ingredient substitutes

Chicken and Vegetable Primavera

 I am always looking for quick and easy dinner recipes that are also gluten and dairy free.  Sometimes I find a recipe that looks pretty good, but there are a few ingredients that won’t work for me. Other times I am ready to cook and missing one or more ingredients. What’s the answer?
     Substitute ingredients.
     I made the chicken and vegetable primavera recipe below with several substitutes. The original recipe called for crème fraiche. I don’t eat dairy, with the exception of butter, so I substituted unsweetened coconut milk yoghurt. The taste and consistency are almost exactly the same. When I got ready to cook this week I did not have sugar snap peas, asparagus, or carrots. I omitted the sugar snap peas and substituted broccoli and turnips for the other vegetables. I used fresh basil, mint, parsley and lemon thyme, which were the fresh herbs that I had growing in my garden.
     It is easy to substitute ingredients. Why not try it this week?
Chicken and Vegetable Primavera
4 boneless, skinless chicken breasts cut into 2-inch wide strips
Salt and pepper
2 tbsp. butter or ghee, divided
2 tbsp. olive oil
4 oz. sugar snap peas
8 oz. asparagus, tough ends snapped off, spears cut into 2-inch lengths
1 c. fresh or thawed green peas
6 small carrots, halved or quartered lengthwise
2 spring onion bulbs, thinly sliced 2 garlic cloves, finely chopped
½ c. unsweetened coconut milk yoghurt
½ c. finely grated Parmesan or dairy-free cheese
2 tbsp. each fresh basil, mint, and tarragon, coarsely chopped
Blot the chicken dry and season generously all over with salt and pepper.
Warm 1 tbsp. of the butter and the oil in a large skillet over medium-high heat. When the foaming stops, add the chicken. Cook until golden brown, about 4 minutes. Flip with tongs and continue cooking until golden brown and cooked through, about 4 minutes more. The juices should show no traces of pink. Transfer to a plate and cover loosely with foil to keep warm. Wipe out the skillet.
Warm the remaining 1 tbsp. of butter in the skillet over medium heat. Add the sugar snaps, asparagus, peas, carrots, and onions. Sprinkle with a pinch of salt and cook until the vegetables are barely tender, stirring often, about 4 minutes. Stir in the garlic and cook 1 minute more. Add the yoghurt and Parmesan and stir to coat. Season with salt and pepper. Divide the chicken and vegetable mixture among serving plates.
Sprinkle with the herbs and serve warm on top of rice or quinoa.
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