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...

I cooked this dish for supper tonight and it was DELICIOUS!!!!! 6 small potatoes, whole or halved 1 red onion, cut into 2 cm pieces 1 yellow or red sweet pepper, seeded, then cut into 2 cm squares 3 Italian sausages, cut into 2 cm pieces 2 tsp olive oil salt & pepper to taste Preheat the oven to 425F. Generously oil an oven-proof dish.  Prepare the vegetables and cut them into uniform pieces.  Put the pieces in the dish then coat them thoroughly with the oil.  Add the sausage and season with salt and pepper to taste. Roast in the middle of the oven until the potatoes are fork-tender and golden-coloured, about 30-35 minutes.  Stir once halfway through the roasting time. Makes 2 servings. This recipe is from www.soscuisine.com

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...

Ingredients 2 cups grated carrots 1 (14.5oz) can bean sprouts drained (we bought fresh and weighed them) 1/2 cup chopped water chestnuts 1/4 cup chopped green bell pepper 1/4 cup chopped green onion 1 clove garlic, minced 2 cups finely diced cooked chicken 4 tsps cornstarch 1 tbsp water 1 tbso light soy cauce 1 tsp vegetable oil 1 tsp brown sugar 1 pinch cayenne pepper 16 egg roll wrappers nonstick cooking spray Directions 1. Preheat oven to 425F. Lightly grease a baking sheet. 2. Coat a large skillet with nonstick cooking spray and heat over medium heat; cook and stir carrots, bean sprouts, water chestnuts, green pepper, green onions and garlic until vegetables are crisp, about 3 minutes. Stir in chicken until heated through, 3-5mins 3. Combine cornstarch, water, soy sauce, 1 tsp oil, brown sugar and cayenne n a small bowl; stir into chicken mixture. Bring to a boil over high heat and stir, cooking until sauce is thickened, about 2 mins; remove from heat. 4. Sp...

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.

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...

Mum got this recipe from a coworker of her's when we lived in Milton and she was at either Port Credit or the Milton branch. The whole family enjoys it and often my brother will go for seconds. 1 can Mushroom Soup 1 can Cream of Chicken Soup 1lb boneless skinless chicken (cooked & cubed) Seasoning of Oregano & Italian Seasoning 1/2-1 pepper diced 1 onion diced 1 cup frozen peas (rinsed) 1 cup celery chopped 1 can milk Chinese Noodles Toast Chicken- Season meat with oregano & Italian seasoning before cooking thoroughly. Cut into cubed pieces. Cut up pepper (can be any colour, we chose yellow since there is already a lot of green), onion and celery, sautee before combining with the rest of the ingredients. Bake in casserole dish at 375 for 45 mins covered. (If dish does not have a lid, tin foil works wonders. Add in Chinese noodles last 5 mins of cooking time. Pour over slice of dry toast and serve. :) Enjoy.

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...