Cooking - for a new lifestyle (Our Test Kitchen)

https://www.soscuisine.com/recipe/asian-chicken-vegetable-soup Quantity : 2 servings Preparation : 10 min  Cooking : 10 min 380 calories/serving Ingredients 1/2 tbsp canola oil 8 mL 1/2 shallots, finely chopped 20 g 1 clove garlic, minced 1/2 tbsp gingerroot, grated 7 g 1/2 dried chili peppers, minced 0.2 g 2 cups chicken broth 500 mL 1 cup water 250 mL 1 tbsp fish sauce (nam pla) 15 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 160 g chicken for Chinese fondue 80 g rice sticks (noodles) 1 carrots, grated 100 g 1 green onions/scallions, thinly sliced 4 button (white) mushrooms, thinly sliced 55 g 1 1/2 cup soybean sprouts 100 g Before you start Individual 500 ml (2 cups) serving bowls are needed. Method Heat the oil in a saucepan over medium-low heat. Add the shallot, then sauté 2-3 min. Add the garlic, ginger and chili pepper. Sauté 3 min with stirring. Pour in the broth and water, then add the fish sauce and a little salt and pepper. Bring to a boil, ...

I am thrilled with this recipe because I always put cranberries out for the turkey dinner and usually only 1 person eats any, leaving me with a TON of leftovers....... 3/4 cup chopped carrot 3/4 cup of chopped onion Place in crockpot. 1 can of cranberries (or whatever is left) 1/2 cup bbq sauce (hickory if you have it) 1/2 cup ketchup 1/3 cup brown sugar 2 tbsp. Dijon mustard 1 tbsp. lemon juice 1/2 tbsp dried crushed chillies (I used chili spice) Mix in a large bowl 3-6 SKINLESS quarter chickens ***personally I think boneless skinless thighs or 2 cups of deboned leftover turkey/chicken would be amazing*** 1 tsp dried sage 1/2 tsp garlic powder 1/2 tsp black pepper Mix spices in a large Ziploc bag, and shake rinsed chicken in them. Arrange chicken in crockpot. Cover the meat with the sauce. (if you have to layer the chicken ensure some of the sauce is on each piece) Cook covered on low for 6 to 7 hours or on high for 3 to 3 1/2 hours. Rem...

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Japanese-Style Chicken Skewers 2 servings Marinade 1 h  Preparation 15 min  Cooking 10 min 190 calories per serving  1 clove garlic, minced  1/2 dried chili peppers, minced 0.4 g  1/2 tsp coriander seeds, coarsely ground 1 g  1/2 tsp ground cumin 2 g  ground pepper to taste  1 1/2 tbsp soy sauce, low-sodium 23 mL  2 tbsp white wine 30 mL  1/2 tsp sesame seed oil 2.5 mL  2 tsp honey 14 g  1 1/2 tbsp lemon juice, freshly squeezed 1/2 lemon  4 chicken thighs, boneless, skinless, cut into 2-2,5 cm pieces 260 g  1 3/4 tsp sesame seeds 5 g  Metal skewers are needed for cooking. Marinate Mince the garlic and  chili pepper , then put them in a bowl. Coarsely grind the coriander seeds and add them to the bowl. Add the cumin, ground pepper, soy sauce, white wine, sesame oil, honey, and lemon juice. Cut the chicken into 2 to 2,5 cm pieces and put them in the  marinade , mix well, cover, and let stand in the refrig...

Zesty Slow Cooker BBQ Chicken John is sick of puddings So we are being creative to give him some texture! Original recipe: 6 frozen skinless, boneless chicken breast halves 1 (12 ounce) bottle barbeque sauce 1/2 cup Italian salad dressing 1/4 cup brown sugar 2 tablespoons Worcestershire sauce Directions: Place chicken in a slow cooker.  In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover Cook 3 to 4 hours on High (or 6 to 8 hours on Low.) Now for our purposes, we will be dicing the chicken for our toothless member of the family. We served it with mashed potatoes and creamed carrots. BUT It was really yummy as an open faced sandwich when John was not looking! "Bon Appetit!"

So easy! Make ahead and sit in the fridge until needed! 5 cups of stock (homemade, canned or powder) 1 tsp pepper NO SALT Bring liquid to boil. Add curry to taste. ****Depending on your curry and where you have purchased it from your stock can become very salty! Add a raw potato to absorb the salt if necessary! When you are happy with it, add these items. 2 cups of cooked shredded chicken (diced will work if necessary) 1 cup chopped celery 1 cup chopped onion 1/2 cup chopped green pepper 1/2 cup shredded carrot (optional) Bring to a boil. Refrigerate until planning to eat. A day in the fridge will enhance the flavour! Bring curry to a boil again. When vegetables are to desired texture, add: 1/2 cup water mixed with 2 tbsp of cornstarch. Add small amounts at a time! STOP when sauce is desired thickness! It will have a green or dark mustard colour. Serve over rice or egg noodles. "Bon Appetit!"

Mum got the recipe from a co-worker's wife. It was delicious and Dad even went back for seconds. We had this with instant rice and a broccoli salad from Metro. Ingredients 3-4 boneless, skinless chicken breasts We used 3 this time round but could definitely go for 4. Salt and pepper to taste 1½ cup cornstarch 3 eggs, beaten ¼ cup canola oil 1 cup granulated sugar 4 tablespoons ketchup ¼ cup white vinegar ¼ cup apple cider vinegar 1 tablespoon low sodium soy sauce 1 teaspoon garlic salt Instructions 1.       Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper. 2.       In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. 3.       Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greas...

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...

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 ...

Ingredients: 1/2 cup Renée's® Caesar Dressing 1 tbsp vegetable oil 1 Onion, chopped 2 cloves Garlic, chopped 1/2 bag of mini carrots, diced 3 Boneless, skinless chicken pieces, chopped 1/2 tsp Each salt and pepper 2 tbsp All-purpose flour 1 cup Milk 2 cups cauliflower and broccoli florets 1 cup Chopped roasted red pepper 1/2 cup frozen Peas 1 tbsp Finely grated lemon zest 1 1/2 cups Fresh breadcrumbs 3/4 cup Grated Parmesan cheese 2 tbsp Finely chopped green onion 2 tbsp Butter, melted YUMMY!! Instructions: Preheat the oven to 400°F. Heat the oil in a large, nonstick skillet set over medium heat.  Add the onion and garlic and carrots; cook for 3 minutes or until softened.  Add the chicken, salt and pepper.  Cook for 5 to 7 minutes or until browned. Pour the milk into the used frying pan scraping the sides and bottom. Add flour gently then add caesar dressing and stir until wel...

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 ...

8 boneless, skinless chicken thighs (I used 3 large chicken breasts) 1 tsp. salt 1/8 tsp. cayenne pepper (I used all my cayenne pepper making  Homemade Chili Powder  . . . so I used 1/8 tsp. of that) 1 tsp. paprika (I used 1 tsp. Homemade Chili Powder) 1 tsp. curry powder 1/2 tsp. ground ginger 3 sweet potatoes, peeled and cubed 1 onion, chopped 1  cup peach or apricot preserves (I used applesauce) 3 tbsp. apple cider vinegar 1 tbsp. low-sodium soy sauce 1/2 cup chicken broth or water 2 tbsp. cornstarch (I was happy with the consistency of the sauce so I didn't thicken it) Place sweet potatoes and onions in a 3-1/2 quart slow cooker.  Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Place chicken on top of potatoes.  Top with peach preserves, vinegar, and soy sauce.  Cover and cook on low for 6-8 hours (I went high for 4 hours)  until chicken is thoroughly cooked and sweet potatoes are tender.  Combin...

Enchilada Sauce As I could not find this premade, I followed this easy recipe. In a pan heat: 1/4 cup of oil 2 tbsp flour 1/4 cup chili powder (I used Pam's homemade blend on this site) Stir constantly until it is thick (a rue). Reduce heat to medium. Add: 1 1/2 cups of water 8oz can of tomato sauce 1/4 tsp ground cumin 1/4 tsp garlic powder 1/4 tsp onion powder (I used flakes) salt to taste. Cook mixture, stirring often over medium heat for 10 minutes. Set aside. Prepare a 9x12 rectangular baking pan. **As I use a pampered chef pan I do not have to grease but if using a cake pan or corning ware, grease and set aside. 2 large peppers (red and green) cut up into the size you prefer 1 large onion cut up into the size you prefer 2 tbsp oil 1 fresh jalepeno (optional) seeded and chopped 2 cups of diced cooked chicken 3 tbsp taco seasoning 1 can refried beans 2 10oz cans enchilada sauce (or the amount in recipe above) 1 cup green oni...

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...

I love to "prep cook". So when I am making a chicken dinner I am also cooking extra to dice up and freeze for a recipe later. If I make a cream soup and there is leftover, I freeze for the start up of another soup. Occasionally like this morning, I found both and so I am going to make a creamy chicken soup, with leftover boiled potatoes, pre-cooked cubed chicken, and a container of cream of (broccolli?) soup I found in the freezer as my base! Before puree.... 1-2 cups leftover chicken 2 cups water or broth salt and pepper to taste 1 teaspoon whole black peppercorns 1 bay leaf 2 tbsp dijon mustard 2 large carrots diced small 4 large potatoes, diced 1 cup corn 1 large onion, diced 1/2 cup celery diced 1 cup chopped fresh/frozen green beans 1 1/2 cups of cream soup (canned or leftover) and today's hidden veggie? a 1/2 small squash! peeled ad diced Throw everything into a crockpot and simmer on low all day. It really only needs to ...

So, I am trying to increase the number of veggies we are eating and proportionately decrease the total amount of meat John and Judy eat. We are all very good eaters and I do not doubt they are actually hungry when they sit down, but John's inclination is potatoes and meat and bread. Judy is learning this bad habit. So any chance I get, I "hide" extra veggies in recipes. So if the recipe says 2 cups carrot diced, I will add 1 1/2 of carrot and 1 1/2 of parsnip! also, finely chopped spinach looks like a seasoning! I have completely omitted salt from any recipe as John adds salt and pepper before he even tastes a dish. I am encouraging them to give me feedback BEFORE they eat now, how does it smell?, taste before seasoning, and comment during dinner so I can pass it on to you fellow recipiers . (yes Staci, I made that word up, hahahaha) Prep time is fast as there is placing in crock pot and letting it do the work ! 3 cups carrot ( I used 2 of carrot and 2 of parsn...