Saturday, 19 August 2017

Baked Teriyaki Chicken


Ingredients
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs

Directions

  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Tuesday, 15 August 2017

Broccoli Pie

Sorry, I don't have a photo.  This recipe is from my daughter-in-law's mother and it is delicious.

1 medium onion
2 eggs
1 4 oz stick of butter
1 small head of broccoli
1 250 ml cream cheese or cottage cheese
1 8 oz Jiffy corn muffin mix

Chop broccoli into small pieces and microwave for 2 minutes.  Chop onions into small cubes.  Melt butter.

Combine onions with melted butter, eggs, and microwaved broccoli.  Mix together with cream cheese.  Fold in Jiffy mix.

Place in an 8" Pyrex dish.  Bake for 45 minutes at 325 F.

Monday, 14 August 2017

Mixed Vegetable Salad with Eggs

https://www.soscuisine.com/recipe/mixed-vegetable-salad-eggs
Mixed Vegetable Salad with Eggs
Quantity : 2 servings
Preparation : 10 min Cooking : 20 min
300 calories/serving

Ingredients

1potatoes200 g
2/3 cupgreen/snap beans70 g
1tomatoes, sliced120 g
1/4curly leaf lettuce90 g
1eggs size large
6black olives2 1/2 tbsp
45 mLClassic Vinaigrette 
(https://www.soscuisine.com/recipe/classic-vinaigrette?gpr=707)
3 tbsp
1 pinchsalt [optional]0.1 g
ground pepper to taste [optional]

Method

  1. Prepare the vegetables: wash the potatoes then let them whole, unpeeled; trim the ends of the green beans. Place the vegetables in a steamer basket or in a pot of salted water to either boil or steam until al dente, about 20 min. Let them cool down 10 min or longer, so they won't be so hot to handle. Cut the potatoes into slices, cut the beans into pieces.
  2. Boil the egg(s), cool them down immediately in cold water, then cut into quarters.
  3. Put all the vegetables in a salad bowl or serving plate. Add the tomatoes. Pour on the classic vinaigrette, then season with salt and pepper to taste. Toss well.
  4. Arrange the olives, salad leaves, and quartered egg(s) on top of the salad, then serve.

Thursday, 3 August 2017

Three P Soup

https://www.soscuisine.com/recipe/three-p-soup
Quantity : 6 servings
Preparation : 10 min Cooking : 50 min
A soup made with roasted parsnip, potato, and pear.
Roasted vegetables lend a smoky-sweet taste to this hearty soup.
140 calories/serving

Ingredients

4parsnips, peeled and cut into chunks380 g
2potatoes, peeled and cut into chunks400 g
1pears, peeled and cut into chunks150 g
2 tbspolive oil30 mL
4 cupschicken broth1 L
1/2 tbspdried oregano1 g
1 pinchsalt [optional]0.1 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Preheat the oven to 205°C/400°F. Generously oil a baking sheet.
  2. Prepare the vegetables: peel and cut into large chunks. Peel and cut the pear also into large chunks, discarding the core. Lay the vegetables and pear out on the sheet in a single layer and coat them thoroughly with the oil. Roast in the middle of the oven 35-40 min, until the vegetables are softened and lightly browned. During cooking, turn them a couple times using a spatula to coat them with the oil on the sheet.
  3. Heat the broth in a saucepan over medium heat. Stir in the roasted vegetables and pear. Add salt and pepper then simmer 15 min. Purée the soup in a blender or food processor adding more broth if the soup is too thick. Add the oregano, adjust the seasoning then serve the soup into bowls.

Observations

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

Monday, 31 July 2017

Rosemary Potatoes

https://www.soscuisine.com/recipe/rosemary-potatoes
Rosemary Potatoes
Quantity : 2 servings
Preparation : 5 min Cooking : 20 min
200 calories/serving

Ingredients

2potatoes, peeled and cut into 1,5 cm pieces400 g
1/2 tbspbutter, unsalted7 g
1 tbspcanola oil15 mL
1/2 sprigrosemary, fresh2 g
1 pinchsalt [optional]0.1 g

Method

  1. Prepare the potatoes. Peel, then dice them into 1,5 cm pieces.
  2. Heat the butter and oil in a pan over medium heat, taking care not to let the butter burn. Add the rosemary sprig and diced potatoes. Sauté about 5 min, with frequent stirring, until the potatoes are a light golden colour.
  3. Add salt, remove the rosemary sprig, cover and cook over low heat about 15-20 min, or until the potatoes are soft.

Thursday, 27 July 2017

Sesame Beef and Broccoli


https://www.soscuisine.com/recipe/sesame-beef-broccoli

Sesame Beef and Broccoli
Quantity : 2 servings
Preparation : 10 min Cooking : 15 min
330 calories/serving

Ingredients

2 1/4 cupsbroccoli, cut into florets, stalks peeled and diced260 g
2green onions/scallions, thinly sliced
1 clovegarlic, minced
240 grib eye steak, cut into 2 cm strips
1 3/4 tspsesame seeds5 g
2 tspcanola oil10 mL
1/3 cupwater85 mL
2/3 cupchicken broth170 mL
2 tbspsoy sauce, low-sodium30 mL
1 tbspcornstarch8 g
1 tspsesame seed oil5 mL
1 pinchsalt [optional]0.1 g
ground pepper to taste [optional]

Before you start

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

Method

  1. Prepare the vegetables : Cut the broccoli florets into small pieces, peel the stalks then dice them into ½ cm pieces. Thinly slice the scallions and mince the garlic. Cut the beef perpendicular to the grain into 2 cm strips. Set aside.
  2. Put the sesame seeds in a small pan and heat them over medium heat a few minutes, with some stirring, until they are lightly coloured. Set aside.
  3. Heat the oil in a skillet over high heat until hot but not smoking. Add the beef then sauté, stirring occasionally, until golden-brown, about 4-5 min. Season with salt and pepper, then take the beef out of the skillet and transfer it to a plate.
  4. Add the scallions and garlic to the skillet. Cook over medium heat about 1 min, with stirring, until they are lightly golden-coloured, then add the broccoli and water. Cook, with occasional stirring, until the mixture is dry, about 3 min. Meanwhile, combine the broth, soy sauce, and cornstarch in a small bowl, then pour this mixture over the broccoli. Cook, with constant stirring, until the mixture is no longer cloudy, 1-2 min.
  5. Put the beef and any accumulated meat juices back into the skillet. Cook, with stirring, until the beef is heated through, 1-2 min. Remove the skillet from the heat, then stir in the sesame oil and seeds. Serve.

Monday, 24 July 2017

Grilled Salmon with Honey

https://www.soscuisine.com/recipe/grilled-salmon-honey
Grilled Salmon with Honey
Quantity : 2 servings
Brining : 2 h Preparation : 5 min Cooking : 10 min
180 calories/serving

Ingredients

240 gsalmon fillet
2 tbsphoney45 g
1 tbspsoy sauce, low-sodium15 mL
1 tspolive oil5 mL
1/8resealable plastic bag
1 pinchsalt [optional]0.1 g
ground pepper to taste [optional]

Before you start

The fish can be cooked either in a grooved pan on the stovetop or using an outdoor grill.

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

Method

  1. Cut the salmon fillet into similarly sized pieces, as per the number of servings required, then put them in a resealable plastic bag. Add the honey and soy sauce, then mix well. Let marinate 2 hours in the refrigerator.
  2. Place the fish on an oiled, hot grill, then cook 8 to 10 min, depending on thickness of the fillet pieces, turning them once. Alternatively, heat the oil in a grooved thick-bottom pan. When hot, add the fish, then cook 4-5 min per side, turning the pieces once. It is important to check with a fork to see if the fish is cooked through.
  3. Season with salt and pepper, then serve on the warmed plates.

Observations

If desired, you may prepare some extra marinade, mix it with olive oil and obtain a "vinaigrette" which is then drizzled over the fish on the serving plates.

Monday, 17 July 2017

Pasta in a Bolognese Meat Sauce


http://www.soscuisine.com/recipe/pasta-in-bolognese-meat-sauce

Pasta in a Bolognese Meat Sauce
Quantity : 2 servings
Preparation : 5 min Cooking : 15 min
450 calories/serving

Ingredients

160 gtortiglioni2 1/4 cups
2/3 cupBolognese Meat Sauce 
(http://www.soscuisine.com/recipe/bolognese-meat-sauce?gpr=8291)
170 mL
2 tbsppasta cooking water30 mL
2 tspbutter, unsalted9 g
2 tbspParmesan cheese [optional]6 g
1 pinchsalt [optional]0.1 g

Before you start

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

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Cook the pasta.
  2. While the pasta is cooking, heat the meat sauce in a saucepan over low heat. Add the specified amount of pasta cooking water to dilute the sauce a bit, and warm up just a few minutes.
  3. Put the drained tortiglioni back into the pasta cooking pot, add the sauce and mix well. Sprinkle with Parmesan cheese if desired and serve in the warmed dishes.

https://www.soscuisine.com/recipe/bolognese-meat-sauce

Bolognese Meat Sauce
Quantity : 750 ml
Preparation : 30 min Cooking : 1 h

Ingredients

1onions, finely chopped200 g
1carrots, finely chopped100 g
2 clovesgarlic, finely chopped
1/2 stalkcelery, finely chopped35 g
1 slicebacon, finely chopped20 g
1/2 tbspbutter, unsalted7 g
1 tbspolive oil15 mL
360 gground beef, lean
1/3 cupmilk, partly skimmed, 2%85 mL
1/3 cupwhite wine85 mL
1 cupcanned tomatoes (diced)260 g
2 tsptomato paste10 mL
1 tspdried oregano1 g
1 pinchsalt [optional]0.1 g
ground pepper to taste [optional]

Before you start

A food processor would make chopping the vegetables easier.

Method

  1. Finely chop the onion, carrot, garlic, celery, and bacon.
  2. Heat the oil and butter in a saucepan over medium heat. Add the vegetables and bacon, then cook until softened, 5-6 min, with some stirring. Add the meat, then salt and pepper to taste. Cook, stirring frequently and breaking up the meat with a spoon until it loses its pink colour and starts browning, about 7-8 min.
  3. Raise the heat to high, then add the milk. Cook, stirring frequently, until the liquid has evaporated, about 3 min. Add the wine, then cook, stirring frequently, until the wine has evaporated, about 3 min.
  4. Stir in the diced tomatoes, tomato paste, and oregano, then cover and simmer gently over low heat for at least 1 h. Stir occasionally and add some water as needed to prevent the sauce from becoming too dry. Season with additional salt and pepper. It is important to simmer all the ingredients until the sauce is thick and the beef very tender. (If you are using a pressure cooker, the cooking time is reduced to 15 min from the time it starts to spatter).

Observations

The sauce can be stored up to 1 week in the refrigerator or up to 2 months in the freezer.

Sunday, 16 July 2017

Rhubarb Compote

Rhubarb Compote

https://www.soscuisine.com/recipe/rhubarb-compote
Rhubarb Compote
Quantity : 4 servings
Brining : 12 h Preparation : 10 min Cooking : 20 min
50 calories/serving

Ingredients

5 stalksrhubarb, cut into 1.5 cm pieces500 g
2 tbspsugar26 g
2 tbspwater30 mL

Before you start

This recipe calls for a minimum amount of sugar. Add more if you wish to compensate for rhubarb's intense tartness.

Method

  1. Wash the stalks briefly. If necessary, the fibrous strings can be removed by pulling them as with celery. Cut them crosswise into approximately 1,5 cm pieces and place them in a bowl with the sugar. Chill for about 12 hours in the refrigerator.
  2. Transfer the rhubarb with all the juice into a saucepan. Pour in the water, cover, and cook over medium-low heat for about 20 min, with occasional stirring, until the rhubarb has softened completely.
  3. Let it cool down and serve it cold or at room temperature.

Observations

The compote can be kept up to 7 days in the refrigerator, or up to 3 months in the freezer.

Easy Ham with Pineapple

Easy Ham with Pineapple

https://www.soscuisine.com/recipe/easy-ham-pineapple
Easy Ham with Pineapple
Quantity : 2 servings
Preparation : 10 min Cooking : 10 min
300 calories/serving

Ingredients

2 tbspbutter, unsalted28 g
2 slicessmoked ham260 g
2 slicescanned pineapple, with their juice70 g
1 tspcornstarch2 g
1 tsplemon juice, freshly squeezed1/4 lemon

Before you start

Put the serving plates in the oven at the lowest setting to keep the ham slices warm while making the sauce.

Method

  1. Melt half of the butter in a pan. Add the ham slices then heat over low heat until they are golden-coloured, about 1-2 min per side. Set the ham slices aside on the warmed plates and keep warm in the oven.
  2. Add the remaining butter to the pan. Add the pineapple slices to the pan, then heat until they are golden-coloured, about 1-2 min per side. Arrange the pineapple slices on top of the ham then keep warm in the oven.
  3. Mix the cornstarch with the lemon juice in a small cup. Pour a few spoonfuls (about 2-3 tablespoons per serving) of the juice from the pineapple can into the pan. Add the cornstarch mixture, bring to a boil, then reduce a few minutes until a syrupy sauce consistency is obtained.
  4. Spoon the sauce over the ham then serve.