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
It is possible to read the history of written recipes way back into the distant past, in truth as far as early Egypt, and maybe even further. However, generally, these early cook books were just basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history is a series of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. As our culinary historical trip moves to more modern times there are some books from the fourteenth century - a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the curry that appears on menues today, but instead descriptions of the types of food on the tables of the nobility of that period. Over the following few centuries, the wealthy families of the West strove to serve up the best banquets, and because of this the best chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, testing, and recording popular recipes of the day. The arrival of TV brought us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Tourtiere recipe.
