Busy day? Start this in the morning and it will be nearly ready when you get home. Add a little cabbage, cook a little rice, wait 30 minutes and dinner is DONE!
1 (3ish lb) pork roast
2 Tbsp kosher salt
1 tsp liquid smoke
1/2 head green cabbage, coarsely chopped
Hot cooked rice
Prick fork all over with tines of a fork, piercing the meat. Rub salt over entire roast, paying attention to the holes. Rub roast with liquid smoke. Place roast in the crockpot and cook on low for 10 hours. During last 30 minutes of cooking add half a head of cabbage that's roughly chopped. Serve over hot, cooked rice.
Showing posts with label main dishes. Show all posts
Showing posts with label main dishes. Show all posts
Sunday, April 13, 2014
There is Life After Spaghetti-O's
Close to two years ago, I ran across a recipe on a blog I stalk read MSPI Mama. She had figured out how to recreate Spaghetti-Os! My son was immediately in heaven...lol. I follow her recipe, making sure to add the nutritional yeast and I also add 1 Tbsp sugar to the pot. It gives it that slight sweetness that spaghetti-o's have. For those who don't know, nutritional yeast is a powerhouse of a food...it's super rich in B vitamins, and it just so happens to have a slightly cheesy, nutty flavor. It's awesome to add to dishes that need a little cheesy flavor boost. Your local natural foods store should carry it.
With no further ado... here is the Spaghetti-O's recipe on MSPI Mama's blog....
With no further ado... here is the Spaghetti-O's recipe on MSPI Mama's blog....
Grandma Tolman
There is a dish we refer to as "Grandma Tolman". No, we do not cook and eat our Grandma Tolman, rather it is a dish she frequently made, and therefore the dish was dubbed Grandma Tolman. It's a cross between fried potatoes and potato soup.
Grandma Tolman
1/4 lb bacon, cut in pieces (I usually use a little more bacon than this...shhhh don't tell!)
1 or 2 onions, thinly sliced
2 or 3 lbs potatoes, thinly sliced
Water
Salt & Pepper
In a heavy bottomed pot, cook bacon on medium to medium high heat, until bacon is crisp. Remove bacon (set aside) but leave grease in the pot. To the hot grease, add alternating layers of potatoes and onions, filling up the pot as much as you wish (easy to make a lot or a little of this dish!). Cook on medium high for several minutes before stirring...you want the potatoes and onions on the bottom to brown a bit. Stir it up and then let sit again to brown the new layer on the bottom. After you've browned a few "layers" of potatoes, add water to the pot to just barely, barely cover the potatoes. Cover pot and bring to a simmer. Simmer for 10-15 minutes, until potatoes and onions are tender. Season with salt and pepper, and add bacon back to the pot.
Grandma Tolman
1/4 lb bacon, cut in pieces (I usually use a little more bacon than this...shhhh don't tell!)
1 or 2 onions, thinly sliced
2 or 3 lbs potatoes, thinly sliced
Water
Salt & Pepper
In a heavy bottomed pot, cook bacon on medium to medium high heat, until bacon is crisp. Remove bacon (set aside) but leave grease in the pot. To the hot grease, add alternating layers of potatoes and onions, filling up the pot as much as you wish (easy to make a lot or a little of this dish!). Cook on medium high for several minutes before stirring...you want the potatoes and onions on the bottom to brown a bit. Stir it up and then let sit again to brown the new layer on the bottom. After you've browned a few "layers" of potatoes, add water to the pot to just barely, barely cover the potatoes. Cover pot and bring to a simmer. Simmer for 10-15 minutes, until potatoes and onions are tender. Season with salt and pepper, and add bacon back to the pot.
Saturday, October 29, 2011
Chicken and Wild Rice Soup
It's starting to cool off, and I'm excited for soup weather!!!
4 Tbsp canola oil
1 very large onion, diced
3 to 4 cloves garlic, minced
2 cups diced carrots
2 cups diced celery
4 Tbsp flour
2 to 3 qts MSPI safe chicken broth
2 cups fresh (or frozen) corn kernals
1 seeded jalapeno, very finely chopped
2 cups shredded chicken
1 cup wild rice blend (raw)
1/4 tsp nutmeg
Salt & pepper to taste
Heat oil in a large dutch oven or soup pot. Add onion, garlic, carrots & celery, and saute until vegetables begin to soften. Sprinkle flour over veggies and cook, stirring constantly for a minute or two (not to brown the flour, just cook off the raw taste). Add 2 qts broth, stirring constantly, along with the corn and jalapeno. Bring to a simmer, stirring frequently, until the broth thickens very slightly. Add chicken, rice blend and nutmeg. Simmer until rice is tender. Season to taste with salt and pepper. Add a little more broth if the soup gets a little too thick.
*Optional* When serving, people not allergic to dairy can pour a spoonful of heavy cream over their individual bowl.
**To make a 'cream' soup, add some non-dairy coffee creamer (plain flavor) at the end of cooking (1 to 2 cups). I originally ate this as a dairy cream soup (with 1 c heavy cream stirred in at the end). It's good both without the cream or with non-dairy creamer subbed instead.
Yields 8 generous servings
4 Tbsp canola oil
1 very large onion, diced
3 to 4 cloves garlic, minced
2 cups diced carrots
2 cups diced celery
4 Tbsp flour
2 to 3 qts MSPI safe chicken broth
2 cups fresh (or frozen) corn kernals
1 seeded jalapeno, very finely chopped
2 cups shredded chicken
1 cup wild rice blend (raw)
1/4 tsp nutmeg
Salt & pepper to taste
Heat oil in a large dutch oven or soup pot. Add onion, garlic, carrots & celery, and saute until vegetables begin to soften. Sprinkle flour over veggies and cook, stirring constantly for a minute or two (not to brown the flour, just cook off the raw taste). Add 2 qts broth, stirring constantly, along with the corn and jalapeno. Bring to a simmer, stirring frequently, until the broth thickens very slightly. Add chicken, rice blend and nutmeg. Simmer until rice is tender. Season to taste with salt and pepper. Add a little more broth if the soup gets a little too thick.
*Optional* When serving, people not allergic to dairy can pour a spoonful of heavy cream over their individual bowl.
**To make a 'cream' soup, add some non-dairy coffee creamer (plain flavor) at the end of cooking (1 to 2 cups). I originally ate this as a dairy cream soup (with 1 c heavy cream stirred in at the end). It's good both without the cream or with non-dairy creamer subbed instead.
Yields 8 generous servings
Sunday, October 23, 2011
Orange Rosemary Chicken
One of my favorite dinners as of late... you can use breasts or thighs.
1.5 lbs chicken breasts or thighs
1 large onion, sliced thinly
2 Tbsp canola oil
4-5 smallish potatoes
1-2 orange sweet potatoes
1/2 c orange juice
1/2 tsp grated orange zest (from about half the orange)
1/4 c MSPI safe chicken broth
3/4 c water
1 Tbsp brown sugar
1 Tbsp flour
1 1/4 tsp salt, divided
1 tsp dried rosemary, crushed
1/4 to 1/2 tsp pepper
Cut chicken thighs in half or chicken breasts in fourths. Heat oil in large skillet. Add onions and saute until onions begin to turn translucent. Add chicken and sprinkle about 1 tsp salt over all and brown on both sides (takes about 10-15 minutes). Remove chicken & onion to a plate. Meanwhile, as chicken is browning, cut potatoes & sweet potatoes into roughly 1" chunks. Mix juice, zest, broth, water, brown sugar, flour, 1/4 tsp salt, rosemary, and pepper until smooth. Add potatoes to pan along with sauce mixture, scraping up all the browned bits from the bottom of the pan. Bring to a boil, cover, reduce heat and let simmer for 10 minutes. Add chicken & onions (along with any drippings collected in the plate) back to the pan. Stir. Recover and allow to heat for 5-10 minutes, until chicken is heated through (may need to add a little more water (maybe 1/4 cup) if it goes too dry). Serve with other vegetables and/or a salad. Yield: 4 generous servings or 6 smaller ones
1.5 lbs chicken breasts or thighs
1 large onion, sliced thinly
2 Tbsp canola oil
4-5 smallish potatoes
1-2 orange sweet potatoes
1/2 c orange juice
1/2 tsp grated orange zest (from about half the orange)
1/4 c MSPI safe chicken broth
3/4 c water
1 Tbsp brown sugar
1 Tbsp flour
1 1/4 tsp salt, divided
1 tsp dried rosemary, crushed
1/4 to 1/2 tsp pepper
Cut chicken thighs in half or chicken breasts in fourths. Heat oil in large skillet. Add onions and saute until onions begin to turn translucent. Add chicken and sprinkle about 1 tsp salt over all and brown on both sides (takes about 10-15 minutes). Remove chicken & onion to a plate. Meanwhile, as chicken is browning, cut potatoes & sweet potatoes into roughly 1" chunks. Mix juice, zest, broth, water, brown sugar, flour, 1/4 tsp salt, rosemary, and pepper until smooth. Add potatoes to pan along with sauce mixture, scraping up all the browned bits from the bottom of the pan. Bring to a boil, cover, reduce heat and let simmer for 10 minutes. Add chicken & onions (along with any drippings collected in the plate) back to the pan. Stir. Recover and allow to heat for 5-10 minutes, until chicken is heated through (may need to add a little more water (maybe 1/4 cup) if it goes too dry). Serve with other vegetables and/or a salad. Yield: 4 generous servings or 6 smaller ones
Sunday, September 25, 2011
Aunt Barbara's Special Hot Dish
My kids love, love, love this! It's simple, lovely comfort food that my kids are guaranteed eat. The original version calls for condensed chicken noodle soup, which has either soy protein isolate or fermented whey, or both. Fortunatly, there are several dairy and soy free alternatives, but not as already prepared soups...there are several dry mixes available.
1 to 1.5 lb ground beef
1 small to medium onion, diced (depends on how much onion you like)
1 envelope MSPI safe dry chicken noodle soup mix (Mrs. Grass or Lipton KOSHER are both safe brands as of Sept '11...but always read labels to make sure)
2 c water
Garlic powder
Salt and pepper
Hot cooked rice (about 3 cups)
Cooked green beans (about 3 cups)
*NOTE* IGNORE DIRECTIONS on soup packet label. You'll be making it with HALF the required water (2 c instead of 4).
Brown ground beef with onion in a large saucepan or deep skillet. Drain fat, leaving meat/onions in the pan. Add 2 c water and bring to a simmer. Add the envelope of dry soup mix and stir. Once it returns to a boil, reduce heat to medium and let simmer for 5 minutes, or until noodles are tender. Season to taste with garlic powder, salt and pepper. Serve over rice with green beans on the side. Yield: 4 servings
1 to 1.5 lb ground beef
1 small to medium onion, diced (depends on how much onion you like)
1 envelope MSPI safe dry chicken noodle soup mix (Mrs. Grass or Lipton KOSHER are both safe brands as of Sept '11...but always read labels to make sure)
2 c water
Garlic powder
Salt and pepper
Hot cooked rice (about 3 cups)
Cooked green beans (about 3 cups)
*NOTE* IGNORE DIRECTIONS on soup packet label. You'll be making it with HALF the required water (2 c instead of 4).
Brown ground beef with onion in a large saucepan or deep skillet. Drain fat, leaving meat/onions in the pan. Add 2 c water and bring to a simmer. Add the envelope of dry soup mix and stir. Once it returns to a boil, reduce heat to medium and let simmer for 5 minutes, or until noodles are tender. Season to taste with garlic powder, salt and pepper. Serve over rice with green beans on the side. Yield: 4 servings
Knock-off Cafe Rio Pork Barbacoa
I love me some Cafe Rio occasionally...my favorite thing is their pork barbacoa, which is a sweet, slightly smokey, slightly spicy shredded pork. While this version isn't totally spot-on, it's still awesomely delicious!
1 pork butt roast (about 4ish pounds)
1 can Coca Cola
1 c salsa
1 onion, sliced
2 Tbsp adobo sauce (or less if you don't want it terribly spicy)
2 c brown sugar
3-4 cloves garlic, minced
pinch of salt
Place pork roast in a crockpot. Cover with remaining ingredients. Cook on low for 7-8 hours (until it starts to shred when you try to pick it up with a fork) or 4-5 hours on high. Shred meat and return to the crockpot (leave all liquid in the crockpot) and let simmer another 30 minutes in the juices. Serve over rice, in tacos or burritos, in salads, or any other way that floats your boat! Makes 12 servings (from a 4 lb roast).
1 pork butt roast (about 4ish pounds)
1 can Coca Cola
1 c salsa
1 onion, sliced
2 Tbsp adobo sauce (or less if you don't want it terribly spicy)
2 c brown sugar
3-4 cloves garlic, minced
pinch of salt
Place pork roast in a crockpot. Cover with remaining ingredients. Cook on low for 7-8 hours (until it starts to shred when you try to pick it up with a fork) or 4-5 hours on high. Shred meat and return to the crockpot (leave all liquid in the crockpot) and let simmer another 30 minutes in the juices. Serve over rice, in tacos or burritos, in salads, or any other way that floats your boat! Makes 12 servings (from a 4 lb roast).
Saturday, September 17, 2011
Pasta with Buttered Corn
Until I saw this, I'd never thought about adding corn to pasta. This is a tasty, light meal that's quick to prepare. Use fresh corn when possible, but frozen corn works as well.
1 lb hot, cooked pasta
1/3 c MSPI safe margarine OR clarified butter (if tolerated)
2 c fresh cut corn kernals (about 3 large ears)
3 scallions, chopped
Salt and pepper
Toss hot pasta with margarine or clarified butter. Add corn and scallions. Season to taste with salt and pepper.
1 lb hot, cooked pasta
1/3 c MSPI safe margarine OR clarified butter (if tolerated)
2 c fresh cut corn kernals (about 3 large ears)
3 scallions, chopped
Salt and pepper
Toss hot pasta with margarine or clarified butter. Add corn and scallions. Season to taste with salt and pepper.
Sunday, September 4, 2011
Chicken Noodle Soup
My kids could live off chicken noodle soup alone (if I let them)! Don't be afraid of the pinch of sugar...it's exactly that: the amount you can pinch between your thumb and index finger. It doesn't add a specific taste to the soup, but if you leave it out, the soup just won't taste the same!
1 1/2 c diced carrots
1 1/2 c diced celery
1 large onion, diced
3-4 cloves garlic, minced (or 1 tsp garlic powder)
2-3 Tbsp olive oil
2 c diced or shredded chicken
3 qt MSPI safe chicken broth
1 pinch sugar (trust me)
Handful of fresh parsley, chopped (can use a Tbsp or so dried)
1 tsp(ish) dried basil
Egg noodles
Salt & pepper to taste
Heat olive oil in a large (6 qt or larger) pot. Add carrots, celery, onion and garlic and saute until onions begin to soften and turn translucent. Add chicken broth, chicken, sugar, parsley, and basil. Bring to a boil, reduce heat and simmer for about 30 minutes. Add desired amount of egg noodles and simmer until noodles are tender. Monitor broth level when cooking noodles and add more broth if needed. Season to taste with salt and pepper.
1 1/2 c diced carrots
1 1/2 c diced celery
1 large onion, diced
3-4 cloves garlic, minced (or 1 tsp garlic powder)
2-3 Tbsp olive oil
2 c diced or shredded chicken
3 qt MSPI safe chicken broth
1 pinch sugar (trust me)
Handful of fresh parsley, chopped (can use a Tbsp or so dried)
1 tsp(ish) dried basil
Egg noodles
Salt & pepper to taste
Heat olive oil in a large (6 qt or larger) pot. Add carrots, celery, onion and garlic and saute until onions begin to soften and turn translucent. Add chicken broth, chicken, sugar, parsley, and basil. Bring to a boil, reduce heat and simmer for about 30 minutes. Add desired amount of egg noodles and simmer until noodles are tender. Monitor broth level when cooking noodles and add more broth if needed. Season to taste with salt and pepper.
Lentil Soup
One of my favorite (and my kids' favorite) soups!
1 1/2 c diced celery
1 1/2 c diced carrots
1 large onion, diced
2-3 Tbsp olive oil
1 c (generous) brown lentils
3 qt water (or 1.5 qt water + 1.5 qt MSPI safe chicken broth)
1 tsp garlic powder (or use 3-4 cloves fresh minced garlic)
a few gluggs of MSPI safe Worcestershire sauce (optional)
Salt & pepper (to taste)
2 c elbow macaroni (optional)
1/2 lb cooked sausages or hot dogs, sliced (optional)
Heat olive oil in a large (6 qt or larger) pot. Add celery, carrots, onion (and fresh garlic, if using). Saute until onions start to soften and turn translucent. Add lentils (pick through them first to remove any debris). Add water or water/broth. Bring to a boil over high heat, then reduce heat to medium-low, cover, and allow to simmer for 45 minutes. Stir soup, checking water level. Add more water if needed. Add worcestershire sauce (if using), garlic powder (if not using fresh garlic), elbow macaroni and sausage (if desired). Simmer until pasta is tender, monitoring liquid level and adding more water or broth as needed. Season to taste with salt and pepper.
Great with cornbread!
1 1/2 c diced celery
1 1/2 c diced carrots
1 large onion, diced
2-3 Tbsp olive oil
1 c (generous) brown lentils
3 qt water (or 1.5 qt water + 1.5 qt MSPI safe chicken broth)
1 tsp garlic powder (or use 3-4 cloves fresh minced garlic)
a few gluggs of MSPI safe Worcestershire sauce (optional)
Salt & pepper (to taste)
2 c elbow macaroni (optional)
1/2 lb cooked sausages or hot dogs, sliced (optional)
Heat olive oil in a large (6 qt or larger) pot. Add celery, carrots, onion (and fresh garlic, if using). Saute until onions start to soften and turn translucent. Add lentils (pick through them first to remove any debris). Add water or water/broth. Bring to a boil over high heat, then reduce heat to medium-low, cover, and allow to simmer for 45 minutes. Stir soup, checking water level. Add more water if needed. Add worcestershire sauce (if using), garlic powder (if not using fresh garlic), elbow macaroni and sausage (if desired). Simmer until pasta is tender, monitoring liquid level and adding more water or broth as needed. Season to taste with salt and pepper.
Great with cornbread!
Wednesday, August 24, 2011
Sweet & Sour Meatballs
1 1/2 lbs lean ground beef
3/4 c oatmeal
1/2 c rice milk
2 eggs, beaten
1 tsp MSPI safe worcestershire sauce
1/2 c finely chopped onion (or 1 tsp onion powder)
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Mix ingredients thoroughly. Shape into 2" meatballs (makes about 15 meatballs). Place in a sprayed baking pan/casserole dish. Top with sauce.
Sauce
1/2 c vinegar
1 c brown sugar
1 c MSPI safe barbeque sauce
1/4 to 1/3 c water
1 tsp ground mustard
1 tsp MSPI safe worcestershire sauce
1/4 tsp salt
Combine sauce ingredients until smooth. Pour over meatballs. Bake at 350 degrees for 30-35 minutes, until meatballs are cooked through. Serve over rice.
3/4 c oatmeal
1/2 c rice milk
2 eggs, beaten
1 tsp MSPI safe worcestershire sauce
1/2 c finely chopped onion (or 1 tsp onion powder)
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Mix ingredients thoroughly. Shape into 2" meatballs (makes about 15 meatballs). Place in a sprayed baking pan/casserole dish. Top with sauce.
Sauce
1/2 c vinegar
1 c brown sugar
1 c MSPI safe barbeque sauce
1/4 to 1/3 c water
1 tsp ground mustard
1 tsp MSPI safe worcestershire sauce
1/4 tsp salt
Combine sauce ingredients until smooth. Pour over meatballs. Bake at 350 degrees for 30-35 minutes, until meatballs are cooked through. Serve over rice.
Saturday, August 20, 2011
Chicken Pot Pie
Who doesn't love a rich, steaming pan of creamy, lovely, chicken pot pie? My family has always loved it, and I had a darn good (and darn easy) recipe for one. Only one problem: It was full of DAIRY!!!
I set about to making my own dairy-free version, and came up with a great one! Even my husband doesn't realize it's dairy-free. The sauce takes a few minutes, but it's the most time consuming part of this whole process. Amounts are relative. I never measure, so it's all just approximation.
Chicken Pot Pie
2 cups diced or shredded chicken (cooked)
2 cups frozen peas and carrots vegetable blend
1 cup diced potato (small dice)
1 double crust MSPI-safe pie crust
Line pie pan with pie crust. Add chicken, veggies and potato. Pour sauce over everything, coating evenly. Top with remaining crust and flute edge. Cut vents in top of pie crust. Bake at 400 for about 30 minutes, until crust is golden brown.
Sauce:
2 (ish) cups chicken broth
1 (ish) cup rice milk
1 (ish) cup non-dairy coffee creamer (plain)
1/4 cup MSPI safe margarine
1/2 cup finely diced onion
1/4 cup flour
Salt & pepper
Garlic powder
Worcestershire sauce (check that it's MSPI safe)
Ground mustard
In a pot, melt margarine. Add onion and cook over medium heat until onion softens and turns translucent. Sprinkle flour over onion/margarine mixture. Cook, stirring constantly for a minute or two. You don't want to brown the flour, just cook the raw taste off it. Whisk in rice milk and coffee creamer. Bring to a boil while stirring constantly to thicken. Stir in chicken broth. Add a few shakes of salt and pepper, a few shakes of garlic powder, a slosh of MSPI safe Worcestershire, and a pinch or two of ground mustard. Taste. Adjust seasonings until it's how you like it. Add a little more liquid if it's too thick (either broth or creamer). If it's not 'chicken' flavored enough for you and the texture is spot on, then add a little MSPI safe chicken bouillion to pump up the chicken flavor without thinning the sauce out.
I set about to making my own dairy-free version, and came up with a great one! Even my husband doesn't realize it's dairy-free. The sauce takes a few minutes, but it's the most time consuming part of this whole process. Amounts are relative. I never measure, so it's all just approximation.
Chicken Pot Pie
2 cups diced or shredded chicken (cooked)
2 cups frozen peas and carrots vegetable blend
1 cup diced potato (small dice)
1 double crust MSPI-safe pie crust
Line pie pan with pie crust. Add chicken, veggies and potato. Pour sauce over everything, coating evenly. Top with remaining crust and flute edge. Cut vents in top of pie crust. Bake at 400 for about 30 minutes, until crust is golden brown.
Sauce:
2 (ish) cups chicken broth
1 (ish) cup rice milk
1 (ish) cup non-dairy coffee creamer (plain)
1/4 cup MSPI safe margarine
1/2 cup finely diced onion
1/4 cup flour
Salt & pepper
Garlic powder
Worcestershire sauce (check that it's MSPI safe)
Ground mustard
In a pot, melt margarine. Add onion and cook over medium heat until onion softens and turns translucent. Sprinkle flour over onion/margarine mixture. Cook, stirring constantly for a minute or two. You don't want to brown the flour, just cook the raw taste off it. Whisk in rice milk and coffee creamer. Bring to a boil while stirring constantly to thicken. Stir in chicken broth. Add a few shakes of salt and pepper, a few shakes of garlic powder, a slosh of MSPI safe Worcestershire, and a pinch or two of ground mustard. Taste. Adjust seasonings until it's how you like it. Add a little more liquid if it's too thick (either broth or creamer). If it's not 'chicken' flavored enough for you and the texture is spot on, then add a little MSPI safe chicken bouillion to pump up the chicken flavor without thinning the sauce out.
Thursday, August 18, 2011
What About Pizza Cheese?
The big question when making pizza for those with MSPI is what to do about the cheese. Some prefer to leave the cheese off completely and just do tomato sauce with various classic pizza toppings. Others use cheese substitutes with varying degrees of success (not all dairy free cheese is created equal). My family uses a fabulous dairy- and soy-free cheese substitute. You must read labels carefully, as many dairy-free cheeses have a soy base, and a popular rice cheese (which appears dairy-free) has casein, a milk protein. Another issue is the melt. Many dairy-free cheeses are a bit 'plastic' and don't melt very well. Luckily, I knew about Daiya Vegan Cheese Shreds, and we love them! Daiya cheese melts and strings like dairy cheese, without the dairy. It doesn't taste exactly like dairy cheese, but it tastes similar, and is one of the best on the market that we've found. Daiya isn't available everywhere yet, but they are constantly expanding. Check out their website to see if a store near you carries their product!
Subscribe to:
Posts (Atom)