Cooking - for a new lifestyle (Our Test Kitchen)

In the spirit of cheap pork loins this week... I took a $11 pork loin and cut off Some beautiful thick pork chops. This left me with an odd shaped V pork loin on the counter. So. I started my cut from left to right And then across and back to the left. I took the butterflied meat And pounded the meat out into A large semi flat piece. I could have tenderizer more But I wanted a thicker pork. I found some lunch meat (In my case it was ham) And laid it all over the top. I surprisingly had a box of instant stuffing Which is VERY unusual. I added onions, apple and celery And then followed the directions. Once it was softened I spread it out on top of the ham. I rolled it as tight as possible, Then folded a piece of tinfoil into a strip To wrap around the roast To hold it together (because I had no twine) Bake at 350 for 90 minutes. "Bon Appetit!"

Hasselback potatoes are a fun way to cook a potato. You cut slots into each potato that are perfect for filling with delicious fillings. INGREDIENTS 6 medium potatoes 2 tbsp groundnut oil 1 tbsp salt 1/2 tsp pepper Ham slices (350g) 1 jar alfredo sauce 1 1/2 cups shredded cheese Preheat the oven to 350°F. Cut parallel lines Down the length of the potatoes Using two wooden spoons Laid next to the potato as a guide To stop you From cutting all the way through. Lay the potatoes in a greased roasting pan and brush with oil and sprinkle with salt and pepper. Bake for an hour (or until the potatoes are fanned out) Remove from oven. Fill each slot with a 2x2 ish piece Of thinly sliced ham Cover potatoes with alfredo sauce And then grated cheese. Bake for another 10 minutes and then broil for 5 minutes until the cheese is golden and bubbly. Serve with a green salad Or vegetable of your choice And enjoy! ********************************** ORIGINAL RECIPE ht...

I started my soup base with a little leftover turkey and gravy. Instead of how the recipe reads: 1tbsp oil 3/4 lb of chicken breast (Cut into thin strips) Heat oil on med high then add chicken. Cook minimum of 4 minutes, then remove to a plate. Reduce heat to med and : 1 cup chopped onion (or corn) 1 cup sliced carrots (or peas) 1 clove minced garlic Cook for 10 minutes scraping bottom of pan until onion and carrot are soft. Now add and bring to a boil: 5 cups chicken stock (not just water oops!) 1/4 cup long grain rice (or egg noodles) 1 tsp lemon zest Reduce heat and simmer partly covered for 20 minutes, stirring occasionally until rice is tender. Now add: 2 cups spinach (if desired) 1/2 cup green onions (if desired) 2tbsp lemon juice. Stir and cook 5 more minutes. Makes 7 cups.

Lay slices of bacon on a wire rack in a shallow pan. Bake in hot oven (400F) about 10 minutes, or until the desired crispness. This bacon needs no draining and browns evenly from end to end without curling.  This method is recommended when cooking large quantities because bacon requires less watching and needs no turning at all.

This is a lean meat usually cut in thin slices. Place slices in a heavy skillet and cook over low heat about 5 minutes.  Turn slices frequently. When done, the lean part is a red brown and the fat is a light golden brown.  It rarely requires draining.

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, ...