My kids really don't care for beans, and my husband, well, he doesn't think a meal is complete unless there's meat. So a dish like this recipe, from the Smitten Kitchen, doesn't work as a family meal, but that doesn't stop me from making it for myself for lunch!
I made half a recipe and have been enjoying it for several days now. Add some coconut milk for added creaminess or to tame the heat -- although you can eliminate the heat by skipping the chili and cayenne.
Quick Start with MSPI Mama: This is one of my Quick Start recipes.
Tuesday, April 21, 2009
Dairy-Free Orange Julius
I love Orange Julius -- unfortunately, trips to the mall for this drink have been off-limits for the past year. Boy do I wish I had found this recipe earlier. It is so yummy -- and a lot cheaper to make than buy!
The original recipe, which comes from the Favorite Family Recipes blog, has milk in it, but I just substituted rice milk. Yummy! And for a little extra nutrition, I made sure to use calcium-fortified orange juice concentrate. Every little bit helps!
Dairy-Free Orange Julius
Source: Adapted from Favorite Family Recipes
1 small can (6 oz.) frozen orange juice concentrate
1 cup rice milk
1 cup water
¼ cup sugar
2-3 tbsp. powdered sugar
1 tsp. vanilla
about 10-11 ice cubes
In a blender, blend all ingredients except ice. Slowly add ice cubes one at a time until it reaches a “smoothie” consistency. Serve immediately.
The original recipe, which comes from the Favorite Family Recipes blog, has milk in it, but I just substituted rice milk. Yummy! And for a little extra nutrition, I made sure to use calcium-fortified orange juice concentrate. Every little bit helps!
Dairy-Free Orange Julius
Source: Adapted from Favorite Family Recipes
1 small can (6 oz.) frozen orange juice concentrate
1 cup rice milk
1 cup water
¼ cup sugar
2-3 tbsp. powdered sugar
1 tsp. vanilla
about 10-11 ice cubes
In a blender, blend all ingredients except ice. Slowly add ice cubes one at a time until it reaches a “smoothie” consistency. Serve immediately.
Wednesday, April 15, 2009
Triple Lemon Cake
If you love lemon, then this is the cake for you! It really packs a lemony punch! The recipe comes from the "Cake Mix Magic" cookbook.
Triple Lemon Cake
1 pkg. MSPI-friendly lemon cake mix (I used Duncan Hines.)
1 3-oz. pkg. lemon-flavored gelatin dessert mix
4 eggs
3/4 cup vegetable oil
3/4 cup water
Glaze
2 cups powdered sugar, sifted
1/3 cup lemon juice
In a large mixing bowl, combine cake mix, gelatin mix, eggs, oil and water. Beat on medium speed for 4 minutes. Spread batter evenly in a 9x13-inch greased cake pan pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for about 20 minutes.
Poke holes with tines of a fork about 1-inch apart on top of warm cake. Whisk powdered sugar and lemon juice together until sugar dissolves. Pour evenly over warm cake. Cool completely in pan on a wire rack before cutting.
Tip: If you leave the cake 20 minutes before glazing, the glaze will harden to look like a white icing, with a bit of a crunch. Reduce the cooling time to only 10 minutes and the glaze sinks in, leaving a softer, shiny top.
Triple Lemon Cake
1 pkg. MSPI-friendly lemon cake mix (I used Duncan Hines.)
1 3-oz. pkg. lemon-flavored gelatin dessert mix
4 eggs
3/4 cup vegetable oil
3/4 cup water
Glaze
2 cups powdered sugar, sifted
1/3 cup lemon juice
In a large mixing bowl, combine cake mix, gelatin mix, eggs, oil and water. Beat on medium speed for 4 minutes. Spread batter evenly in a 9x13-inch greased cake pan pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for about 20 minutes.
Poke holes with tines of a fork about 1-inch apart on top of warm cake. Whisk powdered sugar and lemon juice together until sugar dissolves. Pour evenly over warm cake. Cool completely in pan on a wire rack before cutting.
Tip: If you leave the cake 20 minutes before glazing, the glaze will harden to look like a white icing, with a bit of a crunch. Reduce the cooling time to only 10 minutes and the glaze sinks in, leaving a softer, shiny top.
Thursday, April 9, 2009
Porcupine Meatballs
I made this recipe from Taste of Home last night for dinner. It's really tasty, and kids love the "porcupine"!It would be a great recipe to share with friends and family who have to cook for you because the ingredients are "normal" -- no rice milk, margarine, chicken broth or other items that are unusual or easy to buy incorrectly.
Oh! One other nice thing about this meatball is that it's egg-free, which I know some MSPI moms also avoid.
The only thing you have to substitute is A-1 sauce for the Worcestershire sauce.
Wednesday, April 8, 2009
“To Roll or Not to Roll” Sugar Cookies
I adapted this recipe from a bag of Gold Medal Flour. I opted "not to roll" -- so much easier that way!
In case you're wondering, the imitation butter flavor (McCormick's brand) that I used is MSPI-friendly -- although it contains "artificial flavor," which some people avoid. You can find it in the spice aisle near the vanilla, but if you would rather leave it out, just double the vanilla.
“To Roll or Not to Roll” Sugar Cookies
1 cup sugar
1 cup shortening
½ tsp. vanilla
½ tsp. MSPI-friendly imitation butter flavor
½ tsp. almond extract
1 egg
2 1/3 cups all-purpose flour
½ tsp. baking soda
½ tsp. salt
Colored sugar or granulated sugar
Heat oven to 375.
FOR NO-ROLL COOKIES: In large bowl, beat sugar and shortening on low speed or with spoon until light and fluffy. Stir in vanilla, butter flavor, almond extract and egg. Stir in flour, baking soda and salt. Shape dough by teaspoonfuls into balls. On ungreased cookie sheet, place 2 inches apart. Flatten with bottom of glass dipped in sugar. Bake 9 to 11 minutes or until set. Immediately remove from cookie sheet to cooling rack.
FOR ROLLED CUTOUT COOKIES: Use 1½ cups powdered sugar instead of 1 cup sugar. In large bowl, beat powdered sugar and shortening on low speed or with spoon until light and fluffy. Stir in vanilla, butter flavor, almond extract and egg. Stir in flour, salt and baking soda. Cover and refrigerate at least 2 hours. Divide dough in half. Roll each half ¼-inch thick on lightly floured surface. Cut into desired seasonal shapes with 2 to 2½-inch cookie cutters. If cookies will not be frosted, sprinkle with sugar. On ungreased cookie sheet, place cutouts 2 inches apart. Bake 7 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to cooling rack.
About 4 dozen cookies.
In case you're wondering, the imitation butter flavor (McCormick's brand) that I used is MSPI-friendly -- although it contains "artificial flavor," which some people avoid. You can find it in the spice aisle near the vanilla, but if you would rather leave it out, just double the vanilla.
“To Roll or Not to Roll” Sugar Cookies
1 cup sugar
1 cup shortening
½ tsp. vanilla
½ tsp. MSPI-friendly imitation butter flavor
½ tsp. almond extract
1 egg
2 1/3 cups all-purpose flour
½ tsp. baking soda
½ tsp. salt
Colored sugar or granulated sugar
Heat oven to 375.
FOR NO-ROLL COOKIES: In large bowl, beat sugar and shortening on low speed or with spoon until light and fluffy. Stir in vanilla, butter flavor, almond extract and egg. Stir in flour, baking soda and salt. Shape dough by teaspoonfuls into balls. On ungreased cookie sheet, place 2 inches apart. Flatten with bottom of glass dipped in sugar. Bake 9 to 11 minutes or until set. Immediately remove from cookie sheet to cooling rack.
FOR ROLLED CUTOUT COOKIES: Use 1½ cups powdered sugar instead of 1 cup sugar. In large bowl, beat powdered sugar and shortening on low speed or with spoon until light and fluffy. Stir in vanilla, butter flavor, almond extract and egg. Stir in flour, salt and baking soda. Cover and refrigerate at least 2 hours. Divide dough in half. Roll each half ¼-inch thick on lightly floured surface. Cut into desired seasonal shapes with 2 to 2½-inch cookie cutters. If cookies will not be frosted, sprinkle with sugar. On ungreased cookie sheet, place cutouts 2 inches apart. Bake 7 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to cooling rack.
About 4 dozen cookies.
Asparagus Chicken Fricassee
I made this recipe from Taste of Home recently. Our whole family loved it. Libby ate every single piece of food on her plate. That NEVER happens.One thing I will probably change when I make it again, is that I will probably skip flouring the chicken before sauteing it. Instead, I'll just season the chicken and fry it directly in the oil. Otherwise, the breading just gets soggy when you add the chicken broth.
Just be sure you use MSPI-friendly chicken broth!
Bread Maker Hamburger Buns
MSPI Mama reader Stacy highly recommended this recipe from RecipeZaar. She said when she makes the recipe, she likes to make nine regular-sized buns instead of 18 slider-sized buns.
I don't have a bread maker, but I thought I could adapt the recipe to my Kitchen Aid. Those buns look so good! Thanks for sharing, Stacy!
I don't have a bread maker, but I thought I could adapt the recipe to my Kitchen Aid. Those buns look so good! Thanks for sharing, Stacy!
Honeymoon Chicken and Biscuits
I know it's spring, but I still crave warm comfort food. It's the Midwestern in me. This recipe, that I adapted from "Gooseberry Patch Family Favorites," it's comfort food at it's best. Rich, creamy and filling.
Although the sherry is optional, I highly recommend it. It's what gives this dish it's tangy flavor and makes it different from other chicken and biscuits recipes.
If you only have regular oatmeal on hand instead of the quick-cooking variety, just pulse the oatmeal in a blender to break it down somewhat.
Also, my biscuit mixture turned out rather runny (probably because I was using regular oatmeal), so I just poured it over the top of the chicken mixture to create a crust, instead of making dropped biscuits.
Honeymoon Chicken and Biscuits
1 cup red onion, chopped
½ cup MSPI-friendly margarine, divided
¼ cup sherry or water
10 ½ oz. MSPI-friendly chicken broth
1 cup all-purpose flour, divided
1 tsp. poultry seasoning
2 ½ cups chicken breast, cooked and chopped
10 oz. fresh or frozen vegetables
¾ cup quick cooking oats
2 tsp. baking powder
½ cup rice milk
1 egg white
1 tbsp. maple syrup
Cook onion in two tablespoons margarine over medium-high heat for 3 minutes, or until tender. Add combined sherry, broth, ¼ cup flour and seasoning. Cook an additional 3 minutes or until thick. Stir in chicken and vegetables and pour into 2-quart casserole.
Combine remaining flour, oats and baking powder. Cut in remaining butter or margarine until crumbly. Stir in milk, egg white and syrup until moist. Drop by ¼ cupfuls onto chicken. Bake 35 to 42 minutes at 425 degrees.
Although the sherry is optional, I highly recommend it. It's what gives this dish it's tangy flavor and makes it different from other chicken and biscuits recipes.
If you only have regular oatmeal on hand instead of the quick-cooking variety, just pulse the oatmeal in a blender to break it down somewhat.
Also, my biscuit mixture turned out rather runny (probably because I was using regular oatmeal), so I just poured it over the top of the chicken mixture to create a crust, instead of making dropped biscuits.
Honeymoon Chicken and Biscuits
1 cup red onion, chopped
½ cup MSPI-friendly margarine, divided
¼ cup sherry or water
10 ½ oz. MSPI-friendly chicken broth
1 cup all-purpose flour, divided
1 tsp. poultry seasoning
2 ½ cups chicken breast, cooked and chopped
10 oz. fresh or frozen vegetables
¾ cup quick cooking oats
2 tsp. baking powder
½ cup rice milk
1 egg white
1 tbsp. maple syrup
Cook onion in two tablespoons margarine over medium-high heat for 3 minutes, or until tender. Add combined sherry, broth, ¼ cup flour and seasoning. Cook an additional 3 minutes or until thick. Stir in chicken and vegetables and pour into 2-quart casserole.
Combine remaining flour, oats and baking powder. Cut in remaining butter or margarine until crumbly. Stir in milk, egg white and syrup until moist. Drop by ¼ cupfuls onto chicken. Bake 35 to 42 minutes at 425 degrees.
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