Chilli Burger II

Chilli Burger II 

Ingredients: 

2 Tbsp. Canola oil 

3/4 lb Ground turkey meat 

1 Egg 

2 Red Chilli peppers, diced finely 

1 14 oz can Chilli Beans, drained 

4 to 5 Slices whole grain bread, crumbled 

1 Tbsp. Chilli powder 

1/2 tsp. Cayenne powder 

1 tsp. Ginger 

1/2 tsp. Salt 

Directions:

1.  In a large bowl combine ground turkey meat, egg, diced chilli peppers and drained chilli beans. Mix ingredients together well. 

2.  In a food processor place crumbled bread crumbs in unit and pulse until bread is finely minced 

3.  In a separate bowl place bread crumbs, chilli powder, cayenne powder, ginger and salt, Blend ingredients well and add to ground turkey mixture. Mix all ingredients together  well and form into patties. 

4.  In a frying pan over medium heat spread 2 Tbsp. Canola oil on the surface of frying pan and place burgers in frying pan and cook until juices run clear and burgers test done on the inside. 

5.  Place burgers on a serving plate and serve with a bun and condiments. 

Servings:   6 large burgers 

Chilli Burger I

Chilli Burger  I

Ingredients: 

1 lb ground chicken meat 

1 Jalapeno pepper, diced finely 

1 Egg 

1 can of Tomato  paste 

4 Slices of Whole grain bread, crumbled 

2 Tbsp. Chilli powder 

1 tsp. Dry ginger 

Directions: 

1.  In a large mixing bowl combine ground chicken meat, onion egg and tomato paste.

2.  Mix together well blending the chicken with tomato paste, chopped onion  and egg.

3.  Place crumbled bread pieces into a food processor and pulse until bread is fine consistency.

4.  Add chilli powder and ginger to bread crumbs.  Combine well and stir into ground meat mixture

5.   Shape meat mixture into firm patties and place in frying pan for 5 to 10 minutes until lightly browned on both sides. 

6.  Serve on a plate with your favourite hamburger buns and condiments.

Serving:   8 Burgers 

Cheesy Chicken Casserole with Vegetables

Cheesy Chicken Casserole with Vegetables 

Ingredients:

1 pkg.  Chicken Thighs 

2 Tbsp. Canola oil 

1 Head of Cauliflower, broken into florets 

2 Large Potatoes, peeled and sliced crosswise into thin slices 

1 1/2 C. Cheddar Cheese, grated 

1 1/2 C. Milk 

1/4 C. Butter 

4 Tbsp. All purpose flour 

1 Egg 

1/2 C. Dry Cream of Wheat Cereal 

1/3 C. Cornmeal 

1/2 tsp. Dry Ginger 

1/2 tsp. Dry Turmeric 

Directions: 

1.  In a medium size bowl combine cream of wheat, cornmeal and spices together. Blend well.

2.  Break egg into a separate bowl and beat slightly. 

3.  Put cereal and spices into a ziplock bag. Take one piece of chicken and coat with egg wash and then put into ziplock bag and shake well to coat chicken piece. Repeat procedure until all pieces area coated. 

4.  In a large frying pan brown pieces of chicken until an inside temperature of 160 F has been reached inside. Set on a plate to cool.

5.  In a medium saucepan fill bottom of pot with a small amount of water and place steamer basket into the inside of pot and cook cauliflower florets until just tender. 

6.  While florets are steaming slice potatoes and place in frying pan with reserved oil from chicken pieces. 

7.  Over medium heat fry potato slices until a nice light brown colour on the bottom and they are cooked to a tender stage. 

8.  In a 2 1/2 qt. casserole dish place florets around the inside edge of the casserole. Place fried potatoes on the inside of the circle. 

9.  In a large saucepan melt butter and add flour to make a roux with milk that is added slowly to make a sauce with a thickened consistency. Add 1 cup of grated cheese to roux and save the rest for the top of casserole. 

10.  When sauce has reached desired consistency pour over vegetables in casserole dish and spread evenly over all vegetables coating them well. 

11.  Place chicken thighs on top of vegetables and sprinkle remaining cheese over top of chicken.

12.  Preheat oven to 375 degrees Fahrenheit and place casserole in the oven for 35 minutes until chicken is browned and cheese is nicely melted over top of chicken  

Yam Pie

Yam Pie 

Ingredients:

Pie filling: 

1  large yam, steamed and quartered, skins removed 

1 C. Granulated sugar 

2 Eggs, lightly beaten 

1 1/2 C. Evaporated milk 

1 tsp. Dry ginger 

1/4 tsp. Cloves 

Pie Crust: 

1 C. All purpose flour 

1/2 C. Whole wheat pastry flour 

1/2 tsp. Salt 

1/2 C. Chilled lard ( 15 min in freezer ) 

10 Tbsp. Ice water 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2. In a large saucepan filled with 1 to 2" of cold water in the bottom of the pot place a steamer  basket inside and put the quarters of yams cut side down over medium heat until tender. Remove from heat and set aside.  

3. Measure out 1 1/2 C of steamed yam and mix with granulated sugar in a large mixing bowl. Add lightly beaten eggs, milk and spices together and stir until mixture is smooth and free of lumps.  

4. To make pie crust combine flour, salt and chilled lard together. Cut lard with a pastry blender until the size of a small pea. With a fork stir in ice water in small amounts until mixture comes together into a small ball that stays together.  

5. On a lightly floured surface roll out dough to 9" round and place in a pie plate.

6. Pour filling into prepared pie crust and bake for 50 minutes or until pie tests done in the middle. 

Servings:   8 wedges

Best Red Lentil Soup

Best Red Lentil Soup 

Ingredients: 

1 C. Red Lentils 

3 C.  Cold water 

3 Medium carrots, chopped and sliced 

4 Celery stalks, chopped finely 

1 tsp. Salt
1 6 oz can Tomato paste 

Directions: 

1.  Rinse lentils under cold running water and place in a medium saucepan with a tsp. of salt and  3 cups cold water.

2.  Slowly over medium heat bring lentils to a boil. Add chopped celery and carrots to lentil mixture and continue to cook until vegetables are tender.

3.  Add can of tomato paste to soup and stir all of the paste into soup and allow soup to simmer until ready to serve.

Servings   6 medium bowls 

Oatmeal Berry Burst Muffins

Oatmeal Berry Burst Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

2 Eggs, beaten 

1 1/4 C. Plain yogurt 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

1 C. Quick oats 

1 C. Frozen cranberries, thawed, sliced in half 

1 C. Frozen blueberries, thawed 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Grease a 12 cup muffin pan. Set aside 

3.  On a cutting board chop cranberries and set aside 

4.  Blend flour, b. powder and b. soda together in a small bowl. Set aside
5.  In a separate bowl beat eggs until light and frothy  

6.  Mix together yogurt, beaten eggs and sugar with a wire whisk until light and creamy 

7.  Add oats and berries to mixture and continue to mix ingredients well until no lumps remain in the batter 

8.  Slowly stir in dry ingredients to batter making sure flour is evenly distributed throughout the batter and it is smooth and free of lumps.
9.  Put small amounts of batter into greased muffin cups filling 2/3 full and bake for 20 minutes until light brown on top
10. Allow muffins to cool before removing from pan and set on a serving plate  

Servings:  12 muffins 

3 Bean Chilli

3 Bean Chilli 

Ingredients:

2 Hot Italian sausages, cooked and sliced 

1 14 oz  can Kidney beans, drained  

1 14 oz can  Chilli beans, drained  

1 14 oz can Pork and beans, drained  

2 Tbsp. Canola oil  

1 sweet Red Pepper, seeded and chopped into small squares 

1 Jalapeno Pepper, seeded and finely chopped 

1 14 oz can Stewed tomatoes, undrained 

Directions: 

1.  In a medium sized stock pot over medium heat sprinkle canola oil on the surface of pot.  Mix together sliced sausages, beans and tomatoes  

2.  Add chopped peppers to bean mixture and heat all ingredients until heated through. 

3.  Simmer for a few minutes and then serve over rice. 

Servings:  5 portions