Cooking Lactose-Free

Which Grains are Gluten-Free?

2012-01-19T09:00:00.000-05:00

If you have Celiac disease, you know that you must avoid gluten at all costs to prevent health complications. Here is a quick guide to grains that are safe and grains that you must stay away from. Remember that products labeled "wheat-free" are not necessarily gluten-free. Therefore, read all labels very carefully.

Grains allowed:
amaranth
arrowroot
beans
buckwheat
corn
flax
garfava
millet
montina
nuts
potato
quinoa
rice
sorghum
soy
tapioca
teff.

Grains not allowed:
Barley
Rye
Wheat (durum, eincorn, faro, graham, kamut, semolina, spelt)
Triticale

Oats can be very easily contaminated during harvest, storage or processing. However, some people with Celiac disease can tolerate pure gluten-free oats. To read more about oats and Celiac Disease, go to: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC523841/.

Bundt Cake with Chocolate Glaze

2012-01-17T09:30:00.000-05:00

Quick and easy to make. Tasty with a gourmet look. Goes well with any warm drink. Can even make a great gift. Enjoy!

4 egg whites
¾ cup granulated sugar
4 egg yolks
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup potato or corn starch
1 teaspoon baking powder
2 sticks lactose-free margarine, gently melted

Preheat oven to 350 degrees F. Lightly grease a regular-sized bundt cake pan and set aside.

In a mixing bowl, beat egg whites and sugar until stiff peaks appear. Add egg yolks, starch, flour, baking powder, and vanilla. Mix well. Stir in melted margarine.

Pour batter into bundt cake pan. Bake for about 30 minutes. Turn cake out onto wire rack and let cool.

For the chocolate glaze:

3/4 cup dairy-free chocolate chips
1/4 cup lactose-free milk

Heat chocolate chips and milk in the microwave until the chips start to melt, about 30 seconds. Mix well until smooth. Pour glaze over the cake, one tablespoon at the time. Let it set for a couple of hours to set.

~ Monika

Quinoa Cakes with Tzatziki

2012-01-10T11:03:00.000-05:00

If you haven't tried quinoa yet, put it on your New Year's Resolutions list. I've had it in ethnic restaurants in salads and it is delicious. These Quinoa Cakes are no different. Topped with homemade, lactose-free Tzatziki sauce, and you've got a vegetarian main dish that is super filling.

Who needs meat when you have these awesome Quinoa Cakes?

Makes about 10 cakes

For the Tzatziki: (You'll want to make this in advance.)

3/4 cup plain So Delicious coconut milk yogurt, drained of excess water
3 tablespoons Tofutti Sour Supreme
1/2 cucumber, peeled, seeded and grated, squeezed of excess water
1/4 teaspoon garlic powder
1/2 teaspoon sugar
1 teaspoon dried dill weed
salt and black pepper, to taste

For the cakes:
2 rounded cups quinoa, cooked via package directions
3/4 cup shredded lactose-free cheese (Cabot or Kraft. You can use Veggie Shreds too!)
1/2 cup Lactaid lactose-free cottage cheese
1 cup shredded zucchini, squeezed of excess juice
3 eggs
3 tablespoons flour
2 green onions, chopped
1/2 teaspoon sugar
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
salt and pepper, to taste
oil for frying

First, make the Tzatziki. In a small bowl, stir together yogurt, sour supreme, grated cucumber, garlic powder, sugar, and dill weed. Season with salt and pepper. Chill while you make the Quinoa Cakes.

While the Tzatziki is chilling, combine cooked quinoa, cheese, cottage cheese, zucchini, eggs, flour, green onions, sugar, cumin, garlic powder, and salt and pepper in a large mixing bowl. Mix together thoroughly with your hands.

Heat a bit of oil in a large skillet over medium-low heat. Drop 1/4 cup blobs of the quinoa mixture onto the skillet and flatten to about 1/2 inches thick with a spatula. Fry both sides until golden brown.

Serve warm with a dollop of Tzatziki on top of each patty. Enjoy with a fresh salad.

Recipes adapted from Eating Well Living Thin.

~ Mandy

Homemade Chicken Broth

2012-01-06T09:47:00.000-05:00

This rich yet low-cal broth is very easy to make. I love to make it in the winter, so my family can sip it after skiing or taking a walk on a frigid winter night. It is versatile too, because you can serve it with noodles or rice as a soup. Also, don't forget to pour a cup for yourself when coming down with a cold. It might stimulate your immune system to fight off the illness quicker!

Makes 4 to 5 servings

4 chicken thighs
1 large onion, halved
4 celery sticks
8 peeled carrots, cut into 3-inch chunks
a handful of fresh parley
salt and pepper, to taste
5 cups water

Place all ingredients in a large soup pot. Bring to a boil, then reduce heat and let simmer for 25-30 minutes. Remove from heat and let cool. Strain the broth and serve immediately. Or you can pour it into a container if you wish to keep it in the refrigerator. It can also be frozen to use as you need it for recipes.

~ Monika

Vegan Crispy Orange Chick'n Fried Rice

2012-01-04T10:12:00.000-05:00

This recipe from Special Recipes has to be the best vegan dish I've tried to date. Not that I've tried many. We're just now starting to bring vegan recipes into our weekly menu. But this one is a must, even for non-vegan folks.

I was surprised at just how flavorful it was, and how crispy and truly yummy the Gardein Mandarin Orange Crispy Chick'n was. The husband and I had more than seconds. This dish was gone in one sitting. And it's already on the meal plan for next week.

Serves 3 to 4

3 tablespoons canola or safflower oil, divided
1 bag Gardein Crispy Mandarin Orange Chick’n
3 cups cooked rice (I used basmati)
1/4 cup white onion, chopped
2 teaspoons soy sauce
2 tablespoons orange juice from a fresh orange
1/2 teaspoon orange zest (from the same orange)
1/4 teaspoon garlic powder
2 tablespoons cashews (chopped if you wish)

In a large skillet, heat half of the oil over medium heat. Add the Gardein chick'n and cook according to package directions. Remove the chick'n and any extra sauce to a bowl and set aside.

In the same skillet, add remaining oil and heat through. Add the rice, onion, soy sauce, orange juice, orange zest, garlic powder, and cashews. Fry on medium high heat for a few minutes, stirring continuously.

Turn heat up to high and add in the reserved chick'n and sauce. Fold the chick'n gently into the rice and let heat through. Serve warm and enjoy.

Recipe adapted from Special Recipes.

~ Mandy

Fried Dill Pickle Chips

2012-01-02T10:25:00.000-05:00

These were so good that every time I look at the photograph, I get an insatiable craving and uncontrollable need to make them again. If you have a deep fryer (I have a little one), then you have to try these.

STAT.

1 24-ounce jar dill pickle slices
1 teaspoon garlic powder
1/2 cup Louisiana hot sauce (I like Texas Pete)
1/2 cup lactose-free buttermilk (find the recipe here)
peanut oil, enough for frying
1 cup cornmeal
1 cup flour

Drain all juice from the pickle jar, but keep the pickles inside. Add the garlic powder, hot sauce, and lactose-free buttermilk in on top of the pickles. Replace the lid and let the pickles marinate for at least 30 minutes. (I left mine in the fridge for over a day and they still came out great. So don't worry if you forget about it.)

In a deep fryer, heat the peanut oil according to your fryer's directions. Meanwhile, drain the pickles and set aside.

In a mixing bowl, whisk together cornmeal and flour. Toss the pickles in the bowl and coat each one thoroughly. Shake excess flour off each pickle before you add it into the fryer. Deep fry the pickles in batches.

When the pickles are golden brown, transfer them with a slotted spoon to a paper-towel-lined plate. Serve immediately while still hot. (Although they're also good cold). I served mine with dairy-free ranch dressing. YUM.

Recipe adapted from Paula Deen's Fried Dill Pickles.

~ Mandy

Vegan Wednesday: Vegan Nacho Cheese

2011-12-28T15:50:00.000-05:00

For this week's Vegan Wednesday, I tried this vegan cheese sauce from Happy. Healthy. Life. I found it was a bit too sweet for me, so I adapted it a bit. I like my nachos nice and savory, and topped with the spiciest jalapenos I can find.

I have to say, this sauce is a pretty good substitute for the real thing. I love the use of beans and potatoes as a thickener. Give it a whirl and let us know what you think.

And as a bonus? You can mix the leftover sauce with cooked macaroni noodles to make your own Vegan Mac 'n Cheese. Delish!

Makes 5 cups of sauce

1 sweet potato, scrubbed clean
3/4 cup nutritional yeast flakes
1 can cannellini beans, drained
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1 1/2 tablespoon mustard powder
1 tablespoon Dijon mustard
1/4 teaspoon pepper
1/4 cup olive oil
1/4 cup vegan margarine, softened (I use Earth Balance)
2 tablespoon tahini
agave syrup, to taste (if it needs a bit of sweetness)
soy milk, soy creamer or water, to thin to your desired consistency
tortilla chips
sliced, pickled jalapenos
black olives, sliced and drained

First, prick holes in both sides of the sweet potato with a fork. Microwave for 2-3 minutes on each side until the potato is easily pierced with a fork. Slice in half and set aside to cool.

Meanwhile, combine the yeast flakes, cannellini beans, soy sauce, garlic powder, mustard powder, dijon mustard, pepper, olive oil, margarine, and tahini in a large food processor. Scoop the insides of the sweet potato into the food processor bowl as well. Pulse until the mixture is smooth.

Taste the sauce and adjust spices as you see fit. Add agave syrup by the teaspoon full if the sauce needs sweetness. Add soy milk, soy creamer, or water to thin the sauce to your desired consistency.

Warm the sauce in a saucepan, then drizzle over warmed tortilla chips. Top with jalapenos and black olives. Enjoy!

~ Mandy

Vegan and Gluten-Free Holiday Recipes

2011-12-20T17:32:00.000-05:00

Finding vegan or gluten-free recipes for your holiday table can be frustrating. That's why we've compiled some of the best vegan and gluten-free recipe resources from around the web this year. Simply click on the image to be redirected to that website.

Vegan and Gluten-Free Holiday Meal Plan from Bon Appetit

An entire page of vegan holiday recipes at SheKnows

Beautiful, colorful vegan recipes for your holiday table at GlutenFreeGoddess

A gluten-free holiday recipe roundup at Elana's Pantry

Happy holidays and good eating!

~ From Mandy & Monika

Dairy-Free Chicken Pot Pie with Tofutti Cream Cheese Biscuits

2011-12-15T14:54:00.000-05:00

When I saw this unique take on chicken pot pie on Joy the Baker, I had to give it a try. Luscious, moist biscuits are nestled in a creamy mix of chicken and veggies, then baked to perfection.

It was so good, those 12 servings ended up being closer to 4. But hey, it's all dairy-free. So we can eat up!

Makes 12 servings

For the biscuits:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1 teaspoon granulated sugar

1/2 teaspoon coarsely ground black pepper

1/4 cup chopped fresh chives

1/4 cup dairy-free margarine like Earth Balance, cold

4 ounces Tofutti cream cheese, cold

3/4 cup dairy-free buttermilk (click for recipe), cold

For the filling:

4 tablespoons dairy-free margarine like Earth Balance

1/2 cup all-purpose flour

2 cups chicken broth

1 1/2 cups soy or So Delicious Coconut milk

4 ounces Tofutti cream cheese

salt and pepper to taste

1 tablespoon lemon juice

3 cups shredded chicken meat (or a whole pre-cooked rotisserie chicken)

2 tablespoons olive oil

1 small onion, diced

1 small garlic clove, minced

1 1/2 cup thinly diced carrots

1 cup diced zucchini

1 1/2 cup frozen peas, thawed

To make the biscuits:

In a medium mixing bowl, whisk the flour, baking powder, baking soda, salt and pepper, sugar, and chives. Add the margarine and Tofutti cream cheese and combine with your fingers until the mixture resembles sand.

Make a well in the middle of the mixture and add the dairy-free buttermilk. Use a fork to stir the milk into the flour. Once the dry mixture is fully incorporated into the buttermilk, drop the dough onto a lightly floured surface. Knead together until smooth, then shape and roll out into a circle, 1 1/2 inches thick.

Using a biscuit cutter, cut out the biscuits and set them aside on a plate or platter. Continue to knead the dough scraps and cut out biscuits until all the dough is used. Place the biscuits in the refrigerator to keep cool.

To make the filling:

Preheat oven to 400 degrees F.

Dice the vegetables thinly and set aside. Set aside frozen peas to thaw.

Melt the margarine in a saucepan over medium heat. Whisk in the flour. Add the chicken stock 1/4 cup at a time and continue to whisk constantly. Add in the milk and Tofutti cream cheese. Stir until cream cheese has melted. The mixture should be somewhat thick. Add the chicken, lemon juice, and salt and pepper to taste. Stir to combine, then remove from heat.

Meanwhile, cook the onions, carrots, and zucchini in olive oil until soft. Add the minced garlic and give a quick stir until garlic becomes fragrant. Add the cooked vegetables and the peas to the chicken mixture and gently fold together.

Pour the filling into a 9x13 baking dish. Place biscuits on top of the filling. Brush the tops of the biscuits with a thin layer of soy or coconut milk. Bake for 20 minutes, or until biscuits are golden brown. Let the casserole cool for a few minutes before serving.

Enjoy!

~ Mandy

Lactose-Free Cooking and Baking Substitutes

2011-12-09T09:30:00.000-05:00

If you are very sensitive to lactose like me, you can develop uncomfortable symptoms after eating lactose-containing baked goods. I compiled a list of substitutes for lactose-free ingredients that you can use in cooking and/or baking.

Buttermilk (1 cup)
1 cup lactose-free milk plus 1 tablespoon lemon juice or white vinegar
1 cup soy yogurt
1 cup warm water plus 1 tablespoon lemon juice
1 cup coconut milk
1 cup soy milk plus 1 tablespoon lemon juice

Yogurt (1 cup)
1 cup soy yogurt
1 cup soy sour cream
1 cup unsweetened apple sauce
1 cup fruit puree

Heavy cream or half-and-half (1 cup)
¾ cup lactose-free milk plus 3 tablespoons margarine

Whipped cream (1 cup)
1 sliced banana and 1 egg white beaten until stiff. Serve immediately.
2 egg whites at room temperature plus 2 tablespoons sugar plus ¼ teaspoon cream of tartar. Beat all ingredients with electric mixer until stiff peaks form. Serve immediately.

Whipping cream (1 cup) (for baking only - will not whip)
1 cup lactose-free milk plus ⅓ cup melted margarine

Ricotta cheese
Try our recipe for homemade lactose-free ricotta cheese.

Happy holiday cooking!

~ Monika

Egg-Free Cooking and Baking

2011-12-07T10:20:00.000-05:00

For those of you who must omit eggs, here are ideas for egg replacements that can be easily used in cooking and baking.

For binding:
For binding ingredients (such as ground beef or turkey), use mashed potatoes, blended tofu, or tomato paste.

For baking:
To replace 1 egg, use the following:

Breads, cakes, and muffin recipes
3 tablespoons of apple sauce mixed with 1 teaspoon baking powder
¼ cup soy yogurt
½ small mashed banana
¼ cup blended tofu

Pie recipes
⅓ cup pumpkin puree

To replace 1 egg white, use the following:
Dissolve 1 tablespoon of plain agar powder in 1 teaspoon of water. Beat, chill for 15 minutes, and beat again.

Happy holiday cooking and baking!

~ Monika

Corn-Free Baking

2011-12-05T14:16:00.001-05:00

Corn is ubiquitous. It is hidden in many ingredients, such as most baking powders, powdered sugar, and sorbitol, just to name a few. Even xanthan gum, which is used in many gluten-free recipes, is produced from the fermentation of corn sugar. Guar gum is a safe alternative. Although, corn is safe for people with gluten intolerance or sensitivity, those with a concurrent corn allergy must be vigilant.

Replace the following corn-containing baking essentials with the following safe alternatives:

Corn syrup: equal amount of honey, agave nectar, rice or tapioca syrup

Baking powder: Blend together ⅓ cup of baking soda, ⅔ cup of cream of tartar, and ⅔ cup arrowroot starch

Powdered sugar: In a blender, mix together 1 ½ tablespoon tapioca or potato starch with a cup of granulated sugar. Blend for a bout a minute, until powdered.

Happy holiday baking!

~ Monika

Pumpkin Pancakes

2011-12-02T10:12:00.001-05:00

I've found your breakfast recipe for this weekend. This is it. You're welcome.

Adding 2 generous tablespoons of canned pumpkin puree to your favorite pancake mix turns ordinary pancakes into decadent morning fare. They turn out so moist and perfect, it's like having pumpkin pie or pumpkin cheesecake for breakfast.

Makes 6-10 pancakes

3/4 cup lactose-free milk (or regular soy milk, rice milk, coconut milk to make it dairy-free)
2 tablespoons white vinegar
1 cup all-purpose flour (whole wheat would be good too!)
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 generous, heaping tablespoons canned pumpkin puree
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
cooking spray, if needed
dairy-free margarine, optional
Grade A or Grade B maple syrup, optional

In a small bowl, combine milk and vinegar and let sit for at least 5 minutes.

Meanwhile, sift together flour, sugar, baking powder, baking soda, and salt. Add the egg and the milk, and whisk until smooth. Add in the pumpkin, vanilla, and cinnamon, then stir until fully incorporated.

Pour by 1/2 cup amounts onto a non-stick skillet over medium-low heat. Use cooking spray if you need to. I used a cast iron skillet, so no spray was needed.

Let the bottom of the batter heat up and flip the pancake over when bubbles have formed around the edge. Cook on the other side until the center is set. These take a bit longer to set than regular pancakes due to the moistness of the pumpkin, so a lower heat is needed. You don't want to burn them on the outside and have them still uncooked in the center. Slow and steady wins the race.

Serve immediately with a pat of dairy-free margarine (like Earth Balance or Smart Balance Light) and a drizzle of real maple syrup.

Who knew a little left-over canned pumpkin could change my outlook on pancakes forever? :)

Recipe adapted from Fluffy Pancakes Recipe.

~ Mandy

Curry Vegetable Soup in a Pumpkin

2011-12-01T15:49:00.001-05:00

Want to impress your dinner guests with an original table centerpiece? Try this curry-spiced vegetable soup in a pumpkin! It will elicit many complements and get the conversation going!

Serves 4

1 medium cheese pumpkin (or winter squash), lid cut out and saved, seeds removed form the center
1 tablespoon olive oil
1 cup sweet potato, peeled and cubed
4 large carrots, peeled and cubed
1 large onion, minced
4 celery sticks, cubed
1 teaspoon curry
salt and pepper to taste
2 cups vegetable broth

Preheat oven to 375 degrees F.

Sauté the sweet potatoes, carrot, and onion in a large pan in oil. Add celery during the last 2-3 minutes of sautéing to make it soft, but not soggy. Add spices: curry, salt, and pepper.

Transfer the sautéed vegetables to the inside of the pumpkin, pour in the broth, and secure the lid tightly.

Bake in the oven for about 1 hour. Serve immediately on a large platter. Handle with care as the pumpkin will be hot!

Stay tuned for recipes using the left-over pumpkin.

~ Monika

Unique and Wow-Worthy Thanksgiving Recipe Ideas

2011-11-23T12:52:00.001-05:00

It feels strange. This year, we won't be traveling home for Thanksgiving. We won't be indulging in a huge traditional meal. In all actuality, we'll probably be dining on fajitas at a Mexican restaurant and toasting our thanks with margaritas. It's just the way this year turned out.

But we didn't want you to miss out on some great Thanksgiving recipes because of our non-traditional holiday this year. So here are a few of our favorite Thanksgiving recipe posts from the past.

My Thanksgiving Meal for Two, which includes Jumbo Turkey Meatballs, Stuffin' Cups, Roasted Cauliflower, The Pioneer Woman's Green Bean Casserole, Classic Sweet Potato Casserole, and a Pumpkin Pie Tart.

Jumbo Turkey Meatballs -- for those who don't want to cook an entire bird. Super quick and simple, and just uses ground turkey!

Sweet Potato Risotto -- for those looking for a unique twist on yams this Thanksgiving.

Happy Thanksgiving, everyone!

~ Mandy and Monika

Holiday Treats: Crispy Peanut Butter Balls and Almond Joy Haystack Cookies

2011-11-22T14:43:00.001-05:00

These are the winning recipes for our Whitley's Peanut Giveaway. Great no-bake holiday treats that make great gifts.

Almond Joy Haystack Cookies

This winning recipe was submitted by CJ. Super easy, no-bake cookies!

Makes 12-24 haystack cookies

1 large bag (or 2 regular-sized bags) of dairy-free, semi-sweet chocolate chips

3 large handfuls of pretzel sticks, each one broken in half
2 cups shredded coconut, sweetened

2 cups slivered almonds

In a large saucepan, melt down the chocolate chips on medium-low heat. Add the pretzels and give a good stir. Add the coconut and almonds, one cup at a time. Stir in between additions until all ingredients are coated well with the chocolate.

Drop by generous spoonfuls onto wax paper and let cool/harden.

Crispy Peanut Butter Balls

This winning recipe was submitted by Donna. Best peanut butter balls we've ever tasted!

Makes 20-24 peanut butter balls

1 cup peanut butter

1 1/2 cups Rice Krispies (we used the Gluten Free kind, they were great!)

7 ounce jar of Marshmallow Crème

1 large bag (or 2 regular-sized bags) of dairy-free, semi-sweet chocolate chips

Mix first 3 ingredients in a medium mixing bowl. Roll into 1” balls. Meanwhile, melt the chocolate chips over medium-low heat.

Once melted, dip balls in chocolate and place on wax paper to cool/harden. Use a fork to scoop the balls out of the chocolate, then carefully transfer to wax paper.

Rustic Spiced Apple Galette

2011-11-17T10:03:00.001-05:00

Not only is this apple pie simple to prepare, its rustic, old-fashioned appearance often gets several ooh's and ahh's across the holiday table.

Makes one 9-inch pie

4 gala apples, thinly sliced
4 honey crisp or granny smith apples, thinly sliced
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon ground all spice
1/2 teaspoon nutmeg
1 ready-to-bake pie crust
dairy-free whipped cream, optional

Preheat oven to 375 degrees F.

In a large bowl, mix together apple slices, sugar, and spices. Set aside.

Unroll the pie crust onto a baking sheet and arrange apple slices in the center, leaving 1 inch off the edge free. Fold the edges of the pie crust up and over the apples, as shown in the photo.

Bake for about 35 minutes or until the crust is golden brown. Serve warm with a dollop of dairy-free whipped cream.

Enjoy!

~ Monika

Hummus Pizza

2011-11-08T15:08:00.000-05:00

This is a weekly staple at our house. No need to thaw or make pizza dough. We just use tortillas! Just add the toppings of your choice, bake, and you're ready to go.

Makes 1 pizza (serves 2)

2 regular size flour or whole-wheat tortillas

4-6 tablespoons hummus, divided

1 small handful lactose-free cheese (I use Cabot cheddar or Kraft mozzarella. You can also use Veggie Shreds.)

Toppings

For this particular pizza pictured above, I sliced up 1 small zucchini, half a small onion, and sprinkled on a few slices of red bell peppers and green bell peppers. But you can use any toppings you like! Bacon, mushrooms, bell peppers and shallots are a great combo, too.

Preheat oven to 375 degrees F.

Spread half of the hummus onto one of the tortillas. Place the other tortilla on top. (We've found that using two tortillas instead of just one makes the pizza crust sturdier.) Spread the rest of the hummus on the top tortilla.

Layer the toppings of your choice on top of the hummus. Sprinkle with cheese.

Bake for 15 minutes, or until cheese is melted and tortillas are crisp. Slice into 4 or 6 slices and serve.

~ Mandy

Turkey Stuffed Bell Peppers

2011-11-02T21:16:00.000-04:00

These stuffed peppers are extremely easy to make and fast to prepare. Great for a weeknight meal.

Makes 5 servings

1 pound ground turkey or chicken
½ cup fresh flat parsley, chopped
¼ cup yellow onions, diced
1 small can tomato sauce
¼ cup water
½ cup fresh dill
1 teaspoon sugar
salt and pepper to taste
5 red, yellow, or orange sweet bell peppers, cored, seeds removed, lids saved

Heat a skillet over medium high heat. Add the meat and cook until no longer pink. Drain the grease, then mix the meat together with the parsley and onions. Season with salt and pepper.

Stuff the peppers with the meat mixture, cover with the saved pepper lids, and set aside.

In a wide pot or Dutch oven, mix tomato sauce, water, and sugar. Season with salt and pepper. Arrange the peppers in an upright position in the pot. Simmer for about 15 minutes, or until the peppers are soft. Add water to the pot as needed during simmering. You can also cook while covered, if you want the peppers even softer.

Serve immediately.

~ Monika

Hot Wassail

2011-10-24T13:00:00.000-04:00

Hot wassail has been a favorite harvest drink for ages. Why not spice up your mugs this October?

2 quarts apple cider
2 cups orange juice
1/2 cup fresh lemon juice
12 whole cloves
4 cinnamon sticks
1 pinch ground ginger
1 pinch ground nutmeg

Combine apple cider, orange juice, and lemon juice in a crock pot or large pot. Season with cloves, ginger, and nutmeg. Bring to a simmer over low heat. If using a slow cooker, you may allow the wassail to simmer all day to fill your home with the lovely fragrance. Serve hot with a cinnamon stick.

Dairy-Free Coconut Banana Smoothie

2011-10-19T11:07:00.000-04:00

This shake is so simple to make. I often have it for lunch at work -- I just freeze it overnight, then put it in the freezer at work the next morning. Let it thaw before your lunch break, and viola!

Makes 1 serving

2 ripe bananas
1 cup So-Delicious original coconut milk
cinnamon or allspice, to taste (optional)

Blend all ingredients together in a blender and serve immediately, sprinkled with cinnamon or allspice to taste.

You can also freeze the smoothie overnight and enjoy as a sherbet!

~ Monika

Buffalo Chicken Pasta

2011-10-13T10:28:00.000-04:00

I'm a buffalo wings fanatic. So when I saw this recipe on Pinterest from Prevention RD, I had to try it. Not only is it low in calories (for a pasta dish), it's scrumptious too!

I adapted it by cutting out all the cheese. It originally called for quite a lot, but surprise! It was just as good without it. (Although I do include the cheese measurements below, in case you decide to keep it in.)

This is must-try for my fellow buffalo-wings-fans.

Makes 6 servings

1 pound bowtie pasta
1 pound skinless chicken breasts, cut into bite-sized chunks
1 tablespoon dairy-free margarine
1 tablespoon all-purpose flour
1 1/2 cups lactose-free milk
1/3 cup buffalo wing sauce, plus a bit extra for drizzling
1/3 cup panko bread crumbs
salt and pepper, to taste
4 green onions, diced
1/2 cup fresh cilantro
1/2 cup blue cheese, crumbled (optional)

Preheat oven to 375 degrees F. Spray a 9x13 baking dish with cooking spray and set aside.

In a medium pot, boil the pasta according to package directions.

In another pot, boil the chicken chunks until just barely done. (You don't want to overcook the chicken, because you'll be baking it longer in the oven once you compile the pasta dish.)

While the pasta and the chicken are boiling, heat a small saucepan over medium heat. Add the margarine and stir until it is fully melted. Add the flour and whisk until it becomes thickened and golden in color. Add the milk, stir to combine, then turn the heat to low. Continue to stir until the mixture thickens into a nice sauce. Stir in the 1/3 cup buffalo wing sauce. Season with salt and pepper to taste.

Drain the pasta and chicken, then transfer to the 9x13 baking dish. Pour the buffalo sauce over the pasta, then mix until everything is coated. Sprinkle the panko bread crumbs on top. Bake for about 25 minutes, or until the bread crumbs are golden brown.

Transfer each serving to a bowl. Top with green onions and cilantro, as well as the blue cheese if you have guests who want it. Drizzle with extra buffalo sauce from the bottle.

TIP
If you want to make the sauce even creamier, whisk 1/3 cup shredded lactose-free cheddar cheese (Kraft or Cabot) into the cream sauce.

Serve immediately and enjoy!

~ Mandy

A Nut-tastic Recipe Contest!

2011-10-10T14:37:00.001-04:00

Have we got a contest for you! Just in time for the holidays, we're giving away a $25 gift certificate to Whitleys Peanut Factory.

How do you win? It's simple. In the comments section below, post your favorite recipe that features nuts or nut butter. We'll pick one recipe to be featured here on Cooking-Free.com for all to enjoy. (We'll even recreate it in our test kitchen and take a photo.) The person with the winning recipe gets the prize!

Don't forget to include your email address so we can contact you if you win. Winners must have a US mailing address.

So dig out your recipe boxes and enter today. The contest closes this friday at midnight, October 14th, 2011. The winner will be announced the following monday.

Get cracking -- anything on the Whitleys Peanut Factory website would make a great holiday gift!

Baked Zucchini Fries with Sweet Onion Dip

2011-10-07T10:26:00.000-04:00

Whenever I make these Zucchini Fries for friends and family, they're gone in seconds. Even picky eaters love them. And they're completely dairy- and lactose-free!

You can even dip them in a zesty marinara sauce. Heat up your favorite sauce right out of the jar for an even faster party snack.

Makes about 3 dozen Zucchini Fries and 1 1/2 cups Sweet Onion Dip

For the dip:
1 tablespoon dairy-free margarine
1 medium sweet onion, peeled and diced
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon grainy mustard
1 cup Miracle Whip
salt and pepper to taste

For the zucchini fries:
3 medium zucchini, unpeeled, cut into 3"-long sticks
1 tablespoon salt
1 1/2 cup Panko bread crumbs
1 tablespoon Pizza Seasoning or mixed Italian herbs
olive oil spray
2 large eggs (or 3 egg whites), lightly beaten

First, make the dip. Melt the margarine in a medium skillet over medium-low heat. Add the diced onions. Cook for about fifteen minutes, stirring now and then, until the onions become transparent, then nice and brown and caramelized. Take care not to burn.

Remove the onions from the heat and add the vinegar. Stir to incorporate. Transfer the onions to a small food processor and add the honey and mustard. Process until smooth.

Add the Miracle Whip (or mayonnaise) and stir to combine. Season with salt and pepper to taste. Refrigerate until the zucchini fries are done.

Meanwhile, combine the panko and pizza seasoning in a medium mixing bowl. Set aside.

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, then spray the parchment with oil.

Dredge the zucchini fries in the lightly beaten egg, then toss in the Panko mixture. Place the fries on the parchment paper, about 1-2 inches apart.

Bake for about 10 minutes, turn over, and bake for an additional 8-10 minutes, or until crispy and golden brown. Serve immediately with the Sweet Onion Dip.

Recipe adapted from King Arthur Flour

~ Mandy

Fresh Corn and Black Bean Salsa

2011-09-30T14:41:00.000-04:00

Last week, I headed to the Smoky Mountains for a writer's retreat. A few of my friends and I rented a cabin, cooked all our own food (except for the mound of candy we brought along), and wrote some delicious words.

This salsa was by far my favorite recipe during the retreat. It's so easy, and you can top so many great dishes with it: burritos and tacos, chicken, shrimp wraps, you name it. I used some of the leftover salsa to top Nicholette's Speedy Bean Enchiladas, which was a perfect pairing. It's also amazing all by itself with tortilla chips.

This will be a salsa staple in our house from now on. Thanks to CJ, my amazing author pal, who shared her recipe.

This photo taken with an iPhone.

Makes 8-10 servings

2 red bell peppers, diced

1 orange bell pepper, diced

1 yellow bell pepper, diced

2 cans black beans, drained

2 cans whole kernel corn, drained

2 handfuls fresh cilantro, chopped

juice of 2 limes, or to taste

Drain the beans and corn. Toss all ingredients except the lime juice in a large bowl. Sprinkle with lime juice, then gently toss to coat.

Serve immediately or chill in the refrigerator for use the next day. The lime juice will marinate the vegetables and beans, so it tastes even better the next day!

Enjoy with tortilla chips or spread on top of your favorite Mexican dish.

~ Mandy

Lactose-Free Buttermilk Blueberry Breakfast Cake

2011-09-20T11:02:00.002-04:00

Did you know you can make your own buttermilk using lactose-free milk?

You no longer have to toss recipes aside that call for buttermilk. Just use our substitute recipe below. And after you've tried your hand at making your own buttermilk, use it in this amazing and moist Blueberry Breakfast Cake recipe I found at Alexandra's Kitchen.

It has a great muffin consistency, which makes it perfect for a light dessert, too.

Makes 6-8 servings

½ cup lactose-free milk
½ tablespoon lemon juice
½ cup lactose-free margarine, room temperature
zest from 1 large lemon
7/8 cup granulated sugar (plus 1 tablespoon for sprinkling on top)
1 egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh blueberries

Preheat oven to 350 degrees F. Grease a 9-inch square baking dish with lactose-free margarine or coat with cooking spray. Set aside.

In a small bowl or cup, stir together milk and lemon juice. Set aside.

In a large mixing bowl, cream together margarine, lemon zest, and 7/8 cup of the sugar. Add the egg and vanilla and beat until just combined.

Toss the blueberries in a medium mixing bowl with 1/4 cup of the flour. Set aside.

In another medium mixing bowl, whisk together the remaining flour, baking powder, and salt. Add the flour mixture to the batter a little at a time, whisking as you go. Alternate with the buttermilk, stirring gently to combine each time. Gently fold in the blueberries.

Pour batter into prepared baking dish. Spread evenly. Sprinkle with 1 tablespoon granulated sugar. Bake for about 30 minutes, checking for doneness with a toothpick after 25 minutes. Depending on your oven, the cake may need to bake longer.

Let cool on a rack for 15 minutes before slicing. Enjoy!

**Lactose-Free Buttermilk Recipe**
To make your own lactose-free buttermilk, simply stir together 1 cup lactose-free milk with 1 tablespoon lemon juice. (Use that ratio across the board.) Let sit for at least 5-10 minutes for the lemon juice to meld with the milk. That's it!

~ Mandy

Chipotle Bean Burritos

2011-09-15T09:48:00.000-04:00

I saw this vegetarian bean burrito recipe on Roots & Platters and had to give it a try. It's a great basic burrito for a quick dinner. It would be even more hearty if you added Mexican rice or diced potatoes to the mix. For the meat-lovers, try adding ground chorizo sausage. Yum!

Makes 4 burritos

a few spritzes of cooking spray/oil
2 large garlic cloves, minced
1 teaspoon ground red chipotle pepper
salt and pepper, to taste
½ cup water
1 (15 ounce) can black beans, drained
1 (15 ounce) can dark red kidney beans, drained
1 (4 ounce) can green chilies
¼ cup chipotle salsa
juice of 1 lime
4 tortillas

Optional Toppings:
tomatoes, seeded and diced
green onions, sliced
lettuce, chopped
guacamole or sliced avocado
cilantro
Sassy Sour Cream (available in our cookbook, Lactose-Free and Loving It)

Shoot a few spritzes of cooking oil/spray into a large skillet, coating the bottom with a thin layer. (I use the Misto Spray Bottle, a refillable spray bottle for cooking oil. I don't like using cooking sprays. They tend to turn my cookware dark and dull.) Heat oil over medium heat.

Toss in the minced garlic, ground chipotle pepper, salt and pepper. Give it a stir and cook until the garlic is fragrant but not burned. Add the water and give it a stir, scraping up the seasoning from the bottom of the skillet. Add the beans and the green chilies. Bring the water to a boil, then turn down the heat and simmer for about 10 minutes.

While the beans are simmering, prepare the toppings of your choice. When the beans are done, smash them a bit with a wooden spoon. Stir in the salsa and lime juice.

Warm the tortillas between moist paper towels in the microwave, then roll up the been mixture with desired toppings. Garnish with cilantro and our Sassy Sour Cream (recipe available in our cookbook, Lactose-Free and Loving It).

~ Mandy

Grilled Panzanella

2011-09-08T09:50:00.000-04:00

If you love summer vegetables, this is one of the best ways to feature them. The grilled baguette slices soak up the yummy vinaigrette, making this a hearty version of bruschetta -- one you can eat with a fork. It was so good, the husband and I ate all 6 servings in one sitting. I'm making it again tonight!

Makes 6 servings

1/4 cup olive oil, plus more for brushing and grilling
1 garlic clove, minced
1/2 teaspoon grainy mustard
2 tablespoons red wine vinegar
salt and pepper, to taste
1/2 cucumber, unpeeled, seeded, halved, and sliced
10 large basil leaves, cut into long, thin strips
3 tablespoons capers, drained
2 large handfuls grape tomatoes, halved
1 medium red onion, sliced into rounds
1 red bell pepper, seeded and cut into large, bite-sized pieces
1 yellow bell pepper, seeded and cut into large, bite-sized pieces
1/2 small French baguette, cut into 1/2 inch thick slices

In a small bowl, whisk together oil, garlic, grainy mustard, and vinegar. Season with salt and pepper to taste. Set aside.

In a large salad bowl, gently toss together cucumber, basil, and capers. Season with salt and pepper, and set aside.

Brush a grill pan with oil and heat over medium high heat. Meanwhile, brush both sides of the onion rounds and bell pepper pieces with oil. When the grill pan is hot, add the onion rounds and bell pepper pieces. Grill for about 4 minutes, or until the first side of the vegetables has grill marks. Flip over with tongs and grill for another 4 minutes. Remove vegetables to a cutting board and slice the onion rounds in half. Slice the bell pepper pieces into smaller chunks if you wish. Toss with the cucumber mixture.

Brush both sides of the baguette slices and toast on the hot grill pan until golden with grill marks. Toss with the vegetable mixture.

While the grill pan is still hot, add the tomatoes and toss in the pan to "flash fry" them for about 1 minute. Add to the vegetable mixture. Drizzle the vinaigrette over and gently toss until combined. Serve immediately.

Adapted from: The Galley Gourmet

~ Mandy

Blueberry Flat Bread

2011-09-05T06:30:00.000-04:00

Need a quick but healthy breakfast? Enjoy this fruity flat bread or create your own cream cheese and fruit combo!

Flat bread, toasted

Tofutti Cream Cheese

Blueberries

Cherry for garnish

Spread cream cheese on the flat bread. Arrange blueberries on top. Garnish with a cherry.

~ Monika

Review: So-Delicious Minis - Non-Dairy Frozen Sandwiches

2011-08-31T20:53:00.000-04:00

At last I found a perfect non-dairy frozen dessert: small, delicious, and one that does not make my stomach angry. The So-Delicious Minis made with Coconut Milk are absolutely mouthwatering.

I am usually leery about frozen, non-dairy desserts. They usually have a weird aftertaste, but So-Delicious Minis made with Coconut Milk are delightful. They are smooth, have the right texture, and I just love the vanilla flavor with the pleasant yet faint coconut aftertaste that lingers in the mouth like a happy childhood memory.

They are agave-sweetened, only 100 calories each, and are certified vegan.

So Delicious Minis made with Coconut Milk come in several flavors:

Coconut

Vanilla

Banana Split

I plan on trying them all soon!

~ Monika

Honey Salmon with Peas

2011-08-28T20:31:00.000-04:00

Honey makes an incredible marinade for salmon. Pair with boiled potatoes and whole wheat rolls for a quick meal any night of the week.

Makes 4 servings

4 salmon filets, rinsed and patted dry
4 tablespoons honey
salt and pepper, to taste
1 tablespoon cooking oil
2 cups frozen peas

Spread honey on both sides of salmon. Sprinkle with salt and pepper, and set aside for 15 minutes.

Heat cooking oil in a frying pan over medium heat. Add the salmon and cover with a lid. Fry until the fish turns pink. Flip the strips over and let them fry, uncovered, until they are completely pink throughout.

Heat frozen peas in the microwave until warm.

Serve immediately.

~ Monika

Strawberry Rhubarb Pie with Crumb Crust

2011-08-24T10:44:00.000-04:00

Like I've said before, I have a weakness for rhubarb. When I see it in the supermarket, I can't resist snatching a few stalks. This time around, I decided to go with a traditional strawberry-rhubarb pie, but switched things up by adding a crumb crust. (Mostly because I only had one prepared crust on hand.)

I know, I'm resourceful like that.

The crumb crust was a great pairing! It added more sweetness, which balanced out the tart rhubarb. I brought it over to my parents' house and it was gone in no time flat.

Makes 8 servings

1 prepared pie crust
1 1/4 cups granulated sugar
1/3 cup all-purpose flour
3 cups rhubarb, sliced 1/2-inch thick
1 cup sliced fresh strawberries

1/2 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup lactose-free or dairy-free margarine, chilled

Preheat oven to 400 degrees F. Line a pie dish with a prepared crust or your favorite pie crust recipe. Set aside.

Mix 1 and 1/4 cups sugar and 1/3 cup flour in a large mixing bowl. Gently fold in the rhubarb and strawberries, then spread across the bottom of the pie crust.

In a medium mixing bowl, stir together 1/2 cup flour and 1/3 cup sugar. Add the 1/4 cup of margarine to the sugar and flour mixture and use your fingers to combine until the mixture feels like sand. Sprinkle the crumb topping over the fruit filling. Place a pie crust shield over the edges of the crust (or cover the edges with aluminum foil.

Bake until the crumb topping is golden brown and the filling has bubbled around the edges, about 50 minutes. (Remove pie crust shield or foil for the last 10 minutes of baking.)

~ Mandy

Summertime Banana and Peach Fruit Salad

2011-08-20T14:49:00.000-04:00

Simplicity and flavor rule in my kitchen! This is one of my favorite recipes for a summer salad. It can be put together pronto on a busy summer day.

Makes 2 servings

2 ripe bananas, sliced

2 ripe peaches, pitted and cubed

ground all spice

Mix the fruit in a medium bowl. Sprinkle with all spice. Serve immediately.

~ Monika

Veggie Pita Sandwich

2011-08-16T12:53:00.002-04:00

Fresh veggies, hummus, and pita bread make for a quick and flavorful meal. Mix and match with your favorite vegetables and hummus flavors. Pita bread also comes in whole wheat, if you prefer whole grains.

Makes 1 serving

1 pita bread, cut in half

hummus (your favorite flavor)

4 small vine-ripened tomatoes, sliced

½ cup green onions, diced

salt and pepper, to taste

Toast pita halves until just warm and fill with a couple tablespoons of hummus after they cool. Arrange tomato slices and green onions on top of hummus. Season with salt and pepper to taste.

~ Monika

The Best of the Blog Cookbook

2011-08-13T09:45:00.001-04:00

As part of the Foodbuzz Tastemaker Program, Monika and I received the chance to make a free hardcover photo book from Kodak. So what did we do?

We made a Best of the Blog Cookbook, of course!

Putting the book together was a breeze. I simply registered for a Kodak Gallery account, uploaded our high-res images to an online album, then started dragging and dropping them into the book layout. (Click on the photo below to enlarge.)

Doesn't it look great so far? I still have a few more finishing touches to make before we order the final book, but once it comes in the mail, we'll take more photos and show you the finished product. And if you like it, we might do a giveaway. What do you think?

There are dozens of different page layouts, color schemes, and different ways to showcase your favorite photos. I've already made quite a few of these books for family and friends, and given them as gifts. One contained photos of our entire family, another had photos of my niece and nephew, another contained photos from a trip to Tennessee. The possibilities are endless, and they're always a big hit.

If you want to start making your own photo book today, we have an exclusive offer for you from Kodak Gallery! Just go to http://www.kodakgallery.com/creativity to get 40% off a medium or large hardcover book. Don't forget to let us know what kind of book you created!

~ Mandy

Cornbread Crusted Chicken with Jalapeno Popper Sauce

2011-08-12T12:17:00.000-04:00

I've been craving jalapenos lately, especially jalapeno poppers, and this recipe from Let's Dish sent my heart aflutter. I modified it a bit to make the sauce thicker and richer, and from now on, my chicken breading of choice will be cornmeal. It's crispy and locks in all the juices. Give it a try!

Makes 3-4 servings

2 boneless chicken breasts, cut into 4-6 tenders
1 egg, beaten
1 cup yellow cornmeal
2-4 tablespoons canola oil
3 jalapenos, seeded and diced
2 teaspoons canola oil
salt and pepper, to taste
4 cloves garlic, minced
1 cup chicken broth
8 ounces Tofutti cream cheese, softened
1 cup lactose-free cheddar cheese, shredded (Kraft or Cabot)

Dip each chicken tender in the egg and then the cornmeal. Meanwhile, heat the canola oil over medium heat in a large skillet. Fry the chicken tenders until crisp and brown. Drain on paper towels and keep warm in the oven.

In a medium saucepan, cook the diced jalapeno in the 2 teaspoons of canola oil until tender. Add the garlic and stir until just fragrant. Slowly add the chicken broth, stirring and scraping the bottom of the pan. Bring to a boil and add the cream cheese. Stir until melted, then add the cheddar cheese and stir until melted again.

Top the chicken with the sauce and serve immediately.

~ Mandy

Potatoes O'Brien Breakfast Burrito

2011-08-08T13:45:00.000-04:00

I love a good, homemade breakfast burrito in the morning. Annnnd I love Potatoes O'Brien. Put them together and you've got a winner.

Makes 2 burritos

1 tablespoon olive oil
2 small yellow potatoes, diced
1/2 green pepper, diced
1/2 small yellow onion, diced
salt and pepper, to taste
4 eggs
2 tablespoons lactose-free milk
your favorite salsa
lactose-free cheddar cheese, shredded (I used Cabot Sharp Cheddar)
2 tortillas

Bring four cups of water to a boil. Add the diced potato and boil for about 5-7 minutes, or until the potato is just tender. Drain and set aside.

Meanwhile, heat the oil in a large skillet. Add the onion and bell pepper, and cook until the onion is translucent. Add the potatoes and heat through. Season with salt and pepper.

Whisk together eggs and milk. Heat another skillet over medium heat, preferably non-stick. Pour in the egg mixture. Continue to stir until you have a skillet full of tender scrambled eggs.

Place the tortillas between moistened paper towels and heat in a microwave for 30-60 seconds.

To assemble the burrito, top the potato mixture with the scrambled eggs, salsa, and cheese. Roll up and enjoy!

~ Mandy

Roasted Carrots

2011-08-04T08:37:00.000-04:00

I used to hate cooked carrots. And now that I look back on it, it's no wonder: the only cooked carrots I ever encountered were the overcooked, squishy, brownish-orange canned things my elementary school cafeteria tried to pass off as vegetables. You know the kind I'm talking about.

It wasn't until I had some of my mother-in-law's roasted carrots that I realized what I'd been missing my entire childhood. Her carrots were bright, firm, sweet, and juicy. I think I ate more than half the serving bowl at dinner, without one regard for her other dinner guests.

I'm a firm believer that table manners can (and should) be flung out the window when it comes to truly great veggies.

Makes 4 servings

6 carrots, peeled and chunked (use organic for the best flavor)
olive oil
salt and pepper, to taste
fresh parsley and/or dill to garnish

Preheat oven to 400 degrees F.

Toss the carrots in a glass baking dish with the olive oil. Sprinkle with salt and pepper. Spread into a single layer, then roast for about 20 minutes, or until tender and slightly browned.

Garnish with parsley and dill, and serve.

~ Mandy

Lactose-Free Jalapeno Popper Grilled Cheese Sandwich (Plus Giveaway Winners Announced!)

2011-08-02T12:10:00.001-04:00

When I saw Closet Cooking's Jalapeno Popper Grilled Cheese Sandwich, I immediately set off to try my hand at my own version. There are many different variations of this sandwich online, and a quick search will bring up quite a few. It's one of those recipes that begs to be adapted.

Serve with tortilla chips, fresh guacamole, and our yummy Beer Margaritas.

Makes 1 sandwich

2 jalapeno peppers, sliced and seeded
2 slices Italian Bread (I used Pepperidge Farms)
lactose-free margarine (I used Smart Balance Light)
Tofutti Cream Cheese (I used our recipe for Onion Cream Cheese for added flavor)
panko bread crumbs
lactose-free cheddar cheese (I used Cabot Sharp Cheddar)

Set oven to broil. Lay the jalapenos on a baking sheet, face down. Broil until the skins of the jalapenos have blackened, about 10-15 minutes. Transfer the jalapenos to a plastic container and seal tight with a lid. Let cool for about 20 minutes.

When you are ready to prepare the sandwich, take out the cooled jalapenos and peel off the blackened skins.

Next, heat a skillet over medium heat. Spread a thin layer of margarine on the outer side of each slice of bread. Then on one slice, spread the cream cheese on the inner side. Sprinkle a generous layer of panko crumbs over the cream cheese for crunch. Lay the jalapenos side-by-side on top of the panko crumbs. Top with cheddar, then the other slice of bread.

Grill until both sides are golden brown and the cheese is melted and oozing out the sides. Don't forget the oozing. That's the most important part.

Enjoy!

------------------------------

Also, congratulations to our So Delicious Dairy-Free Giveaway winners! You can find the names of the winners on our Facebook page here: http://www.facebook.com/pages/Cooking-Lactose-Free/207256222618794

~ Mandy

Spanish Cream

2011-07-29T09:24:00.000-04:00

This chilled, old-fashioned dessert is one of our summer favorites. It'll make you want to doily-line your plates, and wear heels and pearls while you cook. Ha!

Makes 2-3 servings

2 eggs, yolks separated from whites
2 cups coconut milk (or lactose-free cow’s milk), divided
1 tablespoon granulated sugar
1 packet unflavored gelatin
1 teaspoon pure vanilla extract
¼ teaspoon salt

Beat both egg yolks together slightly with fork or whisk.

In a saucepan, combine egg yolks, 1 cup of the milk, sugar, and gelatin. Cook over low heat, stirring constantly until gelatin dissolves completely. Add remaining milk and vanilla. Mix well. Chill until the mixture begins to thicken.

In a small bowl, combine egg whites and salt. Beat with an electric mixer until stiff peaks form. Fold gelatin mixture into stiffly beaten egg whites. Spoon into desert serving bowls. Chill until firm.

Sprinkle with cinnamon or allspice before serving.

~ Monika

Mini Lasagnas

2011-07-27T09:03:00.001-04:00

I've been on a "mini" kick lately. Rhubarb Tartlets, Zucchini Pizzas, etc. So when I saw these Mini Lasagnas on Can You Stay For Dinner?, I had to give them a whirl.

Oh. My.

These little guys are Huh-mazing. The husband even preferred them to regular lasagna. Don't be afraid of using wonton wrappers. They totally want to be your friend. (They're waiting for you in the refrigerated section.)

Makes 12 mini lasagnas

12 ounces ground turkey, raw

1 cup onion, diced

16 ounce jar of your favorite pasta sauce

2 cloves garlic, minced

salt and pepper, to taste

3 teaspoons dried oregano, divided

½ teaspoon dried basil

1 ½ cups Homemade Ricotta Cheese (make this the day before to save time)

24 small square wonton wrappers

1 ½ cups lactose-free mozzarella cheese, shredded (Kraft works great.)

Preheat oven to 375 degrees F. Grease a muffin pan and set aside.

In a large skillet, cook the turkey and onion over medium heat until the turkey is no longer pink and the onion is translucent. Add in the garlic and cook for a minute or two more.

Stir in the pasta sauce and season with salt and pepper and 2 teaspoons of the oregano. Let simmer while you prepare the rest of the filling.

In a small bowl, stir together the ricotta cheese with the remaining teaspoon of oregano and the basil. Set aside.

Place one wonton wrapper firmly into the bottom of each muffin cup. (Don't worry if it doesn't reach all the way up to the sides!) Evenly divide half of the ricotta and spread it on the bottom of each muffin cup. Next, divide the turkey mixture in half and spoon it evenly into each muffin cup on top of the ricotta.

Place another wonton wrapper over the turkey mixture and press the sides against the sides of the first wonton wrapper. Repeat the layers of ricotta and turkey mixture. Each muffin cup should be filled almost to the top.

Finally, sprinkle the mozzarella over each mini lasagna. Bake for 10 minutes, or until the cheese is golden brown and bubbly. Let the mini lasagnas cool for a bit in the pan, then pop them out and serve with a crisp salad.

~ Mandy

Creamy Horseradish Dip for Sweet Potato Fries

2011-07-24T18:27:00.000-04:00

As a part of the Foodbuzz Tastemaker Program, I received a sample of Ore-Ida's new Sweet Potato Fries. I'm a sucker for sweet potato fries in general, and Ore-Ida's are delish. Crunchy on the outside, soft and sweet on the inside. How can you go wrong?

I often see sweet potato fries paired with a sweet dipping sauce, but I prefer something more savory. Here is my go-to dip for these bright and crispy flavor bombs. It's crazy simple and crazy good!

Serves 4-5

4 tablespoons Hellmann's Mayonnaise

3 tablespoons prepared horseradish

dash of cayenne pepper

1/2 teaspoon paprika

Mix together and serve with Ore-Ida Sweet Potato Fries.

This dip keeps well in an air-tight container in the fridge. It also makes a great dip for chicken, fish, even steak!

~ Mandy

Sweet Pea Gazpacho

2011-07-21T15:32:00.000-04:00

Although a traditional Spanish gazpacho is made with tomatoes, this version made with peas will cool you down just the same on a steamy summer day.

Serves 2

1 cup water
1 16oz bag of frozen sweet peas
1 large onion, diced
1/4 cup lactose-free milk
1 teaspoon pesto
salt and pepper, to taste
¼ cup green onions, diced
bacon bits, optional

Bring the cup of water to a boil in a soup pot. Add the peas and onion and let simmer for 5 minutes.

Pour the peas into a blender or food processor. Add milk, salt, pepper, and pesto. Stir until smooth. Chill in the refrigerator for at least an hour. Serve garnished with green onions and bacon.

~ Monika

Zucchini Pizzas

2011-07-19T13:54:00.002-04:00

I found this recipe from Back to Her Roots floating around on Pinterest. I paired these Zucchini Pizzas with a fresh Caesar salad for a light summer meal. No meat needed -- they are very filling. I promise!

Makes about 12 mini pizzas

1 large zucchini, washed and cut into 1/2-inch slices

olive oil for drizzling

salt and pepper, to taste

pizza sauce

extra toppings: sliced mushrooms, onions or shallots, fresh basil leaves, etc

lactose-free mozzarella (like Kraft or Veggie Shreds)

Set oven to broiler setting.

Lay out zucchini slices on a baking sheet. Drizzle with oil and season with salt and pepper. Broil for about 5 minutes.

Pull them out and top with pizza sauce, toppings of your choice, and lactose-free cheese. Broil for another couple minutes, until the cheese is browned and bubbly. Serve immediately.

~ Mandy

Roasted Asparagus

2011-07-17T09:33:00.000-04:00

Dip these smoky roasted asparagus spears in a mix of dijon mustard and mayo, and you've got a drool-worthy side dish.

Makes 3-4 servings

1 pound fresh asparagus
olive oil for drizzling
salt and pepper, to taste

Preheat oven to 400 degrees F.

Rinse asparagus spears and shake dry. To get rid of the "woody" ends, try bending each spear gently in half. They will snap at exactly the right spot. Discard the ends, and you'll be left with the juicy tops. (Plus, it's fun!)

Place the spears in a single layer in a baking dish. Drizzle with olive oil and toss to coat. Season with salt and pepper, then spread in a single layer. Roast for 20-25 minutes, until tender-crisp. Small spears will take less time, thick spears may take longer.

~ Mandy

Zucchini and Tomato Tart

2011-07-14T16:18:00.001-04:00

I'm always looking for great vegetarian main dishes. This is one to keep in the recipe arsenal! I adapted this tart from the recipe on The Flour Sack. It takes some prep work, but it's well worth it.

Makes 1 10-inch tart, 4-6 servings

1 prepared pie crust
1 cup Homemade Ricotta Cheese
1/2 cup Kraft Parmesan Cheese (I used regular parmesan)
1/2 cup Kraft Mozzarella Cheese (grate it from the block, it melts better!)
1 tablespoon lemon zest
salt and pepper, to taste
1 large zucchini, or 2 small, sliced 1/4 inch thick (use a mandolin if you have one)
2 medium tomatoes, sliced 1/2 inch thick
2 tablespoons olive oil
3 garlic cloves, minced
dried basil for sprinkling on top

Make the Homemade Ricotta Cheese in advance. Once it's cooled, start to make the tart.

Preheat oven to 350 degrees F. Grease a 10-inch tart pan and set aside.

Toss the sliced zucchini with a few pinches of salt in a mixing bowl. Lay the slices out on paper towels in a single layer. The salt will allow the zucchini to release some of its moisture. Let it do its thing and move on to the pie crust.

Gently lay the prepared pie crust in the tart pan, pressing it into the sides and cutting off any overhang. Poke a few holes in the bottom with a fork, then toast it in the oven for about 5-7 minutes. Transfer to a cooling rack. (Keep the oven on.)

While the pie crust is cooling and the zucchini is sweating, make the filling. Combine the ricotta, parmesan, mozzarella, lemon zest, and salt and pepper in a medium bowl. Set aside. Whisk the olive oil and garlic in a small bowl and set aside.

Spread the ricotta mixture on the bottom of the pie crust. Arrange the tomato slices in a circular pattern on top of the ricotta. Using a paper towel, dab the zucchini slices to remove the released moisture, then arrange them in a circular pattern on top of the tomatoes. Drizzle the oil and garlic over the zucchini.

Bake for 30 minutes, or until the crust is golden and the vegetables are cooked through. Remove from the oven and let cool. Sprinkle with basil and enjoy!

~ Mandy

Giveaway: Win a FREE So Delicious Product!

2011-07-12T17:16:00.001-04:00

We've got 5 coupons to give away this month -- each coupon is good for one FREE So Delicious product!

Want one?

Entering is easy! All you have to do is "like" our Facebook page (Cooking Lactose Free) and "like" the So Delicious Facebook page as well. It's that simple!

Cooking Lactose Free: http://www.facebook.com/pages/Cooking-Lactose-Free/207256222618794

So Delicious: http://www.facebook.com/sodeliciousdairyfree

Check out the entire So Delicious product lineup here: http://www.sodeliciousdairyfree.com/products/index_products.php

Also check out our So Delicious Ice Cream and "Yogurt" reviews.

This giveaway will run from now until midnight July 31st, 2011. Five winners will be announced the first week of August. Each winner will receive a coupon for one free So Delicious product. You must have a valid US mailing address to enter. Winners will be contacted through Facebook.

Good luck!

Review: So Delicious Cultured Coconut Milk

2011-07-08T09:46:00.001-04:00

For all of you who are lactose intolerant or have a milk protein allergy and can’t eat regular yogurt, there is an alternative: So Delicious Cultured Coconut Milk.

So Delicious Cultured Coconut Milk is smooth, creamy, and satisfying at only 140 calories a serving with no transfats.

My favorite flavor? Vanilla. When I tried it for the first time, I expected a coconut aftertaste, but to my surprise (and slight disappointment, because I love coconut) there was none. It tasted great alone, with granola, or poured over sliced strawberries and bananas. So Delicious Coconut Cultured Milk is organic and vegan, as well as milk, soy, and gluten-free.

Stay tuned for our Vegan Coconut Cultured Milk Summer Tort recipe!

~ Monika

Tuna Avocado Salad

2011-07-06T12:49:00.001-04:00

This quick salad has saved me many times when there was nothing for dinner on a week night and I had no energy to make an elaborate meal. It is very low in calories, but very filling and healthy too!

Serves 2

1 cup cherry tomatoes, washed and halved
1 ripe avocado, cut into chunks
1/4 cup red onion, diced
1 tablespoon olive oil
salt and pepper to taste
1 can solid albacore tuna, drained
6 dill pickles, diced
2 tablespoons mayonnaise (find a gluten-free brand if you need it)
dry or fresh dill for garnishing

In a large bowl, mix together tomatoes, avocado, onions, and olive oil. Add salt and pepper to taste.

In a separate bowl, mix together tuna, dill pickles, and mayo until well incorporated.

Arrange half of the tomato-avocado mix on a plate. Top off with half of the tuna and sprinkle with dill.

Serve immediately with pita chips or bread sticks.

~ Monika

Rhubarb Tartlets

2011-07-04T16:42:00.000-04:00

If you're familiar with rhubarb at all, you probably know of the bright red stalks used in preserves and pies. But my grandmother would pick her rhubarb when it was still somewhat green, so that's the color I'm used to.

I saw these beautiful (red) Rhubarb Tartlets over at Brown Eyed Baker and had to give them a try, only I used green rhubarb and prepared pie crusts for simplicity. They came out great! Don't be afraid to use green rhubarb. It's just as delish.

Makes 5 tartlets

1 prepared pie crust
1/2 to 1 pound rhubarb stalks, trimmed and cut into 1/2-inch pieces
1/2 cup granulated sugar
1/4 cup light brown sugar
1/4 cup cornstarch (or potato starch)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 egg, lightly beaten
granulated sugar, for sprinkling on the crust

In a small saucepan, combine rhubarb, granulated sugar, brown sugar, starch, and salt over medium-low heat. Stirring continuously, the rhubarb should break down and form a chunky sauce consistency after about 10 minutes. Remove from heat and stir in vanilla. Set aside to cool.

Preheat oven to 375 degrees F.

Roll out the prepared pie crust and, using a glass or cookie cutter, cut out five 5-inch rounds. Spoon the rhubarb mixture into the center of each round, then fold the edges of the dough round up and over. Overlap the dough and pinch together to hold its shape, like you see in the photo above.

Brush the top of the overlapped dough with the lightly beaten egg, then sprinkle with more sugar. Place on a cookie sheet and bake until golden brown, about 20 minutes. Serve warm or room temperature with a dollop of dairy-free whipped topping.

~ Mandy

Sun-Dried Tomato and Spinach Couscous

2011-06-30T10:13:00.004-04:00

Want a light meal, bursting with flavor, that is ready in under 15 minutes? Then this is the recipe for you.

Makes 4 servings

1 12oz box plain couscous

1 6-7oz jar marinated artichoke hearts (ours had sliced red bell peppers as well - yum!)

1 7oz jar sun-dried tomatoes, packed in oil, sliced

2 cups fresh spinach leaves, rinsed and spun dry

feta cheese for garnish, optional

Cook the couscous according to package directions. The couscous should be ready to go within 5-7 minutes.

Fold in the artichoke hearts, bell peppers (if applicable), sun-dried tomatoes, and spinach leaves. Cover the spinach leaves well with the warm couscous so the leaves wilt a bit. Let sit, covered, for another 5 minutes, then serve with a sprinkling of feta on top (for those who can have it).

Enjoy!

Coconut Whipped Cream

2011-06-27T11:34:00.000-04:00

Here's another whipped cream substitute to use on top of your favorite desserts. Simply whip the fat from a can of coconut milk with powdered sugar and vanilla extract. Incredibly easy.

There is still the hint of coconut flavor, so for those who don't like coconut, you may want to try our Dairy-Free Whipped Topping recipe. But, honestly, the flavor is very faint. Even my husband, who hates coconut, thought it was delicious. So give it a try!

Makes about 4 cups of whipped topping

1 can full-fat coconut milk
2 tablespoons powdered sugar (make sure it's gluten/wheat free)
2 teaspoons vanilla extract

Place the can of coconut milk in the refrigerator and let chill overnight.

Once fully chilled, the fat will separate from the coconut "milk" and you'll be able to just scoop the fat right off the top of the milk. Transfer the fat only to a mixing bowl. Discard the coconut milk, or use it in another recipe.

Add the sugar and vanilla, then mix until fully incorporated. The coconut fat should be nice and light, but not as firm as regular whipped cream.

Serve immediately while still cold.

~ Mandy

Nutty Biscotti

2011-06-23T11:45:00.000-04:00

If you've ever wanted to try your hand at making biscotti, this is the recipe for you. I once thought biscotti would be a chore to make, but honestly, it's one of the simplest cookie recipes you'll find. Simply mix, bake, and slice.

This recipe is similar to traditional Jewish Mandlebrot. Great with coffee or a cold glass of lactose-free milk.

Makes 25 cookies

1 cup all-purpose flour
¾ cup sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
½ cup walnuts, crushed
sliced almonds, for garnish

Preheat oven to 325 degrees F.

In a large bowl, whisk together flour, sugar, and baking powder.

In a separate bowl, beat the eggs and vanilla extract until the yolks are combined with the whites. Add the eggs to the flour mixture and mix well. Gently fold in walnuts.

Divide dough in two and shape into 2 loaves. Sprinkle the tops of the loaves with slice almonds. Bake on a cookie sheet for 35 minutes.

Let cool on a cooling rack for 20-30 minutes, then cut into 1-inch-thick biscotti cookies.

These cookies are great for breakfast or dessert. Serve with coffee or a cold glass of lactose-free milk.

~ Monika

Chicken Thighs in a Grainy Mustard Sauce

2011-06-20T11:09:00.000-04:00

I found this recipe over at Tracey's Culinary Adventures and had to try it. I made a few substitutes based on what I had on hand, but it came out fabulous. The sauce has a deep, rich flavor, unlike any other honey mustard sauce I've had before. We'll definitely be making this again.

Makes 4 servings

4 bone-in, skin-on chicken thighs
salt and pepper
1 tablespoon canola oil
1/2 small yellow onion, diced small
1 1/2 teaspoons all-purpose flour
1/2 cup amber ale or lager
1/4 cup chicken stock
1 tablespoon honey
1/4 teaspoon dried thyme
1/2 - 1 tablespoon whole-grain mustard
1 tablespoon lactose-free margarine (I used Smart Balance Light)

Preheat oven to 475 degrees F.

Heat the canola oil in an oven-safe pan over medium-high heat. Meanwhile, season both sides of the chicken thighs with salt and pepper. Place the chicken skin side down into the pan and sear for about 6-7 minutes, or until the skin is nice and brown. You may want to use a splatter screen and open a window, as the hot oil tends to pop and your kitchen can get a bit smokey.

Once the skin is browned, turn the chicken over and slide the entire pan into the oven. Bake for another 5 minutes or so, until the chicken is cooked through. Be careful of the hot oil, especially if you're lifting a heavy pan like a cast-iron skillet. With heavy duty oven mitts, pull the pan out and transfer the chicken to a paper-towel-lined plate. Keep warm.

Add the diced onion to the hot oil in the skillet and cook until translucent over medium heat. Stir in the flour. Slowly pour in the ale and chicken stock a few tablespoons at a time, stirring until incorporated. Stir in the honey and thyme.

Raise the heat to medium-high and bring the sauce to a boil. The sauce should reduce and thicken. When the sauce is your desired consistency, remove the pan from the heat. Stir in the mustard and the margarine.

Spoon the sauce over each chicken thigh and serve immediately. We paired ours with a light spinach salad and corn on the cob. Delish!

~ Mandy

Tomato Parsley Salad

2011-06-17T11:30:00.001-04:00

This fresh and flavorful salad was so good that I made it twice on the same day! It is great with pita chips, toast with lactose-free margarine, or as a side dish to any summer meal.

Serves 2

4 small red tomatoes, cut into quarters
¼ cup fresh parsley (may substitute with cilantro)
¼ cup green onions, diced
1 teaspoon dry dill
1 teaspoon olive oil
salt and pepper

Toss together tomatoes, green onions, parley, and olive oil. Add salt and pepper to taste. Mix well, and sprinkle with dill. Serve immediately.

~ Monika

Grilled Veggie Kabobs

2011-06-14T12:12:00.002-04:00

Time to whip out the grill and cook up some juicy veggie kabobs. They're always a hit at our family barbecues, and they're so fun to eat! Who needs dairy/wheat/gluten when you've got grilled vegetable goodness?

onions, cubed
cherry tomatoes
red and green bell pepper, sliced into square-like shapes
button mushrooms
squash or zucchini, sliced or cubed
1/4 to 1 cup dairy-free margarine, melted in a dish (I use Smart Balance Light or Earth Balance)
salt and pepper
bamboo skewers, soaked in water

Preheat the grill to medium heat. Skewer the veggies in alternating colors and place the kabobs onto the hot grill. Brush with melted margarine and cook, rotating now and then, until tender and slightly charred all over, about 10-15 minutes. Garnish with salt and pepper before serving.

TIP

Add a little garlic powder to the melted margarine for more flavor.

~ Mandy

Grilled BBQ Shrimp

2011-06-09T11:18:00.001-04:00

Bacon-wrapped shrimp, hot off the grill. Is there anything better?

20 shrimp, thawed, shelled and deveined

1/2 pound bacon, cut in half

1/2 cup BBQ sauce, divided

bamboo skewers, soaked in water

Cook bacon until only halfway done, then transfer to a paper towel to cool.

Wrap each shrimp in one slice of bacon, and slide onto skewer. Each skewer can hold up to five shrimp. Grill over medium heat until shrimp starts to turn pink. Baste with half of the BBQ sauce, and cook for a couple minutes more, or until sauce is set.

Serve with the other half of BBQ sauce for dipping.

~ Mandy

Blueberry Trifles

2011-06-01T19:44:00.001-04:00

After a week in New York City, eating my weight in pizza and bagels, I'm back and ready to post more recipes. Thank goodness Monika continued creating delectable desserts while I was gone!

This week we have a beautiful Blueberry Trifle, perfect for summer dinner parties. Everyone gets their own -- no sharing allowed. : )

Makes 4 single-serving trifles

The Cake

3 tablespoons all purpose flour

1 tablespoon potato or corn starch

¼ teaspoon baking powder

2 egg whites
3 tablespoons granulated sugar
1 teaspoon vanilla extract

2 egg yolks

1 tablespoon white vinegar

The Whipped Topping
1 egg white, at room temperature
1 tablespoon granulated sugar
1/4 teaspoon cream of tartar

The Garnish
¼ cup blueberries
allspice (or cinnamon)

Preheat oven to 350 degrees F.

To prepare the cake:
In a large mixing bowl, mix flour, starch, and baking powder together and set aside.

In a medium mixing bowl, mix the egg whites, sugar, and vanilla extract until stiff peaks form with an electric mixer. Add one egg yolk at a time while mixing on low speed. Gradually add flour mixture. Add vinegar and gently mix it in with the batter.

Pour batter into a greased spring form pan and bake for 25-30 minutes or until golden brown. Do not open the oven door for the first 15 minutes or the cake will fall. When done, let the cake cool in the pan for a couple of hours.

To prepare the whipped topping:
Once the cake is cooled and you're ready to layer the trifles, beat egg whites, sugar, and cream of tartar with an electric mixer until stiff peaks form.

To assemble the dessert:
Cut the cake into two horizontal layers. With a glass turned upside down, cut circles out of the cake.

Place a thin circle of cake in the bottom of a glass, then add a layer of whipped topping and blueberries. Repeat, until a top layer of cake is arranged on top of the glass as a lid.

Garnish the top with whipped cream, blueberries, and a sprinkle of allspice or cinnamon. Serve right away with tall tea spoons.

There will be some cake left over. Enjoy it with coffee, or spread preserves over it and have it for breakfast or a snack.

~ Monika

Spinach Salad with Raspberry Vinaigrette

2011-05-19T09:20:00.000-04:00

When Spring rolls around, I'm always hit with the intense craving for fresh salads. This is one of my favorites. Simple enough to have most of the ingredients on hand, and versatile enough to compliment any meal.

Makes 2-3 servings

1 bag of spinach greens, rinsed well
1/4 red onion, thinly sliced
1/4 cup slivered almonds
1/4 cup dried cranberries
2 tablespoons raspberry vinaigrette
a handful of fresh rasberries, blueberries, or strawberries to garnish

Combine all the ingredients except the fresh berries in a large salad bowl and toss until well coated. Transfer to salad plates and garnish with the berries.

TIP
For those who can have blue cheese, try crumbling a tiny bit over the top for added flavor.

~ Mandy

Fresh Berries Sponge Cake

2011-05-16T09:54:00.000-04:00

A light, fresh sponge cake for springtime brunch, potlucks, or dessert.

Cake
5 egg whites
5 egg yolks
5 tablespoons all purpose flour
1 tablespoon potato starch*
5 tablespoons sugar
1 envelope vanilla sugar (or 1 tsp vanilla extract)
1 tablespoon white vinegar
¼ teaspoon baking powder

Whipped cream
2 egg whites, at room temperature
2 tablespoons sugar
1/4 teaspoon cream of tartar

Garnish
1/2 cup blueberries
1/2 cup raspberries
1/2 cup strawberries, sliced

Preheat oven to 350 degrees F.

To prepare the cake:
In a large mixing bowl, mix flour, starch, and baking powder together and set aside.

In a medium mixing bowl, mix the egg whites, sugar, and vanilla sugar (or extract) until stiff peaks form with an electric mixer. Add one egg yolk at a time while mixing on low speed. Gradually add flour mixture. Add vinegar and gently mix it in with the batter.

Pour batter into a spring form pan and bake for 25-30 minutes or until golden brown. Do not open the oven door for the first 15 minutes or the cake will fall. When done, let the cake cool in the pan for a couple of hours.

To prepare the whipped cream:
In the mean time, beat egg whites, sugar, and cream of tartar with an electric mixer until stiff peaks form.

When the cake is cooled, spread the whipped egg whites over the top of the cake and decorate with the fresh berries.

Enjoy!

~ Monika

Raspberry Cupcakes

2011-05-14T08:50:00.000-04:00

I had a bag of raspberries in the freezer, so I decided to try this Raspberry Cake recipe I found on Allrecipes.com.

It is delicious!

Super moist, super easy, and about 140 calories a cupcake (minus the whipped topping). The whole raspberries suspended in the sweet cake give off tart bursts with every bite. Highly recommended!

Makes 24 cupcakes or one 9x13 cake

1 package white cake mix*

1 (3 ounce) package raspberry Jello

4 eggs

1/2 cup canola oil

1/4 cup hot water

1 (16 ounce) package frozen raspberries, thawed

Preheat oven to 350 degrees F.

Line a cupcake tin with cupcake liners and set aside. (Or grease a 9x13 cake pan.)

In a large mixing bowl, whisk together the cake mix and package of dry gelatin. Make a well in the center, then add the eggs, oil, and water. Whisk or beat with an electric mixer until completely incorporated. Then gently fold in the thawed raspberries.

Fill each cupcake liner a bit more than halfway with mix. Pop in the oven and bake for about 15 minutes, or until browned on the top and a toothpick inserted in the center comes out clean. (If using a cake pan, baking will take longer, about 30 minutes.)

Let the cupcakes cool on a wire rack, then top with dairy-free whipped topping and garnish with fresh raspberries.

*I used Betty Crocker because the mix only contains less than 2% dry milk, which won't upset my tummy. But if you're sensitive or allergic, make sure to find a dairy-free cake mix.

~ Mandy

Tomato and Chorizo Salad

2011-05-09T13:03:00.004-04:00

I love watching Jamie Oliver's Food Escapes on the Cooking Channel. When I saw him make this tomato salad in Spain, I knew I had to try it, even though I can only find supermarket-Americanized-style chorizo. It was still excellent!

Makes 4-6 side dish servings

2 tablespoons olive oil

1 (12oz) pack chorizo, sliced (I used Wellshire because it's allergen-free. Try to find firm chorizo that slices instead of ground chorizo, which crumbles.)

5 medium tomatoes (Get the good kind with plenty of flavor. Bland tomatoes shouldn't come near this dish!)

3 scallions, diced

salt and pepper, to taste

fresh parsley, chopped

3 leaves fresh basil, rolled together and then sliced

3 regular-sized garlic cloves, thinly sliced

2 tablespoons sherry vinegar

In a large skillet, heat the 2 tablespoons olive oil over medium-high heat. Toss in the chorizo and cook until brown, crisp, and sizzling.

Meanwhile, chop the tomatoes in large chunks and throw them into a serving bowl. Sprinkle the scallions on top, and season with a generous amount of salt and pepper. Add the parsley and basil, and toss to combine.

When the chorizo is almost done, add the garlic and sherry vinegar. Cook for just about a minute more, taking care not to burn the garlic.

Remove the skillet from the heat and, with a slotted spoon, transfer the chorizo and garlic bits to your serving bowl. Drizzle a some of the flavorful oil that is still in the skillet over the tomato salad. Toss well to combine.

Serve immediately with a hunk of warm bread, cured ham, and goat cheese (for those who can stomach it).

Heaven!

~ Mandy

Fattoush

2011-05-05T08:24:00.003-04:00

I'm obsessed with Lebanese food. Lucky for me, there are two Lebanese restaurants within walking distance of my home. Fattoush is a must-order menu item. That and warm hummus with fresh pita right out of the oven.

I found this recipe for Fattoush on FoodNetwork.com and adapted it a little. The dressing isn't as flavorful as in the restaurants, but it works. Someone told me to add a bit of sour pomegranate molasses in the dressing next time to boost flavor. I'll have to give it a try.

For now, this is a great recipe to have on hand.

Makes 6 servings

2 cups romaine lettuce, cut into bite-sized pieces

1 large cucumber, sliced

2 medium tomatoes, chopped

1/2 cup chopped parsley leaves

1 tablespoon ground sumac

2 pieces of pita bread, toasted until golden brown, and broken into pieces

1/2 cup lemon juice

1/2 cup olive oil

4 cloves garlic, minced

salt and pepper, to taste

Combine lettuce, cucumber, tomatoes, parsley, sumac, and pita bits in a large salad bowl.

In a small bowl, stir together lemon juice, oil, garlic, salt and pepper. Drizzle the dressing over the salad and toss well.

Serve with hummus and warm pita bread for a filling yet light meal.

~ Mandy

Dairy-Free Whipped Topping

2011-05-02T18:24:00.000-04:00

Since Cool Whip changed their recipe to now include dairy, we set out to find a great-tasting substitute recipe. We think we've found it, and it's so simple!

(You might need to play with the amount of sugar -- some might like it sweeter, others not so much.)

Makes 1 cup

2 egg whites at room temperature

2 tablespoons sugar

1/4 teaspoon cream of tartar

Place ingredients in a large tall bowl. Beat with an electric mixer until stiff peaks form. Serve immediately or chilled.

~ Monika

White Cheddar Grilled Tortellini 'n Cheese Sandwich

2011-04-27T22:49:00.002-04:00

Like many Americans, I'm enamored with the idea of a Grilled Mac 'n Cheese Sandwich. You can find these bad boys at diners across the States, oozing with cheesy goodness.

So when I heard Foodbuzz and Barilla were teaming up for a recipe contest featuring Barilla Tortellini, only one thing came to mind: Grilled Tortellini 'n Cheese.

I took my original lactose-free Mac 'n Cheese recipe (found in our cookbook, Lactose-Free and Loving It) and replaced the hum-drum macaroni noodles with Barilla's Three Cheese Tortellini. This is the result, hot off the grill.

Now, I know what you're thinking. Cheese tortellini isn't exactly lactose-free, but I had to enter the contest because the grand prize is a trip to Italy. You don't blame me, do you? So, just once, I'll take the tummy ache willingly.

Note: You can easily make this lactose-free by using lactose-free margarine, milk, and cheese (like Kraft or Cabot), and tortellini with another filling like chicken or spinach.

Makes 3-4 sandwiches

1 12-ounce pack Barilla Three Cheese Tortellini
2 tablespoons margarine
1/4 cup onion, diced
2 tablespoons all-purpose flour
salt and pepper, to taste
1 1/2 cup milk
2 cups white cheddar, shredded
1/2 cup gruyere cheese, shredded (optional)
1/2 cup pepper jack cheese, shredded
6-8 slices Italian bread
margarine for grilling

Cook the tortellini according to package directions. Drain and set aside to cool.

Meanwhile, in a Dutch oven or soup pot, melt 2 tablespoons margarine over medium heat. Add onion and cook until tender and translucent. Stir in flour, salt, and pepper. It will make a sort of paste as it coats the onion.

Slowly add the milk, 1/2 cup at a time, stirring until the sauce thickens. Don't go too fast or the flour will become lumpy. You want it smooth, folks.

Add the cheese and stir until melted and gooey. Fold in the tortellini gently, then set aside.

Heat a skillet over medium heat (I used a cast iron skillet). Spread a thin and even layer of margarine on two slices of Italian bread. Place one of the slices, margarine side down, onto the hot skillet. Using a spoon, drop cheese-covered tortellini onto the bread and make a single layer. Top with second slice of bread and press down onto the tortellini gently.

Once the bottom slice is nice and golden brown, flip the sandwich over and brown the other side. Repeat with the rest of the tortellini and bread slices.

East really did meet West in our kitchen tonight. And it was delicious. Enjoy!

~ Mandy

Sausage and Cheddar Frittata

2011-04-25T06:46:00.001-04:00

We love making frittatas for breakfast. You can throw virtually anything in them and they still come out tasting divine.

Okay, maybe not anything, but sausage and cheddar make a fantastic pair.

Makes 8 servings

1 teaspoon lactose-free margarine (I use Smart Balance Light)

6 eggs

1/4 cup lactose-free milk

salt and pepper, to taste

4 small breakfast sausages, sliced

1/2 cup red or green bell pepper, diced

3/4 cup lactose-free cheddar cheese, shredded (Kraft or Cabot)

Preheat oven to broil setting.

Meanwhile, melt margarine in a medium, oven-proof skillet. A cast iron skillet works great. Swirl the margarine around until it coats the entire bottom of the pan.

Lightly beat the eggs in a small bowl with the milk. Once combined, pour the eggs into the skillet and season with salt and pepper. Sprinkle sausage and bell pepper evenly over the top of the egg mixture, then cover with cheese.

Cook until the eggs are almost completely set. Transfer the skillet to the oven and broil for about 3 to 4 minutes more, until the cheese is bubbly and browned.

Doesn't that look nice? Slice like you would a pie and serve immediately. Enjoy!

~ Mandy

Black-Eyed Pea Pasta Salad

2011-04-21T05:31:00.006-04:00

Remember I mentioned a while back that I stocked up on about a million cans of black-eyed peas? Yeah, well this is one of the recipes I created on the fly, trying to use those little guys up. It was surprisingly light, fresh, tasty, and easy on the waistline.

Serves 2

3-4 cups wheat penne noodles, cooked and drained

1/4 cup yellow onion, diced

1 cup tomato, diced

1 red or green bell pepper, diced

1 can black-eyed peas, drained and rinsed

1/4 cup fresh parsley, chopped

Italian dressing, to taste

salt and pepper, to taste

Combine all the ingredients in a mixing bowl, adding as much Italian dressing as you like. Toss well. Serve right away or let chill in the refrigerator for an hour. Makes a great warm weather lunch!

~ Mandy

Coconut Macaroons

2011-04-18T15:13:00.000-04:00

These macaroons are super simple and so sweet and chewy. Dip them in dark chocolate for added flavor, or wrap them up for a quick gift idea.

3 cups shredded sweetened coconut
1 ½ tablespoon potato or corn starch
2 eggs, lightly beaten
½ teaspoon vanilla extract

Preheat oven to 350 degrees F.

In a mixing bow, combine dry ingredients. Add the eggs and mix well. Let the mixture rest for 10 minutes.

Scoop the mixture with a teaspoon onto a baking sheet and form into round macaroons.

Bake in preheated oven for 10-15 minutes, or until golden brown.

~ Monika

Artichoke and Potato Gratin

2011-04-14T13:13:00.004-04:00

Having guests over for Easter this year? This traditional Italian dish is guaranteed to impress.

4 tablespoons lactose-free margarine
1 onion, diced
2 cans artichoke hearts (not marinated), drained
1 pound celery root, thinly sliced
2 small potatoes, peeled and thinly sliced
2 slices Italian bread, crumbled
1/3 cup lactose-free milk
1 tablespoon lemon juice
1 teaspoon dried Italian seasoning
3 cloves garlic, minced
2 cups freshly grated Parmesan cheese
olive oil for drizzling
1/2 cup chopped parsley

Preheat oven to 375 degrees F. Grease an 8x10 baking dish and set aside.

In a large skillet, melt margarine and cook the onions until translucent. Meanwhile, place celery root and potatoes in a pot and cover with water. Bring to a boil and cook for 3 minutes. Drain and add to skillet with the onions.

Add the artichokes and the lemon juice to the skillet. Cook until the onions are golden, then remove the vegetables to the baking dish.

Place the torn bread into a bowl and cover with milk. Let soak for about 5 minutes. Squeeze any excess milk from the bread, then place the bread pieces into another bowl and toss with Italian seasoning, garlic, and parmesan cheese.

Cover the vegetables with the bread mixture and drizzle a bit of olive oil over the top. Sprinkle with parsley.

Bake for 35 minutes, then broil it for a minute or two until the top is golden brown.

~ Mandy

Rosemary Leg of Lamb

2011-04-11T16:08:00.003-04:00

A great rosemary marinade for a tender Easter main course. Traditional in Italy and France.

1/4 cup honey
2 tablespoon Dijon mustard
2 tablespoon fresh rosemary, chopped
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lemon zest
5 cloves garlic, minced
whole leg of lamb (3 to 5 pounds)

Mix the honey, mustard, rosemary, thyme, salt, pepper, zest, and garlic well.

Place the whole leg of lamb in a dish. Pour marinade over the lamb, then cover with a lid or foil and refrigerate for 8 hours or overnight.

Preheat oven to 450 degrees. Place marinated lamb in a roasting pan and sprinkle with salt.

Bake for 1 hour or until the internal temperature is at least 145 degrees F. Let the roast rest for about 10 minutes before carving to allow juices to draw back into the meat.

~ Mandy

Polish Easter Bundt Cake

2011-04-07T15:59:00.001-04:00

A simple, sweet holiday cake that goes great with steamy espresso.

Makes 1 regular-sized bundt cake

4 egg whites
¾ cup sugar
4 egg yolks
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup potato or corn starch
1 teaspoon baking powder
2 sticks lactose-free margarine, gently melted

Preheat oven to 350 degrees F. Lightly grease a regular-sized bundt cake pan and set aside.

In a mixing bowl, beat egg whites and sugar until stiff peaks appear. Add egg yolks, starch, flour, baking powder, and vanilla. Mix well. Stir in melted margarine.

Pour batter into bundt cake pan. Bake for about 30 minutes. Turn cake out onto wire rack and let cool. Sprinkle powdered sugar over the top and enjoy!

~ Monika

Peanut Chicken

2011-04-05T09:12:00.005-04:00

Here's my adaptation of this Peanut Chicken recipe I found on AllRecipes.com. What a great dish! It's naturally dairy-free, lactose-free, wheat-free, and gluten-free.

However, for me, when a dish is called "Peanut Chicken," it better have yummy peanut flavor. So I halved the amount of actual peanuts and added some natural, organic peanut butter. That made all the difference for me. It was perfect paired with steamed broccoli and a tall glass of sparkling water.

Makes 6 servings

1 tablespoon peanut oil
1 pound skinless, boneless chicken breasts, diced in 1-inch pieces
1 red bell pepper, chopped
1 1/2 cups chicken broth
2 teaspoons soy sauce
1 tablespoon sugar
1 clove garlic, minced
1 tablespoon minced ginger
1 tablespoon cornstarch
4 tablespoons creamy peanut butter
1 bunch green onions, diced
1 bunch cilantro, chopped
1 cup chopped dry roasted peanuts

Heat the oil in a large skillet or wok. Toss in the chicken and cook until juices run clear. Add the red bell pepper and cook until tender.

Meanwhile, mix together broth, soy sauce, sugar, garlic, ginger, and cornstarch. Once the red bell pepper is tender, pour the broth mixture over the chicken. Cook for 5-10 minutes more to thicken the broth. Stir in the peanut butter until incorporated, then add in most of the cilantro and green onion, saving some for garnish. Stir in the chopped peanuts, and you're all set.

Serve with brown rice or steam broccoli.

~ Mandy

Three-Bean Salad

2011-04-01T08:06:00.007-04:00

I went a bit crazy when I found cans of black-eyed peas at my grocery store at a crazy-low price. After lugging them all home, I went on a quest to find recipes to use them in since, yanno, I had so many. Here's my adaptation of a Three-Bean Salad I found on Epicurious.com.

It's a great side dish -- I served it alongside tilapia and lemon-horseradish potatoes. It has a very mild, earthy flavor, which you might like more than I did. I tend to like my bean salads more on the bright and tangy side.

Makes 6 side-dish servings

1 1/2 cups frozen shelled edamame

1/4 cup olive oil

1 teaspoon ground cumin

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can black-eyed peas, drained and rinsed

1/2 cup onion, diced

2 tablespoons lime juice

1/2 cup fresh cilantro, chopped

1 teaspoon minced garlic

salt and pepper, to taste

In a saucepan, boil the edamame according to package directions until tender. Drain and set aside.

In another small saucepan, heat the oil until hot but not smoking. Add the cumin and stir for about 1 minute. The cumin should become a deeper brown color. Remove from burner and set aside.

Next, combine the edamame and the rest of the ingredients into a large mixing bowl. Pour the oil over the top, then mix well. Serve chilled.

~ Mandy

Shirred Eggs with Dill

2011-03-29T09:08:00.000-04:00

My husband and I love Shirred Eggs in the morning. They take mere minutes to prepare and you can get other things done while they're in the oven baking. The end result is a custard-like egg: creamy and delicious.

Once you get the hang of Shirred Eggs, you can experiment with all sorts of additions like diced ham, onions and chives, or even asparagus. Some people even place a layer of English muffin on the bottom for a crust. Have fun with it!

Makes 2 servings

4 eggs

4 tablespoons lactose-free milk

1/2 cup lactose-free cheddar cheese, shredded (I used Cabot Sharp Cheddar)

dried dill, to taste

salt and pepper, to taste

Heat oven to 350 degrees F.

Lightly grease two ramekins, then add two eggs to each ramekin. The yolks should be side-by-side. Gently pour one tablespoon of milk over each yolk. The milk should make a thin layer over the yolks.

Sprinkle cheese over the top of the eggs, then season with dill, salt, and pepper to your liking.

Place in the oven and bake for 10-15 minutes. The eggs are done when the cheese is bubbly and golden brown. For semi-runny yolks, the eggs should be somewhat jiggly in the center. If you like fully cooked yolks, bake until the eggs are completely set.

~ Mandy

Nicholette's Speedy Bean Enchiladas

2011-03-24T08:15:00.000-04:00

This is one of the recipes you'll find in our cookbook, Lactose-Free and Loving It! It has been adapted from one of my best friend's recipes. This version is vegetarian and lactose-free. Use a spicy enchilada sauce for a kick.

Makes 12 enchiladas

2 cans red kidney beans, drained and rinsed

1 can refried beans

2 cloves garlic

1 tablespoon Smart Balance Light margarine

dash or two of ground cumin

8-12 regular sized tortillas

2 cans enchilada sauce

1 1/2 cup shredded lactose-free cheddar cheese (I used Cabot Sharp Cheddar)

6 tablespoons Tofutti Plain Better Than Cream Cheese

Preheat oven to 350 degrees F. Grease a glass 9x12 baking dish and set aside.

Place kidney beans in a mixing bowl and mash with a potato masher. The mixture doesn't have to be smooth; it's best to keep it a bit chunky. Set aside.

Heat the margarine in a large skillet over medium heat. Add the garlic and cook until just fragrant, for about one minute. Add the kidney beans and refried beans. Sprinkle with cumin and stir until smooth and heated through. Add the cream cheese and 1 can of enchilada sauce. Stir to combine.

Spoon the mixture into each tortilla and roll them up. Place enchiladas seam side down, side-by-side in the baking dish. Pour the second can of enchilada sauce over the top and sprinkle with cheese. Bake for about 10-12 minutes, or until golden brown.

TIP

To add meat, replace the can of refried beans with one pound of ground beef or turkey.

~ Mandy

Dairy-Free Blueberry Scones

2011-03-22T10:38:00.001-04:00

These dairy-free scones are moist, bursting with blueberry goodness. Enjoy with a mug of coffee or a cup of tea for breakfast, mid-day snack...or practically anytime!

Makes about 12 scones

2 cups all purpose flour
1 teaspoon baking powder
3 tablespoons Fleischmann's Unsalted Stick Margarine, cut into small chunks
1 cup Tofutti sour cream
1 cup blueberries

Preheat oven to 425 degrees F. Grease a cookie sheet (or line with parchment paper) and set aside.

In a large mixing bowl, mix flour with baking powder and margarine until the margarine chunks are well coated. Add sour cream and stir until well incorporated. Add blueberries and gently fold into the batter.

Drop dollops of batter with a tablespoon on cookie sheet. Bake for about 15-18 minutes or until golden brown.

~ Monika

Chicken Pot Pie

2011-03-17T08:43:00.002-04:00

Guys, this is the BEST pot pie you can find online. It's my go-to one-dish meal for chilly winter nights: the Chicken Pot Pie IX recipe on AllRecipes.com. My lactose-free adaptation is below. To make it dairy free, use rice milk instead of lactose-free milk.

This pot pie boasts 8 servings, but in our house, we're lucky if it makes it past 4. It's that good.

Makes 8 servings

2 boneless chicken breasts (about 1 pound), diced
1 cup carrots, diced
1 cup frozen green peas
1/2 cup celery, sliced
1/3 cup Smart Balance Light Margarine
1/3 cup onion, diced
1/3 cup all-purpose flour
salt and pepper, to taste
1 3/4 cups chicken broth
2/3 cup lactose-free milk (or rice milk)
2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees F.

Combine chicken, carrots, peas, and celery in a soup pot. Cover with water and boil for 15 minutes. Drain and set aside.

In a medium saucepan, cook onions in the margarine until translucent. Stir in the flour, salt, and pepper until the onions are coated. Slowly stir in chicken broth, about 1/4 cup at a time, and stir continuously until thick and incorporated. Do the same with the milk. Once thick and incorporated, remove from heat and set aside.

Unroll one pie crust into the bottom of a pie pan. Spread the chicken and veggie mixture on top of the bottom pie crust. Pour the broth and milk mixture over the chicken and veggies. Cover with top pie crust, fold edges over, and seal shut. Make about 5 slits in the top to allow steam to escape.

Bake for 15 minutes with a pie crust ring protecting the crust edges. Remove the pie crust ring, then bake for another 15 minutes, or until crust is golden brown. Let cool for about 10 minutes before serving.

~ Mandy

Garlic-Lemon Chicken Over Linguine

2011-03-15T07:36:00.004-04:00

I adapted this recipe from Emeril's Lemon-Garlic Chicken Thighs on FoodNetwork.com. I had a large pack of chicken thighs in the freezer and wanted to find a recipe that used ingredients I had on hand. This was exactly what I was looking for.

And it is soooo good.

Forget tomato sauce. Forget cream sauce. This Garlic-Lemon sauce is the best I've had in a long time. I'm so glad I found this recipe. It'll be a staple in our household from now on!

Makes 8 servings

8 chicken thighs (with bones and skin)
salt and pepper, to taste
1/2 cup all-purpose flour
1/4 cup olive oil
3 cups yellow onions, thinly sliced
2 heads of garlic, minced (about 20 cloves)
1/2 teaspoon crushed red pepper
1/2 cup lemon juice
1 1/2 cups chicken broth
1 pound linguine pasta
3 tablespoons Smart Balance Light Margarine
chopped parsley (for garnish)

Preheat oven to 350 degrees F.

Season thighs with salt and pepper. Smooth the flour evenly out into a shallow dish, then lightly dredge both sides of the chicken in the flour and set aside.

In a large, oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is hot (not yet smoking) brown the thighs well on both sides. Remove from the pan and set aside.

Lower the heat to medium and toss the onions into the hot oil, scraping up any browned bits from the bottom of the pan. Once the onions are translucent, add the garlic and crushed red pepper. Stir until the garlic is fragrant but not burnt.

Add the lemon juice and broth, then arrange the chicken thighs in the pan. They should be half covered by the liquid. Bring the liquid to a simmer, then cover and place the entire pan into the oven. Bake for 20 minutes, remove the lid, then cook for an additional 15 minutes.

Meanwhile, cook the pasta according to package directions. Drain, then toss with the margarine and parsley. (I added more margarine than called for, of course.)

Serve each thigh on a bed of pasta with some of the garlic lemon sauce drizzled over top. It's truly to die for.

~ Mandy

Honey Mustard Chicken with Bacon and Mushrooms

2011-03-10T07:17:00.001-05:00

I found this recipe on AllRecipes.com and had to give it a try. It boasted so many 5-star reviews! I didn't have enough honey so I substituted with more corn syrup than it called for, and the result was kind of lacking. Next time I'll have to use the right amount of honey and see if it vamps the taste. My husband and I just thought it was okay. Not nearly a 5-star in our book.

Have you tried it? Did you like it?

Makes 4 servings

4 skinless, boneless chicken breast halves
6 slices bacon, cut in half
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1/2 tablespoon onion powder
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded lactose-free cheddar cheese (I used Cabot)

Preheat the oven to 350 degrees F.

Fry bacon until crisp in a large skillet, then set aside. While the bacon is frying, mix together the mustard, honey, corn syrup, mayonnaise and onion powder in a medium mixing bowl. Set aside.

Using the same skillet you fried the bacon in, saute the chicken breasts in the bacon grease until browned on both sides. Remove from the pan and place into a 9x13 baking dish. Pour the honey mustard sauce over the chicken. Layer each breast with mushrooms and bacon, then sprinkle with cheese.

Bake for 15 minutes, or until cheese is lightly browned and the chicken juices run clear.

~ Mandy

Onion and Cream Cheese Bagel

2011-03-07T07:14:00.001-05:00

Before I knew I was lactose-intolerant, I was a cream-cheese-aholic. I could polish off a whole tub without a second thought, though I'd pay for it dearly the next day.

When my doctor told me to give up lactose, I mourned. I'm talking the 7 stages of grief. Especially when I tried Tofutti Cream Cheese and found it tasted nothing like the real thing. Sure, the texture is very similar, but the taste misses the mark entirely. I thought cream cheese bagels were out of my life forever.

That is until I devised a way to make Tofutti Cream Cheese taste good. Like lick-the-tub-clean good. Recipe below!

In the comments, let us know how you like to dress up Tofutti Cream Cheese.

Makes one 8 ounce tub of Onion Cream Cheese

1 8-ounce tub Tofutti Plain Cream Cheese

3 scallions, diced (including greens)

1 tablespoon peperoncini juice, straight from the jar (Don't miss this step!)

onion powder, to taste

garlic powder, to taste

salt and pepper, to taste

Combine the cream cheese, diced scallions, and peperoncini juice in a small mixing bowl. Stir until well combined. Add desired amount of seasoning, tasting as you go along. Scoop the Onion Cream Cheese back into the original Tofutti tub and keep in your refrigerator for quick breakfasts.

Serve cold on toasted bagels.

Enjoy!

~ Mandy

Review: Lactaid and Coconut Milk Ice Cream

2011-03-03T08:47:00.002-05:00

Thanks to commenter Amy, I found out So Delicious now has coconut milk ice cream. Of course, I had to try it right away.

I found So Delicious Coconut Milk ice cream at my local grocery store, along with Lactaid's new ice cream. I picked up one of each: Lactaid Chocolate Ice Cream and So Delicious Coconut Milk Ice Cream in Mocha Almond Fudge flavor.

Both were AMAZING.

If you've tried Bryer's Lactose-Free Ice Cream in Vanilla, you may have a distrust in lactose-free ice creams in general. I did. Bryer's was way too soft and melted too fast for my taste. I never bought the stuff. But Lactaid's version is firm and flavorful -- no difference in taste from regular cow's milk ice cream.

I highly recommend it, and I'll be buying it often!

As far as So Delicious' Coconut Milk Ice Cream, it's so delicious! Just like the label says. You can taste a tiny bit of coconut, so if you're not a coconut fan, this might not be the ice cream for you. But my husband, who doesn't like coconut at all, gobbled up his portion and asked for more. So it's definitely worth a try. It also tastes very similar to Starbuck's Mocha Almond Fudge, which they don't make anymore. Here's my substitute!

I prefer both of these brands over soy- or rice-based ice creams. Maybe you will too!

Zucchini and Roasted Red Pepper Frittata

2011-02-28T09:37:00.001-05:00

I found this recipe online at WholeFoodsMarket.com. It calls for goat cheese, but you can omit it if you like, or add in a few dollops of Tofutti Cream Cheese. The creamy texture is a must!

Serves 2 to 3

1 tablespoon extra virgin olive oil
few thin slices of red onion
1/2 medium zucchini, thinly sliced
4 eggs
salt and pepper to taste
1 ounce fresh goat cheese (or dairy-free cream cheese)
1 roasted red pepper from a jar, chopped
small handful scallions, chopped

Heat the oil in a small ovenproof skillet. Saute onion and zucchini for a couple minutes, until soft. Meanwhile, beat the eggs and season with salt and pepper. Add the eggs to the skillet and cook until the edges are cooked and the center is almost set. Dot with goat cheese and roasted red pepper, then sprinkle the scallions on top. Pop in the oven and broil for a few more minutes until the top is golden.

~ Mandy

Chicken-Filled Apple

2011-02-24T08:45:00.006-05:00

You've heard of stuffed peppers, but what about stuffed apples? You'll love this combination!

Serves 2

2 large Granny Smith apples
1/2 pound of ground chicken (or turkey)
1/2 stalk of celery, peeled and finely chopped
salt and pepper, to taste
paprika, to taste
turmeric, to taste

Preheat oven to 375 F

Cut of the top of each apple to create a lid. Core apples without going through the bottoms. Scoop out enough apple to make a nice-sized pocket for the chicken filling. Discard (or nibble on!) leftover apple.

In a medium bowl, mix chicken, celery, and spices to taste. Stuff apples with the chicken mixture and replace the "lid." Place in a glass baking dish, and bake in preheated oven for 30 minutes.

~ Monika

Sautéed Kale, Sun-Dried Tomatoes, and Mushrooms over Parmesan Polenta

2011-02-21T11:30:00.000-05:00

I found this recipe in the Whole Foods Market iPad app. It is delish and so easy to prepare! Plenty of flavor and super nutritious. What more could you want?

Makes 4 servings

For the polenta:

2 tablespoons olive oil

1 clove garlic, minced

3 cups chicken broth

1 cup corn grits/polenta (not the same as corn meal)

salt and pepper, to taste

3 tablespoons Smart Balance Light margarine

1/4 cup Parmesan cheese, grated

For the topping:

2 tablespoons olive oil, divided

1/2 pound button mushrooms, sliced

salt and pepper, to taste

8 whole oil-packed sun-dried tomatoes, drained and sliced in strips

2 cloves garlic, minced

1 bunch kale, stemmed and chopped

1/4 cup water

In a large saucepan, heat the 2 tablespoons olive oil over medium heat. Add the clove of minced garlic and heat through for about 1 minute. Add the 3 cups chicken broth and turn the heat up to high. Bring to a boil. Gradually add the corn grits while whisking gently. Once all the grits have been added, reduce the heat to medium-low and stir frequently for 15 minutes.

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the button mushrooms and salt and pepper, and cook until softened, about 5 minutes. Add the tomatoes and garlic, and cook for another 2 minutes. Add the kale and 1/4 cup water, and stir to combine. Cover, reduce the heat to medium-low, and cook until kale is wilted. Toss well, season with more salt and pepper, and set aside.

Once the polenta is creamy, remove from heat. Add the margarine, salt and pepper, and Parmesan cheese. Stir to combine.

Spread the polenta onto a serving plate, then top with kale mixture. Serve immediately.

~ Mandy

Mushroom Bourguignon

2011-02-18T07:58:00.001-05:00

I found this recipe on smittenkitchen.com and had to try it. There were a bit too many mushrooms for my taste, but the sauce is divine! Next time I think I'll halve the mushroom amount, and maybe even add some tender beef. This adaptation, however, is vegetarian.

Makes 4-6 servings

2 tablespoons olive oil, divided

2 tablespoons Smart Balance Light margarine, softened, divided

1 pound baby portobello mushrooms, sliced (the original recipe calls for 2 pounds)

1 carrot, finely diced

1 small yellow onion, finely diced

2 cloves garlic, minced

1 cup full-bodied red wine

2 cups vegetable broth

2 tablespoons tomato paste

1 1/2 tablespoons all-purpose flour

1 cup yellow onion, sliced

Egg noodles, for serving

Heat one tablespoon olive oil and one tablespoon margarine in a Dutch oven over high heat. Add the mushrooms and sear until they darken, but haven't yet released their liquid (about 4 minutes), then remove them to a bowl and set aside.

Lower the heat to medium and add the second tablespoon of olive oil. Throw in the carrots and onions, and season with salt and pepper. Cook until onions are translucent. Add the garlic, and stir to heat through, about 1 minute more.

Add the wine and scrape off any brown bits from the bottom of the pan. Turn the heat back up to high and reduce the liquid by half. Stir in the tomato paste and the veggie broth. Add in the mushrooms, including any juice that has accumulated in the bottom of the bowl. Return everything to a boil, then reduce the temperature to medium-low and simmer for 20 minutes. Add the yellow onion slices and simmer for five more minutes.

Stir together the remaining tablespoon of margarine with the flour, then add it to the sauce. Turn the heat down to low and simmer for an additional 10 minutes.

Meanwhile, cook the egg noodles according to package directions. Drain, then spoon into a serving dish. Top with the mushroom sauce and garnish with chopped chives.

~ Mandy

Milk Substitutes for Cooking and Baking

2011-02-15T07:11:00.001-05:00

By using these tasty substitutes while cooking and baking, you won't compromise the texture or flavor of your end-product.

Instead of 1 cup of milk, use any of these:

1 cup coconut milk
1 cup soy milk
1 cup rice milk mixed with 1 egg yolk
1 cup lactose-free milk

Instead of 1 cup of buttermilk, try:

1 cup coconut milk
1 cup soy milk mixed with 1 tablespoon lemon juice
1 cup soy milk mixed with 1 tablespoon vinegar
1 cup lactose-free milk with 1 tablespoon lemon juice

Instead of butter (1 stick or 8 tablespoons), use:

1 stick Fleischmann’s unsalted margarine
8 tablespoons Smart Balance Light margarine
8 tablespoons olive oil

Instead of 1 cup of yogurt, use:

1 cup fruit puree
1 cup unsweetened applesauce
1 cup soy yogurt
1 cup dairy-free sour cream

~ Monika

Easy Manicotti

2011-02-10T15:11:00.002-05:00

Perfect for a Valentine's Day dinner -- your loved one will think you slaved over a hot stove all day. Not so! They'll be talking about this delicious lactose-free manicotti for days to come.

Makes 8-10 servings

10 manicotti shells
1 pound ground beef
1 clove garlic, minced
1 cup lactose-free Lactaid cottage cheese (or one cup lactose-free ricotta)
1/2 teaspoon dried oregano
1 (8 ounce) pack Kraft mozzarella cheese (shredded)
1/2 teaspoon salt
1/4 cup Miracle Whip
1 jar of your favorite spaghetti sauce

Preheat oven to 350 degrees.

Cook shells according to package directions and rinse in cold water. Set aside.

Brown beef and garlic in a large skillet. Pour off any grease and add cottage cheese, only 1 cup of the mozzarella cheese, salt, and Miracle Whip. Stir well. Once incorporated, stuff each shell with the beef and cheese mixture. Arrange stuffed shells in a 9x13 pan.

Pour spaghetti sauce over shells, then cover with remaining mozzarella cheese. Sprinkle the oregano over the cheese. Bake until cheese melts and is golden brown.

Serve with a salad of mixed greens and a glass of red wine. Enjoy!

~ Mandy

Mini Chocolate Lava Cakes

2011-02-07T15:04:00.002-05:00

Make these for your sweetie for Valentine's Day, and I guarantee he or she will be impressed! Super easy to make, and super delectable.

Makes 4 cakes

6 ounces semi-sweet chocolate chips (milk-free)
6 ounces Smart Balance Light margarine
3 eggs
1/2 cup granulated sugar
1/3 cup flour

Preheat oven to 350°F.

Warm chocolate chips and margarine in microwave for 30 second increments until melted. Stir until smooth. Set aside.

In a mixing bowl, beat eggs and sugar until blended a white peaks begin to form. Stir in melted chocolate and flour.

Grease 4 ramekins and pour the chocolate batter into each one. Bake for about 10-15 minutes or until outside of cake is baked and the inside is still gooey. (Do not overcook.)

Goes great with dairy-free vanilla ice-cream, raspberries, or sprinkled with a bit of confectioner's sugar.

~ Mandy

The Ultimate Split Pea Soup

2011-02-02T09:15:00.001-05:00

In light of all the blizzards around the Midwest this week, we're posting one of our favorite cold-weather comfort foods. The addition of salty bacon and spicy green chilies make this split pea soup the ultimate.

Serves 4 to 6

1 pound thick bacon, diced
2 tablespoons olive oil
1 yellow onion, finely diced
2 carrots, peeled and finely diced
2 stalks celery, finely diced
2 cloves garlic, minced
2 Yukon Gold potatoes, peeled and diced into ½-inch cubes
2 cups green split peas
8 cups vegetable stock
1 bay leaf
Salt and freshly ground pepper
2 cans diced green chilies

In a medium skillet, cook the bacon until brown, but not crispy. Transfer bacon with a slotted spoon to a plate lined with paper towels and set aside.

In a large soup pot, warm the olive oil over medium heat. Add the onion and cook until slightly softened. Add the carrots and celery and cook for 5 minutes. Add the garlic and cook for 1 minute more.

Add the potatoes, peas, stock and bay leaf, season with salt and pepper, and bring to a simmer. Cook about 45 minutes, until the peas are soft. Once the peas are soft, stir in the cooked bacon and green chilies and cook until heated through.

~ Mandy

BBQ Steak Burritos

2011-01-24T07:30:00.000-05:00

Here's a freebie from our cookbook. We love barbecue, and we love burritos. So why not have both?

Makes 10 burritos

Marinade Ingredients

3/4 cup olive oil

2 cloves garlic, minced

4 tablespoons lemon juice

salt and pepper, to taste

2 rib-eye steaks (you can use chicken too!)

Burrito Ingredients

3 tablespoons olive oil

2 cloves garlic, minced

1/2 jalapeno pepper, seeded and diced

1 red or green bell pepper, chopped

3 cups white rice, cooked

1 cup barbecue sauce

10 (10 inch) tortillas

Trim fat from steaks, remove bones, then cut meat into short, thin strips. Mix marinade ingredients in a medium bowl, add the steak, and mix to coat. Chill for at least 2 hours.

After the steak has been chilled, heat oil in a large skillet over medium-high heat. Stir-fry the garlic, jalapeno, bell pepper, and steak.

Turn off heat and add cooked rice and barbecue sauce. Mix until combined well. Lay warmed tortillas on a flat surface. Spoon about 3/4 cup of filling onto each tortilla and wrap. Serve with more barbecue sauce drizzled on top of each burrito if you wish.

TIP

For moist tortillas that wrap easily, layer the tortillas on a microwave-safe plate, placing a slightly moistened paper towel between each one. Microwave for 30 seconds or until the tortillas are warm and moist. Dry tortillas will tear and taste chalky.

~ Mandy

Southwest Cream of Chicken Soup

2011-01-20T08:30:00.002-05:00

Saw this recipe on one of my favorite cooking blogs, For the Love of Cooking and I had to try it. Wow, was it delicious! I made a few tweaks, since I love my food spicy, but I notated the changes below. This is definitely one we'll be making often.

Makes 6-8 servings

1 tablespoon of olive oil

1 tablespoon lactose-free margarine

1 red bell pepper, diced

1-2 poblano peppers, diced (Tip: don't rub your eyes afterwards like I did! Ouch.)

1 small sweet yellow onion, diced

3 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

salt and pepper, to taste

6 tablespoons flour (divided)

3 cups lactose-free milk (you can use low-fat if you wish, I used 2%)

2 cups chicken broth

1/2 cup dry white rice

2 cups sharp white cheddar cheese, shredded (I used Cabot, which is lactose-free)

2 cups cooked chicken, chopped (I just boiled two breasts and diced)

I also added these for a boost in flavor and a spicy kick:

1/4 teaspoon cayenne pepper

1/4 cup pepperoncini juice (straight from the jar)

garlic powder, to taste

In a large soup pot, heat the oil and margarine over medium heat. Add the peppers, onion, chili powder, cumin, salt and pepper. (Also add in the cayenne and garlic powder if using.) Stir and cook for about 5 minutes, or until the peppers and onions begin to soften. Add the garlic and stir to incorporate.

Stir in 3 tablespoons of the flour until the peppers and onions are coated. Then add the broth and milk (and pepperoncini juice if using), whisking until smooth. Add the rice and simmer for 25 minutes, or until the rice is cooked. Keep an eye on it and stir often -- you don't want the contents on the bottom of the pot to burn.

Next, pour the shredded cheese into a Ziploc bag along with the remaining 3 tablespoons of flour. Toss to coat the cheese with the flour. Add the cheese to the soup slowly, in batches, stirring each batch in so it melts completely.

Add chicken and heat through for about 5 minutes. Garnish with cilantro or parsley.

~ Mandy

Fake the Taste: Cheese

2011-01-17T09:40:00.001-05:00

Lactose intolerance prevents many of us from enjoying cheese. But do not fret! You can mimic its taste and texture by using the following:

Veggie Slices or Shreds

These dairy-free cheeses are available in various flavors: American, Provolone, and Cheddar, to name a few. The slices are great for sandwiches, and the shreds can be used in cooking and baking. Try the shreds as a garnish on your favorite soups or salads.

Nutritional Yeast Flakes
Use them for cooking or to sprinkle on food as cheese substitute. They provide richer and creamier dishes and serve as a powerhouse of protein and vitamins B that are essential to health.

Mochi
Mochi, made out of brown rice, adds creamy texture to dishes. It’s available in the refrigerator section of many health food stores. Since it is sold in blocks, you can shred it or cut it into chunks as needed for cooking and baking.

~ Monika

Mini Burritos

2011-01-13T09:38:00.003-05:00

These burritos are my all-time favorite. Great for little hands, or when you want a smaller portion (like I often do).

4 small white potatoes, diced
1 pound lean beef
1/2 onion, diced
1 can rotel, drained of juices
garlic powder (to taste)
1 can refried beans
1 cup Kraft cheddar cheese, shredded
15 small tortillas
taco sauce
scallions
pico or salsa

Boil the potatoes until just tender, drain, set aside.

Meanwhile, cook the beef and onions in a large skillet on medium heat. Season with garlic powder if you wish. Once the beef is done, add the rotel, refried beans, and cheese. Mix well until incorporated. Fold in the potatoes gently.

Warm the tortillas in a tortilla warmer, or between moistened paper towels in the microwave.

Place filling at the top end of the tortilla, fold over the sides, then roll to close.

Serve the burritos as easy finger-foods, or top with taco sauce, scallions, salsa, and serve with tortilla chips.

Makes about 15 small burritos.

Enjoy!

~ Mandy

Lactose-Free Homemade Ricotta Cheese

2011-01-04T12:04:00.002-05:00

Do you miss indulging in ricotta cheese? Well now you can make your own at home with lactose-free milk. Tastes exactly the same, and it's remarkably easy to prepare.

Shown with thyme and fresh cracked pepper.

Makes 2 servings

4 cups lactose-free milk (the more fat the better)
1/4 cup lemon juice

Bring milk to a simmer in a saucepan. While stirring, add lemon juice. Continue to stir until curds form, about 1-2 minutes. (The lemon juice will cause the milk to separate, and you'll be left with delicious, fine-sized curds.)

Line a sieve with cheese cloth or a large coffee filter. Pour curds into the sieve and let them drain.

Enjoy with toast or fruit, or in your favorite recipes.

~ Monika

Chicken Cutlets

2010-12-28T07:02:00.001-05:00

Crispy and full of flavor, these chicken cutlets are lightning quick to prepare -- great for an easy meal after a long day at work.

Serves 2-4

4 chicken breasts
½ cup Italian dressing
1 egg white, beaten with a fork
1 bowl fine bread crumbs
salt and pepper
2 tablespoons vegetable oil (for frying)

Tenderize chicken breasts with a meat mallet. Then coat the cutlets with Italian dressing and refrigerate at least 1-2 hours. (You can leave these marinating overnight or all day while you're at work.)

Add salt and pepper to egg white. Dip each cutlet in egg white, then in crumbs. Fry in hot oil until done.

Serve with mashed potatoes sprinkled with dill or parsley.

~ Monika

Chocolate Fondue

2010-12-25T07:48:00.003-05:00

Every year, we host a fondue party for New Year's. This is a great chocolate fondue recipe, and it's super easy. Great for young and old!

Serves 8

1 cup dairy-free semisweet chocolate chips
1/2 to 3/4 cup Coffee Mate Original Liquid Creamer
1/3 cup light corn syrup
Assorted fruit and cakes for dipping

In a small saucepan over medium-low heat, combine the chocolate chips, creamer, and corn syrup. Heat, stirring occasionally, until melted and smooth, 8–10 minutes.

Transfer the chocolate mixture to a fondue pot to keep warm. Put the fruit on plates or platters alongside. Outfit everyone with fondue forks and serve.

Dipper Suggestions:
Use whole strawberries, thick banana slices, pineapple chunks, orange wedges, marshmallows, and/or cubes of pound cake or angel food cake.

Williams-Sonoma Kids Parties, page 125
(Oxmoor House, $24.95)
www.oxmoorhouse.com

Copyright © 2007 Weldon Owen Inc., All recipes and images from Williams-Sonoma Kids Parties.

Winter-Themed Cupcakes

2010-12-22T11:35:00.001-05:00

An array of blue and white cupcakes on a tiered platter is a hit at any Winter Party. There are so many clever ways to decorate them. We have a few suggestions below, but it's always fun coming up with your own.

2 different sizes of cupcake liners (white or winter theme)
several boxes of cupcake mix (chocolate, yellow, and white)
several jars of icing (light blue, white, cream)
shredded coconut
shredded or curled white chocolate
sugar crystals (blue and clear)

Bake cupcakes according to package directions. Use two different sized cupcake pans, regular and mini, to provide a variety of sizes for your guests.

Top each cupcake with icing. Use an icing tube with decorative tips if you like. Sprinkle some with the shredded coconut, some with shredded chocolate, and some with sugar crystals.

Display on a 3-tier platter and watch your guests' faces light up!

These are great for kids parties too -- set out all the toppings and let them decorate their own!

~ Mandy