In My World

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This is probably the best pot roast I have ever made. Hubby is not a big meat eater and he had TWO plates . . . LOL. Served with cabbage salad and beet relish. The only thing I did different is that I put a lid on and cooked it in the oven. https://www.soscuisine.com/recipe/braised-brisket-beef-alcohol-free Quantity : 6 servings Preparation : 15 min Cooking : 2 h 30 min 410 calories/serving Ingredients 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 beef broth 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. Method Prepare the vegetables: peel the carrots, potatoes a...

Quantity : 5 servings Preparation : 10 min Cooking : 30 min 330 calories/serving Ingredients 2 potatoes, chopped into 3 cm pieces 400 g 3 1/2 cups broccoli, cut into florets 420 g 1 1/2 carrots, chopped into 3 cm pieces 150 g 1 zucchini, chopped into 3 cm pieces 130 g 1 1/2 stalk celery, chopped into 3 cm pieces 110 g 1 1/2 onions, chopped into 3 cm pieces 300 g 5 cups chicken broth, low-sodium 1.25 L 5 tsp butter, unsalted 24 g 5 tsp olive oil 25 mL 5 slices bread, whole wheat, for the croutons 180 g 2 1/2 tbsp olive oil, for the croutons 38 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start A blender or food processor will be very useful to purée the soup. Method Prepare the vegetables. Peel the potatoes. Coarsely chop all the vegetables except the broccoli into uniform 3 cm pieces. Cut the broccoli into florets. Heat the butter and oil in a saucepan over medium heat. Add all the vegetables except the broccoli and cook over medium heat for about ...

Quantity : 4 servings Preparation : 10 min Cooking : 30 min 160 calories/serving Ingredients 1 1/2 potatoes, coarsely cut into 3 cm pieces 300 g 1 1/2 parsnips, coarsely cut into 3 cm pieces 140 g 1 carrots, coarsely chopped into 3 cm pieces 100 g 1 turnips, coarsely cut into 3 cm pieces 170 g 1 1/2 stalk celery, coarsely chopped into 3 cm pieces 110 g 1/2 onions, coarsely cut into 3 cm pieces 100 g 1/2 leeks, coarsely cut into 3 cm pieces 150 g 1 tbsp olive oil 15 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 1 pinch cayenne pepper [optional] 0.1 g 2 cups chicken broth, warm 500 mL 1/2 cup water, warm 125 mL 1/2 cup milk, partly skimmed, 2% 125 mL Before you start A blender or food processor will be very useful to purée the soup.  I personally prefer to just use a masher so it isn't quite a puree. Method Prepare the vegetables: Peel the potatoes, parsnip, carrots, and turnips. Coarsely cut all the vegetables into uniform 3 cm pieces. Heat the oil in a s...

Gazpacho or Andalusian gazpacho is a cold soup made of raw, blended vegetables. A classic of Spanish cuisine, it originated in the southern region of Andalusia. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, as it is refreshing and cool. 1 small onion chopped 1 cup of peeled and diced tomatoes 1/2 cup diced green pepper 1/2 cup diced celery 1/2 cup diced and peeled cucumber 1/2 clove of garlic Mix ingredients in blender with 1 cup of tomato juice. Add 2 cups of tomato juice, 1/3 cup French dressing, 1 tbsp. salt and some cayenne (optional). Refrigerate and serve cold.

Quantity : 2 servings Preparation : 10 min Cooking : 10 min 400 calories/serving Ingredients 1/2 tbsp canola oil 8 mL 1/2 shallots, finely chopped 20 g 1 clove garlic, minced 1/2 tbsp gingerroot, grated 7 g 1/2 dried chili peppers, minced 0.2 g 2 cups chicken broth 500 mL 1 cup water 250 mL 1 tbsp fish sauce (nam pla) 15 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 160 g beef for Chinese fondue 80 g rice sticks (noodles) 1 carrots, grated 100 g 1 green onions/scallions, thinly sliced 4 button (white) mushrooms, thinly sliced 55 g 1 1/2 cup soybean sprouts 100 g Before you start Individual 500 ml (2 cups) serving bowls are needed. Method Heat the oil in a saucepan over medium-low heat. Add the shallot, then sauté 2-3 min. Add the garlic, ginger and chili pepper. Sauté 3 min with stirring. Pour in the broth and water, then add the fish sauce and a little salt and pepper. Bring to a boil, then lower the heat and simmer a few minutes. Adjust the seasoning. Add the m...

Really delicious! I just had another bowl of lentil and black eyed pea soup for my lunch. Quantity : 4 servings Preparation : 30 min Cooking : 1 h 220 calories/serving Ingredients 90 g black eyed peas (dried) 1/2 cup 9 tbsp green or brown lentils (dried) 90 g 1 tbsp olive oil 15 mL 1/2 onions 100 g 2 cloves garlic 1 tsp gingerroot 5 g 1/2 tsp ground coriander 1 g 1/4 tsp ground cumin 0.4 g 1/4 tsp turmeric 1 g ground pepper to taste 1/8 tsp cayenne pepper 0.4 g 3 tomatoes, Roma type, finely chopped 220 g 1 pinch salt 0.1 g 2 cups chicken broth, low-sodium 500 mL 9 tbsp green/snap beans, chopped 60 g 26 g spinach 1 cup 1/2 tbsp lemon juice, freshly squeezed 1/4 lemon 2 tbsp fresh cilantro [optional] 4 g Before you start Using a pressure cooker will reduce the cooking time from 1 h to 20 min.  A blender or food processor will be very useful. Method Rinse the black eyed peas and lentils under cold running water then drain well. Soak them in water for 30 minutes, while prep...

Quantity : 2 servings Preparation : 10 min Cooking : 35 min 410 calories/serving Ingredients 6 small potatoes, whole or halved 280 g 1 red onions, cut into 2 cm pieces 150 g 1 yellow or red sweet peppers, seeded, then cut into 2 cm squares 200 g 3 chicken sausages, cut into 2 cm pieces 220 g 2 tsp olive oil 10 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Method Preheat the oven to 215°C/425°F. Generously oil an oven-proof dish. Prepare the vegetables and cut them into uniform pieces. Put the pieces in the dish then coat them thoroughly with the oil. Add the sausage and season with salt and pepper to taste. Roast in the middle of the oven until the potatoes are fork-tender and golden-coloured, about 30-35 min. Stir once halfway through the roasting time. Serve. https://www.soscuisine.com/recipe/baked-chicken-sausage-vegetables

Quantity : 4 servings Preparation : 15 min Cooking : 2 h 400 calories/serving Ingredients 1 1/2 tbsp canola oil 23 mL 1 1/2 tbsp butter, unsalted 20 g 600 g pork roast, boneless 2 cloves garlic, minced 2 bay leaf 0.4 g 2 stalks celery, cut into large pieces 140 g 4 carrots, cut into large pieces 400 g 2 onions, cut into large pieces 400 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 3 potatoes, peeled and halved 600 g 3/4 cup water, up to 1,5 cm in the pan 190 mL Method Heat the oil and butter in a thick-bottom pan. Brown the meat 7-8 min until golden on all sides. Add the garlic, bay leaf, carrot, celery, and onion. Add salt and pepper, cover, cook over low heat 1½h. Pour in some water to dilute the cooking juice and provide a cooking medium for the potatoes. Peel the potatoes, cut them in halves, and add them into the pan. Cook an additional 30 min or so until the potatoes are soft. Serve. https://www.soscuisine.com/recipe/braised-pork-roast-vegetables

Except for the whole dirty dishes part of things, I'm really happy to be cooking again.  This salad was a very delicious part of my lunch today. Quantity : 4 servings Preparation : 15 min Cooking : 10 min Standing : 2 h 440 calories/serving Ingredients 200 g salmon fillet 2 tsp olive oil 10 mL 3/4 cup rice, long grain 140 g 2 eggs size large 1/3 cup frozen peas 40 g 1 stalk celery, finely diced 70 g 1 carrots, grated 100 g 1 green onions/scallions, finely chopped 3 tbsp extra virgin olive oil 45 mL 4 tsp lemon juice, freshly squeezed 1/2 lemon 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 1/4 cup mayonnaise 60 g Method Preheat the oven to 215°C/425°F. Put the salmon on an oiled baking sheet and brush with oil. Season with salt and pepper. 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...

Quantity : 4 servings Preparation : 10 min   Cooking : 30 min 250 calories/serving Ingredients 2 tbsp olive oil 30 mL 2 cloves garlic, pressed 1 onions, finely chopped 200 g 1 1/2 cup green/snap beans 150 g 2 zucchini, cut into 1,5 cm dices 260 g 1 aubergines / eggplants, small size, cut into 1,5 cm dices 180 g 1 yellow or red sweet peppers, cut into 1,5 cm squares 200 g 1 cup canned tomatoes (diced) 260 g 3 cups red beans (canned), rinsed and drained 750 mL salt  [optional] ground pepper to taste  [optional] 1 pinch cayenne pepper  [optional] 0.4 g Method Mince or press the garlic and chop the onion. Heat the oil in a saucepan over medium heat. Cook the garlic and onion 4-5 min until lightly coloured and soft, paying attention not to let them burn. Prepare the vegetables. Boil or steam the green beans. Drain, cut into 2 cm pieces, and set aside. Dice the remaining vegetables into 1,5 cm pieces and add to the saucepan with the garlic and onion. Sauté 4-5 min, then ad...