It’s a well-known fact, November Sunflower isn’t going to be winning any Master Chef contests with Gordon Ramsay. It’s pretty safe to say, I’m more of a “hope like hell I don’t burn my kitchen down” kind of cook. I’m getting better with each recipe I try. I gain a little more confidence the more I cook. It’s a slow process, since I’ve so many picky eaters in this house of mine. It’s best when keep it simple, and not cook anything “too out there.”
Cooking with LACTAID
Our other issue is lactose intolerance. I’m not going to tell you which sunflowers in this house are intolerant, although I can tell you, I’m one of them. It’s a battle, because I love creamy, savory foods. Cheese is my weakness, which is not so bad, because I eat mostly hard cheeses. In case you didn’t now, hard cheeses have less lactose in them. It’s just, if I’m given the option of having cream of some kind on, or in, my food: I want it. Sometimes it’s worth paying the price later in the day, whereas other times, not so much!
In steps LACTAID. Along with LACTAID products, there’s recipes! Personally, I’m a huge fan of Melissa d’Arabian. She’s responsible for my new affinity for LACTAID, and attempting to cook! I mean, how can you not love her? Did you see her on the TODAY Show? She just makes it look so easy, and fun! The way she cooks, it’s like someone actually in their kitchen. I love Giada, but she’s too perfect. I need a chick I can relate to, at least when attempting a recipe at home, in my own kitchen. Right?
Did you see Melissa on the TODAY SHOW?
If you missed Melissa on the TODAY SHOW on Tuesday, June 25th, you’re in luck. I happen to have the clip from the show right here –> Melissa d’Arabian on Today Show
In our house, garlic is worshiped. We always have it, we always use it, we always LOVE IT. Potatoes are another big hit. Put those together, and include a creamy sauce: it’s going to be a winner. Usually, a creamy dish would require heavy cream to make it amazingly rich. Unfortunately, lactose intolerance puts a little wrench into the works. However, LACTAID gives me hope. Inspiration. A true “white light at the end of the tunnel.”
What could it be? A recipe! Better yet, a recipe that uses LACTAID product, instead of a heavy cream for Creamy Garlic Potatoes.
I’m in love. Believe it! Here’s the recipe from the LACTAID website. Enjoy it, and let me know how it goes for you!
Creamy Garlic Potatoes
- 1-3/4 pounds potatoes
- 1 teaspoon salt
- 2/3 cup all-purpose flour
- 34 cup canola oil (not consumed)
- 2 cloves garlic, minced
- 2-1/3 cups LACTAID® Reduced Fat Milk
- 2 teaspoons chopped parsley
- Preheat oven to 350 degrees F.
- Peel, slice and salt potatoes. Place flour in a large bowl and dredge potatoes in flour.
- Heat canola oil in a large skillet over medium-high heat. Carefully place potatoes in hot oil. Fry on both sides until golden brown. Place a single layer of fried potatoes in a 9×9 inch backing dish. Sprinkle minced garlic over the potatoes.
- Layer the remaining potatoes on top of the garlic.
- Pour LACTAID® Reduced Fat Milk over the potatoes. Bake in preheated oven 35-45 minutes, or until browned and bubbling.
- Sprinkle with parsley just before serving.
Recipe I’m currently in love with from a new book I’m reviewing
One of my favorite recipes I recently started making for me, and my Little Miss, is from a fantastic book called Slimmer: The New Mediterranean Way to Lose Weight. I’m a huge fan of creamy foods, as you already know from the previous recipe I shared. To not only have a slimmer recipe for me and my daughter, but also a LACTOSE FREE version, I replaced the 1/2 cup low-fat evaporated milk with LACTAID® Reduced Fat Milk, along with a bit more CORNSTARCH to get it to thicken up for me. It worked, but you have to slowly add the cornstarch little by little, to see how much you’ll need thicken it.
Here’s the recipe I love, which makes 2 servings! You can find it in the Harry Papa cookbook, Slimmer: The New Mediterranean Way to Lose Weight.
Slimmer Chicken a la Creme
- 1 teaspoon olive oil
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- Salt and Pepper to taste
- 1 small onion, finely chopped
- 1 cup thinly sliced mushrooms
- 3 Tablespoons dry white wine
- 1 cup low-sodium chicken broth (or water)
- 1/2 cup low-fat evaporated milk (THIS IS WHAT I SUBSTITUTE THE LACTAID® WITH)
- 2 teaspoons prepared mustard
- 1 teaspoon cornstarch (THIS INCREASES LITTLE BY LITTLE IF YOU USE LACTAID, UNTIL IT THICKENS UP TO YOUR LIKING)
- Heat oil in a large nonstick pan over medium-high heat. Season the chicken with salt and pepper and cook in the oil, stirring frequently to lightly brown, about 2 minutes. Transfer with slotted spoon to plate and set aside.
- Add onion and mushrooms to the skillet and cook, stirring often, until somewhat softened and lightly browned, about 4 minutes. Return the chicken to the pan and add wine. Stir well and cook for 1 minute over high heat. Add the broth, bring to a simmer, cover, reduce the heat to low, and cook until the chicken is firm and no longer pink inside, about 10 minutes.
- In a small bowl whisk together the milk, mustard, and cornstarch. Stir the mixture into the pan, bring to a simmer. IF YOU USED LACTAID, continue to stir, and add a teaspoon more, cook, and add a teaspoon more, until you get it as thick as you like it. Continue cooking for 2 minutes, until the sauce is thick and rich, again, if it’s not getting thicker, keep adding a bit more cornstarch. Taste for seasoning and serve immediately.
Truly hope you like both recipes I shared with you, and enjoy the LACTAID® milk, too!
Disclaimer: This post is a sponsored post for which I received monetary compensation, along with a coupon for #LACTAID Milk product. My opinions are MINE, as always!