BabyWhispererForums.com
EAT => Food Allergies => Topic started by: GraceKellysmom on October 05, 2006, 02:18:40 am
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If this doesn't announce and stay up top, can the mod please catch it up for me, thanks!
I wanted to start a thread of MSP-free recipes for all the milk/soy-free moms out there. Enjoy!
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My absolute favorite recipe, thank you Theosmom (it's hers!)
Meatball Minestrone (toddler friendly) By Leslie
All measurements are approximate – I usually make this out of whatever I have on hand, so it’s basically a different soup every time. TJ loves the broth, so I sometimes add a can or two of low-sodium V-8 for extra veggie goodness. He drinks it with a straw, which is less messy than a spoon. I also hide veggies in the meatballs too.
Meatballs:
16 oz. ground meat (beef, turkey, or any combination – adding extra-lean pork sausage is really yummy too)
1 egg
1/3 c. water
½ c. (milk/soy-free) bread crumbs
¼ to ½ tsp. minced garlic (dried or fresh) or garlic powder
few pinches of salt
any other seasonings you prefer (I use a sausage seasoning blend if I am not adding actually sausage to the meat mixture)
OPTIONAL: 1 c. or so leftover cooked vegetables (I use broccoli and cauliflower), run through a food processor
Mix all ingredients together and form into ping-pong ball sized meatballs. Refrigerate while you prepare the rest of the soup
Soup:
4 cans of broth (chicken or beef, depending on the type of meatballs you made)
1-2 c. water
salt if needed
OPTIONAL: 1-2 small cans low-sodium V-8 or tomato juice
OPTIONAL: few splashes of wine (red for beef broth, white for chicken broth)
Prepare any or all of the following:
1 potato, cubed
1 c. cut-up carrots
½ to 1 can red beans
½ to 1 can white beans
1 green zucchini, cubed
1 yellow squash, cubed
½ to 1 c. green beans, frozen or fresh
1 can diced tomatoes, undrained
2 c. uncooked pasta shapes (shells, etc. whatever you have handy)
1. In a small amount of oil, brown meatballs in a large pot.
2. When meatballs are brown, add all liquid ingredients.
3. Bring to a boil and add all vegetables and legumes
4. Turn heat down and simmer soup for at least 45 minutes, until everything is cooked. Add salt if needed.
5. Add pasta and cook for 10-15 minutes until done ( you may need to turn up the heat some).
6. If your toddler likes the broth, let him or her use a straw to drink it!
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Apple Pie Pork Chops
Prep Time 15 min, Bake Time 1 hour, Serves 4-6
1 can apple pie filling (or 4 apples, peeled/sliced, cinnamin, lemon juice, sugar)
4-6 boneless pork chops, trimmed of fat
1 small box milk/soy-free stuffing, prepared to package directions
Preheat oven. Brown pork chops in skillet on range top. In deep casserole dish, layer apple pie filling on bottom, place pork chops on filling, place stuffing on pork chops. Cover and bake @ 400 degrees for one hour or until pork reaches 170 degrees F. Serve with (yum - garlic) mashed potatoes and green vegetable or salad.
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Turkey Meatloaf, Sweet & Sour Style
Prep time 5 min, Bake time 50 minutes, Serves 4
¼ cup apricot jam
¼ cup bottled chili sauce
½ tsp bottled minced garlic
½ cup dairy/soy-free breadcrumbs (I just food processor a slice of dry bread)
1 tbsp dehydrated onion flakes
1 pound extra lean ground turkey
Preheat oven. Lightly grease meatloaf pan with cooking spray. (I use foil lined roasting pan if cooking veggies, like diced sweet potatoes, in it too, just add baking time)
Place apricot jam, chili sauce, garlic, bread crumbs, and onion flakes in large mixing bowl, stir ingredients until well mixed. Add ground turkey, mix until well blended. Shape turkey mixture into loaf, place in prepared baking dish. Bake, uncovered (covered if veggies too) in preheated 350 degree oven for 50 minutes or until turkey is 180 degrees Fahrenheit. (and veggies are soft to pierced fork)
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Chicken Supreme from "Four Ingredient Cookbook"
Preheat oven to 350 degrees
1/2 onion, sliced thin
3-4 halved chicken breasts or 6-8 chicken tenders
1 can golden mushroom soup (ala Campbells) (this has MSG in it, which some babies will react to as soy, please trial/error and see if it is ok for you or not)
6-8 potatoes, red or golden, medium to small, washed and quartered
Layer ingredients in greased casserole in order above. Cover and bake 45-60 minutes or until chicken is 180 degrees F.
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This is one of those crazy recipes that I vary every time for variety. Use corn or flour tortillas, oil and heat them before rolling or don't, it's good both ways.
Enchiladas
1 pack of 8-10 flour or corn tortillas
1 can of beans (I like black beans or refried)
1 small can of diced chilis
1 lb of diced cooked chicken, seasoned with a 'mexican' seasoning
1-2 cans of enchilada sauce (packet style needs a can of tomato paste)
Preheat oven to 350. Prepare ench sauce if you're using the Lawry's packet. Prepare chicken as suggested above. Put a small amount of beans, chilis, and chicken in each tortilla and roll. Place rolled tortillas in greased casserole. (I use a hefty 11x16 for this one) Cover with ench sauce. Bake, covered, for 30 minutes or so until bubbling.
Serve with guacamole and chips, and some spanish-style rice.
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Armenian Chicken (ala my FIL "Ace")
Prepare the night before.
1 lb or more of boneless, skinless chicken
2 gallon zip loc bags
1 bottle of Wishbone italian dressing
2-4 tsp of broiled steak seasoning (in your spice aisle)
Wash and trim chicken and put in zip loc bag. Shake in the steak seasoning. Pour in 1/2 to the full bottle of italian dressing. Seal bag and put it in the other bag for fridge safety. Put bags in the fridge overnight. The next morning, flip the chicken over once. At dinner that night, turn on your grill and grill the chicken to perfection!
My family likes this with baked sweet potatoes and garlic bread (easy to make dairy free with a loaf of french bread, margarine, and garlic salt or crushed garlic), and sometimes a green salad. Yum!
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Golden Hamburger Casserole (aka Shepard's Pie)
1 lb ground beef, browned and drained
1 can golden mushroom condensed soup (Campbell's) (this has MSG, please omit if your baby reacts to it)
1-2 cans or 2-3 cups (thawed) frozen vegetables of your choice
4-6 servings of mashed potatoes or dairy/soy-free tater tots
Preheat oven to 350 degrees. Boil your mashed potatoes, mash them and add a little soy-free chicken broth and margarine to taste. (or cook your tater tots) Prepare your beef and don't forget to salt and pepper it. Layer ingredients in a greased casserole and bake in oven, covered, for 45-60 minutes or until bubbling.
(I usually make this one with green beans or corn, sometimes one on one side of the casserole and one on the other for my picky eater, dh)
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Goolash (my German Grandma's recipe)
1/2 to 1 lb of ground beef, browned and seasoned with chopped onion, salt & pepper
1-2 cups of macaroni noodles, boiled until soft
1-2 cans of condensed tomato soup (campbells should be dairy/soy-free)
The measurements on this one can vary depending on how many you want to serve. I just shlep everything together in the pan I boiled the noodles in and season it with s&p until I like the taste, lol. Serve with something green!
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Beef & Potato Turnovers (adapted from another recipe)
1 lb ground beef, browned and drained, seasoned with salt & pepper
1 cup grated potato
1 cup grated carrot
(optional) 1 cup grated turnip (optional)
4 tbsp of water
2 dairy/soy-free pie crusts
Preheat oven to 425 degrees. Mix browned beef and grated vegetables. Cut pie crusts into 8 pieces, mine are usually round so I quarter them. Divide the mixture and put on the pie crusts. Add 1/2 tbsp water to each. Dampen edges of pie crust and fold over, press edges together and crimp with a fork. Place on parchment lined baking sheet. Bake for 10 minutes, turn oven down to 350 and bake an additional 10-15 minutes. Remove from oven and cool on rack.
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BRILLIANT!!! ;D
I was just coming on to ask if anyone had some dairy free recipes - my best friend and her 2 1/2 year old daughter are coming to visit next week and both are on a strict dairy-free diet. I don't want her to feel like she needs to provide her own meals and wouldn't mind learning some new recipes (you never know when knowing things like this will come in handy). Thanks a million ;D
Hailey :-*
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Here's a recipe for chocolate chip cookies, it's from http://www.breastfeedingisnormal.org These are so yummy, one of my vegan friends made them and I kept asking her if there was any dairy/soy in it, they were delicious!
Housepoet's Famous Lactation Boosting Oatmeal, Chocolate Chip & Flaxseed Cookies
1 cup dairy free margarine (I use Nucoa)
1 cup sugar
1 cup brown sugar
4 tablespoons water
2 tablespoons flaxseed meal*
2 large eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups oats, thick cut if you can get them
1 cup or more chocolate chips (Ghiradelli's has a milk-free one)
2 tablespoons of brewers yeast* (be generous)
Directions:
Preheat oven to 375 degrees F. Mix together 2 tablespoons of flaxseed meal and water, set aside for 3-5 minutes. Cream (beat well) margarine and sugar. Add eggs one at a time, mix well. Stir flaxseed mixture and add with vanilla to the margarine mix. Beat until blended. Sift together dry ingredients, except oats and chips. Add to margarine mixture. Stir in oats then chips. Scoop or drop onto baking sheet, preferably lined with parchment or silpat. The dough is a little crumbly, so it helps to use a scoop.
Bake 8-12 minutes, depending on size of cookies.
Serves: 6 dozen cookies
Preparation time: 15 minutes
*can be found at any local health food store
*NOTE* it MUST be Brewers Yeast, no substitutions!
**make sure to read the label on the brewer's yeast, I just found some at my local co-op which has whey in it :(
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Chicken with Peanut Sauce
this is my mom's recipe, not sure where she got it...
4 boneless, skinless chicken breasts (or any other cut) cut into pieces
2 tablespoons oil
1 cup white wine
1 cup chicken stock (make sure it's dairy/soy free)
1/4 teaspoon ground ginger
2 cloves garlic, chopped
1/2 teaspoon salt
1/4 cup chunky peanut butter
steamed rice (white or brown, brown adds a nice different flavor here)
Using low heat, saute the chicken in oil in a non-stick frying pan until just done. Remove chicken to a separate bowl and keep warm (you can keep it in the pan the whole time but it gets sorta squeaky), then add garlic to pan and cook til just brown. Add remaining ingredients to frying pan and bring to a boil. Simmer on low heat for about 20 minutes. Serve over rice with veggie on side.
**a note: sometimes I like to double the sauce to make it nice & saucy :)
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Pasta Fagiole
again, my mom's recipe
1 pound great northern beans
2 quarts water
1-8 oz can tomato sauce
3 whole cloves garlic
1/4 cup olive oil
basil & oregano to taste (about 1 teaspoon each)
1&1/2 tablespoon salt
elbow macaroni, cooked (or any kind of shaped pasta)
Soak beans in water about 1-2 hours with 2 teaspoons salt. Throw off water and add fresh water. Add other ingredients except pasta and bring to a boil. Simmer until beans are soft, about 2 hours or more. Place a serving of pasta in bowl and serve beans & broth over pasta.
This can be cooked in the crock pot, just put into crock after you bring to a boil.
You can also play around with this and make it with 2 cans of (drained) Canellini beans or Great Northern beans on the stove top, and throw the pasta noodles in to cook in the pot. (make sure to add more water if you need to since the pasta absorbs it). You really can't go wrong with this recipe, it's pretty yummy. My picky DH loves it, it's a great winter soup but light enough for summer time. If you have a cheese eater in the family, they can sprinkle parmesan or asiago cheese onto their serving. Great with a side of warm bread and a salad.
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What a great post!!! Thanks a ton to GraceKellys mom! I'll try to get some recipes together to add soon! Can't wait to try a few of these!!!!
Thanks a million!
Steph ;D
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*I've been looking for a peanut butter chicken for ages, thank you!*
Now this next recipe, it uses frozen dinner rolls that are iffy as to a slight milk content or not. So for the less sensitive babies, it shouldn't be a problem. These sandwiches freeze well! This is one of those recipes that took me a while to master... but they are so good!
Runza's (my Grandma's football Saturday tradition)
1lb ground beef, raw
1 medium chopped onion
1/2 head of cabbage
salt and pepper
1 bag of 24 Rhodes frozen dinner rolls (check for dairy/soy, their recipe changes)
Set out rolls to thaw and rise per package directions. I like to turn my oven on for a minute, and then shut it off and let mine rise while they're in the oven. The rising process always takes longer than the package says it will. Let these rolls get huge!
Shred your cabbage with the food processor. Get out a huge stockpot and start browning beef and onion on medium heat. Season well with a little salt and a LOT of pepper (like 2 tbsp!) Add cabbage when beef is about half cooked. Let it all cook down for 15-20 minutes. I usually do this in the morning and then refrigerate it so it is easier to handle later.
Preheat oven as roll package directions (I think it is 350-400) For each Runza "sandwich" you need two rolls. I flour my hands and the counter top slightly, and roll out two rolls into a large oval. Add beef/cabbage filling, as much as you can, and bring the sides of the roll up and crimp so the beef is completely contained. Your roll should be a long beef stuffed oval. Place on parchment lined baking sheet, seam side down. Continue until all sandwiches are done. Bake as per package instructions, I think it is 20-22 minutes. Remove from oven when tops are golden brown. I like to grease the warm tops with a little margarine to make them shine and taste yummy. Enjoy!
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Award-Winning Chili from "Buns in the Oven" a cookbook by my NFP buddies
Makes approximately 2 quarts
1 lb ground beef
1 lb ground pork sausage (soy-free!)
2 cups chopped onion
2 cloves garlic, minced
2 14.5 ounce cans diced tomatoes, undrained
1 6 ounce can tomato paste
1 4 ounce can diced green chilies, undrained
1/4 cup parsley flakes
2 tbsp chili powder
1 tsp ground cumin
1 1/2 tbsp brown sugar
1 tbsp vinegar
1 tsp salt
1 tsp pepper
1 16 ounce can kidney beans, undrained (I used two cans because I like beans)
Option Prep 1: Brown beef, sausage, garlic, and onion over medium heat. Drain. Put all ingredients in crock pot and cook on low for 8 hours.
OR
Option Prep 2: Combine beef, sausage, onion, and garlic in a Dutch oven; cook over medium heat until meat is browned and drain off drippings. Stir in rest of ingredients except beans. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally. Add beans and simmer for an additional 30 minutes.
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oh my goodness, my mouth is watering over the Runzas! I can't wait, it sounds like a cabbage roll on steroids! yummmmmmmmmmmmmmmmmmmmmmmmmm
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What finger foods, snacks do you give your lo's? Zach has had tins of tummy issues since he was a baby, now 15 mos. old and I believe it is leading towards MSPI.
He tested (+) on an allergy test to Soy, but everytime he had milk he is so so gassy and he is always whining or crying like something is bothering him.
Thanks, Wendy
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If you're looking for an easy birthday cake to make that's dairy & soy free give the following a go. (it's also egg free as well) It's one I grew up making as it's easy for even young children to make. It's really moist and tastes surprisingly good!
Preheat oven to 350
1 1/2 cups flour
1 cup sugar
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup cold water
Mix dry ingredients directly in a 9-inch square pan. Make 3 wells - pour oil in the first, vanilla in the second and vinegar in the third. Pour cold water over all and mix with a fork until batter is smooth.
Bake for 30 minutes or until wooden pick inserted in centre comes out clean.
I've also made these as cupcakes - the above recipe makes 12. They bake for approximately 20-22 minutes.
Here's also a quick frosting recipe that's works well if made with dairy/soy free marg:
1/2 cup sugar
1-1/2 tablespoons cornstarch
1oz. chocolate, unsweetened
dash salt
Mix together ingredients in saucepan. Add 1/2 cup boiling water. Cook until thickened. Remove from heat. Add 1-1/2 tablespoons butter or margarine and 1/2 teaspoon vanilla. Cool a bit - spread while hot.
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I got Pillsbury Cresent Rolls and Cornbread Twirls today (by the biscuits). The ingredients DO NOT list any milk or soy (well soybean oil), but that is it.
Why would the cresent rolls not have milk in it, but the biscuits do?
Do anyone of you use Pillsbury?
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WOW, I made instant choclate pudding tonight with Milk (no calcium, but tons of fat). My lo LOVED it.
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Biscuits are pretty much milk and butter. I can't think of a way they'd be good without either. Maybe shortening and rice milk? Mmmm... I may just have to try it if I get desperate this spring. I love biscuits!
You may want to try your other questions on the MSPI thread, this one was meant for recipes.
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I have a very very YUMMY recipe that I wanted to share for those doing a MSPI diet.
It was a huge hit with my 16 month old. If you are worried about fat and sugar, then this may not be for you, BUT we are trying to increase calories everywhere possible.
BANANA'S FOSTER -PUDDING DESSERT
Ingredients:
Pudding:
- Vanilla Instant Pudding Mix
- Make with coconut milk instead of whole milk
- Chill
Banana’s Foster:
- 1 Banana (sliced)
- 1 tablespoon of safe butter (I used fleishman’s light sticks)
- 1 to 1 ½ tablespoons of brown sugar
- Sprinkle of cinnamon
• Over medium heat, combine butter, brown sugar and cinnamon in pan
until butter has melted. Add banana’s and continue to cook over medium heat until the banana’s are soft. About 3 – 5 minutes.
Poor over a cup of the pudding and ENJOY!!!
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Milk free Cookie Bars! (toll house blonde brownies - not using toll house choc. though)
2 1/4 cups flour
3 eggs
2 1/2 tsp. bkg powder
1 tsp. vanilla
1/2 tsp. salt
2 cups - Choc. Chips (Ghirardelli makes milk free ones!!)
3/4 cups butter or margarine (milk/soy free - Fleishman's unsalted)
1 3/4 cups brown sugar
Preheat oven to 350 degrees. Grease jelly-roll (15x10) pan. Combine flour, bkg powder and salt in a small bowl. Beat sugar and butter in a lg. bowl until creamy. Beat in eggs and vanilla; gradually add flour mixture. Stir in morsels and spread in pan. Bake 20-25 min.
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Ooohhhh!! What great recipes! Here's a great one for oatmeal cookies. I add raisins in, too....
1/2 C olive oil or sunflower oil
1/3 C brown sugar
2 Tbsp. sugar
1 egg white
3/4 tsp. vanilla
3 Tbsp. water
2 C rolled oats
1/3 C unbleached white flour
1/3 C whole wheat flour
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
Preheat oven to 350. Grease a cookie sheet (I used Pam spray). Cream oil and sugars. Mix in egg white, vanilla, and water. Add oats, white flour, wheat flour, salt, baking soda, and cinnamon and mix until blended. Don't overmix or you'll lose texture of oats. Drop batter by tablespoonfuls onto cookie sheet and bake for 10-15 minutes. (I did 10 and that was plenty.) Enjoy!
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Banana Chocolate Chip Muffins
1 3/4 c of Whole Wheat flour
1/4 c ground flax seed
1 T baking powder
dash salt (optional)
1/4 c sugar
1/4 unsweetened applesauce (1 snack sized container)
1/4 c water
1T olive oil
1 tsp vanilla
4 very ripe bananas
1 cup of chocolate chips or almonds, dried fruits and nuts or fruit
Directions
1 preheat oven to 350
2 using olive oil to oil 12 muffin tin or 6 texas/oversized muffin tin
3 in one bowl combine dry ingredients (flour, flax, baking powder and salt)
4 In a large mixing bowl w/ electric mixer or stand mixer, beat together wet ingredients ( sugar, bananas, applesauce water and vanilla)
5 in small batches add dry ingredients to wet until combined well
6 stir in chocolate chip, dried nuts ect
7 scoop into oiled muffin tin
8 bake for 40 minutes, cool on racks and enjoy
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A "Cream of Crap" substitution for you:
In a medium skillet, brown veggies (mushrooms, onions, celery, whatever you want, about 1/2 to 1 cup) in a tbsp of oil. Add 1 more tbsp oil when browned, and stir in 1 tbsp of flour. Cook, stirring constantly for 1 min. Add 1 to 2 cups of soy free chicken broth (heck you could use water in a pinch), stirring constantly, until mixture thickens. Use as a substitute for "cream of crap" soup!
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Pesto Chicken
2-4 chicken breasts, no bones and diced, and cooked You can also grill whole chicken breasts and slice them for more flavor
4-8 servings of pasta, cooked to box directions
Mix that with the following pesto recipe:
Pesto
5 or so cloves garlic
15 large, fresh basil leaves (frozen works, but dried basil in the spice jar does not. have you started an indoor herb garden yet?)
1/2 cup of pine nuts (I've used walnuts, pecans, or cashews just fine)
salt and pepper to taste
7 or so tablespoons of olive oil
In a blender, blend together the above pesto ingredients, adding olive oil last to make an emulsion. Mix with pasta and chicken, or spread it on a toasted bread or pizza dough.
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Italian Beef and Vegetable Casserole
1 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 cup finely chopped onion
2 cloves garlic, minced
1/3 cup olive oil
1 lb ground beef
3/4 cup tomato paste
3 cups chopped tomatoes
1 tsp salt (or less)
1 1/2 tsp oregano
1 tsp basil
1/2 tsp thyme
10 oz frozen chopped spinach, cooked and drained
4 oz whole wheat noodles, cooked
Saute onion, celery, carrot and garlic in oil in skillet. Add beef. Cook til meat is brown and crumbly, stirring frequently. Drain. Add tomato paste, tomatoes and seasonings. Simmer for one hour. Stir in spinach and noodles. Spoon into casserole. Bake at 350 for 20 minutes.
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Pancakes (egg, soy, and milk free!)
2 cups of AP flour (or 1 cup AP, 1 cup whole wheat)
4 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1 tsp cinnamon (optional)
1 1/2 cups rice milk plus 1 tbsp lemon juice
1/2 to 3/4 cup water (add this last, to desired consistency)
3 tbsp canola or safflower oil
1/2 tsp vanilla
Preheat your skillet or griddle. Mix dry ingredients together. Mix wet ingredients together except water. Blend dry and wet ingredients together with a fork. Add water to desired consistency. (experiment with this, some people like thinner/thicker pancakes) Lightly grease your hot skillet. Pour batter to form 4-5 inch circles. Cook for 2-3 minutes or until pancakes have bubbly surface and dry edges. Flip pancakes and cook for an additional 2-3 minutes or until desired doneness. These are awesome, and perfect with a little real maple syrup! Our Saturday morning tradition.
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Pepper Steak from “Saving Dinner” by Leanne Ely
1 tbsp olive oil, divided
1 pound flank steak, cut in ¼ inch strips (or small chunks)
2 cups bell pepper strips
1 medium onion, thinly sliced
1 28 oz jar of spaghetti sauce (no cheese!)
¾ cup beef broth
In large sauce pan over medium-high heat, heat 1 tsp of olive oil and cook meat, stiring frequently until done to your liking. Remove meat and pan juices and set aside. In same sauce pan, add remaining oil and peppers and onions, cooking 5 minutes or until tender, stirring frequently. Stir in pasta sauce and broth, meat and pan juices. Heat to boiling. Reduce heat and let simmer about 10 minutes or until the sauce reduces slightly.
She suggests serving with pasta, steamed kale, and steamed baby carrots.
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Low Country Beef & Rice from “Saving Dinner” by Leanne Ely
¾ lb extra lean ground beef
1 stalk celery, chopped fine
1 large onion, chopped
1 small green bell pepper, seeded and chopped fine
1 tsp Cajun or Creole seasoning
1 cup oats
3 cups of cooked brown rice
3 medium tomatoes, chopped (1.5 cups or a 12 oz can of diced tomatoes)
2 - 11.5 oz cans of V8 or other vegetable juice
In skillet over medium heat, cook beef, celery, onion, bell pepper and Cajun seasoning about 4 minutes, stirring frequently, until beef is brown and vegetables are tender. With paper towel, blot any excess grease. Stir in oats well. Then add remaining ingredients. Reduce heat to medium low. Keep uncovered and simmer about 5 minutes.
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Apple and cinnamon french toast.
I made this for DD and she loved it, great for breakfast or as a sweet lunch.
Beat one egg and dip once side of a slice of bread in it. Fry in a little olive oil. Spread some apple sauce on the upside and sprinkle with cinnamon then pour the rest of the egg mixture over the top and then place pan under the grill to cook the top. Warning: this is really hot so I left it about 10 mins before serving but wow its tasty ;)
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Lemon Zucchini Bread (or muffins) - I have made this as a loaf and as muffins. You need to adjust the baking time for muffins. Also I replaced the egg with applesauce. So moist and yummy!
INGREDIENTS:
1 1/2 cups shredded zucchini
3/4 cup white sugar
1 egg
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest
DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
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This is just what I was looking for! Do you have any milk free/dairy free cake recipes? My daughter's 1st bday is coming up and so far she hasn't been able to have any dairy products.
Thanks so much :D
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mmmm my favorite cake, just for you! Both my kids have gotten chocolate cup cakes for their first birthdays:
Chocolate Layer Cake
Prep time: 10 minutes
Cooking time: 35 minutes (cupcakes 20 minutes)
3 cups flour
2 cups sugar
½ cup dairy free 100% cocoa powder
2 tsp baking soda
1 tsp salt
2 cups water
2/3 cup vegetable oil
2 tbsp distilled white vinegar
2 tsp vanilla extract
Preheat oven 350 degrees. Grease (100% vegetable shortening) and flour 2 9-inch round cake pans. In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat with spoon or whisk until batter is smooth and ingredients are well blended.
Pour batter into prepared cake pans. Bake in 350 oven 35 minutes or until toothpick inserted into center of cake comes out clean. Let cool in pans 10 minutes, before turning onto wire racks to cool completely.
Optional cupcake directions: Prepare as above except pour batter into 24 lined cupcake tins. Bake at 350 for 20 minutes. Cool on wire racks.
Frosting
½ cup (1 stick) dairy-free margarine, room temperature (Fleishmans Unsalted Sticks) OR 1/2 cup Coconut Oil (mix it very well to remove clumps)
2-1/2 tbsp honey
1 tsp vanilla extract
½ cup dairy free 100% cocoa powder
2-1/2 tbsp water
2-1/2 cups powdered sugar
Place margarine, honey, and vanilla in mixing bowl. Sift cocoa into this bowl. Cream these ingredients with an electric mixer. Add water and sift powdered sugar into mixture. Beat with electric mixer on medium until well mixed. Yields enough to frost a 9-inch double layer cake, will have extra if making cupcakes.
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Stacy, those cupcakes sound yummy. Plus they are meat-free, dairy-free so I can eat those during my Christmas Lent fast (can't have any food made from animals), and the kids will LOVE them. THANK YOU!
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Marking marking marking ;D ;D ;D
Will have a look through after work, am so glad this sticky is here!
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anyone have any new recepies?? I am starting down the list and will need more soon. Thanks!!! I'll post some as I find them too.
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Edited to remove my blog information/link. I've gone back to dairy.... hoping all who read here will be able to someday as well!
. Can't wait to try the lemon zucchini cake posted above!
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I'm off dairy and sort of off soy; I was going to post a recipe that I thought was MSP free, but just realized it may not be. It calls for chicken broth. My walmart generic chicken broth lists "flavorings" and in parantheses says it includes milk and at the end of the recipe lists says that the product contains milk. So, I bought Swanson chicken broth. It doesn't have a little allergy statement saying that the product contains milk or soy. However, it does list "flavorings" as an ingredient, which is on the list of soy stuff to avoid . . . so does that mean it's not safe either?
And, if it is not MSP free, does anyone have a recipe for making your own chicken broth?
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we found msp free chicken broth a trader joes. it's in abox. still can't find beef broth like that though.
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Okay--then I'll post the recipe later today. :)
I just looked up recipes for homemade chicken broth and they all seemed to involve a chicken "carcass." Where on earth would one acquire a chicken carcass if one wanted one? ??? LOL
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I think that if you buy a chicken from cosco or someplace that has rotisserie chickens and take the meat off it and it could be used. not sure if it would have soy or other thing in it, but you could check.
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I have been using Pacific foods organic chicken stock in cartons bought at Costco. I thought the Swansons "low sodium" was ok?
For making your own chicken stock, I usually roast a chicken for dinner one night, and use the carcass for making stock the next day. (oh I love roasted chicken, look up Alton Brown's recipe on Food Network with ginger, cinnamon sticks, yum!) To make the stock, cut the carcass into several pieces, and put it in a stock pot with 4 qts water, 2 tbsp vinegar, 1 large chopped onion, 2 chopped carrots, and 3 chopped celery ribs. Bring to a boil and simmer for at least a half a day. Right at the end, add one bunch of chopped parsley and simmer 10 more minutes. Let the brew cool a bit, and then strain into glass jars. You can refrigerate or freeze, just make sure if you freeze to leave enough room for expansion and to cool in the fridge before freezing.
You can use a whole chicken in this, and just remove the meat from the bones after cooking, and then use the chicken meat in salads, enchiladas, tacos, casseroles, whatever your heart desires. My chicken just doesn't last that long! ;)
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This was really yummy. The chicken sauce has excellent flavor. :)
Chicken Divan
10 oz pkg frozen broccoli OR ½ lb fresh broccoli
Chicken Sauce (see below)
8 slices chicken breast (cooked and seasoned to taste)
Milk-Free Bread Crumbs (seasoned to taste)
Cook chicken slices—we sautéed ours in a little olive oil and seasoned with Greek seasoning, garlic powder, and onion powder. Steam broccoli. Prepare Chicken Sauce. Arrange broccoli in an 8 x 11 inch casserole dish and pour half of the Chicken Sauce over it. Cover with chicken slices. Pour remaining sauce over chicken and top with a heavy sprinkling of breadcrumbs (we seasoned ours with paprika, Italian herb seasoning, and Mrs. Dash Garlic and Herb seasoning. Bake uncovered at 375 degrees for 30 minutes. Yield: 4 servings
Chicken Sauce
2 T milk free margarine (I think olive oil would work fine)
2 T flour
1 ½-2 C chicken broth (check the ingredients carefully to be sure it is MSP free)
Salt and white pepper to taste
1 egg yolk
2 T sherry
Melt margarine in a saucepan and add flour. Blend well. Slowly pour in 1 ½ C chicken broth. Add salt and pepper, stirring constantly. When mixture boils, blend 2 T of hot sauce with egg yolk. Add egg mixture to hot sauce and stir constantly until well blended. Add sherry and cook on low heat, stirring constantly for 10 minutes. Add more sherry or bouillon if necessary. Yield: 2 cups
Milk-Free Bread Crumbs:
Keep a plastic bag of milk-free bread crusts, ends, leftover rolls and other odd pieces of bread in the freezer. When you have accumulated a healthy amount, transfer the bread to a large bowl. Let the pieces of bread sit at room temperature uncovered for several days. (Alternately, cut bread into small cubes, spread on a baking sheet, and put in the oven at 200 degrees, stirring occasionally, until bread seems dry). When all the bread is hard, put it through a blender, food processor, electric grater, or meat grinder. Store the crumbs in a covered container. Breadcrumbs taste best when a variety of breads and rolls are used together. Add herbs or spices if you wish. Refrigerate for longer shelf life.
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Village Paella
Serves 6 (it makes a lot!)
2 T olive oil
1 whole boneless skinless chicken breast, cut into bit-size pieces
1 onion, chopped
1 green pepper, thinly sliced
4 cloves garlic, thinly sliced
1 ½ cups brown rice
1 cup canned Italian tomatoes, drained and quartered
1 ½ cups dry white wine
4 cups nonfat chicken broth or clam juice
1 tsp dried oregano
½ tsp saffron threads
¼ cup hot water
2 T minced fresh parsley
8 ounces halibut, cut into bit size pieces
8 ounces scallops
8 ounces shrimps, peeled and deveined
1 cup green peas
freshly ground pepper
salt
Warm 1 T oil in a paella pan or large no-stick frying pan (we use a wok) over medium heat. Add the chicken and cook for 5 minutes. Remove from the pan and set aside.
In the same pan, cook the onions, peppers and garlic in the remaining 1 T oil for 5 minutes.
Stir in the rice and cook for 3 minutes, or until slightly browned.
Add the tomatoes, wine, broth or clam juice and oregano. Raise the heat to high and bring to a boil. Cover and reduce the heat to low.
Meanwhile, soak the saffron in the water until needed.
After the rice has cooked for 30 minutes, add the saffron and soaking water and the parsley to the pan (do not stir the rice). Let the rice cook for another 5-10 minutes.
Add the halibut, scallops, shrimp and chicken to the rice. Cook for 7-10 minutes longer.
Add the peas. Cook for 3 minutes. The rice should be soft and most of the water absorbed. Season with the salt and pepper.
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Chicken a L’Orange
Makes 8 servings
1 egg (or substitute), slightly beaten
¼ cup orange juice
1 cup milk-free bread crumbs
1 tsp paprika
1tsp salt
1 T grated orange peel
2-3 lbs fryer chicken, rinsed, dried, and cut up
Combine egg and orange juice. Beat well. Combine bread crumbs, paprika, salt, and orange peel. Dip chicken in egg mixture, then into bread crumb mixture. Bake covered at 375 degrees for 30 minutes. Uncover and bake another 15 minutes
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Low-Fat Moussaka
Serves 8
1 ½ pounds lean ground lamb or ground turkey
2 onions, diced
4 tomatoes, chopped fine
3 T parsley
½ tsp cinnamon
½ tsp nutmeg
½ tsp pepper
1 cup water
3 T tomato paste
1 large eggplant
½ cup milk-free bread crumbs
2 T wheat germ
Cook meat in a large non-stick skillet, breaking the meat apart with a fork as it cooks. Pour off excess fat. Add onions, tomatoes, parsley, cinnamon, nutmeg, and pepper. Combine water and tomato paste. Add to meat mixture. Cover and simmer for 20 minutes. Peel and slice eggplant into thin slices, about ½ inch. Pour some of the meat/sauce mixture into a 8x12-inch baking pan (we needed to use a 9 x 13 pan to fit it all). Arrange a layer of eggplant slices side by side. Cover with more sauce. Continue to fill the pan with layers of eggplant and thin layers of sauce, ending with layer of sauce. Sprinkle with bread crumbs and wheat germ. Bake at 350 degrees for 1 hour.
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Wow, all these look great. You are making me want to get out to the kitchen and start cooking!!
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Chicken Primavera Fettuccine with Lemon Garlic Sauce
10-12 fresh chicken tenders
1 tsp minced garlic
1 cup julienne sliced carrots
1 cup julienne sliced zucchini
½ cup yellow bell pepper, sliced thin
1 cup sliced mushrooms 12 ounces spinach fettucine
1 tsp seasoning salt
1 tsp margarine
Sauce:
2 T margarine
1 cup chicken broth
1 cup enriched rice milk
2 T flour
juice of 1 lemon
¼ cup chopped parsley
Heat a medium non-stick skillet over medium-high heat. Add chicken tenders, sprinkle over seasoning salt, and sauté until cooked through and lightly browned. Remove chicken and drain on paper towels. Melt 1 T margarine in skillet and add garlic, sauté over medium high heat until slightly browned. Then add vegetables and mushrooms and stir-fry until slightly tender, about 5-6 minutes. Set aside.
Bring water to boil in a large pot. Add pasta when water is boiling and cook to desired tenderness. Drain.
In a medium saucepan, melt margarine. In a separate small bowl, blend flour and rice milk. Add chicken broth and rice milk/flour mixture to the melted margarine and heat over medium high. While stirring constantly, bring mixture to a boil. Boil 1 minute, then remove from heat. Stir in lemon juice and parsley.
In a large pot, combine pasta, chicken, vegetables, and sauce, and toss to coat. Serve immediately.
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I just whipped this up at lunch because my older son loves fruit dip and my younger is MSPI and can't eat any of his favorites. This tasted great with apples - our favorite but bananas may be good too:
1/4 cup peanut butter
1/4 cup pilsbury vanilla icing (i heated for 10-15 seconds to soften)
1-2 tsp of almond milk (you could use any liquid, that it what we had on hand)
Stir and try not to eat straight from the bowl before you can cut up the fruit.
It tastes like PB mousse and I am thinking it would be great in a tart crust or popover too!!!
Jen
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Stir and try not to eat straight from the bowl before you can cut up the fruit.
rofl!!
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Chicken Fajitas from Eating for Life
serves 2
About 1/2 pound Chicken cut into 1/2 inch strips
2 Tbsp Fat Free Italian Salad Dressing ( I use regular craft as it is MSP free)
1 tsp Chili Powder
1 Onion sliced
1 Green Bell Pepper cut into 1/4 inch strips
1 Red Bell Pepper cut into 1/4 inch strips
4 flour tortillas
1/4 cup salsa
1. in Ziplock bag, combine chicken and italian dressinf. Make sure chicken is coated, and seal the bag. Place in Refrigerator to to marinade at least 30 min.
2. Lightly coat a large skillet with cooking spray and place over medium heat. Add the chicken, marinade, and chii powder: saute' until chicken is no longer pink in center, about 7 min. Transfer chicken to plate and cover with foil to keep warm
3. Lightly coat the same skillet with cooking spray; add onions and saute until soft, about 5 min. Add green and red peppers and saute' until tender, about 7 more min.
4. Add cooked chicken back to the skillet, combine with onions and peppers and saute' until heated through, about 2 min.
5. Warm tortillas in the microwave between 2 dampened paper towels for about 45 seconds. place 2 tortillas on each plate and fill each with about a fourth of the chicken mixture. Top with salsa, serve and Enjoy!!!!
We love this. I sometimes will add a yellow pepper into it and more marinade for more sauce in the end.
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I found another great website for mspi recipes http://mspimama.blogspot.com/
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AWESOME link, than you for sharing.
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www.mspiguide.com
This is a great reference and cookbook for MSPI. I have it, so if anyone wants and ideas, let me know.
Wendy
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Traditional Macaroni and Cheez
From the Ultimate Uncheese Cookbook by Jo Stepaniak
2 ½ cups dry elbow macaroni
2 T olive oil
1/3 C flour
½ tsp dry mustard
Pinch of cayenne
1 ¾ cups plain nondairy milk, heated
½ C nutritional yeast flakes
salt and pepper
½ cup packed whole-grain bread crumbs
Preheat oven to 375 degrees. Oil an 8-inch square baking dish or mist it with nonstick cooking spray and set aside. Cook macaroni according to package directions. Drain well and set aside.
While macaroni is cooking, prepare cheez sauce. Heat oil in a large saucepan. When hot, stir in flour, mustard, and cayenne. Cook and stir 1 minute. Gradually stir in hot milk, a little at a time, whisking constantly. (It will take about 5-7 minutes to add the milk. The sauce should continue to bubble as you add the milk. The sauce should contine to bubble as you add the milk; if it doesn’t, you are adding to the milk too quickly.) If necessary, cook the sauce until it is the consistency of thick cream, about 2-4 minutes longer. Remove from heat and stir in nutritional yeast flakes. Season with salt and pepper to taste. Stir in cooked macaroni, and mix well.
Transfer to prepared baking dish. Sprinkle bread crumbs, if using, evenly over top. Bake 25-30 minutes. Let stand for 5 minutes before serving.
I’m ont sure what I did wrong, but my sauce was much thicker than what is described in the directions, but the end result was yummy. It’s a plausible recreation for homemade mac and cheese—not like the stuff from the boxes.
DH even like this and he's still eating dairy and pretty suspicious of these non-dairy things. :D
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Creamy Chicken Noodle Bake
1 rotisserie chicken, skinned and cut into bite-sized chunks [we used boneless skinless chicken breast, cut into bit sized pieces, sauted with rotisserie chicken seasoning]
2 T margarine
1 tsp garlic, minced
½ C onion, chopped
1 C zucchini, chopped
1 C mushrooms, sliced
½ C flour
2 C rice milk
1 ½ C chicken broth
1 tsp salt
8 oz spinach fettuccini
2 T margarine
1 C breadcrumbs
1 tsp seasoning salt
all-vegetable cooking spray
In a large saucepan, melt margarine, then sauté garlic, onion, zucchini and mushrooms until slightly tender. Set aside.
Whisk 1 cup rice milk with flour in a medium saucepan, until smooth. Set heat on medium high and add remaining rice milk and chicken broth. Stir until mixture thickens and just starts to boil, add salt and remove from heat.
Cook fettuccini in a large pot of boiling water until just tender. Drain and then return to saucepan. Mix in chicken, onion and zucchini mixture, mushrooms and white sauce. Pour into a a 13 x 9-inch casserole dish, coated with cooking spray.
In a small skillet, melt margarine and sauté breadcrumbs for 2 minutes over medium high heat. Stir in seasoning salt. Sprinkle over top of casserole. Bake at 375 degrees, until casserole bubles and breadcrumbs are golden brown. Let et for 10 to 15 minutes and serve.
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Here's a site I've used a few times to find recipies for meals I can eat while DS2 is still MPI.
www.recipezaar.com
Use the "filter by category" option to filter out recipes that contain milk and you usually get a few good ones. Nice brownie recipe there and a really tasty pineapple coconut pie thing.
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Will be back in bit to post some of my DD's favourite meals and snack's I make her and will have a look back over this thread for more idea's that she might like as she is a very fussy eater. I also cook using either rice or oat milk so all recipes will be fine for soya intolerance too. DD is fine with soya milk but it doesn't seem to cook to well in saurcers.
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OK so here are a few of the most used recipes I do my DD.
Fruit coconut smoothie SERVES 4
12oz/350g strawberries, halved or sliced
2 nectarines or peaches, stoned and sliced
4oz/100g blueberries or black grapes
1 large banana
4floz/120ml fresh orange juice
4floz/120ml oat milk
2 tbsp desiccated coconut, toasted
Place strawberries, nectarines or peaches and blueberries or grapes in the blended and blend into a puree, add chopped banana orange juice and oat milk to the fruit puree and process until smooth.Pour into favourite cups and sprinkle with toasted desicatted coconut and serve.
Each serving contains 201 calories, 6g protein, 26g carbohydrates, 9g fat of which 6g saturates, 4g fibre and 0.11g natural salt
Jazzy spice shepherd's pie SERVES 2-3
1lb/450g floury potatoes, diced
2 tbsp sunflower oil
1 small onion, finely chopped
1 garlic clove, finelu chopped or 2tbsp garlic puree
1 large carrot diced
10oz/300g quorn mince or minced lamb
2 tbsp mild curry powder
8floz/250ml hot vegetable or lamb stock
1 tbsp tomatoe ketchup or double concentrate tomatoe puree
2 tsp dark soy sauce or worchester sauce
1 tsp corn-flour
2oz/50g frozen peas, thawed
2 tomatoes, roughly chopped
2 tbsp oat milk
a knob of vegatable spread
salt and pepper optional
Cook the potatoes in a large pan of boiling water for 8-10 mins until tender. Heat 1 tbsp of sunflower oil in a frying pan and cook the onion, garlic clove/puree, carrot and mince for 3-4 mins until well browned. Stir in the curry powder, stock and tomatoe ketchup/puree and soy/worchester sauce. Bring to the boil and simmer rapidly for 3-4 mins. Mix the cornflower to a paste with a little water and stir into the pan with the peas and chopped tomatoes and brin gto the boil, stirring, until slightly thickened. Season with salt and pepper to taste. Drain the potatoes well and return to the pan, mash well then beat in the oat milk and vegetable spread until smooth and creamy; season to taste. Pre-heat the grill tomedium, spoon mince mixture into a heat-proof pie dish and spoon over the mashed potatoes, using a fork, mark a criss-cross pattern on the top. Place in the grill for 3 mins until the pie is speckled with brown and serve
I have other favourite dishers if you want more but I will leave it at these 2 dishers for now.
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Mmm that smoothie looks yummy!! Thank you for the recipes!
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Made some fantastic biscuits/cookies today and although DS isn't too keen on them, DH and I like them! I even served them to my health visitor when she came around today cause I had nothing else and she loved them....I didn't tell her what they were though!
I think DS only doesn't like them because he's never had any sweet biscuits before, only savory things.
4 tablespoons of milk free margarine (in UK we use a brand called SURE, milk and soy free "spread")
3 tablespoons sugar
1/2 cup mashed apple or pear (drain extra liquid off)
1 teaspoon permitted baking powder*
2 scoops of Nutramigen/Neocate formula powder (NOT made up as milk, just powder)
1 cup rice flour
Beat margarine with wooden spoon until soft. Add all other dry ingredients. Makes a very soft fluffy dough
Roll into small balls and flatten. Put on un-greased tray and bake at 180deg C for 20-25 minutes until golden brown.
*for baking powder -- commercial baking powder contains gluten. For a gluten-free baking powder you need to mix 2 parts baking soda, 2 parts rice flour and 1 part cream of tartar
Not sure what you would use in place of formula powder if you are BFing or LO is not on formula. Perhaps just add 2 tablespoons of extra rice flour to make up for the missing powder.
They are really good cookies!
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I made these today and they were delicious. I used rice milk instead of soy milk:
These breakfast bars have a muffin-like consistency, so it's like having a healthy, blueberry-bedecked cake for breakfast! Kids and adults love these, and they're great for taking to school or work for dairy-free snacks.
Makes 12-16 bars
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
•2 cups rolled oats
•1 cup whole wheat flour
•2/3 cups wheat germ
•1 t. baking soda
•1 t. baking powder
•¼ t. salt
•1 cup maple syrup
•1 cup apple sauce
•½ cup canola oil
•½ cup soy milk
•1 cup fresh blueberries
Preparation:
1. Preheat the oven to 375 F. Very lightly grease a 9” x”13 casserole dish.
2. In a medium-sized mixing bowl, sift together the oats, whole wheat flour, wheat germ, baking soda, baking powder and salt.
3. In another bowl, combine the maple syrup, apple sauce, oil, and soy milk, whisking until well combined. Add the wet ingredients to the dry, mixing until just combined. Gently fold in the blueberries.
4. Spread the batter in the prepared dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Transfer the dish to a cooling rack to cool before cutting into bars and serving.
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Here's a drink I use that I've tried to make as close to cows' milk as possible. Not for babies under a year old.
1.5 cups coconut milk
1.5 cups rice or quinoa milk (commercial or homemade - recipe follows) or water
0.5-1 cup water
2 whole eggs or 3 egg yolks
*2 tbsp lactose powder (OR liquid glucose)
*1 tsp powdered calcium if not using calcium fortified rice/quinoa milk
1/2 tbsp honey or maple syrup
1 tsp vanilla essence
nutmeg and/or cinnamon
* I get the lactose powder and calcium lactate powder from www.iherb.com - they even ship overseas. You don't need to add the lactose powder but I was trying to get something as close to milk as possible. IF you can't get calcium powder you could crush calcium tablets.
Add coconut milk, rice/quinoa milk, lactose powder, powdered calcium (if using) and enough water to make the right consistency (more water is needed if using home made rice milk) to a saucepan and heat gently until warm, not boiling. In a heatproof bowl/jug, beat the eggs until well blended. SLOWLY pour the warm "milk" onto the eggs, stirring constantly. Pour the mixture back into the saucepan over very low heat, stirring constantly. Cook over low heat for 2-3 minutes. DO NOT BOIL or you will end up with scrambled eggs! Turn off the heat and add honey, vanilla and spices to taste. Strain and serve warm or cold.
Makes 4 servings. This amount lasts me for 2 days, stored in the fridge. My son drinks it cold!
Home made rice or quinoa milk
1/2 cup brown rice OR
1/2 cup quinoa, soaked overnight then rinsed several times
2 litres/8 cups water
pinch seasalt
Put rice or drained quinoa in a saucepan and bring to the boil. Skim any foam that rises to the top. Turn heat down to very low, cover and cook till very soft (1-2 hours). Add a pinch of sea salt then blend into a blender and strain. Any solid bits left after straining I add to fruit to make a breakfast porridge!
It all sounds complicated but once I made it a couple of times it got easier.
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Great! Never knew how to make rice milk before!
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here are a few really simple things that Ive used for Caleb under a year old
Apples & Chicken
Ingredients:
1/3 cup chopped & cooked boneless chicken*
1/4 cup cooked apple (no skin or seeds), very soft
You can also use a 1/4 cup of Natural applesauce
Directions:
Puree chicken with cooked apple in a food processor or blender until desired consistency for baby is achieved
Vegies and chicken
Ingredients:
1 tbsp vegetable oil
2 chopped carrots
2 sliced leeks, white part only
1 chicken breasts, cut into chunks
2 potatoes, peeled and chopped
2 peeled, chopped parsnips
boiling water
Directions:
Heat oil in pan, add carrots & leeks, & sauté until softened, (about 6 mins.)
Add chicken and sauté, turning occasionally, till seared, but not browned.
Add potatoes & parsnips & just cover w/boiling water. Cover & simmer for 15 mins, or till everything is tender and cooked through. Blend to a puree, or leave chopped for older babies.
Sweet potato pasta sauce
little olive oil
1/2 small onion, chopped
1 clove of garlic, crushed
1 small sweet potato, peeled and cut into cubes
4 fl oz (1/2 cup) milk (use breast milk or formula if you wish)
Saute the onion and garlic in the oil over a low heat until tender.
Add the sweet potato and enough water to just cover it, then bring to a boil.
Reduce the heat, then simmer very gently for 20 mins.
Cool, then place in a food processor with the milk and blend well.
Serve over cooked pasta.
Sweet potato hash browns
little olive oil
3 tbsp onion, diced very finely
1/2 clove garlic, crushed
1 sweet potato, medium size
little pinch of freshly ground black pepper
Peel the potato, then shred it with a coarse grater.
Heat the oil, then saute the onion for a couple of minutes until it begins to soften.
Add the rest of the ingredients, then press the mixture into little "patties".
Cook for 5 mins on one side, then turn carefully and cook for 5 to 10 mins on the other.
Sweet potato fries
1 sweet potato, medium size
2 tsp cinnamon
olive oil cooking spray
Peel the potato.
Cut it into "fries" - around 1/4in thick and 4in long.
Put the strips in a bowl and spray very lightly with the oil.
Sprinkle on the cinnamon, then toss together.
Line a baking sheet with foil and place your sweet potato fries on it in a single layer.
Bake at 350 deg F, 180 deg C for around 45 mins.
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Milk free Cookie Bars! (toll house blonde brownies - not using toll house choc. though)
2 1/4 cups flour
3 eggs
2 1/2 tsp. bkg powder
1 tsp. vanilla
1/2 tsp. salt
2 cups - Choc. Chips (Ghirardelli makes milk free ones!!)
3/4 cups butter or margarine (milk/soy free - Fleishman's unsalted)
Preheat oven to 350 degrees. Grease jelly-roll (15x10) pan. Combine flour, bkg powder and salt in a small bowl. Beat sugar and butter in a lg. bowl until creamy. Beat in eggs and vanilla; gradually add flour mixture. Stir in morsels and spread in pan. Bake 20-25 min.
Uh i just went to make this and realised the recipe calls for sugar but theres no sugar in the ingrediants list, help! im halfway through making it now!
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Milk free Cookie Bars! (toll house blonde brownies - not using toll house choc. though)
2 1/4 cups flour
3 eggs
2 1/2 tsp. bkg powder
1 tsp. vanilla
1/2 tsp. salt
2 cups - Choc. Chips (Ghirardelli makes milk free ones!!)
3/4 cups butter or margarine (milk/soy free - Fleishman's unsalted)
Preheat oven to 350 degrees. Grease jelly-roll (15x10) pan. Combine flour, bkg powder and salt in a small bowl. Beat sugar and butter in a lg. bowl until creamy. Beat in eggs and vanilla; gradually add flour mixture. Stir in morsels and spread in pan. Bake 20-25 min.
Uh i just went to make this and realised the recipe calls for sugar but theres no sugar in the ingrediants list, help! im halfway through making it now!
oh that's a bummer! I'd use 1/2 c. white & 1/2 c. packed brown sugar; or whatever is on the bag of choc.chips for the regular cookie recipe. This is making me want a cookie!!!
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Speaking of cookies, I can't use egg as DS2 is intolerant, so here's a yummy & delish vegan Chocolate Chip cookie recipe from post punk kitchen blog.
http://theppk.com/blog/2008/11/10/chocolate-chip-cookies/
*you can use cornstarch if you don't have tapioca flour. I also used 1 whole cup choc.chips
Chocolate Chip Cookies
Makes two dozen two inch cookies or about 16 three inch cookies
1/2 brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups chocolate chips
Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.
Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.
For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes - no more than 9 - until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.
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ive got an amazing healthy recipe for pumkin muffins! they are MSP free and egg free too!
2 cup whole wheat flour
2tsp baking powder
1/2tsp baking soda
1 can pumpkin pie mix 15-16oz
1/2 cup hemp milk (or w/e you like)
1/3 cup olive oil
1/2 cup brown sugar
2tbs flax meal + 6tbs water (whisk and let sit for 10 mins)
all the spices are already in the pumpkin pie mix!
just mix it all together until blended and distribute into greased muffin pan
i add brown sugar to the tops as well to give it a little extra sweetness
cook on 375 degress farenheit for 20 mins
i use all organic indgredients and made them last night DP LOVED them (DD isnt on solids yet but is EBF) he didnt even know they where whole wheat, or milk and egg free he thought i made them for him lol
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Hi guys! These are some great recipes! I just wanted to let you guys know that Nutricia North America is requesting parents and caregivers submit their own original allergy-free recipes for a new cookbook we are putting together. Here is the link on how to submit your own original recipe (unfortunately it is limited to US entries) :
http://www.foodallergyliving.net/nutrition-specialist-column/calling-all-cooks-share-your-allergy-friendly-recipes/
I hope you guys submit recipes, there are a ton of families out there that can benefit from these!
Rachel
Mom to 2 boys
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finally! found a soy sauce substitute :)
from allrecipes: http://allrecipes.com/Recipe/Soy-Sauce-Substitute/Detail.aspx#
Soy Sauce Substitute
Ingredients
* 4 tablespoons beef bouillon
* 4 teaspoons balsamic vinegar
* 2 teaspoons dark molasses
* 1/4 teaspoon ground ginger
* 1 pinch white pepper
* 1 pinch garlic powder
* 1 1/2 cups water
Directions
1. In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently until liquid is reduced to about 1 cup, about 15 minutes
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you are THE BEST i have been missing soy sauce for sooo long!
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DH invented this, so all of the seasoning measurements are "to taste." He did mention that he salts it quite a lot. It's a fav here--the kids call them "butterfly noodles."
Mediterranean Chicken and Bowtie Pasta
Asparagus (1 lb/bunch)
Red onion thinly sliced
2 medium carrots julienned
12 oz cooked bowtie noodles
4 oz oil packed sun dried tomatoes, julienned/diced
2 chicken breasts, cubed
1-2 teaspoons chili powder (to taste)
1-2 cloves of garlic, minced
Greek seasoning
Salt
Oil for sautéing
Sauté vegetables in a large pan (we use a wok) until carrots are soft; remove from pan. Sauté chicken breasts in oil until cooked through, seasoning to taste with Greek seasoning and chili powder. Add sun dried tomatoes and garlic to chicken sautéing until well mixed (a couple minutes). Return the vegetables to the pan with the chicken; add the cooked and drained noodles, stir to mix all ingredients and make sure everything is heated through, salt to taste.
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that sounds good bethany!! I think I'm going to be moving toward this diet again more and more as I get closer t having the baby because I'm starting to get heart burn and it seems to help a bit with it. I'll have to get my recipes together again.
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thanks everyone for your recipe ideas , a great help for a second time bf-ing MSPI baby
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I make this often for lunch--make it early in the week and eat it over several days. I use home made chicken broth instead of water to increase the calcium/mineral content. This recipe originally was posted by Colin Mac's Mom
Santa Fe Quinoa Salad
1.5 cups water
1/2 cup mild or medium picante sauce
1 cup quinoa, rinsed under cold water
1/2 t. cumin
1/4 t. salt
fresh ground black pepper to taste
15 oz can black beans, rinsed and drained
1.5 cups fresh or frozen yellow corn (cooked)
1 cup cherry or grape tomatoes, halved
4 scallions (both white and green parts) thinly sliced
1 T. canola oil
In a medium saucepan over high heat, combine the water, picante sauce, quinoa, cumin, salt and pepper. Bring to a boil and then reduce the heat to medium. Cover and cook until the liquid is absorbed 15 - 20 min. Remove from heat and let stand 5 minutes. Uncover and toss with a fork. Transfer to a large bowl and let cool a little. Add the remaining ingredients and toss well. Serve slightly warm or cool to room temperature. Or, cover and refrigerate up to two days.
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Dairy, egg free (You could always use tamari sauce instead of soy sauce if you are soy-free)
Ginger chicken
• 2 tablespoons oil
• 6 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 bunch green onions, chopped
• 1 teaspoon salt
• boneless skinless chicken breasts, cut into strips
• 2 onions, thinly sliced
• 1 red pepper, thinly sliced
• 2 cups sugar snap peas
• 1 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 2 tablespoons cornflour
1. Heat oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, pepper, peas and 1/2 cup of the broth/water and cover.
2. In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornflour. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce.
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Dairy, soy free
Honey mustard smoked chicken pasta
2 T mayonnaise
1 T honey
2 t whole-grain mustard
1 t crushed garlic
½ t chicken stock
1T cornflour
Water
Smoked chicken
Onion
Frozen veggies
Cook chicken and onion
Combine other ingredients together to form a paste, and then add water
Add to chicken and let sauce thicken. Add more water if you want
Add frozen veggies
Serve on pasta
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Dairy, soy free
Mustard sauce for corned beef
1 cup liquid that corned beef has been cooking in
¼ cup brown sugar
1 egg
¼ cup vinegar
1 ½ t mustard
1 T cornfolour
Salt & pepper
Whisk egg and sugar
Add cornflour
Add other ingredients
Microwave for a few minutes at a time until thickens
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Dairy, soy, egg, gluten free
Oven baked bacon and pumpkin risotto
1 ½ cups Arborio rice
60g dairy free margarine
1 litre chicken stock
750g chopped pumpkin
Bacon
Parsley
Fry bacon.
Put rice, butter, stock, pumpkin and bacon in a dish. Add a dash of parsley and then bake at 190deg C for 30 minutes (I found it took about 10 minutes longer to get all the liquid to absorb).
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Dairy, soy, egg, gluten free
Moroccan lamb (in crock pot)
Sprinkle lamb with Moroccan seasoning (Garlic salt, Rosemary, Turmeric, Paprika, Coriander Cumin )
Dried apricots
Water
Gravy
Few softened apricots from lamb
Handful of chopped mint leaves
1 tsp chicken stock
Water
5 T juices from lamb
Sprinkle of Moroccan seasoning
Simmer over a low heat, try to squish the apricots as you go
Add water as you go to gain desired gravy consistency (probably at least 250ml)
Use blender/ hand whiz to blend the gravy
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This is a recipe that my mom has been making for as long as I can remember - she made it up as a way to use leftover meat in a way that my sister and I would eat ;) It is dairy and egg free, and could easily be soy/gluten free using the right soup/ketchup.
Red Sauce
1 can tomato soup
1/4 cup ketchup
1/4 tsp garlic salt
1/2 tsp ginger
1/4 tsp chili powder
1/2 tsp dry mustard (I omit this because Dylan is allergic to it)
1/4 cup white vinegar
1/1 cup brown sugar
1/4 tsp salt
2 medium onions, chopped
2-3 cups chopped, cooked leftover meat (best with pork or beef)
(though not in Mom's original recipe, I have added grated carrot with success)
Stovetop (preferred): Use a large pot with lid. Add all ingredients and stir. Simmer on low heat for 3 hours, stirring occasionally to prevent sticking.
Slow Cooker: Add all ingredients and stir. Cook on low heat for 2-3 hours, stirring occasionally.
Serve over rice or pasta.
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Bethany, what has the 'Greek seasoning' in your Mediterranean pasta go in it?
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Bethany, what has the 'Greek seasoning' in your Mediterranean pasta go in it?
black pepper, garlic, oregano, sugar, onion powder, parsley, and "5 other spices"--that's not very helpful is it? It's a blended seasoning that we get at the grocery store that DH is very fond of as a base seasoning for meat.
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Ok great. That's a good start. I'll just chuck in a few other things in that I think seem Greek as well!
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Just made banana muffins for ds and he LOVED them! Dairy and egg free, and could be gluten and soy free depending on what flour/margarine you use.
3-4 Lg ripe bananas, mashed
1/2 cup sugar (the original recipe called for 1 cup but I reduced)
1/3 cup dairy free margarine, melted
1/4 cup applesauce
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Combine mashed banana, sugar, melted margarine, applesauce, and vanilla in mixing bowl, stir well. Combine flour, baking soda, baking powder, and salt in a separate bowl. Add to banana mixture, stirring well. Spoon into greased muffin tins and bake in a preheated oven at 350F. Bake 20m for regular sized muffins, 12-15m for mini muffins, or until a toothpick inserted in the centre of the muffin comes out clean.
Yum!!! ;D
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they sound great vicki! will give it a go with rice/tapioca flour and see how it goes :-*
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i have some real easy recipes that i "made up" lots of kitchen experimenting. they are dairy, soye do , nuts, seeds, fish/shellfish, corn, wheat/gluten free. they do have EGGS but you could easily just use an egg replacer.
Brownies:
1 cup rice, or all purpose GF flour
1 cup cocoa powder
2 cups sugar
1/10tbs baking soda aka a pinch
2 eggs
1 tsp vanilla
1/2 cup water
1/2 cup canola oil
just mix them all together in whatever order and cook for 50mins-1 hour on 325degrees. they are crunch on top and super fudgey. make sure you let them cool a long while prefferably overnight b/c they "set"
muffins
2 cups rice/GF AP flour
1 cup sugar
a pinch of baking soda
1/2 cup canola oil
3 eggs
whatever fruit you would like
1/4-1/2 cup milk alt. (you kind of have to feel for consistency i add this last)
just mix them all up and add the milk at the end
cook 350 until they fully rise about 10-20mins depending on oven
banana bread or other fruit bread
2 cups rice/ GF AP flour
1 cup sugar
pinch of baking soda
3 eggs
1/2cup canola oil
fruit or 2-4 bananas
little bit of water if needed.
cinnamon to taste
mix them all up in whatever order and cook on 350 until fully rises/cooked usually 20-40 mins depending on oven
these recipes are just really quick and easy recipes. i can make a batch of muffins in about 20-25mins total fully cooked. hope you like them as much as i do!
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Dairy Free Nut Cream: great servied with fruit.
Soak 3/4cup (4oz or 115g) a cup of raw almonds and cashews overnight. Strain well next morning.
Blend with coconut milk (approx 1/2 cup, 4fl oz or 125ml) and
1 teaspoon vanilla extract
and maple syrup to taste.
It will have the consistency of thin cream.
It is not only tasty but highly nutritious but tasty too, and the soaking of the nuts allows enzymes to be released for optimised digestion.
Will keep in fridge for up to one week.
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my oops! :D
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my spot!
thanks! lots of yummy recipes to try...