Cooking - for a new lifestyle (Our Test Kitchen)

http://www.soscuisine.com/recipe/simplified-no-crust-quiche-light Quantity : 2 servings Preparation : 10 min Cooking : 40 min Cooking Dish : 18 cm diameter 180 calories/serving Ingredients 3 eggs size large 1/3 cup cottage cheese, 1% 80 g 1/3 cup Cheddar cheese, grated 24 g 4 sun-dried tomatoes (oil packed), finely chopped 16 g 1 serving Oven-Roasted Peppers (recipe at the bottom of this post) margarine non-hydrogenated , to grease the pie-dish 1 pinch salt [optional] 0.2 g Before you start Peppers must be roasted in advance. Method Preheat the oven to 175°C/350°F. Grease a pie-dish. Drain the sun-dried tomatoes and chop them finely. Peel, clean and pat dry the roasted peppers, then cut them into strips of about 1 cm. In a bowl, beat the eggs with the cottage cheese using a fork. Add a little salt. Mix in the grated cheese, peppers, and tomatoes. Pour into the prepared pie-dish and bake in the middle of the oven 35-40 min until firm. Check with a tooth-pick or knife if it is co...

1 bag of spiral noodles - cooked to al dente texture -set aside 2 cans/jars of your favourite spaghetti sauce 1/2 can of vegetable or tomato juice -mix together in large bowl or pot 1-2 lbs of ground meat - cooked -add to spaghetti sauce 1 tub of cottage cheese (we use 2%) 1 egg black pepper -mix  in a large bowl and set aside assorted veggies: green peppers onion celery zucchini carrots mushrooms spinach -dice, chop or puree as desired **great place to use up the last bit of veggie in the fridge -we pureed this very well so John could eat it -add to cottage cheese 1/2 large brick of marble cheese -grated Now you are ready to assemble. pour some sauce into bottom of large casserole dish add 1/2 of the cooked pasta into casserole cover generously (about 1/2) of your prepared sauce cover with cottage cheese and veggie mixture add the rest of the pasta cover completely with last of sauce. top with ...

Just like the reduced table at the grocery store, Sometimes that is what your crisper looks like in the fridge! Consider this easy way to mass produce a ton of stuff! In a canning pot or the biggest pot you have: Toss all forms of veggie left overs in. In my case it was some leftover potatoes, carrots and turnip from dinner the night before, the stalks of asparagus, broccoli and cauliflower (reserved the florets for freezing), the last bit of celery, a 1/2 a red pepper and a 1/2 an onion. This can also include any meat bones or turkey carcass. That is a stock. I chose to do a veggie stock. I boiled and added water for most of the 3 hours I was cooking other things. Now, you can strain out the veggies (and do it again ~ which I did ~ making a weaker stock) Cool and use or freeze. Personally I pulled out the asparagus and celery (too stringy) and pureed the whole thing! To this I added a head of broccoli florets (or a bag of frozen) and stirred well. ...

3 tbsp. butter 2 tbsp. all-purpose flour 1/4 tsp. pepper 1 1/4 c. milk 1/2 c. shredded cheese  **You can use 1 can of condensed cheese soup instead (I also added 3 tbsp of onion blossom horseradish dip from Sunset Gourmet) http://sunsetgourmet.ca/products/condiments-sauces-spreads/onion-blossom-horseradish-dip/ 1/2 lb fried ground hamburger 1/2 med. green or red pepper, chopped  1/2 onion sliced thinly  1 pkg. frozen French fried crinkle cut potatoes 1/2 cup shredded cheese For sauce, in a large saucepan melt the butter. Stir in flour and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Add half of the shredded cheese, stirring until cheese melts.  In a baking dish sprinkle ground beef, toss peppers and onions as desired on top. Pour sauce over meat. Cover and chill. Throw frozen fries over the meat/cheese mixture and bake in a 350 degree oven for 50 to 55 minutes or until potatoes are tender and mixture ...

Grilled Cheese fast and yummy! I love everything about a grilled cheese sandwich. Enough that I have many styles and ways to make them! I own a sandwich maker. Loved it! But it is a messy, messy machine and no real way to clean it properly. Recently though I was told a new way to make them and after many attempts I have decided I will never make a grilled cheese any other way! Number 1! You can make numerous sandwiches at the same time. Bake them on low or you will end up with very crunchy edges. (as shown) 300 degrees seems to work on my oven. Number 2! In all my attempts I have not yet burned one! AND I have never had messy burnt cheese to clean up either. That means you can have a cheesy sandwich using less cheese. Number 3! It works with meat and cheese or just cheese. We like ours being stuffed with almost everything. We like onions, peppers or tomatoes! Number 4! My family loves them done this wa...

. . . perfect for broccoli and cauliflower. 2 tbsp butter 2 tbsp all-purpose flour 1 cup milk 1-1/2 cups shredded cheddar cheese salt and pepper to taste Melt butter in a saucepan over medium heat; whisk flour into butter until smooth.  Pour milk into butter mixture and stir with a wooden spoon to combine.  Cook and stir until mixture thickens, about 3 minutes.  Add cheese and stir until cheese is melted, about 3 minutes more.  Season with salt and pepper.

When it becomes summer I start over cooking the amounts of items I am making, so prep for another meal is only half the work. We made homemade mac and cheese this week AND a macaronni salad AND this recipe out of 1 900g bag of elbows. Pre cooking the macaronni was a great help. Ingredients 3-4 cups cooked elbow macaronni 2 tablespoons olive oil 1 1/2 cups diced chicken (I used leftover frozen shredded turkey) 1/2 cup diced green onion 2 stalks of celery diced small 1 clove garlic, minced 3 diced tomatoes and 1 cup tomato juice or 1 can of diced tomato with juice 1 cup shredded marble cheese 1 tsp italian seasoning 1 crown broccoli cut into small pieces 1/2 teaspoon black pepper 1 cup chicken boullion 1 tub of shredded asiago cheese or whatever you prefer 1 cup bread crumbs 1/2 cup grated Parmesan cheese 2 tablespoon butter melted Directions Preheat the oven to 350 degrees. Put the olive oil in a medium saute pan over medium heat. Add ...

So easy and tasty and inexpensive when you get it on sale. If this is the first time your child has had them..... Grandpa used to call them little trees. Asparagus does not store well so plan to use it as soon as you can. and store the way you found them in the store! 1 package of asparagus. (the slimmer the stalks the better) (usually 12 to a bunch) 24-36 slices of thinly sliced ham or prosciutto 6 full size slices of cheese ( your favourite.... I have used Kraft slices. Swiss, Havarti) 3 cups of already cooked rice (or pasta al dente) *** note that you can add onions or celery or green peppers or shredded carrot or mushrooms to this. In a rectangular greased baking pan, lay down the precooked rice or pasta. Trim your stalks of asparagus to 6-8" long. Set aside base of stalks for soup if desired. Lay out 2-3 thin slices of ham on the counter. Place 1/2 slice of cheese on top. Place 2 asparagus tips on the cheese and roll. Lay this wrap on the rice....

Mum has been using this recipe for years and has been enjoyable each time we've had it. Ingredients 20oz (600g) frozen broccoli cuts 20oz (600g) frozen cauliflower 8oz (250g) cheddar cheese 1 can of Cream of Celery soup 2 tsp Horseradish 2.5oz (70g) canned fried onions Directions Lightly grease a 2quart casserole dish. Cook the broccoli and cauliflower according to package directions. Drain and run under cold water. Place them in the casserole. Cube the cheese if it is in a block. We made it a little easier and shredded the amount needed. Conventional Method - In a sauce pan heat the soup over medium heat. Add the cheese. Stir until it has melted completely. Stir in the horseradish. Stir the sauce into the vegetables until they are completely coated. - Bake the uncovered casserole in a preheated oven at 350F for 20 mins. Sprinkle on the topping. Bake for 5mins. When it comes to the topping, we generally just sprinkle it on. A container is 76g an...

2 Tablespoons butter 1/2 cup chopped onion 1 cup finely chopped or shredded carrot 1 Tablespoon minced garlic 4 cups veggie or chicken broth 2 large potatoes, peeled and chopped 1 Tablespoon flour 1/2 cup water 2/3 cup milk 2 cups chopped broccoli 2 heaping cups shredded cheddar cheese Melt the butter in a large pot.  Add onions and carrots and saute over medium heat until tender but not browned.  Add garlic and cook 1 or 2 minutes longer.  Add broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water and add to the soup.  Simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is hot.  Stir in cheese until melted, serve and enjoy! Everyone in my house loved this and would like it made again.  My 6-year-old gobbled it up with enthusiasm!  I hope you like it as much as we did.

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 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...

So growing up, this was a staple in our menu plans. Homemade mac and cheese. Mom served it with boiled eggs and hers was always topped with home canned tomatoes.....  I continued this tradition with Judy although our recipe is a little different. This recipe caught my eye and I just had to try it. They tote it as a "grown up version" of mac and cheese. 1 - 900g package of penne pasta 1 greased casserole dish or small roasting pan Boil pasta and drain, set aside in an oversize bowl.  Next: get these items measured and ready as a rue needs constant watching and stirring. 2 tbsp butter (I used margarine) 2 tbsp flour 1 tbsp minced onion (I used Sunset Gourmets "oh onion") 2 tbsp dijon mustard pinch of cayenne pepper (I used 1/4 tsp) 3 cups milk 2 cups (8oz) swiss cheese crumbled ****reserve 1 cup for topping 2 cups (8oz) cheddar cheese crumbled 2 cups (8oz) havarti or gouda cheese crumbled ****reserve 1 cup for topping In a saucepan ...

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!"

Mum cooked this up the other night and it was quite delicious. Tastes really good heated up too. Ingredients: 1 1/2 cups instant white rice, uncooked 19oz can black beans, rinsed. (We used only 14oz) 1 yellow pepper, chopped 10 fl oz can condensed cream of chicken soup 1 soup can water (or milk if you want it creamier) 1/4 cup chopped fresh cilantro 4 small boneless skinless chicken breasts (1lb) 1/2 cup of salsa 1 cup Tex Mex Shredded Cheese Taco Seasoning Italian Seasoning Oregano Make It: Heat oven to 400F Combine rice, beans and peppers in a 9x13" baking dish. Mix soup, water(or milk), salsa, and cilantro; pour over rice mixture. Cut up chicken into small pieces and mix it with everything. Add oregano, Italian and taco seasoning in a sprinkling. Bake 35mins or until chicken is done. Top with cheese; bake until cheese is melted.

I found this recipe at  http://www.sparkrecipes.com and it sounded so good I just had to try it. 1 medium onion, diced 6 oz fresh baby spinach 2 large eggs 1/2 cup egg beaters (I didn't have any so added 3 more eggs.  Why 3?  Because there were 5 in the carton . . . LOL) 1/2 cup all purpose flour 1/2 tsp baking powder pinch cayenne pepper 1-1/3 cups non fat milk 1/2 cup feta cheese Preheat oven to 400F. Lightly great a 10 inch quiche/tart pan  or pie plate. In a medium frying pan, cook diced onion with a bit of vegetable oil or cooking spray over medium-high heat until translucent and tender.  Add in fresh spinach and cook until just wilted.  Set aside to cool for a few minutes. In a large mixing bowl, whisk together eggs, flour and baking powder.  Whisk in milk, then stir in spinach-onion mixture. Pour quiche base into prepared pan.  Top with feta cheese. Bake for 25 minutes, or until centre is set and outside edge is golden ...

6 oz egg noodles, narrow 6 oz grated Swiss cheese 4-6 slices bacon 1 cup milk 2/3 cup sour cream 2 eggs 1/3 cup Parmesan cheese 1/2 tsp salt 1/8 tsp pepper cherry tomato and parsley for garnish, optional Cook noodles according to package directions until just tender.  Drain.  Combine noodles with Swiss cheese.  Spoon into a 1" pie plate or casserole. Cook bacon.  Drain.  Crumble.  Blend together the milk, sour cream, eggs, Parmesan cheese, salt, pepper and bacon.  Pour over noodles. Bake at 375F for 40-45 minutes until set.  Garnish with cherry tomato and parsley, if desired. Serves 5-6. Variation:  Sharp cheddar cheese in place of Swiss cheese. Good served with a roast or grilled meat or as a main dish with a tossed salad and crusty French bread. I have no idea where I got this recipe from because I've had it forever . . . LOL . . . very yummy and definitely not good for you . . . as the best things usually are . . .

2 servings 2 tomatoes 2 bocconcini or fresh mozzarella 110g 2 tbsp extra virgin olive oil 6 fresh basil leaves salt and pepper Cut the tomatoes into slices approximately 5mm thick and arrange them on a flat dish.  Sprinkle with salt and let stand for 15 minutes to allow excess liquids to drain off. Cut the bocconcini into slices with the same thickness as the tomatoes.  Arrange the cheese and tomato slices on a serving plate so that they alternate and overlap slightly. Garnish with small fresh basil leaves on top, drizzle with oil, season with salt and pepper.  Serve. (Hal liked it once he added ranch dressing . . . LOL . . . that man puts sauce on everything!)

We've been making this quick and easy salad for over 10 years now. 1 pound of ground beef Taco seasoning (optional) 1 pepper (can be green, red, orange, yellow or maybe a little bit of each)-chopped 1/2 onion-chopped 2 pieces of celery-chopped 1/2-1 Tbsp of butter 1 head of lettuce-shredded 450g of cheddar cheese-shredded 1/2 large bottle of Russian salad dressing (or 1 full small bottle) 1 Bag of crushed up tortilla chips Sour cream to top. 1. Cook up the ground beef and drain the grease. If you'd like a little bit of flavor, add in one of those small packets of Taco seasoning. 2. After chopping the pepper, onion and celery, saute them together in the butter before adding them in with the ground beef. Set aside. 3. Shred the lettuce and the cheese. 4. In a large bowl, add ground beef and vegetable mix, shredded cheese and lettuce. Mix. 5. While mixing, add in handfuls at a time of the tortilla chips to crush with the spoon. Also start adding the Russian dressing. 6. When finis...