Alternative ingredients

blotsfan

blotsfan

Easy one here. When making boxed mac n cheese, use plain greek yogurt instead of milk and butter. I think it makes it taste cheesier. Apparently you can substitute the one for the other a lot, but I haven't tried.
 
Covar

Covar

That kind of person should be banned from kitchens. You use water and Crisco (which works better than butter, but lacks the flavor). You put an egg in a pie dough you're only demonstrating a complete lack of understanding of the ingredients and the recipe you're trying to make.

You're (hypothetical people) also probably the same kind of idiots that buy into this kind of marketing:
1389905004507.jpg
 
BananaHands

BananaHands

Staff member
ncts_dodge_man said:
So basically, if I ever need am craving just about anything - eat some nuts. That covers everything but the "oily foods" requirement for calcium.
Click to expand...
There's always almonds for calcium!

But yeah, nuts are, well, nuts. BBC did a thing on them a little bit ago that made me buy some mixed nuts to keep around, I'll post that over in Health News so I can justify having that thread up top here.
 
PatrThom

PatrThom

Oh, man. Trail mix (or some component/mixture thereof) is so often one of the most satisfying snacks you can grab. Great for tiding you over 'til your next meal, and so long as you have no bile/gallbladder trouble/diverticulitis, one of the best for you, too.
...assuming you don't overdo it on the salt.
Covar said:
You use water and Crisco
Click to expand...
No! You use vodka and lard.

--Patrick
 
BananaHands

BananaHands

Staff member

Gardein “Steak” Sandwich with Watercress, Red Pepper, and Horseradish Mayonnaise
(The Conscious Cook, Tal Ronnen)
Ingredients:
For the steak strips:
  • 8 oz. Gardein beef-style strips, thawed
  • 3 tbsp canola oil
  • 1 tbsp steak rub (below)
To assemble:
  • Two ciabattas or focaccia squares
  • Horseradish mayonnaise (below)
  • 1/4 cup very thinly sliced red onion
  • 1/2 cup chopped watercress
  • 1/2 cup chopped romaine lettuce
  • 1/2 red bell pepper, julienned
Directions:
  1. Make the steak strips: Using a dish towel or paper towel, rub each strip to remove the seasoning that comes on the packaged product. In a plastic bag or other container, toss the strips with the oil, then add the steak rub and toss again.
  2. Place a cast-iron grill pan over medium-high heat. Sear the strips until lightly browned and heated through, 1-2 minutes on each side. Remove to a plate.
  3. Cook the ciabattas on the grill pan, pressing down with a spatula, until toasted and grill-marked, turning over to toast both sides; split in half horizontally.
  4. Assemble the sandwiches: Apply a generous amount of Horseradish Mayonnaise to the inside of each piece of ciabatta. Divide the onion, watercress, romaine, red pepper, and strips between the two bottom ciabatta pieces and cover with the top pieces. Serve immediately.
Steak Rub
  • 1 1/2 tbsp coarse sea salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp dehydrated onion
  • 1/2 tbsp dehydrated garlic
  • 1/2 tbsp red pepper flakes
  • 1/2 tbsp dried thyme
  • 1/2 tbsp dried rosemary
  • 1/2 tbsp dried fennel
Place all of the ingredients in a bowl and stir well to combine. Keeps for several months, tightly covered, in a cool, dark spot.
Horseradish Mayonnaise
  • 1 tbsp prepared horseradish
  • 1 cup vegan mayonnaise
  • 1 tsp light agave nectar
  • juice of 1 lemon
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper
Place all of the ingredients in a bowl and whisk well to combine. Store, covered, in the refrigerator for up to two weeks.
 
You must log in or register to reply here.
Top