Tag Archives: dairy free

Lebanese Chicken Recipe for Yeast Free Diet, Candida, Gluten free, Dairy Free Lifestyles

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As a personal chef, Chef Gloria B, specializing in mouth watering, home cooked meals, for any medical condition, I have become familiar cooking for those in need.   Regardless of  food restrictions this recipe is delicious even if you don’t need a yeast free diet.  The key is always using fresh herbs, fresh squeezed lemon juice and marinating the chicken overnight.

¼ lemon juice
1 heaping tablespoon fresh chopped oregano
1 heaping tablespoon fresh chopped basil
1 heaping tablespoon fresh chopped thyme
1 heaping tablespoon fresh chopped flat parsley
6 cloves fresh chopped garlic
¼  cup olive oil
1 teaspoon sea salt
½ tablespoon dry mustard (mix with ½ tablespoon water, let sit for 10 minutes before using)
1 pound boneless skinless chicken breast (organic free range is the best)

Serves 3-4

Mix lemon juice, oregano, thyme, parsley, basil, garlic, sea salt and dry mustard together in small bowl. Gradually add the olive oil and whisk all the ingredients together.  Cut chicken into serving pieces that are even thickness. Put chicken breasts in zip lock bag and add the rest of the ingredients.  Let sit in refrigerator overnight or longer.

Preheat grill.  Take the chicken out of zip lock bag.  Pour the marinade into a small pot, bring to boil and then simmer for 10 minutes.  Grill chicken for approximately 5 minutes a side. (Depending on thickness of breast may take 10 minutes a side) Cut into strips about 2”inches wide.  Pour marinade over chicken and serve.

 

Fried Calamari the Healthy Way- Revised

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I found this recipe blog on line at http://blog.foodnetwork.com/healthyeats/2012/05/07/fried-calamari-the-healthy-eats-way/#idc-container .  It is a very good recipe.  However, for those of us who are gluten and dairy intolerant I have a variation on this recipe.  For those of you who use powdered ranch dressing mix, it does have MSG as one of the ingredients.

The original recipe  is:

  • Cooking spray
  • 1 pound calamari, tubes and tentacles
  • 1 1/2 cups panko bread crumbs
  • 1/2 cup white tortilla chip pieces (2 inch pieces)
  • 1 tablespoon powdered ranch dressing mix
  • 1 1/4 cups low-fat buttermilk
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground black pepper

If you are gluten intolerant or lactose intolerant the recipe can be modified by using:

  • 1 pound calamari, tubes and tentacles
  • 1 cup of white or blue tortilla chip pieces
  • 1/2 cup corn flakes without sugar (Erewhon brand)
  • 3 cloves garlic finely minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon Herbamare
  • Sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cups plus 2 tablespoons brown rice flour
  • 11/4 cup original unsweetened almond milk or soy milk

Preheat oven to 400 degrees.  Coat two large baking sheets with cooking spray.

Pat calamari dry with a paper towel. Cut tubes crosswise into 1/2-inch thick rings (do not cut tentacles). Set aside.

Combine, tortilla chips, corn flakes and seasoning in a food processor and process until finely ground.  Transfer mixture to a bowl.

In a separate bowl, whisk together almond milk, 2 tablespoons of the brown rice flour and black pepper. Place remaining 1/2 cup of flour in a large freezer bag.

Add calamari rings and tentacles to the bag with the flour and shake to coat. Working in batches, dip the flour-coated calamari into almond milk mixture and then into corn flake/tortilla mixture. Arrange calamari, in a single layer, on prepared baking sheets. Spray the surface with cooking spray.

Bake 15-20 minutes, until calamari is tender and coating is crisp and golden brown.

Serves 4

If you have a recipe that needs revision contact me at Gloria@ChefGloriaB.com.  If you want someone to cook your recipes or mine call or email me.  See my website at www.ChefGloriaB.com