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Substitutions Chart

 

It has happened to each of us. We are right in the middle of a recipe when S*U*R*P*R*I*S*E*.  We discover we are low on a particular ingredient. Or I see a recipe in a magazine that looks  good but it calls for 3 tablespoons of buttermik. And unfortunately buttermilk does not come in 3 tablespoon size cartoons. And what would I do with almost a gallon of  leftover buttermilk? I hate milk.

That is when a Substitution Chart comes in very handy.

                     If you don’t have  = substitute

1 cup buttermilk = 1 cup milk plus 1 tablespoon lemon juice (mix and let sit 5 minutes)

1 cup sifted cake flour = 1 cup minus 2 tablespoons sifted all-purpose flour

1 cup dry bread crumbs = ¾ cup cracker crumbs

1 ounce unsweetened chocolate = 3 tablespoons unsweetened cocoa plus 1 tablespoon butter

1 ounce unsweetened chocolate = 1-2/3 ounces semisweet chocolate and reduce sugar in recipe by 2 teaspoons

1 ounce semisweet chocolate = generous ½ ounces unsweetened chocolate plus 1 tablespoon sugar

1 tablespoon cornstarch = 2 tablespoons flour

1 cup light corn syrup or honey = 1¼ cups sugar plus 1/3 cups liquid

1 cup milk = ½ cup evaporated milk plus ½ cup water

1 cup half-and-half = 7/8 cup milk plus 3 tablespoons melted butter

1 cup heavy cream = ¾ cup milk plus 1/3 cup melted butter

1 clove garlic = ¼ teaspoon garlic powder

1 medium onion = 1 teaspoon onion powder

1 tablespoon prepared mustard = 1 teaspoon dry mustard  1 tablespoon fresh herbs = 1 teaspoon dried herbs

¼ cup chopped onions = 1 tablespoon dried minced onion or 1 teaspoon onion powder

1 pound fresh mushrooms = 6 ounces canned

1 cup tomato juice = ½ cup tomato sauce plus ½ cup water

1 bouillon cube = 1 tsp powdered bouillon

1 teaspoon lemon juice = 1 teaspoon vinegar

½ cup wine (in desserts) = ½ cup fruit juice

½ cup wine (in cooking) = ½ cup broth

1 large egg = 3 small eggs

Source: A combination of various cookbooks and Handbook of Food Preparation of the American Home Economics Association.

Featured Recipe       Creamy Tuna Pasta with Peas

Today’s recipe is good for those times when you need to get supper on the table pronto. This is a one-pot meal. So clean up is a breeze too.

It is also a meatless meal; so it is good for Meatless Mondays or for Lent.

For me this recipe was also a “Use Up” recipe. I had half a container of cream in the fridge and half a package of peas left over in the freezer to “Use Up”.  Combine that with a store had solid tuna on sale for $0.99 a can and I could hear the Universe singing to me to make this dish. I hear voices sometimes. What can I say?

Tuna fish, EVEN CANNED, tuna fish is healthy for you. I said that in my third post here at MTTD,  in Snow Days, and I am repeating it again here today. Tuna fish is healthy for you, even canned tuna. Ounce for ounce it is extremely nutrient rich. It is also inexpensive, especially when on sale.  

 This is what you will need for 4 people:

2 cups of pasta of your choice (shells, rotini, noodles, I used mafalda)

 

2 cans solid tuna fish

 

About 10 ounces frozen peas

 

1 tablespoon lemon zest

 

2/3 cups heavy cream

 

¼ cup Parmesan cheese

 

1-2 green onions sliced

 

Salt and pepper to taste

 

 
Here is what you do:
 

Put water up to boil.

 

 

While you wait for the water to boil slice the onions……

 

 

….and wash and then zest the lemon peel.

 

 

When the water is boiling add some salt and then the pasta and cook following package directions.

 

 

For the last 2 minutes the pasta cooks add the peas.

 

 

 Drain the pasta and peas…….

 

 

……….and toss the  pasta and peas right back into the pot. Drain the tuna fish and add to the pasta and peas along with the lemon zest. Also add some salt and pepper. Mix well.

 

 

When mixed well add the cream and the Parmesan cheese and mix well again.

 

 

Toss some of the sliced green onions on top of each serving.  This would go really well with the Cherry Tomato Salad with Shallots and Chives I shared last time. The red and green would make a great color contrast.

 

 

Bon Appetit!!

 

Cost

 

2 cups of pasta of your choice        $0.50*

 

2 cans solid tuna fish                     $1.98**

 

About 10 ounces frozen peas          $1.09

 

1 tablespoon lemon zest                 $0.33**

 

2/3 cups heavy cream                    $0.94

 

¼ cup Parmesan cheese                $0.59

 

1-2 green onions sliced                   $0.16

 

Salt and pepper to taste

 

Total cost = $5.59
 
Cost per person = $1.39

 

* Bought the pasta on sale  ~ 10 boxes for $10.00. This is the beauty of stocking up when you can.

 

** On sale this week.

 

*** Since I only used the zest I still have one lemon to use for juice later in the week stretching that $0.33 into another meal.

 

COMMENTS OF THE WEEK

It was another great week of fantastic comments! This week I could not narrow it down to just one.

 I liked good cooker’s comment about German Easter Eggs :  WOW! I’m German (mixed with a little of this and a little of that) and I’d never heard of these. Thank you for the tradition addition.

And Carol S in regard to One Act of Kindness shares a great tip:  Sweet story…I’ve also tried the “smile” test. When approaching a sales clerk, wait staff person or anyone you are approaching for service. Be the first to smile and say hello. It’s amazing! It softens and sweetens the encounter.

Quote of the Day

The darkest night is often the bridge to the brightest tomorrow.

Jonathan Lockwood Huie

 

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