Recipe conversion

Does anyone know of a website or something that could help with converting some of my old recipes to my new calorie content?  For instance, I have this Beef Vindaloo recipe that is so good it could make you cry.  But when I entered it into the recipe analysis page on this website, I found out that one small serving has 1069 Calories and 37.9 Grams of fat.  (Yea.  I know.)

For example, how do I get a nice base of carmalized onions without a lot of butter or oil?  How do I make a nice creamy sauce that isn't waxy or stringy with low fat/fat free cheeses?  My family begs for your help!

This webpage.

Check our our Recipe Analyzer.

cebette, a lot of reducing the caloric content is trial and error.  for a cream sauce without stringiness, use low fat velveeta or american cheese, or 2% cheeses work pretty well.  Using a bit more milk (skim) helps too.  it wont have QUITE the same texture but still good.  Also, check out Cooking Light Magazine's website, they have a section purely on making recipes more healthful.

Carmelizing onions, i use a little bit of butter, a little bit of oil, and a lot of pam ;).  Start out with very little and add a bit as needed.  And I stir a lot, using a nonstick pan. 

I bet if you post the recipe, a lot of people would chime in on ways to reduce the caloric/fat content.

Thanks for the tip, drea.  And thanks for the link hkellick.

Ok.  I'm almost embarrassed of this recipe, but here it goes....

http://www.calorie-count.com/recipe/15730.htm l

What really seems to be hurting the calorie/fat content is that for each serving, you're getting a half a pound of beef. Maybe if you reduced the amount of beef and instead bulked up with lots of veggies. Zucchinni and yellow squash take on the flavors of whatever you cook them with, so they might be good add-ins.

You might want to switch to brown rice, as it hasn't been stripped of nutrients the way that white rice has.

And I agree with drea, using a little butter a little oil and a lot of pam is helpful. With the 4 serving sizes, each person is getting about 2 T of butter with this recipe. That's tasty and all, but your heart will thank you if you reduce the amount of butter, add in a little olive oil, and possibly use some "butter flakes", the low cal, low fat flakes that taste like butter.

I revamped a little, using less (and leaner) beef, and much less butter. It doesn't take much to carmelize onions, definitely not 1/4 lb. I also added veggies, increased the number of servings to 6, then accounted for that by adding in another cup of brown rice.

http://www.calorie-count.com/recipe/16601.htm l

Thank you so much for the remodel.  I'll try making it that way this week and let you know how it turns out.  Good call on the butter flakes.  I've never actually heard of them before, but I'm assuming that they'd be in the spice aisle somewhere.

Thanks again!

I agree with hgielrehtaeh - a serving of beef should be no more than 3 or 4 ounces - about the size of a deck of cards. 

I make a "cream" sauce using undiluted, evaporated skim milk thickened with a roux of canola oil and flour.  Works great!

Hi

Graham Kerr had a heart attack years ago, probably from all the butter.  Check out his newer cookbooks & lifestyle books for more ideas and great recipies that are much healthier.  Hope this helps.

OMG!  That sort of figures though.  I'll look up his new stuff.  Its funny, but growing up in the midwest with pork everwhere, butter was literally considered a fancy health item to cook with in my family.  I remember my grandmother boiling water for corn and getting a big spoonful of bacon grease out of a jar she kept in the fridge. :o