Tuesday, May 26, 2009

Coconut Milk Ice Cream

Ice cream is something we all miss on this diet. Have no fear, here's some dairy-free ice cream to the rescue -- thanks to my friend Michelle, who shared some recipes with me.

She made this vanilla version and added Oreo cookies. She also made this chocolate version.

If you're not familiar with agave syrup, it can usually be found in the natural foods section, but you can sometimes find it with the honey. If you would rather use sugar, just keep taste-testing until you find an amount you like, and make sure you let it dissolve before adding the mixture to your ice cream maker.

Yes, this recipe is pretty expensive to make, but it's still much cheaper than buying coconut milk ice cream from the store.

Thanks, Michelle!

Beef and Potato Burritos

I was craving some Mexican food a few weeks back, but I didn't want the usual taco standby, instead, I made this recipe from Everyday Food Magazine.

Obviously, skip the sour cream and cheese, but I seriously did not miss 'em. The filling is incredibly flavorful, and as a nice twist, I paired the burritos with Carrot-Cumin Slaw. In fact, I didn't bother with chopping up some lettuce and cilantro; I just topped the burritos with a little bit of slaw. Very good!

Carrot-Cumin Slaw

The next time you decide to make Mexican for dinner, consider having this slaw recipe from Everyday Food Magazine as part of the meal. It is so flavorful! My husband even had seconds -- that's a miracle! He never takes seconds of a vegetable, much less a salad!

If your taste buds prefer a milder version, just leave out the jalapenos.

Quick Start with MSPI Mama: This is one of my Quick Start recipes

Killer Cookies

We had a group of friends over for a Memorial Day party. My friend Laura brought these cookies. They are sooooo good!

Killer Cookies

1½ cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla extract
2 cups old-fashioned oats
2 cups Rice Krispies cereal
1 cup sweetened flake coconut
1 bag (6oz) MSPI-friendly semisweet chocolate chips

Heat oven to 350. Place parchment paper on four baking sheets and set aside.

In small mixing bowl, blend flour, baking soda, baking powder and salt with a whisk; set aside.

In large bowl, beat shortening and both sugars on medium-high speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

On low speed, gradually add flour mixture and beat until just combined. Stir in oats, Rice Krispies, coconut and chocolate chips.

Form balls with two tablespoons of dough and place two inches apart on prepared sheets. Bake at 350 degrees for 10 minutes. Cool on sheets for five minutes then transfer to cooling rack to cool completely.

Grilled Honey-Cumin BBQ Pork Packets

If you haven't been using your grill yet this year, what's holding you back? Get out there and grill! Thankfully, grilling lends itself beautifully to MSPI cooking!

This recipe from Betty Crocker is unusual in that you're cooking in foil, but it also allows you to adapt each packet to individual eaters. You daughter hates carrots? Then don't put carrots in her packet. So easy!

Just make sure you use an MSPI-friendly barbecue sauce, and I recommend following the potato substitution at the bottom of the recipe. It'll be cheaper, and you'll know for sure that it's safe to eat!

Friday, May 15, 2009

Dairy-Free Coconut Yogurt

I've toyed with the idea of making coconut yogurt for quite sometime, but I really didn't want to buy a yogurt machine. The last thing I need is another appliance in my small kitchen! But this recipe is made in the slow cooker. Yippee! I already have one of those!

I looked at two recipes for direction. The first is from A Year of CrockPotting, and the second is from Funky Food Allergies.

I used five cans of coconut milk and one container of store-bought coconut milk yogurt to make it. I also mixed in an envelope of plain gelatin to help with thickening. Next time, I will use two envelopes of gelatin.

If you can't find coconut milk yogurt to use as your starter, there are non-dairy yogurt starters available on the internet. One is from GI ProHealth.

This can be rather expensive to make, but it's a lot cheaper than buying the store-bought coconut milk yogurt at $2 for 6 ounces! Plus, it is so good!

Graham Break-Aways

Wow! It's been a long time since I last posted. I'm such a slacker! Sorry about that.

Anyway, here's a yummy recipe to satisfy any chocolate craving you may have. The original recipe comes from Kraft Foods.

I made this using Fleischmann's Unsalted with good results. I don't know how well a "light" margarine would work. If that's all you can find where you live, give it a shot. It'll still taste good, but the texture may be a little off.

You can also make this using saltine crackers.

Graham Break-Aways

12 MSPI-friendly graham crackers, broken in half (24 squares)
1/2 cup (1 stick) MSPI-friendly margarine
1/4-1/2 tsp. salt, optional -- only add this if you're using unsalted margarine
3/4 cup packed brown sugar
1 cup MSPI-friendly chocolate chips
1/2 cup finely chopped pecans, optional

Heat oven to 350°F. Arrange graham crackers in a single layer in a 15x10x1-inch pan.

Bring margarine, sugar and salt to a boil in medium saucepan on medium heat; cook two minutes or until margarine is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover all grahams.

Bake six to eight minutes or until sugar mixture is lightly browned and bubbly; top with chocolate chips. Bake one to two minutes or until chocolate is softened. Remove pan from oven; immediately spread chocolate over grahams. Sprinkle with nuts; press lightly into chocolate with back of spoon. Cool completely before breaking into squares.