SCD for Kids: Dinner

I tried to make tomato soup from scratch recently. I slaved over the stove for over an hour sauteing carrots, and sweating fresh tomatoes. It took forever and was positively mediocre. My son wasn't even that thrilled with it. Then something occurred to me that was much simpler. I tried it and it has been a life and time saver!

Ingredients:

3 cups Tomato juice

(PURE tomato juice.

It must be just tomatoes

and maybe salt added,

nothing more!)

1 cup Almond/Cashew/Coconut

or other nut milk

Salt and pepper

Dried Parsley

Paprika

Dried Oregano

Dried Basil

Garlic Salt

Onion Flakes

Directions:

Combine the tomato juice and milk in a sauce pan.

Add a pinch of everything else, depending on your taste.

Bring to the boil and then simmer over low-medium heat for 20 minutes,

Eat and enjoy!

You can add red pepper flakes, fresh tomatoes or other vegetables, or fresh onions and garlic if you want to cook for a bit longer. So easy and my son loves it!

This is one of my son's favourite meals, but I warn you: It's gonna take over 2 hours.

You can always make the marinara sauce and save it for later. Your choice.

Here goes:

Tools: An immersion blender,

regular blender, or food processor

Ingredients:

Meatballs of your choosing

(We use beef ones that are already formed in balls.

Make sure there is no added flour or bread crumbs,

which happens with ready-made meatballs sometimes.)

3 Tbsp of Olive oil

1 onion (I use red onions)

3-5 cloves of garlic

1/4 cup of red wine vinegar

+/- 10 tomatoes, chopped
(It is best to get tomatoes that are not too watery)

A handful of leaves of fresh basil

1 tsp of oregano or Italian seasoning

1 tsp of red pepper flakes

A few pinches of sea salt

Grated SCD-legal cheese

(Swiss works great. NO MOZZARELLA! List of 24 SCD legal cheeses here.)

Parmesan (optional)

Directions for Sauce:

Saute onions in olive oil over medium heat in a large, deep pan. Stir for about 7 minutes.
Chop or press the garlic and add to the pan for an additional minute or two, stirring.
Add the 1/4 cup of red wine vinegar and simmer until the liquid is mostly evaporated. Keep stirring so the garlic and onions do not burn.
Add the chopped tomatoes and stir in a pinch of sea salt, the tsp of oregano, and the tsp of red pepper flakes.
Reduce heat to low and cover the pan for 15 minutes.
Uncover and continue to cook on low for 1 hour stirring every 10 min or so.
Using your immersion blender, regular blender, or food processor, blend the mixture with the basil leaves until you get a smooth, but thick texture. Do not over blend. *If your blender cannot handle piping hot liquid, you may need to remove pan from heat for a while to cool first.
Return to pan and continue to simmer for another 30 minutes. (Start prepping the meatballs and turn on the oven now. See below.)
Taste the sauce and add more salt, red pepper flakes, or seasoning if you wish as it's simmering.

Directions for Meatballs:

Preheat the oven to 200C / 400F.
Brown meatballs in a separate pan. Be sure to turn them so they don't overcook on any side.
When the meatballs are browned, remove to a plate lined in paper towels and pat off any grease.
Combine the sauce and meatballs in a baking dish (preferably glass), making sure to toss the meatballs well in the sauce.
Cook uncovered for 20 minutes, then remove and add the shredded cheese.
Cook another 10 minutes.
Optional: Add parmesan once removed.
Serve with a side of SCD-legal veggies and enjoy!

To make more sauce to have some left over, double or triple the amount of tomatoes and increase the other ingredients. (You don't need to double everything, honestly. I'm not someone who overly measures what I cook, so I just add to taste.) BUT REMEMBER that the more tomatoes, the longer it will need to simmer during the 1 hour and 30 minute periods to stay thick enough.

You can store extra sauce in the fridge for about a week, or in the freezer for 3-6 months.

Roast chicken is maybe always this easy, I'm not sure. Because until recently, I just never attempted to roast a whole chicken. I've cooked Christmas turkeys, but this was a first and it was delightfully straightforward. Only ten minutes of preparation and then you get to leave it for 1,5 hours. Here's the deal:

Ingredients:

1 whole chicken

2 lemons

6-8 cloves of garlic

2 Tbsp of butter

Salt and Pepper

Directions:

Preheat oven to 220C/425F
Rinse chicken and pat dry
Place in large roasting pan
Sprinkle generously with salt and pepper
Cut one lemon in half and cut the other into slices or quarters
Take one of the lemon halves and squeeze juice inside chicken cavity
Fill cavity with lemon slices/quarters and 5-6 cloves of garlic
Brush outside of chicken with melted butter and sprinkle salt and pepper again
Squeeze other lemon half over the chicken and place remaining garlic cloves in the pan
Roast uncovered for an hour and a half until the skin is golden and crispy and the thigh easily pulls away when cut

Optional: Add other seasoning like thyme, rosemary, etc.

You can throw veggies into the pan about 20 minutes before it's done or prepare any other side in time for the roasting to be done. We've eaten this with a side of green beans and carrots. And it's delicious! I actually think it's better than rotisserie chicken from the grocery store. And I love that if I just take 10 minutes to prepare it and wash some vegetables, that I get to have an amazing, home-cooked meal while really doing nothing but mostly waiting. Enjoy!

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