Cooking Conversions Made Easy

As a Canadian in my late 40′s I cook easily in both standard and metric as far as cups, tbsp, mls, etc.  Once a recipe talks about gallons, pints, sticks of butter, etc, I’m lost and turning to google.  I’ve put the most common google searches and conversions into one table for myself a few years ago and decided to pretty it up to share it.

Download a printable pdf here:

Cooking Conversion Chart – pdf

Cooking Conversion Chart – Vertical

Cooking Conversion Chart - jpg

 

Cooking Conversion Chart - Vertical

 

Roasted Squash Soup with Chipotle Cream Drizzle

I’m not a soup person.  Although I tell you, this soup would make me one!!

  •  2 med sweet Onions
  •  3 Celery
  •  2 carrots
  • ½ lg kabocha squash (or butternut)

If you’re not familiar with Kobocha squash you’re missing out!  It’s 1/3 lower in calorie than Butternut, easier to cut open and high in iron.  It’s seriously worth the garden space!  I put it in this year not being familiar with it and next year I will put in 3 plants.  It’s that good!

Photo 2016-10-24, 1 35 05 PM

Roast squash and veg. at 425, 25 mins

Brush with ADOBO sauce mix (https://danakayal NULL.epicure NULL.com/en/recipe/4154) and roast 10 more mins.

Photo 2016-10-24, 1 40 31 PM Photo 2016-10-24, 3 19 57 PM

Meanwhile Combine and heat:

  •  6 cups chicken stock  (6 cups water and 3 tbsp Broth mix (https://danakayal NULL.epicure NULL.com/en/recipe/5284))
  •  1 tbsp of Onion and Garlic Nutritional Yeast Sprinkle (https://danakayal NULL.epicure NULL.com/en/products/food/nutritional-yeast-sprinkles/garlicandonion-nutritional-yeast-sprinkle) (or fresh green onion & garlic). The Sprinkle adds a bonus nutty flavor due to the Nutritional yeast
  • ½ tsp Chili Garlic Salt (https://danakayal NULL.epicure NULL.com/en/product/1002551)

Add veg to stock, puree.

Photo 2016-10-24, 5 17 32 PM

Iron Fish.  My daughter is low in iron, so I use my cast iron pans as much as possible PLUS I use my iron fish (http://www NULL.luckyironfish NULL.com/) in any soup or pasta I cook.  NOTE:  Remember to remove iron fish before you blend.  OOPS!

Drizzle with:

  • 1/2 cup cream off your your *coconut milk, diluted with coconut milk (OR regular cream/greek yogurt combo)
  • ½ tsp Chipotle Aioli mix (https://danakayal NULL.epicure NULL.com/en/search/products?search=chipotle%20aioli%20mix).

Sprinkle with Garlic & Onion Nutritional Yeast sprinkle.  Devour.

Photo 2016-10-24, 11 28 58 PM

 

 

 

This is my fav brand of Coconut milk (http://www NULL.londondrugs NULL.com/real-thai-coconut-milk---1000ml/L8758807 NULL.html) and I get it at Superstore.  It’s popular, when you see it buy a few!  Great flavor and CLEAN ingredients.  Had a can of rooster milk yesterday and was SOO disappointed!

 

 

Coconut Bali Chicken

This whipped up in mere minutes.  I did let it marinade an hour and the flavor was intense and the chicken so amazingly tender.  This served 3 in my house

  • 2 lg free range chicken breasts (maybe 4 smaller ones), slivered
  • 1/2 cup coconut milk (Real Thai is my fav brand)
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Epicure’s Bali Glow

I was originally going to skewer my chicken although got lazy and just sauteed it up in a hot pan.  I served it with Papaya salad – OMG – best meal in a long time.  I felt like I was having a meal in a Thai restaurant!

Oh, it’s already ripe Papaya Salad

I was planning to make Green Papaya salad although didn’t get to my papaya soon enough and it was ripe.  new plan!

  • One med ripe papaya – still firm – peeled and sliced, about 2-3 cups.
  • One handful of cilantro, chopped
  • Two handfuls of sliced Jicama (to add crunch)
  • 2 tsps of Epicure’s Cinco Peppers (or less if you don’t like heat).  Cinco is a combo of 5 peppers, sweet and hot, so it adds flavor and not just heat
  • Juice of half a lemon
  • 1 Tbsp of Fish Sauce

Gently stir.  Devour.

Teriyaki Rice Wraps w/Jicama Mango Salsa and Ginger Cream

This is delish, please ignore my awful plating, so not my skillset.  All the parts below can be use for many diff recipes separately too!  This was inspired by an episode of DDD. :)

  • 2lbs Pork Loin, cut in slivers (or chicken/beef)
  • 1 Tbsp Epicure’s Teriyaki RubSplash of Soy, splash of Olive Oil

Combine and marinate overnight. Stir-fry quickly on high heat.

Small strips of pork

Jicama Mango Salsa

  • 1 cup Minced Hicama
  • 3/4 cup small chunk mango
  • 2T slivered red onion
  • 2T cilantro
  • 1 t chili garlic sauce
  • 1t soy sauce
  • a couple pinches of salt
  • 1/2tsp Epicure’s Cinco Peppers

Combine.

Jicama Mango Salsa

Ginger Cream

  • 1t whip cream (or coconut milk)
  • a few grinds of Epicure’s Chili Garlic salt
  • 1 tsp honey
  • 1 tbsp rice wine vinegar
  • 1/2 T grated ginger
  • 1/2 c sour cream (or use coconut cream)
  • 1.5 T Epicure’s teriyaki

Combine.

We served ours wrapped up in rice paper wraps, these would make great asian taco’s too!  Soak your rice paper as instructed in the pkg, wrap up the pork, salsa, some shredded carrots or any other veg you have on hand.  Serve with the ginger cream as a drizzle or dipping sauce.

Wrap prep station