Herbs

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don't miss dairy

Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Herbs

Dairy Free Tomato Basil Skillet Eggs

Here’s a dairy free healthy breakfast for two! I found this recipe in a magazine and adapted it to be dairy free. I made it with tomatoes, basil, and parsley from my garden. You can make this recipe even healthier by using just egg whites instead of whole eggs. Eliminate the toast to keep it gluten free or use a gluten free bread. Yummy!

Ingredients:

6-8 roma tomatoes, seeded and chopped
1/2 yellow onion, chopped
2 tablespoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
4 large eggs
1/4-1/2 cup dairy free shredded mozzarella such as Trader Joe’s Soy Mozzarella or Daiya Shreds, according to preference
8 fresh basil leaves, chopped
15-20 fresh parsley leaves, chopped
1 tablespoon fresh chives, diced or 1 tsp dried chives

Directions:

1. Heat olive oil in a medium non stick pan over medium heat. Add onion with half of the sea salt and pepper (1/4 tsp each) and cook for 5 minutes.

2. Add tomatoes and the rest of the sea salt and pepper to the onion, stirring to combine. Cook for 5 to 7 minutes, stirring occasionally.

3. Use a spoon to make four even wells in the onion/tomato mixture and crack an egg into each. Cover pan and cook for 2 minutes.

4. Sprinkle with dairy free cheese then cover again and cook for 1 minute. Remove cover and add chopped basil, parsley, and chives. Serve immediately alone or on top of toasted bread. Enjoy the day!

             

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Zucchini Salad

Coming up with some fresh ways to use the zucchini and herbs in my garden, I put this quick salad together. It works best with very thin slices.  It would probably taste great with some sliced tomatoes as well! Though my zucchini plant is barely producing anymore fruit, I have an abundance of tomatoes.

This recipe requires lemon olive oil. It’s amazing as a salad dressing or dip for Italian bread. I haven’t found it in a supermarket, but you should be able to find it at a specialty food market or Italian deli (or online). I’ve found it in Pittsburgh’s Little Italy–Bloomfield, and California’s farmer’s markets. Sigona’s has a wide selection of flavored olive oils that you can taste at their store.

This was a special treat just for me since my husband hates vinegar. I love it! Pickles, dressing, beets,  olives, chips–I’ll pretty much eat anything vinegary.

Ingredients:

1 zucchini, thinly sliced
20-30 whole parsley leaves, stems removed
4 basil leaves, sliced
2 tablespoons red wine vinegar
1 teaspoon lemon olive oil
1/4 teaspoon lemon juice
1/2 teaspoon minced garlic

Directions:

1. In a large shallow bowl or baking dish, mix all ingredients and spread out in an even layer.

2. Cover and marinate in the refrigerator for at least three hours. Best if left overnight. Make at night and enjoy for lunch the next day :-)

Lemon Olive Oil from Il Fornaio

                                            

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Herby Quinoa

Did you know that quinoa is a seed? It comes from a type of plant called a goosefoot, or Chenopodium, a species of annual herbaceous flowering plants. It looks like this as a plant:

I made the following quinoa recipe to go with our Turkey Meatballs last night. It’s not my recipe, but I tweaked it a bit to fit my likes and needs. I feel that quinoa by itself is too bland, but I love it mixed with other flavors. This a flavorful side dish to compliment meatballs or steak.

Ingredients:
1 tablespoon, plus 1 teaspoon Smart Balance Buttery Spread Light
1 cup uncooked quinoa
1 14.5 oz. can (or 2 cups) vegetable broth
1 small yellow onion, chopped
2 tablespoons fresh parsley, chopped
2 teaspoons minced garlic
1/2 teaspoon dried thyme (or 1 tablespoon fresh)
1/4 teaspoon lime juice (optional)

Directions:
1. Melt 1 tablespoon of Smart Balance Buttery Spread in a saucepan over medium heat. Add quinoa and toast, stirring often, for about five minutes. This is what uncooked quinoa looks like:

2. Stir in vegetable broth and bring to a boil. Start to caramelize onions (see step 3). Reduce to simmer, cover, and cook for 15 minutes or until quinoa has sprouted and liquid is absorbed. It should look like this when it is done:

3. While your quinoa is cooking, in a separate pan, melt 1 teaspoon of Smart Balance Buttery Spread over medium low heat. Add onions and cook for about 5 -10 minutes.

4. In your saucepan of cooked quinoa, toss in caramelized onions, garlic, parsley, thyme, and lime juice and mix thoroughly. It’s so delicious!

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