In My World

I really enjoyed this recipe, especially the sauce.  Of course, I threw in extra vegetables. Quantity : 2 servings Preparation : 10 min Cooking : 15 min 240 calories/serving Ingredients 1 yellow or red sweet peppers, cut into 1 cm-wide strips 200 g 1/2 onions, halved and cut into 1 cm-thick wedges 100 g 3 cloves garlic, minced 2/3 chicken breasts, boneless, skinless, cut into 1 x 5 cm pieces 200 g paper towels 2 tbsp cornstarch 16 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 1 1/2 tbsp canola oil 23 mL 3 tbsp water 45 mL 1 1/2 tbsp soy sauce 23 mL 1 1/2 tbsp rice vinegar 23 mL 30 leaves fresh basil, larger leaves torn in half 16 g Before you start Put the serving dish in the oven at the lowest setting to keep the meat warm while you cook the vegetables. Method Prepare the vegetables : Cut the peppers into 1 cm-wide strips; halve the onions then cut them into 1 cm wedges; mince the garlic. Cut the chicken into strips ½ to 1 cm wide and about 5 cm lon...

2 tbsp olive oil 3 large portobello mushrooms, cleaned, cut into lengths 2 medium red onions, sliced 1 red bell pepper, sliced 1/4 cup balsamic vinegar 1/2 tsp dried basil 1/2 tsp dried rosemary 1/2 tsp chili powder 1/2 tsp sea salt 1/2 tsp ground black pepper Heat the oil in a large pot.  Saute all of the vegetables for 4-5 minutes. Add all the remaining ingredients and saute for 3-4 minutes. Serve immediately. From The $10 Gourmet by Ken Kostick

Quantity : 2 servings Preparation : 10 min Cooking : 25 min 430 calories/serving Ingredients 1 tbsp butter, unsalted 14 g 2 tbsp canola oil 30 mL 200 g pork strips 1/2 onions, finely chopped 100 g 1 zucchini, cut into thin rounds 130 g 1/2 green peppers, cut into thin strips 80 g 2 tsp curry powder 6 g 1 cup soybean sprouts 70 g 1 clove garlic, crushed 1/4 cup unsweetened coconut milk 65 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start Put the serving dish in the oven at the lowest setting to keep the pork strips warm while you cook the vegetables. Method Heat the butter in a skillet or wok over medium heat. Sauté the pork strips a couple minutes. Turn them, add salt and pepper, and cook an additional couple minutes. Remove the pork from the skillet, place in a dish and keep warm in the oven. Add half of the oil to the skillet over medium heat and sauté the finely chopped onion. Coarsely slice the zucchini into rounds and the peppers into narrow ...

Quantity : 4 servings Preparation : 15 min Cooking : 40 min  Cooking Dish : 21 cm diameter 220 calories/serving Ingredients 4 eggs size large 1/3 cup cream cheese 45 g 1/3 cup cream 15% 85 mL 2/3 cup Cheddar cheese, grated 50 g 5 sun-dried tomatoes (oil packed), finely chopped 20 g 1 serving Oven-Roasted Peppers butter, unsalted, to grease the pie-dish 1 pinch salt [optional] 0.2 g Before you start Peppers must be roasted in advance. Method Preheat the oven to 175°C/350°F. Butter a pie-dish. Drain the sun-dried tomatoes and chop them finely. Peel, clean and pat dry the roasted peppers, then cut them into strips of about 1 cm. In a bowl, beat the eggs with the cream cheese and cream using a fork. Add salt. Mix in the grated cheese, peppers, and tomatoes. Pour into the prepared pie-dish and bake in the middle of the oven 35-40 min until firm. Check with a tooth-pick or knife if it is cooked through. If it comes out clean, the quiche is ready. Let rest a few minut...

Quantity : 6 servings Preparation : 5 min Cooking : 30 min Standing : 45 min 70 calories/serving Ingredients 6 yellow or red sweet peppers 1.2 kg 2 tbsp extra virgin olive oil 30 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start Only red and yellow peppers are used in this recipe. They are harvested from the same plant as the green ones but are plumper and sweeter after changing colour since they are picked when fully ripe. Method Preheat the oven to 215°C/425°F. Clean the peppers with a wet towel, pat dry, and place into an ovensafe dish or a roasting pan. Cook in the middle of the oven about 30 min, or until peppers are soft and browned in spots. Turn them a couple times during cooking. Remove from oven, cover or wrap in a paper bag, and let cool down about 15-20 min (the moisture kept in the bag or under the cover will help the peeling). Remove the stem. Peel and cut each pepper lengthwise into 3-4 strips and remove seeds. Drain in a colander...