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Chinese stir-fried greens

January 25th 2014

SOSCuisine/Green VegetablesOriginally published in the Journal de Montréal on January 25, 2014.

We are constantly bombarded with this message: You should eat dark green leafy vegetables every day.

But these green plants remain a mystery for many of us. Having said that, they are becoming an increasingly common sight in grocery stores, and especially in ethnic markets, where they often have different names based on the cultural and linguistic heritage (Cantonese, Mandarin, Vietnamese etc.). All this adds to the confusion and mystery.
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DIY tartare

January 21st 2014

SOSCuisine/Beef TartareOf late, tartare has become a serious cause for concern ever since several customers complained of food poisoning in Marché 27, a tartare bar in Montreal.

So as not to deprive yourself of the delights of tartare, I invite you to quite simply prepare it yourself, by making sure you follow the below tips:
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TOP 10 SOSCuisine Recipes

December 30th 2013

SOSCuisine/Top 10 RecipesTo start off the New Year on the right foot, we prepared the short list of our best recipes. See which ones were both best rated and most often saved in the cookbooks of our 350,000 members, during 2013.

If you are surprised to find a fish recipe at the top of the list, “Sole Fillets Florentine-Style”, please note that it is a very tasty recipe indeed, besides being ideal to introduce kids to fish. More than 15,000 people saved this recipe in their cookbook! Read the rest of this entry »

History of cranberries

December 23rd 2013

Cranberry, a cousin of the red bilberry, is present in all the sauces of the festive season!

Used as a poultice by Native Indian witch doctors, cranberry was also adopted by American sailors to fight against scurvy. In fact, US troops consumed around 500,000 kg per year during the Second World War!

Just a reminder of the TOP 3 elements in cranberry:

1. Antioxidants

Several studies carried out in recent years have highlighted the ability of antioxidants to neutralize free radicals from the body and thus, prevent the onset of various age-related diseases such as certain cancers and cardiovascular diseases. As it is better to be safe than sorry, the dietician team at SOSCuisine proposes simple and delicious menus that meet the latest scientific recommendations for maintaining good health.

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A festive menu on a budget

December 21st 2013

SOSCuisine/Chicken in a Puff Pastry ShellOriginally published in the Journal de Montréal on December 21, 2013.

During the Christmas season, we get carried away not only with gifts… but also with our spending!

That’s why we have compiled a low budget festive menu for you. For less than $5 per serving, here is a five-course meal that will delight your guests.

The price can be even lower if you use our tool, that allows you to compare supermarket flyers’ specials.
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An Hypotoxic Festive Menu

December 14th 2013

Originally published in the Journal de Montréal on December 13, 2013.

In the last few years, the anti-inflammatory diet also known as “hypotoxic” has been gaining increasing popularity. Its success has been fuelled by the many people whose symptoms have been reduced after adopting this new diet.

Indeed it seems to be beneficial against different ailments, in particular several autoimmune diseases. The main principles of this diet are:

1. exclusion of animal milks and derivatives;

2. exclusion of all “modern” grains, such as all those containing gluten (wheat, rye, barley, oats, kamut and spelt), and corn;

3. exclusion of animal protein cooked at a temperature above 110° C. Read the rest of this entry »

A vegetarian festive menu

December 7th 2013

The number of people with dietary restrictions in our circle of family and friends is increasing by the day.

Whether they are allergic or intolerant to a specific food, or they have simply adopted a different eating style, it’s becoming increasingly complicated to plan a festive meal that will please all of our guests.

That’s why for the next three Saturdays before Christmas we are proposing specially designed gourmet menus for all the guests to enjoy at the party… without the hosts having to break into a sweat about how to plan the menu.

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