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.
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.
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.
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.
This stew can be made a few days ahead and reheated over moderate heat.
I'm pretty sure I made this comment when I reviewed Saving Private Ryan but I'll repeat it again. I love Tom Hanks. This was also the breakout movie for Michael Clarke Duncan, another actor I really admire. The story is about a simple, innocent black man, John Coffey, who is found guilty of raping and murdering two little girls and sentenced to death. Coffey has a profound effect on the guards on death row, especially when they learn of his special gift which is a blessing to others and a curse to him. This movie is so moving that I dare you not to cry. Academy Awards, USA 2000 Nominated Best Picture David Valdes Frank Darabont Best Actor in a Supporting Role Michael Clarke Duncan Best Writing, Screenplay Based on Material Previously Produced or Published Frank Darabont Best Sound Robert J. Litt Elliot Tyson Michael Herbick Willie D. Burton
I can't really have a serious opinion on this movie . . . because it looks to be very very very scary. I don't do really scary. Seriously, I've never watched it and probably never will. Would you like to write a review for this movie?
During the Normandy landing two brothers are killed in action. In another theatre of the war the third Ryan brother is killed. Their mother is to receive all three telegrams on the same day. The United States Army Chief of Staff, George C. Marshall learns there is a fourth brother, Private James Ryan, and decides to send out 8 men (Cpt. Miller and select members from 2nd Rangers) to find him and bring him back home safe.
I think I may need to watch this movie again today.
Quantity : 4 servings Preparation : 10 min Cooking : 15 min 380 calories/serving
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.
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
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]
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.
Quantity : 2 servings Preparation : 15 min Cooking : 20 min Cooking Dish : 23 cm (9 ") diameter 340 calories/serving
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]
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.
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
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.
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.
I have not been to the Nerd Te@s store but my son works in Woodstock and he brought me a few packages of tea to try. I just tried Apple Chai herbal tea and it is a delicious blend of apple, hibiscus, rosehip, cinnamon, cardamom, ginger, black and white peppers, clove, and nutmeg. It brews up as a delicious fragrant relaxing tea and I thoroughly enjoyed it. It is caffeine free and high in antioxidants. A 50g package sells for $8.00.
It's a Wonderful Life (1946) If someone suggested that I've watched this movie 100 times, I would not be surprised. This is the perfect Christmas or any other time of the year feel good movie. George is constantly frustrated whenever he tries to follow his dreams . . . to go to school, to travel, to leave his home town . . . Finally, after one more hit of bad luck, George Bailey wishes he had never been born. With the help of an angel-in-training, George comes to realizes how important he has been in the lives of his family, friends and community. He realizes he really does have a wonderful life. Academy Awards, USA 1947
Did you get nominated for the black & white photo challenge on Facebook. I did . . . and it was fun. Here's the challenge: Seven days, seven black and white pictures that explain your life. BUT NO HUMANS, NO EXPLANATIONS. I was nominated by ___ for the 7 day challenge. I nominate ___ .