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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
Monthly Archives: April 2010
Double Broccoli Quinoa
Now, I love pesto. It’s one of the reasons why I started growing basil a couple of years ago (and am starting two more varieties this year!) but I’ve never tried using a vegetable as the main “green” component. The results? Tasty and a great way to get your veggies in — I daresay that it would fool a kid. I used some of the leftover pesto (there will be, it makes a lot) to make pesto chicken sandwiches with some grilled chicken, monterey jack cheese and red onion on ciabatta rolls.
This recipe from 101 Cookbooks doesn’t require quinoa — many other grains would work just as well. I used a mix of quinoa and bulgur since I didn’t have much on hand that night. In my area, broccoli is starting to go on sale again and I expect I’ll be making this again!
Posted in american, dairy-free, gluten-free, italian, recipes, salad, sauce, untranslated, vegetable, vegetarian
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Easy No-Knead Whole Wheat Bread
I’ll be the first to admit: I am not much of a baker.
Sandwich bread has been elusive. The crumb would be too dense. The crust, too soft. Sometimes I’d even get a brick. (Good for breadcrumbs anyway.)
And I came across this one. It was a no-knead bread, which has given me problems in the past, but it didn’t call for any extended rising time forgotten in the back of the fridge. In fact, I could make it in about two hours. Now, it doesn’t produce the high-rising form of the kneaded loaves, so you wind up with fairly small slices, but it’s good enough for Sprats and Avocado Sandwiches.
Posted in american, bread, recipes, side, snack, untranslated
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Roasted Carrot and Avocado Salad with Citrus Dressing
I made a mistake when we were out shopping last. You see, the store had carrots on a fantastic sale – about 3 lbs for a dollar – so I bought a big bag full. Problem: I bought 7 pounds of carrots.
Luckily, carrots don’t spoil quickly but they have been making their way into just about everything. (And we still have 3 1/2 pounds left!)
This is one of those meals. It used up some carrot, some avocado and a little bit of everything else. It was a bit fussy as originally written, but I believe I’ve toned it down a bit to a nice, workaday meal that entices and satisfies. We had it as a “side” for some chicken scampi and millet, but you could up the greens and throw in a hard-boiled egg or two to make this a veggie-friendly main.
Posted in american, dairy-free, gluten-free, recipes, salad, untranslated, vegan, vegetable, vegetarian
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Chicken Satay with Spicy Thai Peanut Sauce
Earlier this week, I talked about making your own coconut milk from scratch. Here’s what we did with ours: chicken satay marinated in coconut milk and a spicy sauce over coconut rice. Definitely a keeper!
The coconut rice uses some of the leftover coconut bits from squeezing out the milk, they add a subtle coconut flavor on their own but are best with a bit of coconut milk also replacing some of the cooking water. As for a side dish, we made some tangy pickled cucumber slices (recipe still needs some work, it was good but not right yet).
Posted in asian, chicken, dairy-free, gluten-free, recipes, sauce, untranslated
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From Scratch: Coconut Milk
Yes, you can buy coconut milk in cans. Most of the year, this is the cheapest way to acquire good coconut milk. Personally, I prefer the Thai Kitchen brand because it has coconut cream (solidified coconut milk), no additives and good taste where many of the other brands can be watery and bland. However, when coconuts are available, why not make your own? The two Thai coconuts we bought resulted in about 16 ounces of coconut milk plus tasty coconut fluffies to add to pancakes and smoothies for less than the price of 1 can.
Posted in asian, dairy-free, fruit, gluten-free, recipes, snack, untranslated, vegan, vegetarian
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