food.lainehardy.com

Recipes + Ideas About Food and Community

Tag: Lactose Free Page 4 of 7

These recipes do not include any milk products.

Ginger Peanut Noodles

By

On August 8, 2010

In Grains + Pasta, Recipes

8-12 oz Soba Noodles
1 Carrot [medium, grated]
1/2 cup Cucumber [sliced]
1/2 cup Sweet Red Pepper [sliced]
Several Slices of Chili Lemon Tofu
handful Cilantro Leaves

Dressing:
1/3 cup Peanut Butter [natural]
1 tsp Red Jalapeño Pepper [minced]
1/2″ Ginger Root [chopped or grated]
1 Garlic Clove
1-1/2 Tbs Lemon Juice
1/4 cup Water [more as desired]
Tamari [to taste]

Blend all the dressing ingredients with a blender, seasoning with a little tamari if you use unsalted peanut butter. Add more water if the sauce is too thick.

Cook soba noodles + drain. Feel free to toss the noodles with a pinch of sesame oil to prevent them from clumping together.  Mix noodles with the ginger peanut dressing to taste [you may have left over dressing].  Top with veggies + tofu.

Chili Lemon Tofu

By

On August 8, 2010

In Beans, Tofu + Lentils, Recipes

1 lb Extra Firm Tofu [high protein if available, sliced into 1/2″ thick slices]
1 Garlic Clove [minced]
1/2″ Ginger Root [grated]
1/2 Red Jalapeño Pepper [seeded if you like, minced]
1/2 Lemon [juice + zest]
dash Tamari
1 Tbs Olive Oil

Remove excess water from tofu by arranging slices on a kitchen towel and allowing them to dry for about 15 minutes. Combine, garlic, ginger, jalapeño, tamari, oil + lemon juice. Toss with tofu slices and allow to marinate for 1/2 an hour or longer.

Preheat broiler. Arrange tofu slices on a baking sheet + pour marinade over top. Move slices around to coat with lemon juice mixture. Broil for 10 to 15 minutes, or until garlic + tofu begin to brown, flipping once.

Serves 3 – 4. Great as a topping for Ginger Peanut Noodles.

Refried Beans

By

On August 2, 2010

In Beans, Tofu + Lentils, Recipes

1 cup Pinto Beans [dried]
1 Tbs Olive Oil
1 Tbs Onion [minced]
1 Tbs Garic [minced]
1 tsp Red Chili [fresh, minced]
1 Tbs Extra Virgin Olive Oil
1/4 tsp Oregano [dried]
1/4 tsp Cumin
Salt
1 Tbs Basil [fresh, minced]

Soak beans over night. Drain + rinse. Place in a medium sauce pan, cover with water by 1 inch. Bring to a boil then simmer till tender, 15+ minutes. [The older the beans, the longer they will take to cook.]

Drain the beans, reserving the cooking liquid. Heat the oil over medium heat. Saute onions, garlic + chili for 1 minute. Add beans, oregano, cumin + salt to pan + turn the heat to low. Mash to desired consistency, adding a couple Tbs of the cooking liquid as needed. Stir in fresh basil + extra virgin olive oil + season with salt to taste.

Makes 4 side dish servings. Serve with brown rice. Top with sliced avocados, tomatoes, or sauteed vegetables.

Goan Spiced Catfish

By

On August 1, 2010

In Recipes, Seafood

3 Catfish Fillets [chopped into 1″ pieces]
1/2 cup Onion [chopped]
3 Garlic Cloves [minced]
1 Tomato [seeded + chopped]
1 Tbs Olive Oil [or ghee]
Sea Salt
1/2 tsp Tumeric [ground]
2 tsp Coriander [ground]
1 tsp Curry Powder [sweet]
3/4 cup Coconut Milk

Heat oil over medium heat in a large skillet with a lid. Saute onion + garlic until translucent. Add tomatoes + spices + cook for 1 minute. Add fish + coconut milk. Cover + simmer until fish is just cooked through, about 5 minutes.

Serves 2 with rice as an entree or 4 as a side.

Peachy Tomato Soup

By

On August 1, 2010

In Recipes, Vegetables + Fruit

2 Peaches [freestone, chopped, about 2 cups]
3 cups Tomatoes [cored, chopped]
1/4 cup Sweet Onion [minced]
1/4 cup Fresh Basil [+ a little for garnish]
1/2-1 Tbs White Wine Vinegar
1 Tbs Extra Virgin Olive Oil
1/4 tsp Salt [+ more to taste]
Freshly Ground Black Pepper

Puree peaches, tomatoes, + onion in a blender. Add remaining ingredients + puree a few minutes more till very smooth. Adjust vinegar + salt + serve garnished with a little basil.

Stuffed Red Peppers

By

On August 1, 2010

In Grains + Pasta, Recipes, Vegetables + Fruit

3 Red Bell Peppers [whole]
1 cup Bulgur Wheat
1 cup Sweet Onion [sliced]
2 Summer Squash [chopped]
4 Garlic Cloves [roughly chopped]
2 Tbs Olive Oil
Salt + Freshly Ground Black Pepper
1/2 cup Kalamata + Green Olives [pitted + chopped]
1 Tbs Balsamic Vinegar
1/4 cup Basil [fresh, thinly sliced]

Roast peppers till skins blacken [either under the broiler or over an open flame]. Allow to cool, remove skins, stems + seeds. Set aside.

Bring 1-1/2 cups water to a boil. Stir in bulgur, turn off heat + cover. Allow to stand for 15-20 minutes until water has been absorbed and bulgur is tender.

Meanwhile, preheat oven to 425 degrees. Toss onions, summer squash + garlic with olive oil, salt + pepper then spread into a single layer on a baking sheet. Roast for 15 minutes, flip, roast for 5 minutes more. Squash + onions should be lightly browned.

Toss squash, onions, garlic, bulgur, basil + olives in a large bowl. Drizzle with balsamic vinegar. Season with pepper. Stuff some of the mixture into the roasted red peppers. Transfer the remaining bulgur mixture to a serving dish + place the stuffed peppers on top. Serve.

Catfish Ceviche

By

On July 31, 2010

In Recipes, Seafood

2 Catfish Fillets [rinsed well + chopped into bite size pieces]
2 lemons [zest from 1, juice from both]
1 lime [zest + juice]
1 Red Chili Pepper[minced]
1 Avocado [chopped]
1 Tomato [seeded + chopped]
Sea Salt [smoked or otherwise]

Combine fish with lemon + lime juice and zest in a glass bowl. Cover + refrigerate over night, stirring occasionally.

After marinating, drain fish of excess juices. Stir in the chili pepper, avocado + tomato. Sprinkle with sea salt and serve.

Serves 4 as a light appetizer.

Southern Bowl

By

On July 25, 2010

In Beans, Tofu + Lentils, Grains + Pasta, Recipes, Vegetables + Fruit

1-1/2 cups Baby Okra [no larger than 3″, stems + ends trimmed]
1/4 cup Sweet Pepper [sliced thinly]
2 Garlic Cloves [minced]
1 Yellow Summer Squash [peel into paper thin strips with a veggie peeler]
1 cup Brown Rice [medium grain, rinsed + cooked]
1 cup Black Eyed Peas [cooked]
1 Tbs Olive Oil
2 Tbs Water
Salt + Freshly Ground Pepper
1 Lime [juice only from 1/2, 1/2 cut into wedges]
2 Tbs Spicy Sandwich Spread

Stir lime juice into Spicy Sandwich Spread + set aside.

Heat oil in a large skillet over medium high heat. Add okra + saute until beginning to brown, about 3 minutes. Reduce heat to medium. Add peppers + garlic and cook 2 more minutes. Add squash + 2 Tbs water.   Cook about 2 minutes, stirring quickly but being careful not to break up the squash ribbons.  Season with salt + pepper.

Serve vegetables over rice + black eyed peas with a dollop of spicy sauce. Garnish with a lime wedge.

Texas Tacos

By

On July 22, 2010

In Recipes, Seafood

Catfish:
4 Catfish Fillets [about 1-1/2 lbs]
1-2 Tbs Chili Powder
Salt
Olive Oil

Homemade Corn Tortillas [by Mike Molaro]
2 cups Masa Harina
1-1/3 cups Water

Toppings:
Peach Salsa
Marinated Cabbage
Spicy Mayonnaise

Prepare peach salsa and marinated cabbage before beginning to prepare the catfish and tortillas.

Preheat broiler or grill. Rub catfish lightly with oil. Sprinkle fillets with salt and chili powder to taste.

Combine masa harina + water and kneed for a couple minutes until well combined. Heat a large skillet over high heat. [No oil is necessary.] Divide dough into 10 pieces + roll out into 5″ diameter rounds. Fry each tortilla for several minutes on each side. Cover and set aside to remain warm.

Broil or grill catfish for 5 – 10 minutes until just cooked through.

Serve on a warm corn tortilla with peach salsa, a little cabbage + spicy mayonnaise.

Jalapeño Mayonnaise

By

On July 22, 2010

In Eggs, Recipes

1 Egg Yolk
1/2 cup Oil
1 Jalapeño Pepper [seeded + finely minced]
1 Garlic Clove [finely minced]
dash Oregano [dried]
dash Lemon Juice
dash Lime Juice
Salt + Freshly Ground Black Pepper

Whisk egg yolk and oil together, adding oil slowly, until thickened. Stir in remaining ingredients + season with salt and pepper.

This recipe is by Jane Middleton and serves as the topping for Texas Tacos.

Page 4 of 7

Previous

Next

Powered by WordPress & Theme by Anders Norén