Off Limits

Provencal stir-fried dish with potatoes

As lactose intolerance is a common issue for a lot of people, I decided to tackle this subject first for ‘OFF LIMITS’. Lactose intolerance basically means that you are unable to digest lactose, a sugar found in milk. I won’t go into too much detail, but if you have lactose intolerance and still decide to eat dairy products, things won’t look or smell pretty for you and others. To keep you and your current roommate/partner happy, it is smart to look for dishes that don’t contain any milk in them. Fortunately, it is pretty easy to make a meal without milk products in it!

Today, I’ve got a recipe for you that is quick and simple to make. All together it took me about 15 minutes to cook, and if you stick to the instructions it is not easy to ruin.

So if you are lactose intolerant and you want to keep you and your neighbours happy, here is my lactose free dish!

Ingredients:

Serves 2 people / lactose free / quick / easy

375 g        Small potatoes

½         Piece of lemon

1 ½         Pieces of bay leaves

2 Tsp        Olive oil

175 g        Beef strips

½ Tsp        Provencal herbs

½        Clove of garlic

300 g        Spinach

180 g        Cherry tomatoes


ingredients.png

Steps

Step 1

Cut a lemon in half and put it in a pan of boiling water. Add the small potatoes and bay leafs to the water and let it cook for 12 minutes

lemon

Step 2

In the meantime, heat 2 tsp of oil in a wok. Add the beef strips and provencal herbs and stir fry it for about 4 minutes. Squeeze the clove of garlic and let the juice mix with the meat and herbs. Also add the spinach. Make sure you don’t do it all at once, but in parts. This is so the spinach can shrink and make room for more. Add the tomatoes and stir fry them for about 2 minutes.

pan

Step 3

Drain the potatoes off and remove the bay leaves and lemon. Make sure to add some salt and pepper to the beef-spinach mixture to give it some more taste.

voila.png
Serve the potatoes and the beef-spinach mixture on the plate, and bon apetit!

Written by Kasia

 

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