Crimini & Pork Meatballs with Chipotle Tomato Sauce

Crimini & Pork Meatballs with Chipotle Tomato Sauce

by | Sep 22, 2014 | Recipes

Crimini & Pork Meatballs with Chipotle Tomato Sauce

Serves: 10
 
Recipe from Mushroom Info This mushroom and meat mix will give your meatball unique flavor and extra serving of veggies. – See more at: Crimini and Pork Albondigas (Meatballs)
Ingredients
  • MEATBALLS
  • 1 TABLESPOON VEGETABLE OIL
  • 1 ½ POUNDS WHOLE CRIMINI MUSHROOMS, QUARTERED
  • 1 CUP WHITE ONION,
  • SMALL DICE ½ CUP ROASTED POBLANO PEPPERS
  • SMALL DICE 1 POUND RAW PORK
  • 3 TABLESPOONS LAWRY’S SALT FREE MEXICAN SEASONING
  • ½ TEASPOON MCCORMICK CULINARY COARSE MEDITERRANEAN SEA SALT
  • 1 OZ. THINLY SLICED GREEN ONION
  • 1 ½ CUPS PANKO BREAD CRUMBS
  • 2 LARGE EGGS
  • CHIPOTLE TOMATO SAUCE
  • 1 TABLESPOON VEGETABLE OIL
  • ½ CUP WHITE ONION, MINCED
  • ½ POBLANO PEPPERS, MINCED
  • 1 TABLESPOON LAWRY’S SALT FREE MEXICAN SEASONING
  • ½ TEASPOON MCCORMICK CULINARY CHIPOTLE PEPPER
  • 2 CUPS CHICKEN STOCK, UNSALTED
  • 3 CUPS TOMATO SAUCE, NO SALT ADDED
  • 1 CUP CRUSHED TOMATOES
  • 2 TEASPOONS LAWRY’S SALT FREE LEMON PEPPER
  • 1 TEASPOON SUGAR
  • ¼ CUP RED WINE VINEGAR
  • 1 TABLESPOON FRESH CILANTRO, ROUGHLY CHOPPED
 
Instructions
  1. TO MAKE THE SAUCE: HEAT OIL IN A POT. SAUTE ONION AND PEPPER UNTIL ONION BEGINS TO CARAMELIZE. ADD SEASONING AND STIR UNTIL FRAGRANT. STIR IN CHICKEN STOCK, TOMATO SAUCE AND CRUSHED TOMATOES. USE A HAND BLENDER TO BLEND MIXTURE UNTIL SMOOTH. STIR IN LEMON-PEPPER, SUGAR, VINEGAR AND CILANTRO. TASTE AND ADJUST SEASONINGS AS NEEDED, AND REFRIGERATE OR WARM ON LOW HEAT UNTIL NEEDED. TO MAKE THE MEATBALLS: PREHEAT A CONVECTION OVEN TO 350°F. HEAT OIL IN SAUTÉ PAN AND COOK MUSHROOMS UNTIL BROWNED, APPROXIMATELY 6-8 MINUTES. REMOVE MUSHROOMS FROM PAN. ADD ONIONS AND COOK UNTIL LIGHTLY CARAMELIZED, APPROXIMATELY 6-8 MINUTES. COMBINE MUSHROOMS, ONIONS AND ROASTED PEPPERS IN A FOOD PROCESSOR AND PULSE UNTIL MIXTURE IS FINELY MINCED. ALLOW MIXTURE TO COMPLETELY COOL IN FRIDGE. COMBINE COOLED VEGETABLE MIXTURE WITH PORK, SEASONING, SALT, PANKO CRUMBS AND EGGS. MIX WELL TO EVENLY COMBINE. SCOOP OUT 30 MEAT BALLS AND ROUND BY HAND. PLACE MEATBALLS ON A SHEET PAN LINED WITH PARCHMENT PAPER. BAKE MEATBALLS FOR 15 MINUTES OR UNTIL AN INTERNAL TEMPERATURE OF 155°F IS REACHED. REMOVE FROM OVEN AND COMBINE WITH CHIPOTLE TOMATO SAUCE.


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Eat Your Veggies Chicken Soup

Eat Your Veggies Chicken Soup

by | Sep 17, 2014 | Recipes

Eat Your Veggies Chicken Soup

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Recipe By Potato Goodness. Eating your veggies is easy for kids with this hearty chicken soup. It’s packed with protein and potassium, yet contains only 2 grams of fat per serving. Eat Your Veggies Chicken Soup
Ingredients
  • 1 CAN (14 OUNCES) FAT-FREE, REDUCED-SODIUM CHICKEN BROTH
  • ⅔ POUND (2 MEDIUM) UNPEELED WHITE OR RED POTATOES, CUT INTO ½-INCH CHUNKS
  • ⅓ CUP EACH THINLY SLICED CARROT AND CELERY
  • ⅓ CUP CHOPPED ONION
  • 1 CAN (14.5 OUNCES) DICED TOMATOES WITH LIQUID
  • 1 CUP WATER
  • 6 OUNCES BONELESS, SKINLESS CHICKEN BREAST, CUT INTO ½-INCH CHUNKS
  • ⅓ CUP EACH FROZEN CORN KERNELS AND PEAS
  • SALT AND PEPPER, TO TASTE
  • ½ TEASPOON DRIED THYME LEAVES (OPTIONAL)
 
Instructions
  1. IN 3-QUART SAUCEPAN, BRING BROTH, POTATOES, CARROT, CELERY AND ONION TO BOILING OVER HIGH HEAT; REDUCE HEAT TO LOW, COVER AND SIMMER 5 MINUTES. ADD REMAINING INGREDIENTS EXCEPT SALT, PEPPER AND THYME. RETURN TO BOILING OVER HIGH HEAT; REDUCE HEAT TO LOW, COVER AND SIMMER 5 MINUTES OR UNTIL POTATOES ARE TENDER AND CHICKEN IS COOKED THROUGH. SEASON WITH SALT, PEPPER, AND THYME.
 


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Tuscan Potatoes and Vegetables

Tuscan Potatoes and Vegetables

by | Sep 9, 2014 | Recipes

Tuscan Potatoes and Vegetables

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Recipe By Potato Goodness Potatoes and summer vegetables make a bright and healthy warm-weather side dish. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free. Tuscan Potatoes and Vegetables
Ingredients
  • 2 MEDIUM RUSSET, WHITE OR YELLOW-FLESH POTATOES OR 3 TO 4 SMALL RED POTATOES
  • 1 MEDIUM ZUCCHINI
  • 1 MEDIUM YELLOW SUMMER SQUASH
  • 1 CAN (14½ OUNCES) DICED TOMATOES
  • ½ CUP DICED YELLOW ONION
  • 1 TEASPOON ITALIAN SEASONING*
  • ¼ TEASPOON GRANULATED GARLIC
  • ½ CUP GRATED PARMESAN CHEESE*
 
Instructions
  1. CUT POTATOES, ZUCCHINI AND SQUASH INTO ½-INCH CUBES. PLACE IN MICROWAVE-SAFE DISH. ADD TOMATOES, ONION, ITALIAN SEASONING AND GARLIC AND MIX WELL. SPRINKLE WITH CHEESE. COVER TIGHTLY WITH LID OR PLASTIC WRAP. MICROWAVE ON HIGH FOR 17 MINUTES (COOKING TIME MAY VARY DEPENDING ON YOUR MICROWAVE) OR UNTIL POTATOES ARE DONE. LET SIT FOR TWO MINUTES. USE OVEN MITTS OR TONGS TO REMOVE FROM MICROWAVE. REMOVE PLASTIC WRAP CAREFULLY TO PREVENT BURNS FROM STEAM.
 
 
 
 
 


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Penne with Mushroom Puttaness

Penne with Mushroom Puttaness

by | Sep 8, 2014 | Recipes

Penne with Mushroom Puttaness

Recipe from Mushroom Info Make a simple penne pasta for a family dinner. Penne with Mushroom Puttanesca
Ingredients
  • 1 PACKAGE (12 OUNCES) PENNE PASTA, UNCOOKED
  • ¼ CUP OLIVE OIL
  • ½ CUP CHOPPED RED ONION
  • 1 TEASPOON MINCED GARLIC
  • ½ TEASPOON CRUSHED RED PEPPER
  • 1 POUND FRESH WHITE MUSHROOMS (OR A MIXTURE OF MUSHROOMS), QUARTERED (ABOUT 5 CUPS)
  • 8 OUNCES CRIMINI MUSHROOMS, QUARTERED (ABOUT 2-1/2 CUPS)
  • 1 CAN (14-1/2 OUNCES) ITALIAN STEWED TOMATOES, COARSELY CHOPPED
  • ¼ CUP SLICED PITTED CALAMATA OR RIPE BLACK OLIVES
  • 6 ANCHOVY FILETS, COARSELY CHOPPED (ABOUT 1 TABLESPOON)
  • 3 TABLESPOONS CHOPPED DRAINED CAPERS
  • 1 TEASPOON SALT
 
Instructions
  1. IN A LARGE SAUCEPAN COOK PASTA IN SALTED WATER ACCORDING TO PACKAGE DIRECTIONS. DRAIN; SET ASIDE. MEANWHILE, IN A LARGE SKILLET OVER HIGH HEAT, HEAT OLIVE OIL UNTIL HOT. ADD ONION, GARLIC AND RED PEPPER; COOK, STIRRING CONSTANTLY, UNTIL GARLIC IS FRAGRANT, ABOUT 30 SECONDS. ADD MUSHROOMS; REDUCE HEAT TO MEDIUM-HIGH; COOK, STIRRING OCCASIONALLY, UNTIL GOLDEN, ABOUT 5 MINUTES. ADD TOMATOES; REDUCE HEAT TO MEDIUM; SIMMER UNCOVERED, UNTIL SLIGHTLY THICKENED, ABOUT 15 MINUTES. STIR IN OLIVES, ANCHOVIES, CAPERS AND SALT; ADD RESERVED DRAINED PASTA. SIMMER UNTIL PASTA ABSORBS SOME OF THE SAUCE, ABOUT 3 MINUTES. SERVE IMMEDIATELY WITH GRATED PARMESAN CHEESE, IF DESIRED. –
 
 
 
 


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Sloppy Turkey Spuds

Sloppy Turkey Spuds

by | Sep 8, 2014 | Recipes

Sloppy Turkey Spuds

Serves: 4
 
Recipe from Potato Goodness Say goodbye to boring Sloppy Joes! This quick and healthy microwave Sloppy Turkey Spuds recipe keeps all the flavor of traditional Sloppy Joes but with turkey and fresh vegetables is not only good but good for you. Sloppy Turkey Spuds
Ingredients
  • • 1 JAR OR CAN (14 OR 15 OUNCES) MARINARA SAUCE
  • • SALT AND PEPPER, TO TASTE
  • • ¼ CUP CHOPPED PARSLEY
  • • ¼ CUP GRATED PARMESAN CHEESE
  • • 4 (10 OUNCES EACH) POTATOES
  • • 12 OUNCES GROUND TURKEY
  • • 1 MEDIUM ONION, CHOPPED
  • • 1 MEDIUM GREEN BELL PEPPER, CHOPPED
  • • 1 CUP SLICED MUSHROOMS
 
Instructions
  1. PIERCE POTATOES WITH TINES OF FORK; MICROWAVE ON HIGH 20 TO 22 MINUTES UNTIL POTATOES ARE FORK-TENDER.
  2. MEANWHILE, IN LARGE NONSTICK SKILLET OVER MEDIUM HEAT SAUTÉ TURKEY UNTIL NO LONGER PINK, ABOUT 6 MINUTES. ADD ONION, BELL PEPPER AND MUSHROOMS; SAUTÉ, STIRRING, 3 MINUTES. STIR IN MARINARA SAUCE; BRING TO BOIL, REDUCE HEAT, COVER AND SIMMER 10 MINUTES. SEASON WITH SALT AND PEPPER; STIR IN PARSLEY.
  3. PLACE POTATOES ON 4 PLATES; SPLIT AND FLUFF. TOP POTATOES WITH TURKEY MIXTURE AND CHEESE, DIVIDING EQUALLY.
 
 
 


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