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Recipes

One-pot wonders: Turkey chili & spinach pan pie

Cityline | posted Saturday, Jan 31st, 2015

turkeychilicornbread-featured

Spinach and feta pan pie

Prep time: 25 minutes
Total time: 50 minutes 
Serves 6
Ingredients:

  • 2 300-g pkgs frozen chopped spinach, thawed
  • 2 eggs
  • 1 egg, separated
  • 1/2 250-g brick cream cheese, at room temperature, cubed
  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 1 1/2 cups crumbled feta
  • 1 tbsp dried chili
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 450-g pkg frozen puff pastry sheets, thawed

Method:

  1. Preheat oven to 400F. Squeeze spinach well to remove excess moisture. It should measure about 2 cups.
  2. Beat 2 eggs with 1 egg white and cream cheese in a medium bowl, until combined.
  3. Heat a medium (10-in.) oven-safe frying pan over medium. Add oil, then onion. Cook until onion is soft, about 3 min. Stir in spinach, feta, dill, salt and nutmeg. Remove from heat. Stir in egg mixture until evenly distributed.
  4. Cut out holes all over pastry with the large end of a piping tip, or a paring knife, so steam can escape during baking. Cover filling with pastry, stretching dough to the edges of pan. Tuck in corners.
  5. Bake in centre of oven until crust is lightly browned, 20 min min. Beat reserved egg yolk and brush over pastry. Continue baking until golden brown, about 5 more minutes.

Turkey chili with cheddar cornbread

Prep time: 25 minutes
Total cooking time: 45 minutes
Serves: 8

Ingredients:

  • 1 tbsp canola oil
  • 1 onion, finely chopped
  • 1 yellow bell pepper, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp chili powder
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 3/4 tsp salt
  • 500 g ground turkey
  • 796-mL can diced tomatoes
  • 540-mL can bean medley, drained and rinsed

Cornbread:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 2/3 cup milk
  • 2 eggs
  • 1/4 cup canola oil
  • 1/4 cup finely chopped chives
  • 1 cup grated cheddar

Method:

  1. Preheat oven to 400F. Heat an extra-large (13-in.) oven-safe frying pan over medium.
  2. Add 1 tbsp oil,  then onion, bell pepper and garlic.
  3. Add chili powder, oregano, paprika and 3/4 tsp salt. Stir occasionally, until  onion is soft, 2 to 3 min.
  4. Crumble in turkey. Cook, breaking up meat with a wooden spoon, until meat is no longer pink, 3 to 4 minutes.
  5. Add tomatoes. Cook for 10 minutes until thickened.
  6. Stir in beans, then remove from heat.
  7. Stir cornmeal with flour, baking powder, sugar and 1/4 tsp salt in a medium bowl.
  8. Stir in milk, eggs and 1/4 cup oil until well combined. Stir in chives.
  9. The batter will be thick. Spoon batter over chili in dollops. Sprinkle with cheddar.
  10. Bake in centre of oven until cornbread topping is golden brown, 20 to 25 min.

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Asian-style sheet pan chicken

Cityline | posted Monday, Sep 22nd, 2014

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Try this Asian-inspired chicken with rice by Chef Ricardo — a perfect weeknight dinner with great leftovers for tomorrow’s lunch!

Asian-style sheet pan chicken

Serves: 6

Ingredients for rice:

  • 4 cups chicken broth
  • 2 cups parboiled rice

Ingredients for chicken:

  • 6 skinless and boneless chicken thighs
  • 2 cups shredded green cabbage
  • 1 onion, thinly sliced
  • 1 red bell pepper, cut into strips
  • 1 broccoli, cut into large florets
  • ¼ lb snow peas, trimmed and halved
  • 3 tbsp olive oil
  • 1/3 cup hoisin sauce
  • ½ tsp Tabasco sauce
  • Salt and pepper
  • Sambal oelek

Method:

To cook the rice, bring the chicken broth to a boil in a saucepan then add the rice. Cover, reduce the heat and simmer for about 18 minutes or until the liquid has been absorbed.

Remove from the heat. Stir and let rest covered for 3 to 5 minutes, until the rice is tender.

For the chicken, preheat the oven’s broiler with the rack in the highest position.

Place the chicken opened flat on one half of a baking sheet.

Place the vegetables on the other half. Drizzle the oil over the vegetables and toss lightly, then season with salt and pepper.

Broil for about 15 minutes or until the chicken and vegetables are cooked. Remove from the oven.

Cut the meat into thin strips. Combine the chicken and vegetables with the hoisin sauce and sambal oelek. Serve with the rice.

Optional: If desired, keep 1 ½ cups of the rice and 1 ½ cups of the chicken for Leftover Chicken Fried Rice.

Courtesy Ricardo Larrivee
www.ricardocuisine.com/en
@ricardorecipes

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