When I was diagnosed a few years back with food sensitivities, I found out that any products containing whey such as milk or yogurt were off limits to me. At first this was frustrating until I realized that companies like Silk have created wonderful tasting (and easy to cook with) alternative milks like their coconut and soymilk products. (I don’t use almond milk because of my daughter’s nut allergies.)
Since I’ve discovered Silk’s dairy free and gluten free products, I’ve really bloomed as a food blogger because I’m willing to use alternative products – from milks to sweeteners – in my cooking. This makes it easier for my readers who have food sensitivities and allergies to find delicious and healthy recipes to make at home that everyone in their family will like – not just the person who has to avoid dairy or sugar!
I feel good about using Silk products because they’re made without the use of GMOs, which I know is important to many of my readers, too. Silk is a leading supporter of the Non-GMO Project and is committed to ensuring that all of their products receive their verification. Plus, their seal is displayed right on the front of most Silk products.
To learn more about Silk and get an instant coupon for .75 cents off any Silk half gallon, sign up for their monthly email blasts. When you register, you can also look forward to receiving more coupons, getting news of Silk sweepstakes and promotions, and have monthly chances to win a year's supply of Silk!
Cooking with Silk Unsweetened Coconutmilk
To show you how versatile Silks alternative milk products are, I decided to make a milk braised pork recipe using Silk Unsweetened Coconutmilk. What I especially like about using coconut milk to braise pork is that unlike cow’s milk, it doesn’t curdle and you don’t need to strain the curds out of the milk before making the gravy. Silk Unsweetened Coconutmilk also adds a wonderful but subtle coconut taste to the recipe.
I gave the coconut milk braised pork a Thai flare by using lemongrass, ginger, basil and some sriracha sauce. If you cannot find lemongrass at your supermarket, Gourmet Garden has tubes of already prepared lemongrass. (They also carry basil and ginger.)
I cooked the coconut milk braised pork in a Le Creuset round braiser with lid, but a large Dutch oven would also work. Finally, serve the braised pork on a bed of quinoa, rice or with some steamed veggies on the side. Cover with a few spoonfuls of the coconut milk gravy and you have an amazing dish the whole family will love – at least my family did. Enjoy!
Coconut Milk Braised Pork with Lemon Grass and Ginger
- 4 pounds bone in Boston butt (shoulder) pork roast
- Salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon chopped fresh lemon grass
- 1 tablespoon freshly grated ginger root
- 1 teaspoon sriracha sauce
- 2 medium onions, cut in quarters
- 4 cups unsweetened coconut milk
- 3 tablespoons rice or corn starch
- Heat the oven to 350 degrees F.
- Evenly sprinkle salt and pepper all over the pork roast.
- Heat a Dutch oven or braiser over medium high heat. The pot should have an oven safe lid and be big enough to hold your roast.
- Add the olive oil to the pot and brown the pork roast well on all sides. (Don’t forget to brown the ends, too!)
- Add the onion, basil, lemon grass, ginger and sriracha to the pot. Pour the coconut milk over the roast, and bring to a simmer.
- Cover the braiser with the lid and transfer to the oven. Cook until the pork roast is tender, about 2 1/2 to 3 hours, turning the meat every 30 minutes.
- When done, turn off the oven, and take out the pot. Remove the pork roast from the pot, wrap in foil, and place back in oven to keep warm. Make sure the oven has been turned off!
- Place the pot on the stove top and bring liquid to a boil over medium high heat.
- In a small bowl, mix the rice starch with enough liquid from the pot to form a slurry. Pour slurry into pot and stir occasionally until the coconut milk thickens. Taste and add salt or pepper if needed. If you want, use an immersion blender to puree any pieces of onion and make the coconut milk gravy free of lumps.
- Place the meat back into the braiser. Pour the coconut milk gravy over the meat, cut into pieces and serve with rice, quinoa or steamed vegetables flavored with a few spoonfuls of the gravy.
- Serving size: 1/4 to 1/6 of recipe
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
I’m always on the lookout for food products that make it easier to get dinner on the table, like premade pizza crusts. That’s why I was excited to come across Flatout Flatbread’s Thin Crust Flatbreads Artisan Pizza at Walmart. (Find the store nearest you that sells Flatout’s Thin Crust Flatbreads here.)
I’ve been a big fan of Flatout Flatbread’s other products and was sad to give them up when I went gluten free. However, with Flatout’s Thin Crust Flatbreads, I can use these for my family and save my much more expensive gluten free pizza crusts for me. I’m sure my family will find these a bit more delicious, too.
I especially like individually sized flatbread pizzas since you can custom make them with everyone’s favorite pizza toppings – perfect for picky kids or those with food sensitivities or allergies. Flatout’s Thin Crust Flatbreads also make great party appetizers – just cutting them up into smaller, bite sized pieces. Finally, Flatout’s Thin Crust Flatbreads can be used on the grill as well as the oven.
A Seattle and Dr. Seuss inspired pizza
When I was in Seattle, I had the most wonderful salad – a chopped sirloin patty served on romaine lettuce with a runny egg on top - at Von's GustroBistro. Marvelous!
I started brainstorming about doing something similar with a pizza – greens, eggs, and ham like the famous Dr. Seuss story, Green Eggs and Ham! Instead of ham, I decided to use diced prosciutto since it would be easy to evenly sprinkle it over the flatbread. For greens, I used a mix of arugula and spinach, but feel free to experiment and use your favorite lettuce greens. I also used Flatout’s Spicy Italian Thin Crust Flatbread. If it’s too spicy for you or your family, use Rustic White, Heritage Wheat, or Rosemary & Olive Oil instead.
Also, I should warn you there are hazards serving not fully cooked eggs to family and friends. If you have concerns, you can bake the egg until it’s cooked through. Or you can use slices of hard boiled eggs on your pizza instead. (Adjust cooking times accordingly to just melt cheese, cook greens, and warm egg slices.)
How to make Greens, Eggs & Ham Flatbread Pizza [VIDEO]
Check out these Flatout recipes from This Mama Cooks! On a Diet:
- Crunchy Tuna Wrap
- Egg Salad with Peppers Wrap
- Peanut Butter, Honey and Strawberry Roll-Up
- PB and Banana Roll
Greens, Egg & Ham Flatbread Pizza
- 1 Spicy Italian Flatout Thin Crust Flatbread
- 1 teaspoon olive oil
- 1/4 cup diced prosciutto
- 1/2 cup shredded pizza cheese (I used a mix of parmesan, asiago, fontina, and mild provolone.)
- 1 cup mixed greens (I used spinach and arugula.)
- 2 eggs
- salt and pepper to taste
- Preheat oven to 375 degrees F.
- Using a pastry brush, brush on olive oil on one side of flatbread.
- Place flatbread oil side up on to a baking sheet or pizza peel.
- Evenly sprinkle prosciutto then shredded cheese on to flatbread.
- Cover the flatbread with greens. Make two small “wells” in the greens on either end of the flatbread to hold the eggs.
- Place in oven for 5 until cheese starts to melt. (If using a pizza peel, slide flatbread on to a pizza stone.)
- Remove pizza from oven. Carefully crack eggs into your wells in the greens. Gently put the pizza back in the oven.
- Continue baking for 13 minutes until the egg is cooked but still runny.
- Carefully remove the flatbread pizza from oven and sprinkle just the egg with a little salt and pepper. Allow to rest for a minute or two.
- Cut in half and serve. You can use pieces of crust to dip into the yolk. Or you can break the yolk and spread it over the surface of your pizza if you like.
- Serving size: 1 to 2 servings