Before we get started, why are we talking about non-dairy milk.

Well, because it’s a big business and most people think they are healthier than dairy milk. Let’s look at the facts, because they might surprise you.

If you stop drinking or using dairy milk because you are lactose intolerant, that’s fine. But if you are doing it because you think it is healthier, begin by reading the labels. You might be surprised to know dairy milk is really a great food product. It is naturally nutrient-rich with calcium, vitamin D, potassium and a high-quality protein. It is higher in protein than all the nut milks.

Surprise, surprise! You would think almond milk, the most popular non-dairy milk, would be higher or at least the same. Dairy milk has eight grams of protein per 8-ounce glass and almond milk has only 1 gram per 8-ounce glass, and it may have added sugar as well. Almond milk is mostly water and people like the taste, but again it is not very high in nutrients.

Soy milk is very high in protein, but many people have allergies to soy milk. That is why it is important to read the labels. I am not saying to stop drinking plant-based milk, just read the labels and make the best choice for your needs.

Of course, in my house, it’s all about what my wife wants to drink and her choice is almond milk, but my mother-in-law wants low-fat milk and my son wants whole milk and I want half-and-half for some of the dishes I make. Maybe I should buy one of those small refrigerators just for our dairy and non-dairy milk needs.

Thank goodness we don’t have a cat. I can hear my wife now, “make sure you buy the cat their own milk.” How about a recipe that doesn’t need milk?

Parmesan Porkchops

Ingredients

4-½ inch porkchops**

1 tablespoon olive oil

1 cup crated Parmesan cheese

1 cup Italian seasoned breadcrumbs

1 teaspoon garlic powder

**Recommend marinating porkchops in a solution of 1 tablespoon salt, 2 tablespoons brown sugar, water to cover, and place in container overnight or for 3 to 4 hours. Pork chop will be moist, not dried out after cooking.

Directions

In a bowl or plate mix Parmesan cheese, breadcrumbs and garlic powder. Mix well. Rub the porkchops with olive oil and press the mixture on porkchops until well covered. Place in an oven pan and bake at 350 degrees for 35-40 minutes. Should be golden brown.

Costa Magoulas is dean of the Mori Hosseini College of Hospitality and Culinary Management at Daytona State College. Contact him at (386) 506-3578 or costa_magoulas@daytonastate.edu.

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