Cooking - for a new lifestyle (Our Test Kitchen)

This is the salad I was raving about earlier this week on Facebook.  I think I will be making it quite a lot this summer.  It is easy, delicious and very refreshing.  I bet lots of different veggies could be substituted in. For 2 servings: 1 leek 1-1/2 tbsp Classic Vinaigrette 2 tbsp extra virgin olive oil 1 tbsp lemon juice, freshly squeezed salt and pepper to taste 4 button (white) mushrooms, sliced 1 tomato, sliced 1 carrot, shredded Prepare the leeks:  cut off the dark green tops and discard, slice the white and pale-green parts into large chunks, then boil or steam them for about 10 minutes, until soft.  Drain the leeks and let cool a few minutes. With a serrated knife, cut each chunk of the leeks into rounds about 1 cm thick and transfer them to a bowl.  Pour in the Classic Vinaigrette (I doubled the lemon/olive oil dressing and used that instead), then season with salt and pepper.  Blend gently and set aside. In a small bowl, ad...

This is one of the best grilled pork chop recipe s I've ever tried!  The mushrooms weren't too exciting though. For 2 servings 1 clove garlic, finely chopped 2 green onions/scallions, finely chopped 1-1/2 tbsp. fresh cilantro, chopped, plus some whole leaves for garnish 2 tbsp. fish sauce (nam pla) 2-1/2 tbsp lime juice, freshly squeezed 1 tbsp. soy sauce, low-sodium 1 tsp sugar 1/2 tbsp. sesame seed oil 1/2 tbsp. whiskey 2 pork chops with bones or boneless 4 Portobello mushrooms 1 tbsp. canola oil 1 shallot 1/2 dried chili peppers, to taste 2 tsp. cornstarch. Finely chop the garlic, half of the scallions and half of the cilantro leaves, then put them in a shallow dish.  Pour in 1/4 of the fish sauce and 1/4 of the lime juice, the whole soy sauce, sugar, sesame oil and whiskey.  Arrange the pork chops in the dish, turning them a couple times to cover well with the marinade.  Cover the dish with plastic wrap, then let marinate in the refrigera...

For 2 servings 7 cups baby spinach (120 g) 6 button (white) mushrooms, thinly sliced 1 tbsp. lemon, freshly squeezed 1/2 orange, pressed and zested 1/2 tsp Dijon mustard 2 tbsp. extra virgin olive oil salt and ground pepper to taste Prepare the spinach and put it in a large bowl.  Set aside Prepare the mushrooms by thinly slicing them and transferring them to a small bowl.  Season with salt and pepper and pour in half of the lemon juice.  Set aside. Grate half of the orange to obtain the zest, then juice it.  Put the zest and juice into a small bowl.  Pour in the remaining lemon juice, mustard and oil.  Add salt and pepper to taste, then beat well using a fork, until the vinaigrette is emulsified.  Pour the vinaigrette over the spinach. Peel the remaining orange, cut into small pieces and add to the spinach.  Add the mushrooms and toss well.  Serve. From soscuisine.com

Mum got this recipe from a coworker of her's when we lived in Milton and she was at either Port Credit or the Milton branch. The whole family enjoys it and often my brother will go for seconds. 1 can Mushroom Soup 1 can Cream of Chicken Soup 1lb boneless skinless chicken (cooked & cubed) Seasoning of Oregano & Italian Seasoning 1/2-1 pepper diced 1 onion diced 1 cup frozen peas (rinsed) 1 cup celery chopped 1 can milk Chinese Noodles Toast Chicken- Season meat with oregano & Italian seasoning before cooking thoroughly. Cut into cubed pieces. Cut up pepper (can be any colour, we chose yellow since there is already a lot of green), onion and celery, sautee before combining with the rest of the ingredients. Bake in casserole dish at 375 for 45 mins covered. (If dish does not have a lid, tin foil works wonders. Add in Chinese noodles last 5 mins of cooking time. Pour over slice of dry toast and serve. :) Enjoy.

Lightened-Up Cream of Mushroom Soup - Recipes - Food - Canadian Living Posted using ShareThis I made this soup the other night using white mushrooms I found on the "hardly used nearly new rack" at Superstore. I'm not a fan of mushroom soup but I really enjoyed this one. Hal is a fan.