Korean Burgers and Onion Rings

I love Food Network's Great Food Truck Race...and the Seoul Sausage team has been making Korean burgers which have been selling like crazy.  Being part Korean myself, I thought, I can do this.  They turned out very yummy.  They do have soy sauce, but being fermented, it is better for your body than other soy products.  However, if you need absolutely no soy, then just leave it out. 

Korean Burgers (makes 4)

1lb. low fat hamburger
4 Tbsp soy sauce
1 Tbsp sesame oil

3 scallions chopped
1 Tbsp rice vinegar
2 Tbsp honey
1 Tbsp fresh minced garlic
1 tsp fresh grated ginger

Whisk the spices and wet ingredients together, then add them to the hamburger.  Mix well.  Divide into 4 patties and grill to get a nice crispy outside. 

Enjoy with Heidi's Onion Rings from http://scdrecipe.com/recipes-snack/heidis-onion-rings/

Peach Cobbler

I am not sure whether to call this a cobbler or a crisp...Either way it fits in the SCD diet. I was skeptical if it was going to turn out, but we've gobbled it up already. I do freeze my own peaches so they have great flavor. We enjoyed ours with a scoop of vanilla ice cream but I was sneaking it plain by the spoonful too. :)

Peach Cobbler

Filling:

7-9 peaches peeled, pitted, and cut into 1/2 in wedges
1/4 cup honey
1 tsp lemon juice
1/4 tsp nutmeg
1 package unflavored gelatin

Topping:

1 1/2 cup blanched almond flour
1/4 cup honey
4 Tbsp softened butter
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg

Heat oven to 375. Start with the filling and place peaches in a large mixing bowl. Heat honey for 20 seconds in the microwave and whisk in the gelatin. Add honey and spices to the peaches and pour into a baking dish (I used a glass or stoneware pie pan). Mix all the topping ingredients together and put small dollops across the top. Bake for 40 minutes or until the filling is nice and bubbly. Broil the top for just a minute to brown it nicely if need be. Enjoy with a scoop of SCD ice cream from http://www.ccccibs.com/.

 

Lemon Garlic Chicken

This dish gives you that great crunchy skin while keeping the meat moist on the inside.  A twist of lemon gives plain old chicken new life...I served ours with homemade hash browns and green beans.

Lemon Garlic Chicken

2 chicken breast halves bone in and skin on
4 Tbsp butter sliced into 1 Tbsp chunks
2 lemons sliced into 8 slices
1/2 tsp dried thyme
1 Tbsp fresh minced garlic
1/2 tsp salt
1/2 tsp pepper

Heat oven to 400 (convection if you have it...makes the skin crispier).  In a glass or crockery dish, place 4 of the lemons.  Lay the chicken breasts bone down on the lemons.  Rub one tablespoon of butter under the skin of each chicken.  Then rub the outside of each with another tablespoon of butter.  Sprinkle the chicken breasts with the spices and lay 2 lemon slices on top of each one.  Cook uncovered until skin is crispy and inside is done, about 40 minutes. 

Chili and Cheese Chips

The great thing about chili is that you can do anything you want with it!  Make it spicy or mild...Stuff it full of things or keep it simple.  The possibilities are endless.  Here is our family's rendition of this classic dish.  Depending on where you are at digestively, feel free to make it less spicy or add more things such as black beans or shredded carrots. 

Chili

1 lb. lean ground beef (or ground turkey)
1 -28oz can crushed tomatoes
1 cup water
2 Tbsp olive oil
1 onion finely chopped
1 green pepper finely chopped
1 yellow pepper finely chopped
2 Tbsp chili powder
1 Tbsp apple cider vinegar
1 Tbsp fresh minced garlic
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp coriander
fresh cilantro for topping

Heat oil on medium in the bottom of a pan.  Cook beef, peppers, and onions until veggies are soft.  Add all remaining ingredients.  Simmer for 20 minutes or let cook all day in a crock pot.  Serve topped with fresh cilantro and cheese chips.

Cheese Chips

Line a glass plate with parchment paper.  Sprinkle a light layer of your favorite cheese (we often use cheddar or 2% cheddar for lower fat chips).  Cook in the microwave for 3 minutes or until cheese is very bubble and hard.  Let cool and cut with a pizza cutter.  Enjoy!

Sloppy Joes

This Midwest favorite brings back many memories of visiting my grandparents Iowa farm.  Now with the fall weather and soccer season, this dish once again made it to our table.  Enjoy with baked fries, some fruit, and your favorite veggie. 

Sloppy Joes

1 lb. low fat ground beef (or use ground turkey if you prefer)
1/2 cup tomato puree or tomato juice that has been reduced
2 Tbsp mustard
1/8 cup honey
1 Tbsp garlic powder
1 1/2 tsp salt
1 tsp ground pepper
1 Tbsp dried onion flakes

Cook ground beef in a skillet until browned.  Add remaining ingredients and cook until sauce is thickened. 

Chicken Nuggets

It's hard not to resist something crunchy that you can dip in ketchup or BBQ sauce, and these chicken nuggets don't disappoint.  Plus, they are very fast and work great on a night when there are too many things to do and too little time.

Chicken Nuggets

2 boneless skinless chicken breasts sliced into thin long strips
1/2 cup blanched almond flour
3 Tbsp coconut flour
1/4 cup shredded Parmesan cheese
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
4 Tbsp olive oil

Place olive oil in a fry pan and heat on medium.  Mix dry ingredients in a shallow bowl.  Pat topping onto chicken strips, coating both sides.  Place immediately in hot fry pan.  Cook with the lid on flipping when one side is brown.  Remove when done (about 5 minutes).  Enjoy with your favorite dipping sauce.

Chicken and Crispy Dumpling Soup

My son came home from school today complaining he wasn't feeling well.  I was not ready for this already!  We just started last week.  So I had him take some zinc and quickly mixed up a good old pot of chicken soup.  Using ideas from www.comfybelly.com, I tweaked the dumpling idea by making them smaller and baking them in the oven so they would not fall apart in the soup.  My husband said it was the closest thing to a crouton he's had...Success!....Sometimes a little experimenting pays off. 

Chicken Soup

1 - 32oz box of natural chicken or vegetable stock
2 cups water
2 bone in / skin on chicken breasts
2 carrots peeled and sliced
3 stalks celery sliced
1/2 onion chopped
1 Tbsp fresh minced garlic
1 tsp salt
pepper to taste

Heat all ingredients together in a large pot until chicken is cooked.  Removed chicken and let cool.  Then remove the meat, cut into bite sized pieces, and add it back into the soup (saving 1/2 cup out for the dumplings).  

Crispy Dumplings

1/2 tsp garlic powder
1 1/2 cups blanched almond flour
1 tsp dried parsley
1 tsp dried thyme
1 tsp salt
2 eggs
1/2 cup of the chopped chicken

Heat oven to 325.  Line a cookie sheet with parchment paper.  Mix all ingredients together.  Using a small cookie scoop (about 1 Tbsp), line the cookie sheet with the dumplings.  Bake until golden, about 10 minutes).  Place in bowl and top with the soup.