10 October 2008

Grams? No. Cups? Yes.

Oops! In yesterday's post I copied the recipe from Allrecipes exactly as it was instead of switching it to the imperial measuring system. Actually, I think it's really annoying that the units of measurement are in metric jut because my IP address notifies them that I am in New Zealand. I find it especially annoying because I don't think most Kiwis cook things based on grams. I mean, who weighs the food they are about to cook? I can understand measuring the volume of liquids in litres, but that gram stuff is nonsense.

Anyway, here's the recipe in imperial measurements:

INGREDIENTS

  • 2 celery ribs, chopped
  • 2 medium carrots, finely chopped
  • 7 green onions, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon butter or stick margarine
  • 1 1/2 cups uncooked medium pearl barley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 1/2 cups chicken broth, divided
  • 2 tablespoons minced fresh parsley
  • 1/2 cup slivered almonds

DIRECTIONS

  1. In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2-1/2 cups broth. Cover and bake at 350 degrees F for 30 minutes.
  2. Stir in parsley and remaining broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender.

2 comments:

JaiJai Jillian said...

My Grampa (the one I wrote the history about for 433) actually used to weigh his ingredients. He was a professional chef for 80 years of his life though... so I guess that accounts for it. It was fun to watch!

Science Teacher Mommy said...

I do like weighing myself in kilos however. There are fewer of them. :)