Beef Taco Crostada

Beef Taco Crostada
Print Recipe
    Servings Prep Time
    4 people 40-45 minutes
    Cook Time Passive Time
    35 minutes 1 hour
    Servings Prep Time
    4 people 40-45 minutes
    Cook Time Passive Time
    35 minutes 1 hour
    Beef Taco Crostada
    Print Recipe
      Servings Prep Time
      4 people 40-45 minutes
      Cook Time Passive Time
      35 minutes 1 hour
      Servings Prep Time
      4 people 40-45 minutes
      Cook Time Passive Time
      35 minutes 1 hour
      Ingredients
      Pastry
      Taco Meat
      Servings: people
      Instructions
      Pastry
      1. Combine flours and salt in a large bowl. Cut in butter chunks until pea-size or smaller. Drizzle with 4-5 tbsp of cold water and the vinegar tossing with a fork until dough becomes scraggly. Add another tbsp of cold water if necessary. Turn mixture out onto a clean work surface and knead until dough comes together. Form into a flat disk and wrap in plastic wrap. Refrigerate for at least an hour.
      Taco Meat
      1. Heat oil in a large skillet. Add onion and green pepper and sauté over medium heat for 2-3 minutes. Add ground beef and continue to cook until beef is no longer pink and has started to brown, breaking up beef chunks as it cooks. Remove from heat and dab out any excess fat with a paper towel.
      2. Return to medium heat and add spices and water, stirring to combine. Allow mixture to come to a simmer and cook uncovered until most of the moisture has evaporated, about 10 minutes.
      3. Remove from heat and stir in beans and half of the cheese.
      4. Preheat oven to 375°F and line a large baking tray with parchment.
      5. Roll dough into a 14" circle that will be about 1/8" thick. Fold dough in half and move to your prepared baking tray.
      6. Spread beef mixture in the centre of the dough leaving a 1 1/2"-2" boarder of dough. Fold the dough boarder up and over the beef mixture, crimping the dough slightly as you go.
      7. Whisk egg with a tbsp of water and brush onto exposed pastry edge. Bake for about 35 minutes until pastry is golden.
      8. Remove from oven and top centre with remaining cheese. Cut into wedges and serve with desired toppings.
      Recipe Notes

      -The pastry can be made up to a day in advance and kept chilled until ready to use.

      Meaty Baked Pasta

      Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
      Meaty Baked Pasta
      Print Recipe
        Servings Prep Time
        8-10 people 40 minutes
        Cook Time Passive Time
        40 minutes 5 minutes
        Servings Prep Time
        8-10 people 40 minutes
        Cook Time Passive Time
        40 minutes 5 minutes
        Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
        Meaty Baked Pasta
        Print Recipe
          Servings Prep Time
          8-10 people 40 minutes
          Cook Time Passive Time
          40 minutes 5 minutes
          Servings Prep Time
          8-10 people 40 minutes
          Cook Time Passive Time
          40 minutes 5 minutes
          Ingredients
          Servings: people
          Instructions
          1. Heat olive oil in a large pot or dutch oven over medium heat. Add onion and garlic and cook for 2-3 minutes until starting to soften, stirring often.
          2. Add ground beef and Italian sausage. Cook until browned and no longer pink, breaking apart any large chunks and stirring often. Dab out any excess fat with a paper towel.
          3. To the meat add marinara sauce, diced tomatoes, Italian seasoning, salt, pepper and chili flakes.
          4. Bring to a simmer, reduce heat, cover and cook, stirring occasionally for 20- 25 minutes to meld flavours.
          5. While meat sauce is simmering, cook pasta according to package directions using well-salted water. (about 1 tbsp regular salt to 4 litres of water). Drain pasta and set aside.
          6. Preheat oven to 350℉.
          7. In a small bowl stir together ricotta, half of the mozzarella, half of the parmesan, dried basil and a sprinkle of salt and pepper.
          8. Lightly spray a 9"x13" casserole dish with non stick spray. Add half the cooked pasta and half of the meat sauce to the casserole dish. Stir to combine. Spread with ricotta cheese mixture.
          9. To the pot with the remaining pasta add remaining meat sauce. Stir to combine and pour over ricotta cheese layer. Top with remaining half of mozzarella and parmesan cheese.
          10. Bake uncovered for 30-40 minutes until bubbly. Broil for 2-3 to blister the cheese. Remove and allow to rest 3-5 minutes prior to serving.

          Rustic Potato and Sausage Soup

          Rustic Potato and Sausage Soup
          Print Recipe
          Servings Prep Time
          8 cups 20 minutes
          Cook Time
          35-40 minutes
          Servings Prep Time
          8 cups 20 minutes
          Cook Time
          35-40 minutes
          Rustic Potato and Sausage Soup
          Print Recipe
          Servings Prep Time
          8 cups 20 minutes
          Cook Time
          35-40 minutes
          Servings Prep Time
          8 cups 20 minutes
          Cook Time
          35-40 minutes
          Ingredients
          Servings: cups
          Instructions
          1. Over medium heat add 1 tbsp of olive to a large pot or dutch oven. Add sausage links and cook until golden and no longer pink, turning often about 15 minutes.
          2. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat. To the same pot add remaining 1 tbsp of olive oil over medium heat. Add onion, celery, carrots and garlic, sauté for 4-5 minutes until starting to soften and have sweat off some of their moisture.
          3. Pour in chicken broth and tomatoes crushed with your hands. Add potatoes, bay leaf, oregano, parsley, and both paprikas. Cover and simmer on low for about 10 minutes until potatoes are almost tender. While soup is cooking, chop kale and cooked sausage into bite-size pieces.
          4. Add kale and sausage to the pot and continue to cook partially covered for about 5 minutes until kale is cooked but still has some colour and bite. Season with salt and pepper and serve immediately with crusty bread if desired.

          Spinach and Quinoa Stuffed Portabella Mushrooms


          Spinach and Quinoa Stuffed Portabella Mushrooms
          Print Recipe
            Servings Prep Time
            4 People 15 minutes
            Cook Time
            23 minutes
            Servings Prep Time
            4 People 15 minutes
            Cook Time
            23 minutes
            Spinach and Quinoa Stuffed Portabella Mushrooms
            Print Recipe
              Servings Prep Time
              4 People 15 minutes
              Cook Time
              23 minutes
              Servings Prep Time
              4 People 15 minutes
              Cook Time
              23 minutes
              Ingredients
              Servings: People
              Instructions
              1. Preheat oven to 350 ℉. Heat a large skillet over medium heat and add 2tbsp olive oil. Sauté onions for 2-3 minutes. Add garlic and continue to cook for another minute. Add spinach all at once and cook, stirring occasionally until spinach has completely wilted. Allow to cool slightly before proceeding.
              2. To the spinach, stir in quinoa, parmesan cheese, dried herbs, lemon juice, salt, pepper and dried chili flakes. Set aside.
              3. Rinse mushrooms and trim the bottom edge an approximate 1/4" and remove the stem down to the base. Using a spoon, scrape out the dark fanned bit, going down to the solid surface of the mushroom. Brush the outside of each mushroom with olive oil.
              4. Fill mushrooms with an approximate heaping 1/3 cup of mixture, pressing just slightly to fill in the mushroom cavity. Top with tomato slices if desired and then sprinkle each with mozzarella cheese. Place filled mushrooms onto a parchment lined baking sheet and bake in preheated oven for 20 minutes. Turn oven to broil and broil for 1-3 minutes until cheese is melty and golden. Remove from oven and serve immediately.
              Recipe Notes

              Use 1/2 cup dry quinoa to 1 cup of vegetable or chicken broth and cook according to package directions.  Yields about 1 1/4 cups.