Every so often it happens that I’m ready to dive into a recipe and I suddenly realize I don’t have a key ingredient – like port wine for instance. Not one to be easily daunted, I’m determined to move ahead with the recipe, knowing there has got to be a suitable port wine substitute (fingers […]
I discovered some Madeira wine substitute options when I was making a fabulous recipe for Chicken Breasts Stuffed With a Mushroom Duxelle. Oooh-la-laaa, it was fan-ceee! Try it out sometime when you are in the mood for an elegant, impressive dinner. Anyway, I thought I’d have to put my menu plan on hold because I […]
In soups, pastas and sauces Heavy whipping cream in soups, pastas and sauces creates a full-bodied flavor and thick consistency while adding unnecessary levels of fat and calories. For a similar consistency and taste in savory dishes, add low-fat cream cheese instead of the whipping cream. At 120 calories and 9 grams of fat per […]
Herb Amount of Fresh Herb Equivalent Quantity of Dried Herb/Spice Basil 2 tsp finely chopped basil (about 5 leaves) 1 tsp dried basil Bay leaves 1 fresh leaf 2 dried leaves Chervil 3 tsp fresh cilantro 1 tsp dried cilantro Chives 1 Tbsp finely chopped fresh chives 1 tsp freeze-dried chives Cilantro 3 tsp fresh […]
1/2 tsp each: dried rosemary marjoram thyme oregano (Recipe from my Auntie Bea, 85 years old – March 2015)
Because dried herbs are generally more potent and concentrated than fresh herbs, you’ll need less. Use 1/3 the amount of dry herbs as you would fresh. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need only 1 teaspoon of dried, since 3 teaspoons equal 1 tablespoon.
Was talking to Auntie Bea on the phone tonight. She brought up something I had been meaning to ask her about for a while, but I never think of it when talking with her…. A few years ago Auntie Bea invited Mom, Chris and I over for dinner and made shrimp. She was explaining a […]