Yep, still live in a desert. We have these, too.
January 13, 2019
Yep, still live in a desert. We have these, too.
Author: cochrancj
I am an American expat who loves to explore the world through the plate and is always curious to learn more.
January 12, 2019
Checked out the Marmi Festival today – caught a couple junior Peregrine Falcon v Pigeon races. Wasn’t quite sure what was going on all the time, but it was interesting and the announcer sounded crazy excited.
Dairy-Free Potatoes Au Gratin
So. Freakin. Good. Such a 💩 picture.
I haven’t had potatoes au gratin for years, and I’m happy DH requested it for Christmas dinner, and that I found a dairy-free version online to riff on. This was fantastic, and my guests had no idea it was dairy-free until I told them.
You can’t taste the coconut at all.
Note: I used lactose-free sharp cheddar cow cheese. This doesn’t bother my stomach, but if you’re vegan, I’ve really liked the Daiya shredded cheeses.
gluten-free, vegetarian
Dairy-Free Potatoes Au Gratin
3.5 lbs. potatoes, sliced 1/8 in. thick
6 cloves garlic, minced
2 – 3 shallots (about 3-4 c minced)
2 tsp. olive oil
14 oz. coconut cream
1 c. unsweetened almond milk
1/2 tsp. ground nutmeg
1 tsp. dried oregano
1 tsp. dried basil
Salt & pepper
1/2 c. chicken broth
2 Tbsp. cornstarch
Shredded lactose free cheddar
Preheat your oven to 200C.
Grease your pan if you’re not using a disposable – you want something rectangular.
In a large pan, sautée the shallot and garlic in the oil until softened and starting to brown.
Add the coconut cream, almond milk, spices, salt & pepper and bring to a gentle boil.
Boil 10 mins. While that’s working, slice the potatoes and add to another large bowl – covering with cold water so the potatoes don’t brown.
To the coconut mixture, add a slurry of the chicken broth & cornstarch. Stir vigorously to thicken the sauce.
To assemble, make a slightly overlapping layer of the potatoes, top with sauce and cheese and repeat until you run out of potatoes. You want the top layer to be potatoes followed by a generous layer of cheese.
Cover with foil and bake 60-75 minutes or until a knife inserted in the middle meets no resistance.
Remove the foil and bake 5-10 minutes or until the cheese browns. If your oven has a broil function, more the better.
Serves a bunch
January 11, 2019
A little (very sore) cardio to start the day – too windy for doggie obedience class.
January 10, 2019
Beauty overhaul day.
January 9, 2019
I have a problem and it’s name is Singaporean laksa soup.
January 8, 2019
Exploring a pop up fashion and design village
January 7, 2019
I think she likes it – 24 hours in, and pee free!
January 6, 2019
The princess in her new bed. Let’s see how long until she pees on this one.
Roasted Carrot & Onion Salad
It was a roasted veggie kind of holiday around here. This one I initially served lukewarm with a rib roast and killer lactose-free potatoes au gratin, but I’m happy to report that it makes a killer hot hash the next day with eggs and chunks of beef. 🤤
Next time I may either not share with friends, or make more: this dish turned out really well.
gluten-free, paleo, vegetarian, vegan, Whole30
Roasted Carrot & Onion Salad
2 lbs. carrots
1 – 2 fennel bulbs
2 large red onions
Neutral oil for roasting
4 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 Tbsp. pepitas
2 tsp. sweet paprika
2 tsp. smoky chili powder
2 tsp. ground coriander
1 Tbsp. lemon juice
Small hand full fresh mint, chopped
Salt & pepper
In a 200-ish C (around 425F) oven, bake your fennel & onion which you’ve sliced into thin wedges, arranged with plenty of space on a baking sheet, drizzled with oil and sprinkled with salt & pepper. Bake 25 minutes.
On a separate baking sheet, add the carrots which you’ve cut into 3-ish inch chunks, oiled & seasoned. Bake 25 minutes or until everything is well browned and almost burnt in spots.
Actually, if the onion is a bit crispy, it’s even better.
Toss the rest of the ingredients together in a large bowl to form a vinaigrette.
Add the veggies & toss again.
Serves a bunch
