A Bit of a Culinary Trend:
Enjoy!
Peace in the Kitchen!
Tuesday, April 13, 2021
Monday, April 12, 2021
Lemon Herbed Couscous
I love dishes made with Lemon and Herbs. This is a delicious Couscous recipe.
Here's what you'll need:
A Saucepan with a Cover.
4 C Vegetarian Chicken Broth (I use Better Than Bouillon No Chicken Base)
2 TBS Butter (I use a Plant Based Butter)
1 TBS Olive Oil
1/2 tsp Salt
2 C Dried Plain Couscous
1 TBS Finely Chopped Fresh Parsley
1 TBS Chopped Chive or Green Onion
The Zest and Juice of 1 Lemon
In a Saucepan on Medium High Heat:
Broth
Butter
Oil
Salt
Stir to combine well and Bring to a Boil.
Add Couscous.
Remove from Heat and Cover. Allow to sit for 10 Minutes.
Add:
Parsley
Chive or Green Onion
Zest and Juice of the Lemon
Stir to combine well.
Transfer to a Serving Bowl to Serve.
Enjoy!
Peace in the Kitchen!
Sunday, April 11, 2021
Gnocchi
I happen to like this simplicity of boiling Gnocchi and serving them with a Pasta Sauce or topped with Pesto.
Another option after they are Boiled is to Fry them in Olive Oil until they're Crispy.
 |
| There are a variety of Brands to choose from. |
 |
| This is the Brand I bought. |
I've simply posted a link to a video.
PastaTV - Making The Perfect Gnocchi in Napoletana Sauce ...https://www.youtube.com › watch
Peace in the Kitchen!
US to Metric Conversion
We often see a recipe in Metric Measurements and don't really want to look up each individual measurement to convert to US measurements.
Here's an in-depth Guide.
The way the Blog is configured, a few of the conversions are on the right and slightly covered by the recipe list. I think you can figure them out if you look closely. I couldn't change that.
U.S. vs. Metric vs. Imperial (U.K.) Measures
Cooking Equivalent Measurements
Cooking can be challenging internationally due to the need to convert recipes to depending on where you live. Compiled here are Cooking Equivalent Measurements for you to use when converting a recipe.
The charts below use standard U.S. measures following U.S. Government guideline. The charts offer equivalents for United States, metric, and Imperial (U.K.) measures. All Cooking Equivalent Measurements are approximate and most have been rounded up or down to the nearest whole number.
Dry/Weight Measure
| Ounces | Pounds | Metric | ||
|---|---|---|---|---|
| 1/16 teaspoon | a dash | |||
| 1/8 teaspoon or less | a pinch or 6 drops | .5 ml | ||
| 1/4 teaspoon | 15 drops | 1 ml | ||
| 1/2 teaspoon | 30 drops | 2 ml | ||
| 1 teaspoon | 1/3 tablespoon | 1/6 ounce | 5 ml | |
| 3 teaspoons | 1 tablespoon | 1/2 ounce | 14 grams | |
| 1 tablespoon | 3 teaspoons | 1/2 ounce | 14 grams | |
| 2 tablespoons | 1/8 cup | 1 ounce | 28 grams | |
| 4 tablespoons | 1/4 cup | 2 ounces | 56.7 grams | |
| 5 tablespoons pus 1 teaspoon | 1/3 cup | 2.6 ounces | 75.6 grams | |
| 8 tablespoons | 1/2 cup | 4 ounces | 1/4 pound | 113 grams |
| 10 tablespoons plus 2 teaspoons | 2/3 cup | 5.2 ounces | 151 grams | |
| 12 tablespoons | 3/4 cup | 6 ounces | .375 pound | 170 grams |
| 16 tablespoons | 1 cup | 8 ounces | .500 or 1/2 pound | 225 grams |
| 32 tablespoons | 2 cups | 16 ounces | 1 pound | 454 grams |
| 64 tablespoons | 4 cups or 1 quart | 32 ounces | 2 pounds | 907 grams |
Liquid or Volume Measurements
| Jigger or measure | 1 1/2 or 1.5 fluid ounces | 3 tablespoons | 45 ml | |
| 1 cup | 8 fluid ounces | 1/2 pint | 16 tablespoons | 237 ml |
| 2 cups | 16 fluid ounces | 1 pint | 32 tablespoons | 474 ml |
| 4 cups | 32 fluid ounces | 1 quart | 64 tablespoons | 946 .4 |
| 2 pints | 32 fluid ounces | 1 quart | 4 cups | 946 |
| 4 quarts | 128 fluid ounces | 1 gallon | 16 cups | 3.785 liters |
| 8 quarts | 256 fluid ounces or one peck | 2 gallons | 32 cups | 7.57 liters |
| 4 pecks | one bushel | |||
| dash | less than 1/4 teaspoon |
Conversions For Ingredients Commonly Used In Baking
| Ingredients | Ounces | Grams |
|---|---|---|
| 1 cup all-purpose flour | 5 | 142 |
| 1 cup granulated (white) sugar | 7 | 198 |
| 1 cup firmly-packed brown sugar (light or dark) | 7 | 198 |
| 1 cup powdered (confectioners') sugar | 4 | 113 |
| 1 cup cocoa powder | 3 | 85 |
| Butter (salted or unsalted) | ||
| 4 tablespoons = 1/2 stick = 1/4 cup | 2 | 57 |
| 8 tablespoons = 1 stick =1/2 cup | 4 | 113 |
| 16 tablespoons = 2 sticks = 1 cup | 8 | 227 |
Oven Temperatures
| Description | |||
|---|---|---|---|
| very cool | |||
| cool | |||
| very moderate | |||
| moderate | |||
| moderately hot | |||
| hot | |||
| very hot |
Saturday, April 10, 2021
Butternut Crust Pizza from Ree Drummond, The Pioneer Woman
I saw this on an episode of The Pioneer Woman and I like the idea of this Crust. I'm posting a link to the recipe so I can give full credit and use the photograph.
Enjoy!
Peace in the Kitchen!
Pizza Dough Salad Bowl from Ree Drummond
I watched an episode of The Pioneer Woman, Ree Drummond, and I really like this recipe.
I'm simply posting a link to the recipe so I can give full credit and use the photograph.
Enjoy!
Peace in the Kitchen!
Sunday, April 4, 2021
Chocolate Banana Shake and a Fruit Smoothie
These are two Shake/Smoothie recipes that I like.
I buy bags of Frozen Fruit for the Fruit Smoothie and for Yonanas recipes. I have a Yonanas Post on the Blog.
Chocolate Banana Shake
2 C Almond Milk
1 Banana
2 TBS Cocoa Powder. I recommend Rodelle, Ghirardelli or Hershey's Special Dark.
2 TBS Honey
1 tsp Vanilla
Add all ingredients to a Blender. Blend until Smooth.
Serve over Ice.
Fruit Smoothie
1 C Frozen Strawberry pieces.
1 C Frozen Blackberries.
1 C Frozen Raspberries
(Or 3 C of Frozen Mixed Berries that have been Thawed)
3/4 C Almond Milk
Add all ingredients to a Blender.
Blend until Smooth.
Serve over Ice.
Enjoy!
Peace in the Kitchen!
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