Substitutions

​​Mascarpone ​​Mascarpone (mahs-kar’-pohn) – an Italian cheese from the Lombardy region, made by curdling milk cream with citric acid or acetic acid

Substitutes:
8 oz mascarpone ≈ 6 oz cream cheese blended with 1/4 c heavy cream and 5 Tbsp sour cream

more about mascarpone

how to make Homemade Mascarpone Cheese


Pectin Pectin (pehk’-tin) – setting agent for jams and jellies; available in powdered or liquid form

Substitutes:
1 box powdered pectin ≈ 1 packet liquid pectin

Whisk powdered pectin into the sugar before you combine it with the fruit. It must be cooked with the fruit & sugar to avoid clumping.

More about Pectin

more about Substituting Pectin


Kale Kale (Kayl) – a plant in the mustard family, having dark green, spreading, usually crinkled leaves that are eaten as a vegetable

Substitutes:
Swiss Chard

Beet Greens

Spinach – can substitute equal amounts, but spinach will cook much faster

more about Kale


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more about XXX


Spicy Swiss Chard Chips

adapted from Family Spice

I halved the salt and doubled the garlic & chili powder.

Swiss chard leaves
extra-virgin olive oil
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp chili powder (not ground chile)

  1. Preheat oven to 275ºF.
  2. Remove chard stems and cut leaves into 2″ x 2″ pieces.
  3. Place a cooling rack into a baking sheet.  Place cut leaves in one layer on the rack.
  4. Spray with oil.
  5. Combine salt, garlic & chile powder. Sprinkle over chard.
  6. Bake for 15 minutes, then turn leaves over and bake until crisp, up to an additional 20 minutes, depending on the size & thickness of the chard pieces.
  7. Let chard chips cool and serve.
  • Using the cooling rack will let the heat go all around the chips, cooking them faster and more evenly.
  • You can substitute kale for the chard.
  • Do not store in sealed container (if you have any left) – they will get soft. If this happens you can crisp them in the oven for about 5 minutes.

Strawberry Kale Lemonade

adapted from MantraW

1 frozen banana (optional)
2 cups kale (or any greens of choice)
8 fresh or frozen strawberries
juice of 1 lemon
1 lemon, peeled
1/2 cup water
5 ice cubes
Sweetener to taste

  1. Combine all ingredients except sweetener and blend until smooth.
  2. Sweeten to taste.
  • I prefer honey or sugar to sweeten, but you can use any sweetener.

Portuguese Fish Supper

adapted from Rachael Ray

1 Tbsp extra-virgin olive oil
1/3 pound Mexican chorizo, casing removed
1 medium onion, chopped
2 large cloves garlic, chopped
1 large bundle kale
few gratings of nutmeg
Salt and freshly ground black pepper
1 cup chicken stock
8 oz can tomato sauce
15 oz can diced tomatoes
1 Tbsp fresh thyme, chopped
4 thick pieces cod or haddock fillets (6-8 oz each)
Old Bay seasoning
Italian parsley, chopped

  1. Heat the extra-virgin olive oil over medium-high heat in a high-sided skillet or Dutch oven.
  2. Add chorizo and render for a couple of minutes, then add onions and cook until softened, about 5 minutes.
  3. Stir in garlic and cook for 1 to 2 minutes.
  4. Strip kale leaves from stems. Slice stems into ¼” pieces (like celery). Chop leaves coarsely.
  5. Stir in the stock, tomato sauce, diced tomatoes, kale stems, and thyme. Bring to a simmer and cook over low heat for 10 minutes.
  6. Add kale leaves and toss to wilt, then season with a few grates of nutmeg and salt and pepper, to taste.
  7. Season the fish with Old Bay seasoning and salt and pepper, to taste. Add the fish to the sauce and cover. Cook until the fish is opaque and cooked through, about 5 to 7 minutes.
  8. Ladle into shallow bowls garnished with parsley.
  9. Serve with crusty bread for mopping.
  • Rachael Ray uses Spanish chorizo, but I have not found it in my area, so I substitute Mexican chorizo. I believe the seasonings are the same, but Mexican chorizo is a raw sausage.
  • You can discard the kale stems if you prefer, but with a little extra cooking they taste great & I hate to waste them.
  • You can substitute Swiss chard or spinach for the kale. 
  • You can substitute any other seafood for the fish – shrimp, scallops, or ???

White Bean and Kale Soup

adapted from The Curvy Carrot

1-2 teaspoons extra virgin olive oil
3 stalks celery, chopped
1/2 cup carrots, chopped (1-2 medium carrots)
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups water
4 cups chicken broth
5-6 red potatoes, chopped (leave the skins on)
2 15-oz cans cannellini beans (white kidney beans), or 5 cups fresh cooked beans
One large bunch kale
1/2 lb spicy Italian sausage, browned (optional)
Salt and pepper, to taste

  1. Strip kale leaves from stems. Slice stems into ¼” pieces (like celery). Chop leaves coarsely.
  2. In a sauté pan over medium heat, heat the olive oil.
  3. Add the celery, carrots, onion and kale stems, and cook, until the onions are softened, about 4-5 minutes or so.
  4. Add the garlic and cook, stirring constantly, for another minute or so.  Remove from heat and set aside.
  5. Meanwhile, in a large saucepan over medium-high heat, bring the water and the broth to a boil.
  6. Add the cooked vegetables and the potatoes to the boiling mixture.  Reduce the heat to medium-low and let simmer for about 20-30 minutes, or until the potatoes are cooked through.
  7. Add the beans, kale leaves, (and sausage if desired) and cook, stirring frequently, until completely heated through and the kale is wilted, about 10-15 minutes.
  8. Season with salt and pepper to taste.
  • I left out the cream listed in the original recipe.
  • I used chicken broth instead of the vegetable broth in the original recipe, because that was what I had on hand – if you want it to be vegetarian, go with the vegetable broth.
  • The first time I made this, I added 1/2 lb spicy Italian sausage & left out the potatoes (I didn’t have any). The second time I left out the sausage and I thought it was still excellent, but my husband prefers it with the meat.
  • You can discard the kale stems if you prefer, but with a little extra cooking they taste great & I hate to waste them.
  • You can substitute Swiss chard or spinach for the kale.
  • You can substitute white / great northern beans for the cannellini beans.

Zuppa Toscana

based on Olive Garden’s
adapted from several recipe website posts,
my version has less meat and more veggies than most

pot of Zuppa Toscana
½ pound spicy Italian sausage – crumbled
¼ pound bacon – chopped
4 cups water
2 cans (14 oz) chicken broth
1 large bunch kale
4 large russet potatoes – cut in ½” cubes
2-4 garlic cloves – minced (I usually use 4)
1 medium onion – peeled, chopped (about 1 cup)
1 cup half & half (I use non-fat)
salt and pepper – to taste (I don’t usually add any – the spicy sausage adds enough)

Directions

  1. In a pot over medium-high heat, brown sausage, breaking into small pieces; drain, set aside.
  2. Brown bacon; drain, set aside.
  3. Strip kale leaves from stems. Slice stems into ¼” pieces (like celery). Chop leaves coarsely.
  4. Add water, broth, kale stems, potatoes, garlic, and onion to pot; simmer over medium heat until potatoes are tender.
  5. Add sausage and chopped kale leaves; simmer for 10 minutes.
  6. Add half & half; season with salt and pepper if desired; heat through.
  7.  Sprinkle with bacon.
  • You can discard the kale stems if you prefer, but with a little extra cooking they taste great & I hate to waste them.
  • You can substitute Swiss chard, beet greens or spinach for the kale. Spinach will only need a few minutes cooking.

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