Substitutions

Published by admin on Wed, 01/23/2019 - 12:04pm
By: 
Keith Bryant
 In cooking we use things we have on hand and don’t want to go to the store for one more thing.  
 I know more often than not I used butter in a recipe instead of margarine, just because I don’t keep margarine in the house very often. When making something to eat we substitute items all the time.  I can’t be the only one to eat a hot dog on whole wheat sliced bread instead of a bun.  
 As far as that goes you get 10 hot dogs in a pack and only eight buns in a pack.  I think the universe is trying to tell us something.
 Not only do we substitute items we also use traditional breakfast food for dinner.  Isn’t it easier to make a couple of eggs or pancakes for dinner than to go back out in the dark cold winter months at 6:30 p.m. to the grocery store?   
 Even today in some cookbooks I have there are pages dedicated to the use of substitutions if you don’t have certain ingredients. Kale for spinach, adding vinegar to milk to make buttermilk and even applesauce for eggs in baking. We use them all the time when cooking.
 I have been avoiding flour products as of late.  Not sure of the gluten thing or just feeling blah when I consume flour but looking for substitutions in some of the meals I cook.   
 Now I have heard of a cauliflower pizza crust and thought I would look up something like that for my Mexican meal of the week. This is what I came up with.  
 I found this recipe on recipe girls website and added a little corn to the mix to add that flavor. 
Ingredients
3/4 large head cauliflower (or two cups riced)
2 large eggs
¼ cup chopped fresh cilantro
½ medium lime, juiced and zested
2 tablespoons frozen corn added to cauliflower in food processor
Salt and pepper, to taste
Directions
 1. Preheat the oven to 375 degrees F., and line a baking sheet with parchment paper.
 2. Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
 3. Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. If you don’t use a microwave, a steamer works just as well. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
 4. In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small “tortillas” on the parchment paper.
 5. Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
 6. Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.
 
 

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