Tourtière

I found this recipe when looking for an untried recipe for ground pork. I wasn't sure about it, but after Thanksgiving we had leftover celery and potatoes and we routinely buy ground pork on quick sale. So it would be relatively cheap to make.

I helped D make this. It was pretty easy. Just a lot of chopping. We don't have 6 ramekins so we used a 2-qt casserole dish. It was very full. D pulled it out of the oven with 12 minutes left on the timer.

Although messy, it was very good. I loved all the flavors. Definitely would have again. We had with Broccoli with Roasted Balsamic Butter (subbed broccoli for the asparagus).

Photo by ALB

Tourtière

Spiced meat pie dating back to the Middle Ages is a holiday tradition in Québec. The dish is often made in a pie plate with top and bottom crusts. Our version calls to bake individual pies in ramekins with just a top crust—a simple way to shave both fat and calories from each serving. If you don't have ramekins, simply spoon the pork mixture into a (9-inch) pie plate and top with the entire store-bought pastry. (the pie plate will not hold it all, use a 2-qt casserole dish)

YIELD: 6 servings (serving size: 1 ramekin)
COURSE: Main Dishes

Ingredients
Cooking spray
1 pound ground pork
1 teaspoon salt, divided (it only was called out once...we added the 2nd 1/2 tsp when we added the veggies)
1/2 teaspoon ground cinnamon

1/8 teaspoon ground red pepper
1/8 teaspoon ground cloves
1 tablespoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/3 cup finely chopped celery
1 (1-pound) russet potato, peeled and cut into 1/4-inch cubes
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups fat-free, less-sodium chicken broth
3 tablespoons finely chopped chives
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Photo by ALB

Preparation
1. Preheat oven to 400°.

2. Heat a large skillet over medium-high heat, and coat pan with cooking spray. Add pork to pan. Sprinkle pork with 1/2 teaspoon salt, cinnamon, 1/8 teaspoon red pepper, and cloves; sauté for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove pork from pan. Add olive oil to pan, and swirl to coat. Add 1 cup onion, carrot, celery, and potato; sauté for 5 minutes, stirring frequently. Add garlic, and sauté for 1 minute, stirring constantly. Return pork to pan. Stir in flour, and cook for 1 minute, stirring constantly. Add broth, scraping pan to loosen browned bits; bring to a boil. Cook 2 minutes or until slightly thick. Remove from heat; stir in chives.

3. Place 1 cup pork mixture into each of 6 (8-ounce) ramekins. Roll pie dough to an 11-inch circle. Cut 4 (5-inch) dough circles. Combine and re-roll dough scraps. Cut 2 (5-inch) circles. Place 1 dough circle on each ramekin, tucking edges inside. Cut an X in the top of each circle; coat lightly with cooking spray. Place ramekins on a baking sheet. Bake at 400° for 40 minutes or until golden and bubbly (D cooked it for 28 minutes since he used a 2-qt casserole dish).

Wine note: With traditional Canadian Tourtière, reach for the strong and spicy Québécois beer Maudite ($8.99/750 ml). Made in a Belgian style, Maudite has a peppery, spicy signature that echoes this dish's layers of cinnamon and clove. The beer is strong and full-flavored, with bold fruit, caramel, bready, and figgy flavors that work with the complex flavors of these meat pies, while remaining refreshingly drinkable. —Jeffery Lindenmuth

Nutritional Information
Calories: 420; Fat: 22.2g; Saturated fat: 7.6g; Monounsaturated fat: 9.8g; Polyunsaturated fat: 2g; Protein: 17.5g; Carbohydrate: 36.5g; Fiber: 2.4g; Cholesterol: 54mg; Iron: 1.8mg; Sodium: 683mg; Calcium: 45mg

Cooking Light JANUARY 2010

Spicy Guinness Mustard

So although I love Guinness, I really don't like Guinness Extra Stout. It always tastes flat. And yet, most people will buy me that when I visit because they assume that I don't want to drink beer out of a can. So I acquired some Extra Stout and ran around this recipe from Saveur at the same time.

It was terribly easy to make. And it has a good kick/bite to it.
But it makes a ton. So much, that I actually threw some away. Because 2 Cups of Mustard is going to last me forever!.

Spicy Guinness Mustard

Photo by ALB

Ingredients
1 12-oz. bottle Guinness Extra Stout
1 1⁄2 cups brown mustard seeds (10 oz.)
1 cup red wine vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1⁄4 tsp. ground cinnamon (I didn't have any, so I used apple pie spice)
1⁄4 tsp. ground cloves
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground allspice

Instructions
1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.

2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.

3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)

MAKES 3 1⁄2 CUPS

Pan-Fried Onion Dip

Yum and it only gets better the day after.

Pan-Fried Onion Dip

Photo by ALB

Posted by RLLLML508
Yield : 2 cups

Posted by Auntina32/November 2010:
"This recipe is from the Barefoot Contessa. It's so good. I use light sour cream, low fat cream cheese and light mayo. I cut the butter down to 2 TB. You'll want to forego the crackers and stick your face in the bowl."

Ingredients
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil (Al's Note: used 1 TBSP)
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature (Al's Note: used LF)
1/2 cup sour cream (Al's Note: used RF)
1/2 cup good mayonnaise (Al's Note: used Hellman's LF)

Directions
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large sauté pan over medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature (Al's Note: liked it better cold).

Baked Potato Soup

Can you guess what we had as leftovers from Thanksgiving? If you guessed potatoes, you'd be correct. So D found this recipe. He said it was very easy.

The result was an incredibly thick soup that stuck to your bones. I didn't know it was a CL recipe. It was good. You do have to play with the salt (add more).

Will have again. Had with a Caesar Salad.

Baked Potato Soup

Photo by ALB

YIELD: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)
COURSE: Main Dishes, Soups/Stews

Ingredients
4 baking potatoes (about 2 1/2 pounds)

2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

Preparation
Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Nutritional Information
Calories: 329; Fat: 10.8g; Saturated fat: 5.9g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 0.7g; Protein: 13.6g; Carbohydrate: 44.5g; Fiber: 2.8g; Cholesterol: 38mg; Iron: 1.1mg; Sodium: 587mg; Calcium: 407mg

Cooking Light SEPTEMBER 2007

Crescent-Wrapped Brie aka Redneck Brie

My neighbor's friend gave me this recipe. He called it Redneck Brie, because it wasn't all fancy using homemade or even Pepperidge Farms Puff Pastry. Then I found it on the Pillsbury website. I like Redneck Brie as the title, better than Crescent-wrapped Brie. (The Star Wars Characters don't come out after having been baked).

Crescent-Wrapped Brie aka Redneck Brie

Geeky Redneck Brie

Baked brie is always a hit at parties, and the easiest -- and most delicious -- way to serve it is this classic Crescent-Wrapped Brie recipe.

Prep Time: 20 Min
Total Time: 1 Hr
Makes: 12 servings

INGREDIENTS:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 round (8 oz) Brie cheese
1 egg, beaten

DIRECTIONS:
Heat oven to 350°F.
If using crescent rolls: Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares.

Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canapé cutter, cut 1 shape from each corner of remaining square; set cutouts aside.

Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.

Bake 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.

Nutritional Information:
1 Serving (1 Serving)

Calories 140; (Calories from Fat 90); Total Fat 10g; (Saturated Fat 5g, Trans Fat 1g); Cholesterol 35mg; Sodium 270mg; Total Carbohydrate 7g; (Dietary Fiber 0g, Sugars 1g); Protein 5g;

Percent Daily Value*: Vitamin A 2.00%; Vitamin C 0.00%; Calcium 4.00%; Iron 4.00%;

Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat;; 1/2 High-Fat Meat; 1 Fat; Carbohydrate Choices: 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Don't-Be-A-Chicken Chili

So this was very good, although there is something wrong with the recipe as written.

D made it. It was very easy. We put all the cheese into the pot, so as to not think about it.

The problem...where does the whipping cream come in? We left it out, because we thought the consistency would be too much like soup and not chili.  We had with Mexican Corn Casserole.

Don't-Be-A-Chicken Chili

Sour cream and whipping cream are stirred into this chili, making it extra rich and creamy. Double this recipe and keep it warm for your guests in a 5-quart slow cooker.

YIELD: Serves 6 to 8.
COURSE: Soups/Stews

Ingredients
1 tablespoon oil
1 pound boneless, skinless chicken breasts, cubed
1 onion, chopped
1 (14-oz.) can chicken broth (used 2 cans)
2 (15.8-oz.) cans Great Northern beans, drained and rinsed
2 (4 1/2-oz.) cans chopped green chiles
1 1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (8-oz.) container sour cream
1 cup whipping cream (didn't use because we couldn't figure out where to use it)
2 cups shredded Monterey Jack cheese
Garnish: cilantro sprigs

Preparation
Heat oil in a large skillet over medium heat; add chicken and onion. Saute 10 minutes, or until chicken is cooked through; set aside.

Combine broth, beans, undrained chiles and seasonings in a large Dutch oven. Bring to a boil over medium-high heat. Add chicken mixture; reduce heat and simmer 30 minutes. Add sour cream, stirring well. Top each serving with shredded cheese; garnish, if desired.

Oxmoor House OCTOBER 2011

Mexican Corn Casserole (aka Mexican Corn bread)

Let's just get it out there. I'm not a true Southerner. I don't make corn bread in a skillet. I don't like corn bread at most places because there is no amount of water, milk, or liquid that can get that dry taste out of my mouth. So when I came across this recipe, I wasn't sure. The result is moist sweet bread. I like it.

I have made it with and without the green chiles and the cheese.

Mexican Corn Casserole (aka Mexican Corn bread)

Ingredients
1 (14 3/4 ounce) can no salt added cream style corn
1 (8.5 ounce) package corn muffin mix (such as Jiffy)
1 (4.5 oz) can chopped mild green chili's
1/2 cup egg substitute
1/3 cup (1.3 oz) shredded Monterrey Jack cheese with Jalapeno peppers
Cooking spray.

Preparation
Heat oven to 350.
Combine first 5 ingredients; stir just until moist. Pour mixture into a 1 quart baking dish coated with cooking spray.
Bake at 350 for 50-55 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes.

8 servings; Points (not Points Plus) = 4 per serving
From Weight Watchers Annual Recipes for Success 2004