Wednesday, August 28, 2013

Tapioca Pudding is my comfort food



6 servings
Preparation 10 minutes
Cooking 10 minutes
Standing 3 hours
130 calories per serving

1/4 cup pearl tapioca (quick-cooking)
1 large egg
2 cups 2% milk
4 tbsp sugar
1/4 tsp salt
1/3 cup unsweetened coconut flakes (optional)

Warm up the milk on the stove or in a microwave oven 1-2 minutes until lukewarm.

Add the tapioca, salt and sugar to a saucepan.  Mix and add the warmed milk.  Cook over very low heat for 5 minutes with stirring.

Separate the egg white from the yolk.  Put the white in a bowl and add the yolk to the saucepan.  Cook an additional 5 minutes over low heat, with stirring.  Remove the saucepan from the heat.

Beat the egg white to form stiff peaks using an electric mixer, then fold them very gently into the tapioca mixture.

Portion out the pudding into small serving bowls.  Sprinkle with coconut flakes.  Chill at least 3 hours before serving.

From www.sos.cuisine.com

Friday, August 16, 2013

Sloppy chicken


2 servings
Preparation 10 minutes
cooking 25 minutes
280 calories per serving

1/s onion, finely chopped
1 clove garlic, minced
1 tbsp canola oil
1/4 tsp salt
1/4 tsp cayenne pepper
260 g ground chicken or turkey
ground pepper to taste
2 t bsp tomato paste
1/4 cup ketchup
1/2 tsp brown sugar
2 tbsp water
4 drops Tabasco sauce (optional)
2 hamburger buns

Prepare the vegetables.

Heat the oil in a pan over medium heat.  Add the onion then cook until it is translucent, about 3 minutes with occasional stirring, paying attention not to let it burn.  Add salt, then reduce the heat, cover and cook until the onion is soft, about 5 minutes.  Add the garlic and cayenne pepper then cook with stirring until fragrant, 1 minute.

Add the chicken then cook, breaking up the meat with a wooden spoon, until it loses its pink colour, about 5 minutes.  It is important not to overcook the meat at this point, otherwise it will end up dry and crumbly.

Season with ground pepper to taste, then add the tomato paste, ketchup, brown sugar, and water.  A few drops of Tabasco sauce may be added for extra spiciness.  Cover, then simmer 10 minutes.

Adjust the seasoning.  Sooon the chicken mixture onto hamburger buns and serve.

Serve with lettuce salad with cucumbers and radishes, tomato and cucumber salsa, tomato salad with oregano, or fennel salad.

www.soscuisine.com

Wednesday, August 14, 2013

French-style Flank Steak

 

 2 servings
Marinade 12 hours
Preparation 10 minutes
Cooking 15 minutes
Standing 5 minutes
240 calories per serving

200 g flank steak
1-1/2 tbsp olive oil
1/2 shallots, finely chopped
2 tsp herbes de Provence
3 tbsp red wine
ground pepper to taste
aluminum foil
1 tsp butter, unsalted
salt to taste

Using a knife, make cross-hatch incisions in the steak then place it into a dish.  Add the oil, shallot, herbs and half of the wine.  Season with pepper to taste.  Let stand in the refrigerator at least 12 hours (up to 24 hours).

Preat the oven to 375F or an outdoor grill to medium.

Take the steak out of the marinade.  Drain the steak and pat it dry.  Set the marinade aside.  Put the steak on the rack of a broiler pan, or put the steak on a grill rack.

Cook in the middle of the oven or on a medium hot grill.  The exact cooking time depends on the steak's thickness and on how you prefer it cooked.  It is important not to overcook the flank steak since it will become tough if overcooked.

Transfer the steak to a cutting board, cover it loosely with aluminum foil, then let the meat stand for 5 minutes in order to reabsorb the meat juices.

Meanwhile, heat the reserved marinde in a small pan together with any remaining cooking juices.  Pour in the rest of the wine and cook 1 minute over high heat.  Add the butter and stir unti it has melted, about 1 minute.

Cut the steak into serving size portions, add salt to taste, pour the sauce over the steak, then serve.

Recommended side dishes:  lettuce and tomato salad, potato wedges with rosemary and garlic, rosemary potatoes, sauteed mushrooms with shallot, roasted asparagus, scalloped potatoes.