French Canadians rejoice. I’ve found a way to transform the Québécois staple comfort food into health food by adding/substituting some highly nutritious ingredients. Kale haters, you won’t even notice.
For the record, your Memere’s meat pie will alway be the best ever.
Superfood Meat Pie
2lbs ground pork*
1 bunch of kale (super food)
3 large sweet potatoes (super food)
2 cloves garlic (super food)
1 medium onion
1 tablespoon ground cloves* (or more if you’re a clove fan)
Sea salt & ground black pepper (to taste)
1 Ready-to-bake pie crust
Peel and boil sweet potatoes until soft. Mash to smooth consistency. Add butter or margarine if you like.
In a food processor, finely chop the kale, onion and garlic.
In a large sauce pan, begin cooking the ground pork.
Gradually add seasoning (clove, etc) and chopped kale mix.
Cook until pork is thoroughly cooked. Stir often to avoid clumping and ensure ingredients spread evenly.
Add mashed sweet potatoes. Stir to ensure they are spread evenly with the meat and kale mix.
In a pie pan, prepare your crust. Spoon in your meat/potato/veg filling. Apply top crust, pressing to join bottom crust around the edges, cutting off the excess.
Bake according to the directions on your rady-to-bake pie crust.
*substitutions: Some families use half ground pork, half ground beef. Use whatever you’d like. Some families use different spices. Try what you’d like.
I had this once at the Concord Food Co-Op. It seemed like the greatest idea ever no one else has tried. So I took it upon myself to conquer it my own unique way.
Ingredients I used:
- 1.5lbs ground chicken (Organic, antibiotic-free)
- 1/2-3/4 cup of crumbled blue cheese
- 2 eggs
- 1/2 of a large vadalia onion
- 1/2 of a large sweet red pepper
- 1 large carrot, peeled
- 2 cloves garlic
- 4 slices of whole grain wheat bread
- 1 bottle of Frank’s Red Hot Continue reading Epic Buffalo Chicken Meatloaf
Saag. Doesn’t sound too appetizing, does it?
Saag is an Indian dish found in most Indian restaurants, usually offered with lamb or chicken. It’s unique feature is the spinach laden sauce. I get it frequently when dining at such establishments. After a few successful weeks of cooking other things in my slow cooker, I figured this dish was worth a try.
- Slow Cooker Chicken Saag
- 2.5lbs chicken breast – cubed to bite size
- 15oz fresh spinach (or frozen if you’re lazy) – I used baby spinach – less stems, etc.
- 1 large onion, diced
- Ginger, minced
- 5 cloves garlic, minced
- 1tsp Turmeric
- 1tsp Cumin
- 1tsp Cayenne pepper
- 1.5tbs Coriander
- 1.5tbs Garam Masala
- 1.5tbs Curry
- 1 can coconut milk (richens the sauce)
- 1 can diced tomoatos Continue reading Slow Cooker Chicken Saag
I had some paprika that needed using. After scouring the web for some ideas, this is what I came up with:
- 1 large onion, diced
- 2 lbs carrots, sliced to bite size
- 1.5 lbs fresh green beans, trimmed ends
- 1 can Campbell’s cream of mushroom soup
- 4 tbs paprika
- 3 lbs chicken thighs
- Salt & pepper, to taste
For the side dish:
4-5 Purple sweet potatoes
1/4 cup butter or margarine Continue reading Slow Cooker Paprika Chicken Stew w/ Purple Sweet Potatoes
Yesterday on Facebook I alluded to making a curry dish in the slow cooker/crock pot. This was my first such attempt. I read through a few different online recipes and developed the following set of ingredients to make a hybrid model of my own:
1 large green pepper
1 large yellow pepper
1 large sweet onion
3 plum tomatoes
1 can garbanzo beans (chick peas)
2 lbs chicken thighs
2 tbs curry powder
1-2 tsp ground coriander (to taste)
1-2 tsp ground cumin (to taste)
I diced the all of the vegetables and threw in the chicken thighs into the slow cooker, along with the spices, and cooked as is for about 4 hours. By the time 4 hours had come around, the chicken could be pulled apart easily, so there is no need to pre-cut the chicken.
The smell in my apartment was amazing, if you’re into those types of South Asian spices. I added the chick peas at let it simmer for another hour. During this period I cooked up a batch of basmati rice.
The resulting dish was awesome. I have enough to last another 3-4 meals. Having done just one tsp of both coriander and cumin, I would suggest for those of you who order your Indian cuisine more spicy, to go with two. I will up the dosage myself next time I try this.
- Cavatappi (curly pasta)
- Italian Chicken Sausage
- Kale (1 bunch)
- Summer Squash (1 Large)
- Goat Cheese (1/2 Cup)
- Fresh Grated Parmesan (1 1/2 cups)
Chop kale to bite size pieces. Dice summer squash. Place kale and squash into a large pot. Add 2-3 tablespoons of olive oil. Cook over low-medium heat until kale wilts and squash is tender. Add in the sliced chicken sausage and capers (to taste). Most chicken sausage comes pre-cooked, so for this exercise we’ll assume you’re adding cooked sausage. I also added basil, dill and black pepper.
In a separate pot, cook the cavatappi. Once cooked, drain and add into the kale/sausage pot. Be sure to add it and stir gradually to ensure you have optimal pasta/kale/sausage distribution. You don’t want to have pasta overkill.
Once your sure you have achieved the perfect balance of pasta, veggies and sausage, stir in the goat cheese and grated Parmesan. It will melt and create a rich, creamy and tasty – but not overpowering – coating over everything in the pot.
You now have a ridiculously delicious meal.