Sunday, January 30, 2005

English to Metric Conversions

For anyone interested or who needs to convert measurements
from recipes, I found this site:

Raspberry Chicken Salad

1 1/2 lbs. boneless chicken breasts
Safflower oil
2 cloves of crushed garlic
1 head red leaf lettuce coarsley chooped
1/2 c. virgin olive oil
1/3 c. red wine vinegar
2 tsp. ground ginger
2 tsp. honey
Salt and pepper to taste
1 cu. freah raspberries
1/2 c. slivered almonds
2 Tb. poppy seeds

Preheat grill to to medium heat.
Brush chicken with oil and rub in garlic.
Grill chicken on both sides, 10 minutes per inch.
Arrange lettuce on a serving platter.
Cut chicken into 2" wide strips; place on lettuce.
Combine olive oil, vinegar, ginger, honey, salt and pepper.
Crush half the raspberries into the mixture, mix thoroughly.
Pour over chicken.
Top with remaining raspberries, almonds and poppy seeds.
Serves 4.

Apple and Pear Crisp

2 red apples, peeled, cored and sliced thin
2 Barlett pears peeled, cored and sliced thin
1 1/4 tsp. cinnamon, divided
3 tsp.. sugar, divided
2/3 c. each flour and light brown sugar
4 Tb. butter, melted
1 c. whipping cream

Toss fruit with 1/4 tsp. and 1 tsp. sugar.
Stir brown sugar, 1/2 tsp. cinnamon and flour with a fork.
Add butter and stir.
Butter a 8 - 9" baking dish and layer
half of the apples and pears on the bottom.
Sprinkle 1/3 of the flour topping over the fruit.
Repeat with remaining fruit and topping.
Bake at 350 degrees. for 35-40 minutes..
Whip cream. When it begins to stiffen, add remaining
cinnamon and sugar.
Spoon the crisp into dessert dishes and top with the
whipped cream.

Roasted Butternut Squash Soup

1 small butternut squash (1 1/4 lb.), peeled, seeded
and cut into 1" pieces.
1 Tb. olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 yellow squash (1/1/4 lb.) cut into 1" pieces
1/4 c. onion, finely chopped
1 1/2 tsp. pumpkin pie spice*
1 tb. tomato paste
2 cans (14 1/2 oz. each) vegetable or chicken broth
1/2 c. heavy dream
Pumpkin seeds (optional)

Heat oven to 450 degrees. Toss butternut squash with 1 Tb. oil,
1/4 tsp. salt and 1/8 tsp. pepper.
Place on a single layer on a large baking sheet.
Roast, turning once, for 15 minutes.
Toss yellow squash with remaining oil, salt and pepper.
Add to baking sheet with butternut squash.
Continue roasting for 20 minutes.
In a large saucepan over medium heat,
cook pumpkin pie spice for about 1 minute, stirring constantly.
Stir in tomato paste and cook 1 minute more.
Add roasted squash and broth.
Bring to a boil then reduce heat to low and simmer for 20 minutes.
Stir in cream. Remove from heat.
Puree soup with an immersion blender.
Heat gently to warm through.
Season with additional salt and pepper to taste.
Garnish with toasted pumpkin seeds and sour cream, if desired.

To make your own pumpkin pie spice, combine 1 teaspoon cinnamon,
1/4 tsp. ginger, 1/8 tsp. each of allspice and nutmeg. Add a pinch
of ground cloves.