LACTOSE FREE FRIED RICE!

 

 

Alright, fried rice is something we all like, but there could be hidden dairy products in it. Be careful! Check the labels and when you're eating at a buffet, ask the server to see an ingredient list. You'll be glad you did. If you want a GREAT recipe that I created, read the recipe below!

 

RECIPE:

 

1 package cooked rice (1 cup uncooked rice and 2 cups water)

About 7-8 mini colored peppers, chopped

3-4 slices leeks, chopped

1 chicken bouillon dissolved in about ½ cup water (combined with chopped leeks to make a broth)

4-5 large white mushrooms, chopped

4-5 carrots, chopped

2 eggs, scrambled

 

Cook rice. Set aside. Meanwhile in large stockpot or frying pan, add olive oil to the bottom of the pan (about 2 tablespoons) and sauté rice. Next, make broth with water, chicken bouillon and leeks. Set aside. Next, scramble two eggs. Set aside. Next, add chopped vegetables and sauté them with the rice mixture. Next, add scrambled eggs and sauté for 1-2 minutes. Next, add chicken leek broth, salt, pepper and onion salt. Set aside. Enjoy!



LACTOSE FREE STUFFED PEPPERS!

So you're out of dinner options. Don't worry! This is one maybe you haven't thought of. Stuffed peppers. This is a classic dish. It's best to make in the summer when peppers are in season. It's a little harder to make in the winter (and more expensive) but it can be done.

 

RECIPE:

6 green peppers washed, dried with the tops cut off and the seeds removed (I prefer to use green peppers, but of course, you can use any color you'd like including red, orange and yellow. You can also use squash and zucchini.) To prepare, wash, cut in half and remove the center seeds.

1 batch rice (make by adding 1 cup dried white rice to 2 cups water and boil until rice is soft).

Stuffing (to make this, open 2 cans crushed tomatoes, set aside. Saute freshly chopped white onions (about 1/4 cup chopped) and chopped green peppers (about 1/2-1 cup chopped). Next, add your 2 cans crushed tomatoes along with 2 cans of water. Also add 1 beef bouillon (this is the secret that really gives it the flavor!) Boil all ingredients until vegetables are soft. You may want to add some salt and pepper as well!

Next, remove this from the stove and add your rice mixture. You may not want to add all the rice. Just add it slowly and check to see that it's a good consistency. You may have some rice left over. Now, blanch your peppers on the stove (the whole green ones). To blanch the peppers, boil water and dunk each pepper in for about 2-3 minutes until they start to get soft (but not too soft). Remove each pepper with tongs and set in shallow baking dish. Now ladle about 1-2 ladlefuls of pepper stuffing into each pepper (until the filling gets to the top-not running over). You can also ladle some of the tomato juice in the bottom of the baking dish to make them softer!
Next, bake your peppers in a 350F oven for about 20-30 minutes. Enjoy!

 

This is a great lactose free dinner that you can serve at parties or just have on a weeknight.

 

LACTOSE FREE COOKIES!

If you're looking for a great tasting lactose free cookies! These are available at most grocery stores, so they're easy to find!

 

 

 

 

 

INGREDIENTS: Enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, vegetable oil (soybean, palm and palm kernel oil with tbhq for freshness), degerminated yellow corn flour, dextrose, high fructose corn syrup, contains two percent or less of salt, cornstarch, baking soda, natural and artificial flavor, soy lecithin.



 

LACTOSE FREE ARTICHOKES!

For all of you who wonder how to make lactose free steamed artichokes, now you will know! First you want to select large, green artichokes. Make sure they're firm, look fresh and have very little brown on them. (The brown ones are old.) Next, take them home and wash them in a large bowl (using water only...no soap). You may want to leave them soaking in the bowl for about 20 minutes. Next, rinse them and drain them well.

Cut off the bottom stem just at the base. Next, cut off the top pointed part about 1/2 inch down. This will eliminate the prickers at the top. (You don't want to eat those!) Next, on EACH individual leaf, cut off just the top pointed part (about 1/4-1/2 inch down). You don't want to cut off too much on each leaf, or you'll be left with very little vegetable to eat!

Now, in a large stockpot on the stove, saute some fresh garlic in olive oil for a few minutes. If you absolutely have to, you can use garlic salt but it doesn't taste as good. Next, add about 4-8 cups of water and 2-4 chicken bullion. You want the water here to totally cover the artichokes. Next, after your chicken bullion mixture has boiled, add the artichokes and cook for about 20 minutes or until soft. The trick here is to make sure you "baste" them like you would a turkey. The bullion water will eventually burn off, so the artichokes will stick out of the water and they need to be basted or else they will become hard.

To eat, drain each one and serve warm on a plate with a little salt. Enjoy!