In My World

https://www.soscuisine.com/recipe/quinoa-lentil-salad Quantity : 4 servings Preparation : 15 min Cooking : 30 min 430 calories/serving Ingredients 2/3 cup green-brown lentils (dried) 110 g 1 cup quinoa 180 g 2 cups water 500 mL 1 yellow or red sweet peppers, finely diced 200 g 1 shallots, finely chopped 40 g 1/2 bunch arugula, coarsely chopped 80 g 1/4 cup extra virgin olive oil 65 mL 1/4 cup lemon juice, freshly squeezed 1 1/2 lemon 2 tsp Dijon mustard 10 mL 80 g feta cheese, crumbled 4 tbsp fresh mint, finely chopped 12 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Method Rinse the lentils and cook them in a saucepan of boiling salted water, about 30 min until tender but still somewhat firm. Drain, discard the liquid and set aside the lentils. Cook the quinoa in the water then let it cool down 10 minutes. Prepare the vegetables: Seed, core and dice the pepper; finely chop the shallot; coarsely chop the arugula. Place the vegetables in a large bowl. Add the lentil...

https://www.soscuisine.com/recipe/egg-salad-sandwich Quantity : 1 serving Preparation : 5 min Cooking : 10 min 290 calories/serving Ingredients 2 slices bread, whole wheat 70 g 1 eggs size large, boiled, sliced 1/2 green onions/scallions, finely chopped 1/2 stalk celery, finely chopped 35 g 1 tsp mayonnaise 5 mL 1/4 cup baby spinach, or lettuce leaf [optional] 5 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional]

https://www.soscuisine.com/recipe/chicken-tikka//# 4 servings Marinade : 30 min Preparation : 10 min Cooking : 10 min 200 calories/serving Ingredients 1/2 cup yogurt, plain, 2% 130 g 2 tbsp lime juice, freshly squeezed 1 lime 1 tsp gingerroot, finely grated 4 g 1 clove garlic, minced 1 tsp curry powder 3 g 1/4 tsp cayenne pepper 1 g 3/4 tsp paprika 2 g 1/2 tsp salt 2 g 8 chicken thighs, boneless, skinless, cut into 2 cm cubes 500 g 1 1/2 tbsp canola oil 23 mL 12 bamboo or wooden skewers Before you start If the chicken pieces will be cooked using an outdoor grill, you will first need to soak the wooden skewers for about 15-30 min in warm water. Method In a bowl, stir all the ingredients together, except the chicken and oil. Add the chicken pieces, stirring to coat well. Let sit, covered, 30 min to 1 hour in the refrigerator. When ready to cook, thread the chicken pieces onto the skewers, leaving a little space between the pieces. Cook on a medium-hot, oiled grill, turning o...

https://www.soscuisine.com/recipe/roasted-asparagus Quantity : 2 servings Preparation : 10 min Cooking : 10 min 90 calories/serving Ingredients 20 asparagus, average size 400 g 4 tsp olive oil 20 mL 1 pinch salt [optional] 0.2 g Method Preheat the oven to 230ºC/450ºF. Clean the asparagus, then lay them on an oiled baking tray. Coat thoroughly with oil, then season with salt. Cook in the middle of the oven until the asparagus change colour, about 8-10 min, depending on their size. Shake the tray a couple times during cooking, so that the asparagus will grill evenly.  Alternatively, asparagus may be wrapped in aluminum foil and cooked on an outdoor grill at 'medium-high'. You may also run a skewer through 5-6 asparagus just below the tip and another about 2,5 cm from the bottom, making a little raft. This double-skewer technique keeps the asparagus from slipping through the grill. For small quantities, asparagus may also be sautéed in a pan on the stovetop. Serve.

You may recall that Challenge #8 was organizing your paper cosmetics. I have a rather large collection although I am pretty sure there are lots of you with even more. But mine ARE organized. So I am more than ready for  Challenge #9  . . . Books and Magazines Inspiration for scrapbook pages is everywhere. But what is the best way to organize it so that it's actually USEFUL? First consider cutting up your magazines and idea books, and only saving the ideas that you really plan to use. Magazines and idea books that just sit on your shelves aren't really useful. It can take hours to go through your books to find the one layout you remember. Having your ideas in a condensed form, arranged in a way that makes sense to you is much more effective. If you are able to cut up your magazines, here are some ideas for arranging them: theme (holidays, birthday, babies, pets, travel etc) number of photos used in the layout journaling ideas colours quotes techniques Now ...

INGREDIENTS 2/3 cup Basmati rice 250g skinless smoked chicken breast supreme, diced 2/3 cup semi-dried tomatoes, roughly chopped 1 1/3 cups grated mozzarella cheese 3 green onions, thinly sliced 1/4 cup basil leaves, finely shredded 3 eggs, lightly beaten METHOD Step 1 Preheat oven to 200°C. Grease an 8 x 2/3-cup capacity mini loaf pan. Line bases of holes with baking paper. Step 2 Cook rice, following absorption method on packet. Rinse. Set aside to cool. Step 3 Place rice, chicken, tomatoes, 1 cup of cheese, onions, basil, eggs, and pepper into a large bowl. Mix well to combine. Step 4 Spoon mixture into prepared pan. Sprinkle with remaining cheese. Bake for 15 to 20 minutes or until cakes are firm to the touch and light golden. Stand in pan for 5 minutes. Run a flat-edged knife around edges of cakes. Turn onto a wire rack. Allow to cool completely. Place into an airtight container. Refrigerate until ready to pack into lunch boxes.

Preheat oven to 350 F.  Oil 2 loaf pans (5x9").  Stir together 3 cups of sugar and 1 cup of vegetable oil.  Stir in 4 eggs and 2 cups of pumpkin. In a separate bowl, combine 3-1/2 cups of flour, 2 tsp salt, 2 tsp baking soda, 1 tsp baking powder, 1 tsp nutmeg, 1 tsp allspice, 1 tsp cinnamon and 1/2 tsp ground cloves. Alternating dry mixture and 2/3 cup of water, add to pumpkin batter. Divide batter between two pans and bake for 30-40 minutes until tester (such as a toothpick or knife) comes out clean.

1 cup cooked and pureed sweet potatoes 2-1/4 cups flour 1 cup brown sugar 1 tsp cinnamon 1/2 tsp ground cloves 1/2 tsp nutmeg 2 tsp baking powder 1 tsp baking soa 1/2 tsp salt 1 egg beaten 3/4 cup vegetable oil 1/2 cup milk Optional:  1 cup fresh or frozen cranberries coarsely chopped Cook and mash sweet potatoes.  Combine flour, sugar, spices, baking powder, baking soda and salt in a large mixing bowl.  In a separate bowl combine mashed sweet potatoes, beaten egg, oil and milk.  Mix well. Make a well in the dry ingredients.  Add sweet potato mixture just until combined.  Do not over-mix.  Fold in cranberries. Spoon into muffin tins.  Bake for 16-20 minutes at 350 F.

Ingredients 2 tablespoons unflavored powdered gelatin water 2 cups heavy whipping cream 1 tablespoon vanilla extract 2 tablespoons pomegranate, the seeds fresh mint (optional) Instructions Soak the gelatin (sheets) for 5-10 minutes in cold water. If you use powdered gelatin, mix it with cold water. (Typically about 1 tablespoon water per teaspoon gelatin powder, but check the instructions for your specific brand.) Set aside. Add cream and vanilla extract to a sauce pan and bring to a boil. Lower the heat and let simmer for a couple of minutes on medium-low heat until the cream begins to thicken. Remove the cream from the heat and add the gelatin. If you’re using sheets, be sure to squeeze as much water out of them as possible before adding to the cream. Stir until the gelatin has dissolved completely. Pour the cream into serving glasses. Allow to cool completely before covering with plastic wrap and placing in the fridge for two to three hours or overnight. Take the pannacotta out of t...

4 servings Ingredients 5 oz. diced bacon or chorizo 2 tablespoons butter, for frying 8 oz. fresh spinach 8 eggs 1 cup heavy whipping cream 5 oz. shredded cheese salt and pepper Instructions Preheat the oven to 350°F (175°C). Fry the bacon in butter on medium high heat until crispy. Add the spinach and stir until wilted. Remove the pan from the heat and set aside. Whisk the eggs and cream together and pour into a greased baking dish (9x9 inches) or in individual ramekins. Add the bacon, spinach and cheese on top and place in the middle of the oven. Bake for 25–30 minutes or until set in the middle and golden brown on top. www.dietdoctor.com

Portion size:  8 servings Credits :  Canadian Living Magazine: October 2010 INGREDIENTS 1/3 cup butter 1/4 cup pine nut 12 fresh sage leaves Gnocchi: 2 cups roasted pumpkin purée OR 2 cups roasted squash purée  1/2 cup grated Parmesan cheese 1 egg 1 teaspoon salt 1/4 teaspoon ground nutmeg 3 cups all-purpose flour (approx) METHOD Gnocchi: In large bowl, stir together pumpkin purée, Parmesan cheese, egg, salt and nutmeg. Using wooden spoon, stir in 2 cups (500 mL) of the flour. Stir in enough of the remaining flour, 1/4 cup (60 mL) at a time, to make soft, sticky dough that pulls away from bowl but still sticks to spoon and fingers. On well-floured surface and with floured hands, roll dough into log; divide into quarters. Gently roll and shape each quarter into 3/4-inch (2 cm) diameter rope. With sharp knife, cut each rope diagonally into 3/4-inch (2 cm) pieces. In large pot of boiling salted water, cook gnocchi, in 2 batches ...

1/3 cup sugar 1/4 tsp salt 4 eggs, slightly beaten 3 cups milk, scalded 1/2 tsp vanilla few grains of nutmeg Add sugar and salt to eggs.  Beat until thoroughly mixed.  Add milk to egg mixture, stirring constantly.  Add vanilla. Strain into buttered custard cups.  Sprinkle lightly with nutmeg.  Set molds in baking pan.  Pour enough hot water into pan to reach level of custard. Bake in slow oven 325F until firm, 25-35 minutes, or until knife put into centre comes out lean. Chill. Serves 6 to 8. Large Mold:  Use 6 eggs.  Bake 1 to 1-1/2 hours.

2-1/2 cups sifted enriched flour 1-1/2 tsp baking powder 1/2 tsp salt 1 cup butter or margarine 1-1/2 cups sugar 1 egg, beaten 1 tsp vanilla 1/4 cup chopped candied cherries 1/4 cup chopped or broken pecans 1 ounce (square) sweet milk chocolate, melted. Sift flour, measure; sift twice with baking powder and salt. Cream butter until soft and gradually blend in sugar.  Add egg and vanilla, and beat vigorously until smooth and fluffy.  Add flour mixture and mix thoroughly. Divide dough into 3 portions.  Add chopped cherries to one portion, and nuts and chocolate to the second.  Roll each portion into rolls about 1-1/2 inches in diameter.  Wrap each roll in wrap paper and chill several hours in the refrigerator. When ready to bake, slice very thin.  Place on buttered cookie sheets and bake in hot oven 400F about 10 minutes or until delicately browned. Dough can also be placed in a cookie press and pressed into fancy shapes on buttered cookie sheets.  Bake ...

4 servings Ingredients 12 mushrooms 8 oz. bacon 2 tablespoons butter 7 oz. cream cheese 3 tablespoons fresh chives, finely chopped 1 teaspoon paprika powder salt and pepper Instructions Preheat the oven to 400°F (200°C). Start by frying the bacon until really crispy. Let cool and crush into crumbs. Save the bacon fat. Remove the mushroom stems and chop them finely. Sauté in the bacon fat, adding butter if needed. Place the mushrooms in a greased baking dish. In a bowl, mix the crumbled bacon with the fried, chopped mushroom stems and the remaining ingredients. Add some of the mix to each mushroom. Bake for 20 minutes or until the mushrooms turn golden brown. www.dietdoctor.com

This recipe is DELICIOUS!!! https://www.soscuisine.com/recipe/grilled-salmon-steaks-oregano-salsa Quantity : 4 servings Preparation : 5 min Cooking : 10 min 250 calories/serving Ingredients aluminum foil 1 1/2 tbsp butter, unsalted 20 g 4 salmon steaks 700 g 1/4 cup white wine 65 mL 4 tsp dried oregano 3 g ground pepper to taste [optional] 4 tomatoes, diced 480 g 2 green onions/scallions, finely chopped 2 tbsp extra virgin olive oil 30 mL 1 pinch salt [optional] 0.2 g Method Prepare one square of heavy-duty aluminum foil per each steak. Spread the butter on the foil, then lay one steak on top. Add the wine, then season with half of the oregano followed by ground pepper to taste. Wrap the salmon steaks loosely in foil, sealing the edges securely. Cook on a medium-hot grill for about 10 min, until just tender. Alternatively, the fish may be broiled in the oven. Check with a fork to see if the fish is cooked through. While the fish is cooking, finely dice the tomatoes and chop the scall...

https://www.soscuisine.com/recipe/baked-salmon-herbs Quantity : 4 servings Preparation : 5 min Cooking : 10 min 220 calories/serving Ingredients 600 g salmon fillet 2 tbsp olive oil 30 mL 2 tbsp dried oregano 4 g 1 pinch salt [optional] 0.1 g ground pepper to taste [optional] Before you start Keep the serving plates warm on the stove while you're preparing the dish. Method Preheat the oven to 215°C/425°F. Cut the salmon fillet into pieces of comparable size, as per the number of servings required. Put them on an oiled baking sheet and brush them with oil. Add salt and pepper, then cover with the oregano. Place in the middle of the oven and bake for about 10 min for a 2 to 2,5 cm thick fillet. Since the cooking time depends on the fillet thickness and the actual temperature of the oven, it is important to check with a fork to see if the fish is cooked through. Serve on the warmed plates.

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. Sau...

I'm back on my meal plan again.  I had stopped for a while because my life was really hectic and I wasn't finding enough time to cook but I have to take back control of my diet and my diabetes.  I am subscribed to the Diabetic Plan for control of blood sugar and to help with weight loss at https://www.soscuisine.com .  I showed this plan to the staff in the Diabetes clinic at our local hospital and they were very impressed.  And it really does work!   This is tonight's supper and it was very tasty indeed.  I cheated a bit though.  I didn't want to buy anchovies just for this recipe so I thought . . . hmmmmm salty and briney . . . and diced up a couple of black olives.  I think it worked out great. https://www.soscuisine.com/recipe/orecchiette-pasta-bari-style-alla-barese Quantity : 4 servings Preparation : 10 min Cooking : 15 min 420 calories/serving Ingredients 5 cups broccoli, cut into florets 650 g 320 g orecchiette 3 cups 2 1/2 tbsp olive...

My favourite cookie! 1/4 cup butter or margarine 5 cups miniature marshmallows 1/2 tsp vanilla 6 cups Rice Krispies Melt butter and marshmallows in pan over medium heat, stirring frequently.  Add vanilla and Rice Krispies after removing from heat.  Mix well.  Press into greased 9 x 13" pan.

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

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 ad...

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.

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 s...

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

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.

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 in...

Total: 1 hr 15 min Cook: 1 hr 15 min Yield: 8 servings Level: Easy Ingredients Cooking spray 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks 1/3 cup honey 1 large egg 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger Kosher salt 1 tablespoon packed dark brown sugar 1/3 cup finely chopped pecans 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 b...

The key to good cooking is to read the recipe carefully.  Before you begin cooking: 1.  Check to see that you have all the necessary ingredients for the recipe you have selected.  Assemble the ingredients. 2.  Assemble the equipment you will need for measuring, mixing, cooking, or baking. 3.  Turn on the oven to the required temperature if a preheated oven is necessary. 4.  Measure the ingredients accurately with the appropriate measuring cup or spoon.   5.  Follow the procedure given in the recipe for combining ingredients. 6.  Follow directions given for cooking and baking.  Use as nearly as possible the size pan suggested.  Follow cooking time or baking time and temperatures given, but remember to test for doneness by physical means since oven heat varies.  Use cooking thermometers for baking, deep fat frying and candy making. 7.  Handle the finished product as recommended by the recipe.  Follow directions for...

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.

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...

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 ...

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, d...

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; ...