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Friday, January 3, 2014

1/2 and 1/3 measurements

A friend of mine posted this on her Facebook page and I thought this would be a useful bit of information to share.




Cutting a recipe in HALF

¼ cup
2 Tb.
½ cup
¼ cup
1/3 cup
2 Tb + 2 tsp.
2/3 cup
1/3 cup
¾ cup
6 Tb.
1 Tb.
1 ½ tsp.
1 tsp.
½ tsp.
½ tsp.
¼ tsp.

Cutting a recipe into THIRDS

¼ cup
1 Tb. + 1 tsp.
½ cup
2 Tb. + 2 tsp.
1/3 cup
1 Tb. + 2 1/3 tsp.


Thursday, January 2, 2014

Par-Snippity!

Every time I visit my daughter, I get a new food idea.  After this visit, she introduced me to parsnips.  I had heard of parsnips before, but never knew what they were.  Parsnips are actually a relative of carrots and have been around since ancient times.  They can be eaten raw, boiled, baked, or roasted.  I made my weekly visit to the Farmer's Market (I love that place!) and bought a couple of parsnips.  They look like big tan-ish, yellow-ish carrots.  I peeled them with a vegetable peeler and diced them up.  I  placed them on a roasting pan that had been sprayed with olive oil.  You can sprinkle some salt and pepper on them if you chose.
They tend to shrink up after you roast them, so buy more than you think you'll need.  This is what 2 parsnips looks like after they are diced and roasted.
I roasted them at 425 degrees for 25 minutes and stirred them around after 15 minutes.  They have a little bit of a spicy taste, but they are really good!