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!

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

Enjoy!

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

Fahrenheit (Degrees)	Celsius	Gas Mark (Imperial)	Description
225	105	1/3	very cool
250	120	1/2
275	130	1	cool
300	150	2
325	165	3	very moderate
350	180	4	moderate
375	190	5
400	200	6	moderately hot
425	220	7	hot
450	230	8
475	245	9	very hot

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.

Butternut Crust Pizza Recipe | Ree Drummond | Food Networkhttps://www.foodnetwork.com › ... › Ree Drummond

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.

Pizza Dough Salad Bowl Recipe | Ree Drummond | Food ...https://www.foodnetwork.com › ... › Ree Drummond

Enjoy!

Peace in the Kitchen!

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!

English Piccallili

 I recently purchased some Piccalilli at our local British Emporium. I really like it. 

It's used as an Accompaniment to Foods such as Fish, Cooked Vegetables, Sausages, Bacon, Eggs (Fried, Poached and Hard Boiled), Toast, Cheese and Tomatoes. It's usually used to accompany a Dish on a Plate rather than as a Bread Spread. It's popular as a Relish with Cold Meats such as Ham and Roast Beef.

I spent a great deal of time researching recipes to make it myself and here's my choice with the same ingredients that are in the one I bought.

Here's what you'll need:

Canning Jars

A  Large Pot to Boil the Jars

(CANNING TIP): Boiling Water should completely cover the Jars

Process for 10 Minutes.

Jar Lids should POP when removed from the Water, it let's you know the Jars are Sealed.

3 C Cauliflower Florets cut into very small pieces

1 C small diced Gherkin Pickles or Cornichons.

10 oz. Pearl Onions, peeled. (TIP: Boil them for 3 minutes, transfer to Ice Bath to stop the Cooking. When cool, slice off the Root End and Pinch to release the Peel.

2 TBS. Kosher Salt

3 C Malt Vinegar, divided.

3/4 C Granulated Sugar

3 TBS. Cornstarch

6 TBS Dry Mustard. I recommend Coleman's Mustard Powder.

3 TBS. Turmeric Powder

In a Large Mixing Bowl:

Cauliflower

Pickles

Onions

Sprinkle with Salt.

Stir to combine well

Cover with Plastic Wrap and allow to sit at room temperature overnight.

The Next Day:

Drain the Vegetables in a Colander and Rinse well with Cold Water.

Drain Well.

In a Small Bowl:

Cornstarch

Mustard

Turmeric

1 C Vinegar

Whisk Well and Set Aside.

In a Large Saucepan on Medium Heat:

2 C Remaining Vinegar

Sugar

Heat until Sugar has completely dissolved (2 minutes).

Add Cornstarch Mixture.

Whisk for 2 minutes until Bubbly and Thick.

Add:

Vegetables

Stir to combine well.

Heat on Medium for 10 - 12 minutes, stirring until the Cauliflower is tender.

Remove from Heat.

Transfer to Canning Jars.

Seal and Process in Boiling Water in a Large Pot.

Store at Room Temperature in a Pantry for up to 6-8 Weeks to allow Flavors to mix together.

Refrigerate after opening.

Enjoy! 

Peace in the Kitchen!