Make these on the weekend when you have a little extra time, then pop in the freezer (try doubling the recipe for a big batch). Eat them warm, at room temperature, or even chilled. Pop a few balls into whole wheat pitas for mess-free travelling.
Tip: wet hands with cold water before mixing and forming balls.
1 cup (250 mL) cooked black beans
1 lb (454 g) vegetarian ground beef
1/2 cup (125 mL) grated cheddar
2 green onions, sliced
1 clove garlic, minced
1 egg, lightly beaten
1 Tbsp (15 mL) chili powder
1 tsp (5 mL) dried oregano leaves
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) cornstarch
Using a potato masher or fork, coarsely mash beans. Place in large bowl. Crumble in veggie beef. Add cheddar, onions, garlic, egg, spices, and cornstarch. Mix together with your hands.
Form into large meatballs, then space on baking sheet lined with parchment paper. Bake in preheated 425 F (220 C) oven until cooked through, about 12 to 15 minutes.
Serve in split pitas with salsa and shredded lettuce, if you wish.
Makes 20 balls.
Each one-ball serving contains: 46 calories; 6 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 4 g carbohydrates; 2 g fibre; 182 mg sodium
Tip: Make ahead: Prepare balls; spread out on a baking sheet and freeze until firm. Portion into small bags and freeze. Bake from frozen and increase cooking time by a few minutes.
source: "Family Dinner on the Run", alive #335, September 2010
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.