Friday, January 18, 2008

SCD Dinner, A Couple of Ways

Now that we are getting into somewhat ore advanced stuff, food is getting more exciting.
I was inspired by scdgirl's spinach frittata and decided to make chicken stuffed with spinach.
Here is the recipe:
1lb baby spinach leaves
2 cloves garlic
2 chicken breasts
4 pieces of prosciutto (Volpi is a legal brand)

Cook the garlic in a few tablespoons of olive oil on medium for a minute or two and add the spinach until well wilted. Once it is well cooked, blend it in a food processor/blender. (If you are early in SCD, pull the garlic out before blending. If more advanced, you can mince it before cooking and include it with the spinach.)

Meanwhile, slice the chicken breasts in half horizontally so you can flip it open to have two flat pieces. Pound until even thinner and place a piece of prosciutto on each one.

Then spoon some of the spinach puree on top of each one and spread out. Next, roll them up. You can tie them, but I did not find it necessary.

Next, put them in a pan with a little heated olive oil so they won't stick and bake them at 375 for about 25 minutes or until chicken is completely cooked. Carefully turn once when halfway through.

Put on a plate and slice so that the inside shows. My non SCD husband freaked out over these, as did both kids. I know some kids are not into spinach, but they can't wait for me to make this again. The squash next to it is just acorn squash baked in water at 350 until super-squishy. I then just scoop it out of the rind.

Pan-roasted lamb chops
This is a fancy-pants meal but is good for a SCD special occasion.
Cut up a lamb rack into individual chops and salt and pepper them. Cook some garlic in olive oil in a large pan, lay each chop in and cook at 400 degrees until browned. Flip once with tongs while cooking. The veggies on this plate are all cooked until very soft but still able to hold their shape. The zucchini on the plate is peeled and not very big, but I usually take the seeds out too. The squash "fries" are just oven-roasted at 400 until brown and soft on a parchment-lined cookie sheet. We are not at a point where we are ready to do crispy ones yet.

Stage 2 Meatloaf
I was inspired by Nuttymeatfruit to do meatloaf the other day. We are limiting eggs and are not up to almond flour or ingesting onions yet, so I used:
1lb ground beef
1lb ground pork
4 cloves finely minced garlic
1/2 cup pureed carrots
1/2 cup SCD ketchup
salt to taste
thyme (maybe 1/2 tsp)

Cook garlic in olive oil on low heat until very soft. Mix together with other ingredients and place in oiled pie dish or glass dish. Bake at 375 until cooked through. I saved a little ketchup to smear on top for looks. My husband liked it so much he took it to work the next day.

Here's the finished meatloaf:

2 comments:

The SCD girl said...

That spinach chicken prosciutto thing looks totally YUMMY! I just can't justify the price of prosciutto right now. *cries*

Oh well. Some time I will treat myself. I just posted about a roast garlic paste thing that I will use too. I am not about to mince any garlic. LOL!

Susan :)

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