Chicken Yellow Rice

Yield: 4 Servings
2 x Chicken Breasts, Halved
1 T Extra-Virgin Olive Oil
Garlic Clove, Chopped
1 sm Onion, Chopped Fine
1 c Raw Rice
3 c Water
1 pn Saffron Threads Or Powder
1 c Chopped Broccoli (Or Frozen)
Saute the chicken in the oil with the garlic and onions until lightly
browned. Remove mixture to a large pot, discarding excess oil. Add the
rice, water, and large pinch of saffron to the pot and bring to a boil.
Reduce the heat and simmer. tightly covered, until the rice is tender
(at least 30 min.), adding extra water if necessary. When the rice is
nearly tender, add the broccoli to the top of the pot and cover. Cook
for 5 min more. Broccoli should be bright green and tender when the
meal is cooked. If the rice is done before the broccoli, simply turn
off the heat, cover the pot again, and let the broccoli finish cooking
by steaming. Children like the novel idea of "yellow" rice.

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Margarita Fruit Salad

Ingredients

Tequila Orange Liqueur Dressing:
1/2 cup Jose Cuervo Authentic Margarita
3 tablespoons orange marmalade
2 teaspoons lime juice

Fruit Salad:
4 cups fresh strawberries, sliced
4 oranges, peeled and sectioned
1 honeydew melon, rind and seeds removed, cut in small chunks
1 small cantaloupe melon, rind and seeds removed, cut in small chunks
1 small pineapple, peeled and rind removed, cut into small chunks
1/2 cup fresh mint leaves, sliced thin

Directions

In a large bowl, mix together margarita, orange marmalade and lime juice.
Add strawberries, oranges, pineapple, honeydew and cantaloupe. Stir to combine and refrigerate for several hours or overnight to allow the flavors to blend.
Add mint, toss and serve.

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Beef Pot Pie

1 tsp vegetable oil 5 mL
2 cups quartered mushrooms 500 mL
salt 4 mL
each dried thyme 2 mL
and savory or oregano
oe tsp pepper 1 mL
2 cups chopped peeled 500 mL
squash or carrots
2 potatoes, peeled 2
and cubed
1˙ cups beef stock 375 mL
5 cups Beef Base 1.25 L
(recipe follows)
† cup all-purpose flour 75 mL
8 oz green beans 250 g
BISCUIT TOPPING:
2 cups all-purpose flour 500 mL
4 tsp baking powder 20 mL
1 tsp salt 5 mL
† cup shortening 75 mL
ß cup milk 175 mL
¡In large saucepan, heat oil over medium
heat; cook mushrooms, salt, thyme, savory
and pepper, stirring often, for 5 minutes.
¡Add squash, potatoes and 1 cup (250 mL)
of the beef stock; bring to boil. Reduce
heat to medium-low; cover and simmer
for 10 minutes.
¡Add Beef Base; bring to boil. Whisk
flour with remaining stock; stir into pan
and cook over medium heat, stirring
often, until thickened, about 5 minutes.
-Meanwhile, trim beans; cut into 1-inch
(2.5 cm) pieces. Add to pan and cook, covered,
until tender-crisp, about 5 minutes.
Pour into 13- x 9-inch (3 L) glass baking
dish; set aside.

-BISCUIT TOPPING: In bowl, combine
flour, baking powder and salt. Using pastry
blender or 2 knives, cut in shortening until
in coarse crumbs. Add milk all at once,
stirring with fork to make soft, slightly
sticky dough. Turn out onto lightly floured
surface; knead gently 10 times.
-Pat out dough to 13- x 9-inch (33 x 23 cm)
rectangle; cut into 12 squares. Using spatula,
place on filling. Bake in 450°F (230°C) oven
until bubbly and topping is no longer
doughy underneath, about 20 minutes.
Makes 6 servings. PER SERVING: about 664 cal,
43 g pro, 26 g total fat (8 g sat. fat), 62 g carb,
5 g fibre, 76 mg chol, 1,233 mg sodium. % RDI: 18%
calcium, 48% iron, 40% vit A, 30% vit C, 25% folate.
TIP: For a quicker version of the pie,
use different toppings. For a phyllo pastry
topping, brush 6 sheets phyllo pastry with
melted butter; scrunch them over pie and
bake for last 10 minutes of cooking. For
biscuit topping, use commercial frozen
biscuit dough.

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