The Restricted Recipe Project is something that was started to help a couple deal with the realities of an extremely restrictive diet due to a medical situation. Not being able to use the everyday staples that we all take for granted can have an impact not only on the person that's on the diet, but also those that do the cooking. To read more about it, please click here. Here's installment number one of the recipes that have been submitted for the project.
Dilly Chicken
Submitted by girlgonegrits.blogspot.com
2 boneless-skinless chicken breasts
1 med bunch of fresh dill chopped fine
2 fresh garlic cloves minced
juice of one lemon
1 medium red pepper seeded & thinly sliced
1 cup cous cous (per package instructions adding 1 tsp. of minced garlic
Parchment paper
Combine the above and place all in a large zip-lock bag in the morning or night before to allow all the flavors to marinade.
When ready to cook: Cut 2 large pieces of parchment paper and set aside.
Make cous cous according to package directions using a teaspoon of minced garlic in the water.
Use this guide as a how too on preparing your parchment paper. For each parchment packet, layer the following ingredients
1/2 Cup of cous cous. Marinated chicken breast. Thinly sliced red pepper.
Poke one small hole in top for steam. Place on a cookie sheet in a pre-heated 350 degrees oven for 20 minutes.
Serve with a cucumber salad - sliced cucumbers with rice wine vinegar tossed on top.
Quinoa & Vegetable Salad
*Gluten Free
Submitted by
southaustinfoodie.blogspot.com
Salad:
1 cup quinoa, cooked to package directions, cooled
1 yellow squash, diced
1 zucchini, diced
1 ear corn (or ½ cup kernels), lightly toasted in a dry skillet
1 red bell pepper, diced
1 cup mushrooms, chopped
Black pepper to taste
- Really, what ever kinds of veggies you like! You could also roast them in the oven then chop & add them.
- I make this with corn, bell pepper, jicama, black beans, feta or goat cheese, pumpkin seeds
Dressing - Combine all ingredients and mix well
¼ cup fresh lime juice
¼ tsp. pepper
1 ½ tsp. ground cumin
1/3 cup olive oil
Make salad & toss with dressing; ideally, let sit in the fridge for 20-30 minutes before serving so flavors can meld.
Lettuce Wraps
*A gluten free recipe, when replacing the soy sauce with Braggs Amino Acids
1 Tbsp. grape seed or canola oil
½ cup onion, minced
2 - 3 cloves garlic, minced
1” piece fresh ginger, minced
1 lb ground chicken or turkey
½ cup squash, diced
2 Tbsp. Braggs Amino Acid (replaces the soy sauce)
1 tsp. agave nectar (can he eat this? I know it said no sugar…)*
1 tsp. rice vinegar
1 head iceburg lettuce
In a large skillet, heat oil & add onion.
Saute about 2 minutes, until getting soft, add garlic & ginger, & sauté 1 minute.
Add ground meat; use a spoon to break up the clumps.
Add squash & let meat mixture finish cooking.
As they cook, combine Braggs Amino Acids, brown sugar & rice vinegar & add to skillet.
When finished cooking, place in a bowl & let cool slightly.
Fill lettuce leaves with mixture.
Spicy Sesame-Ginger Dressing
*A gluten free recipe, when replacing the soy sauce with Braggs Amino Acids
3 medium garlic cloves
3 green onions (use the lower half, not the green)
1 one inch piece fresh ginger (about a tablespoon minced or grated)
3 tbls tahini (sesame paste…..they’re seeds, not nuts)
¼ cup Braggs Amino Acid (In place of soy sauce)
1 tbls sesame oil
2 tbls rice wine vinegar
1 tsp. agave nectar*
½ tsp chile paste (sambal oelek), optional
Chop garlic, green onions, and ginger in food processor.
Add everything else and process until smooth.
Serve with an assortment of veggies (green beans, bell peppers, cucumbers, snow/sugar snap peas, etc.) and poached/roasted chicken. (Also over pasta or buckwheat soba noodles if allowable.)
*If the agave nectar in place of granulated sugar is an issue, I wonder if he could sub a little bit of unsweetened all natural apple juice for the sweetness.
Here are a couple tips from local bloggers
One idea I had was adding flavor with dried citrus zest. I've zested lemons and oranges, placed the grated zest on a paper towel, and microwaved the zest for a few seconds until it's dry. Then, it can be mixed with herbs and pepper to brighten and
season food without salt.
Best wishes for a quick recover to your friend.
Lisa
http://lisaiscooking.blogspot.com/
It's so sweet of you to take the lead on something like this. I can't wait to see the full list of what you put together to get more ideas for my kitchen too! :-)
The first thing that came to me when I saw the list was lettuce chicken wraps. A well-seasoned grilled chicken breast, sliced up for wrapping in lettuce, and then taking chopped up pear, apple, and bell pepper for a quick saute in butter (or whatever he's allowed to use) and garlic as a chunky salsa on top. A fresh squeeze of lime or lemon juice over everything and it'd be a fairly quick and easy meal too! A little cool chopped cucumber on top might give it a whole new layer of flavor...
I'll be so anxious to see what comes back to you. Have a great day!
-Summer
Something to Chew on
http://myfoodtoday.blogspot.com
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