PERFECT PIECRUST

Ingredients:

 4 Cups All-purpose flour

 1 Tbsp. Sugar
 2 Tsp. Salt
 1-2 Cups Shortening
 ½ Cup Water
 1 Tbsp. White or cider vinegar
 1 Large Egg
Directions: Put first 3 ingredients in large bowl and mix well with table fork. Add shortening and
mix with fork until ingredients are crumbly. In small bowl, beat together with fork cup water,
the vinegar and egg. Combine the two mixtures, stirring with fork until all ingredients are
moistened, Divide dough into 5 portions and, with hands, shape each portion in a flat round
patty ready for rolling. Wrap each in plastic and chill.
 K'S POTATO LEEK SOUP

Ingredients:

 3 Tablespoons Butter
 3 Lecks - Thinly sliced*
 1 Medium or Large Onion - chopped
 6-8 Russet Potatoes, thinly sliced**
 3 1/2 Cups Chicken broth (or enough to barely cover potatoes)
 1 Cup Heavy cream
 Salt to taste
 Fresh ground black pepper to taste
Directions: Melt butter in a large saucepan over medium heat then add onions and leeks. Cook,
stirring. until onions are limp and just slightly brown. Add sliced potatoes to saucepan then
pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium
heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired
consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and
stir frequently with a large spoon to prevent scorching on the bottom. Add one cup of heavy
cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over
low heat, stirring frequently, then remove from heat and serve. Notes: "Make sure to clean
leeks thoroughly and slice only the white and light green part of the leeks. You don't need to
peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub
them thoroughly and remove any obvious blemishes before slicing. Although we always make it
with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth
instead.
 GARLIC BUTTER RICE

Ingredients:

 6 - 8 Cloves Garlic very finely sliced

 2 - 3 Tablespoons Vegetable oil or canola, grapeseed or other neutral flavoured
oil
 2 1/2 Teaspoons Garlic minced
 4 Tablespoons Butter salted or unsalted, divided
 1 1/2 Cups White rice medium or long grain is best (raw)
 2 1/2 Cups Chicken broth
 1/4 - 1/2 Cup Scallions finely sliced
 Salt
 White pepper
Directions: Heat oil in a large saucepan over medium heat. Add garlic slices and saute, moving
constantly, until golden and crisp. Transfer to paper towels to drain. Pour out excess oil then
return to the stove. Add 2 tbsp butter. Once melted, add garlic. Cook for 1 1/2 minutes or until
the garlic starts to turn light golden and the butter is well infused with garlic flavour. Add rice,
stir to coat in garlic butter. Add broth, place lid on saucepan. Bring to simmer then immediately
turn down to medium low. Cook for 12 - 15 minutes or until liquid is all absorbed by the rice.
Tilt saucepan to check. Remove from stove but leave lid on. Rest for 10 minutes. Fluff with fork,
transfer into serving bowl. Stir through remaining butter and scallions; or garnish as per photos.
Sprinkle with crispy garlic. Serve.
 BROCCOLI RICE CASSEROLE FROM SCRATCH

Ingredients:

• 6 Cups Fresh broccoli cut into bite sized pieces

• 2 Cups Cooked white rice
Sauce:
• 3 Tablespoons Butter
• 3/4 Cup Onion diced (about 1 small)
• 3 Tablespoons Flour
• 2 Cups Milk
• 1/4 Teaspoon Each garlic & black pepper
• 1/2 Teaspoon Dry mustard powder
• 1/2 Teaspoon Paprika
 Salt to taste
• 3 Tablespoons Cream cheese
• 2 Cups Shredded cheddar cheese divided
Directions: Preheat oven to 350 degrees F. Cook onion and butter on medium-low heat until
softened and translucent. Stir in flour, garlic powder and pepper. Cook an additional 2 minutes.
Gradually pour in milk while whisking. Continue whisking over medium heat until thick and
bubbly. Remove from heat and add dry mustard, paprika, cream cheese and 1 1/2 cups cheddar
cheese. Stir until melted. Place broccoli in boiling water for about 2 minutes. You still want it
slightly crisp as it cooks more in the oven.
 TOMATO, CUCUMBER, AVOCADO SALAD

Ingredients:

• 1½ Cups of Chopped tomatoes - I used cherry tomatoes

• 1 Cucumber - peeled and seeded then diced
• 1 Avocado - diced
• 4 Oz Feta cheese-cubed
• 2 Tbs. Minced red onion
• 1 Handful Parsley - minced - about 2 tbs
• 2 Tbs. Olive oil
• 1 Tbs. Red wine vinegar
• 8 Twists of black pepper from a pepper mill
Directions: Chop tomatoes into a medium dice. If using cherry tomatoes, cut in half. Add to a
bowl. Peel and seed one cucumber and dice. Add to bowl. Remove pit, dice avocado and using a
spoon scoop out the avocado from the peel. Add You sent Cube feta and add to bowl. Add
minced red onion and minced parsley to bowl. Whisk together olive oil, red wine vinegar and
black pepper - pour over salad. Toss gently so the feta and avocado don't break up. Serve
immediately. If refrigerating - keep the avocado aside and add before severing.
 CHICKEN POT PIE

Ingredients:

• 1 Cup Chopped onion

• 1 Cup Chopped carrot
• 1/3 Cup Chopped celery
• 1/3 Cup Melted butter
• ½ Cups Flour
• 1 Cup Chicken broth
• 1 Tsp. Half and half cream
• 1 Tsp. Salt
• 4 Cups Chopped cooked chicken, parsley, and pastry for pie top
Directions: auté onion, celery and carrot in butter for 10 minutes. Add flour to sautéed mixture,
stirring well: cook 1 minute, stirring constantly. Combine broth and half and half cream.
Gradually stir in broth mixture: cook over medium heat, stirring constantly, until thickened and
bubbly. Stir in salt and pepper. Add chicken, stirring well. Pour chicken mixture into a shallow 2-
quart casserole. Top with pastry; cut slits to allow steam to escape. Decorate with pastry
cutouts, if desired. Paint pastry with egg yolk and 1 tbsp. water. Bake at 400F for 40 minutes or
until crust is golden brown. Garnish with parsley. Makes 8 servings.
 EATING IN – SO-SIMPLE MEAT SAUCE OR RICH ROMANTIC RAGOUT

Ingredients:

• 1 Tbsp. Olive oil

• 1 Onion - diced
• 1 Clove garlic - minced
• 1 Cup Ficed vegetables (e.g. zucchini and sweet pepper)
• 1 Lb. Lean ground beef sirloin
• 1 Can (28 Oz) Tomatoes
• 1 Can (5-½ Oz) Tomato paste
• 1 Tbsp. Brown sugar
• ½ Tsp. Dried oregano
• Salt and pepper

Directions: Heat oil in large heavy saucepan over medium heat. Add onion, garlic, vegetables
and ground sirloin; cook, stirring occasionally and breaking up meat, for 8 to 10 minutes or until
beef is browned. Drain. Add tomatoes, tomato paste, sugar and oregano; bring to boil, stirring
often. Transfer half the sauce into a second large saucepan. One half becomes kid's So-Simple
Meat Sauce, while the other transforms into date-night dining's Rich Romantic Ragoût. Kid's So-
Simple Meat Sauce: To one half-batch, reduce heat to low; cover and simmer for 20 to 30
minutes, stirring occasionally. Season with salt and pepper to taste and add a bit more sugar if
necessary. Serve over spaghetti. Date Night's Rich Romantic Ragoût: Stir in 1/4 cup each dry red
wine and pitted black olives (chopped) and 1/4 tsp dried chili pepper flakes. Reduce heat to
low; cover and simmer for 20 to 30 minutes, stirring occasionally. Season with salt and pepper
to taste. Serve over pappardelle pasta or polenta with freshly ground pepper and parmesan
cheese.
 EATING IN – TAILGATE TASTERS

Ingredients:

• 3 lb boneless beef blade roast

• 2 tbsp vegetable oil
• 1 chopped onion
• 2 cubanelle peppers, chopped
• 1 celery stalk, chopped
• 1 tsp each coarse salt, pepper and oregano
• 1 19-oz can diced tomatoes
• 1 cup beef broth

Ingredients: Rub beef with half of the oil. Heat a large Dutch oven over medium high heat.
Brown beef on all sides. Remove and set aside for later use. Pour remaining oil into same pan.
Add onion, celery and peppers and cook, stirring often, until onions are translucent and starting
to brown, about 5 minutes. Stir in salt, pepper, oregano, tomatoes and beef broth. Add beef
back into the pan with any accumulated juices, nestling it in the sauce so that it is completely
submerged (add more broth if necessary). Bring to boil. Cover and transfer to a 325F oven and
cook, turning beef occasionally, until fork tender, about 2-1/2 hours. Let cool slightly and break
up pieces of beef with a fork, discarding any fat bits, Serve warm over rice, in a bun or in
warmed tortillas.
 EATING IN – HONEY GARLIC BEEF SKEWERS

Ingredients:

• 2 Lb. Beef top sirloin. trimmed of fat

• 1 Bottle Honey Garlic Cooking Sauce
• 1 Tbsp. Toasted sesame seeds
• ½ Cup Sweet Thai Chili Sauce
• Salt to taste Grilling Spray
• Eight large wooden skewers soaked in cold water for 30 minutes

Directions: Cut the beef into thin slices across the grain. Place beef in a large bowl and toss with
1 cup Honey Garlic Cooking Sauce. Skewer meat. Refrigerate in sauce for 1-2 hours, Spray grill
with grilling spray, heat grill to medium-high. Remove skewers from marinade and sprinkle with
sesame seeds, season with salt to taste. Place on grill and cook to desired doneness, about 5
minutes each side for medium. While grilling, brush with remaining sauce. Serve skewers with
Sweet Thai.
 EATING IN – GRILLED STEAK TACOS

Ingredients:

• 1 Lb. Flank steak

• 1 Tbsp. Olive oil
• 1/2 Tsp. Each salt, pepper, cumin
• 1/4 Cup Minced cilantro
• 1 Cup Each shredded red and green cabbage
• 1 Cup Grated carrot
• 1/2 Cup Thinly sliced green onion
• 1/4 Cup Low-fat sour cream
• 1 Tsp. Hot sauce, or to taste
• 8-6 Inch Flour or corn tortilla

Directions: In dish, drizzle steak with olive oil and sprinkle with salt, pepper, cumin and cilantro,
turning to coat evenly. Let sit at room temperature for 15 minutes (can be made ahead,
covered and refrigerated up to one day). In bowl, combine red and green cabbage, carrot,
green onion, sour cream and hot sauce until well mixed. Grill or broil beef over high heat until
well browned, about 3 to 5 minutes per side for medium rare. Transfer to cutting board and
rest for 10 minutes before slicing across the grain if you don't let it rest, the juices will all run
out and He steak will be dry!) Grill or warm tortillas. Divide sliced beef over tortillas and top
with cabbage mixture. Serve with extra hot sauce and lime wedges.
 EATING IN – SIMPLE BEEF PHO

Ingredients:

• 1 Tbsp. Sesame oil

• 1 Cup Sliced onions
• 4 Slices Peeled fresh ginger
• 1/2 Tsp. 5-Spice powder (or pinch each of ground cumin, cinnamon, cloves and
• nutmeg) 2-1/2 cups reduced-sodium beef broth
• 2-1/2 Cups Water
• 1 Tbsp. fish sauce, or to taste 4 az dried rice stick noodles
• 1/2 Lb Pre-cooked rare bee cut into strips 2 cups fresh bean sprouts
• 1/4 Cup Each finely minced packed fresh cilantro,basil, and/or mint leaves
• 1/4 Cup Sliced green onion

Garnishes:

• Hot sauce
• 4 lime wedges

Directions: In a large saucepan, heat oil over medium-high heat until hot. Add onions and sauté,
stirring occasionally, until lightly browned, about 5 minutes. Stir in ginger and five-spice. Add
broth and water and simmer, uncovered, 10 minutes, Stir in fish sauce. Put noodles in a heat-
proof bowl. Pour in enough boiling hot water to cover noodles to soak until tender, about 3
minutes (or follow package instructions). Drain rice noodles and return to its bowl. Ladle broth
into individual bowls. Divide noodles among bowls. Top with beef. Serve with side bowls of
sprouts, cilantro, basil and/or mint, hot sauce, lime and fish sauce, so each person can garnish
their soup to their preference. Chef's note. The rare beef will continue to cook in the hot broth
 EATING IN – AFGHANI BEEF AND RICE

Ingredients:

• 1 Lb. Top sirloin, cubed

• 2 Cloves Garlic, minced
• 1/2 Tsp. Each, turmeric, cardamom, cumin, red pepper flakes and salt
• 1/4 Tsp. Cinnamon, nutmeg
• 2 Tbsp. Oil
• 2 Cups Julienne carrots
• 2 Tbsp. Oil, divided
• 1 Cup Finely chopped onion
• 1 Cup Basmati rice
• 1 Cup Beef broth
• 1 Cup Water
• Fresh sprigs of cilantro
• Toasted pine nuts

Directions: In bowl, combine beef, garlic, turmeric, cardamom, cumin, red pepper flakes, salt,
cinnamon, nutmeg and oil. Stir until the beef is evenly coated. Let sit 30 mins at room
temperature or covered in the refrigerator for up to one day. In large skillet, heat 1 tbsp of oil
over medium high heat. Brown beef; toss in carrots and cook one minute. Transfer to plate.
Add remaining oil to skillet and sauté onions until golden. Add rice, stirring until all coated with
oil and starting to crackle, about one minute. Pour in beef broth and water. Bring to a boil,
reduce heat to low, cover and simmer until all the liquid has been absorbed. Stir in beef and
carrot mixture. Let sit for 10 mins before serving, sprinkled with cilantro and pine nuts (if
desired).
 EATING IN – MEATBALL KEBABS WITH AVOCADO TZATZIKI

Ingredients:

Meatball Kebabs:

• 1 Lb. Extra lean ground beef

• 1 Tbsp. Oregano
• ½ Tsp. Chili flakes
• ½ Tsp. Anion powder
• ½ Tsp. Garlic powder
• 1 Tsp. Sea salt
• ½ Tsp. Cumin
• ¼ Tsp Black pepper cup bread crumbs
• 1 Large Egg
• 4 Pitas
• 6 Skewers

Avocado Tzatziki

• 1 Large Avocado. mashed

• ½ Cup Cucumber, diced
• 3 Tbsp. Plain low-fat yogurt
• 1 Garlic Clove - minced
• 6 Mint Leaves, chopped
• 1 Lemon - rest and juice

Directions: AVOCADO TZATZIKI: In a medium bowl, combine all avocado tzatziki ingredients.
Chill until ready to serve. MEATBALL KEBABS: Combine beef, oregano, chili flakes, onion
powder, garlic powder, sea salt, cumin, black pepper, bread crumbs and egg, taking care not to
overwork the meat. Roll mixture into 18 meat balls. Preheat oven to 375°F. Skewer meat balls.
In large pan over medium-high heat, sear kebabs for 2 minutes per side. Remove from heat and
bake in oven for 10 to 13 minutes. To serve, place kebab in centre of each pita and remove
skewers. Divide tzatziki evenly among pitas.

EATING IN – KOREAN KALBI BEEF RIBS

Ingredients:

• 1 Cup Packed brown sugar

• 1 Cup Soy sauce
• 1/2 Cup Water
• 1/4 Cup Sweet rice wine
• 1 Onion - minced
• 1 Asian Pear, chopped
• 1/4 Cup Minced garlic
• 1 Tbsp. Sesame oil
• 1/4 Tsp. Cracked black pepper
• 5 Lbs. Korean Style beef short ribs
• 1/4 Cup Green onion

Directions: In bowl, whisk together brown sugar, soy sauce, water, rice wine, onion, pear, garlic,
sesame oil and pepper. Transfer beef into a large sealable freezer bag. Add marinade evenly,
pressing out excess air from bag, and seal. Turn bag over several times to ensure beef is evenly
coated. Refrigerate for at least 4 hours but preferably overnight and up to 2 days. Heat a grill or
pan over medium-high heat. Drain excess marinade off beef. Grill short ribs, turning once, bout
3 to 4 minutes per side. Alternatively, broil on high about 3 minutes on each side. Garnish with
thinly sliced green onions. Serve whole pieces as a main course or cut into smaller pieces, using
kitchen shears, for a starter or party nibbles. Chef's tip: These can be marinated and kept frozen
for up to one month.
 EATING IN - CHIPOTLE PICADILLO

Ingredients:

• 3 Tbsp. Extra virgin or pure olive oil

• 1 Medium Onion, chopped
• 1 Green or red pepper, chopped
• 1 Clove garlic, minced
• 1 Lb. Extra lean ground beef
• 1 Tsp. Oregano
• 1/2 Tsp. Salt
• 1 15 Oz Can diced tomatoes - undrained
• 1/3 Cup Raisins
• 1 Tbsp. Drained capers - optional
• 1 to 2 Tsp. Chopped chipotle chilies in adobo sauce
• 3 Cups Hot cooked rice

Directions: Heat oil in large skillet over medium-high heat. Add onion, pepper and garlic; cook
and stir 3 minutes. Add beef, oregano and salt; cook and stir 5 minutes or until beef is no longer
pink. Stir in remaining ingredients, except rice. Bring to a boil. Reduce heat to medium-low;
cover and cook 5 minutes. Remove cover; cook 5 minutes longer to blend flavours. Serve in
bowls, over rice.
 UNPROCESSED HAMBURGER HELPER

Ingredients:

• 1 Pound Ground beef I use organic

• 1 1/2 Cups Uncooked whole wheat penne pasta Your pasta should only have 1
ingredient
• 2 Cups Milk
• 1/2 Cup Water
• .2 Tbsp. Whole wheat white flous I use King Arthur's brand
• 1/4 Tsp. Onion salt
• . 1/4 Tsp. Garlic powder
• 1/4 Tsp. Paprika
• 3/4 Cup Sharp cheddar cubes or freshly shredded sharp cheddar
• Pink Himalayan salt to taste
• Fresh Cracked black pepper to taste

Directions: Brown beef in skillet and drain. Take pan off burner and add pasta, spices, flour, and
cheese. Stir in milk and water, mix ingredients to combine. Return to burner over medium-high
heat. Bring mixture just to a boil, then reduce heat to a light simmer. Stir frequently. Place a lid
over the skillet, and allow to simmer until pasta is cooked, about 10-15 minutes stirring
frequently and adjusting heat as needed.
 BEEFY TEX-MEX STIR-FRY

Ingredients:

• 2 Tablespoons extra-virgin olive oil

• 1 Poblano Chile, seeded and finely chopped
• 1 onion, chopped
• 1 ½ Tablespoons Chili powder
• 1-Pound Lean ground beef (or ground chicken or ground turkey)
• 1 Tomato - finely chopped
• 2 Cups Crushed tortilla chips
• Salt and pepper
• 2 Cups Shredded Cheese
Directions: In a large skillet, heat the olive oil over medium high heat. Add the poblano, onion
and chili powder and cook, stirring, until fragrant, about 4 minutes. Add the beef and cook,
breaking up the meat, until the meat is just cooked through, about 3-5 minutes. Stir in the
tomato and tortilla chips and season with salt and pepper. Top with cheese
 EATING IN- ONTARIO PEACH-GLAZED RIBS

Ingredients:

• 2 Lbs. Pork back ribs, trimmed

• 3 Lemon Slices
• 1 Lb. Ontario peaches, pitted and roughly chopped (approximately 3 medium-
sized peaches)
• 1/2 Cup Sweet chili sauce
• 2 Tbsp. Soy sauce
• 1 Tbsp. Minced ginger root
Directions: In a large pot, cover the ribs with water, add lemon slices, bring to a boil over
medium high heat. Reduce heat to maintain a vigorous simmer and continue to cook partially
covered for 45 to 60 minutes, or until the meat is tender but not falling off the bones. Drain and
transfer to tray or platter. Discard lemon. Meanwhile, combine peaches, chili sauce, soy and
ginger root in a food processor or blender and blend until smooth. Preheat the barbecue to
medium heat. Brush the ribs generously with the peach glaze and grill for 10 minutes. Brush the
ribs again and grill 10 minutes longer, until the glaze is caramelized. Alternatively, roast the ribs
in a 425F oven until glaze is caramelized, about 20 to 30 minutes. Slice into ribs. Serve warm or
at room temperature with any remaining glaze.
 SPRINGTIME HAM, BROCCOLI & CHEESE PIES

Ingredients:

• 2 Frozen Deep-dish pie shells

• 3 Tbsp. Frazen broccoli florets. thawed, drained and chopped
• ½ Cup Chopped smoked ham
• 2 Tbsp. Cream cheese
• ¾ Cup Shredded cheddar cheese
• 2 Tsp. Finely chopped green
• 1 Tsp. Milk
Directions: Preheat oven to 400°F. Remove pie shells from freezer and allow to thaw for 10-15
minutes. Combine broccoli, ham, cream cheese, cheddar and green onions in a bowl. Set aside.
Remove shells from foil onto a clean, flat, lightly floured surface. If cracks appear in pastry,
press together and repair using fingers moistened with water. Cut out six egg shapes from each
pie shell using a 24-inchx4-inch oval cookie cutter. Set any leftover dough aside. Divide filling
mixture between 6 cut-outs, mounding in centre and leaving a %-inch border. Top each pastry
with remaining cut-outs. Press edges together and crimp with fork. Brush tops with milk and
bake for 12-15 minutes. If dough gets warm, refrigerate for 15 minutes before baking. Use any
leftover dough to cut out shapes to decorate top. Brush back with milk or egg wash to affix to
pie and bake as directed.
 EATING IN SAVOURY MUSHROOM STUFFED PORK TENDERLOIN

Ingredients:

• 2 Tbsp. Vegetable oil, 8 oz fresh mushrooms, finely chopped

• ½ Cup Each, finely diced red pepper and onion
• 1 Tsp. Each dried savory and sage leaves
• ½ Tsp Each salt and pepper
• 4 Tsp. Dijon mustard 1 cup fresh whole wheat bread crumbs
• 2 Pork Tenderloin (about 1 lb. each)
Directions: In skillet, heat oil over medium high heat; sauté mushrooms, red pepper and onion,
sauté 3-4 minutes or until moisture is released from mushrooms and evaporated. Add savory,
sage, salt and pepper, sauté 1 minute; remove from heat and stir in mustard and bread crumbs.
Cut tenderloins almost in half lengthwise; pound to flatten. Spread and lightly pack stuffing
down the centre of each, leaving 1-inch border around the edges. Fold long edges over stuffing,
overlapping as necessary, and fold in the narrow end; secure with skewers or string. In large
skillet, heat remaining oil over medium high heat, sear both sides of tenderloins, about 5
minutes. If skillet handles are not oven proof, cover with foil or transfer pork to baking pan and
place in 400°F oven; roast for 20-25 minutes until juices run clear. Let stand covered with foil
for 5-10 minutes, slice and serve. Drizzle with pan juices.
 EATING IN- MOUTHWATERING BARBECUE RIBS

Ingredients:

• 2 Lbs. pork back ribs; cut into 4 sections

• 1 Jar Honey Garlic Cooking Sauce
• Grilling Spray
Directions: Boil ribs for at least 15 min. or up to 60 min. Drain. Spray grill with grilling spray.
Preheat to medium. Boil Honey Garlic cooking sauce for 3-5 min. Add ribs, stir and boil for 3
min. Grill ribs for 3-4 min per side, brushing with sauce. Spray grilling spray on tongs and
remove from BBQ.
 EATING IN—ALLERGY-FRIENDLY CHICKEN POT PIE

Ingredients:

Pastry:
• 1 ¾ Cups Flour
• 2 Tsp. Baking powder
• 1 Tsp. Salt
• 1 Tsp. Dried rosemary
• 1/3 Cup Olive oil
• 2-3 Tbsp. Cold water
Filling:

• 4 Chicken breasts, on the bone

• Olive oil
• Salt and fresh pepper
• 4 Cups Low-sodium or homemade chicken stock
• 2 Cups Chopped carrots,
• 2 Cups Diced turnip
• 2 Cups Cipollini or pearl onions - halved
• ½ Cup Olive oil
• ½ Cup All-purpose flour
• 2 Tsp. Dried tarragon
• 1 Cup Green peas or edamame

Glaze:

• 1 Tbsp Water
Directions: Combine flour, baking powder, salt and rosemary in a bowl and stir in olive oil. Add
enough cold water to bring pastry together into a ball. Wrap in plastic and let chill 10 minutes.
Roll pastry on a floured board into a rectangle for a 9 x 13-inch baking dish. Place on a baking
sheet and chill. Preheat oven to 400F. Brush chicken breasts with oil, season with salt and
pepper and place on sheet. Bake 25-35 min. Cool, discard skin and bones and cut into 1-½ inch
chunks. Reduce heat to 375F. Add stock to pot over high heat and bring to a boil. Add carrots,
turnip and onions, reduce heat to medium and simmer 5 min. Remove vegetables using slotted
spoon, Reserve stock. Heat oil in pot over medium heat. Stir in flour and cook 3 min. Pour in
stock and whisk to combine. Bring to a boil, add tarragon and simmer for 3 min. Season with
salt and pepper. Add chicken, reserved vegetables and edamame to sauce, toss together and
place in a 9 x 13-inch ovenproof gratin dish. Slide prepared pastry on top of filled gratin dish
and trim edges. Brush top lightly with cold water to glaze. Cut 4 slits in pastry and bake for 25 to
30 min. or until pastry is golden and cooked through and filling is bubbling.
 EATING IN - CHIMICHURRI CHICKEN

Ingredients:

• 1 Small Clove garlic

• 1/2 Medium Carrot - sliced
• 3/4 Cup Loosely packed fresh parsley
• 1/4 Cup Fresh basil leaves
• 1/4 Cup Extra virgin olive oil
• 1 Teaspoon Rice wine vinegar
• Dash salt
• 1/2 Tsp. Garlic pepper 4 boneless, skinless chicken breasts - flattened slightly
• Non-stick cooking spray
Directions: In a blender or mini-chopper, process garlic until finely chopped. Add carrot; process
until finely chopped. Add parsley and basil; chop, scraping sides as needed. Add olive oil,
vinegar and salt; pulse to blend. Remove to serving bowl; cover and set aside. Spray large non-
stick skillet with non-stick cooking spray; heat over medium heat. Sprinkle chicken evenly with
garlic pepper; add to skillet. Cook, covered, for 5 minutes. Turn and cook 4 to 5 minutes longer
or until chicken is no longer pink in thickest area. Top with chimichurri sauce and serve.
 EATING IN - TANDOORI CHICKEN KEBABS

Ingredients:

Tandoori Spice Mix:

• 3 Tbsp. Ground ginger

• 3 Tbsp. Ground coriander
• 1 Tbsp. Ground cumin
• 1 Tbsp. Paprika
• 1 Tbsp. Pepper
• 2 Tsp. Salt
• 1 1/2 Tsp. Turmeric
• 1 1/2 Tsp. Ground nutmeg
• 1 1/2 Tsp. Cloves
• 1 1/2 Tsp. Cinnamon

Tandoori Chicken:

• 1/3 Cup Vegetable oil

• 2 Tsp. Grated lime rind
• 3 Tbsp. Lime juice
• 2 Cloves Garlic, minced 3 tbsp plain yogurt
• 1 Lb. Boneless, skinless chicken breast or thighs, cut into 1-1/2 to 2-inch cubes
• 4 Skewers