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Croquettes and cobbler

Try this crunchy chicken and these warm peaches with whipped cream 

Marinated Vegetable Salad
Serves 4

INGREDIENTS:
• 1 cup (250 ml) sliced broccoli and/or cauliflower flowerets
• 1 cup (250 ml) cherry tomatoes, halved
• 1 large carrot, cut into 1 1/2 x 1/2-in. (4.5-cm x 1-cm) sticks
• 1 small yellow summer squash and/or zucchini, cut into 1/2-in. (1-cm)-thick slices
• 1/4 cup (50 ml) sliced celery

For marinade:
• 2/3 cup (150 ml) vinegar
• 1/2 cup (125 ml) olive or vegetable oil
• 1/4 cup (50 ml) minced parsley or cilantro
• 3 tbsp (45 ml) sugar
• 2 tbsp (25 ml) finely chopped fresh dill or 2 tsp (10 ml) dried dill weed
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) black pepper

METHOD:
In large heavy-duty plastic bag, combine broccoli, tomatoes, carrot, squash and celery.

For marinade: In jar with tight-fitting lid, combine vinegar, oil, parsley, sugar, dill, salt and pepper. Cover and shake well. Pour marinade over vegetables. Close bag and refrigerate (Preferably all day), turning bag occasionally.

To serve, use slotted spoon to transfer vegetables to serving bowl. Makes 4 side-dish servings.

Chicken Croquettes with Creamy Gravy

Serves 4

INGREDIENTS:

• 3 tbsp (45 ml) butter
• 1 medium-size yellow onion, finely chopped
• 2 tbsp (25 ml) minced parsley
• 1/2 cup (125 ml) all-purpose flour
• 1/4 tsp (1 ml) salt
• 1/8 tsp (0.5 ml) ground cayenne pepper
• 1/4 cup (50 ml) chicken broth
• 2 tbsp (25 ml) 1% milk
• 1 1/2 cups (375 ml) ground cooked chicken breast
• 1/3 cup (75 ml) plain or seasoned fine dry bread crumbs
• 1 large egg, lightly beaten
• 1/2 cup (125 ml) plain or seasoned fine dry bread crumbs
• 1 cup creamy gravy (see below)

METHOD:
In small pot, melt butter over moderate heat. Add onion and cook 5 minutes or until tender. Stir in parsley. In small bowl, combine flour, salt and cayenne pepper. Stir into mixture in pot. Cook 1 minute or until bubbly. Add chicken broth and milk. Cook, stirring constantly, until mixture starts to thicken. Cook and stir 2 minutes more or until thickened.

Pour mixture into large bowl. Stir in ground chicken and 1/3 cup (75 ml) bread crumbs. Cover and refrigerate 1 hour. With hands, shape 1/4 cup (50 ml) of mixture into 3/4-inch (2-cm) thick patty. Repeat with remaining mixture to form total of 8 patties.

Preheat oven to 375 F(190 C). Place egg in shallow dish. Place 1/2 cup (125 ml) bread crumbs on sheet of wax paper. Coat patties with bread crumbs, then dip in egg and coat again with crumbs. Arrange patties in lightly greased shallow baking pan. Bake 25 to 30 minutes or until patties are golden and heated through. Serve with Creamy Gravy.

Creamy Gravy:

In small pot, melt 1 tbsp (15 ml) butter over moderate heat. Whisk in 2 tbsp (25 ml) all-purpose four, ½ tsp (2 ml) dried basil, ¼ tsp (1 ml) salt and dash of pepper. Cook 1 minute or until bubbly. Add 1 cup (250 ml) 1% milk. Cook, whisking constantly, until thickened.

Peach Cobbler
Serves 4

INGREDIENTS:

• 1 cup (250 ml) peach nectar, apricot nectar or apple juice
• 1/3 cup (75 ml) sugar
• 4 tsp (20 ml) all-purpose flour
• ½ tsp (2 ml) ground nutmeg
• 3 cups (750 ml) sliced and peeled peaches
• ½ tsp (2 ml) lemon juice
• 2/3 cup (150 ml) all-purpose flour
• 2 tbsp (25 ml) old-fashioned or quick-cooking rolled oats
• 2 tbsp (25 ml) sugar
• 1 tsp (5 ml) baking powder
• 2 tbsp (25 ml) butter
• 2 tbsp (25 ml) 1% milk
• 1 large egg white

METHOD:

Preheat oven to 400ºF (200 C). In medium-sized pot, whisk peach nectar, 1/3 cup (75 ml) sugar 4 tsp (20 ml) flour and ¼ tsp (1 ml) nutmeg. Cook over moderate heat, whisking constantly, until starts to thicken. Cook and whisk 2 minutes more, until well thickened. Stir in peaches and lemon rind. Cook until bubbly. Keep warm.

In medium bowl, stir 2/3 cup (150 ml) flour, oats, 2 tbsp (25 ml) sugar, baking powder and ¼ tsp (1 ml) nutmeg. Using pastry blender or two knives, cut butter in until mixture resembles coarse crumbs. In small bowl, combine milk and egg white. Add to oat mixture and stir until dough forms.

Spoon hot peach mixture into 9-in. (23-cm) round baking pan. Spoon dough into 4 even mounds on top of hot peach mixture. Bake 18 to 22 minutes, or until toothpick inserted into mound comes out clean. Serve with whipped cream.

– For nutritional information on this and other great recipes, go to www.rd.ca

 
 
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