All posts tagged: Lactose Free

Lighter Options ~ Buttermilk Cheese Soup

There are soups I could eat a whole bowl… and leave wanting more. There are some I stand at the cook-top eating out of the pot – never even bothering to ladle it up and at least pretend to be civilized. … and then there are those where you can just hook up a nozzle and hose me down with it.. This is one of those soups. Cheese soups are kind of the red-haired step child of the soup family – Part sauce, Part soup, Part fondue. A cheese soup really isn’t much more than cheese and cream, However, for the lactose intolerant Turtle Creek crowd, getting the proportions just right where it is the balance of richness, cheesy goodness and palatable texture takes a bit of work. You all know I have this unnatural love affair with buttermilk. And being that Cultured Whole Buttermilk is lactose free, it is the base of a lot of dairy type things I do here at the cottage.  I’m calling this a Lactose Free Soup because of the ingredients – and …

Lasagna!

Okay, you all know me. I don’t usually endorse any product. Like most of you, I have my favorites – and barring some natural disaster that wipes out their factory… and their delivery trucks… and every single case of product distributed across the country, it’s not likely that I change my buying habits. And, most of you feel the same way – I get that. I particularly like Red Gold Tomatoes, and over this past year, Red Gold  has approached me several times to do a sponsored post including themed recipes for their products. Unfortunately, It’s always been something that just wouldn’t meld with the way I cook. Call me snobbish about my recipes, call me.. well, whatever…. it just didn’t work out. Until this month. I love lasagna… I mean, make a pan and eat the whole thing kind of love. However, My own recipe is long, drawn out, and involved. It takes forever to make so I never get around to making it very often. With this month’s promotion, they sent me a ridiculously …

Hickory Nut Sandies

I guess for most people, Oreos – or some other chocolately, crispy, gooey thing was their cookie of choice growing up. Me? It was Pecan Sandies… I love a shortbread cookie. I love that slightly sweet and a little bit salty, brown, buttery cookie… and there is nothing better to dunk into a tall glass of cold milk… or hot chocolate…. or coffee (in my later years…) The thing is – I can’t buy them anymore. Between the dairy – pecans – and god knows what else in them; it just isn’t a very good idea. Luckily, since we’ve come across cultured butter, making things we all can eat has gotten a lot easier. ____________________________________________________________________________________ On our trip the other week, the cabin we rented had huge hickory trees surrounding the front parking area. I busied myself one morning whacking the fallen shells with a rock, picking out the tender nut meats – thinking that since they weren’t exactly the same thing as pecans (Jane can’t eat them), or walnuts (.. those either) or most …

Bread Whore ~ The Modern English Muffin

The other week, out of the blue, Jane says, “I’ve been trying to think what this thing is called…” “What thing..” “Breakfasty, brunchy kind of thing” “What’s in it” Poached eggs and an English muffin…” “Oh, it’s an Eggs Benedict.” She thanked me – obviously it had been nagging at her head for days. A couple of days later…. a repeat of the initial Q & A. Then, last week… “What’s that thing again?” “Eggs Benedict… Do you want one?” “Well… yes. If it’s not a lot of trouble.” Trouble… considering the hoops I have to jump through navigating Jane’s growing food allergies, something like an eggy thing shouldn’t be very high up on the difficulty list. However, all English Muffins contain either soy… or unsafe dairy… or an unrecognizable oil… or a combination of all three. So, getting to the Benedict was going to take some work. Trouble… I poked around several recipes.  There are ones that sound and look like thick, doughy pancakes. There are a couple that have you making your own starter – …

All That Lemony Goodness – Lemon ~ Raspberry Thumbprint Cookies

  ” I want a cookie…” Generally speaking, those four words don’t usually raise shrieks of alarms in your head. But, then again… you don’t live up on the hill here at Turtle Creek; where everything tasty is filled with things that are taboo – and the list of things we can’t eat grows like that Creeping Charlie out in the garden. But, I do my best to make life here a little less sucky. I decided to try and make homemade cookies… something I’m not particularly good at. And since 100% of the really good cookies have butter – it’s not been something very high on my list… You know,  since lard cookies taste like crap. Thankfully, one day when I was griping about the lack of good butter options for the severely lactose intolerant,  someone (I’m sorry, I really don’t remember who pointed me in the right direction) asked if I had ever tried Cultured Butter. For those of you not in the know, Cultured Butter is Fresh cream butter to which lactic acid cultures have …

Baleful Bounty – Scalloped Potatoes

Scalloped potatoes – that mainstay of Church Homecoming potlucks – the master of family Sunday dinners – the keystone of just about every holiday get together… And, face it… most of them are pretty dreadful. Flaccid potato slices floating in noxious, overly garlicky gravy. But, it doesn’t need to be that way. Let’s break away from the norm and make something a little lighter, a little more flavorful, and a hell of a lot prettier to look at.   Since I was blessed with a handful  (really, out of 5 plants, I got 2 pounds of potatoes) of beauties from the garden this year, I thought I’d do something to go with the Sage Battered Pork Chops I was making. And, smashing them up just seemed a crime… you know, since I only got 8 taters from all my hard work and all. I decided to do Jane’s scalloped potatoes… except, I really didn’t know her exact recipe… just basically how it was done… So, I did what I always do… I punted. ________________________________________________ Plate Fodder’s …

Peering Down the Pie Hole – Rustic Apple w/ Sage and White Cheddar

I tend to go for the gender/bender kind of flavor combinations when it comes to dessert. I don’t know about the rest of you… but ice cream with bacon, or pancetta brittle sounds pretty damned good to me. I like the play of savory against something bracingly sweet…. Nothing really finishes a meal more perfectly than a well thought out cheese plate Those of you that follow us on Twitter or FB know that I did a pig roast this past weekend for my birthday. I’ll talk about it more later in the week, but I bring it up because of one of the sides that went into the magic box. I made a compound butter with parsley, sage and black pepper – and stuff it deep into cored granny smith apples. They got wrapped in foil and spent the afternoon simmering away in the box with the pig. They were, in short, fabulous. I loved that herbaceous scent folded through soft, tender, tart apples. And that got me thinking… If sage made baked apples …

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 …