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Posted by Bev in TX on October 23, 2009, 4:12 am
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> are you intolerant to yogurt?
> cuz it digests itself so often folks with lactose intolerance can still e=
at
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> yogurt.
> you can make that into a cheese of sorts.
> dump a large container of plain yogurt into a sieve
> lined with paper coffee filters or cheesecloth,
> put it back into the fridge and see how thick it gets overnight.
> if you want it thicker, leave it another day.
> when it is thick enough for you add things to it.
> parsley, garlic, spices, herbs, whatever taste you fancy.
> you can also make it into a sweet spread by adding honey or maple syrup
> even.
> do what you like to it. use it how you like.
> keeps in the fridge for as long as yogurt normally would.
> i call it yogurt cheese.
> a google search will no doubt give you more ideas.
> makes a great spread on breads, english muffins etc.
> also can be rolled into a cheese ball, coated in chopped nuts/parsley.
> might work for pumpkin pie, i've not tried that.
> if thick enough it works in cheesecake recipes tho with some fiddling wit=
h
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> flavours, of course.
> just another thot that might or might not work for you.
> fwiw,
> j.
You made my mouth water, as I used to make/eat yogurt cheese and it is
delicious. Unfortunately, I am now too severely lactose intolerant to
handle yogurt. I even have to be careful about medications (including
prescriptions) that contain lactose.
Bev in TX
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Posted by Roberta on October 23, 2009, 7:31 am
Seems to me there was a lactose-free cream in the supermarket, last
time I visited. You can definitely get milk with the lactose removed,
although IMO it tastes less good than regular milk.
Roberta in D
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>A long time ago I contacted one of the major soy milk mfgs, and they
>were the ones who told me that it was a protein issue. From what you
>say, it sounds like it is more than just proteins in general, but a
>particular protein -- casein. I probably can have casein, as I am not
>allergic to milk, just severely lactose intolerant. For example, I
>can eat vegetarian cheeses that contain casein, though I think that
>their texture is like plastic, rather than cheese. I'm wondering if
>it's possible to get casein (I haven't looked yet)? If so, I might
>try it out. It would be lovely to have a pumpkin pie with a custardy
>texture.
>Bev in TX
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Posted by Bev in TX on October 21, 2009, 12:50 pm
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> http://www.realage.com/tips/eat-this-fall-treat-for-your-heart
> I knew it was good!!!!
> i just didnt have all this info about it.
> now is the season for the northern hemisphere.
> get'em fresh, get'em while they're in abundance.
> then store some in a cool dark place to get ya thru at least part of wint=
er.
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> so much better fresh than canned but when the fresh run out, use the cann=
ed.
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> woooohoooooooo!!!!!!!!!!
> i love it sooooooo much.
> j.
Recently I came across a chili which has pumpkin as one of the
ingredients. I tried it today (slightly changed, because I had a
little beef, rather than turkey). You can find that recipe at:
http://www.tasteofhome.com/recipes/Black-Bean--n--Pumpkin-Chili
I cooked it on the stove because I did not have enough time to do it
in a slow-cooker. It was good enough to save the recipe to make it
again later.
Bev in TX
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Posted by J* on October 21, 2009, 5:07 pm
we often put other things into chili here.
chickpeas (which i hated as a kid but love now, specially hummus), carrots,
pumpkin, zuchini(courgette for those who know it by the french name),
broccoli, cauliflower et al.
amazing if you've enough of the spices that other vegetables work into the
dish.
works for us.
now i'm off to check out that recipe.
yup, that looks a delicious one to try too.
will point it out to dh.
ta muchly.
j.
"Bev in TX" wrote ...
Recently I came across a chili which has pumpkin as one of the
ingredients. I tried it today (slightly changed, because I had a
little beef, rather than turkey). You can find that recipe at:
http://www.tasteofhome.com/recipes/Black-Bean--n--Pumpkin-Chili
I cooked it on the stove because I did not have enough time to do it
in a slow-cooker. It was good enough to save the recipe to make it
again later.
Bev in TX
"J*" wrote:
show/hide quoted text
> http://www.realage.com/tips/eat-this-fall-treat-for-your-heart
> I knew it was good!!!!
> i just didnt have all this info about it.
> now is the season for the northern hemisphere.
> get'em fresh, get'em while they're in abundance.
> then store some in a cool dark place to get ya thru at least part of
> winter.
> so much better fresh than canned but when the fresh run out, use the
> canned.
> woooohoooooooo!!!!!!!!!!
> i love it sooooooo much.
> j.
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Posted by J* on October 21, 2009, 6:24 pm
http://allrecipes.com/Recipe/Roast-Pumpkin-and-Feta-Risotto/Detail.aspx
now there is a pumpkin risotto to impress anyone.
gotta love that presentation. my goodness.
j.
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> cuz it digests itself so often folks with lactose intolerance can still e=