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Lactose Free

Beans, Dinner, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Roasted Green Beans with Caper Butter

March 1, 2023

Sometimes just a few simple ingredients can turn a dish into a delectable treat, as is the case with these roasted green beans. Though there’s nothing fancy about this side dish, it reminds me of something I might find at a fine restaurant. I love how uncomplicated this recipe is. You can have it ready in less than 30 minutes.

Capers are the definition of a flavor bomb. Briny, bold, salty and tart they add umami to the butter and other ingredients. The lemon zest adds a bright flavor and the fresh thyme (don’t leave it out!) is just delightful with the roasted beans. This basic compound butter can be whisked up in a jiffy.

The green beans are quickly roasted at high heat, 450 degrees for just about 12 minutes, or until slightly charred in areas.

Once roasted, the beans get tossed with the caper butter before being served.

Roasted Green Beans with Caper Butter
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Roasted Green Beans with Caper Butter

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 1 pound fresh green beans, ends trimmed

  • 2 teaspoons olive oil

  • kosher salt

  • freshly ground black pepper

  • 2 tablespoons Earth Balance Buttery Sticks for lactose free version (or regular butter), softened

  • 1 1/2 teaspoons Dijon style mustard

  • 1 1/2 teaspoons chopped fresh thyme (not packed)

  • 2 teaspoons capers, drained and chopped

  • 1/2 teaspoon lemon zest (add additional 1/2 teaspoon for zestier flavor)

Directions

  • Preheat oven to 450 degrees. Line a sheet pan with foil for easy clean up.
  • Toss green beans with olive oil. Sprinkle with kosher salt and freshly ground pepper.
  • Roast green beans (in one layer) for 10-12 minutes or until lightly charred in areas, stirring once. They will soften a bit more once they are out of the oven.
  • Meanwhile, in a small bowl, stir together Buttery Sticks (or regular butter), mustard, thyme, capers, lemon zest and a dash of salt. Toss roasted green beans with the butter and serve immediately.
Dessert, Lactose Free, Recipes

Fudge Brownies

September 19, 2020

Fudge Brownies

These fudge brownies are ultra moist with tons of chocolatey flavor thanks to both the Dutch-process cocoa and chocolate chips.  This combination makes for a divine brownie that will surely satisfy any chocolate craving.

Miyoko's Vegan Butter, Guittard Dutch Process Cocoa, Guittard Semisweet Chocolate Chips

Dutch-process cocoa powder is treated with an alkali that neutralizes its acidity that makes it darker in color with a milder flavor than natural cocoa powder.  When baking, Dutch-process cocoa powder is usually combined with another neutralized ingredient such as baking powder.  When a recipe calls for Dutch-process cocoa powder, it is not always interchangeable with natural cocoa powder especially when baking.  Many brownie recipes that call for natural cocoa such as Hershey’s, do not use any leavening, or very little (baking soda).  So for this recipe, it is essential to stay with Dutch-process cocoa.  Safeway stores carry the excellent Guittard brand in their baking aisle.

Fudge Brownies

Rich, decadent brownies with crackly tops.

Fudge Brownies

Fudge Brownies
 
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Adapted from King Arthur Baking Company
Author:
Serves: 16
Ingredients
  • 2 large eggs
  • ½ cup + 2 tablespoons (53g) Dutch-process cocoa
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon espresso powder (optional)
  • 1½ teaspoons vanilla extract
  • 8 tablespoons (113g) MIyoko's cultured vegan butter (or 1 stick regular unsalted butter)
  • 1⅛ cups (224g) granulated sugar
  • ¾ cup (89g) King Arthur unbleached all-purpose flour
  • 1 cup (170g) semisweet chocolate chips
Preparation
  1. Preheat oven to 350 degrees. Lightly grease an 8" x 8" pan.
  2. Beat eggs with a hand mixer on medium speed with cocoa, salt, baking powder, espresso powder (if using), and vanilla for about 1 minute until smooth.
  3. Melt butter over low heat in a medium saucepan, then add the sugar. Stir to combine. Continue to stir until mixture is hot, but not bubbling (about 110-120 degrees). Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour and chips, stir until smooth.
  4. Spoon the batter into the prepared pan, smoothing the top to make an even layer. Bake the brownies for about 32 minutes (check after baking for 28 minutes as oven temperatures vary). A toothpick inserted into the center should come out clean or with just a few moist crumbs clinging to it. Remove pan from the oven and cool on a rack before cutting and serving, about 45-60 minutes.

 

Dinner, Lactose Free, Recipes, Tofu, Vegan, Vegetarian

Lemongrass Tofu

January 9, 2020

Lemongrass Tofu

Our lemongrass plant is now growing beautifully after we transplanted it to a sunnier corner of the garden.  Now that it is flourishing, I pondered over what to make next with our fresh lemongrass.  This grass-like herb has stalks that when cut, have mild and citrusy notes that add a delightful flavor to any dish you use it in.  Tofu immediately came to mind.

Lemongrass

Finely Chopped Lemongrass

Use only the tender white portion of the lemongrass stalks.  I usually peel away a few of the outer layers as they can be quite fibrous.  The fragrance of cut lemongrass is exquisite.

Super Firm Tofu

I find that super firm tofu works best as the cooked pieces hold their shape very nicely.  Also you save time not having to press the water out because of its firmness.

Sliced Tofu

Lemongrass Marinade

The few ingredients called for in the marinade make this an easy and quick meal you can prepare on the fly.  Leftovers make for a tasty lunch to take to work.

Tofu in Lemongrass Marinade

Lemongrass Tofu

The glorious  color of the fried tofu comes from a smidgen of turmeric.  A little goes a long way with this ground spice.

Lemongrass Tofu with Inari Sushi & Spinach

Lemongrass Tofu Spring Rolls

Lemongrass tofu is the perfect protein for a vegetarian spring roll.  Stuff the roll with crispy cucumbers, carrots, rice noodles and lots of mint.

Lemongrass Tofu with Spaghetti Squash & Salad

Lemongrass Tofu
 
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Adapted from Epicurious.com
Author:
Serves: 8
Ingredients
  • 3-4 lemongrass stalks, outer layers peeled, bottom white part thinly sliced and finely chopped (about ¼ cup)
  • 2 tablespoons soy sauce (Kikkoman recommended)
  • 1 tablespoon less sodium soy sauce (Kikkoman recommended)
  • 1½ teaspoons sambal oelek (Huy Fong recommended)
  • ¾ teaspoon ground turmeric
  • 1 tablespoon granulated sugar
  • 16 ounce package super firm tofu (Wildwood recommended) sliced into ¾-inch slabs
Preparation
  1. Combine the lemongrass, soy sauce, sambal oelek, turmeric and sugar in a small bowl. Pour mixture into a low-sided glass dish that will fit the tofu slabs in one layer. Add tofu and let marinate for 5 minutes, then turn pieces over to marinate another 5 minutes.
  2. Heat 2 tablespoons canola oil in a 12-inch skillet (deep sided preferred, tofu can splatter as it cooks) over medium heat. Add tofu slabs and cook until nicely browned, about 4 minutes. Turn the heat down to medium-low if it seems too hot. Flip tofu pieces over and cook until second side is nicely browned.
  3. Serve with your favorite side dishes, sliced over cold noodles, or stuffed into spring rolls.

 

 

Appetizers, Breakfast, Eggs, Recipes, Sandwiches, Sauces, Veggies

Pimento Cheese

July 2, 2018

Pimento Cheese Appetizer

Pimento cheese is a divine dish, known in the American South as Carolina caviar, Southern pâté or caviar of the South.  There are numerous ways to enjoy it whether it’s right out of the bowl spread on crackers and crunchy vegetables, or melted and drizzled over scrambled eggs or nachos.  Pimento cheese makes a wonderful grilled cheese sandwich and I can’t imagine a better spread on a warm, buttery biscuit or over a grilled burger.

Pimentos

Jarred pimentos are mild, sweet and vibrantly red.

Grated Sharp Cheddar

Cheddar cheese, mayonnaise, and pimentos are the three main ingredients.  To add a little depth to my pimento cheese, I add a bit of Dijon mustard and Worcestershire, and sometimes a dash of cayenne pepper.  Louisiana-style hot sauce is another common addition. Next time I will add some of our homemade pickled jalapeños. Freshly grated cheese is a must for this recipe.  Pre-grated cheese has added ingredients to prevent it from clumping and getting moldy.  These ingredients greatly affect its melting quality and taste.  So get out your grater, it will take just a few minutes if that, to grate a block of cheese.

Pimento Cheese Eggs Benedict

Melted pimento cheese makes a fabulous sauce for Eggs Benedict.  I also like to drizzle it over soft scrambled eggs.

Pimento Cheese Nachos

Nachos!  I came across the idea to use pimento cheese on nachos from South Carolina’s curiously named “Garden & Gun” web site (named after a 1970s Charleston disco called the Garden & Gun Club).  This turned out to be the best cheese sauce for nachos.  Once melted, it is easy to drizzle over the corn chips and other toppings.

Pimento Cheese Stuffed Baby Bell Peppers

Pimento Cheese
 
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Author:
Ingredients
  • ½ cup mayonnaise (not light)
  • 1 teaspoon dry mustard, such as Coleman's
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • 2 tablespoons diced pimentos
  • 1½ teaspoons finely chopped parsley
  • 8 ounce block of sharp cheddar, finely shredded
Preparation
  1. Combine mayonnaise, dry mustard, Dijon, Worcestershire sauce, pimentos and parsley in a medium bowl. Stir in shredded cheddar cheese. Refrigerate pimento cheese in an airtight container until ready to use.
  2. Spread on crackers and vegetables such as cucumbers and bright peppers for a lively and delicious party appetizer. To use over eggs or nachos, heat pimento cheese in a small saucepan over low heat, whisking constantly so that the mixture does not separate.
  3. Pimento cheese will keep for 5 days or so.

 

Chicken, Dinner, Lactose Free, Recipes

Crispy Chicken Tenders

March 10, 2018

Crispy Chicken Tenders

Chicken is one of the most versatile sources of protein.  Each of its parts, breasts, thighs, legs, and tenders can be prepared in their own unique ways. There was a time that I would never consider eating chicken thighs but that time is long gone and of course we regularly enjoy breasts in many preparations. Tenders are now one of my favorite chicken parts.  As their name implies, they are so tender and moist which makes them hard to resist.  Sesame seeds are one of my favorite ingredients to use whether I’m baking bread, making somen salad, smashed cucumber salad or using them as part of a crispy coating for this chicken recipe.  Many times panko or other types of bread crumbs are used for breading chicken, but this time I’m using crushed corn flakes.  The corn flakes, almonds and sesame seeds make a perfectly crispy coating.

Crushed Cornflakes

Crush the corn flakes and almonds in a Ziploc bag then toss in the raw sesame seeds. I use a smooth meat pounder but you could also use a small heavy pot or skillet and get the same results.

Breaded Tenders

The chicken tenders turn out perfectly crisp.  Serve them with sauce on the side, in a sandwich or with melted cheese over the top alongside spaghetti and red sauce.

Crispy Chicken Tenders

Crispy Chicken Tenders
 
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Adapted from Food & Wine magazine
Author:
Serves: 4
Ingredients
  • 8 chicken tenders
  • 1 teaspoon kosher salt
  • ¼ scant teaspoon garlic powder
  • ¼ scant teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon paprika (optional)
  • ⅛ teaspoon cayenne pepper (optional)
  • 2¾ cups corn flakes, crushed
  • ¼ cup sliced almonds, crushed
  • ¼ cup raw sesame seeds
  • all-purpose flour for dredging
  • 2 extra-large eggs
  • 2 tablespoons half and half or 1 tablespoon sour cream (I use Organic Valley and Green Valley lactose free dairy products)
Preparation
  1. Combine the salt, garlic powder, onion powder, pepper, paprika and cayenne pepper in a small dish.
  2. Remove the tendon that runs down the underside of each chicken tender. Place tenders on a plate and season both sides with the salt & spice mixture. (Depending on the size of your tenders you may not need all of the salt mixture).
  3. Place corn flakes and almonds in a Ziploc bag and crush with a meat pounder or small heavy pot. Pour in sesame seeds and transfer mixture to a large paper plate.
  4. Place ½ cup flour on another large paper plate.
  5. Combine egg and half and half or sour cream in a shallow bowl.
  6. Working with two pieces of chicken at a time, dip each in flour, shaking off excess. Dip chicken into egg mixture and allow excess to drip off. Repeat once again with flour and egg. Transfer to corn flake mixture scooping crumbs on top of chicken. Gently press to ensure each piece is nicely coated on both sides. Continue with the rest of the chicken tenders.
  7. Heat ¼-inch of canola oil in a large deep skillet over moderate heat. Once oil is hot, add 4 chicken tenders to the pan. Cook for 2½ minutes until nicely browned, then flip and cook until internal temperature reads 160 degrees, about 2 minutes longer. Transfer chicken to a plate and cook the remaining for pieces.
  8. Serve chicken with your favorite dipping sauce, in a sandwich, or with pasta and red sauce.

 

Beef, Dinner, Italian, Recipes

Smoked Meatballs

February 18, 2018

Smoked Meatballs with Pappardelle & Red Sauce

Over the years I’ve tried and adapted a number of meatball recipes.  I have made several that we really enjoy but this smoked version is in a class of its own. Meatballs are of course one of the great “comfort foods.”  Each time I see a photo of these smoked meatballs I am inspired to make more: they are that scrumptious.  After being in the smoker for more than an hour, they take on a luxurious mahogany color.  These smoked meatballs are a breeze to make.  The finished meatballs are excellent served with homemade red sauce and pasta, or in a sandwich with melted cheese, or with grilled polenta.

Meatballs

Mix all of the ingredients together then form in to meatballs.  Stash them in the refrigerator until you are ready to put them in the smoker later in the day.

Meatballs in the smoker

We use our Camp Chef pellet smoker for these meatballs but any smoker will work or even a charcoal grill set up for indirect cooking with some wood chunks.

Smoked Meatballs

The meatballs have taken on their beautiful color and look spectacular.

 

Smoked Meatballs with Grilled Polenta

Smoked Meatballs
 
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Author:
Serves: 4
Ingredients
  • 2 pieces plain white bread, crusts removed and torn into small pieces
  • ⅓ cup milk
  • 1 pound ground chuck or ground beef 80/20
  • ½ pound ground pork
  • 1 extra large egg
  • ¼ cup finely chopped onion
  • 2 teaspoons minced garlic
  • 1 tablespoon chopped flat leaf parsley
  • 2 teaspoons chopped basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried marjoram
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1½ ounces shredded yogurt cheese, optional (substitute with mozzarella or provolone)
Preparation
  1. Preheat your smoker to 225 degrees when you are ready to cook
  2. Pour enough milk over the bread in a bowl to moisten and let soak for a few minutes.
  3. Place ground chuck (or ground beef), ground pork and egg in a large bowl. Gently squeeze excess milk from bread, and mash or mix until smooth. Add bread to the bowl along with the onion and garlic. Add herbs, salt, pepper and cheese. Gently stir the ingredients with your hands or two large forks being careful not to over mix it.
  4. Form mixture into 16 meatballs (or any size you prefer)
  5. Place meatballs on a lightly oiled grill pan or Bradley rack, or directly on the grill grates. The pan makes it easier to transport the meatballs to and from the smoker. Use a drip pan or heavy duty foil under the rack to keep your smoker clean.
  6. Smoke for about 2 hours or until the meatballs register 160 degrees.

 

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