Lactose-Free Pizza

A friend of mine who also has to avoid lactose told me that she’d found a great new product from President’s Choice: Lactose-Free Pizza Mozzarella Shredded Cheese (and they also have a cheddar blend). I was able to find it at a nearby store, too! Then the other day a different friend reminded me that I could use my bread machine to make pizza dough, so I figured that the world was conspiring to have me make some pizza.

Since I’d already tried the Betty Crocker pizza dough recipe, I thought I’d try something different to compare it to. This time I went with the dough from Tomato and Prosciutto Pizza on page 108 of Bread Machine: How to Prepare and Bake the Perfect Loaf (Jennie Shapter, 2002), and I think I like this one better. It’s more of a thick crust and it definitely makes a greater quantity. I’d run out of homemade sauce, so I picked up a jar of Classico Traditional Pizza Sauce, which I had also never tried before and ended up quite liking. Not only did it taste much better than the canned kinds, it also was enough for two pizzas with some left over. I topped the pizza with bacon and ground beef, at Thing 1’s request. And I really liked how it all turned out! I was especially impressed with the lactose-free mozzarella, which remained gooey and stringy even as it cooled. I find that a lot of lactose-free cheeses melt just fine, but they start turning a disturbing plastic-like consistency very quickly. But not this one! This is definitely a dish I’m going to be making again, especially since my pizza dough tossing technique needs a lot of practice.

Green Tea Salmon with Coconut Rice & Miso Greens

When I bought the salmon for yesterday’s dinner, I had the option of buying just enough for one meal at a rather high price, or picking up a club pack that would make two meals for only a dollar or two more. Bulk discounts are a really big thing here and, if you can work with it, can save you an awful lot of money. Owning a deep freeze is a great way to buy in bulk without having to eat the same thing for a week. However, most ocean fish that gets to us here is frozen, since we’re about 1,100km away from the Atlantic coast in our country, and 500km away if we drive south to the States. I didn’t want to re-freeze the extra salmon, so we ended up eating it two days in a row. I’d been itching to try out some of the recipes from my new-to-me copy of Jamie’s 15 Minute Meals (Jamie Oliver, 2012), and the green tea salmon with coconut rice & miso greens on page 138 looked like it was packed with flavour.

I like how this book gives very specific directions for how to prepare these dishes in the least amount of time. That being said, this dish definitely took more than 15 minutes, mostly because of the rice. The instructions call for basmati rice to cook in light coconut milk for only 10 minutes — but I have never managed to make decent basmati on the stove in less than 25, and I cook it a lot. I tried to shave off a little time by cooking it in the Instant Pot (which didn’t exist when this book was written), but with the preheating, a 12-minute automatic cook time, and 10 minutes of releasing pressure naturally, it was still closer to a 25-minute cooking time. So I had to time my other preparation around the rice so that all of the elements finished at the same time. That actually made things much easier for me, since I’m definitely slower at my knife-work than Jamie.

My other issue with this recipe, and it’s become a big of a pet peeveas I’ve written before, is that the ingredients aren’t measured by something objective like volume or weight. Rather, they were given such measurements as “bunches” or “thumb-sized”. It’s fine to be able to throw in a pinch of this and a dash of that once I know a recipe well, but when I’m trying it for the first time I want it to be as much like the original as possible. Also, a “bunch” can change size from store to store and season to season — and I’m pretty sure that we use slightly different varieties of veggies than over in the UK, so their sizes can vary considerably. This can throw off proportions and potentially ruin a recipe. In this recipe, I threw in a whole bunch of cilantro instead of half a bunch, because the bunches where I was shopping seemed really small. Also, I had to use broccoli instead of broccolini, since my local grocery store didn’t carry the latter at all; luckily that particular bunch also had an approximate weight measurement as well.

Despite my pickiness about the recipe, I was very happy with the final dishes. The salmon with its green tea coating was surprisingly delicious, the coconut rice was lovely (and so easy!), and the veggies were crisp and fresh-tasting. I think the dressing would have been better with a little olive oil added to thin it out, since it had such a strong flavour that you really didn’t need much. The oil probably would have made my poor old blender deal with the whole thing better too, since it didn’t like working with such small quantities or low levels of liquid (my blender is older than I am). I think that making this sauce into a salad dressing for fresh greens would be absolutely lovely — unless I’m making it for someone who finds that cilantro tastes like soap. Luckily, I’m not one of them!

Glico Curry

One of the foods that I fell in love with in Japan is Japanese curry. It’s very different than any Indian, Thai, or even British curry I have ever tried. It’s generally a lot of rice, a lot of creamy sauce, and a tiny bit of meat — and it doesn’t have to be very spicy at all. It’s the kind of thing that you can find as cheap street food or sold out of tiny little take-out shops. When you make Japanese curry as a homemade dish, it’s a comfort food, and it’s generally prepared with boxes of pre-made sauce cubes with the spices suspended in a kind of solid roux that melts with the addition of heat. It’s really very easy to prepare. There are a number of companies that make this kind of thing in Japan, but the easiest to come by both there and here in Canada is Glico Curry.

We were having my brother-in-law and his friend that helped with the deck, so I wanted to make something that I hadn’t cooked for them before. I also wanted it to be a hearty meal that would satisfy two men who did physical labour for a living as well as our family of four. Given that we only had one guy over instead of two, I may have gone a bit overboard; I used a whole pan of veggies and meat, and the sauce that I made was supposed to serve ten. We ended up with lots of leftovers. Ah well, it reheats well.

It’s always slightly disappointing to me how unappetizing this kind of dish can be once cooked, because it’s so chock full of delicious, healthy ingredients — and it’s really, really tasty. I used potatoes, carrots, baby bok choy, and steak, but it kind of turned out looking like brown glop. Aesthetics aside, everyone ate their share and some came back for seconds, so the flavor must have made up for the looks.

Muffins & Schnitzel & Faux Alfredo

Yesterday was a busy day for cooking. The first thing Thing 2 did when she returned from school was to request that we make muffins together. I used up the leftover pancake mix from the Pancake Mix & Peach Muffins to whip up a second batch; it turns out that the size of box that they sell at the dollar store will make two batches with a little left over. This time we tried the recipe with the spices (which greatly enhanced the flavour), and added apricots instead of peaches as the fruit. No nuts again this time, since the kids want to take them to school. They turned out quite well!


Pancake mix & apricot muffins.

For dinner I decided to try a few things I hadn’t made before, the first of which was chicken schnitzel. Schnitzel is one of my husband’s favourite foods from his childhood (although he insists that it’s not real schnitzel unless it’s pork). I found pre-tenderized and breaded schnitzel on clearance at the grocery store yesterday, so I figured I’d give it a shot. In all honesty, I did overcook it, but my husband still ate his portion and the kids’ leftovers, so it wasn’t that bad. I think I know where I made my mistakes and I know what to change when I try this dish again in the future.


Chicken schnitzel, linguini with cauliflower Alfredo sauce, and steamed spinach.

The second new dish that I made was linguini with Cauliflower Alfredo Sauce from Just A Pinch. I’d seen this recipe referenced on a few cooking blogs and it was touted as being fantastic. I love creamy sauces, but my digestive system can’t handle much milk, so I thought that this was the perfect solution. My sauce turned out a little more brown than the recipe’s, but that’s because my homemade chicken broth turned out more brown than the commercial kind because of the way the chicken was originally prepared. Taste-wise, I don’t think that affected it much, though.

My main problem with the recipe is that after following all of the instructions to the letter, the sauce ended up being really, really watery. I mean, it was more of a soup than a sauce and would never have stuck to the noodles. I suspect that this was because my cauliflower was smaller than the one from the recipe, which affected the solid-to-liquid ratio; I find that accurately recreating a dish can be difficult if the ingredients aren’t given in a weight or volume-based measure. I also had to use almond milk instead of heavy cream, which probably didn’t help, but there’s only 1/4 cup of that in there in any case. In the end I was able to save the sauce. First I whisked about 4 Tbsp of flour with some water to make a smooth paste, which I then whisked into the sauce. I simmered it all together for a while but I found that it wasn’t thickening fast enough, so I chucked it all into a microwave-safe casserole dish and microwaved it in three-minute increments (stirring after every three minutes) until it reached the desired consistency.

So would I make this recipe again? Probably, when my desire for a creamy alfredo-like sauce resurfaces. You definitely could taste the cauliflower in there, but that’s not necessarily a bad thing. I’d say it’s a reasonable replacement for a proper Alfredo, and it’s still a thousand times better than some of the canned versions that are available around here. Next time I’ll just adjust planned cooking times to accommodate having to thicken it.

Avocado Pasta Sauce: Second Try

Yesterday was another busy day, followed by a trip to Costco as soon as the girls got home. The trip took over two hours; I can never get out of that place in a reasonable amount of time! Luckily, Thing 1 and Thing 2 were very patient, which couldn’t possibly have anything whatsoever to do with the plethora of food samples that they were able to try. By the time I finished at the store and drove home, I had eaten significantly into the time that I usually use to prepare dinner. Something quick and easy was in order.

I have to say that the Avocado Pasta Sauce that I wrote about earlier this week is definitely a quick and easy dish. In the time that it takes to boil up the pasta (assuming you’re using dried — fresh stuff only takes a couple of minutes), the sauce is done. Since the sauce only requires prepping a few veggies and running them through a blender, it’s also very simple. This time I took my own advice and added a generous handful of fresh basil and cilantro to the mix, along with a bit more pasta water to thin it all out. I was much happier with the flavour this way — it wasn’t so plain! I sliced a few cherry tomatoes and tossed them in with the pasta and sauce as well for a bit of an acid zing. I also discovered that a generous shake of Parmesan cheese tops this dish nicely. (I’d suggest using a bit more salt and pepper if you’re going to forego the dairy.)

I served the avocado sauce on penne basically because it was the only wheat-based pasta that we had in the house (I didn’t think it would go terribly well on vermicelli or soba noodles). For the meat, I just carved up a rotisserie chicken that I’d picked up at Costco while I was there. It was a tasty and satisfying meal that was whipped up in the amount of time that it takes to boil some pasta. Not bad!

Ice Day

Yesterday was what we generally call a “snow day” around here, as in the winter weather was so terrible that school buses were cancelled and the kids stayed home from school. But it was really more of an “ice day”, since it had snowed the day before and then the temperature jumped up so we could have freezing rain coating that layer of snow, and then just plain old rain creating puddles on top of it all. It was a mess. It was definitely an ice storm, if not the ice storm.

With the kids home from school and it being too dangerous to really get out of the house (that being the whole reason for the bus cancellations in the first place), I found myself trying to wrangle two active children with increasingly high levels of cabin fever. The day was taken up with playing, crafting, snacking, NERF target practice, and video games. When the weather cleared up a bit, the girls went outside with their father to clear the driveway while I cooked supper (no mean feat after the plough had been by, leaving a burm of ice and slush between our house and the road).

On days like this, you really have to cook with whatever happens to be in the house. My pantry and freezer are well-stocked, and although it would likely take us weeks to even feel hungry feeding on those items alone, I was craving something a bit fresher. I Googled to find some recipes for pasta sauce that I could make without hitting the grocery store, and I found PureWow’s Spaghetti with Avocado Pasta Sauce. I thought that it would be ideal because it is a sauce with a creamy texture (which I adore), but without any actual dairy products.

I served the sauce over cooked spaghetti squash, with baked chicken legs (sprinkled with my usual garlic powder, sage, rosemary, thyme, summer savoury, and sea salt). I only realized after I took the picture exactly how unappetizing the sauce ended up looking, especially since I couldn’t toss it in the “noodles” without them falling apart. Ignoring the other gross things it could look like, the shine on the sauce makes it look like icing or a glaze, which it did not taste like at all. Flavour-wise, it was like eating guacamole, without the heat of peppers. Honestly, it was a little bit bland. I’d like to try this recipe again, but on actual pasta, with some fresh herbs thrown in (Googling has suggested basil and cilantro), and possibly some sliced cherry tomatoes.

At least dessert was a success! I heated a frozen apple pie from Mom’s birthday dinner (I always make two pies when I bake, one for the event and another to throw in the freezer for future use). When reheated from fully frozen, it usually takes about an hour in an oven at 350°F. I served the pie with a scoop of non-dairy vanilla “ice cream” for me and whipped cream for everyone else. There were no complaints on that score!

Personal Pizza

I’ve been craving pizza lately, which is pretty much a no-no because of the issues that my digestive tract has with dairy. However, to my everlasting joy, I’ve discovered that I can eat lactose-free cheese so long as I don’t go overboard, since cheese is also quite greasy, especially when melted. Since none of the pizzerias around here carry lactose-free cheese as an option, I thought that a “make your own pizza” evening was in order.

It didn’t look spectacular because I put the toppings under the cheese, but it tasted great! I started with the dough from the Two-Cheese Pizza recipe on page 170 of Betty Crocker’s Best Bread Machine Cookbook (1999). This made enough for one 12″ pizza or four 4″ or so thin-crust-ish pizzas. (Next time I do this, I’m doubling the recipe.) You can’t actually cook pizzas in the bread machine, so I rolled out the dough into individual crusts and everyone topped their own. I used Healthy Veggie Tomato Sauce that I had in the freezer as the sauce, although I did simmer it a little to reduce it a little bit. I topped my pizza with ground beef and crumbled bacon, along with a few cremini mushroom slices. The rest of the family had theirs with more traditional mozzarella, but since cheddar was the only kind I could get lactose-free, I went with that.

I’ve tried Jamie Oliver’s Quick Family Pizza in the past, and although the kids liked it, one of the things I discovered about myself is that I’m not a big fan of the taste of self-rising flour. I think it’s just a little too salty for me. At any rate, I like the yeast dough a great deal more, and it’s just as easy as the quick bread version if I use the bread machine. So I think I’ll stick with this kind of dough for future pizza iterations.