Cooking - for a new lifestyle (Our Test Kitchen)

We love this excellent beef stew-ish recipe. https://www.soscuisine.com/recipe/harvest-pot-feu Quantity : 4 servings Preparation : 15 min  Cooking : 3 h 370 calories/serving Ingredients 1/2 onions, finely chopped 100 g 2 cloves garlic, minced 750 g blade pot roast, cut into large cubes 2 tbsp olive oil 30 mL 2 tbsp white flour (all purpose) 16 g 2 1/2 cups beef broth 625 mL 2 1/2 cups water 625 mL 1 bay leaf 0.2 g 2 tsp herbes de Provence 2 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 3 carrots, cut into large chunks 300 g 2 rutabagas, cut into large chunks 300 g 5 1/2 cups Savoy cabbage, cut into large chunks 400 g 8 small potatoes, whole 360 g Method 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, the...

https://www.soscuisine.com/recipe/flemish-beef-stew Quantity : 4 servings Preparation : 15 min  Cooking : 2 h 30 min 380 calories/serving Ingredients 800 g blade pot roast, cut into cubes 1 tbsp butter, unsalted 14 g 1 tbsp canola oil 15 mL 1 1/2 onions, finely chopped 300 g 2 tbsp white flour (all purpose) 16 g 1 1/3 cup beer 330 mL 2 bay leaf 0.4 g 1 sprig rosemary, fresh 5 g 1/2 tbsp brown sugar 6 g 1/2 tbsp wine vinegar 8 mL 1 rutabagas, peeled and cut into large pieces 150 g 2 potatoes, peeled and cut into large pieces 400 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start A baking or casserole dish with a tight-fitting lid is necessary for this recipe. Method Preheat the oven to 160ºC/325ºF. Cut the beef into large cubes, about 4 cm, then sprinkle with salt and pepper. Finely chop the onions. Heat the butter and oil in a casserole dish over high heat. Add the beef cubes in batches, turning them until dark brown on all sides, 5-7 min. Ta...

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...

Well isn't this appropriate for most of the authors on this site! LOL I am pretty excited about this one, it has all my favourite veggies in it. I made this whole thing 2 days ahead and refrigerated. Prep: 1/4 cup flour 2 lbs stewing beef  (1" cubes - I buy the prepackaged beef and cut them in 1/2) 2 tbsp oil coat beef in flour and fry on med-high heat until brown....keep scraping browned bits off bottom of pan.  In a large crock pot: 1 can tomato soup undiluted 1 cup water or red wine 2 tsp beef boullion granules *****I substituted with 1L of vegetable cocktail juice 3 tsp italian seasoning 1 bay leaf 1 tsp black pepper Stir well and add fried beef cubes. Add: 4 medium potatoes cut into cubes (I omitted) 3 medium onions cut in rings 3 medium carrots cut into cubes 3 medium parsnips cut into cubes 1 small rhutabaga peeled and cut into cubes 1 cup celery chunks **12 large fresh mushrooms (add just before starting crock pot if you...

2 cups of boullion liquid (I used beef) 1 tsp minced garlicc 2 tsp worchesteshire sauce 2 lg tbsp dijon mustard 1 packet of gravy mix (I had one laying around) Mix and set aside. french fry cut 3 large fresh carrots (with skin) 1 small roast black pepper 1 med onion (cut up to size prefered) 1 cup edamame beans (frozen) or peas 1 pckg sliced mushrooms (optional) In a small roasting pan I laid the carrots out on the bottom. Take the roast and slice like bread, but not all the way through.  (just down to about and inch from the bottom) Place roast slices down on carrots. Sprinkle with garlic pcs. and pepper to taste.  ***I DO NOT use salt because the boullion is always salty enough. Cover with beans and mushrooms. Pour liquid mix over the meat and cover. Bake at 350 for 1 1/2 hours. Serve with bread, mashed potatoes and corn.  The gravy was so good it immediately became a shepherds pie for this week. "BON APPETIT!" sorry none left!

   2 servings Marinade 12 hours Preparation 10 minutes Cooking 15 minutes Standing 5 minutes 240 calories per serving 200 g flank steak 1-1/2 tbsp olive oil 1/2 shallots, finely chopped 2 tsp herbes de Provence 3 tbsp red wine ground pepper to taste aluminum foil 1 tsp butter, unsalted salt to taste Using a knife, make cross-hatch incisions in the steak then place it into a dish.  Add the oil, shallot, herbs and half of the wine.  Season with pepper to taste.  Let stand in the refrigerator at least 12 hours (up to 24 hours). Preat the oven to 375F or an outdoor grill to medium. Take the steak out of the marinade.  Drain the steak and pat it dry.  Set the marinade aside.  Put the steak on the rack of a broiler pan, or put the steak on a grill rack. Cook in the middle of the oven or on a medium hot grill.  The exact cooking time depends on the steak's thickness and on how you prefer it...

from soscuisine.com 2 servings Preparation 15 min Cooking 3 h 380 calories per serving 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 all purpose flour 1-1/3 cup beef broth 1-1/3 cup water 1 bay leaf 1 tsp herbes de Provence salt to taste ground pepper to taste 1-1/2 carrots, cut into large chunks 1 rutabagas or turnip, cut into large chunks 2-3/4 cups Savoy or green cabbage, cut into large chunks 4 small potatoes, whole 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 minutes, then take the meat out of the pot and set it aside. Add the onion and garlic to the pot, saute 3-4 minutes until the onion is translucent.  Stir in the flour and cook 2 min with continuous stirring.  Pour in the broth and water gradually, with stirring, then put the meat along with its juices back into the ...

The idea of this is you can prep everything ahead of time and clean the kitchen. You will only have a few bowls to wash in the end. In a pot boil enough rice for your diners. When rice is done to your taste, rinse quickly in cold water **This will stop further cooking (and cut down on stach and stickiness). Set aside until dinner time. In same pot you cooked rice, on med heat 2 tsp vegetable oil about 1/2 cup of thin soup noodles 1"ish (or broken spaghetti) about 1/2 cup chopped almonds, cashews, pecans or pistachios Essentially you are going to fry these noodles creating vermicelli! Watch carefully and when you start to see colour, remove from heat or you will have VERY well done noodles....) and cool/drain on a paper towel. Set aside until it is dinner time. On a large plate dice up a cheap steak into small cubes **You can use chicken, pork or sausage as well Set aside until it is dinner time In bowl #1 diced carrots, corn, water chestnuts **Any hard core veggies that need extra...

So I had many views on how well this would work. I was told (by a butcher) that an inside round would be good. Another butcher said no, that top sirloin would be the right choice. Another said any roast would work, so we are going with both!!! We have bought 2- 3ish ib inside round roasts and 2- 3ish pound sirloin tip roasts. They are spitted and seasoned and ready to go. Under these roasts in a dispoable roasting pan will be 8-10 cups of beef broth (water and boullion), garlic, 1 large chopped red onion and 2 med chopped white onions, fresh chives and roasted pepper mix. For the rub, we used a generous helping of paprika, garlic powder, black pepper and red pepper mix with very little salt. We had about 3/4 of a cereal bowl when i was done. I would have added dried chives but we were out. This is to be put on a rotisserie and cooked on medium for 22 min for every lb. Do not open bbq often as this releases the steamed spices that are marinating the meat. This was great! Personally I pr...

I'm loving this website soscuisine.com . . . tonight's supper was awesome . . . Beef Stroganoff . . . served with steamed rice and a garden salad . . . yummy . . . Beef Stroganoff 72 Reviews 97% would make this recipe again Review this recipe Beef cooked in a creamy tomato sauce with mushrooms. A classic in international cuisine. Named after a nineteenth-century Russian diplomat, Count Paul Stroganov. 1 serving 2 servings 3 servings 4 servings 5 servings 6 servings 7 servings 8 servings ...

I just found out Hal really likes barley, so I think next time I make this soup I will add a little more . . . simple to make and REALLY DELICIOUS . . . a meal in a bowl. From soscuisine.com . . . Beef and Barley Soup 75 Reviews 97% would make this recipe again Review this recipe 4 servings 5 servings 6 servings 7 servings 8 servings 9 servings 10 servings 11 servings 12 servings 13 servings ...