Broccoli Cheddar Soup

     Broccoli cheddar soup is one of those soups that is a good comfort food.  If it's a cold day, it will warm your insides.  I know spring is here according to the calendar, but the weather doesn't seem to know it yet.  If you're not a fan of broccoli, you can change this soup by substituting potatoes, asparatus, or any other vegatable of your choice.

                                                          Broccoli Cheddar Soup

2 cups broccoli florets (fresh or frozen), steamed
3 tblsp. stick margarine
1.4 cup plus 1 tblsp flour
1/4 tsp. pepper
1/2 tsp. salt
2 cups lactose free milk
1 1/2 cup soy cheddar cheese alternative

     Wash and steam the broccoli florets.  Reserve 1/4 cup to set aside and put the remaining broccoli florets in a food processor or blender and process until smooth.  Set aside.
     In a saucepan, melt margarine and whisk in flour.  Add salt and pepper.  Over a med-low flame whisk in milk and continue stirring until the mixture is smooth and beginning to thicken.  Add soy cheddar cheese and continue stirring until it is melted.  Add broccoli that has been processed and reserved broccoli pieces and stir with a spoon until all the broccoli is mixed in.  If the soup seems to be getting too thick, add more milk.  Heat until ready ready to serve.  Refrigerate any leftovers.  Serves 2-4 people depending on serving size.
     Next week cream of chicken and rice soup.  I know this is soup two weeks in a row, but the following week I promise something else, and Southern California, just as in other parts of the country has had very odd spring weather.  See you next time.
    

Buttermilk Dill Biscuits

     I have missed buttermilk biscuits, but since there is no such thing as lactose free buttermilk, no buttermilk biscuits for me, or many other people either.  In one of the many catalogs that I receive I saw they offered buttermilk powder.  Maybe I could combine that with lactose free milk and make biscuits.  My husband and I were very pleased with the result and sorry when they were gone, which came to quickly.
     You can find buttermilk powder by shopping online.  I bought mine from King Arthur Flour.

                                                              Buttermilk Dill Biscuits

2 cups all- purpose flour
2 tblsp. buttermilk powder
1 tblsp. baking powder
1/4 tsp. salt
1/4 tsp. ground white pepper
1/3 cup chilled stick margarine, cut into pieces
3/4 cup  plus 2 tblsp. lactose free milk
1 1/2 tsp. dill weed

     Preheat oven to 425 degrees.  In a medium bowl, combine flour, buttermilk powder, baking powder, dill weed, salt, and pepper.  Using a pastry blender or 2 knives, cut margarine into the dry ingredients until the mixture resembles coarse meal.  Add milk and stir just until moistened.
     On a lightly floured surface, use a floured rolling pin to roll out dough to 1/2-inch thickness.  Use a 2-inch-diameter biscuit cutter to cut the biscuits and transfer them to a cookie sheet that has been sprayed with baking spray.
     Bake them about 11 to 13 minutes or until golden brown on top.  Makes about 18 biscuits.
     Next week I will share my recipe for broccoli cheddar soup.  This is one of my favorite soups and I was jealous last week when my husband ordered it when we were out so I figured out how I could have it.  By the way, it goes nicely with the buttermilk dill biscuits.
    

Pumpkin Pudding

     My son is not a fan of any dessert with cream cheese in it.  Since my favorite desserts were cheesecakes, that was always my go to desserts when we had company.  I always felt like he was left out because he wasn't having dessert.  (Yes, I know I spoiled my children.)  So I came up with this dessert that I could make in a hurry and he loved.  He  would eat pumpkin anything and doesn't think you should just have it between Thanksgiving and Christmas.

                                                           Pumpkin Pudding

1 3.4 oz. pkg. instant French vanilla or vanilla pudding mix
1 3/4 cups lactose free milk
1 cup canned pumpkin
1/2 tsp. pumpkin pie spice
2 tsp. brown sugar

     Make pudding mix as directed using lactose free milk.  Blend in the pumpkin, spice, and brown sugar.  Refrigerate until ready to serve.  Top with nondairy whipped topping and a sprinkling of nutmeg if desired.
     Next week I will share my recipe for buttermilk dill biscuits.  I know you are thinking buttermilk?  But I promise there is a way to do this which won't bother those who are lactose intolerant.  See you next time.

Mexican Pizza

     Mexican pizza is a cross between Mexican and Italian food.  Both of these are limited to those of us with eating disabilities, but this is a tasty main dish which can be adapted to your tastes by the toppings you use.
      I suggest that you keep an eye on the tortillas as they bake as they can burn easily and they sometimes puff up.  If they puff up, poke them with a meat fork and they will deflate and give you a flat surface for your pizza base.
     I like to use the rice mozzarella cheese for any kind of pizza topping because it melts and tastes like real mozzarella cheese.

                                                                 Mexican Pizza

1 lb. lean ground beef or turkey
1 tsp. minced garlic
1/2 tsp. onion powder
1/2 tsp. oregano
1/2 tsp. Italian seasoning
6 large flour tortillas
2 tsp. olive oil
1 small can sliced black olives, drained
3/4 cup rice mozzarella cheese
salt and pepper to taste

     Heat oven to 400F.  Brown meat until no longer pink.  Pour off fat.  Stir in garlic, oregano, onion powder, Italian seasoning and salt and pepper if desired.  Heat briefly.

     Brush tortillas lightly with oil.  Bake tortillas directly on oven racks until crisp.  This only takes 2 or 3 minutes usually.  Mix olives into meat mixture.  When tortillas are crisp, remove from oven.  Spoon equal amounts of meat mixture on top of each tortilla and top with equal amount of cheese.  Return to oven racks and bake until cheese is melted, about 2 to 3 minutes.
     Next week I will share my recipe for pumpkin pudding.  I developed this recipe originally for my son because he doesn't like anything with cream cheese in it.  Once I developed my eating disabilities I redesigned this recipe for myself.  See you next time.

Macaroni and Cheese

     Who doesn't like a nice helping of steaming macaroni and cheese as a main dish or a side dish?  Of course, if you are lactose intolerant macaroni and cheese isn't in your future.  So I needed to create a sauce that was creamy and cheesey without any milk based products.
     I'm happy with what I came up with and hope you can enjoy it too.

                                                                   Macaroni and Cheese                                              

1 cup elbow macaroni
2 tblsp. stick margarine
3 tblsp. flour
2 cups lactose free milk
1/4 tsp. salt
2 oz. soy cream cheese
2 tblsp. rice mozzarella cheese
2 tblsp. goat cheese
1/2 cup rice cheddar cheese
1/8 tsp. white ground pepper
2 tblsp. panko crumbs

     Preheat oven to 350.  Cook macaroni to package directions and set aside.
     Melt margarine in a sauce pan.  Stir in flour until the two form a roux.  Whisk together with the milk.  Cook over a medium flame until the milk mixture starts to thicken.  Stir frequently to make sure it doesn't burn on the bottom.  As it begins to thicken, add salt, soy cream cheese, rice mozzarella cheese, goat cheese, rice cheddar cheese and white ground pepper.  Stir until thick and bubbly.  The cheeses probably won't completely melt, but don't be concerned because they will finish melting in the oven.  Stir in macaroni until all the macaroni is covered.
     Transfer to a medium size casserole dish that has been sprayed with vegetable spray.  Sprinkle with panko crumbs.
     Bake 25 minutes or until bubbly and panko crumbs have begun to brown.
     
     Next week I will share my recipe for Mexican pizza.  Since people with our eating disabilities can't order a pizza out, we have to make our own pizzas.  This is a variation on the traditional pizza and I think you will enjoy it as much as my family does.  See you next time.