Live Love Saute

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

Thanksgiving Ideas: Rosemary Parmesan Mac & Cheese (Lactose Free)

· Leave a Comment

Rosemary Parmesan Mac & Cheese

It’s that time of year again…Thanksgiving! Add this side dish to your list of must haves!

 

Ingredients:

1/2 pound medium shells

3 cups parmesan, freshly grated

3 garlic cloves, minced

3 sprigs rosemary, chopped

2 cups lactose free milk

2 tbsp dairy free butter (I used Smart Balance Original)

2 tbsp flour

Splash of extra virgin olive oil

Sea salt & ground pepper

 

Preheat oven to 400 degrees. Boil pasta according to directions and drain. Set aside. Add splash of olive oil, garlic, and rosemary to skillet. Stir for 1-2 minutes over medium heat. Add butter to skillet and melt over medium heat. Whisk in flour 1 tbsp at a time to form a roux. Continue whisking while adding in milk. Whisk for 1-3 minutes or until liquid starts to thicken. Add in 1 cup parmesan at a time, combining until smooth. Season with salt & pepper. Remove from heat and combine sauce with shells. Spoon into 4 small ramekins and bake for 15 minutes or until slightly browned on top. Garnish with rosemary. Serve immediately.

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

Asparagus Risotto

· Leave a Comment

Asparagus Risotto

It’s Spring and I’m adding asparagus to every meal!

Ingredients:

1 1/2 cups Rice Select Arborio Rice

1 bunch asparagus, trimmed and cut into 2 inch pieces

1 small sweet onion, chopped

3 cloves garlic, sliced

1 quart baby bella mushrooms, quartered

2 cups parmesan, freshly grated (Plus extra for topping)

32 oz Trader Joe’s low sodium vegetable broth

extra virgin olive oil

sea salt & ground black pepper

 

Add a splash of olive oil to a large skillet. Sauté mushrooms over medium heat until tender and slightly browned. Set aside. Add garlic and onions to skillet with another splash of olive oil. Season with salt & pepper and sauté until tender. Add rice and stir mixture until all oil is absorbed. Turn heat to low and pour enough broth in to submerge the rice. Stir continuously and allow rice to absorb the broth completely. Once absorbed, add more broth to submerge rice again and stir. Repeat until rice is al dente, about 20 minutes. When rice is nearly done, add asparagus and mushrooms. Cook until asparagus is slightly tender. Remove from heat and stir in parmesan. Top with seasoning (if needed) and parmesan. Serve immediately.

 

Please note, this content uses referral links for products I have used and loved.

 

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

Lasagna (Lactose Free)

· 2 Comments

Lactose Free Lasagna

Lactose free lasagna…need I say more?!

Ingredients:

1 box lasagna noodles, cooked al dente (Barilla)

16 oz  Tofutti Better Than Ricotta Cheese -Milk Free

2 cups parmesan, freshly grated

2 eggs

1-2 jars Trader Giotto’s Arrabiata Sauce

1 lb italian sausage or ground sirloin

1 onion, chopped

4 garlic cloves, sliced thin

1 can diced tomato, drained

extra virgin olive oil

sea salt & pepper

parsley

 

Preheat oven to 375 degrees. In a bowl, combine the eggs, “Better than Ricotta Cheese”, and 1 cup of parmesan and set aside. Sauté onion and garlic in olive oil over medium heat, then add seasoned meat and brown.  Add diced tomatoes and turn heat down to simmer. Cook pasta according to box directions.

In a 9 x 13 baking dish, spread one cup of sauce on bottom of dish. Begin layering with pasta first, then cheese mixture, meat mixture, & sauce. Spread evenly. Continue process with 3-4 layers. Top with sauce,  remaining parmesan, and parsley. Bake for 1 hour.

 

Please note, this content uses referral links for products I have used and loved.

 

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

Roasted Asparagus

· Leave a Comment

Asparagus-enhanced

 

One of my favorite vegetables and very simple to cook. Roast some tonight!

 

Ingredients:

2 lbs asparagus

garlic, chopped (amount optional)

extra virgin olive oil

sea salt

pepper

 

Preheat oven to 400 degrees. Wash asparagus thoroughly. Chop off tough ends and place on a baking sheet. Top with chopped garlic. Drizzle with olive oil , completely coat all asparagus.  Add sea salt and pepper. Roast for 15-20 minutes. Enjoy with some panko chicken and roasted potatoes!

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