Cooking - for a new lifestyle (Our Test Kitchen)

Delicious! Preparation 15 min Cooking 3 h 1/2 onions, finely chopped 1 clove garlic, minced 380 g blade pot roast, or rib roast , cut into large cubes 1 tbsp olive oil 1 tbsp white flour (all purpose 1 1/3 cup beef brot 1 1/3 cup water 1 bay leaf 1 tsp herbes de Provence 1 pinch salt [optiona ground pepper to taste 1 1/2 carrots, cut into large chunks 1 rutabagas, or turnips , cut into large chunks 2 3/4 cups Savoy cabbage, or green , cut into large chunk 4 small potatoes, whole Finely chop the onion and mince the garlic. Cut the meat into large cubes. Heat the oil in a  casserole  dish or dutch oven over medium heat. Add the meat and brown  thoroughly on each side until golden, 7-8 min total, then take the meat out of the pot and set it aside. Add the onion and garlic to the pot, then  sauté  3-4 min until the onion is translucent.  Stir in the flour and cook 2 min with continuous stirring. Pour in the  broth  and water...

Preparation 10 min Cooking 40 min 320 calories per serving 240 g beef, inside round, or French steak , cut into 1 cm cubes 1/2 onions, finely chopped  100 g 1/2 clove garlic, finely chopped 1 potatoes, peeled and cut into 1 cm cubes 1 stalk celery, cut into 1 cm cubes 1 tbsp butter, unsalted 1 tbsp canola oil 2/3 cup beef broth 3 1/2 tbsp frozen peas 1 pinch salt [optional] ground pepper to taste 1 tbsp Italian parsley, fresh [optional] Keep the serving dishes in the oven at the lowest setting so they are warm when you serve. Cut the meat into small 1 cm cubes.  Prepare the vegetables  : Finely chop the onion and garlic; cut the potatoes and celery into 1 cm thick pieces. Heat half of the butter and oil in a thick-bottom frying pan over medium heat. Add the onion and garlic,  sauté  3-4 min until translucent, then remove them and set aside. In the same pan, add the cubes of beef and  sear  them over high heat 7-8 min until go...

Hide the veggies!!!! 2015 is a year I plan to do MORE cooking and buying less premade. I think one of the basics I need to master is spaghetti sauce as that is one of John's favourite meals AND not something he can have in the truck during the week. Although it is easy enough to get at any truck stop diner, watered down sauce and overcooked pasta is JUST not the same. SO what can I do differently. John loves my cooking. I am not a bad cook, but have become supremely lazy in past years. This was today's sauce: 1 can of tomatoes diced (now when veggies are plentiful and inexpensive these will be fresh) $0.99 1 bunch of green onions (I like the colour -chunkily chopped) $0.79 2 regular onions (chunkily chopped) $0.50 1/2 of a bunch of celery (chunkily chopped) $1 1 green pepper (chunkily chopped) $1 1/2+ cup of parmesan or romano cheese $1 generous amount of your favourite Italian seasonings 2 tsp garlic 2 cups of water subtotal $4.28 **** and w...

Preparation 10 min / Cooking 30 min 250 calories per serving [See all nutrition info] 2 tbsp olive oil 2 cloves garlic, pressed 1 onions, finely chopped 1 1/2 cup green/snap beans 2 zucchini, cut into 1,5 cm dices 1 aubergines / eggplants, small size, cut into 1,5 cm dices 1 yellow or red sweet peppers, cut into 1,5 cm squares 1 cup canned tomatoes (diced) 3 cups red beans (canned), rinsed and drained 1 pinch salt [optional] ground pepper to taste 1 pinch cayenne pepper [optional Mince or press the garlic and chop the onion. Heat the oil in a saucepan over medium heat. Cook the garlic and onion 4-5 min until lightly coloured and soft, paying attention not to let them burn. Prepare the vegetables . Boil or steam the green beans. Drain, cut into 2 cm pieces, and set aside. Dice the remaining vegetables into 1,5 cm pieces and add to the saucepan with the garlic and onion. Sauté 4-5 min, then add the tomatoes. Season with salt and pepper. Stir in the optional cayenne . Cook ove...

1 potato 2/3 cup green/snap beans 1 tomato, sliced 1/4 curly leaf lettuce 1 large egg 6 black olives 3 Tbsp Classic Vinaigrette Salt and pepper to taste Prepare the vegetables.  Wash the potato, trim the ends of the green beans.  Place the vegetables in a steam basket or in a pot of salted water to either boil or steam until al dente, about 20 minutes.  Let them cool down 10 minutes or longer, so they won't be so hot to handle.  Cut the potato into slices, cut the beans into pieces. Boil the egg, cool immediately in cold water, peel and cut into quarters. Put all the vegetables in a salad bowl or serving plate.  Add the tomato.  Pour on the dressing, then season with salt and pepper.  Toss well. Arrange the olives, lettuce leaves and egg on top of the salad and serve. Makes 2 servings. From www.soscuisine.com The salad is delicious and filling but I think the salad would taste even better with a different dressing such ...