Beef Taco Crostata

Beef Taco Crostata
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 Crostata
    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" border of dough. Fold the dough border 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.

      Wasabi Slaw

      A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
      Wasabi Slaw
      Print Recipe
        Servings Prep Time
        6 cups 30 minutes
        Passive Time
        10 minutes
        Servings Prep Time
        6 cups 30 minutes
        Passive Time
        10 minutes
        A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
        Wasabi Slaw
        Print Recipe
          Servings Prep Time
          6 cups 30 minutes
          Passive Time
          10 minutes
          Servings Prep Time
          6 cups 30 minutes
          Passive Time
          10 minutes
          Ingredients
          Servings: cups
          Instructions
          1. In a small bowl whisk together mayonnaise, sugar, wasabi, vinegar, salt and pepper. Allow the dressing to sit refrigerated for at least 10 minutes or until ready to use to allow sugar to completely dissolve.
          2. In a large bowl toss together cabbage, carrots and green onion.
          3. Stir in dressing and serve immediately for a crisp coleslaw. .
          Recipe Notes

          The coleslaw with soften as it sits so it is best served immediately after adding dressing. It can be made a couple of hours ahead and tossed before serving if needed.

          Slow Cooker Lentil and Ham Soup


          Slow Cooker Lentil and Ham Soup
          Print Recipe
            Servings Prep Time
            10 cups 30 minutes
            Cook Time
            7 hours
            Servings Prep Time
            10 cups 30 minutes
            Cook Time
            7 hours
            Slow Cooker Lentil and Ham Soup
            Print Recipe
              Servings Prep Time
              10 cups 30 minutes
              Cook Time
              7 hours
              Servings Prep Time
              10 cups 30 minutes
              Cook Time
              7 hours
              Ingredients
              Servings: cups
              Instructions
              1. Rinse and drain lentils. Add lentils along with onion, celery, carrots, cabbage, garlic, parsley, bay leaf, thyme to your slow cooker.
              2. Cut excess ham away from bone and save for later.
              3. Add ham bone and 7 cups of broth to slow cooker. Stir to combine, cover and cook on low for about 7 hours, stirring once or twice.
              4. While soup is cooking, coursely chop or shred ham. Cover and refrigerate until soup is ready.
              5. Remove ham bone and bay leaf from soup. Adjust consistency with the additional cup of broth. Stir in chopped ham and white vinegar. Cover and allow to cook for 5-10 more minutes to warm ham. Add a generous sprinkle of fresh dill and season to taste with salt and pepper. Serve with a dollop of sour cream and more fresh dill.
              Recipe Notes
              • a smoked pork hock will work in place of a meaty ham bone.
              • for a vegetarian/vegan option, use vegetable broth and omit the ham and sour cream.

              Poached Egg and Kale Toasts


              Poached Egg and Kale Toasts
              Print Recipe
                Servings Prep Time
                4 Toasts 15 minutes
                Cook Time
                12-15 minutes
                Servings Prep Time
                4 Toasts 15 minutes
                Cook Time
                12-15 minutes
                Poached Egg and Kale Toasts
                Print Recipe
                  Servings Prep Time
                  4 Toasts 15 minutes
                  Cook Time
                  12-15 minutes
                  Servings Prep Time
                  4 Toasts 15 minutes
                  Cook Time
                  12-15 minutes
                  Ingredients
                  Servings: Toasts
                  Instructions
                  1. Heat oil in a medium skillet, add shallots and garlic. Cook on medium for 1-2 minutes, stirring often.
                  2. Add kale, red pepper and water. Continue to cook, stirring often until kale is tender but still has some texture and all the water has been absorbed about 10-12 minutes. Stir in white wine vinegar and season with salt and pepper.
                  3. While kale is cooking, add 3" of water to a shallow pot. Bring to a gentle simmer and add 1 tbsp of white vinegar and a sprinkle of salt. Crack eggs, one at a time into the water. Cook for 4 minutes for soft eggs. Remove with a slotted spoon to a paper towel lined plate to absorb excess moisture.
                  4. Toast bread and butter if desired, top with a generous portion of sauteed kale and top with a poached egg. Sprinkle with chilli flakes if desired. Serve immediately.

                  Crispy Chicken Sliders with Wasabi Slaw

                  Crispy Chicken Sliders with Wasabi Slaw
                  Print Recipe
                    Servings Prep Time
                    8 sliders 55-60 minutes
                    Cook Time
                    10-12 minutes
                    Servings Prep Time
                    8 sliders 55-60 minutes
                    Cook Time
                    10-12 minutes
                    Crispy Chicken Sliders with Wasabi Slaw
                    Print Recipe
                      Servings Prep Time
                      8 sliders 55-60 minutes
                      Cook Time
                      10-12 minutes
                      Servings Prep Time
                      8 sliders 55-60 minutes
                      Cook Time
                      10-12 minutes
                      Ingredients
                      Wasabi Slaw
                      Chicken Cutlets
                      Servings: sliders
                      Instructions
                      Wasabi Slaw
                      1. In a small bowl, whisk together mayonnaise, vinegar, sugar, wasabi, salt and pepper. Cover and keep chilled until ready to use.
                      2. When ready to assemble sliders, toss cabbage, green onion and grated carrot with dressing.
                      Chicken Cutlets
                      1. Slice chicken breasts in half horizontally and then cut each half into half again, getting 4 pieces (each being about 1.5 ounces) out of each breast. Place the chicken pieces between two pieces of parchment or wax paper and pound with a rolling pin or flat side of a mallet to 1/4" thick.
                      2. Using 3 shallow bowls, to the first, add the flour, salt and pepper and whisk to combine. To the second, add eggs and water and whisk to combine. To the third, add the bread crumbs.
                      3. Add several chicken pieces to the flour bowl and flip around to coat. Shake off excess and add pieces to egg bowl. Using a fork, flip to coat with egg and place in bread crumbs, turning each piece and patting gently to adhere crumbs. Place breaded portions onto a clean plate or wire rack and repeat breading procedure until all pieces are done.
                      4. Add enough canola oil to a large skillet to just start to cover the bottom. Heat over medium high until hot. Add breaded chicken to pan, being careful not to overcrowd pan. Cook for approximately 2 minutes per side until golden. Remove from pan to a paper towel lined tray to dab off any excess grease and then to a clean plate. Keep warm in a low 225℉ oven while remaining cutlets are fried. Wipe out pan with a paper towel to remove excess crumbs that may start to burn prior to frying more cutlets.
                      5. Slice slider buns in half and brush lightly with butter. Wipe out skillet with a paper towel and place slider buns buttered side down in pan and heat over medium until starting to brown and become warm. About 2 minutes.
                      6. To each slider bun, add a chicken cutlet and top with a generous amount of wasabi slaw. Secure each slider with a long toothpick if desired and serve immediately.