Cooking - for a new lifestyle (Our Test Kitchen)

Mango dressing: 2 tbsp. frozen mango juice or mango chutney 1 tbsp water 1 tbsp. veg oil 2 tsp apple cider vinegar 1 tsp ketchup Salt and Pepper Optional: 1/4 tsp tumeric Combine all ingredients in a shaker. Makes about 1/4 cup of dressing. Cook: 2 eggs to hard boiled Peel and slice or quarter Cook: 1 cups of rice or acine de pepe pasta (uncooked) to al dente which is about 3 cups. Rinse with cool water. Prepare: 3 cups of shredded head lettuce 1 cup of cooked ham diced small or shredded 1 cup of sharp cheddar cheese shredded 1 cup shredded carrots and apples 1 cup diced cucumbers and tomatoes optional (I used some leftover bean salad): chick peas green beans onions peppers cranberries or raisins and nuts In a really large bowl: Toss together lettuce, pasta or rice, veggies, rice and ham. Refrigerate. When serving: Top the salad with shredded cheese, nuts if desired and eggs. Drizzle with dressing and serve with a side of slice

Fall Cheddar and Sausage Soup In a larger pot than you think necessary: Brown: 4 sausage cut into small pieces Then add: 1 bottle of beer 1 can of black beans Bring to a boil, stirring often. Mix together: 1 cup shredded carrot 1 cup celery diced small 1 small onion diced small 2 cloves of garlic, minced 1 tsp red pepper flakes 1 tsp sea salt (or more if desired) 1/2 tsp black pepper 1 cup sour cream Add to pot, stirring often. Bring to a boil again. Add: 4 cups cream soup stock And 2 cups grated cheddar cheese Stirring well. Pour into a crock pot. Serve with fresh bread. "Bon Appetit!" Might like to add: 2 cups of frozen hash brown potatoes.