Iced Latte

Now that we are flirting with summer, its time to discuss iced libations. I grew up with iced coffee. My father used to save the left over coffee from the morning in the fridge (but not before he added sugar). With the advent of on demand espresso, a coffee drink is only a button press away. 

Ingredients

2 shots of espresso

1/2 cup milk 

sugar syrup to taste

ice to fill up glass.

So lets see here. I figure a shot of espresso is about 15 cents to make when you buy beans in bulk, and 1/2 cup milk is about 25 cents. Sugar is about 10 cents and electricity and ice I will put at 5 cents.  So thats about 30 + 25 + 10 + 5 = 70 cents. Heck lets round it up to a dollar.  A similar sized drink at Starbucks is about $4, so in rough terms I am saving $3  for each one I make. Buying a $ 900 automatic espresso machine will pay for itself in 300 drinks, less than a year. Who knew spending money was so cost frugal.

Beef Stroganoff Lactose Free!

I can't take full credit for this, its basically from the food network, hence the nice picture.

This recipe is a testament to how good things are when each layer is cooked separately. Most stroganoffs have the meat cooked in with the sauce, thus all the tastes get blended. In this version the meat is cooked separately and thus presents layers of flavor. Don't forget the cognac and the dijon mustard.

1 Package of egg noodles

2 lbs of beef short ribs

basting oil or some herbed oil or garlic

salt 

pepper

2 cups mushrooms sliced

olive oil

1 cup onions sliced

1/4 cup margarine/butter

1/4 cup flour

lactose free milk

splash of cognac

1 tbs dijon mustard

chopped fresh parsley

sliced green onions

Rub beef short ribs with some sort of herbed oil or lots of chopped garlic and olive oil. Sprinkle ribs with plenty of salt. Bake at 250 for 3 hrs. 

While this cooking, saute mushrooms and onions in a bit of olive oil until tender, 5 minutes or so. Add cognac and cook a few more minutes. Add in butter/margarine, flour, whisk to combine. Add enough milk to create a thick sauce, perhaps a cup or more. Add in dijon mustard. Salt/Pepper to taste. This is the sauce part.

Once meat has cooked and has shrunk from the bone, slice away from the bone.

Cook noodles, butter to prevent from sticking. Plate noodles, plenty of sauce and a few slices of the beef. Top with parsley and onions

Lasagna Bolognese Lactose Free!

Olive Oil

2 Carrots finely chopped

1 Onion finely chopped

3 lbs. ground beef/pork/veal mixture

1/2 cup white wine

1/2 cup red wine

16 oz tomato sauce

butter/margarine

fresh lasagna sheets

1 cup mushrooms sliced

2 1/4 cup lactose free milk

salt

pepper

Saute mushrooms in olive oil until just turning dark brown, 5-10 minutes. Set aside for Béchamel sauce. In the same pan add a bit more olive oil and saute carrots and onions until onions are clear, about 5 minutes. To this add meat, cook until brown and crumbly. Add wine and cook until evaporated. Season with salt and pepper. Add tomatoes and simmer for about 30 minutes. 

While this is cooking start the béchamel sauce by melting 1/4 cup margarine in a sauce pan. Once melted whisk in 1/4 cup flour until well combined. To this add all the milk and whisk until thickens and is at a slow boil. Stir in mushrooms, salt and pepper to taste. Cook at a low temperature for another 10 minutes. 

Assemble Lasagna in a buttered dish. Order from top to bottom pasta, meat, Béchamel for as many layers as you have room, ending with a layer of Béchamel.  Cook at 375 for 30 minutes.