Below you'll find
some of the cheese recipes that members of the SCD mailing list have mailed
to one another.... If there is any contradiction between instructions in
Breaking the Vicious Cycle and any recipe in these archives, kindly adhere
to what the book states.
some people's colons don't agree with a lot of cheese in their diet.
Crunchy Cheese Chips
Have you tried crunchy cheese chips? They crunch like potatoe
chips and are delicious. We use shredded cheddar cheese. Put a
thin layer of cheese on a hot griddle and keep it over low heat.
When one side is a little brown you can flip it over and brown
the other side lightly. I like to cool it on a paper towel.
When it's not to hot to touch break it up and enjoy.
Chile Rellenos Casserole
I am looking around for recipes that widen the variety.
Here's one that I found on the Internet. It looks yummy
* Exported from MasterCook II *
Chile Rellenos Casserole or Quiche
Recipe by: Barbara Pollack
Good news. I used finely ground almonds instead of flour
to make my chile rellenos casserole. It worked well--much
better than leaving it out. Without flour the eggs never
got firm enough. The almonds solved that problem but
did not add a noticeable flavor.
This recipe is now ready to share.
I make this in two quiche pans using a 27 ounce can
of green chiles from Rosarita. I have used another brand
(can't think of its name) which didn't fill the cans
as full so it might be a stretch to fill two pans. You
might want to use fresh chiles if you want to be super
Feel free to use more cheese if you like--we like the
bite of the peppers to come through loud and clear.
I usually make a tomatillo salsa with this--but any
mild salsa should be tasty.
I serve Mexican rice to the non-dieters and salads for
BTW, I used to make this VLF with nonfat cheese (except
on top where I used the real thing) and egg beaters.
It was pretty good--but this way is mu-u-uch better.
- 27 ounces canned
green chiles -- whole (or fresh)
- 22 ounces cheddar
- 6 eggs
- 1/4 cup almond
- 1/2 teaspoon salt
Prepare flat baking dish(es) (e.g. quiche pans) by greasing
or spraying with nonstick spray. Thoroughly blend eggs, almond
flour, and a pinch of salt. Pour a thin layer on bottom of
baking dish(es) reserving more than half for topping. Clean
any seeds and membranes out of the peppers. If peppers are
whole and in good shape, you may stuff each one with a thick
piece or rolled-up slice of cheese and place in a single layer
in the baking dish. If the peppers are not whole or if you
are pressed for time, spread out half the peppers in a single
layer, inside up, in the baking dish and layer cheese evenly
over them using about 3/4 of the cheese. Top with the remaining
peppers in a single layer, inside down. Cover with the remaining
egg mixture. Sprinkle the remaining cheese over the top. Bake
at 375·F until cheese is melted and slightly browned-about
Note: the traditional recipe for chile rellenos involves beating
the egg whites stiff and folding in the yolks et al, coating
the stuffed pepper with this mixture and then deep frying.
Very tasty--but a lot of work.
I just wanted to share this terrific recipe with you all. My mom
has been fantastic at finding and adapting recipes so that they
are allowable on the SCD. This one is an awesome cheese souffle
and is definetely a favorite in our house, it goes with just about
(that's my mom) Souffle
- 4 eggs, seperated
- 1 cup dry curd cottage
- 1/2 cup homemade
- 1 cup shredded cheddar
- 1 tsp dill or 1
In food processor
with metal blade process egg yolks, mayonnaise, and cottage
cheese until smooth. Add cheddar cheese and process for a
few seconds. Beat egg whites until stiff. Fold mixture in
food processor into egg whites. If desired 1 tsp of dill or
thyme may be added for a variation.
Pour into souffle
dish and bake at 350 degrees F (180 C) for 45 minutes.
This souffle never
fails. Hope you enjoy!
cheddar / almond flour / onion
Cheese & Onion Muffins
Matthew's original recipe for the savory muffins:
- 3 cups almond flour
- 2/3 cup shredded
sharp cheddar cheese
- 1/2 stick of butter
- A few tablespoons
of honey (optional) (I used 2 tbsp.)
- 1/3 chopped medium
Mix this all up,
then add a mixture of:
- 2 eggs 1 tsp. baking
soda 1 tsp. salt 1 tsp. ground ginger
well, spoon into muffin tins. Bake at 350 F (180 C) for about
cheddar / butter / horseradish
Cheese Ball with Bite ; )
Mix a grated block of sharp cheddar cheese with a quarter of a
cup of softened butter. (Measures are approximate.) Add a tsp
of white horseradish and a small amount of dry mustard. Blend
in food processor a little at a time, adding a scant amount of
water to get the blades moving if needed. Then shape your creation
into a ball ; ) Coat with chopped pecan pieces. Looks lovely.
Tastes better. Dip into "the ball" with carrot sticks,
celery, red pepper, or try apple and pear slices that have been
dipped in lemon juice to retain color. Excellent!
DCCC / parmesan / cheddar
to potatoes and pasta
well, form into 4 balls (moisten hands) roll into ropes about
1/2" thick. Length will vary as to the thickness. Pat down
slightly, cut into 1" pieces. Bring pot of water to boil,
then lower temp. to where the water is simmering, drop nochie
into the water - when they rise to the top - remove and place
into cold water, drain, refridgerate for 1 hour. Reheat and serve
with tomato sauce with added mushrooms, SCD bacon, sauage, ham
etc. These nochie freeze well.
following recipe is something I have on had for day away from
- 1 pkg frozen spinach
- 12 oz mild cheddar
- 1 cup almond flour
- 1 tsp salt
- 1/4 cup melted
- 1 tsp baking soda
- 1 cup homemade
- 1/2 finely chopped
onion (I use celery, can't tolerate onion)
- 2 eggs, beaten
- you may add SCD
shredded ham or bacon - whatever
from thawed spinach. Combine flour, cheese, salt, onion and
baking soda. Fold in spinach, milk, eggs and melted butter
(and additions). Spread in a greased 9x13 pan. Bake at 350
F (180 C) for 35 minutes (keep an eye on it - everyones oven
heats differently). Eat warm or cold.
Crispy Cheese Snack
A snack I eat almost daily is made by grating chedder cheese and
forming into flat circle shapes onto a cookie pan and baking at
400 degrees for about ten minutes until crispy.
You can add a basil leaf or any other spice for flavor.