Natural Psoriasis Treatment Program by Eric Bakker N.D.

Meat And Vegetable Pie

A Healthy And Tasty Recipe

Now here is an economical, unusual and very tasty dish. Tracee and I first started to make this dish about twenty six years ago now. It is a recipe from one of those women’s magazines which I tore out and took interest in due to the large and varied selection of vegetables.

This dish is very comprehensive and quite filling and is one of those dishes that tastes even better the next day. If you have kids you will find that they will simply love the delicious sauce topping. You make this dish in two parts, first the base and then the topping. Meat and Vegetable Pie is very versatile as it may be made with any vegetables. You can even make smaller versions in small pie dishes, or just make the large dish like I make up. I love the combination of the raisins and baked beans, along with the vegetables. Try it, you will like this recipe for sure. There is no reason you couldn’t make a vegetarian version, just leave out the mince. Thanks Rosie for reminding us about this one! and for your useful editing 😉
This recipe is sufficient for 6 people.

Ingredients

9 teaspoons of a good vegetable oil 2 medium sized onions, sliced 2 garlic cloves, crushed and chopped 1 kg lean minced steak 375 grams carrots, washed and thinly sliced 500 grams zucchini, thinly sliced 1 large green capsicum, membrane and seeds removed and thinly sliced 60 grams (1/3 cup) raisins 2 pinches of Celtic salt 1/2 teaspoon pepper 475 grams can baked beans 375 grams canned sweetcorn, drained 90 grams (1/3 cup) butter 90 grams (3/4 cup) plain white flour 900 ml (3 3/4 cup) milk 125 gm (1 cup) grated cheese 4 egg yolks. Separate the whites and keep for another dish – high in protein!

Method

In a large, deep frying pan, heat the oil over moderate heat. Add the onions and garlic and fry, stirring occasionally, for 8 – 10 minutes or until a light brown. Add the meat and fry, stirring frequently, for 10 minutes or until well browned. Add the carrots, capsicum, zucchini, raisins, salt and the pepper. Stiry gently. Cover the pan, reduce heat and simmer for 20 – 30 minutes or until the vegetables are cooked. Stir in the baked beans and corn and simmer, uncovered for 20 – 30 minutes. Remove the pan from the heat and spoon the mixture into a deep pie dish. Set aside and keep warm. Preheat the oven to 180 to 200 degree celsius. (350 deg. F)

Making The Sauce

In a medium sized saucepan heat the butter over a moderate heat. Remove the pan from the heat and slowly add the flour, stir constantly. Add milk slowly and stirring constantly , place back onto heat. Cook the sauce for 3 – 4 minutes stirring constantly, until it comes to the boil and is thick and smooth. Stir in the cheese and the remaining salt. Remove the pan from the heat. In a small mixing bowl, add the 4 egg yolks, stir well. Add 4 – 5 tbls of the hot sauce. Then fold the yolk mixture back into the hot sauce mixture. Pour sauce mixture over the meat mixture and place on top shelf of the oven and bake for 25 minutes , or until top has browned.

Enjoy!

Chicken, Leek And Corn Pie

Chicken, leek and corn pie is a very tasty dish. This recipe is special because it’s just so easy, and it also looks pretty special so it’s a good one to pull out if you’re trying to impress. It tastes as good as it sounds. There are dozens of recipes similar to this one, but I have made this one a few times and know it to be very tasty. Try it yourself.

Ingredients

1 large barbecued chicken 50g butter, chopped 1 onion, finely chopped 3 leeks, thickly sliced 1⁄3 cup plain flour 1 cup chicken stock ½ cup cream 310g can creamed corn ¼ cup chopped fresh chives 1 sheet frozen puff pastry, thawed 2 tbs milk Mashed potato garnished with chopped chives, to serve

Method

Remove meat from chicken. Discard skin and bones. Coarsely chop the meat. Melt butter in a large saucepan. Add onion and leeks. Cook, stirring occasionally, for about 5 minutes, or until leeks are soft. Add flour. Cook, stirring for 1 minute. Gradually add stock, stirring until combined. Add chicken, cream and corn. Simmer, stirring occasionally, for 5 minutes. Remove. Cover and refrigerate until cool. Stir in chives. Spoon chicken mixture into a pie dish (7-cup capacity). Gently pull pastry sheet to cover dish. Press edge to seal. Trim. Make a slit in top of pie to allow steam to escape. Brush top with milk. Place on an oven tray. Cook in a hot oven (200°C) for about 45 minutes, or until pastry is golden brown. Serve pie with mashed potato garnished with chopped chives. Tip: Decorate top of chicken pie by using a pastry cutter to cut out shapes from pastry scraps. If pastry is browning unevenly during cooking, cover that browned area with a piece of foil.