Bean Stew with Chicken Sausage

Bean Stew with Chicken Sausage

by | Sep 12, 2016 | Media Recipe

Bean Stew with Chicken Sausage

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Canned tomatoes provide vitamins, minerals, and fiber. They also contain a phytonutrient called lycopene, an antioxidant that is anti-inflammatory and helps prevent cardiovascular disease. Also, by adding a little fat when you cook with canned tomatoes, the lycopene absorption increases. Here, I prepare a stew of beans with chicken sausage, where I use canned diced tomatoes and tomato paste.

Serves 6

Ingredients:

  • 1 TABLESPOON CANOLA OIL
  • ½ MEDIUM ONION, CHOPPED
  • 2 STALKS CELERY, SLICED
  • 2 CARROTS, SLICED
  • 2 TABLESPOONS TOMATO PASTE
  • 4 CHICKEN SAUSAGES, SLICED
  • 2 CANS OF DICED TOMATOES
  • 3 CANS PINTO BEANS, WASHED AND DRAINED
  • 1 TABLESPOON DRIED OREGANO
  • ½ TEASPOON SALT
  • ½ TEASPOON BLACK PEPPER

 

Instructions:

  1. HEAT A MEDIUM SAUCEPAN OVER MEDIUM HEAT. ADD CANOLA OIL AND HEAT IT FOR 1 MINUTE. ADD THE ONION AND COOK FOR ANOTHER MINUTE. ADD CELERY AND CARROTS AND STIR WITH A WOODEN SPOON FOR 2 MINUTES. ADD THE TOMATO PASTE AND COOK FOR 3 MINUTES.
  2. ADD THE CHICKEN SAUSAGE AND TOMATO PIECES. COOK FOR 2 MINUTES.
  3. ADD BEANS, OREGANO, SALT AND PEPPER. SIMMER FOR 15-20 MINUTES.

Guiso de Frijoles con Salchica de Pollo – Español

Serves 6

Ingredientes:

  • 1 CUCHARADA ACEITE DE CANOLA
  • ½ CEBOLLA MEDIANA, PICADO
  • 2 TALLOS DE APIO, REBANADO
  • 2 ZANAHORRIAS, REBANADO
  • 2 CUCHARADAS DE PASTA DE TOMATE
  • 4 SALCHICHAS DE POLLO, REBANADO
  • 2 LATAS TROZOS DE TOMATES
  • 3 LATAS FRIJOLES PINTO, LAVADO Y ESCURRIDO
  • 1 CUCHARADA OREGANO SECO
  • ½ CUCHARADITA SAL
  • ½ CUCHARADITA PIMIENTO NEGRA

Instrucciónes:

  1. CALENTAR UNA CACEROLA MEDIANA A FUEGO MEDIO. AÑADIR EL ACEITE DE CANOLA Y DEJAR QUE SE CALIENTE POR 1 MINUTO. AÑADIR LA CEBOLLA Y COCINE POR UN MINUTO MÁS. AGREGUE EL APIO Y LAS ZANAHORIAS Y REVOLVER CON UNA CUCHARA DE MADERA DURANTE OTROS 2 MINUTOS. AÑADIR LA PASTA DE TOMATE Y COCINAR POR 3 MINUTOS.
  2. AGREGUE LA SALCHICHA DE POLLO Y TROZOS DE TOMATE. COCINE POR 2 MINUTOS.
  3. AÑADA LOS FRIJOLES, EL ORÉGANO, LA SAL Y LA PIMIENTA. COCER DURANTE 15-20 MINUTOS.

Recipe by Tomato Products Wellness Council.  Developed by Manuel Villacorta


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Farro A La Peruvian

Farro A La Peruvian

by | Sep 12, 2016 | Media Recipe

Farro A La Peruvian

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I like using canned tomatoes, especially when fresh tomatoes are not in season. Nowadays, people assume they can get fresh tomatoes year round. In fact, fresh tomato season is only from July to August in the United States. Outside of the fresh tomato season, it is better to use canned tomatoes, which are tastier and also have good nutrition.

Serves 4

Ingredients:

  • 6 CUPS WATER
  • 2 CUPS FARRO, DRY
  • 1 TABLESPOON CANOLA OIL
  • ½ MEDIUM RED ONION, CHOPPED
  • 1 TEASPOON GARLIC, CHOPPED
  • 1 TABLESPOON CHILI PASTE OR OTHER CHILI PASTE
  • 1 CAN OF DICED TOMATOES
  • 1/4 CUP CHOPPED CILANTRO
  • 1 TEASPOON SALT
  • ½ TEASPOON BLACK PEPPER

Instructions:

  1. PLACE SIX CUPS OF WATER IN A MEDIUM SIZED SAUCE PAN AND BRING IT TO A BOIL. ADD FARRO AND COOK 10-15 MINUTES OR UNTIL DESIRED TEXTURE. DRAIN AND SET ASIDE.
  2. IN A LARGE SAUCEPAN ON MEDIUM-HIGH HEAT, HEAT UP THE CANOLA OIL. ADD THE ONION AND COOK FOR 1 MINUTE. ADD THE GARLIC AND CHILI PASTE AND COOK FOR ANOTHER 2 MINUTES.
  3. ADD THE DICED TOMATOES AND STIR. COOK FOR 2 MINUTES. ADD THE CILANTRO, SALT, PEPPER AND FARRO AND STIR. COOK FOR 2 MINUTES. SERVE IMMEDIATELY.

Farro a la Peruana – Español

Porciones: 4

Ingredientes

  • 6 TAZAS DE AGUA
  • 2 TAZAS DE FARRO, SECO
  • 1 CUCHARADA ACEITE DE CANOLA
  • ½ CEBOLLA ROJA MEDIANA, PICADO
  • 1 CUCHARADITA AJO, PICADO
  • 1 CUCHARADA DE PASTA DE AJI O OTRA PASTA DE CHILE
  • 1 LATA TORZOS DE TOMATE
  • ¼ TAZA CILANTRO, PICADO
  • 1 CUCHARADITA DE SAL
  • ½ CUCHARADITA PIMIENTO NEGRA

Instrucciónes:

  1. COLOQUE SEIS TAZAS DE AGUA EN UNA CACEROLA MEDIANA Y LLEVAR A EBULLICIÓN. AÑADIR FARRO Y COCINAR 10-15 MINUTOS O HASTA QUE LA TEXTURA DESEADA. ESCURRIR Y RESERVAR.
  2. EN UNA CACEROLA GRANDE A FUEGO MEDIO-ALTO, CALENTAR EL ACEITE DE CANOLA. AÑADIR LA CEBOLLA Y COCINE POR 1 MINUTO. AÑADIR EL AJO Y LA PASTA DE AJÍ Y COCINE POR OTROS 2 MINUTOS.
  3. AÑADIR LOS TROZOS DE TOMATE Y REVUELVA. COCINE POR 2 MINUTOS. AGREGUE EL CILANTRO, LA SAL, LA PIMIENTA Y EL FARRO Y REVUELVA. COCINE POR 2 MINUTOS. SERVIR INMEDIATAMENTE.

Recipe courtesy of Tomato Products Wellness Council.  Developed by Manuel Villacorta


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

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BYO Burrito Bowl

BYO Burrito Bowl

by | Sep 12, 2016 | Media Recipe

BYO Burrito Bowl

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These easy delicious burrito bowls are full of veggies and tomato goodness. Quick to the table for a great weeknight meal that the kids will love.  Full of fresh ingredients and no need to stop at the local takeout restaurant.

Serves 10

Ingredients:

Spanish Rice:

  • 1 ¼ CUPS CANNED DICED TOMATOES, WITH JUICE (PREFERABLY LOW-SODIUM)
  • 2 ¾ CUPS BROWN RICE,UNCOOKED

Chili Beef Topping:

  • 2 TEASPOONS OLIVE OIL 1 POUND GROUND BEEF (80/20 BLEND OR LEANER), UNCOOKED
  • 1 1/2 CUPS DICED WHITE ONION, DIVIDED
  • 3/4 TEASPOON SALT
  • 2 TEASPOONS CHILI POWDER
  • 1 ¼ CUPS CANNED LOW SODIUM TOMATO SAUCE

Homemade Salsa:

  • 2 ½ CUPS CANNED DICED TOMATOES, WITH JUICE (PREFERABLY LOW-SODIUM) DIVIDED
  • 1/8 CUP TOMATO PASTE
  • ¼ TEASPOON GARLIC POWDER
  • ½ TEASPOON GROUND CUMIN
  • ½ TEASPOON SALT
  • 1 TABLESPOON SUGAR

Fillings and Toppings:

  • 2 ½ CUPS CANNED BLACK BEANS, DRAINED AND RINSED
  • 1 ¼ CUPS SHREDDED LETTUCE
  • 2 ½ CUPS SHREDDED REDUCED FAT CHEDDAR CHEESE

Instructions:

To make the Spanish Rice:

  1. PLACE RICE AND 5 CUPS WATER IN A LARGE SAUCE PAN OVER MEDIUM HEAT.
  2. BRING TO A BOIL, REDUCE HEAT TO A LOW SIMMER AND COVER.
  3. COOK FOR 45-50 MINUTES UNTIL WATER IS ALMOST ABSORBED.
  4. STIR IN 1 ¼ CUPS DICED CANNED TOMATOES WITH JUICE AND STIR TO COMBINE.
  5. COVER AND CONTINUE TO COOK UNTIL ALL WATER IS ABSORBED, ABOUT 10 ADDITIONAL MINUTES.

To make the Chili Beef Topping:

  1. WHILE THE RICE IS COOKING, PREPARE THE BEEF.
  2. HEAT THE OIL IN A LARGE SKILLET OVER MEDIUM HEAT.
  3. ADD THE BEEF TO THE PAN AND BREAK UP THE MEAT AS IT COOKS AND NO PINK REMAINS (INTERNAL TEMP OF 165 DEGREES F OR HIGHER).
  4. REMOVE THE MEAT AND DRAIN OFF ALL FAT IN THE SKILLET.
  5. ADD THE ONIONS TO THE SKILLET AND COOK UNTIL ONION IS TRANSLUCENT, STIRRING TO KEEP FROM STICKING AND BROWNING.
  6. RETURN THE MEAT TO THE PAN AND ADD THE SALT, CHILI POWDER AND CANNED TOMATOES AND STIR WELL TO COMBINE.
  7. BRING TO A SIMMER AND COOK FOR 5 MINUTES.
  8. SET ASIDE.

To make the Homemade Salsa:

  1. PLACE 1 ¼ CUPS DICED TOMATOES, ONIONS, TOMATO PASTE, WATER, GARLIC POWDER, CUMIN, SALT AND SUGAR IN A FOOD PROCESSOR OR BLENDER.
  2. PULSE UNTIL ALMOST SMOOTH.
  3. IN A BOWL, MIX PUREED TOMATO MIXTURE AND REMAINING 1 ¼ CUPS DICED TOMATOES UNTIL BLENDED.
  4. REFRIGERATE UNTIL READY TO SERVE.

To assemble:

  1. PLACE 1 OUNCE (1/4 CUP) COOKED BEEF MIXTURE WITH ½ CUP COOKED RICE IN A BOWL.
  2. TOP WITH ¼ CUP BLACK BEANS, 1/8 CUP SHREDDED LETTUCE AND ¼ CUP SHREDDED CHEDDAR CHEESE.
  3. TOP WITH ¼ CUP SALSA.

Vegetarian Option: Substitute black beans for beef.

NUTRITIONAL ANALYSIS PER SERVING: (1 ounce cooked beef, 2 ounces cooked rice, ¼ cup shredded lettuce, ¼ cup shredded cheese, 2 ounces salsa and 1 ounce black beans) 574 calories, 12.8 g fat, 5.2 g saturated fat, 0 g trans fat, 61 mg cholesterol, 521 mg sodium, 1365 mg potassium, 78.7 g carbohydrates, 11.9 g fiber, 6.4 g sugars, 36.2 g protein (USDA)

Recipe created by Tomato Products Wellness Council


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

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