Thanksgiving Favorite!

Growing up in New Hampshire, we always had Indian Pudding at Thanksgiving.  I took this delicacy for granted until I moved to other areas of the country where the dish was virtually unknown.  Best described as a cross between bread pudding and pumpkin pie, it is perfect served warm with a side of natural vanilla bean ice cream.

Indian Pudding first appeared in New England during the 17th century. It grew in popularity and became a Thanksgiving staple. However, Indian Pudding seems to be fading from memory, even in our region.  I have enclosed our family recipe below (with lactose free equivalents).  If you are looking for a new treat, give it a whirl!

Classic Indian Pudding

5 Cups Whole Milk (yes, whole milk as skim and fat free do not work. Lactose Free will also work)

½ cup Yellow Corn Meal

½ cup Sugar

½ Cup Molasses

¼ Cup Butter (for Lactose Free use Margarine)

1 Teaspoon Salt

1 Teaspoon Pumpkin Pie Spice (If unavailable, mix ½ tsp cinnamon, ½ tsp ginger, and ½ teaspoon nutmeg)

Preheat Oven to 350. Combine 2 cups milk with corn meal, sugar, molasses, butter, salt, and spice in heavy sauce pan.  Heat on medium heat until bubbly, stirring occasionally. Simmer for 5 minutes or until thickened.  Pour into buttered baking dish (8 cup dish). Stir in 2 more cups milk. Bake for one hour. Stir in remaining one cup milk and back for approximately 1-2 hours or until set (jiggly, but still soft)

Serve with Natural Vanilla Bean Ice Cream (I have also found lactose free ice cream, but it can be a challenge to find)

Advertisements

Tomato Mozzarella Panini

While going dairy and gluten free has made a world of difference in my day to day life, there are times when I crave my favorite foods beyond control. I splurge, and for the moment taste satisfaction, but my stomach soon reminds me why I don’t eat certain things. So, for today, I will dream of my favorite lunch while I pack my gluten free tuna macaroni salad.

And, if anyone out there knows of a lactose free mozzarella cheese that actually tastes like mozzarella cheese, please let me know!

 

Tomato Mozzarella Panini

Easy, Easy, and so tasty!

Bakery Italian Bread (pre-sliced saves time)

Fresh Mozzarella (splurge for the good stuff, trust me!)

Tomato slices

Fresh Basil (chopped)

Balsamic Glaze

Slightly butter the bread and assemble your masterpiece. If you do not have a panini maker, a frying pan still works.

When done, drizzle with balsamic glaze (I always make a little puddle of glaze to dip in).  Enjoy!

 

At War with Food

After years of living to eat instead of eating to live, I find myself in a position shared with many others…food is now the enemy.  I have been lactose intolerant for most of my life, which I have been able to manage by carefully balancing what I eat with those little miracle lactose supplement pills, but over the last year something changed. I found myself nauseous after every meal, sometimes just a little and other times to the point of talking myself down from vomiting. I cut out all dairy and even gluten, but the problem persisted. After months of tests and trial and error, the latest diagnosis of functional dyspepsia and/or gastroparesis is the winner.  I have been told my stomach does not empty properly, a lifelong condition to be managed by careful diet and consumption limits.

Thankfully, all of my changes have resulted in feeling better than I have for over a year, but eating is a full time job. My days consist of dairy free, gluten free, no raw vegetables, lean fats, high protein, oh, and I can only eat small amounts every few hours. My measuring stick for small amounts…a deck of cards. By limiting myself to all of the above and portions no more than the size of two decks of cards, I have found the silver bullet!

The challenge now is within my mind. Walking away from chocolate frosted donuts when I get my Iced Tea at Dunkin Donuts, never eating pizza again, and passing on the warm dinner rolls in a restaurant even though they smell like heaven. Once in a while, I fall off the wagon, but my symptoms are always there to remind me.

 

Fall Favorites Food Series

Growing up in New Hampshire, we always had Indian Pudding at Thanksgiving.  I took this delicacy for granted until I moved to other areas of the country where the dish was virtually unknown.  Best described as a cross between bread pudding and pumpkin pie, it is perfect served warm with a side of natural vanilla bean ice cream.

Indian Pudding first appeared in New England during the 17th century. It grew in popularity and became a Thanksgiving staple. However, Indian Pudding seems to be fading from memory, even in our region.  I have enclosed our family recipe below (with lactose free equivalents).  If you are looking for a new treat, give it a whirl!

Classic Indian Pudding

5 Cups Whole Milk (yes, whole milk as skim and fat free do not work. Lactose Free will also work)

½ cup Yellow Corn Meal

½ cup Sugar

½ Cup Molasses

¼ Cup Butter (for Lactose Free use Margarine)

1 Teaspoon Salt

1 Teaspoon Pumpkin Pie Spice (If unavailable, mix ½ tsp cinnamon, ½ tsp ginger, and ½ teaspoon nutmeg)

Preheat Oven to 350. Combine 2 cups milk with corn meal, sugar, molasses, butter, salt, and spice in heavy sauce pan.  Heat on medium heat until bubbly, stirring occasionally. Simmer for 5 minutes or until thickened.  Pour into buttered baking dish (8 cup dish). Stir in 2 more cups milk. Bake for one hour. Stir in remaining one cup milk and back for approximately 1-2 hours or until set (jiggly, but still soft)

Serve with Natural Vanilla Bean Ice Cream (I have also found lactose free ice cream, but it can be a challenge to find)

Banana Yum French Toast

I am lactose intolerant, but love to eat! I am also a lazy cook, so thinking of quick and easy, plus lactose-free recipes creates a challenge.  Here is one of my favorites:

Banana Yum French Toast

Store bought and sliced Italian Bread (make sure to check the label for dairy)

Two eggs

¼ cup Lactose Free Milk

Two bananas

Pure Vanilla extract

Two Tablespoons of Brown Sugar

One Tablespoon of Margarine

Beat the eggs, milk, and a splash of vanilla extract for two minutes with a fork. Set aside. Slice the bananas into a sauté pan and add the brown sugar and margarine. Be careful not to stir too often or the bananas will become mushy. Cook until golden brown.  While the bananas are cooking, dip the bread into the egg mixture and cook in a separate pan. I use non-stick cooking spray, but using margarine will add even more buttery flavor. Sprinkle with powdered sugar, if desired.