Tuesday, 5 December 2017

Braised Bok Choy


Quantity : 2 servings
Preparation : 5 min Cooking : 10 min
100 calories/serving





Ingredients

2 small bok choy, cut in half lengthwise 400 g
2 green onions/scallions, thinly sliced
2 tbsp butter, unsalted 30 g
1/3 cup chicken broth 85 mL


Method

Prepare the vegetables: cut each bok choy in half lengthwise (or into quarters if large) and thinly slice the green onions.
Melt the butter in a sizable pan over medium-high heat. Add the bok choy and sauté 2-3 min until they start colouring, then pour in the broth and cook, uncovered, about 7 min, until the liquid is reduced and the bok choy is soft but al dente.
Serve.

Monday, 4 December 2017

Sweet and Sour Pork

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; keep warm.
5
Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in Dutch oven; reduce heat to low.
6
Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.
7
Add pork, pineapple and bell pepper. Heat to boiling, stir constantly. Boil and stir 1 minute. Serve with rice.

www.bettycrocker.com

Sunday, 3 December 2017

Sugared Berries with Lemon


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

Saturday, 2 December 2017

Winter Fruit Salad


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

Wednesday, 29 November 2017

Warm Broccoli Rabe Salad

Warm Broccoli Rabe Salad

Quantity : 4 servings
Preparation : 5 min Cooking : 5 min
130 calories/serving

Ingredients
600 g broccoli rabe
3 tbsp extra virgin olive oil 45 mL
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1 pinch salt [optional] 0.1 g

Method

Prepare the broccoli rabe: remove any tough portions of the stalks and wash well. Blanch in a pot with plenty of salted water until al dente, about 3 min.
Meanwhile, pour the oil and lemon juice into a salad bowl, then beat, using a fork, until the vinaigrette is emulsified. Drain the broccoli rabe, then transfer it to the bowl. Toss well, then serve.

www.soscuisine.com

Monday, 27 November 2017

Pork Chops with a Mustard Sauce

Pork Chops with a Mustard Sauce


Quantity : 2 servings
Preparation : 5 min Cooking : 15 min
300 calories/serving


Ingredients


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.

Method

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.
Serve on the warmed plates.

www.soscuisine.com

Sunday, 26 November 2017

Braised Brisket of Beef

Braised Brisket of Beef


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 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.

Method

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.

Observations

This stew can be made a few days ahead and reheated over moderate heat.