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Tag Archives: onion

Terrific Tourtière/Casserole

16 Wednesday Dec 2020

Posted by wrks4me in Baking, Main Dishes

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Tags

Dough, Ground Beef, Ground Pork, onion, Pastry, Pie, Tourtiere

Ingredients

Pastry

  • 2 cups of all purpose flour
  • 1 cup shortening (Crisco)
  • 3/4 tsp salt
  • 1 egg
  • 2 Tbsp Cold Water (ice water works best)
  • 1 Tbsp White Vinegar

Spice Blend

  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice1/4 teaspoon ground mustard
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper

Filling

  • 1 large russet potato, peeled, quartered
  • 1 1/2 large onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 teaspoon kosher salt
  • 3/4 cup potato cooking water, plus more as needed
  • Optional: 2 cups frozen mixed vegetables (peas, carrots, lima beans)

Egg Wash

  • 1 large egg
  • 1 tablespoon water

DIRECTIONS

STEP 1 – Pastry

(If using a food processor or mixer with dough hook)

  1. Put flour, cold shortening, and salt into the processor
  2. Combine egg, water and vinegar together in a cup
  3. Pulse processor and gently pour liquid into the processor
  4. Stop when a dough ball forms (DO NOT OVERWORK DOUGH)
  5. Wrap with plastic wrap and put into refrigerator for about 15 minutes, until needed

(If making by hand)

This image has an empty alt attribute; its file name is pastry-blender.jpg
  1. Put flour, cold shortening, and salt into a bowl
  2. Combine egg, water and vinegar together in a cup
  3. Using a fork or pastry/dough cutter (see right) blend shortening into flour
  4. Add liquid mixture into dry ingredients until moist (DO NOT OVERWORK DOUGH)
  5. Form a dough ball
  6. Wrap with plastic wrap and put into refrigerator for about 15 minutes, until needed

STEP 2 – Mix Spices

  1. Blend together all the spices and put aside

STEP 3 – Filling

This image has an empty alt attribute; its file name is chow-chow.jpg
  1. Cut potato into quarters and put into a enough water to cover and bring to boil
  2. Cook potatoes for about 15 minutes or until a fork can be inserted
  3. Remove potatoes and mash, put aside until needed (KEEP POTATO WATER – DO NOT THROW OUT)
  4. Add some oil to pan and add the onions
  5. Cook until golden
  6. Add both meats and brown the meat
  7. Add spices and garlic, along with about 3/4 cup of “Potato Water” and continue to cook for about 40 minutes or until most of moisture has evaporated. If there is still alot of oil, remove with a spoon. Do not overcook as the meat should remain moist.
  8. Stir in the mashed potatoes and fold in the optional frozen vegetables
  9. Put aside and let cool for about 15-20 minutes before putting into pastry dish
  10. While mixture is cooling, take prepared dough from refrigerator and divide in two. Dust surface and top of dough ball with a little flour and roll out pastry using a rolling pin to fit a 9″ deep dish pie plate (you will need two pieces of rolled out pastry. One for the top and one for the bottom of the dish.
    (If you don’t like so much dough you can put meat mixture into a small casserole dish and just cover the top with a piece of rolled out dough. If you have any dough left over, put into the freezer for next time.)
  11. Spoon mixture into pie plate and cover plate with remaining rolled out pastry dough
  12. Crimp edges of dough together. Trim off excess dough
  13. Combine egg and water together and brush top with egg wash
  14. With a knife, poke a few holes into the top of the dough to let the steam out.
  15. Put into a preheated 375 degree F. or 190 degree C. oven and bake for about 1 hour.
  16. Can be served as is or with “Chow Chow”, tomato relish, ketchup or even beef gravy

Enjoy

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Easy “Spanish” Rice

30 Friday Oct 2020

Posted by wrks4me in Main Dishes, Side Dishes

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Tags

Chicken broth, onion, Rie, Salsa

Ingredients

  • 1 medium onion (finely diced)
  • 2 Tbs oil
  • 1 1/2 cups of white rice
  • 2 cups chicken broth
  • 1 cup Salsa

Directions

  1. Put oil in fry pan and brown onion and rice
  2. Add chicken broth and salsa
  3. Cover and put in a preheated oven at 400 degrees for 30-40 minutes
  4. OR bring to a boil, cover with lid and reduce heat to low. Simmer, stirring every 5-7 minutes until rice is tender, about 20-25 minutes.

Enjoy

Chicken Fajitas

29 Thursday Aug 2019

Posted by wrks4me in International Dishes, Main Dishes, wrks4me - Recipes

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Tags

Chicken, Fajitas, Green Peppers, onion, Red Pepper

Fajitas

Ingredientswrks4me_terry_tested-11

  • 4 tablespoons canola oil, divided
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons seasoned salt or just salt of your choice
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder (or 2 garlic cloves diced)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1-1/2 pounds boneless skinless chicken breast
  • 1 medium sweet red pepper, sliced into strips
  • 1 medium green pepper, sliced into strips
  • 1 cup chopped onion, sliced into strips
  • 6 flour tortillas (8 inches), warmed
  • Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream. I also add a 1/2 – 1 teaspoon of liquid smoke if you like more outdoor flavour

Directions

  1. Combine all spices along with the oil and chicken breasts into a sealable plastic bag and seal and put into the refrigerator 1-4 hours or overnight.
  2. When ready to cook, slice onions and peppers into strips
  3. Remove chicken from the plastic bag and cook on the bbq or bake into an oven or on the stovetop till done. Meanwhile, fry onions and peppers till cooked and tender
  4. Slice cooked chicken into strips and served with tortillas and your favourite condiments.

Enjoy

Original Recipe Website

 

 

 

Polish Coleslaw

20 Saturday Jul 2019

Posted by wrks4me in Salads, wrks4me - Recipes

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Tags

Cabbage, Celery Seed, Coleslaw, onion

Polish Cole Slaw 2

Ingredientswrks4me_terry_tested-11

  • 1 medium cabbage about 2 lbs (shredded)
  • 1 medium sweet onion finely diced
  • 2-3 peeled carrots shredded
  • 1 1/4 cups of white vinegar
  • 1 1/2 cups of sugar
  • 1 cup of oil
  • 2 Tbsp of celery seed
  • 2 Tbsp of salt
  • Option: 1 Green pepper diced

Directions

  1. Put vegetables in a bowl
  2. Put vinegar, sugar, oil, celery seed and salt into a pot and bring to a boil
  3. Pour over cabbage mixture
  4. Coat Thoroughly
  5. Cool and serve

Enjoy

Bean Salad (No sugar added)

25 Sunday Jun 2017

Posted by wrks4me in Low Carb, Salads, wrks4me - Recipes

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Tags

beans, celery, Olive oil, onion, Recipes, Vinegar

bean salad

Ingredientswrks4me_terry_tested-11

  • 1 can drained green beans (396 ml or 14 ounces)
  • 1 can drained wax beans (396 ml or 14 ounces)
  • 1 (15 ounce) can dark red kidney beans, drained and rinsed
  • 1 (15 ounce) can of Romano beans or the beans of your liking, drained and rinsed
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1⁄2 red bell pepper, diced
  • 1/2 white or purple onion diced
  • 2 stalks of celery diced

Dressing

  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon black pepper
  • 1⁄2 teaspoon garlic powder
  • 1 teaspoon salt (I use “Windsor® Half Salt)
  • 1⁄4 cup olive oil
  • 1⁄3 cup red wine vinegar
  • 1⁄4 teaspoon hot sauce

Directions

  1. Put all beans and vegetables into a bowl
  2. Mix together all the dressing ingredients and whisk together
  3. Pour over beans and vegetables
  4. Put into the refrigerator and cool
  5. Serve cold

Enjoy

Original Recipe

Magnificent Meatloaf

21 Wednesday Jun 2017

Posted by wrks4me in Main Dishes, wrks4me - Recipes

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Tags

Hamburger, Meatloaf, onion, Recipes

Ingredients:

  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried thyme leaves
  • 1/2 cup quick cooking rolled oats
  • 1/3 cup 1% milk
  • 1/4 cup finely chopped red pepper
  • 1/4 cup finely chopped green pepper
  • 1/4 cup shredded carrot
  • 1/2 cup ketchup
  • 1 egg
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • pepper to taste
  • 1 1/2 pounds extra lean ground beef

Directions

  1. Preheat oven to 350° F.
  2. Line a baking sheet with foil and set aside.
  3. Combine quick rolled oats and milk and set aside for about 5 minutes to allow the oats to absorb the milk
  4. Sauté onion, garlic and thyme in oil over medium-high heat for 5 minutes.
  5. Set aside to cool.
  6. Combine all the ingredients, including cooled onion mixture together except meat
  7. When well mixed add the meat by hand but do not overwork it.
  8. Place on baking sheet and shape into a 9 by 5-inch loaf.
  9. Bake for about an hour or until the center reaches 160° F. Let rest 10 minutes.

Enjoy

From Original Recipe

Ricotta Meatballs

20 Thursday Apr 2017

Posted by wrks4me in Low Carb, Main Dishes, wrks4me - Recipes

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Tags

Cheese, Diet, Garlic, Hamburger, Keto, Meatballs, onion, Recipe

Meat Balls.jpg

wrks4me_terry_tested-11These Ricotta meatballs are so flavourful and tender. Serve over spaghetti. If you are on a Keto diet you can use spaghetti squash or zucchini squash sliced as spaghetti, cauliflower rice. You can also cut them when cooled and use them as a layer in lasagna.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 onion, minced
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 1 cup whole milk ricotta cheese
  • 1/4 to 1/2 cup grated Parmesan cheese (depends on how intense you like the flavour)
  • 1 cup frozen cut leaf spinach, thawed, squeezed to drain and chop
  • 1 egg, beaten
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 1/3 cup dry bread crumbs (I prefer Italian bread crumbs) Note: Eliminate if on a Keto diet
  • 1 (28 ounce) jar  of your favourite marinara sauce

Directions

  1. Saute onion in olive oil over medium heat until translucent. Add garlic into onion and gentle heat. Transfer onion mixture to a large mixing bowl.
  2. Add ground beef, ricotta cheese, Parmesan cheese, spinach, egg, salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
  3. Roll into 1-inch meatballs (use about 2 tablespoons of mixture)
  4. Put 2 tablespoons olive oil into the skillet, and over medium heat and brown meatballs on all sides. Remove meatballs and drain on a paper towel
  5. Put meatballs back into the pan and pour marinara sauce over them and bring to a simmer. Reduce heat to medium-low and simmer, for about 30 minutes or no longer pink in the center.

Italian Chicken Soup

11 Friday Nov 2016

Posted by wrks4me in International Dishes, Soups, wrks4me - Recipes

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Tags

Carrots, celery, Chicken, Italian, leek, onion, Soup, tomato

italian-chicken-soup

Ingredients

  • wrks4me_terry_tested-113 Cooked breasts of chicken (diced)
  • 2 Tbsp olive oil
  • 1 medium onion (diced)
  • 1 green leek (thinly sliced)
  • 1 cup diced carrots (diced)
  • 1 cup diced celery (about 3 stalks)
  • 2 cloves garlic, minced
  • 1 (28 oz / 796 ml) can of diced tomatoes
  • 3 (14 oz /398 ml) cans chicken broth
  • 2 tsp granulated sugar
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1 Tbsp liquid chicken broth concentrate
  • 1/4 cup of pearl barley
  • Salt and freshly ground black pepper to taste

Finely shredded Romano or Parmesan cheese, for serving

Directions

  1. In a pan, put leeks, onion, celery, carrot, garlic and olive oil and cook over medium high heat, until tender about 6 minutes. Add diced tomatoes and chicken broth, sugar, basil, oregano, thyme, marjoram chicken broth concentrate and bring to a boil. Add pearl barley and cover with lid and allow to simmer, stirring occasionally, until veggies are soft, and pearl barley is tender, about 45 minutes. Add salt and pepper to taste.
  2. Serve warm with grated Romano or Parmesan cheese and large slice of crusty bread.

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