Cooking in Pajamas

Adapted from Healthy Delicious . 6 links European sausages 4 c. Fresh vegetable mix, chopped (2 onions, 1/2 red pepper, 1/4 cauliflower head, 6-8 mushrooms) 1 1/2 c. Arborio Rice 1 c. White Wine 5 c. Chicken stock, low sodium 1/2 c. Parmesan cheese, grated 3 c. Spinach, chopped Preheat the oven to 425 ° F. Remove the casing from 3 sausages and cook the meat on a large frying pan.  Break up any large pieces and continue to cook until the sausages start to brown. Add the vegetables and cook for a few more minutes. Stir in the rice and cook until the grains start to become translucent and white in the center, about 1-2 minute. Pour in the white wine, stir and cook until the wine evaporates.  Stirring often to ensure even cooking. Meanwhile, bring the chicken stock to a boil. Once the wine has evaporated, add the chicken stock and bring to a boil again. Preheat a large casserole dish by placing it in the oven 5 minute before using it. Carefully transfer ...

1 Pork tenderloin 6-8 slices Bacon 2 tbsp Olive oil 1 clove Garlic, minced 1 tbsp Onion, minced 1 tsp Basil, dried 1 tsp Oregano, dried 1/2 tsp Rosemary, dried Mix together the olive oil, garlic, onion and the herbs. Set aside. In a casserole dish, line the bacon slices side by side to approximately the length of the pork tenderloin. Place the tenderloin on the bacon slices and rub half of the herb mixture onto the meat. Carefully flip the tenderloin over and rub on the rest of the herb mixture. Wrap up the tenderloin with the bacon and secure with toothpicks. Marinade in the refrigerator for 20-30 minutes. Preheat oven to 350°F. Bake the tenderloin for 45 minutes. (Longer or shorter may be required, depending on the size of your tenderloin.) Remove from oven and let stand for 5 minutes before slicing into medallions. My comments: This is one of those recipes that looks and sound fancy when in fact it is super simple to do. The only difficult part is finding the correct bake time...

3 c. Cooked rice* 2-3 tbsp Vegetable oil 2 Stalks of green onions, chopped 2-3 cloves Garlic, minced 4 Eggs 1 c. Carrots, grated 2 c. Mushrooms, cut small 1 tbsp Sesame oil 2-3 tbsp Soya sauce 1.5 c. Chicken, cut into small cubes 1 tbsp Teriyaki marinate sauce (or Soya sauce) 1/2 tbsp Vegetable oil 1 tsp Sugar 1/2 tsp Salt Pepper 1 tsp Sesame oil (optional) * Freshly cooked rice has too much moisture and it is too soggy to fry; therefore, it is best to use leftover rice. If you don't have leftover rice, you can cool freshly cooked rice to room temperature and then place the rice in the refrigerator, uncovered, for a minimum of 1 hour to reduce the moisture. ** You can use any vegetables you like. Frozen vegetable mix works well if you want to save some time (use 1 - 1.5 cup for this recipe). Thaw the vegetables to room temperature before frying. Marinade the chicken with teriyaki sauce, oil, sugar, salt and a little bit of ground pepper. Leave the chicken, covered, in the fridg...

1 c. Chinese white rice 6 c. Water 1/2 lb. Lean ground beef 1 Salted duck egg Salt & pepper to taste Lettuce, thinly sliced Sauce: 2 Green onion, chopped 3 tbsp Soya sauce (Kikkoman) 1/2 tsp Sesame oil Wash the rice several times with water. Drain out as much water as possible. Refridgerate for a few hours to let the water soak into the rice. It is easiest to pre-soak the rice overnight or in the morning, so that the rice will be ready to cook when you come home from work. In a large pot, boil the water and add the rice. Let it simmer for 30 min on medium heat. The rice should become very soft and fluffy and the liquid is slightly thickened. The consistency of the congee is typically similar to a Western style cream soup, but you can always add or reduce the water to make the congee to your desired consistency. I like my congee with medium consistency (not too watery but not too thick). While the rice is cooking, lightly marinade the ground beef with a little bit of salt or ...

8 Pork chops 3 Onions, sliced 4-6 Mushrooms, sliced 2 cans Cream of Mushroom condensed soup (Campbell's Healthy Request) Preheat oven to 350°F. Trim off as much fat as you can from the pork chops. Lay the pork chops on an oven pan. Overlay the meat with onions and mushrooms. Cover the top with the cream of mushroom soup. Bake for 45 minutes, uncovered. Serve with your favourite sidedish. My comments: Mmmm...these pork chops were wonderful. The recipe is really easy to do and there was enough moisture from the condensed soup and vegetables that the meat turned out tendered and moist. Very yummy!! I believe this recipe would also taste really good with the Campbell's condensed tomato soup.

4 Pork tenderloins 1 Carrot 1/2 Onion 3 Mushrooms 1/2 loaf Fresh bread 2 sprigs Fresh parsley 1 c. Water 1/3 c. Butter, melted 20 pc. Strings, 1 ft long Basil Oregano Celery salt Salt Pepper Cut up all vegetables into very small pieces. Cut the bread into small cubes. Add the vegetable, bread and butter together. Sprinkle on the dried spices and mix well. (The stuffing should feel moist but not wet or sticky.) Slice lengthwise along the side of the meat to open it up. Lay 4-5 pieces of strings along the bottom side of the meat. Place the bread stuffing on the meat. Close up the stuffed meat with the strings and place into a large casserole dish. Add water and close the lid to keep the meat moist while cooking. Bake at 350°F for 40 min. My comments: This was the first time we've attempted to make stuffed tenderloin. The meat was very tender and moist and the stuffing was pretty good. I think an apple sauce or gravy would go nicely with this meal. Next time, I think we'll try cut...

1 Sweet pickled pork cottage roll (Maple Leaf) 1/2 head Cabbage 3 Onions, medium size 5 Carrots 3 Bay leaves Water Cut all vegetables in large pieces. Place all ingredients in the slowcooker. Fill the slowcooker water, up to 1-inch from the top. Cook for 8-10 hours. My comments: This slowcooker meal was very easy to prepare and very delicious. The pork was very tender and moist. Since the pork was pickled, the vegetables absorbed the pork flavours and tasted great without the addition of spices.

12 Pork chops 4 Onions, sliced 1 can Diced tomatoes (800 mL) 1 can Crushed tomatoes (800 mL) 1 pkg Mushrooms, sliced 2 tbsp Garlic, minced Chilli peppers Salt and pepper Mix all the vegetables together and sprinkle the desired amount of chilli peppers. In a slowcooker, place an alternating layer of vegetable mix and pork chops. The top and bottom layer should be vegetables. Cook for 6-8 hours. Serve over rice. My comments: We absolutely love our slowcooker. I don't normally like pork chops because I always find them very dry and chewy, but this pork chops were superb! The slowcooker does an excellent job of keeping the meat moist and the meat was so tender you can almost eat the whole meal without using the knife! My only complaint about this was that we didn't cut the fat off the pork chops before cooking them. So on the second day, I scooped up 1.5 cups of fat jellies; it was pretty gross. I think it's important to keep the fat on the meat when you are cooking it in the o...

3 Leeks, cut off the top green portion, finely chopped 6 Medium size potatoes, sliced thin 3 Onions, finely chopped 3 Green onions, finely chopped 1 tsp Garlic, minced 2 c. Pork roast, finely chopped 3 tbsp Chicken stock 6 c. Water 3 c. Skim milk 1 c. Grated cheese Salt and pepper Combine the potatoes leeks, both types of onions, pork, chicken stock and water in a large pot and simmer for 1 hour. The potatoes should start falling after 1 hour. Add the milk and simmer for another 20 minutes. Add salt and pepper to taste. Sprinkle a bit of grated cheese on top before serving. My comments: We do not own a food processor which was why we did not puree the soup. At first glance, this does not look very much like a potato and leek soup because it was kind of chunky. However, the flavour was absolutely awesome and we deemed this a successful experiment. Furthermore, this is somewhat low fat since we used skim milk instead of cream. Also, the pork we used was from the leftover pork roast we co...