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 a concept can be tracked way back into the far past, in truth as far back into recorded history as the Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to experts is a collection of stone tablets in the Sumerian language which describe 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 tried it feel blissful. Closer to modern times, we have some recipe books dating from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian curry that appears on menues today, but rather descriptions of the types of food prepared by the chefs of the rich and powerful of that period. In the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from Arab countries, including spices like basil and coriander. The introduction of these new herbs and spices led to an eruption in books on cookery, some of which are now in private collections. During the succeeding few centuries, the rich families of Europe competed to offer the most exotic banquets, and as a consequence, the best chefs and their recipe collections became highly prized. Even so, it was during the 19th century that cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, verifying, and recording recipes to help cooks of their time. By the arrival of the 1900s, cooking publications are in great demand, due to more people being able to read, people having increased leisure time and disposable income. Like it or not, the introduction of television brought us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like those on this web site. |
We hope you enjoy this Tourtiere recipe.
