Yacón……what is it and what do I do with it?

yacon_harvest2008

Well here’s another beauty that has escaped me.  The yacón. (pronounced ya-kon) In the Inca language, yacón means ‘water root’.

Another name for the yacón is Peruvian ground apple.  A perennial tuber grown in the ground, with a taste similar to a cross between celery and a Granny Smith apple and a touch of pear.  This little treat is naturally low in calories and high in fiber….and can’t we all use a little more fiber?  (is it me or does this sound suspiciously like Jicama?)

“The tubers and leaves contain high levels of inulin, a form of sugar humans  cannot easily break down, making it low in calories. Inulin also aids digestion  and promotes the growth of beneficial bacteria in the intestine, while  inhibiting toxic bacteria. Recent research also has found that yacon tubers and  leaves are a good source of antioxidants.”(source)

Yacon_plant_(Smallanthus_sonchifolius)(via)

Yacón also benefits the bacteria in the intestinal tract and colon that boost the immune system and aid digestion, something else we need….digestion! This potential as a dietary aid and as a ‘sweet spot’ for diabetics has led to yacón being grown more widely, and thankfully in America!

Here’s what the Guardian News has to say:

“Yacón has a crunchy texture, slightly reminiscent of water chestnuts, and a sweet flavour, so it’s rather good simply peeled, sliced and eaten as a snack. It’s great in salads too, though its tendency to brown means that you should add it at the last minute, once everything else is assembled and ready to be dressed, or sprinkle with a little lemon juice to prevent it discolouring as it’s peeled (and do peel it, the skin can be a little bitter).

Yacón also has a delightful tendency to absorb sauces and dressings, which make it a fantastic vehicle for other flavours. Try it grated with carrots in a mustardy vinaigrette with a handful of sunflower and pumpkin seeds, or in the traditional South American fruit salad, salpicón. Combine peeled, chopped yacón with chunks of pineapple, chopped papaya and mango and dress in freshly squeezed orange juice and a spritz of lemon.

You could also use yacón instead of apples in a Waldorf salad. Just peel and dice the yacón and toss it in lemon juice to stop it from going brown, then combine it in a bowl with chopped celery, some raisins and walnuts. Dress with mayonnaise thinned with a little sour cream and serve.”

You can purchase yacón in powder or slices HEREOr find it in syrup form HERE.

cha cha cha cherries!

cherry%201_0

Oh yummy, yummy cherries!  It’s the sign of summer!!!

Yes, they are delicious but did you know can knock the socks off gout and also help in alleviating arthritis?

IT’S TRUE!

Just one cup of sweet or sour cherries contains about 130 calories and are a source of beta carotene, vitamin C and potassium.  There has even been research that has found the quercetin in cherries is linked to a reduced risk of coronary artery disease.  And they taste great!!

Here is some great news for those suffering with pain and swelling:

“In research published in 2004 at Johns Hopkins University, rats were injected  with either a solution containing tart cherries or a prescription non-steroidal  anti-inflammatory drug (NSAID) and exposed to either a heated surface or an  inflammatory agent. The tart cherries significantly reduced pain sensitivity and  at the highest dosage were as effective as the drug. The authors conclude that  tart cherries may have a beneficial role in inflammatory pain. In a 2001 study  at Michigan State University, the anthocyanins in cherries were found to be  equivalent to two common over-the-counter painkillers(also NSAIDs) for  inhibiting the COX-1 and COX-2 enzymes associated with inflammation.” (source)
Cherry

Remember when buying cherries, look for plump, firm fruit with green stems.  Both sweet and sour cherries will spoil quickly.  Find them at your local farmers market since imported cherries aren’t as flavorful.   Unwashed fruit should keep in your refrigerator for up to a week.  Be sure to wash right before eating, since water can cause the cherry to split and soften.

YUMMY CHERRY TART

  • 9 graham crackers (each 2 1/2 by 5 inches)
  • 2 tablespoons plus 1/4 cup sugar
  • 6 tablespoons unsalted butter, melted
  • 6 ounces bar cream cheese, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup heavy cream
  • 1 pound fresh sweet cherries, such as Bing, pitted and halved
  • 1 tablespoon seedless raspberry jam

Directions

Preheat oven to 350 degrees. In a food processor, pulse graham crackers and 2 tablespoons sugar until finely ground. Add butter, and process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom. Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack.

Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 cup sugar until light and fluffy. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries on top.

In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart at least 30 minutes or, covered, up to 1 day.  (from Everyday Food, June 2007)

So…. what do you put this Grey Poupon?

 Well, yum!!  Remember the commercials?  Ok, if you are in an age bracket that rhymes with schmifty or above….(not necessarily my age…ahem…)…then you remember the two limousine’s pulling up next to each other and asking for some Grey Poupon….but of course! If you are not schmifty or above, then nevermind.

Hey, some fan-freaking-tastic recipes can be made with this magical mustard!

Herb Roasted Potatoes (via)

  • 1/3 cup Grey Poupon Dijon Mustard
  • 2 tablespoons olive oil
  • 1 clove garlic, chopped
  • 1/2 teaspoon Italian seasoning
  • 6 medium red skin potatoes (about 2 pounds), cut into chunks

directions

Mix all ingredients except potatoes in small bowl. Place potatoes in lightly greased 13x9x2-inch baking pan or on shallow baking sheet; toss with mustard mixture. Bake at 425° for 35 to 40 minutes or until potatoes are fork tender, stirring occasionally.

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Delish Mustard Dressing

2 Tablespoons stone ground Dijon Mustard

2 Tablespoons Rice Vinegar

2 Tablespoons Agave Nectar

Mix all ingredients in small mason jar.  Shake like your life depends on it.  Pour over your favorite salad.

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 Chicken Dijon (via)

2 Tbsp.  GREY POUPON Dijon Mustard
1 Tbsp.  water
1/2 tsp.  garlic powder
1/4 tsp.  Italian seasoning
4 small  boneless skinless chicken breast halves (1 lb.)
HEAT oven to 375°F.  Mix mustard, water and seasonings.PLACE chicken in shallow pan; brush with mustard mixture.BAKE 20 min. or until chicken is done

it’s time for more FALL FAVORITES…

Yummy fall drinks and comfort foods…….sound good?  How about….the “not so fattening” favorites???

That’s what I’m talking about……..

PUMPKIN SPICE LATTE

1 cup coffee

1 cup Unsweetened Vanilla Almond Milk

1 packet Stevia

2 Tbs. Pumpkin Puree

1 tsp. Pumpkin Spice

Blend together milk, puree and spices, then add to coffee.

(optional: whip almond milk until frothy and sppon on top of drink…sprinkle with add’l pumpkin spice!)

PUMPKIN PIE PROTEIN PANCAKES

1/4 cup egg whites

1/4 cup Pumpkin Puree

1 scoop Vanilla Protein Powder

1 Tbs. Ground Flaxseed

1 tsp. Cinnamon

Pinch of nutmeg

Pinch of Pumpkin Spice

Mix together and pour onto griddle.  These are perfect with a little maple syrup or sliced bananas.

BAKED APPLES WITH CINNAMON AND WALNUTS (via)

2 Baking Apples, cored (like McIntosh)

1 cup Unsweetened Pomegranate Juice

1 tsp. Cinnamon

16 Walnut Halves

Preheat the oven to 350 degrees Fahrenheit. Place the apples in a baking dish. Pour the pomegranate juice over the apples. This will become a syrup as the apples cook. Sprinkle with the cinnamon and bake for 30 minutes, basting with the syrup, or until the apples are soft, but still hold their shape. Serve each apple topped with walnuts and syrup.

VEGETARIAN FOUR CHEESE LASAGNA  (via)

2 cups peeled and diced pumpkin

1 eggplant, sliced into 1/2 inch rounds

5 tomatoes

1 pint ricotta cheese

9 ounces crumbled feta cheese

2/3 cup pesto

2 eggs, beaten

salt and pepper to taste

1 (15 ounce) can tomato sauce

1 pkg  pasta sheets (lasagne noodles)

1 1/3 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

Preheat oven to 350 degrees F.

Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.

In a medium bowl, stir together ricotta, feta, pesto, eggs, salt, and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.

Spoon half of the tomato sauce into a 9×13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.

Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

some buzz worthy recipes with honey…

Step off, sugar!!  Honey is the new sweet thing on the block!

Honey can be used instead of sugar or sweetner to sweeten any drink or baked good.  Bear in mind that the type of honey you use will add it’s own subtle flavor.  Think dark honey instead of white sugar, just like choosing dark chocolate instead of milk chocolate.  Besides, the darker the honey, the more antioxidants and the stronger the flavor which is the bees knees, for sure.

Remember these tips  before going all crazy in the kitchen:

  • Substitute honey for up to half the sugar
  • Reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey used
  • Reduce oven temperature by 25 degrees to prevent over-browning
  • One 12 oz jar of honey equals a standard 8 ounce measuring cup

Here are a couple of drinks and smoothies that will keep you buzzing all morning!

Honey Strawberry Smoothie (4 servings)

1 pint Vanilla frozen yogurt

2 cups strawberries

8 oz skim milk

2 Tblsp honey

Combine all ingredients in blender.  Add more honey to taste.

♠     ♠     ♠

Banana Smoothie (4 servings)

1 pint skim milk

2 ripe bananas

2 small containers plain yogurt

2 Tblsp honey

1/2 tsp ground cinnamon

pinch of nutmeg

Ice

Blend all of ingredients except ice.  Taste for adjustments and add ice cubes one at a time until smooth and desired thickness.

♠     ♠     ♠

Mexican Coffee (makes 4 cups)

4 cups hot espresso style coffee

7 oz milk

4 oz honey

2 Tblsp cocoa powder

1 tsp ground cinnamon

Whipped cream and chocolate shavings (optional)

Combine the cocoa powder and cinnamon with a little milk and honey to form a paste.  Add the coffee and milk, stir to combine.  Pour into mugs and garnish with whipped cream and chocolate shavings.

Yummy dressings and marinades

Mint and honey dressing

3 Tblsp olive oil

4 Tblsp apple cider vinegar

2 Tblsp honey

1 Tblsp chopped, fresh mint

Place all ingredients in a pint sized mason jar, or other jar with screw-top lid.  Shake together until blended.  Great with a watercress or arugula salad.

♠     ♠     ♠

Sweet and sour salad dressing

2 oz. honey

2 1/2 Tblsp rice wine vinegar

8 Tblsp olive oil

1 Tblsp minced onion

1/4 tsp garlic salt

Salt and Pepper

In blender, combine all ingredients except olive oil.  Blend until smooth.  Pour in the olive oil in a slow, stead stream and mix until smooth.

♠     ♠     ♠

Orange Honey Marinade 

6 Tblsp honey

6 Tblsp soy sauce

10 oz orange juice

3 Tblsp water

5 oz dry white wine

1 tsp mustard

1 tsp paprika

1/2 tsp allspice

1 clove of garlic, crushed

1/4 tsp tabasco sauce (optional)

Combine all ingredients and let stand for about 20 minutes for flavors to develop.  Use as a fabulous marinade for pork or chicken!

♠     ♠     ♠

Honey-Caramelized figs with yogurt (via)

1 Tblsp honey, plus more for drizzling

8 oz fresh figs, halved

2 cups plain low fat Greek yogurt

pinch ground cinnamon

1/4 cup chopped pistachios

Heat honey in medium skillet over medium heat.  Cook figs, cut sides down until caramelized, about 5 minutes.  Serve over yogurt with cinnamon and pistachios.  Drizzle fo shizzle, more honey.

♠     ♠     ♠

FYI…there are about 3,000 types of honey around the globe.  So if you are dirt poor and can’t make that trip to some village on the other side of the world, how about just trying a honey from that region?  See?  I just saved you money and the hassle of an international airport.

Another piece of information regarding honey…..get this……If honey is stored in sealed containers it can remain stable for decades….even centuries!!!  But for all practical purposes, a shelf life of two years is often stated on the container.

Has your honey crystallized in the jar?  No problemo…just place the jar (minus lid) in a saucepan with warm water over low heat and stir until the crystals dissolve.

You can find more cool info HERE and HERE!!

recipe for … ice?

Ok, normally I like to keep you all to myself…..however, today we’re going on a field trip.

There is a GREAT recipe on Food.com that I thought you might be interested in making, even if you haven’t mastered the joy of cooking. 

Yes, it’s for ice.  

Apparently, Chrissie G has some relatives of mine that do NOT know how to replace ice cube trays (these are also the family members that drop their dirty clothes next to the hamper, and the adorable ones that would rather place the toilet paper on TOP of the holder)

Thankfully, we have kept up with current times and have an ice maker now…. but oh, but I remember those days all too well.

So skip over with me to THIS SITE and click on RATINGS AND REVIEWS to read all the hilarious comments that go with this very important recipe!

Don’t worry, you don’t have to sign in to read all the reviews.  This is really funny, and I promise you will laugh!

Print out the recipe for those times when unexpected guests come over.  It will be a hit!!

Enjoy and don’t forget to come back and let me know what you think!!

ode to overnight oats…

Oh, overnight oats….I love you so.  You’re practically ready for me when I wake….

Ok, no more poetry.  But I do love me some oats!  My father, on the other hand, does not share the same sentiment, but he’s certainly entitled to his opinion…..even though it is wrong.

Overnight oats are that….made at night, placed into the refrigerator and then a few ingredients are added in the morning.  Shall we just dive right in?  Yes.

Overnight Oats:

1/3 c. rolled oats (not instant, silly)

1/3 c. almond milk (I personally like the vanilla almond milk but any milk will do here)

1/3 c. yogurt (I use plain greek, but you newbies might want to add your own brand)

splash of cinnamon (ok, it’s actually a pinch but that word reminds me of a librarian with a  pinched bun and a pinched face)

Mix, place in mason jar, tupperware, or fancy small bowl with a lid.

In the morning, comb your hair and go to the kitchen.  Remove your bowl of goodness from the fridge and add :

1 Tblsp. chia seeds (optional, but very good for you)

1 Tblsp. almond butter

sliced strawberries, blueberries, sliced bananas or whatever fruit suits your fancy!

1/4 c. granola

Add these to your bowl of overnight oats and then delight your tastebuds!

So maybe this isn’t everyone’s dealio, but I love it and have it most every morning.  You can make tons of switches, too  (not the kind of switches your mother used on the back of your legs) but by substituting peanut butter for the almond butter.  Maybe you like skim milk or soy (gag) milk, or even worse, hemp milk.  I would personally use the milk you have in the fridge and leave it at that.

Also substitute your favorite non-sugary cereal for the granola!  I just like the extra crunch!  Your call!  However, don’t call my dad or he will talk you out of this.  God bless him.  If he ever loses all his teeth and I have to feed him breakfast, I will make him eat it (minus the crunch, of course) and remind him of all the meals that I had to eat that I didn’t like.

Ok.  There weren’t any meals I didn’t like, but the fact remains that this is good stuff!!!  Let me know what you think!

Here are just a few websites that AGREE with me, dad:  (be sure to read dad with drama)

http://www.theyummylife.com/Refrigerator_Oatmeal

http://www.katheats.com/?page_id=3889

http://www.skinnytaste.com/2012/06/skinny-overnight-oats-in-jar.html

http://www.pbfingers.com/2012/01/09/how-to-make-overnight-oats/

We can’t ALL be wrong!!!  And be sure and check out their version of this breakfast.  They have purdy pictures…

when life gives you lemons….

Make Lemony Pull-Apart Bread!!!!

YUMMMM!!  I found the recipe on Pinterest and just HAD to have it!

Do you already know about Monkey Bread?  That is a wonderful recipe that my mother has been making for years…..yummy bisquits cut into fourths and layered into a Bundt pan (because presentation is half…) and then drizzled with brown sugar, butter and cinnamon?  And I thought that was good…..

But I stumbled upon a similiar recipe that uses lemons and decided to give it a try.  I found the recipe on sixsistersstuff.com  and got busy!  I only tweaked it a little for my taste…and when Jimmy tasted it, he said something in spanish which I will not repeat for two reasons:  first, I don’t know what he said and second, it probably should not be repeated.  Bottom line?  He LOVED it!

Ingredients

12 Rhodes™ Dinner Rolls, thawed but still cold (in the freezer section of grocery store)

zest from 2 whole lemons

1/2 cup sugar

1/4 cup butter, melted
 Citrus Glaze:

1 cup powdered sugar

1 tablespoon butter, melted

4 tablespoons fresh lemon juice (originally called for 2 Tbls., but I like it lemon-y-er……new word)

Instructions

Mix lemon zest with sugar. Cut rolls in  half and place in a sprayed in Bundt pan.

Drizzle 1/4 cup melted butter over rolls. Sprinkle  with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on  just before baking.

Cover with sprayed plastic wrap. Let rise until  double in size. Remove wrap.

Sprinkle on remaining mixture. Bake at  350°F 20-25 minutes.

Remove immediately from pan and invert onto plate.

Combine glaze ingredients and mix well. Drizzle over pull-aparts.

Taste, swoon, taste again…..this time nod and say, “ooooh yeah….”

I’m telling you, this is divine.  I’m not asking you to make it….I’m TELLING you.  It’s ridiculous.  Your tongue will jump up and slap you on the brain………….

another yummy…

Ok, I just couldn’t call this post, Yum Number Two.  I think you understand why…….

But I did make a verry yummy treat yesterday after receiving this recipe in my mailbox.  It comes from Nealey Dozier and it  is the perfect fall dessert.

PUMPKIN SPICE RICE KRISPIE TREATS

3 Tbls. unsalted butter

1/4 cup canned pumpkin puree

1 (10 oz) bag mini marshmallows, plus one cup

1/4 tsp. pure vanilla extract

1/4 tsp. ground cinnamon

Pinch of allspice

Pinch of freshly grated nutmeg

Pinch of kosher salt

6 cups puffed rice cereal

Butter a 9×13-inch baking dish (or a smaller dish — see Note below).

In a heavy saucepan or Dutch oven, melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold in 10 ounces of the marshmallows, stirring frequently until almost completely melted. Stir in vanilla, cinnamon, allspice, nutmeg, and salt, and remove from heat.

Allow the marshmallow mixture to cool 10 minutes; fold in the remaining cup of marshmallows. Continue to cool the mixture for another 20 to 25 minutes until it is room temperature (failure to cool the mixture will result in soggy rice crispy treats.) Add the puffed rice cereal and stir, using a silicone spatula, until combined.

Press the mixture into the greased rectangular baking dish. Let set for 30 minutes before cutting and serving.

Note: I call for a 9×13-inch dish here, but I often use an 8×11-inch because I like taller treats. Any size in this range should do.

HERE IS A GREAT WEBSITE YOU WILL DEFINITELY ENJOY!!! Check out her recipe for yourself!!!  http://thekitchn.com

ooops, I’m out of…..(cooking substitutions)

What?  Go to the store again????  Don’t you hate that?  You just get home with your bag of groceries, ready to cook….only to find that you forgot about 6 things on your list.  Nobody likes to go back.  I don’t like to go back….so check out these ‘ooops, I’m out of…”  You’re welcome…. (via)

Ingredient

Amount

Substitution

Allspice 1 teaspoon 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Arrowroot starch 1 teaspoon 1 tablespoon flour, OR 1 teaspoon cornstarch
Baking mix 1 cup 1 cup pancake mix OR 1 cupEasy Biscuit Mixture
Baking powder 1 teaspoon 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Beer 1 cup 1 cup nonalcoholic beer OR 1 cup chicken broth
Brandy 1/4 cup 1 teaspoon imitation brandy extract plus enough water to make 1/4 cup
Bread crumbs 1 cup 1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats
Broth: beef or chicken 1 cup 1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth
Brown sugar 1 cup, packed 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners’ sugar
Butter (salted) 1 cup 1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Butter (unsalted) 1 cup 1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard
Buttermilk 1 cup 1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Cheddar cheese 1 cup shredded 1 cup shredded Colby cheddarOR 1 cup shredded Monterey Jack cheese
Chervil 1 tablespoon chopped fresh 1 tablespoon chopped fresh parsley
Chicken base 1 tablespoon 1 cup canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 cup
Chocolate(semisweet) 1 ounce 1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened) 1 ounce 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa 1/4 cup 1 (1-ounce) square unsweetened chocolate
Condensed cream of mushroom soup 1 (10.75-ounce) can 1 (10.75-ounce) can condensed cream of celery, cream of chicken, OR golden mushroom soup
Corn syrup 1 cup 1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup
Cottage cheese 1 cup 1 cup farmer’s cheese OR 1 cup ricotta cheese
Cracker crumbs 1 cup

1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats

Cream (half and half) 1 cup 7/8 cup milk plus 1 tablespoon butter
Cream (heavy) 1 cup 1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
Cream (light) 1 cup 1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (whipped) 1 cup 1 cup frozen whipped topping, thawed
Cream cheese 1 cup 1 cup pureed cottage cheese OR1 cup plain yogurt, strained overnight in a cheesecloth
Cream of tartar 1 teaspoon 2 teaspoons lemon juice or vinegar
Crème fraiche 1 cup Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
Egg 1 whole (3 tablespoons or 1.7 oz) 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water
Evaporated milk 1 cup 1 cup light cream
Farmer’s cheese 8 ounces 8 ounces dry cottage cheese OR8 ounces creamed cottage cheese, drained
Fats for baking 1 cup 1 cup applesauce OR 1 cup fruit puree
Flour–Bread 1 cup 1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
Flour–Cake 1 cup 1 cup all-purpose flour minus 2 tablespoons
Flour–Self-Rising 1 cup 7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Garlic 1 clove 1/8 teaspoon garlic powder OR1/2 teaspoon granulated garlicOR 1/2 teaspoon garlic salt–reduce salt in recipe
Gelatin 1 tablespoon, granulated 2 teaspoons agar agar
Ginger–dry 1 teaspoon 2 teaspoons chopped fresh ginger
Ginger–fresh 1 teaspoon, minced 1/2 teaspoon ground dried ginger
Green onion 1/2 cup , chopped 1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped shallots
Hazelnuts 1 cup whole 1 cup macadamia nuts OR 1 cup almonds
Herbs–fresh 1 tablespoon chopped fresh 1 teaspoon (chopped or whole leaf) dried herbs
Herring 8 ounces 8 ounces of sardines
Honey 1 cup 1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrupOR 1 cup light treacle syrup
Hot pepper sauce 1 teaspoon 3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
Ketchup 1 cup 1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lard 1 cup 1 cup shortening OR 7/8 cup vegetable oil OR 1 cup butter
Lemon grass 2 fresh stalks 1 tablespoon lemon zest
Lemon juice 1 teaspoon 1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice
Lemon zest 1 teaspoon 1/2 teaspoon lemon extract OR2 tablespoons lemon juice
Lime juice 1 teaspoon 1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice
Lime zest 1 teaspoon 1 teaspoon lemon zest
Macadamia nuts 1 cup 1 cup almonds OR 1 cup hazelnuts
Mace 1 teaspoon 1 teaspoon nutmeg
Margarine 1 cup 1 cup shortening plus 1/2 teaspoon salt OR 1 cup butterOR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Mayonnaise 1 cup 1 cup sour cream OR 1 cup plain yogurt
Milk–whole 1 cup 1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water
Mint–fresh 1/4 cup chopped 1 tablespoon dried mint leaves
Molasses 1 cup Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar
Mustard–prepared 1 tablespoon Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar
Onion 1 cup, chopped 1 cup chopped green onions OR1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onion OR 1/4 cup onion powder
Orange juice 1 tablespoon 1 tablespoon other citrus juice
Orange zest 1 tablespoon 1/2 teaspoon orange extract OR1 teaspoon lemon juice
Parmesan cheese 1/2 cup, grated 1/2 cup grated Asiago cheeseOR 1/2 cup grated Romano cheese
Parsley 1 tablespoon chopped fresh 1 tablespoon chopped fresh chervil OR 1 teaspoon dried parsley
Pepperoni 1 ounce 1 ounce salami
Raisin 1 cup 1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes
Rice–white 1 cup, cooked 1 cup cooked barley OR 1 cup cooked bulgur OR 1 cup cooked brown or wild rice
Ricotta 1 cup 1 cup dry cottage cheese OR 1 cup silken tofu
Rum 1 tablespoon 1/2 teaspoon rum extract, plus enough water to make 1 tablespoon
Saffron 1/4 teaspoon 1/4 teaspoon turmeric
Salami 1 ounce 1 ounce pepperoni
Semisweet chocolate chips 1 cup 1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit
Shallots, chopped 1/2 cup 1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion
Shortening 1 cup 1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe
Sour cream 1 cup 1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter
Sour milk 1 cup 1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken
Soy sauce 1/2 cup 4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Stock–beef or chicken 1 cup 1 cube beef or chicken bouillon dissolved in 1 cup water
Sweetened condensed milk 1 (14-ounce) can 3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Vegetable oil–for baking 1 cup 1 cup applesauce OR 1 cup fruit puree
Vegetable oil–for frying 1 cup 1 cup lard OR 1 cup vegetable shortening
Vinegar 1 teaspoon 1 teaspoon lemon or lime juiceOR 2 teaspoons white wine
White sugar 1 cup 1 cup brown sugar OR 1 1/4 cups confectioners’ sugar OR3/4 cup honey OR 3/4 cup corn syrup
Wine 1 cup 1 cup chicken or beef broth OR1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water
Yeast-active dry 1 (.25-ounce) package 1 cake compressed yeast OR 2 1/2 teaspoons active dry yeastOR 2 1/2 teaspoonsrapid rise yeast
Yogurt 1 cup 1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk