Cowboy’s Buns

Ingredients

6 crusty white rolls
1/4 cup butter, melted
8 oz Dutch pork smoked sausage
1 small onion, finely chopped
7 oz can baked beans
watercress sprigs, to garnish

Method

  1. Preheat the oven to 200°C (400°F).
  2. Cut tops off rolls and set aside. Hollow out centres of rolls, leaving a thin wall of bread. Brush insides of rolls with 9 teaspoons of the butter.
  3. Wrap foil around each roll, leaving the top open. Place on a baking sheet and put in the oven for 10 minutes to heat through.
  4. Simmer the sausage in boiling water for 10 minutes.
  5. Fry the onion in the remaining butter until slightly softened and transparent.
  6. Cut the sausage into thin slices and stir into the onion. Add the beans and heat through.
  7. Remove the foil from the rolls, then spoon in the sausage mixture. Replace the bread tops and return to the oven for a further 2-3 minutes.
  8. Garnish with sprigs of watercress and serve at once.

Makes 6 servings.

Source: The Book of Breakfasts and Brunches


Today’s Comic

Tempeh Stir-fry

Ingredients

1 teaspoon sesame oil
1 tablespoon peanut oil
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 fresh red chili, thinly sliced
4 spring onions, sliced on the diagonal
10 oz tempeh, cut into 3/4-inch cubes
1 lb baby bok Choy leaves
1 lb 10 oz gai lan (Chinese broccoli), chopped
1/2 cup vegetarian oyster sauce
2 tablespoons rice vinegar
2 tablespoons fresh coriander leaves
1/4 cup toasted cashew nuts

Method

  1. Heat a wok over high heat, add the oils and swirl to coat the side of the wok. Add the garlic, ginger, chili and spring onion and cook for 1-2 minutes, or until the onion is soft.
  2. Add the tempeh and cook for 5 minutes, or until golden. Remove from the wok.
  3. Add half the greens and 1 tablespoon water to the wok and cook, covered, for 3-4 minutes, or until the greens have wilted. Remove from the wok and repeat with the remaining greens and a little more water.
  4. Return the greens and tempeh to the wok, add the sauce and vinegar and warm through.
  5. Top with the coriander and nuts. Serve with rice.

Makes 4 servings.

Source: The Essential Wok Cookbook


Today’s Comic

Blackened Chicken and Creole Lentils

Ingredients

8 skinless chicken breasts or thighs
1/4 cup Cajun spice mix
2 Tbsp canola oil
2 Tbsp canola oil
1 cup thinly sliced onion
2 cups thinly sliced mushrooms
1 Tbsp tomato paste
2 tsp Cajun spice mix
1 cups chicken stock
2 cups cooked or canned green lentils, drained and rinsed
1 Tbsp unsalted butter
1 Tbsp lemon juice
3 Tbsp chopped parsley
salt and ground black pepper, to taste

Cajun Spice Mix

4 tsp dried oregano
4 tsp dried thyme
4 tsp garlic powder
2 tsp onion powder
2 tsp ground black pepper
2 tsp ground white pepper
2 tsp ground paprika
1 tsp kosher or coarse salt
1/2 tsp ground cayenne pepper

Method

  1. Preheat oven to 350 ⁰F (180 ⁰C).
  2. Sprinkle chicken evenly on both sides with Cajun spice mix.
  3. Add canola oil in a large ovenproof sauté pan, over medium high heat and sear chicken on each side until spices turn dark but are not burnt.
  4. Finish chicken in the oven. Cook until chicken reaches an internal temperature of 165 ⁰F (74 ⁰C).
  5. Prepare the lentils. In a large saucepan, heat canola oil. Sauté onions until golden. Add mushrooms and cook until golden as well, then add tomato paste with spice mix. Cook for 3 minutes.
  6. Mix in stock, being sure to scrape the tasty bits off the pan with your wooden spoon. Add lentils and simmer for 5-10 minutes or until excess liquid is absorbed.
  7. Add butter, lemon juice, and parsley. Season with salt and pepper. Serve immediately with blackened chicken.

Makes 8 servings.

Source: Dietitians of Canada


Today’s Comic

Black Bean Burgers

Ingredients

2 (540 mL) cans black beans, drained, rinsed and patted dry
1 Tbsp canola oil
1 cup finely chopped yellow onion
3/4 cup finely chopped red bell pepper (1/2 of a pepper)
3 garlic cloves, minced
1-1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 cup breadcrumbs
1/2 cup feta cheese
2 large eggs
1 Tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
8 burger buns, for serving
avocado, tomatoes, lettuce, cheddar cheese, mustard, mayonnaise and pickles, for serving

Method

  1. Preheat oven to 325˚F (163˚C).
  2. Spread beans evenly onto a parchment-lined baking sheet and bake for 15 minutes or until slightly dried out. Remove from oven and allow to cool.
  3. Increase oven temperature to 375˚F (190˚C) to bake burgers.
  4. Place oil in a large skillet over medium heat and sauté onion, pepper and garlic until softened.
  5. Combine remaining ingredients together, then stir in softened vegetables. Add baked black beans to mixture and combine. Mash mixture with a fork or potato masher, leaving some beans whole.
  6. Using a 1/2 cup measure, form into patties by hand and place onto parchment-lined baking sheet used to bake beans. Bake at 375˚F (190˚C) for 20 minutes or until golden, flipping the patties halfway through baking.
  7. Serve patties on your favourite burger buns.
  8. Topping suggestions: avocado, tomatoes, lettuce, cheddar cheese, mustard, mayonnaise and pickles.

Makes 8 servings.

Source: Manitoba Egg Farmers


Today’s Comic

Tuscan Beans on Ciabatta Toast with Fresh Herbs

Ingredients

1 tbsp olive oil
1 small onion, finely diced
1 garlic clove, crushed
9 oz canned lima beans, drained and rinsed
1/3 cup water
1 tbsp tomato paste
1 tsp balsamic vinegar
1 tbsp chopped fresh parsley
1 tbsp torn fresh basil salt and pepper
slices ciabatta bread, toasted, to serve

Method

  1. Heat the oil in a medium sauté pan and cook the onion over low heat until soft.
  2. Add the garlic and cook for an additional 1 minute, then add the lima beans, water, and tomato paste. Bring to a boil, stirring occasionally, and cook for 2 minutes.
  3. Add the balsamic vinegar, parsley, and basil and stir to combine.
  4. Season to taste with salt and pepper and serve over slices of toasted ciabatta.

Makes 2 servings.

Source: Brunch


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