Cooking - for a new lifestyle (Our Test Kitchen)

Red Pepper Ratatouille 2 servings Preparation 10 min Cooking 20 min 120 calories per serving 1 yellow or red sweet peppers, cut into 2 cm-wide strips 1 clove garlic, minced 1/2 onions, finely chopped 3/4 cup canned tomatoes (diced) 1 1/2 tbsp olive oil 1 pinch salt [optional] ground pepper to taste Heat the oil in a saucepan over medium heat. Cook the garlic and onion 4-5 min until lightly coloured and soft, paying attention not to let them burn. Prepare the peppers : Cut them lengthwise into 2 cm strips. Sauté 4-5 min, then add the tomatoes. Cook over low heat, covered, 15-20 min until the peppers are soft. Add salt and pepper to taste. Serve.

Preparation 5 min Cooking 10 min   100 calories per serving 2 baby bok choy, cut in half lengthwise 2 green onions/scallions, thinly sliced 2 tbsp butter, unsalted 1/3 cup chicken broth Prepare the vegetables : cut each bok choy in half lengthwise (or into quarters if large) and thinly slice the green onions. Melt the butter in a sizable pan over medium-high heat. Add the bok choy and  sauté  2-3 min until they start colouring, then pour in the  broth  and cook, uncovered, about 7 min, until the liquid is  reduced  and the bok choy is soft but  al dente . Serves 2. From  www.soscuisine.com

4 cups peeled, diced sweet potatoes 1 Vidalia onion, chopped 2 cloves garlic, chopped 3 tbsp olive oil 1 tbsp chopped thyme leaves 1/2 cup pecan halves 1 tbsp balsamic vinegar salt and pepper to taste Preheat oven to 425F. In large bowl, combine potatoes, onion, garlic, oil and thyme.  Toss well to coat.  Pour into shallow roasting pan.  Bake, turning occasionally, for 30 minutes or until vegetables are soft and golden brown. Add pecans.  Roast 10 minutes, watching carefully so nuts don't burn. Drizzle with vinegar.  Season with salt and pepper. Makes 4-6 side servings.

4 medium sweet potatoes 3 tart apples 1 tbsp lemon juice 1/3 cup packed brown sugar 1 tbsp butter 1/2 tsp ground cinnamon 1/8 tsp ground nutmeg Preheat over to 350F.  Lightly coat a shallow 1-1/2 quart baking dish with nonstick spray. In a medium saucepan, cover sweet potatoes with water and boil over medium-high heat for 20 minutes of until slightly tender.  Drain and let cool.  Remove and discard the sweet potato skins and cut into 1/2" thick slices. Peel and core the apples.  Cut crosswise into 1/2" thick rings.  Sprinkle with lemon juice to prevent discolouring.  Arrange half of the sweet potato slices in a layer in the prepared baking dish.  Top with the apples and then the remaining sweet potatoes. In a small microwaveable bowl, combine the brown sugar, butter, cinnamon and nutmeg.  Microwave on high power for 30 seconds or until melted.  Stir until smooth and blended.  Drizzle over the sweet potato mixture.  Cov...

So what happens when a recipe is a flop? I made curry chicken (a staple in our house) 2 nights ago and the curry was cheap. NO flavor. John said old, but I know its not that old.....so I am going back to finding my Watkins curry.  It was NEVER going to get eaten so what to do....... Or maybe the kid/husband mis-measured and you have enough rice to feed an army! 3 cups cooked rice (ours had celery and onions) 1 tbsp Sunset Gourmet Garlic 3/4 cup red/green pepper diced Put into large mixing bowl. Add: 1 package of beef vegetable soup mix 1/2 cup water (if boullion in package is a lump in soup mix add to water and mix first) Press into a greased bundt pan. Bake at 325 for 40 minutes.  While baking: 2 cups frozen corn 1/2 onion diced 1/8 cup olive oil pepper to taste Sautee in a frying pan, until onions are tender.  Corn goes intothe center of the rice when it comes out of the bundt pan. We served this dish with ribs and coleslaw. "BON APET...

Well, when you think of a side dish does celery come to mind??? Not for me. This is an item reserved for recipes and salads (and cheese whiz!) As my previous posts have done this week, I am using up bits and pieces of leftovers in my fridge, freezer and baking cupboards! So I was happy to find yet another recipe for this week that would accomplish doing this. 1/4 cup margarine 2 medium / large carrots chopped 1 cup frozen corn 1/2 cup of water or chicken stock 1 tsp garlic powder Sautee slowly until carrots are tender. Covered. **Add 1/4 cup of liquid if more is needed. 1 cup chopped onion 3 cups celery (mine was pretty beat up...the tail end of a head of celery) Add to the pan. Continue to sautee until celery is tender. Covered. 1 package of  sweetener **no sugar so I used a substitute (1/2 tsp sugar) 1/4 tsp thyme (we used italian spice) 1 tsp salt (omitted) 1/2 can of diced tomatoes (or 2 large tomatoes diced)some juice r...