Cooking - for a new lifestyle (Our Test Kitchen)

Makes 3 cups Preparation 30 minutes Cooking time: 1 hour 1 finely chopped onion 1 finely chopped carrot 2 cloves garlic, finely chopped 1/2 stalk of celery, finely chopped 1 slice bacon, finely chopped 1/2 tbsp unsalted butter 1 tbsp olive oil 360 g ground beef, lean or medium-lean 1/3 cup milk, 2% 1/3 cup white wine 1 cup diced canned tomatoes 2 tsp tomato paste 1 tsp dried oregano salt and pepper to taste Heat the oil and butter in a saucepan over medium heat.  Add the vegetables and bacon, then cook until softened, 5-6 minutes, with some stirring.  Add the meat, then salt and pepper to taste.  Cook, stirring frequently and breaking up the meat with a spoon until it loses its pink colour and starts browning, about 7-8 minutes. Raise the heat to high, then add the milk.  Cook, stirring frequently, until the liquid has evaporated, about 3 minutes.  Add the wine, then cook, stirring frequently, until the wine has evaporated, about 3 minutes. ...

4 servings Preparation 20 minutes Cooking 30 minutes Standing 5 minutes 480 calories per serving Cooking dish:  19 cm x 19 cm 3-1/2 tbsp non-hydrogenated margarine 7 tbsp white all purpose flour 2 cups 2% milk, lukewarm salt and pepper to taste 6 tbsp Parmesan cheese, grated 1 pinch grated nutmeg 10 over-ready type lasagna noodles 1-1/2 cups Bolognese Meat Sauce Make the bechamel: Heat the margarine in a heavy saucepan over moderately low heat, then add the flour and cook the roux over low heat, with whisking, for 3 minutes.  Add the milk in a fast stream while whisking vigorously to avoid lumps.  Bring to a boil, then reduce the heat and simmer, whisking occasionally, 6-7 minutes.  Season with salt and pepper.  Add all the grated Parmesan minus about 3 spoonfuls.  Stir in the grated nutmeg. Assemble the lasagna: If desired, you may precook the lasagna noodles.  Working in batches, plunge 3-4 noodles at a time in a large pot of ...

From soscuisine.com 2 servings Preparation 15 minutes 220 calories per serving 2 tomatoes, Roma type, deseeded and diced 1 stalk celery, chopped 1/2 shallots, finely chopped 1 tbsp fresh mint, finely chopped 1-1/2 tbsp Classic Vinaigrette  http://www.soscuisine.com/en/recipes/view/classic-vinaigrette?gpr_id=707&sos_l=en 1 cup lentils (canned), rinsed and drained salt and ground pepper to taste Dice the tomatoes, discarding the seeds (I left them in), then put them in a salad bowl.  Coarsely chop the celery, finely chop the shallot and mint, then add them to the bowl.  Pour the Classic Vinaigrette over the salad (I used Italian dressing). Rinse and drain the lentils, then add them to the salad.  Toss well, adjusting the seasoning then serve.

2 servings Preparation 10 miutes Cooking 35 minutes 280 calories per serving 1/2 onion, finely chopped 1 carrot, cut into 3-4 mm thick rounds 4 button (white) mushrooms, quartered 1/3 cup chicken broth 2 tbsp raisins 1 tbsp canola oil 4 chicken drumsticks, skinless 1 cup canned diced tomatoes 1 tsp herbes de Provence salt to taste ground pepper to taste Prepare the vegetables:  finely chop the onion, slice the carrots, cut the mushrooms.  Soak the raisins in a small cup of lukewarm water.  Set aside. Heat the oil in a pan over medium heat, then add the chicken drumsticks and saute thoroughly on each side until golden, about 7-8 minutes.  Take the chicken pieces out of the pan then set them aside on a warmed serving plate in the oven. Add the onion to the pan, then saute 2-3 minutes.  Add the carrots and mushrooms then cook 2-3 minutes.  Add the raisins and broth.  Scrape the bottom of the pan thoroughly as the liquid comes to a boi...

Eat, Shrink & Be Merry cookbook The next time will be tried with strawberries. Filling 6 cups fresh blueberries 1/3 cup granulated sugar 2 tbsp cornstarch 2 tbsp freshly squeezed lemon juice 2 tsp grated lemon zest (I cut down to 1 since I was using dried) Topping 1 cup quick-cooking rolled oats (not instant) 1/2 cup all purpose floour 1/3 cup packed brown sugar 1/2 tsp ground cinnamon 1/4 cup butter, melted 2 tbsp apple juice or orange juice 1 cup low fat vanilla yogurt, light whipped topping Directions 1) Preheat oven to 375F. Spray 9x13 inch baking dish with cooking spray. Add blueberries. Sprinkle blueberries with granulated sugar, cornstarch, lemon juice and lemon zest. Mix well and set aside. 2) To make topping, combine oats, flour, brown sugar and cinnamon in a medium bowl. Add melted butter and juice. Using a fork, stir until mixture resembles coarse crumbs. Sprinkle crumb mixture evenly over coated blueberries. 3) Bake for 30mins, until blueber...

Eat, Shrink & Be Merry cookbook We teamed this one up with the 'Lord of the Wings' recipe. It is quick, easy and a great recipe for picnics. Ingredients 1 can (19oz) chickpeas, drained & rinsed 1 pint grape tomatoes, halved  (we quartered them)* 1 cup mini fresh mozzarella balls, halved (4oz)** 1/3 cup minced red onions*** 1/3 cup fresh basil leaves 1 Tbsp olive oil 1 Tbsp balsamic vinegar 1 Tbsp freshly squeezed lemon juice 1/2 tsp salt (we cut it down to 1/4 tsp) 1/4 tsp ground black pepper Directions 1) Place ingredients in a large bowl in the order listed and mix well. May be served immediately or salad can stand at room temp for up to an hour before serving. Since tomatoes tend to lose their flavor when refrigerated, add them last minute if you prepare salad in advance. *-  With the tomatoes we ended up quartering them and then added to our own little amounts on the plate. Made it easier to manage the amount going in and so they weren't sog...

Eat Shrink & Be Merry cookbook Yes, this is another one and I have to say, they are yummy. This can work either as a meal or appetizers. Ingredients 12 large boneless, skinless chicken thighs (about 2.5lbs. You can also switch it up, we ended up using chicken legs) 1/3 cup favorite barbecue sauce 2 Tbsp reduced-sodium soy sauce 2 Tbsp Dijon mustard 2 Tbsp liquid honey (we used one because we used honey Dijon mustard. The cookbook states that if the bbq sauce or anything else is sweet, to cut down to one so it doesn't overpower.) 2 Tbsp freshly squeezed lemon or lime juice 2 tsp minced garlic 1 tsp chili powder 4-5 dashes hot pepper sauce (optional so we didn't bother) 1 tsp cornstarch Directions 1) Preheat oven to 400F. Spray a 9"x13" baking pan with cooking spray and set aside 2) Trim any visible fat from chicken thighs. Cut each thigh in half and place cut pieces in a single layer in prepared baking pan. Fold or roll them up a bit so they re...