Cooking - for a new lifestyle (Our Test Kitchen)

Grated Carrot Salad 2 servings Preparation 5 min 100 calories per serving 2 carrots 200 g ** 4 tsp  Classic Vinaigrette  (Recipe)   20 mL 2 tsp lemon juice, freshly squeezed 1/4 lemon 1 pinch salt [optional] 0.1 g ground pepper to taste Method Peel the carrots, then shred them using a large-holed grater. Put them in a third bowl. Pour the  Classic Vinaigrette  over the carrots, add the lemon juice, then season with salt and pepper.  Toss  to combine. Serve. ** I substituted a low-calorie balsamic dressing.

Warm Quinoa and Arugula Salad 2 servings Preparation 10 min Cooking 15 min 420 calories per serving 3/4 cup quinoa 140 g 1 1/2 cup water 375 mL 1 1/2 tbsp extra virgin olive oil 23 mL 2 tsp lemon 1/4 lemon 2/3 bunch arugula 100 g 3 tbsp fresh mint, chopped 9 g 1 pinch salt [optional] 0.1 g ground pepper to taste 60 g feta cheese, light, cut into small cubes You may serve this salad warm or at room temperature. Method Cook the quinoa in the water. Meanwhile, clean the arugula, chop the mint, then put them in a salad bowl. Pour the oil and lemon juice in a small bowl, add salt and pepper, then beat using a fork until the mixture is well emulsified. Add the quinoa to the salad bowl. Pour the vinaigrette over the salad then toss well. Add the Feta cheese, adjust the seasoning , then serve.

2 servings Soaking 20 min   Preparation 10 min 230 calories per serving   Ingredients 6 dried apricots   4 tbsp 2 tbsp white wine   30 mL 5 cups baby spinach   80 g 2 tbsp canola oil 30 mL 1/2 tbsp apple cider vinegar   8 mL 1/2 tsp honey   4 g 1 pinch salt  [optional] 0.1 g   ground pepper to taste     1/4 cup walnuts  [optional] 26 g Method In a small bowl,  macerate  the apricots in the white wine for at least 20 min. Drain the apricots, resrving the liquid, slice them into bite size pieces and put them in a salad bowl. Wash the baby spinach and spin dry, then add it to the salad bowl. Set aside. Mix the reserved wine, oil, vinegar, honey, salt and pepper.  Beat  the mixture using a fork until well emulsified. Pour the vinaigrette over the spinach and apricots then  toss  gently. Add the walnuts (optional) and serve.

In Italy, lentils are a traditional offering on New Year's tables as a symbol of prosperity and luck - their shape is thought to be reminiscent of coins. Preparation 10 min Cooking 25 min 250 calories per serving 1/2 cup green-brown lentils (dried), rinsed and drained 1 clove garlic, chopped or pressed 1/2 tsp salt 2 tomatoes, deseeded and diced 2 green onions/scallions, chopped 2 tbsp fresh dill, chopped 1 1/2 tbsp  Classic Vinaigrette  (Recipe) 1/8 tsp ground pepper Rinse and drain the lentils, then put them in pot. Chop or  press  the garlic, then add it to the pot. Add half of the salt, then add water to cover the surface of the lentils. Bring to a boil, then reduce the heat and  simmer , uncovered, until the lentils are just tender, 20 to 25 minutes. While the lentils are cooking, dice the tomatoes, discarding the seeds, then put them in a salad bowl. Chop the scallions and  dill , then add them to the bowl. Pour the  Classic Vinaigrette...

Preparation 15 min 2 tomatoes, Roma type, deseeded and diced 1 stalk celery, chopped 1/2 shallots, finely chopped 1 tbsp fresh mint, finely chopped 1 1/2 tbsp Classic Vinaigrette (Recipe) 1 cup lentils (canned), rinsed and drained 1 pinch salt [optional] ground pepper to taste Dice the tomatoes, discarding the seeds, then put them in a salad bowl. Coarsely chop the celery, finely chop the shallot and mint , then add them to the bowl. Pour the Classic Vinaigrette over the salad. Season with salt and pepper. Rinse and drain the lentils, then add them to the salad. Toss well, adjust the seasoning then serve. Serves 2. From www.soscuisine.com

Soaking 30 min Preparation 10 min Standing 10 min 1/4 red onions, finely chopped 1 tbsp extra virgin olive oil 1 1/2 tbsp lemon juice, freshly squeezed 1/4 tsp cayenne pepper 1/4 tsp ground cumin 1 pinch salt [optional] ground pepper to taste 1 1/2 cup chickpeas/garbanzo beans (canned) 2 tomatoes, Roma type, deseeded and diced 4 tsp fresh mint, finely chopped Finely chop the onion, then put it in a small bowl filled with water and a few drops of vinegar. Let stand for about 30 min at room temperature or overnight in the refrigerator. This makes the raw onion crispier and easier to digest. Pour the olive oil and lemon juice into a salad bowl. Add the spices, salt and pepper. Using a fork,  whisk  the vinaigrette until it is emulsified. Drain and rinse the chickpeas, then place them in the salad bowl. Dice the tomatoes discarding the seeds, then put the pieces into the bowl. Finely chop the  mint  then add it to the salad. Add the previously chopped onion....

1 potato 2/3 cup green/snap beans 1 tomato, sliced 1/4 curly leaf lettuce 1 large egg 6 black olives 3 Tbsp Classic Vinaigrette Salt and pepper to taste Prepare the vegetables.  Wash the potato, trim the ends of the green beans.  Place the vegetables in a steam basket or in a pot of salted water to either boil or steam until al dente, about 20 minutes.  Let them cool down 10 minutes or longer, so they won't be so hot to handle.  Cut the potato into slices, cut the beans into pieces. Boil the egg, cool immediately in cold water, peel and cut into quarters. Put all the vegetables in a salad bowl or serving plate.  Add the tomato.  Pour on the dressing, then season with salt and pepper.  Toss well. Arrange the olives, lettuce leaves and egg on top of the salad and serve. Makes 2 servings. From www.soscuisine.com The salad is delicious and filling but I think the salad would taste even better with a different dressing such ...

1 medium cabbage, chopped and spread on cookie sheet. 1 tbsp salt sprinkled over cabbage. Let stand one hour. Squeeze juice out by hand. Chop up celery, carrot, pepper, etc and add to cabbage. Mix together 1 cup white vinegar, 2 cups white sugar, 1/4 cup water, 1 tsp celery seed and 1 tsp mustard seed.  Boil one minute.  Let cool. Pour over cabbage.   Place in bags and freeze.

Chocolate bars should be a a food group! I love them! It is also apple season and the perfect time to incorporate them into any recipes we can! While this isn’t your typical “Salad” ................... This recipe is awesome! I know there are many different versions out there, this whips up in a matter of 10 minutes and then chills until ready to serve. Thanks to Charlene who made this and it was amazing! INGREDIENTS 6 regular size Snickers Candy Bars *(or your favourite) 4 medium apples I used Red Delicious 1 (5.1 oz.) package Vanilla Instant Pudding dry, do not prepare 1/2 cup milk 1 (16 oz.) tub cool whip thawed to room temp 1/2 cup caramel ice cream topping INSTRUCTIONS Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined. Chop up apples and Snickers into bite size pieces. Stir chopped apples and Snickers into pudding mixture. Place in a large bowl and drizzle with caramel ice cream topping. Chill for at le...

From soscuisine.com 2 servings Preparation 15 minutes 220 calories per serving 2 tomatoes, Roma type, deseeded and diced 1 stalk celery, chopped 1/2 shallots, finely chopped 1 tbsp fresh mint, finely chopped 1-1/2 tbsp Classic Vinaigrette  http://www.soscuisine.com/en/recipes/view/classic-vinaigrette?gpr_id=707&sos_l=en 1 cup lentils (canned), rinsed and drained salt and ground pepper to taste Dice the tomatoes, discarding the seeds (I left them in), then put them in a salad bowl.  Coarsely chop the celery, finely chop the shallot and mint, then add them to the bowl.  Pour the Classic Vinaigrette over the salad (I used Italian dressing). Rinse and drain the lentils, then add them to the salad.  Toss well, adjusting the seasoning then serve.

Well, sometimes you plan a recipe and find out what you thought was caesar dressing was actually coleslaw dressing and you have to improvise. So tonight what started as chicken caesar noodles became something completely different. Take 2 white eat breaded chicken fingers per person and OVERBAKE them.....not just cook them, really get them crispy. Ok, now make a salad.....but not just a lettuce salad. Use small brocolli florets cucumber cherry tomatoes small cauliflower florets slivered/shaved carrots sunflower seeds croutons parmesan cheese green onions serve with catalina dressing Slice the chicken fingers and serve on top of the salad with garlic bread. "Bon Appetit!"

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!)

Simple and lovely.  I served with whip cream for Hal and Greek yogurt for me. Serves 2. 1 peach or nectarine 1 kiwi 1 cup strawberries 1 tbsp lemon juice, freshly squeezed 2 tsp sugar Peel the fruit and cut them into bite size pieces.  Put the pieces in a salad bowl, add the lemon juice and sugar.  Toss to combine.  Refrigerate for 15 minutes. Toss the fruit before serving. soscuisine.com

I really liked it.  Hal did not Serves 4. 1 lb Brussels sprouts, trimmed 1 tbsp apple cider vinegar 2 tsp Dijon mustard 3 tbsp. olive oil 1/3 cup dried cranberries 1/4 cup chopped walnuts, toasted Peel the leaves off the Brussels sprouts; discard the cores.  Bring a large saucepan of water to boiling.  Add sprouts; cook 20-30 minutes or until barely tender.  Drain and immediately plunge into ice water.  Drain well and dry in a salad spinner.  Transfer to a large bowl; set aside. For the dressing, in a small bowl whisk together vinegar, mustard, salt and pepper to taste.  Gradually whisk in the oil.  Drizzle dressing over leaves to coat lightly; toss.  Add cranberries and walnuts; toss to combine.  Chill.

This is the salad I was raving about earlier this week on Facebook.  I think I will be making it quite a lot this summer.  It is easy, delicious and very refreshing.  I bet lots of different veggies could be substituted in. For 2 servings: 1 leek 1-1/2 tbsp Classic Vinaigrette 2 tbsp extra virgin olive oil 1 tbsp lemon juice, freshly squeezed salt and pepper to taste 4 button (white) mushrooms, sliced 1 tomato, sliced 1 carrot, shredded Prepare the leeks:  cut off the dark green tops and discard, slice the white and pale-green parts into large chunks, then boil or steam them for about 10 minutes, until soft.  Drain the leeks and let cool a few minutes. With a serrated knife, cut each chunk of the leeks into rounds about 1 cm thick and transfer them to a bowl.  Pour in the Classic Vinaigrette (I doubled the lemon/olive oil dressing and used that instead), then season with salt and pepper.  Blend gently and set aside. In a small bowl, ad...

For 2 servings 7 cups baby spinach (120 g) 6 button (white) mushrooms, thinly sliced 1 tbsp. lemon, freshly squeezed 1/2 orange, pressed and zested 1/2 tsp Dijon mustard 2 tbsp. extra virgin olive oil salt and ground pepper to taste Prepare the spinach and put it in a large bowl.  Set aside Prepare the mushrooms by thinly slicing them and transferring them to a small bowl.  Season with salt and pepper and pour in half of the lemon juice.  Set aside. Grate half of the orange to obtain the zest, then juice it.  Put the zest and juice into a small bowl.  Pour in the remaining lemon juice, mustard and oil.  Add salt and pepper to taste, then beat well using a fork, until the vinaigrette is emulsified.  Pour the vinaigrette over the spinach. Peel the remaining orange, cut into small pieces and add to the spinach.  Add the mushrooms and toss well.  Serve. From soscuisine.com

A fellow letterboxer brought a delicious pasta salad to our meet up in May. I begged for the recipe and she sent it to me. Whole package of tricolor spiral pasta Whole cucumber, sliced up and cut in half Whole plastic container of grape tomatoes, tomatoes cut in half Whole jar of pitted kalamata olives (make sure to drain the brine well before using) Whole yellow or orange pepper, diced Whole red onion, diced Bunch of green onions, diced Whole package of kraft crumbled feta cheese (I like the one with oregano) Whole small bottle of balsamic salad dressing (for the picnic, I used the real olive oil kraft version with fig - I like the sweetness of it) Cook the noodles and then mix everything together. It's nice warm, too - but let it chill in the fridge if you like it cold. If you're making it the night before (like I did), it's better to leave out the salad dressing until the day of then mix it in - the noodles suck up the dressing like crazy and it d...

This recipe, from http://www.soscuisine.com/ is my new most favourite salad in the world. 2 servings Preparation 10 minutes 200 calories per serving 1/2 Boston lettuce, or curly leaf 2 cups baby spinach 2 tbsp extra virgin olive oil 3 Clementines 1 tbsp lemon juice, freshly squeezed salt and pepper to taste 1/3 cup walnuts 2 dried figs, cut into small pieces Rinse and spin-dry the lettuce and spinach, then put them in a salad bowl.  Squeeze the juice from one clementine into a small bowl.  Peel the remaining clementines, separate into segments, then add them to the salad bowl.  Add the extra virgin olive oil to the clementine juice, pour in the lemon juice, then season with salt and pepper.  Whisk well using a fork until the dressing is emulsified.  Pour over the salad.  Add the walnuts and chopped figs.  Toss well.  Serve.

2 servings Preparation 5 min 140 calories per serving 1 fennel, very thinly sliced (360 g) 2 tbsp Classic Vinaigrette (recipe below) salt and pepper to taste Remove the stalk and feathery leaves.  Thinly slice with a mandolin, then place in a serving bowl.  Pour the classic vinaigrette over the fennel, then add salt and pepper to taste.  Toss and serve immediately. Classic Vinaigrette 3/4 cup extra virgin olive oil 3-1/2 tbsp. wine vinegar 1 tbsp Dijon mustard Shake or mix well for 1 minute. Will keep at room temperature for 1-2 months Recipe is from http://www.soscuisine.com/ I thought I might like this salad because I have had cooked fennel before but . . . it was just okay . . . I doubt I will make it again.  I found that fennel has a flavour that is a little too "perfumy" for my liking.  If I was served this salad at someone else's home I wouldn't spit it into my napkin though . . .

10 ounces pre-washed baby spinach 2 slices bacon, finely chopped 3 ounces Canadian bacon, finely chopped (I just used 2 more slices of bacon) 2 tsp olive oil 1/2 red onion, sliced (1 cup) 1 pound button mushrooms, coarsely chopped 1 cup apple cider 2 tbsp apple cider vinegar 1 tsp Dijon mustard salt and pepper Place spinach into a large bowl.  Cook bacon in a large skillet over medium heat for about 4 minutes, or until it is just crispy.  Add Canadian bacon to the skillet and cook for 2 more minutes, stirring frequently.  Remove meat from pan and place on a plate lined with paper towels.  Drain any remaining fat from the skillet.  Add olive oil and onions to the skillet and cook for about 2 minutes, or until onions soften slightly.  Add mushrooms to the pan and cook, stirring frequently, for 2 more minutes.  Put onions and mushrooms on top of the spinach.  Add apple cider and vinegar to the skillet and turn the heat up to medium-high.  Stir ...