Lactose Free Recipes

Garlic Scape Vinegar

A handful of garlic scapes in the field

Garlic scapes form curly Q’s of mild garlicky goodness!

Garlic scapes are the “flower stalks” of hardneck garlic plants, although they do not produce flowers. These stalks start to appear a month or so after the first leaves. They are usually cut off of the plant, since leaving them on only diverts the plants strength away from forming a plump bulb. If left on, they eventually form small bulbils that can be planted to grow more garlic, but it takes 2–3 years for them to form large bulbs. Many gardeners simply toss their scapes in the compost, but garlic scapes are both edible and delicious, as are the bulbils.Their flavor is milder, but still distinctly garlic. I brush them with olive oil and put them under the broiler until golden. Keep an eye on them, because they broil very quickly. Then they can be pureed and spread on crackers, or added to fava bean hummus. Here’s another great recipe for homemade garlic-flavored vinegar.

1-2 whole garlic scapes, about 12″ in length
Note: Add more garlic scapes for more flavor
1 cup light vinegar, like white wine or rice vinegar
Glass container with non-metal cap or cover

Sterilize bottle and cap, in boiling water or dishwasher. Dry thoroughly.

Wash garlic scapes and allow to dry. Cut into lengths so that the scape can be completely submerged. Do not allow any scape to be exposed.

Roll the scapes gently with a rolling pin, to release more flavor.

Place the scape pieces in the sterilized container and cover completely with vinegar. Cover with lid, cap or cork.

Store in the refrigerator, or other cool, dark place. Check the level of the vinegar in 24 hours and add more if the level has dropped at all.

Soak for 2 weeks. Take out original scape pieces (chopsticks work!), and replace with fresh ones for decoration if you want. Will keep for 2-4 months.

Watch for changes in color, smell, or cloudiness in the bottle and discard if there is a question. Store in the fridge.

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Fava Bean Hummus

fava beans

In this hummus variation, fava beans take center stage to make a tasty spread or veggie dip.

1 cup fava beans (removed from pods and blanched and peeled)
1 bunch garlic scapes, roasted
4 tablespoons olive oil
Lemon juice to taste (optional)
Salt to taste
Basil to taste (optional)

Preheat the oven to 375 F. Place garlic scapes on a cookie sheet with a little bit of oil and roast for about 10 minutes. Remove from the oven and let them cool down.

Once scapes are cool, place all ingredients in a food processor or blender and pulse till combined. If you use a blender, you may need more oil to make the consistency smooth. You can also add a sprig or two of basil as you blend for extra flavor.

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Sauteed Pea Shoots

Pea Shoots

Pea shoots are tender greens with a sweet taste like peas.

Rinse about 4 cups of fresh pea shoots thoroughly with cool water.

Finely chop a whole garlic shoot.

Heat one tsp. of olive oil over medium heat and add pea shoots and chopped garlic. Stir-fry for 30 seconds.

Add 1/4 tsp. of salt and 2 Tbsp. rice wine vinegar and continue to saute over medium heat for one minute until wilted. Remove from frying pan and serve.

Tips

Pea shoots are fragile. Don’t leave the stove, as they cook very quickly.

Store pea shoots and tendrils in the refrigerator until you’re ready to cook them. Pea shoots and tendrils may also be eaten raw in a salad.

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Strawberries in Balsamic Vinegar

Strawberries in pints

Strawberry shortcake isn’t the only thing you can make with this summer’s fresh strawberries — create this fun and surprising dessert in minutes.

Fresh strawberries, washed, hulled or unhulled, and dried
1/2 cup good-quality, aged balsamic vinegar
1 cup powdered (confectioners) sugar

Place strawberries, balsamic vinegar, and powdered sugar in separate bowls.

To serve, let each guest dip a strawberry into the  balsamic vinegar and then into the powdered sugar. Watch your surprised guests’ faces as they eat their strawberries.

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Strawberry-Avocado Salsa

Strawberries in the field

Make a sweet, summery salsa using strawberries!

1 cup finely chopped strawberries
1/4 cup finely chopped peeled avocado
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 teaspoons finely chopped seeded jalapeño pepper
1/4 teaspoon sugar

Combine all ingredients in a medium bowl; toss gently. Serve immediately.

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Strawberry Vinaigrette Dressing

Strawberries in pints without hulls

Strawberries aren’t just for dessert — add a sweet zing to your salad with a strawberry vinaigrette.

1 lb. strawberries (about 3 cups)
6 tablespoons lemon juice
1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons olive oil
1/8 teaspoon poppy seeds

Place the strawberries in a blender; cover and process until pureed. Add lemon juice and sugar; cover and process until blended. While processing, gradually add vinegar and oil in a steady stream; process until thickened. Stir in poppy seeds. Transfer to a large bowl; cover and store in the refrigerator.

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Strawberry-Rhubarb Sauce

strawberries in pints

It’s strawberry season!

2/3 cup white sugar
1/2 cup orange juice
5 teaspoons cornstarch
1 1/2 teaspoons vanilla extract
4 cups sliced fresh strawberries
1 cup sliced rhubarb

Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.

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Mexican Meatza

Here is an innovative recipe for gluten-free pizza — using ground meat as the crust! It’s tasty and also great for people on a low-carb or paleo diet.

Prep: 15 min
Bake: 30 min
Makes two 6-inch individual meatzas, enough for 2-4 servings

Meat Crust
1 pound ground beef or pork
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
2 cloves garlic, crushed

Toppings
1/2 to 3/4 cup of your favorite salsa
Green bell pepper, cut into thin strips
Red onion, cut into thin strips
Avocado, diced

Garnish
Fresh lime
Chopped fresh cilantro

Directions
Preheat the oven to 400F. In a large bowl, mix the ground beef with the crust seasonings until combined.

Make the crust
Divide the meat in half, roll into a ball, and press evenly into an 8- or 9-inch round pie pan. Cover only the bottom of the pan and smooth the meat with damp hands until it’s an even thickness. Repeat with the other piece of “crust.” Bake for 10-15 minutes, until the meat is cooked through and the edges are brown. Leaving the oven on, remove the meat crusts from the oven and allow them to cool in the pan.

Assemble your meatza
Cover a large baking sheet with parchment paper or aluminum foil and place the meat crusts on the baking sheet. Spread about 1/4 cup salsa on each meat crust, leaving a 1/2-inch border around the edges. Arrange the peppers and onions on top, pressing them gently into the salsa. Pop the pizza back into the oven for 10-15 minutes, until hot and browned to your liking.

Garnish your meatza
Remove from the oven and sprinkle with diced avocado, then squeeze a little fresh lime juice over the top and sprinkle with chopped cilantro.

We thank The Clothes Make The Girl for this recipe.

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Pork Adobo

½ cup apple cider vinegar
¼ cup Bragg’s Amino Acids
½ cup water, plus more during cooking
3 lbs. pork shoulder roast, cut into 1” cubes
1½ tsp. peppercorns, whole
8-10 garlic cloves, peeled, whole
2 bay leaves
1-2 Tbsp. olive oil
3 cup jasmine rice, steamed

In a Dutch oven or soup pot, combine vinegar, amino acids, water, peppercorns, garlic, bay leaves, and pork. Stir to blend. Cover and marinate for at least 30 minutes (this tenderizes the meat).

After marinating, add ½ cup water, cover, and bring to boil on medium heat.

Still covered, lower heat and simmer without stirring until vinegar’s acid has been cooked off (it will no longer smell sharp), approximately 40 minutes. Frequently check liquid and add enough water to cover ingredients.

After 40 minutes, taste. If too salty, add more water to taste.

Simmer additional 30 minutes or until pork is meltingly tender.

In skillet, heat olive oil.

Remove pork from pot and transfer to hot skillet. Caramelize pork on both sides until beautifully browned and crisp on the surface.

In the meantime, scrape any meat bits in the Dutch oven from the bottom and sides of the pan.

Bring the liquid to a boil and simmer until reduced and slightly thickened. You may add cornstarch to thicken, in small quantities, until desired consistency is achieved.

If there isn’t enough liquid to make a sauce, add 1 cup water, ¼ cup Bragg’s Liquid Aminos, 1 Tbsp. apple cider vinegar, and ½ tsp. cornstarch to Dutch oven. Bring to boil, then reduce to gentle simmer, stirring until sauce thickens and flavors meld. If too salty, add more water or vinegar.

When pork is caramelized, return to Dutch oven and mix into sauce.

Serve over rice.

Thanks to Chef Annie McHale of Port Angeles for this recipe.

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Chili-Rubbed Pork Tenderloin With Apricot-Ginger Glaze

2 (1-pound) pork tenderloins, trimmed

Spice Rub
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

Glaze
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon chopped cilantro
1 lime, juiced

Make the spice mix
Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.

Make apricot glaze
Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.

Grill the tenderloins
Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.

Glaze the tenderloins
When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.

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