Cooking - for a new lifestyle (Our Test Kitchen)

makes 4 servings (I doubled the filling of this recipe) 1 head cauliflower, cut into florets 1 tablespoon olive oil 2 cloves garlic, mashed 1/4 cup Parmesan cheese 1 tablespoon reduced-fat cream cheese 1/2 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 1 pound ground turkey 1 1/2 cups hot water 1/2 cup elbow macaroni 1 can corn kernels or 1/2 cup of frozen 1 (1.25 ounce) envelope dry onion soup mix paprika Directions Preheat oven to 425 degrees. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover and steam until tender, 10 to 12 minutes. Heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Blend cauliflower, garlic, Parmesan cheese, cream cheese, salt, and pepper in a blender until smooth. Heat a large skillet over medium-high heat. ...

I had a roast. I am in the mood to cook. I am ready to try new recipes in 2015. 1 pork roast (mine was still partly frozen) *) Place roast in a deep large casserole dish (I use my pampered chef lasagna dish)  or small roasting pan 1-2 cups  rhutabaga cubed (turnip) *** I always cube my turnip small to ensure it cooks right through! 1-2 cups  carrots (diced, cubed, mini, shredded or chopped) 2-3 cups  potato (diced, cubed or sliced) 1 onion (pureed, diced, or sliced) *) place this mix of veggies around the roast in the casserole dish.  (Corn, parsnips, frozen peas and celeriac could be added if your family likes them) 2 tbsp of onion/garlic flakes *) sprinkle these flakes on the veggies.  2 cups of broth (chicken, beef or vegetable) *) pour over veggies 1/4 jar of apricot jam or orange marmalade 1/2 cup of pepper diced (we used yellow but any kind of pepper will work - spicy, red, green) 1 cup warm water 2 tbsp b...

Great for leftovers! In a pot: Melt 1/4 cup of butter with 1 sliced/diced onion Mix in 1/4 cup flour 2 tbsp black pepper 2 tsp of poultry seasoning Add: 2 cups chicken boullion 1 cup milk (I added 1/2 cup leftover cheeseball to add flavour) Cook on medium heat until thick, stirring constantly. Add 2 cups diced cooked chicken/turkey Remove from heat. In a rectangular casserole dish place: 1 bag hash browns 1 can corn kernels (canned or frozen) 1 cup of diced carrots (fresh or frozen) 2 cups of finely diced cauliflower and brocolli (frozen or fresh) Give your sauce a quick stir and then pour over the vegetables. Top the whole casserole with: 1 tube of Pillsbury pizza dough Bake at 300 degrees for about 30-40 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 ...

I have to tell you there was a lot of odd mix this, set this aside, now put together kind of steps but this smells amazing. I cannot wait until supper.... 40 minute prep time, but I made it early so all I had to do was heat it for the 45 minutes before supper! rectangular baking dish (grease if not a pampered chef dish) *****Recipe calls for 8oz cooked chorizo out of casings to be cooked in the onion and peppers, but we substituted 2 chicken breasts (I boiled boneless skinless ones and diced them up) In a large bowl mix:  2 cups diced tomatoes (had to use canned this time) 1/2 diced green pepper 1/2 diced red pepper 1 can of black beans (drained) In a frying pan sautee: 1 slivered onion 1/2 diced green pepper 1/2 diced red pepper 1/2 cup water pepper to taste 1 med fresh poblano pepper *seeded and chopped (we omitted) Add diced chicken (or chorizo) to frying pan and stir well. Pour everything into the bowl of tomatoes etc. and stir well. Set...

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! ...

So we tried this as it was written. I have altered the recipe (in red) so it is 100% better! Although our first attempt was all eaten. Grease one 13x9 baking dish and set aside. Preheat oven to 350. 1 cup of bacon bits (real) 1 1/2 cups canadian bacon cubed 1 (large) slivered onion 1tbsp butter Melt butter in frying pan and sautee onions. Add bacon and cook for about 5 minutes. Set aside while doing the next step. 8-10 eggs beaten 1 cup skim milk (I used 2%) 1/2 tsp salt 1/2 tsp pepper (2 tsp) 2 tbsp chives 1/2 green pepper diced or shredded (1 whole) 1 whole red pepper diced or sliced 2 cups shredded cheese (strong flavored like old cheddar) 3 cups of grated potato or thawed hash browns (uncooked) (stick to 3 cups) In a large bowl combine ingredients above, then add bacon mixture to bowl. Pour into prepared pan and bake for 30 minutes. You may choose to sprinkle more cheese on top at this point. Bake another 10 minutes or until the casserole is firm. Serv...

So back to the recipe book I traveled, and I (and John and Judy) really wanted to try this. In my opinion the recipe called for a lot of waste and needed a kick. I will post my suggestions below. This photo was taken just before I baked it. It smelt yummy and this dish was filled AFTER 3portions were given away in tupperware, and 4 side servings had been eaten!!!!!!!!!!! It make A LOT. My advice is to cut the recipe in 1/2. Unless you are cooking for more than 8 people. The cheese they chose, AND the one I used had very little flavour as well. I will make this again as I did enjoy it, but all who have tried it said it was lacking.....something. nonstick cooking spray large casserole dish Spray your pan and set aside. Preheat oven (if cooking immediately) to 350. 900g package of shell macaronni Boil pasta and drain. Set aside in a large mixing bowl. 1/4 cup margarine 1 medium onion sliced thinly (or diced if you prefer) 1/3c flour 3/4 tsp salt (we omitted) 1/2 tsp pe...

Judy decided this was a recipe she'd like to try, and it was fabulous. It is definitely a "make this again". nonstick cooking spray rectangular baking dish Preheat oven to 400 (we only use 350) and lightly spray baking dish. Set aside. 1 cup of diced pancetta, bacon or ham 1 cup of diced onion 2 cloves of garlic peeled and minced 1 cup of wine or apple juice In a large skillet cook the meat over medium heat until brown and crisp. remove meat from pan leaving drippings for use. Add onion to drippings and cook for 3-4 minutes. Add garlic. Add wine and stir the mixture including the browned bits on the bottom. Simmer uncovered for 5 minutes or until liquid is reduced to 1/2. Remove from heat. 4 cups chicken broth 16 oz / 2 cups orzo pasta In a large pot, bring broth to a boil. Stir in orzo. Cook uncovered for 5 minutes stirring occasionally. Remove from heat and allow orzo to absorb liquids. 1 cup provolone cheese (shredded or diced) 1/2 cup of di...

I had expected to bbq today (while the sun was shining) but as I sent John to the grocery store... I must work with what he bought NOT what I expected to get. So I had a $6 package of boneless skinless chicken breast fillets, and a bag of frozen string beans. So, in a greased loaf pan lay 6-8 fillets cover with swiss or cheddar cheese (sliced or shredded) mix 1/2 cup of milk with 1can of cream soup and pour over chicken OR in 2 cups of milk mix 1 package of chicken gravy and pour over In a bowl mix one package of stove top stuffing and seasoning with onions and celery (diced finely), then pour into the loaf pan. top with some melted butter. Bake at 350 for 45 minutes. I served with pan fried string beans and baked potato cubes with onions. John aske for e to make it again! "Bon Appetit!"

1 lb. ground beef 3/4 c. uncooked long-grain rice 1 large onion, chopped 2 cloves garlic, minced 1/2 tsp. salt 1/4 tsp. pepper 1 (28 oz) can tomato cause 1/4 c. cider vinegar 2 tbsp. brown sugar, packed 1 tbsp. dry mustard 8 cups cabbage, coarsely chopped (1/2 head) In large bowl, mix together beef,rice, onion, garlic, salt and pepper.  In small bowl, stir together tomato sauce, vinegar, brown sugar and mustard.  Layer 1/3 of the cabbage in bottom of 3-quart deep casserole.  Arrange half of the beef mixture on top.  Cover with another 1/3 of the cabbage and then add the remaining beef mixture.  Cover with remaining cabbage.  Pour tomato sauce mixture over top, but do not stir.  Casserole will be quite full.  Cover; let sit at room temperature for about 20 minutes.  Bake at 325 F for 2 hours, without stirring. Mom wasn't crazy about it.  I liked it quite a bit but I think next time I wouldn't use quite so much cabbage.

When a friend asked me what recipe was good using shrimp, I had no clue. So what did I do? Searched online and found this recipe for her. I decided to try it out myself though when creating it, Mum and I both had to try and figure out how much of certain things. Here it is though. 2 cups instant rice 1/2 green pepper, chopped 1/2 cup onion, chopped 40-60 Count cooked shrimp 3 garlic cloves, finely chopped Butter (we decided on 4 Tbsp. Best bet is to use 3) Shredded cheese of your choice (Recommending Monzerlla or marble) Soya sauce Directions: Remove tails from shrimp. Cook rice as directed on package; set aside. Chop onion and pepper, sauteing together and set aside. Melt garlic & butter in a frying pan and fry the shrimp until hot (or until butter disappears). Mix rice with Soya sauce of your preference. Add in onion and pepper. Preheat oven to 375 degrees F. Using a deep oven-safe dish, put a layer of rice in, then a layer of shrimp, then a layer of shredded cheese. Repeat unt...

Sandra made this casserole for Ladies' Day Out and, of course, we all wanted the recipe.  Delicious!! 1 can (19 oz/540 ml) stewed tomatoes, undrained 2 cloves garlic, minced 1 pkg. (120 g) Stove Top Stuffing for Chicken 1-1/2 lb boneless skinless chicken breasts, cut into bite-sized pieces 1 tsp dried basil leaves 1 cup Kraft Mozzarella Shredded Cheese Preheat over to 400F.  Place tomatoes with liquid in medium bowl.  Add garlic and stuffing mix; stir just until stuffing mix is moistened.  Set aside. Pleace chicken in 13 x 9" baking dish; sprinkle with basil and cheese.  Top with stuffing mixture. Bake 30 min. or until chicken is cooked through. Makes 6 servings. From What's Cooking, Fall 2006

A recipe from wonderful friend Charlotte, this casserole is delicious as a side for ham or roast pork. 1 20 oz. can pineapple chunks, do not drain 1 cup shredded sharp cheese 1/3 cup sugar 3 tbsp. flour 3/4 cup Ritz cracker crumbs 1/4 cup melted margarine Combine pineapple, sugar and flour. Add cheese. Pour in buttered 1 quart dish. Cover with crumbs and drizzle margarine over top. Bake at 350 F for 20 minutes.

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...

This is a great option to make if you don't want to spend the time stuffing peppers but still want that stuffed-pepper flavour.  It's easy and pretty quick, and makes a big casserole -- plenty for dinner four four with leftovers.   Ingredients: 1 lb lean ground beef or ground turkey 2-3 green peppers, chopped coarsely 3 cloves of garlic, chopped 750 ml can of  tomato sauce 1 cup cooked rice 1 cup cooked barley (you could use all rice, but we used the 1/2 and 1/2) 1 cup shredded cheese (we used a combo of mozzarella and parmesan) salt and pepper to taste  Preheat oven to 350F Meanwhile, Saute beef with the chopped peppers and garlic until meat is cooked through.   Add tomato sauce, cooked rice and barley, and 3/4 cup of cheese.  Season with salt and pepper to taste.  Stir to combine. Spoon into 2-litre casserole dish; top with remaining cheese. Bake for 25 minutes. We served it with nothing more than some bread. It was delic...

Made these for supper tonight.  Super easy and super delicious!  Next time we make them we are going to customize them with different filling items.  Suggestions were red peppers, pepperoni, meatballs...... Ingredients Tomato Sauce: 1 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon fresh minced rosemary leaves 2 ounces diced pancetta 1 (28-ounce) can crushed tomatoes 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Pizza Pot Pies: 3 cups Tomato Sauce 2 cups diced roasted chicken 2 cups broccoli cut into small, bite-sized pieces 1 1/2 cups diced mozzarella cheese 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 pounds pizza dough  ** Homemade or store-bought, whichever you prefer/have time for/can muster the energy for 1/3 cup olive oil 6 tablespoons grated Parmesan **Note that the recipe calls for six 10-ounce ramekins.  We didn't have those, so we used small French onion soup bowls. They worked perfectly!...

I found this recipe and it is SOOOOOO simple and although it is not asthetically, the most beautiful dish, it tastes really, really good! Boil 3 chicken pieces (I used chicken breasts)thoroughly, and leave to cool. In a pot: 1/4 cup margarine 1 cup of shredded carrot OR 1 cup frozen veggies soften veggies but do not brown. Reduce heat then add: 2 tsp chicken boullion/soup mix 1/4 cup flour optional: 1/2 diced onion stir well till mixture resembles playdoh. Then add 2 cups milk, stir well and often! Bring almost to a boil , then add chicken and 1 cup of the water it was boiled in. Mix together well and stir from the bottom to avoid burning the recipe. Pour mixture into a crock pot on med/low and cook for another 4-6 hours. Serve over tea biscuits or popover rolls or with mashed potatoes! YUMMMMMM! "Bon Appetit!"

This month I have decided to test some older recipes and suggest some ways to update them, especially less sugar, salt and fats. I have chosen Encyclopedia of Cooking by Mary Margaret McBride (1958). I am posting a recipe for Steak and Onion Pie exactly as it is written in the cookbook and then adding my own comments in red. The result (using my changes) was delicious and I would definitely consider this casserole as "comfort food" of the highest order. I served the pie with cabbage salad. Hal and I both had more than one serving . . . LOL . . . but there is still enough left for lunch with a salad or veggie. Steak and Onion Pie 1 pound round steak, cubed 1/4 cup flour 2 teaspoons salt (I thought this was a crazy amount of salt - substituted 1/2 tsp salt and 1/2 tsp Mrs. Dash) 1/8 teaspoon pepper 1/2 teaspoon paprika dash of ginger (I was shocked to find I had no ginger or allspice - substituted with Herbes de Provence - which I really love) dash of allspice (see note...

I've recently become a tad obsessed with Hungry Girl. Not heard of her? Well, crawl out from under your rock and listen up: She's great! Her cookbooks and website are full of interesting, healthy, low-fat recipes....and they all contain the Weight Watchers points you'll need to know if you're counting that sort of thing. One caveat: HG recipes do tend toward some ingredients I wouldn't use, like artificial sweeteners, but you can swap in real sugar or, in many cases, leave it out entirely. This was my first day cooking her recipes, and I have to say I can't wait to make more! This was dinner tonight: Squash-tastic Shepherd's Pie (from HG's Hungry Girl cookbook, page 278) Ingredients: 3 1/2 cups peeled and cubed butternut squash 1/2 cup chopped onions 1 lb raw extra-lean ground turkey 1/2 tsp minced garlic dash of garlic powder dash of onion powder dash of black pepper 3/4 cup fat-free gravy 1 1/2 cup frozen mixed veggie...