UK Cooking conversions from US to UK measurements

UK is known as Imperial
1 US teaspoon = .83 UK teaspoon
1 US tablespon = .83 UK tablespoon
1 US fluid ounce = 1.04 UK fluid ounce
1 US cup = .845 UK cup

Google has AWESOME converters. UK is shown as imperial typically in the drop down list. To access it just do a search for something like: "1 us tsp in uk tsp"

Green Bean Casserole

I found the recipe at: http://www.campbellskitchen.com/recipes/classic-green-bean-casserole-24099, but I'm pretty sure it is very similar to what we use. I don't think we use the soy sauce, but it would probably be a good addition. Kim recommends using fresh cooked or canned green beans with a preference towards canned. She likes to jazz it up with fresh sauteed mushrooms.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup 
  or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
  or (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup  
• 1/2 cup milk  
• 1 teaspoon soy sauce  
• 1 dash black pepper  
• 4 cups cooked cut green beans 
  or use 1 bag (16 to 20 ounces) frozen green beans, thawed
  or 2 packages (9 ounces each) frozen green beans, thawed,
  or 2 cans (14.5 ounces each) green beans, drained 
  or about 1 1/2 pounds fresh green beans for this recipe.
• 1 1/3 cups French's® French Fried Onions 

Directions

1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
   
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
   
3. Bake for 5 minutes or until the onions are golden brown.

Corn Casserole Recipe

 

Old-time Hartwell Farm Corn Pudding

aka Corn Casserole Recipe
-Boasts a checkerboard top of crisp bacon, melty cheese squares

As New England-y as red-flannel hash. Good old-fasioned cooking!

Ingredients

1 1-pound can (2 cups) cream-style corn
1 cup medium-fine dry bread crumbs
1 cup milk
2 tablespoons chopped green pepper
1 teaspoon pepper
4 ounces sliced Cheddar cheese, cut in 1 1/2-inch squares
3 slices bacon, cut in 1 1/2-inch lengths

Directions

1. Combine corn, bread crumbs, milk, green pepper, salt, and pepper.
2. Pour into a 10 x 6 x 2 baking disk. 
3. Arrange alternate pieces of cheese and bacon across top in checkerboard fashion. 
4. Bake in slow oven (325 degrees) 1 to 1 3/4 hours. 

Makes 4 to 6 servings.

Chicken Soup recipe for fighting congestion

Devised by cold-and-cough expert Irwin Ziment, MD, who was chief of medicine at Olive View-UCLA Medical Center when he cooked it up, the soup gets much of its power from red pepper flakes. They contain capsaicin, known as a fast, effective decongestant. In addition, the hefty dose of garlic -- 30 cloves, although they cook down to produce a much milder, sweeter flavor than one would expect -- loads the soup with enough phytochemicals to give it infection-fighting powers.

Dr. Z recommends 1 cup three times a day, and inhaling the vapors is part of the prescription. Soon, you'll be breathing again.

Dr. Ziment's Garlic Chicken Soup

The spicier the soup, the better it will be at clearing your head, so be generous with the red pepper flakes -- just don't make the soup so hot you can't tolerate it.

2 quarts chicken broth
2 cups sliced carrots
2 garlic heads, about 30 cloves, peeled
1/4 cup minced parsley
1/4 cup minced cilantro
2 teaspoons lemon pepper
2 teaspoons minced fresh mint leaves
2 teaspoons dried basil, crushed, or 2 tablespoons fresh basil, minced
2 teaspoons curry powder
1 bay leaf
Dried hot red pepper flakes, to taste

Combine all ingredients in a stockpot; bring to a boil and simmer, uncovered, for 30 minutes. Discard bay leaf. Puree in batches in a blender or food processor. Return to pot, stir well, warm if necessary, and serve, or freeze in small containers.

 

Why and how much…

Dr. Ziment's Garlic Chicken Soup

When drippy red noses are everywhere, it's time to make a big batch of Dr. Ziment's sinus-clearing Garlic Chicken Soup. We discovered this aromatic mixture while tracking down foods that double as medicine. Chicken soup was top of the list because pulmonary specialists have found that it actually helps clear the airways and reduce inflammation. But this spicy version is practically a wonder drug for head colds -- and it tastes amazing, especially if you love spicy food.

Devised by cold-and-cough expert Irwin Ziment, MD, who was chief of medicine at Olive View-UCLA Medical Center when he cooked it up, the soup gets much of its power from red pepper flakes. They contain capsaicin, known as a fast, effective decongestant. In addition, the hefty dose of garlic -- 30 cloves, although they cook down to produce a much milder, sweeter flavor than one would expect -- loads the soup with enough phytochemicals to give it infection-fighting powers.

Dr. Z recommends 1 cup three times a day, and inhaling the vapors is part of the prescription. Soon, you'll be breathing again.

Courtesy of RealAge.com

10 Low Fat Ways to Use Leftover Turkey

When Thanksgiving is done and you still have lots of turkey left, you may wonder what you can do with it all. Actually, quite a lot. First, chop, dice or shred your leftovers and store them in re-sealable plastic bags in the refrigerator. That way, you can reach for a bag or two as you need them. Then you’ll be ready to try one or more of my 10 Low Fat Ways to Use Leftover Turkey.

1. Soups Add 2 cups of chopped leftover turkey, a selection of chopped vegetables and 1 cup of uncooked rice or noodles to 3 cans fat-free, low sodium chicken broth.

2. Salads Add leftover turkey to a mix of arugula and spinach, sliced mushrooms, cranberries, shredded carrots, sliced red onions and a sprinkling of heart-healthy walnuts. Toss with your favorite low fat or fat free fruity dressing or vinaigrette.

3. Sandwiches and Wraps Use slices of leftover turkey to make all kinds of sandwiches. Be sure to use whole grain breads and rolls, and low fat or fat free fillings. If you don’t like the taste of fat-free mayo, use mustard instead, or flavor your mayo with a little curry powder or another herb or spice. Make a turkey-salad filling with crunchy celery, cranberries and apple. Use plain low fat yogurt for the dressing. Stuff into a whole wheat pita or spoon into the center of a whole wheat tortilla wrap and roll up.

4. Pizza Toppings Top a prepared whole wheat crust with 1/2 cup of tomato or barbecue sauce, 1 cup of chopped turkey and 1/2 cup reduced fat cheese. Bake for 10 minutes at 450 degrees.

5. Quesadillas Combine shredded turkey with a little cumin. Spoon on one half of a low fat corn tortilla; sprinkle with reduced fat cheese; fold tortilla in half and cook in a nonstick skillet (coated with cooking spray) for 5 minutes, turning once.

6. Burritos, Enchiladas, Fajitas, and Tacos Add shredded turkey to salsa, black beans, low fat sour cream and reduced fat cheese; or combine with sautéed onions and sweet peppers; with shredded lettuce and chopped tomatoes; or mix with mild green chiles, seasonings, scallions and a can of enchilada sauce. Use low fat flour or corn wraps with these fillings.

7. Pot pies Add leftover turkey, sliced mushrooms and leftover green beans and carrots to low fat, reduced sodium condensed chicken or mushroom soup. Top with a low fat biscuit topping (there’s now a low fat version of Bisquick) or phyllo pastry sheets.

8. Casseroles Combine 2 cups chopped leftover turkey with 2 cups cooked whole grain rice, a can fat-free, low sodium broth or chopped tomatoes, and a selection of chopped vegetables in a 2-quart casserole. Cover and bake at 325 degrees for 30-40 minutes, until vegetables are tender.

9. Skillet Meals Add 1 1/2 cups of chopped leftover turkey to sautéed onion, mushrooms, broccoli and rice cooked in fat-free broth. Sprinkle some parmesan before serving.

10. Pasta dishes Add leftover turkey to your any number of pasta dishes. Use shredded turkey instead of ground beef in your favorite lasagna recipe. Be sure to use reduced fat cheeses.

Finally, don’t forget the carcass: put it in a big pot of water along with some onion, carrots, celery, peppercorns and herbs; bring it to a boil, then simmer. After a couple of hours, you’ll have a rich stock, which you can de-fat and use for low fat soups, stews and gravies throughout the holiday season.

By Fiona Haynes, About.com Guide

Turkey Preparation

Perfectly juicy turkey with a dollop of mashed potatoes on the side — there's not much that tastes better during the holidays.

Just be sure to serve up a side of safety with your home-cooked meal. Certain types of bacteria can thrive in turkey that's not safely prepared, cooked or chilled.

These food-safety steps are as important for veteran chefs as they are for first-timers:

1. Thawing

Do not thaw a turkey at room temperature. Leave it in its original packaging, or put it in a leak-proof bag. Then, choose an option:

• Thaw on a tray in the fridge. Allow about one day of defrosting for every 5 pounds. For a 20-pound bird, you need four to five days, for example.
• Thaw in cold water. Change the water every 30 minutes to keep it cold. Allow about one hour for every 2 pounds of turkey — 10 hours for a 20-pounder.

Tip: For option two, set a timer so you don't forget about your bathing bird. And, cook it immediately after thawing.

2. Cooking

Use times on packages or from a cookbook as a guide. But, always use a meat thermometer to make sure the bird is properly done. The internal temperature must reach at least 165° F.

Tip: Place the thermometer in the innermost part of the thigh and wing and the thickest part of the breast.

3. Dressing

The safest way to cook dressing is in its own separate dish — not inside the bird. This helps prevent food-borne illness. Cook dressing to 165° F.

Tip: Use the turkey's cavity to add extra flavor. Place fresh herbs and chunks of onions, apples or lemon in it, for example. Discard items before serving.

4. Storing

Within two hours of cooking, refrigerate any leftovers. Use small, shallow containers to help chill foods quickly. Cut any large sections of turkey meat into smaller pieces. Store turkey separately from dressing and other dishes.

By Melanie R. Polk, M.M.Sc., R.D, F.A.D.A.

Peanut Energy Bars

This carbohydrate-rich bar, full of nuts, seeds, fruit and oats, was adapted from Amy Harrison's prize-winning submission in the Plains (Georgia) Peanut Festival recipe competition sponsored by The Peanut Institute. It includes a little protein, and is a great grab-and-go pre-workout snack on mornings when you don’t have time to digest a full meal.

Ingredients

· ½ cup dry roasted salted peanuts

· ½ cup roasted sunflower seeds, or other chopped nuts

· 2 cups raisins, or other chopped dried fruit

· 2 cups rolled or instant oats

· 2 cups toasted rice cereal, such as Rice Krispies

· ¼ cup toasted wheat germ (optional)

· ½ cup creamy or crunchy natural peanut butter

· ½ cup packed brown sugar

· ½ cup light corn syrup, or honey

· 1 teaspoon vanilla extract

Directions

1. Coat a 9-by-13-inch baking pan with cooking spray.

2. Combine peanuts, sunflower seeds (or other nuts), raisins (or other dried fruit), oats, rice cereal and wheat germ (if using) in a large bowl.

3. Combine peanut butter, brown sugar and corn syrup (or honey) in a large microwaveable bowl; microwave on High until bubbling, 1 to 2 minutes. Add vanilla and stir until blended. Pour the peanut butter mixture over the dry ingredients and stir until coated.

4. Transfer the mixture to the prepared pan. Press down firmly. (It helps to coat your fingers with cooking spray.) Let stand for about 1 hour to harden. Cut into bars.

Taken from EatingWell.com

Quiche Basics

A quiche is a great dish that everyone should be able to prepare. It is so easy and offers such variety that it will quickly broaden your cooking repertoire. Quiche is basically an egg custard, that is, a combination of egg and some liquid, and whatever flavorings you care to add. In general, for each large egg you use, add enough liquid to the egg to equal 1/2 cup. So for a 9-inch crust, you might use three large eggs and add enough liquid to reach 1-1/2 cups. (That may seem like a modest amount of filling, but you don't want to overfill the quiche, as you're aiming for balance between the taste of the crust and the custard.) After that, the sky's the limit — add cheese, bacon, shrimp, lobster, crab, anchovies, spinach, sausage, tomato, precooked asparagus, eggplant, broccoli, onions, leeks, or other vegetables.

For the liquid, the choice is yours. A traditional quiche is made with heavy cream and is certainly rich. But you can substitute half and half, whole milk, or even skim milk. For seasoning, add a little salt and pepper, and nutmeg or tarragon in delicate quiches, or oregano, cayenne, or sage with more robust ingredients, such as sausage. As to the crust, homemade is lovely, and not particularly challenging. But with frozen pie crusts at hand in your freezer, the production of a quiche is child's play. Preheat the oven and prebake the shell (according to the instructions) while you're putting the custard together. Remove the shell from the oven, add the filling, and bake. If you're up to making a crust from scratch, try one of the crust links below. Bake the quiche in a 375°F oven (190°C) for 30 to 35 minutes. The filling should puff up a bit and be lightly browned.
Copied from http://www.ochef.com/315.htm

Strawberry Spring Salad

What better menu choice for spring days. Enjoy this light and fruity springtime salad.

3 T White wine vinegar

3 T water

1 T honey

1 T extra-virgin olive oil

1/8 tsp. salt

1/8 tsp pepper

3 Cups quartered strawberries

1 bag (10 oz.) Italian-blend salad greens (about 6 cups)

4 tsp. toasted pine nuts

Directions:

Combine first six ingredients and stir well with a whisk. Combine strawberries and greens. Add vinegar mixture; toss to coat. Sprinkle with nuts.

Yield: 4 Servings

Nutrition facts:

Calories: 110 Fat: 4/5 g

Carbohydrate: 14/3 g Sodium: 76 mg

Protein: 4/5 g Fiber: 3/5 g