Thursday, July 28, 2011

Another New Label- Gluten Free

I am adding a 'gluten free' label to the blog to help you find new recipes to try! Please, read notes I have added in the bottom for some recipes for special changes and feel free to comment changes of your own.

Monday, July 25, 2011

Blueberry Spice Muffins

Penzeys Spice Catalog 2011

1 3/4 cups flour
1/2 cup sugar
2 1/2 cup t baking powder
1 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
1 egg slightly beaten
3/4 cup milk (MSPI coconut milk)
1/3 cup melted butter (MSPI coconut oil)
1 1/4 cups fresh blueberries

1 T sugar
1/2 t. cinnamon

Preheat oven to 400 degrees. For the muffins: Combine the dry ingredients in a large bowl. In a small bowl, combine the egg and milk and then add to the dry ingredients along with the melted butter. Stir just until moistened and then fold in the blueberries. Fill greased or paper-lined muffin cups 2/3 full. Combine the topping ingredients and sprinkle over the batter. Bake at 400 degrees for 16-20 minutes or until browned and springy or the toothpick that doesn't hit a blueberry comes out clean. Col a few minutes in the pan and then remove to a wire rack.

Opera-in-the-Park Raspberry Bars

These are so good they should only be made once a year!

Crumb Layers:
1 1/2 cups oatmeal (old-fashioned or quick cooking)
1 cup brown sugar
1 cup butter (2 sticks) (MSPI coconut oil)
1 1/2 cups flour
1 t baking soda

3 1/2 cups raspberries
2 T raspberry enlightenment (I used raspberry jam.)
1 1/2 cups sugar
2 T cornstarch
1/3 cup oatmeal (old-fashioned or quick cooking)
1 t. pure vanilla extract
1/2 t. cinnamon

Preheat oven to 350 degree. In a mixing bowl, combine the ingredients for the crumb layers. Mix until crumbly. Press about 2/3 of the mixture into the bottom of a greased 9 by 13 pan and set aside. From the filing, combine the ingredients in a sauce pan. Bring to a boil, stirring occasionally. Remove from the heat and let cool until only slightly warm. Spread over the bottom layer in the pan. Top with the remaining crumb mixture. Bake at 350 degrees until the topping is golden and the raspberry filling is bubbling near the center, about 40 minutes.

Curried Pork Tenderloin

Penzeys Spices 2011 catalog

2 1/2 lb pork tenderloin
2 t. oil
1/2 large onion, chopped
15 oz. can regular or light coconut milk
1/2 cup dried papaya, diced
1/2 cup golden raisins
1/2 cup dried pineapple, diced
2 t. sweet curry powder
1/2 t. cinnamon
1/2 t. powdered ginger
1 cup chicken stock
1/2 T fresh chopped cilantro, optional

Preheat oven to 350 degrees. Heat the oil in a large skillet over medium-high heat. Brown the tenderloin on all sides. Place the pork in a 9 x 13 baking dish. Add the onions to the skillet and cook over medium heat until translucent. Add the coconut milk, papaya, raisins, pineapple and spices and simmer for five minutes. Add the chicken stock and simmer for an additional minute. Pour over the tenderloin and place in the oven. Roast at 350 for 45 minutes. Let rest before carving. Slice and serve with the coconut-fruit sauce on the side. Garnish with fresh cilantro.

CROCKPOT: I didn't want to heat up the kitchen with the oven, so I simply followed the instructions then placed the meat and sauce in the crockpot on low for 8 hours. It turned out great!

I love the sweet fruit with the pork. And it looked beautiful served over rice.


Jessica is a doula and has met a lot of moms dealing with MSPI. One of her students, also named Jessica, kindly went through to label some recipes which are MSPI friendly. I hope this helps you find multiple things to enjoy while dealing with MSPI!

Milk soy protein intolerance (MSPI) is a temporary inability to digest the proteins found in cow’s milk and soy products. MSPI is different from a traditional food allergy.

Looking for more MSPI recipes? Look HERE at MSPI Mama.

Sunday, July 17, 2011

Texas Caviar (Stick with me here)

15 oz red kidney beans (1 can or 2 cups cooked)
15 oz garbanzo beans
15 oz white northern beans
15 oz black beans
1 onion, finely chopped
1 lb. corn, cooked and chilled, 4-6 ears or roughly 3 cups
1 small bunch cilantro, chopped


¼ cup olive oil
3 Tbsp balsamic vinegar
1 tsp. chili powder, cajun seasoning, or cayenne pepper
½ tsp. salt to taste
½ lime (juice of, 1-2 Tbsp.)

Cook all the beans and rinse well. If you are using canned beans, drain them well and rinse them. Combine them in a mixing bowl. Add the onion and cilantro and mix well. In a separate bowl, combine the dressing ingredients and mix well. Add dressing to taste. The salad will absorb a lot of the dressing, so you may not want to add it all at once. Mix well, cover and chill overnight. Taste and add extra dressing if desired.

Serve as a side salad or as a salsa with chips. Enjoy

A serving is 1 cup and has 9 grams of protein.


This recipe started out as a Rachel Ray recipe. However, we started making adding things we enjoy and taking away things that weren't huge favorites. So...

Start with a loaf of Italian Bread sliced.
Get out sandwich meat (ham and turkey are favorites here), pepperoni and salami are good also.
Italian dressing or olive oil
Cheese (We like Provolone, Havarti, Mozzarella.)
Pizza Sauce
Pesto Sauce
Sliced Tomato
Spinach (frozen that is thawed and squeezed dry) mixed in Ricotta

Plug in your waffle iron.
Start assembling sandwiches. Use two pieces of bread and put meat, cheese, sauce, and veggies between the two slices.
Use a paintbrush or spoon to smear a little olive oil or Italian dressing on the outside of both slices of bread.
Place one sandwich at a time in the waffle iron. Press (rest the top on the sandwich, I don't actually press down) for a few minutes (I think I do about 5ish).
Remove from waffle iron, CAREFULLY!

Monday, July 11, 2011

Kid Friendly Summer Sanck

1 Box Nilla Wafers
1 Container Cool Whip
1 Small Container Yogurt (any flavor)

Line cupcake tin with cupcake wrappers, small wrappers work well. In each cup put one Nilla Wafer. Mix the Cool Whip and Yogurt together. (You don't need a full container of Cool Whip. I make these when I have a leftover container of Cool Whip in the refrigerator.)
Divide the Cool Whip mixture into the cupcake lined cups. Top with another Nilla Wafer. Freeze. (If you make a lot of these, they get mushy if left in the cupcake tin to long. Move to a sealed storage container within 24 hours.)