Cooking - for a new lifestyle (Our Test Kitchen)

http://www.soscuisine.com/recipe/simplified-no-crust-quiche-light Quantity : 2 servings Preparation : 10 min Cooking : 40 min Cooking Dish : 18 cm diameter 180 calories/serving Ingredients 3 eggs size large 1/3 cup cottage cheese, 1% 80 g 1/3 cup Cheddar cheese, grated 24 g 4 sun-dried tomatoes (oil packed), finely chopped 16 g 1 serving Oven-Roasted Peppers (recipe at the bottom of this post) margarine non-hydrogenated , to grease the pie-dish 1 pinch salt [optional] 0.2 g Before you start Peppers must be roasted in advance. Method Preheat the oven to 175°C/350°F. Grease a pie-dish. Drain the sun-dried tomatoes and chop them finely. Peel, clean and pat dry the roasted peppers, then cut them into strips of about 1 cm. In a bowl, beat the eggs with the cottage cheese using a fork. Add a little salt. Mix in the grated cheese, peppers, and tomatoes. Pour into the prepared pie-dish and bake in the middle of the oven 35-40 min until firm. Check with a tooth-pick or knife if it is co...

I found a HUGE zucchini at  the Talbotville Berry Farm yesterday  and knew I had to stuff it! 1) Trim off the top of my zucchini,  so it looks like a boat. Then hollow out the seeds,  reserving any of the meatier parts. 2) In a food processor blend: reserved zucchini tomatoes celery onion  garlic green peppers ***but you could any vegetables like: mushrooms carrots etc. to make a vegetable chutney. 3) In a bowl mix:  any ground meat (beef and venison here this time) bread crumbs 1 egg salt and pepper italian seasoning 4) Stuff the meat into the zucchini 5) Pour the chutney over the length of the zucchini 6) Bake at 300 (I had to use my turkey roaster) for about an hour. 7) Sprinkle with grated cheese or parmesan 8) Broil for a short time to melt the cheese Serve with rice or egg noodles, by slicing off "steaks". The family liked it "plain" this way, but I would have liked a...

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....

When it becomes summer I start over cooking the amounts of items I am making, so prep for another meal is only half the work. We made homemade mac and cheese this week AND a macaronni salad AND this recipe out of 1 900g bag of elbows. Pre cooking the macaronni was a great help. Ingredients 3-4 cups cooked elbow macaronni 2 tablespoons olive oil 1 1/2 cups diced chicken (I used leftover frozen shredded turkey) 1/2 cup diced green onion 2 stalks of celery diced small 1 clove garlic, minced 3 diced tomatoes and 1 cup tomato juice or 1 can of diced tomato with juice 1 cup shredded marble cheese 1 tsp italian seasoning 1 crown broccoli cut into small pieces 1/2 teaspoon black pepper 1 cup chicken boullion 1 tub of shredded asiago cheese or whatever you prefer 1 cup bread crumbs 1/2 cup grated Parmesan cheese 2 tablespoon butter melted Directions Preheat the oven to 350 degrees. Put the olive oil in a medium saute pan over medium heat. Add ...

Eat, Shrink & Be Merry cookbook We teamed this one up with the 'Lord of the Wings' recipe. It is quick, easy and a great recipe for picnics. Ingredients 1 can (19oz) chickpeas, drained & rinsed 1 pint grape tomatoes, halved  (we quartered them)* 1 cup mini fresh mozzarella balls, halved (4oz)** 1/3 cup minced red onions*** 1/3 cup fresh basil leaves 1 Tbsp olive oil 1 Tbsp balsamic vinegar 1 Tbsp freshly squeezed lemon juice 1/2 tsp salt (we cut it down to 1/4 tsp) 1/4 tsp ground black pepper Directions 1) Place ingredients in a large bowl in the order listed and mix well. May be served immediately or salad can stand at room temp for up to an hour before serving. Since tomatoes tend to lose their flavor when refrigerated, add them last minute if you prepare salad in advance. *-  With the tomatoes we ended up quartering them and then added to our own little amounts on the plate. Made it easier to manage the amount going in and so they weren't sog...

Followed the recipe... basically... Ingredients 1 pound macaroni 1 (11 ounce) can condensed cream of Cheddar cheese soup 1 1/2 cups milk 14 ounces extra sharp white Cheddar cheese, shredded, divided* 1 (14.5 ounce) can stewed tomatoes** 1/4 cup dry bread crumbs *I used whatever cheese we had left in the house. The mixed flavors were delicious. **I used diced tomatoes with Italian seasoning, gave the mac n cheese a bit of a bite. Direction...

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...

2 servings Preparation 10 min / Cooking 15 min 520 calories per serving 150 g farfalle (bow-tie), or other short pasta 80 g brie cheese, rind removed, cut into small pieces 2 tomatoes, Roma type, seeded and diced 1 clove garlic, minced 1-1/2 tbsp extra virgin olive oil salt and pepper to taste To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta. Meanwhile, remove and discard the Brie's rind, cut the cheese into pieces, then put them in a serving bowl and set aside in the oven at the lowest setting so cheese will melt without cooking. Seed and dice the tomatoes, mince the garlic, then add them to the cheese. Mix in the oil and add salt and pepper to taste. Pour the drained farfalle into the serving bowl. Mix well. Adjust the seasoning and serve in the warmed dish. I really enoyed this dish. This would be perfect for a lunch served with a green salad. This recipe is from http://www.soscuisine.com/

We needed a vegetable last night and this one popped into my head at the last second. It is fast and Judy says she loves this....so, add another veggie to her "like" list. 1 green tomato (we used plum)sliced into rings 1 tsp oil 1/4 tsp garlic 1/4 tsp italian seasoning S&P ***for each person eating In a hot fry pan add oil and garlic. On med setting place rings of tomato into oil. Sprinkle with seasoning. When tender (about 1/2 cooked through) flip and repeat seasoning. Do not cook until mushy. About 3-4 minutes per side max! This was so easy and she said it had the texture and somewhat tase of an onion ring. Next time she wants to try breading them first! "Bon Appetit!"

I made this for lunch today, and it was a hit! Very easy, fast and made with pantry ingredients you could keep on hand all the time. So far I'm still loving this book! Mix the following in a medium pot, simmer for 5 minutes (or until heated through and bubbling) and serve. That's it!! One 15-ounce can whole kernel corn, drained One 15-ounce can cream-style corn One 14.5-ounce can diced tomatoes with garlic and onions (mine had Italian seasonings) One 15-ounce can black beans, drained and well rinsed 1/2 cup low-sodium chicken broth Serve topped with generous portions of shredded cheddar cheese, chopped green onions and a dollop of sour cream (if desired). Happy Eating!