I have been honored to have so many of you make my recipes all the way from your overseas kitchens! First of all, I would like to say thank you, I just LOVE IT!! To make it a little easier on you, I have added this new feature where you will find a growing list of my recipes converted to the metric system.
To that end, let me introduce you to Culinary Nutrition Consultant Linn Steward (RDN), founder of Gourmet Metrics LLC featured on Food 52. Linn has generously offered to share her expertise and turn my measurements from cups and spoons to grams and liters. I am so excited about that, as it opens up my recipes to a whole new world, quite literally!
Linn is not only a professional in the field of nutrition but also a passionate foodie who has done her homework in the kitchen for over 20 years. So, when you see her metric conversions here, you can be sure that she has made every single one of those recipes and has made them work in her own kitchen, so you can trust her!
All the original recipes that have been converted to the metric system, will be marked with the little blue scale icon at the bottom of the page.
Click on it, and it will bring you right to this page with the metric measurements that you need.
Just scroll down to find the recipe you want. The ingredients will be listed right below the photo of the recipe that you are interested in. If you want to refer back to the original instructions, just click on the photo. Ready?
- 180 milliliter canned, unsweetened coconut milk (6 fluid ounces)
- 70 gram fresh medjool dates measured w/pits (about 5)
- 340 gram soft silken tofu (12 ounce)
- 100 gram canned, drained, rinsed lentils (1/2 cup)
- 225 gram 70% dark baking chocolate (8oz)
- Chewy base:
- 70 gram uncooked farro (1/2 cup dry / 1 cup cooked)
- "Meatiness":
- 200 grams canned lentils, rinsed, drained (or 65 grams uncooked)
- 15 grams olive oil (1 tablespoon)
- 220 grams raw crimini mushrooms (8 ounces)
- Binding:
- 40 grams rolled oats (1/2 cup)
- 2 teaspoons tomato paste
- ½ tsp traditional Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- Galette Dough:
- 100 gram whole white wheat flour
- 1 ml salt
- 15 ml extra virgin olive oil
- 80 milliliter white wine
- Topping:
- 1 medium fresh tomato, sliced
- 40 gram, fresh basil leaves, rinsed
- 40 gram calamata olives, without pits (about 10)
- 125 milliliter marinara sauce
- 30 gram gruyere, shredded
- Dressing:
- juice from 1 orange
- juice from 1 lemon
- 110 ml extra virgin olive oil
- 2 ml ground turmeric
- 1 ml salt
- Salad ingredients:
- 180 gram whole wheat couscous
- 250 gram (2 medium ripe, preferably seasonal tomatoes)
- 250 gram (3 small bell peppers, red, yellow & orange)
- 230 gram (drained wt) artichoke hearts,marinated
- 250 gram (drained wt) chickpeas, canned
- 20 gram fresh chopped basil leaves
- Topping:
- 10 gram sunflower seeds
- 80 gram French lentils, measured uncooked (or 250 dl, cooked)
- 4 eggs, large, organic
- 100 gram white granulated sugar
- 250 gram dark chocolate, 60-70% cocoa
- Dough
- 120 gram whole wheat pastry flour
- 60 gram confectioner sugar (before sifting)
- 75 gram Smart Balance spread, original (67% fat)-room temperature
- 5 ml real vanilla extract
- 3 organic egg yolks
- Filling:
- 14 gram SmartBalance spread (67%), melted
- 7 gram finely ground almond flour
- 15 ml confectioner sugar (unsifted)
- 80 gram applesauce, canned, unsweetened
- 1 organic large egg
- Topping:
- 330 gram fresh strawberries, trimmed and sliced
- 15 ml white granulated sugar
- 220 grams canola oil
- 150 grams packed brown sugar
- 2 organic eggs, whole, large
- 5 ml vanilla extract
- 120 grams unsweetened applesauce
- 260 grams whole unsalted roasted almonds
- 200 grams old-fashioned rolled oats
- 3 ml cinnamon
- 140 grams raisins, unpacked
- 40 gram extra virgin olive ranch
- 110 gram 3 medium shallots chopped
- 15 gram 4 garlic cloves
- 425 gram diced canned tomatoes
- 450 gram white northern beans, rinsed and drained
- 250 milliliter white wine
- 1.5 liter water
- 2 gram dried thyme (1½ teaspoon)
- 1 gram dried rosemary (1/2 teaspoon)
- 2 each dried bay leaf
- 6 gram coarse salt (1 teaspoon)
- 25 gram yellow, whole grain, medium grind cornmeal
- fresh ground pepper
Elke says
February 19, 2017 at 2:31 pmHi Catherine & Linn,
I love your website. A big thank you from Australia for the metric conversion!
Regards,
Elke
❤️❤️❤️❤️
Elyette says
November 1, 2015 at 1:35 pmmerci pour la conversion, c’est plus facile comme ça!!!
Catherine Katz says
November 2, 2015 at 6:21 amAvec plaisir Elyette!
martine says
September 17, 2015 at 11:52 ambrava! super! un grand merci de France!!!!
Catherine Katz says
September 17, 2015 at 4:34 pmAvec plaisir, Martine! Merci à vous!
Colleen says
September 10, 2015 at 12:47 pmDear Katherine,
This is so helpful. Thank you very much!!!
All the best from Mannheim in (metric-) Germany,
Colleen
Catherine Katz says
September 10, 2015 at 4:15 pmColleen, I am so happy to hear that, all the way from Germany! You are most welcome!!