high, gradually drizzle the oil in. It should take at least 60 seconds, possibly 2 minutes to drizzle all the oil in. Setting a timer is recommended: you might be amazed at how long "one minute" is when you're pouring oil. Final emulsion may not be as thick as real mayonnaise, but it will set up when chilled.Scrape the egg-free mayonnaise into a container and label it with the date. Refrigerate. This mixture has more shelf life than real mayonnaise, but it should not extend past the shelf life of the oil or the mustard used. Prepare at least 12 hours in advance of use to allow time for it to set up and thicken. This mixture may need to be re-whisked each time it is used, as it does separate somewhat in the refrigerator.
Note: my personal opinion is that this does not taste nearly as good as real mayonnaise, but it's an adequate substitute for those who are allergic to eggs or who are afraid of raw eggs.
Here's the recipe someone called my "mustard mayonnaise". It's REMOULADE SAUCE, actually.
REMOULADE (LSCDL Recipe)
2 large eggs
1 tablespoon white vinegar
1/4 cup CREOLE MUSTARD
2-3 dashes Tabasco or other legal pepper sauce
1/4 teaspoon legal horseradish powder or 1/2 teaspoon legal fresh horseradish (optional)
1/4 teaspoon ground white pepper
1/4 teaspoon salt (optional)
1 cup light oil
Whisk together eggs, vinegar, mustard, and Tabasco, salt, pepper, and horseradish. While continuing to whisk, add the oil in a thin stream. It should take around sixty seconds to add all the oil, and make a creamy dressing.
This is essentially a mayonnaise recipe with the addition of spices, so if you find it easier to make in a blender or food processor, do so. Makes about 2 cups. Very good on most tossed salads as well as on sliced cucumber or tomato. Superb with shrimp boiled in crab boil and as a sauce for grilled fish or chicken.
Creole Ketchup (an LSCDL Recipe)
The quest for the perfect ketchup became very problematical. There is an excellent basic ketchup in Breaking the Vicious Cycle, but since I cook salt free because of my mother, I was unable to use it because I could not find a tomato juice that was salt free. In fact, the only canned tomato product I was able to find that was salt free was tomato paste, which is SCD-illegal. Add to this the fact that both Harry and I despise ketchup, and I probably wouldn’t know a good one if I did taste it. So, I started with the basics of making my tomato sauce, and then started adding things until it smelled right. It has been noted that no Louisiana cook is satisfied with anything less than a laundry-list of herbs and spices. This is what I came up with when it smelled right. Then I taste-tested the salt-free version on my mother, who does like ketchup.
¼ cup olive oil
3 medium yellow onions, chopped
6 cloves garlic, minced
3 pounds ripe tomatoes, chopped
cup apple cider vinegar
½ cup honey
¼ teaspoon cloves
¼ teaspoon allspice
1 tablespoon Creole mustard
1 tablespoon salt (optional)
2 teaspoons black pepper
4 bay leaves
If you have a food mill, wash and quarter the tomatoes, removing stem ends. If you do not have a food mill, wash, peel, and seed the tomatoes, removing stem ends. Set aside.
In a large sauce pan, sauté onions for 8-10 minutes until they are translucent and just beginning to brown. Add the garlic, and cook another minute or so. Add remaining ingredients, stir well, and bring to a boil.Reduce heat and simmer for 1 hour, stirring occasionally. Cool sauce slightly, then process it through the food mill to remove skins and seeds. Or, if you have already peeled and seeded the tomatoes, remove the bay leaves, purée the mixture in a blender or food processor until smooth. Return sauce to saucepan and replace the bay leaves.Simmer for another 45 minutes to an hour, stirring occasionally, until very thick. Cool, then either seal in sterilized jars or place in containers suitable for freezing. Makes about three cups, depending on how juicy your tomatoes are, and how thick you like your ketchup.For the perpetually short of time, just before you go to bed, place olive oil in a crock pot on low heat. Layer tomatoes, onions, and garlic in the pot, sprinkling spices and (optional) salt as you go.
Cook covered on low heat over night. In the morning, remove bay leaves, process mixture in food mill or blender, and return to crock pot.Continue simmering uncovered until it reaches the desired thickness. Store as above.
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