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How Much = How Many

 

Today all I have for you is some practical information that I hope you will find useful as you cook.

Sometimes I find it confusing when a recipe says 1 cup of chopped tomatoes. How many tomatoes is 1 cup? How many tomatoes should I buy at the grocery store?

So that is my first chart. It is an equivalent chart. That is 1 large tomato = 1 cup chopped. It just gives you a guide so you know how to shop.

VEGETABLE AND FRUIT CONVERSION CHART

Apples (1 pound) = 3 cups pared, sliced
Bananas (3 medium) = 1 1/2 cups mashed
Berries (1 pint) = 1 3/4 cups
Cabbage (1/2 pound) = 4 cups shredded
Carrots (1-2 large) = 1 cup shredded
Celery (1-2 large stalk) = 1 cup diced
Cheese (1/4 pound) = 1 cup shredded
Cherries (1 pound) = 2 1/2 cup pitted
Corn (1 small ear) = 1/2 cup kernels
Green Onions (1 cup chopped) = about 18 stalks
Green Peas ( 1 cup shelled) = 1 pound
Grapes (1 pound) = 3 cups
Kiwi (1) = 1/3 cup sliced
Lemon (1) = 3 tablespoons juice
Lime (1) = 2 tablespoons juice
Mango (1 pound) = 3/4 cup sliced
Melon (1 pound) = 1 cup cubed
Mushrooms (1 pound) = 20-24 mushrooms
Onion (1medium) = 3/4 cup chopped
Orange (1medium) = 1/3 cup juice; or 2 T grated peel
Peaches (1 pound) = 2 cups sliced
Pears (1 pound) = 2 cups sliced
Peppers (1 large) = 1 cup chopped
Potatoes (1 small) = 2 cup cubed
Tomato (1 large) = 1 cup chopped
Zucchini (3 medium) = 1 cup cooked

The next one is a handy little chart to have when you don’t have time to make mathematical conversions. It is broken down into large volume and small volume equivalents.

X

Large Volume Equivalents

1 cup = 8 fluid ounces = 1/2 pint
2 cups = 16 fluid ounces = 1 pint
3 cups = 24 fluid ounces = 1 1/2 pints = 3/4 quart
4 cups = 32 fluid ounces = 2 pints = 1 quart
6 cups = 48 fluid ounces = 3 pints = 1 1/2 quarts
8 cups = 64 fluid ounces = 2 quarts = 1/2 gallon
16 cups = 128 fluid ounces = 4 quarts = 1 gallon

C

Small Volume Equivalents

1 tablespoon = 3 teaspoons = 1/2 fluid ounce
2 tablespoons = 1/8 cup = 1 fluid ounce
4 tablespoons = 1/4 cup = 2 fluid ounces
5 tablespoons = 1/3 cup = 2 2/3 fluid ounces + 1 teaspoon
6 tablespoons = 3/8 cup = 3 fluid ounces
8 tablespoons = 1/2 cup = 4 fluid ounces
10 tablespoons = 2/3 cup = 5 1/3 fluid ounces + 2 teaspoons
12 tablespoons = 3/4 cup = 6 fluid ounces
14 tablespoons = 7/8 cup = 7 fluid ounces
16 tablespoons = 1 cup = 8 fluid ounces

COMMENT OF THE WEEK

I do have one additional item today. A comment was left on last Monday’s post about Crystal Ball Gazing with the ice cream recipes. It was a clever and funny comment and I wanted you all to see it.

Makaela Cowles from the Baguette Taste – Wonder Bread Budget website wrote this:

 “I would like to stare into an ice cream ball on a regular basis. I am not sure what I would accurately predict other than my own weight gain, but it would certainly be an adventure. Thanks for sharing.”

Just for fun, from now on I will be checking over the week’s comments and I will share the best one with you. There will be no prize. Just sharing the best with everyone here at More Thyme Than Dough.

Featured Recipe      Cucumber and Kalamata Olive Salad 

As promised on Wednesday I am giving you the recipe for the salad I served next to the Croissant Ham and Pear Sandwich.

This is one of my favorite quick and easy go to recipes on a week night. You can quickly and easily throw it together while dinner is cooking.

I saw the recipe in a Martha Stewart magazine I was looking at while waiting in line at the grocery store. It is one of those few recipes that is so easy I can commit it to memory.

Just FYI ~ I did not buy the magazine as this was the only recipe I liked and wanted. Ha!!!  Take that grocery store for not having enough cashiers to check me out in a timely fashion!!

Anyhoo……..

As you can see from the recipe below I did not commit much to memory. Just the bare skelton of a recipe.

Just for fun I looked up the recipe on the Martha Stewart website. It took longer to find the recipe than it takes to make it. Anyway, you can check out the complete recipe and see how well I did by clicking this link: Tossed Green Salad.

I did not remember the name of the recipe correctly. But I did get the essentials. And since I seldom cook for more than one or two people these days anway,  I seldom make a formal salad. I just build them on each individual plate. Works for me.

Plus one less dish to wash. I think about these things.

This is what you will need for 2 salads:

Romaine lettuce

Small red onion

Kalamata olives

Cucumber rounds cut in half

Olive oil

Red wine vinegar

Salt and pepper to taste

Here is what you do:

Cut or tear the lettuce leaves. Place lettuce on a plate

 

Cut some onion slices as thin as possible. If you wish, cut rhe slices in half as well.

Slice a few rounds of cucumber and cut them in half too.

Now scatter  the onion slices, the cucumber halves, and some Kalamata olives over the lettuce.

Drizzle with oil and vinegar amd mix into the lettuce. Add salt and pepper taste.

Bon Appetit!!!!

Cost

1 Romaine lettuce                  $0.99 

1/8 red onion                         $0.24

About14 Kalamata olives         $0.56

1/8 Cucumber                        $0.12

Drizzle olive oil                      $0.24

Drizzle red wine vinegar         $0.15

Salt and pepper 

Total cost = $2.30
Cost per person = $1.15*

*By comparison most restaurant salads, even at fast food places, start at about $3.00 and go up, up, and away! So this is a bargain.

Quote of the Day

Life isn’t about waiting for the storm to pass, it’s about learning to dance in the rain.

Anonymous

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