Thursday, May 30, 2013

Cooking Substitutes and Equivalents

An ongoing list from what I find online.  For when I'm not posting the recipe (because it's in a cookbook).

Sources: foodsubs.com, cooks.com,  Ehow.com

Equivalents, Measures, and Substitutions 


First, because I'm always having to look it up:
1 Tablespoon = 3 tsp.
 4 Tablespoons = 1/4 c.


BEANS: 

15-oz can beans = 1 1/2 cooked beans, drained
1 pound dry beans = 6 cups cooked beans, drained
1 pound dry beans = 2 cups dry beans
1 cup dry beans = 3 cups cooked beans, drained

SPINACH:  One pound fresh = 1 cup cooked = 5 ounces frozen

DESSICATED COCONUT:  "Quaker oats, whiz them in a blender if you need them a finer grade. I've also used ground almonds."  "Banana chips."  "...anything, dried fruit,crushed nuts"


One pound of lean GROUND BEEF equals 2 1/2 cups of cooked ground beef. 

Onion

5 medium onions = 1 pound = 2 cups chopped = 3 cups sliced
1 small onion = 1/3 cup = 1 teaspoon onion powder = 1 tablespoon dried onion flakes
1 tbsp. of dried minced onions for every 1/4 cup of raw onion

Garlic

A head /bulb of garlic is about 10 cloves. 1 clove = 1 teaspoon chopped garlic = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes = 1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice

Broccoli

Broccolini, broccoflower, or cauliflower may be substituted for broccoli in most dishes.

• 1/2 pound broccoli = 1 serving
• 1 medium bunch = 3 to 4 servings
• 1 bunch of heads (also called a head sometimes) = 1-1/2 to 2 pounds =
• 1 pound fresh broccoli = 2 heads= 9 ounces trimmed= 2 cups chopped
• 10 ounces frozen broccoli pieces = 1-1/2 cups chopped
• 10 ounces frozen chopped broccoli = 2-1/2 cups chopped

Ex. : My broccoli soup recipe calls for a bunch broccoli, trimmed, and I substitute 2 c. frozen florets.

Tomato

• 3 medium globe tomatoes = 1 pound
• 8 small plum tomatoes = 1 pound
• 25 to 30 cherry tomatoes = 1 pound
• 2 cups chopped tomatoes = 1 pound
• 3/8 cup of tomato paste plus 1/2 cup water = 1 cup tomato sauce
• 1 cup canned tomatoes = 1-1/2 cups fresh, chopped, cooked tomatoes
• 1/2 pound or 1 tomato = 1 serving
• 1 cup firmly packed fresh tomato = 1/2 cup tomato sauce plus 1/2 cup water
• 1 pound fresh = 1-1/2 cups chopped
• 1 (16-ounce) can = 2 cups
• 1 (35-ounce) can = 4 cups undrained
• 1 (28-ounce) can = 3 cups undrained

Ex. : My chili recipe uses 12 lg. tomatoes.  I use 4 c. canned of any chunky canned type,  because  1 cup canned tomatoes = 1-1/2 cups fresh, chopped, cooked tomatoes = 1 pound fresh= 3 medium globe tomatoes


Herbs

Generally, follow 3 parts fresh = 1 part dried
Parsley follows this.


 chinese 5 spice substitute
Actual Genuine recipe:   
2 teaspoons of Szechuan peppercorns, roasted & ground
8 star anise, ground
½ teaspoon ground cloves
1 tablespoon ground cinnamon
1 tablespoon ground fennel seeds




Allspice and a pinch of ginger powder  or Fresh cinnamon, fresh cloves would get you towards the flavor. 


if you have cayenne pepper and ANY type of vinegar, you can make it yourself......



Hot Sauce =
2 tablespoons cayenne pepper
1/3 cup vinegar
3 tablespoons water
1/4 teaspoon salt.......... 


If you need 2 cups of buttermilk, add 1 tablespoon plus 1 teaspoon of lemon juice or vinegar to the milk. Two tablespoons aren't necessary. Stir 1/4 cup milk into 3/4 cup plain yogurt to create a nicely thick buttermilk substitute. Stir together 1 cup of milk and 1 3/4 teaspoon cream of tartar.

Tuesday, May 28, 2013

Cheesy Kale Chips


" So, what makes these cheesy? Not cheese! I used ground raw cashews (that I soaked and dehydrated first) and nutritional yeast. At the market, they also added red pepper. The nuts stick to the kale making the chips thicker and sweeter with a cheesy tang. Love it! "





  • 2 lbs kale
  • 1 tablespoon lemon juice
  • ¼ cup extra virgin olive oil
  • ½ teaspoon salt
  • 1/3 cup raw cashews (soaked & dehydrated), ground
  • 1 tablespoon nutritional yeast
  • Strip the kale from the tough stems, wash, dry and set aside. Make a dressing in a large bowl with the oil, lemon juice and salt. Toss kale to coat. Sprinkle with fine ground nuts and nutritional yeast. Toss again. Place kale in a single layer on dehydrator sheets or baking pan. Dehydrate for 2 hours at 150 degrees or bake for 1 hour at 200 degrees, turning halfway through cook time.