August 3, 2006

Substitution Charts

Do you ever find yourself in a situation where you go to cook something and it calls for a certain spice and when you look in the cabinet you are out of that spice? Happens to me all the time! And then I wonder what can I substitute since I'm out of this?

I came across this Herb Substitution Chart the other day and thought I would share it with everyone. Cooking is not always an easy task, especially when you are having to substitute spices and herbs in recipes.

This Spice Substitution Chart also gives ways to use other spices that you may have in your cupboards.

Another problem I've been having lately is learning to reduce the fat in my cooking. Yes! I am on a diet and I just want to eat healthier.

Reduce The Fat
All fats and oils are high in calories and provide lots of flavor but you can make a healthier choice by choosing those with less saturated fat. Likewise, when you use lower fat milk products, you reduce fat, calories, and cholesterol.

Canola, safflower, sunflower, corn, peanut, olive and soybean oil, contain the lowest amount of saturated fat (6%-15%). Coconut oil, butter, palm oil, animal fat and lard contain the most (41-54%).

Use reduced fat sour cream, low fat or nonfat yogurt, or cottage cheese instead of regular sour cream in sauces and dips. Skim milk can replace whole milk in most recipes. Evaporated milk can substitute for whipping cream, and evaporated skim milk can replace regular evaporated milk in some recipes.

Healthy Ingredient Substitutions
Instead of butter try a 60/40 butter blend or reduced calorie margarine.
Instead of sour cream try light or mock sour cream
Instead of 2 whole eggs try 1 whole egg plus 4 egg whites
Instead of 2 egg whites try homemade egg substitute
Instead of whole milk try 2% or skim milk
Instead of cream try evaporated or evaporated skim milk
Instead of cream cheese try light cream cheese or Neufchatel
Instead of whipped cream try homemade non-fat whipped topping
Instead of cottage cheese try non-fat ricotta cheese
Instead of 1 ounce baking chocolate try 3 tablespoons powdered cocoa plus 1 tablespoon cooking oil.
Instead of mayonnaise try half light mayonnaise and half non-fat yogurt

In the meantime keep your hands floured and your ovens warm.....

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