Sour Cream

Basic Ingredient Swaps

April 30, 2020

Have you ever found yourself making a recipe and realize that you don’t have an ingredient that it’s calling for? Here are a few ingredient alternatives that you might have on hand instead.

Mayonnaise
For 1 cup of mayonnaise use 1 cup sour cream or 1 cup plain yogurt with a pinch of salt.

Honey
For 1/4 cup of honey use 1/4 cup maple syrup or light corn syrup.

Buttermilk
For 1 cup of buttermilk use 1 tablespoon vinegar or lemon juice mixed with enough milk or plant-based milk to reach 1 cup.

Butter
If butter is used for baking or in a solid form, solid coconut oil is a good 1 to 1 substitution. If it’s melted or for cooking use olive oil.

Oil
When it comes to oil for baking, applesauce is a great substitute. For 1 cup of oil, use 3/4 cup applesauce mixed with 1/4 cup melted butter. In cooking, any neutral refined oils like canola, olive, vegetable, corn, and peanut oils are interchangeable.

Breadcrumbs
For 1 cup of breadcrumbs use 1 cup of cracker crumbs, finely crushed potato chips, tortilla chips, or pretzels pulsed in your food processor.

Brown Sugar
For 1 cup of light brown sugar, use 1 cup white sugar plus 1 tablespoon molasses. For 1 cup of dark brown sugar, use 2 tablespoons molasses. The sugar and molasses should be mixed together thoroughly.

Baking Powder
For 1 teaspoon baking powder, stir or sift together 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar.

“Work With What You Got!”

©Tiny New York Kitchen © 2020 All Rights Reserved

Keep It Light

January 7, 2017

Generally animal products are higher in fat than plant foods, but it’s not necessary to cut out all meat and dairy products to keep your fat intake reasonable. Low-fat dairy foods, lean and well trimmed meat, and skinless poultry provide the same amounts of vitamins and minerals as their fattier counterparts. Skinless poultry, fish, dry beans, and split peas are the “slimmest” foods in this category. By removing the skin from poultry, you reduce the fat by almost one half. Most seafood is low in fat and also contains beneficial omega-3 oils, which have been linked to lowering blood cholesterol. Dry beans also provide the body with fiber, which is necessary for digestion.

You can enjoy red meat if you choose lean cuts and trim away all the visible fat (marbled fat cannot be trimmed away). Here are some good choices:

*Beef eye round, top round, tenderloin, top sirloin, flank steak, top loin, and ground beef. Choose ground sirloin; it’s 90 to 93 percent lean.

*Veal cutlets (from the leg) and loin chops.

*Pork tenderloin, boneless top loin roast, loin chops, and boneless sirloin chops.

*Lamb, boneless leg (shank portions), loin roast, loin chops, and leg cubes for kabobs.

Here are some suggestions to make trimming excess fat from your diet easier:

*Choose lean cuts of meat and trim off all the visible fat before cooking. Remove skin from poultry before or after cooking.

*Broil meat on a rack so the fat can drop away.

*Substitute ground chicken or ground turkey for ground beef. Look for ground turkey breast or chicken breast; otherwise, it may contain skin and therefore have as much fat as ground beef.

*Substitute protein-packed dried legumes, like beans and lentils, for meat in casseroles.

*Chill soups and stews overnight so you can remove all the hardened fat from the surface.

*Be skimpy with fat. Use nonstick pans and nonstick cooking spray, or sauté in a small amount of broth or water. Don’t just pour oil into a skillet; it’s easy to add too much. Measure or use a pastry brush to coat pans with a thin layer of oil. When baking, coat pans with a spritz of nonstick cooking spray instead of oils or fats. Kitchenware shops carry oil sprayers you can fill with your favorite oil.

*Experiment with low fat or skim milk, low fat sour cream and cheese, and nonfat yogurt. They provide the same amounts of calcium and protein as the whole milk varieties, but with less fat or none at all.

*When making dips, substitute nonfat plain yogurt for sour cream.

*Use fresh herbs and zesty seasonings literally.

*Choose angel food cake instead of pound cake, especially when making cake-based desserts like trifle.

*To reduce fat and cholesterol, you can substitute 2 egg whites for 1 whole egg in recipes, but don’t substitute egg whites for all the whole eggs when baking. The dessert will have better texture and flavor if you retain a cold or two.

*Replace sour cream with buttermilk or yogurt in recipes for baked goods.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Super Bowl Sunday

January 30, 2015

Super Bowl Sunday

Take a break from your new year’s resolutions and enjoy the game with great food.

Most Americans love Super Bowl parties and for many, it’s for the football and for most it’s about the commercials. But no doubt about it everyone loves the Super Bowl food.

If you’re hosting a Super Bowl party it really should be casual and low-pressure because all of the guests are supposed to be watching the game during dinner!

Here are some ideas for your Super Bowl menu. Just good old American food. Don’t worry; you can go back on your diet on Monday!

Starters
Pigs In A Blanket
Roasted Potato Skins With Sour Cream, Cheddar & Chives
Garlic Drumettes With Creamy Dill Dip Or Blue Cheese Dip
7 Layer Dip & Chips
Avocado Lime Dip
Chili Pita Chips
Crudité Tray With Onion Dip

Dinner
6 Food Sub Sandwiches
Philadelphia Cheesesteak Sandwiches
Classic Red Beans & Rice
Game Day Chili
Fried Chicken
Roasted Chicken Enchiladas
Coleslaw
Jalapeño Cornbread

Dessert
Chocolate Chip Cookies
7 Layer Bars

Everyone wins betting. Set up a pool and have everyone choose charities to put in the boxes. Make a separate pool for kids with grab bag prizes.

Mix & Match those dishes! Everything doesn’t have to match. Serve food on casual everyday dishes and if you don’t have enough of one set, just mix and match.

Most of all, don’t stress. Have a fun time and may your team win!

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen

Substitution Guide

November 21, 2014

Substitution Guide

Ingredient

Substitution

Allspice (1 tsp.)

1/2 tsp. cinnamon + 1/4 tsp. nutmeg + 1/4 tsp. ground clove

Baking Powder (1 tsp.)

1/4 tsp. baking soda + 1/2 tsp. cream of tartar

Baking Soda (1 tsp.)

2 tsp double-acting baking powder + replace acidic liquid ingredient in recipe with non-acidic liquid

Balsamic Vinegar

Equal amount of sherry or cidar vinegar

Bread Crumbs (1 cup)

3/4 cup cracker crumbs

Brown Sugar (1 cup)

1 Tbsp. light molasses + enough sugar to fill 1 dry measure cup or 1 cup raw sugar

Butter, salted (1 cup

or 2 sticks)

1 cup or 2 sticks unsalted butter + 1/4 tsp. salt or 1 cup margarine or 7/8 cup lard or vegetable shortening

Buttermilk (1 cup)

Place 1 Tbsp. white vinegar or lemon juice in a liquid measure. Fill to 1 cup with room temp whole or 2% milk and let stand for 5 minutes or 1 cup milk + 3/4 tsp. cream of tartar or 1 cup plain yogurt

Canola, Sunflower and Vegetable Oils

Substitute one for one

Chocolate, Bittersweet or Semi-Sweet (1 oz.)

1/2 oz. Unsweetened chocolate + 1 Tbsp. granulated sugar

Cocoa Powder (3 Tbsp. Dutch-processed)

1 oz. Unsweetened chocolate + 1/8 tsp. baking soda + reduce fat in recipe by 1 Tbsp. or 3 Tbsp. natural cocoa powder + 1/8 tsp. baking soda

Corn Starch

(as a thickener)

Equal amounts of Minute Tapioca for cornstarch, use slightly less for flour

Cream of Tartar (1/2 tsp.)

1/2 tsp. white vinegar or lemon juice

Egg (1 whole large egg)

3-1/2 Tbsp. thawed frozen egg or egg substitute or 2 egg whites

Garlic (1 fresh clove)

1 tsp. Garlic Salt or 1/8 tsp. Garlic Powder or 1/4 tsp. dried minced garlic

Gingerroot (1 Tbsp. minced)

1/8 tsp. ground ginger powder or 1 Tbsp. rinsed and chopped candied ginger

Half & Half (1 cup)

for cooking or baking

1-1/2 Tbsp. butter or margarine + enough milk to equal 1 cup

Heavy Cream (1 cup)

for cooking or baking

3/4 cup milk + 1/3 cup butter or margarine

Herbs, Fresh (1 Tbsp.)

1 tsp. dried herbs

Honey (1 cup)

for cooking or baking

1 1/4 cups granulated sugar + 1/4 cup of liquid appropriate for recipe

Italian Seasoning (1 tsp.)

1/2 tsp. dried basil + 1/4 tsp. dried oregano + 1/4 tsp. dried thyme

Molasses (1 cup)

1 cup honey or 1 cup dark corn syrup or 3/4 cup light or dark brown sugar dissolved in 1/4 cup liquid

Mushrooms, fresh

(1 cup sliced and cooked)

1 can (4 oz.) mushrooms, drained

Mustard, Prepared

(1 Tbsp.)

1/2 tsp. dry mustard powder + 2 tsp. white vinegar

Onion (1 small minced)

1/2 tsp. onion powder

Poultry Seasoning (1 tsp.)

1/4 tsp. ground thyme + 3/4 tsp. ground sage

Pumpkin Pie Spice (1 tsp.)

1/2 tsp. ground cinnamon + 1/4 tsp. ground ginger + 1/8 tsp. allspice + 1/8 tsp. nutmeg

Sour Cream (1 cup)

1 cup plain yogurt or 1 Tbsp. lemon juice and enough evaporated milk to equal 1 cup

Tomato Juice (1 cup)

for cooking

1/2 cup tomato sauce + 1/2 cup water

Tomato Sauce (1 cup)

for cooking

1/2 cup tomato paste + 1/2 cup water

Wine, Red (1 cup)

1 cup nonalcoholic wine, apple cider, beef broth or water

Wine, White (1 cup)

1 cup nonalcoholic wine, white grape juice, apple juice, chicken broth or water

Yogurt (1 cup)

1 cup buttermilk or 1 Tbsp. lemon juice and enough milk to equal 1 cup or 1 cup sour cream

"Work With What You Got!"

© Victoria Hart Glavin Tiny New York Kitchen

 

Tacos Your Way!

October 4, 2013

beef tacos with salad and tomato

Tacos Your Way!

There are many ways to make tacos depending on your taste and mood.  From fish tacos to pork spare-rib tacos the possibilities are endless.  I have to say that I was certainly spoiled with outstanding Mexican food while living on the West Coast for many years.  More and more I am finding better Mexican food here in the Northeast, but as you know I like to cook up my own food more often than not.  Here are some ways to stuff your tacos (hard or soft) and by all means experiment yourself.  The bonus is that making tacos can also be a great way to use up those leftovers staring at you when you open the fridge. 

Cod Tacos: Baked or Sautéed Cod, Grated Red Cabbage & Salsa

Smoked Salmon Tacos: Smoked Salmon, Grated Red Cabbage & Salsa

Catfish Tacos: Sautéed Catfish, Romaine Lettuce, Salsa & Sour Cream

Fried Oyster Tacos: Fried Oysters, Romaine Lettuce & Salsa

Marlin Tacos: Sautéed or Baked Marlin, Mangos & Salsa

Lobster Tacos: Lobster, Mangos, Jalapenos & Guacamole

Fried Chicken Tacos: Shredded Fried Chicken Breasts, Jalapenos, Lime Juice & Shredded Lettuce

BBQ Carnitas Tacos: Smoked or Roasted Pork, Barbeque Sauce, Sautéed Onions & Fried Pickles

Indian Tacos: Shredded Buffalo, Seared Green Chiles & Salsa

Brisket Tacos: Shredded Brisket, Jalapenos, Shredded Green Cabbage, Lime Juice & Salsa

 

 

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