Language | Valoda
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Recently I wrote about…
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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: August 6, 2009
Spiced Chicken and Barley
I don’t often cook with this combination of spices nor do I often make barley for our starch/carb of the meal. I think that is going to change! Barley is definitely underutilised, despite being high in fiber and having a tasty, chewy texture. I loved the combination of the spices with red peppers and tomatoes which gave a very warm, hearty and intense flavor. Definitely a keeper.
One of the best things about this dish is that it can be very easily adjusted to suit vegetarians. The chicken is good but it’ s not essential by any means — exchange it for some cannellini or great northern beans, even lentils, and you’ll have a great dish.
Posted in american, chicken, dairy-free, gluten-free, indian, one-dish, recipes, salad, untranslated, vegan, vegetarian
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