15 ml (1 tbsp) fresh rosemary (for an adventurous version of chorizo quiche)
1 onion
3 green onions
2 celery stalks
2 red peppers
1 large carrot
2 cloves garlic, chopped
Dry products section:
30 ml (2 tbsp) canola oil
250 ml (1 cup) beef broth
1 can (796 ml) diced tomatoes with juice
1 can of 540 ml red beans
2 bay leaves
5 ml (1 tsp) ground cumin
125 ml (½ cup) raisins (for the adventurous version of chili con carne)
15 ml (1 tbsp) Dijon mustard
A few dill pickles (for the adventurous version of smoked meat style breadcrumbs)
15 ml (1 tbsp) dried basil
Cheese section:
500 ml (2 cups) grated Swiss cheese
Bakery section:
1500 ml (6 cups) rye bread
Delicatessen section:
½ lb (200 g) dried chorizo
Butchery section:
1 lb (450g) ground beef
½ lb (250g) smoked meat
Dairy products section:
375 ml (1½ cups) 15% cooking cream
10 eggs
250 ml (1 cup) grated mozzarella cheese
Frozen food section:
2 pie crusts
3h
1h30
4 portions
Se congèle
Preheat oven to 375F.
Shred 1500 ml (6 cups) of rye bread and place in a large bowl.
In another bowl, mix 250 ml (1 cup) of cream, 15 ml (1 tbsp) of Dijon mustard and 4 eggs. Season with salt and pepper. Pour over the bread, mix well so that all the bread cubes are soaked.
Grate 500 ml (2 cups) Swiss cheese and 250 ml (1 cup) mozzarella. Set aside.
Roughly chop ½ lb (250g) smoked meat. Set aside.
Add 500 ml (2 cups) of grated Swiss cheese and ½ lb (250g) of ground smoked meat to the bread mixture and press into a non-stick rectangular pan.
Bake for about 40 minutes or until center is cooked through.
For the adventurous, garnish with chopped dill pickles when serving.
Chop 3 green onions, 1½ red peppers and about ½ lb (200g) dried chorizo. Set aside.
In a bowl, mix 125 ml (½ cup) of cream and 6 eggs until the mixture is smooth.
Pour into 2 crusts and add about ½ lb (200g) of chopped chorizo, 3 chopped green onions, ½ chopped red pepper, 250 ml (1 cup) of shredded mozzarella, 15 ml (1 tbsp) of dried basil, salt and pepper. This is where the adventurous can replace the dried basil with 15 ml (1 tbsp) of chopped fresh rosemary.
Bake for about 30 minutes or until quiches are lightly browned with a firm center.
Chop 1 onion, 2 celery stalks and 2 garlic cloves. Set aside.
Rinse 1 can of red beans and set aside.
Grate 1 large carrot and set aside.
In a large saucepan, heat 30 ml (2 tbsp) of canola oil over medium-high heat then brown 1 chopped onion and 2 chopped celery stalks for 1 minute.
Add 1 chopped red pepper, 1 grated carrot, 2 chopped garlic cloves and 1 lb (450g) ground beef and continue cooking for 5 minutes, taking care to crumble the beef.
Add 250 ml (1 cup) beef broth, 1 can (796 ml) diced tomatoes with juice, 1 can red kidney beans, rinsed and drained, 2 bay leaves, 5 ml (1 tsp) ground cumin, salt and pepper. At this stage, the adventurous can add 125 ml (½ cup) raisins.
Simmer, uncovered, for 30 minutes or until chili has thickened.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
1 grater
Mixing bowls
1 wooden spoon
1 large non-stick saucepan
1 non-stick rectangular mold
Empty containers (storage or freezing)
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