This recipe has very low lactose by replacing the evaporated milk with whipping cream.
1 pie crust 1 3/4 c. pumpkin (one can) 1/4 c. maple syrup 1/2 c. brown sugar 1 c. heavy cream 1/2 c. milk (lactose free if you’re so inclined) 4 eggs 2 T. flour spices: 1 T. pumpkin pie spice, 1/2 t. ginger, 1/2 t. cardamom or your favorite blend
Combine; back at 350 in a 9″ pie shell for about one hour.
2 ¼ C flour ½ tsp Baking Powder ½ tsp Salt ¾ C sugar 2 T lemon zest 1 C Butter, unsalted room temperature 1 egg 1 tsp vanilla 1 ½ c fresh cranberries, chopped Lemon
Glaze: ½ C powdered sugar, 1 T lemon juice
Combine flour, BP, and salt in a medium bowl. Rub lemon zest into sugar. Add butter and beat until fluffy. Add egg & vanilla, mix until smooth. Add flour mix, mixing just until incorporated. Fold in cranberries by hand. Cover and chill at least 30 minutes. Form dough into balls (heaping tablespoon) on parchment lined baking sheet. Bake at 350 for 13 to 15 minutes. Let cool slightly on pan before moving to rack.
1 peeled and cubed buttercup squash 2 med. zucchini, cubed 1 med. onion, finely diced half a head of garlic, pressed 2T ginger 8oz mushrooms, chopped 1 can coconut milk 1 can pumpkin 1 c. veggie stock or white wine 1 T. thai red curry paste 1 t. salt 1 t. coriander 3 kifier lime leaves 1 T. lime juice 1 T. tamarind paste (optional)
In a large pot, sauté the onions in oil. Then add as the veggies are chopped in this order: mushrooms, garlic, ginger, zucchini. Then add everything else except the squash and check the sauce for correct spiciness and saltyness. Add in the squash, cover, and simmer for an hour. Or: crockpot for 4 hours.
3/4 lb spaghetti 16 oz box of power greens (spinach, kale, chard) head of garlic 8 oz box of mushrooms olive oil 6 oz. parmesan, grated 1/2 lb bacon 2 oz. cream cheese cherry tomatoes
Chop garlic and fry in oil with greens. Add to blender with parmesan, cream cheese, and enough water to make it smooth. Chop and cook mushrooms, fry and chop bacon. Cook pasta. Toss pasta with green sauce. Top with quartered cherry tomatoes and chopped bacon.
6 c. tomato, chopped & deseeded 2 T. chopped chives 3 T. chopped basil 3/4 t. salt 1/3 lb. shredded sharp cheddar 2 t. tapioka flour 1/2 c. mayonnaise
Chop tomatoes removing all seeds. Squeeze the liquid out of the chunks. You want as little water as possible in the 6 c. of tomatoes. Preheat oven to 400 degrees. Dredge half of the cheese with the tapioka flour. Mix together the tomato, chives, basil, salt, and the dredged cheddar. Put into crust, top with mayo, sprinkle with the remaining cheese, and top with crust. Bake for 1 hour until golden brown.
1/2 lb. angel hair pasta
8 oz mushrooms, chopped
small onion, diced
6 cloves garlic, pressed
bag of frozen collards
can of garbanzo beans, chopped
1/2 lb. fontina or mozzarella, shredded
2 T. flour
Cook onions, mushrooms, and garlic in a skillet until soft. Add collards, garbanzos, and a half cup of white wine. Cover and lite simmer for 15 minutes or until the collards are soft. Salt to taste. Meanwhile, cook the pasta to el dente. Return the pasta to the pot and toss with olive oil. When the veggies are cooked, move them to the pasta pot. In the skillet, bring a cup of white wine to a boil then lower temperature to med-low. Dredge the cheese with the flour. Add the cheese to the wine while whisking, a quarter cup at a time, until the cheese sauce is smooth. Pour the cheese over the veggies & pasta. Stir and serve.