Cooking - for a new lifestyle (Our Test Kitchen)

Pork Tenderloin and Sweet Potatoes http://www.soscuisine.com/recipe/pork-tenderloin-sweet-potatoes 2 servings Preparation 10 min   Cooking 20 min 330 calories per serving   Ingredients 2 sweet potatoes, peeled and cut into 1,5 cm pieces 360 g 1 clove garlic, minced   1 pork tenderloin, cut into 2 cm slices 300 g 1 pinch salt  [optional]   0.1 g   ground pepper to taste     1/2 tbsp canola oil 8 mL 1 tsp butter, unsalted 5 g 1 pinch cayenne pepper   0.4 g 3/4 tsp dried oregano   0.4 g 1/3 cup grapefruit juice   85 mL 1/3 cup water   85 mL 4 tsp pine nuts  [optional]   10 g 4 tsp fresh mint, chopped   4 g Before you start Put a serving dish in the oven at the lowest setting to keep the meat warm while the sweet potatoes cook. Method Prepare the vegetables : Cut the sweet potatoes into pieces, about 1,5 cm. Mince the garlic. Cut each tenderloin crosswis...

Pork Tenderloin in Puff Pastry http://www.soscuisine.com/recipe/pork-tenderloin-in-puff-pastry Pork tenderloin fillets covered with a spinach-Prosciutto mixture, then wrapped in puff pastry and baked. 3 servings Preparation 30 min   Cooking 30 min 590 calories per serving   Ingredients 1/2 onions, finely chopped 100 g 1 clove garlic, minced   3 cups baby spinach 50 g 4 sun-dried tomatoes (oil packed), coarsely chopped   2 tbsp 26 g Parma ham/Prosciutto, coarsely chopped 2 1/4 slices 1 tbsp olive oil 15 mL 2 tbsp butter, unsalted 28 g 1 pork tenderloin 300 g 200 g puff pastry dough   1/2 box   white flour (all purpose), to roll out the pastry   1 pinch salt  [optional]   0.1 g   ground pepper to taste       parchment paper     Before you start Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should b...

In a crock pot: large portion of frozen cubed pork (approx 4 chops) 2 tsp Cajun seasoning ***** I would only use 1 next time! (I found an easy one on line) http://homecooking.about.com/od/spicerecipes/r/blspice28.htm?utm_term=make 1\2 cup of water Place lid on crock pot and turn onto low heat. (11am) _______________________________________________________________ In a food processor (or by hand): 2 stalks of celery 1/4 of a green pepper a splash of veg oil 1/2 tsp black pepper 1/2 tsp mustard powder (or reg mustard) 1 lime's juice Chop to desired size. Add to your pork mixture in the crock pot and stir. Cut 1 onion cut in size desired, add  to top of crock pot mixture but do not stir in. This will steam the onion to a softer consistency but not drown it. Replace lid. (at 3pm) _________________________________________________________________ Add 1/2 bag of frozen mango. Stir. Replace lid (at 4pm) _______...

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...

3/4 tsp sage 1 tsp minced garlic 1 tsp thyme 1/2 tsp ground all spice 1/2 tsp paprika 2/3 cup cranberry sauce 1 tbsp soya sauce 2 small pork tenderloin  cut into 3 large pieces (or pork chops) In a large ziploc bag, mix first 7 items well then place pork in bag and rub into spices well. Seal and let sit for 2 hours. Rub down again (in bag) and let sit for another 2 hours. I did not keep refrigerated but would have if it was summer time. 2-4 left over apples or about 1 1/2 cups apple sauce 1/2 tsp cinnamon (optional) 5 stalks of green onions In a greased baking dish slice 2 apples and lay on bottom of dish. Sprinkle with cinnamon. Place meat onto apples. Garnish with green onions and more apple. Add 3/4 cup of water and bake uncovered. Bake 40-50 minutes. Serve chunky veggies and rice! We added vegetable egg rolls as an appetizer. "Bon Appetit!" This was the moistest meat I have had in forever. 

These pork tenderloins go on sale often, ours was about $4! So this is an inexpensive recipe to make. Will work with pork chops too. 2 tsp paprika 1/4 tsp curry 1/4 tsp chilli powder ( I used Pam's from this blog) 1/4 tsp black pepper 3lb pork tenderloin 1/4 cup water 1 can of fruit (peaches was called for but I used blackberries) 2tbsp vinegar 1/8 tsp nutmeg 1/8 tsp ground cloves 1/2 tsp mustard Combine first 4 items in a large bowl. Coat pork with spice mix and place into a roasting pan (with lid) with water. Bake at 350 degrees for 1 hour or until meat is no longer pink. For sauce: Stir water and juices in roaster removing bits of pork and drippings. I put the pork in the oven on broil to crisp up the topping a bit while I made the sauce. Add the last 4 items on med-high heat stirring often until hot and reduced a bit to consistency that makes you happy (thinner or thicker). I added a bit of cornstach to thicken. Makes about 2 cups of sauce and smells ...

What do you do with leftover orange marmalade the last recipe called for???? Well I have one! In a frying pan: 2 tbsp olive oil 1 1/2 lbs of pork cut into 1" cubes Brown meat and transfer to a crock pot. In the used frying pan: 2 cups chicken broth 1/2 cup red wine or another 1/2 cup broth 1/4 cup orange marmalade (I used a small can of drained mandarin oranges that I processed in a food processor) Stir well and pour over meat in crock pot. Add: 1 large can diced tomatoes WITH juices 1 large green pepper diced large 2 cups frozen beans or stir fry blend 2 minced garlic cloves 1 tsp oregano 1/2 tsp fennel seed (omitted) 1 tsp black pepper 1/8 tsp chilli flakes Stir well. Refrigerate if you want for next meal. OR Cover and cook on low for 8-10 hours. (I cooked on high 4-6) ***Uncover 1/2 way through if there seems to be a lot of liquid. Combine: 2 tbsp cornstach 2 tbsp cold water Stir until smooth and add gradually to stew to thicken....

Hal loves pork roast and is always asking me to make it.  I'm not usually a fan of pork roast and I definitely do not eat gravy . . . until now . . .  Prep time:  30 minutes Cook time:  8 hours (I cooked this on high for 4 hours) Makes 8 servings 2-3 lb (1.5 kg) boneless pork shoulder roast 2 tbsp real maple syrup or maple-flavoured syrup 1 clove garlic, finely chopped 2 tsp dried sage leaves 1/2 tsp beef bouillon granules or 1 beef bouillon cube 1/2 cup water 2 cups 1-1/2 inch cubes of peeled butternut squash (I used white turnip) 2 cups baby carrots, cut in half lengthwise 2 small onions, cut into wedges 3 tbsp cornstarch 1/2 cup water Spray 4-5 quart slow cooker with cooking spray.  If pork roast comes in netting or is tied, remove netting or strings.  Place pork in cooker.  In small bowl mix syrup, garlic, sage, bouillon and 1/2 cup water.  Spoon over pork.  Arrange squash, carrots and onions aroun...

1 large cheap pork roast.....a good one does not shred as easy. Boil your roast, this will remove some of the salt and then roast in the oven at 350 for 2 hours with 2 cups of water (for moisture). Pull roast out of oven and let cool to be able to handle by hand. Remove any visible fat, and then with a fork shred the meat off the roast. Place into a crock pot. Add onion, peppers, pineapple, S&P, and 1 bottle of your favourite BBQ sauce. Fill the bottle with water and add to the crock pot too. Stir well, if you feel it is still too thick, add another bottle of water or tomato juice. You can add more spices or chilli's if you'd like. Cook at high for 3 hours. Stirring occaionally. Serve on buns, with a salad. This is lovely at backyard parties. Easy and filling. "Bon Appetit!"

My favourite part of fried chicken or breaded pork chops is the coating. I love it when it is thick and crunchy. I dug this recipe out of an online site and made it my own. Crush leftover crackers, plain cerreals (rice krispies and corn flakes) and bread crumbs with some Italian seasonings, garlic powder and S&P. Mix into a large bowl. In a seperate bowl, just some plain flour. In another bowl mix 1 cup milk, 2 large tbsp mayo and 1 egg. Mix well. Dredge thawed meat in flour, then milk mixture, then into bread crumbs. I was able to do each piece of meat (5 pieces) twice. Refrigerate for 2-3 hour. At dinner, fry each piece of meat in a small bit of oil until brown. Then bake in oven until dinner is resdy to serve. "Bon Appetit!"

1 Tbsp. Cooking Oil 1 lb. Stewing Pork (I use a pork tenderloin) 1 1/2 Tbsp. Curry Powder 2 Cups Chopped Carrots 1 1/2 Cups Copped Onions 1 1/2 Cups Low-sodium Chicken Broth 1 cup Chopped Yellow Turnip (rutabaga) 1/2 cup Chopped Celery 1/4 Tomato Paste 2 Bay Leaves 1/4 tsp. Pepper Heat cooking oil in large pot of Dutch oven on medium. Add pork. Cook for about 10 minutes, stirring occasionally, until browned. Add curry powder. Heat and stir for about 1 minute until fragrant. Add remaining 8 ingredients. Stir. Bring to a boil on medium-high. Reduce heat to medium -low. Cover. Simmering for about 1 hour, stirring occasionally, until pork is tender . Remove cover. Bring to a b0 il on medium. Boil gently for about 10 minutes until sauce is thickened. Discard baby leaves. Serves 4.

Did you see that several supermarkets have pork roasts on sale this week? Mom & I picked up 6 roasts for $1.89 and $1.99 per pound at Metro and spent today cooking. I hope you enjoy the 6 recipes I am posting: Dijon Pork Chops, Sweet-n-Sout Pork, Pork Rice Skillet Bake, Herbed Pork Chops, Provencale Pork, and Stuffed Pork Chops. I did a lot of cutting to turn the roasts into dozens of pork chops and Mom chopped and stirred and packed like crazy. We knew we'd done a good job when my nephew (her grandson), Scott, walked in after school and you could see his eyes glaze over as he smelled the aromas coming from the stove and oven. He went home with a stuffed pork chop, scalloped potatoes and Provencale Pork. I have since heard that he really enjoyed his supper . . . LOL. On the subject of the cookbook we used today, "Frozen Assets Lite & Easy" by Deborah Taylor-Hough, I have to say I love this book . . . perhaps a little too much. It is now covered in olive...

6 servings 2 pounds boneless pork chops, cut into 1/2-inch strips 1/4 cup butter 2 medium onions, sliced 1 (15-oz.) can stewed tomatoes 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dried mixed herbs 1-1/2 pounds potatoes, peeled and thinly sliced 1 tablespoon chopped parsley Trim excess fat off pork chops; slice into thin strips. In large skillet over medium heat, melt half the butter. Add slices of pork; cook, stirring constantly, until no longer pink. Remove meat from skillet; set aside. Stir onions into juices remaining in pan; cook until just tender. Add tomatoes, salt, pepper and mixed herbs to pan. Heat to boil; reduce heat; simmer about 5 minutes. In casserold dish, layer pork, sauce and potatoes (end with potato layer). Brush top of potatoes with melted butter; sprinkle with parsley. Cover casserole dish with a lid and bake at 350F for 1 hour. In my opinion: Beautiful!! While we were at it, Mom sliced up some extra potatoes and onions and made scalloped ...

6 servings 1/3 cup dry white wine 2 teaspoons fennel, crushed 1 teaspoon marjoram 1/4 teaspoon salt 1 garlic clove, minced 2 teaspoons basil 6 pork chops Combine together in a small bowl: wine, fennel, marjoram, basil, salt and garlic: blend well. Set aside. Spray large skillet with cooking spray. Cook pork chops over medium-high heat for 3 minutes. Turn chops, add wine mixture. Reduce heat; cover and simmer for 5 minutes or until pork is no longer pink. In my opinion: This recipe was elegant, aromatic, attractive and so quick and easy!!!!! The aroma from the wine and the fennel were absolutely fabulous!!!!! This recipe from "Frozen Assest Lite & Easy" by Deborah Taylor Hough. Le dîner est servi . . .

6 servings 3/4 cup cornstarch 1/3 cup white vinegar 1/3 cup sugar 2 tablespoons catsup 1-1/2 tablespoons soy sauce 1/8 teaspoon cayenne 1 egg, beaten 6 boneless pork chops, trimmed and cut into 1-inch chunks 1 large onion, cut into thin wedges 1 large gree pepper, seeded and cut into 1-inch squares 2 garlic cloves, minced 1 large tomato, cut into wedges 2 cups canned pineapple chunks, drained 1 cup water In a medium-sized bowl, combine 1/4 cup cornstarch and the vinegar. Stir in 1 cup water, sugar, catsup, soy sauce and cayenne; set aside. In small bowl, beat egg. In separate bowl, place remaining cornstarch. Dip pork chunks in egg; then dip into cornstarch. Over medium-high heat, heat vegetable oil in large skillet. Add meat to hot oil and saute until golden brown on the outside and no longer pink inside (stirring contantly); remove meat from pat using a slotted spoon. Add onion, green pepper, garlic and 2 tablespoons water to pan; saute for 1 minute. Stir sweet-n-s...

6 servings 1/2 cup plain dried bread crumbs 3 tablespoons Parmesan cheese 3 tablespoon parsley 1 tablespoon vegetable oil 1/2 teaspoon pepper 6 pork chops 2 tablespoons Dijon mustard In pie plate, combine bread crumbs, Parmesan cheese, parsley, oil and pepper. Mix well. Set aside. Spread both sides of pork chops with mustard; press chops into bread crumb mixture, coating both sides. Spray rack in broiler pan with cooking spray, arrange chops on rack; broil 5-6 inches from element until cooked (5-6 minutes on each side). In my opinion: These chops are so simple and the aroma . . . fabulous!!!!! Recipe from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough. Le dîner est servi . . .