Saturday, 17 February 2018

Vegetarian Chili with Tofu

https://www.soscuisine.com/recipe/vegetarian-chili-tofu



Quantity : 4 servings
Preparation : 20 min Cooking : 30 min
290 calories/serving

Ingredients
1 onions, finely chopped 200 g
2 cloves garlic, minced
1/2 dried chili peppers, minced 0.4 g
1 carrots, finely diced 100 g
1 stalk celery, finely diced 70 g
1/2 green peppers, finely diced 70 g
3 tbsp canola oil 45 mL
1 tsp ground cumin 3 g
1 tbsp brown sugar 12 g
240 g firm regular tofu, finely diced 1 1/4 cup
1 2/3 cup red beans (canned) 420 mL
1 1/2 cup canned tomatoes (diced) 380 g
1/2 cup water approximately 125 mL
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
2 tbsp fresh cilantro [optional] 4 g
1/3 cup Cheddar cheese, grated 24 g

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

Prepare the vegetables: Chop the onion, mince the garlic and chili pepper, finely dice the carrots, celery, and bell pepper.
Heat the oil in a pan over medium heat. Sauté the onion and garlic about 2 min until the onion is translucent, with occasional stirring, paying attention not to let them burn. Add the carrots, celery, and bell pepper, then cook 4-5 min, with occasional stirring. Add the minced chili pepper, cumin and brown sugar, then cook 1 min, with stirring. Finely dice the tofu then add it to the mixture, then cook until golden-brown, about 8-10 min.
Drain the beans, rinse them and drain again. Add them to the pan, mix well, add the diced tomatoes and enough water to provide a moist environment. Cover and cook over low heat an additional 10 min, until the carrots are tender.
Add salt and pepper to taste. Sprinkle with freshly chopped cilantro leaves, grated cheddar and serve
.

Irish Beef Stew

https://www.soscuisine.com/recipe/irish-beef-stew


Quantity : 6 servings
Preparation : 20 min Cooking : 1 h 40 min
530 calories/serving

Ingredients
750 g stewing beef cubes, of about 2 cm
1/2 cup white flour (all purpose) 65 g
1/4 cup canola oil 65 mL
6 cloves garlic, minced
4 cups beef broth 1 L
3 tbsp tomato paste 45 mL
1 1/2 tbsp sugar 18 g
1 1/2 tbsp Worcestershire sauce 23 mL
1 sprig rosemary, fresh 5 g
3 bay leaf 0.4 g
1 1/2 onions, coarsely chopped 300 g
3 stalks celery, cut into 1 cm pieces 200 g
4 1/2 potatoes, peeled then cut into 1 cm pieces 900 g
3 carrots, peeled then cut into 1 cm pieces 300 g
3 tbsp butter, unsalted 40 g
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
3 tbsp Italian parsley, fresh, chopped 14 g

Method

Cut the beef into 2 cm cubes, if not already cubed, then dredge the cubes in flour.
Heat the oil in a large pot over medium-high heat. Add the beef cubes and sauté until they are browned on all sides, about 5-6 min. Mince the garlic, then add it to the pot. Add the broth, tomato paste, sugar, Worcestershire sauce, rosemary sprig(s), and bay leaves. Stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low, cover and simmer 1 h, stirring occasionally.
Meanwhile, prepare the vegetables : coarsely chop the onions; cut the celery stalks into 1 cm pieces; peel the potatoes and carrots, then cut them into 1 cm pieces.
Melt the butter in another large pot over medium heat. Add the vegetables and sauté until they are golden, about 20 min, with occasional stirring. Add the vegetables to the beef stew. Continue to simmer, uncovered, until the beef and vegetables are very tender, about 40 min. Season with salt and pepper. Discard the bay leaves and rosemary sprig(s), sprinkle with the chopped parsley, then serve.(*) If the stew is too liquid, remove some of the excess broth and serve it separately as a soup.

Observations

This stew can be prepared a few days in advance and brought to a simmer before serving.

Tuesday, 13 February 2018

Parsley and Garlic Base



Quantity : 375 ml
Preparation : 30 min

Ingredients
1 bunch Italian parsley, fresh 100 g
3 cloves garlic
9 tbsp olive oil (enough to cover) 140 mL
Before you start
A small food processor will be very useful to chop the ingredients.

Method
Only the parsley leaves are used, since the stems are too hard. Wash and spin-dry the leaves. Finely chop them together with the garlic cloves. Put this mixture into a glass jar, cover with a layer of oil to prevent air oxidation, then put the lid on. (The oil quantity indicated below is for reference only). Put the jar in the refrigerator.

Important: Never let the jar stand at room temperature, to prevent any risk of food poisoning.

Observations
Can be stored in the refrigerator up to 1 month; 3 months in the freezer. Remember to top up with oil every time you use it, to prevent oxidation and mould formation.

Mediterranean Beef Burger

https://www.soscuisine.com/recipe/mediterranean-beef-burger


Quantity : 4 servings
Preparation : 15 min Cooking : 15 min
320 calories/serving

Ingredients
4 sun-dried tomatoes (oil packed), finely chopped 2 tbsp
3 tbsp Parsley and Garlic Base (see recipe below)
1 eggs size large
400 g ground beef, extra-lean
4 tbsp Parmesan cheese, grated 12 g
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
1 tbsp olive oil 15 mL
2 pita breads 90 g
1/2 Boston lettuce 100 g
2 tomatoes, sliced 240 g

Before you start
These burgers can be cooked either in a pan on the stovetop or using an outdoor grill.

Method
Preheat the outdoor grill.
Finely chop the dried tomatoes, then put them in a bowl. Add the Parsley and Garlic Base, egg, ground meat, and grated cheese. Season with salt and pepper to taste, then mix well until the mixture is well combined and smooth. Form the mixture into flat patties. To prevent the patties from puffing up, make a shallow depression with your thumb in the centre.
Lightly brush the patties with the oil and cook on a hot grill for about 15 min, until the outside becomes golden-brown and the inside loses its pink colour. Turn them once halfway through the cooking. Alternatively, the patties can be cooked on the stovetop. Heat the oil in a frying pan over medium-high heat. Add the patties and cook for about 15 min, turning them once.
Place each patty inside a half pita bread. Add a few lettuce leaves and tomato slices then serve.



https://www.soscuisine.com/recipe/parsley-garlic-base


Quantity : 375 ml
Preparation : 30 min

Ingredients
1 bunch Italian parsley, fresh 100 g
3 cloves garlic
9 tbsp olive oil (enough to cover) 140 mL
Before you start
A small food processor will be very useful to chop the ingredients.

Method
Only the parsley leaves are used, since the stems are too hard. Wash and spin-dry the leaves. Finely chop them together with the garlic cloves. Put this mixture into a glass jar, cover with a layer of oil to prevent air oxidation, then put the lid on. (The oil quantity indicated below is for reference only). Put the jar in the refrigerator.

Important: Never let the jar stand at room temperature, to prevent any risk of food poisoning.

Observations
Can be stored in the refrigerator up to 1 month; 3 months in the freezer. Remember to top up with oil every time you use it, to prevent oxidation and mould formation.

Tuesday, 6 February 2018

Tofu and Cauliflower Shepherd's Pie

https://www.soscuisine.com/recipe/tofu-cauliflower-shepherd-pie



Quantity : 4 servings
Preparation : 20 min Cooking : 30 min
300 calories/serving

Ingredients
5 cups cauliflower, cut into florets 800 g
11 button (white) mushrooms, thinly sliced 150 g
2 tbsp olive oil 30 mL
1 1/2 tbsp Parsley and Garlic Base
(https://www.soscuisine.com/recipe/parsley-garlic-base?gpr=55) 23 mL
1 onions, finely chopped 200 g
300 g firm regular tofu, cut into small cubes 1 1/2 cup
1/2 cup canned tomatoes (diced) 130 g
4 tsp tomato paste 20 mL
10 drops Tabasco sauce 0.63 mL
2/3 cup vegetable broth, low-sodium 170 mL
2/3 cup frozen peas 80 g
1/2 cup milk, partly skimmed, 2% 125 mL
4 tsp butter, unsalted 18 g
ground pepper to taste [optional]
1 pinch salt [optional] 0.1 g


Before you start
For individual pies, choose baking dishes which contain about 375 ml or 1 ½ cups when 3/4 full.

Method
Preheat the oven to 205°C/400°F.
Prepare the cauliflower: Cut into florets then boil them 10-15 min until they are very tender. Drain well and set aside.
Prepare the mushrooms: slice them thinly lengthwise. Heat one tablespoon of the oil in a skillet over moderately high heat until hot but not smoking, then sauté the mushrooms, stirring occasionally, until the released liquid is evaporated, about 3 min. Add the Parsley and Garlic Base, then cook an additional 2 min, with stirring. Season with salt and pepper. Remove the skillet from the heat but keep it warm on the stovetop.
Heat the remaining oil in a pan over medium-high heat. Finely chop the onion then add it to the pan and sauté 3 min until it becomes translucent. Cut the tofu into small cubes, then add them to the pan and sauté 2-3 min, with stirring, until they are nicely coloured. Stir in the diced tomatoes, tomato paste, Tabasco sauce, and broth. Add the frozen peas and the cooked mushrooms. Continue to cook until the mixture is heated through, about 4-5 min. Add salt and pepper. Remove the pan from the heat and transfer the contents to a large baking dish, or distribute it into individual baking dishes.
Pour the milk into a large microwave-safe bowl. Add the butter and microwave on medium-high a few minutes, uncovered, until very hot. Add the cooked cauliflower and mash it until it is creamy. Add salt and pepper to taste. Place a spoonful of the cauliflower mixture on top of the tofu mixture, then gently spread it with a spoon to cover evenly.
Bake the pie in the middle of the oven until the top is golden-brown, about 25-30 min. Serve.

Friday, 2 February 2018

Pork Tenderloin a la Grecque


https://epicure.com/en/recipe/5046

MAKES: 4 SERVINGS

1 lb (454 g) pork tenderloin, cut into two
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
1 Tbsp (15 ml) olive oil
1 bell pepper, coarsely chopped
2 small small zucchinis, coarsely chopped
3 Tbsp (45 ml) Baba Ghanoush Seasoning (we substituted Souvlaki Seasoning)
Juice of half a lemon

Preheat oven to 400° F (205° C).
Rub pork tenderloin with Sea Salt and Black Pepper.
Heat olive oil in an Fry Pan over medium heat. When oil is hot, add pork tenderloin and sear until browned. Flip over. Add vegetables and sprinkle with Baba Ghanoush Seasoning.
Place in oven and roast for 15–20 minutes or until meat reaches a Food Safe temperature of at least 145° F (63° C)
Squeeze lemon juice over pork and let rest for 5 minutes. Slice and serve.

Thursday, 1 February 2018

How to measure correctly

Image result for measuring cups and spoons clipart

Use standard measuring cups and spoons. 

Measure dry ingredients before measuring liquids to save dirtying extra dishes.

Part of a cup:  Use tablespoon or the smaller measuring cups -- 1/2, 1/3, 1/4 -- for greater accuracy.

White sugar:  If lumpy, sift before measuring.  Do not pack down.  Level sugar off with a spatula or a straight knife.

Brown sugar:  Pack firmly into cup or spoon, so that when turned out it will hold the shape of the the cups or spoon.  If lumpy, roll and sift before measuring.

Syrup and molasses:  Rinse spoon or cup in cold water before measuring.

Solid fats:  When fat comes in 1 lb rectangular form, 1 cup or fraction of a cup can be sliced off using the measurements generally found on the packaging.  You can also measure a cupful by packing firmly into a cup and leveling off the top with a spatula or a straight knife.  The water method may also be sued for part of a cup.  To measure 1/2 cup of fat, for instance, put 1/2 cup cold water into a 1 cup measure.  Add fat, pushing it under water until the water level stands at the 1 cup mark.  Pour out the water.

White flour:  Sift once.  Lift lightly into a cup.  Level off the flour with a spatula or a straight knife.

Other flours, fine meals, fine crumbs:  Stir instead of sifting.  Measure like flour.

Baking powder, cornstarch, cream of tartar, spices:  Stir to loosen.  Dip a measuring spoon into the container, bring up heaping full.  Level with a spatula or a straight knife.