Simple Substitutions

by Amie on January 15, 2010

We’ve all been there…you’re in the middle of making dinner or baking a pie and, Oopsie Daisy… we’re stuck without a much needed ingredient.  Have no fear, here’s a few simple substitutions you can use (instead) hehe, of the ingredient called for in the recipe…

When in Doubt…Opt for Greek plain yogurt when you need:

Soup Base: 2 Tbsp. Rice Flour and 1 cup Greek plain yogurt

Cream Cheese: Strain plain Greek yogurt in cheesecloth; cover and place into the fridge for 24 hours.

Sour Cream: Plain Greek yogurt and 1 tsp. baking soda added to your dry ingredients

Mayonnaise: 1 cup Greek plain yogurt, sea salt, pepper, 1 Tbsp. Dijon Mustard

Other Substitutions

1 clove Garlic: 1/6 tsp. garlic powder

1 Tbsp. Fresh Herbs: 2 Tbsp. dried herbs

1 tsp. All Spice: 1/4 tsp. cinnamon and 1/4 tsp. ground cloves

1 cup honey: 1 cup agave nectar or 1-1/4 cup sugar and 1/4 cup warm water

1 tsp. Lemon juice: 1/2 tsp. White vinegar

1 cup Dry Bread Crumbs: 1 cup crushed crackers, cereal, corn chips, rice chips

OR

1 cup Dry Bread Crumbs: 2 slices of bread, toasted in the oven, then crumbled or sliced into cubes

1 oz. Baking chocolate: 1 oz. raw cacao nibs

OR

1 oz. Baking chocolate: 3 Tbsp. cocoa and 2 tsp. butter or ghee

1 cup Buttermilk: 1 cup milk (or 1 cup Greek plain yogurt) mixed with 1 Tbp. white vinegar; let sit for 20 minutes.

1 cup Self-Raising Flour: 1 cup all purpose flour mixed with 1-1/2 tsp. baking powder and 1/2 tsp. salt

1 1/2 tsp. Arrowroot: 1 Tbsp. Flour and 1-1/2 tsp. cornstarch

1 Tbsp. Flour for thickening: 1-1/2 tsp. cornstarch or arrowroot

1 tsp. Baking powder: 1/3 tsp. baking soda and 1/2 tsp. cream of tartar

Whole Eggs: Two egg whites for each whole egg and 1 Tbsp. oil

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{ 7 comments… read them below or add one }

Heather (Where's the Beach) January 15, 2010 at 7:17 pm

Cool. It’s always nice to have these types of tips!

Reply

Mellissa January 15, 2010 at 7:19 pm

Thanks for posting these- I have been in that situation!

Reply

The Healthy Hostess January 15, 2010 at 7:47 pm

Love the substitutions! Great ideas!
Thanks! :)

Reply

Evan Thomas January 15, 2010 at 8:59 pm

I never knew greek yogurt would work for a soup base–love it!

Reply

Janna (Just Flourishing) January 17, 2010 at 9:59 pm

Awesome! Thanks for posting the substitutions, will definitely be referring to this :)

Reply

Jennifer January 21, 2010 at 2:47 am

I love all of the subs for Greek yogurt. I’m a recent Greek yogurt convert. I can’t imagine my kitchen without it!

One question though. When you say, 1 Tbsp. Fresh Herbs: 2 Tbsp. dried herbs, is there a typo? Dried herbs are much more concentrated and flavorful than fresh. I’ve always read 1 Tbsp fresh=1 tsp dried and have gone by that (loosely, as I’ve found I like more seasoning and/or have too many dead taste buds).

Reply

The Healthy Apple January 23, 2010 at 12:44 pm

Jennifer,

Thank you for your comment; no this is not a typo…this is simply how I like to substitute for this particular instance because I love the extra concentrated flavor of the dried herbs (even though I’m a huge fan of fresh herbs)….I usually use more fresh herbs in my salads, fish and poultry dishes however when it comes to substitutes, I often use more dried than fresh herbs. Hope this helps; have a wonderful weekend and thank you again for your comment.

Best,

Amie

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