MSPI Recipes

[anielasmommy]

you are THE BEST i have been missing soy sauce for sooo long!

[Peek-a-boo]

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.

[meltown]

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.

[EloysH]

thanks everyone for your recipe ideas , a great help for a second time bf-ing MSPI baby

[Peek-a-boo]

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.

[Edesanja]

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.

[Edesanja]

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

[Edesanja]

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

[Edesanja]

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).

[Edesanja]

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

[~ Vik ~]

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.

[Edesanja]

Bethany, what has the 'Greek seasoning' in your Mediterranean pasta go in it?

[Peek-a-boo]

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. 

[Edesanja]

Ok great. That's a good start. I'll just chuck in a few other things in that I think seem Greek as well!

[~ Vik ~]

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!!!