Summer and early autumn means that it is time for homemade ice cream. However, if you are lactose-intolerant, then eating lots of ice cream may result in an uncomfortable digestive reaction. Since we’ve started drinking almond milk at our house, I decided to see if I could make a dairy-free and lactose-free “ice cream” variation. I used almond milk, brown sugar and walnuts in the recipe and amaretto liqueur for flavor. To make a “smooth texture” I added xanathan gum. The recipe doesn’t contain eggs making this recipe good one for a vegan diet. For a finishing touch, I topped the frozen dessert with my “Fresh Cherry Topping” and some of the topping even got mixed in with the frozen dessert for a swirled effect. Well, surprise, it turned out to be quite delicious. Let’s enjoy this concoction.Continue reading
This recipe pairs Japanese eggplant with ground pork and oriental spices to make an absolutely delicious “hot and spicy” eggplant dish. While looking through my recipe files for eggplant dishes, I found a strikingly large number of recipes which combined eggplant with pork and occasionally pasta. I’ve never thought of putting these ingredients together and decided to give the recipe a try. Well, we loved the oriental-style concoction and promptly ate it all.Continue reading
Every now and then my friend, Alice, sends me an idea for a blog post. Her recipe for “English Cottage Pudding,” turned out to make a delightful dessert. As we discovered, it is not a pudding at all. Americans would call this a small 8″ x 8″ cake. When a sauce — in this case cherry sauce — is poured over the cake as a topping, the result is a moist and flavorful cake. Alice practices gluten-free cooking and she substituted gluten-free flour in the recipe. It changes the texture of the cake, but it is still delicious. Since fresh cherries are plentiful in the grocery stores in August, I made a fresh Cherry Sauce for the topping. And I found some antique English china dishes dating from 1875 to photograph my cake.Continue reading
Mention “enchiladas” and I know that I will enjoy the dish. I found a recipe for a healthy vegetarian adaptation of traditional meat enchiladas which uses zucchini, black beans and cheese as the main ingredients. Corn tortillas add flavor, too, making this casserole quite delicious. The recipe lowers the fat content by using canned, drained black beans rather than refried beans and steamed corn tortillas rather than fried tortillas. The recipe also features zucchini and corn which add flavor, low calorie content and nutritional value. I’ve really learned to enjoy Mexican dishes as restaurants featuring Central American cuisine have become more prevalent in our region. Yum, this vegetarian recipe adaption of enchiladas is a keeper and is a good way to enjoy a “plant-based” meal.Continue reading
“Lime Fascination Salad with Walnuts” is a soothing pineapple and jello salad for the the hot summer months. Bonnie made a small recipe of the “Carrot Salad with Golden Raisins & Pineapple” which I featured in April. She had crushed pineapple left over and asked for suggestions to use it. Of course, I like to think of ideas and remembered that we ate lots of jello salads with fruit when growing up. One of my favorites was lime jello with pineapple. It also contained cottage cheese and heavy whipping cream. I decided to update the recipe for a more healthy version and substituted Greek yogurt in the recipe. The fruit salad is just as delicious as the ones I remember from my youth!
You can’t get more southern than “Shrimp Etouffee with Fried Green Tomatoes.” I’m making this very traditional Creole/Cajun dish — “Shrimp Etouffee” — this week and I am serving it with “Fried Green Tomatoes” using the last of the tomatoes that I picked from my summer garden. Usually etouffee is made with crawfish when served in restaurants and found in cookbooks. However, peeled crawfish tails are priced out of my food budget this spring and summer. Shrimp makes a mighty tasty etouffee, too. And for a variation, I am making a “low-fat roux” or a “dry roux” to cut down on the butter/oil in this rich Louisiana dish.Continue reading
Here’s a refreshing and cooling beverage for the hot summer days that we are experiencing in south Louisiana. We first drank this beverage in Breckenridge, Colorado, last summer. The waiter called it an “Arnold Palmer” named after the famous golfer who ordered it so frequently on golf tournaments that is was named after him. The beverage is a twist on ice tea with a small amount of lemonade and “simple syrup” mixed in. I added mint leaves and a lemon wedge for garnish. Carefully pour the tea over lemonade and ice cubes and it makes two separate layers. The ice cubes don’t last long in this heat!. It’s a smooth and flavorful way to serve iced tea.Continue reading
If you have a generous supply of cherry tomatoes and like croutons, this salad is for you. It is an adaptation of a dish we ate at a quaint sidewalk cafe while visiting Hamburg, Germany, two years ago in August (well before the Covid-19 virus). Recently, I found a similar recipe on a German food blog, “Mediterraner Brotsaladmit Tomate-Mozzarella,” which roughly translates to “Mediterranean bread salad with tomato mozzarella.” Who else would think of naming a salad, “bread salad”? I am renaming the salad with emphasis on the tomatoes. It is a great way to jazz up cherry tomatoes by adding in flavorful croutons (with Mediterranean-type herbs) made with New Orleans-style French bread. Here is my recipe variation.Continue reading
This might be my best zucchini recipe of the summer, “Zucchini Lasagna.” When I queried my family on suggestions for using the giant, one-pound zucchini growing in my backyard garden, my son mentioned this recipe. And it is wonderful! Thin slices of the huge zucchini replace the lasagna noodles. Layer on a rich tomato sauce with the zucchini slices and mozzarella cheese and the result is a vegetarian “meal-in-one.” Plus, a layer of ricotta cheese, eggs and Parmesan cheese add a creamy filling — sort of a “surprise” in the recipe.
I fell in love with Detroit deep dish pizzas when I lived in that city many years ago. While researching the history of those pizzas, I ran across a “copycat” recipe for the pizza sauce. I made the sauce with a few variations, and just by chance, used Cento Chef’s Cut Tomatoes. That made all the difference. The sauce is thick and flavorful. I like it so much like that It has become my “go to” tomato sauce for spaghetti and pasta, lasagna and pizzas. And it makes a great dipping sauce for Focaccia bread. I am planning several posts which include the sauce in the recipes (such as zucchini lasagna and deep dish pizza) and decided to write a post just on the tomato sauce.Continue reading