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/flemish-beef-stew Quantity : 4 servings Preparation : 15 min  Cooking : 2 h 30 min 380 calories/serving Ingredients 800 g blade pot roast, cut into cubes 1 tbsp butter, unsalted 14 g 1 tbsp canola oil 15 mL 1 1/2 onions, finely chopped 300 g 2 tbsp white flour (all purpose) 16 g 1 1/3 cup beer 330 mL 2 bay leaf 0.4 g 1 sprig rosemary, fresh 5 g 1/2 tbsp brown sugar 6 g 1/2 tbsp wine vinegar 8 mL 1 rutabagas, peeled and cut into large pieces 150 g 2 potatoes, peeled and cut into large pieces 400 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start A baking or casserole dish with a tight-fitting lid is necessary for this recipe. Method Preheat the oven to 160ºC/325ºF. Cut the beef into large cubes, about 4 cm, then sprinkle with salt and pepper. Finely chop the onions. Heat the butter and oil in a casserole dish over high heat. Add the beef cubes in batches, turning them until dark brown on all sides, 5-7 min. Ta...

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...

I have noticed my tastes changing in the last year. I appreciate home cooking more now than before the illness last year. I guess not being able to eat for months on end, makes you appreciate the taste of food more. I took: 6-8 large potatoes 4-6 carrots 1 small turnip Dice all veggies into large pieces and place in layers into a roaster, drizzle with oil and sprinkle (I was heavy handed) with italian seasoning. I served this with fried pork chops and apple sauce. Everyone loved it. Including a fussy little eater named Chloe. Now knowing it is better to cook once and enjoy twice, I puposely made too much! So tonight, I took those leftover potatoes and threw them in the crock pot. I added: 1 can of corn (or frozen) 1 box of beef broth 2 stalks of diced celery 1/2 onion chopped and 4 diced fast fry steaks diced and lightly browned in some of the beef broth. Add to the crock pot and heat for 2-3 hours...... Judy came back for more. "Bon appetit!"

I found this recipe and it is SOOOOOO simple and although it is not asthetically, the most beautiful dish, it tastes really, really good! Boil 3 chicken pieces (I used chicken breasts)thoroughly, and leave to cool. In a pot: 1/4 cup margarine 1 cup of shredded carrot OR 1 cup frozen veggies soften veggies but do not brown. Reduce heat then add: 2 tsp chicken boullion/soup mix 1/4 cup flour optional: 1/2 diced onion stir well till mixture resembles playdoh. Then add 2 cups milk, stir well and often! Bring almost to a boil , then add chicken and 1 cup of the water it was boiled in. Mix together well and stir from the bottom to avoid burning the recipe. Pour mixture into a crock pot on med/low and cook for another 4-6 hours. Serve over tea biscuits or popover rolls or with mashed potatoes! YUMMMMMM! "Bon Appetit!"

So, Thanksgiving dinner is over. You forgot to cook the squash, there are leftovers everywhere and no-one wants anymore turkey. This is what I did, loosely based on a recipe. Step #1 Ingredients: 1 stalk of celery (leftovers from the veggie tray) 1/2 bag of mini carrots (leftovers from the veggie tray) 3-4 slices of ham (leftovers) ***Grate these three items, I used my food processor, and then add salt & pepper 1-300ml box of Knorr red pepper/tomato soup ***mix well and pour into greased casserole dish. Step #2 Ingredients: 1 chinese eggplant (on its last leg) 1 zucchini (use it or toss it) 1 purple pepper (or green, red, orange) 1 red onion 1 green onion 1 peeled butternut squash (par cooked in microwave) ***I would in the future add 3-4 potatoes thinly sliced too! I used my food processor to thinly slice these veggies. Layer one veggie at a time on top of the ham/carrot mixture in the casserole dish. Step #3 Ingredients: 1 can of diced tomatoes (or fresh leftovers) Cover the top ...

This is a great freezer recipe.....because I can NEVER just cook small, I have given in and accepted my overcooking issues. So now I prepare one to eat and one to freeze. Step #1 2 flank steaks (fast fry is fine) cut into small bite size pieces 6 (breakfast) sausages cut into small pieces flour salt and pepper garlic powder Mix dry ingredients in a large ziploc bag. After the meat is cut up, dredge in flour mixture, remove from bag and set aside. Step #2 Prepare these items and set aside, ready for step #4 6 medium potatoes peeled and diced 1 red onion sliced into pieces appropriate to family tastes 1 cooking onion sliced into pieces appropriate to family tastes 1 cup corn (frozen or canned) **creamed corn will work in a pinch 1 cup green beans (frozen) or peas (frozen) 2 cups of thinly sliced carrots 1 cup of diced turnip 1/2 of a diced green pepper 2 celery stalks sliced into pieces appropriate to family tastes OPTIONAL: 1 cup mushrooms (fresh or canned) Make this stew your own...ad...