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Hi.

Welcome to Own Crohn's. I'm Ben Ketchum, and I created this site to share gut-friendly SCD recipes that I believe are really good! With these recipes, you CAN enjoy eating, and own your Crohn's!

Chicken Pot Pie

Chicken Pot Pie

Down south, we take our pot pies seriously. The SCD version of this textbook comfort food is eerily similar to the real thing, and tastes just as good. This recipe makes GREAT use of cashew cream. And if you're like me and like a little heat, you drizzle the top with a bit of original Louisiana Hot Sauce.

Chicken Pot Pie  INGREDIENTS  4 bone in, skin on chicken breasts 4-5 carrots, peeled and diced 4-5 stalks celery, trimmed and diced 4 T olive oil, butter, or ghee 8 oz sliced mushrooms ¼ cup dry white wine 1 c  cashew cream , plus additional if necessary 1 cup frozen green peas ½ t thyme  Biscuit dough  (awesome recipe from comfybelly.com)  DIRECTIONS  1. Preheat oven to 350. Put the chicken breasts skin side up on a sheet pan and season the chicken with olive oil, then salt and pepper. 2. Bake 35 to 40 minutes until internal temperature (using an instant read thermometer) is 160 degrees. 3. Remove from the oven, allow to cool for an hour. 4. Remove the skin from the breasts and discard. Remove the breasts to a plate. 5. Tilt the baking sheet, catching all of the liquid broth and fat that accumulated while the chicken was cooking. This stuff is delicious and will make your pot pie taste better. 6. When the chicken is cool, shred it with your hands. Save the bones for chicken broth. 7. Chop the chicken into smallish pieces and put into a very big bowl. 8. In a large skillet over medium heat, heat 2 T butter, ghee, or olive oil. Add the celery and carrots and saute until softened but not mushy. Salt and pepper them while they’re cooking. 9. Add to the bowl with the chicken. 10. In the same skillet, heat 2 tablespoons more oil or butter and saute the mushroom slices until they give up their juice and become softened. Then pour in the wine and cook that down. 11.Add to the bowl with the chicken. 12. Now stir in the cashew cream, the reserved chicken fat/broth, and salt and pepper. 13. Sprinkle in the thyme and frozen peas. Add more cashew cream if it’s not creamy enough. 14. Stir everything together really well. 15. Mound the mixture into individual foil pie pans (makes for easy freezing of lots of servings). 16. Break off a ball of biscuit dough (a little bigger than golf ball size) and work it with your hands to flatten it, and then put this on top of each little pie (it doesn’t have to be perfect and it’s okay if it doesn’t completely cover it). 17. Put each pie onto a baking sheet and load the whole pan into the oven. Bake for 20 minutes or until the biscuit dough is puffed and golden. 18. Enjoy right away or cool and freeze for later.  Makes 8-10 pies, depending on the size of pie pan you have.

Chicken Pot Pie

INGREDIENTS

4 bone in, skin on chicken breasts
4-5 carrots, peeled and diced
4-5 stalks celery, trimmed and diced
4 T olive oil, butter, or ghee
8 oz sliced mushrooms
¼ cup dry white wine
1 c cashew cream, plus additional if necessary
1 cup frozen green peas
½ t thyme
Biscuit dough (awesome recipe from comfybelly.com)

DIRECTIONS

1. Preheat oven to 350. Put the chicken breasts skin side up on a sheet pan and season the chicken with olive oil, then salt and pepper.
2. Bake 35 to 40 minutes until internal temperature (using an instant read thermometer) is 160 degrees.
3. Remove from the oven, allow to cool for an hour.
4. Remove the skin from the breasts and discard. Remove the breasts to a plate.
5. Tilt the baking sheet, catching all of the liquid broth and fat that accumulated while the chicken was cooking. This stuff is delicious and will make your pot pie taste better.
6. When the chicken is cool, shred it with your hands. Save the bones for chicken broth.
7. Chop the chicken into smallish pieces and put into a very big bowl.
8. In a large skillet over medium heat, heat 2 T butter, ghee, or olive oil. Add the celery and carrots and saute until softened but not mushy. Salt and pepper them while they’re cooking.
9. Add to the bowl with the chicken.
10. In the same skillet, heat 2 tablespoons more oil or butter and saute the mushroom slices until they give up their juice and become softened. Then pour in the wine and cook that down.
11.Add to the bowl with the chicken.
12. Now stir in the cashew cream, the reserved chicken fat/broth, and salt and pepper.
13. Sprinkle in the thyme and frozen peas. Add more cashew cream if it’s not creamy enough. 14. Stir everything together really well.
15. Mound the mixture into individual foil pie pans (makes for easy freezing of lots of servings).
16. Break off a ball of biscuit dough (a little bigger than golf ball size) and work it with your hands to flatten it, and then put this on top of each little pie (it doesn’t have to be perfect and it’s okay if it doesn’t completely cover it).
17. Put each pie onto a baking sheet and load the whole pan into the oven. Bake for 20 minutes or until the biscuit dough is puffed and golden.
18. Enjoy right away or cool and freeze for later.

Makes 8-10 pies, depending on the size of pie pan you have.

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