Cooking - for a new lifestyle (Our Test Kitchen)

In my opinion, these look pretty cool but putting them back into the skins does nothing for the flavour and is kind of fussy work.  I bet they would be every bit as good served from a casserole dish.  Delicious!! Makes 5 servings 4 medium sweet potatoes olive oil 1/4 cup sour cream 2 tablespoons butter, softened 2 teaspoons brown sugar 2 teaspoons fresh lime juice 1/2 teaspoon paprika (smokey, not sweet) 1/2 teaspoon Sriracha (hot sauce, optional) salt and fresh ground black pepper, to taste 1/4 cup coarsely chopped fresh cilantro 2 limes, sliced into wedges Preheat oven to 400F. Spray baking sheet with nonstick spray or olive oil. Slice sweet potatoes crosswise into halves. Rub sweet potatoes with olive oil. Roast potatoes until they can be easily pierced with a fork, about 45 minutes, turning once during cooking. Remove from oven and set on a rack to cool. Once cool, scoop most of the flesh from each potato into a medium-size bowl. Combine potato flesh with all of th...

In a large saucepan: fry 4 sausages either cubed or in thin rings until "just" cooked add 2 cups of chicken, vegetable or beef broth  ensure to scrape the pan bottom add 3 more cups of liquid I now added 1 package of SUNSET GOURMET roasted red pepper corn chowder mix. Mix of plump corn, potatoes, red pepper and onions. Hearty corn chowder with a hint of heat. Gluten-Free Bring back to a boil, reduce heat and simmer for 15 minutes. Add 1 cup of heavy cream or 1/2 and 1/2. I served this over mashed potatoes (baked potatoes would be good too), and fresh bread. "Bon appetit!"

http://inmyworld-pam.blogspot.ca/2015/02/paper-piecings-that-begin-with-c.html 1 box gluten free cake mix, yellow or golden 1/2 cup of chopped pecans 1/2 cup of soft butter 2 packages of cream cheese 1 cup sugar 1 cup of plain pumpkin 1 tbsp pumpkin pie spice 2 tbsp whipping cream 2 eggs Heat oven to 350 F.  In a medium bowl stir together cake mix and pecans.  With pastry blender or fork cut in butter until mixture is crumbly.  Reserve 1 cup for the top.  Put remaining mix in 9x13" pan, press down and bake 10 minutes. In a large bowl beat cream cheese and sugar with electric mixer on medium speed until smooth.  Add in remaining ingredients.  Beat until well blended.  Pour over warm crust in pan and sprinkle with remaining cake mix. Bake 35 minutes or until centre is set.  Cool 30 minutes and refrigerate 2 hours before cutting into bars. Note:  Received from Caroline W. at a pumpkin recipe swap.  Delicious!!

Preparation 10 min Cooking 25 min 330 calories per serving 4 leeks, quartered lengthwise and halved crosswise 1 tbsp olive oil 1 pinch salt [optional] ground pepper to taste 300 g salmon fillet 1/2 lemons [optional] Keep the serving plates warm on the stove while you're preparing the dish. Preheat the oven to 215°C/425°F. Prepare the leeks : Keep the white and light-green parts only, quarter them lengthwise, then cut them in half crosswise. Clean the leeks well, drain, then place them on a large rimmed baking sheet. Pour in the oil, season with salt and pepper, then  toss  well to coat the leeks thoroughly with the oil. Place in the middle of the oven and roast, tossing once, until the leeks begin to soften, about 12 min. Meanwhile, cut the salmon fillet into similarly-sized pieces, according to the number of servings required. Set aside. When the leeks are softened, remove the baking sheet from the oven, toss the leeks with the pan juices to coat, then push them to ...

Homemade French Fries Ingredients: potatoes, peeled and cut to your preference pot of boiling water baking sheet ziploc bags Instructions: Peel and slice potatoes to your preference of frie style. Place fries in boiling water and boil for 6 minutes. While fries are boiling label bags with date and French Fries. Once fries are done boiling place in strainer. Next put them on baking sheet making sure they do not touch. Place in freezer uncovered for an hour. Then pull them out and place in baggies and store in freezer for up to 6 months. To prepare them: Place on baking sheet.  Bake in 350 degree oven for 10-12 minutes or until crispy.  **You can also use a deep fryer  - Just heat oil to 350 and fry 3-4 minutes. "Bon Appetit!"

In Italy, lentils are a traditional offering on New Year's tables as a symbol of prosperity and luck - their shape is thought to be reminiscent of coins. Preparation 10 min Cooking 25 min 250 calories per serving 1/2 cup green-brown lentils (dried), rinsed and drained 1 clove garlic, chopped or pressed 1/2 tsp salt 2 tomatoes, deseeded and diced 2 green onions/scallions, chopped 2 tbsp fresh dill, chopped 1 1/2 tbsp  Classic Vinaigrette  (Recipe) 1/8 tsp ground pepper Rinse and drain the lentils, then put them in pot. Chop or  press  the garlic, then add it to the pot. Add half of the salt, then add water to cover the surface of the lentils. Bring to a boil, then reduce the heat and  simmer , uncovered, until the lentils are just tender, 20 to 25 minutes. While the lentils are cooking, dice the tomatoes, discarding the seeds, then put them in a salad bowl. Chop the scallions and  dill , then add them to the bowl. Pour the  Classic Vinaigrette...

This recipe takes Biscuits and Gravy to a whole new decadent level . . .  SERVES 6  |  ACTIVE TIME 20 Min  |  TOTAL TIME 30 Min 1 lb sage breakfast sausage (bulk) 4 Tbsp unsalted butter 4 Tbsp all-purpose flour 3 cups milk 2 tsp fresh ground black pepper Optional garnish:  fresh parsley, chopped Drop Biscuits 2 cups all-purpose flour ½ cup shredded Parmesan cheese 1 Tbsp baking powder 1 Tbsp granulated sugar ½ tsp kosher salt 1 cup whole milk Preheat oven to 450 °F. In a large (10”) oven safe skillet over medium high heat, cook sausage until lightly browned.  Use a slotted spoon remove sausage from skillet and place in a bowl. Meanwhile; prepare biscuit mixture.  In a large bowl combine flour cheese, baking powder, sugar and salt.  Mix with a fork until combined.  Add milk and stir with a fork, until mixture comes together.  Set aside. Add butter to hot skillet and whisk until melted.  Sprinkle flour over butter and whisk t...

Just like the reduced table at the grocery store, Sometimes that is what your crisper looks like in the fridge! Consider this easy way to mass produce a ton of stuff! In a canning pot or the biggest pot you have: Toss all forms of veggie left overs in. In my case it was some leftover potatoes, carrots and turnip from dinner the night before, the stalks of asparagus, broccoli and cauliflower (reserved the florets for freezing), the last bit of celery, a 1/2 a red pepper and a 1/2 an onion. This can also include any meat bones or turkey carcass. That is a stock. I chose to do a veggie stock. I boiled and added water for most of the 3 hours I was cooking other things. Now, you can strain out the veggies (and do it again ~ which I did ~ making a weaker stock) Cool and use or freeze. Personally I pulled out the asparagus and celery (too stringy) and pureed the whole thing! To this I added a head of broccoli florets (or a bag of frozen) and stirred well. ...

Ingredients 2 cups all-purpose flour (sifted) 4 tsps baking powder 1/2 tsp salt 2 tbsps shortening 3 tbsps peanut butter 2/3 cup whole milk DIRECTIONS Sift together flour, baking powder and salt. Combine shortening and peanut butter and cut then into flour mixture with a knife or pastry blender until thoroughly mixed. Add milk to make a soft dough (DO NOT OVER MIX). Turn dough on to a LIGHTLY floured board and knead slightly. Roll 1/2-3/4 inch thick and cut with a floured cookie cutter. Place biscuits on an UNGREASED baking sheet 1-1&1/2-inches apart if crusty biscuits are desired (if touching, then the biscuits will be "soft-sided"). Bake in a hot oven (425°F-450°F) for 10-15 minutes. Served these with homemade strawberry jam...... "Bon Appetit!"

Love cinnamon buns HATE the price. I always burn the Pillsbury bake your own and they are by far smaller than shown! So, out comes my bread maker today. INGREDIENTS ~ SERVINGS 12 1 cup milk 3 tablespoons water 1  egg , beaten 1⁄4 cup butter 1 box instant vanilla pudding 3 1⁄3 cups all-purpose white flour 3 tablespoons granulated sugar 3⁄4 teaspoon salt 2 teaspoons yeast Filling 3⁄4 cup packed brown sugar 3 3⁄4 teaspoons cinnamon 2 tablespoons softened  butter or 2 tablespoons  margarine raisins are optional Glaze 3⁄4 cup powdered sugar 1⁄4 teaspoon vanilla 2 -3teaspoons milk DIRECTIONS Put yeast in bread machine first on bottom, then flour, sugar and salt. Then melt butter in microwave. Add beaten egg, milk and water. Pour onto dry ingredients in bread machine on the dough setting. When dough is done, put it onto a lightly floured surface. Knead in enough flour to make it easy to handle. ...

So easy! Make ahead and sit in the fridge until needed! 5 cups of stock (homemade, canned or powder) 1 tsp pepper NO SALT Bring liquid to boil. Add curry to taste. ****Depending on your curry and where you have purchased it from your stock can become very salty! Add a raw potato to absorb the salt if necessary! When you are happy with it, add these items. 2 cups of cooked shredded chicken (diced will work if necessary) 1 cup chopped celery 1 cup chopped onion 1/2 cup chopped green pepper 1/2 cup shredded carrot (optional) Bring to a boil. Refrigerate until planning to eat. A day in the fridge will enhance the flavour! Bring curry to a boil again. When vegetables are to desired texture, add: 1/2 cup water mixed with 2 tbsp of cornstarch. Add small amounts at a time! STOP when sauce is desired thickness! It will have a green or dark mustard colour. Serve over rice or egg noodles. "Bon Appetit!"

3 tbsp. butter 2 tbsp. all-purpose flour 1/4 tsp. pepper 1 1/4 c. milk 1/2 c. shredded cheese  **You can use 1 can of condensed cheese soup instead (I also added 3 tbsp of onion blossom horseradish dip from Sunset Gourmet) http://sunsetgourmet.ca/products/condiments-sauces-spreads/onion-blossom-horseradish-dip/ 1/2 lb fried ground hamburger 1/2 med. green or red pepper, chopped  1/2 onion sliced thinly  1 pkg. frozen French fried crinkle cut potatoes 1/2 cup shredded cheese For sauce, in a large saucepan melt the butter. Stir in flour and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Add half of the shredded cheese, stirring until cheese melts.  In a baking dish sprinkle ground beef, toss peppers and onions as desired on top. Pour sauce over meat. Cover and chill. Throw frozen fries over the meat/cheese mixture and bake in a 350 degree oven for 50 to 55 minutes or until potatoes are tender and mixture ...

makes 4 servings (I doubled the filling of this recipe) 1 head cauliflower, cut into florets 1 tablespoon olive oil 2 cloves garlic, mashed 1/4 cup Parmesan cheese 1 tablespoon reduced-fat cream cheese 1/2 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 1 pound ground turkey 1 1/2 cups hot water 1/2 cup elbow macaroni 1 can corn kernels or 1/2 cup of frozen 1 (1.25 ounce) envelope dry onion soup mix paprika Directions Preheat oven to 425 degrees. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover and steam until tender, 10 to 12 minutes. Heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Blend cauliflower, garlic, Parmesan cheese, cream cheese, salt, and pepper in a blender until smooth. Heat a large skillet over medium-high heat. ...

Preparation 5 min Cooking 10 min   100 calories per serving 2 baby bok choy, cut in half lengthwise 2 green onions/scallions, thinly sliced 2 tbsp butter, unsalted 1/3 cup chicken broth Prepare the vegetables : cut each bok choy in half lengthwise (or into quarters if large) and thinly slice the green onions. Melt the butter in a sizable pan over medium-high heat. Add the bok choy and  sauté  2-3 min until they start colouring, then pour in the  broth  and cook, uncovered, about 7 min, until the liquid is  reduced  and the bok choy is soft but  al dente . Serves 2. From  www.soscuisine.com

Seafood Coquille St. Jacques Part of growing up with a fussy eater like my mother, meant we never tried new things. Once I got older I decided to be more adventurous! Even just last year, although I am a registered, voting member of the "don't like fish" club, I tried John's meals (bravely) and learned I actually LIKE ocean fish! ***guess I am going to get kicked out of the club*** I tried mahi mahi, tilapia and the last time we went I actually ordered a plate of red snapper!!!!!!!!! I have tried and liked crab, shrimp, lobster, shark and alligator. I have tried mussels, octopus, squid, eel, clams, cod, perch and haddok with no real fondness. I will eat battered fish on occasion but it is not my go to meal. This however is a dish I learned to make years and years ago. Personally, I have not found anyone who did not enjoy it, and I KNOW Aunt Sandra is going to be thrilled when she gets a serving of it! SO!  it is super super easy to m...

Preparation 15 min 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 (Recipe) 1 cup lentils (canned), rinsed and drained 1 pinch salt [optional] ground pepper to taste Dice the tomatoes, discarding the seeds, 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. Season with salt and pepper. Rinse and drain the lentils, then add them to the salad. Toss well, adjust the seasoning then serve. Serves 2. From www.soscuisine.com

Softbatch Cream Cheese Chocolate-Chocolate Bar Cookies These are some of the best chocolate cookies I’ve ever made. When you’re really craving chocolate and nothing else will do, make these. The cookies are deep, dark, indulgent, and cream cheese helps them stay extra soft and moist. Use old-fashioned brick-style cream cheese. You can use lite brick-style, but not fat-free. Corrnstarch gives them softbatch-style softness and they stay that way for days, but don’t overbake them. The cookies are decadent, dense, and wonderfully thick. INGREDIENTS: 1/2 cup (1 stick) butter, softened 2 ounces (1/4 cup) brick-style cream cheese 3/4 cup light brown sugar, packed 1/4 cup granulated sugar 1 large egg 1 tablespoon brewed coffee (leftover from the morning brew okay) 2 teaspoons vanilla extract 1/2 cup hot chocolate 1 teaspoon instant espresso powder (optional) 1 3/4 cups all-purpose flour 3 tbsp cocoa powder 2 teaspoons cornstarch 1 teaspoon baking soda 1/2 teaspoon...

Soaking 30 min Preparation 10 min Standing 10 min 1/4 red onions, finely chopped 1 tbsp extra virgin olive oil 1 1/2 tbsp lemon juice, freshly squeezed 1/4 tsp cayenne pepper 1/4 tsp ground cumin 1 pinch salt [optional] ground pepper to taste 1 1/2 cup chickpeas/garbanzo beans (canned) 2 tomatoes, Roma type, deseeded and diced 4 tsp fresh mint, finely chopped Finely chop the onion, then put it in a small bowl filled with water and a few drops of vinegar. Let stand for about 30 min at room temperature or overnight in the refrigerator. This makes the raw onion crispier and easier to digest. Pour the olive oil and lemon juice into a salad bowl. Add the spices, salt and pepper. Using a fork,  whisk  the vinaigrette until it is emulsified. Drain and rinse the chickpeas, then place them in the salad bowl. Dice the tomatoes discarding the seeds, then put the pieces into the bowl. Finely chop the  mint  then add it to the salad. Add the previously chopped onion....

Preparation 5 min Cooking 10 min 290 calories per serving 4 slices bread, whole wheat 2 eggs size large, boiled, sliced 1 green onions/scallions, finely chopped 1 stalk celery, finely chopped 2 tsp mayonnaise 1/3 cup baby spinach, or lettuce leaf [optional] 1 pinch salt [optional] ground pepper to taste I prefer my eggs mashed with a potato masher and all the ingredients (except the bread and lettuce of course) to spread on the sandwich. From  www.soscuisine.com

 54 Reviews 93% would make this recipe again Tofu marinated in a soy-ginger sauce, then baked. Marinade 20 min Preparation 10 min Cooking 15 min 250 calories per serving 300 g firm tofu, cut into 1,5 cm thick slices 1 1/2 tbsp soy sauce, low-sodium 2 tsp canola oil 2 tsp rice vinegar 1/2 tsp sesame seed oil 2 green onions/scallions, chopped 2 tsp Italian parsley, fresh, chopped 2 tsp gingerroot, grated 1 tbsp mango chutney [optional] Cut the tofu into 1,5 cm thick slices. Arrange the slices in a single layer in a baking dish. Combine the soy sauce, canola oil, rice vinegar, and sesame oil in a bowl. Chop the scallions and parsley, then add them to the mixture. Grate the ginger and add it to the bowl. Mix well, then pour the  marinade  over the tofu.  Marinate  about 20 min. Preheat the oven to 205°C/400°F. Bake the tofu in the  marinade  12-15 min. If tofu is too dry, add a small amount of water. Serve with chutney, if desired. Recommended side dish...