IDEA ALLEY: Missing ingredients replaced with simple substitutions - NWAOnline

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

It happens to all of us from time to time. We get halfway through a recipe to find we don't have an ingredient we thought we had. Those times may be happening more frequently now than ever. Several Kats have asked me about substitutions.

Here are some common ones:

Keep in mind none of these will produce results exactly like the real thing, but they will work in a pinch.

Baking powder: For each teaspoon combine ¼ teaspoon baking soda, ¼ teaspoon cornstarch and ½ teaspoon cream of tartar.

Buttermilk: For each cup, combine 1 tablespoon vinegar or lemon juice with enough milk to make 1 cup and let stand for 5 to 10 minutes before using OR ½ cup plain yogurt plus ½ cup milk OR ½ cup sour cream plus ½ cup milk. In baking, sour cream or plain yogurt can be used cup-for-cup in place of buttermilk.

Creme Fraiche: Mix equal parts sour cream and whipping cream and sweeten to taste with confectioners' sugar. Mix well, cover and refrigerate 8 hours before using.

Dried bread crumbs: For binding or dredging use an equal amount of crushed crackers, tortilla chips, pretzels. Alternately, place sliced bread in a low oven until completely dry, but not toasted and then pulverize it in a food processor. Quick-cooking oats are also an acceptable substitute as a binder.

Half-and-half: For each cup combine ¾ cup whole milk plus ¼ cup heavy cream OR ½ cup 2% milk plus ½ cup heavy cream OR 1 tablespoon unsalted butter (melted) and enough whole milk to make 1 cup OR 1 cup evaporated milk.

Herbs: For 1 tablespoon chopped fresh herbs use 1 teaspoon dried herbs or ¼ to ½ teaspoon ground or powdered herbs.

Lemon: The flavor will be a little different, but lime juice or orange juice can be used in place of lemon juice in most recipes. Orange juice will be a little sweeter and lime juice will be a little brighter.

Tomato paste: For each tablespoon tomato paste, use 2 to 3 tablespoons tomato sauce or tomato puree and reduce the liquid in the recipe by 2 to 3 tablespoons or boil the tomato sauce/puree until it is reduced to 1 tablespoon. Another option: Recently my mom was making a soup recipe that called for 2 tablespoons tomato paste and honey to taste. She had honey, but no tomato paste. It wasn't worth opening a can of tomato sauce for just a couple tablespoons so she used ketchup instead. That's exactly what I would have done. And according to her — we're all staying home, so I didn't get to taste it — the soup turned out great.

For more substitutions, I recommend The Food Substitution Bible by David Joachim.

If you've discovered a great substitution, let tell us about by sending an email to the address below.

...

"Our family has fallen in love with this baked oatmeal — even the oatmeal haters," Lari Moix writes. "[The] majority of ingredients can be found in the pantry, making this oatmeal a good breakfast food when trips to grocery store are limited. To prevent boredom or burn out, we change the fruit and spices."

Moix notes the original version of the recipe is from Allrecipes.com; here it has been adapted to the Moix family's tastes and health needs.

Baked Oatmeal from the Pantry

½ cup unsweetened applesauce

2 eggs OR 1 egg PLUS 3 egg whites

5 tablespoons granulated sugar

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon almond or vanilla extract

1 cup milk, plus more for serving (evaporated milk is OK)

3 cups oats

2 cups frozen berries OR ½ cup raisins or dried cranberries (see note)

1 to 2 tablespoons brown sugar

Greek yogurt, optional for serving

Grease an 8-inch square baking dish. Set aside.

In a large bowl, combine the applesauce, eggs, granulated sugar, baking powder, salt, extract and milk. Stir in oats and mix until well coated. Stir in fruit. Mix to evenly distribute. Transfer mixture to the prepared baking dish. Sprinkle with brown sugar. Cover and refrigerate overnight.

When ready to cook, heat oven to 350 degrees. Bake 40 to 45 minutes or until set. Serve warm with milk or Greek yogurt.

Note: If using raisins, add 2 to 3 teaspoons cinnamon and a little extra milk to prevent dry oatmeal.

Makes 6 to 8 servings.

Email recipe contributions, requests and culinary questions to

kbrant@arkansasonline.com

Please include a daytime phone number.

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