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...

TOTAL TIME: Prep: 20 min. Bake: 45 min.                                                        Ingredients 1 large onion, finely chopped 2 to 3 celery ribs, finely chopped 6 tablespoons butter, cubed 3 tablespoons milk                                               2 slices white bread, torn 3 cups mashed potatoes ...

This was super easy. In a large deep skillet or dutch oven: melt 1/2 cup butter Add: 1 cup diced onions 2 diced raw potatoes (or 2 cups frozen hash browns) 1 1/2 cups water Cover and cook on medium heat for 20 minutes or until potatoes are fully cooked. Add: 1 small can of corn (or cream corn) 1/2 bag frozen baby scallops 1/2 bag frozen baby shrimp 3 tbsp of your favourite seasoning (I used bacon and chives) Continue cooking on medium and stirring. Add: 1 cup of milk or cream I then used an immersion blender to break it down a bit. John said it was definitely a do again... especially when he can enjoy non-pureed seafood! "Bon Appetit!"

Homemade French Fries Ingredients: potatoes, peeled and cut to your preference pot of boiling water baking sheet ziploc bags Instructions: Peel and slice potatoes to your preference of frie style. Place fries in boiling water and boil for 6 minutes. While fries are boiling label bags with date and French Fries. Once fries are done boiling place in strainer. Next put them on baking sheet making sure they do not touch. Place in freezer uncovered for an hour. Then pull them out and place in baggies and store in freezer for up to 6 months. To prepare them: Place on baking sheet.  Bake in 350 degree oven for 10-12 minutes or until crispy.  **You can also use a deep fryer  - Just heat oil to 350 and fry 3-4 minutes. "Bon Appetit!"

1 potato 2/3 cup green/snap beans 1 tomato, sliced 1/4 curly leaf lettuce 1 large egg 6 black olives 3 Tbsp Classic Vinaigrette Salt and pepper to taste Prepare the vegetables.  Wash the potato, trim the ends of the green beans.  Place the vegetables in a steam basket or in a pot of salted water to either boil or steam until al dente, about 20 minutes.  Let them cool down 10 minutes or longer, so they won't be so hot to handle.  Cut the potato into slices, cut the beans into pieces. Boil the egg, cool immediately in cold water, peel and cut into quarters. Put all the vegetables in a salad bowl or serving plate.  Add the tomato.  Pour on the dressing, then season with salt and pepper.  Toss well. Arrange the olives, lettuce leaves and egg on top of the salad and serve. Makes 2 servings. From www.soscuisine.com The salad is delicious and filling but I think the salad would taste even better with a different dressing such ...

Got leftover soup?????? I had leftover cream of potato soup, but just about any cream of "?" soup would work 2-3 cups of diced meat (ham, turkey, sausage.... your choice) 2 tbsp of seasoning (I used poultry because I chose turkey.... use whatever will work) 1 onion (sliced) 4 large carrots (grated) *** frozen peas would be a nice addition or broccolli 1/2 - whole bag of frozen hash brown potatoes 4 + cups leftover cream soup 1 cup of shredded cheese (optional) In a casserole dish (I uses my rectangular pampered chef dish),  cover bottom the diced meat you chose (I used turkey) Sprinkle with appropriate seasoning cover with sliced onion cover with carrot shavings top with still frozen hash brown potatoes pour soup to cover sprinkle cheese on top Bake at 350 for about an hour. Serve with crusty bread. "Bon Appetit!"

Have you ever looked in the fridge and said "ugh, I do NOT want to make that again tonight"? Tonight, I decided to play with 3 house favourites and make a side dish for the meatloaf John chose for super. dice up 4-6 raw potatoes (I left the skins on) scissor cut 1 head of brocolli and all the thin stems (small pcs) Throw in Pampered Chef casserole dish with 1/2 cup of water in a 350 oven for 40 minutes. 1/2 box of Cheesy Cheddar Broccoli Soup from Sunset Gourmet 1 1/2 cups of milk or 1/2 and 1/2 1 1/2 cups of water In a bowl whisk soup mix and liquids. After the potatoes have spent 40 minutes in the oven, pour soup over potato mixture and continue baking until everything is baked and bubbly about another 40 minutes. "Bon Appetit!"

I dug through our freezers today.  I love a challenge. I found a lot of one of a kind things. like small amounts of frozen veggie, and random pieces of chicken (1pc each), and some frozen boullion. Sounds like a casserole just waiting to be made! First the BASE: frozen potatoes/hash brown chunksor 2 large potatoes, thinly sliced 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon pepper In a large bowl, toss potato slices with oil, salt and pepper. Arrange slices onto the bottom and sides of an 11-in. x 7-in. baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°. Second the FILLING: 1-1/2 pounds chicken cut into 1/2-inch cubes or strips 2 teaspoons olive oil 1 1/2 cups diced tomato (I used some frozen green) 1 medium onion, chopped 1/2 green pepper mushrooms (optional) 1 tablespoon butter 2 tablespoons all-purpose flour 2 cups milk 1 cup shredded cheese 2 ...

On a quest to try something different a couple years ago, we taste tested  (the little white and purple) turnips  vs rhutabagas (larger brown and burgundy),  out taste testing found they are interchangeable  (although rhutabagas are more visually appealing being orange when they are done).  However!  rhutagagas have 38 calories per serving 9g of carbohydrates and 2.3g of fiber  while turnips have 28 calories, 6g carbohydrates and 1.3g of fiber. Around here either are welcome at our table, but you could easily substitute carrots, celeriac or parsnips in this dish. This can be prepared and refrigerated ahead of time too! 4 cups cooked diced potato 2 cups of cooked diced root vegetable pinch of salt pinch of pepper 2 tbsp margarine 1/4 cup of diced onion or green onion or small shallots 1 cup crushed corn flakes Combine potato and vegetable in a greased baking dish (no lid) and sprinkle with salt and pepp...

Judy dislikes sausage.  BUT! it is cheap and easy to use in recipes and adds tons of flavour.  I have begun finding places to "hide it" without ruining the recipe.  This one called for both turkey AND sausage! So this is what I used. Vary as I think this recipe leaves TONS of room for personalization. 1 sandwich bag of leftover turkey (approx 2-3 cooked and diced chicken thighs - they said a turkey drumstick!) 3 sausages diced to tiny tiny bits (or removed from casing and fried like hamburger) 1 container of soup boullion (I had some homemade in the freezer) 1 package of green onions diced 5 stalks of celery 1/2 green pepper diced small 1/2 bag of mini carrots shredded 1 can of cream corn (I use creamed corn ONLY to thicken the soup) 5-6 potatoes diced 2 tsp black pepper 2 tsp Parmesan Garlic (Pampered Chef)Seasoning **parmesan, garlic powder Cook on high for 4-5 hours and then reduce heat to medium. I then added: 1 cup of frozen peas 2 cups ...

Its that time of year when you open your fridge and find remnants of cheese and veggie trays! No dip, no cucumbers just the stuff everyone left. What do you do, most of us stick it back in the fridge and find it ready for the garbage 1 week later and throw it out. I just found a recipe that could change that. Pull out the crockpot, and lightly coat with non stick cooking spray. Add: 1-10oz can of cream of ___?___ soup OR 1-10oz can of gravy 1 cup sour cream 1 1/2 cups of shredded cheese ( gruyere, swiss or old cheddar or whatever happens to be left) 1 cup milk 1 tsp italian seasoning 1 tsp black pepper 5-6 cups of cubed red skin new potatoes (we used white - red would have been prettier) This sauce turns out rather yummy! **Note: we used the can of turkey gravy and old cheddar ________________________________________________________ This is the moment when I looked to the veggie tray! Dice up and add any RAW celery, onions, carrots, pars...

So, I adapted this recipe to items I knew I had on hand and could replace in the printed recipe. It looks incredibly yummy! Although there is a big prep time, it takes as long to cook as a small roast, so they are finished at the same time. I use a food processor to do my thin slicing but you do it the way you are comfortable with. Preheat oven to 350 and grease a baking dish. Set aside. 2 pounds thinly sliced potatoes (5-6 cups) 1 pound thinly sliced carrots (1-2 cups) 1 large onion thinly sliced Set these aside until it is time to assemble. 2 cups of chicken broth 1 cup sour cream (they called for whipping cream) 3 tbsp of dijon mustard 3/4 tsp of italian seasoning (it called for thyme) 3/4 tsp salt (omitted) 1 tsp black pepper In a large measuring cup mix above items. 1 1/2 cups of cheddar cheese 1/4 cup flour Mix lightly and set aside. 1cup fine soft bread crumbs 1 tbsp melted butter Mix together and set aside. Ok, now you are ready to assemble! ...

I have noticed my tastes changing in the last year. I appreciate home cooking more now than before the illness last year. I guess not being able to eat for months on end, makes you appreciate the taste of food more. I took: 6-8 large potatoes 4-6 carrots 1 small turnip Dice all veggies into large pieces and place in layers into a roaster, drizzle with oil and sprinkle (I was heavy handed) with italian seasoning. I served this with fried pork chops and apple sauce. Everyone loved it. Including a fussy little eater named Chloe. Now knowing it is better to cook once and enjoy twice, I puposely made too much! So tonight, I took those leftover potatoes and threw them in the crock pot. I added: 1 can of corn (or frozen) 1 box of beef broth 2 stalks of diced celery 1/2 onion chopped and 4 diced fast fry steaks diced and lightly browned in some of the beef broth. Add to the crock pot and heat for 2-3 hours...... Judy came back for more. "Bon appetit!"

My adaptation. In a large pot bring to a boil: I diced green pepper 1/2 bunch of celery ~large chunks 1 onion ~sliced 1 can tomato juice/vegetable cocktail 1 can diced tomatoes pepper chilli flakes to taste Bring to a good boil and let rest. Add some fresh basil. If this step can be done the day before the flavours intensify. In a large stock pot bring 8 cups water, to a boil with: 5 potatoes ~peeled and cubed 6 boneless skinless chicken thighs ~ cut each into 3 strips 1 bag mini carrots 1/4 bunch of celery ~chopped lots of pepper Cook until potatoes are JUST cooked and drain (reserve liquid for soup stock in another recipe). In a large casserole (or crock pot), pour 1/2 of tomato mixture. Pour potato/chicken mixture on top and finish with the rest of the tomato mixture. Bake at 300 for 1 hour covered. Top with your favourite cheese and broil until cheese is melted. Serve with warm bread on a cold day. "Bon Appetit!"

2 servings Preparation 5 minutes Cooking 1 hour 230 calories per serving 2 potatoes, Russet or Idaho type 1 tsp olive oil 2 tsp butter, unsalted 2 green onions/scallions, chopped salt to taste ground pepper to taste Oblong-shaped Russet or Idaho potatoes are the ones to use in this recipe because their high starch content yields a fluffy baked potato. Potatoes may be either baked in a traditional oven, or cooked in a microwave, the choice being a matter of personal preference.  Baking is longer, but yields a crusty skin. Baking method:  Preheat the oven to 400 degrees F.  Clean the potatoes, then prick them a few times with a fork to allow the humidity to escape without bursting the skin while cooking.  Coat the potatoes with the oil, sprinkle with salt, then bake them in the middle of the oven for about 1 hour, depending on the size of the potatoes.  The baking time could be slightly reduced by wrapping each potato individually in aluminum foil...

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!"

Deb gave me a fabulous cookbook for my birthday.  I've already made 2 recipes from it.  Here's my favourite so far. 8 cups water 2 lb bag of frozen bite-sized potato and Cheddar cheese perogies 1 cup baby spinach, lightly packed c1 cup chopped English cucumber 1/2 cup sour cream 1/2 cup wine sauerkraut, drained and finely chopped 1/4 cup thinly sliced green onion 1-1/2 tsp chopped fresh dill ( or 1/4 tsp dried dill) 4 bacon slices, cooked crisp and crumbled pepper to taste Pour water into Dutch oven.  Bring to a boil.  Add perogies.  Boil, uncovered for about 5 minutes until tender.  Drain.  Rinse with cold water.  Drain well. Combine remaining 8 ingredients in large bowl.  Add perogies.  Toss.  Makes about 7 cups.

This meal went over so well that Cameron cleaned his plate and Hal actually went back for seconds.  If you know Cameron and Hal you will know that this is nothing short of a miracle. Swedish Meatballs "Kottbullar" (meatballs) is a Swedish dish, traditionally served with boiled potatoes and a "lingonberry sauce", similar to a cranberry sauce.  The spice used here is the berry of a pimiento tree.  It is aptly named "allspice" because it tastes like a combination of spices, mostly cloves, cinnamon, and nutmeg. 1/2 potato, peeled 2 tsp Italian parsley, fresh, minced 1/4 onion, finely chopped 1 large egg 400 g ground beef, lean 1-1/2 tbsp milk, 2% 1/4 tsp allspice powder 1/4 tsp salt ground pepper to taste 2-1/2 tbsp brown sugar 2 tbsp Dijon mustard 2 tsp apple cider 2 tsp canola oil 2 tsp olive oil Peel the potatoes, boil them until very tender, 20-25 minutes.  Drain well, then put them in a bowl and mash. Mince parsley, add half to the bowl of potatoes ...

Menu: Beet and Green Apple Salad Italian-Style Sausage in a Tomato Sauce Potato Puree Beet Greens Sugared Peaches   Beet and Green Apple Salad 3 beets 1 Granny Smith apple 2 tbsp Classic Vinaigrette (recipe below) salt and pepper to taste Prepare the beets:  boil or steam them about 25-30 minutes.  Let the beets cool down a few minutes, then peel them and dice into 1.5 cm pieces.  Place the pieces in a salad bowl.  Cut the apple into 1.5 cm cubes, without peeling them, but removing the core.  Add the apples to the salad bowl.  Pour in the Classic Vinaigrette, then season with salt and pepper.  Toss well, then serve. Makes 2 servings. Classic Vinaigrette Whisk together 3/4 cup extra virgin olive oil, 3-1/2 tbsp wine vinegar (I used red wine vinegar) and 1 tbsp Dijon mustard. I LOVED THIS SALAD.  HAL DOESN'T LIKE BEETS APPARENTLY.  HE ONLY LIKES BEET RELISH.  FIGURE THAT OUT IF YOU CAN. Italian-Style Sausage in a Tomato Sauce ...