Language | Valoda
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Substitution Guidelines
With the rise of allergies and alternative diets, it can be really challenging to find recipes that fit your needs.
Here are some tips to help you with recipes on my site.
* All of my recipes that call for any type of bread cubes or crumbs will work with gluten-free breads.
* Many of my salads call for sour cream and mayo - they originally called for all mayo. You can also use fake sour cream or vegan sour cream.
* Baking recipes that call for butter can use margarine, cooking recipes can use oil.
* Recipes marked with dairy-free, vegan or gluten-free can either have offending ingredients substituted or omitted.
* Usually milk and half-n-half can be substituted with soy, rice, coconut and other nut milks.
I hope this helps!
Categories
Daily Archives: July 3, 2009
Chicken with Pesto Zucchini and Noodles
Last Saturday, we went to the farmer’s market and several of the vendors had started to bring in varieties of summer squash. One, in particular, had an interesting zucchini variety I hadn’t tried: 8-ball Zucchini. They’re cute, shaped like their namesake, and for the first fresh zucchini of the season, looked quite delicious.
For a fast, easy and just about foolproof way to make a great sidedish out of zucchini, pouring some boiling water over thin strips of zucchini for a minute, draining it and then tossing it with butter, cheese and pepper is hard to beat. The zucchini comes out beautifully green, perfectly al dente, and supremely tasty. This is definitely one method that’s going in my standard rotation.
Posted in american, chicken, dairy-free, gluten-free, italian, pasta, recipes, untranslated
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