Pasta substitutions
If you're gluten-intolerant, have celiacs disease, or just want to try something new, there are a few simple substitutions for your classic wheat-based pasta.
Shirataki noodle is a type of noodle made from kelp. It is virtually flavorless and, like pasta, does a great job at absorbing the flavor of whatever it is you're cooking with-- just make sure you follow the instruction on the packet to ensure you properly remove the briny flavor (it is a kelp, after all). It is similar in texture to the vermicelli (rice) noodle, but shirataki noodles have only 1g of carbs and 4 calories per serving. You can find Shirataki noodles in the Asian section of your grocery store.
Zucchini noodle is a noodle made by spiralizing or slicing a zucchini thin enough to make noodle-like strands. It's a great option for those who want to bring more vegetables and vitamins into their diet. It does not require much cook time (normally the heat from the sauce or a quick stir around in a pan is plenty) because the zucchini can get quite mushy when cooked through. For those without gluten intolerances, zucchini noodles are a great addition to normal wheat pasta in a 50/50 ratio. Some grocery stores now carry zucchini noodles pre-packaged by the salad mixes and prepared vegetables.
Spaghetti squash is a type of squash that has a spaghetti noodle-like insides. Cut the top and the bottom of the squash, cut it in half (the long way) and bake face down on a tray. Once cooked, scrape the inside with a fork to reveal the golden noodle strands. This has a slightly crunchier consistency and is similar in texture to glass noodles. Spaghetti squash tastes similar to butternut squash, but virtually any sauce will give it that pasta-like flavor you're looking for. This is also a great option for those looking to incorporate more vitamins into their diet.
Bean-based noodle is a type of noodle made out of beans, so it is high in protein and relatively low in carbs. It is quite common to find red bean pasta, black bean pasta, and white bean pasta. It is similar in texture to gluten-free pasta-- kind of crumbly but overall passable as a type of pasta. Bean pasta normally comes in spiral or penne shapes, which is perfect for dishes that don't need long and stringy noodle types. Find this in the dried pasta section of your grocery store.
Milk Substitutions
Instead of using dairy milk, try experimenting with other types of milks, like almond, soy, and coconut.
Coconut milk is high in fat and is a good substitute for cream. It has a slight coconut flavor.
Almond and hemp milk are close in consistency to water. Both have a mild nutty flavor.
Soy milk and cashew milk are closest to cow's milk. Opt for unsweetened and unflavored options to maximize versatility.
Broil Vs Bake
When broiling, the heat comes directly from the top of the oven down onto the food. This makes for a crispy top: perfect for pizzas, casseroles, and even veggies and crispy chicken skins. Baking cooks your food by surrounding it with the oven’s hot air. This makes for a more even bake: perfect for cakes, pies, and dishes that need thorough cooking.
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These tips were written by Angie! Thank you, Angie!