Tipsy Tarts Deli

TACO SALAD Ingredients 1 1/2 pounds ground beef, browned and drained 1 16 ounce can red kidney beans, rinsed and drained 1 head lettuce, shredded 1 pound cheddar cheese, grated 4 tomatoes, diced 1 10 ounce bag GF corn chips, crushed Directions Mix together beef and beans; chill 3 hours or overnight. Place in large bowl and top with lettuce, cheese and tomato. Before serving, add corn chips. Toss. Add dressing. Toss and serve. OLIVE-STUFFED CHICKEN with CREAMED MUSHROOMS Ingredients: 4 boneless, skinless chicken breasts 1 pound button mushrooms, sliced 1 cup olives, chopped 1 small onion, chopped 1 cup heavy cream 2 cloves garlic, minced ½ teaspoon dried thyme ¼ cup olive oil, divided 2 tablespoons butter 4 toothpicks, optional 1 ½ teaspoons each salt and pepper, plus more to taste Directions: Preheat oven to 350° F. Rinse and pat dry chicken. Cut a pocket in the thickest part of the breast and stuff with ¼ cup of chopped olives. If olives spill out, pierce with a

INGREDIENTS 2 tablespoons olive oil 2 medium onions sliced 250 g button or portobellini mushrooms, sliced 1 small tin tomato paste 240g penne or tagliatelli pasta 3 cloves of garlic, finely diced 2 tspn Oreganum 2 tspn Basil 1/2 cup vegetable or chicken stock 1 can chickpeas 1/2 cup chopped sun-dried tomatoes Salt and pepper to taste 1/2 cup plain yoghurt GARNISH 1/2 cup grated Parmesan cheese Garnish with extra Parmesan and fresh parsley or chives Instructions Heat a large pot over medium heat. Add oil, onions, and ½ tsp salt. This part will require patience. Cook onions for 35 min. until soft, golden brown, and reduced.  While onions are caramelizing, cook pasta according to package directions (in heavily salted water). Drain and set aside. Once onions are caramelized, add garlic and mushrooms. Cook for 6-7 min. until mushrooms are light golden brown, soft, and have lost most of their moisture. Stir in tomato paste, dried herbs, black pepper, and stock. Cook until tomato paste goes d

Ingredients 4 tablespoons olive oil 1 large onion, (diced) 5 garlic cloves, (minced) 1/2 teaspoon turmeric 1 teaspoon curry powder (optional) 1 teaspoon cumin powder 1 chilli finely chopped (optional) 2 large potatoes (or sweet potato) 3 carrots peeled and sliced 2 cups vegetable broth 1 x  400g tin of chopped tomatoes 1 small tin tomato paste 1 tin chickpeas (drained) 1/2 cup almonds - think shavings Juice of a lime (I use the zest as well) 4 cups green beans - cut in 2 inch pieces (fresh or frozen) Salt and pepper Preparation On a medium­-high heat on the stove, using a very large cast iron pot, heat the oil until warm. Now add the onion and cook until translucent for about 3 minutes. Add spices and stir for a minute. Now add garlic and a dash of water to release the spices from the bottom of the pot. Cook for further 2 minutes. Stir in the green beans, potatoes, and carrots and cook for further 8-­10 minutes stirring occasionally. Now add vegetable stock, chopped tomato and paste. B