Nondairy Dessert Challenge

We recently discovered that Kidlet has followed in his parents footsteps and is lactose intolerant. Although there are a number of lactose free frozen dessert options out there, they can get pretty pricey. I adapted a recipe from the Ben & Jerry’s Ice Cream Cookbook to see if I could create a tasty frozen dessert at home. We liked how this turned out – good coconut flavor, not too sweet and the texture was similar to ice milk.

For the Base:

2 eggs whisked until pale yellow
Slowly add 3/4 cup sugar and continue whisking.
Whisk in 3 cups Silk Vanilla Coconut Milk and one envelope coconut cream powder. (you can purchase coconut cream powder at a well-stocked Asian or Thai market)

Chill the base for 4-6 hours in the fridge and the churn in your ice cream machine as directed by the manufacturer. Before it comes out of the churn, add in 1/4-1/3 cup toasted unsweetened coconut and a similar amount of chopped or grated good quality dark chocolate. I use Bob’s Red Mill unsweetened coconut.

Decant into a freezer safe container and let rest in the freezer for several hours.

Scoop up and enjoy!

Randomly Selected Comments from My Brain

20120502-103803.jpgBe my friend because you like me, not because of what I can do for you or your organization.

I want to spend time with you, not just pay to attend the event you are hosting.

If I give my time, it’s because that’s all I have to give. If my involvement in your organization is tied to my bank balance, social standing or being the ‘right’ religion, that’s your loss. I really thought that Creed meant the same thing to everyone.

My depression problem is not a secret. Ask what is going on in my life and if you can help. I’d do the same to you.

I know you are busy. I’m busy too. Maybe we both need to try harder to keep in touch.

Not all my knowledge is based on a Google search. I have a college degree and life experience, too.

I will fight passionately for what I think is right, I will support you when I think you’ve been wronged. Don’t take advantage of that aspect of my personality. I’ll also work hard to make sure you stand on your own damn feet and then help you celebrate your successes when they happen.

Running a business with your spouse is hard.
Being a parent is hard, parenting an Aspie is even harder.

I don’t read every post on Facebook. If you have news you want me to know, call or write me personally.

If I say No, don’t take it personally. I need to have some boundaries in my life so I can carve out some time for me and my family.

Big Flavor, Fast

I don’t know about anyone else’s family, but we go through food-fan episodes. Over the past couple of weeks we’ve eaten a lot of stir-fry, miso, and Oriental greens. Sometimes all in the same meal. I’m officially over soy sauce and sesame oil for a little while.

We haven’t had time to plan our weekly menus, but we have managed to keep the house stocked with items that, for us, are staples. We’re pretty imaginative cooks, for example one night several years ago Jon and I actually found a recipe that used cabbage, brown rice and peanut butter (all on-hand). The bonus was that it was actually pretty darned good.

So, back to the present…we all love Indian food. Most days I’d plan ahead and make all my own sauces, etc., but yesterday was not one of those days. On hand was a jar of Patak’s Korma Simmer Sauce, a pound of ground turkey, a small butternut squash and some baby portabello mushrooms. Flash of inspiration…and, voilà, dinner.

Turkey Meatball Korma with Butternut Squash and Mushrooms

For the meatballs, combine the following and form into 1″ balls

  • 1 pound ground turkey
  • 1 large or x-large egg
  • 1 good sized clove of garlic, minced or put through a crusher
  • 1 tablespoon freshly grated ginger
  • 1/4 cup finely minced fresh cilantro
  • 1/3 cup plain bread crumbs (or panko)
  • salt & pepper

You will also need:

  • 1 small butternut squash, peeled, seeded and sliced down to approx 3/4″ thick half-moon slices  (you could substitute with yams)
  • 8 oz, give or take, mushrooms (cleaned, stemmed, halved)
  • 1 jar Patak’s Korma Simmer Sauce
  • 1 cup broth, divided (chicken or veggie or use water)
  • nonstick spray
  • neutral flavored oil like canola

Heat a large saucepan over medium heat, spray with nonstick, and add oil. In batches, brown the meatballs and set aside temporarily.

Deglaze the pan with about 1/2 cup of the broth, scraping up the brown bits. Add the squash, mushrooms and meatballs back to the pan. Pour the Korma sauce over the contents of the pan and use the remaining 1/2 cup of broth to get the last bit of goodness out of the jar.

Cover and simmer for about 20 minutes or until the squash is tender but not quite done. Remove the lid and reduce the sauce to thicken it. By that time the squash should be cooked through but not mushy.

Serve over rice, couscous, quinoa or just in a bowl. Garnish with cilantro and grated, unsweetened coconut if desired.