Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts

Tuesday, November 8, 2011

New Eats




I've learned from experience that the blogosphere is an excellent source of advice, so I'm asking for some.

Since sometime during my freshman year of college, about four years ago, I've had continually-worsening lactose intolerance.  Milk was the first to go, then ice cream, then regular cream in my morning coffee, then most cheeses, and now I can't even eat a few ounces of a low-lactose content cheese without feeling icky the next day.  This is a bit of a problem, because almost every recipe I make regularly involves some kind of cheese.  I'm running short on ideas now!

That, dear blog friends, is where you come in: I need to build up a new repertoire of dairy-free recipes.  I'm pinning some here, but I'm picky.  It has to be easy, not use too many dishes and pans to make, and satisfy two rather large appetites.

Do you have any favorite recipes that don't involve dairy products?  Or know any websites with good vegan meals?  Or have any particular favorite dairy substitutes?  Any ideas would be great!

Monday, May 31, 2010

festive cobbler?

As a wedding gift, my best friend's mom found me this cookbook:

[caption id="attachment_67" align="alignnone" width="218" caption="1978 Edition"][/caption]

Now, this is the cookbook that my mom has always use, and Oma as well, to make special dishes for holidays or from gardens or just for fun.  So my mom asked Kat's mom to find a copy of it, and she did!  I have the single hardback volume, while my mom has a giant binder with a bunch of other recipes stuck in, but both editions have a TON of reference information.  I highly recommend them.  I have been told that the older editions are the best, but I haven't seen newer ones in order to compare.  I just happen to find the 1978 edition much more fun than a brand-new volume, maybe because it's the same one my mom has used for my entire life.

My new in-laws have a cherry tree in their yard that produces rather sour cherries.  They look good but taste tart.  So I looked up cherries in the index of the BCC and found a recipe for cherry cobbler that calls for tart cherries.  How perfect is that?

It's in the oven right now, looking all patriotic with the bright red cherries in a blue and white Bybee Pottery casserole pan borrowed from my mother-in-law.  It makes me smile, because she and my mom both love the same pattern from Bybee.

I hope it tastes good!

*edit: it does, if I do say so myself!*