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Green Valley lactose free sour cream

Bread, Breakfast, Lactose Free, Recipes, Summertime Meal

Fresh Corn Muffins

August 22, 2023

Corn is in peak season now and the markets are stocked with beautiful fresh ears of corn. I don’t always have a plan for what I’m going to do with the corn I buy but I make sure to use it within a day to ensure it is fresh and sweet. Here is a great recipe to make when you have fresh corn on hand and aren’t quite sure how you want to use it. I adapted this recipe from Cook’s Country magazine to make a lactose-free version. Feel free to use standard dairy ingredients when you make these.

You can whip up a cardamom-brown sugar butter that pairs well with the fresh corn flavor of these muffins. The sweet and salty butter with a hint of cardamom takes these muffins over the top.

Bob’s Red Mill is known for quality products and their cornmeal is no exception. The medium grain cornmeal is just the right texture for these muffins.

Beautiful cornmeal such as Bob’s Red Mill can be found at Safeway on Maui.

Hydrating a portion of the cornmeal with milk in the microwave before adding it to the rest of the ingredients produces a muffin with a tender crumb and a boost of fresh corn flavor.

You might think there is too much batter for 12 muffin cups. I read a few comments from others who made 16-24 muffins. If you have a muffin pan that has a smaller than usual cup capacity, you may need to bake more than 12 muffins. However, for this recipe I found the batter to be perfect for my 12-cup muffin pan. The batter should fill the entire cup and even be a bit higher than level.

Beautifully high domed muffins show off the fresh corn beneath. One of my favorite ways to eat these corn muffins is to split them, toast them until the edges are browned and crispy, then serve with a pat of butter and homemade jam.

Fresh Corn Muffins
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Fresh Corn Muffins

Recipe by Kiyo
Servings

12

servings

If you don’t have a scale use the spoon and level method for measuring dry ingredients. Recipe adapted from Cook’s Country magazine.

Ingredients

  • 1 1/2 cups (190g, 6.8 oz.) all-purpose flour

  • 1 1/2 cups medium grain cornmeal, divided (1 cup=140g, 5 oz.,
    1/2 cup=70g, 2.5 oz.)

  • 3/4 cup (150g, 5.3 oz.) granulated sugar

  • 1 teaspoon fine sea salt (if using unsalted butter increase to 1 1/4 teaspoons)

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 cup (227g, 8 oz.) lactose free whole milk or regular whole milk

  • 1/2 cup (113g, 4 oz.) lactose free or regular sour cream

  • 1/2 cup (1 stick, 113g, 4 oz.) Earth Balance Buttery Sticks or unsalted butter (see adjustment for salt if using unsalted butter)

  • 2 large eggs

  • 2 cups (304g, 10.7 oz.) fresh corn kernels, about 2 large ears of corn

  • Cardamom Butter

  • Mash together until well combined: 1 stick Earth Balance Buttery Sticks or unsalted butter (softened), 1/8 cup + 1 tablespoon packed light brown sugar, 1/2 teaspoon ground cardamom (add 1/4 teaspoon fine sea salt if using unsalted butter).

Directions

  • Adjust oven rack to middle position and heat oven to 400 degrees. Generously spray 12-cup muffin tin, including top, with vegetable oil spray.
  • Whisk flour, 1 cup cornmeal, sugar, salt, baking powder, and baking soda together in a large bowl; set aside.
  • Whisk milk and remaining 1/2 cup cornmeal together in a medium bowl. Microwave until mixture begins to thicken to a paste-like consistency, about 1 1/2 minutes, whisking every 30 seconds to combine. Whisk sour cream and melted butter into cornmeal paste. Whisk in eggs. Stir cornmeal mixture and corn kernels into flour mixture until just combined.
  • Divide batter equally among prepared muffin cups; evenly distribute any remaining batter among cups (cups will be full or slightly over the top level).
  • Bake until muffins are golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, 20 – 24 minutes. Let muffins cool in pan on wire rack for 5 minutes. Gently remove muffins and let cool on wire rack for 15 minutes. Serve warm with cardamom butter or split muffins and toast in toaster oven until edges are browned and crispy.

Notes

  • Muffins can be frozen for 1 month.
Dinner, Lactose Free, Recipes, Salad, Summertime Meal, Vegetarian, Veggies

Wedge Salad with Sour Cream Dressing

September 11, 2022

There’s nothing like biting into a crispy iceberg lettuce salad. Cutting it into wedges intensifies that desirable crisp factor. This wedge salad with sour cream dressing reminds me of summer, however, by all means make it all year long.

When shopping for iceberg lettuce I try to select one that is not too heavy. My thought is that a medium to light weight head of iceberg has more of those delightful wavy interiors between each leaf and that means extra crispy. If the lettuce is heavy the leaves tend to be very compact (like cabbage) and I find that indicates denser lettuce with less crunch.

Avocado adds a bit of richness to this wedge salad and radishes add color and more crunch. Slicing the radishes in thin rounds and soaking them in an ice water bath transforms them into radish chips. The dressing for this salad can be made in a jiffy. You can even make it a day in advance if you prefer. Bon appetit!

Wedge Salad with Sour Cream Dressing
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Wedge Salad with Sour Cream Dressing

Recipe by Kiyo
Servings

4

servings

Adapted from Bon Appetit magazine

Ingredients

  • 3/4 cup sour cream (I use Green Valley lactose free)

  • 1/4 cup mayonnaise

  • 1 small garlic clove, finely grated (microplane works great)

  • 2 teaspoons finely grated lemon zest

  • 3 tablespoons fresh lemon juice

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper + more for serving

  • 1 head iceberg lettuce (about 1 pound)

  • 2 small avocados, halved and diced (large dice)

  • 2 medium radishes, sliced very thin, chilled in ice water bath for 5 minutes (optional)

  • 2 tablespoons minced chives

Directions

  • Whisk together sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add more salt and pepper to taste. Dressing can be made 1 day ahead, cover and chill.
  • Trim root end of lettuce; discard any wilted outer leaves. Cut into quarters lengthwise, then cut each quarter into 3-inch pieces being careful not to separate the wedges into leaves. Transfer to a large platter. Tuck avocado pieces and radish slices if using, among the lettuce.
  • Spoon half of the dressing over the salad and top with chives; season with pepper. Serve with remaining dressing alongside.
Dinner, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes

Julia’s American-Style Potato Salad

July 25, 2020

Julia's American-Style Potato Salad

This American-Style Potato Salad recipe that comes from Julia Child is everything a potato salad should be.  Creamy potatoes, savory bits of bacon, hard boiled eggs, celery and onions.  A few tablespoons of sour cream add a zingy flavor.  It’s a dish that will appeal to everyone who loves a good potato salad.

Yukon Gold Potatoes

Yukon Gold potatoes are the best option for this salad.  Tender and creamy, they hold their shape very well. They are the potatoes I use most often.

Crispy Bacon, Hard Boiled Eggs, Chopped Pickles, Onion and Celery + Parsley & Chives

Julia's American-Style Potato Salad

The cooked potatoes soak up a cider vinegar and chicken broth (or potato water) bath before the other ingredients are mixed in.  The potatoes are luxuriously creamy when prepared this way.

Julia's American-Style Potato Salad with Ahi Burger

I save a bit of bacon, chives, and sometimes a tablespoon of chopped hard boiled egg to sprinkle over the top of the salad just before serving.  Mahalo Julia for another great recipe that will be a regular feature on my menus.

Julia's American-Style Potato Salad

Julia's American-Style Potato Salad
 
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Adapted from Julia Child's recipe
Author:
Serves: 6
Ingredients
  • 2 pounds medium-sized Yukon Gold potatoes (try to select potatoes that are similar in size)
  • 2 tablespoons cider vinegar
  • 2 tablespoons chicken broth or potato cooking water
  • ½ cup finely chopped sweet onion
  • ½ cup finely chopped celery
  • 4 slices crispy cooked bacon, chopped or crumbled
  • 3 tablespoons finely chopped pickle, sweet or dill
  • 3 hard boiled eggs, peeled and sliced thin
  • 2 tablespoons finely chopped chives
  • 1 tablespoon finely chopped Italian parsley
  • kosher salt
  • freshly ground black pepper
  • ⅔ cup mayonnaise
  • 2 tablespoons lactose free sour cream (or regular sour cream)
  • *If you want to top the salad with some bacon and diced hard boiled egg before serving reserve ½ hard boiled egg and a tablespoon of chopped bacon.
Preparation
  1. Peel the potatoes and cut into ⅓-inch thick slices. Cut each slice into a half-round or quarter-round slices depending on how large your potatoes are. Place potatoes in a large saucepan with water just to cover. Add 1½ teaspoons salt. Heat to a simmer, and cook potatoes for about 6 minutes, or until just cooked through. Test for doneness after cooking for 5 minutes. If the potatoes need more time continue to cook and test after each additional minute to ensure they do not overcook. Immediately remove from the heat and drain potatoes in a colander (save 2 tablespoons of cooking water). Once drained, transfer potatoes to a large, wide bowl. Stir the cider vinegar and chicken broth (or potato water) together. Drizzle over the potatoe pieces. Gently toss potatoes with a thin spatula. Let potatoes sit for about 20 minutes to absorb the liquid, tossing once or twice during that time.
  2. Add the prepared onion, celery, bacon, pickle, hard boiled eggs, chives and parsley. Whisk the mayonnaise and sour cream together. Stir in the mayonnaise mixture and gently fold everything together. Season with kosher salt and freshly ground black pepper.
  3. Cover the salad and refrigerate for at least 1 hour before serving. Sprinkle chopped bacon and hard boiled egg over the top before serving (optional).

 

Dinner, Lactose Free, Pork, Recipes

Pork Schnitzel

July 22, 2014

Pork Schnitzel with Roasted Carrots & PotatoesThere is something irresistible about crispy fried food.  This delicious pork cutlet is no exception. It can be made with chicken breast, pork loin, or better yet, pork tenderloin.  Japanese dishes like tonkatsu and chicken katsu are prepared nearly the same way, except this pork schnitzel includes a bit of sour cream mixed in with the egg wash.  After making this version, I will never leave out the sour cream again.  It adds a richness to the egg mixture which contributes to the wonderful crispy exterior. Scrumptious!

Pork TenderloinIf you prefer to use chicken, pound it into thin cutlets and follow the same procedure.

Seasoned flourSeason the pork with kosher salt and freshly ground black pepper, dip into the flour mixture followed by the egg and sour cream mixture.  Lastly, dip into the panko bread crumb mixture.

Egg & Sour Cream

Panko Coated Pork Tenderloin CutletsAh! Beautifully breaded pork cutlets.

Roasted Rainbow Carrots I found these gorgeous rainbow carrots at Mana Foods in Paia.  A light rub of olive oil, homemade whole grain mustard and salt and pepper, the carrots were ready after quickly being roasted in my toaster oven.

Pork Schnitzel Dinner

Pork Schnitzel

Adapted from Food & Wine Magazine

Serves 4

Ingredients

2 extra-large eggs

1/2 cup sour cream (I used Green Valley lactose free sour cream)

1 cup all-purpose flour

1/2 teaspoon dried dill

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon sweet paprika

1 1/2 cups panko

1 pound pork tenderloin, cut into 4 medallions and pounded 1/4 inch thick

kosher salt and freshly ground black pepper

Preparation

In  a shallow bowl, beat eggs with the sour cream.  In another shallow bowl, whisk the flour, dill, garlic powder, onion powder, oregano and paprika.   Spread the panko in a third shallow bowl.

Season the pork with salt and pepper.  Dredge the cutlets in the flour mixture and dip them in the egg mixture.  Coat with panko; transfer to a baking sheet.

In a very large skillet, heat 1/4 inch of oil.  Add half of the cutlets and fry over moderately high heat, turning once, until just cooked through and nicely browned, about 4 minutes total. Transfer to a paper towel lined plate.  Repeat with the remaining cutlets.

Serve cutlets with capers, fresh lemon wedges and a side of roasted carrots and potatoes.

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