Thanks for coming to my kitchen!

Most of my chef training came from the training my family has given me as I have learned to cook for some picky eaters and a couple of bottomless pits! It has been a fun journey and I want to share my experiences with you.
My daughter and I own a catering business and have cooked so many delicious things for our clients. Here I am sharing some of our best loved foods - at home and at catering events.
I like to keep things simple, using everyday food but I am a BIG fan of spice! I love hot and spicy stuff!
(Which is why I stay married to my wonderful hubby! LOL)
Try my recipes and let me know how it turns out!
And if you have a moment, check out our catering site to see what we do.
You will find us at:
Happy Cooking!

Thursday, March 27, 2014

Egg Substitutes

Use these substitutes for eggs when you don't have any in the house or for those special vegetarians in your life.

For cakes, use #1-7.
For cookies, use #8 or 9.
For muffins, use #1, 3 or 10.

For each egg, sub:
1: 1/3 cup applesauce
2: 1/4 cup applesauce + 1 tsp baking powder
3: 1/2 pureed banana (1/4 cup)
4: 3 Tbl pureed fruit
5: 1 Tbl gelatin + 3 Tbl warm water
6: 1 Tbl white vinegar + 1 Tbl warm water
7: 2 heaped Tbl potato starch
8: 1 Tbl corn starch +2 Tbl water
9: 1/4 cup vegetable oil
10: 1/3 cup cooked pumpkin

Mixes you can also use:
2 Tbl flour + 1/2 tsp oil + 1/2 tsp baking powder + 2 Tbl liquid (water, juice, milk, etc)
2 Tbl water + 1 Tbl oil + 1/2 tsp baking powder.

Brown Sugar Muffins

These are a family favorite! Usually I make them plain but sometimes, just to be fancy, I put oats on top and drizzle the baked muffins with maple syrup.
When my husband and I started a vegetarian diet, I tried these with a couple changes to remove the dairy in them. They tasted just the same!
I also add 1/2 cup of white bean puree to make them healthier and give a "sneaky" bit of protein and vitamins to these treats!

Brown Sugar Muffins (substitutions in parentheses)

1/2 cup shortening
1 cup packed brown sugar
1 egg   (1/3 cup applesauce)
1 1/2 cup all-purpose flour (may use wheat flour or gluten-free substitute)
3/4 cup ground oats
1 tsp baking soda
1/2 tsp salt
1 cup milk  (1 cup rice or almond milk)
2 tsp vanilla

Cream together shortening, brown sugar, and egg. (May also add 1/2 cup white bean puree to make it healthier.)
In a separate bowl, sift together flour, oats, baking soda, and salt. Add to creamed mixture.
Add milk and vanilla, stirring until mixed well.
Pour into greased muffin tins. (You can use papers, but this will peel off a lot of the muffin when you take off the paper.)
Bake at 400°F for 18 to 20 minutes. High altitude, about 22 to 24 minutes.
Makes about 12 regular size muffins, 6 large.

Pink Vinaigrette

I love this recipe! Tangy and sweet, it's great on spinach with fresh mozzarella cheese, mandarin oranges or fresh strawberry slices, slivered almonds, bacon bits and red onion slivers.

Pink Vinaigrette
1/2 cup red wine vinegar
1 cup sugar
1/2 tsp salt and pepper
1/2 red onion
2 tsp mustard
1 cup olive oil

Mix all ingredients except oil in a blender.
Add oil and blend until smooth.