The past few months have been full of private events, classes and even some surprise highlights. I feel honored to have worked with so many clients and inspiring new creations and confident cooking for your families. I truly love hearing when clients share their individual success stories.
Sadly the large group classes are finished for now as I prepare to welcome baby #2 in July. I may host one or two classes in the fall like the ever popular “No Cooking Required” Entertaining with Cheese Plates or other Holiday Entertaining Success Secrets but it is too early to say. Please let me know if there is a topic of interest for you.
As always you can easily connect with me on Facebook, Twitter and Instagram to ask questions and see what I am up to. Highlights for the summer are new baby needs and putting in a large edible garden. I am so excited!
I will still be hosting a few private events and clients if you would like to talk more achieving your specific culinary goals, making cooking and entertaining easier, or have questions about hosting a private event please contact me here. I look forward to continuing to work with people like you. I love making the world a better place through quality food and the connections that happen when we share a meal together.
Much love,
Rachel
Here is a quick look some of the client success and recent fun events.
Open House Event showing off simple cheese plates “I never knew entertaining could be so easy and elegant” Sandy” I was looking for ways to feed my toddler healthier meals quicker. Rachel’s techniques make it possible to have it all” Nicole S“Rachel, I made chicken wings tonight with the Indian seasoning. They were spectacular – both of us enjoyed them. I did as you suggested and sautéed them in oil/butter until crispy, and then put half on a sheet pan and half in the covered skillet with a couple of ice cubes of stock and baked for 45 minutes. Both were delicious…the ones that were braised were slightly more moist, which is what you said to expect, but both were oh-so-good. Next time I’ll add a bit of salt and they’ll be perfect. I’m much more clear about my tastes and preferences now. I’m thrilled at all I learned, how patient and instructive you are how confident I am now that I can use the “guidelines” you gave me. Thanks again for all you research, enthusiasm and guidance! Again, thank you thank you thank you!” Marcie L
“We all get stuck in a rut sometimes. I loved learning how to make simple subsitutions and have flexibility to make a recipe fit my families needs. I learned so much about safety and efficiently in the kitchen as well, thank you” Katie“Before working with Rachel I was not cooking often and eating a lot of processed foods. Now I know how to cook a variety of things using basic skills. The most valuable thing I learned is how to mix and match ingredients making meals with what I have on hand. This helps me by not having to run to the grocery store so often. I take away lots of ideas for easy cooking.” Ashley D” As a soon to be parent I now have more tools and confidence to work in the kitchen and feed my family well” Jackson C
“Cooking with kids can be fun and easy” Keren HPrivate Dinner Event “Rachel planned and hosted a dinner class for myself and a few friends. It was absolutely fabulous! Very informative & so much fun, we still rave about it!” Shannon M
“I didn’t know searing meats and making sauces could be so fun and easy. It was informative and easy to follow. I made delicious food with so much flavor and I know I can do it again.” JoyLarge Speaking Event on Meals Made Easy.” This was so informative, the freezer inventory, space saving ideas and prep ahead methods are genius, Thank you!” Louis V
“It’s so easy and inexpensive to make healthier snacks, I am so happy I met you!” Pat B
Easy Asparagus and Prosciutto appetizers at an entertaining class. ” This was so fun, very informative and easy to follow. The food was amazing! I am ready to host the holiday’s with ease” Stacy BFrom Secrets Behind The Dinner Party EventGuilt Free Treats Class. “Rachel is so knowledgeable, her food is delicious, simple and full of easy substitutions that work” Karen KRachael and Nick Celebrate their anniversary! ” This class was absolutely fabulous, exceeding our expectations in every way! And Who knew cauliflower could taste so good.”Surprise Feature In The Plymouth MagazineThe kids and I made the bread recipe tonight. They love helping me in the kitchen and they did a great job. It’s great that the recipe is so simple that they can help without too much trouble managing the two. Thanks! Felicia G
Have you ever made something and it just did not turn out right? Sometimes recipes just don’t work, but sometimes there are small changes in ingredients that affect the end results. The science of cooking, the amount of fat, sugar, salt, acid, leavening agents like yeast and baking soda all change the properties of ingredients achieving different results. When you know how to handle them and what cause certain reactions you can alter recipes easily to fit your desired needs and tastes.
In baking this is especially true, that is why proper measuring is important. Often professional bakers measure ingredients not by cups and teaspoons but by weight so they are accurate and consistent every time. I want to introduce you to a great blog that I follow: meet Tessa, from Handle The Heat. She is great at testing out ingredients and recipes to find the very best one and let you know why ingredients behave specific ways.
Take a look at some of her projects below on how altering one ingredient can change the same cookie recipe:
Altering ingredients in hocolate chip cookies
And the difference between shortening and butter in baking biscuits:
Shortening and Butter in baking biscuits
The science of cooking is very interesting resulting in very tasty treats. A great way to start creating your own signature dishes and working from pantry is to know some good shortcuts and common food substitutions that can work wonders in a pinch. Here is your simple guide to common food substitutions so you no longer have to run to the store for that one missing ingredient.
Apple Pie Spice
Amount: 1 teaspoon
Substitute: 1/2 teaspoon cinnamon plus 1/4 teaspoon nutmeg plus 1/8 teaspoon cardamom, 1/8 teaspoon ginger optional
Baking Powder
¼ teaspoon baking soda + 1/2 teaspoon cream of tartar
Use right away
Baking Soda
There is NO substitute for baking soda
Butter
Amount: 1 cup
Substitute:
– 1 cup regular margarine
– 1 cup vegetable shortening (for baking)
– An equal amount of oil can be substituted for a similar portion of MELTED butter if the recipe specifies using Melted butter
-Also see Healthy Common Food Substitutions for use of Apple Sauce and Banannas
TIP 1: According to the National Association of Margarine Manufacturers, you can tell “if the product is regular margarine by checking the Nutrition Facts: a 1 tablespoon serving will have 100 calories.” Products that contain less than 80 percent fat often give the fat percentage on the front of the package.
If the margarine is labeled “light,” “lower fat,” “reduced fat,” “reduced calorie/diet” or “fat-free” or is called a “vegetable oil spread,” you may be less successful substituting it for butter OR for regular margarine in baking and in some cooking procedures. These products are higher in water and lower in fat content and won’t perform in the same way as regular butter or margarine.
TIP 2: There is no standard procedure to substitute liquid oil for solid shortening in cooking. Oil is 100 percent fat, while butter, margarine and other solid shortenings are lower in fat on a volume-for-volume basis.
Also, for some recipes, solid shortening helps incorporate air into the batter when it is whipped with other ingredients such as sugar and eggs. If you try to whip these ingredients with oil, your baked product is likely to be more compact and oily in texture. Your most successful substitution occurs if your recipe calls for MELTED butter, in which case you can usually substitute an equal amount of oil.
Buttermilk
Amount: 1 cup
Substitute: 1 cup milk + 1 tablespoon lemon juice or white or cider vinegar
Let stand to thicken, about 10 minutes. Not suitable for raw applications, such as a buttermilk dressing.
Chocolate: Unsweetened Chocolate:
Amount: 1 ounce Substitute: 3 tablespoons cocoa powder + 1 tablespoon vegetable oil.
Or 1 ½ ounces bittersweet or semisweet chocolate. Remove 1 tablespoon sugar from the recipe.
Bittersweet or Semisweet Chocolate
Amount: 1 ounce
Substitute: 2/3 ounce unsweetened chocolate + 2 teaspoons sugar.
Works well with fudgy brownies. Do not use in a custard or cake.
Egg
Amount: 1 whole egg
Substitute:
1/4 cup liquid egg substitute
Reconstituted powdered eggs; follow package directions
1 tablespoon ground flax seed + 3 tablespoons water (mix till thick and creamy)
1 tablespoon chia seed + 1/3 cup water (mix let stand for 15 min)
1 tablespoon soy protein powder + 3 tablespoons water
½ mashed banana
¼ cup unsweetened applesauce
3 tablespoons peanut butter
2 tablespoons mayonnaise (suitable for use in cake batter)
TIP: If you don’t use eggs very often, you may find it helpful to keep some powdered eggs on hand.
Flour, All-Purpose White Flour
Amount: 1 cup
Substitute: 1/2 cup whole-wheat flour plus 1/2 cup all-purpose flour. TIP: It’s generally recommended that you replace no more than half the all-purpose white flour with whole-wheat flour. Too much whole-wheat flour in a recipe calling for all-purpose flour might result in a reduced volume and a heavier product.
Flour, Cake
Amount: 1 cup
Substitute: 1 cup minus 2 tablespoons all-purpose flour
Flour, Self-Rising
Amount: 1 cup
Substitute: 1 cup minus 2 teaspoons all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt
Garlic
Amount: 1 small clove
Substitute: 1/8 teaspoon garlic powder
Half-and-Half
Amount: 1 cup
Substitute: ¾ cup whole milk + 1/4 cup heavy cream
or 2/3 cup low fat milk + 1/3 cup heavy cream
Heavy Cream
Amount: 1 cup
Substitute: 1 cup evaporated milk
Not suitable for whipping or baking, but fine for soups and sauces.
Marshmallows, Miniature
Amount: 1 cup
Substitute: 10 large marshmallows
Mayonnaise (for use in salads and salad dressings)
Amount: 1 cup
Substitute:
– 1 cup sour cream
– 1 cup yogurt
– 1 cup cottage cheese pureed in a blender
– Or use any of the above for part of the mayonnaise
Onion
Amount: 1 small or 1/4 cup chopped, fresh onion
Substitute: 1 tablespoon instant minced onion
TIP: Dried onion may be added directly to moist foods such as soups, gravies, sauces and salad dressings. You may need to rehydrate it with a little water before adding it to drier foods. Check package directions — one brand advises adding an equal amount of water and letting the dried onion stand 5 to 10 minutes.
Pasta (substituting one for another)
Amount: 4 cups COOKED
Substitute: The National Pasta Association suggests these substitution ratios.
– 8 ounces of UNCOOKED elbow macaroni, medium shells, rotini, twists, spirals, wagon wheels, bow ties, mostaccioli, penne, radiatore, rigatoni, spaghetti, angel hair, linguine, vermicelli and fettuccine all produce about 4 cups COOKED pasta
– Use about twice as much UNCOOKED egg noodles to provide 4 cups COOKED pasta. Approximately 8 ounces UNCOOKED egg noodles equal 2 1/2 cups COOKED noodles.
Pumpkin Pie Spice
Amount: 1 teaspoon
Substitute: 1/2 teaspoon cinnamon plus 1/4 teaspoon ground ginger plus 1/8 teaspoon ground allspice plus 1/8 teaspoon ground nutmeg
Rice 1 cup dry = about 3 cups cooked
Amount: Any amount
Substitute: Most rice products will substitute for each other on a fairly equal basis in recipes; however, their cooking times and the amount of liquid needed may vary. If possible, choose a rice with a comparable grain length for the closest match. Visit the USA Rice Federation’s site to learn more about cooking with the different forms of rice.
Rum
Amount: any amount
Substitute: 1 part rum extract plus 3 parts water. For example: for 1/4 cup rum, substitute 1 tablespoon rum extract plus 3 tablespoons water.
Sour Cream
Amount: 1 cup
Substitute: 1 cup plain whole-milk yogurt
Nonfat and lowfat yogurts are too lean to replace sour cream.
Sugar: Brown Sugar(light)
Amount: 1 cup
Substitute: 1 cup granulated sugar + 1 tablespoon molasses
Brown Sugar(dark)
Amount: 1 cup
Substitute: 1 cup granulated sugar + 2 tablespoons molasses
Pulse the molasses in a food processor along with the sugar or simply add it along with the other wet ingredients.
Powdered/ Confectioners Sugar
Amount: 1 cup
Substitute: 1 cup granulated sugar + 1 teaspoon cornstarch,
ground in a blender (not a food processor)
Works well for dusting over cakes, less so in frostings and glazes
Tomato Juice
Amount: 1 cup
Substitute: 1/2 cup tomato sauce plus 1/2 cup water
Yeast
Amount: 1 compressed cake (3/5 ounce)
Substitute:
– 1 package (1/4 ounce) active dry yeast
– about or slightly less than 2 1/2 teaspoons loose active dry yeast
Yogurt (Plain)
Amount: 1 cup
Substitute: 1 cup sour cream
White Wine
Amount: ½ cup
Substitutes:
½ cup broth + 1 teaspoon wine vinegar
Add just before serving.
½ cup broth + 1 teaspoon lemon juice
Add just before serving.
½ cup Vermouth
The same amount of apple juice or white grape juice
Healthier Common food Substitutions:
Cooking at home rather than eating out is one of the best ways to start eating healthier. To boot the nutritional value of your meal try some of theses healthier common food substitutions to make your recipes that much better.
Applesauce: Use in baked goods to cut the fat. Use in place of half the called for amount of butter or oil. Perfect for muffins, breads, brownies and some cakes.
Nonfat Greek yogurt: Use to cut calories and add protein by replacing mayonnaise or sour cream.
Avocado: make the fat a healthier one. Avocados are high in monounsaturated “good” fats, which help you maintain healthy cholesterol levels and stave off heart problems. Use in place of butter, oil or cream in whipped dressings, spreads and mousse.
Bananas: High in potassium can help cut sugar and fat but in baking. Use ½ mashed banana is place of half the mount of butter or oil or use in place of 1 egg. If using mashed bananas as a sugar substitute, cut the amount of liquid called for in half to maintain the same level of moisture and texture.
Rolled oats, crushed nuts or ground seeds add good fats, fiber and nutrients use in place of bread crumbs for crunch coatings on chicken or casserole toppings.
Soda Water: Use in place of Tonic water. Tonic water is high in sugar, while soda water contains none
Whole Wheat Flour: Use in place of half the called for amount of all purpose flour
Veggie “noodles”: Make using a vegetable peeler or a mandolin to make long, zucchini or spaghetti squash use in place of pasta.
Potato Puree: add to a soup to make it thick and creamy, or puree part of a vegetable soup, use in place of heavy cream
