Tuesday, December 27, 2011

Ground Beef Stroganoff



I am lactose intolerant while Solaris (bless him) is a dairy addict from a family of dairy addicts. Well, actually, I come from a family of dairy addicts too, which can make it difficult to plan mutually acceptable meals.  

More often than not, we'll just avoid the conflict by cooking with dairy alternatives such as Lactaid (USA) or LactoFree (UK), both of which have milk and different forms of lactose-free cheese.  The downside is that while neither of these affect the chemical process of a recipe, they don't always taste exactly the same. Beef Stroganoff is one such recipe. 

The lactose-free dairy products tend to make stroganoff (and other gravies) a bit spicier than milk alone, and it can be so expensive to get the appropriate cuts of beef over here, we decided to develop our own recipe. This can be adapted to each family's level of dairy-capability from dairy-able to dairy-disabled, and you won't be disappointed for flavor either way.  Seeing me eat it was the only way Solaris' family could tell it was lactose-free. And this from some hardcore dairy-addicts!



Ground Beef Stroganoff 
Serving: 5 

1 lb beef mince
1 onion, chopped
1-2 garlic cloves, minced
2 tsp flour
¼ tsp ground pepper
1 batch dairy-free cream of mushroom soup or 1 can ready to eat cream of mushroom soup (for the dairy capable)
8 oz mushrooms, chopped
¼ cup red wine
½ - 1 cup soy yogurt or greek yogurt
1 tbsp soy sauce
Parsley or chives or dill to taste


  1. Brown beef with onion and drain fat. 
  2. Add soup and remaining ingredients. Simmer uncovered for about 15 minutes, stirring regularly. 
  3. Remove from heat and add yogurt and parsley, chives, or dill. Serve immediately over noodles, rice, or crusty bread.
Cooks' note: Because we use homemade yogurt, we're able to make this recipe without having to purchase soy yogurt. However, if you are using store-bought yogurt and you are lactose intolerant, be aware that only some of us can handle greek yogurt. If you're not sure, use soy! 

Monday, December 26, 2011

Apple Maple Bacon Frittata


Shortly after I moved to join Solaris in the UK, my family back in the States took a leap and purchased 6 chicks to raise for egg production. It really wasn't much time at all before we were getting Skype calls saying just how inundated they were with eggs, eggs, eggs, and I'll admit it - I was jealous. Solaris and I love eggs! But we hadn't any chickens.

And with that thought fresh in our minds, we moped and wished for a good few weeks. Our dreams became dotted with visions of omelettes and french toast and (yum yum yum) hard-boiled eggs with our lunch. But it just wouldn't do to sit about wishing, we decided. So we turned to the local farm shops' supply of fresh eggs and set out on a journey to expand our culinary skills for when we would eventually have our own flock.

The following is one of the most delicious egg-based recipes we've made so far. It's sweet and it's savory!

Apple Maple Bacon Frittata
Serving: 4
1 tbsp butter
2 medium to large apples, cored and finely diced
4 oz bacon (Bacon back medallions for those in the UK.) (Canadian bacon or back bacon for those in the US or elsewhere.)
2 tbsp maple syrup (NOT maple favored)
8 large eggs
Salt and pepper to taste

  1. Saute apple with butter. Add bacon and cook through
  2. Blend eggs with salt and pepper.
  3. Even out bacon/apple mixture and pour eggs over the top.
  4. Cook until firm enough to move beneath the broiler without spilling.
  5. Move beneath the broiler and cook until golden.
  6. Cut into 4 pieces, drizzle with ½ tbsp maple syrup each, and serve.
Cooks' note: In the UK, we have not had access to a frittata pan, so we have modified this recipe to be cooked with a hob and broiler/grill. We cannot yet comment on making this with a frittata pan, but should you try it and have any additional comments or adjustments, please let us know!

Thai Omelette with Pork

We went back to visit my family this November and happily helped trim down their egg stash. It's surprising actually, how many eggs five people can go through with just one or two egg-based dinners a week - and we only relied on scrambled eggs and omelettes a couple of times over the entire visit.


Still, Solaris and I do find ourselves fantasizing about owning a small flock and having eggs more often. We even have a book on breeds and common questions about keeping birds in an urban/suburban setting. So while we are working our way toward that particular goal, we're still training ourselves (and our cooking) with more and more egg-based dishes.

The following is one of the first frittatas we cooked together. It's definitely savory, with a rich, warm aftertaste and a hearty texture. Highly recommended for after a long day or busy weekend!

Thai Omelette with Pork
(For 4 people)
8 eggs
9 spring onions (or one handful sized bunch)
4 small tomatoes
1 tsp salt
1 tsp fish sauce (or Oyster sauce) (For those in the US, check the Thai foods section in your grocery store or replace with Worcestershire sauce.)
1 tsp Worcestershire sauce
2 tbsp oil (or more, dependent on whether the mince is sticking)
3-4 cloves of garlic
200 grams pork mince
  1. Whisk eggs in bowl and add spring onions, tomato, salt, and fish/Worcestershire sauce.
  2. Heat oil in pan and stir-fry garlic and pork mince until cooked.
  3. Even mixture out across pan and pour egg mixture over the top. Reduce heat and cook 1 minute or until omelette has thickened. Place pan under broiler until top is golden.
Cooks' note: In the UK, we have not had access to a frittata pan, so we have modified this recipe to be cooked with a hob and broiler/grill. We cannot yet comment on making this with a frittata pan, but should you try it and have any additional comments or adjustments, please let us know!