Use Egg Wrappers Instead of Tortillas for Protein-Packed Sandwiches

I have a thing for pinwheel sandwiches; they’re just so pretty and such perfect finger foods. What if you could skip the tortilla or traditional wrap and use protein-loaded eggs instead? These wraps take the trifecta of breakfast foods, ham, eggs, and cheese, and turn them into portable bites that can work as breakfast or lunch.

Source: Recipe: Egg Wraps with Ham and Greens

Better yet – don’t use flour or cornstarch, but add a little bit of cream cheese and a bit of almond flour to do the same thing without cranking the carbohydrates back up.

  • two eggs
  • tablespoon of cream cheese
  • 1/2 tablespoon of the almond flour

Put it all in a small bullet blender, and blend the snot out of it.  Then pour into a large pan so it’s nice and thin. Adjust the ingredients to make it thinner or thicker, as needed.

Another good use, do the same recipe – add a 1/8th tsp of cinnamon and vanilla but pour in a smaller pan to make basically crepes that area fantastic replacement for pancakes that have almost no carbs in them or for use with sweet instead of savory.

Make Silky, Takeout Quality Egg Drop Soup at Home With Cornstarch

Why wait for delivery when you can make your own egg drop soup at home? From a classic version that every home cook should master to a refreshing recipe made with cucumber, here are seven excellent egg drop soups.

Source: Skip Delivery, Make Your Own Egg Drop Soup

Been doing this for years. Mix cornstarch with water before adding. Works well with clam chowder and other soups as well. I use cornstarch to thicken a lemon pepper sauce with green beans and corn also.

Your Super Lazy Guide to Making Super Bowl Party Food

In a culture where party food is practically a competitive sport, it can be easy to overthink your Super Bowl snack options. Unsurprisingly, we recommend taking a lazier approach, and have culled some the tastiest, minimum-effort dips and finger foods around, so you can focus on what’s really important: football.

Source: Your Super Lazy Guide to Making Super Bowl Party Food

Don’t forget the guacamole!

Use a Can of Evaporated Milk for the Creamiest Nacho Cheese Sauce Ever

If you’re a baking enthusiast, you’ve probably cracked a can or two of sweetened condensed milk in your time—it’s a key player in some of our favorite pies, cakes, and sticky-sweet sauces. But few people are as accustomed to cooking with its milder, milkier, unsweetened cousin: Evaporated milk—canned, shelf-stabilized, low-moisture cow’s milk—offers the same thick, rich texture of condensed milk without the added sugars, making it ideal for more savory preparations (and a handful of sweet ones to boot). Here’s a look at just how handy it can be.

Source: Everything You Can Do With a Can of Evaporated Milk

This is more accessible than the sodium citrate trick covered in the past. Know that evaporated milk is not condensed milk…

If I weigh 99 pounds and eat a pound Of Nachos, am I 1% Nacho?

Make Your Own Self-Rising Flour with Stuff You Already Have in Your Kitchen

All-purpose flour is a pantry essential. You’re reliant on it for chocolate chip cookies and your favorite Sunday morning pancakes. But every once in awhile you may come across a baking recipe that calls for cake flour or self-rising flour. Rather than pick up a bag, make these varieties at home with what you already have on hand. Yup, we just saved you a trip to the grocery store

Source: Flour Hacks: Make Your Own Cake or Self-Rising Flour

Don’t forget to sift!

This for That: Cooking & Baking Substitutes

Direct link to infographic.

Some stuff seems OK – it breaks out the component ingredients for things that are frequently bought as a combination, like poultry seasoning. The rest, though? They are not even close and would produce an entirely different thing in a lot of cases.  But then, that’s typically the challenge when trying to “veganize” and/or make a recipe gluten free for example.

…or you could just buy the actual ingredients 😉