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...

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...

Preparation 10 min / Cooking 30 min 250 calories per serving [See all nutrition info] 2 tbsp olive oil 2 cloves garlic, pressed 1 onions, finely chopped 1 1/2 cup green/snap beans 2 zucchini, cut into 1,5 cm dices 1 aubergines / eggplants, small size, cut into 1,5 cm dices 1 yellow or red sweet peppers, cut into 1,5 cm squares 1 cup canned tomatoes (diced) 3 cups red beans (canned), rinsed and drained 1 pinch salt [optional] ground pepper to taste 1 pinch cayenne pepper [optional Mince or press the garlic and chop the onion. Heat the oil in a saucepan over medium heat. Cook the garlic and onion 4-5 min until lightly coloured and soft, paying attention not to let them burn. Prepare the vegetables . Boil or steam the green beans. Drain, cut into 2 cm pieces, and set aside. Dice the remaining vegetables into 1,5 cm pieces and add to the saucepan with the garlic and onion. Sauté 4-5 min, then add the tomatoes. Season with salt and pepper. Stir in the optional cayenne . Cook ove...

Tofu haters are going to go ew! yuck!  I didn't even try to serve it to Hal, the king of the tofu haters.  And it is his loss.  This chili was lovely and meaty and flavourful.  It also freezes very nicely (without the sour cream). 1 onions, finely chopped 2 cloves garlic, minced 1/2 dried chili peppers, minced 1 carrots, finely diced 1 stalk celery, finely diced 1/2 green peppers, finely diced 3 tbsp canola oil 1 tsp ground cumin 1 tbsp brown sugar 260 g firm tofu, finely diced 1 2/3 cup red beans (canned) 1 1/2 cup canned tomatoes (diced) 1/2 cup water approximately 1 pinch salt [optional] ground pepper to taste 2 tbsp fresh cilantro [optional] 1/3 cup Cheddar cheese, grated Keep the serving plates in the oven at the lowest setting so they are warm when you serve. Prepare the vegetables: Chop the onion, mince the garlic and chili pepper, finely dice the carrots, celery, and bell pepper. Heat the oil in a pan over medium heat. Sauté the onion and garlic ...

2 onions, thinly sliced 1 clove garlic, chopped 2 tomatoes, deseeded and diced 1 yellow or red sweet peppers, cut into match-like strips 2 chicken breasts, boneless, skinless, cut into 3 cm cubes 4 tsp butter, unsalted 1 1/2 tbsp olive oil 4 tsp paprika 2 1/4 tsp ground cumin 1 cup chicken broth, or more 1 pinch salt [optional] ground pepper to taste 2 potatoes, peeled and cut into cubes 1 1/2 tbsp sour cream [optional] Prepare the vegetables : thinly slice the onions, chop the garlic, deseed and dice the tomatoes, and cut the peppers into match-like strips. Cut the chicken into 3 cm cubes. Heat the butter and olive oil in a large, heavy-bottomed pot over high heat. Sauté the meat until it is well browned on all sides, about 8-10 min, then transfer the cubes to a plate. Lower the heat to low, add the onions, and cook, stirring occasionally until they are well cooked, about 15 min. Return the meat to the pot, add the paprika and cumin, then cook 1 min with stirring. Add the...

I cooked this dish for supper tonight and it was DELICIOUS!!!!! 6 small potatoes, whole or halved 1 red onion, cut into 2 cm pieces 1 yellow or red sweet pepper, seeded, then cut into 2 cm squares 3 Italian sausages, cut into 2 cm pieces 2 tsp olive oil salt & pepper to taste Preheat the oven to 425F. Generously oil an oven-proof dish.  Prepare the vegetables and cut them into uniform pieces.  Put the pieces in the dish then coat them thoroughly with the oil.  Add the sausage and season with salt and pepper to taste. Roast in the middle of the oven until the potatoes are fork-tender and golden-coloured, about 30-35 minutes.  Stir once halfway through the roasting time. Makes 2 servings. This recipe is from www.soscuisine.com

from soscuisine.com 2 servings Prep time 10 minutes cooking time 1-1/2 hours 150 calories per serving 1/2 Spanish onion, cut into 2 cm pieces 1 carrot, cut into 2 cm pieces 1 zucchini, cut into 2 cm pieces 1/2 aubergines/eggplant, small, cut into 2 cm pieces 1/2 yellow or red sweet pepper, cut into 2 cm pieces 1-1/2 tbsp olive oil 1 clove garlic, pressed or minced 3/4 cup canned tomatoes (diced) salt and pepper to taste Choose a baking dish in which the vegetables will fit tightly.  Preheat the oven to 350F. Prepare the vegetables.  Generously oil an oven safe dish.  Add the garlic.  Layer the vegetables in the dish with the following sequence:  onion, carrot, zucchini, aubergine, pepper, and tomatoes on top.  Drizzle with oil, then add salt and pepper to taste. Bake in the middle of the oven 1-1/2 hours, until the vegetables are soft. Serve with steamed quinoa.

I love this recipe because it is sooooo easy. In a large pot: 1 whole green pepper 1 whole onion 1/2 bag mini carrots 4 stalks celery s&p 8 cups water boullion cubes or chicken soup mix Bring to a boil. Puree veggies with soup using an emulsion blender (or blend this after it cools down in a blender), making a slightly thicker soup base. (you can hide lots of veggies in there!) Put back into large pot. Add 4 tbsp of curry powder if you want. If someone doesn't like curry, sprinkle on individual bowls at serving time. Add cooked chicken (boneless/skinless) or leftover chicken/turkey....I plan to try this with sausage removed from the casings and fried up too. Bring to a boil. Add 3 cups of rice to pot. Stir until rice is edible.....THIS WILL HAPPEN! the soup part disappears! I just keep adding water. LOL This dish reheats well in the microwave and warms tummies when it is cold. "Bon Appetit!"

So everyone has been there. You open the fridge after Thanksgiving or Christmas and find all the bits no one has finished off. This is what I did. 1 cup of gravy or whatever is left over 1 cup parsnips/turnip/carrots 1/2 cup cream/regular corn 1/2 onion 4-6 cups of mashed potatoes 4-6 cups of liquid water/broth/consomme (equal to the amount of potato)OR milk for creamier S&P Now I put everything in the pot on med heat and mashed together (I used a emulsion mixer)be careful if you have used milk as it burns easier! i mixed in: 1/2 head of par cooked cauliflower florets or brocolli florets 1 cup of peas and 2 cups of ham cubes or turkey cubes Stir and pour into a crock pot. Now take the leftover stuffing (if there is any) and cut into cubes. About the size of croutons! Place on a cookie sheet and bake until crispy. Serve your turkey day croutons with your cream of leftovers soup! "Bon Appetit!"

1 Tbsp. Cooking Oil 1 lb. Stewing Pork (I use a pork tenderloin) 1 1/2 Tbsp. Curry Powder 2 Cups Chopped Carrots 1 1/2 Cups Copped Onions 1 1/2 Cups Low-sodium Chicken Broth 1 cup Chopped Yellow Turnip (rutabaga) 1/2 cup Chopped Celery 1/4 Tomato Paste 2 Bay Leaves 1/4 tsp. Pepper Heat cooking oil in large pot of Dutch oven on medium. Add pork. Cook for about 10 minutes, stirring occasionally, until browned. Add curry powder. Heat and stir for about 1 minute until fragrant. Add remaining 8 ingredients. Stir. Bring to a boil on medium-high. Reduce heat to medium -low. Cover. Simmering for about 1 hour, stirring occasionally, until pork is tender . Remove cover. Bring to a b0 il on medium. Boil gently for about 10 minutes until sauce is thickened. Discard baby leaves. Serves 4.

Want a use for leftover scalloped potatos? Make soup. After a holiday meal I always use up my leftover ham and make scalloped potatoes and ham with brocolli, but this year, I made too much! Now what? Scalloped potato soup... I found this online. 4 cups leftover scalloped potatoes 1 cup cubed ham (optional) **NOTE: I added some leftover bacon(cubed) as well. 4 cups chicken broth 1 tablespoon garlic powder salt and pepper to taste 1 cup shredded Cheddar cheese 1/4 cup grated Parmesan cheese Directions Place the scalloped potatoes and ham into a large pot, and pour in enough chicken broth to cover the potatoes completely. Season with garlic powder, salt and pepper. Bring to a boil, and reduce heat to low. This sticks to the bottom of the pot easily, so I heated well and transfered to a crock pot to keep hot. Stir in the Cheddar and Parmesan cheese, and simmer for about 10 minutes. or In crockpot mix liquid and seasonings, throw the leftovers in the crockpot before work so supper is ready ...

6 servings 1/3 cup dry white wine 2 teaspoons fennel, crushed 1 teaspoon marjoram 1/4 teaspoon salt 1 garlic clove, minced 2 teaspoons basil 6 pork chops Combine together in a small bowl: wine, fennel, marjoram, basil, salt and garlic: blend well. Set aside. Spray large skillet with cooking spray. Cook pork chops over medium-high heat for 3 minutes. Turn chops, add wine mixture. Reduce heat; cover and simmer for 5 minutes or until pork is no longer pink. In my opinion: This recipe was elegant, aromatic, attractive and so quick and easy!!!!! The aroma from the wine and the fennel were absolutely fabulous!!!!! This recipe from "Frozen Assest Lite & Easy" by Deborah Taylor Hough. Le dîner est servi . . .

6 servings 3/4 cup cornstarch 1/3 cup white vinegar 1/3 cup sugar 2 tablespoons catsup 1-1/2 tablespoons soy sauce 1/8 teaspoon cayenne 1 egg, beaten 6 boneless pork chops, trimmed and cut into 1-inch chunks 1 large onion, cut into thin wedges 1 large gree pepper, seeded and cut into 1-inch squares 2 garlic cloves, minced 1 large tomato, cut into wedges 2 cups canned pineapple chunks, drained 1 cup water In a medium-sized bowl, combine 1/4 cup cornstarch and the vinegar. Stir in 1 cup water, sugar, catsup, soy sauce and cayenne; set aside. In small bowl, beat egg. In separate bowl, place remaining cornstarch. Dip pork chunks in egg; then dip into cornstarch. Over medium-high heat, heat vegetable oil in large skillet. Add meat to hot oil and saute until golden brown on the outside and no longer pink inside (stirring contantly); remove meat from pat using a slotted spoon. Add onion, green pepper, garlic and 2 tablespoons water to pan; saute for 1 minute. Stir sweet-n-s...

Remember the good ol' days when ground meat was cheap?? This morning I began the "Ground Beef Mini-Session" from Frozen Assets Lite & Easy by Deborah Taylor-Hough: Meatballs and Sauce, Beef Loaf, Pizza Burgers, Macaroni and Beef, and Tortilla Casserole. My son, Tim, and grandson, Taylor, have been my taste testers today. All the meals have been well received so far. Taylor wanted to take a nap, but he has requested a wake up call when the Tortilla Casserole comes out of the oven so he can taste test it as well . . . LOL. Meatballs and Sauce Serves 6 1 cup dry bread crumbs 3/4 cup skim milk 2 pounds extra lean ground beef 1-1/2 cup grated zucchini 3/4 cup apple juice (or white wine) 3 tbsp Parmesan cheese 3 tbsp tomato paste 1 tbsp oregano 32-0z. canned crushed tomatoes 1 cup water. Mix bread crumbs and milk. Let stand 5 minutes. Add beef, zucchini, 2 tbsp apple juice, cheese, tomato paste and 1 tsp oregano. Mix well. Form into 36 equal meatballs. Spray large skillet w...

1 tsp vegetable oil 2 cups onion, chopped 8 cups reduced-fat chicken broth 3 cloves garlic, minced 1/2 tsp thyme 1/4 tsp pepper 2 large carrots, sliced thinly 1/2 cup celery, chopped 5 oz. dried wide egg noodles 1 pound boneless chicken breasts, cut into 1 inch cupes (about 2 cups) 1 small zucchini, thinly sliced 1 medium-sized tomato, seeded and chopped 2 tbsp parsley, chopped In large pan or Dutch oven, heat oil over medium heat. Add onion and cook until softened, stirring frequently. Stir in broth, garlic, thyme, pepper, carrots, celery and chicken. Reduce heat to low; cover and simmer until carrots are barely tender and chicken is no longer pink (less than 10 minutes). Remove from heat. Stir in zucchini, tomato and parsley. Cool. Pour into labeled freezer bag; freeze. To Serve: Thaw. Place in large pan or Dutch oven; add noodles. Heat over medium heat until heated through and noodles are cooked through. Per Serving: 230.3 calories; 2.9 g fat; 33.6 g protein; 29.1 g carbohydrates; 5...

I went shopping this afternoon and purchased everything I needed to cook and freeze FIVE entrees: Old-Fashioned Chicken and Rice Chicken Vegetable Skillet Chicken Pasta Italiano Chicken Noodle Soup Mushroom Chicken Couscous Chicken Vegetable Skillet from "Frozen Assets Lite & Easty" by Deborah Taylor-Hough 6 tsp olive oil 1 pound potatoes, sliced thin 1 pound boneless chicken breasts, cut into 1-inch cubes 3 tbsp butter or margarine 1 cup onion, chopped 1 cup green bell pepper, chopped 1 cup carrot, sliced 3 garlic cloves, minced 1 (15-oz) can Italian-style stewed tomatoes 3 tbsp fresh parley, chopped 1/2 tsp thyme 1/2 tsp salt 1/2 tsp pepper In large skillet, heat oil over medium-high heat; add potatoes and chicken; cook until chicken is no longer pink, stirring constantly. Transfer mixture to another container and set aside. Using same skillet, melt butter and stir in onion, green pepper, carrot slices and garlic; cook over high heat until just barely tender. Add potato...

from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough 2-1/2 cups canned fat-free chicken broth 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces 1-1/2 cups long-grain rice, uncooked 1 cup onions, chopped 1/4 cup fresh parsley, minced 6 garlic cloves, minced 1 small red bell pepper, sliced into thin strips 1 (6-oz) jar sliced mushrooms, undrained 1 tsp pountry seasonings In large saucepan or Dutch oven, bring broth to a boil. Add remaining ingredients. Mix well and return to boil. Reduce heat to medium; cover tightly and cook 20 minutes or until chicken is no longer pink and rice is tender. Cool. Place into labeled freezer bags; freeze. To serve, thaw. Place into large skillt; heat over medium heat until heated through. Per Serving: 301.9 calories; 1.7 g fat; 30.2 g protein; 43.3 g carbohydrates; 53 mg cholesterol. Quick and easy and tastes delicious. Le dîner est servi . . .

John picked this one. Judy (12) made it..... and it was good.... 365 Qick, Easy & Inexpensive Dinner Menus Penny E. Stone page 132 4 cups of cooked diced chicken/turkey 2 cups diced celery 1 cup slivered almonds 2 tsp lemon juice 1 cup miracle whip (any kind) 2 cans of cream of chicken soup optional: onions 2 cups shredded cheese 2 cups crushed potato/nacho chips note: we used doritos In a large casserole dish, Combine chicken, celery, onion, almonds and lemon juice. Add miracle whip and soup. note: we added penne pasta (approx 3-4 cups cooked pasta) at this time too. Mix well. Cover casserole with cheese and chips. Bake at 350 for 30 minutes. Serve with salad. Judy commented it was like warm macarronni salad. Which was a pretty accurate description. I enjoyed it, but thought maybe a few diced tomatoes would be nice in it too. All in all, a success. "Bon Appetit!"

I absolutley HATE KD! I love homemade baked mac & cheese but I had little to no time to make dinner today as we have lots happening today... so here's what I did. Sauce: In a small pot melt down 1/4 cup of margarine, when melted stir in 1 - 2 tsp of flour and stir to thicken into a paste. Pour in 1 cup milk slowly and mix well. Add salt and pepper if desired. Remove from heat. (*NOTE: you have just made a white sauce!!) Stir in 1 tsp mustard and 1 cup (or more if you like) of cheese *moz, marble, cheddar...whatever. Add diced chives, bacon bits or onions if you like. Set this pot aside. To prepare: 3/4 bag of your favourite pasta (boiled and drained) 2 cups of diced tomatoes *fresh or canned (I microwaved them for 2 minutes on a plate for the Quick method) Quick: Mix warm pasta with warm tomatoes in the pasta pot on med heat, pour sauce over mixture and heat till bubbly. Careful! It will stick to the bottom so keep the heat lower. This will be a very creamy mac and cheese. Oven...