Excuses, Excuses: Dairy-Free, Soy-Free Egg Nog

Yes, I am painfully aware of how quiet it has been around here. I feel like I have a fairly valid excuse though. Actually, it's a short list. You can pick which one you prefer and apply it as you see fit. Feel free to also borrow any that may apply to yourself.

1. I had a baby
2. Said baby is very cute and sweet thus commanding my attention
3. Said baby is very cranky, teething and won't sleep thus requiring my attention
4. Said baby can't have dairy or soy but THANK GOD can handle butter

This is where we get to number four. If you know me you are aware of my unfailing love and devotion to dairy. Well, not so much right now. Don't get me wrong, I still adore it. I just don't adore what it does to my tiny sweetie (and quite frankly the older sweetie says he feels better with less as well). This means that my kitchen habits have changed. Meal preparation is now even more experimental than before. For some things substitutions is easy, others not so much. Some things come out just as they should and others are, well, a little different. The trick is to make the food taste like something you would want to eat anyway, not just because you can't have the "real" (dairy) thing.
Due to the growing awareness of food allergies there is more and more available to make it a little easier. Certain things I have found are great but there was one thing missing for me that is pretty important right now. Egg Nog! Sure, there is soy nog, but we can't do that. There is rice nog but I am not a fan of the rice milk substitutes. So I made my own.

Nutty Nog (Dairy-Free, Soy-Free Egg Nog)

• 4 cups plain, unsweetened almond milk
• 1 cup coconut milk
• 4 egg yolks plus 1 whole egg
• 1/2 cup sugar
• 1 tsp. vanilla
• nutmeg to taste
• Rum or rum extract (or in our house, Tuaca)but that's all optional
  

In a large sauce pan heat almond milk, and sugar over medium heat. Heat until sugar is dissolved and mixture is steaming. Meanwhile, in a medium bowl whisk eggs lightly. When milk and sugar mixture is hot SLOWLY stream into eggs while beating constantly. Transfer egg mixture back to pan and continue to cook over medium heat stirring constantly until thickened. I was never able to get it to coat the spoon so just wait till it's thickened slightly.
Remove from heat and pour through a mesh strainer into a pitcher. Stir in coconut milk, vanilla and nutmeg. Cover and cool in fridge. Stir to mix before serving.

2-1-1:Roasted Green Beans, Potatoes and Salmon

Dishes are the enemy. Am I the only one who feels like the moment you finish washing the dishes it's time to cook again? Oh, sure, there's the whole"wash as you go" thing but it's just not for me. It slows me down. It drives me crazy. There is also the "one-pot-meal" approach which I actually love but sometimes I want separate flavors.
Tonight I made dinner for two in one hour with one baking sheet. If your feeding more, two baking sheets for a whole meal is not to shabby. Never under estimate the power of lining your baking sheets with foil either. (OK, I used a knife and cutting board too.)

Roasted Potatoes, Green Beans and Salmon for two

• 2 medium potatoes
• olive oil
• Seasoning salt (or salt, garlic powder, paprika, and a little sugar)

Preheat your oven to 375 . Scrub your potatoes and slice into 1/2 inch rounds. Toss in olive oil and sprinkle on spices. ( I just did this on the baking sheet) Place into the oven.

• 2 large handfuls of green beans, trimmed
• olive oil
• balsamic vinaigrette (save for later)

30 minutes after the potatoes go in toss your green beans in olive oil and add to the baking sheet

• 2 salmon fillets
• olive oil ( unless there is enough on your baking sheet to keep it from sticking
• 1 tablespoon apricot preserves
• 1/2 tsp. balsamic vinegar
• 1/2 tsp. whole grain mustard
• 1/4 tsp. dried thyme

Add salmon to baking sheet I (coat with olive oil if you're concerned it will stick). Bake for 10 minutes. Combine preserves, balsamic, mustard and thyme. Top salmon with mixture and bake another 5 minutes. Pull the whole tray out and dish up!