Category Archives: Cooking Tips

Alcohol Free Cooking Tips that Taste Gourmet

No AlcoholWould you like to cook like a Gourmet Chef without using alcohol as an ingredient?

Why would you want to? The alcohol cooks out and just leaves the flavor behind!

Maybe you just don’t want alcohol in your home for:

  • Health reasons?
  • Religious reasons?
  • Financial reasons?

Well, here you go — Listed below are a few substitutions to get you started:

Amaretto – Almond extract (1/2 teaspoon extract for 2 tablespoons of Amaretto) or Amaretto syrup such as Davinci Gourmet, Coffee Syrup Sf Amaretto, 25.4-Ounce

Beer or Ale – A strong chicken, beef or mushroom broth, or non-alcoholic beer.

Beer or Ale (Light) – Chicken broth, white grape juice or ginger ale.

Red Burgundy – Red wine vinegar, grape juice or non-alcoholic wine

Red Wine, sweet or dry – non-alcoholic wine with a tablespoon of vinegar added to cut the sweetness, grape juice, cranberry juice, grape jelly, tomato juice, beef broth, liquid drained from vegetables, or water. Use equal amounts of liquid as called for in the recipe.

Rum – White grape juice, pineapple juice, or apple juice in equal liquid amounts as called for in the recipe. Can also use these juices with 1/2 to 1 teaspoon of rum, almond or vanilla extract added.

Sherry – Apple juice, orange juice, pineapple juice, or non-alcoholic vanilla extract.

Vodka – White grape juice or apple cider combined with lime juice or use plain water in place of the vodka.

White Burgundy – non-alcoholic wine, white grape juice combined with white wine vinegar.

White Wine, sweet or dry – non-alcoholic wine with a tablespoon of vinegar added to cut the sweetness, white grape juice, apple juice, apple cider, tomato juice, chicken broth, liquid drained from vegetables, ginger ale, or water. Use equal amounts of liquid as called for in the recipe.

Thrive can help!

Remember that Thrive Freeze Dried products can be ground into powder then made into broths, juice or syrups. Here’s some suggestions:

Note: FD – Freeze Dried. Thrive product numbers are for Pantry size cans

Thrive FD Fruit Selections
Thrive FD Vegetable Selections
Thrive Beef Bouillon (#22662)
Thrive Chicken Bouillon (#22663)
Thrive Tomato Powder (#22237)

For a more comprehensive list of alcohol substitutions just sign up, then download my free e-Paper, “Alcohol Free Cooking Tips that Taste Gourmet,” by click on the image below:

Alcohol Free Tips e-Paper

Download your FREE e-Paper today!

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Cooking with Essential Oils

doTerraCookingI’ve been using Essential Oils for a couple of years for more health related things. I’m just starting to explore the world of cooking with Essential Oils. My friend and fellow Thrive Consultant, Nancy Barter, a.k.a. Self Reliant Mama, has done a few You Tube Videos as she has experimented with cooking with Essential Oils. Here’s one:

Not all Essential Oils are meant to be taken internally and you want to make sure that you are using Food Grade essential oils. I choose doTerra oils because of the superior quality.

SIX TIPS for cooking with Essential Oils

1. A LITTLE GOES A LONG WAY – Essential Oils are more potent than dried or fresh herbs, i.e., One drop of peppermint oil equals about 28 cups of peppermint tea. Always start off with a SINGLE drop so as not to waste the essential oils. You can always add more.
2. “TOOTHPICK METHOD” – If recipe calls for less than teaspoon of herb/spice/flavoring, DIP a toothpick in the center of the dripper cap and then swirl the toothpick in the recipe or beverage.
3. CITRUS ZEST of “one” lemon, orange or tangerine = 8 to 14 drops of its companion EO
4. SPICY HERBS (marjoram, oregano, sage, rosemary, thyme or coriander) conversion: One Tablespoon spicy herb = 1/2 to ‘one’ drop of doTerra EO. Best to use the “Toothpick Method”
5. “HOT OILS” – ALWAYS use the “TOOTHPICK METHOD” for Cinnamon, Clove, Ginger and Oregano oils because doTerra oils are much stronger than their companion spices.
6. WHEN TO ADD THE ESSENTIAL OIL TO RECIPE – Add the essential oil right before serving. The heat will evaporate essential oils with the steam. With a few oils that are too strong – such as basil, oregano and rosemary – simmering will produce a wonderfully subtle scent.

Click here to read more about cooking with Essential Oils.

 

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