Cooking - for a new lifestyle (Our Test Kitchen)

We love this excellent beef stew-ish recipe. https://www.soscuisine.com/recipe/harvest-pot-feu Quantity : 4 servings Preparation : 15 min  Cooking : 3 h 370 calories/serving Ingredients 1/2 onions, finely chopped 100 g 2 cloves garlic, minced 750 g blade pot roast, cut into large cubes 2 tbsp olive oil 30 mL 2 tbsp white flour (all purpose) 16 g 2 1/2 cups beef broth 625 mL 2 1/2 cups water 625 mL 1 bay leaf 0.2 g 2 tsp herbes de Provence 2 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 3 carrots, cut into large chunks 300 g 2 rutabagas, cut into large chunks 300 g 5 1/2 cups Savoy cabbage, cut into large chunks 400 g 8 small potatoes, whole 360 g Method Finely chop the onion and mince the garlic. Cut the meat into large cubes. Heat the oil in a casserole dish or dutch oven over medium heat. Add the meat and brown thoroughly on each side until golden, 7-8 min total, then take the meat out of the pot and set it aside. Add the onion and garlic to the pot, the...

https://www.soscuisine.com/recipe/asian-chicken-vegetable-soup Quantity : 2 servings Preparation : 10 min  Cooking : 10 min 380 calories/serving Ingredients 1/2 tbsp canola oil 8 mL 1/2 shallots, finely chopped 20 g 1 clove garlic, minced 1/2 tbsp gingerroot, grated 7 g 1/2 dried chili peppers, minced 0.2 g 2 cups chicken broth 500 mL 1 cup water 250 mL 1 tbsp fish sauce (nam pla) 15 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 160 g chicken for Chinese fondue 80 g rice sticks (noodles) 1 carrots, grated 100 g 1 green onions/scallions, thinly sliced 4 button (white) mushrooms, thinly sliced 55 g 1 1/2 cup soybean sprouts 100 g Before you start Individual 500 ml (2 cups) serving bowls are needed. Method Heat the oil in a saucepan over medium-low heat. Add the shallot, then sauté 2-3 min. Add the garlic, ginger and chili pepper. Sauté 3 min with stirring. Pour in the broth and water, then add the fish sauce and a little salt and pepper. Bring to a boil, ...

4 tbsp. margarine/butter 8 cups shaved carrot 4 stalks chopped celery 1 chopped red onion 2-4 tbsp. gingerbread seasoning or 8 tbsp. fresh grated ginger Melt butter in large saucepan on medium. Add the rest of the ingredients. Cook for 5-10 minutes, stirring occasionally until onion is softened. 12 cups vegetable stock 4 tbsp. honey 1 tsp salt 1tsp pepper Add remaining ingredients. Bring to a boil Reduce heat to medium/low Simmer covered for 50 minutes stirring occasionally Process with hand blender until it is the desired consistency ** you can puree in blender until smooth. 1 cup whole grain rice Boil to desired doneness Add to soup Stir well and serve NOTE: This recipe called for me to add the rice to the soup with the salt and pepper using the soup to cook the rice and then puree EVERYTHING. I have changed the instructions for the likes of our family. I partly pureed the soup and will add the rice before serving. "Bon Appetit!"

4 servings Preparation 10 minutes Cooking 50 minutes 130 calories per serving 3 parsnips, peeled and cut into chunks 1 potato, peeled and cut into chunks 1/2 pear, peeled and cut into chunks 1-1/2 tbsp olive oil 2-3/4 cups chicken broth 1 tsp dried oregano salt and pepper to taste Preheat the oven to 400F.  Generously oil a baking sheet. Prepare the vegetables and pear and lay them out on the baking sheet in a single layer and coat them thoroughly with the oil.  Roast in the middle of the oven for 35-40 minutes, until the vegetables are softened and lightly browned.  During cooking, turn them a couple times using a spatula to coat them with the oil on the sheet. Heat the broth in a saucepan over medium heat.  Stir and in the roasted vegetables and pear.  Add salt and pepper then simmer 15 minutes.  Puree the soup in a blender or food processor adding more broth if the soup is too thick.  Add the oregano, adjust the seasoning then serv...

1/2 cup olive oil 1 large onion diced 1-2 pounds of asparagus  (I use the stalks after using the tips in other recipes) 5 cups chicken stock 1 cup heavy cream 1tbsp butter 1 tbsp flour salt and pepper crab meat or fresh diced bacon bits f desired Trim ends off and cut stalks of asparagus into 1/2-inch or smaller pieces. Cook diced onion in 2 tablespoons olive oil  in a large pot over medium heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste,  then cook, stirring often for 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes. Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. THIS IS WHEN I refrigerated it, to continue making when I wanted to eat it. It would freeze well at this point too. Just bring back to a boil and continue from here if you choose to do the sam...

Judy dislikes sausage.  BUT! it is cheap and easy to use in recipes and adds tons of flavour.  I have begun finding places to "hide it" without ruining the recipe.  This one called for both turkey AND sausage! So this is what I used. Vary as I think this recipe leaves TONS of room for personalization. 1 sandwich bag of leftover turkey (approx 2-3 cooked and diced chicken thighs - they said a turkey drumstick!) 3 sausages diced to tiny tiny bits (or removed from casing and fried like hamburger) 1 container of soup boullion (I had some homemade in the freezer) 1 package of green onions diced 5 stalks of celery 1/2 green pepper diced small 1/2 bag of mini carrots shredded 1 can of cream corn (I use creamed corn ONLY to thicken the soup) 5-6 potatoes diced 2 tsp black pepper 2 tsp Parmesan Garlic (Pampered Chef)Seasoning **parmesan, garlic powder Cook on high for 4-5 hours and then reduce heat to medium. I then added: 1 cup of frozen peas 2 cups ...

20-30 mini meatballs (about a cereal bowl full) precooked 1 can of diced tomatoes 4 stalks of celery chopped 2 carrots diced 1 large onion chopped 1 green pepper chopped 1/2 L of *vegetable cocktail (or tomato juice) 1/2 L of water 1L of soup boullion (I used some I had in the freezer) 2 tsp italian seasoning 1 tsp minced garlic Put all items in a large crock pot stir and let simmer for 5-6 hours on high with lid on. 500g  of rings, penne or spiral pasta cooked Add pasta to sauce and stir well. Sprinkle with parmesan cheese if desired. Serve with fresh bread, and salad. "Bon Appetit!" *vegetable cocktail will add an unexpected sweet flavour

1 pound lean ground beef or ground turkey breast 1 large onion, chopped 1 large carrot, peeled, halved and sliced 2 large stalks celery with leaves, thinly sliced 2 cans (1 pound each) unsalted tomatoes, crushed  tsp dried basil 1 tsp dried oregano 1 tap crushed fresh garlic 1/4 tsp ground black pepper 3 cups beef broth 1 can (1 pound) navy or garbanzo beans, rinsed and drained 6 ounces elbow macaroni or ziti pasta Place the ground meat in a 4-quart pot and brown over medium heat, stirring constantly to crumble, until the meat is no longer pink.  Drain off any excess fat. Add the onion, carrot, celery, tomatoes, seasonings and beef broth to the pot and bring to a boil over high heat.  Reduce the heat to low, cover and simmer for 15 minutes, or until the vegetables are tender. Add the beans and pasta to the pot, cover and simmer for 7 to 9 minutes or just until the pasta is al dente.  Be careful not to overcook as the pasta will continue to soften as ...

2 Tablespoons butter 1/2 cup chopped onion 1 cup finely chopped or shredded carrot 1 Tablespoon minced garlic 4 cups veggie or chicken broth 2 large potatoes, peeled and chopped 1 Tablespoon flour 1/2 cup water 2/3 cup milk 2 cups chopped broccoli 2 heaping cups shredded cheddar cheese Melt the butter in a large pot.  Add onions and carrots and saute over medium heat until tender but not browned.  Add garlic and cook 1 or 2 minutes longer.  Add broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water and add to the soup.  Simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is hot.  Stir in cheese until melted, serve and enjoy! Everyone in my house loved this and would like it made again.  My 6-year-old gobbled it up with enthusiasm!  I hope you like it as much as we did.

What a deal! On the almost new/never used reduced area of the meat section, I found bbq thick pork chops for 1/2 price. Pork Chops are John's go to meal. He loves them. I love stuffed pork. Judy hates stuffing. Tonight I decided to try something a bit different! 3 - 1" or thicker pork chops (1/2 frozen if possible as they are easier to work with) Take a very sharp knife and slit a hole into the meat making a pocket in each. Set aside to continue thawing while you make the stuffing etc. I use a rice cooker. Thanks to Pam, I asked for one, and thanks to Mom I have one. Use whatever method makes you happy. 2 cups rice 4 cups water 1 package of Knorr beef vegetable soup mix Italian seasoning 1/2 cup bread crumbs Cook the rice, and set aside approx  1 1/2 cups in a mixing bowl. Set the rest aside as a side dish for either this meal or tomorrow nights! Into the bowl I added the Italian spice and bread crumbs (which I make from the last bits of cracker...

So I hate finding leftovers in my fridge that people "said" they were going to eat and then didn't. Such a waste. With john coming home every night soon, I am going to have to start cooking more. So leftover stews are going to be a staple. I have already posted the gumbo recipe John made this weekend. After sending a sample out, We still had some left which would have been lost in the back of the fridge. So instead I made this veggie style soup. IT IS NOT VEGETARIAN... but could be In a large crock pot: 2 cups of leftover gumbo (chicken and sausage) I broke down the meat to very small pieces! 1/2 box of bouillion liquid (500ml) 1/2 box of water (500 ml) 1/2 tub of leftover Helluva good onion dip or sour cream 1 lg stalk celery diced 1 ex lg carrot diced 7 small potatoes diced 1/2 small turnip diced onion and garlic seasoning lots of black pepper shot of soya sauce shot of worchesteshire sauce Stir well, and refrigerate till needed. Then cook on high s...

When John announced this was what he was cooking, I rolled my eyes and knew I could always make a sandwich. I immediately thought spicey or fishy. NOT SO! Actually with a little tweeking, this could become a staple at the Shannon house! 2 tbsp cooking oil 1 lb sausage cut up (personally used mild italian & next time would remove casings using just the ground meat) 1 1/2 lb of deboned chicken In a large frying pan heat the oil and add meats over medium heat. Stir often, remove meat when thoroughly cooked and put in large mixing bowl. 1/2 cup flour 1/2 cup oil Add to frying pan and make a roux (paste). Do not scorch but cook until a tan color. You will need to stir it constantly. THIS will determine how pale the final product will become! When it reaches the color you like, pour into large pot. 2 cups bouillion liquid (it called for 4 but John misread it) Add to large pot. Keep heat medium to low to avoid the "gravy" from burning on the bottom. 2 cups chopp...

from soscuisine.com 2 servings Soaking 10 min / Prep 15 min / Cooking 20 min 110 calories per serving 1 Tbsp. rice, long grain 240 g fiddleheads 1 Tbsp. butter, unsalted 1/2 shallots, finely chopped 2 cups chicken broth salt and ground pepper to taste 2 tsp. slivered almonds (optional) Fiddleheads may be poisonous if eaten raw.  Make sure you wash them well, soak at least 10 minutes also to reduce their bitterness, and cook them in plenty of water. A blender of food processor will be very useful to puree the soup. Cook the rice and set aside. Prepare the fiddleheads:  wash them well, soak them at least 10 minutes, then blanch them 15 minutes in a pot of boiling salted water.  Set them aside. Melt the butter in a saucepan over medium-low heat.  Add the finely chopped shallot and saute 2-3 minutes until it is translucent, taking care not to let it burn.  Add the fiddleheads and cook 1 minute, then pour in the broth and the rice.  Bring t...

3 tbsp olive oil 3 large garlic cloves, minced 1 small onion, minced 1/4 tsp crushed hot red pepper 1 14-1/2 ounce can diced tomatoes, juices reserved 1 tbsp balsamic vinegar 1 tsp dried rosemary 2 cups cooked chickpeas (garbanzo beans) or 1 16-ounce can chickpeas, rinsed and drained 4 cups chicken stock or reduced-sodium canned broth 1/4 tsp salt, or to taste 1/2 cup grated Parmesan cheese 1/2 cup croutons In a large saucepan, heat the oil over medium heat.  Add the garlic, onion and hot pepper.  Cook, stirring often, until the onion is softened but not browned, about 5 minutes. Add the tomatoes with their juices, the vinegar and rosemary.  Increase the heat to high and boil until juice from the tomatoes thickens, about 5 minutes. Add the chickpeas, chicken stock and salt.  Cover and simmer 30 minutes, stirring occasionally and smashing some of the beans with the back of a spoon.  To serve, sprinkle with the cheese and the crou...

1/2 lb. ground chicken 1 egg, lightly beaten 2 tbsp dry breadcrumbs 1 tbsp grated Parmesan cheese 1/2 tsp dried basil 1/2 tsp onion powder 5-3/4 cups chicken broth 2 cups thinly sliced escarole (I use baby spinach) 1 cup uncooked orzo pasta 1/3 cup finely chopped carrots In medium bowl, combine meat, egg, breadcrumbs, cheese, basil and onion powder; shape into 3/4 inch balls. In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs.  Return to boil, and then reduce heat to medium.  Cook at slow boil for 10 minutes or until pasta is al dente.  Stir frequently to prevent sticking. Serves 8.

from www.soscuisine.com . . . my favourite site for menus and recipes . . .  1 red onion, coarsely chopped 1 yellow or red sweet pepper, coarsely chopped 1-1/2 potatoes, peeled 1 clove garlic, minced or pressed 1-1/2 tbsp canola oil 2/3 dried chili peppers, minced  I didn't use this ingredient . . . don't want to freak Hubby out too much 1-1/4 tsp dried oregano 1 cup canned diced tomatoes 2-3/4 cups chicken broth 1-1/3 cup frozen peas 1 cup red beans (canned), rinsed and drained 1/4 tsp Tabasco sauce, to taste Didn't use this ingredient . . . see note above . . . LOL 1 avocado, cubed (optional) Didn't use this ingredient 1/4 Cheddar cheese, grated (optional) 4 corn tortillas (optional) 4 tsp fresh cilantro (optional) I could not find fresh cilantro anywhere . . . sigh . . .  salt to taste Prepare the vegetables. Heat the oil in a pot.  Saute the onion over medium heat 3-4 minutes.  Lower the head and add the peppers, garlic and salt...

from soscuisine.com 2 servings Preparation 15 min Cooking 3 h 380 calories per serving 1/2 onions, finely chopped 1 clove garlic, minced 380 g blade pot roast, or rib roast, cut into large cubes 1 tbsp olive oil 1 tbsp all purpose flour 1-1/3 cup beef broth 1-1/3 cup water 1 bay leaf 1 tsp herbes de Provence salt to taste ground pepper to taste 1-1/2 carrots, cut into large chunks 1 rutabagas or turnip, cut into large chunks 2-3/4 cups Savoy or green cabbage, cut into large chunks 4 small potatoes, whole Heat the oil in a casserole dish or dutch oven over medium heat.  Add the meat and brown thoroughly on each side until golden, 7-8 minutes, then take the meat out of the pot and set it aside. Add the onion and garlic to the pot, saute 3-4 minutes until the onion is translucent.  Stir in the flour and cook 2 min with continuous stirring.  Pour in the broth and water gradually, with stirring, then put the meat along with its juices back into the ...

olive oil cooking spray or 1 tbsp olive oil  I use olive oil 1 medium onion, chopped 1 can (1 pound) unsalted tomatoes, crushed  the big 28 oz can 4 cups unsalted vegetable broth or water  I always use vegetable broth 2 tbsp tomato paste 3/4 tsp salt 1/4 tsp ground black pepper 1 tsp dried Italian seasoning 4 ounces sea shell pasta 2 cups (packed) chopped fresh spinach  I usually use a package of frozen chopped spinach 1/2 cup grated nonfat or reduced-fat Parmesan cheese Coat a 3-quart pot with cooking spray or olive oil and place over medium heat.  Add the onions, and saute for 3 minutes, or until the onions are soft. Add the tomatoes, vegetable broth or water, tomato paste, salt, pepper and Italian seasoning to the pot.  Increase the heat to high and bring to a boil.  Add the pasta, cover and cook over medium-low heat for 8 minutes, or until the pasta is almost al dente. Add the spinach to the pot and simmer for 1 to 2 minutes, or just until the pa...

Gluten Free Cream of Chicken Soup 1 cup Gluten Free Magic Mix 1/4 tsp. Onion Powder 3/4 cup canned Chicken Liquid (I use homemade broth) 1/4 cup canned Chicken, chopped (I usually use baked Chicken Breast) 1). Add Magic Mix, onion powder and canned chicken liquid or chicken broth to a saucepan. Mix well. (picture is blurry due to my stirring) 2). Turn heat to medium and stir constantly until the mixture thickens (does not take very long). 3). Fold in 1/4 cup chopped chicken. Substitute this recipe for one can of condensed cream of chicken soup. This recipe is posted on my personal blog as well: It's just my life..   as we are on a gluten free journey now. This recipe is tried and true. It tastes wonderful even better then canned soup if you ask me.

I first tasted this soup at a crop at Central United Church.  I had to have the recipe!! 1 tbsp olive oil 2 onions, chopped 2 cloves garlic, finely chopped 1 tbsp ground cumin 1 chipotle or jalapeno pepper, finely chopped 2 carrots, diced 2 stalks celery, chopped 2 parsnips, peeled and diced 1 potato, peeled and diced 2 cups green lentils, rinsed well and picked over 8 cups homemade vegetable stock 1-1.2 cups niblet corn 2 tbsp lemon juice salt & pepper to taste Heat oil in large saucepan on medium heat.  Add onions and garlic and cook until tender.  Add cumin and pepper and cook for 30 seconds longer.  Add carrots, celery and potato and cook for about 5 minutes.  Stir in lentils and stock.  Bring to a boil.  Reduce heat and simmer gently, uncovered, for 30 minutes or until lentils are very tender.  Add corn and lemon juice and cook for 3 minutes. Source:  Heart Smart Cooking, Bonnie Stern