In The Kitchen With Dan

Hey there. You're in the kitchen with Dan. Welcome all my Cadre peeps. Looking forward to the live today. We are going to do some substitutions today, talking about sour cream replacements. So as I focus more on my physical health, as somebody who is, is involved in every aspect of the culinary world, I had let my physical health go for a long time. The pandemic, a couple surgeries before that, quitting smoking, all contributed to me piling on some poems. And so I am going to be focusing much more on healthy eating, healthy cooking, and all the different ways that we can switch things up in our diet.

And one of those ways that I am focusing on today is sour cream. There is a recipe that I have not tried yet, at least not in years, and it's a sour cream replacement. So sour cream we absolutely love. We use it in so much. We use it for dips, baked potatoes. I use it in cooking a ton for stroganoff. And there's all sorts of different recipes that call for sour cream. A lot of my favorite cuisine is mexican and, you know, I love sour cream and a lot of the mexican food that I eat. So there's no lack of use of sour cream.

So if this, if this works, I think it's going to be really beneficial. Well, I know it's going to be beneficial. So just looking at the, at the comparison, we've got a low fat, 1% low fat cottage cheese and just regular all natural sour cream. The sour cream has 5 grams of fat per serving and you make sure that the serving size is the same. Aha. It's not. So this isn't equal side by side. This is a two tablespoon serving and they're comparing half cup servings. But this is much higher in fat and this has a lot of protein.

So you're only getting, I think it's got five times the protein in cottage cheese as the sour cream has. So in two tablespoons of sour cream, there's 1 gram of protein. And in half a cup of the cottage cheese, there's 12 grams of protein. I want to see tablespoons versus cups. Hold on a sec. I'll be right back. I'll be right back. Again. That's a third. That's a half cup. All right. Half cup. Tablespoon. There's the half cup. And here's a tablespoon. There was a two tablespoons, two tablespoons, rounded.

All right. So we're comparing half a cup to two tablespoons. But anyway, you got the point, right? Very very high in protein, lower in fat. Cottage cheese is tasty. And we know sour cream. All right, so here's what we're doing. We're putting a half a cup. I'm sorry, we're putting one cup, one full cup of cottage cheese in the blender and scooch over a full cup. And that was a half I just measured. Right. Where's my half cup? I'll save some dishes. So this mix is really easy. There's only a few ingredients.

Very few. There's only two additional to the cottage cheese. So there is one cup of cottage cheese, two tablespoons of milk. You can use skim milk, 2% whole. This happens to be two. And then we're going to put in one tablespoon of lemon juice. So one cup of cottage cheese, you add two tablespoons of milk and one tablespoon of lemon juice. And you let it rip. Let's do it. Alright, let's see. It's time to compare. All right. Texture looks similar. Now, this is supposed to set up in the fridge for a little bit after you make it.

So we're gonna do a taste test. Mmm, it's good. And the lemon juice gives it a little tang. Oh, I like that. And then sour cream, definitely 100% will be doing this. These taste, I think this after you get used to it a little bit. Katie. Hi. I think this might even be better. I love the lemon. Oh, it's so delicious. It's loaf, that cottage cheese, 1% and packed with protein, low fat, and it tastes delicious. So this is what I'm gonna show you, too, is a quick way to make a dip. And the one thing that I love about this dip, others you have to really keep in the fridge for a while to let the flavors all marry.

But in curry dips, the flavors meld right away because the spices are so well ground. So here's a curry dip recipe using this. Either sour cream, greek yogurt, this that we've made today, this mock sour cream. And so if you're using a cup of the mock sour cream, you're using one tablespoon of curry powder and a half a teaspoon of turmeric. I have those out here. So I'm just making this. I'm eyeballing it today just because. Is this a cup? Yeah, I mean, I added a cup of sour cream. So. So turmeric and curry powder added to this and stirred a little more curry.

Here's a little trick, too. If you've got measuring spoons and say you need one teaspoon. Right? Do this once. Fill up a teaspoon and then just pour it in your hand and just take a look at it. Right. Flatten your hand out, cup your end together and look at what a teaspoon looks like in your hand. That way when you're measuring stuff out, I'm getting all sloppy. When you're measuring stuff out, you can kind of get an eyeball for the different measurements of spices, at least the whole ones, like the tablespoon and the teaspoon.

So that is a teaspoon of curry. And there's some turmeric in this already. The color is so pretty, it mixes right away. You can serve this right away or you can wait a bit, put it in the fridge and it's there waiting when you're ready. This is great dip for veggies. Oh, and a little salt. Don't forget your salt. Okay, that's a hit. Alright, so that does it. We've got a great mock sour cream recipe. Really easy to make. All you need is a blender, one cup of your low fat cottage cheese, a tablespoon of lemon juice and two tablespoons of milk and you're good to go.

All right, you guys have a great week. And don't forget to keep checking back right here on Cadre for all your health and wellness content. See you guys later. Bye. That's good.