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Thanksgiving Ideas: Parmesan Potato Gratin (Lactose Free)

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Parmesan potato gratin

Looking for a lactose free side dish to serve with your Thanksgiving meal? I’ve got just the thing…

Ingredients:

2 lbs russet potatoes, peeled and sliced (1/8 inch thick)

1 1/2 cups lactose free 2% milk

3 cups parmesan, freshly grated

3 sprigs of thyme

1/2 tsp nutmeg

sea salt & pepper

butter substitute (I use Benecol)

parsley, for topping

 

Preheat oven to 400 degrees. Butter casserole dish and set aside.

Heat lactose free milk, thyme, nutmeg and salt & pepper in a large skillet for several minutes. Remove thyme and gently add potatoes to cream mixture, coat thoroughly. Add a layer of cream to casserole dish, then a layer of potatoes. With each layer, add a generous amount of parmesan and some seasoning. Top with remaining parmesan and parsley. Cover with foil  and lift one corner. Bake for 1 1/2 to 2 hours or until top is browned.

Don’t forget to add love, it makes all the difference!

Pumpkin Soufflé

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Pumpkin Soufflé

 

Doesn’t this look like a french beret?! I wonder if  hat makers of the past looked at slanted soufflés and made cute little hats to look just like them? Regardless, I love a soufflé and anything pumpkin flavored! Try this recipe for a fun, Fall treat!

Ingredients:

butter & sugar to line ramekin

6 eggs, divided whites and yolks at room temperature (Leave eggs out for 90 minutes to reach room temperature.)

3/4 tsp cream of tartar

1/2 cup sugar

1/2 cup canned pumpkin

1/2 tsp pumpkin pie spice

 

Preheat oven to 375 degrees. Coat 4 ramekins evenly with butter and sugar. Place in a 13 x 9 x 2 inch baking pan.

Beat egg whites and cream of tartar with electric mixer on high until foamy. Beating constantly, add sugar, 2 tbsp at a time. Beat until sugar is dissolved. Continue beating on high until whites are glossy and stand in stiff peaks. Set aside.

Beat egg yolks in a separate bowl on high until thick and lemon colored. Fold in pumpkin and spice. Gently fold yolk mixture (with a spatula) into whites until no white streaks remain. Pour into ramekins.

Pour hot water into baking pan, to within a 1/2 inch of the top of ramekins. Bake until soufflés are tall, puffy and browned, at least 20 minutes. Serve immediately.

 

I found this recipe online at: www.incredibleegg.org/recipes/recipe/pumpkin-souffles

Thanksgiving Ideas: Roasted Cipollini Onions

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Roasted cipollini onions

I seriously can’t imagine life without these perfect little onions! I use them all the time, whether its roasting or putting them in a sauce. They are simply the best piece of produce I have ever found! Obviously, you can tell I have a great passion for these onions and I hope after trying this recipe that you do too!

Ingredients:

2 packages “Melissa’s Produce” cipollini onions (Tip: Place in freezer for 10 minutes prior to cutting them, it will reduce the tear inducing fumes.)

extra virgin olive oil

sea salt & pepper

dried parsley

 

Preheat oven to 400 degrees. Remove peel and outer layer of onion. Place on a foil lined baking sheet. Pour olive oil over onions and coat well. Sprinkle sea salt, pepper and parsley over onions. Roast in the oven for at least 15 minutes on each side or until onions start to caramelize. Serve immediately.

Don’t forget to add love, it makes all the difference!

 

 

 

 

Raspberry Galette

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Raspberry Galette

 

I recently saw “The Hundred-Foot Journey” and it was wonderful! It inspired me to attempt this raspberry galette. (As if I needed any push towards trying a new french recipe!) Do yourself a favor and watch the movie, then go home and make this delicious galette!

 

Ingredients:

1 1/2 cup fresh raspberries

4 tbsp sugar in the raw

1 store bought pie crust, thawed according to directions

1 egg beaten + splash of water, for egg wash

 

Preheat oven to 400 degrees. Place pie crust on a lightly floured surface and set aside, to thaw. Line baking sheet with parchment paper. Place room temperature pie crust onto baking sheet. Sprinkle 2 tbsp sugar onto center of pie crust. Arrange raspberries in a circle in center of pie crust, leaving a 2 inch border. Fold the excess dough border over raspberries, pleating as you fold. Use a pastry brush to lightly paint top of dough with egg wash. Sprinkle remaining sugar over folded crust. Bake for 30 minutes or until golden brown. Cool for 5-10 minutes and serve warm, possibly with a scoop of vanilla ice cream!

 

Don’t forget to add love, it makes all the difference!

Heirloom Tomato Pizza

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Heirloom tomatoes are one of my favorite things about summer! This pizza is a simple way to celebrate the season.

Ingredients:

3 small heirloom tomatoes, sliced

1 cup marinara sauce

1 cup freshly grated parmesan

1 package Trader Joe’s plain pizza dough

Flour

Italian seasoning

Sea salt  & pepper

Parsley

 

Preheat oven to 450 degrees. Remove dough from package and let rest for 20 minutes on a floured surface. Lightly oil pizza baking sheet and set aside.

Using your hands, stretch the dough into a shape that will fit your baking sheet. Lay dough onto baking sheet and bake for 5 minutes. Remove from oven and add sauce. Top with seasoned heirloom tomatoes, parmesan and parsley. Bake for 15 minutes or until crust is golden brown. Serve immediately.

Don’t forget to add love, it makes all the difference!

 

 

 

Roasted Rainbow Carrots

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Roasted Rainbow Carrots

 

My new favorite! I’ve found them at farmer’s markets and at my local grocery store under the brand name “Colorful Harvest”. Go get some today and taste the rainbow!

Ingredients:

1 package rainbow carrots, washed and peeled

extra virgin olive oil

sea salt & pepper

Preheat oven to 400 degrees. Toss carrots in olive oil and season with salt & pepper. Oven roast for 30 minutes, flip to other side, and return to oven for 15 minutes longer or until browned.

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Filet Mignon fajitas

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Perfect for Cinco De Mayo!

Ingredients:

1-2 filet mignon, cut into strips

1 red pepper, sliced

1 yellow pepper, sliced

1 sweet onion, sliced

1 can black beans

Flour tortillas

Extra virgin olive oil

Sea salt & pepper

 

Season vegetables with salt & pepper. Add onion and pepper to skillet with olive oil over medium heat. Sauté for 3-5 minutes or until tender. Remove from skillet and set aside. Add seasoned filet to skillet over medium heat. Brown both sides to your preference. Add vegetables to warmed tortilla and top with black beans and filet.

Don’t forget to add love, it makes all the difference!

Chicken with roasted red pepper & parmesan on flatbread

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So simple and fast! Great for lunch!

Ingredients:

1 rotisserie chicken, (I used the breast meat only), chopped

Roasted red peppers, sliced (optional amount)

Freshly grated parmesan cheese (optional amount)

One package Oroweat 100% whole wheat sandwich thins

Extra virgin olive oil

sea salt & pepper

parsley, for topping

Preheat oven to 400 degrees. Spread a thin layer of olive oil on the sandwich thins and toast for 3 minutes in the oven. Remove from oven and assemble sandwich with chicken, sliced peppers and top with grated parmesan, parsley, sea salt and pepper. Toast entire sandwich for 5 minutes or until cheese is melted. Remove from oven and devour!

Don’t forget to add love, it makes all the difference!

 

 

Roasted tomatoes and garlic

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Simple and delicious!

Ingredients:

1 head garlic, peeled

1 lb vine-ripened tomatoes, cut in half

1-2 cups extra virgin olive oil (You can use less, but I like to use the leftover flavored oil for bread.)

sea salt and pepper

 

Preheat oven to 400 degrees. Pour olive oil into a glass 8×8 baking dish. Add garlic, tomatoes and sprinkle with sea salt and pepper. Bake for one hour or until tomatoes start to wrinkle and brown.

Don’t forget to add love, it makes all the difference!

 

 

 

 

Coconut Palmier

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Palmiers

Happy Valentine’s Day! I found this great idea on a blog called “Art of Dessert”! Such a cute gift for anyone you love!

 

Ingredients:

1 box frozen puff pastry, thawed 2 hours

granulated sugar

sweetened flaked coconut

 

The puff pastry will need 2 hours to thaw before use. Preheat oven to 425 degrees. Line baking sheet with parchment paper or a silpat baking mat.

Unfold one sheet puff pastry onto a clean surface. Sprinkle generously with sugar, then sprinkle with coconut. Roll both sides of puff pastry toward center until touching. Slightly press sides together. Sprinkle with sugar. Repeat with second puff pastry sheet. Using a sharp knife, slice into 1/4 inch pieces. Transfer to baking sheet and pinch together 1/2 inch of dough at the bottom to form a heart. Bake for 5 minutes or until slightly browned on top. Remove from oven and carefully flip pastry over. Bake for another 5 minutes. Cool before serving.

Don’t forget to add love, it makes all the difference!

 

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