All posts filed under: Lactose Free

Baleful Bounty – Chopping Broccoli

Typically, the garden year for me ends with the chili – picking festival as I strip even the most minuscule nub of a pepper off the plants just before fall. Don’t get excited… there are no invites – and the peppers just barely fill a mason jar. It’s a little ritual. The plants are uprooted and dug under, the garden is tidied up, the bales are raked apart so the harsh winter can continue to break down the straw mulch to build the growing humus under-layer in the beds. Except this year. this fall I decided to try a late season experiment with broccoli. The cooler weather is ideal for growing brassicas (cabbage family vegetables), and should keep down the bugs that usually torment my leafy things. I didn’t get very stellar heads. While the plants did produce copious amounts of greenery, I only harvested 8 golf ball sized florets. I’ll get around to doing something with them over the holiday, but that still left me with all those greens. Some time ago I caught an episode of French Food at …

Baleful Bounty – Dairy-Free Cheesy Enchiladas Verdes

You know, it’s funny how something so seemingly insignificant can set things in motion… The other day I was just window shopping the canned food aisle at the market….  really..  okay,  I was after a can of Pork and Beans,  but it was for research, you know… o–kay,  I wanted beans on toast… but that’s neither here nor there. Anyway, there was a girl rifling around in the ethnic section, shoving cans around and digging to the back of the stack, when she knocked a can on the floor. I casually picked it up and looked at the label as I replaced it on the shelf. It was a can of Green Enchilada Sauce… “huh”, I thought. “Enchilada Sauce.” Then, in a split of a split second. as I passed the end cap, I remembered I had bought a package of this : the other day, thinking I could use it as a substitute for Pepper Jack on a sandwich.  (FYI) You can’t. It’s too sticky, and too much like garlicky , peppery paste – and …

Party with a Pretty Dress – Epilogue

It was a beautiful day… The End. Let me back up a bit The morning after the last wedding post, I get a message: “Where’s the end of the story?” “You’re not going to leave us there in sub-zero temps and gale force winds, are you?”“What about the cake? The desserts? The Midnight Breakfast…..” Actually, I fully intended to come back and do the last who ha on the wedding. Only, my fridge was awash in wedding food… and I’d kinda crispy crittered myself on the marathon cooking jag… and Jane was already tired of eating things she really didn’t want. … so I waited a week before I even started to think about this last trip to the beach. And then I got involved in fifteen other things. But before I get to my own contributions, I’m all for paying it forward. I want to acknowledge some of the other people and things that came together in just a great big ball of good karma to make this event such a success. Photos –  http://www.dianedouglass.com/ The above …

Navigating the Rut

I know it’s inevitable, we get wrapped up in the day-to-day of our lives and really just stop thinking about certain things. We get up, dress, work, drive… We roam around in a fog doing things automatically… and we make rationalizations for it. That sandwich shop you’ve eaten a turkey on rye every day for the last two weeks – I’m busy, it’s my Go To lunch (and you’ve got a little lettuce on your chin… again…) That you pull on the same yoga pants and sweat shirt when you walk in the door –  they’re my Go To lounge wear (never mind they’re thread-bare and you look like a hobo) That you’ve worn the same suit as long as anyone can remember – It’s classic… and besides, it’s my Go To suit (the padded shoulders do make you look taller) … your go to dinner, you can make with your eyes closed … that go to restaurant, that serves a little bit of everything so no one has to think … the go to market, you instinctively …

Simple Dinner Sunday – Mushroom & Eggplant Lasagna

I’ll readily admit it – I’m a carnivore. Meat, meat, meat makes my world go round. And, if this were only all about me, I’d probably only write about meaty food. But it’s not. I’ve got friends that are vegetarian, some that are vegan. There are the lactose, tree nut, gluten, casein, fungi, dairy, GMO, HFCS intolerant… so it takes more than a pile of hamburger meat to make a banquet. And, since the garden is kicking out the goods in high output these days – I’ve got a lot of produce to find ways to use. My thinking was – to finely chop eggplant and porcini mushrooms together, season them with fennel and seasonings (like Italian sausage and add it to a pasta sauce…. Taste-wise, it works. But, eh – textural wise, not the greatest mouth feel. So the next option was use it as the “meat” filling in a lasagna. Dinq! This recipe is Lactose Free, but not Dairy Free – I still haven’t been able to find a suitable substitution for Parmesan or sharper cheeses….yet. The Gluten Free …

Like a Raisin in the Sun

I’m in the mood for some ice cream. I hear you  –  “Toby!, its Freakin’ cold outside! How can you be talking about cold, creamy deliciousness at a time like this?” The fact of the matter is – anytime is a good time for ice cream. Stop and reflect for a moment, when you saw the words Ice Cream just then didn’t you pause for just a split second and think “don’t I have some double fudge  chocolate chip cookie dough  caramel ripple ice cream tucked  away in the freezer?” No?  Of course you did. Now, while no one would dig into a huge mug of hot chocolate with marshmallows in the middle of the summer (now, that’s just plain crazy), ice cream transcends all seasons and all reason. It’s a guilty pleasure for some, a treat for others and a down right obsession for the rest of us. It is the only true non judging lover, the original NSA FWB, and it’s a hell of a lot cheaper than an hour with your therapist. It is the fiber that holds us …

Simple Dinner Sunday – Soup Throwback and a **Give-away**

Overheard at a small laboratory in Anaheim…  “Sherman, my boy…”   “Yes, creepy smarty dog with no pants?” “Hmm…” “Kick the Way Back Machine to 1967, I’m jonzin’ for some Cream of Mushroom Soup!”   “But Mr. Peabody… you’re lactose intolerant.”  “Right you are, Boy. We’ll just have to make it ourselves.  Go snag a couple of beakers from those idiot rats…” The truth is… I’ve been jonzin’ for some canned Cream of Mushroom soup. But, having a lactose intolerant family member in the house, I just don’t buy it. It’s too big of a temptation to toss it in something when you need that little extra mushroom-y creaminess. But – with the cooler weather starting, I was really starting to get that craving. Cream of Portabella Soup Makes 2 Bowls Ingredients 2 Medium Portabella Caps – Diced 3 Shallots – Minced 2 Cups Lactose Free Milk 1 Cup Chicken (or Vegetable) Stock 1 Tablespoon Cream Sherry 2 (to 3) Tablespoons Tapioca Starch 1 Teaspoon Sea Salt Black Pepper to taste 1 Teaspoon Parsley – Minced 2 Tablespoons Pecan (or Olive) Oil …

The Beach Wedding (or the) Party with a Pretty Dress

The days are numbered, the accepts and regrets have all been counted, and the complete packing of my kitchen for the 6 hour drive to the gulf coast has begun…. When I agreed to do the wedding, I knew it was going to be a challenge to design a menu that: A. Could be prepped days in advance B. Would have all entree items essentially grilled to order on the beach C. Would be something very different than standard fare D. Would take into consideration the laundry list of special dietary restrictions of a good many of the guests. (Many of the party are Gluten Intolerant – some are Lactose Intolerant, the groom is allergic to corn, there will be a handful of pescatarians, and more than a few vegetarians.) And between a crisis in my own family and brewing health concerns with my clients, a couple of false starts with some of the entrees, and an ever-growing guest list – getting everything locked and loaded (so to speak) with the menu has been a roller coaster ride …

Butternut Squash Mac & Cheese

As you may know, I’m a custard mac and cheese guy. My great grandmother and my mom made it that way – so, that’s the way it is. Problem being, as with so many older family recipes, a key ingredient is fat… KEY ingredient. Clara’s Mac & Cheese tips the scales at just under 950 calories per serving. That’s overkill (in anybody’s book) when it comes to a side dish…. or by my current calorie allotment, an entire meal… and a snack. The other day, my sis sent me an email with the Butternut Squash Mac & Cheese attached and only one word on the page… “Yum!” Okay, … interesting – maybe, … a novelty twist on a standard – sure, … but “yum”? I had to check it out. Granted, the linked recipe (I’ll give you the link at the end of the story) tipped the scale at 390 calories per serving (425 by my count), so it really wasn’t all that dietary. And other than being an artful way to “hide” vegetables from …

The Intruder in the Sprouts

I’s been inhumanly hot in the garden, the white flies are devastating everything with a leaf, and I scream like a little girl every time a Japanese Colossal Hornet gets within twenty feet of me (believe me, I have every right). So, needless to say, the garden is suffering. My tidy produce spot has become unkept. I leave the water hoses trailing about the walkways, whatever plants haven’t wilted from the insectile assault have a perma-dusting of Sevins and my lack of diligence has allowed the crab grass to start reclaiming the once pristine gravel paths. It’s a sight. So my plan this morning, shake ‘n bake heat or not, was to get things back to square inside the walled garden. Since I had dropped the hose where it lay during the last hornet attack…really, they’re frightening…. Doesn’t look that scary? “normal” Hornet (left)  Colossal Hornet (right) Just so you know….. Colossal Hornets grow to about 3″ in length, are perpetually in a “pissed off” mood and toxins in their sting can deteriorate flesh at …