Cooking - for a new lifestyle (Our Test Kitchen)

Makes 2 servings Prep 10 minutes / Cooking 20 minutes 280 calories per serving 1 leek, white and light green parts only, cleaned 1 tbsp olive oil, plus more for drizzling 1/2 tsp dried oregano salt to taste ground pepper to taste 2 slices country bread, lightly toasted 45 g brie cheese, thinly sliced 1 tomato, Roma type, thinly sliced Prepare the leeks.  Cut off the dark green tops then thinly slice the white and pale-gree parts crosswise. Heat the olive oil in a skillet over medium heat.  Add the leeks and oregano, then season with salt and pepper.  Cook, stirring frequently, until the leeks are very tender and just beginning to brown, 15 to 20 minutes. Arrange the toasted bread slices on a baking sheet.  Distributing the ingredietns equally, layer the bread slices with the cheese, cooked leeks, and sliced tomatoes.  Drizzle with olive oil, then add salt and pepper to taste. Broil at 10 cm from the heat until the cheese has melted and the t...

Marinade 1/4 cup pure maple syrup 3 Tbsp grainy Dijon mustard 2 Tbsp minced fresh dill 2 Tbsp freshly squeezed lemon juice 1 Tbsp olive oil 1 Tbsp balsamic vinegar 2 tsp grated lemon zest 1 tsp minced garlic 1/4 tsp freshly ground black pepper 4 large boneless, skinless chicken breasts Whisk together all marinade ingredients in a small bow. Arrange chicken breasts in a glass or ceramic baking dish that's just large enough to hold the chicken breast in a single layer. Poor marinade over chicken. Turn piece to coat both sides with marinade. Cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day. Preheat oven to 350. Remove plastic wrap and transfer casserole dish to middle oven rack. Back, uncovered for about 35mins or until chicken is no longer pink in the center. Spoon sauce from bottom of pan over chicken and serve immediately.

1 lb (454 g) firm tofu, drained 1/4 cup soy sauce 2 tbsp hoisin sauce 1 clove garlic, minced 1/2 tsp sesame oil 1/4 Asian chili paste or hot pepper sauce 2 tsp vegetable oil 2 cups sliced shitake mushroom caps or cremini mushrooms 1 green onion, sliced 1 tbsp gingerroot, minced 4 baby bok choy 1 sweet red pepper, diced 1/2 cup vegetable stock 1 pinch salt 1 pinch pepper Place tofu on large plate.  Cover with second plate and weigh down with 2 large, heavy cans.  Let stand for 10 minutes; drain.  Cut in half horizontally. Meanwhile, in shallow baking dish large enough to hold tofu in single layer, whisk together soy and hoisin sauces, garlic, sesame oil and chili paste.  Add tofu; turn to coat.  (This can be done up to 8 hours in advance and refrigerated until you are ready to complete the meal.)  Bake in 350F oven, turning once, until golden, about 30 minutes. Meanwhile, brush large nonstick skillet with vegetable oil; heat over medium-h...

It was decided that with such beautiful weather, the BBQ was needed. I pulled out Eat, Shrink and Be Merry, and thought it would be another chance to try a new recipe. I tweaked the recipe to suit two people but it actually serves 8. Marinade 1/3 cup chopped fresh basil leaves 2 Tbsp freshly squeezed lemon juice 1 Tbsp each olive oil, melted butter, Dijon mustard and liquid honey 2 tsp each minced garlic, grated gingerroot and grated lemon zest 1 tsp balsamic vinegar 1/2 tsp salt (I would say it's a good idea to cut back on it. We could taste it) 1/4 tsp freshly ground black pepper 2lbs (907 g) uncooked large or jumbo shrimp, peeled and deveined (leave the tails) 8 12-inch metal skewers Salad Spinach leaves, chopped up cheese, red pepper and sliced carrot Combine all marinade ingredients in a small bowl. Place shrimp in a large, heavy-duty, resealable plastic bag. Pour marinade over shrimp and seal bag. Turn bag several times to coat shrimp with marinade. Marinate in refrigerator f...

I first tasted this soup at a crop at Central United Church.  I had to have the recipe!! 1 tbsp olive oil 2 onions, chopped 2 cloves garlic, finely chopped 1 tbsp ground cumin 1 chipotle or jalapeno pepper, finely chopped 2 carrots, diced 2 stalks celery, chopped 2 parsnips, peeled and diced 1 potato, peeled and diced 2 cups green lentils, rinsed well and picked over 8 cups homemade vegetable stock 1-1.2 cups niblet corn 2 tbsp lemon juice salt & pepper to taste Heat oil in large saucepan on medium heat.  Add onions and garlic and cook until tender.  Add cumin and pepper and cook for 30 seconds longer.  Add carrots, celery and potato and cook for about 5 minutes.  Stir in lentils and stock.  Bring to a boil.  Reduce heat and simmer gently, uncovered, for 30 minutes or until lentils are very tender.  Add corn and lemon juice and cook for 3 minutes. Source:  Heart Smart Cooking, Bonnie Stern

I have a stack of recipes I've been planning to post here . . . but this one is a real favourite.  If I didn't fear I would eat the entire pudding, I would make some right now. 1/2 cup sifted enriched flour 1 tsp baking powder 1/2 tsp salt 1/3 cup sugar 1 tbsp cocoa 1/4 cup milk 1 tbsp melted shortening 1/2 tsp vanilla 1/4 cup chopped nuts 1/2 cup firmly packed brown sugar 2 tbsp cocoa 3/4 cup boiling water Sift flour with baking powder, salt, sugar and 1 tbsp cocoa into bowl.  Add milk, shortening and vanilla; mix only until smooth.  Add chopped nuts.  Turn into a greased casserole or small baking dish. Mix brown sugar and 2 tbsp cocoa together and sprinkle over batter.  Pour boiling water over top of batter.  This forms a sauce in bottom of pan after pudding is baked.  Bake in a moderate oven (350 F) for 30 to 40 minutes. Serves 6 to 8.

1 large cheap pork roast.....a good one does not shred as easy. Boil your roast, this will remove some of the salt and then roast in the oven at 350 for 2 hours with 2 cups of water (for moisture). Pull roast out of oven and let cool to be able to handle by hand. Remove any visible fat, and then with a fork shred the meat off the roast. Place into a crock pot. Add onion, peppers, pineapple, S&P, and 1 bottle of your favourite BBQ sauce. Fill the bottle with water and add to the crock pot too. Stir well, if you feel it is still too thick, add another bottle of water or tomato juice. You can add more spices or chilli's if you'd like. Cook at high for 3 hours. Stirring occaionally. Serve on buns, with a salad. This is lovely at backyard parties. Easy and filling. "Bon Appetit!"