Category: lactose-free

London Fog Tea with homemade vanilla syrup

This picture actually shows London Fog teas with whiskey, on a gorgeous early spring day in the sunshine.  It was still a little chilly, so the hot tea and whiskey warmed us up a bit!

It’s ridiculously easy to make the syrup, and you can substitute the vanilla for your favourite extract for other uses.  Almond is great too.

This tea is pennies a serving, saving you the many dollars that coffee shops charge.

What you need:

1/2 cup sugar

1/2 cup water

1 tablespoon pure vanilla

milk/ plain soy milk

strong Earl Grey tea

What you do:

1.  Heat the water and sugar in a pot and bring to a boil.  Boil, stirring for about a minute, then add the vanilla, stir and remove from the heat.  This syrup will keep indefinitely, so pour it into a jar, and stick whatever you don’t use into your cupboard for next time.

2.  Make some very strong Earl Grey tea.

3.  Heat some milk/soy milk.

4.  Pour about 1/3 cup of the tea into a heated mug, then add 2/3 cup of milk.  If you’ve got a frother, go ahead and add some frothy milk to the top.

5.  Add about a tablespoon of the syrup and stir it in.  Taste it to see if it’s sweet enough for you.

Sit down and enjoy your hot cuppa with a friend, or take a quiet moment to yourself.

The view from Rudy and Maureen’s, where we enjoyed a hot cuppa.

Maple Butternut Squash Soup

The sun came out today and reminded me that I only have a little more time to make winter soups!  So here is a squash soup I’ve been meaning to post for a long time, one that I’ve been making for years.  The baked cauliflower topping, however, is a new addition, and I’m going to make it like this again.

I know that the sticker on your squash probably tells you that the easiest way to cook it is in the microwave.  This may be true, however, I find oven-baking it makes it taste sweeter, and it’s also more satisfying.  Also, you can cook the cauliflower while the squash is baking.

What you need:

1 medium-sized butternut squash

2 tablespoons butter (or olive oil)

2 stalks celery

1/2 large sweet onion (I cry less over sweet onions – you can use a regular one if you wish)

1 red or yellow sweet pepper

1/4 cup white wine (I used riesling)

1/4 teaspoon dry tarragon leaves, crumbled (1/2 teaspoon fresh)

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

3-4 cups chicken stock or vegetable stock

maple syrup to taste

salt to taste, unless your stock already has salt in it

1/4 cup dry sherry – optional but amazing!

1 cauliflower, an optional topping

What you do:

1.  Cut the squash in half, de-seed and lay on a baking sheet.  Bake at 400F for about 30 minutes or until it pierces easily with a knife.  At the same time you can cut the cauliflower into florets and bake for the same amount of time, until browned.

2.  Cook the onion, celery and pepper in butter for several minutes.  Add the spices, then the wine, and cook for a few more minutes.  Add half of the stock and cook for 10-15 minutes, until the vegetables are soft.

3.  When the squash is cooked, allow it to cool enough to be handled.  Puree it, along with a cup of the stock, then add it to the vegetables.

4.  Heat the soup through, then add the maple syrup, sherry, and salt to taste.

5.  Top with chopped roasted cauliflower to serve.

Chili-Lime Nuts

This my attempt to make nuts like the Trader-Joe’s Thai lime and chili nuts.  These have less salt and no added oil.  You can adjust the amount of cayenne, if you don’t like things to get too hot.  This is really easy to make, and makes a nice treat to nibble on.

What you need:

juice of 1 lime

1 cup mixed nuts (I used red-skin peanuts, pistachios, walnuts, pecans and cashew – almonds would be great!)

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 tablespoon chili powder

1 dried chili, crumbled

pinch of sugar

3 lime leaves, sliced – optional

What you do:

1.  Put all the ingredients in a bowl and coat all the nuts.

2.  Bake at 220F for 40-60 minutes.  Check them and stir every 10-15 minutes, especially near the end.  They will be done when they are dry inside – check by tasting!  You’ll want to scrape the dried juice and spices off the pan as you go along to combine with the nuts.

3.  These will keep for a few weeks.

Oven-baked Onion Rings

I’ve been trying for a while to find the right way to do this.  I tried one recipe that had cornmeal, and they were awful and cardboardy.  And a lot of the recipes I googled were coated in potato chips – pretty much defeating the purpose of oven-baking.  I wanted them to be delicious AND healthy – too much to ask?  Apparently not!

I just did what I usually do with breaded foods, but I added some yogurt to the egg coating to make them a little more tender.  And yum, it worked!  And it’s easy!

What you need:

1 egg

2 tablespoons plain yogurt

1/3 cup breadcrumbs

salt and pepper

1 sweet or red onion

What you do:

1.  Crack the egg into a bowl and add the yogurt.  Mix well with a fork.

2.  Put the breadcrumbs in a bowl with some salt and pepper.

3.  Cut the onion into thick rings, about 2cm wide.

4.  Dip each ring into the egg mixture, then coat thoroughly with the breadcrumb mixture.

5.  Place the breaded rings on a baking sheet and bake for 15 minutes at 400F.  Flip the rings over and bake for another 10-15 minutes.  They are done when they are quite browned.

Serve with a yogurt dip.  I like to add a bit of dill, salt and pepper to some plain yogurt.  Adding some curry powder to the plain yogurt is nice too.

Garlic Pea Shoots

Here’s another attempt to recreate a dish I tried and loved, this one from Legendary Noodle on Main Street in Vancouver.  So quick and easy, so addictively good.

If you’re in Vancouver, you can find pea shoots at East West Market on Main at King Edward St.

What you need:

pea shoots

sesame oil

3 cloves garlic, sliced

soy sauce

water

What you do:

1.  Heat a frying pan on medium heat and pour in a teaspoon or so of sesame oil.

2.  When the oil is hot, add the garlic and then the pea shoots to the pan.

3. Add a tablespoon or so of soy sauce and toss the shoots a little.

4.  Add a tablespoon or two of water, then cover the pan and let it cook for about a minute.

Done!  Ready to eat!

Pasta with Butternut Squash, Capers and Raisins

This recipe comes from my mom – she’s been making it for years.  I’ve just changed a few things – I bake the squash instead of boiling it, which makes it sweeter (I think), I use less oil to cook the onions, and for meat-eaters I serve a bit of fried chorizo on top.  Oh, and a splash of wine, red or white, in the sauce, if I’ve got some on hand.

This is comfort food at its best – it tastes great, and it’s good for you.  I serve it on brown rice pasta, which is better for you and tastes so good, and works better for all the people who need to have gluten-free recipes.  I prefer the texture of it to whole wheat pasta, which seems grainier to me.  Just make sure you don’t overcook it – I always check it a few minutes before the recommended cooking time is up.

What you need:

1 medium-sized butternut squash

2 tablespoons olive oil

1 finely diced onion

4 garlic cloves, chopped fine

1 dried chili pepper, crumbled

1 – 796mL can plum tomatoes, chopped and undrained

2 tablespoons golden raisins

1 tablespoon capers

salt and pepper

pasta, 3-4 cups cooked, keeping in mind that 1/2 cup or cooked pasta is one serving

chorizo sausage, optional (if you’re in Vancouver, Windsor meats on Main street makes their own amazing chorizo)

parmesan to grate on top, optional (I use lactose-free l’Ancetre)

What you do:

1.  Cut squash in half, remove seeds and place on a baking sheet.  Bake for 30-ish minutes at 350F, or until a knife pierces it very easily.  Let it rest until it is cool enough to handle.

2.  Heat the olive oil in a large pan and then add the onion, cooking for a few minutes.  Add the garlic and chili peppers and cook for another minute.

3.  Add the tomatoes and their juice, along with the raisins, capers, salt and pepper and optional wine.  Let this cook for 20-30 minutes, or until much of the liquid has evaporated.  During this time you can boil the water and cook the pasta when the sauce is almost ready.

4.  Cut the squash into cubes.  I make cuts in it while it’s still in the peel, then scoop the squares out.  Carefully stir the squash into the tomato sauce, then combine with the pasta.

Top with a few slices of chorizo and some freshly grated parmesan.  So good, and fabulous as a leftover for my lunch today!

 

 

Lentil Vegetable Soup with Yogurt

This colourful soup is packed with nutritious veggies and plenty of flavour.  There aren’t many seasonings, but this soup gets its flavour from the vegetables, especially the browned onions.  A dollop of plain yogurt as you’re serving finishes it off perfectly!

What you need:

1 large onion, diced

1 tablespoon olive oil

4 cloves, sliced

1 leek, sliced

1 red pepper, diced finely

1 fennel bulb, diced finely

2 carrots. grated

1 parsnip, grated

1/2 jalapeno with seeds, finely diced

4-5 cups chicken or vegetable broth

1/2 cup red lentils

salt and pepper, to taste

yogurt

What you do:

1.  Heat the olive oil in a large pot and cook onions until slightly browned.

2.  Add the garlic and leek and cook for a few more minutes.

3.  Add the rest of the vegetables and cook for about 5 minutes.

4.  Add the broth and lentils and cook for about 30 minutes, simmering on low.

5.  Add salt and pepper to taste, and serve with a dollop of  plain yogurt.

Easy Tortilla Pizza

Here’s a quick and easy meal for you.  You can use whatever toppings you like; I’ve listed some of my favourites.  Just pick a couple that you think will work together, or add your own.

What you need:

whole grain tortilla shell (I keep them in the freezer)

tomato paste

sliced mushrooms

asparagus, sliced lengthwise

cherry tomatoes, cut in half and deseeded

olives

red peppers

sun-dried tomatoes, diced

hot italian sausage

herbs/spices – fresh basil or some anise seeds

a bit of grated cheese (optional)

What you do:

1.  Spread some tomato paste over the tortilla.

2.  Put some toppings on.

3.  Pop it in the oven at 400F for 15-20 minutes, then broil for the last minute or two – but watch it carefully so it doesn’t burn.

4.  Enjoy!

Cauliflower Quinoa Bake

Always looking for new ways to cook with quinoa, I found this recipe in the Hollyhock cookbook and just changed it a little, most notably by using less cheese.  Quinoa is a great source of iron, calcium and protein, and cauliflower provides lots of folate and vitamin C, and is has anticarcinogenic properties.

Oh, and it all tastes good together.

What you need:

1 tablespoon butter or olive oil

3 cups diced onion

3 chopped and rinsed leeks

2 cloves garlic, diced

1 head of cauliflower, roughly chopped

juice of 1 lemon

1 teaspoon fresh or frozen dill

1 cup kalamata olives

1 teaspoon freshly ground pepper

1/2 teaspoon salt

3/4 cup quinoa, uncooked

1 cup grated cheddar (or another favourite cheese) – I use lactose-free l’Ancetre brand

paprika

optional: soft silken tofu

What you do:

1.  Cook the rinsed quinoa in 1 & 1/2 cups water for 15 minutes.

2.  Saute the onions, leeks and garlic in the butter or oil until the onions are transparent

3.  Add the cauliflower and cook, covered, for about 5 minutes.

4.  Mix the onion mixture together with the quinoa, lemon, dill, olives, salt and pepper (optional silken tofu) and half the cheese in a baking dish.

5.  Sprinkle the remaining cheese on top and garnish with a bit of paprika.

6.  Bake for 30-40 minutes at 350F.

This one is best served hot, and also works well to heat up as leftovers.

Chicken Tomatoes and Potatoes Oliver

My friend Jen has a Jamie Oliver cookbook, which is where I found this recipe – and it was a big hit with everyone who ate it.  There are a few steps involves in putting it together, but in the end you pop it in the oven, and it comes out ready to eat. When I first made it I had a fabulous variety of different coloured cherry tomatoes, but when I took these photos I didn’t have the same access to great tomatoes.  I recommend the variety, but it’s really good with just the regular red ones.

Of course I thought olives would be a good addition, because I think everything is better with olives.  If you don’t agree, feel free to leave them out!

What you need:

3/4  lb small new potatoes

6-8 boneless, skinless chicken thighs

olive oil

salt and pepper

splash of red wine

5oo or so grams of cherry tomatoes

1/2 cup black or green olives

5 cloves of garlic, sliced

a few tablespoons of fresh oregano

red wine vinegar

What you do:

1.  Cook the potatoes in boiling water until you can pierce them easily with a knife.

2.  Cut each thigh into strips of three pieces each.

3.  Put a tablespoon or two of olive oil in a bowl with salt and pepper.  Add your chicken and mix it up so all the pieces of chicken get coated.

4.  Fry the thighs in a hot frying pan until they are quite browned and almost cooked through.  You can deglaze the pan with red wine if you want.

5.  Boil a pot of hot water and place the cherry tomatoes in it, after giving each one a little poke with a knife.  After a minute in the hot water, pour it out and rinse in cold water.  Then pinch off the skins.  If you’re in a hurry you can skip this step, but it tastes so good this way!

6. When the potatoes are cooked, give them a little squish, as you can see in the photo below.

7.  Put the potatoes, chicken, optional olives and tomatoes in a roasting dish.

8.  Using a mortar and pestle, bash up the oregano with some salt and pepper.  Add this to the pan, along with the garlic, a little olive oil, and a few sprinkles of red wine vinegar.

9.  Bake for 40 minutes at 400F.