News for Those Who Are Lactose Intolerant

     Thanks to an article my son-in-law Mike found, a whole new world of cheese has been opened up to me.  What he found was an online article by Melanie Pinola. (http://melaniepinola.kinja.com).  In the article she explains that lactose in dairy products is found in sugar which you can check by looking at the nutrition label.  For instance this past week I tried chicken Marsala with Parmesan cheese on it and made a pizza with mozzarella and Parmesan cheese on it.  I followed this up with a trip to the grocery store to check the nutrition labels of  romano, feta, gouda, mascarpone, gruyere, parmigiano regiano, cheddar, fontina, and brie cheeses and found they were all listed with zero sugar.  I checked ricotta and found it does have sugar so it remains on the list of cheeses lactose intolerant people can't eat.
     Everyone is different so go slowly with this and make sure each cheese agrees with you before going on to the next.  I also have a small serving the first time I try a new cheese to make sure it will agree with me.
     I'm really happy that a whole new world of cheese has been opened up to me.  This significantly expands the number of recipes I can now make.
     For those who want to read the entire article it can be found at http://lifehacker.com/the-best-cheese-to-eat-if-youre-lactose-intolerant-1563386663
     I hope this opens a world for you that you didn't know was available and makes eating so much more enjoyable.
     Next week I will be sharing tips on how to make a grilled pizza.  My daughter and her husband spent a summer experimenting on how to do this and then shared what they had learned with us.  They like a thicker crust than my husband and I do so I will share ideas on how to do both thick and thin. See you next time.

Caramel Almond Milk Shake

     This is my second in a series of milk shakes.  While it won't help when you are out with family and friends and they all order a milk shake, at least you know you can make one when you get home.  The recipe has some similarites to the chocolate milk shake and you can see between the two that you can be very creative and add different flavorings, ground nuts, fruit, etc.  I have tried making the milk shakes in the blender and with a stick blender and I like the stick blender better because the ingredients are combined and the ice cream hasn't completely melted giving it more the consistency of a milk shake.

                                                         Caramel Almond Milk Shake

3 tblsp. caramel flavored syrup for coffee
1/4 tsp. vanilla extract
1/4 tsp. almond extract
1 1/2 cups lactose free vanilla ice cream
1/4 cup lactose free milk
1/4 cup non-dairy whipped topping

     Put all ingredients except non-dairy whipped topping in a deep mixing bowl and blend with a stick blender or put ingredients in a blender and blend just until combined.  Gently fold in the whipped topping and pour into a tall glass.  Garnish with extra whipped topping, a cherry, and almonds if desired.  Makes one large or two small servings.
     Next week I will share some research my son-in-law Mike has been doing for me.  He is always on the lookout for food I can eat and is currently expanding the types of cheeses lactose intolerant people can eat.  I must say that so far it has had a possitive impact on my life and I hope it does for yours as well.  See you next time.

Chocolate Milk Shake

     Since I can't have tea or coffee I don't spend much time in that part of the grocery store.  What changed my mind were some advertisements for products you could add to coffee.  You only use a small amount for a cup of coffee so the flavor is concentrated which is perfect to make your own milk shake.  I will be experimenting with various flavors and sharing the recipes as I go.  I hope you enjoy them and that as the warm summer months come they give you some cool relief when everyone else has a cool drink.

                                                       Chocolate Milk Shake

3 tblsp. liquid favored syrup for coffee
1 1/2 cups lactose free vanilla ice cream, slightly softened
1/4 cup lactose free milk
1/4 cup non-dairy whipped topping

     Place all ingredients except non-dairy whipped topping in a blender or a container you can use a stick blender in.  Blend together on lowest speed until just combined.  Gently fold in the non-dairy whipped topping.  Pour in a tall glass.  Serve with more non-dairy whipped topping, a cherry, non-dairy chocolate chips, or nuts.  You can alter this recipe by adding a small amount of extracts for a different flavor also.
     Next week I will continue in my series for milk shakes with caramel almond.  See you then.

Cheese Enchiladas

     I knew that when I began having digestive problems Mexican food would be difficult for me but it was going to be a challenge I was going to have to meet head on because I love it too much to do without it.  Now that I have found some regular cheeses that are lactose free a whole new world has opened up to me.  I was having such a craving for a cheese enchilada and this really satisfied that craving.  You can make these with corn or flour tortillas.  I made mine with corn and the best corn tortillas I have found are at Whole Foods and are the sprouted corn tortillas.  They really made the difference in the taste of my enchiladas.

                                                                Cheese Enchiladas
                                       

Sauce
10 3/4 oz. can tomato soup and
   1 can of water
1/2 tsp. cumin
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. garlic salt

12 corn or flour tortillas
2 2.5 oz. cans sliced black olives, drained
1/2 cup soy cheddar, jack, mozzarella style cheese
3 slices each muenster and Swiss lactose free slices
(If you can't find the cheese slices, increase the soy cheese amount)

     Put all the sauce ingredients in a pan and simmer over low heat about 15 minutes.  When you are finished making the enchiladas you will probably have about 2/3 cup left to make enchiladadas the next time.
     Prepare a 9-inch baking dish by spraying with cooking spray.  Preheat oven to 350F.  Heat two tortillas in the microwave for 30 seconds to make them flexible.  I like to wrap them in a damp paper towel first to keep them from drying out.  Spoon some sauce over the bottom of the baking dish.  Take out the first tortilla and lay it in the baking dish.  Spoon a little sauce in it, a little soy cheese, 1/4 slice each of the lactose free slices and some black olives and roll up.  Push the enchilada to the side and continue until all the tortillas have been filled.  Spoon some sauce over the top, sprinkle on the remaining cheese and olives.  Bake 20-30 minutes until bubbling and heated through.
     Next week I will be sharing my recipe for an easy chocolate milk shake.  Until then.

Seasoned Oven Fries

     Everyone likes fries but not the calories and frequently how hard they are to digest for delicate digestive systems.  My solution was to make my own fries and bake them.  I could put seasoning on them and control the amount of spiciness.  I could also make them out of white potatoes or yams.  My husband who is watching his weight enjoyed these as much as I did.

                                                          Seasoned Oven Fries

                                          

1 large yam
2 medium white potatoes
4 tblsp. olive oil
1/2 tsp. garlic salt
1/2 tsp. onion powder
1/2 tsp. garlic powder

     Preheat oven to 450F.  Peel the yam and wash the white potatoes.  Cut potatoes into the size fries you want.  Wash the white potatoes and dry them.  Mix the seasonings together in a small bowl.  Pour them together with the olive oil into a large zip bag.  Add the potatoes and mix them until the potatoes are completely covered with oil and seasoning.  Put the fries on a cookie rack that is on top of a cookie sheet.  This will allow heat to get all around the potatoes.  Depending on how large your fries are cut it can take from 15 to 30 minutes for them to bake.  Check to make sure that yours are done but not burned.  If you prefer more seasoning you can always sprinkle on more.
     Next week I will be sharing my recipe for cheese enchiladas.  I have been craving and found a way to make them that I'm very happy about.  In the coming weeks there will be more recipes for mug cakes and with summer coming more milk shake recipes.  See you next time.

Chocolate Cake with Sauce

     From the moment I saw this original recipe I knew I had to find a way to adapt it so I could eat it.  A cake that makes its own sauce while it bakes in a single serving is perfect.  The result is similar to the recipe from Hershey that has been around for years.  This recipe has a wonderful almond taste to it from the almond extract and almond flour.  If you can't find almond flour in any store in your area, I bought mine through the King Arthur Flour catalog and is available through their website.  This cake is different from the previous mug cakes in that it isn't baked in the microwave but rather in the oven.  I used 4 oz. canning jars and this recipe will make four servings.

                                                          Chocolate Cake with Sauce

Cake
1/4 flour
2 tblsp. sugar
2 tblsp. cocoa
2 tblsp. almond flour
1/8 tsp. salt
1/2 tsp. baking powder
1/4 tsp. vanilla extract
1/4 tsp. almond extract
1 1/2 tblsp. canola oil
1 egg yolk
1/4 cup lactose free milk

Topping:
3 tblsp. sugar
1 tblsp. cocoa
pinch of salt
1/2 cup hot lactose free milk

     Preheat oven to 350 degrees.  Spray four 4-oz. canning jars with vegetable spray. (You can make this recipe in two oven proof mugs.)  Make the cake by mixing the flour, sugar, cocoa, almond flour, salt, and baking powder in a large measuring cup.  Whisk in the vanilla and almond extracts, canola oil, egg yolk and lactose free milk.  Pour the batter evenly between the jars or mugs.
     Make the topping by mixing the sugar, cocoa, and salt.  Sprinkle the mixture evenly over the batter.  Place the containers on a cookie sheet with sides to make them easier to move into the oven and back out when they have finished baking.   Heat the lactose free milk in the microwave until hot but not boiling.  Pour even amounts over the jars or mugs.  Put the cakes in the oven.  Depending on whether you are baking four 4-oz. jars you would start checking the cakes at 12 minutes or if you are baking two cakes you would start checking at 16-18 minutes. The cakes should be puffy and some liquid should be boiling around the edges.  You can serve these warm or cold, with ice cream or whipped topping.  If you are having a craving for chocolate, this should fix it.
     Next week I'll share my recipe for seasoned oven fries.  Usually I tend to shy away from oven fries because they aren't as crispy as the deep fried ones, although I know they are better for me.  But I have found a way to make them crispy and tasty using both Idaho potatoes and yams.  See you next time.

Peanut Butter and Jam Mug Cake

     If you still have fond memories of carrying peanut butter and jam sandwiches in your school lunches, this is the perfect adult version of a mug cake for you.  So simple to make and warm and comforting right out of the microwave, you can have it within moments of being hungry for it.
     You can make changes to fit your own tastes.  I like the crunch of crunchy peanut butter, but you can substitute smooth.  I chose raspberry jam because it is one of my favorites and because the red color makes it stand out against the yellow cake.  But you can use whatever is your favorite jam or put in a curd such as lemon.  You can use honey but it would be folded into the batter rather than topped onto the batter like the jam.  However you choose to make this it is sure to be delicious.

                                                     Peanut Butter and Jam Mug Cake

2 tblsp. crunchy peanut butter
1 large egg
1 tblsp. vegetable oil
1/4 cup lactose free milk
1/4 tsp. vanilla extract
2 tblsp packed brown sugar
1/3 cup self-rising flour
pinch salt
2 tblsp. raspberry or strawberry jam

     In a large measuring cup mix together the peanut butter and the egg until well combined.  Stir in the oil, lactose free milk, vanilla extract, and sugar.  Stir in the flour and salt.  Beat the batter until it is smooth.  Pour the batter evenly into two microwave proof mugs.  Top each with a generous tablespoon of jam.  Microwave separately for 1/1/2 to 2 1/2 minutes.  Start with 1 1/2 minutes and add more time if necessary.  Cakes are done when risen and firm.  Also the toothpick test works.
     Next week I will share my recipe for chocolate cake with sauce.  This chocolate cake makes its own sauce as it bakes in its own container in the oven.  See you next time.