On August 20, 2010 by Tricia
Today we are talking green peppers, or some refer to them as sweet peppers, at least the yellow, orange and red ones. Any way you slice it they are all about the same when it comes to equivalents and yields. So today we are talking about all of them.
On August 6, 2010 by Tricia
Today we are talking about equivalents and yields of cooked and uncooked green beans. They are in season right now and having a look at how to use them in our once a month cooking can be very valuable.
On July 16, 2010 by Tricia
Today I am talking mushrooms. How many are in a ounce, how many ounces equal a cup, and how many cups are yielded once they are cooked? Come link up your favorite mushroom recipes too!
On July 9, 2010 by Tricia
Today I am talking celery. How many ribs are in a bunch, how many cups are yielded from a rib, and how many cups is that once they are cooked?
On June 25, 2010 by Tricia
Today I am talking summer squash. What sizes are there, how many cups are yielded from a particular size, and how many cups is that once they are cooked?
On June 4, 2010 by Tricia
Basil is a herb that I always have growing somewhere in one of my flower beds or garden. And it is so great to have fresh basil at your fingertips for a recipe. Here is the latest look at yields and equivalents for a fresh herb.
On May 28, 2010 by Tricia
We all knew this one was coming didn’t we? Have we ever done a Once A Month Mom menu without chicken on it? I don’t think so! Chicken is a major staple in our diets, so you should be seeing it on menus for a long time to come.
On May 21, 2010 by Tricia
Sliced & Diced continues with a look at cilantro today. It is a part of the last few Once A Month Mom menus so it is definitely timely.
On April 23, 2010 by Tricia
This Sliced & Diced is looking at raw beef versus cooked ground beef equivalents. This is a great resource for your Once A Month cooking days.
On April 16, 2010 by Tricia
Today’s Sliced & Diced takes a look at parsley, curly and flat leaf. I investigate and report the package size, the leaf and chopped equivalents of each.
On April 9, 2010 by Tricia
This is the first of the Sliced & Diced series. Today I am talking onions. What sizes are there, how many cups are yielded from a particular size, and how many cups is that once they are cooked?
On March 19, 2010 by Tricia
Creating monthly menus can be a bit of a challenge.It is possible though. Today I want to introduce you to a new series that will help us to be more consistent in our measurements when cooking bulk items like vegetables, meats, rice, pasta, etc.
On January 31, 2009 by Tricia
We’ve set this site up to give you helpful resources and suggestions for making your OAM Cooking easy and affordable! Check out the four easy steps.
On January 31, 2009 by Tricia
Over the years there are some definite things that I have learned about being successful (and efficient) when doing an OAM Cooking BIG DAY. Here are some helpful hints for making your day a succes