Cooking - for a new lifestyle (Our Test Kitchen)

Pork Tenderloin and Sweet Potatoes http://www.soscuisine.com/recipe/pork-tenderloin-sweet-potatoes 2 servings Preparation 10 min   Cooking 20 min 330 calories per serving   Ingredients 2 sweet potatoes, peeled and cut into 1,5 cm pieces 360 g 1 clove garlic, minced   1 pork tenderloin, cut into 2 cm slices 300 g 1 pinch salt  [optional]   0.1 g   ground pepper to taste     1/2 tbsp canola oil 8 mL 1 tsp butter, unsalted 5 g 1 pinch cayenne pepper   0.4 g 3/4 tsp dried oregano   0.4 g 1/3 cup grapefruit juice   85 mL 1/3 cup water   85 mL 4 tsp pine nuts  [optional]   10 g 4 tsp fresh mint, chopped   4 g Before you start Put a serving dish in the oven at the lowest setting to keep the meat warm while the sweet potatoes cook. Method Prepare the vegetables : Cut the sweet potatoes into pieces, about 1,5 cm. Mince the garlic. Cut each tenderloin crosswis...

(stolen from online)   Talk about a re-mix!  Nobody will know you used cake crumbs to flavor these cookies!  The cookies will take on a subtle flavor of the cake crumbs you are using – and are fantastic with a few mix-ins that you can choose depending on the flavor.    Here’s the recipe:   1/2 c. unsalted butter (softened) 1/2 c. sugar 1/2 c. brown sugar 1 egg 1 tsp. vanilla/lemon/or almond extract and 1/2 tsp. salt until thoroughly combined Then add: 1/2 tsp. baking soda 1 1/2 c. flour and 1 1/2 c. cake crumbs Now you can a dd 1 c. dry mix-ins (chocolate chips, white chocolate chips, nuts, raisins, etc.).   Chill the dough Scoop out onto a silicone lined baking sheet Bake in a 350 degree preheated oven for 10-12 minutes The dough was easy enough to make. I separated my quantity into 3 separate bowls and: 1 bowl I added chocolate chips 1 bowl I added 1/2 cup of peanut butter 1 bowl I added raisins, o...

Tis the season. Squash is plentiful AND a good price! But after a while you need something different to do with it. I was inspired by the shape. Cut off the neck of the squash which will result in 1 pc being long and narrow and one looking much like a bowl of seeds Remove the seeds, wash and leave to dry on a paper towel Wash the "bowl shaped" piece, turn upside down and put in the microwave for 5 minutes Now take the narrow piece and slice into round thick steaks (I left the skin ON) Rub in your favourite oil (I used vegetable oil but flavoured oils would be really yummy too) Place on a cookie sheet and sprinkle with Italian seasoning and black pepper Bake the slices for about 10 minutes (you'll hear the oil sizzling) and flip them over for about 20 minutes then turn over one more time for another 10 minutes at about 350+ In a large dutch oven, cook up 2 lbs of ground beef, pork, chicken or turkey with some onion, green pepper, and a can of corn. When i...

Pork Tenderloin in Puff Pastry http://www.soscuisine.com/recipe/pork-tenderloin-in-puff-pastry Pork tenderloin fillets covered with a spinach-Prosciutto mixture, then wrapped in puff pastry and baked. 3 servings Preparation 30 min   Cooking 30 min 590 calories per serving   Ingredients 1/2 onions, finely chopped 100 g 1 clove garlic, minced   3 cups baby spinach 50 g 4 sun-dried tomatoes (oil packed), coarsely chopped   2 tbsp 26 g Parma ham/Prosciutto, coarsely chopped 2 1/4 slices 1 tbsp olive oil 15 mL 2 tbsp butter, unsalted 28 g 1 pork tenderloin 300 g 200 g puff pastry dough   1/2 box   white flour (all purpose), to roll out the pastry   1 pinch salt  [optional]   0.1 g   ground pepper to taste       parchment paper     Before you start Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should b...

We cooked 3 kinds of squash for Thanksgiving dinner. Leftovers. 1 butternut squash with butter and brown sugar 1 pepper squash with butter and marshmallows 1 blue squash with butter, cinnamon and apple cubes I pureed all my leftover squash, in batches, which had been cooked with enough liquid to puree well ** I used 1 cup milk and 2 cups of water. From scratch you need to roast 1/2 a butternut squash, 1/2 a pepper squash, 1/2 a blue squash and 4 apples (cored) with butter and brown sugar. I tossed it all in the crock pot on low. I peeled and cubed (very small cubes) 4 potatoes and threw them in to cook. ** but you could use leftover cooked potato cubes. I added 18 meatballs which I had cut in half. Stir well and add 1/2 tsp nutmeg and 1/2 tsp ginger. (or 1 tsp all spice) As this is a VERY thick soup, I suggest adding water, milk or cream as desired to keep it the consistency you would like to serve. "Bon Appetit!"