In My World

2/3 cup water 1/8 tsp salt 1 tsp olive oil 2/3 cup couscous 1 tsp butter, unsalted (optional) Pour the water into a saucepan, then bring it to a rolling boil.  Add the salt and oil.  Remove the saucepan from heat then slowly pour in the couscous while stirring gently.  Cover for 2 minutes, until the couscous has swelled and all the water is absorbed.  Add a little more water if the couscous looks too dry.  Butter can also be added, if you wish. Serves 2

Basic Tossed Greens This is the simplest of all bowl salads.  Any number of fresh or cooked vegetables may be used.  Choose one or several kinds of the following greens:  lettuce, chicory, romaine, endive, escarole, watercress, green dandelions, or spinach. Add any of the following:  sliced or chopped radishes, onions, celery, green pepper, cucumber, tomato, carrot, snap beans, beets, carrots, peas,cauliflower, etc. Be sure greens are crisp, clean, and dry.  Wash them thoroughly in cold water, then dry by shaking in a towel.  No salad should ever by watery. Break greens into desired size pieces.  Add chopped or sliced vegetables.  Mix in salad dressing using two forks or salad tongs.  Be sure not to break the vegetables.  Serve on lettuce leaves or in individual salad bowls. For a suggestion of garlic or onion, rub bowl before adding ingredients with a freshly cut surface of either.

1 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces  I made a roast chicken a couple of days ago so I had lots of prepared meat to use 5 1/4 cups Progresso® reduced-sodium chicken broth (from two 32-oz cartons)  I made my own broth from the carcass of the roast chicken 2 cups water 1 medium onion, chopped 1 1/2 teaspoons chopped fresh sage leaves 1 1/2 teaspoons chopped fresh thyme leaves  I had no thyme, fresh or dried, so I just started sniffing spices until I found one that I thought would suit the recipe.  Don't laugh.  I used a couple of spoonfuls of foccacia seasoning from Epicure 1 1/4 teaspoons salt 3/4 teaspoon pepper 1 bag (16 oz) frozen mixed vegetables   I used 2 diced potatoes, 2 stalks of celery diced and 1 really large carrot diced as well as 1 cup of frozen peas 3 cups Bisquick Heart Smart® mix   I used regular Bisquick 1 cup buttermilk  I used regular milk ...

1-1/3 cups graham cracker crumbs (16-18 crackers) 1/3 cup soft butter or margarine 3 tbsp sugar Use only crisp crackers.  Roll into fine crumbs on waxed paper or in plastic bag, or crush crumbs in food mill or blender. Combine and mix dry ingredients, then add butter which has been softened to room temperature.  Don't melt the butter; the softened fat mixes more easily and evenly. Blend all ingredients well with pastry blender, blending fork, or your hands. Turn mixture into a 9" pie pan.  Using a flat bottomed glass or custard cup, press firmly, making the bottom slightly thicker than the sides.  Use the back of a tablespoon to pack crumbs firmly into angles of pan and firmly against sides of pan.  Use hands to finish molding crust firmly around rim; make it slightly rounded and at least 1/4" thick for easier cutting and serving of pie. Chill thoroughly before using.  This crust may be baked in preheated moderate oven 350F for ...

Quantity : 4 servings Preparation : 20 min Cooking : 15 min 400calories/serving Ingredients 2 potatoes 400 g 1 1/3 cup green/snap beans 130 g 2 tomatoes 240 g 1/3 curly leaf lettuce 120 g 2 eggs size large 4 anchovy fillets 16 g 200 g tuna, canned 12 black olives 5 tbsp 1/3 cup Classic Vinaigrette  85 mL  (https://www.soscuisine.com/recipe/classic-vinaigrette?gpr=707)  1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Method Boil or steam the potato(es)(about 15 min), then peel them, and cut into approx. 7 mm slices. Prepare the green beans and boil or steam (about 7-8 min). Let cool down for about 15 min. Boil the egg(s) (10 min), cool down immediately in cold water, and cut into quarters. Slice the tomato(es). Wash the salad leaves. Put all the vegetables in a salad bowl or serving plate. Pour on the classic vinaigrette. Add salt and pepper to taste. Toss. Arrange the anchovy fillets, tuna, olives, salad leaves, and quartered egg(s) on top of th...

Prep 15 m Cook 10 m Ready In 25 m "This cold asparagus dish is tender, tasty and easy to create. The zesty lemon and the salty prosciutto work perfectly together to add wonderful flavor and great presentation to a vegetable that many are cautious to try. I have had people who normally turn their noses up at asparagus thoroughly enjoy this side dish." Ingredients 1 pound fresh asparagus, trimmed 1 (3 ounce) package prosciutto 1 tablespoon lemon juice 1 teaspoon lemon zest Directions Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels. Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice. From https://www.allrecipes...

For 9" pie: 3 egg whites 1/4 tsp salt 6 tbsp sugar 1/2 tsp flavouring (eg. vanilla), optional For 8" pie: 2 egg whites 1/4 tsp salt 4 tbsp sugar 1/4 tsp flavouring, optional Beat the egg whites with salt until frothy.  Whites will whip fluffier if they are at room temperature. Then beat in sugar, 1 tbsp at a time.  Beat until meringue is stiff and glossy.  The meringue is ready for the pie when the sugar has dissolved and the meringue is stiff enough to hold a point, yet still looks moist. Add flavouring, if desired.  Beat only enough to blend. Swirl meringue lightly on pie, sealing to edge of crust to prevent shrinking. Bake in moderate oven 350F for 12-15 minutes, until delicately browned.

Quantity : 4 servings Preparation : 15 min Cooking : 7 h 250 calories/serving Ingredients vegetable oil spray 1 onions, sliced 200 g 3 cloves garlic, minced 2 tbsp olive oil 30 mL 2 tbsp honey 45 g 1/4 cup Dijon mustard 70 g 1 tbsp whole-grain mustard 16 g 1 tbsp tomato paste 18 g 1 tbsp white vinegar 15 mL 1/2 cup water 125 mL 1 sprig rosemary, fresh, chopped 5 g 1 pinch cayenne pepper 0.1 g 1 1/2 chicken breasts, boneless, skinless, cut into 2 cm pieces 460 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start A slow cooker is needed to make this recipe. Method Coat the ceramic cooking pot with cooking spray. Prepare the vegetables: Thinly slice the onion and mince the garlic. Heat half of the oil in a pan over medium heat. Add the onion and garlic then sauté until softened and translucent, about 3 min. Transfer to the ceramic cooking pot. Add the remaining oil, honey, mustards, tomato paste, vinegar, water, rosemary, and a pinch of Cayenne pepper....

Quantity : 2 servings Preparation : 20 min Cooking : 15 min 290 calories/serving Ingredients 3 tbsp olive oil, plus some extra to drizzle on the fish rolls 45 mL 1 clove garlic, minced 2 tbsp white wine [optional] 30 mL 1/2 cup canned tomatoes (diced) 130 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 2 anchovy fillets, finely chopped 8 g 2 tbsp Italian parsley, fresh, finely chopped 10 g 2 tsp olive paste 10 g 2 sole fillets 300 g Before you start Keep the serving plates warm on the stove while you're preparing the dish. Method Preheat the oven to 205°C/400°F. Heat half of the oil in a saucepan over medium heat. Add the garlic and sauté, with stirring, 1-2 min, until it softens and becomes fragrant. Pour in the wine (optional), bring to a boil and cook until it has reduced by half, about 1-2 min. Add the tomatoes and gently simmer until they have thickened, 5-6 min. Season with a little salt and pepper (anchovies and olive paste are salty). Transfer the sauc...

1 cup sifted enriched flour 1/2 tsp salt 1/3 cup shortening (or lard) 2-3 tbsp ice water Mix and sift flour and salt.  Cut in shortening with a pastry blender.  Sprinkle with cold water.  Gather dough together and press firmly into a ball.  Roll out into a circle 1" larger than pan, all around.  Fit loosely into pan.  Avoid stretching to prevent shrinkage. Let pastry rest a few minutes then fold extra pastry back and under and build up a high fluted edge even with the pan rim. Prick bottom of unfilled shell with fork to keep pastry from puffing up and warping during baking.  Bake in very hot oven 450F until delicately browned, 12-15 minutes.  After 5 minutes of baking look at pastry shell and quickly collapse any bubbles by pricking. Cool pastry shell in the pan on a cake rack away from any draft before adding filling. If filling and pastry are baked together do not prick the crust.  Bake according to re...

Quantity : 4 servings Preparation : 15 min 220calories/serving Ingredients 4 tomatoes, Roma type, deseeded and diced 280 g 2 stalks celery, chopped 140 g 1 shallots, finely chopped 40 g 2 tbsp fresh mint, finely chopped 6 g 3 tbsp Classic Vinaigrette 45 mL 2 cups lentils (canned), rinsed and drained 500 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Method Dice the tomatoes, discarding the seeds, then put them in a salad bowl. Coarsely chop the celery, finely chop the shallot and mint, then add them to the bowl. Pour the Classic Vinaigrette over the salad. Season with salt and pepper. Rinse and drain the lentils, then add them to the salad. Toss well, adjust the seasoning then serve. Observations The leftover salad is just as good cold, the next day. https://www.soscuisine.com/recipe/lentil-tomato-salad-mint

When I read the ingredients for this salad I nearly didn't make it . . . but I'm the kind of gal who will try anything once. I'm really glad I did.  I used blood oranges. Quantity : 2 servings Preparation : 10 min Standing : 30 min 150 calories/serving Ingredients 2 oranges 360 g 1 green onions/scallions 10 black olives 4 tbsp 1 tbsp extra virgin olive oil 15 mL 1/4 dried chili peppers, minced 0.1 g 1/2 tbsp Italian parsley, fresh, chopped 3 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Method Peel the oranges with a sharp knife, removing all the white pith from the flesh and saving the juice, if any. Cut the oranges into 7-8 mm rounds. Thinly slice the green onions. Arrange the orange rounds with the onions and olives on a platter. In a small bowl, mix the extra virgin olive oil, reserved orange juice, minced chili pepper, salt, and pepper to taste. Pour over the salad. Allow to stand for at least 30 min before sprinkling with the chopped parsley, ...

Quantity : 4 servings Brining : 30 min Preparation : 10 min  Standing : 10 min 310 calories/serving Ingredients 1/2 red onions, finely chopped 80 g 2 tbsp extra virgin olive oil 30 mL 3 tbsp lemon juice, freshly squeezed 1 lemon 1/2 tsp cayenne pepper 1 g 1/2 tsp ground cumin 1 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 3 cups chickpeas/garbanzo beans (canned) 750 mL 4 tomatoes, Roma type, deseeded and diced 280 g 2 1/2 tbsp fresh mint, finely chopped 8 g Method Finely chop the onion, then put it in a small bowl filled with water and a few drops of vinegar. Let stand for about 30 min at room temperature or overnight in the refrigerator. This makes the raw onion crispier and easier to digest. Pour the olive oil and lemon juice into a salad bowl. Add the spices, salt and pepper. Using a fork, whisk the vinaigrette until it is emulsified. Drain and rinse the chickpeas, then place them in the salad bowl. Dice the tomatoes discarding the seeds, then put the ...

Lightly cooked slices of rhubarb are spooned atop spinach leaves and veiled with a warm sweet-and-sour dressing. Ingredients: 4 stalks rhubarb, cut diagonally into thin slices  1/4 cup sugar  2 tbsp. red wine vinegar  Salt and pepper to taste  16-20 spinach leaves  6 tbsp. vegetable oil Procedure: Place the rhubarb in a wide saucepan. Sprinkle on the sugar and add enough water to cover by 1 inch. Place over high heat and bring to a boil. Cook, uncovered, for exactly 2 minutes. Remove from the heat and pour through a large sieve into a bowl. Return the liquid to the pan. Stir in the vinegar, salt and pepper, and place over high heat. Cook, uncovered, until the mixture is reduced to 1/2 cup. Meanwhile, divide the spinach among 4 salad plates. Arrange the rhubarb over the spinach. When the liquid is reduced, remove the pan from the heat and whisk in the oil. Pour over the salads and serve at once.

1 cup honey 2 tbsp mustard whole cloves Thirty minutes before end of baking time, remove the ham from oven, score fat (cut shallow crisscross gashes), stick with cloves.  Mix honey and mustard and spread over ham.  Return to oven for final 30 minutes.

Quantity : 2 servings Preparation : 20 min Cooking : 30 min 320  calories/serving Ingredients 1 potatoes, sliced into 1 cm pieces 200 g 2 rutabagas, sliced into 1 cm pieces 300 g 1 leeks, cut into 0,5 cm pieces 300 g 1/2 tbsp olive oil 8 mL 1/2 tbsp butter, unsalted 7 g 2 bocconcini / fresh mozzarella, diced 110 g 1 tsp dried oregano 1 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Method Preheat the oven to 175ºC/350ºF. Prepare the vegetables : Peel the potatoes and rutabagas (or turnips), then cut them into 1 cm-thick slices. Wash the leeks well, remove and discard about ¼ of the dark-green part, then cut them into 0,5 cm-thick pieces. Dice the bocconcini into coarse pieces then set them aside. Heat the butter and oil in a large pan over medium heat, then add the leeks and sauté 3-4 min, with frequent stirring, until they become translucent. Add the other vegetables, then cook 10 min, with occasional stirring, until they become lightly golden-coloured. Se...

1 can (28 oz) can of crushed tomatoes 1 cup chicken broth 8 fresh basil leaves, minced 1/2 tsp sugar 1/4 cup and 3 tbsp whipping cream 3 tbsp and 2 tsp butter In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter.

1/2 lb spaghetti, broken in 2" pieces 2 cups coarsely diced cooked turkey 4 tbsp butter or margarine 1/2 lb mushrooms, sliced 3 tbsp flour 1/2 tsp salt 1/8 tsp white pepper 2 cups chicken bouillon or stock 1 cup evaporated milk 1/2 cup breadcrumbs 2 tbsp melted butter or margarine Cook the spaghetti in boiling salted water until tender.  Drain and combine with diced turkey. Melt 4 tbsp butter in saucepan and pan-fry mushrooms for 5 minutes.  Push to one side and blend flour and seasonings in drippings.  Add stock slowly and cook over low heat until thickened, stirring constantly.  Stir in evaporated milk. In a greased baking dish, arrange alternate layers of turkey mixture and sauce.  Combine fine breadcrumbs with melted butter and sprinkle over spaghetti and turkey.  Bake in a very hot oven 450F until brown and bubbling, 20-25 minutes. Serves 6.

4 large even chicken thighs 1 egg, beaten 2 tbsp half-and-half 1/2 cup seasoned bread crumbs 1/2 cup potato flakes 1 tsp garlic salt 3 tbsp melted butter 1 tbsp oil Wash chicken thighs, pat dry.  Set aside. In a small bowl, beat egg and half-and-half. In another bowl, combine the bread crumbs, the potato flakes and the garlic salt. Dip chicken thighs in egg mixture; then roll thighs in crumb mixture.  Place chicken thighs on a baking pan.  Sprinkle with melted butter and oil. Bake at 400F for about 35 minutes.  Increase temperature to 450F.  Bake for another 10-15 minutes, depending on thickness of thighs, until chicken is tender and done to your liking.  Juices should run clear when pierced with a fork. Serve immediately. Serves 4

Quantity : 8 servings Preparation : 15 min Cooking : 1 h 130 calories/serving Ingredients 1/2 cup green-brown lentils (dried) 90 g 1 onions, finely chopped 200 g 2 carrots, finely chopped 200 g 3 cups Swiss chard, coarsely chopped and packed 280 g 2 cloves garlic, minced 1 1/2 tbsp olive oil 23 mL 1 tsp ground cumin 2 g 3 cups chicken broth 750 mL 3 cups water 750 mL 1/2 cup pearl barley 90 g 1 1/4 cup canned tomatoes (diced) 320 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start It is not necessary to soak the lentils in advance. Method Rinse and drain the lentils, then set aside. Prepare the vegetables: Finely chop the onion and carrots; coarsely chop the Swiss chard (green and white parts); and mince or press the garlic. Set aside. Heat the oil in a large pot over medium heat. Add the onion then sauté 3-4 min until soft. Add the carrots, then sauté 5 min with occasional stirring, until they are golden-coloured. Add the garlic and stir 1 min, then...

Happy publication to Elegy for Opportunity by Natalie Lim and Supergiants by Kyle Flemmer, both released today by the stellar Canadian Press, Wolsak & Wynn. About Elegy for Opportunity: In Elegy for Opportunity, Natalie Lim asks: how do we go on living and loving in a time of overlapping crises? Anchored by elegies for NASA's Opportunity rover and a series of love poems, this collection explores the tension and beauty of a world marked by grief through meditations on Dungeons & Dragons, Taylor Swift's cultural impact, the all-engulfing anxiety of the climate crisis and more. About Supergiants: For millennia humanity has looked upwards and traced stories in the night sky, projecting our human wants and desires outward. In Supergiants, Kyle Flemmer turns his gaze in the other direction. What does our reach for the stars say about us? Working with the technical language of engineering and astrophysics, Flemmer reorients the reader within our galaxy.  Both of these cosmical...

Quantity : 6 servings Preparation : 15 min Cooking : 1 h 190 calories/serving Ingredients 1/2 onions, diced 100 g 2 stalks celery, diced 140 g 2 1/2 carrots, diced 260 g 10 button (white) mushrooms, thinly sliced 140 g 1 clove garlic, minced or pressed 1 tbsp olive oil 15 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 2 potatoes, peeled and diced 400 g 180 g stewing beef cubes, diced 1/3 cup pearl barley 60 g 4 cups beef broth 1 L Method Prepare the vegetables: Dice the onion, celery and carrots; thinly slice the mushrooms; mince or press the garlic. Heat the oil in a large pot over medium heat. Add the onion, celery, carrots, garlic, and mushrooms, then sauté until they are tender, about 10 min. Season with salt and pepper. Meanwhile, peel and dice the potatoes; dice the beef cubes into small pieces (about 1 cm). Add the barley, potatoes, and beef, then sauté 2 min with stirring. Pour in the broth. Bring to a boil, then reduce the heat, cover and simmer 50 min...

Put 1 cup uncooked rice, 2 cups cold water, and 1 tsp salt into a 2 quart saucepan and bring to a vigorous boil. Turn the heat as low as possible.  Cover the saucepan with a lid.  Do not remove lid or stir rice while it is cooking.  Leave saucepan over this low heat for 14 minutes. Turn heat off.  The rice is now ready to use.  However, leave the cover on the saucepan to keep the rice warm if you are not ready to use it immediately. Makes 3 heaping cups.

Quantity : 8 servings Preparation : 10 min Cooking : 50 min 140 calories/serving Ingredients 3 onions, thinly sliced 600 g 7 cups green cabbage, finely chopped 550 g 2 1/2 carrots, shredded 260 g 1 1/2 tbsp canola oil 23 mL 2 1/2 tbsp butter, unsalted 35 g 3/4 tsp sugar 3 g 1 1/4 tsp salt 5 g 1/2 tsp ground pepper 2 g 5 1/2 cups vegetable broth 1.38 L 2 3/4 cups milk, partly skimmed, 2% 700 mL Before you start A food processor will make chopping the vegetables easier. Method Prepare the vegetables: thinly slice the onions; finely chop the cabbage; shred the carrots. Heat the oil and butter in a saucepan over medium heat. Add the vegetables, sugar, salt, and pepper. Stir well, then cover and cook 25 min over very low heat. Pour in the broth, bring to a boil, then cover and simmer 15 min. Pour in the milk, then adjust the seasoning. Ladle the soup into bowls and serve. Observations The soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer. Milk may be added whe...

Level: Easy Prep: 10 min Cook: 30 min Yield: 8 servings Ingredients 1/2 cup vegetable oil 8 ounces paneer, cut into 1/2-inch cubes 1 onion, halved 2 cloves garlic, roughly chopped 1-inch piece ginger, roughly chopped Sprinkling of salt 1 teaspoon turmeric 1 teaspoon garam masala 2 (10-ounce) packets frozen peas 1 teaspoon tomato puree 1 cup vegetable stock Directions Heat the oil a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden. Remove the golden cubes to a double thickness of kitchen towel. (It is possible to dry fry the paneer cubes in the pan with no oil, to avoid the oil splashing you. Then continue with the recipe below.) Pour all but about 2 tablespoons of the oil out of the pan. Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp. Fry gently for about 5 minutes with a sprinkling of salt. Stir in the garam masala and turmeric and cook for another 2 minutes before adding the still frozen peas. Dissolve...

I just found this old recipe which I used to make many, many years ago.  In fact, this recipe is the reason I am generally disappointed when I buy an eccles cake in a bakery.  They can also be made with currents and other fruits but I love dates. 1-3/4 cups all purpose flour 2-1/2 tsp baking powder 1 tbsp granulated sugar 1/4 tsp salt 3/8 cup cold butter 2 eggs, slightly beaten 1/3 cup milk 1/2 cup chopped dates 3 tbsp additional butter sugar to sprinkle over tops In a bowl, mix the flour, baking powder, sugar, and salt together.  Cut in the butter until mixture resembles coarse crumbs. Reserve 2 tbsp of the beaten egg to brush tops of cakes.  Stire the remaining egg with the milk into the dry ingredients.  Blend until dough holds together in a ball. Roll out to 3/4" thickness.  Cut into 2-1/2" rounds.  Place rounds on a lightly greased baking sheet. Poke a hole in the centre of each round.  Fill with chopp...

Please don't ask me where I found this recipe or why it is called what it is.  I just don't remember.  This was a family favourite when the boys were young.  Yes, back in the days when I used to bake. 2 cups sliced apples 1/4 cup molasses or brown sugar 1/4 tsp nutmeg 1/4 tsp cinnamon 1/4 tsp salt 1/4 cup butter or margarine 1/2 cup sugar 1 well beaten egg 1-1/2 cups sifted enriched flour 2 tsp baking powder 1/2 tsp salt 1/2 cup milk Pour apples in greased baking dish.  Sprinkle with molasses or brown sugar, spices, and 1/4 tsp salt.  Bake in a moderate oven 350F until apples are soft. Meanwhile prepare batter.  Cream butter.  Add sugar gradually, add egg.  Mix and sift flour, baking powder and 1/2 tsp salt.  Add, alternating with milk, to creamed butter mixture.  Pour over apples and continue baking.  Total baking time is about 35 minutes. Serve from baking dish or turn out with apples on top.  Serve with ...

I have two favourite beet relish recipes.  This is my second favourite . . . LOL.  I hope I can find my first favourite to post soon.  Perfect as a side especially with roast beef. 1 quart raw cabbage, finely chopped 1 quart finely chopped cooked beets 2 cups white sugar 1 tbsp salt 1 tsp pepper 1 cup grated horseradish Mis all ingredients except vinegar.  Cover with scalded vinegar.  Pour into sterilized jars and seal.

This is the lasagna recipe I developed by blending two recipes I found online and my own intuition.  I think it is pretty amazing! 2-3 onions, sliced 1/2 lb mushrooms, sliced (I used cremini) 3 zucchini, sliced 2 sweet peppers, any colour, sliced into 6 pieces each Slice any other veggies you think might be interesting in your lasagna In a separate bowl, mix 3 tbsp olive oil, 1 minced garlic, 1 tsp salt, and 1/2 tsp pepper. Place veggies in a large baking dish.  Brush both sides of veggies with the oil mixture.  Bake at 400F for 15 minutes.  Turn over veg and cook for an additional 15 minutes. Mix 15 oz ricotta or cottage cheese, 1/4 cup grated Parmesan, and 1 beaten egg.  (I like to add a thawed out package of frozen spinach to the cheese mixture.) You will need a 26 oz jar of spaghetti sauce (I used diced tomatoes and 1/4 cup of homemade basil pesto), 12 no-boil noodles, and 2 cups grated mozzarella. In a 9 x 13" pan pour 1/4 ...

Quantity : 625 ml Preparation : 10 min Cooking : 20 min Ingredients 1 2/3 cup canned tomatoes (diced) 400 g 1 clove garlic 1/2 onions, finely chopped 100 g 1/2 carrots, finely chopped 50 g 1/4 stalk celery, finely chopped 18 g 1 tbsp olive oil 15 mL 1 1/2 tbsp butter, unsalted 20 g 1/2 tsp salt 2 g 1/4 tsp ground pepper 1 g Before you start A food processor to chop the vegetables and a pressure cooker to reduce the cooking time would make things easier with this recipe. Method Finely chop the onion, carrot, celery, and garlic. Heat the oil and butter in the pressure cooker or in a saucepan over low heat. Add the chopped vegetables. Cook 4-5 min, stirring a few times: the vegetables must soften without burning. Add the diced tomatoes, salt and pepper to taste. If you are using a pressure cooker, cover, close, and bring to high pressure. Cook 15 min from the time it starts to spatter. (Follow the manufacturer's directions to determine when high pressure has been reached). If...

2 sirloin strip steaks, about 12 oz each 3 tbsp butter or margarine 1 cup thinly sliced green onions, tops included 1/2 cup beef broth 1/2 cup chili sauce dash salt dash black pepper 1 pkg (9 oz) frozen green beans (may substitute mixed frozen vegetables) Cut meat into even strips.  Heat half the butter in a skillet.  Add meat.  Saute over medium high heat until meat is brown and cooked to your liking.  Do not overcook.  Remove meat and keep it warm. Add remaining butter to pan.  Add green onion.  Saute over medium high heat for 4-5 minutes until onions are soft but not brown.  Remove. Add broth to pan.  Heat and scrape pan brownings.  Add chili sauce.  Add green beans to pan and heat for a few minutes.  Add meat and green onion and stir to blend well.  Cook over high heat for a few minutes until mixture is hot.  Add salt and pepper, if desired.  Serve immediately. Serves 4 ...

Combine 1 cup ground cooked meat with 1 slice of bread, crumbled, 1 tbsp milk, and 1/2 tsp prepared mustard. Beat 1 egg slightly.  Combine half of egg with meat mixture and form into 2-1/2 inch patties. Dip patties into remaining egg mixed with a tbsp of water or milk.  Roll patties in flour, brown on both sides in a little fat in a skillet. Serve with ketchup, chili sauce, or mustard. Makes 2 large cakes.

I really enjoyed the flavour in this pulled pork. Quantity : 3 servings Preparation : 5 min Cooking : 8 h 310 calories/serving Ingredients 1/4 onions, finely chopped 50 g 1 clove garlic 4 tsp canola oil 20 mL 1/2 cup ketchup 130 g 3 tbsp apple cider vinegar 45 mL 3 tbsp apple jelly 55 g 1 3/4 tsp brown sugar 8 g 2 tsp Worcestershire sauce 10 mL 1/4 tsp Tabasco sauce 0.63 mL 2 tsp Dijon mustard 10 g 1/2 tsp dried oregano 0.4 g 1/8 tsp cayenne pepper 0.4 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 600 g pork shoulder, without rind, fat removed Before you start A slow cooker is needed to make this recipe. Method Prepare the vegetables: Finely chop the onion and mince the garlic. Heat the oil in a pan over medium heat. Add the onion and garlic then sauté until softened and translucent, about 3 min. Transfer to the ceramic cooking pot. Add the ketchup, vinegar, apple jelly, brown sugar, Worcestershire sauce, Tabasco sauce, mustard, oregano, and Cayenne pepper. Mix ...

I really enjoyed this dish.  Perfect for a lunch served with a green salad. Quantity : 2 servings Preparation : 10 min Cooking : 15 min 520 calories/serving Ingredients 150 g farfalle (bow-tie) 2 1/4 cups 80 g brie cheese, rind removed, cut into small pieces 2 tomatoes, Roma type, seeded and diced 140 g 1 clove garlic, minced 1 1/2 tbsp extra virgin olive oil 23 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 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 To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta. Meanwhile, remove and discard the Brie's rind, cut the cheese into pieces, then put them in a serving bowl and set aside in the oven at the lowest setting (cheese must melt without cooking). Seed and dice the tomatoes, mince the garl...

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.

Found and made this recipe for a pot luck on the weekend.  It seemed to be a hit.  I know I enjoyed it. Ingredients 8 oz. cauliflower, chopped 15 oz. broccoli, chopped 3 oz. leeks 51⁄3 oz. shredded cheese 2 oz. butter 4 tbsp sour cream ½ cup fresh oregano or fresh thyme salt and pepper Instructions Chop all vegetables into bite-sized pieces. Place a large skillet over medium high heat and fry the vegetables in butter until golden brown. Add remaining ingredients and stir until the cheese is melted. Season to taste. Tip! For freshness and flavor, choose cauliflower heads that are tightly closed and firm. Go ahead and swap in different colored cauliflower for variety... even lavender! Note:  Just for fun, I crushed a bag of pork rinds and sprinkled it over the finished dish and browned it in the oven. https://www.dietdoctor.com/recipes/broccoli-and-cauliflower-in-cheese

Just tried this recipe for the first time and it is definitely a keeper.  Only one thing I would change . . . more tomato juice. https://www.soscuisine.com/recipe/chicken-stuffed-cabbage-rolls Quantity : 6 servings Preparation : 1 h  Cooking : 1 h 30 min  Cooking Dish : 22 x 32 cm This traditional Canadian recipe requires time and patience to fill and roll each cabbage leaf individually. As an alternative, a modern and simplified version suggests to alternate layers of chicken with layers of chopped cabbage. The resulting dish will be less elegant, but equally good, cutting down at least 30 minutes of the preparation time mentioned here. 290calories/serving Ingredients 1 green cabbage 1 kg paper towels 1 tsp butter, unsalted 5 g 1 tbsp olive oil 15 mL 1 onions, finely chopped 200 g 3 cloves garlic, finely chopped 8 tbsp rice, long grain, uncooked 90 g 1/2 cup canned tomatoes (diced) 130 g 1/4 tsp cayenne pepper 1 g 1/4 tsp ground cinnamon 1 g 1 tsp dried oregano 1 g 1 ts...

Place sausage links in a cold skillet.  Cook over low heat 12 to 15 minutes, pouring off fat as it accumulates.

Quantity : 2 servings Preparation : 5 min Cooking : 15 min 220 calories/serving Ingredients 200 g pork cutlets 1 tbsp white flour (all purpose) 8 g 1 tbsp olive oil 15 mL 1 clove garlic 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 1/2 cup canned tomatoes (diced) 130 g 1 tbsp olive paste 16 g 1/2 tsp dried oregano 0.4 g Before you start Put the serving dish in the oven at the lowest setting to keep the meat warm while cooking the sauce. Method Flatten and tenderize the cutlets using a meat pounder. Make a few shallow cuts around the outside edge to avoid curling during cooking. Coat them with the optional flour and shake off the excess (the flour will give a thicker sauce). Heat the oil in a pan over medium heat. Add the whole garlic cloves, sauté 1-2 min, then add the cutlets, and brown each side for about 2 min. Season with salt and pepper. Remove the cutlets from the pan then set aside on the warmed serving plate in the oven. Add the tomatoes, olive paste ...

http://www.soscuisine.com/recipe/meatballs-in-tomato-sauce-slow-cooker Quantity : 4 servings Preparation : 20 min Cooking : 4 h 340calories/serving Ingredients 1 tbsp olive oil 15 mL 1 onions, chopped 200 g 2 cloves garlic, chopped 1 carrots, chopped 100 g 1 stalk celery, chopped 70 g 2 tsp dried oregano 2 g 1 dried chili peppers, minced 0.4 g 460 g ground beef, extra-lean 1 slice bread, whole wheat, processed into bread crumbs 35 g 1 eggs size large, beaten 2 tbsp Parmesan cheese, grated 6 g 1/2 tsp salt 2 g ground pepper to taste [optional] 2 1/2 cups My Mother's Tomato Sauce 1/2 cup water 125 mL Before you start A slow cooker is needed to make this recipe. A blender or food processor will be very useful to pure the vegetables. Method Prepare the vegetables: Finely chop the onion, garlic, carrot, and celery. Heat the oil in a pan over medium heat. Add the chopped vegetables then sauté until softened and translucent, about 3 min. Stir in the oregano and chili pepper, then cook a...

Kind of like a Shepherd's Pie but without the beef or lamb or potatoes . . . and yet even my fussy eater husband liked it! Quantity : 6 servings Preparation : 25 min Cooking : 30 min 330 calories/serving Ingredients 8 cups cauliflower, cut into florets 1.2 kg 1 1/2 onions, finely chopped 300 g 16 button (white) mushrooms, thinly sliced 220 g 2 tbsp olive oil 30 mL 500 g ground chicken 3/4 cup canned tomatoes (diced) 200 g 2 tbsp tomato paste 35 g 1 tbsp Worcestershire sauce 15 mL 1 cup chicken broth 250 mL 1 cup frozen peas 120 g 3/4 cup milk, partly skimmed, 2% 200 mL 2 tbsp butter, unsalted 28 g ground pepper to taste [optional] 1 pinch salt [optional] 0.2 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 vegetables: finely chop the onion; thinly slice the mushrooms; cut the cauliflower into florets then boil them 10-15 min until they are very tender. Drain ...

I've had Type 2 Diabetes for a few years now and, despite medications and diet, I am still having trouble controlling my diabetes and I'm not losing any weight.  My "kids" have been after me for a while to try a keto diet but I'm nervous about drastic change . . .  And then soscuisine.com came out with a Low Carb Healthy Fat menu plan and I've decided to give it a try.   From the website: "Have you tried losing weight by counting your calories, without success? Do you have type 2 diabetes and find it difficult to control your blood glucose? A Low Carb diet (LCHF) could help you. With less than 100 g of carbs/day (‘keto-liberal’ diet), our Low Carb Healhy Fat (LCHF) meal plans and recipes will help you eat well without even thinking about it. Whether you are alone or with your family, these meal plans based on the Mediterranean diet will help you achieve your goals with ease and no hunger pangs. I made this zucchini bread last night and when it came out of...

Quantity : 2 servings Preparation : 10 min 150 calories/serving Ingredients 1 Belgian endive (Witloof), julienned 150 g 1 apples, julienned 180 g 1 tsp lemon juice, freshly squeezed 1/4 lemon 2 tbsp Classic Vinaigrette  30 mL  Note:  I chose to use a premade Asian sesame dressing  1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Method Prepare the Belgian endives, julienne them then put them in a salad bowl. Peel the apples, remove and discard the cores, then julienne them and add them to the endives. Pour in the lemon juice and Classic Vinaigrette. Season with salt and pepper, then toss delicately. Serve. https://www.soscuisine.com/recipe/endive-apple-salad

1 box Chex Corn Cereal - 14 oz 1 cup chocolate chips 1/2 cup peanut butter 1/3 cup butter 1 tsp vanilla extract 2 cups powdered sugar 2 cups pretzel pieces 2 cups Christmas M&Ms Pour Chex cereal into a large bowl and set aside. In another bowl combine chocolate chips, peanut butter, and butter.  Melt in the microwave on high heat for 1 minute.  Stir and continue heating for another 30 seconds.  Remove from microwave. Add the vanilla extract then mix well. Pour chocolate mixture over the cereal and stir to evenly distribute. In a gallon-sized bag pour in the powdered sugar.  Add the chocolate Chex mix, seal and shake well. Pour Chex mix into a bow, add pretzels and M&Ms, and mix well.