Keep the Change - Kitchen Substitutes

What do you do when you’re cooking and run out of that one thing you need? Running to the store is costly in both gas and money. Here are some tips from my kitchen. Keep these staple substitutes in your pantry so you’ll be ready when necessity strikes.

-          Eggs – Mix 1 Tbsp cornstarch with 3 Tbsp water (multiply quantities as necessary for multiple eggs) as a quick egg substitute in nearly any baking recipe. This is also a great alternative if you’re cooking for someone with egg allergies.

-          Buttermilk – Pour 1 Tbsp vinegar or lemon juice into your measuring cup and add enough milk to make 1 cup (to sub for 1 cup buttermilk). Stir and let stand 5 minutes.

-          Panko or dry bread crumbs – Crush crackers or potato chips instead.

-          Brown and White sugars are rather interchangeable, when needed (though it's best to stick to what's called for, if possible). Honey is also a great, healthier, substitute for sugar in many recipes.

-          Butter – For many recipes, cooking oil (such as canola or vegetable) can be subbed in. For a healthier alternative, use applesauce to replace the fat called for in a baking recipe.

-          Sour cream and Plain Yogurt is another interchangeable combo. Yogurt is the healthier option and either one will do the trick in your baking or casserole recipes.

-          Tomato Sauce – for chilis, soups and some casseroles, using Condensed Tomato Soup is a quick and easy substitute.

As you can see, recipes are not hard and fast rules. There are many options for making your recipes work with what you have. Next time you run out of something at the last minute, before running to the store, run to your computer and do a quick Google search including the name of the item you lack and the word “substitute” – more often than not, you will find you have just what you need!