Cooking - for a new lifestyle (Our Test Kitchen)

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!"

2 tsp oil 6 sausages (your favourite-Judy likes plain if she has to eat them at all) Cut the sausages in 1/2 length ways and then cut into small cubes. ***HINT: use scissors the job goes faster and smoother! Drop into hot frying pan of oil and cook covered, stirring occasionally until thoroughly cooked! Heat should be about a medium. THIS COULD BE DONE WITH CHICKEN..... Add: 1 cups chopped onion Drain off excess greas from sausages ***HINT: the bulk sausages from Fresh Co come 3 packs of 6 for $10 and they have very little grease after being cooked! Stir in apples and onions, cover agian and sweat them for 2-3 minutes. Stir and add: 2 tsp garlic (jar) or 2 cloves of fresh garlic 2 tsp curry 2 tsp pepper ***HINT: curry is not the same from the dollar store vs the bulk barn vs real curry Our family loves curry, the dollar store curry has too much salt and very little flavour. Real curry is very strong and will NOT need as much! Turn off heat and pour into crock pot. ...

I love this recipe because it is sooooo easy. In a large pot: 1 whole green pepper 1 whole onion 1/2 bag mini carrots 4 stalks celery s&p 8 cups water boullion cubes or chicken soup mix Bring to a boil. Puree veggies with soup using an emulsion blender (or blend this after it cools down in a blender), making a slightly thicker soup base. (you can hide lots of veggies in there!) Put back into large pot. Add 4 tbsp of curry powder if you want. If someone doesn't like curry, sprinkle on individual bowls at serving time. Add cooked chicken (boneless/skinless) or leftover chicken/turkey....I plan to try this with sausage removed from the casings and fried up too. Bring to a boil. Add 3 cups of rice to pot. Stir until rice is edible.....THIS WILL HAPPEN! the soup part disappears! I just keep adding water. LOL This dish reheats well in the microwave and warms tummies when it is cold. "Bon Appetit!"

I LOVED, LOVED, LOVED these recipes and I was sure Hal would too.  Wrong again.  The man likes tomatoes, fruit, rice, curry and he has unwittingly eaten tofu many, many times in Thai food.  But apparently I'm wrong.  He liked the rice and the strawberries . . . sigh . . . well I won't give up!! Tomato Salad with Oregano 2 tomatoes cut into quarters 1 tbsp extra virgin olive oil Salt & pepper to taste ¾ tsp dried oregano Put all ingredients into a bowl and toss well. Makes 2 servings. Tofu Curry with Fruit ½ onion, finely chopped 1 clove garlic, minced ½ apple, peeled and cut into quarters 2 slices canned pineapple, cut into bit-size pieces 1 banana, cut into bite-size pieces 150 g watermelon, cut into bit-size pieces 1 tbsp butter 1 tbsp curry powder ½ cup vegetable broth 220 g firm tofu, cut into 1.5 cm cubes ½ tbsp canola oil ¼ cup cream 15% Salt and pepper to taste Heat half of the butter in a pan over medium heat.   Add the onion and garlic, t...