Author: Robert Andrews

Remoulade

This is a chopped green condiment that usually accompanies Oso Bucco

INGREDIENTS

  • 1 small eggplant – diced
  • 1 small zucchini – diced
  • 1 summer squash – diced
  • 1 bunch fresh parsley – minced
  • 4 cloves of garlic – minced
  • 1/3 cup extra virgin olive oil
  • zest and juice from one lemon
  • salt and pepper

STEP BY STEP

  1. Dice the eggplant, zucchini, and summer squash – mix together and set aside
  2. In a food processor add parsley, garlic, lemon, salt and pepper
  3. As you process the parsley mixture, drizzle in the EVOO
  4. Add the pesto mix to the diced vegetables and stir

Lady Fingers

This is just a nice soft little cake that can be used to make a trifle or even your version of Hostess Twinkies.

Traditional

INGREDIENTS

  • lady-fingers3 eggs  – separated
  • 1/2 C granulated sugar
  • 3/4 tsp vanilla
  • 1 TBL melted cooled butter
  • 6 TBL corn starch – sifted
  • 6 TBL AP flour – sifted
  • 1/2 tsp salt
  • 1/2 tsp baking powder

STEP BY STEP

  1. Mark your parchment with three inch lines
  2. Turn paper over so you are not cooking on pencil
  3. Wipe parchment paper with melted butter
  4. Cream together egg yolks and half of your sugar
  5. Add vanilla
  6. Sift together corn starch and flour
  7. In a clean bowl, beat egg whites
  8. Add the rest of your sugar and salt to egg whites
  9. Continue to beat until soft peaks – not firm or stiff
  10. Combine by hand the yolks and whites
  11. Sprinkle flour mixture into the egg mixture
  12. Put into piping bag and pipe into three inch fat sausages
  13. Bake at 400º for about 12-15 minutes
  14. Let them cool, and then they are ready for whatever use you would like
  15. If you plan to use them just like this, sprinkle them with powdered sugar

Easy but Not Too Quick

    • Simple Shortcake
  • 1 C AP flour
  • 2 TBL cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • scant salt
    SIFT TOGETHER ABOVE INGREDIENTS
    MEANWHILE, CREAM TOGETHER THE FOLLOWING
  • 4 TBL softened butter
  • 1/4 C room temp sour cream
  • 2 eggs
  • 1/2 tsp pure vanilla
    Add wet ingredients to the dry, then gently mix
    Line a 9×9 glass baking dish with parchment paper and then spray
    Pour mixed ingredients into pan
    Bake for 30 minutes at 350º
    Let cool 5 minutes before removing
    Cut into 1/2 x 1 inch rectangles

    • Prepared Strawberries
  • 1 large grocery-store box of strawberries (1 quart)
    Stem removed and halved
  • 1 C sugar mixed with 3 TBL corn starch in 1 C water
  • Heat to nearly boiling
  • Add strawberry gelatin or Jello
  • Pour over strawberries
  • Let rest 30 minutes
    • Yogurt Cream
  • 1/2 C heavy whipping cream – beat until it starts to thicken
  • 1/2 C plain Greek yogurt – Greek is thicker
  • 2 TBL granulated sugar
  • 2 TBL brown sugar
  • 1/2 tsp vanilla
    • Basic Whipped Cream Topping
  • 1 C COLD whipping cream – beat until it starts to thicken
  • Add 2 TBL sugar and continue beating
  • 1/2 tsp vanilla
    • Assemble
  • Put down a thin layer of yogurt cream on the bottom of a CLEAR dish
  • Stand shortcake rectangles up on end surrounding the sides
  • Add a layer of strawberries, then a layer of yogurt cream
  • Add a flat layer of shortcake, yogurt cream and then strawberries
  • Top the strawberries with the remainder of the yogurt cream
  • Add strawberries or blueberries in a decorative pattern on the top

 

 

Chicken Lettuce Wrap

INGREDIENTS

  • About ½ pound chicken
  • Fresh head of butter lettuce or romaine (not iceburg)
  • Spices to taste
    – See list of alternate ingredients below.  Don’t use more than 5 total, or you will not be able to distinguish the tastes.
  • Cabbage finely shredded
  • Peanuts – roasted and salted – crushed
  • Sweet chili sauce
  • Hoisin sauce
  • Mayonnaise / Salad dressing
  • Mung bean sprouts
  • Julienne carrots
  • Rice noodles

STEP BY STEP

  1. Cut chicken into pieces, then place in zip lock bag for 4-6 hours with 1 TBL each:  Soy sauce, Sriracha, hoisin, garlic powder, grated ginger, rice wine vinegar
  2. Strain chicken and pat dry after 4-6 hours
  3. Stir fry onions till translucent
  4. Add chicken to finish cooking
  5. Mix all ingredients together
  6. Serve with large Romaine lettuce leaves (or butter lettuce for smaller wraps and a bit more flavor)
  7. Hoisin sauce or Teriyaki Dipping Sauce

Also makes a decent burro when wrapped in a flour tortilla.

ALTERNATE INGREDIENTS

  • Cilantro
  • Diced green onion
  • Garlic
  • Hoisin sauce
  • Artichokes
  • Sweet peppers
  • Shredded carrots
  • Cheddar cheese
  • Monterey jack cheese
  • Chopped black olives
  • Chopped green olives
  • Tomato
  • Feta cheese
  • Cottage cheese
  • Garlic
  • Capers
  • Mustard

P.F. Chang’s adds shittake mushrooms, sherry, bamboo shoots, and water chestnuts; but then again, they serve this with iceberg lettuce!! Yech.

Veggie Wrap

  • Dried tomato, pimiento, Kalamata olives, Feta cheese, EVOO, garlic, taragon, lemon, salt and pepper
  • Toss and serve with Bibb lettuce
  • Opt julienne cucumber and radish

Know 99 – EPISODE GUIDE

PROMOTIONAL

These are the recipes that I am hoping to demonstrate on Phoenix Channel 11 Know 99 local TV channel or YourLife A to Z

SEE ALSO AZ FAMILY – Your Life A to Z

Know 99 – Phoenix Local Cable TV
Know99@phoenix.gov
Chuck Emmret @ 602-534-5100

CoVid Cameras:  Pan Cam, Plate Cam, Chef Cam

Cooking when you don’t know how

  • Five Minute Meals
    • Scrambled Eggs and Toast
    • New Life for Left-over Burritos
    • Cheese Crisp
    • Egg Noodles with Butter
  • Crock Pot Cooking
    • Pot Roast and Vegetables
  • Instant Pot – Magic Cooking
    • Chicken breast w/ mashed potato
    • BBQ Ribs w/ baked potato
  • Kid Cooking
    • Hot Dogs
    • Muffin Pizza
    • Beanie Weenies
    • Spam and Pineapple
    • Meatloaf
    • Baked Apple with Raisins
    • Pigs in a Blanket (Puff Pastry)
  • Breakfasts
    • Breakfast Skillet
    • Scrambled Egg
    • Omelet
    • Pancakes
    • Bacon
    • Sausage
    • Grapefruit
    • Poached Egg on an English Muffin
    • Hollandaise Sauce – Eggs Benedict
  • Cinnamon and Nutmeg
    • Grandpa’s CinnaSugar®
    • Bread Pudding
    • Cinnamon Rolls
    • French Toast
  • From the Dairy Section
    • Make your own Yogurt
    • All about cheese
    • Hard Boiled Eggs
  • Breads
    • Bagel
    • Basic Bread
    • English Muffins
    • Corn Bread (2)
    • Dinner Rolls
    • Garlic Bread
    • Drop Biscuits
  • Desert Breads
    • Banana Bread
  • Side Salads
    • Tossed Salad
    • Three Bean Salad
    • Potato Salad
    • Cranberry Salad
    • Salad Plate
  • Side Dishes
    • Applesauce
    • Baked Beans
    • Cole Slaw
    • Sauteed Mushrooms
    • Carmelized Onions
  • Squashes
    • Acorn Squash
    • Spaghetti Squash
    • Butternut Squash
    • Pumpkin
  • A Pinch and a Dash
    • What is a pinch
    • … sprinkle
    • … dash
    • … little bit
    • … tad
  • Sweet as Can Be
    • Simple Syrup
    • Caramel Sauce
  • Desserts
    • Berry Trifle
    • Pumpkin Pie
    • Cheese Cake
    • Easy Cobbler
    • Strawberry Flowers
    • Mincemeat Pies
  • Foreign Cooking
    • Kim Chee
    • Won Ton Wrappers
    • Caçik
    • Kebaps (or Kebabs)
  • Beverages and Drinks
    • Iced Tea Ice
    • Arizona Sun Tea
    • Coffee
    • Smoothie
    • Egg Nog
    • Horchata
  • Potatos (Potatoes ?)
    • Potato Peels
    • Mashed Potatoes
    • Baked Potato
    • Twice Baked Potato
    • Fingerling Potatoes
    • Potato Medallions
  • Cooking in Boiling Water
    • Spaghetti
    • Hard Boiled Eggs
    • Deviled Eggs
    • Mashed Potatoes
    • Rice
  • Eating Your Veggies
    • Broccoli Parmesan
    • Cauliflower Parmesan
    • Baked Asparagus
    • Roasted Veggies
  • Sandwiches
    • Bologna Sandwiches
    • Baked Beans
    • PBJ
    • Grilled Cheese
    • Chicken Salad Sandwiches
    • BLT Sandwiches
  • South of the Border
    • Five Layer Bean Dip
    • Burrito
      • Sausage, sausage and cheese, SC & jalapeño, plain
    • Tacos
    • Guacamole
    • Bean Burrito
    • Cheese Crisps
    • Shopping Cart Salsa
    • Refried Beans
  • Pickled Again
    • Pickled Cucumber and Onion
    • Pickled Jalapeños
    • Refrigerator Pickles
  • Custards and Puddings
    • Basic Custard
    • Instant Pudding
    • Lemon Custard
  • Make Ahead Meals
    • Pulled Pork Sandwiches
    • Macaroni and Cheese
    • Pot Roast
  • Parts of Other Meals
    • Basic Stock
    • Gravy
    • Spaghetti Sauce
  • Sauces and Salsas
    • Jalapeño Sauce
    • Shopping Cart Salsa
    • BBQ Sauce
  • Appetizers and Snacks
    • Chip Dip
    • Celery and Peanut Butter
    • Cinnamon Toast
    • Buckeyes
    • Toffee
    • Rice Krispie Treats
  • Full Steam Ahead
    • Steamed Artichokes
    • Steamed Cauliflower
    • Steamed Broccoli
    • Corn on the Cob
  • Cold Weather Meals
    • Easy Chili
    • Corn Bread
    • Tomato Soup and Dumplings
  • Something is Fishy
    • Cooking Fish
    • Salmon and Crab Cakes
    • Fish Sticks
  • Mooooo and Oink
    • BBQ Ribs
    • Hamburgers
    • Meatballs
    • Meatloaf

Flank Steak

Other terms for Flank Steak are skirt steaks, beef bottom round roast, bottom sirloin-flat muscle/flat meat.

NOTE:  Inside skirt is wider (about 5 inches) and is best for shredding.  Outside skirt is narrower (about 3 inches) and is best for grilling.

INGREDIENTS

  • 2-3 lbs – Cut with the train into two inch strips, then against the grain into 1/4 inch pieces
  • Toss with 1/8 tsp baking soda and 1 TBL water – let rest 5 minutes

STEP BY STEP

Marinate the night before in the fridge using a plastic bag with mix outlined below.

LET WARM FOR 30 MINUTES on the plate before grilling or juices will let loose

1. Grill on very hot, preheated grill.
– Keep left side HOT and right side cooler. Scrape hot grill grate.
2. Sear on hot side 4 min, flip and cook other side 4 minutes.
3. Done when internal temp is 125º for medium rare.
– Move to cooler side.
110º is rare
135º is medium
140º is well done. Don’t do it, just don’t do it.

Cover in foil, let juices redistribute themselves. Lemon juice over top.

Slice on the diagonal with a bias AGAINST the grain AFTER it has rested at least 5 minutes (preferably ten)

OVERNIGHT MARINATE

  • 1/3 cu olive oil
  • 1/3 cu soy
  • 1 tbl rosemary
  • 1 tbl thyme
  • 1 tbl tomato paste
  • 1 tbl brown sugar
  • 3 cloves garlic
  • 1 tsp black pepper
    Pineapple juice
    Garlic
    Dijon Mustard
    Paprika
    Shallot
    Overnight Marinate – Use ingredients to taste

ALT MARINATE

Yakisoba Sauce -Copy Cat Recipe

Grandma’s Cooked Cranberry Relish

INGREDIENTS

  • One bag (about 4 cups) cranberries
  • One large orange, peel and all, deseeded
  • 1/2 cup sugar
  • 1/2 C Ruby Port
  • 1 C orange juice

STEP BY STEP

  1. Pulse all in food processor until chopped large
  2. Place all in a medium pot
  3. Cook on medium high until it comes to a boil
  4. Reduce heat and simmer 30 minutes – stirring occasionally
  5. Remove from heat
  6. While still hot, place in a clean canning jar leaving 1/2 inch head space
  7. May or may not seal.
  8. If it “pops” it will keep for a month or two.  If it doesn’t use this first.  It will keep for a couple of weeks.

OPTIONAL INGREDIENTS

  • One apple, deseeded
  • Walnuts

Back Button for WordPress

This is a webmaster reference page. To see more webmaster reference pages, use the link below.

Occasionally you will have to RETURN to a previous page, such as Chicken Empanadas and Chicken Tinga. The base for both is Poached Chicken.

Rather than repeating the recipe, I am using a back button, so the chef can click to go to the recipe for Poached Chicken, and then return to the recipe on which they were working.

The basic user: What you will see are three back buttons.

Developers:  These three buttons are coded slightly differently, but the result is the same – they return you to the previously viewed page.  Some will and some will not work with your specific instance of WordPress.  My suggestion to you is to try all three and determine which works best for you.  They must be installed on the Text edit screen, not the Visual edit screen.

NOTE:  WordPress will probably take control and reformat the button to whichever coding standard your particular theme prefers.  Go with it.  The functionality is the same.  Why should you care how WordPress reformats it.

The script which has generated the button is shown AFTER the instances of the button. Please comment below if this page was helpful to you.

<button>Previous Page</button>

<input type=”button” value=”Previous Page” onclick=”goBack()”>

<button onclick=”goBack()”>This is a Go Back Button</button>

All three methods call a JavaScript function called goBack() which must exist on each page featuring the back button. That script is shown below.

<script>
function goBack() {
window.history.back()
}
</script>

WordPress does, however, do some wonky things with the back button and history, so another option (that I eventually used) is to use a plugin called GoBack

 

Copy and paste from below.  You will probably have to reformat the double quotes.  This must be entered in the Text Edit Mode.  If you return to that page, this button will probably break.

<button onclick=”goBack()”>Return to Previous Page</button>

<script>
function goBack() {
window.history.back()
}</script>

 

Chicken Tinga

The literal translation of this is simply “Chicken that is just a little bit spicy.”

If you are making Poached Chicken from scratch, START HERE. Use the back button on the Poached Chicken page to return to this recipe. You can also use a precooked deli chicken.

INGREDIENTS

  • Poached Chicken (view recipe)
  • 4 oz chorizo
  • 1/2 onion – diced
  • 3 cloves of minced garlic
  • EVOO
  • 3 tomatoes – peeled (or 1 can drained)
  • 2 tomatillos
  • sprigs of marjoram, thyme and oregano
    Keep whole so you can remove them later
  • Chipotle packed in adobo

STEP BY STEP

  1. Start your chicken poaching (view recipe)
  2. Brown chorizo
  3. Add in onion and stir till translucent
  4. Add garlic and EVOO
  5. Add tomatoes and tomatillos
  6. Add sprigs
  7. Let simmer about 20 minutes, then remove sprigs
  8. Add shredded chicken
  9. Thin as necessary with chicken stock – Should be fairly thick, but moist
  10. Use this as a base for tacos or tostadas or even a burrito

 

Chinese Sauces – Yakisoba Copy Cat

Yakisoba Sauce

This sauce is difficult to find, so here is a recipe to make your own

INGREDIENTS

  • 1/4 C Ketchup
  • 1/4 C soy
  • 2 TBL Worcestershire
  • 1-1/2 TBL brown sugar
  • 3 Cloves garlic
  • 3 Anchovies – rinsed
  • 1 tsp rice wine vinegar

NOODLES

  • Yakisoba – very good, but hard to find
  • Lomein – similar to yakisoba if prepared properly
  • Soba – buckwheat
  • Udon – Wheat
  • Somen
  • Ramen

Hawaiian Roll Sliders

INGREDIENTS

  • 1 PKG King’s Hawaiian Rolls
  • 1 LB thinly shredded roast beef or corned beef
  • Sliced Provolone cheese
  • Sweet onion – thinly sliced
  • Pickles – thinly sliced
  • Tomatoes – thinly sliced

STEP BY STEP

  1. Saute onion slices and set aside
  2. Slice pickles very thinly and set aside
  3. DO NOT SEPARATE Hawaiian Rolls
  4. Cut down the middle creating twelve tops and twelve bottoms – all still connected
  5. Put bottom sheet in a baking dish
  6. Top with lightly chopped meat
  7. Top with sauteed onion
  8. Top with cheese slices
  9. Top with sliced pickles and tomato
  10. Put the top layer of buns onto the sandwiches
  11. Bake at 350º for about 10 minutes
  12. Slice apart and let people take their own

Frittata – New Life for Old Food

A frittata is just a fancy way to say casserole.  You can really put just about anything in your frittata.  Here is something that I made that turned out very well.

INGREDIENTS

  • Left-over breakfast ham
  • Left-over French Fries
  • Left-over peas
  • 1/4 C left-over cottage cheese
  • 4 eggs
  • 1/4 C milk
  • Shredded Mexican Cheese Blend
  • Basil leaves
  • 1/4 C frozen/thawed spinach

STEP BY STEP

  1. Oil your eight inch cast iron skillet or individual ramekins
  2. Heat your meat and your french fries (both cut up) in a skillet
  3. Pour into mixing bowl with peas, milk, eggs and shredded cheese
  4. Move to ramekins and bake in oven at 350º for about 15-20 minutes

Zucchini Frittata

Think of this recipe as a general idea and improvise. Use cooked greens like spinach and chard instead of all or part of the potato. Or before cooking the vegetables, saute several slices of good bacon or pancetta in the skillet until barely browned. Remove from the skillet and set aside. Discard the fat in the pan and proceed with the rest of the recipe. Add the bacon to the egg mixture before pouring it over the potatoes.

INGREDIENTS

  • Zucchini (cubed fairly small)
  • 2 Roma Tomato (pieces)
  • 1 TBL olive oil
  • 1 sm onion (diced)
  • ½ TBL thyme
  • scant salt & pepper
  • 3 eggs – beaten
  • 2 TBL whole milk or yogurt
  • 1/3 C shredded cheese

STEP BY STEP

  1. Place zucchini, onion, thyme, salt& pepper in an oven safe skillet with EVOO
  2. Saute in olive oil till tender – 8-10 minutes
  3. Cook uncovered till most liquid evaporates
  4. Add 3 mixed eggs, 2 tbl whole milk or yogurt.
  5. Turn heat to med low and add eggs to pan
  6. Lift zucchini just enough to let eggs flow thru.
  7. Add sliced tomatoes and 1/3 cu shredded cheese
  8. Distribute over top, cook on stove top 15 min.
  9. Sprinkle lightly w/more shredded cheese, and bake in over 15 minutes

Optional, cook in tureens

 

Poached Chicken

This is actually the base for dozens (if not hundreds) of recipes.  It is actually very easy, but it takes a bit of time, so start this before you start on any other portion of a recipe.  It is always better to let it cool after poaching so you don’t burn yourself.

INGREDIENTS

STEP BY STEP

  1. Bring 3 C of water to a boil
  2. Add 1 TBL salt
  3. Cut your chicken into pieces so it compactly fits into your pot
  4. Add water just to barely cover your chicken
  5. Add 1 bay leaf, 1 TBL peppercorns (whole) , 3 cloves garlic (whole) and 1 onion (pieced)
  6. Bring to a full boil, then reduce heat
  7. Cover and simmer for 20 minutes
  8. Drain and set aside to cool
  9. Discard the chicken skin, bay leaf, peppercorns, garlic and onion
  10. Retain the chicken stock for use in other recipes
  11. After it can be safely handled, use two forks to shred it into pieces/strips

Healthy Alfredo Sauce

This is a really easy recipe, fairly healthy, and you will get restaurant quality Alfredo sauce.

INGREDIENTS

  • 2 TBL shallot or onion – minced
  • 2 TBL butter
  • 2 cloves garlic – minced
  • 2 TBL AP flour
  • 2 egg yolks
  • 1/2 C Parmesan cheese
  • 1 C milk
  • 1/2 C light sour cream

STEP BY STEP

  1. Melt the butter in a sauce pan
  2. Add the minced onion/shallot and garlic
  3. Immediately add the flour and stir until it is well combined and starts to cook
  4. Add 1/2 of the milk – Stir to dissolve clumps
  5. Mix the egg yolks, Parmesan in with the milk
  6. Heat mixture over medium-low heat
    – DO NOT BRING TO A BOIL – Maximum 200º
    – As soon as you see a couple bubbles form, it is done
  7. Add the rest of the ingredients (except the sour cream)
  8. At the last minute, add the sour cream

Top pasta with your choice of grated cheddar, diced chicken, parsley, bacon pieces, sauteed mushrooms, peas, etc

 

Scratch Marinara / Bolonaise

INGREDIENTS

  • 8 Roma Tomatoes
  • 1 Small sweet onion – diced
  • 1/2 C Red wine
  • 1/2 C chicken, vegetable or beef stock.
  • 3 cloves of garlic – minced
  • 2 TBL EVOO – whisked in to emulsify
  • 1 TBL Basil
  • 1 TBL Oregano
  • 1 tsp Thyme
  • 1 tsp Rosemary
  • 1 bay leaf
  • Salt and pepper

To make Bolonaise Sauce add these meats, cooked

  • 6 oz sirloin – coarse grind
  • 6 oz chuck (shoulder) – coarse grind
  • 6 oz pork butt – coarse grind
  • 4-6 oz thick cut bacon

STEP BY STEP

  1. Tomatoes are in season April through August – the hot summer months
    Use tomatoes during those months.  During the cooler times, see make BASIC MARINARA.
  2. Cut an X in the top of the tomato
  3. Plunge into boiling water – simmer for two minutes
  4. Plunge into ice water – let cool for two minutes
  5. Skin should peel off easily
  6. Squeeze the tomato and squeeze out the seeds
  7. Discard the seeds, which can be bitter, and put the flesh into a stock pot
  8. Add all other ingredients to the pot
  9. Bring to a high simmer, then reduced to a low simmer
  10. Let cook on the stovetop for at least an hour, preferably two.
  11. Halfway through, use a potato masher to break up to tomato pieces
  12. Can the sauce to carry you through the winter months, or
    Let cool, and store in zip lock bags.  Freeze flat (on a tray) so they stack efficiently in the freezer.

NOTES

  • Ask at the supermarket for bruised tomatoes at a discount
  • Keeps for a year or two if properly canned, or two weeks in the refrigerator
    Buy in bulk when the tomatoes are on sale and CAN YOUR OWN TOMATOES.
  • Use this as a base, then add your own variations:  more basil or mushrooms or cheese… Whatever
  • This is a great use to get rid of your tired veggies
  • If you have the hard rind from Parmesan cheese, throw it in for flavor.  Remove it before freezing or canning.
  • This is a great place to throw whole and intact chicken or rib bones.  Be VERY CAREFUL to not leave bone pieces behind.
    Better yet, create SCRATCH STOCK from the bones, and then use 1/2 C of your own homemade stock

Chef Notes

  1. EVOO in a hot pan, smashed garlic – skin and all
  2. 4 ripe Roma tomatoes – cross top – boil and remove skin
  3. Smash and chop the tomatoes
  4. Add a bit of water, black pepper, salt, parsley and basil
  5. Add optional chili pepper
  6. Spaghetti al dente in with sauce
  7. Add fresh basil – toss together
  8. Plate and top with Parmesan cheese

Heirloom Tomato Snack

INGREDIENTS

  • One heirloom tomato per person
  • EVOO
  • Salt and pepper
  • Brown sugar

STEP BY STEP

  1. Cut your tomato into nice thick slices
  2. Drizzle with EVOO
  3. Sprinkle with salt and pepper
  4. Sprinkle with brown sugar
  5. Bake at 400º for about 5 minutes

TAKE IT ONE STEP FURTHER

  1. Cook another 15 minutes
  2. Remove the skin
  3. Crush up tomato
  4. Mix with mayonnaise
  5. You now have Tomato Aioli which is great on toast.

 

Tips: Substitutions

See also EQUIVALENTS

Why Substitute?

  • Emergency:  If you don’t have a needed ingredient, there are usually options.
  • Health Related:  Eliminating peanuts, for example :: Most allergies are with milk, egg, peanuts,  shellfish, soy, wheat
  • Creative:  Tarragon rather than oregano, for example

Allspice

1 teaspoon = 1/2 teaspoon cinnamon + 1/2 teaspoon ground cloves

Apple Pie Spice

1 teaspoon = 1/2 teaspoon cinnamon + 1/4 teaspoon nutmeg + 1/8 teaspoon cardamom

Baking Powder

•  Single Acting:  1 teaspoon = 1/4 teaspoon baking soda + 5/8 teaspoon cream of tartar – 1/2 tsp of cornstarch if you are not using it right away
Confectioner sugar ?!?
•  Double Acting:  Releases gas twice – Hard to do in the home

Baking Soda

There is NO substitute for baking soda

Basil

Substitute peas

Bread Wheat Flour

Xanthan Gum – Helps do the task that gluten does

Other gluten-free wheat flour substitutes are garbanzo beans, teff, sorghum and quinoa flours

Butter

•  Replace half the amount of butter in your recipe with applesauce; if the recipe calls for one cup of butter, use half a cup of butter and half a cup of applesauce. If you don’t mind a denser, more moist bread, replace all the butter with applesauce to cut even more calories and fat.
•  Use Greek yogurt cup for cup to replace all or part of your butter
•  Canola oil can be used in place of melted butter.

Buttermilk

1 cup = 1 tablespoon lemon juice or vinegar plus enough regular milk to make 1 cup (allow to stand 5 minutes in the fridge)

Chili Sauce

1 cup = 1 cup tomato sauce, 1/4 cup brown sugar, 2 tablespoons vinegar, 1/4 teaspoon cinnamon, dash of ground cloves and dash of allspice

Chocolate, Unsweetened

1 ounce = 3 tablespoons cocoa plus 1 tablespoon butter or regular margarine or vegetable oil

Cornstarch (for thickening)

1 tablespoon = 2 tablespoons flour
You must cook longer than you would with cornstarch.

Cream

•  1 C = 1/3 cup melted unsalted butter + 3/4 cup milk.
•  1 C = 1/3 cup melted unsalted butter + 3/4 cup low-fat milk + 1 TBL flour or cornstarch.
•  1 C = 1 cup skim milk + 2 TBL cornstarch.
•  1 C = 1/6 cup melted butter + 7/8 cup half-and-half.

Egg:  1 whole egg

•  1 egg = 1/4 cup egg substitute
•  3 TBL powdered flax

Mayonnaise

1/2 C = One egg yolk to 1/2 cup of oil. Plus 1 tsp Dijon and salt

Miso

Soybean allergy: 

Parmesan – from Italy

Substitute American Parmesan if mixed

Peanut Butter

Substitute cashew butter,

Pine Nuts

Substitute walnuts

Sugar, Confectioners’ or Powdered

1 cup = 1 cup granulated sugar plus 1 tablespoon cornstarch; process in a food processor using the metal blade attachment until it’s well blended and powdery.

Tahini

Ground up sesame seeds

Tomato Juice

1 cup = 1/2 cup tomato sauce plus 1/2 cup water

Wine, Red

Any amount = The same amount of grape juice or cranberry juice

Wine, White

Any amount = The same amount of apple juice or white grape juice

HTML Snippets Powered By : XYZScripts.com