Tuesday, 5 December 2017

Braised Bok Choy


Quantity : 2 servings
Preparation : 5 min Cooking : 10 min
100 calories/serving





Ingredients

2 small bok choy, cut in half lengthwise 400 g
2 green onions/scallions, thinly sliced
2 tbsp butter, unsalted 30 g
1/3 cup chicken broth 85 mL


Method

Prepare the vegetables: cut each bok choy in half lengthwise (or into quarters if large) and thinly slice the green onions.
Melt the butter in a sizable pan over medium-high heat. Add the bok choy and sauté 2-3 min until they start colouring, then pour in the broth and cook, uncovered, about 7 min, until the liquid is reduced and the bok choy is soft but al dente.
Serve.

Monday, 4 December 2017

Sweet and Sour Pork

Prep 25 MIN
Total 55 MIN
Servings 8

Ingredients

2 pounds pork boneless top loin
Vegetable oil
1/2 cup Gold Medal™ all-purpose flour
1/4 cup cornstarch
1/2 cup cold water
1/2 teaspoon salt
1 egg
1 can (20 ounces) pineapple chunks in syrup, drained and syrup reserved
1/2 cup packed brown sugar
1/2 cup white vinegar
1/2 teaspoon salt
2 teaspoons soy sauce
2 medium carrots, cut into thin diagonal slices
1 garlic clove, finely chopped
2 tablespoons cornstarch
2 tablespoons cold water
1 medium green bell pepper, cut into 3/4-inch pieces
8 cups hot cooked rice

Steps
1
Trim excess fat from pork. Cut pork into 3/4-inch pieces.
2
Heat 1 inch oil deep fryer or Dutch oven 360ºF.
3
Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir pork into batter until well coated.
4
Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm.
5
Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in Dutch oven; reduce heat to low.
6
Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.
7
Add pork, pineapple and bell pepper. Heat to boiling, stir constantly. Boil and stir 1 minute. Serve with rice.

www.bettycrocker.com

Sunday, 3 December 2017

Sugared Berries with Lemon


Quantity : 2 servings
Preparation : 10 min Standing : 10 min
70 calories/serving

Ingredients
2/3 cup strawberries 100 g
2/3 cup blueberries 80 g
2/3 cup blackberries 80 g
1 tbsp lemon juice, freshly squeezed 1/2 lemon
2 tsp sugar 8 g


Method

Rinse the berries, gently, without soaking them. Hull the strawberries and halve them lengthwise. Put all the berries in a bowl, pour in the lemon juice, add the sugar, then toss gently.
Allow to stand 10 min. Portion out into serving bowls or cups and serve.

www.soscuisine.com

Saturday, 2 December 2017

Winter Fruit Salad


Quantity : 3 servings
Preparation : 10 min Standing : 15 min
130 calories/serving

Ingredients
1 pears 150 g
1 kiwis 90 g
1 apples 170 g
1 oranges 170 g
1 bananas, small 150 g
1 tbsp lemon juice, freshly squeezed 1/2 lemon
2 tsp sugar 8 g


Method

Peel the fruits then cut them into bite size pieces. Put the pieces in a salad bowl, then add the lemon juice and sugar. Toss to combine.
Set the fruit salad aside in the refrigerator 15 min.
Toss the fruit before serving, then distribute it into individual cups.

www.soscuisine.com

Wednesday, 29 November 2017

Warm Broccoli Rabe Salad

Warm Broccoli Rabe Salad

Quantity : 4 servings
Preparation : 5 min Cooking : 5 min
130 calories/serving

Ingredients
600 g broccoli rabe
3 tbsp extra virgin olive oil 45 mL
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1 pinch salt [optional] 0.1 g

Method

Prepare the broccoli rabe: remove any tough portions of the stalks and wash well. Blanch in a pot with plenty of salted water until al dente, about 3 min.
Meanwhile, pour the oil and lemon juice into a salad bowl, then beat, using a fork, until the vinaigrette is emulsified. Drain the broccoli rabe, then transfer it to the bowl. Toss well, then serve.

www.soscuisine.com

Monday, 27 November 2017

Pork Chops with a Mustard Sauce

Pork Chops with a Mustard Sauce


Quantity : 2 servings
Preparation : 5 min Cooking : 15 min
300 calories/serving


Ingredients


2 pork chops with bones 360 g
1/4 tsp ground pepper 1 g
1 shallots, finely chopped 40 g
1 tbsp canola oil 15 mL
1/2 tbsp butter, unsalted 7 g
1/4 cup chicken broth 65 mL
2 tsp Dijon mustard 10 mL
1 1/2 tbsp whipping cream 35% 23 mL
1 tsp lemon juice, freshly squeezed 1/4 lemon
1 pinch salt [optional] 0.1 g
aluminum foil

Before you start

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

Method

Pat the pork chops dry, then sprinkle with pepper. Finely chop the shallots. Set aside.
Heat a dry, heavy skillet over moderately high heat. When the skillet is hot, add the oil, swirling the pan to coat the bottom, then add the chops and brown 2 min on each side. Transfer the pork chops to a plate, then set them aside in the oven, loosely covered with foil.
Meanwhile, add the butter to the skillet, then cook the shallots over moderately high heat, with stirring, until softened, 3-4 min. Add the broth and boil 2 min, scraping up any brown bits. Add the mustard and cream, return the mixture to a boil, then add the lemon juice. Return the pork chops to the skillet. Simmer, uncovered, until the sauce is slightly thickened and the meat is cooked, 3-4 min. Add salt to taste.
Serve on the warmed plates.

www.soscuisine.com

Sunday, 26 November 2017

Braised Brisket of Beef

Braised Brisket of Beef


Quantity : 6 servings
Preparation : 15 min Cooking : 2 h 30 min
410 calories/serving



Ingredients

4 carrots, cut into large pieces 400 g
4 potatoes, whole or halved 800 g
3 turnips, cut into large pieces 500 g
3 stalks celery, cut into large pieces 200 g
2 onions, finely chopped 400 g
3 cloves garlic, finely chopped
1.2 kg blade pot roast
3 1/2 tbsp butter, unsalted 45 g
1 1/2 tbsp canola oil 23 mL
1/2 cup red wine 125 mL
1/2 cup water 125 mL
3 tbsp tomato paste 45 mL
ground pepper to taste [optional]
1 pinch salt [optional] 0.1 g

Before you start

A pressure cooker will reduce the cooking time from 2½ h to 40 min.

Method

Prepare the vegetables: peel the carrots, potatoes and turnips, then cut the carrots, turnips, and celery stalks into large pieces (about 2-3 cm thick). Leave the potatoes whole or cut them in half if big. Finely chop the onion and garlic. Leave the meat whole.

Heat the butter and oil in a pressure cooker or in a thick-base roasting pan over medium heat. Brown the meat thoroughly on each side until golden, 7-8 min total. Take the meat out and set aside.

Add the onion and garlic to the pressure cooker or pan and sauté 3-4 min until translucent. Add the other vegetables and cook 2-3 min, then deglaze with the wine 1 min. Add about 1 cm water and the tomato paste, then put the meat back into the pan. Add salt and pepper.

If you are using a pressure cooker, cover and close, and bring to high pressure (*Follow the manufacturer's directions to determine when high pressure has been reached). Cook for 40 min. If you are not using a pressure cooker, cover the pan, lower the heat, and simmer for about 2 h 30 min.
Serve the meat and vegetables with the cooking juices.

Observations

This stew can be made a few days ahead and reheated over moderate heat.

Tuesday, 21 November 2017

Chicken Burger with Herbs

Chicken Burger with Herbs

Quantity : 4 servings
Preparation : 10 min Cooking : 15 min
380 calories/serving

Ingredients

1 onions, finely chopped 200 g
2 tbsp Italian parsley, fresh, finely chopped 10 g
2 tbsp marjoram, fresh, finely chopped 14 g
480 g ground chicken
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
1 tbsp white flour (all purpose) [optional] 8 g
4 tsp olive oil, for brushing 20 mL
4 slices bread, whole wheat 140 g
2 tomatoes, sliced 240 g
1/2 Boston lettuce 100 g
Dijon mustard to taste [optional]
ketchup to taste [optional]

Before you start

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

Method

Finely chop the onion and herbs, then put them in a bowl. Add the ground chicken, salt and pepper to taste, then mix well until the mixture is well combined and smooth. Using floured hands, form the mixture into flat patties.
Lightly brush the burgers with oil and cook on a hot grill for about 10 min, until the outside is golden brown and the inside loses its pink colour. Turn the burgers once halfway through the cooking.
Alternatively, the burgers can be cooked on the stovetop. Melt a little butter in a frying pan over medium-high heat. Add the burgers and cook for about 10 min, turning them once.
Place each burger on a slice of bread. Add the lettuce leaves and tomato slices. Serve with mustard and ketchup on the side.


www.sos.cuisine.com

Sunday, 19 November 2017

Chili Con Pollo

Chili con Pollo

Ingredients

440 g ground chicken
3 cups red beans (canned) 750 mL
1 2/3 cup canned tomatoes (diced) 400 g
2 tbsp tomato paste 30 mL
1 onions, finely chopped 200 g
2 cloves garlic, minced
1 green peppers, cut into small dices 150 g
2 tbsp brown sugar 26 g
1/2 cup chicken broth 125 mL
2 tbsp canola oil 30 mL
1 tsp ground cumin 2 g
1/2 dried chili peppers, minced 0.4 g
1 limes [optional] 70 g
1 tbsp fresh cilantro, chopped [optional] 2 g
2 tbsp water, if necessary 30 mL
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]


Method

Prepare the vegetables. Chop the onion, mince the garlic and chili pepper, and finely dice the bell pepper.

Heat half the oil in a skillet or a pan over medium heat. Cook the onion and garlic about 3 min until the onion is soft and translucent, with occasional stirring, paying attention not to let them burn. Remove from pan and set aside.

Pour the remaining oil into the same pan, heat over medium heat, and add the ground chicken. Cook about 5 min, stirring occasionally with a wooden spoon, until the meat loses its pink colour.

Put the cooked onion and garlic back into the pan. Add the diced tomatoes, tomato paste, diced bell pepper, minced chili pepper, cumin, and brown sugar. Warm up the broth then pour it into the pan.
Cover and cook over very low heat 1 ½ h, checking occasionally that the mixture stays moist. Add water if necessary.

Drain the beans, rinse them and drain again. Add them to the pan, mix well, and cook an additional 8-10 min. Add salt and pepper to taste. Sprinkle with freshly chopped cilantro leaves, garnish with lime wedges, then serve.

www.soscuisine.com

Quick Spinach Quiche

Deeeeelicious!!!!!!!

Quantity : 2 servings
Preparation : 15 min Cooking : 20 min Cooking Dish : 23 cm (9 ") diameter
340 calories/serving

Ingredients
170 g spinach 6 cups
1/2 tsp olive oil 2.5 mL
1/2 onions, sliced into rounds 100 g
1 wheat tortillas, large 65 g
3 eggs size large
1/3 cup Cheddar cheese, grated 24 g
1/3 cup cottage cheese, 1% 80 g
1 pinch nutmeg
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]


Method

Preheat the oven to 190°C/375°F.

Prepare the spinach: Wash and drain briefly then transfer it to a pot or saucepan without adding any water. The water trapped in the leaves after gentle shaking is enough to cook them. Add salt, cover and cook over high heat 2-3 min until the leaves wilt. Transfer the spinach to a colander, press to remove excess water, then set aside.

Meanwhile, in a pan, sauté the onion in the oil until softened, about 2 to 3 min. Set aside. For 2 servings, put one tortilla in a 23 cm (9") baking dish. For 4 servings, do the same with two tortillas and baking dishes.

In a bowl, beat the eggs lightly with a fork. Stir in the cheeses, spinach, and grated nutmeg. Mix well then season with salt and pepper to taste. Arrange this mixture onto the tortilla(s), then top with the onion.

Bake in the middle of the oven for about 20-25 min, until the surface becomes golden-coloured. For a nice crust, turn on the top broiler for the last 2 minutes. Serve.

www.soscuisine.com

Friday, 17 November 2017

Quinoa, Pecan, and Cranberry Salad


Quantity : 4 servings
Preparation : 10 min Cooking : 15 min Standing : 2 h
370 calories/serving

Ingredients
1 cup quinoa 180 g
2 cups water 500 mL
3/4 cup pecans, coarsely chopped 70 g
9 tbsp dried cranberries 70 g
1 oranges, juice and peel 170 g
3 tbsp canola oil 45 mL
3 sprigs fresh thyme, finely chopped 1 g
2 tsp balsamic vinegar 10 mL
1 pinch salt [optional] 0.1 g

Method

Place the quinoa in a fine strainer and hold it under cold running water until the water runs clear, then drain well. Put it in a saucepan with the water and a pinch of salt. Bring to a rolling boil. Reduce the heat, cover, then simmer until the grains are translucent and the germ has spiralled out from each grain, about 15 minutes. Place the quinoa in a bowl, then let it cool down about 1 h at room temperature.

Add the pecans, cranberries, zest and juice of the orange, oil, balsamic vinegar, thyme and salt. Mix well.

Chill in the refrigerator for about 1 h to allow the flavours to meld. Adjust the seasoning then serve.

www.soscuisine.com

Wednesday, 15 November 2017

Devilled Eggs

Image result for devilled eggs

6 hard-cooked eggs, shelled
2 tbsp cream or mayonnaise (I like whipped dressing)
1-1/2 tsp vinegar (I prefer a couple of drops of Tabasco
dash of pepper
3/4 tsp prepared mustard
1/2 tsp Worcestershire sauce (optional)
1/4 tsp salt

Cut eggs in halves lengthwise.  Remove yolks;  fork through a sieve.  Add seasonings and beat until smooth and fluffy.

Fill egg whites with the mixture.  I use a piping bag.  Garnish tops with a dash of paprika, chopped parsley, or chopped chives.

Monday, 13 November 2017

Chocolate Coconut Cookies

Image result for chocolate coconut haystacks

1 cup milk
1 cup margarine
4 cups white sugar
10 Tbsp cocoa
2 cups coconut
6 cups oatmeal

Mix milk, margarine, sugar, and cocoa in a pot.  Bring to a full boil.  Remove from heat aat once and add coconut and oatmeal.  Mix well.  Drop by teaspoonful on to wax paper to cool.

Monday, 6 November 2017

Glazed Carrots

Glazed Carrots
Quantity : 2 servings
Preparation : 5 min Cooking : 10 min
70 calories/serving

Ingredients
6baby carrots, whole180 g
1 tbspbutter, unsalted14 g
3 tbspwater, approximately45 mL
1 tbsplemon juice, freshly squeezed1/2 lemon
1 pinchsalt [optional]0.1 g
ground pepper to taste [optional]

Method

  1. Put the carrots in a pot or a pan, just large enough to keep them in a single layer (or two layers, maximum).
  2. Add the butter, lemon juice, and water to a depth of about ½ cm. Season with salt and pepper. Bring to a boil, then cover and simmer over low heat until the carrots are cooked al dente, about 10 min.
  3. Serve the carrots with the remaining cooking juices.

Monday, 23 October 2017

Homemade Turkey Soup

Prep  30 MIN
Total  2 HR 55 MIN

Servings10



Ingredients

Carcass from cooked 10- to 12-lb turkey
3 quarts (12 cups) water
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning or dried sage leaves
1 dried bay leaf
1/2 cup uncooked pearl barley
3 medium carrots, sliced (1 1/2 cups)
1 large onion, chopped (1 cup)
2 medium stalks celery, sliced (1 cup)
3 cups cut-up cooked turkey
2 tablespoons chopped fresh parsley, if desired

Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.

Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.

Skim fat from broth; discard. Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
Stir in carrots, onion, celery and 3 cups cooked turkey. Simmer uncovered 20 to 25 minutes longer, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

Delicious!

Saturday, 21 October 2017

Sweet Potato-Pecan Casserole

Sweet Potato-Pecan Casserole


Total:
1 hr 15 min
Cook:
1 hr 15 min
Yield:
8 servings
Level:
Easy


Ingredients

Directions

Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.
Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

http://www.foodnetwork.com/recipes/ellie-krieger/sweet-potato-pecan-casserole-recipe-1973555

Mustard-Parmesan Whole Roasted Cauliflower



Total:
1 hr 15 min 
Active: 10 min

Yield:
4 servings 

Ingredients

2 large heads cauliflower
1 clove garlic, halved
1/4 cup olive oil
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup grated Parmesan
Lemon wedges, for serving

Directions

Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.

Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.

Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.

Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.

Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.

Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

Thursday, 19 October 2017

Brussels Sprouts with Pancetta

I have a daughter-in-law who does not like vegetables.  That same daughter-in-law had 2 servings of this very delicious vegetable dish.

Enjoy!



Total:
30 min Prep:
10 min Cook:
20 min

Yield:
4 servings Level:

Ingredients

1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth

Directions

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.

Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/brussels-sprouts-with-pancetta-recipe-1941791


Monday, 16 October 2017

Lemon-Maple Squash

One of the new recipes I tried for Thanksgiving.  Not bad at all!



Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Total:
1 hr Prep:
15 min Cook:
45 min

Yield:
8 servings Level:

Easy

Ingredients



Directions

Slice 4 pounds butternut or calabaza squash into thick wedges and remove the seeds. Place cut-side up in a baking dish. Combine 1/3 cup maple syrup, 1/3 cup water, the zest and juice of 1 lemon, 1/2 teaspoon red pepper flakes, and a pinch each of salt and pepper; pour over the squash and dot with 4 tablespoons butter. Bake 20 minutes at 350, then flip the squash and bake until caramelized and tender, 25 more minutes, basting halfway through.


Calories: 161; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 29 grams; Sugar: 11 grams; Fiber: 3.5 grams; Cholesterol: 15 milligrams; Sodium: 46 milligrams

Wednesday, 27 September 2017

Sauteed Mushrooms with Shallot

Sautéed Mushrooms with Shallot
Quantity : 4 servings
Preparation : 5 min Cooking : 5 min
60 calories/serving

Ingredients

1 1/2 tbspolive oil23 mL
1shallots, finely chopped40 g
28button (white) mushrooms, cut in quarters400 g
1 pinchsalt [optional]0.1 g
ground pepper to taste [optional]

Method

  1. Clean the mushrooms and finely chop the shallot.
  2. Heat the oil in a saucepan over medium heat. Add the mushrooms and sauté, with stirring, until the mushrooms are browned and any liquid they give off has evaporated, 3-4 min.
  3. Lower the heat to medium-low, then stir in the shallot and sauté until translucent, 2-3 min. Season with salt and pepper to taste, then serve.

https://www.soscuisine.com/recipe/sauteed-mushrooms-shallot