Best alternative for milk or cream for cooking is coconut milk or coconut cream, just need to watch out for additives in the milk or cream. For use in soups, almond milk could be a good substitute.
Lactose Free Cheese
Finding lactose free cheese is important, and something that I thought we would have a lot of problem finding. I’ve been learning a lot of cheese, especially aged cheeses, is naturally lactose free.
So aged cheeses, like Cheddars, Colby, Jack, Swiss, and Parmesan contain zero grams of lactose. (source)
A good way to check the lactose content, if it is not listed separately, is to look at the sugar content of the cheese. Generally speaking, a lower sugar content means lower lactose. Lactose will be listed in the cheese in the sugars line.
Some cheese and milk, like Liddells lactose free cheese, actually have added lactase enzyme to break down the lactose to make it more digestible. Lactase is an enzyme that is naturally produced in our small intestine, but for people with lactose intolerance, there is either not enough, or none being produced. Artificial lactase is most often extracted from yeast and from molds (source). The effectiveness of added lactase tends to vary from person to person in alleviating their lactose intolerance symptoms.
Recently we were looking more closely at the food labels in our pantry, and at what ingredients are there. For health reasons we have been attempting to eat more naturally, and have a better idea of what is in our foods. While looking at many of our canned goods and sauces we came across the rather bland ingredient of “flavour”.
That was rather non-descript, so I decided to contact the company that makes one of the canned items in question, and this is the response that I got:
The flavour used is of synthetic origin. The actual profile of the flavour cannot be disclosed as it is proprietary information.
I was shocked to be honest!
It was always my understanding that we were supposed to be told about what was in our foods, I did not know that companies were allowed to put “secret” natural or artificial ingredients in food that we eat!
Amazingly it seems that the rights of companies to maintain their “proprietary information” is greater than our rights as consumers to know what we are putting into our bodies. We aren’t even allowed to know if the “flavour” or “flavouring” is natural or artificial in origin. Apparently there are over 2000 secret man-made flavour additives that don’t need to be identified by name or number. So while I have been trying to avoid numbered ingredients, the innocuous label of “flavour” has slipped by me.
Xanthan and Guar Gum is a common addition to Gluten Free baking to make up for the lack of binding that comes from the lack of gluten. Both Guar and Xanthan Gum can be difficult for some people to digest, and can lead to bloating and digestive problems.
Heat oil and sauté onion until tender, salt and pepper chicken pieces and add to the pan along with the garlic, cook until cooked through.
Add can of diced tomatoes, including juice, to the onion and chicken an heat until bubbling. Add butter, milk, and cheese to the pan. After it has simmered for a while to reduce the sauce, add the basil and 1/4 tsp red pepper flakes.
Add the cooked pasta to the chicken pan and stir to combine.
Salt the dish just enough to bring out the flavour of the basil.
We were blessed with a bunch of cuts of elk from a friend at church. As I haven’t cooked much game meat before I have been a bit apprehensive to cook it, even though every time I have tried it has turned out pretty well.
Tonight I decided to have a go at making Country-Fried Elk steak for dinner. I followed this recipe and it came out fantastic!
I also did some roast mini-potato, steamed vegetable and some gravy that I made from the drippings. The recipe I linked to called for “milk gravy”, but I just made my usual meet gravy and it came out a treat.
Next time I get some elk stakes I am definitely doing this one again …