1 lb Lean ground pork (try beef)
2 Cloves garlic, minced
1 Onion, finely chopped
1 tsp Salt
1 tsp Crumbled sage
1/2 tsp Ground allspice
1/4 tsp Ground nutmeg
1/4 tsp Freshly ground black pepper
1 pinch Cloves
1 cup Chicken stock
1 1/2 cup Cooked red kidney beans mash
Double-crust pastry
Directions
The recommended Gluten-Free Pastry adds 184 calories, 1 starch
choice, 1 1/2 fat. Try serving the filling hot with potatoes or
toast, or with a breadcrumb topping, or serve in a home made tortilla.
Stir-cook ground meat and onion until meat is no longer pink. (Regular
ground meat is much less expensive than lean.) Drain fat and return
meat to the pan, add spices and stock. This will take about 15
minutes.
Stir in mashed beans and simmer until liquid is just evaporated, about
another 15 minutes. Cool filling about 30 minutes if making pie
crust. Serve hot immediately, refrigerate cooled mixture up to 3
days, or freeze cooled portions up to 3 months.
1/8 recipe - 292 calories, 1 1/2 starch, 2 protein, 1 fat choice 12
grams total fat, 3 grams saturated fat, 18 mg cholesterol, 16 grams
protein, 28 grams carbohydrate, 454 mg sodium, 517 mg potassium, high
fibre
Adapted from Full of Beans by Violet Currie & Kay Spicer 1993 Shared
but not tested by Elizabeth Rodier Jan 94
Servings: 8 servings
Tourtiere Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Beans
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into the far past, at least as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that is, sadly, these early records were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to academics are a few stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a man called Apicius created some scripts describing recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were split into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the cooks of his times used many different herbs and spices, including a few you will know such as bay, fennel and parsley. In the 15th century, knights returning from the crusades brought back many foods and herbs from the holy lands, including spices like parsley, basil and rosemary. The introduction of these new culinary ideas led to a surge in recipe manuscripts, the majority of which are now in private cookery archives. The arrival of TV brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through thousands of recipes like those on our web site. |
We hope you enjoy this Tourtiere recipe.
