Dear Dinner Diva-Back Again!

Hey y’all!
It’s time again for Dear Dinner Diva! Got a question? Read to the end and find out how to get your burning cooking question answered (pardon the play on words, LOL).
Here we go-

We’ve got the proper portions down pat for meat/starch/veggie meals. WHEW!
My driving question is:
We have them 2-3 times a week and I get stumped on “ENOUGH”.
They usually taste so good that DH and I go back for more, but, are we
getting enough protein, veggies, starch, etc.?
Please post this because we really are trying to eat healthier.
Thank you,
Flybaby, Sue in Michigan
Hi Sue,
That’s tough because sometimes the one-dish meal is protein deficient and to get enough protein, the eater of the one-dish meal may go several times back to get more because there wasn’t enough protein. I promise you, protein is the satiator! My suggestion is you cook a little extra protein and throw that one side (a small chicken breast may do the trick). Also fat and fiber fill and satiate as well, so keep in mind building in a good dose of fiber into your meals and a little fat to hold the recipient. 🙂

Hi Leanne-
I am a long-time subscriber to your Menu-Mailer and let me tell you have saved my marriage. I am not thrilled about cooking and it was a constant source of stress between DH and myself. Now I have less stress about dinner! Thank You!
My question is this, a few years ago DH developed an allergy to spinach. We have tried different stores, growing it ourselves, etc. To see if was just a producer/store/chemical that he was allergic to. Even the homegrown stuff makes his throat close. I was wondering if there is a viable substitution to spinach in the recipes that I can use.
Thank you again for making dinnertime less stressful for my family.
Katie G. in Oregon
Hi Katie,
Wow, so glad to help you out in the cooking department of life! 🙂
As far as a substitute for spinach, it would really depend a lot on the recipe. If for example, you were using spinach as part of a stuffed chicken breast recipe, I would advise you to substitute kale. You would need to precook it as it doesn’t have that “fast food” cooking quality of spinach, but it would definitely work. I would say it would work for a lot of things, but precooking it would be key.

Dear Dinner Diva,
How do you substitute whole wheat flour for white flour in recipes?
When I use all WW flour, my bread or cookies turn out much drier and dense. Do you use less or add more liquid? I you add more liquid, what kind? Also, I have started to use almond flour. When I use this, my baked goods turn out runny. They taste great, just look bad! Any thoughts on how to substitute that?
Hi Lisa,
Instead of using whole wheat flour, use whole wheat PASTRY flour. That is the key. You can use it 1:1 and it works beautifully. It’s much lighter and not as heavy as regular whole wheat—that’s important!
As far as almond flour is concerned, it’s tough to make it look nice. You really need to add a stabilizing component such as potato starch or arrowroot flour if you’re looking to keep it gluten-free. The ratios will depend on what you’re baking so I can’t answer that one exactly. I would say, however, if it tastes great, sprinkle powdered sugar on it or whipped cream and berries, and don’t worry about it! LOL

Got a question for the Dinner Diva? Send them this a-ways! Support at Saving Dinner dot com. You know the drill; put the email address all together, use symbols, and your email will be sent! Looking forward to chatting with you!

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